Author: Robert Andrews

Garlic Chicken

Chicken breast
Thyme
Rosemary
Bay leaf
¼ cu vermouth
garlic
shallots
parsley
olive oil
salt & pepper

1. (Roast garlic first) in pan place garlic with 2 shallots, toss w/ 2 tsp olive oil, salt & pepper. Roast at 400° for 45 min in covered pan/uncover last 10 min.
2. Brine the chicken breast, cut backbone out, cut along fat lines, wings & backbone become stock.
3. Rinse & dry chicken, add sprig (thyme rosemary, bay leaf tied together as sprig) cook on med/high in oil, skin done 4-5 min.
4. Flip and cook 4 more minutes, remove chicken, pour off standing grease.

Sauce
1. ¾ cu stock, ¼ cu vermouth, serape bottom into sauce, add sprig.
2. Cook @ med heat & add garlic, shallots (peel and all).
3. Return chicken to pan, leave skin on & up above liquid line. Cook @ 450° for 10 min.
4. Remove chicken take out 10 cloves, place remaining around chicken. Squash garlic out, remove paper skin (strainer?), put pure into pan.
5. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.

Crispy but Soft Garlic Bread

INGREDIENTS

  • 6 TBL butter
  • 2 TBL olive oil
  • 2 TBL grated garlic
  • 1 tsp garlic powder mixed in 1 tsp water
  • 1 tsp Oregano
  • Cayenne, Salt and Pepper to taste
  • 1 loaf of SOFT crusted Italian bread

STEP BY STEP

  1. Heat 3 TBL butter and the garlic in the microwave for 60 seconds (tames the garlic)
  2. Mix heated butter with garlic powder mixture
  3. Mix in remaining ingredients
  4. Cut Italian loaf lengthwise
  5. Spread both halves with garlic butter mixture
  6. Sprinkle lightly with freshly grated Reggiano cheese
  7. Bake face up on a heavy baking sheet at 450º for 3-4 minutes
  8. Turn face down on the hot baking sheet
  9. Cover with another baking sheet and press lightly
  10. Cook for 8-10 more minutes

Garden Skillet Supper

Ingredients

½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
garlic

Instructions

  1. In covered elect skillet melt butter, sauté onions, garlic until onions tender.
  2. Dip zucchini and eggplant in flour to coat lightly. Add to onions along w/green pepper, cover and simmer 30 min.
  3. Add tomatoes, salt, oregano and pepper.
  4. Cook an additional 15 min.
  5. Serve over rice.

Garam Masala – The Magic Spice

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp nutmeg
2 tsps black cumin seeds (shahjeera)
2 tsps dry ginger
1 tsp black cardamom (3-4 large pods approx)
1 tsp cloves
1 tsp cinnamon (2 X 1” pieces)
1 tsp crushed bay leaves

Instructions
1. Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally.

Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

2. When the spices are roasted turn of the flame and allow them to cool.
3. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
4. Grind them all together, to a fine powder in a clean, dry coffee grinder.
5. Store in an air-tight container in a cool, dark place.

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Tips: Frying Food

Before we begin…

  1. Very little oil gets absorbed if done properly.
  2. Frying in cast iron increases potential to go rancid.
  3. Dutch oven is good fry vessel because it is heavy and holds the heat
  4. Unless you plan to do a LOT of frying, don’t invest in a dedicated fryer
  5. Have an ABC fire extinguisher on hand (and a lid)
  6. Spider strainer is good for removing fried foods
  7. You will also need a good pair of metal long-reach tongs – no plastic
  8. Try to get pieces to uniform size
  9. Since temperature is critical, a candy thermometer is important – about 315-365º depending on what you are frying.  DO NOT DEVIATE from fry recipe temperatures.  Do not go above 365 or your oil will go rancid.
  10. You need a wire rack so that things won’t get soggy after being removed from the fryer
  11. Canola oil and Peanut oil both have a high smoke point
  12. Fry in small batches because the temperature will change when you put things into it.
  13. Season when your fried food is still hot
  14. When you are done, let it cool before you do anything. Don’t save oil when you fry strong flavors such as fish. Then strain it into a glass jar. Use for up to three times, but then discard. Do not mix new oil with reused oil.
  15. Food to be fried should be patted dry with a towel, or spun in a salad spinner.  Any amount of water will create spatter risks.
  16. Fry in small batches to maintain temperature of oil
  17. Initial sizzle is steam being forced out.   When steam is going out, oil can’t go in.  When steam stops, oil is absorbed, so remove as soon as sizzle stops.

Ingredients to feed 4 people

BASIC FRY MARINATE (4-24 hours)

  • 1 Pieced chicken
  • 1 C Buttermilk
  • 1/4 C cayenne sauce
  • 3 eggs

BASIC FRY DREDGE

  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 2 CU AP flour
  • 1 TBL baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
 BASIC FRY BATTER

  • 1 C Buttermilk
  • 1/4 C cayenne sauce
  • 3 eggs
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 2 CU AP flour
  • 1 TBL baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • enough cold beer to thin your batter

Oh, one more thing…

  • Saturated Fats are BAD.  Althought they have a long shelf life, they are bad for your health.
    (eg) Butter, beef tallow, lard, palm oil. Saturated fats are solid at room temperature
  • Mono Unsaturated Fats are : BETTER for you.  They have a shorter shelf life
    (eg)  Olive oil, nut oils like almond, walnut and hazlenul – Low smoke point.
  • Poly Unsaturated Fats are actually GOOD for you.  They have a short shelf life, so keep refrigerated
    (eg) Canola, peanut, safflower and grapeseed oil. Mild flavor. High smoke point.
  • FRENCH FRY TIP FOR CHICKEN:   Fry twice…
    First for 2-3 minutes to cook, then drain on rack and cool then another 2-3 minutes for final fry to crispen
    Put on drain rack and season, then pop in oven at 200 degrees for 10 minutes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Fruit Dessert

Mango cubed
Pineapple cubed
Kiwi cubed
Papaya cubed
Egg yolk
Sugar
Whipped cream

Instructions
1. Mix fruit & put into bottom of bowl.
2. Custard- cook into custard egg yolk, sugar and whipped cream.
3. Spoon custard over top of fruit and broil till browned.

Sprinkle wilth powdered sugar and top w/ mint

Half Moon Soup

Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado

Instructions
1. ½ black bean, ½ tortilla, could be almost anything, i.e., squash? Pour into bowl @ save time.
2. Black bean, cook beans in broth, blend & strain.
3. Cut tortilla into strips (red and white) fry in skillet to make crisp.
4. Crema Mexicana drizzle, then score w/ toothpick.

Garnish w/ greens and tortilla chips and ranchero cheese and avocado.

Gyro Loaf

Ingredients
1 KG Ground lamb shoulder
1/2 onion (diced, strained)
2 tsp garlic
1 tsp rosemary
1 tsp marjoram
1/2 tsp salt
1/2 tsp black pepper

Instructions
1. Combine all ingredients
2. Roll in plastic wrap and tightly shape
3. Refrigerate overnight

ON A SPIT OR ROTISSERIES
4. Roast on spit / rotisseries till center of meat is 165 degrees
5. Remove from heat and wait for final internal temp of 175 degrees

IN YOUR OVEN
4. Cook at 325 degrees in a loaf pan inside a larger pan with water (1″ water bath)
5. Cook 75 minutes or until internal temperature is 170 degrees
6. Pour off fat and add weight (brick?) to compress 1 hour

Or do like in Turkey and cut off the outside as you go.

Sandwich in pita – Lamb, onion, tomato, tzatziki

Tzatziki
16 OZ goat or sheep yogurt (drained in tea towel 2-4 hours)
1 cucumber (deseeded and diced)
4 cloves garlic (minced)
6 mint leaves (minced)
2 tsp red wine
1 TBL olive oil

Gumbo (ATK)

Ingredients
1 lb. Shrimp or Chicken Stock
1 lb andouille sausage (alt. Kielbasa) (slice 1/l8” thick)
veg oil
all purpose flour
2 med diced onions
scallions
1 celery rib (diced thinly)
6-8 okra
6 cloves garlic (minced)
1 tsp thyme
1 tbl cayenne

Instructions
1. Peel shrimp and put shells in cook pot OR skin & bone chicken and put in cook pot.
2. Cook in 4 ½ cu water, simmer 20-30 min, strain add 1 (8oz) bottle clam juice and 3 ½ cu ice water.

Roux;
1. ½ cu veg oil, ½ cu flour, whisk to elimate lumps.
2. cook on medium heat until turns copper or mahogany (no smoke) about 20 min. stirring constantly.
3. When roux is brown, add to roux 2 med diced onions, 1 diced rib celery, 6-8 okra, 6 cloves minced garlic, thyme, cayenne.
4. Cook stirring frequently 10-15 min. Add stock 1 cup at a time. Bring to boil, skim foam off w/ spoon, simmer 30 min.
5. ½ hour later add 1 lb Andouille sausage and simmer 30 min.
6. Add 1 ½ meat (don’t over cook) add ½ cu parsley @ end and ½ cu scallions.

Guilt-Free Topping

Ingredients
1 CU plain lowfat yogurt
1 TBL sugar
1 tsp vanilla

Instructions
1. Mix all ingredients thoroughly
2. Chill at least 1/2 hour before using
3. Spread on top of strawberries, French toast, apple pie… almost anything

Grilled Cheese Sandwich

Recipe Ingredients

  • Your favorite bread – Rye or pumpernickel is a good choice
  • Slice of sharp yellow or white Cheddar or Swiss
    You can use processed cheese.  It keeps well because it is shelf-stable.
  • 2 TBL Miracle Whip or Mayo plus 1 TBL Dijon mustard – mixed
  • 2 TBL Butter – softened
  • 1/2 C Apple Cider or White vinegar
  • Optional
    • Thin slice of ham
    • Fresh Poblano pepper – blackened and skinned
    • Beefsteak or other slicing tomato
    • Red onion – paper thin slices

Step by Step

  1. Cut onion into paper-thin slices
  2. Marinate the onion in 1/2 C hot vinegar – set aside to cool
  3. Toast poblano over an open flame, with a blow torch, or under the electric oven broiler until it is blackened
  4. Put the pepper into a plastic bag to sweat for 10 minutes
  5. Use a paper towel to remove the skin – DO NOT RINSE
  6. Cut off top of pepper, slit open and remove seeds and vein
  7. Cut bread into thin slices.
  8. Apply desired mayo or mustard to the cooking side.
  9. Apply chipotle mayo to the inside.
  10. Put optional ham or onion or tomato on the bread.
  11. Put cheese onto the bread and place the other slice on top.
  12. Melt 2 TBL butter in a medium heat (not hot) skillet.
  13. Put sandwich into the skillet, spreading around so that butter coats the bottom slice.
  14. Get another tab of butter ready.
  15. Slip a spatula under the sandwich and hold it while the other tab of butter melts, flip it and place it on the pool of  butter.
  16. Spread it around on the butter.
  17. Put a lid, large mixing bowl or baking sheet over top to help the cheese melt.
  18. Cook about two more minutes
  19. Serve with sides of bread butter pickles, sweet gerkins, capers, etc.
  20. Cut the crust off, as sparingly as possible, then quarter the sandwiches and serve.

Alternatives

Chipotle Spread

  • 1/2 C miracle whip
  • 2 chipotle peppers
  • zest and juice from one lime
  • salt and pepper

 

 

Green Chili Lasagna

Ingredients
1/4 CU chorizo
1 CU ground beef

12 OZ picante sauce
1 can crushed tomatoes
1/2 CU cheap red wine
1 can green chilis
1/2 CU cheese
1/2 CU French Fried onion rings
3 CU canoli noodles

Instructions
Boil cannoli noodles for about 8 minutes.

1. Brown chorizo and beef in skillet
2. Add picante, tomatoes and wine
3. Cook to reduce
4. Add green chilis and cook 5 more minutes
5. Layer skillet ingredients, noodles and onion rings
6. Top with cheese and cook @ 350 degrees for 10 minutes

Green beans and Onion

Ingredients
1 small onion (sliced very thin)
1-2 CU julienned green beans

Instructions
1. Saute onion in 1 TBL olive oil
2. Cook green beans in salt water from cold to boil, then remove and strain
3. Toss both together
4. Plate and top with EVOO

Greek Salad – NOTES

Ingredients
½ cucumber (peel/deseed & chunk ½ moon)
½ tomato
strips green pepper
strips red onion
salt/pepper
black olive (calamata)
feta cheese
oregano
olive oil
red wine vinegar

Toss in dressing then arrange.

Title Greek Salad

Ingredients

Instructions Handwritten notes to this recipe are scanned in PDF document at

http://www.xml3.com/family/Recipes/Greek_fest.pdf

Title Greek Salad

Ingredients
Romaine lettuce
1 pt cherry tomatoes/halve
8 oz. Feta cheese
½ red onion-slice strips
lg cucumber (remove seeds)
Kalmata olives
Red wine vinegar
3 tbl olive oil
garlic
oregano (dried and crushed)

Instructions
1. Halve lettuce longwise, cut into 1” segments and float in water.
2. Mix tomatoes, red onion, cucumber and kalamata olives.
3. Mix with dressing

Special Steps Dressing; red wine vinegar, olive oil, garlic, oregano, shake injar to emulsify.,

Gravlox (“Grav Lox” = buried salmon)

From Cindy’s Recipe Card

Title of Recipe: Gravlox (“Grav Lox” = buried salmon)

Ingredients:
Salmon
2 tbl salt
3 tbl sugar
1 tbl white pepper
2 tbl honey
1 tbl whole-grain mustard
1 tbl reg. Mustard
1 tbp red wine vinegar

Instructions:
Sprinkle salt, sugar & white pepper mixture in bottom of pan, put salmon in pan, top w/ lots of mixture (be very liberal). Cover with dill sprigs. Baste/drizzle w/ cognac. Put weight on top. Let set 2 hours, then put in refrigerator. Flip & repeat daily for 5 days. Scrape off almost all topping, slice and discard, cut at extreme angle as thin as possible (cut off brown edges).

Sauce; 3 tbl of juice/liquid from Gravlox pan, 2 tbl honey, 1 tbl whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine vinegar. Slowly pour in 4 tbl veg. Oil, while whisking, will emulsify. Refrigerate, add 1 tbl chopped dill.

Special Steps:
Top w/lemon dill, radish sauce and serve with pumpernickel and chardonnay /or schnapps.

Basic Gravlox

Ingredients

  • Salmon – fresh – skin on
  • 2 TBL salt
  • 3 TBL sugar
  • 1 TBL white pepper
  • 1 TBL black peppercorns
  • 1 TBL corriander seed
  • 2 TBL honey
  • 1 TBL chopped fresh dill
  • 2 TBL ground mustard

Note:  You can tell if it is fresh because the pin bones WILL NOT pull out easily.  There will be just a bit of tug.  If they slide right out, the salmon is not quite fresh.

Step by Step

  1. Mix all dry ingredients
  2. Put salmon in pan, skin side down
  3. Top w/ lots of mixture (be very liberal)
  4. Flip skin side up, and top with more mixture
  5. Flip again, skin side down and top with more mixture – reserve about 2 TBL of the mixture
  6. Layer thickly with slices of lemon and orange
  7. Add last 2 TBL of dry ingredients over top of lemon and orange
  8. Cover and refrigerate for 24-36 hours
  9. Unbury salmon and place on sheet of plastic wrap
  10. Wrap tightly with plastic wrap
  11. Refrigerate about 3 more days
  12. Unwrap and rinse under running water
  13. Pat dry and wipe liberally with olive oil
  14. Wrap in plastic and refrigerate for another 2-3 days
  15. Unwrap and cut at extreme angle as thin as possible (cut off brown edges)
  16. Serve with sauce and crackers, or see other preparations below

Sauce

  1. 2 TBL each – honey, sour cream, minced onion
  2. 1 TBL each – whole grain mustard, regular mustard, red wine vinegar, capers
  3. Slowly pour in 1/4 C olive oil, while whisking, will emulsify.
  4. Add 1 TBL each – chopped dill, cives
  5. Refrigerate
  6. Serve with sauce and pumpernickel

Norwegian Gravlox

Ingredients

  • Raw salmon
  • Olive oil
  • Rock salt – fleurdesel
  • Lemon
  • pepper

Step by Step / Serving

  • Slice paper thin, lay out.
  • Eat with salt, pepper, oil, lemon , chervil

American Gravlox

Ingredients

  • 1 tablespoon cumin seeds
  • 2 tablespoons whole white peppercorns
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups chopped dill
  • 2 cups chopped parsley
  • 1 teaspoon crushed red pepper
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons gin, Hendrick’s preferred
  • One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed
  • Bagels and cream cheese, blini or scrambled eggs, for serving

Step by Step

  1. In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground.
  2. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit.
  3. Mix well.
  4. Place the salmon in a glass or ceramic dish, skin-side down.
  5. Spread the herb paste evenly over the fillet.
  6. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days.
  7. The sides of the fillet will have the strongest flavor and driest texture.

Serving

  • Sliced gravlox
  • Sliced avocado
  • Toasted Noble Bread
  • Scallion cream cheese spread
  • Grainy mustard honey sauce
  • Boiled egg slices
  • Dill sprigs

 

Mexican Gravlox

Ingredients

  • Fresh Salmon
  • 1 TBL tequila over top
  • Mix handful of chopped cilantro
  • 2 TBL dark brown sugar
  • 2 TBL salt
  • 1 TBL black pepper
  • 1tsp chipotle or cayenne powder
  • 1tsp cumin
  • Grated lime zest

Step by Step

  1. Cover, flip and cover
  2. Cover in plastic and cover with heavy weight
  3. Ready in 3-6 days
  4. Serve on crackers or toast
  5. Top with Crema

Puff Pastry Gravlox

  1. Egg wash (yolk, water, salt) a sheet of room temperature puff pastry
  2. Cut into circles and place on baking tray
  3. Put a 1/4 lattice tray over top of circles, using a spacer so that all of puffs will be the same height
  4. Bake 325º for about 15 minutes
  5. Poke a hole in the center for filling
  6. Pipe mixture of sour cream, dill, salt and pepper onto baked circles
  7. Top with thinly sliced gravlox or roll into a rose
  8. Bake 400º for no more than 2 minutes
  9. Add a dab of sour cream onto the rose and garnish with salmon caviar or sturgeon caviar
  10. Top with the merest bit of dill
  11. Serve on a piece of slate (just to be pretty)

Grandma’s Fruit Pie

Instructions
Preheat oven to 375 degrees
1. Roll pie dough flat on floured surface
2. Roll to approx 11″ disk – use cover as template
3. Put into pie tin
4. Parchment paper over crust
5. Be sure to DOCK bottom of crust – not too many
6. Insert metal pie tin
8. Make rim “roll under” for crust – glass
9. Make decorative edge (See Additional Note)
10. Glaze edge
11. Prebake crust 375 degrees 10 minutes
–
12. Carefully pour in filling
13. Bake pie for 45 minutes
14. OPTIONAL: Top with pralines or toasted pecans
15. Cool at least 5 minutes before cutting

Use commercial pie crust or MAKE YOUR OWN

This recipe can be used with any fruit; cherry, rhubarb, strawberry rhubarb, strawberry, blueberry, etc.

PUMPKIN PIE FILLING

For pumpkin pies; instead of buying a can of pumpkin puree, try making your own.

COOK PUMPKIN PUREE

Notes DECORATIVE EDGE
Cut narrow triangles with leftover pie crust trimmings
Roll to create little curls, then chill
Apply to edge with egg wash (egg and water)
Refrigerate shell 1 hour before putting in filling

Cut pumpkin in half – remove seeds – cut into 1-2 inch pieces
Cook at 350 degrees for 1 hour
Mash roughly with potato masher
Drain overnight in cheescloth strainer in refrigerator or pie will be very watery

FILLING
2 CU pumpkin puree
1/4 CU dk brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
1/4 tsp salt
1 CU heavy cream

Graham Cracker Crust

Ingredients

  • 1.5 cups graham crackers (20 rolled fine)
  • 1/4 C almond meal (or corn meal)
  • 1 egg white
  • ¼ cup sugar
  • ¼ cup softened butter (do not melt)

Step by Step

  1. Preheat oven to 400 degrees
  2. Thoroughly blend dry ingredient
  3. Add softened butter or margarine.
  4. Combine wet and dry ingredients mixing quickly to moisten
  5. Press firmly into an even layer against bottom and sides of a 9 inch pie plate.
  6. Bake empty crust at 375° for 8-10 minutes.
  7. Cool before filling with your favorite pudding which you have prepared according to package directions.
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