Keller Family Blog

Joe’s Special!

by Larry keller

Well, family, here we are, halfway through the year, and it’s time for another family recipe for your consideration. In this case, it will be Joe’s Special. First, though, a little family history: way back in the late 1950’s Dad, Mom, Jim, Kathleen, and I were living in the Haight-Ashbury in San Francisco. As the spirit moved him, Dad would sometimes take Jim and me (sorry, Kathleen, you were about 3) somewhere unique to broaden our exposures. This evening, we were treated to a trip to the Tenderloin district for supper at the Original Joe’s at 144 Taylor St near Market. The area was pretty sketchy even then, but we were with Dad, so we felt ok. This was the original Joe’s, which opened in 1937. We settled into this really neat, old-timey place replete with an open kitchen, lively diners, and tuxedoed waiters. It had a broad menu and even a famous hamburger. Clearly Dad had eaten here before, and he ordered the Joe’s Special for all of us and an interesting side dish for himself. Jim and I LOVED ours and were just getting started when Dad served each of us an offering from his side dish. It was tasty and creamy, and we were ok with it until he told us it was… sweetbreads. Ugh, offals! That was enough of that, and we chased it down with the rest of our meal, much to Dad’s amusement.

Our family’s love of what we simply called Special began that night and we made it at home many times over the years. Special is a quick and inexpensive one pan meal that always satisfies. Served with a fresh salad and slices of crispy sourdough bread it is a complete meal any time of the day. 

A recipe for Special is on page 34 of the Family Cookbook, but you may also enjoy this one, which is my new favorite:   

Ready in 20 minutes, Serves 4-6

INGREDIENTS:

4 eggs

1 tablespoon olive oil

1 tablespoon butter

1 pound lean ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 – 10-ounce package frozen chopped spinach, thawed and drained

2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon nutmeg

Salt and pepper to taste

DIRECTIONS:

Beat the eggs and set aside.

Heat the oil and butter in a large heavy skillet over medium heat.

When the butter has melted, add the ground beef and cook, stirring occasionally, until browned and crumbly.

Add the onion and garlic and cook until the onion is tender but not browned.

Stir in the spinach, until well mixed.

Add basil, oregano, and nutmeg. Adjust the seasonings to your taste.

Add the beaten eggs to the beef/spinach mixture and cook until the eggs are set, about 3 minutes.

Add salt and pepper to taste.

NOTE: Even though cheese is not included in the recipe, after we took the photo, we decided to sprinkle a goodly amount of Parmesan Reggiano on top to add an extra depth of flavor. Which it did! Enjoy!