Author: Robert Andrews

Chili Relleno Emolada

Chili Relleno Emolada

Roast poblano peppers and deseed

Sauté diced onion in EVOO
When browned add three diced garlic cloves
and 1 whole cinnamon stick and 2 bay leaf
Add 1 lb each ground sirloin and ground pork
Break apart and brown

In blender add 4 cups walnuts
Add 4 C Mexican cream or sour cream
Add 1/2 cup warmed goat cheese
Blend

Add miscellaneous dried fruits into skillet
Take out cinnamon stick and Bay leaf
Add salt, pepper, and ground cinnamon

Stuff poblano with meat
Top with white sauce
Add diced red bell and cilantro leaves

Robert@RobertAndrews.NET

Caramel

  • 3/4 c Sugar
  • 1/4 C Karo syrup (light corn syrup)
  • 2 TBL Water
  • 1/4 tsp Cream of Tartar
  • Pinch Salt
    –
  • 3 TBL butter
  • 3 TBL Cream Cheese
  • 1/2 C heavy cream
  • 1 tsp vanilla
  1. Measure parchment paper for the bottom of a square metal pan
  2. Trim so that it fits perfectly into the square pan
  3. Put a heavy sauce pan over medium high heat
  4. Add all ingredients and stir frequently
  5. As soon as it begins to simmer, cover and start timing 5 minutes
  6. Remove lid and insert candy thermometer
  7. Don’t touch for about 6-7 minutes
  8. Heat to 250° . Light Amber
  9. Drop the heat to medium
  10. Bring up to 290-300º
  11. Don’t stir, just gently agitate the pan (like for popcorn)
  12. Turn heat to lowest setting, then start timing 2 minutes
  13. Turn heat off
  14. At about 360º, add 3 TBL butter and 1/2 c heavy cream and 1 tsp soy sauce
  15. Turn heat to medium low and cook until the temp returns to 250º
  16. Pour into pan lined with parchment paper
  17. Tap out bubbles and let cook 30-40 minutes
  18. Sprinkle with Maldon Salt
    Alternate Salts:  Kosher salt, coarse sea salt, pink, black salt, or red salt, sel de gris, smoked salt
  19. Cook another 3-4 hours
  20. Cut evenly with a pizza roller sprayed with canola oil
  21. Refrigerate for two hours before rolling into waxed paper or parchment

Robert@RobertAndrews.NET

Home cured bacon

Home cured bacon
5 lb slab of Heritage Berkshire pork belly
Butcher should remove the skin
( save for cracklings )

Approx Cure:
1 C Kosher salt
1/4 C ground black pepper
1/2 C brown sugar
Pink salt ( sodium nitrate )

Coat meat well
Seal well in plastic
Seal
Refrigerate 5 days, turning over each day
Smoke for 4 hours or to 145° internal
Cool on a wire rack
Chill overnight
Slice as you like it

Robert@RobertAndrews.NET

Canadian Bacon

Canadian Bacon
Made with pork loin
Preheat dry skillet put in garlic, felled seeds, star anise, black peppercorns, thyme, bay leaf
Add to pot of hot water
Add fennel stalks
Whisk in salt, sugar and punk curing salt
Add ice water after dissolved

Use an injector
Pour over pork loin
Brine in fridge 5 days
Turn pork 2x daily
Smoke for 4 hours or until 160°

Maybe sous vide

Robert@RobertAndrews.NET

Spicy Orange Sauce

I made a really great recipe that used Staport Spicy Orange Sauce, but as
it turns out I would have to buy a half gallon. According to their
website, Some supermarkets sell retail sized bottles of the stuff, so I
will look at that option. Meanwhile, here is a recipe in case I get a
hankering for Crispy Orange Chicken.

Spicy Orange Sauce

1/2 C orange marmalade
3 TBL rice vinear
2 TBL Hoisin sauce
2 tsp soy sauce
1 TBL Asian Chile Sauce

Combine ingredients in a sauce pan and bring to a simmer. Stir about 5
minutes, then set aside to cool. This will keep for several weeks.

See my recipe for Tempura Batter

When you are ready to fry, your oil should be 350º – 360º

Avocado and Eggplant Velouté (soup)

This is a popular dish in many African countries.

Velouté is one of the FIVE MOTHER SAUCES

Cut off green stem of eggplant
Coat outside with EVOO
Poke full of holes (lots)
Bake at 450º for about 35 minutes – till blackened
Let cool down until you can touch it without being burned
Cut open and discard most of the seeds
Scrape out flesh – Keep about the size of a playing card of the burnt flesh
– set flesh aside
Sautee diced onion over medium heat
Add garlic when onion has softened (remove center germ)
Salt and pepper to taste
Add pinches of curry, cardamom, powdered cumin, cumin seed, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugrek, and dry turmeric – whatever you already have on hand
Cook about 3 minutes, then add eggplant back in
Simmer another 8-10 minutes
While eggplant simmers, add shitake mushrooms (more or less, to taste) to a hot pan with EVOO
Sear mushrooms – add salt
Meanwhile, bring 3 C milk up to a high simmer
Add pulp into milk
Puree in blender with 4 TBL butter on low
Add skin back in during the last few seconds of blending
Pour into bowl and top with sauteed mushrooms
Optionally add some pieces of torn bread
Drizzle with EVOO
Sprinkle top with chopped chives

Basic Angel Food Cake

INGREDIENTS

  • Muffin rings lined with paper and sprayed
  • 3/4 C castor (confectioner) sugar
  • 1 C Cake Flour – NOT self-rising
  • 1/4 tsp baking soda
    Meringue
  • 2 tsp Cream of Tartar
  • 1/2 tsp Salt
  • 14 large Egg Whites
  • 1 TBL warm water
  • 2 tsp vanilla
  • 1/2 C granulated sugar
  • 1/2 tsp Citric Acid
    Topping
  • 1/2 C granulated sugar (for fruit)

STEP BY STEP

  1. Place muffin ring in center of an oven-safe skillet
    For Meringue:
  2. Beat egg whites to foamy peaks – not stiff peaks
  3. Add salt, cream of tartar and 1/2 C granulated sugar early into beating process
  4. Add castor sugar, citric acid, vanilla and warm water as you approach stiff peaks
  5. Pour into large mixing bowl
    For Cake:
  6. Fold in CAKE flour 1 TBL at a time – Don’t use AP flour.  Cake flour is a finer grind than AP flour.  DO NOT overmix
  7. Fill baking ring about 3/4 full
  8. Even out top and tap to remove bubbles
  9. Preheat oven to 350º
  10. Place pan of hot water on the bottom shelf
  11. Bake pie at 350º for 60 minutes (see note at bottom)
    Topping:
  12. Add 1 stick butter ti skillet
  13. 1/2 C sugar
  14. 1/2 C grand marnier or rum
  15. Mix together then add quartered strawberries, blackberries and blueberries – or other fruit topping
    Cake:
  16. Cool before removing from ring for at least one hour
  17. Serve with macerated (eg) strawberries and lemon juice plus sour cream, vanilla and sour cream

Topping

  1. Use strawberries, blueberries, etc
  2. Sprinkle 1/2 C sugar
  3. Mash the fruit slightly using two forks
  4. Let them macerate while you bake your cake

Variation
You can use biscuit rings or lady-finger molds instead of a bundt pan.  If you do this, reduce cooking time to 30 minutes.

 

Pepperonata

Ingredients

  • Misc peppers – all colors
  • Onion
  • Salt and pepper
  • Favorite spices
  • Splash red wine vinegar

Step by Step

  • Clean peppers
  • Put over medium to low heat
  • Add garlic, dried oregano and thyme
  • Olive oil to cover bottom of pan
  • Simmer 45 minutes
  • Fresh herbs at the very end
  • Keep for up to a week in the fridge
  • Serve as a side with any meat

Creamed Corn

Ingredients

  • 2 pieces of bacon – browned
  • Red onion
  • Chopped chives
  • Garlic
  • Old Bay Seasoning
  • Smoked paprika
  • Fresh tarragon
  • Corn – fresh or canned
  • Half and Half to moisten
  • 1/4 C cream cheese
  • OPTIONAL
    • Diced poblano
    • Diced red bell

Step by Step

  1. Brown bacon, then set aside and crumble
  2. Dump much of the grease
  3. Add first four veggies
  4. Soften 5 minutes
  5. Add Old Bay, smoked paprika, tarragon
  6. Add corn
  7. Add Half and Half and cream cheese
    – Healthy alternative: substitute chicken stock and blend1 C of veggie mixture, then add back in

 

Peach Dump Cake – EASY DESSERT

Ingredients

  • 1 box Betty Crocker yellow cake mix
  • 2 cans peach pie filling ( or prepared – see below )
  • 1 stick of butter
  • 1/4 C Half and Half
  • 1 large cast iron skillet

Step by Step

  1. Preheat oven to 350º
  2. Pour cake mix into a mixing bowl and break apart any lumps
  3. Put about 1/4 of dry cake mix into bottom of a cast iron skillet
  4. Empty peaches onto the first layer of cake mix
  5. Dump the dry cake mix on top of the peaches and press down firmly
  6. Cut butter into small pieces and scatter on top of cake mix
  7. Sprinkle top with cinnamon.
  8. Bake for 60 minutes @ 350º

Preparing your peaches if not using canned

  1. Blanche 10 peaches
    Boiling water for 30 seconds, then ice bath
  2. Remove skins
  3. Cut into pieces
  4. Toss with 1/4 C granulated sugar
  5. Let rest for 30 minutes

Apple Tart

INGREDIENTS

  • Frozen puff pastry
  • 3 granny smith apples ( peel, core & slice ¼” thick, or thinner )
  • 1/3 C granulated sugar
  • eggs (w/ egg yolk separated)
  • Jelly – about 2 tablespoons
  • 2 TBL butter + 2 TBL butter
  • Turbinado sugar for garnish
  • Cinnamon
  • Optionally, you can add 1 TBL cornstarch to help your custard set

STEP BY STEP

  1. Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size.
    OR make your own tart crust. Get a recipe by using the link at the top of the page
  2. Trim edges
  3. Put onto flat baking sheet
  4. Score perimeter with a knife about ½” all around, DO NOT CUT THROUGH. This will allow edge to puff up.
  5. Refrigerate for 10 minutes
  6. Egg wash – brush entire crust, but don’t brush edges outside of the knife mark
  7. Mix apples w/ 1/3 cup sugar
  8. Layout apples in a pretty pattern
  9. To glaze, mix 2 TBL each of butter, water & jelly
  10. Heat glaze in microwave about 30 seconds, and paint on
  11. Dot top w/ 2 TBL cold butter – in pieces
  12. Sprinkle with Turbinado sugar
  13. Sprinkle with cinnamon
  14. Bake at 350º for 35 min

OPTIONAL FILLINGS

  • Lemon Curd
  • Peaches
  • Apricots
  • Raisins and Grated Apple
  • Mincemeat
  • Berries (frozen or fresh)
  • Apples
  • Pears
  • Strawberry and Rhubarb

 

Key Lime Tart

key-limeINGREDIENTS

  • 1 C sweetened condensed milk
  • 2 egg yolks
  • 1 egg
  • 1/4 C key lime juice
  • 2 tsp key lime zest
  • Prepared graham cracker shells in bottom of ring molds
    • Alternate, you can use a muffin pan lined with papers

STEP BY STEP

  1. Whisk and combine all ingredients except lime
  2. Fold in lime, mixing gently
  3. Press a thin layer of graham cracker in the bottom of the receptacles
  4. Pour mixture into shells
  5. Bake 8 minutes
  6. Rotate pan
  7. Bake another 6 minutes
  8. Refrigerate for 2-3 hours before serving

GRAHAM CRACKER CRUST

  1. Crush six graham cracker
  2. Mix in 3 TBL melted butter
  3. Sprinkle graham crackers in bottom of baking rings or muffin pan

 

Lemon Lime Tart

Pastry

  • 4 TBL COLD butter
  • 1/2 C confectioner sugar
  • 1 C flour
  • Cold water

Filling

  • 3/4 caster sugar
  • 4 eggs
  • 3/4 C double cream
  • 1/2 C mix of lemon and lime juice
  • Grated zest and juice of 3 limes and 1 lemon

STEP BY STEP

  1. Line pie dishes with baking paper.
  2. Blind bake pastry.
  3. Egg wash.
  4. Mix all ingredients for filling
  5. Fill into cases
  6. Bake for 40 -50 min at 180 C until set, but still wobbly.

Advanced Tart Crust

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.

One of the important points is that some of the milk solids from the butter are OK. When making clarified butter the clear solution is poured off, and the solids are discarded.

INGREDIENTS

  • 1 stick butter
  • 1 tsp vanilla
  • 1 C AP flour
  • 1/4 C granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • OPTIONAL: 1/4 C oatmeal plus 1 egg

STEP BY STEP

  1. Melt butter in a sauce pan over low heat until the milk solids turn brown
  2. Pour through a fine sieve into a mixing bowl. Some solids are OK, but there are large chunks which you don’t want
    MAKING YOUR TART
  3. Add vanilla to the brown butter, and set aside
  4. In separate mixing bowl sift together flour, sugar, salt and baking powder.
  5. At this point, you may optionally add the oatmeal
  6. Mix brown butter mixture into your flour mixture
  7. Add the egg also, if you have added oatmeal
  8. Mix together till crumbly
  9. Press into a tart pan with a removable bottom
    You can use plastic wrap to make pressing easier
  10. Press dressing up the side as well
  11. Chill for about 30 minutes
  12. Dock the crust (poke holes with a fork so it doesn’t puff up
  13. Cover the crush with parchment paper and weigh the paper down with clean pebbles so it stays flat
  14. Bake 350º for 15 – 20 minutes
  15. Remove paper and the pebbles and cook another 5 minutes

Your tart crust is now ready for use. Let it cool before you put custard into it. Keep for up to five days in the fridge.

  • Blueberries
  • Lemon tart
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Use the link above to explore different tart fillings.

Basic Tart Crust

INGREDIENTS

  • 4 C flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 stick cold butter
  • 2 crushed ice cubes

STEP BY STEP

  1. Pulse flour, sugar, salt and butter in food processor till crumbly
  2. Add crushed ice and pulse to incorporate
  3. Put in fridge for 10 minutes
  4. Roll out while cold
  5. Roll onto rolling pin to transfer to pie pan
  6. Bake 12-15 minutes at 357º

Your crust is now ready for filling.

  • Blueberry Pie Filling
  • Lemon Custard
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get.  I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º  – NEVER exceed 175º

Limes and Lemons both work really well in this recipe.

INGREDIENTS

  • lemon zest and juice of 4 lemons
    ( about 1/2 C )
  • 6 egg yolks
    Reserve the whites for an omelet
  • 1/2 cup Karo Syrup
  • 1 dash of salt
  • 1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
  • 2 TBL corn starch
  • Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE:  Just the yolk makes custard.  Yolk plus lemon makes lemon curd.

  1. Wash lemons.
    • Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
  2. Grate rind, leaving white pith
    • Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
  3. Squeeze juice from lemons into the mixing bowl.  Don’t worry about the seeds and the pulp, we will be straining in Step 14.  Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
  4. Mix together eggs, sugar, salt, corn starch in a large mixing bowl.  Your mixing bowl should be a larger diameter than your stock pot.  We will be using the bowl as a double boiler.  Cream together the eggs and dry ingredients.  This will break apart the strings of white.
  5. Pour the egg into the large mixing bowl.
  6. Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer.  As I mentioned 202º – 205º is the perfect temperature
  7. Cut your butter into pieces and put into your mixing bowl.  This will become your “wok” bowl.
  8. Put your mixing bowl on top of the pot to create kind of a low-temperature wok.  This is called a double-boiler.
  9. Everything (except the vanilla) should now be in your double-boiler.  You need to stir VERY frequently.  About every 15 seconds, at least.
  10. When butter has completely melted, stir continually.
  11. Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla.  Mixtures continues to thicken upon standing.  If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps.  Ideally, keep the egg mixture temperature between 150 and 170º.  The clumps can be removed in Step 14 if this happens.
  12. Put in about 1/2 tsp of vanilla or Grand Marnier. 
  13. Put bowl into an ice bath and stir until temperature drops.
  14. Strain the custard into a measuring cup, lined with a plastic bag.
  15. Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
  16. Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

  • Lemon curd is a summer treat which isn’t difficult to prepare.
  • You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
  • Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
  • You can also just serve this in a little bowl as a side dish.

 

Peach Tart

Filling

  1. Cut peach into 12 slices
  2. Melt 2 TBL butter in a skillet
  3. Glaze the peaches
  4. Sprinkle with a bit of sugar
  5. Sprinkle with a bit of 5 spice powder (* or below)
  6. Add 1/4 C brandy
  7. Reduce and caramelize
  8. Remove peaches
  9. Add a bit of water to deglaze the pan
  10. Reserve deglaze liquid

Pie Dough *

  1. 1 C AP flour
  2. 1/2 C corn meal
  3. 2 TBL sugar
  4. 1 tsp salt
  5. 1 stick very cold butter – cut into pieces
  6. 1 crushed ice cube
  7. Pulse in food processor drizzling in ice water VERY slowly just until a ball forms.  It’s OK if it looks a bit dry
  8. Finish on the counter.  Mix and press by hand to combine
  9. Cover with plastic wrap and rest in fridge for 30 minutes
  10. Cut into four pieces and flatten into sheets – roll and flour
    Optionally, roll into one large sheet for a pie pan
  11. Put on trays with parchment paper and refrigerate for an hour
  12. Place fruit jam in the center of each, and arrange peaches around the center of rounds
  13. Roll up edges
  14. Egg and water wash the edges
  15. Sprinkle with Turbinado sugar
  16. Bake at 400º for 10-12 minutes for little rounds, or 15-20 minutes for large pies

* Five Spice Powder Substitute
Cinnamon, alspice, anise, pepper, ginger

* Alternate to making your own pie dough
Use store-bought dough
Use puff pastry

 

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