clean out the refrigerator w/ eggs
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I love my wife, she gets up early, sometimes several hours before I do, and goes to bed early, again sometimes several hours before I do. This works out well for us since we each get a little alone time each day and one of the things I like to do in my alone time is play in the kitchen. Sometimes I work on knife technique, or a bit of pastry work, or make up a few items for dinners later in the week, and every now and then I get to clean out some really nice leftovers from the refrigerator. So after a quick look-see in the refrigerator I determined that tonight was clean out the refrigerator night. I really love my late night snacks... and my wife.
I have shared leftover fried rice and lemon leftover chicken recipes with you already, but those are more like real meals. Clean out the refrigerator w/ eggs is serious snack food. So, on to the recipe...
- cutting board & knife
- fork & small bowl
- small non-stick pan
Ingredients
One egg plus whatever you like with it. Tonight I had:
- 1 t. butter
- 1/4 c. rib eye trimmings, cubed
- 1/4 medium onion, chopped
- 1/6 red bell pepper, chopped
- 1 clove garlic, crushed & minced
- 1/2 baked potato, cubed
- 1/4" slice of provolone, cubed
- 1 egg + 2 t. milk, beaten w/ salt & pepper to taste
- Place the pan over medium-low heat, add the butter to the cold pan, and wait for the butter to just start to brown. (You want to cook out all of the water and a little colour in the butter tastes really good.)
- While the butter is melting cube the meat and chop the onion and bell pepper.
- Add the meat and a pinch of salt. Do not stir or toss. Just let the meat brown on one side for a couple minutes.
- Toss the meat and add the onion and a pinch of salt. Let the onion cook through, add the bell pepper and cook some more.
- Add the garlic and toss. Wait until you can smell the garlic cooking then toss in the potato and a bit of salt & pepper.
- Cook until everything is cooked through and the potato is starting to take on a bit of colour.
- Reduce the heat to low, pour on the egg, then cover and count to 20.
- Turn off the heat, add the cheese. then cover and wait one minute.
- Turn it out onto a plate and enjoy with your favourite late night show.
Do you save your meat trimmings? Besides saving bones and vegetable pieces for stock and broth, I also save meat trimmings for snacks, sauces, broths, or consumes.
What are meat trimmings? When cleaning up steaks and roasts for a meal there is quite often small bits of meat left over. Not a lot, but generally enough to make 1/4 c. of meat bits off of a few pounds of steaks or roast.
It just takes a little bit of extra time to cut off the gristle and large pieces of fat from the meat trimmings and save the trimmings for later - up to two days in the refrigerator in an air-tight container or wrap it well and up to two weeks in the freezer.
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