I’ve created a sort of underground Seattle club where lovers of skillets can create amazing meals in one magical piece of iron. So far, I only have one member (click) but I know there are more of you out there. I know the club says “Seattle” but I know you all want to live here so I’m keeping the name the same. You can say, “Yeah, I’m part of a club in Seattle.” “What club?” “ummm, I can’t really explain it.” At that point your friends will probably think you’re mysterious or just a huge pervert…..either way, welcome to the Seattle Skillet Sensation Club! We don’t take crap from anyone and if you act up too much we’ll chase you with our skillets…..well, once we finish eating.
(Wow, what an introduction!!! FIRST CLASS BABY!!)
Want to join? Grab a skillet, cook something in it, take a picture, send it to me and I’ll post it! It’s that easy!
What you see above is my latest skillet sensation creation.
Caramelized Onion and Fingerling Medallion Bed with Bacon and Eggs SKILLET SENSATION!!!
Ingredients:
- 1/2 yellow onion, 1/4 inch dice
- 2 strips bacon, 1/4 inch dice
- 1 celery
- Shallot, minced
- Fingerling potatoes, cut into medallions
- 2 eggs
- Parsley, minced
- White wine
- Salt and pepper, tt
Procedure
- Caramelize onions in skillet then remove and let rest in a small bowl
- Render bacon fat then remove bacon and place in same bowl with onions
- Cook potatoes in bacon fat then add shallots, celery and caramelized onions into the skillet
- Deglaze with white wine……..I know I’ll get crap for this but it makes it taste awesome….reduce the amount of liquid by half
- Add eggs then place a cover over the skillet during the last two minutes of cooking….to cook top of the eggs.
- Remove skillet from heat, add parsley, salt, pepper, and bacon on top
- Eat it….NOW!!
Eric……………..mysterious pervert. haha
I love it. Dad will join your club soon.
I love that one of your tags is “bacon.” We’re out, I think I’m going to run to the store and get some… This dish looks amazing!
Woo hoo! Here’s to underground foodie movements! Although I’m willing to bet there are hundreds, nay, thousands of members who just haven’t quite mustered the courage to declare their love for plate-less eating. I indulged in a similar act of Skillet Sensation Club eating when I had ramen straight from the little pot I was reheating it in. The handle was helpful, but drinking the broth was somewhat problematic. And painful.