Do you have leftover chili? Yes
Do you have eggs? Yes
Get that chili bubbling, then fry up them eggs.
Note: that is a man thumb. This is Brent’s recipe and as such fried his own damn eggs.
After, pour some chili on top ( I feel a Def Leppard song coming on ) Should you have some cheese and a dollop of fat creme fraiche, your dish just got pimped.
Cafe Goya Memorial, he calls it. I know nothing about this Sydney cafe, but I do know this: fried eggs covered in chili are very yummy.
If life gives you random booty cuts, make a meaty chili. My chili goes a little something like this:
Onions-star anise
Garlic
Tom purée
Meat
Wine
Toms
Stock
Beans ( but I never use beans, they make you toot … x6 not a good situation )
You know how to cook, make it happen
I smoodge the onions and friends in the final pot while browning ( yes, browning, French beef ) in a fry pan generally in duck phat with a little wine action. I’m after the Taco Bell classic “Encherito” beef. Separate, browned and tasty.
This is what I see when I dice onions. I’m not cryin’, I’m making a lasagna for one.
Not a Sir-Mix-Alot career revival superDubStep remix ( though I would quite like to hear that ), no these are the cuts you are left with after your loving customers take all the good bits.
But we did find one surprise …
A little, tiny filet mignon ( dare I say super mignon? ) lurking in the booty pieces just in time for Friday lunch. And what’s this? Some foie gras fat to fry it in. Oh yum.
We’ve not tried the filet from our cows yet. Though there is always room for growth and improvement, I’d have say I like tender loin and I cannot lie. You other brothers can’t deny.
Good day, it’s time to stick that salty, peppery duck leg and friends in a hot vat of its own fat.
Thankfully I’m friends with a duck farmer who has fat to spare.
Gorgeous stuff, duck fat. Add a couple of fresh bay leaves and a dash or three of thyme. Then, cover that goodness in duck fat. Slowly, as the fat warms and the legs render, you’ll begin to here sounds of the absent-minded professor. Though, instead of an amazing Flubber invention, you will be creating a modest dinner in your future. To really enjoy the moment, dig up your old John Cage records and enjoy the sounds of broken glass hitting concrete, incomplete piano scales, muffled sounds of Milan and the bubble and gurgle of duck confit in the making.
… And you wait. You wait for time and fat to work magic.
Though probably not tonight. Duck confit is a week long extravaganza of preparation, cooking in a vat of fat and waiting.
Today’s step is: salt and pepper the crap out of the legs. The French for this is “genereusement” ( the are some accents in there, but this iPhone don’t make it easy ). Then let it snug overnight.
Oh but what a wait. I heart duck confit.
I tried to make these fancy pants macarons.
But through rough translation and not seeing any reference to “folding” into your eggwhites … okay, I overbeat. I didn’t fold. But I moved on. I stuck it in the oven to see what would happen.
This is what happened, my delicate, cookie turned into what Americans call, “macaroons.”. This is a coconut explosion of chewy goodness. I feel I’ve reconstructed history. Macaron – Macaroon … It’s some American ( like me ) trying to get all fancy and failing, but in a very tasty way. These macaroons were very edible. Mark my words. And I imagine making them in the future, but maybe dipping them in chocolate somewhat.
Cooking in a tutu can give your dish a little “Joe no say kwah.”. Try it sometime.
That’s it. Ease your fruit fresh, frozen or otherwise into a casserole pan. Splash some water and a dash of salt. Do your magic butter- flour crumble move ( cup of flour, cup of sugar, 1/2 cup of butter ) and ruffle fluff it on top with a dash or two of cinnamon. Stick that baby in the oven ( standard 350F ) for thirty minutes to bake your fruit crisp heaven.
If it comes out a little wet, stick it in a crepe and call it French.
Burgers tonight. From lovely “88.”. She was a good cow. A fat cow that delivered yum-ness to our customers. I think we’re improving.
And MoJo Potatoes. Which are really potato wedges. Which are really MoJoes. I’m not even sure if it is MoJo’s or MoJoes. I don’t even care, but if you want to JoJo your MoJoes, you need special ‘erbs and spices.
And some duck fat.
I’m not a packaged food fan, but our friend Paul moved house from Paris to America and left behind some lovin’ chicken rub.
So I gave ‘er a go. Any packaged food that begins with “brown sugar” is sure to be a success with most humans.
But really, there’s no harm in sugar, turmeric, garlic powder and ( insert favorite pet spice here ).
And it was yummy.
I stumbled into this conversation about our breakfast. My breakfast or how I slept last night would fall under “conversations I’d like to avoid because I’m not emotionally ready to jump into that demographic.”. But there we were, Kevin and I, talking about breakfast. So, I explained what we typically have in the wee morning as the sun rises, the coffee brews and the little ones open their eyes to a fresh new day.
It starts off with some rye bread that I baked the night before.
Sliced thin, then fried in foie gras fat or duck fat. I do love my local duck farmer. Have you hugged your local duck farmer today?
Slap a nice, thick spread of butter. Not margarine … more like “this better be f-in butter, butter'”
Then add a thin slice of liver paste on top to seal-the-deal. Yeah, so I have foie gras connections, I’m lucky, but any pate made with love ( and garlic ) will do you just fine.
We eat a lot of animal fat ( grassfed mostly ). After extensive research by my husband ( funded by the “how to keep your wife hot” foundation ), I experienced great weight loss and body heath by adding a hearty amount of animal fat to my diet. Believe me, I have HUGE potential.
These little, not-messed with-old-grain deals, fried in fat and covered with yum keep you going all morning and afternoon. You can’t eat too many because they’re very dense.
I never put much thought to our morning meal until it unfolded during my discussion with Kevin. I feel that I’m losing touch with mortal life. When is the next X-Factor?!
Girl On Grill Action 