Dish of Joe's Specials
(click to enlarge)

Joe's Special


California
Makes:
Effort:
Sched:
DoAhead:  		 1-2/3 #
***
50 min
Prep		 An excellent Brunch, Lunch or light Dinner dish from San Francisco, easy to make. Here in Southern California we add Chilis. You'll want to eat a lot, so this recipe is for 2 "good eaters", or three if more modest. See Do Ahead and History.




1
1
6
1
4
1/3
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1/3
1/3
2/3
1/2
2
1/3
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2
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ar
#
#
oz

lrg
t
----
t
t
t
t
t
t
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T
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Beef ground
Spinach (1)
Onion
Jalapeño (2)
Eggs
Salt
-- Seasonings  
Nutmeg
Salt
Basil dry
Oregano dry
Salt
Pepper blk
--------------
Olive Oil
-- Garnish
Parmesan
Do Ahead   -   (20 min - can be done up to 2 days ahead)
  1. Float Wash SPINACH and remove leaves from stems. Dry in a salad spinner. If not used immediately, bag loosely in plastic and refrigerate.
Prep   -   (20 min)
  1. Cut SPINACH LEAVES into about 1-1/2 inch pieces.
  2. Dice ONION about 1/4 inch.
  3. Cap JALAPENÕS and remove seed mass, leaving veins. Chop small and add to Onions.
  4. Grate NUTMEG and mix all Seasonings items.
  5. Grate PARMESAN for garnish.
Run   -   (25 min)
  1. Shell EGGS and mix with 1/3 t Salt. Beat moderately.
  2. In a wok (best) or skillet, heat Oil. Stir in GROUND BEEF and fry stirring, breaking up lumps, until lightly browned and crumbly.
  3. Pour out excess oil, the amount depending on how lean your Beef was.
  4. Stir in Onion mix and fry stirring until translucent but no browning.
  5. Stir in Spinach and tumble until it is all wilted.
  6. Push Beef to one side. Pour Eggs into the vacant side and tilt the pan toward you. As the Eggs set, push them up into the Beef. You want the lumps of egg fairly large. When nearly all has set, tumble together Beef and Eggs. Take off the heat.
  7. Serve immediately, garnished with grated Parmesan.
NOTES:

  1. Spinach:

      Weight is "as purchased". You should have at least 6 ounces of leaf. If short, you can use some smaller stems cut about 3/4 inch long.

  2. Jalapeño Chili:

      One Jalapeño with seed mass removed results in a very mild dish - feel free to increase to your taste.

  3. Do-Ahead:

      I bought my Ground Beef a few days ahead, so I fried it almost done. bagged it and refrigerated until the final cooking. The Prep section can also be done a day or even two ahead and refrigerated.

  4. History

      There are many stories of the creation of this dish. The most likely is it originated from the "New Joe's" Italian restaurant, and was carried to the present by "Original Joe's" restaurant, founded by a previous employee of New Joe's. It is now served in many restaurants in the San Francisco region, but with many variations. The basics are always ground beef, spinach, and eggs, but the ratios may vary a lot. Mushrooms are a common addition, and herbs may vary. The ratios given here are common from professional sources.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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