Scrambled Egg Sandwich

One of the cheapest, tastiest sandwiches you can make on the fly is the classic Scrambled Egg sandwich. The ingredients are simple, and yet the taste is outstanding.

• Eggs
• Salt
• Pepper
• Mayonnaise
• White Bread (no wheat bread substitute)

In the past, my sandwiches have all been salt and pepper free. My wife added them tonight, and it worked pretty well. The most crucial ingredients are the White Bread and the Mayo. Wheat Bread just isn't the same.

Just scramble the eggs with the salt and pepper, slather the bread with the mayo, and you are done. These sandwiches rarely fail to hit the spot.

Bacon Lettuce and Tomatoes - What A Combo

Tonight for dinner we had BLTs, the classic Bacon, Lettuce and Tomato sandwich. Ours had slightly more than that, but the basic ingredients are still the same.

Ingredients:

• Bacon
• Lettuce
• Tomato
• Mustard
• Mayonnaise
• Bread

My wife normally only uses Mayo as a condiment. I grew up with only Mustard. Tonight I had both, and I must say it tastes better that way. There are a number of ways to spruce up this classic sandwich, and many are pretty tasty.

In the past I have added sliced turkey breasts to the BLT. If you grill it slightly in a toaster oven it comes out especially nice. The same goes for thin-sliced roast beef.

I must say the tomatoes were especially good tonight. Tomatoes have been scarce since the salmonella scare a few weeks ago. California was cleared pretty quickly, but many fast food places won't carry them. I can't wait to try the ones we are growing in our salsa garden.

For the most part, I leave the recipe alone. There is a reason this is so popular on its own. It is easy to make and tastes really good.

Great Tri-Tip Marinade

We grilled a tri-tip steak for dinner tonight and it was pretty good. This steak is probably among the best of all the steaks we have made recently. We found a recipe from AllRecipes.com, and made some modifications. The modified version follows:

• 1 bottle Guinness
• 4 tbsp crushed Garlic
• 5 tbsp Brown Sugar
• 1 tbsp pepper
• 1 tbsp Soy Sauce
• 1 tbsp Worcestershire Sauce
• Emeril's Essence seasoning

This time we weren't grilling on a whim, so we spent some time to do it right. We made the marinade this morning. Before marinading, we sprinkled the Emeril seasoning. The meat soaked in the marinade for about 8 hours. Once the meat was on the grill, my wife boiled the marinade to burn off any meat contaminants, and we used it to baste the meat as it grilled. The meat had a lot of fat on one side, and my wife trimmed most of it off. What was left, added to the brown sugar in the marinade, was enough to cause some serious flame-ups. I had to monitor the meat closely.

The meat was grilled for an hour, rotated and moved from time to time to prevent the flame-ups from charring the meat. Eventually I moved the coals off to the side and slow cooked the meat for the final half hour. The meat was so tender from the marinade that the charred sections slid right off. This was a very tasty steak. Add some grilled corn and my family's baked beans recipe, and we had a great meal.

I think next time we will grill for 45 minutes instead of the hour, but otherwise it came out exactly as we wanted. Be sure to give this one a try.

Originally posted on my blog "SurfJedi's Musings".