Author: Robert Andrews

Margarita Cheesecake

INGREDIENTS

  • CRUST
    • 4 oz. Pretzels
    • 1/3 cu sugar
    • 4-6 tbl butter
  • CHEESECAKE FILLING
    • 24 oz cream cheese (room temperature)
    • ¾ cu sugar
    • zest of 1 lime
    • 8 oz. Sour cream
    • 2 tbl grand marnier
    • 1 tbl tequila
    • 4 eggs

STEP BY STEP

  1. Pulse 4 oz. Pretzels in blender till broken
  2. Add 1/3 cu sugar in blender till combined
  3. Add 4-6 tbl butter in blender and pulse till smooth
  4. Press into 9 1/2 “ spring form pan and bake @325° for 7 min. Cool before filling .
    PREPARING THE FILLING
  5. Blend together cream cheese, sugar, lime zest, grand marnier, tequila.
  6. One at a time add the 4 eggs, ONE AT A TIME, beating each to combine
  7. Pour into crust.
  8. Bake in a water bath, put boiling water into baking pan filled ½ way
  9. Bake @ 325° for 1 hour.
  10. Cool completely, turn out, then cut.

Butterscotch Sauce

INGREDIENTS

  • 1 cu light brown sugar
  • 1/2 cu light corn syrup
  • 4 tbl water
  • 6 TBL butter (cold)
  • 1/4 cu sweetened condensed milk

STEP BY STEP

  1. Heat first three ingredients stirring constantly
  2. Add 6 tabs butter, turn off heat as soon as butter melts
  3. Add ¼ cu sweetened condensed milk.
  4. Cool slightly before serving

IMPORTANT NOTES

  • This is an easy recipe, but it should not be for junior chefs, because there is the possibility for SEVERE burns from the hot mixture.
  • Extreme spill precautions should be observed during the preparation of this recipe.
  • If a burn DOES occur, hold the afflicted part under cold TAP water for five whole minutes.  See your doctor the next day.

Baked Squash

INGREDIENTS

  • 1 squash – acorn, butternut or pumpkin
  • 1/2 CU grated Parmesan cheese
  • 2 TBL EVOO

STEP BY STEP

  1. Cut squash into 3/4 inch cubes
  2. Toss with EVOO
  3. Sprinkle with salt
  4. Spread onto baking pan
  5. Bake at 350 degrees for about 30 minutes
  6. Flip pieces to other side and cook anothe 20 minutes
  7. OPTION:  If you want to, you can remove the skin and puree, then continue with this recipe
  8. Place pieces or puree in greased baking bowl and top with cheese
  9. Bake 8-10 minutes at 350 degrees

Baked Buffalo Chicken Wings

INGREDIENTS

  • 1 TBL garlic powder
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons cayenne
  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

STEP BY STEP

  1. Heat the oven to 425 degrees F.
  2. Mix together in a paper bag the garlic powder, pepper, salt and cayenne pepper powder
  3. In a large bowl, toss the thawed wings with the cooking oil
  4. Put into the paper bag and shake until coated – save any excess powder in the bag
  5. Arrange the wings in a single layer on two large baking sheets.
  6. Bake until just done, about 35-45 minutes.
  7. Meanwhile create your dipping sauce: In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, and ONLY ONE teaspoon of the vinegar
  8. To coat your cooked wings, in a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco sauce, and the remaining powder from the bag – ALTERNATE:  Simply use Frank’s Red Hot Cayenne Pepper Sauce
  9. Add the wings and toss to coat.
  10. Serve the wings with the celery sticks and blue-cheese dressing alongside.

MENU SUGGESTION

  • Pair these wings with more finger food. Corn on the cob would go nicely.
  • Roasted potato wedges are a good alternative and can be cooked alongside the wings.

 

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips

Velez-Malaga Lomo Cerdo Picante

When we lived in Spain for two years, we had a “favorite” Chinese restaurant that we frequented while living in Velez-Malaga, Spain. Nie Xun Zhie (locally called Xi Xie) was a very authentic Chinese restaurant, where they all spoke… you got it… Spanish.. This as close as I can recreate to my favorite dish that I got every time we went there.

INGREDIENTS

  • Whole grain rice (not quick cook)
  • 1 carrot (julienne strips then diced – aka riced)
    MEAT TOPPING
  • 1 thin Pork cutlet
  • 1/2 onion (thinly sliced)
  • 1 stalk celery (diced)
  • 5 small hot chili peppers (minced)
  • 1 clove garlic (diced)
  • EVOO
  • diced scallion
    SAUCE
  • 1 tsp (to taste) Siracha
  • 2 TBL Soy sauce
  • 1 TBL tomato paste
  • 1 TBL Corn starch
  • 2 TBL Rice Wine Vinegar
  • 1 tsp Sugar
  • zest and juice from one lime

STEP BY STEP

  1. Start rice cooking. This will take about 30 minutes.  Stir rice at 15 minutes, then continue with preparation.
  2. 15 minutes from completion of rice, heat oil in saute pan
  3. Sweat onions over low heat
  4. When the onions START to become translucent, add celery
  5. Stir to combine (30 seconds) then add chili peppers
  6. Stir to combine, then add garlic
  7. Cook 1 more minute, then remove from heat

Once you become familiar with this recipe, you can start Step 8 at the same time as Step 2

  1. Heat cast iron skillet to high heat
  2. Sear pork over high heat in lightly oiled pan just until edges start to curl
  3. Flip and cook about half the time the other side cooked
  4. Remove from heat and place on cutting board to let juices redistribute for about 5 minutes.
  5. Cut pork into thin strips, then into small cubes, then mince a bit more
  6. Combine both onion mixture and pork into saute pan over LOW heat
  7. Put carrots into skillet pork was cooked in and put over medium heat
  8. Mix soy, corn starch and sugar in small bowl
  9. Mix in with pork mixture and stir until it starts to thicken
  10. Mix riced carrots into the rice, reserving some for garnish
  11. Server mixture over rice and top with carrot rice and scallions

 

Cocos’ Asian Sesame Dressing

 

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is the label from Coco’s bottled Asian Sesame Dressing

 

 

 

* To emulsify an oil into a liquid requires constant whisking of the liquid as the oil is VERY SLOWLY drizzled into the liquid.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
It’s not too bad, but still fell short of the mark.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.   Click here for a link. I think you will like it.

    1. This message sent January 26 to Coco’s HQ: I am a regular customer here in Phoenix, and I loved the Asian Chicken Salad. I am a chef – and there is a lamentation heard across the world. NO DRESSING ?!?  Please bring back the dressing. There is no contender. Robert “Grandpa” Andrews – http://www.GrandpaCooks.com

    2. I heard from Coco’s Corporate. Here is their reply:

      Dear Robert:

      We received your message about the Coco’s Spicy Asian Dressing return and yes, the dressing is back in the restaurants. So you can frequent your closest Coco’s to get Coco’s Asian Salad and this month’s promotion we feature the Thai Chicken Salad with noodles and lettuce that you may also like. We don’t currently sell it retail but you can ask the restaurant for a 16 oz to-go container and they can sell you that until we sell it retail. Thank you for your interest in this great product.

      Susan Sullivan
      Operations Assistant
      Food Management Partners
      Email ssullivan@foodmps.com

    3. A note to Susan Sullivan,

      FYI…
      I got the Asian Chicken Salad at Cocos at 2026 N 7th St, Phoenix, AZ 85006. The dressing had separated. I’ve never had that happen before. Ever. And I’ve ordered it at least a dozen times. If you are using a different manufacturer, they need to address this issue.
      I’ve only ordered it once since the change but I wanted to let you know.
      PS:
      Thanks for bringing it back.

      Susan’s Reply:

      Thank you for that information, I heard about it like in November but it was fixed so let me follow up on that right away and thank you for letting me know – as you know we want this product to be perfect since it’s such a signature of Coco’s.

     

Asian Salad

INGREDIENTS

  • 1 CU Napa cabbage (sliced thin)
  • 1/2 CU red cabbage (sliced thin)
  • 1 CU Chicken scraps (shredded)
  • 1 TBL scallions (chopped)
  • 1 TBL carrot slivers
  • 2 TBL cilantro (chopped very roughly, include stems)
  • wasabi root (or powder) to taste
  • 1 tsp ground ginger (optional)
    TOPPING
  • 1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

  1. Put serving plate into refrigerator
  2. Toss all ingredients
  3. Add dressing and toss again
  4. Remove plate from refrigerator
  5. Serve cold on top of soba noodles (or other Chinese noodles)
  6. Top with cashews, peanuts or almonds

ASIAN DRESSING

  • 1 TBL soy
  • 1 TBL sesame oil
  • 1 TBL rice wine vinegar
  • 1 tsp sugar
  • 1 tsp Yakisoba sauce or Asian Fish Sauce
  • 1 tsp poppy seeds

Asian Noodle Salad

INGREDIENTS for the SALAD

  • 3 cups Napa cabbage (sliced thinly)
  • 1 small red pepper (chopped)
  • 1 bunch scallions (chopped)
  • 1 small orange pepper (chopped)
  • 1 bunch fresh cilantro (chopped)
    TO FINISH
  • 2 tablespoons of toasted sesame seeds
  • 1 lime
  • 1 lb Udon noodles

SPECIAL ASIAN SAUCE

  • 1/2 cup water or chicken stock
  • 1/2 cup peanut butter – smooth or chunkey
  • 1/4 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon hot sesame oil
  • 1/4 cup minced fresh ginger
  • 1 large garlic clove, minced

Put all of the sauce ingredients in a food processor and blend until smooth.

STEP BY STEP

  1. Combine sauce ingredients and put in microwave safe glass container
  2. Combine all salad ingredients except the lime and Udon Noodles
  3. Cook Udon Noodles according to instructions
  4. Set aside 1 tsp sesame seeds
  5. Toss prepared salad ingredients with the juice from one lime
  6. Toss everything with The Sauce
  7. Sprinkle with sesame seeds

 

Arizona Punch

INGREDIENTS

  • 1 can frozen orange juice
  • 1 cup pineapple juice
  • 2 TBL maraschino cherry juice
  • 8-12 ice cubes
  • 1 quarts ginger ale

STEP BY STEP

  1. Mix first three ingredients using a blender
  2. Pour the mixture over ice cubes
  3. Add ginger ale

Serves 4-6 people

Grandpa’s Grandpa’s Applejack

This recipe is over 100 years old.  It is a recipe that was handed down to my father, by his father, and then later to me.  This recipe was created about fifty years before the FDA, so comes with no guarantees.  Use it at your own risk.  All I can say is that I drank it and survived.  It also contains some antiquated terms, so I’ve made modern substitutions and translations in my notes.

demijohnINGREDIENTS for HARD CIDER

  • 1 Imperial Gallon Demijohn – ( See Grandpa’s note 5 )
  • 4 liters Apple juice – ( See Grandpa’s note 1 )
  • 50 g sugar ( about 3 TBL )
  • 1 small handful of papaya green – ( See Grandpa’s note 2 )
  • 1 large handful raisins  – ( See Grandpa’s note 3 )
  • Wine yeast ( See Grandpa’s note 4 )

STEP BY STEP

  1. Pour 1 quart of apple juice into a demijohn – ( See Grandpa’s note 5 )
  2. Dissolve sugar in 1/4 C boiling water
  3. After the water cools, add the sugar mixture to the demijohn
  4. Add your papaya green – ( See Grandpa’s note 2 )
  5. The next morning, add another quart of apple juice
  6. Repeat Step 5 over the next two days ( see Step 7 )
    NOTE:  All the juice could be added on day 1 but this gradual process possibly gives more flavour.
  7. On the fourth day fill the container leaving an inch of head room in the bottle.applejack
  8. On day five, the cider should be racked into a clean demijohn, leaving the papaya green and rubbish or “lees” at the bottom of the demijohn.  Discard them – (See Grandpa’s note 6 )
  9. Store the demijohn in a cool dark place for about a fortnight to allow more sediment to settle out before bottling. – ( See Grandpa’s note 7 )
  10. See Grandpa’s note 8 for making Applejack out of Hard Cider
  11. canning-jarsSiphon off the clear liquid into 1/2 quart bottles with 1 tsp sugar added per bottle.
    Kerr canning jars also work well.  Keep warm for a few days for the bottles to get “fat” with the secondary fermentation.
  12. Store somewhere cool for at least a month before sampling.
  13. See Grandpa’s note 10 to finish up.

GRANDPA’S NOTES

  1. Your apple cider should have no added chemicals or preservatives or sugar.  Absolutely cannot be pasteurized.  Avoid anything with “drink” in the name – even better, get your cider from a farmer’s market or local apple orchard.
  2. The layer of green just under the skin of a papaya contains peptic enzyme.  You can also get 5 gm (1 tsp) of  it from Amazon BY CLICKING HERE
  3. You need a yeast nutrient 2.5 g (1/2 tsp) – modern raisins have enzymes that retard yeast growth, so boil them for a few minutes before putting into your bottle
  4. The MUST left in the bottom of a bottle from aged wine.  What is MUST?.   White Champagne is best but any wine yeast will do, even red.
  5. A demijohn ranges from one gallon to about ten gallons.  An Imperial gallon is about 1-1/4 US gallon, so is slightly larger than a US gallon.  Make substitutions based on whatever glass container you have available.
  6. Racking means that you should siphon off the clear liquid leaving the hard particulates at the bottom of the bottle.  If you do not have a second demijohn, a sterile white plastic bucket can be used, the contents are then returned to the demijohn after it has been cleaned. It is better and more sterile to go straight into a second clean bottle.
  7. A fortnight is about two weeks.  This recipe does not mention it, but this device from Amazon is good for making sure your brew doesn’t go bad.  This AIRLOCK is one device.  A TWIN BUBBLE AIRLOCK is another option.
  8. What you have now is hard cider.  For those of you from back east, you can equate this to 3.2 beer.  If you want to go to the extra effort, you can create Applejack out of your Hard Cider by using the following method.
  9. Hard cider will typically have an O.G. (original gravity reading) of around 1038.  Applejack will have a F.G. (final gravity reading) of around 998, giving about 5.6%ABV (alcohol by volume)  and 0.74% acidity. For a less acidic cider the apple juice can be reduced and the sugar increased. Stronger versions can be produced by adding extra sugar during Step 2.  Each extra 50 g of sugar provides about 0.5% alcohol – but do not sacrifice quality for alcoholic strength.  You will get a better taste quality following the original instructions printed here.
  10. EXTRA INFO:  Sodium Benzoate and Potassium Sorbate are often used as preservatives, but if you don’t use enough it does absolutely nothing.  If you use too much, you can damage your liver.  If you consume it with vitamin C the byproduct is benzene – a carcinogen.  Best bet: Drink this before it spoils.  Don’t use any preservative.

APPLEJACK (an Unofficial Recipe)

INGREDIENTS for APPLEJACK

  • Hard (fermented) apple cider
  • Two demijohn bottles

STEP BY STEP

  1. Fill your first demijohn ( or heavy glass container ) about 7/8 full of apple cider
  2. Put it in a zeb-zero environment  – – – Traditionally this is done in a barrel outdoors in wintertime, but improvise as your circumstances require.
  3. After it has chilled for several hours (traditionally you would do this overnight) inspect the barrel and see if a layer of ice has formed on top of the liquid
  4. Remove this ice, as completely as possible, and discard.  This is frozen water.  The alcohol, has a lower freezing point than the water, and will not freeze.
  5. Repeat process until cider has achieved the desired degree of intoxicating qualities, or until you are not getting much ice out after an overnight freezing.
  6. See Grandpa’s note 9 and 10

 

Apple Wink

INGREDIENTS

  • 1/2 CU banana nectar
  • 1/2 CU apple juice
  • 1-2 tsp honey

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
  3. Then add 1/4 CU of orange juice.

 

Kale and Mustard Greens Pasta Noodles

INGREDIENTS

  • Large handful of Kale or minzuna.
  • Large handful of mustard greens, collard greens, or spinach
  • 2 C White AP Flour
  • 1/2 C flax or whole wheat flour
  • 3 yolks plus 1 whole egg
  • 1/2 tsp salt

STEP BY STEP

Noodles can be cut to any width
Noodles can be cut to any width
  1. Steam greens
  2. Chop the steamed greens small
  3. Squeeze all moisture from greens – Press between paper towels and newspaper
  4. Chop again to make sure they are very fine
  5. Sift together All-Purpose Flour, flax or whole wheat flour and salt
  6. Create a “well” in the flours
  7. Crack and beat the eggs into the well and start to mix
  8. Add water 1 tsp at a time (if necessary) to allow dough ball to come together
  9. Wrap in plastic and let contents meld for 30 minutes
  10. Using a rolling pin on a floured surface, roll, flip, roll, flip, etc
    Ideally, if you have a pasta roller, start on setting 5 and go down to setting 2.
  11. Once desired thickness is obtained use pasta cutter or pizza cutter and a ruler to cut strips
  12. Hang out to dry for 30 minutes before cooking
  13. Cook only until noodles are softened. Takes HALF the time as dried pasta.
  14. Toss with olive oil and cheese

This recipe was published in Grandpa’s Corner – IRC Volume 1, Issue 5

International Rescue Committee – Gila Farms Cooperative Project

Kale and Mustard Green Quiche

This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.

Kale and Mustard Green Quiche
Kale and Mustard Green Quiche
  • Use commercial pie crust or MAKE YOUR OWN
  • You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.

INGREDIENTS

  • 3 Mustard Green leaves
  • 12 Kale Leaves (destemmed and thoroughly massaged)
  • 6 large eggs
  • 1/4 CU milk
  • 2 tsp sugar
  • 1 TBL olive oil
  • 1 TBL All Purpose flour
  • 1/2 onion chopped small
  • 3 cloves garlic chopped small
  • 1/2 CU shredded cheddar cheese
  • salt and pepper to taste

STEP BY STEP

  1. Wash three mustard green leaves and about a dozen kale leaves
  2. Remove stems and steam leaves until soft
  3. Chop into small pieces and S-Q-U-E-E-Z-E the water from them
  4. Chop squeezed pieces again to make sure they are really small
  5. Add above ingredients to the minced greens
  6. Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
  7. Bake at 350 degrees for about 30 minutes.
  8. Test for doneness by sticking a knife or toothpick into the center of the quiche.
  9. It should be “clean” when you remove it… that is, no liquid stuck to it.
    If there is debris stuck to the toothpick, let it cook another 8-10 minutes
  10. Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.

This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter:  Volume 1, Issue 6

RobtCyn Tapenade

The IRC Gila Farms project gives us more greens than we can use in a week, so here is a way to extend the season.  This is also good when greens are in season at the grocery and very inexpensive.

INGREDIENTS

Mustard Greens, Kale, Spinach, Cilantro, Garlic, Lemon Juice, Onion, Olive Oil, Salt

  1. Re-wash all greens
  2. Chop greens into small pieces
  3. Mince in food processor
  4. Drizzle in 1/2 C olive oil to emulsify
  5. Pack into ice cube trays
  6. Top off with water
  7. Store in refrigerator for up to a month or freeze in cubes for a year.

Possible Applications

Mix with:
… Sour Cream for Dip
… Yougurt and Cuke
… EVOO for Salad dressing
… maranara for spagetti
… deviled egg filling / topping
… add as a pizza topping
… under chicken skin to bake
… hamburger for meatloaf
… scrambled egg
… mix with cream cheese for crackers

 

 

 

Kale Chips

INGREDIENTS

  • 1 bunch kale – FRESH
  • 1 tsp olive oil
  • 1 tsp seasoned salt

STEP BY STEP

  1. Preheat oven to 275º F
  2. Line a baking sheet with waxed paper.
  3. With a knife or scissors remove the leaves from the thick stem.
  4. Cut leaves into pieces about 1-1/2 to 2 inches in size.
  5. Wash and thoroughly dry kale using a salad spinner.
  6. Toss the kale leaves in your olive oil.
  7. Sprinkle them with sea salt and just a bit of cayenne or chili powder
    Use paprika if you want the flavor, but no heat.
  8. Bake for 10 minutes, then flip them over and salt them again.  No more chili powder or paprika though.
  9. Bake up to another 10-20 minutes until the edges are browned but are not burnt

Bay Laurel Tree

Bay leaf, dried leaves of the Laurel tree, is also known as sweet bay, laurel leaf, sweet laurel or bay laurel. While bay is a popular spice found in almost every kitchen across America, it may come as a surprise that one of your favorite spices is also a traditional medicine with many healing benefits.

  • Benefit from bay leaf in your everyday cooking, as just a few leaves contain an amazing quantity of vitamins and minerals. Bay leaves are rich in vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium.
  • Boil water and remove from heat, adding two or three bay leaves per cup of water. Cover the infusion and allow to steep for 15 minutes. Pour yourself a cup of bay leaf tea to promote sweating and help reduce a fever.
  • Soak a cloth in the bay leaf tea/water and place it on your chest to help relieve respiratory infections, cough, cold and flu.
  • Drink an infusion of bay leaf or add it to heavy meals to help calm an upset stomach and reduce the symptoms of digestive disorders. Bay leaf also contains enzymes which help to break down proteins, making it a great spice for meat dishes. Other digestive benefits of bay leave include improved digestion and reduced gas.
  • Massage a few drops of bay leaf essential oil to help reduce swelling and pain caused by strains, sprains, arthritis and general aches and pains. Bay leaf essential oil can also be massaged into the temples to relieve headaches and migraines.
  • Make an infusion of bay leaf or add 10 to 15 drops of bay leaf essential oil into 16 oz. of your favorite shampoo to help treat dandruff.
  • Enjoy bay leaf tea before meals to help maintain blood sugar levels, as studies have shown that bay leaf helps the body to process insulin more quickly to prevent spikes in blood sugar.
  • Use bay leaf infusions for warm compresses, gargles or even body washes, as bay leaf contains eugenol, a compound with anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal properties.
  • Although bay is a very attractive shrub or small tree, it is grown as a seasoning.
  • The dark green leaves are very fragrant, especially when dried. Dried leaves are broken or crumbled into cooking foods and allowed to permeate the dish. The leaves don’t soften much in cooking and are removed before eating.
  • Bay can be grown simply as an ornamental. It has attractive foliage and can easily be pruned and sheared into topiary shapes. The leaves are often used to make wreaths and garlands. Since bay is a very slow grower, it’s ideal for container growing.
  • Bay has also been a traditional medicinal plant, with uses as varied as earaches, rheumatism and insect repellent. CAUTION: some people find bay to be a skin irritant.

It’s very important that you only grow plants labeled Laurus nobilis, if you plan to use it for cooking and eating. There are other plants that go by the common names of bay and sweet bay and these are not necessarily edible. However, there are a few ornamental cultivars or Laurus nobilis. Whether they season as well as traditional cooking bay leaves.

  • Laurus nobilis is a matter of taste.
  • Laurus nobilis‘Angustifolia’- Has narrow leaves. aka: willow-leaf laurel.
  • Laurus nobilis ‘Aurea’- New foliage is yellow.
  • Laurus nobilis ‘Undulata’ – Edges of the leaves are rippled or wavy.

Tips: Buying Good Meat

Buying Good Meat – About Butcher Shops – Cuts of Meat

Cuts of Meat

cuts-of-beefHere is a chart of where cuts of meat are from.  Click on the cow to get an enlargement of the graphic.  Click again to browse up close and personal.  Thanks to www.BusinessInsider.com for providing this chart.

Buying Ground Meats

  • You can usually ask your butcher to grind your meat for you.  That way, you know you are getting 100% meat without fillers.  The exception to this could be chicken.  Because of the potential for contamination, small butcher shops may grind chicken only one or two days per week.  Larger shops will have a dedicated grinder.  Call before you go.
  • Ground beef is NOT hamburger.  Beef fat may be added to hamburger, but cannot be added to ground beef.  Ground beef is usually made from the less tender cuts of meat, but the marbling and grade is the same as the higher grade steaks.
  • Chuck steak s a good choice for grinding.  A good hamburger is made using 80/20 ground beef that has been ground on a fairly coarse plate.  It is usually about 78-84% lean.
  • Round steak is OK, and is about 85-89% lean.
  • Sirloin steak is about 90-95% lean and would be better as a steak.  It would not produce a very juicy hamburger.

Buying Quality Meats

  • I think it is safe to say that you have all had a $4 steak from the grocery store, and wondered why it doesn’t taste as great as those that you pay $15 for in a restaurant.
  • The reason is not only atmosphere, it’s quality of product. Here in Arizona, you can go to The Meat Shop to preorder restaurant-quality cuts of meat. Another good source is Hobe Meats at 16th Street and Bethany Home Road.
  • A much more convenient option is to buy from Omaha Steaks.  You will pay a bit more than a quality local grocery store, but your meat will arrive at your front door step the day after you order it.
  • YES, they cost you more than what you would pay at the grocery store, but you are worth it. The old adage You get what you pay for really comes true in this scenario.
  • Sterling Beef is one of the top quality meats available to consumers.  One of the chief factors is the inter-muscular marbling.  Good quality meats will be under 2 years of age.
  • Grading of meat is very important based on how you will be cooking the meat.
  • Steer are young male cows that usually never see three years old.  Older cows and steers are kept for milking or breeding.
    The grades for steer meat are:

    • Utility Grade – Steers that are about 3 years old.   This is good for raw dishes such as carpacio or steak tar tar, because eating raw fat is not something we do often in America.  Usually entirely grass fed.
    • Select – This is good meat, but it is fairly lean, so will not be as fall-apart tender as meat with marbling. 30 months old or less.  (about $5/lb)  Sear and keep center about medium.  Cut against grain for something like fajitas.
    • Choice – Bit more marbling.  A very good choice for home grilling.  (about $8/lb)  A top quality home steak.  Fed its final days on ground corn, so it can be easily digested.   This is the best cut for home-cooking.
    • Prime – Lots of marbling, lots of fat.  Represents only about 3% of the meat available for purchase.  (about $12/lb)  Seared over very high heat, leaving the center rare to medium rare.  Must be young (between 18 and 24 months)  Many restaurants get this grade.
    • Wagyu or Kobe Beef – Even more marbling… almost too much for some people. (can be as high as $25/lb or more) Usually slice VERY thin and then seared briefly, not cooked as a steak.  Usually about 30 months of age.  Matsusaka is another high quality beef.
    • There are visual differences:  Check them out BY CLICKING HERE

CLICK ANY OF THE IMAGES BELOW

Wagyu

HERE IS A GOOD GRAPHIC.  While there is not much detail here, it does give a good representation of how the marbleing affects the grade of the meat.

Buying Fish

CLICK HERE FOR TIPS ON BUYING FRESH FISH

Meat Jokes

  • What do you call a cow on a hill?   Answer:  lean beef
  • What do you call a cow lying down?   Answer: ground beef
  • What do you call a cow with with twitch?  Answer: beef jerky
  • Why can’t a bankrupt rancher complain?  Answer:  he has no beef
  • What is a cow’s favorite musical note?  Answer: beef flat
  • Why don’t cows have any money?  Answer: the farmer has milked them dry,
    and they are udderly broke.
  • What happened to the lost beef shipment? Answer: nobody’s heard
  • Why did the boy give the cow a pogo stick?  Answer: he wanted a milk shake
  • Where do cows go for lunch?  Answer: the calf a teria
  • Why did the boy buy a brown cow?  Answer: he wanted chocolate milk
  • Why do milking stools only have three legs?  Answer: the cow has the udder
  • Where do steers take their cows on dates?  Answer: the moo-vies
  • Why do cows wear bells?  Answer: because their horns don’t work
  • What does the invisible man drink?  Answer: evaporated milk
  • And then there was the lady riding the train through Vermont when she noticed some cows.
    “What a cute bunch of cows!” she remarked.
    “Not a bunch, herd”, her friend replied.
    “Heard of what?”
    “Herd of cows.”
    “Of course I’ve heard of cows.”
    “No, a cow herd.”
    “What do I care what a cow heard. I have no secrets to keep from a cow!”

Cooking Meat – Tips and Tricks

  • During pan roasting process, baste with marinate
  • Rest on a rack for about 10 minutes after cooking to avoid loss of juice
  • Cut against grain – ALWAYS
  • Porterhouse is the tenderloin on one side, and a sirloin on the other side

Nieman Ranch Meats

  • Neiman Ranch has a reputation for quality meats.  They are based out of Colorado.
  • Within Phoenix, the Corporate offices are at Sterling Food Service at 920 Grand Avenue, Phoenix, AZ, 85007 – Ph: (602) 252-7345
  • To find a store near you, USE THE STORE LOCATOR
    • Near Grandpa’s Place, you can go to Sprouts Farmers Market at 8375 W Thunderbird Rd or 5130 W Peoria Ave.

Mexican Meatball Soup

Studded with zucchini, corn, and tomatoes, this hearty soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

INGREDIENTS

  • Your choice of 12 meatballs
  • 1 TBL cooking oil
  • 1 small sweet onion, chopped
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 1 medium zucchini – cut into 1/2-inch dice
  • 2 1/4 tsp dried oregano, or 1 TBL chopped fresh oregano
  • 1/4 tsp ground cumin
  • 1 cup fresh or frozen corn kernels
  • 1 TBL lime juice
  • 1 QT chicken broth or homemade stock
  • 2 C water
  • 1-1/2 C drained canned diced tomatoes
  • 1 tsp salt
  • 1/4 tsp fresh-ground black pepper

STEP BY STEP

  1. Start oil heating in a large pot.
  2. Add the onion and half the jalapenos and saute about 5 minutes.
  3. Add the zucchini, half of the oregano, and the cumin
  4. Cook about 3 minutes.
  5. Meanwhile, make your meatballs.
  6. See Grandpa’s Meatball Recipes and choose which meatball you want to create.
    Our preferred meatball for this recipe is a Mexican Meatball.
  7. Add the broth, water, tomatoes, salt, and pepper
  8. Bring to a simmer, and simmer for 15 minutes.
  9. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes.
  10. Stir in the lime juice and the remaining oregano.

 

 

Shopping List Salsa

ADD MY VIDEO BACK IN LATER

This is perfect when you want about a quart of salsa.
Just buy the ingredients, process, and you are done!
The video above is Grandpa showing you just how easy this recipe is.

INGREDIENTS: Shopping List:

  • 2 Tomatoes
  • 1 Green chili pepper
  • 1 Jalapano pepper(optional)
  • 1 Serano chili pepper (optional)
  • 1 Sweet onion
  • 1 Orange bellpPepper
  • 1 Bunch cilantro
  • 2 Green onions
  • 3 Garlic cloves
  • 1 tsp salt

STEP BY STEP

  1. Remove skin from tomatoes (Optional) See below
  2. Pulse onion and garlic until chopped – about 5 x
  3. Add bell pepper pulse 3 x
  4. Add jalapeno and serrano peppers pulse 3 x
  5. Cut tomato into large pieces and ** process until blended but chunky
  6. Cut all other ingredients into pieces and *** pulse until chunky (not too small though)
  7. Add salt to taste
  8. Pour into mixing bowl, mix and store in refrigerator

NOTES

  • To remove skin from tomatoes, bring pot of water to boiling. Put a small X on the top of the tomato.  Put tomatoes in boiling water for about 60 seconds. Remove and put into cold water for another 60 seconds. The skin should easily peel off.
  • Process – means blender or food processor. If you have neither chop the heck out of it with a knife. Goodwill though, has blenders for just a couple of dollars.
  • Pulse – means run your processor in short bursts until the ingredients are “chopped” into small pieces.
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