I’m sure no one has been keeping track of this, but today is the 1 year anniversary of when I started this little site! I’m so excited I can hardly stand it! I realize that one year hardly sounds like a feat, but I still feel like doing a little happy dance when I think of the fact that I’ve kept up with this for one full year. And really it’s a little over a year because this was a leap year…double pat on the back for me! Haha. I’ve gotten so much enjoyment from writing about our meals over this past year, and I thank you all for your comments on the blog and in person; it’s nice to know there are people actually reading this thing and making the food…and liking it!
In celebration of this achievement, I thought I’d share a “recipe” for Loco Moco – A popular Hawaiian dish typically served at breakfast. It’s also the dish used in the Gorging George header, so it’s very appropriate for this occasion. I’ve had a few people over this year ask me what exactly the photo was of, and now with this recipe you can make it at home. Kyle and I tried Loco Moco for the first time nearly 3 years ago when we were in Hawaii on our honeymoon. We instantly fell head over heals in love with it and had to devour a few more plates of it before we left the islands. So you can guess that we found a few chances to sneak away from the pack during our recent trip to Hawaii in order to enjoy our favourite breakfast treat.
And I do mean “treat.” This isn’t something you should eat everyday. Unless you’re gearing up for the heart attack of the century (no offense meant to any local Hawaiians who eat this daily…I’m sure you burn off all the calories surfing and paddle boarding all day long). The meal consists of a scoop or two of rice, topped with at least one hamburger patty (although we’ve seen two on some plates), smother all that in gravy, then top the entire dish with a fried egg or two. There; you just got the recipe – you can stop reading now if you like and just get on with cooking.
We have received various reactions when explaining Loco Moco to people: some are just as intrigued as we were, and put in on their list of things they will definitely try during future trips to the Hawaiian islands; some are indifferent and do not ask any follow-up questions upon mention of this amazing breakfast; and most give us a look of pure revulsion and confusion as to why anyone would want to eat such a thing. I don’t think the reaction is about the taste, but about the aforementioned artery-clogging affect this meal may have on their bodies. So if you’re brave enough to try this at home, I suggest you grab the necessary ingredients and plan a Gorging breakfast for this upcoming weekend! (Disclaimer: Gorging George is not responsible for the risk of myocardial infarction that may be caused by consuming this meal. Hee hee.)
Note: loco moco is basically just layering 4 different food items onto a plate. Since you either all know how to cook rice and eggs, or can easily find this on the internet, I won’t provide a recipe for these parts of the recipe. I thought I’d share the hamburger and gravy recipe I used to construct the Loco Mocos we ate; however, feel free to use your favourite hamburger or gravy recipe – even if it’s frozen burgers or packet gravy…we won’t judge you here.
4 cups cooked rice
4 Beef Patties Cooked – see recipe below
2 cups gravy – see recipe below
4 eggs, fried to desired level of doneness
Divide the rice between 4 plates (about 1 cup of rice per plate). Top the rice with a burger patty, smother each portion with a ½ cup of gravy. Top each serving with a fried egg. Serve immediately.
Makes 4 servings.
1 lb ground beef
1/2 small onion, grated
1 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 Tbsp butter
Combine first 4 ingredients (beef through pepper) in a medium bowl. Split into 4 even amounts, and shape into patties. Heat olive oil and butter in a large sauté pan or griddle over medium-high heat. Once butter is melted, add beef patties to pan and cook for approximately 5 minutes per side or until cooked through.
1 Tbsp olive oil
1 Tbsp butter
4 oz crimini mushrooms, cleaned and sliced
1 shallot, minced
1 tsp fresh thyme, chopped
2 Tbsp flour
2 Tbsp Jack Daniels (optional)
2 cups beef broth
Heat olive oil and butter in a medium saucepan over medium-high heat. Add mushrooms, shallots and thyme to pan. Cook mushrooms for approximately 3-4 minutes or until nearly cooked, stirring frequently. Reduce the heat to medium, then add the flour to the pan and continue to stir, cooking the flour for approximately 1 minute. Stir in the Jack Daniels (skip this step if not using). Once the Jack Daniels has been completely absorbed, whisk in the beef broth and return the heat to medium-high. Bring the broth to bubbling simmer, stirring constantly. Once the gravy begins to thicken, turn heat to medium-low and keep warm while you cook the rest of the meal.