Tag Archives: bacon

Potato & Egg Frittata

Here’s a great meal for a weekend breakfast/lunch or even a lazy weeknight dinner any day. Buttery crisp yet soft potatoes and bacon are suspended in a creamy egg mix infused with American cheese, Pecorino Romano, and fresh parsley. This cheesy omelet certainly lends itself to interpretation, but any traditionalist making it won’t veer too far from the basic ingredients that meld so well together. Of course I had to tweak mine just a little bit, you know me…and since it disappeared lighting fast I guess I made the right moves. Make this for just the two of you, the whole family, or even as a breakfast for the post Friday night cocktail party that resulted in one person passed out on top of the dining room table…hey look it happens to the best of us, swallow your pride, take a sip of humility, and eat some of this damn good potatoes & eggs!!

p.s. follow my recipe for Artisan Bread here and make some hero’s (yes I called it a hero, you got a problem with that?!) OR make a batch of the effin’ White Bread here, toast some slices, spread with homemade butter here and spoil that inner hedonist!!

  • Serves: 6
  • Time: 30mins

Get yourself:

  • 8-10 Fresh eggs (I use Organic, free range)
  • 1 Big fat white potato weighing in ~1lb
  • 6 Strips of bacon cut into 1″ thick pieces
  • .5 Vidalia onion diced up
  • 5 Slices American cheese broken up into little squares
  • 1C Pecorino Romano
  • 2T Heavy cream or half-n-half
  • 2T Butter
  • 2T Extra Virgin Olive Oil
  • 2T Fresh Parsley
  • s&cracked pep
  • A large skillet (now’s the time to break out the cast iron!)
  • Bread-n-Buttah
  • OJ (it’s just the right thing to do in this situation)

Let’s do this!Cube the potatoes

In the past I’ve sliced thin into chips and fried

Just get the potatoes fried up one way or another

Fry ’em up over medium-high in the butter and olive oil

Season with some s&cracked pep

While they cook, prep your other ingredients

Ahhhhh Bacon…it’ll never let you down, a true friend in good times and in bad

Chop it up (I like to use kitchen shears it’s easier)

Dice ’em up

Chopped American slices…don’t forget the Pecorino Romano

Scramble up your eggs then add the cream, Pecorino Romano, American, Parsley, a little s&cracked pep

Set aside while the potatoes finish up

Oh yea, if you haven’t already…

Bake up one of these bad boys

A classic NY style–come on say it with me…

HERO!

Once the potatoes are golden brown toss in your bacon and onions

Cook until onions get soft and bacon firms up

You can fry the bacon separately, cool, crumble, and then add to the egg mix…

…But I like to cook the bacon right in there so the fatty bacon goodness gets all over everything

Reduce flame to medium-low and dump in the egg mix

If the pan looks a little dried up add 1T butter to prevent any sticking

Using a rubber spatula work the sides of the omelet…

Let the egg set a bit then lift a side of the omelet with your spatula, lift the pan and let some runny egg fill in the gap

Do this all around until the egg sets nicely and it’s not too runny on top

Turn on your broiler with a rack set about 6″ away from flame

Pop it under the broiler to finish off

Keep oven door open and watch like a hawk or it will scorch

After all that work…you don’t want to be the person to scorch the eggs, not cool

After a couple of minutes take the pan out and work around the edges loosening up the omelet

If it’s still runny then pop it under the broiler for a little longer

Gently slide the omelet on a level cutting surface

Take your time to admire this artfully crafted potatoes & eggs

Slice it up like a pizza pie

Oh damn!

Look at that beauty!

So simple yet so delicious

Enjoy your potatoes & eggs!

Texas Gravy

A ubiquitous dish steeped in tradition. Although modern, overcomplicated, and pretentious versions have pervaded kitchens everywhere it’s OK. Why? Well, because Chili is that dish that lends itself perfectly to personalization. It’s a great dish, but like an Italian and Sunday Gravy, chili often becomes the victim of harsh judgment since almost everyone has a chili reference they compare to or certain chili rules like no beans or must use dried whole chili peppers which are first toasted then ground to a powder. This is limiting, but for those like me, chili is an art form open to interpretation so no true version should exist. I mean rules are meant to be broken, right? So let’s stop yearning for the perfect and best of everything and just eat!

With that said…

You will need:

2lbs 85% lean ground beef @ room temp

10 Slices hickory smoked bacon cut in 1/4’s

4 Sweet bell peppers – mixed colors (GYRO)

2 Vidalia Onions – chopped

4 Cloves fresh garlic

4 Cloves roasted garlic mash (~1T)

2T Dried Greek oregano

2t Kosher salt/1t crushed black pepper

1T Rendered duck lard

2T Soy sauce (Don’t forget about the Umami dimension of flavor)

4T Worchestire

1 Lager beer (I used Dos Equis)

1 28oz can diced tomatoes (I used Tuttarusso)

2 Cans Red Kidney beans (optional)

Chili Powder Mix:

4T Chili powder

3T Smoked paprika

1T Ancho chili powder

1T Cocoa chili powder

1T Garlic powder

2T Liquid Smoke

4t Garam Masala (Secret ingredient)

2t Cumin

1.5t Chipotle powder

Let’s Make Some Texas Gravy!

Ok, first things first, heat up that duck fat

Believe me, it’s worth it

Brown your beef. Be careful you don’t kill it

As soon as it’s uniformly brown kill the flame and set aside

Should look like this…Cover, we’ll come back to this in a bit

Bacon baby!

Grab ~10 slices and quarter

Fry in a heavy bottom pot

Preferably in the same pot you’re cooking the chili

Get it going, try to separate the chunks so they cook evenly

Goal is to get nice crispy pieces that will hold up in the chili

Reserve about 2T of that fat for sautéing veggies

Once crisp, toss on paper towels to absorb some oil

Heat the bacon fat over medium-high heat

Toss in your chopped onions

Cook for ~5mins

Add the chopped garlic and roasted garlic mash

Stir to combine

Careful, you don’t wanna you know what…

Dice up your bells

Toss into the onions and garlic, along with the bacon and stir

Grab dos dos equis –  they don’t call it dos for nothing

One for you, one for chili

Dump it in and bring to a boil for ~5mins

Drop to simmer and prep your spice mix

Time to spice things up a bit…

Grab all of your dry spices and herbs

Add to a bowl big enough to stir

Add your ground beef to the pot and then toss in the spices

Mix really well

Where there’s smoke there’s flavor!

Add to pot and stir

Add your tomatoes and stir it all together

A voice in the distance, starting to smell good in here!

Thanks babe

I hope it’s not to spicy for me though

Uhh…sure babe I made it just right no worries…

Ok good, because you know how much I hate spicy

It’s chili for crissakes not a Bolognese!

Cover and let it simmer for ~1hr

Take a peek…

Once I feel it’s done I let it cool and refrigerate overnight

I know you can’t believe I’m not eating it right away, but honestly…

I think it tastes better the next day

When it’s time to serve, heat as much as you want in a sauce pot

Toss in a handful of shredded sharp cheddar and white American (trick I got from craftsteak in NYC)

Stir until melted

I serve my chili with some white rice

Go make some if you’re into that

Fill up an oven-safe bowl or mug and top it with shredded cheddar or your cheese of choice

Put under broiler for ~2mins until browned and bubbly

Some Tostito scoops, dollop of sour cream, sliced pickled jalapeno, onion rings…

Toppings are endless

It’s a little spicy, don’t cry about it you’re eating chili…

Man up!

Enjoy!