Gorilla Breakfast: Back Bacon And Eggs

It's rare that you get to slice your own back bacon (what you call Canadian Bacon in the US), so The Gorilla took full advantage, serving up a veritable ham steak with poached eggs, Paleo ketchup and fresh espresso.

So tasty it's even smiling!

Yum.

Joe Jost's Pickled Eggs

Today's installment of Gorilla Chow features a guest recipe. As The Gorilla's friend explains:

Joe Jost's is a tavern in Long Beach, CA that only sells hot dogs on a piece of bread, beer and the most deliicious pickled eggs known to man.

Here's the recipe:

Joe Josts Pickled Eggs

24 hard-boiled eggs, peeled
2 (12 ounce) jar yellow chili peppers. “Mazetta brand”
4 tablespoons pickling spice
2 cup white wine vinegar
3 scant cups water
2 tablespoon sugar
2 teaspoon tumeric
4 teaspoons salt

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days. The marinade may be used several times; just add more egg

Perfect hard-boiled eggs

It is best to use eggs that have been sitting in your fridge for 4-5 days. You will find they peel easier.
Place eggs in shallow pot or large frying pan. Cover with cold water and place on stove with high heat. After water boils, wait 1 minute and remove from heat. Allow to sit for 10 minutes. Drain water, and rinse with cool water. Peel and place in pickling solution.

The Snow Shoveler's Lunch

The Gorilla had to contend with two feet of snow today. After labors like that, here's a hearty lunch:

20 ounces or rare sirloin, 4 poached eggs, bacon, and Paleo ketchup