What do you serve for breakfast to overnight swinging house guests?

[ShellyM]

Originally Posted by fordman460

Yummy!! Ill be over in oh...I dunno.....17 hours.

LOL, good deal!!

[Menage_a_Trois]

Originally Posted by good times

My world famous waffles of course. In fact, we have actually been invited to stay the night just so they could have my waffles in the morning. Yes, they are that good.

OMG - beyond good - they are orgasmic!!!!

When we have had over night guest - I try to find out their diet preferences before hand and cater my menu according to their preferences. On the parties we have had with a large number of guest spending the night I usually do a big breakfast for everyone around 3 am as we are all beyond hungry at that point. Usually scrambled eggs, sausage links and homemade waffles (not as good at GT's! - but they are good).

Then in the morning we will have variety of muffins, fresh fruit, juices, coffee etc. before sending everyone on they merry ways.

[sexcupid]

There have been times after we go out for play time that when we get home I will fix some breakfast tacos (bacon, egg, and potato...yum!)...or if we are feeling particuarly lazy...we'll stop at taco cabana or jim's on the way home (for you Texas folks out there...lol). mmmmm.....

Tom and Bonnie...that last pic looks really yummy...but I just don't like grits. Does that mean I have to leave the state?


Maria

[CB_n_Red]

Originally Posted by SW_PA_Couple

Now that I think upon it, I also forgot to put Haggis on the list. But that would be breakfast in Scotland, not Ireland, wouldn't it?

Not necessarily! We can get haggis here. Very tasty!

And then there's the traditional black pudding....

CB

[Tom & Bonnie]

Oh no, we're not grits fans at all. But this recipes is to die for and probably the only way I will eat grits. They are Garlic Cheese grits baked in the oven...

Recipe follows

Originally Posted by sexcupid

Tom and Bonnie...that last pic looks really yummy...but I just don't like grits. Does that mean I have to leave the state?

Maria

GRILLADES & GARLIC CHEESE GRITS

New Orleans Favorite Breakfast/Brunch Dish

INGREDIENTS
4 Pounds of veal or beef round steak 1 Teaspoon thyme
½ Cup bacon drippings or vegetable oil 1 Cup water or beef stock
½ Cup flour 1 Cup red wine
2 Cups of chopped onions 3 Bay leaves
1 ½ Cups of chopped green onions 3 dashes of Worcestershire sauce
1 Cup chopped celery ½ Cup chopped parsley
4 Cloves of garlic, chopped fine Salt, red and black pepper to taste.
3 Tomatoes (medium) chopped

INSTRUCTIONS
Start by cutting steaks into serving-size pieces and removing any external fat. In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well -browned (remember the browning gives the flavor) set aside. Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp. Next add the garlic, tomatoes thyme mixing all ingredients together. Add water or stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well. Cover and cook until meat is fork tender but not falling apart. You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove. When seasoned and meat very tender add parsley and serve over grits.

Garlic Cheese Grits

INGREDIENTS:
* 6 cups water
* 2 teaspoons salt
* 1 1/2 cups grits
* 1/2 cup butter
* 3 eggs, well beaten
* 16 ounces shredded sharp Cheddar cheese
* 2 to 3 cloves garlic, finely minced
* cayenne pepper to taste

PREPARATION:
Bring water and salt to a rolling boil; gradually stir in grits with fork. Cook, stirring constantly, until all water is absorbed. Stir in butter a tablespoon at a time; stir in the beaten eggs, working quickly so eggs will not cook before thoroughly blended into the grits, then stir in the shredded cheese, garlic and a little cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 15 to 20 minutes. Serves 8.

[crazycatz]

Originally Posted by cplnuswing

What's a rasher? How about the Ulster Fry?

A rasher is our equivalent of your bacon but it's kinda different...thicker and less fat.

An Ulster Fry has potato farl, soda farl, beans mushroom, tomato, egg, rasher and sausage (or more veg if you don't eat meat). It's the only cure for a hangover.

And yes, haggis is a Scottish meal...though I'm not sure they eat it for brekkie.

[sexcupid]

Tom and Bonnie,

My SO was born in New Orleans and his mother's side of the family was cajun...I will have to try this recipe for him, it's right up his alley. lol

Thanks!

Maria

[cplnuswing]

Originally Posted by crazycatz

A rasher is our equivalent of your bacon but it's kinda different...thicker and less fat.

An Ulster Fry has potato farl, soda farl, beans mushroom, tomato, egg, rasher and sausage (or more veg if you don't eat meat). It's the only cure for a hangover.

And yes, haggis is a Scottish meal...though I'm not sure they eat it for brekkie.

Thanks for the answers. I was guessing rasher had something to do with bacon. We used to have what we called "jowl bacon" but it was the opposite - thick yes, but more fat, hardly any lean.

Ulster Fry does sound tasty. Found a picture of farl. Looks like a biscuit that didn't rise much. I like dense bread, so that would be good. May have to try making an Ulster Fry sometime.

[sweet_tna]

Originally Posted by Tom & Bonnie

Oh no, we're not grits fans at all. But this recipes is to die for and probably the only way I will eat grits. They are Garlic Cheese grits baked in the oven...

Recipe follows

Thanks for the recipe, it looks de-lish! I'll have to try that sometime soon!

[SW_PA_Couple]

Originally Posted by CB_n_Red

And then there's the traditional black pudding....

CB

Yummy! No part of the animal goes disused in the British Isles.
One of the very best breakfast I ever enjoyed was at the London-Heathrow Airport while on my way to Saudi Arabia. Bangers and mash accompanied by a pint of golden lager brewed on the premises.

M

[prettylady]

I would suggest a walk up the road to the Colonial hotel for Eggs Benedict.
I usually eat egg whites and oatmeal, so breakfast prepared at my house would not go over well for most people.

Your friend,
Prettylady

[mmidnightus]

When I and the ex hosted weekend parties at a chalet at a ski hill in upper michigan I would prepare a finnish oven pancake called Krapsua. Easy to prepare and quick to.. But I also had to do meals for 2 days as the party was from Fri night til Sunday evening.. Ease of preparation is the key so ya aint ignoring your guest..
Me4unnc

[Hapycmpr]

Originally Posted by SW_PA_Couple

Looks like lumberjack breakfast has, thus far, received the greatest number of votes. There is one option I failed to put onto the list -- out to breakfast at a nearby restaurant. I wonder if any of you have made or received this invitation.

Michael

I read the entire thread and didn't see much about going out. Spoo said something about Bob Evans if they were hung over...and Pretty Lady mentioned taking a walk up the road.

But yes, what we make best are reservations.

Now, if we're at the campground, that's another story. Coffee for starters, and then what ever our guests wanted (as long as we had it in the fridge). I will say this though...you have to be careful frying bacon or sausage if you're naked....

[Thrax]

Originally Posted by crazycatz

A rasher is our equivalent of your bacon but it's kinda different...thicker and less fat.

And from my experience from my travels in Ireland and Britain, rashers are lightly cooked -- hot, but still mostly soft (I'm talkin' about rasher/bacon here, not...other things... ) -- while most Americans tend to "burn the bacon" (cook it until it's at least a little crispy around the edges, if not downright crunchy). Frankly, if someone else is cooking, I'll take what's served to me as long as it's cooked.

The best full breakfasts I've ever had were in little B&Bs and tiny hotels in small towns in the Irish Republic, Ulster, England, and Wales (I haven't been to Scotland...yet). But those were all vanilla/commercial breakfasts. And in that category German breakfasts are a close second, but that's another subject.

Thrax

[Thrax]

I assume the Spoos are not crazy about having yogurt for breakfast...

Just teasing...

Thrax