I’ve made this a half dozen times in the last year or so and I think I’ve finally got it down. The key to the recipe is temperature control – it needs to be warm but not so warm that the eggs scramble in the pan.
Here’s a pretty good video of a genial old man (not me!) preparing the dish, watching it is a good use of five minutes of your day.
I saw these potatoes on a new food show on TV and they were pretty good looking, better than these. He used a deep fryer to finish his off and I went with the oven for mine. Start by boiling/steaming large Russet potatoes – put them in a pot and add enough water to half cover them, bring to a simmer on the stove, then cover the pot and finish them in a 400 oven for about an hour. When they cool a little break them up into pieces, add salt, and douse them with olive oil on a baking tray. Toss on a couple of sprigs of fresh rosemary and roast them in the hot oven until they brown sufficiently. Toss the roasted potatoes with grated Parmesan and serve .I’ve been seeing people using basil butter here and there for a while now so I decided to give it a try. I used a good handful of basil leaves, a couple cloves of garlic, a squirt of lemon juice and the zest of a lemon along with a little sugar. Chop those up and run them in a food processor until they are are a fine paste, then add butter and spin that until everything combines. Roll the soft butter mixture into a tube in some plastic wrap and then refrigerate to make handling it easier. It’s pretty good on steak.
Not the prettiest you’ll ever see but I bet they eat OK. LOL Mrs J made the pastry per this recipe but she made me pipe out them onto a baking tray. She figured I was best for the job because I watched Alton Brown do it on Youtube. She filled them with instant vanilla pudding but made me dip them in the ganache “because I always burn my fingers”.
Haven’t done one of these for a while. And who doesn’t like Dolly Parton, her love of life is infectious.
I made my usual sloppy joe filler with hamburger, chopped peppers, onion, ketchup and bbq sauce then juiced it up with a fair amount of mild gardiniera mixed right in. I like to lay slices of a nice melty cheese atop the simmering meat mixture and cover the pan until the cheese melts down a little. Scoop a nice dollop onto a bun and go from there.Bonus pickles! Mrs J found the last batch a bit too spicy for her taste so today I went with the same basic recipe sans the red peppers. Left out the onions, too. Oh, and added dill seed and weed to replace the celery seed. And Splenda for half the sugar. I did use white vinegar and mustard seed! So, mostly the same! LOL
A couple of times a month I put together a bunch of treats for Bixby and pop them into the freezer. Today I filled old ribeye bones with peanut butter, halved a bunch of apples and froze them for nice treats on hot days.
I also made his favorite Frozen Yogurt Pupsicles and Doggy Peanut Butter-Pumpkin Biscuits (recipes here – with lots of Bixby pics).
It was a long work day of running around to clients and arguing with vendors. Back at my newly relocated office (LOL) I did a bit of work before calling it a day. I was going to have a salad dinner, but then looked around and wonder of wonders, I had all the ingredients for tacos. So that’s what I made, although they were not as picturesque as JeffreyW’s above. Instead of store bought taco seasoning, I use homemade Fajita Seasoning, recipe here. Shredded lettuce, chopped tomatoes, fresh salsa and shredded cheddar to top off the ground beef in crispy shells.
Tomorrow I’m taking a friend out to a Tapas and Brew Bar, I’m excited, the menu looks great. I’ll let you know how it is Until then…..