Recipe Sunday Redux

This is a picture of our inaugural brunch/gorge. Scary, yes? A few years back, I came across a very interesting recipe on a Big Island food blog. I had seen this dish on menus when we were in Hilo, and was curious, as I often am when it comes to regional favorites.

It's what we cooked and devoured (slowly) when we stayed home and partied for Obama last month. Had it with mimosas made of Piper Sonoma champagne/Odwalla orange juice. Definitely over-the-top, in terms of excess and sloth-like. But hey, we were really, really happy.

Since then, things are shifting. My beloved has given up his occasional Sherman cigarette habit. He started that particular nasty habit right around the time the Iraq war began. (Enough said) He has been telling me for the last 2 years that if Obama won, he would stop cigs cold turkey. He has. Very proud of his follow through.

We both enjoy good food. Probably a bit too much, so we have been scaling back on the consumption since our death-by-brunch almost a month ago. Oh! And I am finally getting my bicycle.

The celebratory ( and insane) recipe, from Big Island Grinds blog...

Ingredients for 2 big servings:

(Actually, you could feed 4 with this amount of food, but what the heck, right?)

• Hamburger Patties
  • 1lb Hamburger (not lean)
  • 1/4 cup grated onions (optional)
  • salt/pepper to taste
• Gravy
  • 1 can good beef broth
  • flour for thickening
  • 1 tb butter
  • couple dashes of Worcestershire sauce
• 4 eggs
• hot cooked white rice

Burgers:
1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
2. Heat frying pan until very hot.
3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
4. Place burgers on the side.

Gravy:
1. Pour a little broth into the same pan and incorporate the yum yums, then pour in the rest of the broth.
2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
3. Turn down heat to a simmer.
4. Add couple dashes of worcestershire sauce.
5. In a separate bowl, mix flour with some water.
6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
7. Turn off heat and mix in the butter until well blended.

Eggs:
Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.

Rice:
Use regular medium grain white rice… like 3 scoops worth per plate.

Assembly (bottom -> top):
Rice -> Burger -> Egg -> Gravy all over

Optional condiments:
Shoyu, ketchup, tabasco

No caloric or nutritional info with this baby... you do the math.