Egg Yolk | Go Meat Yourself

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By Jessica | June 9, 2009 | Main Courses, Recipes, Snackin, Salads and Apps | 5 Comments

What do you get when you combine a thirst from a hangover and a hunger from being a fat ass? Fat Salad. Fat Salad is a delicious wet and crunchy salad, layered with the meatiest, creamiest, endulgentiest morsels. You can really do it with anything. You may remember a little something called Something Meaty on Something Greeny? Yep, here we are again. And this time, I’m throwing on some egg yolk. Be forewarned, you will tear this mother up.

Oh, actual useful note: choose two of the three suggested highlighted items: shitakes, sopressata and asparagus. My rec is you do vagitarian OR the sopressata and the asparagus. Not that shitakes and sopressata are like Charlie and fingers, but I’m not sure they do anything for each other. Or not. Be all the fat you can be.

Fat Salad

Salad with Asparagus, Sopressata, Shitake Mushroom and Fried Egg

Salad greens for 2, prob something not too strong like mesclun
Sopressata, sliced in strips. you can also use a high quality salami, etc.
1 tbs salted butter
6 large, fresh shitake caps
15 ish stalks of asparagus
Tad bit of olive oil
4 eggs
Fresh pepper
Olive oil for garnish
Serves 2.

Slice your mushroom caps. Heat a skillet with butter. Yeah – I said butter. Toss in the shrooms and saute until soft and buttery. While cooking, put a small pot of salted water on to boil. Trim your asparagus stalks and cut in half. Put your greens on your plate – this shit is going to move fast. After your pork product is sliced, beautifully distribute over the greens. At this point, your shrooms are probably done and your water is probably boiling. Set the mushrooms aside and toss in a bit of olive into the same pan. Over medium to high heat, crack your eggs for a good fry up. The goal is to produce a quick cook of the whites with a crunchy outside, while maintaining a yolky middle.

As soon as you crack your eggs, throw your asparagus in the boiling water. Let em blanch for 60 seconds. At this point, your eggs are probably ready too. Crack some pepper over them bad boys. Now we layer.

On the lettuce and sopressata, put the mushrooms. Then the asparagus. The the eggs. Drizzle just a tiny ass bit of olive on the outer leaves that didnt get blessed by the delicious juices from your hot shit.

Best bite: yolky lettuce and sopressata

I ate this with 2 vodka sodas. Not a bad idea to include. Just sayin.

By Jessica | March 11, 2009 | Main Courses, Recipes, Snackin, Salads and Apps | 2 Comments

We are back with Course 2 of The Dinner Party Report. I knew you would come back. I so had you at spatula.

So, dudes. Want to make something cheap and tasty that makes your belly happy? Make this. Forserz, make. this. This beef recipe goes particularly well with the kimchi rice because the beef is kinda sweet and the rice is kinda spicy with a touch of bitter. Together, it is a symphony of tasteful beauty, all dripply with egg yolk and yum.

Course 2: Korean Braised Beef over Kimchi Rice with Fried Egg

2 lbs of beef, cut in chunks for stew
1 c flour
3 tbs veg or canola oil
3 tbs of rice vinegar

Braising Liquid:
4 scallions, sliced, separate the green from the white, reserve the green for garnish
1c soy sauce
1/4 rice vinegar
2 tbs sesame oil
2 tbs red pepper flakes
2 inches of ginger, peeled and finely chopped
4 cloves of garlic, finely chopped
2 tbs black pepper
1 tbs sesame seeds
3 cups of water

In a heavy cast iron pot or dutch oven, add your oil and heat. While waiting, add your flour and beef to a plastic baggie. Shake the shit out of it chris brown style. With a tong, grab each chunk, shake the excess flour and place in the hot oil. Brown. Do not over crowd your pot. Also, don’t be afraid to add more oil if it gets all used up. Just remember that if you add it, you have to make sure it gets hot before you add more meat. Brown your biff until its all browned up.

To prepare your braising liquid, add all the ingredients except for the water into a bowl and mix well. At this point, your pot should be all caked with burnt up beafy goodness. With the heat on, take your 3 tbs of vinegar and poor over this gold. Using a wooden spoon, scrape the shit out of your pot and mind the gold. These delicious flavor crystals will add mo pushing to the gooshin.

Add your braising liquid and let it heat up. Add your biff. Add water until it covers the meat. Stir. Let bring to a boil uncovered. When boiling, cover and reduce heat to as low as a flame as you can possibly dare. Let this shit cook for 2, 3, 4 hours? Till the shits falling apart on your tongue. Eat over the kimchi rice below, garnished with the reserved sliced greens of the scallion. Taste the rainbow.

Kimchi Rice with Fried Egg

For this recipe, you gots to get you some traditional kimchi. And don’t try to make mines for this. Mines is dope and delicious and my mouth is watering as I type these very words, but you need yourself some real, fermented cabbage. Go. If you are in NYC, I found some in k-town on 29th-ish and 5th ave. You can also get it at great wall super market. And I bet some trendy shit store like whole foods has it as well.

2 c of kimchi (packed well)
veg or canola oil for frying
1 inch of ginger, peeled and finely chopped
6 c cooked rice
sirachi for taste

Take your store bought kimchi and dice. Make sure to squeeze the liquid before taking out of the container because you are going to want to pour that over the rice later and don’t want it all dripping up on the board. You are looking for a good chop here.

Using a wok or a big ass frying pan, heat your oil and throw in your ginger. After 2 minutes, throw in the kimchi. After 4 minutes, fold in your rice. Make it hot. Put some hot sauce on it if you want. Pour the extra kimchi juice over it to make it moist. For the best part: fry some eggs, keep the yolk. Put it on top. Eat with the braised beef. You can also do a poached egg if you like that better.

Check Course 1 here.