No, it’s not The King’s recipe, but Dad’s. Suffice it to say there is a long, sordid tale behind all of it, but that story is for another day. Eggs ala Elvis is the perfect campsite breakfast, whether girding yourself for a chili cook-off or fueling up for the NASCAR night race at Bristol.
Pre heat cast iron skillet. Place pepperoni pieces and dab of butter in hot skillet:
When oils are released from pepperoni and butter is bubbling, Add eggs beaten with milk. Sprinkle with black pepper:
Scramble, of course:
Remove from Rocket Stove and sprinkle liberally with cheese of choice (we used Colby Jack this morning) and cover:
Best served out doors:
This was the very first dish we prepared on our permanent Rocket Stove.
Pre heat cast iron skillet:
Add just enough olive oil to coat bottom of skillet. Once oil is hot (it will shimmer or test with a pinch of breading – it will sizzle), place breaded scallops in skillet and brown on both sides.
Remove skillet from rocket stove and squeeze lemon over scallops.
Top scallops with Parmesan cheese.
Cover and allow cheese to melt.
Served with Grilled asparagus:
Saturn V Seared Scallops
Yields 2-3 servings
1 lb. Sea Scallops
1/2C Bread Crumbs (we used seasoned, but could use plain)
1 Lemon, halved (or quartered for easier handling)
1/4C Grated Parmesan Cheese
1 bundle asparagus, grilled
1 bottle White Wine (we recommend Sterling Chardonnay, feel free to adjust qty)
Pre heat cast iron skillet. While skillet is heating, bread scallops. Add just enough olive oil to coat bottom of skillet. Once oil is hot, place breaded scallops in skillet and brown on both sides.
Remove skillet from rocket stove and squeeze lemon over scallops. Sprinkle scallops with Parmesan cheese. Cover skillet to allow cheese to melt.
Divide scallops among serving plates, spooning remainder of melted cheese mixture over scallops. Serve with a side of grilled asparagus or vegetable of your choice and white wine.
Please note, all recipes are presented Grandma Style: “Measuring spoons? We don’t need no stinkin’ measuring spoons.”
One of the great things about the Rocket Stove is that while I am searing some kind of animal flesh on the Weber, Lola can be with me outside preparing a side dish, instead of stuck in the kitchen.
Thanks to some school lunch lady of my youth who was the inspiration for the character Arlotta McGurdy of In the Black, I’ve never been a fan of brussels sprouts, until now:
- Fresh Brussels Sprouts (halved)
- Chopped Dates
- Red Onion thinly sliced
- Blue Cheese
- Fresh Ground Black Pepper
- Olive Oil
Pre-heat cast iron skillet over the Rocket Stove.
Add olive oil to lightly coat bottom of skillet and heat slightly.
Add halved Brussels Sprouts and toss to coat. Stir occasionally until bright green and slightly browned.
Add red onions and dates. Stir to combine and cook until onions softened.
Add blue cheese and ground pepper to taste. Cover just to soften cheese.
Plate next to seared animal flesh (in this case grilled pork chops) & enjoy.
Research is what I’m doing when I don’t know what I’m doing.
~Werner Von Braun
I was perusing some survivalist blogs (don’t ask) and came across a YouTube video of a “rocket stove” that looked like way, way too much fun not to try:
And guess what? Even though I saw it on the Internet……It worked great in real life! In fact, it worked so darn good, I had to make it a permanent structure to compliment my charcoal Weber. (I’m a purist — we go through 300 lbs. of Kingsford a year.)
To make a long story short, Lola & I pitched an article to a well-known cooking magazine about creating a gourmet blow torch out of thirty bricks and kindling to blacken swordfish, sear scallops, saute asparagus, scramble up eggs & pepperoni, or even make a big ol’ mess of jambalya. Not only that, but it satisfies the patio pyromaniac in every suburban griller. Just telling friends you Bar-B-Que spaghetti sauce is worth the price of admission.
Anyway, the proposal evidently got sucked into a cosmic black hole somewhere, so there is now a new “Rocket Science” feature on my blog to share our recipes.