Author: Robert Andrews

Salted Caramel Mousse

INGREDIENTS to make four dessert cups

  • 1 C granulated white sugar
  • 6 TBL (1/2 C) salted butter – pieces
  • 1 C heavy cream
  • 1 C 85% cooking chocolate
  • 3 egg yolks
  • 3 egg whites

STEP BY STEP

  1. Melt sugar over medium heat until it starts to brown
  2. Add cold butter and continue to stir
  3. Once butter has completely melted remove the pan from the heat
  4. Stir in heavy cream – whisking continually
  5. Put 1-2 TBL of the mixture into the bottom of each dessert cup
  6. To the remaining caramel; add chocolate and stir to melt
  7. Pour into a glass bowl to cool to about 100º
  8. Meanwhile, whip up 3 egg whites plus 1/2 tsp cream of tartar
  9. Add 1/2 tsp salt and egg yolks to the chocolate bowl and whisk to combine
  10. GENTLY combine (fold) the whites into your chocolate
  11. Pour into cups and refrigerate for about 8 hours
  12. Add shaved chocolate, salt flakes, or crushed Oreo on the top
  13. Serve with small dessert spoons

Tempura Batter

  • This batter is good for both chicken and fish.  The trick is to “make it too thin” –  It should be the consistency of lightly whipped cream.

Recipe One

  • 2 large eggs (well beaten)
  • 1 C AP flour
  • 1 C ice cold beer
  • 1 TBL buttermilk or whole milk
  • 1/4 TBL corn starch
  • 1 tsp baking powder
  • OPT:  Dijon mustard, garlic powder, onion powder, cayenne pepper, salt and pepper to taste

Mix with minimum of agitation

When you are ready to fry, your oil should be 360º – 385º

Cut cross hatches in the meat to help the batter to stick.  Dredge your chicken or fish in flour, then dip it into the batter. Sea bream is a good choice of fish.

This is also good for onion rings and fried vegetables

Let drain a few seconds, then put it GENTLY into the hot fry oil.

Cook fish about 3-4 minutes at about 385º  Cook chicken about 10 minutes.  Batter can be closer to 360º for chicken – since it will be cooking for a longer period.

  • Don’t overcrowd the pan, and skim out fried batter bits
  • Don’t stir while frying, just flip over after 1-2 minutes
  • Let come back to heat between batches
  • Sound will change from a sizzle to a crackle
  • When bubbles stop, it is done cooking

Recipe Two

  • 1 cup all-purpose flour – better cake or pastry flour (low protein)
  • 1 large egg
  • 1 cup water
  • 1 TBL cornstarch
  • Ice cubes, for chilling the water
    1. Gather the ingredients.
    2. In a small bowl, sift the flour and cornstarch together once or twice to remove any clumps and to make it light and soft. Set aside.
    3. In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
    4. Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
    5. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy.
      READY TO COOK
    6. Heat oil to 355-360º
    7. Dip pieces in flour, then in the tempura batter. Let drip a bit.
    8. Slide into hot oil
    9. Serve immediately with a dipping sauce
 
 
 
 
 
 

Salpicon – Fajita Salad

INGREDIENTS

  • 1 LB flank or skirt steak
  • 1 Russet potato – small squares
  • 1 Carrot – chopped
  • 1 C green beans – cut 1″ pieces on the bias
  • 1/2 C fresh peas
  • 1 TBL salt

STEP BY STEP

  1. Prepare your vinaigrette – see below
    – Pour into large mixing bowl
  2. Season your steak with a Grandpa’s Thunder Powder – set aside
  3. Boil a pot of water containing 1 TBL salt
  4. Put in potatoes and start timing 4 minutes
    – Meanwhile, turn on the heat to your cast iron skillet to medium high
  5. Put in carrot and start timing 2 minutes (for crisp) or 3 minutes for softer
  6. Put in green beans and start timing 2 minutes
    – put your meat onto your hot cast iron (90-120 seconds)
  7. Put in peas and stir gently to combine all
  8. Pour hot veggies into a strainer
    – Flip your meat the the other side (90-120 more seconds)
  9. Pour veggies into your vinaigrette and toss gently
  10.  – Flip your meat back to the first side (60-90 more seconds)
  11. Toss your veggies again
  12.  – Put your meat out onto a cutting board to rest 3-5 minutes
  13. Plate your veggies
  14. Cut your meat into 1/2 inch strips and plate next to the veggies
  15. Serve with flour tortillas

Vinaigrette – PREPARE BEFORE ANYTHING ELSE

  • 1 clove smashed garlic
  • 1 tsp salt and pepper
  • 12 tsp brown sigar
  • 12 C distilled vinegar
  • 1/4 C vegetable (canola) oil
  • 1/4 C EVOO
  • 2/3 C thinly sliced red onion

Tips: Fresh Fish

How to buy a whole fish

Sea bass is the best for whole-fish cooking.  Also called a bronzini (bronch zino)

How to tell that it is fresh

  • Fish should be whole and fresh.
  • If you know your butcher, you can just ask for sushi-quality fish, but otherwise buy a whole fish.
  • Eyes should be clear.  Cloudy eyes indicate an older fish.
  • Gills should be bright red.
  • Fish should never smell fishy or like bleach.
  • Flesh should be firm, not be mushy.
  • If you are using meat from a large fish, you can tell it is fresh by the firmness and visual texture of the flesh.
  • It should glisten.
  • Go shopping with a cooler because it will degrade really quickly.
  • Should have bulging, but clear eyes
  • Scales should be close to the body – tight, not relaxed
  • Fish body should have no bruises or soft spots
  • Buy your fish at a market that does a big volume, otherwise you may get older fish
  • Trust your fish vendor.  Ask
    – What is in season
    – What do you have that is local
    – Is this wild or farmed  (Wild is better)
    – What do you have that is line-caught
  • If you are buying squid, it should be shiny, have clear eyes, and the ink should not be dried

How to handle fish

  • Cut off all fins (except the tail) early so you don’t stick yourself. A fish wound gets easily infected.
  • Scale and clean fish immediately.  Store fish on ice in a baggie, but allow it to drain. You DO NOT want your fish to set in water for any time at all.  If it is properly handled, a fresh fish could last for six months
  • Scale fish outside, or somewhere that the zillions of scales will not cause a problem.  Just hold it by the tail and go back and forth with a knife held perpendicular to the body.

Fish that are high in oil

  • Smelt, mackerel, herring and orange roughy
  • Rinse, dredge, fry in film of peanut oil 3-4 minutes per side, then drain
  • Serve with slices of lemon
  • To dredge: dip in lemon then roll in crumbs with salt and pepper (or toss)

Fish that are good for the grill

  • Whitefish or trout is the best choice for PLANK COOKING
  • Soak wooden plank overnight, using brick to keep submerged.
  • Grill with INDIRECT HEAT at 375-400 degrees and cook until wood begins to char (about 20 minutes)
  • Internal temp will be about 125 degrees
  • Serve right on the plank

Good summer fish

  • Flounder and fluke are good fish to eat in the summer

Good round fish

  • Snapper, porgy, tile fish, sardines, mackeral

What types of wood should I use

  • DO NOT USE plain wood, as it may have chemicals.
  • Make sure your wood is natural, untreated and kiln or air dried.
  • Good woods are: Cedar, alder, maple, hickory, cherry, pecan, apple, white oak, mesquite

Fish Characteristics

  • Slow moving fish (such as grouper) have a light meat and subtle mild flavor. They also overcook very easily.
  • Fast fish (such as tuna) have an oily steak-like texture.  Sharks and Tuna are examples of fast fish
  • Striped bass is the most versatile, and is firm but stil flakey
  • Shark and Tuna are long-lived fish, and will have a higher concentration of mercury in the meat.

Processing

  • To scale, run your knife against the scales
  • Gut the fish and run under cold water
  • Pat the fish dry
  • Remobe the gills

Caramelized Onions

This is a good side for any protein, and also helps accent any sandwiches or burgers.

INGREDIENTS

  • 1 Large sweet onion – sliced thin
  • 1/4 C balsamic vinegar
  • 2 TBL sugar
  • 1/2 C water

STEP BY STEP

  1. Sweat onions in 1 TBL butter over low heat
  2. Add balsamic and reduce
  3. Add sugar after they are quite wilted
  4. Add water and let them simmer for 30 minutes
  5. Cool and refrigerate
  6. Serve as a side

See also Caramelized Onion Focaccia

Fire Roasted Pepper Salad

INGREDIENTS

  • Red bell pepper
  • Yellow bell pepper
  • Poblano pepper
  • 1 lemon
  • 1 tsp EVOO
  • 2 TBL honey
  • 1/2 tsp ground coriander
  • 1 dash Worcestershire
  • 1/4 C chopped fresh cilantro
  • Pepper and salt to taste

STEP BY STEP

  1. Blacken peppers under broiler or over open flame
    or in oven at 500º for about 10 minutes
  2. Put into plastic bag to sweat for 5 minutes
  3. Peel off skin – do not rinse under water
  4. Cut into strips
  5. Toss with all other ingredients
  6. Serve as a side to any protein

French Onion Burger

  1. Cut 1 sweet onion into thin slices
  2. Brown in 3 TBL butter and 1 TBL EVOO
  3. Halve a brioche bun and set aside
  4. Cook an 80/20 half pound hamburger patty till  135º or done
  5. Set patty aside, and mop up the bottom of the skillet with the cut sides of the brioche bun
  6. Top with Dijon cheese, chives and then some of the sauteed onion

Bread supplier

It doesn’t get more old school in Arizona than Sun City. Maybe that’s why Hugh and Pat McGurgan, who owned a bakery in Chester, New York, for over 10 years, opened their shop on the border of Glendale and Sun City in 2000. Since then, folks from all over the state have made the journey to this family-owned tradition for sweet treats (including the popular Devil Dog cake), and fresh baked rolls and bread including rye, Italian, French, and a heavenly pumpernickel worth the trip.

Grilled Bologna Sandwich

This is a great recipe that we ate a lot of during the cold Ohio winters.

INGREDIENTS

  • 1 Thick piece of bologna (about 1/2 inch thick)
  • 1 slice cheddar cheese – Swiss optional
  • 2 slices of sponge bread
  • Pickles for the side

STEP BY STEP

  1. Heat your skillet and put 1 TBL of butter and about 1 tsp EVOO in it
  2. As soon as the butter starts to turn brown, add your bologna
  3. Cook both sides 2-3 minutes each
  4. Set bologna aside and top with cheese
  5. Use your bread to mop up the oil in the bottom of the pan and then let the bread toast just a bit
  6. Top with bologna and serve with pickle spears on the side

Chili – COLLECTION INDEX

Misc Chili Ideas

  • Use beef brisket
  • Use 1/3 each beef, pork and lamb

Grandpa’s Chili Recipes

Grandma’s Chili Recipes

  • Grandma’s Basic Chili
    • This is the first chili she made for me.  Very simple, but very flavorful.
  • Chili for Sissies
    • Full of a lot of fresh ingredients, but very little in the way of heat.
  • Turkey Chili
    • Shredded or ground turkey or chicken.  Done in an hour.

Vegetarian Chili

Chinese Pork Skewers (char siu)

  • Pork butt
    FOR MARINADE
  • 1/2 C brown sugar
  • 1/4 C dry rice wine or sake
  • 6 TBL Hoisin sauce
  • 2 TBL Sweet Thai Chili Sauce
  • 1/2 C regular soy
  • 2 cloves garlic
  • 2 TBL ginger
  • 1 TBL sesame oil
  • 1 tsp Chinese 5 spice powder
  • 1/4 tsp white ground pepper
  1. Cut pork butt into 1 x 2 inch “French Fries”
  2. Poke holes with a fork all along the length
  3. Put pork and (all but 1/2 C) marinade in a plastic bag
  4. Let rest in the refrigerator for 1-4 hours
  5. Mix marinade, putting 1/2 C into a pot for a glaze to be used later
  6. Add 1/3 C honey to the pot
  7. 1/4 C ketchup
  8. Bring up to a simmer and cook 5 minutes
  9. Spray drying rack with Pam and set it on a foil sheet
  10. Put strips of pork on the rack, add 1/4 C water to the bottom, and wrap the whole thing in aluminum foil
  11. Roast at 300º for an hour
  12. Remove foil and bake for another 40 minutes
  13. Put into broiler for 7 minutes to dry out
  14. Put on glaze and broil 5 minutes
  15. Flip, dry out 7 minutes, glaze, and broil 5 more minutes
  16. Rest 10 minutes before slicing into medallions
  17. Serve over top of sticky white rice

 

Molten Lava Cake

INGREDIENTS

  • Chunks of very good chocolate (somewhat melted)
  • 2 eggs plus 2 egg yolks
  • 1/4 C sugar
  • 1 tsp vanilla extract
  • 1 TBL cognac or dark rum
  • 1/4 C 00 flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

STEP BY STEP

  1. Grease your molds well
  2. Use a very good chocolate – 55-75 cocoa content
  3. Melt over double boiler – 4 oz butter and 6-8 oz chocolate
  4. Combine the following and mix VERY well – till whitish
    1. 2 eggs plus 2 egg yolks
    2. 1/4 c sugar
    3. 1 tsp vanilla extract
    4. 1 TBL cognac or dark rum
  5. Combine chocolate and egg mixture
  6. Add 1/4 C 00 flour plus 1/4 tsp baking soda and 1/4 tsp baking powder
  7. Pour into WELL GREASED and then FLOURED molds
  8. Put into refrigerator if you will be baking this later
    Bake just before serving.  When you are ready to serve
  9. Preheat oven to 450º
  10. Bake for six minutes if warm, eight minutes if cold (refrigerated)
  11. Serve on a bed of caramel sauce design
  12. Sprinkle raspberries or strawberries on the plate
  13. Serve with Whipped Cream or Caramel Sauce

ALT RECIPE

INGREDIENTS and STEP BY STEP

  1. Create dough
    • 1/4 C dulce de leche
    • 1/4 C butter
  2. Heat above in microwave until melted
  3. Add thickeners
    • 1 C confectioner sugar
    • 1 egg plus 1 yolk
    • splash of vanilla
    • 1/4 C 00 flour
  4. Pour into heavily greased and then floured ramekins
  5. Push one Dove chocolate into the center of each
  6. Bake at 425º for 11-13 minutes
  7. Turn out and topo with powdered sugar
  8. Serve with a scoop of ice cream

Creme Pat (Pastry Cream)

Creme Patissiere
Yields: approximately 1/2 cup (225g)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, pastries and ebelskiver.
INGREDIENTS
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 1 TBL AP flour, tapioca or 00 flour
  • 1 TBL cornstarch
  • 1 C whole milk
  • ½ tsp vanilla

STEP BY STEP

  1. In a mixing bowl, whisk together egg yolks and sugar
  2. Whisk in cornstarch and flour and a splash of water – and set aside
  3. In a glass measuring cup, heat milk in microwave for 45 seconds
  4. Pour milk into a double boiler and heat until the milk just barely starts to steam
  5. Temper milk into the egg mixture while simultaneously whisking constantly until smooth
  6. Transfer mixture back into double boiler, whisking continually, and cook over medium-low heat
  7. Add 1 TBL pat of very cold butter
  8. Whisking constantly, so that the eggs won’t curdle, cook until mixture begins to thicken.
  9. Remove from heat and transfer to a medium heatproof bowl.
  10. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a skin.
  11. Let cool to room temperature, then refrigerate until chilled.
  12. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well.
  13. Whisk before using to get rid of any lumps.

Chicken Curry

INGREDIENTS

  • 1/2 C coconut
  • 1/2 C Cooked chicken
  • 1/2 C fresh tomatoes
  • 1 thai chili or serrano chili
  • 1/2 tsp cumin seeds
  • 1 TBL water
  1. Pulse above into paste

INGREDIENTS TO ADD TO SKILLET – IN ORDER

  • Heat up 1/4 C canola oil
  • 1 cinnamon stick
  • bay leaf
  • 5 whole cloves
  • 1 tsp whole cardamom seed
  • 1 tsp whole black pepper
  • 1 tsp turmeric
  • 1 tsp corriander
  • 2 cloves garlic
  • 1 tsp ginger
  1. Cook for about 10 minutes
  2. Add chicken paste
  3. Cook for 5 minutes
  4. Add 1 can coconut milk
  5. Bring up to a boil
  6. Simmer while you cut fresh chicken breast into thin strips
  7. Add chicken and cook for 15 minutes
  8. Add 1 TBL sugar and 1/2 tsp salt
  9. Add 2 TBL fresh chopped cilantro
  10. Serve topped with more cilantro and thinly sliced jalapeño

 

 

Breakfast Tart

4 C Flour
1/2 tsp Salt
1/2 C Sugar
2 sticks butter – cold
Pulse together till it looks like coarse meel

Add water until it starts to ball up

Wrap in plastic and refrigerate 1 hour

Flatten on board
Refrigerate 15 minutes
Let rest at room temperature for 3 minutes
then transfer using your rolling pin to tray
Put onto baking tray
Sprinkle with sugar
fresh fruit
sprinkle with sugar
wrap edge
425º for 25 minutes

Smoked Salmon Quesadilla

INGREDIENTS

  • 1/4 C Goat cheese
  • 1/4 C cream cheese
  • 1 Roasted poblano
  • 1/2 Roasted red bell
  • Shallots
  • Smoked salmon – wild
  • Avocado

STEP BY STEP

  1. Put tortilla into hot dry skillet to brown one side
  2. Put that side up, and spread cheeses on each half of the tortilla
  3. Add shallots and peppers
  4. Add a layer of smoked salmon
    NOTE:  Use Wild Alaskan Salmon available from Trader Joe’s or Costco
  5. Lay avocado across the center
  6. Fold and then brown both sides
  7. Cut into wedges

 

Tips: Equipment

Essentials

  • Chef’s Knife – The best you can afford
  • Paring Knife – make sure it feels good in your hand
  • Ginsu Knife – really – I use mine all the time
  • Santoku Knife – middle of the road will be OK
  • Heavy duty meat cleaver
  • Sturdy kitchen shears – Ideally they come apart to clean
  • Honing/sharpening steel – Use at least every other time
  • Flat sharpening stone – I just send mine out yearly
  • Cutting Board – Small plastic and large plastic for raw meats and other things that cannot be eaten raw
  • Cutting Board – Butcher Blok or Kiln Dried Maple or Ash for veggies and things that CAN be eaten raw
    • Occasionally sand the board with a fine sandpaper, and then use a food grade mineral oil to treat the surface
    • Sanitize occasionally with white vinegar
    • Never into the dishwasher though

Incidentals, but Important

  • Smooth Edge Can Opener – no nasty cuts
  • Measuring Cups – good quality 1/4 C – 1 C
  • Measuring Spoons – good quality
  • Glass Measuring Cup – 4 C
  • Bench Scraper
  • Mixing Bowls – Stackable glass set
  • Large stainless steel mixing bowl – 20 quart ±
  • Salad Spinner / Colander
  • Strainer – Regular and fine
  • Vegetable peeler – even expensive ones will grow dull
  • Potato masher – sturdy / heavy duty
  • Whisks – one steel and one for non-stick pans
  • Grater / zester / microplane

Cookware and Bakeware

  • 12 inch stainless steel skillet with lid
  • 10 inch sauteé pan
  • 8 inch non-stick omelet pan
  • Saute pan – with lid
  • Small sauce pan – with lid – 2 quart
  • Medium sauce pan – with lid – 3 quart
  • Large pot – with lid – 5 qt Dutch oven is a nice choice
  • Large stock pot – with lid
  • Grill pan – nice to have, but optional
  • Cast Iron Skillet – lid optional
  • Heavy duty rimmed baking sheet
  • Wire cooling rack
  • Casserole dish – 9*9 and 9*12
  • Pyrex round glass pie plate
  • Bread loaf pan
  • Broiler pan

Cooking Tools / Hand Utinsels

  • Spatula – silicon and wooden
  • Stirring spoon – metal, silicon and wooden
  • Sturdy tongs
  • Ladel
  • Oven mitts or hot pads (3)
  • A rolling pin
  • Infrared thermometer – from ThermoWorks
  • Instant-read probe thermometer – ThermoWorks
  • Oven Thermometer – Alternately, test periodically with infrared

Appliances

  • Immersion Blender – alternate to a hand-mixer
  • Digital kitchen scale (with tare)
  • Countertop blender

Other Kitchen Essentials

  • Food storage containers – I use yogurt containers, etc
  • Aluminum foil
  • Parchment paper
  • Sandwich wrap – waxed paper
  • Saran Wrap (or similar)
  • Cloth towels
  • Paper towels – I use washable Dollar Store wash cloths
  • Sponges
  • Scrub sponges
  • Dish drying rack
  • Small and large trash bags – I use grocery bags in a mixing bowl
  • x

Healthy Snack Crackers

Whole Grain Wafer Crackers

  • 1 1/4 C warm water
  • 1 TBL yeast
    MIX IN YOUR KITCHEN AID, AND ALLOW 5 MINUTES TO PROOVE
  • 2 C AP flour
  • 3/4 C rye flour
  • 1/2 whole wheat flour or buckwheat flour
  • 2 tsp coarse salt
  • 1/3 C flax seeds
  • 1/3 C sesame seeds
  • 1/3 C nigella seeds
  • 1 TBL cumin seeds
    WHISK DRY INGREDIENTS TOGETHER
  1. Add dry ingredients into your stand mixer – use a dough hook
  2. 1 large spoonful at a time – Mix for 6-9 minutes, just until mixed
  3. Cover and let rise 1 hour – it will double in bulk
  4. Dust work surface lightly lightly with cornmeal
  5. Divide dough into 16 pieces
  6. Cover with plastic wrap while you process each piece
  7. Roll into sheet as flat as possible
  8. Brush off any extra cornmeal
  9. Bake at 425º
  10. Serve with brie, goat cheese, honey, figs, hummus, etc
  11. Dock the sheets liberally
  12. Bake 10 minutes per side
  13. Flip halfway through baking
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