Author Topic: Breakfast  (Read 6625 times)

Offline Jmolinari

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Re: Breakfast
« Reply #15 on: June 04, 2010, 07:59:31 AM »
i'm "this" close to ordering a whole country ham from the place that we tried at Ssam bar....broadbent hams i think...
this things are so cheap....like $60 for a 15lb ham!?!

Offline totm

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Re: Breakfast
« Reply #16 on: June 04, 2010, 08:18:14 AM »
I apologize if I offended some of you by my "yankee" comment.
Not offended by your "yankee" comment at all.  A LOT of people that currently live within and slightly outside of 285 are damn Yankees (Yes LizR, you ARE a damn Yankee. As well as FoodGeek, KoPP, BeerBitch, GadgetGeek, InternationalCalUotpiaGrubberVulcanDweller, and many others).

There are certain staples that are associated with Southern food that I love (fried chicken, corn bread - if done right, bowl of beans) that my damn Yankee wife can't stand.
"It's your last day on earth, what is your final bite to eat?" Eric Ripert

"A good potato with a slab of butter.  I'm a happy man." Joel Robuchon

Offline jimmy

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Re: Breakfast
« Reply #17 on: June 04, 2010, 08:36:29 AM »
i make breakfast burritos probably 3-4 times a week. Any combination of scrambled egg, salsa, cheese, diced potato, sausage, bacon, ham, in a tortilla.

On occasion I do them ahead of time and freeze them. They reheat well.

Offline Jmolinari

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Re: Breakfast
« Reply #18 on: June 04, 2010, 08:57:13 AM »

On occasion I do them ahead of time and freeze them. They reheat well.

yup. Haven't made them in a while.

Offline jpellett251

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Re: Breakfast
« Reply #19 on: June 16, 2010, 12:53:44 AM »
I grew up in Atlanta (got here when I was 5) but I don't think I've ever had country ham or red eye gravy and I've only actually had grits once or twice, though I don't remember caring much for them.

Offline The_Scientist

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Re: Breakfast
« Reply #20 on: June 20, 2010, 01:39:58 PM »
A special Father's Day breakfast from FG: shrimp and grits topped with a fried egg.  It was her way of saying thanks for being a good daddy to the cats.  Oh, and after two years together she still loves me.  AWWWWW!  Isn't that just so cute you want to puke your guts out?
"Crayons taste like purple" - Tardy the Turtle

Offline Northside Food

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Re: Breakfast
« Reply #21 on: June 20, 2010, 08:18:50 PM »
I should have made my husband a special breakfast to celebrate all his years of parenting our stuffed panda bears.  He is a pretty good panda parent, after all.
Northside Food- http://northsidefood.blogspot.com/

Updated 06-11-14

Offline KoPP

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Re: Breakfast
« Reply #22 on: June 21, 2010, 06:50:17 AM »
All those people I see downtown should make me breakfast on Mother's Day - they call me a mother every time they try to cross the street.

I got a number of "Happy Father's Day" from servers, barts, and even at church - I'm wondering what they know that I don't?

Offline Lorenzo

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Re: Breakfast
« Reply #23 on: June 21, 2010, 08:29:53 AM »
Sunday, we made ourselves what we think of as a Thai-style congee--one of our favorite breakfasts--in celebration of me being a father of no one!

Offline Northside Food

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Re: Breakfast
« Reply #24 on: June 21, 2010, 08:59:32 PM »
Today I had peanut butter and banana oatmeal. It was very yum.
Northside Food- http://northsidefood.blogspot.com/

Updated 06-11-14

Offline Mike GadgetGeek Stock

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Re: Breakfast
« Reply #25 on: November 27, 2011, 09:11:35 AM »

Shrimp and grits for breakfast/brunch today..I'm using an old recipe <but I've changed it a bit>

<< added after brunch >>  This is possibly the best Shrimp and Grits recipe I have ever fixed.  I am not in love with the flour coated shrimp but would next time quickly sear the shrimp and add a flour/milk slurry to thicken the sauce.  This is an amazing recipe.  I'll put a corrected recipe in the recipe section today. 

<Now Altered>

Best Shrimp and Grits Recipe Ingredients

2 cups water <shrimp stock made from shells and onion peels, a bay leaf and some scallion tops>
1 14.5 can <1 3/4 cup> chicken <Turkey> broth
1 can evaporated milk  <1/4 cup of 2% milk>
salt and pepper to taste
1 cup grits (not quick cooking grits)  <Jim Dandy quick cooking grits>
3/4 cup cheddar  <Gouda >cheese, shredded
1/4 cup parmesan  <Asiago> cheese, shredded
2 tablespoons butter
1/2 teaspoon Crystal hot sauce (adjust to taste preference)
3 <2> slices bacon (optional)
1 <3/4>  pound peeled and deveined <small fresh NBF Georgia white> shrimp
1/4 cup flour
1 cup mushrooms, sliced (optional)
1/2 cup chopped green onions
2 cloves chopped garlic
1/2 cup chicken <turkey> broth
2 tablespoons lemon juice
1/4 teaspoon <Tabasco> hot sauce (adjust to taste)
lemon wedges

Best Shrimp and Grits Recipe Instructions

Bring first 3 ingredients to a boil. Add the grits a little at a time, mixing with a whisk or fork. Reduce heat and simmer for about 10 minutes or until grits become thick. Stir occasionally to avoid lumps. Add salt and pepper, cheeses, 2 tablespoons butter, and 1/2 teaspoon hot sauce. Keep warm.

Cut bacon into one inch pieces. Fry in a skillet until crispy. Remove from skillet and save about 1 tablespoon of the bacon drippings. Crumble the bacon after it has cooled.

Season the shrimp with salt and pepper. Coat in flour. Saute the mushrooms and green onions in the bacon drippings for about 5 minutes or til tender. Add the garlic and coated shrimp to the skillet. Saute for about 3 minutes, until shrimp are browned. Add all of the rest of the ingredients except for the lemon wedges. Cook for about 3 more minutes, stirring as it cooks.

Take the cooked grits that you've set aside and divide them up into four bowls. Add the shrimp mixture on top of the grits in each bowl. Add crumbled bacon to each bowl. Serve with lemon wedges on the side.

.....
« Last Edit: November 27, 2011, 02:42:52 PM by Mike GadgetGeek Stock »
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

 

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