Posts tagged Eggs
What do you with 3lbs of leftover pulled pork and a hangover the size of Sullivan’s Island? You make pork hash! And Bloody Mary’s. And an Emergen-C.
Pork Hash is the perfect
hangover leftover food. It’s salty and fatty and goes great with bacon and eggs. In fact, you can just cook it all in the same pan like I did. First fry 1lb of bacon. Eat 3 slices. Reserve the rest. Next, to make the hash, just add some poblano [or insert your favorite pepper here] pepper, onion and cooked potatoes to your cold pulled pork. Patty it up and fry in the bacon grease leftover in your cast iron skillet. Fry an egg, put it on top, garnish with bacon. Drink bloody mary. Eat your hash. Sleep all day. Done and done.
I have to admit it. I love beef. I don’t eat it very much and although, my love for all things pork will always reign supreme, somewhere deep inside there is a primordial need for salty cow meat. When beef is what’s for dinner, all caution is thrown to wind. Muffintops be damned. Arteries, take that. Crack a bottle of cab from the bottom shelf, it’s time to get m’beouf on. *Cue the beef for dinner jingle*
So this is the first dinner I made from the 80lbs of local beef I just bought – which at once elicited a caveman smile from me and an oh-no-you-din’t look from my forgiving and wonderful beautiful wife.
Pan Seared Beef Filet, Compound Herb Butter with Asparagus, Shallot Vinaigrette and Olive Oil Fried Egg
Long title, but fairly quick and easy to make. I seared the salt crusted filet in my trusty Lodge cast-iron skillet to a nice rare/mid-rare and topped it with some herb compound butter I whipped up using butter, salt, pepper, olive oil and rosemary. The asparagus was roasted in the oven with a little olive oil, salt and pepper and topped with shallot vinaigrette (shallots, rice wine vinegar, salt, pepper, sugar). The egg was fried in olive oil just enough for the white to set leaving yolk still runny.
The olive oil fried egg was new to me. I had it at a local Italian place was intrigued to try it. The cool thing is that it’s easier and faster than poaching an egg, and because your using olive oil (and not butter) the white does not get brown edges.
[Ed. Note: This pic is horrible. My iPhone seems to have been tipsy that night]