Best A Real San Francisco Treat Joes Special Recipes

A REAL SAN FRANCISCO TREAT: JOE'S SPECIAL

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.

JOE'S SPECIAL (GROUND BEEF, SPINACH & EGGS)

Steps:

• Beat the eggs and set aside for step 7.
• Heat the oil and butter in a large heavy skillet over medium heat.
• When the butter has melted, add the ground beef and cook, stirring occasionally, until browned and crumbly.
• Add the onion and garlic and cook until the onion is tender but not browned.
• Stir in the spinach, basil, oregano and nutmeg.
• If using fresh spinach, cook until the spinach wilts.
• Add the beaten eggs to the beef/spinach mixture and cook until the eggs are set, about 3 minutes.
• Add salt and pepper to taste.

JOE'S EXTRA SPECIAL

Steps:

• Heat the olive oil over a high flame then add the ground beef.
• Cook until is beef almost browned, then add the garlic, mushrooms and onions. Cook until they are soft.
• Add the wine and heat to boiling, then the chard and stir.
• After the chard has wilted, add the eggs, salt and pepper. Grate a little nutmeg over the lot.
• Stir until the eggs are no longer runny and then remove pan from the heat.
• Stir in the romano cheese and serve.

JOE'S SPECIAL

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring to break up the meat, until it is evenly browned, about 10 minutes. Using a slotted spoon, transfer the meat to a large bowl, draining and discarding the fat.
• Return the pan to the heat and add another tablespoon of oil. Add the onion and garlic and saute until golden and translucent, about 4 minutes. Transfer to the bowl with the beef, leaving as much oil in the pan as possible.
• Add the mushrooms to the pan, along with the remaining tablespoon of oil, if needed. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes.
• Return the beef and onion to the pan with the mushrooms. Add the spinach, Worcestershire sauce, Italian seasoning, and nutmeg. Cook stirring occasionally, for 5 minutes.
• Reduce the heat to medium-low and add the eggs. Cook, stirring constantly, until the eggs are just set and soft-scrambled. Season to taste with salt and pepper.

JOE'S SPECIAL

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.