Creating a Brunch Show: Taste Test & Experiences Needed!

[ChefPaulaB]

Has anyone ever made this? Or demo'd it? I am thinking about making it for a Brunch show next week. Just looking for any taste tests and experience and hints. Was also thinking that it might be good with Chorizo instead of the chicken... thoughts? It's from the Seasons Best F/W 2005. TIA!

 

[Chef Kearns]

I've made it before. It's o.k (not even okay). I didn't like the flavor combination myself. The guests all said they liked it. It was fine for a demo. It shows the knives and the cookware. You'll have to just do a walk-thru on the stoneware. Try it first both ways before you decide for sure whether you're doing the chorizo or not.

 

[pamperedlinda]

Oh, I love this one! (Sandra and I have different taste buds ) I've done it at one show and have made it at home a couple of times. It's good reheated the next day too.

 

[pamperedlinda]

btw - I don't remember it having chorizo - I need to look at the recipe again.

 

[chefjeanine]

I love this one and like to make it for my Saturday morning shows. I don't add any meat at all -- I think it tastes better without the chicken. Try it that way -- it costs less. Don't substitute the green pepper for the poblano. The poblano is not that hot and adds just the right touch.

 

[ChefPaulaB]

btw - I don't remember it having chorizo - I need to look at the recipe again.

The recipe doesn't call for it, it calls for chicken, I just think that it might be good with chorizo instead of chicken... just a thought. Glad that some of you like it, I got a little scared when I read the first post... Would you serve with salsa and sour cream on side?

 

[Addie4TLC]

That recipe came out when I first started and it was such a hit I bought tons of the recipe cards for that recipe. I tried it with different salsas and the one that makes it the tastiest is "La Costeña" brand green salsa. I sold a lot of stainless steel mixing bowls with that recipe too. It has a Chilaquile taste that people like.

 

[chefann]

I really like this recipe, too. The chips in the egg mixture help reduce the richness and add a grain texture and flavor. It's also a good recipe to show that the cookware is oven safe. People never seem to believe that until they see it. Just be careful when taking it out of the oven - make sure you use mitts.It can be a little tricky to slide out of the pan onto a platter in one piece, but it'll slice fine using the Cook's Tool turner right in the pan.

 

[ChefBeckyD]

Mmmm, I love this recipe - and I usually make it w/o meat.

I love to serve it with salsa, guacamole, and sour cream on the side.

 

[Addie4TLC]

I really like this recipe, too. The chips in the egg mixture help reduce the richness and add a grain texture and flavor. It's also a good recipe to show that the cookware is oven safe. People never seem to believe that until they see it. Just be careful when taking it out of the oven - make sure you use mitts.

It can be a little tricky to slide out of the pan onto a platter in one piece, but it'll slice fine using the Cook's Tool turner right in the pan.

I never took it out of the pan! I put the tomatoes and cheese then cut it right out of the pan.

 

[pamperedlinda]

I never took it out of the pan! I put the tomatoes and cheese then cut it right out of the pan.

that's what I do too.