Crinella Family Cookbook
Our Grandparents' Favorites
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
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Joe's Special
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Joe's Special
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Our cultural center was San Francisco, then about two hours from the Russian River Valley. Whether we were attending the opera or symphony, live jazz, or a 49ers or Seals game (this was long before the Giants came), we always took advantage of the city's many fine restaurants. We stopped quite often at Original Joe's, on Chestnut Street in the Marina district, a convenient stop-off on our way to the Golden Gate Bridge. We loved sitting at the counter and watching the chefs cook "Joe's Special," right before our eyes.
1 pound, ground sirloin
4 eggs, lightly beaten
1 cup, chopped mushrooms
1 package frozen spinach, chopped into 6 or 8 pieces (or two cups of fresh spinach leaves, blanched in boiling water, and coarsely chopped)
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2 cups, Swiss chard, coarsely chopped
1/4 cup, olive oil
1/4 cup, cooking sherry
1 teaspoon, salt
1 teaspoon, coarsely ground black pepper
1/2 cup, Romano cheese
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Add olive oil to skillet and heat over high flame, then add ground sirloin.
Cook sirloin until almost browned, then add mushrooms and cook until they are softened.
Add sherry, and after a minute add spinach and stir.
After spinach is heated through, add eggs, salt, and pepper.
Stir until eggs are no longer runny, then remove from flame.
Stir in Romano cheese and serve with sourdough French bread and hearty red wine.
Serves
2 to 4.
Note: There are many variations on Joe's Special. Some like to add a coarsely chopped white onion to the saute. Fresh parsley and/or basil are sometimes used. Swiss chard is preferable to spinach, if available.
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