Author: Robert Andrews

Injera – Ethiopian Flatbread

Actual Injera is made with teff, which is a flour common to Ethiopia.  Read more about why teff is so amazing at the bottom of this page.  This is Grandpa’s American adaptation of injera, the bread used as a utensil in Ethiopian dining.

INGREDIENTS

  • 1 C spelt – Ideally use teff, next try half whole wheat and half AP flour
    DO THIS FIRST THING IN THE MORNING
  • 1-1/2 cup water
  • a pinch of yeast
  • two pinches of sugar
  • a GLASS mixing bowl
    DO THIS IN THE LATE AFTERNOON OR EVENING
  • 1 tsp peanut oil – optional canola oil
  • a pinch of salt
  • a VERY nonstick pan

STEP BY STEP

  1. Put the flour in the bottom of a mixing bowl with sugar and dry yeast
  2. Mix or sift together
  3. Slowly add the water, stirring to avoid lumps.
  4. Put the batter aside for 4-10 hours to ferment.
    You will see your injera batter will start to bubble and acquire the slight tanginess for which it’s known.
  5. Fold in the salt and the oil.
  6. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface – about 350º
    Make sure the surface of the pan is smooth, otherwise, your injera might fall apart when you try to remove it.
  7. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
    Cooking Injera
  8. Cook until holes appear on the surface of the bread. DO NOT FLIP.
  9. Once the surface is dry, remove the bread from the pan and let it cool.
  10. Traditionally, fold twice with the cooked surface on the outside
  11. Serve as the “utensil” for duro wat or any other kind of Ethiopian Main Dish.

MORE ABOUT TEFF

  1. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia.
  2. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
  3. Teff is extremely high in fiber, iron, and calcium.
  4. Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!
  5. Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.
  6. Injera is not only a kind of bread—it’s also an eating utensil.
  7. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews.
  8. Injera frequently lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.
  9. Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them.
  10. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.
  11. Tip:  Depending on where you live, teff flour can be difficult to come by. Try a well-stocked health food store.
  12. If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
  13. If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.
  14. These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten.
  15. Because of the gluten, most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.

Hollandaise Sauce – COLLECTION

Grandpa’s Hollandaise

HERE IS MY RECIPE

Grandpa’s Hollandaise

Create your own double boiler

  1. Put 1 C distilled water into a soup pan and bring up to boil.
  2. Reduce water in soup pan to active simmer and place a large metal mixing bowl onto the soup pan, creating a double boiler
  3. – WARNING: Don’t heat the Hollandaise too quickly or let temperature of liquid rise above 175 degrees or eggs may congeal. It may also separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking. 160 degrees is ideal.

Alternate:  to a double boiler

A double boiler helps guarantee success, but you can do this in a mixing bowl right on the stove top.  Put in three yolks and three tabs of COL butter.  Put on and take off of the heat – never letting it get really hot.  When ribbons start to appear, take it off the heat and whisk in a splash of lemon.

Hollandaise – Recipes and Notes

Knorr Hollandaise Sauce Powder

Knorr Hollandaise Sauce


–

Eggs Benedict

Eggs Benedict


–

Salmon Benedict 

Salmon Benedict


–

The Five Mother Sauces 

The Five Mother Sauces

–

Sauce Maltaise

This is a French Hollandaise.  Reduce orange juice with peppercorns until almost dry.  Mix in with Hollandaise instead of lemon juice.
–

Other Sauces 

Other Recipes for Making Hollandaise

Basic Hollandaise 

https://www.grandpacooks.com/recipes/basic-hollandaise/
–
While this is technically a good recipe (more technically accurate than mine) I still prefer my recipe, but here it is for your reference.

Blender Hollandaise 

https://www.grandpacooks.com/recipes/blender-hollandaise/
–
Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.

Pumpkin Hollandaise


–

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

–
A YouTube video from a Third Party, but a nice recipe. Also includes Oysters and Pumpkin Cheesecake.

Microwave Hollandaise

https://www.grandpacooks.com/recipes/microwave-hollandaise/
–
This is actually a pretty good recipe.  It is easier than a double boiler, but actually takes about as much time as real Hollandaise.

Avocado Hollandaise

Avocado Hollandaise – VEGAN


–
This is not exactly a Hollandaise, but it makes a creamy VEGAN sauce for putting over cooked vegetables.

Tomato Cream Hollandaise

Tomato Cream Hollandaise – VEGAN


–
This is another VEGAN creamy sauce recipe – This has not yet been fully debugged.

 

Mustard Hollandaise

    • Using a Double Boiler
    • 3 egg yolks – whisk together
    • Cook slowly, so they don’t scramble
    • Color will lighten
    • Add scant Cream of Tartar
    • Look for “a ribbon”
    • Slowly add clarified butter – whisking constantly
    • Add lemon juice
    • Dijon mustard and whole grain mustard
    • Salt and pepper
    • Put sausage, ham, or spinach on an English muffin
    • Top with a poached egg
    • Top with Hollandaise sauce
    • Top with a bit of diced greens for color

 

 

Udon Noodle Salad

INGREDIENTS

  • 1 bundle udon noodles
  • 1/8 CU diced onion
  • 1 chicken breast (slice into thin strips)
  • 3 stalks green onion (thinly chopped)
  • 8 stalks celery (leaf tops only – chopped)
  • 12 leaves fresh basil
  • 3 large cloves garlic (chopped)
  • 2 TBL lime juice
  • 2 TBL Rice vinegar
  • 1 TBL brown sugar
  • 1 small carrot (use peeler to create slivers)
  • 1 handful spinach leaves (roll leaves and cut thinly)
  • 1/2 CU jicama or water chestnuts (cut thin)
  • 2 mandarin oranges (peeled and sectioned)
  • 10 almonds (coursely chopped)
  • 2 tsp Corn Starch (optional)
  • 1 TBL Soy Sauce (optional)

STEP BY STEP

  1. Place large pot of water on burner on high, and cover
  2. Combine green onion, celery, basil, barlic, lime, vinegar, sugar, carrot, spinach, jicama, and almonds.
  3. Set mixture aside to rest
  4. Heat oil in skillet and when hot, cook chicken strips
  5. When strips are ABOUT done, add diced onion and garlic to the pan
  6. Remove pan from heat and cover
  7. Put noodles into boiling water and cover. Watch closely. When water starts to boil, reduce heat or it will boil over.
  8. Cook about 8 minutes.
  9. While noodles are cooking, drain liquid from step 2 into small cup.
  10. Add Soy and Corn Starch ONLY IF you like a salty Asian taste. Mix well.
  11. Taste a noodle. When done, drain noodles and return to the pan.
  12. Add soy mixture (if you chose this option) and cook until thickened.
  13. Split between two dinner plates.
  14. Top with greens mixture
  15. Place orange slices on top for garnish and taste.

HINTS:

A great way to section oranges is to hand-peel the orange, then slice them just shy of the white binding, discarding the binding eventually. What you end up with is a wonderfully edible orange slice with no toughness.

For garlic, once you’ve separated the cloves, crush it with the bottom of a coffee cup. The skin comes right off.

Sesame oil smokes more, but in my opinion tastes better. Canola and olive oil are also good choices.

 

Tzatziki

Tatziki
Serve with Pita Bread

INGREDIENTS

  • 1 C Yogurt
  • 1 Cucumber ( deseeded and cut into small cubes or thin julienne strips ) or grated
  • 1 clove Garlic ( minced )
  • 2 tsp Mint ( chopped )
  • zest and juice from one lemon
  • salt & pepper
  • 1 tsp dill

STEP BY STEP

  1. Remove center of cucumber grate fairly small – or to taste
  2. Add whole milk yogurt or Greek yogurt
  3. Add minced garlic
  4. Add lemon and mint
  5. Salt and pepper to taste.
  6. Mix and refrigerate.

Turkish Durum

INGREDIENTS

  • 1/2 onion
  • 1 tomato (chopped)
  • 1 bell pepper (chopped)
  • salt and pepper to taste
    —–
  • Kuzu or other meat – lamb or chicken is a good choice
    —–
  • Parsley (chopped)
  • Lettuce (chiffonade)
  • 1 chive (chopped)
  • 1/4 CU cheese (grated)

STEP BY STEP

  1. Saute onion
  2. Add tomato and bell pepper
  3. Cook until most of liquid is out
  4. Brown meat in second pan with salt and pepper
  5. Combine all hot ingredients
  6. Mix parsley, lettuce, chives and cheese in mixing bowl
  7. Add hot ingredients and toss
  8. Roll in very very thin large tortilla

You can roll thin tortillas using the same method you use when making mu shu pancakes.  Just start with a larger sized ball of dough.

 

Turkish Coffee

Turkish Coffee is more of a process than a product.

INGREDIENTS

  • Authentic Turkish Coffee (or very finely ground coffee)

STEP BY STEP

  1. Pour in cold water in the coffee pot.
    – You should use one cup of cold water for each cup you are making and then add an extra half cup “for the pot”.
  2. Add a level teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir.
    – The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee.
  3. Heat the pot as slowly as you can. The slower the heat the better it is. Ideally allow 15 to 20 minutes to come to a near boil.
    – Make sure you watch it to prevent overflowing when the coffee boils.
  4. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way.
    – This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste.
  5. Now is the time to add sugar into each cup if you wish.
  6. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.
  7. Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

MORE INFO

Centuries ago, when people devoted more time to attend to the demands of their earthly pleasures and less time to the demands of business and corporate life, coffee making developed some rituals that exist in ‘lite’ versions in our days. In old times, connoisseurs expected their coffee to be heated slowly over charcoal embers for 15 to 20 minutes, the copper coffee pot being frequently taken away from the fire to prevent overheating.

A connoisseur can easily tell the difference between a properly made Turkish coffee and one prepared the way cheap restaurants would do, basically boiling the coffee quickly, degrading thus the taste and producing little if any froth that needs to cover the cup of coffee.

Although to this day there are still a few people who either do or at least know the days when coffee was heated on charcoal, for all practical purposes modern electric or gas stove tops became the heating equipment of choice. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”), and optionally, if you want to grind the beans, a Turkish coffee grinder (“kahve degirmeni”). Note that Turkish coffee requires extra fine ground coffee which some electrical grinders fail to produce.

Tips: Working with Turkey

BUYING YOUR TURKEY

  • If you have the freezer space, buy your turkey during Thanksgiving or Christmas when they are on sale.
    Make sure they are wrapped well so they do not dry out or get freezer burn.
  • If it is a fresh turkey, piece it out and freeze the pieces.  Use shrink wrap to preserve them for up to an entire year.
  • Cooking for a big crowd?  Consider two smaller turkeys instead of one large one.
  • Buy a FRESH turkey without any added ingredients.  Other great options are organic, kosher, heritage or premium-brand.

THAWING YOUR TURKEY

  • NEVER EVER EVER cut a frozen turkey with an electric knife.
  • Starting from completely frozen, figure about one day for every four pounds of meat
    or
  • Put into sink in COLD water, breast side down, for 30 minutes per pound.
    Keep water running at a trickle for THE ENTIRE TIME that it is thawing
    or
  • Put into HOT water, breast side down, for 15 minutes per pound.
    Keep water running at a trickle for THE ENTIRE TIME that it is thawing
    Refill sink with hot water every half hour
  • For crisper skin, unwrap it during the last day and let it thaw uncovered the last 24 hours.  Even better, use a dry rub during the last day.  This will draw even more of the liquid out resulting in even crispier skin.

PLEASE NOTE:  Only the first method is recommended by the FDA, but it has never worked for me.  My refrigerator though, is set at 34º
I follow the first method, then move to the second until the internal temperature is about 35º and does not have ice crystals.

RAW TURKEY

  • Cross contamination is your biggest enemy.  Wash your hands frequently.
  • After you have rinsed your turkey, wash your sink with soap, and wipe your counters off with bleach wipes.
  • Wash cutting boards with soap and water, then wipe with a bleach wipe.

COOKING YOUR TURKEY

  • Before cooking, let it rest on the counter for an hour so that the heat can come up to room temperature.  This will result in a more evenly cooked bird.
  • The first time I cooked a turkey I had never heard of “a bag of giblets.”  I cooked the turkey with the bag inside the body cavity.  Remember to take this packet of meat out.  You can cook these up and use the broth as the base for your gravy.
  • DO NOT throw out the pan drippings.  They are pure gold.  Use them for making gravy.
  • If you use one of those cheap aluminum roasting pans DO NOT us it alone, but rather place it on a heavy oven baking pan.  Use a foil bed to hold it off the bottom of the pan.
  • Use an internal thermometer to make sure your oven thermometer is properly calibrated.
  • If you are cooking your turkey to be served with other things, and it finishes too soon, cover it with aluminum foil, then a thick bath towel.
  • If presentation is not an issue, piece your turkey out and cook the parts individually.
    White meat to the front of the oven, and dark meat toward the back.  The back gets hotter and will dry out the white meat.
  • For cooking a thawed frozen turkey, plan on 20 minutes per pound in a 350 degree F oven
    plan on 10 to 15 minutes per pound if you are cooking a fresh turkey
  • A turkey will cook more evenly if you do not stuff it.  Fry up the giblets and use the fond and broth to cook your stuffing in a pan using the drippings.
  • Instead, put some garlic, onions, carrots and celery into the body cavity.
  • Never trust the pop up timers that come already inserted into the turkey
  • If you get a late start cooking your turkey, cook it for the first 30 minutes at 425º and then reduce to 375º.  Remove one hour from the overall cooking time.
  • For crispier skin, wipe the outside with olive oil and sprinkle with some herbs and spices
  • Once you get the turkey in the oven LEAVE THE DOOR CLOSED until the time is up.  Resist the urge to peak
  • If it appears to be browning too quickly put a sheet of foil loosely over the top.
  • Likewise, if the fond on the bottom of the pan is dry and starts to burn, put 1/4 C of water in the bottom of your pan to save the drippings.
  • Use an insertable thermometer to check when the center of the breast meat hits a temperature of 165º, or the thigh for a temperature of about 170 degrees.  Get one from Amazon.com
  • The intense heat forces the liquid to the center of the turkey, away from the skin.  After cooking, cover with a foil and then a bath towel and let rest 20 minutes.  This will allow the juices to redeploy and let the temperature continue to rise until it hits about 170 and 175,  This is just about the time needed to make gravy.

GRILLING YOUR TURKEY

  • Use a Weber Grill that has a lid that closes completely
    Put coals on each side of turkey (not directly under)
    Put drip pan under turkey for catching the gravy drippings

DEEP FRYING YOUR TURKEY

  • This is quite the fad, but the benefits do not outweigh the risks.  A nicely seasoned oven-cooked turkey can be just as flavorful as one cooked in a vat of grease that will burn you to the point of scarification in about five seconds.
  • If you insist on doing this
    • …take EXTREME precautions against spilling your container of hot grease
    • … dry your turkey off VERY well before putting it into the fryer
    • … make sure your turkey conveyance mechanism is tight, secure and sound
    • … keep all children and other activities away from the cooking area
    • … have a fire extinguisher immediately available

SERVING YOUR TURKEY

  • Tent foil over the turkey for 20 minutes before carving to allow moisture to redistribute into the meat.  If you need more time to make stuffing, etc. you can keep it tented for about 45 minutes without losing too much heat.
  • View the below video by Martha Stewart Kitchens that shows, in excellent detail, how to carve your turkey.
  • Turkeys start to spoil after only two hours on the serving table.  Have everything ready for refrigerating the left-overs and remove the bird and wrap it while dessert is being served.  This is a task that can be delegated even before you start eating, so that you can focus on being a good host or hostess.  Have them remove most of the meat from the bones and put into a baggie or foil.  Put the carcass in a bag and put in the refrigerator intact so that your guest can return to the party.  You can get the small pieces of meat off later.  Save the bones in the freezer for making stock.

Turkey Marsala

INGREDIENTS

Photo by PiratesLiving.com
Photo by PiratesLiving.com
  • 2 turkey breast cutlets
  • olive oil (divided)
  • 6 OZ sliced mushrooms
  • 1/2 CU sliced onion
  • 3/4 CU Marsala wine
  • 1 TBL chopped parsley
  • Block Parmesan

STEP BY STEP

  1. Heat 1/2 TBL olive oil in large skillet until smoking
  2. Add turkey.
  3. Cook 2 minutes each side
  4. Remove from skillet, and cover with waxed paper
  5. Add 1/2 TBL more olive oil and bring up to smoke point
  6. Saute mushrooms and onions
  7. Add wine and bring to light boil
  8. Reduce heat to medium low
  9. Return cutlets, coat with sauce and sprinkle with parsley
  10. Simmer uncovered for 2-5 minutes
  11. Baste with juice
  12. Cover and cook an additional 30 minutes
  13. Plate and top with sauce, mushrooms and some fresh parsley
  14. Top with shaved Parmesan cheese

Turkey Breast

INGREDIENTS

  • Medium sized turkey breast with skin
  • 1/2 CU compound butter (see recipe)

INGREDIENTS – COMPOUND BUTTER

Photo from CoolMomPicks.com
Photo from CoolMomPicks.com
  1. 1 stick of butter – softened, but not melted
  2. 1 tsp each – Salt, Sugar
  3. 1/2 tsp each – Dried Basil, Garlic Powder, Onion Powder, Thyme
  4. pinch each – Ground Clove, Cinnamon, Pepper
  5. Mix above ingredients together and lay out in a rough log in waxed paper
  6. Bring the edges together, creating a sling
  7. Wrap the edges together, creating a solid log
  8. Refrigerate for at least 30 minutes before using

STEP BY STEP

  1. Lift up skin creating cavity between skin and meat
  2. Stuff in compound butter and manipulate to spread
  3. Brush outside of skin with bacon grease, lard, or oil
  4. Season outside of skin with salt and pepper
  5. Bake at 350 for approx 1.5 hour
    – BEST WAY: Bake until internal temperature is 160 degrees
  • Instant read thermometer by Thermoworks – My suggested purchase
  • An insertable, remote thermometer – Less expensive, but very helpful from Amazon.com

Turkey and Dumplings

From KitchenJoyBlog.com
Photo from KitchenJoyBlog.com

INGREDIENTS – TURKEY BASE

  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1 bay leaf
  • 3-4 C turkey broth (or chicken)
  • 1 TBL white wine vinegar
  • 2 tsp Grandpa’s Thunder Powder
  • 1 rib celery – 1/4-inch diagonal pieces
  • 1 carrots – julienne strips
  • 1 small onion – large dices
  • 2 C of turkey or chicken (chopped or shredded)
  • 2 TBL heavy cream
  • 1 small can of baby peas
  • 1TBL chopped fresh parsley leaves

INGREDIENTS – DUMPLINGS

  • 1 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1/2 C milk
  • 3 TBL butter

STEP BY STEP – DUMPLINGS

  1. In a medium bowl, combine 1 C flour, baking powder, and salt.
  2. Set aside
  3. Melt 2 TBL butter in a small sauce pan
  4. Add flour and cook until it starts to brown
  5. Whisk in milk
  6. Bring to low simmer
  7. Combine the milk mixture with the dry ingredients with a fork
  8. Stir until the mixture just comes together.
  9. On a lightly floured surface, roll the dough to about 1/8 inch thickness
  10. Cut into long strips 1-inch wide.
  11. Cut across strips to about 1/4 to 1/2 inches
  12. Toss noodles with flour to keep from sticking
  13. Transfer to a large plate or baking sheet and cover with plastic wrap.
  14. Refrigerate until ready to use.

STEP BY STEP – BASE

  1. In a heavy ceramic cook pot, melt the butter over medium heat.
  2. Whisk in the flour and salt
  3. Cook until golden-brown, 3 to 4 minutes.
  4. While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
  5. Cook until thickened, about 5 minutes
  6. Add the celery, carrots, and onion.
  7. Cook until the vegetables are tender, about 15 minutes.
  8. Add the turkey meat, heavy cream and peas
  9. Season with salt and black pepper if necessary.

STEP BY STEP – BRINGING IT ALL TOGETHER

  1. Place the dumplings on top of the chicken mixture
  2. Gently submerge and fold into the hot liquid.
  3. Cover and simmer until the dumplings are cooked through, – about 10 minutes.
  4. Gently stir in the parsley.
  5. Serve in large soup bowls.

 

Tuna Treat

SEE TUNA TIPS BY CLICKING HERE

tuna1tuna2Tuna3

INGREDIENTS

  • 1 LB Sashimi quality Ahi RED Tuna
  • 1/4 CU lime juice
  • 1 TBL lemon juice
  • 3/4 CU soy beans
  • 1 TBL olive oil
  • 1 TBL sesame or peanut oil
  • 1 tsp soy
  • a handful of fresh cilantro
  • 2 TBL shallots

STEP BY STEP

  1. Review Alternate Finish 1 and Alternate Finish 2
  2. If Alternate Finish 1
    Cut uncooked Ahi Tuna to approx 1/2 inch squares (or smaller)
    If Alternate Finish 2
  3. Sear Ahi Tuna for 45-60 seconds per side
    Cut into thin strips against the grain
    –
  4. In a small bowl, toss tuna in bowl with lemon and lime juice and set aside
  5. Plunge soy beans in boiling water. Let steep for 5 minutes.
  6. Drain and place in ice water in a medium bowl to stop cooking.
  7. Drain the bowl, and put half in a blender and half back into the medium bowl.
  8. Puree 1/2 of cooked soy beans with both oils and soy
  9. Add other half of soy beans with shallots to the blender
  10. Blend till coarsely chopped and mixed together.
  11. Put blender contents back into medium bowl
  12. Add some coarsely chopped (not blended) cilantro the the mixture if desired
  13. Pour excess juice from the small bowl into the medium bowl
  14. Blend to assure consistency
  15. See alternate finish 1 or 2

You can get multiple sizes of rings quite reasonably at Amazon.  CLICK HERE or search Amazon for Stainless Steel Food Ring.  These are great for making hamburgers too.

Alternate Finish 1

  1. In Ring place a layer of bean/soy mixture, then top with a layer of the tuna
  2. Carefully remove the metal ring
  3. Top with sprig of cilantro and sprinkle plate with some cracked pepper

Alternate Finish 2

  1. Place tuna strips along the sides of your metal form
  2. Pack the bean/soy mixture into the center of the tuna
  3. Carefully remove the ring and top with cilantro.

Images from PaleoCupboard.com, Great British Chefs,  and Pinterest.

Salmon, Fish, Crab, Tuna Cakes

I never make these the same way. The basics are the same, but feel free to shake it up.  This page is a compilation of many different CAKES that you can use quite a variety of seafood to make.  Feel free to browse, and take inspiration from each.  Don’t feel compelled to follow any single recipe.

Basic Recipe

INGREDIENTS

  • 1-2 CU Panko bread crumbs
  • 2 large eggs (lightly beaten)
  • 1 can Tuna in oil or water (drained)
    Optional:  long leg crab, lump crab and/or jumbo shrimp
  • 1 TBL olive oil – ONLY IF using tuna in water
  • 1 TBL fresh cilantro or parsley (coarsely chopped)
  • 1 TBL Miracle Whip
  • 1 TBL fresh lime or lemon juice plus the zest
  • shavings from the peel of the same lemon
  • 1 tsp some sort of “heat” like chili powder or yellow mustard
  • 1 tsp Old Bay Seasoning
  • 2 tsp Worcestershire
  •  
  • Optional ingredients:  garlic, jalapeño, shallot, Worchestershire, Dijon mustard, etc.

STEP BY STEP

  1. Mix together all ingredients
  2. Divide into six portions
  3. Using emptied can with bottom removed (or other ring) press each portion into shape using a fork
  4. Heat 1/4 inch hot oil in fry pan to 375º
  5. Cook about 2-4 minutes each side
  6. If cooking in the oven, use 350º and cook for 35 minutes or until internal temperature is 140º
  7. Serve with some sort of dipping sauce

Salmon Cakes


Pull some of these tips into my crab cake recipe.

Spinach Salmon Cakes

Spinach Salmon Cakes
Spinach Salmon Cakes

BASIC SALMON CAKE BELOW THIS RECIPE

1 bunch spinach (rinsed)
1/2 lb cooked fish (flaked)
2 eggs
2 stalks green onion or purple garlic
1 TBL horseradish sauce
3-4 pieces day-old bread
1 tsp chili powder
2 TBL Olive Oil
2 TBL Balsamic vinegar
one onion
OPT: 1 tsp TAJIN or one lime
salt and pepper to taste

Equipment: 3-4 inch biscuit ring or a tuna-fish can with
the top and bottom removed (careful edges will be sharp)

fish_cakeAnother plating option:

1. Steam spinach for 10 minutes
2. Flake fish in a large bowl
3. Add two eggs (beaten)
4. Four pieces day-old bread (chopped) and add
5. Add 1 TBL horseradish and chili pepper to taste
6. Mince one whole onion
7. Add salt and pepper to taste
8. Add Tajin or zest and juice from one lime
9. Add 2 TBL EVOO and 2 TBL balsamic vinegar
10. Add chopped chives or purple garlic
11. Chop and squeeze liquid from cooked spinach
12. Mix into other ingredients
13. Press TIGHTLY into rings
14. Eject salmon disks onto greased sheet of foil
14. Cook at 350 degrees for 20 minutes
15. Serve with lemon, tartar sauce, or cocktail sauce

See a video summary of the entire process at www.TinyURL.com/irc2012a
Published in Grandpa’s Corner – IRC Volume 1, Issue 8

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Basic Salmon Cake

Ingredients

1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs

Instructions

1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes

Holland America Cooking Class

CLICK HERE TO VIEW

Dungeness Crab Cakes with Thai Sweet Chili Sauce

Marinated Cucumbers

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Fish Cake Crowns

Meat Cakes

6 OZ cooked Halibut, Salmon or Crab
1/4 C Cream Cheese
1/4 C Sour Cream or Mayonnaise
1/4 C Parmesan Cheese
1/2 C Panko bread crumbs
1 TBL sugar
1 TBL white vinegar
1 Egg
1 Orange
1 Lemon
2 Chives (chopped)
Salt and Pepper to taste
1-4 dashes Cayenne Pepper

Crown

1/2 C Panko Bread Crumbs (or Crushed Doritos)
1/4 C Parmesan Cheese (shredded)
2 TBL butter (melted)
2 Chives (chopped)

  1. Mix together all CAKE ingredients except Fish or Crab
  2. In a separate bowl, mix together all CROWN ingredients
  3. In an small third bowl, flake Fish/Crab Meat apart
  4. GENTLY fold MEAT into the CAKE ingredients
  5. Grease a cupcake pan with the miniature cupcake cups
    Don’t use a full size cupcake pan, or they will not cook properly
    If you don’t have a miniature cupcake pan, go to “ALT DIRECTIONS” below RIGHT NOW
  6. Put a small amount of CROWN on the bottom of each cup
  7. Put a small amount of MEAT on top of the first layer
  8. Top with enough CROWN to stick out of the cup
  9. Go to BAKING INSTRUCTIONS

ALT DIRECTIONS
These directions are in case you don’t have a miniature cupcake pan

  1. Make “golf-ball-sized” rounds, and then flatten slightly on a greased cookie sheet
  2. Top each “cookie” with as much CROWN crumbs as you can get on them

BAKING INSTRUCTIONS

  1. Bake at 350 degrees for 25 minutes
  2. Remove and let cool 5 minutes before trying to serve them

Salmon cakes, fish cakes, crab cakes, krab cakes, tuna cakes, talapia cakes, lobster cakes

You can also adapt this recipe to user a Hobo Pie Maker.

Dipping Sauce

Mix together any of the following

  • Mustard
  • Grated red onion
  • Chives
  • Flat leaf parsley
  • Mracle whip
  • Chervil
  • Capers
  • Lemon juice and zest
  • Paprika or cayenne
  • Seville orange zest
  • Black pepper
  • Salt

Trail Mix – VARIATIONS

INGREDIENTS are optional based on what you like and what you have on hand

BASE INGREDIENTS FOR ALL RECIPES

  • 3 TBL maple syrup or dark Karo syrup
  • 2 TBL brown sugar
  • 1 TBL molasses
  • 1/2 tsp coarse salt or Maldon salt
  • 1 TBL water
  • 1 TBL canola oil
  • 1 tsp almond extract
  • Toss with 1/4 C melted butter
    ADD AFTER ABOVE INGREDIENTS ARE HEATED
  • 2 C raw old fashioned oats
  • 1/2 C wheat germ
  • Extra ingredients from one of the options below

STEP BY STEP

  1. Heat first eight ingredients in a large pot
  2. Mix together remaining three ingredients from above list and toss till well-coated
  3. Turn out on a coated or greased baking tray – allowing to clump
  4. Bake at 275º for 30 minutes
  5. Stir every 6 minutes
  6. Remove and toss with dried fruits and seasonings while still hot
  7. Bake an additional 15-25 minutes
  8. Let cool and store in zip lock baggies
  9. Makes 4-5 C trail mix – Store in fridge for up to a month

See also “CRACKER JACKS”

Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C chopped pecans
  • 1/4 C sunflower seeds
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Tropical Granola

  • 1/4 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C sweetened coconut flakes
  • 1/4 C roasted cashews
  • 1/4 C banana chips
  • 1/4 C dried pineapple
  • 1/4 C chopped dates
  • 1/2 tsp powdered ginger

Cherry Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/2 C dried cherries
  • 1/4 tsp almond extract
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds

Trail Mix

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C roasted peanuts
  • 1/4 C pecans
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Orange Berry Granola with Pecans

  • 1/4 C dried cranberries
  • 1/4 C Craisins
  • 1/4 C dried blueberries
  • 1/3 C chopped pecans
  • 1 tsp grated orange zest

Pistachio Granola

  • 1/2 C roasted pistachios
  • 1/4 C chopped dates
  • 1/4 C dried chopped mangos
  • 1 TBL additional Karo
  • 1/2 tsp grated orange zest
  • 1/4 tsp alspice

Chex Party Mix

  • 1/2 stick of butter
  • 2 TBL additional Karo syrup
  • 1/4 C pumpkin seeds
  • 1/4 C sunflower seeds
  • 1/2 tsp celery salt
  • 1/2 tsp coarse salt or Maldon salt
  • 1/4 tsp each garlic powder and onion powder
  • 1/4 C Cheerios
  • 1/2 C Rice Chex
  • 1/2 C Corn Chex
  • 1/2 C Wheat Chex
  • Optional:  Add 1/2 C Pretzel Sticks and 1/2 CU of M&M’s after baking has completed

Tips: Cooking on an Electric Range

It saddened me when we had to downsize, and I lost my five-burner gas range. This has caused a rethinking of how I cook. When you turn gas to low, the heat is immediately low. When you turn an electric range from high to low, it takes several minutes for the temperature to adjust. Here are some tips that will help you when cooking with an electric range.

  • When cooking on an electric stove, use two burners. Set one on high to bring to a boil, then move to another burner and set to low for the simmer you know is coming right up.
  • When you broil in a gas oven, you close the door.  This doesn’t work with electric.  You must keep the door ajar slightly in order for the broiler to function properly.
  • The temperature regulator of the stove top will turn the burner on and off, so 350º really just means that it will average 350º
  • One of the best investments you can make will be an IR InfraRed Thermometer by ThermoWorks.  No, I don’t get a kickback.  They are only about $40 and you will use it practically every day.  NEVER heat your teflon pan over 450º and never take cast iron over 550º.
  • Preheat pans with care because electric gets hot very quickly.  Your IR Thermometer will help you with this task.  A drop of water in your pan will help in absence of a thermometer
  • Don’t use abrasive cleaners with a ceramic stovetop.  It will scratch it.  There are non-abrasive cleansers that you must use.
  • Don’t ever run your stove top on HIGH.  It is like flooring your car all the way to work.  Use one notch above high as your high heat setting.
  • You can still use your cast iron skillets as long as they set flat.  You can’t use the ones with a rim around the bottom edge (like a reversible grill pan / griddle) Do not EVER slide your cast iron across your ceramic cooking surface.
  • Also, my cast iron wok does not work very well on the electric stove top.  I bought an inexpensive gas wok that I keep on the patio.  I also use the wok for blackening peppers, which you can’t do on the electric range.
  • I have two heavy cast iron skillets that I keep on the bottom rack of my oven.  It takes longer to preheat, but it maintains a steady temperature better.
  • The burners retain their heat for an inordinately long time.  I set a bread cooling rack on the hot burner as a reminder.
  • If your lid leaks water over the edge of the pot, it will pop and crack as the water hits the coil.  Always a shock.  Boil-overs are pretty awful too.
  • After turning on a burner, pause 10 seconds and put your hand over the burner you THINK you turned on to make sure you got the right one.
  • Resist turning the knob 180º when you turn it on.  Maintain the visual reminder of a burner ON knob turned slightly to the left or right.
  • If you have old pans and skillets with a warped bottom, get rid of them and get some new ones – even if they are second hand.  The warped bottoms do not come in contact with the heating element and will not heat properly.
  • Try to match the size of your pan with the burner that is close to its size.  If the pan is larger, it will heat unevenly with a hot-spot in the middle.  If it is smaller, you could melt your handle or mixing spoon with the heat escaping up the sides of the pan.

Tossed Eggplant

Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.

INGREDIENTS

  • 2 medium eggplants
  • 1 large onion
  • 1 large tomato
  • EVOO
  • Oregano

STEP BY STEP

  1. Cut 2 (washed) eggplants into approx 1″ cubes including the skin
  2. Put in large bowl and toss with 1TBL salt
  3. Dump into colander and let drain into sink for 15 minutes
  4. Repeat Steps 2 (yes, with more salt) and 3 about four times total.
  5. After drained, rinse the bowl and fill with tap water
  6. Dump eggplant into the bowl with water and then back into the colander to drain
  7. Repeat Steps 5 and 6 also a total of four times
  8. Note: Steps 2 through 7 will drain much of the moisture from the eggplant
  9. Let eggplant remain in the colander to finish draining
  10. Heat 1 TBL Olive Oil in as large a fry pan as you have
  11. Saute 1 sliced onion (till starts to brown) in the pan
  12. Add eggplant to the pan and continue to saute until eggplant starts to brown
  13. Add some oregano
  14. As eggplant is cooking, dice 1 large tomato
  15. Add tomato into pan near the end of the cooking process

NOTES

  • The salt will draw the moisture from the eggplant creating meatier eggplant
    pieces.
  • Do not add salt to your pan.  There is enough residual salt from Step 2.
  • Serve as a side to chicken

Tips: Spring Rolls

Spring Roll Variations plus Other Notes and Information

      • A combination of cooked and raw vegetables creates a nice blend
      • Add tofu, or cooked meat or fish
      • Some fresh herbs and rounds of rice paper are found in supermarkets or Asian groceries.
      • Soften the thin, crisp rice paper rounds by rubbing or immersing in very hot water for 3-5 seconds.
      • Classic Vietnamese recipes blend  lettuce, rice noodles, fresh herbs, shrimp and pork.
      • Soy sauce is naturally fermented and aged up to two years.
      • One trick to Spring Rolls is having ingredients as dry as possible.
      • Shop at local Asian markets for Thai and Vietnamese ingredients. While many can be found in your supermarket, ethnic food shops are adventures and a great way to learn about other cultures. Besides, prices are often lower and items are of quality higher.
      • Cut at an angle and serve w/ ginger peanut dipping sauce.
      • Serve garnished with sprigs of mint and with individual bowls of dipping sauce.
      • Serve with dipping sauce – Variations of this add the final seasoning.
      • Place ingredients within easy reach of everyone at the table.

STEP BY STEP

    1. Prepare all your ingredients ahead of time.  Small, thin and delicate ingredients is a rule.
    2. Moisten rice paper by rubbing or immersing in very hot water for 3-5 seconds.
    3. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.
    4. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper.
    5. Now fold in the side flaps and continue rolling until you have a tight cylinder.
    6. With rice paper on towel, fill with 2-3 tbl of filling and fold sides in and roll.
    7. Put on a plate and keep covered with a damp cloth.

Chicken Wraps

INGREDIENTS

    • 1 Grilled chicken breast – shredded – OPTION: Pork
    • 1 C vermicelli rice noodles
    • 3 Chipotle chiles – chopped
    • 1/2 C Carrot – shredded
    • 1/4 C Cilantro
    • Zest and juice from one orange
    • 1 clove Garlic – minced
    • 2 TBL Hoisin sauce

STEP BY STEP

    1. Soak noodles in boiling water until tender – about 3-5 minutes
    2. Drain, rinse, and leave in colander to finish draining
    3. Put shredded chicken breast in a mixing bowl
    4. Toss with chopped chilies, cilantro and orange parts
    5. Add garlic, carrots, or other vegetables – shredded
      Bell pepper or zucchini is good
    6. Toss in Hoisin sauce
    7. 12 butter or bibb lettuce leaves, washed and dried
      Wrap in lettuce leaves – Tie with butcher twine.
    8. Serve with Hoisin or peanut dipping sauce

A Surgeon’s Knot is a good knot for tying these shut.  Use a little piece of butcher’s string.

This is a good opportunity to try learning the Butcher Knot. This is a knot that you will use many times once you are familiar with it.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.

 

Velvet Fruit Nectar

INGREDIENTS

  • 1/2 CU apricot nectar
  • 1/2 CU peach nectar
  • 1/2 CU strawberry nectar

STEP BY STEP

  1. If you have a juicer, juice the ingredients, then mix and serve.
  2. If you have only a blender, you can liquefy the ingredients, and add 1/4 CU of orange juice.

 

Veggie Lasagna

INGREDIENTS

  • 1 TBL olive oil
  • 1 C thinly sliced zucchini (mandolin)
  • 1 C thinly sliced eggplant (mandolin)
  • 6-9 lasagna noodles or very thin white or sweet potato slices *
  • 1/2 cup chopped onion
  • 1 stalk celery – cut thinly
  • 1 large carrot – peel or julienne strips
  • 1 small can corn
  • 1 handful basil – chiffonade
  • 1/2 tsp coarse salt
  • 1/4 tsp black pepper
  • 4 TBL butter
  • 1/4 C AP flour
  • 3 C low-fat milk
  • 1/2 C low-fat cottage cheese
  • 1/2 C Parmesan cheese – grated
  • 1/2 C Ricotta cheese
  • 1 cup shredded mozzarella or provalone cheese

STEP BY STEP

  1. Preheat oven to 350 F
  2. Heat EVOO in a large nonstick skillet over medium-high heat
  3. Add celery, onion, and carrot
  4. Sauté 8-10 minutes or until browned
  5. Remove from heat and stir in salt, pepper, corn, basil, salt and pepper
  6. Set aside vegetable mixture
  1. Melt butter in a saute pan
  2. Slowly spoon in flour stirring to incorporate
  3. When the flour has browned, gradually add milk, stirring with a whisk
  4. Cook over medium heat until mixture comes to a boil and starts to thicken
  5. Remove from heat and stir in cottage cheese, Ricotta cheese, and Parmesan cheese
  6. Set aside sauce
  1. Spread 1/2 cup of the sauce in the bottom of a large glass greased baking dish
  2. Arrange 3 noodles over sauce – or substitute hard slices of potato
  3. Top with half the vegetables
  4. Add one-third of the white sauce
  5. Top with 3 noodles
  6. Add remaining vegetables
  7. Add half the remaining sauce
  8. Add 3 more noodles
  9. Add the last of the white sauce
  10. Cover with foil and bake at 350º F for 60 minutes
  11. Uncover, sprinkle with mozzarella
  12. Bake an additional 25 minutes or until golden brown
  13. Let stand 15 minutes before cutting

ROOT VEGETABLE LASAGNA

  • Slice root vegetables, lightly toasted in EVOO and sprinkle with salt
  • Bake mandolin-thin hard veggies at 400º for 20 minutes
  • Slice softer veggies into thin slices or strips
  • Sautee and reduce slivered onion, spinach, garlic and salt
  • In casserole dish, layer:  Béchamel or veg puree, veggies, spinach, spag squash, Béchamel, veggies, spag, veggies, spinach, Béchamel, and cheese
  • Bake 15 minutes

Béchamel is 3 T flour, 1 C cream, 1 C whole milk, 1/4 C butter, 1 shallot (or a slice of onion) 1/2 tsp salt, and spices to taste (eg) nutmeg, black pepper, cayenne, paprika

 

Veggie Dog Biscuits

INGREDIENTS

  • Carrot pulp after juicing
  • Two eggs
  • One CU wheat flour

STEP BY STEP

  1. Mix all ingredients together until the consistency of cookie dough letting your pup get an occasional lick as you mix things together.
  2. Roll out to about ¼ inch on a cookie sheet
  3. Let pup lick the empty bowl if that doesn’t gross you out
  4. Pre-cut rolled mixture into sticks about one-half inch wide and about three inches long (this makes breaking easier after they are baked)
  5. Let your pup lick the sticks- maybe nibble a corner
  6. Cook at 350 degrees for two hours
  7. Call your pup over and take out of oven, let pup smell them, but not taste them yet… TOO HOT! cool, break apart and put back on cookie sheet
  8. Cook another 30 minutes at 350 degrees to make them a bit harder
  9. Can store unrefrigerated for two weeks, refrigerated for two months, or frozen for a long time.

NOTES

  • This is a dog treat that you don’t have to hold back for special occasions.
  • This is also something you can bake WITH your dog, to really get their interest up!
  • Our vet said that a dog can have as much fruit and vegetables as they can eat.
  • Feel free to substitute apple pulp, bananas, and so forth.
  • You CAN’T give dogs is grapes. This has been proven to lead to kidney failure in dogs many years down the line.
  • Oh, salt also cannot be used.
  • See also HOBO DOG BISCUITS

 

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