St. Paul Sandwich

When I found this recipe, it intrigued me. Probably, because I live about a 4 1/2 hour drive from St. Paul, Minnesota and wanted to know how St. Paul came up with such an unusual combination of ingredients. I was a little disappointed to find out the St. Paul sandwich was actually created in and a specialty of St. Louis, Missouri.

I bought my beans sprouts fresh from our local Asian market. The bad thing is once refrigerated fresh bean sprouts don’t have a very long life. I am going to sprout my own the next time I want to make this sandwich. Sprouting is easy. It just takes a little time. I will post a how to soon. I would stay away from canned bean sprouts as they would have the fresh taste and crunch of fresh ones.

If you like fried egg sandwiches you will love this unusual sandwich.

• Difficulty: Easy
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From The Lucky Peach Presents 101 Easy Asian Recipes

Egg Foo Yung

3 TBS oil

1 cup bean sprouts

1/2 cup thinly sliced scallions

2 TBS minced green bell peppers

1 tsp soy sauce

pinch kosher salt

pinch pepper

1/4 cup diced cooked ham, chicken, or beef, optional

2 large eggs

1 TBS cornstarch

Assembly:

4 slices white bread, lightly toasted

2 TBS mayonnaise

1 tomato, slices

8 dill pickle slices

Make Egg Foo Yung:

Heat 1 tablespoon oil in a a medium heavy skillet over medium heat. Add bean sprouts, scallions and green pepper. Cook, stirring , until the vegetables are sizzling and slightly wilted, about 3 minutes. Transfer to a plate and let cool slightly. Season the mixture with soy sauce and salt and pepper, to taste. Stir in the meat if using.

Crack the eggs into a bowl, then add the cornstarch and beat with a fork to incorporate the cornstarch and scramble the eggs. Pour the vegetable mixture into the the egg mixture and stir until everything is coated with egg.

Reheat the pan over medium-high heat. Add 1 tablespoon oil and spread around. Scoop half the batter into the pan and use a spatula to make it into a 4 inch patty, Cook until the edges are brown and set, then flip, and keep cooking until the patty is slightly puffed and cooked through, about 6 minutes, total. Transfer to a paper towel lined plate to drain. Repeat to make second patty.

Assemble the sandwiches:

Spread the lightly toasted bread with the mayonnaise. Add the lettuce, tomato, and dill pickles and serve.

Air Fryer Hard “Boiled” Eggs

Okay. Do we really need another way to hard “boil” eggs? Probably not but this recipe shows exactly how versatile the air fryer really is. I wasn’t expecting it to work or work well but surprisingly it does. There is no sulfurous smell and icky green, gray yolk of an overcooked egg. The texture of the white isn’t chalky and the yolk isn’t grainy. The eggs peel like a dream. The shells practically slide off.

Will I always make my hard “boiled” eggs this way? I don’t know. I don’t eat a lot of hard “boiled” eggs but it was an interesting experiment to see just what the boundaries are on what the air fryer can do and do well.

Hard Boiled Eggs

• Difficulty: Easy
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From My Forking Life

1 – 6 large eggs

Preheat your air fryer to 270 degrees. Place raw eggs in the air fryer basket and cook at 270 degrees for 15 minutes. When the timer goes off, remove the eggs and place in a bowl of ice water for 5 minutes to stop the cooking. Peel and enjoy.

Pizza Sausage Egg Cups (Whole 30)

This morning I got my camera out for the first time in forever and was playing with it. I was determined to learn how to download the pictures from my camera to my computer and learn to get them from my computer to my blog. I am technologically challenged and still determined to learn how to use the new editor here on WordPress so it was quite a challenge. There may have been swear words involved. However, I did it and I feel like I conquered a very large mountain. Now on to the next WordPress challenge.

The original recipe used already made sausage and jarred marinara sauce and you can certainly do that if you want to.

Pizza Sausage Egg Cups

Adapted From The Castaway Kitchen

1/2 lb ground pork

1/2 tsp salt

1/2 tsp dried parsly

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp fennel seed

1/8 tsp red pepper flakes

6 egg yolks

2 TBS pizza sauce or marinara sauce

1/2 tsp Italian seasoning

2 TBS  Nutritional yeast

Preheat the oven to 350 degrees. In a small bowl, combine the ground pork, salt, parsley, garlic powder, black pepper, fennel seed, and the red pepper flakes. Mix well. Divide the meat mixture into 6 meat balls and place 1 meatball in each cup of a 6 cup muffin cup. Use a small round object to press it in and make a cup. Sprinkle with an 1/8 tsp salt.

Bake the empty cups for 5 minutes. Remove the cups from the oven and put 1 teaspoon of pizza sauce in the bottom of the cup. Adding anymore sauce will make the cups mushy. Add 1 egg yolk per sausage cup. If you don’t want to separate the eggs, use small eggs instead. Small eggs are usually available at grocery stores. Sprinkle with Nutritional yeast and Italian seasoning. Bake for 15-20 minutes or until the egg yolks reach your desired doneness. I like to eat these with my fingers so I like the yolks pretty well done. Remove the egg cups from the muffin tin and serve with more pizza sauce on the side.

Brussels Sprout and Potato Hash (Whole 30)

Today was like Christmas in June. When I got home from work there was a package at my door. The package was from my parents. They are moving to a much smaller house in a few weeks and they are getting rid of stuff that is no longer useful to them. The box was full of things my mom thought I might like and have use for.

Some new Hull brown drip dishware for my collection.

A few cute knick knacks for my living room because mom knows my thing for frogs and parakeets

The absolutely coolest thing, though, was my baby book and a bunch of memorabilia from my childhood. My mom sent me my baby book.

Wasn’t I a cute little shit?

There were report cards from 1st grade all the way through graduation that confirmed something I always suspected. I have always been really, really good at reading and always sucked at math, except for 11th grade when I sucked at math and American government.

But the coolest thing in a box full of cool things was a note from my grandma Goeser, who passed away when I was 14.

It was so much fun to open this package and look through all the stuff.

Brussels Sprout and Potato Hash

• Difficulty: Easy
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3/4 lb Brussels sprouts

1 russet potato, unpeeled and chopped

1 1/2 TBS chopped fresh
thyme

1/4 cup onion, chopped

1 garlic clove, chopped

1/4 cup olive oil

Salt and pepper, to taste

4 eggs

Preheat the oven to 425 degrees. Trim the ends of the Brussels sprouts then halve them and coarsely chop them. Place them in a large bowl. Add the potatoes, thyme, onion, garlic and oil. Stir to combine.

Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper. Roast for 15 minutes, stir them and spread in a single layer again. Drizzle them with more oil if necessary. Roast 15 more minutes or until the vegetables are fork tender.

At this point, I scoop out the amount of vegetables I want to eat and crack two eggs over the top. I continue to roast the vegetables until the eggs are done to my liking. Its usually about 10 minutes. I cool the rest of the vegetables and save them for more breakfasts later in the week.

24 Hour Omelette

Some people get emotionally involved in books. Some people get emotionally involved in movies. Apparently, I get emotionally involved in cooking shows. At 5:30 this morning, I was yelling at my tv because the technical challenge on The Great British Baking Show was angel food cake and someone greased the fucking tin!!! Other people didn’t whip their egg whites to stiff peaks and still others didn’t cool their cake upside down!!! It drove me crazy.

I guess its because if I had a signature dessert, it would be angelfood cake. Its my favorite cake. Years ago, I spent my whole summer learning how to make it from scratch. I made at least a dozen angel food cakes that summer and many more since. I am the best egg seperator on the planet so if you need eggs seperated give me a call.

What does this have to do with a 24 Hour Omelette?  Well, it does have eggs and you do bake it.  Other than that, nothing.  It’s just the my random ramblings.  I do suggest you try this recipe.  Don’t let the title fool you into thinking it’s a complicated recipe or takes a long time to make.  I put the omelette together before I went to bed one night, 5 minutes of work and baked about 6 1/2 hour later while I was getting ready for work.   It  is   a really good bake.

• Difficulty: Easy
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1 TBS butter, softened

2 slices hearty white bread

3/4 cup cheddar cheese, shredded

3/4 cup milk

2 eggs

1/4 cup finely chopped onion

1/4 tsp dry mustard

Salt and pepper

Grease a 3 cup baking dish. Spread butter evenly over one side of the bread and tear into 1 inch pieces. Spread half the bread cubes in the prepared pan. Sprinkle with half the cheddar cheese. Repeat with the remaining bread and cheese.

Whisk the milk, eggs, onion, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a bowl. Pour the mixture over the bread and cheese. Using your hands to gently sumerge the bread to help it soak up the egg mixture. Cover tightly and refrigerate for at leat 8 hours up to 24 hours.

When you are ready to bake, adjust the rack to the middle position. Preheat oven to 350 degrees. Remove cover and bake until puffed and golden brown, about 1 hour, roatating the dish halfway through cooking time. Let cool slightly before serving.