Joe’s Special is a classic dish from San Francisco. It originated as a late night meal for bands at a little hole in the wall in the 1920s. It’s the perfect late night meal still!

When I was a kid, my dad would talk about the Joe’s Special he’d had in San Francisco and then make it for us at home. For me, without the mushrooms, but the rest of the family loves them, so I left them in for this recipe. It seems like most people like the mushrooms, I don’t see the allure. If you’re also not a fan, you can easily leave them out.

When I search the original recipes, the mushrooms and onions are optional. At my house growing up, they were not optional.

This is clearly a great breakfast, but better - it’s a late night dinner. As baseball season ramps up, late night dinners are going to be a regular thing for us. If it’s not a practice night, it’s a game night. I think we have one night a week without something happening that keeps dinner from being at a reasonable time!

Joe’s Special Frittata

Serves 4

8 eggs

2 cloves garlic

1 onion, chopped

8oz ground beef

4 cups spinach (OZ)

4 oz white mushrooms

¼ cup parmesan cheese

1 tsp oregano

Salt & Pepper

STEP 1

Preheat broiler to 500.  In a large skillet, brown ground beef with onion, garlic, oregano.  Season with salt and pepper. 

STEP 2

Add spinach and mushrooms and cook until wilted. 

STEP 3

Beat eggs and pour them into the pan.  Stir until cooked about halfway through.

STEP 4

Sprinkle parmesan cheese on top and pop into the preheated broiler.  Cook until bubbly and browned on top. 

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For a while, Ikea meatballs were a regular in the freezer and a quick dinner on nights I couldn’t think of what else to do. It made such a simple dinner AND they sell little packets of gravy so it’s so stinking simple!

I haven’t talked about it a lot, but there are twelve allergies in my family. TWELVE. Some are normal (hazelnuts) and some are weird (yeast) but all make for weird cooking patterns. If you notice on this blog, I tend to cook dinners that are healthy, dairy free or dairy light, and filled with good ingredients. The reason is simple, we can’t eat out a lot.

Ikea meatballs contain yeast, a nutritional yeast that boosts the flavor - vegans use it all the time to replace cheese - it’s totally normal, unless you have an allergy. So we had to scrap the freezer full of meatballs and if we wanted them, I need to make them myself.

Obviously, I’m cool with that. I love the challenge of making things myself. So here they are! My hot tip for them is to bake until they get a little crispy on the edges. I love that little crunch and I know you will too!

If you throw a pan of little chopped potatoes into the oven at the same time, then you have a dinner on the table in literally half an hour. I’ve done mashed potatoes too - but really the key is any kind of a potato. Oh, and the lingonberries. You can’t skip the lingonberries - buy a jar at Ikea and keep it on the shelf.

Swedish Meatballs

serves 4

1 pound ground pork

1 pound ground beef

1 cup panko breadcrumbs

1/2 onion, grated

1 clove garlic

1 egg, beaten

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1 teaspoon oregano

1 cup water

salt & pepper

STEP 1

Preheat oven to 425 degrees.

In a mixing bowl combine all of the ingredients and stir to combine. I use my hands because that’s easier, but some people are grossed out by that.

STEP 2

Form the meat into balls. I use a scoop to get the right size, then make them look nicer with my hands. If your hands are damp, the meat won’t stick to you.

STEP 3

Pop the meatballs in the oven and bake 15-20 minutes until cooked through. Serve with potatoes, lingonberries, and a vegetable.

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Thom Collins

A refreshing cocktail on the side is perfect! If you add a 1/2 shot of Elderflower liquor, it becomes a little bit Scandinavian.

This is on heavy rotation at our house. It’s usually because I haven’t planned on what’s for dinner and this requires very few ingredients and all of them are on hand at our house! We are Korean food fanatics.

I’ve even cheated and made this when the ground beef is still frozen - just pop it in a low pan, cook until it’s browned. Then add all of the marinade ingredients to the pan. Just start the rice first and you’ll be done with the meat right when the rice gets done! Twenty minutes and you’ve got dinner on the table.

Korean Beef

with Sesame Vegetables & Rice

Serves 4

1 pear, grated

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons gochujang

1 cloves garlic, grated

1 tablespoon ginger, fresh grated

1 pound ground beef

2 tablespoons sesame oil,

1 tablespoon sesame seeds

½ lb broccolini

½ lb asparagus, cut into 2 inch pieces

2 cups rice

1 jar Kim Chee, for serving

STEP 1

In a medium sauce pan pour in rice and 4 cups of water and bring to a boil.  Reduce heat to low, cover, and cook about 20 minutes until water is evaporated.  Check at 10-ish minutes and give it a stir and make sure it isn’t sticking.  Fluff with a fork before serving.

STEP 2

In a bowl or a Ziploc bag, combine pear, soy sauce, brown sugar, gochujang, garlic, and ginger.  Mix in ground beef and knead with your hands to make sure the beef is covered in sauce.  Set aside.

STEP 3

Heat sesame oil in a large saucepan over high heat.  Quickly sauté sesame seeds, broccolini, and asparagus.  Cook 3-5 minutes until vegetables are bright green and sesame seeds are toasted.  Pour vegetables out of the pan and set aside.

STEP 4

In the same pan, cook the ground beef breaking it up with a spoon while it cooks.  Cook until all pink has disappeared and liquid has evaporated.

STEP 5

To serve, scoop rice on the plate, top with ground beef and top with cooked vegetables.  Add kim chee at the table and let everyone help themselves.

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Do you know what I have always wanted?  Like for real?  A cooking show.  But I didn't want a dumb show and I didn't want it to have bad sound and be lame.  And I wanted it to have a real producer or at least someone to hold the camera.  

But I've been to NYC and met with people.  It didn't happen.  I networked in Seattle.  It didn't happen.  I paid for my own videos and they are crazy expensive.  So finally, this last month I decided I don't care anymore if it's a little lame.  And I don't care anymore if the sound isn't perfect.  And I'm ok with no producer and no one to hold the camera.  

May I present to you, episode 1.  It's not perfect.  But it's out there.  It's a start.  Maybe I'll figure out the sound for the next one.  Maybe someone will come hold the camera.  Maybe not.  

What ever the case, it's fun.  And I enjoyed it.  And I'll make more so if you hate them, you should probably stop reading this blog.  But if you don't hate it, will you let me know?  Comment below or find me on Instagram and tell me there.

MEATBALLS IN RED SAUCE

serves 4

STEP 1

Cook onion and bell pepper in a large stock pot until softened. 

STEP 2

Mix together beef, pork, panko, tomato paste, seasoning, salt until well combined.  Form into 2 inch balls using your hands or an ice cream scoop. 

STEP 3

Pour tomatoes into the pan and add the spices. Bring to boil.

STEP 4

Drop meatballs into sauce. Cover and cook 15-20 mins.  Serve with a green salad.

1 lb ground beef

1 lb ground pork

1 cup panko

2 tbs tomato paste

2 tbs Italian seasoning

1 tsp salt

48oz Crushed tomatoes

1 onion, chopped

1 red bell pepper, chopped

2 tbs Italian seasoning

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