1. Cut chicken breast into golf ball-sized pieces – one breast per person
2. Mix 1 TBL each sake, sesame seed oil, soy sauce, mashed mango, mirin, sugar, and grated ginger
3. Marinate for 30 minutes
4. Drain each piece and toss in corn or potato starch
5. Ideally, refrigerate on a tray overnight (up to 48 hours)
6. Fry in peanut oil at 325-330º until golden brown
7. Remove to paper towel to drain while you finish the first fry.
8. Fry again at 355-365º
9. Put on paper towel to drain, and salt while still hot

 

 

The difference between a sopapilla and Indian Fry Bread is that fry bread uses water (or half water and half milk)  They are essentially the same though.  In Washington, these are called Elephant Ears.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1 tablespoon honey1 tablespoon honey
• 3/4 cup whole milk
• Shortening, (or canola oil, peanut oil or lard, for frying)

1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
2. Make a well in the center of the dry ingredients and pour in the honey and whole milk.
3. Using your hands, mix the dough together until it forms a sticky mass.
4. Cover the bowl with a clean kitchen towel and allow to rest for 20 minutes.
5. Heat shortening, canola oil or peanut oil or lard in a cast-iron skillet (or medium pot), add enough fat so it reaches 2-inches up the sides of the skillet/pot.
6. Heat up your oil to 350 degrees.
   1. For a sopapilla, lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface.  Flatten to about 1/8 inch thick.  Continue to Step 7
   2. For Fry Bread make a ball, then flatten the ball as thinly as possible with your hands and fingers.  Continue to Step 8
7. Cut the dough into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.
8. Before you fry them up, be sure to get your honey and powdered sugar ready.
9. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel.
10. Heat the oil up again to 375 degrees F.
11. Gently slide the dough into the hot oil, frying two at a time, for about a minute, flipping them over at the halfway point.
12. They should be lightly golden brown—not too crispy.
13. Transfer them to the bed of paper towels to drain, and sprinkle with powdered sugar.
14. Repeat with the remaining dough.
15. Best when eaten hot.
16. Serve them with honey and fruit preserves.

NLOF

• 1 C Leftover shredded pork or shredded corned beef
• 1/2 onion, sliced thin
• 2 C shredded potatoes
• 2 eggs

Mix well, then put into greased waffle iron for 5-6 minutes

 

• 2 TBL butter plus 2 TBL sugar – cook to start caramelization
• Add 4 C apple cider (not juice) and heat to near boiling
• Pour into caraffe
• In heatproof glasses, add 2 TBL each
  • allspice liqueur, amaretto and calvados
• Put 1 tab of butter into each glass
• Add the hot cider, and stir with your straw before drinking

Make a large, fairly thin pancake – almost like a crepe

SAVORY:  Add cheese, sausage, scrambled eggs, tomatoes, green onion, avocado, and hot sauce

FRUITY:  Spread with almond or peanut butter or cream cheese, then the fruit. 
Kiwi, strawberries, blueberries – toss with pancake syrup
Mini dark chocolate chips or brown sugar
OPT:  Toasted coconut
Top with yogurt

 

 

 

 

This “Copycat” recipe is because it seems that since CoVid hit, all the stores are out of Marzetti Slaw Dressing.  This is the best I’ve been able to find as far as making my own.

• 1 C Scratch Mayonnaise (see below or buy prepared mayo)
• 1/2 C confectioner sugar
• 2 TBL C white distilled vinegar
• 1 TBL prepared dried mustard (not Chinese)
• 1 tsp celery salt

1. Combine all ingredients in bowl and mix well.
2. Keep in the fridge for a month or so.

To use, slice cabbage and mix.  Let meld for an hour in the fridge

Make Mayo from Scratch

CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.

Ingredients:

• 1/4 cup water
• 1 TBL instant milk
• 2 NEW egg yolks – pasteurized only (save the white2)
• 1/2 tsp dry mustard
• 1 tsp salt
• 2 tsp honey
• 1 TBL  citric acid
  –
• Later:  1 cup safflower oil (Alt:  Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado)

Step by Step

1. Blend everything above except the oil
2. With food processor or blender running, drizzle ½ cup oil slowly – drop by drop
3. Add up to ½ cup additional oil as necessary, blending continually
4. If the mayo become too thick, drizzle in a bit of water or lemon juice
5. Let rest at room temperature for 6-8 hours
6. Refrigerate for up to 10 days

---

NOTES

• If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for two weeks max.

Mistakes

• Don’t add oil too quickly or the emulsion will break.  There is no recovery.
• You must whisk quickly or the emulsion will not form
• Too much oil after the emulsion forms, and the emulsion will break
• Don’t let it get too hot or the emulsion will break

A PERHAPS RESCUE:  If the emulsion breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time into the egg yolk.

 

Grandpa’s Hollandaise

There are a lot of Hollandaise recipes here. You can use the links below my recipe to explore, but here is the one that I use most of the time.  For a double boiler, I put 1 C water in a stock pot, and then use a large mixing bowl set on top.  Whisk continually.

• 3 egg yolks – Save the whites for another day
• 1 tsp corn starch
• 1 TBL lemon juice
• 1 TBL low fat butter milk
• 1 tsp Dijon mustard or 1/2 tsp dry mustard
• 1/2 tsp sugar – Karo or Confectioner sugar is better
• 1 bay leaf
• 1 dash Tabasco
• Dash PLUS of Worchestershire
• Optional:  scant onion powder or minced onion
• Optional:  scant garlic powder or 1 ground clove
• Optional:  scant white pepper
• Optional:  scant turmuric
• Optional:  a sprinkle of chives
• salt and pepper to taste
• 4 TBL – separate tabs very cold butter
• 1 ice cube – crushed
• cayenne for topping after plating

This goes quickly so prepare your English Muffin, ham, spinach, artichokes, asparagus… whatever… prior to starting your Hollandaise.

1. Bring your water to a boil and reduce to a low simmer
2. Mix everything into the large mixing bowl except for the butter, ice and cayenne
3. Put bowl on top of your pan with already simmering water
4. Add ice and butter immediately to the mixture
5. Whisk nearly continually until it starts to thicken
6. DO NOT heat too quickly or it will “break” and there is no recovery.  If it turns shiny it means the fats are beginning to separate.  If it is not too late, try whisking in 1 tablespoon of water.
7. If you heat it too hot, the eggs will clump.  If there are lumps in your mixture, push it through a strainer using a spatula.
8. Pour into a glass bowl in pan of very hot water, and cover. Once made, this will store for up to 30 minutes.

Special Steps
1. Saute spinach lightly in 1 TBL olive oil -OR-
1. Heat slices of ham in fry pan
2. Place spinach or ham topping over toasted and buttered English muffin
3. Place poached or lightly fried egg on top of topping
4. Spoon hollandaise over top
5. Garnish with parsley, cinnamon, chives, paprika or any other topping
Serve with Tabasco on the side.

For putting cheese on something like lobster, where you don’t want the cheese to overpower the meat, try some of these suggestions:

1. Havarti
2. Brie
3. Gouda
4. Goat
5. Marscapone
6. Aged White Cheddar
7. Munster
8. * Gruyere
9. Parmesan
10. Fontina
11. * Pimento Cheese
12. * Chevre
13. * Tagelio
14. * Lightly smoked white cheddar