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Brunch menu ideas for pescatarian?

marigolds Sep 15, 2007 08:53 AM

So, eggs and dairy are OK (thank god!) and so are shellfish and finfish - but NO SAUSAGE OR BACON!! Every shrimp recipe I have calls for bacon.

Any suggestions?

  1. Emme Sep 15, 2007 09:04 PM

    Salmon Croquettes!

    Breakfast Tacos or Burritos w/ Eggs and w/ or w/o Charbroiled Mahi Mahi

    Shrimp and Southern Grits

    Stuffed Tomatoes w/ Tarragon Crab Salad http://find.myrecipes.com/recipes/rec...

    Do a strata w/ salmon or shrimp.

    Popovers w/ chives and cheddar (and crab)

    1. alex8alot Sep 15, 2007 08:39 PM

      I just posted about dorie greenspan's chive cheddar bread, and she suggests that it would be perfect for brunch. I agree wholeheartedly. It literally took 10 minutes to put together, and only 25 mintues in the oven.

      1. m
        mojoeater Sep 15, 2007 07:09 PM

        Had a wonderful brunch with smoked salmon atop potato-vegetable cakes. A dollop of sourcream and some chives. Yum.

        2 Replies
        1. re: mojoeater
          marigolds Sep 15, 2007 08:32 PM

          You guys, I can't believe I forgot about smoked salmon! That Benedict variation with smoked salmon instead of ham....yum. I think that's the one.

          Thanks everyone!

          1. re: marigolds
            pescatarian Sep 15, 2007 08:34 PM

            you could add sauteed spinach and make it a florentine too

        2. Richard 16 Sep 15, 2007 06:42 PM

          There are, at a conservative estimate, 11,354,000 shrimp recipes without bacon.
          Some good ideas so far. More:

          Scrambled eggs (lots of variety there)
          Hash browns or home fries
          Pizza (check to see if rennetless cheese is required; there are fresh mozzarella cheeses made with lemon juice instead of rennet)
          Bean chilis
          Clam or fish chowder, and no -- not only is salt pork or bacon *not* a requirement, I prefer it made without either, but rather with a clam stock.
          All sorts of Indian foods, and paneer is made with vinegar or lemon juice.

          The list goes on and on and on and on. Good luck!

          1. p
            piccola Sep 15, 2007 06:19 PM

            Try seafood vol-au-vents. You can buy the shells ready-made or make them yourself from storebought puff pastry. If it's a buffet, serve the filling beside the shells so they don't get soggy. (You could also make a purely veg filling with asparagus or mushrooms or whatever else you like.)

            1. a
              AMFM Sep 15, 2007 03:59 PM

              Never made it but had a great dish while in GA on vacation that was essentially an open faced omelet (i bet it would work with a frittata too) of mainly egg white with spinach, tomatoes, and shrimp with boursin cheese on top. it was VERY yummy. served with grits because it was the south. i ordered it like three mornings! with some fresh fruit and scones it would be a killer brunch but not too hard. could add mushrooms or asparagus i bet too. and some fresh chopped herbs (maybe just parsley since the boursin is so intense) either on top or inside if you do a frittata.

              1 Reply
              1. re: AMFM
                AMFM Sep 15, 2007 07:07 PM

                have this in a cookbook and it looks good. while i've never made it - ina is solid. there are suggestions for serving at the bottom but i think it'd be nice with bloody marys, mimosas, bagels with cream cheese choices (veggie, fruit, herb, plain), and fruit...

              2. alanbarnes Sep 15, 2007 03:48 PM

                A pescatarian take on eggs Benedict--an english muffin topped with smoked salmon, a poached egg, and hollandaise sauce. Who needs bacon to be decadent?

                1. t
                  tzurriz Sep 15, 2007 03:33 PM

                  tuna quiche
                  bagels lox and cream cheese
                  lox omelets
                  veggie quiche
                  omelets with crab, avocado, and havarti cheese
                  eggs oscar
                  crab cakes benedict

                  oh great, now I'm hungry. ;)

                  1. p
                    pâté chinois Sep 15, 2007 02:54 PM

                    I find that using a bit (really, a bit) of Spanish smoked paprika - mild or hot, as you wish - gives that smokiness without having to add bacon (it also makes dishes much lower in fat - a plus!).

                    Also, you can make nice turkey sausage patties (if your guests will eat poultry) - the recipe on the American Heart Association's website is great and has become a staple in our house.

                    Another possibility is having smoked salmon or other fish as an accompaniement - works particularly well with egg dishes that also contain apples, or a lemon souflfé.


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