Dave and I get breakfast at a local diner often and they have a side dish called AFP's (American Fried Potatoes). They're a huge favorite with us, filling and cheap! So, without further ado, I present to you a breakfast favorite.
Rachel's AFP's
Ingredients:
4 medium russet potatoes
1/2 large yellow onion
Olive oil or bacon grease
Salt
Pepper
Garlic Powder
Onion Powder
Red pepper flakes
Sweet basil
Ground Thyme
Paprika
Directions:
Dice potatoes in 1/2" pieces, leaving skin on. In a pot, boil water and add diced potatoes, boil for 4 minutes. While boiling, roughly chop the yellow onion and heat a large pan to medium/high. When potatoes are just fork tender, remove and drain. Add to pan with onion, oil, and spices. Coat with oil and let sit, occasionally bring up potatoes from bottom until browned and crispy. Serve as is or with ketchup and Tiger sauce! I like this spice combination so much, I make batches and keep them in old empty seasoning bottles premixed and ready to go. :)
Black Bean and Turmeric Rice Burritos
This is a staple that gets us through the lean times in style. It's got lots of balanced nutrients and is dirt cheap!
1 can precooked black beans
1/2 cup white rice
1-1/4 cup water
1 Tb Chicken Bouillon
1 Tb turmeric
1/4 cup fresh Cilantro, chopped
Fresh spinach
Grated aged cheddar cheese
Large burrito tortillas
Salsa (opt.)
Sour cream (opt.)
In a pot, boil water. When boiling, add rice, chicken bouillon, and turmeric. Cover and simmer on low for 16 minutes. Remove lid and add beans. Stir and cover. Chop cilantro. In each burrito use about 1/4-1/3 cup bean/rice mixture, a sprinkle of cilantro, 1/4 grated cheese, and a handful of fresh spinach leaves. Roll it up and get to munchin! :) My favorite way to eat this is with a healthy dose of Tiger sauce, fresh chopped roma tomatoes, avocado and sour cream. Even without all the fixin's it's delicious!
THE BEST DAMN PAN-FRIED ELK BURGERS
1 Lb elk meat, cut with pork or beef for fat
4 Whole wheat buns
1 beefsteak tomato
1 yellow onion
olive oil
salt
pepper
garlic powder
Tiger Sauce
Mayo
Brown sugar
2 Tb Olive Oil
Pinch Salt
Pinch brown sugar
This is the best damn thing EVER.
Caramelized Onions:
1/2 yellow onion
2Tb Olive Oil
Pinch salt
Pinch brown sugar
2Tb Olive Oil
Pinch salt
Pinch brown sugar
Cut an onion in half, then slice in 6 or 7 wedges. Heat the olive oil in a pan on med-high/high until shimmering. Throw in the onion and spices, stir. Cook on high for 10 minutes, stirring occasionally. Don't let them burn!
Reduce to Medium heat and cook another 15-20 minutes, stirring every 2-3 minutes to allow for browning. If they are burning, reduce heat or add some water. When onions are soft and brown, remove from heat and set aside.
Sauce:
Mix 1/4 mayonnaise with 4-6 Tb Tiger Sauce. You can vary the amount based on how spicy you like it. The mixture should be a light pink.
Burgers:
Take the remaining 1/2 onion and mince as fine as you possibly can. Large pieces won't cook, so really take your time! In a large bowl combine the minced onion, 1 lb elk burger meat, 1/2 Tb salt, 3 tsp pepper, and 1/2 Tb garlic powder. Use your hands to mix, but don't overwork the meat. If you overwork it, it will be tough. Separate into 4 equal portions and pat into burgers. Use your thumb to indent the center to allow for even cooking. Brush both sides of the burger with olive oil and place in a skillet heated to high. Sear each side for 1-1 1/2 minutes, then reduce heat to medium and cook another 3-4 minutes per side. If you like cheese, add it as soon as the last side is cooking. Remove and allow to rest for 4 minutes. This allows the juices to really come out!
Assemble your burger and enjoy. From top to bottom I go bun, sauce, tomato, caramelized onion, cheese, burger, sauce, bun. Put a little extra sauce on top of the burger for lovin'.
A damn fine meal!!
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