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Always Free
Issue 47: Eggs No.3
Published by: Chef Kirk Leins
Welcome to the Everyday Gourmet –
a sometimes
bi-weekly newsletter dedicated to foodies (and the foodie-curious) with a busy
schedule.
Think long-term with recipes
Hello again,
Here we are with yet
another issue of the
Everyday Gourmet.
Forty-seven issues in
and we are still going
strong.
I want you all to know
it is your interest in
cooking, your interest
in re-establishing the
family dinner table
which keeps this
newsletter thriving.
KL
I want to briefly address last
issue’s topic. Make no
mistake, both chicken salads
put forth can be prepared on
any weekday, as long as you
have 90 minutes or so.
If not, I suggest you save the
recipes for the weekend and
use the leftover chicken meat
for some stellar, yet quick
weekday dinners – chicken
tacos, chicken salad
sandwiches, and chicken
soup just to name a few.
Enchiladas is one of the most
Adding to that list is this
popular foods on the planet.
And, leftover chicken can be
issue’s bonus recipe. It’s
used as its staple ingredient.
actually more of a method
than a recipe, per se, but
you’re gonna love it regardless.
I am talking about chicken enchiladas, and honestly speaking I
don’t really know of anyone who dislikes them.
In my opinion, chicken enchiladas absolutely rule. Served
alongside a green salad, enchiladas not only make a delicious
dinner but they’re also a great lunch or even breakfast. That’s
right, breakfast! Heat them up and serve alongside fried eggs.
You can’t go wrong.
A family dinner doesn’t have
to be a memory of the past.
Everyday Gourmet gives you
tools to make it a reality
today.
The following is what I call “bomb shelter” enchiladas. Reason
being, aside from tortillas, cheese and of course the chicken,
bomb shelter enchiladas can be made with ingredients kept in
your pantry.
Enjoy the recipe!
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Issue 47: Eggs No.3
Bomb Shelter Chicken Enchiladas
Bonus Recipe
Bonu
Re c ip s
e!
Preheat oven to 350 degrees.
In a bowl, combine leftover chicken meat with desired amount of
canned black beans (drained) and canned corn (drained). Don’t
fret if there isn’t a ton of chicken meat on hand. Simply use more
beans and corn in the mix. It won’t be bad.
To the mixture, add several tablespoons of a good-quality green
enchilada sauce (canned) and toss to combine.
Using another 2 Tbsp of the enchilada sauce, coat the bottom
surface of an appropriate-sized glass baking dish. Pour the
remainder of the enchilada sauce into a separate bowl.
Utilizing a small package of corn tortillas, dip tortillas one at a time
into the sauce, completely coating both sides. Shake off excess
sauce and lay onto a cutting board.
Spread tortillas with 2-3 Tbsp of chicken mixture and top with a
desired amount of any white cheese.
Roll up the enchiladas and place them into the baking dish, lining
them up perpendicular to the dish’s length.
Top the enchiladas with the remainder of sauce and sprinkle
liberally with cheese.
Bake enchiladas in the oven for 30 minutes or until the cheese is
bubbly and golden brown. Let stand for 10 minutes and serve.
Great condiments to serve
alongside would be sour cream,
hot sauce, cilantro, sliced scallion
or sliced black olives.
2
This
recipe
serves 2 to
4 people.
Issue 47: Eggs No.3
Main Recipes
Eggs at dinner a low cost, high protein fixin’
If you’ve been a fan of this newsletter for any
length of time, you know my love for eggs as
a dinnertime protein. They’re inexpensive,
fast and most of all, really good. In America,
eggs are more traditionally eaten for
breakfast. But when it comes to the rest of
the world, they are much more popular for
lunch or dinner.
fridge, a few key ingredients in your pantry
and a little creativity, you can make either of
these meals any night of the week.
The second commonality is the style which
they are served. Nowadays it seems you
can’t go anywhere without seeing some
version of an Asian “bowl” dish. Usually
bastardized, the common denominator is the
Throughout Europe, various egg dishes such large scoop of rice which lines the bottom.
as omelets and frittatas are menu mainstays
They are unceremoniously topped off with
in many small eateries. The East is no
some kind of charred meat, an assortment of
different as the various Asian cultures also
veggies and teriyaki sauce. Both of the
offer many dishes, from soups to noodles,
upcoming egg dishes are served bowl-style
featuring eggs. Many of these dishes are
but will far exceed anything you’ve gotten
sold by street vendors who offer quick dinners from any fast food joint.
for late working
The first dish is a
businessmen and
Hawaiian favorite. It’s
people on the go.
called a Loco Moco
The popularity of
and if you’ve ever had
eggs makes perfect
one you know just
sense as they are
how good it is.
ubiquitous. Chickens
Served as a breakfast
can be raised
dish in Hawaii, it is a
anywhere in the
morning favorite for
world and doing so
the party animal
yields a secondary
crowd. The Loco
Eggs
for
dinner
is
a
good
way
to
keep
the
doctor
benefit – the egg.
Moco’s ability to
away. Dr. Atkins, that is.
When you look at the
absorb anything you
price tag for raising
drank the night before
meat, eggs are a cost effective way to provide is only outshined by its overall deliciousness.
your family with a nutritious protein.
Next up is a Korean dish known as Bibim Bap
In my past egg issues, I provided you with
(bee-bim-bop). Translated into English, the
recipes for dishes like huevos rancheros, the title means mixed rice. Throughout Korea,
perfect omelet, an herb frittata, egg
Bibim Bap can be found at sit down
bruschetta, poached eggs and even an egg
restaurants, street stands and in the average
casserole. This time out I will be giving you
home. I especially love making this for dinner
two more recipes that have a couple of traits
when I have either leftover veggies or grilled
in common. Both dishes you are about to
steak on hand. The combination of
receive are perfect for using up a wide array
ingredients, however, is only limited by your
of leftovers. As long as you have eggs in the own imagination.
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Issue 47: Eggs No.3
Main Recipes
Loco Moco
(Serves 2)
Ingredients
1 C brown gravy (preferably leftover
homemade gravy but you can cheat
and use a good quality jarred gravy in
a pinch)
2/3 lb ground beef
2 Tbsp vegetable oil
2 extra large eggs
3 C steamed, short-grain white rice
kosher salt and freshly ground black
pepper
Can a million Hawaiians all be wrong? Taste
fried eggs with seasoned hamburger over rice
and you be the judge.
Directions
Heat gravy in a small pot over a low heat and keep warm. Meanwhile, form
the hamburger meat into two equally-sized patties. Be careful not to over
pack the patties or the meat will toughen. Imperfect patties sometimes yield
juicier burgers. Liberally season both sides of the patties with salt and
pepper.
In a skillet, heat 1 Tbsp of oil until it is hot and shimmering. Add hamburger
patties and fry approximately 3 minutes per side for medium rare. Remove
burgers to a plate and loosely cover with foil.
In a non-stick skillet heat remaining Tbsp of oil until hot. Crack eggs one at
a time into skillet about 3 inches apart and fry over a low heat for about 2
minutes.
Divide rice among two wide but shallow bowls. Top each mound of rice with
a hamburger patty and ladle generously with gravy. Top each with a fried
egg and serve with Tabasco sauce.
A
perfect side
dish would be
a simple green
salad.
4
Issue 47: Eggs No.3
Main Recipes
Bibim Bap
(serves 2)
Ingredients
½ lb sirloin steak, sliced very thin
3 Tbsp dark soy sauce
2 cloves garlic, chopped fine
½ C carrots, thin julienne
2 C romaine lettuce, shredded
3 Tbsp vegetable oil
2 extra large eggs
3 C steamed, short grain white rice
Asian chili sauce
Directions
In a Ziplock bag, combine
sirloin, soy sauce and garlic,
and marinate for at least 30
minutes.
Heat 2 Tbsp of the oil in a skillet
until hot and shimmering. Drain Eggs for dinner is a concept understood around the
world. Several of the dishes on this Tokyo
meat completely and fry on high restaurant’s menu feature the egg.
heat until fully cooked and
Say, do you think America could ever adopt the fakeplastic-food menus? They’re pretty cool.
slightly charred. Remove to a
plate and loosely cover with foil.
In a nonstick skillet, heat remaining Tbsp of oil until hot. Crack eggs one at a
time into skillet about 3 inches apart and fry over a low heat for about 2
minutes.
Divide rice among two wide but shallow bowls. Top each with equal portions
of lettuce, carrot and cooked sirloin in that order. Top each with a fried egg.
Garnish with chili sauce and serve.
No
need for any
side dishes
here. This is a
complete
meal.
5
Issue 47: Eggs No.3
Le Sommelier
Le Sommelier / Tips and Adaptations
In lieu of a wine selection for either of these egg
dishes I’ve chosen a pair of libations, or mixed
drinks. That’s right, cocktails! I really don’t think
wine necessarily matches well with the Loco Moco,
but I do know two adult-style drinks in particular
which hold up quite nicely with both dishes.
For the Loco Moco, I’d like to suggest a Mimosa but
not the regular kind. Instead of mixing orange juice
with a medium-grade Champagne or sparkling wine,
how about mixing Prosecco (Italy’s take on
Champagne) with Orangina, the Euro version of
orange soda? The taste is not only fantastic but the
combination of sweetness and bubbles perfectly
compliment the overall richness of the Loco Moco.
For the Bibim Bap, I’m offering up a Korean favorite:
Soju mixed with iced tea. For those unfamiliar, Soju
is the Koran version of vodka and is starting to
become quite popular here in the States. I’ve seen it
in bars, high-end grocery stores and it can be found
in any BevMo or Vendom Liquor.
In Korea, soju is mixed with cold Oolong tea and served over lots of ice. If bottled Oolong
tea is too hard to find, brew your own tea (Oolong or domestic) and flavor it with sugar and
lemon. You’ll be glad you did. The soju buzz is quite a happy one.
Tips and Adaptations
For the Loco Moco, don’t be afraid to make it your own. There are all sorts of extras one
could add to this dish while not straying from the spirit of authenticity. Grilled onions are
absolutely amazing atop the burger and underneath the gravy and egg. The protein
component could be a turkey burger, sausage patties or a grilled chicken breast. The sky’s
the limit. The most important thing is to look at what’s in the fridge and see if you can
make it fit.
For the Bibim Bap, the same sort of creativity applies. Leftover steak, chicken and grilled
veggies scream to team up with steamed rice and a fried egg. Greens such as spinach or
micro greens can serve as substitutes for the romaine lettuce. Heck, if your feeling really
lazy, pick up a jar of kimchi (Korean-style, spicy fermented cabbage) and use generous
portions of it in place of the veggies. Bibim Bap is the Korean homemaker’s way to use up
leftovers. I suggest you do the same.
6
Issue 47: Eggs No.3
But I Digress
But I Digress
Useless Crap
Welcome to an installment of But I
Digress I’m calling “Useless Crap.”
No secrets here. Useless crap is
exactly that, culinary products I
consider to be useless … and
crap.
First up on the list is a huge pet
peeve of mine. I’m talking about
jarred, processed garlic. I
absolutely hate this stuff for a
variety of reasons. For starters, it
is a totally inferior product to fresh
garlic. I’ll make anyone a bet.
Cook two versions of the same
dish, one using fresh garlic, the
other utilizing the jarred stuff. I’ll
not only be able to tell you which is
which, I’ll do it merely using my
sense of smell. To me, jarred garlic
has a metallic taste and an almost
rancid stench.
“You know that processed garlic you get in a jar? I wouldn’t
feed it to my dog.”
- Chef Kirk Leins, while cooking fresh
pesto on The Mike and Maty Show,
circa 1995
The next reason I hate this stuff is it’s just another way to rip off the consumer. For the time
you save by using jarred garlic, you could be spending pennies on the dollar by using fresh
“stinking rose.” Garlic is such a wonder ingredient, not only in the way it makes food taste
but with the nutritious elements it adds. Why would anyone want to sacrifice either of those
things for the sake up picking up a few seconds during prep time?
Next up on my list of useless crap are blended spices. You know what I’m talking about. It’s
the stuff you find in the spice aisle which combines several spices and calls itself something
like “steak seasoning” or “Jamaican jerk blend.” Jamaican jerk blend, my butt. Real
Jamaican jerk is obtained by utilizing a fairly complex marinade made from a wide array of
aromatic vegetables, pungent acids and exotic seasonings. Trust me, it’s not something you
buy in a jar.
I have no problem with combining spices to make spice blends, but that’s what you have a
spice cabinet for. Stock your kitchen with quality spices and herbs and make your own
blends. The stuff you buy in the store is made mostly of inferior quality ingredients - and salt.
You can do much better on your own.
7
Issue 47: Eggs No.3
But I Digress / Shout Out
And another thing, these “spice blends” are way overpriced. You’ll stretch your dollar further
and wind up with better tasting food if you do it my way. One
exception I will make, however, is herbs d’ Provence. One
ingredient used in that product is dried lavender, something
you can’t easily find.
Last up for this issue of useless crap is a “2 for 1” because I
put both of these products in the same category. I’m referring
to bottled dressings and marinades.
If I’ve taught you anything over the last two years it’s the
importance of keeping a variety of oils and vinegars in your
cupboard. Combine ’em and guess what? You just made
salad dressing. Same thing applies for marinades. Heck, I did
a full issue on great marinades for the grill.
But my biggest problem with bottled dressings and marinades
would have to be their taste. To begin with, most of them are
artificially emulsified. Blah! That’s why you have a whisk.
Second, they don’t taste real. You know how a cherry
Lifesaver doesn’t taste like a real cherry? That’s how I feel
about bottled dressing.
I’ll tell you what. Once they come up with a bottled dressing
that tastes like something I can make, and they charge a fair
amount (under a buck sounds right), maybe, just maybe I’ll buy
it.
The “jerk” in Jamaican Jerk
Seasoning stands for the way
a consumer should feel after
they buy this useless product.
Shout Out
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