Yeah, something a little different: I call this item “The Tahoe Breakfast”, because I discovered it years ago, flying a Navy cross-country pilot training mission with a student. We stayed overnight with his sister in Lake Tahoe. The next morning, her husband whipped this up for all of us and I’ve loved it ever since!
Start by frying 2 eggs per person, either “over easy” or “sunny side up“. While you’re cooking, toast two slices of your favorite bread per person and butter lightly when done. Then take the toast slices and chop them up into little cubes, putting them in a bowl.
Next, when the eggs are ready, place two in each bowl, and chop/stir the contents all up, so that the yolk spreads though the bread. Add a small dollop of mayonnaise (to taste), stirring it in, as well. Shake on a bit of salt, pepper and paprika, and enjoy!
Quick, easy and wonderful!
Okay, guys: It’s spittin’ rain outside, cold and windy up here in the California Sierra foothills; Tahoe is getting yet another healthy dumping of snow. And after a shaker-full of Manhattans, I’m in the mood for pasta - just a big bowl of it! Want a great side or a main event? Your choice! ...And here’s a departure - we’re doing it on the stove, not the grill! So, here goes:
You pick it: Vermicelli, Spaghetti, Linguini or Angel Hair. Before you plunge it into lots of boiling water, break out a skillet, pour in some olive oil (enough to cover the pan. I know, I love this stuff!), slice up some onion and crush some fresh garlic into the skillet (one or two cloves, depending on how gutsy you feel) as the temperature comes up and makes it sizzle. (The aroma’s gonna make you crazy! Too beautiful!) Sauté the mix while the pasta’s boiling (about 9-12 minutes - the thicker the pasta, the longer the cooking time). After it’s drained, fold the onion-garlic mix into the pasta. Depending on taste, add some good tomato-based pasta sauce, heat it some more and serve. For me, I want it plain, with some melted butter and lots of freshly-grated Reggiano Parmesiano!
Mangia!
You pick it: Vermicelli, Spaghetti, Linguini or Angel Hair. Before you plunge it into lots of boiling water, break out a skillet, pour in some olive oil (enough to cover the pan. I know, I love this stuff!), slice up some onion and crush some fresh garlic into the skillet (one or two cloves, depending on how gutsy you feel) as the temperature comes up and makes it sizzle. (The aroma’s gonna make you crazy! Too beautiful!) Sauté the mix while the pasta’s boiling (about 9-12 minutes - the thicker the pasta, the longer the cooking time). After it’s drained, fold the onion-garlic mix into the pasta. Depending on taste, add some good tomato-based pasta sauce, heat it some more and serve. For me, I want it plain, with some melted butter and lots of freshly-grated Reggiano Parmesiano!
Mangia!
Not your Aunt Bessie’s version! This is a good quickie for any situation:
Boil fresh, sliced carrots (yeah, break down and buy the fresh ones - you‘ll notice the difference.) only until they’re “al dente”. For the rest of us, that means slightly underdone. Drain ‘em, then toss ‘em in a skillet (See? The right tools! You need a good, big, frying pan!) with melted butter and some brown sugar. (Pancake syrup can be substituted for brown sugar, only in an emergency.) Sauté until the butter/sugar sauce thickens, then serve.
Yeah!
Boil fresh, sliced carrots (yeah, break down and buy the fresh ones - you‘ll notice the difference.) only until they’re “al dente”. For the rest of us, that means slightly underdone. Drain ‘em, then toss ‘em in a skillet (See? The right tools! You need a good, big, frying pan!) with melted butter and some brown sugar. (Pancake syrup can be substituted for brown sugar, only in an emergency.) Sauté until the butter/sugar sauce thickens, then serve.
Yeah!
The prime rib turned out great! It was about 6 pounds, took about 1 hour, 45 minutes to cook. What helped cook it evenly was propping it up vertically for about half the cooking time on a poultry rack, situated between the two fires. Besides the garlic "jab 'n' poke" trick, the McCormick's "French Herb" rub added a lot of oomph. I also drizzled some Yoshida's Sauce (spiked with crushed garlic clove) from time to time on all sides.
Because of the size of the cut, the end portions turned out more well-done than the middle section, which was barely medium-rare. For the next time, I think I'll try tenting the end sections in foil after about 30-40 minutes. This should make all portions cook a bit more evenly.
Because of the size of the cut, the end portions turned out more well-done than the middle section, which was barely medium-rare. For the next time, I think I'll try tenting the end sections in foil after about 30-40 minutes. This should make all portions cook a bit more evenly.
