Walking through the bat-wing doors, clouds of dust form around his boots with every step he takes, despite the layers of dirt and grime, he stands tall and walks with pride, confidence, and arrogance.
Leaning against the bar he signals the bar keep, “What’s the most expensive thing you got to eat?”
The barkeep straightens, checks the man’s appearance again, but check his tongue, this is Reno – you never know who you’re going to get coming through those doors.
“In the desert, we don’t have many eggs – chickens are tough to keep around.” Running his towel along the gleaming bar showing off the pride he has in his establishment he thought of what else he could offer, “Oysters, they are pretty expensive since we are so far from the ocean.”
Making eye contact with the bar keep the grime covered man nods his head and says, “Make me what you can with that.”
Dropping a piece of gold on the counter he took his seat to wait for his meal.
That is the story behind Hang-Town Fry.
My family has had this brunch on New Years Day for years!
Every New Year brings the promise of tomorrow. There is a magic in the air when the goals are created and the motivation and inspiration is endless.
This meal is our reminder of that, our reminder that no matter who you are or what you do, you can strike gold.
Having just left my job to pursue my passion of ending depression and empowering others, when I sat down to my meal and I listened to the story, I felt so inspired to hit all my goals. I will strike gold. I’m capable and I am willing.
Hang-Town Fry is an egg scramble and every year that we have it, it’s always something different from the year before.
This year, my mom made it – so I only have the end result picture – but I’ll share what we included in this years version.
You can easily adjust this to feed as many people as you would like, for a more fluffy egg, add milk while whisking. Cheese and Bell Peppers go lovely with this as well.
3 Green Onions, sliced.
3 Garlic cloves, minced
1/4c Mushrooms, chopped.
Smoked Oysters, halved.
In a pan over medium heat saute onions, garlic, and mushrooms, about two minutes.
Remove from heat and set aside.
Whisk eggs, pour into pan and scramble until fluffy.
Add oyster and onion mix, serve warm.
This is a traditional Dutch Pastry served on New Years Eve. Kevin being dutch I figured I would go ahead and give it a try. Plus, the dutch have AMAZING food and we just really liked the name!
Appleflappen is pretty much an apple ring that is beer battered and then fried.
I have never fried anything before – but I wasn’t going to let that stop me – except I had to run to the store to purchase some oil that had a high smoke point.
The hardest part of this was core and peeling the apple – it you have an apple corer and peeler, like my mom has, then you would save a lot of time and energy, I on the other hand do not, so I went to town with my handy dandy paring knife.
I really enjoyed making this because it was something new and also Kaleb joined in – I always love cooking with that little man – even if it does take longer.
1 TB Cinnamon
¼ tsp Salt
¼ tsp sugar
4 Apples, peeled, cored, cut into rings.
Oil for frying, (High smoke point)
1. Heat the oil over medium heat until hot.
2. Mix together Flour, egg, cinnamon, salt, and sugar. Slowly add beer while mixing the batter.
3. Dip apple rings into batter and gently place into oil.
4. Fry until golden brown, flipping once.
5. Drain on paper towels, add powder sugar.