Spare Rib Trimmings – Part 2

If you read the previous post, it showed off a rice & bean dish that I like to make with the trimmings from spare ribs, or any left over pork – but especially the stuff that you don’t put down in front of company. I use brown rice for that dish too, which apparently has more protein, more fiber and nutrients, so I guess that’s healthier, I don’t know. Cooking it up with a bunch of trimmings and stuff? yeah, probably not a super healthy dish, but not twinkies either – so give me some credit.

So the next day, you have a tupperware of Rice & Beans, and it’s yummy – you can now take that action to the next level, and turn it into a brunch dish that will slay it. I’m talking rice patty. First thing you want to do is scoop the cold rice into about a 1/3 pound ball, form it into a perfect patty – bread it (not batter – I guess you could batter, but we’re trying to make only one pan, a plate, a spatula and a fork by way of dishes here.)

Fry your patties in a pad of butter, until golden brown on both sides, then shove them on a baking sheet (ok, baking sheet to wash too) into an oven set to ‘warm’.

Oh man, look at those, you want one right now – don’t you? They may look dense, but once you break through that light breading, it’s over – they’re falling right apart – and you really want that… I think.. rather than a dense, battered situation for this dish.

With the pan still hot, I dropped a liberal amount of spinach into the pan, because as we all know – once spinach warms up, it reduces to about 1/4 of its size.

I didn’t even throw any butter in the pan, used the moisture left over from the cakes. Then I essentially mopped up some salt and garlic powder with the spinach until it was wilted, and then popped it on the side.

Then I dropped another pad of butter in the pan, followed by an egg – going sunny-side up with this one. As it cooked I began assembling:

First the cake, which I topped with a light dusting of fresh grated cheddar, which melted immediately over the warm surface of the cake:

From there, spinach – wilted and still warm – not overdone to allow for the stems to provide a textural difference.

At this point, the egg was starting to sizzle and pop – right from the pan to the cake:

Fresh cracked pepper and some salt…  what else did I need?

oh YEAH —-  Sriracha!

Drizzle Drizzle!

You’d pay $11.50 all day at a brunch hot spot for this – it cost me about $2 – if that. Rice is cheap people! The meat? Some people throw those trimmings out!

And now – the cross section:

Holy shit people – damn good eats right there.

Get creative! When in doubt – throw an egg and some Sriracha on top!

 

 

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