Here in rural Hawaii, many of our neighbors own chickens. When they’re laying (the chickens, I mean), we have access to really fresh, delicious eggs–and a lot of them.
Here’s a quick way to turn a dozen eggs into a tasty meal. If you’re watching your carbs, this is a great, keto-friendly dish. If you’re limiting your fat intake, this is probably not the recipe for you.
Preheat oven to 350.
1 dozen eggs
1 pound shredded cheese (cheddar or Swiss style)
1.5 cups heavy cream
2 tsp onion powder
1 tsp garlic salt
(Optional) 1/2 cup to 1 cup of whatever leftover cooked meat or vegetables you have in the fridge that might taste good. Chopped Spam, for example.
Mix everything together (I use a KitchenAid mixer) and pour into an oiled or parchment-lined lasagna pan. Sprinkle Parmesan cheese on top. Bake about an hour and fifteen minutes. Or if you’re using combination microwave/convection, half an hour at 325.
If you’re really on a budget, you can use the Spam can as a musubi mold.
If one of your New Year’s resolutions is to consume more animal fat, then you’ve come to the right place. Here is the no-longer-secret recipe for Mike’s Famous Pork Belly, star of the potluck table and scourge of your 2015 weight-loss plans.
Pork bellies look like bacon, and in fact it’s the same fatty, boneless cut of meat. The only difference is that bacon is cured or smoked. If pork belly is not available in your area you can buy it online.
Cooking pork belly is tricky. You want to get it crisp, but not too hard and tough. The secret ingredients? Water, and very particular application of heat.
1) Cut it into thick slices, then sliced through the skin 0.5-1 cm deep, 1-2 cm apart (or 1/4 inch deep, 1/4 – 1/2 inch apart).
2) Season with Montreal steak seasoning (or your salty seasoning of choice).
3) Place on a rack in a roasting pan skin side up, covering some of the larger spaces with foil so the meat doesn’t fall through.
4) Add water to cover the bottom of the pan–about 0.5 cm or 1/4 inch.
5) Bake at 149 C/ 300 F for 4 hours
6) Turn up the heat to 232 C/ 450 F and bake for another 0.5 hours
7) Turn on broiler and watch until the pork belly reaches the desired crispness–do not walk away because it can burn very quickly.
8) Slice it into bite-size chunks. You may not even have time to transport it from the cutting board to the serving dish because your guests will swipe pieces of it. Like bacon, it can be considered a finger food.
You will have a lot of rendered fat in the pan. Pour it out and save it, and use it to fry things. Like your Spam and egg breakfast the next morning.
Calling this a “recipe” might be a little grandiose, but it’s a great way to get a main dish going with minimal effort and maximal deliciousness.
What we call pork butt is actually the shoulder.
1) Buy a pork butt. It will probably be somewhere in the 5-10 pound range. If you’re lucky enough to have locally raised pork available, go for it! If you can get a bone-in butt, you’ll get the benefit of all of that glycine, proline, and other bone-y benefits.
2) Drop the pork butt into your slow cooker.
3) Dump Montreal Steak Seasoning all over it. Make sure it’s on all the surfaces.
4) Put the slow cooker on medium or auto and leave it to cook until it’s fork-tender, about 8 hours.
4a) Obligatory Spam reference: Leftovers can be pan-fried until crispy in the same pan as diced Spam for maximum pork-y goodness.
I’m very lucky to have access to meat (and other products) from grass-fed Hawaii cattle. Once in a while soup bones become available at the local grocery store. If you see these, buy them. Six big pieces, if you can get them.
Some say bone broth is good for joints, digestion and general health. What I can say for sure is that the bone, meat and marrow will make your soup taste rich and delicious. Now for the second ingredient: Arrabbiata Sauce.
You should always have a few jars of this in your pantry. (I happen to like Mezzetta, but the SF Chronicle’s taste testers preferred Rao’s. Safeway Select is a good inexpensive choice if you have that available.)
Put the bones and sauce into a slow cooker with enough water to reach the top. Add some salt, because you just watered down the sauce. Cook for 12-24 hours.
You’ll get a lot of meat from the bones, and some of the marrow will soften and dissolve in the soup.
The bones are going to fall apart so make sure to fish out the bone pieces before you serve this. You don’t want to get hit with some ungrateful dinner guest’s dental repair bill.
[OPTIONAL THIRD INGREDIENT: A BAG OF FROZEN VEGETABLES]
After you take out the bones, you can dump in a bag of mixed mushrooms or Westpac asparagus stir fry and cook until the vegetables are done.
Obligatory Spam mention: cut up leftover Spam into cubes and boil in the soup for extra flavor.
This is wonderful for a cold day. (The temperature here has plummeted to 71 F /22 C. Brrr!)
In my quest to bring you the easiest (laziest) recipes possible, I present: Thirty-Second Stock. (Thirty seconds to get started, that is. The part where you pick the meat off the carcass at the end takes significantly more time.)
Sure, you could go online and find a respectable recipe like this one, but maybe you don’t want to spend a lot of time chopping celery and quartering onions and trying to figure out where the heck you’re going to find “sprigs of thyme.”
A bonus: You’ll get a lot more meat. When the turkey cooks to the ideal temperature for eating, the legs and breast are perfectly done, but the meat nearest the bone is still tough and hard to remove. When I did this last night (of course my recipes are all kitchen-tested, you think I’m making this stuff up?) I liberated another four cups of meat (!) from our sixteen-pound turkey.
Here we go:
1) Upend the turkey carcass and stuff it into a big pot. It might stick out the top a little. Wash your hands and mash it down if you can. Otherwise, don’t worry about it. It’ll loosen up and collapse as it cooks.
2) Sprinkle lots of Montreal Chicken Seasoning all over the carcass.
2a) Optional: Add turmeric for color and brain health. Throw in the giblets if you have them.
3) Fill the pot with water and cook on a low boil for at least 3 hours.
4) Wait for it to cool off so you don’t burn your hands (at least a half hour). Lift the carcass into a baking pan or a big platter, pick the meat off and save for later. Strain the broth into a container.
4a) Did you remember to throw in the giblets? Now you can eat them! Consuming the heart of the turkey is said to endow the eater with the bird’s legendary bravery and cunning. The liver is delicious. And if you want to do some fancy gizzard thing, more power to you.
5) Obligatory Spam mention: Serve with a side of fried Spam.