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Comments by YACCS
Friday, March 26, 2004

Scrapple and other breakfast oddities

Scrapple and other breakfast oddities

I was going to send this to Jen, but I figured I'd share with everyone. I snagged this from About.You can substitute sausage or pork for the liver.

Modern Day Scrapple

2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water

In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.

Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.

When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.

To freeze, lay a sheet of waxed paper between slices, place in freezer bags.

To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.

Now, for me, scrapple was this thing to avoid while in an Atlantic City diner, but obviously, she's developed an affection for it. Don't ask me, I've never eaten scrapple in my life. Besides, it's Philly food, not New York.

If you want to order scrapple, you can do so here:


Now, the scrapple belt ranges from South Jersey to Maryland, so if you walk into a diner there, they'll have it.

I never got people who didn't like breakfast. It's the easiest thing to fix and the most sublime meal of the day. Now, commerical breakfasts, like Sonic and McDonald's rely on fat and poorly cooked eggs to get them to be something like a meal. Eggs should be handled with care, gently and soft.

Once upon a time, breakfast was not a bagel and a cup of coffee. It was steak and chops and fish, served elegantly. Fish, especially salmon, is a wonderful breakfast with eggs. It was a multi-course meal which balanced bread and protein, sweet and savory, simple and complex. Now, you might see steak and eggs on a diner menu, where you may pay a premium for a steak not fit fot a sandwich. The best steak and eggs is a steak you had for dinner, cooked for dinner and didn't finish. Warmed up in a microwave or in a waterproof bag, served with eggs, and still keeping the pink, it doesn't get much better.

Otherwise, adding eggs to a cheese steak would work. Steak for breakfast should be tender.

My favorite breakfast is a low-country speciality, rice and eggs. It's bone simple. Heat up leftover rice in a skillet, add in onions and seasonings (pepper, onion powder, garlic powder, chili powder) and cook. If you want a matzohbrie-like crispy dish, let it cook until almost hard, if not, cook until onions are translucent. Then add two eggs per person, mixed in a bowl, unless you want seperate yolk and eggs, then crack them into the pan.

Add a little salt, not much, a pinch and only if you don't add anything.

You can do this with fried rice or add anything from canned salmon to peas. I'd recommend some sliced pork sausage, crumbled bacon, fried turkey slices, ham, shrimp.

It's a simple meal, and quick. You can also serve 6-8 people with enough rice. It's perfect for those Sunday mornings when you have relatives or friends over.

I love it because it has a wonderful flavor and is perfect for lazy mornings. It also doesn't punish you if the eggs slightly overcook or you have to rumish through the fridge. It also stretches the additives you have if you only have a few slices of ham or bacon.

My niece and nephew loved it when I served it to them and they thought the turkey was bacon. Which is great, since it limited their complaints. The one provisio is that you need to use white rice. Brown won't do.

Having been given two breakfast cookbooks by generous readers, I can say there is a world beyond Mcdonald's.

posted by Steve @ 4:02:00 PM

4:02:00 PM

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