Break Fast

Is there anything better than hooking up some scrambled eggs on a Sunday morning? Sunday news, fresh bagles, coffee, big ass juice and a bomb ass scrambled egg sandwhich you made yourself. Yesterday was blueberry pancakes today was egg sammy's. Cooking at home is relaxing to me and comforting. Fuck Diners and there $6 price tag for a overcooked omelette.

Pickles

Found a great pickling recipe. Going to try it. Will report back. Natural pickle flavor not Vinegary which I hate.

cheap meats

London Broil, it's like cheap meats week here at IANAFS. Shoulder cut, little tough but perfect on a hot grill after a long summer workday. Tonight I did a quick marinade of Ground Ginger, Garlic Salt, Tangerines, Soy Sauce, Pepper. Turned out tasty. Pics to follow.

Potato and Egg

Simple, great depression type recipe. Love it. Throw it on fresh italian bread for a bomb lunch or eat it for dinner with some homeade drop biscuits.

Ingredients:

5 potaotes diced
1 small onion diced
salt to taste/pepper to taste
teaspoon of hot sauce
third stick of butter

Heat pan, melt butter
cook potatoes and onions until soft
add 4 eggs, scrambled
let form
take another pan to flip for perfect omelette form

Flank Steak Bruschetta

I want to take a few minutes to talk about Flank Steak. It's a lil bit of a rough cut. By rough I mean it's cut from the belly of the cow so there is muscle to it. Alot of people or clutures tenderize it first. I think this cut takes well to marinades so I have a hundred different ways to marinade a flank steak. Yesterday I did a Flank Steak Bruschetta. Bruschetta is really just garlic rubbed bread but nowadays the popular restaurants make a tomato/onion topping and top the bread with this and calling it bruschetta. Whatever, different parts of Italy do this different. Some with olive spreads, some with cured meats, etc. It's all fucking delicious to me. Onto the marinade: Again always best to have your meat marinating for min of 2 hours (espcially grilling, because you lose some of the stick of the marinade once it hits those grates).

Plastic bag or shallow glass vessel:

6 Cloves of garlic
Olive Oil to cover meat (if your pour olive oil in the bag it's like 7 seconds of pouring)
Salt/Pepper
Dried Italian Seasoning
Fresh Basil leaves (6-12 depending on your liking)
Handful of grated parmagiano reggiano
One whole peeled onion cut in half

Grill, 400-500 degrees 4 minutes on each side for med rare, 6-8 for medium, 10 minutes if your a fool.

Mac and cheese is delicious

Mexican Week

Carne Asada
(Flank Steak)

5 Garlic Cloves
Fresh Cilantro (2 handfuls or more)
Salt
Pepper
3 teaspoons of Mexican Oregano
Comino (light coat on the meat)
Tablespoon of White Vinager
Couple of pinches of sugar
Olive Oil to coat
Juice of 2 limes
Teaspoon of lime zest

refreigerate in marinade for at least an hour, preferably 4 hours.

Grill at a high temp, maybe 12 minutes, 6 on each side for medium doneness.