Recipes we all can make!

[Mickey]

Irish Eggs!

Awesome! I thought I invented this a couple of months ago, while when making a super loaded omelet, the eggs got stuck to the pan, so it all just got mixed up. I called it "Egg Crud" and it is often requested for meals here. Basically, whatever leftovers you got, sauteed up and mixed with some beaten eggs and cheese at the end.

SUNDAY MEATLOAF
My wife makes an awesome meatloaf using a mix of ground pork with ground veal, lamb or beef (depending on the prices). What we love about it is she puts half the mix on a baking sheet, covers it with whole hard boiled eggs, then the rest of the mix. A slab of this with some mashed spuds is terribly hearty and satisfying.

EGGS BEAUREGARD
Since having to learn to eat gluten free this year (not by my choice) I had a craving for Eggs Benedict.. so had to re-invent it, and cajun it up a hair. Very inexpensive and a good way to use leftover meats (for the grillades)

Make some grits, put them in a pan and cool them.. Cut into slabs/rounds.
Cover them with grillades
Top with a few poached eggs
Drizzle remoulade sauce over the whole mess
Give it some herbs for color and freshness

[Meggers]

^

I dont know what half of those things are but I want to eat that right now.

It also made me hungry for some potatoes with some melted cheese, turkey bacon, and some sort of gravy drizzled on top cause thats what the picture looked like at first. Mmmmmmmmmmm

[Mickey]

Another one of my favorites of all time, and I'm sure the other Marines will agree with me, is creamed beef (aka SOS) on toast, eggs, mashed potatoes or hash browns. Super cheap, super easy, and always brings a smile. This is the closest recipe I've found to the real thing. It isn't quite exactly the same, but pretty darn close. (I'm still playing with different flours/starches to be able to eat it again... almost, but not quite there!)

1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. Salt
Pepper (to taste)
8 slices of dry toast
Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly.
Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute).

Serve over the toast. Salt & pepper to taste.


For the background: http://www.grunt.com/corps/scuttlebu...s-sos-recipes/

[Meggers]

Another one of my favorites of all time, and I'm sure the other Marines will agree with me, is creamed beef (aka SOS) on toast, eggs, mashed potatoes or hash browns. Super cheap, super easy, and always brings a smile. This is the closest recipe I've found to the real thing. It isn't quite exactly the same, but pretty darn close. (I'm still playing with different flours/starches to be able to eat it again... almost, but not quite there!)

1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. Salt
Pepper (to taste)
8 slices of dry toast
Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly.
Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute).

Serve over the toast. Salt & pepper to taste.


For the background: http://www.grunt.com/corps/scuttlebu...s-sos-recipes/

Im going to make this for my dad He's a retired marine. I wonder if he'd recognize it.

[Mickey]

^

I dont know what half of those things are but I want to eat that right now.

Grillades are basically chunks of browned meat stewed down with tomatoes, onions and peppers. There's a million recipes for them out there, some simple, some way over complicated. I've never made them the same way twice, but they are always delicious. They are kind of like chili that way. Google it up and you'll get the idea.

Remoulade is basically mayonnaise mixed with hot sauce to taste. Tabasco or Louisiana hot sauce are the standards.

[Meggers]

Grillades are basically chunks of browned meat stewed down with tomatoes, onions and peppers. There's a million recipes for them out there, some simple, some way over complicated. I've never made them the same way twice, but they are always delicious. They are kind of like chili that way. Google it up and you'll get the idea.

Remoulade is basically mayonnaise mixed with hot sauce to taste. Tabasco or Louisiana hot sauce are the standards.

tomatoes, onions and peppers? good. browned meat? good. Hot sauce? good.

[Mickey]

Im going to make this for my dad He's a retired marine. I wonder if he'd recognize it.

I'm sure he will I've never known a Marine who didn't get a little smile and a bit of fading eyes at the mention of SOS in the morning. Texture is critical. You aren't going for a gravy. You should just barely be able to eat it alone with a fork.

[Meggers]

I'm sure he will I've never known a Marine who didn't get a little smile and a bit of fading eyes at the mention of SOS in the morning. Texture is critical. You aren't going for a gravy. You should just barely be able to eat it alone with a fork.

so lumpy?

[Mickey]

so lumpy?

Not lumpy, creamy. We like it creamy

[thescot]

well well well, look what I found.

http://www.electricscotland.com/food...es/vhaggis.htm

vegetarian haggis!

Meghan, lassie. You'll have to take my word on this.

Do not, I repeat, do not make or eat vegetarian haggis. It's a very bad thing. Haggis must have liver and heart and other stuff not vegetarian. You can cook it in a boiling bag if you can't get a stomach, but don't do that vegetarian thing. We didn't claw and scratch our way to the top of the food chain for that!