First day of the month you gotta say Jackrabbit for good luck.
(Did I tell you that my mama emails me and my brother on the last day of every month to remind us to say Jackrabbit? She does. Isn't that cute?)
Now, on to Friday Food, hodeehos!!! Oh, it's been soooo long.
Today, I bring you Beets!
Beets, beets the musical fruit, the more you eat the more you...
Waitaminute now sassy.... wrong food.
If you google "How to cook beets," you're gonna come up with all kinds of newfangled, fussy ways to cook them, or some old-skool boiling/Borschting thing, but I'm here to tell you that sauteed, slightly burned beets are mouth-watering delicious.
I mean it.
They are really, really, really good.
Not "good for beets good," but just good.
OK, I mean, if you hate beets then these are going to be "good for beets good," but if you like beets just a tiny bit, or want to like beets, then this is the recipe that will put you over the edge.
I'm not gonna write this out as a recipe cuz there's really not that much to it.
Just follow along in your head and you'll know what to do when the time comes.
I dub this: The World's Most Poorly Written Recipe for the World's Best Tasting Beets
Wash your beets. I used 3 medium sized beets in this "recipe."
You can do this washing with varying degrees of intensity.
You know me ... I just rinse them and make sure there's no big clods of dirt on them.
I've never scrubbed a vegetable in my life and hope to never start.
So. Wash/rinse/whatever your beets.
Slice the ends off.
Slice them into rounds. Not too thick, not too thin.
Then stack those rounds on top of each other and cut them in half and then half again.
Or HOWever. Don't get bogged down on this step. You can dice, or slice, or whatever, just make them smaller than rounds and a bit bigger than dices.
Now, I will stop here and say that I do think a cast iron skillet is the best medium for cooking these in, but any heavy bottomed pan with a lid with do you fine.
Add a small glug of olive oil to the pan. You want the beets to kind of sear, so not too much oil, but enough so that they don't start sticking right away.
Turn your heat on medium high and let that pan get a tad hot. Not super hot, just about 1.5 minutes on medium high. You wanna hear a little sizzle when the beets go in.
Dump all the beets into the pan and pass over them with some salt n peppa. I say more peppa than salt, but that's up to you.
Stir them up for, oh, say, 3 minutes on that pretty hot setting.
Now, add a glug of water to your pan. Less than 1/4 cup. Whatever that is.
That should all sizzle and steam.
Put the lid on the pan quickly and go do whatever else it is you need to do, but keep your nose working because that's what's gonna tell you when they're ready.
The very first second you smell "burn," go take them off the heat.
This means you're gonna have to keep your sniffer working so don't go outside and hang clothes or anything like that. I would say it's a great time to go have a Pinterest break. You know that smell, right? Just the faintest whiff of, Oh shit something is burning!
Lift the lid carefully cuz you may still have a little steam and give them a stir. They should stick some and look a bit burned, like this:
I know, I know, they don't look that good, but I am telling you, from now on out, you will always want your beets a teensy bit burned.
Leave them in that hot pan and stir them around so they stay hot, but are not sticking anymore.
You can serve them just like that, or you can quickly crumble up some good Gorgonzola on top like this:
So now you have these glorious beets that are kind of steamed which makes them sweet and easy to eat, BUT you've kind of seared/burned them so they're crunchy and smoky on the outside.
Sometimes when you get beets crispy on the outside, they're dry on the innards, but these are steamed and crisped so ... perfecto.
Holy shit, man. You add that cheese and your mouth is gonna trip out.
Do not add too much cheese here!
Just a bit because you really don't want to overpower the beets and you know how bossy Gorgonzola can be.
Eat them fast while hot.
Bow down to my greatness and beetness.
If you find this exact recipe on some fancy blog, please don't tell me. I don't wanna know.
I wanna continue to believe that I made this up all by myself.
Y'all make this, OK?
Make it and tell me what you think cuz I wanna know if yours was as good as mine.
Don't tell me that you burned your damn house down because you got sucked into Pinterest and forgot about your beets.
I'll have no sympathy because I've been there, done that.
A million times.
Happy Friday, y'all!!!
PS Anybody want 4 loud, always peeping, never not peeping baby chicks? I know where you can get some free. Right away. Delivered. Did I mention free?