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Tag Archives: Brunch

Recipe: King Cake French Toast

King Cake French Toast Mix

King Cake French Toast Mix

King cake isn’t just a Mardi Gras dessert, it’s a Mardi Gras food group. To expand it to the brunch category, try this King Cake French Toast.

Dipping the king cake in the traditional French toast egg mix actually cuts some of the sweetness of regular king cake. Try it for breakfast or brunch this Carnival season.

Ingredients:

  • 4 slices of king cake (about 1/2-inch thick)
  • 2 eggs
  • 1/4 cup milk
  • King Cake French Toast in the Pan

    King Cake French Toast in the Pan

  • 4 TBSP butter
  • 1 TBSP vanilla extract
  • 1 TBSP cinnamon
  • 1 TBSP brown sugar
  • Pinch of salt

Directions:

    King Cake French Toast

    King Cake French Toast

  1. In a large bowl, whisk eggs with milk, cinnamon, vanilla extract, brown sugar and salt.
  2. Dip two pieces of king cake in egg mixture and let the cake soak up some of the egg mixture (about 30 seconds). Turn over and let the opposite side soak.
  3. In a skillet over medium heat, melt 2 TBSP butter.
  4. Transfer two pieces of king cake to skillet and let cook for 3 to 5 minutes then flip and cook an additional 3 to 5 minutes or until both sides are browned.
  5. Repeat steps 2 through 4 then serve.

Most of the icing will melt and/or be absorbed into the cake itself, but this actually helps add some sweetness to the dish. Syrup shouldn’t be necessary.

And make sure that plastic baby isn’t in a piece before you throw it in the skillet. Happy Mardi Gras!

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Posted by on February 13, 2012 in Brunch, Cookin', Recipes

 

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Recipe: Rainbow Frittata

Rainbow Frittata

Rainbow Frittata

So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.

I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.

Ingredients:

  • 10 eggs
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1/2 cup shredded cheddar cheese
  • 4 TBSP unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400F. Place butter in skillet and place in oven.
  2. In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
  3. Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
  4. Pour in egg mixture and place back in oven.
  5. Cook for 20-30 minutes or until center of the frittata is set.
  6. Let cool in skillet then invert onto serving plate. Slice and serve.

This is just another use for the rainbow mix that is so versatile and works well in many dishes.

The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.

 
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Posted by on January 25, 2012 in Breakfast, Cookin', Recipes

 

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Review: Surrey’s Uptown

Costa Rican Breakfast

Costa Rican Breakfast

Hands down, Surrey’s Uptown is overall the best breakfast place in town. Can you go places with fancier food? Absolutely, but for the type of place it is, it’s the best.

I’ve had just about everything on the menu. Costa Rican Breakfast? Check. Boudin Biscuit? Check. Bagel Breakfast Sandwich? Check. I could go on. All that said, the single best thing I’ve ever had here is the special Chicken and Waffles. The dish is out of this world. I’m hoping it shows up on the menu again since the chef I loved left a couple months ago.

My favorite regular menu items are the Costa Rican Breakfast and the Boudin Breakfast Biscuit. Both are unique. The Costa Rican Breakfast is an amalgam of a lot of things I like: eggs, cheese, avocado, rice, black beans, fried plantains and pico de gallo. Similarly, the Bouding Breakfast Biscuits relies on a homemade biscuit, fresh boudin patties and eggs to make a breakfast biscuit that puts most others to shame.

Pain Perdu

Pain Perdu

The Breakfast Burrito, Pain Perdu and Banana Pancake are all solid breakfast choices. However, you can’t really go wrong. Surrey’s has breakfast down pat. They also have a good lunch.

I usually take advantage of the $10 lunch combo that comes with half a sandwich, a cup of soup and a side salad.

My favorite lunch sandwich is the Lox BLT, but a close second is the Surrey’s Club. They keep it pretty simple at lunch with the three S items: sandwiches, salads and soups.

I frequented the lower location on Magazine for years, so I was thrilled when a Surrey’s opened closer to my uptown home. And I have to say, the food at the uptown location is much better than the lower Magazine location. I will say that the juice at the lower location is a tad bit better.

Surrey's Boudin Breakfast Biscuit

Boudin Breakfast Biscuit

Speaking of the juice, Surrey’s has some of the best juice in town. My favorite is the Watermelon Limemade. Even though it’s only available during the summer months, I dream about it all year long. They always have interesting juices and juice blends on hand, and none of them have ever disappointed me.

The one drawback is the extreme likelihood you will encounter a wait on the weekend. That said, most of the staff is uber-friendly so chat them up to make the wait time speed by.

It is cash only (something I’ve never been a fan of), but it’s worth every dollar. If you want fine dining, head to Brennan’s where you can overpay for your eggs. If you want a great breakfast, forget about everything else and focus on the food at Surrey’s and you won’t be disappointed.

 
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Posted by on January 3, 2012 in Eatin'

 

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Recipe: Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Maybe I don’t remember it, but I don’t think red velvet was a big deal back when I was growing up. Now, it’s all the rage — cupcakes, cakes, vodka. This pancake recipe can be added to that list.

The Red Velvet Pancake batter is simple to make from scratch, as is the coconut-cream cheese icing.

Ingredients

  • For the pancake batter:
  • 1/2 cup white flour
  • 1/2 cup wheat flour
  • 1 TBSP cocoa powder
  • 1/2 tsp baking soda
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 egg
  • 1 TBSP unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp red food coloring
  • For the icing:
  • Red Velvet Pancake Batter

    Red Velvet Pancake Batter

  • 7 TBSP light coconut milk
  • 4 oz. cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut (optional)
  • 1 cup powdered sugar
  • 4 TBSP butter, softened

Directions:

  1. In a large bowl, whisk together flour, cocoa powder, baking soda, salt and sugar.
  2. Red Velvet Pancake on the Griddle

    Red Velvet Pancake on the Griddle

  3. Add egg, milk, heavy cream, melted butter, vanilla and red food coloring and whisk until batter is smooth. A few lumps are okay.
  4. Cook in batches in a greased skillet the normal way you would cook pancakes.
  5. For the icing, beat cream cheese and butter until creamy. Then, add in coconut milk and vanilla. Finally, add in powdered sugar (and shredded coconut if you choose) in batches and whisk all until smooth.
  6. Once pancakes are cooked, top with icing and serve.

While it’s probably a stretch to say these pancakes are part of a complete breakfast, they are part of a delicious breakfast.

They shouldn’t take too long and will be a hit with diners of all ages. Enjoy!

 
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Posted by on November 25, 2011 in Breakfast, Cookin', Recipes

 

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Recipe: Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

If you haven’t already guessed, I like breakfast/brunch items that are easy to make and last a while. That said, here’s another frittata recipe that has more mainstream ingredients. It should balance out very nicely and get some heat from the jalapeños to help wake you up in the morning.

Ingredients

  • 1 broccoli crown, broken up into florets
  • 1/4 red onion, sliced
  • 3 slices of bacon
  • 1 TBSP olive oil
  • 8 eggs
  • Frittata Ingredients

    Frittata Ingredients

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 8-10 jalapeño slices
  • 1 cup grated cheddar cheese

Directions:

  1. Preheat oven to 425F.
  2. Saute bacon, onion, broccoli, and jalapeño slices in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Frittata Before Baking

    Frittata Before Baking

  4. Cook until bacon is crisp (about 10-15 minutes).
  5. Whisk eggs, milk and cheese with remaining salt and pepper until eggs are fluffy.
  6. Pour egg mixture into skillet and cook until set (about 12 to 15 minutes).
  7. Cool frittata, cut into wedges and serve.

This is a great make-ahead recipe that can last you a few days for breakfast. You can refrigerate it for 4-5 days and reheat it when you’re in a rush.

If you want to adjust the heat, just take out some of the jalapeños so it isn’t as intense.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 9, 2011 in Brunch, Cookin'

 

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Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

  • 1 medium-sized butternut squash, cut into cubes (about 4 cups)
  • 1/2 red onion, sliced
  • Butternut Squash and Red Onion

    Sauteeing the Butternut Squash and Red Onion

  • 1 TBSP olive oil
  • 8 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 2 TBSP chopped fresh sage
  • 1 cup grated Emmentaler cheese

Directions:

  1. Preheat oven to 425F.
  2. Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Roast until browned and softened (about 25 minutes).
  4. Remove from oven and set aside to cool for about 5 minutes.
  5. A Slice of Butternut Squash Frittata

    A Slice of Butternut Squash Frittata

  6. In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
  7. Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
  8. Remove frittata from the oven and sprinkle with Emmentaler cheese.
  9. Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
  10. Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 2, 2011 in Brunch, Cookin', Recipes

 

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Recipe: Crawfish and Andouille Sausage Grits

Fresh Louisiana crawfish (don’t even think about using Chinese tails), smoky Andouille sausage, roasted garlic and the best grits in the world combine to make a great dish that’s a perfect addition to any brunch.
The challenging part will be exercising the patience necessary to wait for the grits to finish cooking. And don’t even think about using anything but high-quality, stone-ground grits.

Crawfish and Andouille Sausage Grits Ingredients

Crawfish and Andouille Sausage Grits Ingredients


Ingredients

  • 1 pound Louisiana crawfish tails
  • 1 cup Andouille sausage (I use Jacob’s World Famous Andouille from LaPlace, La.)
  • 1 cup stone-ground grits (I use white grits from Sciple’s Water Mill in Dekalb, Miss. which has been in continuous operation since 1790. And yes, they’re that good…)
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup Abita Amber (you can drink the rest)
  • 1 head of garlic (peeled)
  • 4 oz. cream cheese
  • 4 TBSP butter
  • Salt, pepper and Tony Chachere’s creole seasoning to taste

Directions:

Louisiana Crawfish Tails in the Grits

My favorite part? Adding in the Louisiana crawfish tails.

  1. Preheat oven to 350F. Break up peeled head of garlic and roast on an oven-safe plate (about 12 minutes).
  2. While garlic is roasting, melt 2 TBSP of butter on low heat in large saucepan or Dutch Oven. When butter is melted, pour in grits and stir to coat.
  3. Add in all liquids (heavy cream, Abita Amber and chicken broth) and stir and simmer on low.
  4. When garlic is finished roasting, combine garlic, crawfish, Andouille, cream cheese, seasoning and remaining butter into grits. Leave to simmer, stirring every 5 minutes over low heat for about an hour until grits are creamy.
  5. Season to taste and serve immediately.

Simmering All the Ingredients

Simmer all the ingredients over low heat




This dish is a guaranteed brunch hit, but it’s appropriate for any meal time. You can also reheat any leftovers to make this one-pot wonder last. To reheat, stir in 1/4 cup of liquid of your choice and simmer over low heat until grits are heated through.

 
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Posted by on September 25, 2011 in Brunch, Cookin', Recipes

 

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