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.