IF YOU LOVE YOUR FATHER...:

Skillet Scramble is a manly treat for Dad on his special day (Hsiao-Ching Chou, 6/12/07, Seattle Post-Intelligencer)

There are some dishes that lack the kind of heartiness associated with the archetypal, manly man dad. So, if you don't want to serve an eggy "pie" on the day to celebrate fathers, consider the skillet scramble instead.

A skillet scramble resembles a quiche in the sense that you're cooking eggs and other ingredients in a pan. The difference is that a quiche colors within the lines, whereas a skillet scramble doesn't ask for directions. [...]

DAD'S SKILLET SCRAMBLE

# 2 tablespoons butter
# 2-3 tablespoons olive oil
# 2 medium Yukon gold potatoes, cut into 1/2-inch dice (about 2 cups diced)
# Salt and pepper to taste
# 1/2 red onion, chopped (about 1 cup)
# 1 yellow or red bell pepper, cut into thin strips
# 1/2 cup sliced crimini or white button mushrooms
# 2 andouille sausages (or your favorite sausage), sliced into coins about 1/3-inch thick
# 8 large eggs, lightly beaten
# 1 cup grated cheddar cheese
# Chopped chives for garnish, optional

In a skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. When the butter-oil mixture is heated, add the potatoes carefully to prevent spattering. Spread the diced potatoes in the skillet in one layer, if possible. Season with salt and pepper to taste.

Lower the heat to medium and let the potatoes cook for about 10 minutes, making sure they brown but don't burn. When browned, turn the potatoes and continue to cook for another 10 minutes or so. Check for doneness by tasting a piece. Scoop the potatoes into a bowl and set aside.

In the same skillet over medium heat, add the sliced sausage to render. When cooked about 3/4 of the way through -- be careful not to overcook, which will dry out the meat -- remove the sausage from the pan and add to the potatoes. With a wad of paper towel, dab away all but about 1 to 2 tablespoons of the sausage grease.

Add the onions, bell peppers and mushrooms to saute over medium-high heat. The vegetables are done when they have softened, about 5 to 7 minutes. Turn off the heat, but leave the pan on the burner. Add the potatoes and sausages and stir to combine. Keep warm.

In another skillet, heat 2 tablespoons olive oil over medium or medium-high heat. Add the beaten egg and cheddar cheese. Season with salt and pepper to taste. Cook until preferred doneness, gently stirring to create larger curds. It should take 3 to 5 minutes.

To serve in the skillet, keep the eggs in the pan. Pile the vegetable-sausage mixture in the center of the eggs. Garnish with chives, if using. Serve while hot.

...you'll serve him a steak with that.

MORE:
Give Dad a hearty, meaty pancake (J.M. HIRSCH, 6/12/07, The Associated Press)

SAUSAGE AND APPLE PANCAKES

(Start to finish: 30 minutes)

2 medium sweet Italian turkey sausages (precooked), each cut into chunks
1 apple, peeled and cored
1¼ cups all-purpose or white whole-wheat flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 egg
2 tablespoons canola (or vegetable) oil
Cooking spray

Place a heat-proof plate or platter in the oven. Preheat oven to 200 degrees.

Place the sausages and apple in a food processor, and pulse until coarsely ground. Transfer to a large nonstick skillet over medium-high heat. Saute until the sausage is lightly browned, about 5 minutes. Remove the pan from the heat and set aside.

In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.

In another medium bowl or glass measuring cup, whisk together the milk, egg and oil. Add the milk mixture to the dry ingredients and mix until just combined. The batter should be mostly smooth.

Add the sausage and apple mixture to the batter and mix until evenly distributed through the batter.

Rinse and dry the skillet, then lightly coat it with cooking spray. Return the skillet to the burner over medium heat. When the skillet is hot (a drop of water should immediately sizzle away), spoon about ¼ cup of batter into the skillet for each pancake. Make 2 or 3 pancakes at a time.

When the edges of the pancakes show bubbles, use a spatula to flip and cook another 1 to 2 minutes, or until lightly browned on both sides. Transfer the finished pancakes to the platter in the oven and repeat with remaining ingredients. Add a light coat of cooking spray to the pan between batches.

Serve pancakes with warm maple syrup.

Posted by Orrin Judd at June 13, 2007 7:34 AM