While I plan on spending New Year’s in style at the Georgia Dome for the Peach Bowl, there are some other options for foodies and regular party-goers alike.
Adventurous Tastes has a good list of some prix fixe New Year’s meals at 4th and Swift, Shaun’s, JCT, Eno, and Trois.
Metromix Atlanta also offers a few ideas, including ONE Midtown Kitchen, Parish, and a New Year’s brunch at the Atlanta Grill in the Ritz.
I’m slightly interested in finding a cool brunch for New Year’s day, but last year we had a “hangover party” at my house on New Year’s morning/afternon, which was a lot of fun. Everybody was required to come “as-is”, meaning, in whatever condition they were in from the night before, and also there was absolutely no need to shower or change into respectable clothing. We had champagne, bloody mary’s, and we cooked up two greasy breakfast casseroles and lazily (fantastically? amazingly?) settled in to watch some football. It was a grand day.
Hrmm, now that I just typed that all out, that sounds like more fun than a snotty brunch at the Ritz. Winner!
Recipe for the Mexican Breakfast Casserole below. Not sure of the original source.
Mexican Breakfast Casserole
- 6 Poblano peppers, roasted and peeled, seeded
- 1 and 1/2 pounds Mexican Chorizo or other hot sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 1 Tbsp. plus 1 tsp. minced garlic
- 1 Tbsp. plus 1 tsp. chili powder
- 1 Tbsp. plus 2 tsp. veg. oil or more as needed
- 5 flour tortillas
- 10 large eggs
- 3 cups Half and Half (I use the fat free kind)
- 1/2 tsp. hot sauce
- 1/2 tsp. salt
- 1/2 tsp ground pepper
- 1/2 cup chopped green onions – green tops only
- 1/4 cup chopped cilantro
- 1 and 1/2 cups grated Pepper Jack Cheese
- 1 and 1/2 cups grated medium Cheddar Cheese
- Salsa & Sour Cream
Grease a 9X13 pan. Spread the poblanos in a flat layer across the bottom of the dish.
Cook the sausage over medium high heat, stirring to break up the meat until browned. Add the onions and bell peppers and cook stirring for 4 minutes. Add the garlic and chilipowder and cook, stirring for 1 minute. Remove from heat.
In another skillet, heat about 1 tsp of the oil over med/high heat. Add 1 tortilla and cook until softened about 30 seconds per side. Remove from the pan and cut into quarters. Add more oil to pan and repeat with remaining tortillas
Combine the eggs, half and half, hot sauce, salt, pepper in a large bowl and whisk. Combine the green onions, cilantro and cheeses in a medium bowl and mix well.
Spoon one third of the sausage mixture over the poblanos in the baking dish. Top with on third of the tortilla quarters and then one third of the cheese mixture. Repeat the layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered in the fridge for at least 6 hours or overnight.
Bake casserole uncovered until bubbly and golden brown and a knife inserted into the custard comes out clean – about 1 hour and 10 minutes. remove from oven and let rest 10 minutes before serving. Serve with salsa and sour cream if you want.
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