Tiny Lund's Coffee
"Tiny Lund was a professional Racecar driver -- in fact, he once won the Daytona 500! But I knew "Tiny" (6'-5", 300 pounds!) through his fishing camp enterprise and, as a great breakfast cook. I was last there (Orange, South Carolina) for a Spring fishing trip during my college days in 1972 and Tiny served me the very best cup of coffee I have ever had, before or since. Special coffee? Nope! It was all technique and extra ingredients! This is nice on a special Sunday morning when you are ginning around in your kitchen and want to try something new. Adjust the amount of coffee to suit your own tastes -- if it comes out too strong, just add some hot water at the end. I hope you enjoy Tiny's wonderful coffee as much as I did."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1⁄2 cup ground coffee, freshly ground
- 2 quarts tap water
- 1⁄4 teaspoon salt
- 1 large egg
- 3 tablespoons ice water
directions
- Bring the water to a rolling boil over high heat in a three-quart saucepan, uncovered, and add the ground coffee and salt. Let it boil for about five minutes.
- Turn off the heat and crack in the egg without breaking the yolk (or, break the egg into a small bowl first and carefully pour it in). Cover, and allow to sit, (no additional heat), for about 8-10 minutes.
- After the time has elapsed, carefully pour in the ice water -- this helps the grounds to fall out.
- Pour the coffee through a sieve into a serving container, allowing the egg and grounds to remain in the pan, and serve right away.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
