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New blog is at JEFRREYSAAD.COM

December 27, 2010

THIS BLOG HAS MOVED. It is hosted at my new website http://www.jeffreysaad.com

PLEASE RE-SUBSCRIBE AT THE NEW BLOG.

WWW.JEFFREYSAAD.COM

Thank you ALL for ALL of your amazing support!!!! I would love to have your thoughts on my new site. When you go there you can click on “blog” as well as “cooking with eggs” and everything will be there.

Merry Christmas, Happy Holidays, Happy New Year. Make it a great one!!!!!

Warmly,

Jeffrey Saad

Egg Tuesday – The secret to perfect omelet fillings

December 7, 2010

I hope this finds you in the middle of a delicious and happy holiday season. My favorite part of the holidays is cooking and feeding the ones I love! Check out some great holiday recipes at the Incredible Egg Facebook Fan Page. In the meantime see the secret to perfect omelet fillings in this video.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

 

Fried Turkey

December 6, 2010

We had Thanksgiving at a good friends house with five other families. It was especially great as it is was our first Thanksgiving back in San Francisco after having lived in Los Angeles for the past nine years. Great friends are always great friends. It was like we never left. I brought the chorizo and hatch chile stuffing as well as a harissa cranberry sauce but that was all I had to do (besides carve the turkey). The best part was the fried turkey. I had never seen that live. Check it out! This guy has the process down!!! Happy Holidays!!

My first cookbook!

December 5, 2010

Hello all,

Thanks to all of your amazing support I have the pleasure and honor of publishing my first cookbook. It will come out in the fall of 2011.

Here is a preview of the “making of the cookbook”. The book (title in the works at the publisher) will have 120+ recipes, 40+ photographs, and lots of stories and history behind the inspirations of each recipe as well as the specifics to make sure the recipes turn out perfect for you!
I look forward to presenting it to you! Take care and happy holidays.

Eat well, Enjoy life, Be happy!

 

Using the egg to stretch the holiday dollar!

November 30, 2010

Happy Egg Tuesday!

It’s the end of the month and time to start pulling together a grocery shopping list. Eggs are not only delicious and nutritious but a great way to stretch the dollar and feed the family, especially when you’re trying to save up for holiday shopping! Here is what a week’s worth of eggs looks like in my house for breakfast, lunch or dinner (Four recipes below). So grab an extra dozen, give it a try and have a delicious week!

Don’t forget, you can help feed the hungry this holiday season by making a pledge (no cost) to “Eat good. Do good every day.” For every pledge, America’s egg farmers will donate one egg, up to one million eggs, to feed the hungry.

Monday morning quick Mexican scramble

4 Large eggs

4 Tb water

Pinch of Kosher salt

1 tsp butter

3 Tb shredded Mexican cheese blend

3 Tb your favorite jarred salsa

In a medium bowl whisk the eggs, water and salt to combine. In a 10” non-stick skillet over medium heat melt 1 tsp butter.

Add egg mixture. “Paint” the bottom of the pan (don’t stir) creating large folds of light, tender, fluffy egg. When there is still a little shine on the eggs turn the heat off. Fold one more time and plate. Top with cheese and salsa and serve.

Yield: 2-3 portions

Wednesday Mid-Week Treat – Quick Greek pan quiche

4 large eggs

4 Tb water

Pinch of Kosher salt

1 Tb olive oil

1 C unseasoned breadcrumb

2 Tsp dried or fresh oregano

2 tsp fresh or dried mint

¼ C pitted black olives

1 Roma tomato, chopped into ½” cubes

¼ C Feta cheese, crumbled

In a 10” non-stick skillet over medium heat add the olive oil. Once hot add the breadcrumbs and herbs. Stir and then press down flat in the pan.

Gently pour the egg mixture on top of the breadcrumbs. Sprinkle the olives, tomatoes and feta cheese evenly over the top. Place the pan in a 300-degree oven until the eggs are set and cooked through. Slide onto a platter and cut into triangle slices. Garnish with additional shredded fresh mint if desired. Serve.

Yield: 3-4 portions.

Friday 10-minute Asian steak and eggs

6 oz. skirt steak

Kosher salt and pepper to season

2 tsp peanut oil

2 Tb hoisin sauce

1 Tb low salt soy sauce

1 tsp Sriracha sauce (or any red chile sauce)

1 tsp butter

2 large eggs

Pinch of Kosher salt

Fresh chopped cilantro for garnish

In a 6” non-stick skillet over med-high heat add the oil. Pat the steak dry and season with salt and pepper. Place in pan and sear until dark golden. In a small bowl mix together the hoisin, soy and sriracha sauce to create a glaze. Flip steak over. Rub hoisin glaze on top of steak. Flip over and cook 30 seconds more or to desired doneness. Remove steak and set aside to rest. In a clean 6” non-stick skillet over medium heat add the butter. Once melted crack the eggs in and sprinkle with a pinch of salt. When the white starts to set flip eggs over. Cook to desired doneness. Remove from pan and let rest on a cutting board for ten minutes. Cut in half and place half the steak and one egg on each plate. Garnish with cilantro and serve.

Yield: 2 portions

Brunch Time! It’s Been a Good Week! – Egg bruschetta with “quick version” hollandaise sauce.

2 large 1” thick slice of rustic country bread

2 Tsp olive oil

3 hard-cooked egg yolks

2 Tb milk

1 Tb lemon juice (1/2 lemon)

1/2 tsp smoked paprika

2 Large eggs

Kosher salt to season

2 Tb fresh chopped flat leaf parsley

1 tsp fresh lemon zest

Rub bread on one side with olive oil and toast in a non-stick skillet or grill press. Set on a plate. Add the egg yolks, milk, pinch of salt and paprika to blender. Puree until smooth. Set aside. In a 6” non-stick skillet melt the butter over medium heat. Add the eggs and season with a pinch of salt. Once white starts to set flip eggs and cook to desired doneness. Flip eggs back over and place on top of grilled bread. Drizzle egg with sauce and garnish with parsley. Serve.

Yield: two servings.

Homemade chorizo recipe for my Hatch Chile Stuffing!

November 27, 2010

Happy Holidays! I hope this finds you with a pleasantly full stomach and an even fuller heart! I love the holiday vibe. Cooking is always the essence of my joy so getting to see so many friends and family enjoy the food and wine of the holiday is a special treat. I thawed out my bag of green Hatch chiles for the holiday season. My first dish was Thanksgiving stuffing. The base of this stuffing is fresh (raw) chorizo vs. the dried salami style. I have always loved chorizo for its mouth-watering orange hue and bright chile flavor. I decided to make some from scratch. It turned out great! Give it a try. It is really quick and easy as long as you have a kitchen aid grinder attachment.

2 lb. Pork Shoulder cut into 1” cubes

8 oz. bacon (pork belly would be even better) cut into 1” pieces

1 Tb chopped garlic

1 Tb kosher salt

In the spice grinder: 2 tsp black pepper, 1 tsp coriander seed, 3 allspice berries, ½ tsp cumin seed – grind finely.

1 tsp dried thyme

1 Tb smoked paprika

1 tsp cayenne powder (double if you like it hot!)

2 Tb apple cider vinegar

1 Tb olive oil

In a large bowl mix everything together. Grind in your kitchen aid grinder. By mixing everything in BEFORE you grind the spices get fully integrated into the ground meat instead of trying to work the spice blend in after it is ground which is harder and also forces you to overwork the meat. Cover tightly with plastic and place in refrigerator. Let marinate overnight and then you are ready to use it as a base for stuffing, with eggs, to make a killer spicy sauce, tortilla soup, the list is endless! I think this is going to become a habit for me.

I placed the chorizo in a large sauté pan and within minutes the fat, chile and spices bleed together to create a bright orange/red “sauce”. The perfume from the fresh ground spices made my mouth water as they toasted in the pan! Like anything homemade the flavors were so clean and there was a natural balance of meat/fat. I added a cup of chopped hatch chiles and a quart of chicken stock to the chorizo. It became a rich sauce with the bright piquant heat of the green Hatch chiles and the deep, spiced laden heat of the paprika and cayenne. I tossed this mixture with some 1” cubes of dried rustic bread and baked it until moist but not mushy. I took the foil off and broiled it for just a couple of minutes so that the edges of the bread became crispy. Enjoy!

Eat well, Enjoy life, Be happy!

 

Egg Tuesday – Stuffing Deviled Eggs

November 23, 2010

Happy Tuesday and Happy Holidays!!!

I love this time of year. The next six weeks is about cooking, eating and enjoying the ones you love!! (Kind of like all year but more of it!)

If you’re looking for an easy, crowd pleasing appetizer, check out my twist on classic deviled eggs – stuffing deviled eggs – in the video below.

Stuffing Deviled Eggs

7 hard-cooked eggs

3 oz. chorizo or sausage meat of your choice

1 TB sour cream

4 cups of day-old / dry bread

2 Tb extra virgin olive oil

3 cloves of garlic

½ C flat leaf parsley

Pinch of salt

Separate the hard-cooked yolks for the whites. Cut a small slice of white off of the bottom of each egg so they sit flat on a serving plate. Place the yolks in a bowl.

Place chorizo meat in a non-stick skillet over medium heat and cook until golden and cooked through. Transfer to the bowl with the yolks. Add the sour cream and mix thoroughly with a fork.

In a food processor add the bread, olive oil, garlic, parsley, and salt. Pulse chop into you have roughly ½” cubes of bread. Lay bread out on a foil-lined sheet pan and broil until golden (stir a couple times while cooking, takes just a couple minutes).

Fill egg whites with the yolk mixture. Top with the stuffing mixture. Drizzle with a touch more olive oil and sprinkle with paprika (optional) and serve.

Feed the hungry this holiday season by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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