@TwistedCubanMFT Scrapple and Fried Egg with American Cheese on White Bread (untoasted).
— GRAHAM ELLIOT (@grahamelliot) January 24, 2013
I have been a fan of Graham Elliott during his time on Gordon Ramsey’s MasterChef. He seems like such a fun guy who really enjoys making great food and being creative with it.
While reading about Graham, I’ve learned that he has challenged himself to where he is today. He dropped out of high school and was a bus boy and dishwasher. He attended culinary school and traveled the country working in various restaurants in Vermont, Dallas, and Chicago. There he learned new culinary skills and got to a level where he was able to open his own restaurant. He also created his own culinary style of his own.
“One must seek out his own voice in the world of cuisine. Like any great artist, he recognizes that in order to do something different, he must unlearn all that was taught and force himself to rethink things and interpret them in his own way. Humility, courage, vision, respect, passion and focus are the words that he lives by.” (StarChefs.com)
Graham views the kitchen as more of a sanctuary or laboratory rather than simply a place of work. Which is why its important to do something you love.
Graham is also inspiring being he was also a big guy and he had lost the weight and has lived the healthy lifestyle while eating good!
Check out his new book Cooking like a Master Chef coming in October 2015.
About the Sandwich:
So what is Scrapple? I wasn’t sure either and had to look it up. Wikipedia says “traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving.” I bet it has a lot of flavor with all the spices and the scraps and trimmings.
Wanna make the sandwich? Graham has the recipe for you. If you make it- please let me know and send Graham and I a pic.