12737 California Hangtown Fry Makes 3 to 4 servings Wed Aug 06 07:55:49 -0700 2008 Thu Feb 05 06:12:48 -0800 2009 Licensed http://www.chow.com/recipes/12737 Thu, 05 Feb 2009 14:12:48 GMT One of America's most original and sensational breakfast or lunch dishes, hangtown fry was supposedly created during the California Gold Rush when, late one morning, a lucky miner came into a restaurant in the rowdy burg of Hangtown (so called because of the town's frequent hangings and today named Placerville) and announced that he wanted the most expensive meal the chef could come up with. Gradually, the dish gained local celebrity and can still be ordered in San Francisco at old-time grills like Tadisch's and Sam's. This is a dish that truly deserves the finest artisanal bacon you can find, and while I personally love the snappy flavor of peppered bacon, feel free to experiment with any style.

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  • In a large, heavy skillet, fry the bacon slowly over moderately low heat till crisp, drain on paper towels, and crumble. Pour off all but about 1 tablespoon of fat from the skillet and set aside.
  • In a small bowl, combine the cornmeal and salt and pepper and mix till well blended. Dip the oysters into the cornmeal, coat lightly, and transfer to a plate. In another bowl, whisk together the eggs, cream, and Tabasco and set aside.
  • Add the butter to the fat in the skillet and melt over moderate heat. Add the oysters and cook till they begin to curl, about 1 minute on each side. Add the egg mixture and bacon, reduce the heat to low, and cook till the edges are set, about 2 minutes. Lift the edges with a fork and tilt the pan back and forth so the uncooked egg runs underneath. Continue to cook slowly just till the eggs are set, 3 to 4 minutes. Slide the fry onto a heated platter, garnish the edges with parsley, and serve hot in individual portions.
    • ]]>     http://www.chow.com James Villas 50 Main 8 thick slices peppered bacon

    ]]>     ½ cup white cornmeal

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     1 dozen fresh oysters, drained

    ]]>     8 large eggs

    ]]>     3 tablespoons heavy cream

    ]]>     Tabasco sauce to taste

    ]]>     3 tablespoons butter

    ]]>     Chopped parsley leaves, for garnish

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