Brunch is a meal that serves as both breakfast and lunch, so I thought publishing several recipes for this meal would be an easy task, because I am a professional chef. However, when I accepted the assignment to write this article, my mind went blank. I decided to poll a broad cross section of my friends to learn what brunch dishes stand out as favorites. Everyone who responded chose a different brunch meal, which ran the gamut from egg-based dishes to salads. Here are a few recipe suggestions.
HASH ON THE WILD SIDE – serves four
2 cups of any wild or domestic meat cooked and cubed (elk and/or buffalo with chorizo are great)
3 medium potatoes cooked and cubed
3 cups of peppers, onions, and mushrooms sliced or diced
Cook the veggies until nearly done but not browned. Then add the potatoes and sauté together until the potatoes are warm. Add the meat until it is warmed, too. Serve with two eggs cooked to order and toast.
EGGS BENEDICT WITH CRAB
One split English muffin per person
King crab – at least two ounces person – lightly sautéed or microwaved a few seconds to heat
Two lightly cooked asparagus spears per person as a garnish
2 cups Hollandaise sauce either homemade or packaged. Packaged sauce needs the addition of fresh lemon juice.
2 poached eggs per person (any other soft cooked egg is fine)
I may have invented poaching eggs in the microwave as follows:
Fill a cereal bowl half way with water. Heat one minute in the microwave. Crack 2-4 eggs into the hot water. Return to microwave. Cook for one minute. Carefully look at the eggs. If not cooked enough, return to microwave for another 30 seconds and then for 20 seconds if needed. If more are needed, use another cereal bowl while leaving the first eggs in the hot water.
Assemble and enjoy.
Baked oatmeal is good any time of day and is gluten free.
Spray a 9X13 pan with vegetable oil
Sprinkle 2 cups of dried fruit into the pan. I prefer a combination of dried cherries and raisins. Whatever is used should be cut up raisin size. Note: this is a good place to use leftover cranberry sauce but mix that with the wet ingredients instead.
4 cups quick oats mixed with gingersnap granola sprinkled over the dried fruit.
4 lightly beaten eggs mix with: 2 tsps. real vanilla and 6 cups of milk (or water)
Mix together a pinch of salt, a little nutmeg, ½ cup white sugar, and ½ cup brown sugar.
Stir these mixtures together and pour over the oatmeal and dried fruit.
Cover and bake at 350° for about an hour. Top with fresh berries, whipped cream or nothing.