Author: Robert Andrews

Dutch Oven Family Style Dinner

Braise one bratwurst per person in a Dutch Oven on the stovetop
Remove cooked brats, leaving fond in pan bottom
Wash small new potatoes
Prep (halve and quarter and chop) cabbage, corn, parsnips, carrots, onion,
. Just enough for your people
Lay whole potatoes in the bottom of the pan
Layer cabbage
Later ears of corn
Later other veggies into pan
Top with peeled garlic, thyme, bay leaves
Cut brats in 4 pieces each and put on top of veggies
Add 1 c broth or beer to deglaze
Heat until steam starts to come out
Cover, reduce heat and simmer 15 minutes
Add chopped bell peppers, broccoli
Cook 15 more minutes
Test potatoes . If they are soft it is done
Plate family style
Put half liquid over the top
Make gravy with the other half

Meat Lettuce Wraps

This can be used with beef, pork, or even tofu.

  • Sear 80/20 ground beef and pork in peanut oil over high heat
  • Spoon out some of the excess fat into a bowl and set aside
  • Set meat aside
  • Add Onion
  • Add garlic
  • Add soy, rice vinegar, chili oil, hoisin, pickled ginger
  • Add Water chestnuts, scallions, a few drops of sesame oil
  • Add back in the meat and stir to combine
  • Spoon onto butter lettuce leaves

Soft boiled egg

Whites gel at 180° Yolks start setting at 160°
Use a steamer instead of pot of boiling water
Temperature is a constant 212° covered
Use large eggs straight from the fridge: about 45°
This way the yoke will stay cooler during the cooking process
Cover and cook for exactly 6 1/2 minutes
Remove and plunge into a bowl of cool water for about 30 seconds
Put into an egg cup and top with salt and pepper
Buy Roslee Egg Topper

Robert@RobertAndrews.NET

Several Burger Recipes

ITALIAN BURGER
Red wine vinegar, evoo, diced shallots, salt and pepper to baste during cooking
Lean burger on high heat
Top with provolone cheese
Top with salami and mortadella
Top with lettuce, tomato, pickle
Top with diced sweet hot peppers

AMERICAN BURGER
100% ground chuck . 85/15%
Make fat donut patty with a hole in the middle to prevent puffing up in the center
Salt and pepper lightly
Sear over high heat .
Press down to sear more 3.5 minutes each side
Top with American cheese, bacon, BBQ and more bacon
Grilled onions, peppers.
Mushrooms

DELI BURGER
Two Thin patties
Fry quickly over high heat
Mayo, mustard, paprika on a toasted bun
Lettuce, patty, onion, cheese

MEXICAN BURGER
Patty, tomato, pickle
Chorizo, ground chuck
Stuffed with queso fresco
Top with guac
Italian sliced beef

COMFORT BURGER
Bacon, burger, pepper jack, cheddar
Mac cheese burger topping
Sauté Butter and chopped onions
Add flour
Brown, then add milk
American, cheddar, jack
Toss in cooked macaroni pasta
Mix in Franks cayenne pepper sauce
Add parmesan and pecorino/romano
Season with salt and pepper
Top your burger with this!

SPECIAL BURGER
Cook your burger
Ketchup, dill chips,
Swiss cheese
Top with cooked pastrami
Caramelized onions
Brown mustard
Wrap in a burger diaper
Special meat blend: 81/19 and 73/27 Resulting in 77/23
Add pepper, salt, bread crumbs . Bread crumbs absorb the fats
Chipotle/guacamole

TEXAS RED BURGER
Chili verde, Chipotle, green chilis, jack cheese, guacamole
Blue cheese and jalapeño
Mix venison and ground chuck
Pepper jack and bacon with onion strings

KITTY’S HUSBAND’S BURGER
Grilled onion and mush
Top with havarti

Scratch Chicken Soup

  • Use an entire chicken to make stock
    • Chicken Soup Leg, breast pieces, thigh pieces, wing
    • Cover with cold water and put on heat
    • Add celery, onion, carrot, garlic, bay leaves, black peppercorns
    • Bring to a boil
    • Reduce to simmer, and skim off fat
    • Cook 1 hour – remove chicken breasts
    • Cover and cook 2-3 more hours 
    • Strain in colander, removing large solids,
      • then strain in strainer lined with cheesecloth, removing small solids
  • Set aside meat to cool
  • Add bouquet garnis with thyme sprigs
  • Cook 30 minutes
  • Add FRESH cut vegetables (celery, onion, carrot, garlic, chives)
  • Cook 30 minutes
  • Shred meat and return to pot
  • Add 1 tsp soy sauce
  • Add vermicelli noodles
    • OPTIONAL:  Small amount of Bisquick made into balls for dumplings
  • Stir in two beaten eggs
  • Top with parsley

Veggie Soup

Chop up onion, tomato, carrot, peeled parsnip, potato … Whatever
Put on baking sheet
Toss with EVOO and salt
Top entire head if garlic, drizzle with oil and wrap in foil . Place on baking sheet too
Bake all for 45 minutes at 350°
CAREFULLY squeeze out garlic
Put all in blender
Add some broth and a bit of cream or milk
Pulse about 15 seconds . More if you like creamy rather than chunky
Top with shredded parm
Robert@RobertAndrews.NET

French Onion Soup – COLLECTION

Ref Timeline – Misc process

  • 11:00
    • Slice onion
    • 2 TBL butter 1 TBL oil
    • Toss – High heat 20 min
    • ½ tsp sugar
    • Simmer 60 minutes
  • 12:30
    • Meanwhile make garlic float
    • 2 tsp corn starch to premade soup
    • Add soup to pan
    • Turn on Broiler
    • Simmer 10-15 minuets
  • 12:45
    • Divide soup and onions
    • Float bread
    • Sprinkle with cheese
    • Broil till browned

Traditional French Onion Soup

INGREDIENTS

  • 2 TBL unsalted butter
  • 2 large (3 medium) sweet onions, sliced
  • 1 cloves garlic, minced
  • 3 TBL dry white wine
  • 3 cups beef stock
  • 2 TBL cornstarch
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 (1/2 inch-thick) French baguette slices
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyère cheese

STEP BY STEP

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.  If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
  3. Stir in whole clove of garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  7. Discard thyme sprigs and bay leaves.
  8. Stir in white wine vinegar; season with salt and pepper, to taste.
  9. Place baguette slices in toaster oven and run through a toast cycle.  Flip and run through one more time if not browned.
  10. Alternately, use an oven at 350º for 4-6 minutes.
  11. Set bread aside.
  12. Divide soup into ramekins.
  13. Place onto a baking sheet.
  14. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  15. Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
  16.  Serve immediately.

Grandpa’s French Onion Soup

INGREDIENTS

  • 2-3 pieces of bacon
  • 4 large Vidalia onions (sliced) (or 6 smaller)
  • 1 tsp sugar
  • 1/2 + 1/2 + 1/2 tsp salt
  • 1 CU white wine or 1/2 C sherry
  • 1 CU beef conumé
  • 1 C chicken broth
  • 1/2 C apple cider
  • 2 TBL Olive Oil
  • 1 tsp Worchestershire
  • 1 tsp soy sauce
  • 2 TBL Butter
  • 1 TBL corn starch
  • Flavored salad croutons
  • 1/2 C grated Gruyere cheese
  • 1/2 C grated Parmesan
  • 1/2 C grated fontina or mozzarella

STEP BY STEP

  1. Cook bacon and set aside.  Pour out most (but not all) of the grease.
  2. Add butter to sauce pan and reheat.
  3. Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
  4. Saute 1/2 hour over low heat till they heavily caramelize and brown.
  5. Add 1/2 tsp sugar and stir in.
  6. Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally.  If it starts to burn, add just 1 TBL of stock, but not too much.
  7. Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette.  Butter heavily and sprinkle with garlic, then toast in oven until browned.  (See Step 17 below)  Set aside.
  8. After an hour, mix corn starch with wine.
  9. Increase heat to medium and stir in corn starch mixture
  10. Mix in a splash or three of cognac or sherry, Worcestershire, and soy
  11. Cook for three more minutes
  12. Add cold broth and cook for 10 minutes
  13. Using slotted spoon, divide onions into two soup tureens
  14. Break apart bacon and divide between tureens.
  15. Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
  16. Top and cover with a “form fit” disk of French bread – toasted
  17. Top with grated gruyere and parm mix.
  18. Sprinkle lightly with mozzarella
  19. Broil until cheese barely starts to blacken – about a minute
  20. Serve hot.
  21. Garnish with basil leaf.

Caramelized French Onion Soup

  • 1 LB red onion
  • 1/3 CU butter
  • 1 TBL quatre epices
  • 2 tsp flour
  • 6 CU chicken stock
  • 1 baguette (or similar)
  • 6 oz grated Gruyere
  • 2 TBL crushed Shitake mushrooms
  • 2 tbs Madera or sherry or balsamic vinegar

quatre epices –
– 1 TBL pepper
– 2 tsp each of nutmeg and powdered ginger
– 1/2 tsp each of cinnamon and ground cloves

STEP BY STEP

1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve

Melted French Onion Soup

  1. Slice 3 yellow onions very thin
  2. Add 3 TBL EVOO
  3. Add 1 tsp granulated sugar
  4. Sauté slowly over low heat for about 40 minutes
  5. Add 2 tbl butter, salt, pepper
  6. Cook 10 more minutes
  7. Add 1 TBL AP flour
  8. Add cooking sherry . 3 tbl
  9. Add beef broth . 3 cups
  10. 2 tsp thyme leaves and 1 tsp salt
  11. Cover and simmer about 30 minutes – while doing the bread
  12. Roast cubes of bread 10 minutes or 3/4 inch thick slices
  13. Ladle finished soup into oven-safe tureens
  14. Top with croutons or baguette
  15. Top with grated mixture of Swiss, Gruyere and Fontina cheese
  16. Preheat oven to 350 degrees
  17. Switch to broil, then broil till browned – Watch it closely and don’t let it burn
  18. Serve hot with French bread or a baguette

Alton’s French Onion Soup

Alton’s French Onion Soup

Slow Cooker French Onion Soup

– www.CooksCountry.com

  1. Halve three onions pole to pole, and cut into small pieces
    – NOT strips – NOT rainbow slices
  2. 2 TBL butter into slow cooker
  3. Add 1 TBL brown sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme
  4. Add 3 TBL AP Flour
  5. Add 1/2 C dry sherry
  6. Add 2 TBL soy sauce
  7. Add 1 TBL apple butter
  8. Toss all, then add to slow cooker
  9. Add two beef bones into onions
  10. WAIT: Liquid is added at the end
  11. Cook 10-12 hours
  12. Toast the bread on its own and top with Gruyere cheese
    Broil until bubbly
  13. Fish out beef bones
    Add 1 C hot chicken broth plus 1 C hot beef broth
  14. Bowl and float toasts

 

Salisbury Steak

Sauté:
3 cloves slivered or minced garlic
Two stems chives or green onions
Large handful of chopped parsley
Minced onion
Chopped mushrooms

Chill

Mix in:
1 lb 80/20 ground chuck
Five saltine crumbs
One egg
One table Worchestershire sauce
Salt and black pepper to taste

Press into patties
Cool in fridge 30 minutes
Bake at 425° about 15 minutes
Or in hot pan 4 minutes per side

Gravy:
Heat 1 tablespoon EVOO and 1 tablespoon butter over low heat in sauté pan
Add one Bay leaf
1 red bell pepper
Minced onions
Season to taste with salt and pepper
Cook till translucent
Add a bit of sage and flour
When browned add 2 C broth and a dash or two of Worchestershire

Shredded Mexican beef

This recipe comes straight from Ninos Mexican restaurant in Sun City, Arizona.

ADD OTHER RECIPES. 

In summary, you are going to boil the beef in a pot of seasoned water. Once it has cooked, he will shred it and combining it with the appropriate seasonings. Pay attention…

In a large pot, add one bottle of Tecate or Corona beer.
1/2 C cider veinegar
Cut sides off four poblano peppers. No seeds.
One entire hand of garlic cut in half, then smashed.
Four bay leaves
Two teaspoons each: salt, oregano, tomato paste, cumin
One teaspoon each: ground cloves, cinnamon, black pepper
Place thick slices of onion to elevate the meat. So ir can brown
Cut 3-5 pound beef bottom round or chuck into large chunks
Cover and bake three hours at 300°
.
Pull beef out and let rest
Strain remaining mixture in pot retaining liquid
Add to blender, blend, then let rest one hour
Skim off layer of fat
Add sauce back to pot
Shred meat and put back into pot
Serve with thin cabbage, green chilis, onion slivers

Dark chocolate taste test

Dark chocolate must have at least 35% chocolate.
Terms semi sweet and bitter Sweet are not regulated.
ATK recommends 60% chocolate
70% chocolate starts to get a little bit like a dry brownie they say.
Going low-fat, high solid, will give you a better creamier chocolate

Winner was Ghiradelli 60% cacao

Callabeau Belgian was the runner up

Baker’s bittersweet was the third place winner

Least favorite was Nestle semi-sweet baking chocolate

What was not evaluated was our favorite: Dove 70% dark chocolate. I think that we will have to do a taste test have our own in the near future.

Canned Brans… Or scratch?

According to America’s Test Kitchen dried beans made from scratch gave inconsistent results. Here is their evaluation of canned beans, which they actually rated as superior to scratch beans.

The older beans get, the more they lose moisture content. Below 10% gives a bad tasting tough bean.

Canned beans are processed at the peak of their ripeness, and very scientifically processed to assure a good tasting bean.

The best according to there evaluation was Goya Cannellini Alubias Premium beans

What was evaluated here though was kidney beans. Bottom line: evaluate things yourself and make your own decision.

Tennessee spicy chicken

Wings, drumsticks, or chicken breast

Day before

Mix together garlic powder, cayenne pepper, paprika, cumin, salt, pepper

Mix a couple of tablespoons with AP flour

Mix some melted butter and Tobasco with remaining spice mixture. This is a brushed onto chicken after frying

Cover chicken with buttermilk overnight

On THE DAY OF…

Set oil to exactly 370°
Coat with flour mixture
Drop into hot oil
Let temp return to 370° between wings
Cook about 4-8 minutes . Rotate occasionally
Set onto newspaper to drain
Brush with sauce
Serve with sliced pickles

Snacks . Thumbnails

Cook diced onion, garlic, ground beef
Render one slice diced bacon
Tomato skin dices . Use meat elsewhere
Mustard, catsup, Tobasco, red wine

Russet potato
Mandoline thin slices
Soak in water with salt and vinegar
Dry off
Fry in hot oil . Wok base

Garlic
Saute
Parsley
Black pepper
Drizzle over chips

Dip
Sour cream, salt, red wine vinegar, pickle juice, dill

Grandmothers Chinese chicken wings

Grandmothers Chinese chicken wings

Exact amounts…

1/3 C water
1/3 C Sake
4 TBL Brown sugar
1/3 C naturally brewed soy sauce
3 TBL Mirin . Sweetened rice wine
3 TBL Oyster sauce
1-3 Tien Tsin chili
1 stick cinnamon
2 cloves Star anise
1 branch Ginger . peeled and sliced
3 Green onions

Pre heat large sauté pan
Brown wings in sesame oil
Add all else
Boil then simmer uncovered to reduce
. 30 minutes
Stir to coat with remaining glaze
Sprinkle with sesame seeds and scallions

Robert@RobertAndrews.NET

Tamales – COLLECTION

For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032

Basic Tamales

Enough for 24 small tamales.

INGREDIENTS

  • 200 gm lard, bacon grease, chicken fat, etc
    – make up weight (if necessary) using butter and olive oil
  • 400 gm masa harina (corn meal flour) – Maseca is a popular brand
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1 TBL brown sugar
    For Cajun Flavor Tamales, add the next five ingredients
  • 2 TBL chili powder or cayenne pepper
  • 1/2 tsp black pepper
    – Use broth to thin as described below
  • Chicken broth (as needed) see notes in Step by Step
  • Corn husk leaves
  • Whatever filling you are planning to use – See below

tamaleSTEP BY STEP

  1. Pour boiling water over corn husk leaves
  2. Weigh down sheets using a heavy glass bowl
  3. Let soak 1 hour
  4. Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
  5. Drizzle in broth or reserved liquid to make a moist play dough consistency
  6. Let rest about 5 minutes
  7. Assemble with moist hands
  8. 1 husk . Pat dry – Smaller end toward you
  9. 2 TBL masa on husk . Flatten with fingers
    – Leave 1/3 unfilled hear the pointey end
    – Leave a small border on one side and a wide border on the other side
  10. Add 2 TBL meat filling
  11. Wrap masa around filling
  12. Roll and fold end to contain
  13. Tie with string or strip of husk
    – I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
  14. Line your basket with husks
  15. Lie tamales in the steamer
  16. Steam 2 hours – Check water level every 30 minutes
  17. Wrap in newspaper to keep hot
  18. Cool and freeze in plastic wrap to preserve
    When ready to serve….
  19. Thaw and steam for 30 minutes or microwave if time is short

PENNY TRICK

  • Add a penny to the bottom of your steamer water.
  • If the water evaporates, the penny starts to rattle

Prepare your filling ahead of time. 

Mix 4 oz shredded meat with 2 TBL green chilies, 2 TBL shredded cheese, 1 TBL minced garlic, 1/4 C minced onion, and a splash of broth

  • Green Chile Pork
  • Poached Chicken
  • Carnitas
  • Prime Rib
  • Green Chile and Cheese
  • Turkey
  • Pork and Pineapple
  • Green Corn Tamale

OTHER RECIPES

The Mexican Twist

Delta Hot Tamales

Chili and Cheese Tamales

Fillings for Tamales

Smoked Chicken

Green Chili Pork

Pork Shoulder

Poached Chicken

Carnitas

Sweet Potatoes

This is not for the filling though.  Mix sweet potatoes in with the masa, then fill the tamale with refried beans

  • Pineapple
  • Turkey
  • Veggie
  • Cheese and green chiles

Apple Bread Pudding

  • Cut brioche bread into nice thick pieces
  • Spread brioche on a baking sheet
  • Toast bread pieces . 350° for 15 min
  • In hot pan, mix Butter, Diced apples, Sugar, cinnamon, nutmeg
  • Start to caramelize
  • Optional:  Add Calvados apple brandy till it reduces
  • Combine Eggs, half and half, light brown sugar, white sugar, vanilla
  • Mix all together
  • Butter baking casserole dish
  • Toss then let soak for 30 minutes
  • Bake 350° about 50-55 minutes
HTML Snippets Powered By : XYZScripts.com