All posts tagged egg

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 | June 3, 2009 | Main Courses | 1 Comment

I swear, I should have been born in Korea or China or, or, Laos or something cause I love the gotdamn food. I probably don’t even cook Korean, Chinese or Laosean but think I do cause I eat the shmack with chop sticks. At least I’m self aware of my ignance.

Now that I’m a vagitarian (including no fish shticks), B and I gots to get creative with the cookin and the eatin. I can’t tell you how hard it is when I drink mama’s milk (vodka) and alls I wants to do is eat a burger slapped between two steaks. Oh well. Three more weeks or something totally impossible like that…

Anywho: Kimchi Rice with Broccoli, Sesame and Poached Egg

1 stalk and head of broccoli
olive oil, a bit
1/4 cup water
1 cup of cabbage based kimchi (spicy, if you nasty)
2 cups of cooked rice (sub with brown rice if youre feelin)
sesame seeds, to your desire
2 cage free, organic eggs, poached
soy or tamari
hot chile oil, a bit
sesame oil, oh, just a bit
scallions, sliced
sirachi, if you feel it
Serves 2 constantly hungry vegetarians.

Get your rice cooked and hot. While that’s working, lop the bottom of your broccoli stalk and then slice thinly up the base until you have slices and small florets. Heat your olive oil in a deep frying pan. When hot, add the broc and saute for a minute or two. Add the water and cover immediately so the broccoli finishes cooking via a good steam. After about 3 or 4 minutes, remove the cover and cook out the water. Now add your kimchi and saute all together until hot. Add sirachi until your desired spice.

Add your cooked rice to two eatin bowls. Garnish with soy to taste. Add a bit of chile oil. Top with the kimchi and broccoli mixture. Now the sesame seeds. Now the sesame oil. Now the poached eggs. Now the scallions (or as B likes to call them, scallios.)

Eat with chop sticks and hate on Miley Cirus for making fun of us. Bitch.

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.

By Jessica | February 22, 2009 | Breakfast, Recipes | 6 Comments

Ok, I’m lazy. I have said this already. Which means that I’ll cook up some morsels, take the pics and let them sit in my computer until I finally get my ass to write about it. But let this be a lesson to me. I have been gearing up to write this post about this japanese-styled, rice based breakfast for about 3 weeks now and then bittman has to go, with his all powerful new york times backing and beat me to it. If i didnt love you so much, bittman, i’d hate you. (I DO, however, actually hate your road show with paltrow and batali. Why you gotta rub it in our faces that all you have to do is drive around spain in a convertible and stuff your face, get drunk and laugh with your celebrity friends. come ON.) So, here is my not-so-much johhny-come-lately savory rice breakfast.

Oh, another thing you know about me is that I can’t stop eating egg yolk. I should call this shit Go Yolk Yourself. I woke up one saturday morning, all hung, and told B was finna make him the best dang breakers he done had. In the end, not sure I held my promise, but it was pretty good and I do recommend making this when you are so over the bacon and eggs, steak and eggs and honey nut cheerios. (ps, who was allowed to get oreo cereal when they were little? kiddies eating cookies for breakfast is fucked up.)

Japanese Style Rice with Poached Eggs and Mushroom Breakfast

1.5 c. of rice (white or brown)
10 dried mushrooms
1 tbs of butter
soy or tamari sauce to taste
a splash of vinegar
2 eggs
Nori Komi Furikake rice seasoning, see here

Boil 4 cups of water and pour over your dried mushrooms in a bowl. Let sit covered for 20 minutes. After 20 minutes, remove the mushrooms (squeeze like a tea bag to get the water from them). Use this mushroom broth as the liquid to steam your rice, following your regular rice-steaming directions.

Remove the stems of the mushrooms and discard. Cut the caps into strips. Heat a skillet, toss in the butter and cook the mushrooms till tenderoni.

When your rice is ABOUT ready, grab your deep frying pan and fill almost to the top with water. Add a glug of vinegar and put on the heat. When it’s at a soft boil, crack 2 eggs into the water and let cook for about 1 minute. You are looking for a solid white and a liquid yellow, so pay close attention to how they are cooking, but you’ll be able to tell.

When the rice IS ready, fluff with a fork, put in your eatin-bowls. Add some soy sauce to taste – go slow cause soy is basically liquid salt and this IS breakfast for the love of god, not some bar snack. Sprinkle with rice seasoning. Then, with a slotted spoon, remove the eggs from the water and place on the rice. Grab your shrooms and add to the bowl. Eat and get down with your bad self.

I think this would go right lovely with a blood mary. I had one the other day at this shee shee brunch spot with rosemary infused vodka, garnished with cheese and snausage. Yum.

By Jessica | February 12, 2009 | Main Courses, Recipes | 7 Comments

Yes, I do like ramen more than the average person which is half the reason I make and eat it all the time. But I’m not going to lie to you. The other half of the reason I make ramen is because people look up that shit on the interwebs all day long and get to my blog because of it. And, who am I to not give the people what they want. (One time? someone got to my blog by searching for “roast beef vagina” – I shit you not. The world wide web is a beautiful thing.)

The other half the reason I make ramen (I studied art in school – not math) is because I can put a poached egg in it. And if you been reading Go Meat Yourself at all, you would know that I’m trying to pour egg yolk all over my everything. So on and so forth.

Ramen with Beef, Shitake Mushrooms and A Poached Egg

2 c ramen soup base (it comes in a bottle in the “asian” section of your grocery store)
1/4 c soy sauce
noodles for two (you can use udon, lo mein, or any other dried asian noodle here. Shit, use capellini, fuck it.)
10 ish fresh shitake mushrooms
1 tbs butter
1/2 c white vinegar
2 eggs
1/4 lb roast beef, thinly sliced
2 stalks of scallion, sliced
sirachi for garnish
kimchi for garnish
Serves 2.

In a large sauce pan, add your soup base and soy sauce to 6 cups of water and bring to a boil. While waiting for that boil, remove the stems from your cleaned shitakes and cut into strips. Add the butter to a saute pan and when hot, add the mushrooms, stirring occasionally until tender and buttery. When the soup base is boiling, add the noodles and cook until you like – al dente or whatever.

Add water to a deep frying pan so it’s a couple inches deep. Add the vinegar and heat until almost boiling. While waiting for it to heat, prepare your scallions, grab your beef and get ready to plate. Basically, when your noodles are one minute from being done, crack your eggs into the frying pan of water and vinegar. Let them cook for about a minute. You are looking for a solid ish white but a soft yolk (depending on the stove, the egg and your menstrual cycle, this varies, so explicit instructions would be misleading, but I trust you – you can figure it out).

With a tong, divide the noodles into to huge bowls, then divide the soup broth. With a slotted spoon, add one egg to each bowl. Grab a pile of roast beef, a pile of shrooms, a pile of kimchi and a pile of scallions, and place on top, all in their own little groups so that the eater mixes themselves.

Now, eat that shit. The best bite is when you open the egg and drag the noodle through the yolk. Oh man.

By Jessica | January 21, 2009 | Main Courses, Recipes | 5 Comments

I don’t like pork chops. Something about all that white meat that is far too… meaty for me. I know, I know. You’re like, wtf. This chick writes some bullshit about not liking meat on her own crap site called Go Meat Yourself!? I’m a hypocrite – what can I say? Well, I can say this: pile me up a slab of dark meat; juicy, fatty, tender dark meat (I swear to christ my mouth is watering right now) and I will go to town. But, if I’m trying to please my man in the kitchen – hold up, let me clarify. So, if I’m trying to please my man by COOKING my man what my man likes, and if what he likes is pork chops, baby gonna cook him some pork chops. Baby just gonna have to find a way to hide that shit under a whole lotta flava. So check it. I present to you Parmesan Crusted Pork Chops over a Green Salad with Goat Cheese.

Parmesan Crusted Pork Chops over a Green Salad with Goat Cheese

For the meat:
2 boneless, center-cut pork chops, about 1/2 thick
1/2 fresh large grated parmesan
2 eggs, mixed in a bowl
1 cup of plain bread crumbs
1 tbs dried rosemary
a sprinkle of dried thyme and/or oregano
salt and pepper for taste
oil of choice for frying

For the salad:
Salad greens for two, preferably mesclun
2 stalks of scallion, sliced
some goat cheese to your liking
olive oil
1 lemon, cut in 4

Salt and pepper your pork chops. Put your eggs in a bowl. Mix the bread crumbs and your herbs into a bowl. Coat the chops in the parmesan and make sure it really sticks. Dip the chops in the egg and next in the bread crumbs. Heat a heavy skillet with your fryin oil and drop each chop in when hot. You know its hot enough when you flick a bit of water and it sizzles. Cook for about 5 minutes on either side. Cut into the chop to know its not bloody still and you won’t die or horrific death of trichinosis. While the are cooking up…

Add your salad greens to each plate. Distribute the goat cheese – or if you like, bleu, and sprinkle with salt and pepper. Squeeze one quarter of each lemon over each salad. Drizzle with olive oil.

When the porkies are done, place directly on top of the salad. Drizzle some of each of the remaining lemon wedge halves and let sit them sit on the plate for additional squeezing by your eater. (They like to get involved).

This goes well with beer and a side of Family Guy while you eat.