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Scott D's Profile

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Skillet Baked Eggs

I make something called Scottish Farmhouse Breakfast that I ran across online. Small cast iron... maybe 6", I don't know the number. Spray it if you're not well seasoned, then tear up bread to cover the bottom of the pan. Pour in enough half/half or milk to come 1/2 way up the bread. Break 2 eggs carefully into the bread, or not, if a yolk breaks it's no biggee. I try to space them out evenly, but I don't do anything to put them in place. S&P Top it with a handful of cheese of choice, something melty works really well. My oven's a dinosaur, I think I go 375 and I set a timer for 12 mins. If I think about it I'll pop the broiler on for the last couple of minutes. It gets kind of bread-pudding-ish. If it's baked right it gets a nice browned crust on the sides and bottom and pops right out of the pan, but I usually eat it right out of the cast iron.

I think the original recipe calls for torn up basil or something green. Never used it.

I've added cooked sausage, 1/2 cherry tomatoes, I did throw a handful of spinach in once. Anything works. I usually do it for dinner actually. Once I flipped it out of the skillet and smothered it with a green chile, tomatillo, pork stew thing I had left over and it was outstanding. It was great w/ a quick milk gravy one morning with the kids.

Oct 17, 2012
Scott D in Home Cooking

U-pick & markets around South Haven/Saugatuck/Douglas

Oh... and also Monday, which I didn't realize.

Jul 16, 2012
Scott D in Great Lakes

U-pick & markets around South Haven/Saugatuck/Douglas

Saugatuck's market day is Friday.

Jul 13, 2012
Scott D in Great Lakes

Non-Italian meatballs for stew

Thinking about a comment from greygarious and a step from keith... I wonder about a) pre-browning the meatballs in the pot the stew will cook in then removing them; or, b) browing meatballs in a saute pan and deglazing with a bit of liquid and adding that all to the stew pot so as not to lose that element?

Jun 19, 2012
Scott D in Home Cooking

Holland, MI?

CityVu Bistro was interesting when I had a work lunch there a few weeks ago. Intriguing selection of flatbread pizzas. I've not tried dinner. The space was nice. Might be worth a try.

Inexpensive tasty Mexican at Lagu at Felch and 120th (Waverly Rd), not much to look at, sort of reminds me of the old Su Casa in Fennville. Menu isn't as expansive at that one though, but very good and very reasonable for large portions.

I still hear conversations re: EPC arguably being the best restaurant on this side of the state. IMO, it's worth the trip from anywhere in Holland.

Jun 01, 2012
Scott D in Great Lakes

Help me fix my hummus please!

Olive Oil?

Oct 07, 2011
Scott D in Home Cooking

Father's Day- What's on the menu?

I'm getting pork steaks on the grill. Of course, I'm doing the grilling, but it's the thought that counts, right? Wait....


Jun 17, 2011
Scott D in Home Cooking

What is the worst thing you've been served and ate?

It was before I was married, so... 17 years ago. I was invited to a friends house for dinner, his at the time girlfriend had found chocolate pasta somewhere and wanted to try it. So I was served al dente chocolate pasta topped with nestle unsweetened cocoa powder as an entree. Blech!

After they got married he bought her cooking classes at the local JC culinary school for Christmas.

Jun 08, 2011
Scott D in Not About Food

Are there any can't miss places between Michigan City, IN and Muskegon, MI?

EPC always, rightfully, gets raves (and I don't just say that because the owner came and pulled my Jeep out of a snowdrift after our blizzard this past winter) so I'll go different direction. Depending on when you come through, Douglas has a fun little place called M&M/Blue Star Cafe, it's an ice cream place that also has sit down restaurant with really good lunches.
141 Blue Star

May 26, 2011
Scott D in Great Lakes

Business now takes me to Holland, Michigan

I'd second Boatwerks. Just had a very nice dinner there last weekend.

Apr 20, 2011
Scott D in Great Lakes

Most Mouth Watering Scenes in Film

I like the backyard bbq scene in Goodfella's with all the sausage on the grill. And for some reason whenever I watch The Man Who Shot Liberty Valance I get hungry for steak, potato and cowboy beans served on a big ironstone platter.

Mar 25, 2011
Scott D in Food Media & News

Any great local eats: Terre Haute to St. Louis?

I've always wanted to try this place. It's not too far off 70

Nov 17, 2010
Scott D in Great Lakes

Okay worst casseroles have been discussed, how abour the best?

My folks were just in for a weekend visit couple weeks ago. Dinner Monday (they stayed over and it was nice to get home to M&D cooked meal after work) was a cabbage and pork chop casserole. Cabbage cut as for kraut. Cover pork chops with cabbage in a 9x13 and top with can of Cream of Celery. Layer thinly sliced potatoes over all. Cover with foil and bake. Don't remember times/temps. When pork is done uncover and continue baking until potatoes brown. The cabbage turns into almost a sauce of it's own... very little texture left, but amazing flavor. Kids couldn't get enough, a full 9x13 barely made it to leftovers with only 6 of us.

Oct 08, 2010
Scott D in Home Cooking

Best restaurants in Saugatuck/Douglas-S. Haven, MI?

You'll get a lot of both

Consistency has to go to EPC at this point. Probably won't go wrong at either. Personally? EPC, Matt was one of the first people I met when I moved here in '93.

Oct 06, 2010
Scott D in Great Lakes

OCD food with little or no nutritional value

blue cheese stuffed black olives to eat along side an arid martini are insanely good and maddeningly frustrating to build

Oct 01, 2010
Scott D in Home Cooking

Apple sage sausage?

I've done chicken/apple/sage sausage with good results. I like a little more texture from the apple in the finished product so in addition to running some apple through the grinder with the chicken, added about 1/4" dice to the finished prior to stuffing. You could grate some apple and finely dice. I did not precook.

Sep 17, 2010
Scott D in Home Cooking

I am but one man with seven ears of corn.

First thing that popped into my brain, too. I haven't tried it yet, so nice to see a couple positive reviews.

Sep 07, 2010
Scott D in Home Cooking

Dinner in Holland, MI?

I think a nice 25 mph drive down 62nd St would be quite pleasant. 64th can be a bit of a racetrack. And I'll agree with those recommending EPC in Douglas.

Sep 03, 2010
Scott D in Great Lakes

Grilled Pizza

Indirect heat. I like putting the dough over the heat source until the dough bubbles/browns then flip it over off the heat and put the toppings on.

Aug 25, 2010
Scott D in Home Cooking

Best, Simplest way to enjoy a fried egg?

Sprinkled with a few grains of either white truffle sea salt or black smoked sea salt.

Aug 20, 2010
Scott D in Home Cooking

Grand Rapids, MI: Italian Bakery and/or Fresh Pierogi?

Not GR, but Perredies on Washington Sqr in Holland has baked goods. If you're in the area.

Jul 29, 2010
Scott D in Great Lakes

Need an easy rice side dish to go with chicken

My wife makes a nice cold rice salad with dill and rice wine vinegar. Good summertime rice side. Not sure she's got a recipe, pretty sure it's just "to taste".

Jul 08, 2010
Scott D in Home Cooking

Need a fishmonger near Holland, MI

I've never had a problem with Lambert's on S Washington. But I haven't been there in quite a while. Not sure of others in town.

Jul 07, 2010
Scott D in Great Lakes

Breakfast for a Crowd

Just watched a new Good Eats episode where he made eggs benedict for a group of 6-8 I guess. Hollandaise went in a thermos, maybe hour before serving. He poached his eggs early, ice water shock and the ingenious part was icing them in a bowl on a metal vegetable steamer (the kind that fan out). When he was ready to reheat he pulled the whole steamer out and dropped them back to the hot water all in one fell swoop. Thought that was clever. I like doing poached eggs and like a way to be able to do a bunch at a time.

Jun 29, 2010
Scott D in Home Cooking

Doctoring canned baked beans. Suggestions?

A shot or better of Makers Mark. And some more for the beans :)

Seriously. My MIL makes beans for a summer picnic they do every year. I don't know what her base recipe is but every year she asks me to put the finishing touches on it. Usually cider vinegar and the obligatory bourbon puts it just right.

Jun 22, 2010
Scott D in Home Cooking

El Granjero Grand Rapids

Any more to share? What'd you have? Where's it at?

Jun 18, 2010
Scott D in Great Lakes

Jicama - how do you use it?

Mine's kind of a combination of ajcraig and Becca Porter. Matchstick jicama, orange (supremes definitely the way to go, btw) and red onion slices. Then a vinaigrette using the inevitable juice from cutting supremes, I like to add some rice wine vinegar, maybe a touch of olive oil and oregano if it sounds good at the time.

Jun 01, 2010
Scott D in Home Cooking

Can't Miss Eats in Saugatuck & Traverse City

Agreed. Mermaid is incredibly average other than the outdoor seating. I'd rather sit outside at Wally's.

Phil's for sure... if only for a beer and an order of portabella fries.

May 26, 2010
Scott D in Great Lakes

Can't Miss Eats in Saugatuck & Traverse City

First time eating at Wicks Park last night. Used to be Billie's Boathouse, across from the chain ferry. Think they've been open about 8 mos or so... I know they were at Taste and heard good things about their fish tacos from that.

Shrimp po'boy was tasty although not a lot of shrimp. Hand cut fries were crisp and hot. One of my table mates had the chicken finger appetizer as entree. Nice chunky chicken, good looking batter and he took probably 2/3 home with him. Rave's over the turkey burger. Another friend said the carbonara is really good although the menu description sounds more alfredo-y; they offer 1/2 orders of their pasta dishes and he said a 1/2 is more than plenty for $7. Most entrees are in the $11-13 range up to maybe $23.

The bar area is really nice.

May 20, 2010
Scott D in Great Lakes

can i freeze mushrooms?

A friend of the family found 5-6 hen of the woods that totaled around 100 pounds. After cleaning them up we froze in gallon bags. Worked fine. My parents dehydrated some with good results too. Not sure about other types of shrooms though.

Apr 27, 2010
Scott D in Home Cooking