Original Joes Special Recipes

Steps:

• Heat skillet, sautee chopped onions until softened, add garlic.
• Meanwhile, in another skillet, heat and add olive oil, add mushrooms and sautee a few minutes. Season with some salt and pepper, add red wine. Simmer with lid slightly open.
• Add ground meat to the onions, season with salt, pepper, Italian Seasonings, garlic powder, and brown the meat.
• When meat is almost cooked through, add spinach and the entire skillet of mushrooms and juices, add worchestershire. Cook through. Turn heat to low and add eggs, stir and cook until set. Adjust seasonings to taste.

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.

Steps:

• Sprinkle the tri-tip with salt and pepper.
• Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Once heated, add the tri-tip and saute until browned, 3 to 4 minutes. Add the garlic, shallot and mushrooms, then season with salt and pepper and saute until softened, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the egg yolks, if using, and quickly stir to cook through. Stir in the Parmesan. Taste for seasoning and serve hot garnished with more Parmesan. Eat with spoons.

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.

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.

Steps:

• In a large skillet, heat the oil and saute the onion until it is limp.
• Add meat and seasonings and stir to break up meat while it cooks. Drain off excess fat.
• Stir in spinach and cook until it wilts.
• Stir in the beaten eggs, stirring and cooking until eggs are set.