Fatty Lane Cookbook: The Meat House Scramble

I love The Meat House. Every time I go in there I find something new and awesome. Whether it’s a local grass-fed rib eye steak, 5 pounds of rendered duck fat or a huge tub of smoked paprika, The Meat house has you covered. This week when I was there, the butcher recommended some chorizo they prepared in house the same day. He said I wouldn’t regret it. Boy, was he right! Below I present “The Meat House Scramble.”

Here’s what’s in it.

In house prepared chorizo patty.

Wild boar salami. I know it looks like an old dog turd but it’s the best salami you’ll ever eat.

Smoked duck breast, Mitchell’s Chili con Queso (also from The Meat House), grass-fed cheddar cheese (Trader Joe’s), tomatillo & roasted yellow chili salsa (Trader Joe’s) and Chipotle Tabasco.

Cook up the chorizo and add in diced wild boar salami and smoked duck breast. When browned, add in your eggs (I used 5). Scramble to perfection. Top with Tabasco, cheese, salsa and a dollop of of Mitchell’s Chili con Queso.

I also brewed some dark roast Illy Coffee with home made coconut whipped cream. Perfect way to start the day!


Fatty Lane Cookbook: Sausage Stuffed Duck Fat Fried Mac and Cheese

Let me start by saying these were amazing. If i made them again I would freeze them rather than refrigerating and I’d probably deep fry instead of shallow frying. Here’s what you need

1 Box Velveeta Mac and Cheese

1 (big) link hot Italian Sausage

panko bread crumbs

2 eggs+ a little milk

1/2 tablespoon paprika

duck fat (or any other type of animal fat…or vegetable oil if you’re lame)

Step 1: Make the Mac and Cheese

Follow the instructions on the box dummy.

Step 2: Cut up and cook the sausage

I cooked mine in butter.

Step 3: Combine Sausage with mac and cheese

Step 4: Stir it all up and add in 1/2 tablespoon paprika

The paprika adds a really nice smoky flavor. I know it looks tempting to eat but be patient!

Step 5: Refrigerate

Spread the mixture out in a 9×9 pan, cover and refrigerate for a few hours until it’s cold.

note: I would probably freeze them next time so it sticks together better.

Step 6: Egg wash, Coat with bread crumbs.

Put eggs and milk into one bowl. Put Panko Bread Crumbs into another. Cut the mac and cheese into squares and put into egg mixture followed by bread crumbs.. I found the squares much easier than rolling the mac and cheese into balls.

Step 7: Fry in Duck Fat

Use as much as you want. I shallow fried them but will deep fry next time. Fry until they’re a delicious golden Brown. Consume and love.



Fatty Lane Cookbook: 3×3 Krinkle Cut Nachos

This one’s an easy one. 3 different meats, 3 different cheeses, one heaping pile of deliciousness. Here’s what’s in it.

1 bag Salt and Pepper Krinkle cut Potato Chips



Ground Beef

Chedder Cheese

pepper jack Cheese

Queso Cheese (hold the spanish jokes)

1 can green chili peppers



Oven preheated to 350 degrees

Step 1:

Cook Ground Beef, Sausage, and Bacon. Use as much as you want. The fattier the better!

Step 2:

Dump your krinkle cut chips onto a baking sheet.

Step 3:

Top Chips with sausage and ground beef. Then add cheddar, pepper jack, and queso cheese.

 Step 4:

Top cheese with salsa and chiles and bacon. Feel free to add as many layers as you wish. Bake at 350 degrees until cheese is bubbly and melted. Took about 5-7 min in my oven. Enjoy!




Fatty Lane Cookbook

It’s coming soon. The Fatty Lane E-Cookbook. Well maybe not soon, but I’m going to start posting some recipes that would make most of our society say “That’s a heart attack on a plate.” They won’t know what they’re missing out on. Here’s a recipe.

Quack-fat Breakfast Potatoes and Oink Oink Omelette 

These are duck fat fried breakfast potatoes with a bacon and cheese omelette. I picked up some Duck fat from the meat house.

This breakfast is easy to make and it tastes delicious. Here’s how you make it.

Heat up 3 tablespoons of duck fat in a pan. Add in 2 cloves of garlic and 1/2 an onion and sautee until translucent. Cube one russet and add it to the pan with chives and pepper. Fry until browned and crispy.

Whisk together 2-12 eggs (depending on how fat and hungry you are) and some heavy whipping cream

Dice and cook 2-10 slices of bacon.When at desired crispness, add in 2-12 eggs. When the eggs are about half cooked add in chedder or american cheese. Top with chives, Serve and enjoy!