Joes Special Ground Beef Spinach Eggs Food

JOE'S SPECIAL BEEF AND SPINACH SCRAMBLE

Steps:

• Beat eggs, basil, and oregano together in a bowl.
• Heat oil in a large skillet over medium-high heat. Saute onions with a pinch of salt in hot oil until onion is translucent, 4 to 6 minutes; add mushrooms with another pinch of salt. Saute mushrooms and onion until mushrooms are soft and brown around the edges, 4 to 6 minutes more.
• Stir ground beef, pepper, and salt into the mushroom mixture. Cook and stir until meat is lightly browned and crumbly, 1 to 3 minutes. Turn off the heat. Push all meat to one side of the skillet and tilt the skillet so that the excess grease runs down to the bottom of the pan. Use a paper towel to blot the grease.
• Stir spinach into beef mixture and cook over medium heat until spinach is heated through, about 1 minute. Add eggs; cook and stir until eggs are set, 3 to 4 minutes. Season with salt and pepper and top with Parmigiano-Reggiano cheese.

JOE'S SPECIAL

Steps:

• Melt the butter or ghee in a large (12-inch) stainless steel or cast-iron skillet over medium heat. Sprinkle the mushrooms into the skillet in a single layer and leave them undisturbed until they begin to brown, about five minutes.
• Add the onion, garlic, and ½ teaspoon of salt to the skillet. Sauté until the onions are softened and the garlic has lost its raw bite, about five minutes.
• Add the spinach to the skillet, stirring it into the other ingredients for a few minutes so that it wilts and reduces in volume. When the spinach has just wilted, transfer everything from the skillet to a large, shallow serving bowl.
• Add the ground beef the now empty skillet, along with the Worcestershire sauce, salt, pepper, and nutmeg. Sauté the ground beef, breaking it up with a spatula as it cooks. The liquid from the beef will help to bring up any browned bits from the bottom of the pan. Sauté until the beef is fully cooked through with no trace of pink remaining, about ten minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables.
• Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet. Scramble the eggs just until the curds are barely wet and beginning to break apart, stirring often.
• Add the sautéed beef and vegetables back to the skillet, breaking up the curds into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot.

JOE'S SPECIAL

Steps:

• 1. Spray skillet with non-stick cooking spray.
• 2. Add ground beef and cook, stirring, until browned and crumbly. Drain well in a colander.
• 3. Add onion to the skillet and cook until tender but not browned.
• 4. Stir in basil, oregano, salt and pepper.
• 5. Add spinach leaves, drizzle with olive oil, then add Adobo (garlic powder) and cook until spinach has reduced down. (Seems like a lot of spinach, but it cooks way down. If necessary, do it in batches)
• 6. Add beef to spinach & onion mixture.
• 7. Beat eggs, add to skillet and cook, stirring, until eggs are set.
• 8. This makes a healthy main dish, or can be a side dish if serving more people.

JOE'S SPECIAL (SCRAMBLED EGGS WITH SPINACH, BEEF, AND MUSHROOMS)

Steps:

• Cook the mushrooms: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms in a single layer and leave them alone, without stirring, until they begin to brown, about 5 minutes.
• Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms . Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, 5 more minutes.
• Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.
• Cook the ground beef: Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over the top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)
• Scramble the eggs: Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with Tabasco (if using), just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about 5 minutes.
• Mix everything together and serve: Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with a side of sourdough bread.

A REAL SAN FRANCISCO TREAT: JOE'S SPECIAL

Steps:

• In a heavy skillet over medium heat, cook onions and garlic in olive oil until tender and translucent.
• Add crumbled ground sirloin and cook until the beef is almost browned.
• Stir in sliced mushrooms. Add sherry, if desired, and cook about one minute. Mix in spinach and seasonings and stir well.
• Mix in green chilies, if desired. Add the beaten eggs stirring constantly to completely blend eggs into the mixture.
• Remove from the heat and stir in the Parmesan cheese and serve immediately. Serve with French bread.

JOE'S SPECIAL SCRAMBLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
• Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

JOE'S SPECIAL

Steps:

• Crack the eggs into a small bowl and add the Tabasco, salt, basil, and pepper. Whisk just enough to combine; you should still see large bubbles. Set aside.
• Warm the oil and butter in a large skillet over medium heat until the butter melts. Add the onion and sauté until soft but not beginning to brown, about 4 minutes. Add the ground beef and continue cooking until uniformly brown, breaking the meat into small pieces as it cooks. Cover with the spinach, place a lid over the mixture, and cook for about 3 minutes, just until the spinach wilts. (If using frozen spinach, cook, covered, for 1 minute, just to take off its raw edge.)
• Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery. Pour the egg mixture over all, stirring with a spatula from the bottom until the eggs begin to set. Remove from the heat and stir a few more times, as the eggs cook through from the residual heat. Serve immediately.