It seems like a really long time since I've posted something, and I guess it has, 3 months is a pretty long time. Sorry I haven't really put anything up here for you readers. This is something quick and simple I thought of, and while it's nothing super impressive, it makes for some good comfort food. For me personally, loco moco ranks up there in terms of Hawaiian comfort food. For those of you familiar with it, you're probably wondering one of two things, first, what's a gourmand's loco moco? Second, how do I make it simpler than it is? For those of you unfamiliar with Hawaiian cuisine, loco moco is simply hamburger patties served over a bed of rice and then generously covered with gravy and topped off with a fried egg (sunny-side up usually). It's fairly similar to the idea of say something like pork chops served with mashed potatoes and gravy. You know you use the gravy for everything, so might as will just serve it over everything. I actually might have some people say that the word "gourmand" doesn't really belong in the same sentence as loco moco, as its beauty is kind of found in its simplicity. I once brainstormed this wacky idea of loco moco that was something like sirloin or kobe beef served on a bed of rice pilaf soaked in a demi-glace and topped with a duck egg. I was told flatly by someone that "that's not loco moco anymore". I had something kind of like that at this place called
Hally K Ono in California, which apparently is now closed, minus the duck egg. Anyways, the concept here is based on loco moco, so here's the run down.
Ingredients:
Hamburger patty (1-2)
Rice
Can of hearty soup (recommend something like beef and vegetables otherwise French onion might be okay too)
Butter
Flour
Egg
Directions:
1.) Cook rice
2.) Cook hamburger patties
3.) Make roux by melting butter and adding flour
4.) Add soup to roux mixture and stir until it thickens
5.) Plate rice and patties, then serve gravy of soup/roux over patties
Optional: Fry an egg and top the whole thing off
Honestly, that's pretty much it. If you want to get fancier, you can fry the rice ahead of time, or season the patties. It's pretty straight forward, and you get some extras from the soup. Generally speaking, that would be how I would make the gravy anyways, using beef stock, onion, maybe mushrooms, and beef stock. Feel free to season to flavor, if you want something a little tangy maybe add some red wine otherwise just serve as is. I didn't do it with the egg, but you can also do the egg on top too. Additionally, I just used frozen beef patties, but if you want, you can make your own, or buy fresh ones. It's something easy to make, especially if you use a George Foreman grill.
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