Author: Robert Andrews

Classic Corn Bread

See THIS LINK FOR  LOTS MORE

  • 2/3 cu yellow corn meal
  • 1/4 C AP flour
  • 2 tsp sugar
  • ½ tsp salt
  • ½ baking soda
  • 1 tsp baking powder
  • 1/3 C water
  • 3/4 C buttermilk
  • 1 egg – beaten

Instructions:

  1. Whisk together dry ingredients
  2. Combine wet ingredients: 1/3 cu water, ¾ cu buttermilk, 1 beaten egg
  3. Combine above ingredients – DO NOT OVERMIX
  4. Bake in greased baking pan at 400 degrees for 30 minutes
  5. Turn out of pan immediately.

Grandpa’s Cornbread

See THIS LINK FOR  LOTS MORE

INGREDIENTS

  • 1 can creamed corn
    • If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream. 
    • If you don’t have cream, use 6 TBL butter.
  • 1/4 cup honey
  • 1/4 C Gruyere cheese
  • 1/4 C Monterey Jack cheese
  • 1 small can Hatch Green Chiles
  • 1 cup buttermilk
  • 1/4 C room temperature butter (in addition to . . . )
  • 4 large eggs, slightly beaten
    • DRY INGREDIENTS
  • 1 cup all-purpose flour
  • 1/2 C potato or almond flour
  • 1 cup yellow cornmeal (fine ground)
  • 2 pieces crisped crumpled bacon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

OPTIONS

  • Combine wet ingredients
  • Combine dry ingredients separately
  • Substitute in a bit of whole wheat flour, raw oatmeal or flax.

STEP BY STEP

  1. Grease a 9-inch square pan.
  2. Preheat oven to 400°F
  3. In two separate bowls, fold wet and dry ingredients
  4. Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
  5. For tender cornbread, do not overmix.
  6. Pour into HOT prepared cast iron 6 inch pan.
  7. Put 1 TBL butter into pan until it completely melts
  8. Fill no more than 3/4 full
  9. Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
    If you like a moister interior, to for 425º for 16-20 minutes
  10. Let rest 5 minutes for a clean turn-out

A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.

Tips: Corn Bread

So, as I was writing this, I thought Corn Bread or Cornbread? I let Google decide. 8 million people say Cornbread, while 72 million say Corn Bread. So, now we know.

Special Steps:

Cast Iron- clean w/salt, seasoning-repeat yourself, wash, heat to sizzle, rub w/veg oil, repeat 5 times. Repeat every time you use it, do not drip dry-heat on burner.

Sprinkle a little red chili flakes in your corn bread for a spicy southwest version.

Cut back on the liquid and use creamed corn

Salsa Fresca no Caliente (not hot)

tom-salsaI have put two recipes here. Select whichever appeals the most for the mood you are in.

Salsa al Pastor

  • Pineapple
  • Red bell pepper
  • Red onion
  • Salt, lime juice, cilantro
  • One pepper the following peppers (in order of heat) Anaheim, Jalapeño or Serrano

Tomatillo Salsa

  • Husk and wash six tomatillos
  • Peel three cloves of garlic
  • Cut one onion into slices
  • Cut one green bell pepper into pieces
  1. Bake at 450º for 12-15 mintues
  2. Put 1 bunch of cilantro into a blender
  3. Add salt and 1 can green chiles
  4. Add 1 TBL lime juice
  5. Add baked ingredients
  6. Puree until the consistency you like

 

 

Roasted Tomato Chipotle Salsa

Roasted Tomato Chipotle Salsa – My Adaptation

Ingredients

5 roma tomatoes
3 tomatillos
1 large sweet onion
2 chipotle peppers
3 jalapeno peppers
1 tsp salt
1 bunch cilantro
1/4 CU lime juice

Instructions

1.In a large mixing bowl, combine
 – Quartered tomatoes and  tomatillos
 – Thinly slice onion
 – Mashed garlic cloves
 – Peppers
 – Salt
2. Dump all onto abaking sheet
3. Broil 15-20 minutes or until charred and blistered
4. Put into food processor with all other ingredients
5. Pulse/chop lightly

Roasted Tomato Chlipotle Salsa (Every Day Foods)

Ingredients

1 ½ lb roma tomatoes
1 med onion (thinly sliced)
olive oil
salt & pepper
1-2 chipotle peppers
1 bunch cilantro
¼ cu lime juice

Instructions

1. Halve tomatoes and put on bake sheet, cut side down, tomatoes and onion.
2. Sprinkle around tomatoes & onions, spray heavily w/ oil, scant salt over top scant pepper over top.
3. Broil 15-20 minutes until charred & blistered.
4. Put into food processor w/ chipotle peppers, cilantro and lime juice and pulse till chopped, but chunky.

 

Rice Krispie Treats

This is one of the simplest best time-tested kid (and grown-up kid) treats ever to come along.

There are thousands of YouTube videos out there, but here is one that is the most popular

Original Recipe

Grandpa’s Version

Ingredients

  • 2 TBL full-fat butter
  • 1 TBL flax or canola oil
  • 2 TBL honey
  • 1 package (8 oz., about 40) Marshmallows
    OR
  • 4 cups Miniature Marshmallows
  • 6 cups puffed brown rice cereal
  • OPT:  3 OZ toasted and slivered almonds
  • OPT:  2 OZ dried cranberries – chopped
  • OPT:  1 OZ dried cherries – chopped
  • OPT:  1 oz dried blueberries – chopped

Directions

  1. In large saucepan melt butter, honey and oil over low heat.
  2. Add marshmallows and stir until completely melted.
  3. Remove from heat.
  4. Add puffed rice cereal.
  5. Stir until well coated.
  6. Coat 13 x 9 x 2-inch pan with cooking spray.
  7. Using buttered spatula or wax paper evenly press mixture into pan
  8. Cool.
  9. Cut into 2-inch squares.
  10. Best if served the same day.  Wrap in waxed paper, freeze, and they will keep for up to six weeks.  Let stand at room temperature for 15 minutes before serving.

Quick Queso Cubano

  1. Take a tortilla and put it on a plate
  2. Over half of it sprinkle grated cheddar cheese
  3. Over the other half, spread a few slices of ham and salami
  4. Microwave for 60 seconds
  5. Spread with mustard or mayo
  6. Put some pickle slices on the spread
  7. Fold,cut and serve

 

 

Fried Rice Balls

A good thing to do when you overcook your rice (and it becomes mushy) is to make fried rice balls.

  1. Place a tablespoon of rice in the palm of your hand
  2. Flatten it with the back of the spoon making an indentation
  3. Put in your filling (ham, chives, chicken, chorizo, cheese, pork, whatever)
  4. Get a second tablespoon of rice and flatten it (a bit) with your other hand.
  5. Moosh them together putting your filling in the middle
  6. Roll into a ball shape
  7. Roll in flour, then egg, then Panko bread crumbs
  8. Fry at 350 degrees until browned
  9. Serve with dishes of dipping sauce and toothpicks

 

 

Ramen Pot Pie

Par boil and blanche the ramen
Give it a light chop
Make a roux
As it starts to brown, add 1/4 C each heavy cream and milk
Stir until it starts to thicken
Add 1 C chicken stock
Dump in cabbage, peas, carrots and chicken (chopped/diced)
Fold in cooked ramen and fresh cut chives
Label into ramekin top with bis quick pie crust
Brush top with egg wash
Poke holes to let steam escape
Bake 425° about 30 minutes

Caramel Candies

Good

Fleur de Sel Caramels
(Salted Caramels)
  • 3/4 C C sugar
  • 1/4 C corn syrup
  • 1/4 C water
  • 3 OZ cream cheese
  • 1 C heavy cream

Stir and heat over a very big pan over medium high heat

  • Heat to 220º and simmer 6-7 minutes
  • At about 280º swirl to dissolve the crystals that may have formed on the sides.
  • Increase temperature to 250º without agitation
  • At 255º add 1/2 C heavy cream (prepare for a reaction)
  • 5 TBL butter
  • 1 TBL soy sauce

Caramel should be bubbling freely – somewhere between 220 and 240 degrees
Pour in heavy cream – prepare for a violent bubbling reaction
Stir with wooden spoon
Add in 1/2 tsp vanilla extract
Bring up to exactly 250 degrees.  DO NOT let it exceed 255º
Less than 250 degrees, and it will be runny. Too high and it will be hard.

Line 8×8 inch pan with parchment paper
Brush it with oil
Pour 250 degree caramel into your greased pan
Sprinkle with Maldon Salt *
Set on a stone counter to cool (about 30 minutes)
Let it cool until the bottom of your pan is just warm to the touch

Treatment #1
•  Cut the slab into two equal rectangles
•  Roll each slab lengthwise into a rope, then cut in eight pieces
•  Sprinkle with more coarse sea salt
•  Wrap each piece in waxed paper

Treatment #2
•  Cool 3 more hours
•  Mark squares with the edge of a ruler
•  Cut using a greased pizza roller
•  Wrap in parchment paper or waxed paper

* Other optional finishing salts:

  • Maldon Salt
  • Coarse Sea Salt
  • Kosher Salt
  • Sel de Gris
  • Red Salt
  • Danish Smoked Salt
  • Pink Salt

Ragu – Meat Marinara Sauce

Trotters and Shanks were the original, and the best, but here is a recipe from Americas Test Kitchen that will be more accessible

2 Racks of Baby Back ribs
2 tsp ground fennel and salt and pepper – both sides
Heat up oil in a Dutch oven
Brown your ribs – just the meat side – about 6-8 minutes
Remove ribs and set aside, then add to Dutch oven
1 onion – minced
1 head fennel – minced
2 carrots – minced
2 TBL chopped sage
2 tsp rosemary – chopped
1 tsp kosher salt
Cook about 12-15 minutes

Add 1 C red wine to deglaze your pan and reduce – about 5 minutes
Add 1 large (or 2 regular) cans of crushed tomatoes
Add 3 C chicken broth and bring up to a simmer
Add ribs back into the pot, meat side down
Add an entire intact head of garlic
Cover and move to a 300 degree oven for about two hours

Remove ribs and garlic to a tray – set aside
Skim off fat from top of sauce
Shred the ribs – separate out large pieces of fat and gristle

Cook your choice of pasta – ATK used pappardella, which is a wide noodle

Add meat back to sauce base and stir to combine
Squeeze garlic head / cloves back into sauce
2 TBL sage
2 TBL red wine
Stir together
Add 1/2 of ragu into your strained pasta
Plate and top with more sauce, and then freshly grated Parmesan cheese

Dough – Notes from The Great British Baking Show

Fruit Pies

Butter should be cold
If fruit is overcooked, it releases liquid making for a wet bottom crust
Add orange zest for added flavor
Add a bit of polenta for a more grainy texture and takes up some of the moisture
Corn starch will also take up some of the liquid
If you put a dry frangipane (almond cream) in the bottom it will also soak up liquid
Apples and cinnamon are a classic combination
The key is making sure the pastry is baked through
Use a springform pan to let some of the liquid drop out… maybe ?!?

Custard Tarts

A British classic
Outer sweet pastry filled with egg custard, dusted with nutmeg, and baked
Insides cannot be runny or watery
– flour
– almonds
– chilled batter
Breadcrumb texture, then add an egg, then let it rest
Some thicken the custard before the bake,
– others pour it in raw and bake them
Let them cool an hour before removing from the tart pan

Filo Pastry Pie

Spanikopita, baklava, m’hanncha, etc
Combines water, a bit of EVOO and high gluten flour
Vinegar tenderizes the gluten strands which allows
The alchemy of baking
You need to overwork it
Is a food processor better than hand mixing?
Should be thin enough to read the paper through it
The dough should be rested to allow the fibers to relax
Roll as flat as possible
Once rolled you need to stretch it
– this can be in small sections, or one giant sheet
Once filled, it has to be rolled into a rope
The thinner the sheets, the flakier the end product
Fruits can release their liquids and make a soggy bottom if you are not careful

Green Chile Stew

2 Poblano peppers – cut in half and deseeded
1 onion – chopped
4 cloves of garlic
1 carrot – chopped small

Put veggies into skillet that was used to cook the chicken
Salt veggies

1 1/2 pounds chicken wings,legs and thighs – Brown in a pan, then set aside
1 potato – peeled, diced, and set aside

When veggies have softened, add
1 TBL ancho chili powder
1 tsp cumin
1 small can green chilis
4 C chicken stock
– bring up to a boil

Add in chicken and potatoes
Simmer for 30 minutes

Pierogi

pierogiCLICK HERE TO PURCHASE

This press can be used to make pierogi, ravioli, dumplings, hand pies and much more.

These recipes have been shared by family and friends over the years. Pierogies are frequently made for Christmas, but they can be made for any special event. There’s some work involved, but the outcome is rewarding! After the pierogies have boiled, they can be fried in some butter and onions or served with sour cream.

Ingredients

Sauerkraut Filling

  • 2 TBL butter
  • 1/3 C chopped onion
  • 1 1/2 C sauerkraut, drained and minced
  • salt and pepper to taste

Potato Filling

  • 3 TBL butter
  • 1/2 C chopped onion
  • 2 C cold mashed potatoes
  • 1 C shredded sharp cheddar cheese
  • 1 tsp salt
  • 1 tsp white pepper

Dough

  • 3 egg
  • 1 C sour cream
  • 3 C Bread flour
  • 1/4 tsp salt
  • 1 tsp baking powder

Step by Step

  1. SAUERKRAUT FILLING
    To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.
  2. Stir in the onion, and cook until translucent, about 5 minutes.
  3. Add the drained sauerkraut and cook for an additional 5 minutes.
  4. Season to taste with salt and pepper, then remove to a plate to cool.
  5. MASHED POTATO FILLING
    For the mashed potato filling, melt the butter in a skillet over medium heat.
  6. Stir in the onion, and cook until translucent, about 5 minutes.
  7. Stir in the hot mashed potatoes.  If they are leftovers, heat in the microwave before adding.
  8. Add the shredded cheese
  9. Season with salt and white pepper.
  10. DOUGH
    To make the dough, beat together the eggs and sour cream until smooth.
  11. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
  12. Continue mixing for another 5-8 minutes, then allow to rest for 15 minutes.
  13. Spread the dough on a lightly floured surface until firm and smooth.
  14. Divide the dough in half, then roll out one half to 1/8 inch thickness.
  15. Cut into 3 inch rounds using a biscuit cutter.
  16. Place a small spoonful of the mashed potato filling into the center of each round.
  17. Moisten the edges with water, fold over, and press together with a fork to seal.
  18. Repeat procedure with the remaining dough and the sauerkraut filling.
  19. Bring a large pot of lightly salted water to a boil.
  20. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
  21. Remove with a slotted spoon.
  22. Saute minced onion in 4 TBL butter and 2 TBL olive oil for about 15-20 minutes, then add the cooked pierogie, and cook till nicely browned.

Ebelskiver

These are light roundish Danish-style pancakes that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.

ebelskiverINGREDIENTS

for 21 small balls

    • DRY INGREDIENTS
  • 1 C Bisquick (sifted)
    . . . or 1 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • 1 tsp CinnaSugar®
  • 1 TBL granulated white sugar
  • Scallions
    • WET INGREDIENTS
  • 2 eggs, separated
  • 1 C low-fat buttermilk
  • 2 TBL melted butter
  • 2 TBL confectioner sugar
  • OPTIONAL:  SWEET POTATO if you want savory balls for dip shown below

STEP BY STEP

  1. Beat the egg yolks in a bowl; whisk in the buttermilk, sugar, and salt with the egg yolks until thoroughly mixed.
  2. Sift the Bisquick (or flour, baking powder, baking soda) and cinnamon together in a separate bowl.
  3. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  4. With an electric mixer, beat the egg whites in a bowl until they form stiff peaks.
  5. Gently fold the beaten egg whites into the batter.
  6. Place the pan over medium-high heat.
  7. Put small tabs of butter in the round ebelskiver depressions, and brush melted butter around the depression once melted
  8. OPTION 1:  When the butter is very hot pour batter into the bottom of each depression, filling the round shapes not quite halfway.  Put balled fruit, jam, etc in the very center of the batter, then just barely cover with a bit more batter.
    NOTE:  Do only 3 or 4 rounds at a time, or they will get overdone.
  9. OPTION 2:  ALTERNATELY:  Fill a bit more than halfway and do not fill with fruit, jam etc.  Once rotated, the dough will flow to the bottom of the depression creating a hollow ebelskiver.
  10. Allow the ebelskiver to cook until the bottoms are golden brown, 2-3 minutes. The inside batter will still be runny.
  11. Using a shish-kabob wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over.
  12. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression.
  13. Cook until the other side of each pancake is browned, about 1 more minute.
  14. I like to rotate them one more time because there is usually an “uncooked spot” that I like to brown.
  15. Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
  16. If you made them without any filling, you can inject Creme Patisserie into the center as a filling.

DIP

  1. Greek Yogurt
  2. Buttermilk to thin
  3. Salt & Pepper
  4. Parsley
  5. Cilantro
  6. Lime zest and juice
  7. Minced garlic – pasted

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

  1. Coat the entire cast iron top surface with oil.
  2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
  3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.

See Akashiyaki

.903 Grapefruit Pruning Jelly

Why do they call it Grapefruit? Because it grows in clumps like grapes. CLICK HERE to read more.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

For the health of your tree, you should harvest some of the fruit before it completely ripens. Pull off fruit where there are for than 5 grapes in a clump. This are actually not waste. While drinking the juice isn’t BAD for you, it can give you a tummy ache if you drink too much of it. A good solution is to make jelly that you use only a bit of at a time.

  • jelly6 C Freshly squeezed grapefruit juice from partially ripe grapefruit
    guts and seeds from four Seville oranges in a bouquet garni
    – IF you don’t have Seville oranges – 8 oz liquid pectin or 1 pkg sure-jell
  • 2 tbsp. whole allspice in a bouquet garni
  • 6 drops red food color (Optional) or 1 tsp Jello or 1/2 tsp Colorante
  • If you want more of a marmalade, use the skins from two of the riper grapefruits.
  • – Chop one up in a food processor
  • – Cut the other into small (but not minced) pieces
  • 4 C sugar – added near the end
  • 1/2 C corn syrup

Start a load of jelly jars in the dishwasher – Jars only, not the lids.
– Put the lids in a weak vinegar solution in a bowl. 1/4 vinegar, 1 C water

  1. Pour juice into a very large pot or canning kettle.
    – IMPORTANT NOTE: This should hold AT LEAST four times the amount of liquid, because it is going to foam up… A LOT
  2. Tie allspice in double-thickness square of cheesecloth; place in saucepan.
  3. Do the same with seeds and guts from four Seville oranges
  4. Add chopped fruit.
  5. Bring all but sugar to a boil and then simmer uncovered for an hour, to concentrate juice.
  6. Remove bouquet garni bags
  7. Add sugar and corn syrup and stir until dissolved.
  8. Bring to a full rolling boil until temperature is 220-223 degrees.
    – Not 219… there is a chemical reaction that happens at 220 degrees
  9. Pour into freshly washed jelly glasses immediately and seal.  Leave 1/4 inch headroom.
HTML Snippets Powered By : XYZScripts.com