Friday, September 20, 2013

Frat House Hamlet

“Alas, poor Yorick! I knew him ...” Okay, Frat boys! Name that play! If you guessed it was Shakespeares
“Alas, poor Yorick! I knew him ...
Hamlet, you win the free ham and accompanying recipe! And if you didn
’t know the name of the play ..? I understand you college boys have plenty on your minds (football and dating, to name just two), so to help you figure out all that other stuff in college - like who’s who and what’s what in Shakespeare - the helpful student video just before today’s recipe will win friends and influence people awed by your brilliant insights into Hamlet the Play. As for Hamlet the Ham Omelet, this recipe will also win friends and influence people during the hours you while away at the Frat House wishing you were at the Sorority House, instead.

If you cant see this video, go to Ophelia is my favorite character, mainly because I love flowers, but I couldnt think of a suitable recipe. 
Frat House “Hamlet” aka Ham Omelet:
1 tbsp. butter
1 tsp. cooking oil
1 large fresh mushroom, sliced thinly  
3 stalks asparagus, cut into 2-in. lengths, tough ends trimmed away
¼ c. diced, cooked ham 
2 tbsp. grated cheese
6 whole eggs 
3 tbsp. whole milk or light cream
Generous grinding of fresh pepper 
Dash of salt
2 tbsp. green onion, finely chopped as garnish (optional)
Hot sauce, as desired
Assemble and prepare all ingredients in advance. Heat butter with oil in 10-in. non-stick skillet at medium-high setting. Sauté mushroom 1 min. Remove from skillet, set aside, and transfer to small plate. Cook asparagus, covered, in ¼ c. unsalted boiling water for 3-to-4 min., or until soft. Drain and blot dry, transferring to same plate. Add ham and cheese to plate, as well.
Place eggs, milk, pepper, and salt in blender goblet. Whirl at highest speed to incorporate air bubbles into liquid. Return skillet to medium-high heat. Pour in egg-and-milk mixture all at once, reducing heat to medium (You ed-ju-cated Frat boys would call this a “solution” rather than a “mixture.” You’d be right, but cooks express themselves a little differently). 
Cook eggs without stirring for 1-to-2 min., just until edges start to cook. Once they do, use soft spatula to lift egg mixture around edges, allowing eggs to flow under edges of skillet. Using a “wiggle” motion, continue lifting egg mixture around edges of pan until no raw egg remains. When egg mixture is puffed and solid around edges, loosen it slightly with spatula. Omelet will remain slightly soft at centre. 
Spread mushroom, asparagus, ham, and cheese in a straight line at centre of egg mixture in skillet. Fold omelet over itself, in half. Cook a few seconds more, if needed. Cut crosswise, serving at once. Sprinkle with green onion, if desired, and by all means pass the hot sauce! Makes 2 generous servings.
Take one large mushroom ...
Sauté it fast and hot
Chop three stalks of asparagus (I made extra) ...
Here’s the ham in the “Hamlet!” Add some cheese, too
Add eggs and milk to hot skillet
Place omelet ingredients in centre
Fold Hamlet over itself ...
Serve with a ribbon of hot sauce

One final college recipe tomorrow: Frat House “Lifted” Eggs.

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