Cooky Jason’s World Famous Apple Pork Stew

Cooky Jason’s World Famous Apple Pork Stew

Got 3 hours to kill? Find ‘em. This is worth it. At home or at the campsite, you’ll be a hero. Stews come in all shapes and sizes. But pork loves apples and we love both. It’s a match made in camping euphoria. Follow along…

Major players:

  • 1 4-5 pork roast
  • ½ cup olive oil
  • 2 red onions, peeled and chopped
  • 8-10 garlic cloves, minced
  • 2 large green apples, peeled/cored cut into large slices
  • 3 large carrots, chopped
  • 12-16oz large mushrooms, quartered
  • 3 stalks celery, sliced thick
  • 4 sprigs each of rosemary and thyme
  • Salt and pepper to taste
  • 2 cups chicken or vegetable stock (homemade is always best)
  • 2 Tbsp. butter (no margarine)
  • Dash of chopped chives per serving

Heat your favorite Dutch oven or stock pot over medium-high heat and add olive oil. Brown pork roast on all sides, about a minute or two per side. Toss in the onions and apples about half way through. We want them to brown, too. But the time it takes to brown all sides of the roast is too long for the onions and apples. Then add the stock, salt and pepper, butter, and herbs. Lower heat. (If cooking over a fire, move it to the side so it’s not over direct heat but still hot enough to simmer.) Cover and simmer for 2 and a half hours.

(*Take it up a notch: add 1 and a half cups red wine)

Remove lid and add mushrooms, garlic, carrots, and celery. Recover lid and simmer an additional 30 minutes. Remove from heat and serve hot. The herb sprigs are easy enough to fish out with tongs. Sprinkle each serving with chopped chives.

That’s how we do it, folks.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s September Recipe – Lamb Burgers

010115_mediterranean-lamb-burger-recipe_largeWell the end of summer draws nigh. But that’s OK. Soon we’ll all be drinking/eating pumpkin-spice EVERYthing. And football is gearing up which brings its own genre of cookout favorites (as long as weather permits, of course) as mainstays such as hearty chili and beef stews have the dust brushed off their recipe pages. Until then, however, it’s time for one last summer hurrah…

You can’t go wrong with burgers at the campsite, right? The combination of beef and lamb here along with the magical basil sauce make these a bit unique, yet still easy to make, and guaranteed crowd-pleasers. Serve with watermelon wedges and a nice summer ale or fresh lemon-limeade and enjoy the last 3 weeks of summer while you can!

Major players

  • 1lb ground beef (80/20)
  • 1lb ground lamb
  • 1 Tbsp olive oil
  • 1 tsp each of salt and pepper

Magical Basil Sauce

  • 1 cup chopped basil
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 1 tsp Worcestershire sauce
  • 1/3 cup sour cream
  • ½ cup mayonnaise
  • ¼ tsp fresh ground pepper
  • Juice and zest from 1 large lemon

For the burgers:

OK, let’s do this. Using 2 different meats really adds a lot of depth profile in the flavor. If you can’t get ground lamb just use ground pork. Using your hands, thoroughly combine the beef and lamb in a large mixing bowl, then add the olive oil and salt and pepper and combine. You’ll get 6 to 7 burgers out of this, depending on how big you make them. Start by forming a giant meatball. Then slowly compress your hands while rolling it between your palms until a patty is formed. Then use your thumb to press an indent into the middle. If you’re taking these to the campsite, wrap them individually in plastic wrap or wax paper and keep chilled until ready. You can also freeze them if it makes them easier to transport for you.

Cook on grill over medium-high heat about 3 ½ minutes per side. About a minute before removing from grill, add a slice of your chosen cheese. Mozzarella loves basil…

Serve on toasted sesame seed or ciabatta buns. Using good bread here really makes a hug difference, so it’s worth it to choose a higher quality bun to go with all the love that just went into the burgers themselves, don’t you think?

Magical Basil Sauce:

Blend all ingredients until smooth, about 2 to 3 minutes. Taste and adjust by adding salt and pepper if needed. You can do this several days ahead of time if you like. Just make sure it’s plenty chilled while transporting. Spoon over burgers and finish off with lettuce, tomatoes, onions, etc… Or leave them veggie-less and let the lamb really be the star. Perfection.

This is our last newsletter recipe of the summer and we’ve had a truly fantastic summer and I hope all of you did, too! Feel free to share/email me pictures of our recipes when you try them.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s April Recipe – Grilled Scallop Potatoes

Cooky Jason’s World Famous Grilled Scalloped Potatoes

unnamed

I love these. And they’re quite simple to make, even with the extra step of grilling the potatoes first. But that’s important here. Grilling the potatoes takes an ordinary batch of scalloped potatoes to a new level with that coveted grilled/smoked flavor we all love. And while I don’t usually use ANYTHING out of a can, making cream of mushroom soup from scratch is a bit of a long process, so taking some help from the store here is OK in my book.

Ingredients:

  • 6-7 medium-sized potatoes. Russets, or Yukon Golds if you can get them
  • 8-9 green onions, sliced
  • 1 10oz can condensed cream of mushroom soup
  • 1 ½ cup shredded cheddar cheese
  • 1 cup crumbled (cooked) bacon
  • 1 cup sliced and sautéed mushrooms
  • ½ cup butter
  • 6 to 7 cloves of garlic, crushed and diced
  • Salt and pepper to taste

To start, slice the potatoes into about 1/8 inch slices. Toss them with a little olive oil and salt and grill them over medium heat for about 3 minutes per side. They don’t need to be cooked through at this point. Remove from grill and set aside.

Combine the soup, cheese, green onions, garlic, bacon, mushrooms, and salt/pepper in a bowl. Now at this point you can a couple ways. What I like to do is use a disposable aluminum roasting pan. Select the appropriate size. Spread the potatoes in an even layer on the bottom and cover with the soup mixture. Distribute some pads of butter over the top. Cover the pan with foil and place back on the grill for about 25 to 30 minutes. Be careful when removing the foil and watch for the hot steam. Serve…

The other way is to make up individual foil packets. This batch size will be about 8 servings. Just tear 8 pieces of foil about 10 inches long and evenly distribute the grilled potatoes and soup mixture into each one. Top with butter and close to seal. Same cook time. Done!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s April Recipe – Sunset Tacos

Chef Jason’s World Famous Sunset Tacosopen-face taco 2

This is an open-face taco, but you can fold it if you like. These are my version of tacos, that is to say these are unlike any other taco, but still quite simple to make. As with any dish, and especially tacos, there are countless variations and I always encourage experimentation in the kitchen (or campsite). The dollop of salsa or chili sauce on top is for the namesake.

Pictured are my version with chili-lime marinated chicken (and fresh-made limeade), but I also do them with a white fish such as halibut, tilapia, sea bass, etc… You can use any fish you like. After that, it’s the combo of white cheeses and herbs that send it home…

Ingredients:

  • 6 inch corn or flour tortillas, blue corn tortillas if possible
  • Chili-lime chicken breasts, figure 1 breast for two tacos (marinate 5 to 6 chicken breasts in 1 cup lime juice, ½ cup olive oil, and 2 Tbsp. chili powder for at least 2 hours)
    • Or the white fish of your choice, same marinade
  • Freshly chopped cilantro, about a cup
  • Red onions, thinly sliced and halved
  • Red cabbage, thinly sliced/chopped
  • White cheese combo – any of the following: feta, goat, parmesan reggiano, smoked Gouda, white cheddar, pecorino Romano, etc… Most grocery stores have a decent selection now, so try something new! I use a combo of 2 or 3
  • Pico de Gallo – Very simple. Minced tomato, onion, and cilantro, tossed with lime juice and salt. I add finely minced jalapeño and garlic to mine. I’m not listing amounts here because you can play with the proportions according to taste
  • Avocado, thinly sliced
  • Sour cream
  • Red chili sauce (you can buy this if you like, but just puree fresh tomatoes, 3 to 4, with a heaping Tbsp. of chili powder and a little minced garlic. Add hot sauce if you like.

These can be done 1 or 2 at a time on the stove top or in the oven or grill in quantity. As always, I suggest prepping as much of the produce at home as possible and transporting to the camp site in plastic bags or bowls.

Grill and thinly slice your chicken or fish and set aside. Coat 1 side of your tortillas with olive oil and place oil-side down on the heat. Use medium heat, you don’t want them to cook too fast because you need time to add the toppings.

While on the heat, sprinkle on a liberal amount of cheese first thing. Then add your chicken/fish, red onion, red cabbage, and cilantro. Top with a sprinkling of the cheese. Let them grill or roast for about 3 to 4 minutes. It won’t take long, but it’ll depend on how hot your grill is. If you’re doing this in the oven, 350 degrees for about 5 minutes. Just make sure that the bottom of the tortillas is only slightly browned or just barely beginning to show grill marks. As soon as they do take them off. Add, in this order, avocado, Pico de Gallo, sour cream, and top with chili sauce. Garnish with lime wedges.

Serve with limeade – 2 cups fresh squeezed lime juice, 1 and ¼ cups sugar, and half a gallon of water.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s March Recipe – Pouched Salmon

Jason’s Well-Known Pouched Salmon

Alrighty, campers. I know a lot of the country is still gridlocked in a winter wonderland and most of you won’t be camping anytime soon. So with that in mind I try to write recipes that are just as easily done at home as at the campsite. Pouching is a very efficient way of cooking over a campfire or on a grill. And with fish it’s great because sticking isn’t a problem. You can very well do these in the oven. In my opinion, salmon needs very little help in the flavor department. However, with pouching you’re essentially steaming the food and not getting that charbroiled flavor from open fire. But that’s ok because steaming is much healthier than charring food anyway. And the key to countering that, especially with fish, is a combination of herbs.

Main ingredients:

  • 1 6oz salmon fillet per person (these will be individual servings per pouch)
  • ½ cup of 2 to 3 different chopped herbs. (Thyme, sage, tarragon, dill, marjoram, parsley, etc…)
  • 1 Tbsp chopped garlic
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground pepper (I prefer white pepper here.)
  • Zest of half a lemon
  • 1 tsp lemon juice (This is about half a lemon, so you can do two per lemon.)
  • 1 foot x 1 foot square of heavy duty foil

OK, now for the fun stuff. Put the olive oil down on the foil first. (Put oil on the foil) Then sprinkle a little salt on the oil and also about half of the chopped herbs. Then place the salmon, skin side down, on top of your bed of oil and herbs. Next, place the pad of butter directly on top of the fillet and top with the remaining salt, pepper, herbs, garlic, and lemon zest. The grill heat should be medium…ish. Try to keep it around 325 to 350 degrees. The salmon will be done in about 30 minutes or so. When you get close, you can peel one back and check by cutting one fillet open. And lastly, drizzle the lemon juice over the finished product and serve. If you’re plating, also pour all the deliciousness from the pouch over the salmon and other veggies or pasta. (See below)

I don’t like handling raw meat at the campsite. So what you can do is prepare the pouches at home and just keep them on ice until you’re ready for them. Let them sit out, out of the ice or refrigeration, for about 20 minutes before cooking to take the edge off the chill.

Also, you can throw in broccoli or asparagus right in with the salmon. You can even steam pasta the same way. Take fettuccine or linguine and break it in half so the uncooked noodles are about the length of the salmon. Just place the pasta on top of the salmon and close it up. The pasta will steam and cook just fine. A whole meal all in one pouch. Enjoy!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

editors note – every month when Jason submits his recipe, its always world-famous this and world famous that.  So for fun, we took the liberty to rename this months recipe “well-known”, since we can only account for about 25 people who actually know this recipe. Hopefully after this newsletter, it will become truly ‘world-famous’!

Cooky Jason’s February Recipe – Pie Iron Fixin’s

So recently I’ve received quite a few requests for some quick pie iron fixes. I’m not tagging these with my normal mantra of “Cooky Jason’s World Famous” because these are so very basic and common and have been around forever. Although the recipes below have some of my personal touch the idea here, as always, is just to give you some ideas to try. Experiment or alter to taste. Also, as always, I like to prepare as much as possible at home and transport to the campsite in air tight containers as to avoid handling raw meat at the campsite. And these are a good way to get kids involved in the cooking. If you don’t have pie irons, you should really consider them. They can be found very easily online and are inexpensive. You can do these recipes over an open fire or a grill top. Enjoy!

cast-iron-campfire-square-sandwich-pie-iron-for-grilled-cheese

Garlic Bread Melts

  • 2 to 3 garlic cloves
  • Salt and Pepper to taste
  • 1 to 2 slices mozzarella cheese
  • ½ tsp butter
  • ½ tsp olive oil
  • 4 or 5 basil leaves, chiffonade (cut into ribbons)

I highly recommend against using garlic salt or garlic powder here. Fresh (ish) really is the way to go. The above quantities are per serving, but what I like to do is make the garlic spread ahead of time and simply keep it in airtight bowls and chilled. In that case you can multiply the ingredients based on how many servings you want to be able to make. Very simply, chop the garlic fine and then add salt to it right on the cutting board. Then turn your knife on its side and massage the salt into the garlic until you have a paste. Put the paste into a bowl and stir in the pepper and olive oil. You can also just do this in a food processor.

Then when you’re ready, butter two slices of the bread of your choice (or even pita). Place bread slices into pie iron with buttered side down. Then spread garlic mixture onto open face of bread and add mozzarella and basil ribbons. Close and lock pie iron. Cook over fire about 3 minutes per side. Excellent.

Tacos Anyone?

  • 4 heaping Tablespoons cooked ground beef
  • 1 Tbsp chili powder or taco seasoning
  • 1/3 cup shredded cheddar cheese
  • Onions, green peppers, mushrooms, jalapeños, etc…

OK, so we’re using the term “taco” here kind of loosely. And normally I’m vehemently against using packaged seasoning mixes. But in this case we’ll make an exception in favor of short prep time. So again, the above quantities are per serving.

Brown 1 pound ground beef, pork, or turkey. Add taco seasoning mix and water as per package directions and cook as directed. Store in airtight container for transport.

Next, sauté whichever vegetables you’re going to use. Whatever you like for tacos is fine. I prefer to sauté everything together and make a “taco filling”. Store this in a separate container. Things like onions, fresh garlic, mushrooms, ets… (Leave jalapeños raw if you like)

You can do this with tortilla shells or bread. Both work great. Just use a little olive oil for tortillas or a little butter for bread. In either case, oiled/buttered side always down. The spoon on your ground meat and veggie mix, careful not to over fill. Sprinkle on cheese. Close and lock pie iron. Cook about 3 minutes per side over open fire or grill. Delicioso.

Simple Pie Iron Pie

This one is really simple. Just butter two slices of bread and place in pie iron, buttered side down. Then spoon in any canned pie filling of your choice. (I’m intentionally leaving out the quantity to use here because of varying sizes in pie irons and bread you might use. I’ll simply say to use the “correct” amount.) Close and lock pie iron and cook for about 3 minutes per side over open fire or a grill. You can also do this with peanut butter and jelly. You’re welcome…

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s December Recipe – Sausage Hodepodge

This is a simple recipe that can be a main course OR a side dish. It’s perfect for chilly nights around the campfire and, you can do most – if not all, of the prep at home ahead of skillet-sausage-and-potatoes-38009-sstime. Sage and cranberries make it a great way to make the house or the campsite smell like the season. Happy Holidays!

Fixins’:

  • 1 pound smoked sausage (take your pick here), cut into 1 inch pieces
  • ½ pound red or white potatoes (or purple if you can get them), quartered
  • 1 large onion, sliced
  • ¾ pound fresh green beans, trimmed and halved
  • ½ pound mushrooms (whit, crimini, oyster, etc…) sliced
  • 1 cup dried cranberries
  • ½ cup sage, finely shredded
  • 4 or 5 cloves garlic, minced
  • 1 tsp ground pepper (black or white)
  • 1 tsp salt
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/3 cup water

I suggest cooking the sausage through first, letting it cool, and then slice into 1 inch pieces. You can definitely do this at home if you like, to save time at the camp site. And if you already have the veggies sliced, even better.

On a large sheet of foil, place the green beans, potatoes, onion, mushrooms, garlic, cranberries, sage, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until vegetables are tender. Feel free to sprinkle on some parmesan or asiago cheese before serving. Enjoy!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s November Tip – Stuffed Mushrooms

Cooky Jason’s Well-Known Stuffed Mushrooms

Mushrooms-on-the-grill

It’s almost guaranteed that you’ll never make enough of these, unless your group happens to be filled with monsters who don’t like mushrooms. (If that’s the case, time to get new friends…) Seriously, though, these are great because they’re super simple to do and there’s a thousand variations. As usual, this can just as easily be done at home in the oven as at the campsite on a grill or open fire with a grill grate. You don’t have to pouch these in foil necessarily, but it does help keep the mushrooms a little more moist. If you like them to be a little more fire-kissed and have the outside get that nice grill color and flavor, then feel free to uninvite the foil from the party.

Fixin’s:

  • 20 to 25 crimini or white button mushrooms, stems removed
  • 8 to 10 cloves of garlic, minced
  • ½ cup chopped fresh herbs (parsley, tarragon, cilantro, time, etc… Stay away from rosemary on these as there isn’t enough time for the needles to soften, unless you have ground rosemary. But rosemary sprigs are good to throw right in the heat, or just on the grill racks by themselves. Not only do they make the campsite smell fantastic, but the smoke from the sprigs will infuse the mushrooms, just like using wood chips…)
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ stick softened butter (NO margarine)
  • 2 Tbsp olive oil, or truffle oil
  • ½ cup coarsely chopped pine nuts
  • ½ cup finely sliced green onions
  • ¼ lb ground sausage, beef, or lamb (cooked)

What’s great here is that you can do a lot of the work at home and transport to the campsite for only a step or two left to do, which I’m a big fan of. It’s a lot harder to clean dishes at the campsite, so I like to use as few as possible.

In a large mixing bowl, combine all ingredients except the mushrooms. (You didn’t really have to be told that, right?) Make sure you mix thoroughly. If you want to leave the meat out, use ½ cup of bread crumbs instead. If you want to stuff the mushrooms at home, what you do is use a large plastic bowl with a lid and separate the layers with foil or plastic wrap. Keep them chilled in the fridge and transport in a cooler with ice. If you’re going to stuff them at the campsite, just transfer the stuffing to a large plastic zip-top bag or another plastic bowl with a lid.

This is a good one to let the kids in on. I think it’s easier to use a fork for this. Mushroom sizes vary greatly, but you’re going to be using somewhere between a teaspoon and a tablespoon of stuffing for each mushroom. The size of the mound past the brim on the mushroom cap should be about half the size of the mushroom itself.

You’ll need to have tongs for this: Place mushrooms over medium heat in rows. Cook time will be about 25 minutes. You can also carefully wrap them in foil, in groups, and seal. Make sure you leave an opening for steam to escape. It doesn’t matter which way you do it; it’s just personal preference. Remove with tongs and let cool for at least 5 minutes. Come ‘n get em!

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

 

 

 

 

Cooky Jason’s October Tip – Pie Iron Fixins’

Pie Iron Recipes from Cooky Jason

Recently I have received a few requests for some quick pie iron fixins’.  I’m not tagging these with my normal mantra of “Cooky Jason’s World Famous” because these are so very basic and common and have been around forever.  Although the recipes below have some of my personal touch, the idea here is just to give you some ideas to try.  Experiment or alter to taste.  Also, as always, I like to prepare as much as possible at home and transport to the campsite in air tight containers as to avoid handling raw meat at the campsite.  And these are a good way to get kids involved in the cooking.  If you don’t have pie irons, you should really consider them. They can be found very easily online and are inexpensive.  You can do these recipes over an open fire or a grill top. Enjoy!

Garlic Bread Melts

  • 5 to 6 garlic cloves
  • Salt and Pepper to taste
  • 1 to 2 slices mozzarella cheese
  • ½ tsp butter
  • ½ tsp olive oil
  • 4 or 5 basil leaves, chiffonade (cut into ribbons)

I highly recommend against using garlic salt or garlic powder here. Fresh (ish) really is the way to go. The above quantities are per serving, but what I like to do is make the garlic spread ahead of time and simply keep it in airtight bowls and chilled. In that case you can multiply the ingredients based on how many servings you want to be able to make. Very simply, chop the garlic fine and then add salt to it right on the cutting board. Then turn your knife on its side and massage the salt into the garlic until you have a paste. Put the past into a bowl and stir in the pepper and olive oil. You can also just do this in a food processor.

Then when you’re ready, butter two slices of the bread of your choice (or even pita). Place bread slices into pie iron with butter side down. Then spread garlic mixture onto open face of bread and add mozzarella and basil ribbons. Close and lock pie iron. Cook over fire about 3 minutes per side. Excellent.

Tacos Anyone?

  • 4 heaping Tablespoons cooked ground beef
  • 1 Tbsp chili powder or taco seasoning
  • 1/3 cup shredded cheddar cheese
  • Onions, green peppers, mushrooms, jalapeños, etc…

OK, so we’re using the term “taco” here kind of loosely. And normally I’m vehemently against using packaged seasoning mixes. But in this case we’ll make an exception in favor of short prep time. So again, the above quantities are per serving.

Brown 1 pound ground beef, pork, or turkey. Add taco seasoning mix and water as per package directions and cook as directed. Store in airtight container for transport.

Next, sauté whichever vegetables you’re going to use. Whatever you like for tacos is fine. I prefer to sauté everything together and make a “taco filling”. Store this in a separate container. Things like onions, fresh garlic, mushrooms, ets… (Leave jalapeños raw)

You can do this with tortilla shells or bread. Both work great. Just use a little olive oil for tortillas or a little butter for bread. In either case, oiled/buttered side always down. The spoon on your ground meat and veggie mix, careful not to over fill. Sprinkle on cheese. Close and lock pie iron. Cook about 3 minutes per side over open fire or grill. Delicioso.

Simple Pie Iron Pie

This one is really simple. Just butter two slices of bread and place in pie iron buttered side down. Then spoon in any canned pie filling of your choice. (I’m intentionally leaving out the quantity to use here because of varying sizes in pie irons and bread you might use. I’ll simply say to use the “correct” amount.) Close and lock pie iron and cook for about 3 minutes per side over open fire or a grill. You can also do this with peanut butter and jelly. You’re welcome…

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

Cooky Jason’s September Tip – Breakfast in Camp

Cooky Jason’s World Famous Herbed Egg Scramble

OK, I’ve been getting emails from you guys asking for more breakfast recipes. So we’ll start out with a simple scramble that can just as easily be done at home as at the campsite in a Dutch oven in a skillet on the grill. Of course everyone knows how to scramble eggs. The idea here is all the fun variations. Here are some of the ways I do it…

(This will make about 12 servings. You can of course divide the portions accordingly for less campers.)

Major Players

  • 1 lb pork sausage
  • 1 onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 red and 1 green bell pepper, chopped
  • 1 ½ to 2 lbs shredded hash browns. (Yes, you can use packaged and frozen hash brown potatoes. But it’s easy enough to do yourself. Take 2 large russet potatoes and run them through a medium grater. The important thing after that is that you gather the shreds up in your hands and squeeze all or at least most of the moisture out of them. Very important.)
  • 12 eggs, beaten
  • 16oz shredded cheese (Again, this is where it’s fun. Havarti, cheddar, pepper jack, parmesan, mozzarella, etc… Or combinations are good, too.)
  • 1 cup freshly chopped herbs (Parsley, cilantro, oregano, rosemary, marjoram, tarragon, thyme, savory, or any combination you like)
  • Salt and pepper to taste

Let’s get to it.

Over medium-high heat start by browning off the sausage and breaking it up. When it’s no longer pink (8 minutes or so) add the onion, garlic, and hash browns. After about 5 minutes the hash browns should be showing some color. Then add the bell peppers, and salt and pepper. You can also add some sliced mushrooms here if you want. After about 10 minutes, add the herbs and pour the beaten eggs over the top of the sausage/hash brown mixture. Cover your Dutch over or skillet and bake until eggs are firm, around 25 minutes. Then sprinkle with cheese and recover for another 3 to 4 minutes. Garnish with chives or green onions and serve. Come and get it…

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.