We covered how to make OMELETS in the “HOW TO COOK AMERICAN STYLE” section of this website. To me, this is a fundamental dish and part of learning how the whole cooking process works. There is LOTS of science going on here, and the omelet is an American breakfast staple. The “frenchy” version of this omelet is “creamier” or as I like to say—”not cooked all the way.” Cooking eggs, even this simple omelet leads into making custard one day or French Ice Cream the next. The basic ingredients only change a bit along with the cooking process. Next, we should try making French Toast or bread pudding. Soon enough, you will learn how to make Crème Brulèe.

COOKING UTENSILS NEEDED:

Bowl

Whisk or fork

“Butter” or “dinner” Knife

Pan (8 inch non-stick pan) with cover

Chef’s knife and Cutting board

Cheese Grater (optional)

INGREDIENTS:

2–3 eggs

1 tbsp. milk per egg

1 tablespoon butter

1-3 drops of Tabasco per egg

Steamed Vegetables (broccoli, asparagus, mushrooms)

Cheese (Cheddar, Swiss, American, Monterey Jack, and salsa)

Salt and Pepper to taste

DIRECTIONS:

Scramble the eggs using a fork or whisk. Add milk instead of water; this makes the eggs a little softer and fluffier when cooked. Preheat pan on medium heat and add a pat of butter. Remember not to make the pan too hot because burnt butter tastes nasty. Pour in egg mixture and cover.  When the egg is cooked through, add your vegetables and cheese to the left half of the egg (if you’re a righty). Cover to heat. Flip second half of egg over vegetables and cheese. Remove from pan and serve on a warm plate.

Tip: I use fresh baby spinach that is not steamed when making my spinach and swiss cheese omelet.

Quick tip: Steam vegetables like chopped broccoli tops in the microwave in a small amount of water ahead of time. Drain off excess water and reheat when ready.

Serving suggestion:

Bacon, Sausage, Grits, hash browns and or toast.

You can stuff your omelets with almost anything including chili and cheddar cheese.

NOTES: I always remember when I was a kid my mother adding a few drops of Tabasco sauce and black pepper to the scrambled eggs and omelets just before cooking them. 

I grilled. Yes, I can hardly believe it myself. It’s been crazy busy lately but I grilled. I made marinated skirt steak and Grilled Zucchini. Did I grill with beer in hand? Yes I did, but I only had enough time for one as this cut of beef cooks quickly!

I put the zucchini on the grill when I turn the temperature down under the steak, but cook the zucchini on high! Try not to overcook it, otherwise you will have yucky mush.

Skirt Steak Recipe

COOKING UTENSILS NEEDED:

INGREDIENTS:

1 pound skirt steak trimmed and cut in half

MARINADE:

½ cup Lawry’s Sesame Teriyaki Marinade

or

Kikkoman’s Teriyaki Marinade

½ tsp Powdered Ginger

½ tsp Garlic power

2 tablespoons Soy sauce

DIRECTIONS:

Peel and trim the skirt steak if your butcher has not removed the silver skin and trimmed it for you. In a Pyrex baking 9×13 baking dish, or better yet, a zip top bag, mix together the marinade. Add the steaks and coat well. Marinate the steaks at least 2 hours but preferably 24 hours (overnight).

Heat your barbeque or prepare the coals for cooking. Start by cooking steaks at a high temperature. Grill approximately one minute on each side. Reduce heat to low and cook until desired doneness. I prefer my skirt steak to be cooked just prior to medium, maybe medium rare, although some people prefer them a little more cooked with no pink.

NOTES this is one of my favorite summer barbeque recipes served with grilled vegetables, corn on the cob or potatoes! This also goes great with beer or a nice old vines red Zinfandel from Sonoma County, like St. Francis.

Be well, eat well, drink well, and be merry!

-The Drunken Chef (Russ)

Click here for the Grilled Zucchini Recipe