Author: Robert Andrews

Creamed Greens

Creamed Greens

One huge handful Tuscan kale . De-stemmed
One huge handful Swiss chard . De-stemmed
One huge handful collard greens . De-stemmed

Been very large skillet start to sauté with a bit of EVOO

In small pot to create a Béchamel sauce
2 tablespoons liquid fat:
– olive oil or butter or bacon drippings
2 tablespoons AP flour
Heat until it starts to turn golden

Note: not too long. The longer you cook a roux, the less thickening power it has.

Add WARMED 2 cup mixture stirring constantly
– 1/2 cup cream or half-and-half
– 1/2 cup low-fat buttermilk
– 1 cup one or 2% milk
. . Warm the mixture (before adding to the pan) in a microwave for about 45 seconds. This way, it will not shock your roux so much, and it will come back up to heat more quickly.

Continue to heat greens until wilted

Once wilted, pour into large steel pan to start cooling.
Add 1/4 cup shallots and three cloves minced garlic back into hot skillet

1/4 cup your choice of chopped nuts: chestnuts, walnuts, sunflower seeds, etc.

Little bit of nutmeg, and a sprinkling of red pepper

Add greens back to skillet, drizzle roux over top
Continue to cook and stir until incorporated
Put into serving bowl and sprinkle lightly with paprika for looks.

Robert@RobertAndrews.NET

Cranberry sauce ~~3

Chad McDonald from The Provence Restaurant located in The Westin Phoenix

2 cups cranberries in sauce pan
One cup good red merlot wine
1/2 cup honey
One or two pinches salt
One cup water

Bring to a boil
Reduce heat and simmer until the liquid starts to become syrupy . 45 minutes to an hour
At one hour, if necessary, add 1 teaspoon cornstarch mixed in 2 tablespoons of water
Heat for another five minutes until it thickens

It is ready for the plate at this time


1/4 cup simple syrup
One cup diced pears
2 cups fresh cranberries

Optional: pulse 2x in food processor

Sprinkle of salt
Sprinkle of alspice
Sprinkle of cinnamon

Heat until they start to split (about 5 minutes)
1 TBL lemon juice

Tips: Recipe Rehab

Recipe Rehab Chef tips and tricks / ideas

Lemonade with apples instead of sugar
Try with pith… Try with skin…

Other juice fruits: carrots, celery, beets, etc
. . . . . . . . . .

Try grilled cheese with Mozzarella
Tomato, basil, pesto
Panini grill . No butter
. . . . . . . . . .
Zucchini on Berliner mandolin
Use instead of pasta strings
. . . . . . . . . .
Apple sandwich
Apple, almond butter, granola
Red on top, green apple on bottom
. . . . . . . . . .
Omelet with mustard greens
Mozzarella cheese
. . . . . . . . . .
Guacamole toast with omelet
. . . . . . . . . .
Sear meat
Season first
Baste with butter
Toss on thyme, shallots, garlic, etc
Finish in over for 5-6 minutes
Let rest for 5 minutes for juices to distribute
. . . . . . . . . .

Healthy appetizers
1-Watermelon, feta and basil on toothpics
Garnish with balsamic reduction

2-Caprese Hors d’ouvre

Cherry tomato
Mozzerella cheese
Green or black olive
Spear onto toothpicks

… Substitute what you have:
Pepperoncini, cheddar, basil leaf, etc

3-pokie tuna with ginger and scallion
Lime juice, soy
Serve with won ton chips

4-goat cheese truffles
Press goat cheese around red seedless grapes
Roll across sprinking of paprika or chives or dried basil, parsley, tarragon, thyme, …
Nuts, pistachios, almonds, …
Toothpick and place in small cupcake papers
. . . . . . . . . .
Healthy vegetable chips
Slice thinly on mandolin
Layer onto a tray
Spray with oil and sprinkle with salt
Bake at 275° until they start to brown
Flip over and finish crisping
. . . . . . . . . .
Salad dressings
Carrot and miso vinaigrette
You can substitute peanut butter
Rice wine vinegar, garlic, sesame oil, pickled ginger
Emulsify Canola oil
Opt: mango instead of oil
Blend
. . . . . . . . . .
Healthy Snacks
Young Okra . Eat it raw
Dates
Figs
Belgian endives . Stuff with (eg) tuna fish salad
Edamame beans
Roasted sunflower seeds
Chia seeds
Cocoa nibs
Mini bananas
Greek yogurt with fruit puree . Base for dressing

Robert@RobertAndrews.NET

Robert’s Prime Rib

This is not a quick recipe, but it is a good one that is very easy.  Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.

INGREDIENTS

  • *  1 large piece Bone in Prime Rib Roast – Large End (see list below)
  • 3/4 C red wine
  • 2 C beef stock
  • 3 TBL butter
  • Lots of whole garlic cloves
  • Several sheets of cheesecloth
    • DRY RUB
  • 4 TBL (1/4 C) orange zest
  • 3 TBL Grandpa's Thunder Powder or Arghhh Powder, brown sugar
  • 2 TBL each  Softened butter,  salt, garlic powder, onion powder, granulated sugar
  • 1 TBL each  Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme

* See shopping notes at bottom of this page

STEP BY STEP

  1. Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person:   4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
    • Prime Rib is a.k.a. Rib Eye Roast or Rib Roast.  Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.•  If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
    +-+-+-+-+-+-+-+-+-+-+
    THREE DAYS BEFORE SERVING (APPROXIMATELY)
  2. Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
  3. The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
    +-+-+-+-+-+-+-+-+-+-+
    TWO DAYS BEFORE SERVING
  4. The next day, discard cheesecloth
  5. Cut ribs off, wrap and refrigerate – they will be used as the rack later
  6.  Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
  7. Prepare dry rub (see above)]
  8. Wipe down lightly with oil or butter.  Coat liberally with dry rub.  (SEE  ABOVE)  Feel free to use other seasoning mixes.
  9. Wrap in plastic and refrigerate for another 48 hours  (total 5 days in the fridge)
    READY TO COOK
  10. When ready to cook, let meat rest on counter for up to an hour.  Warm the meat a bit, or it will seize and you will loose juices.
  11. PREHEAT oven to 500º
  12. Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
  13. Tie meat back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
  14. Put in baking pan (ribs down) with wine and beef stock
  15. Insert temperature probe that can be monitored from outside of a closed oven
  16. Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc

WARNING:  I prepared this two years ago and it worked out perfectly.  This time, I followed it exactly and my Prime Rib reached 221º by 10:15.  That was over an hour before expected.  Monitor at least every 20 minutes.  Better lukewarm at serving time, than cooked well-done.

  1. Prepare au jus vegetables and set aside
  2. Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes  . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
  3. Let rest 30-60 minutes in a closed (heat off, but still hot) oven
    Watch internal temperature.
    120° equals rare;
    125° equals medium rare;
    130° equals medium;
    135° equals medium well – approaching sacrilege;
    140° DON’T DO IT… JUST DON’T DO IT.
  4. Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
  5. While it cools, make your au-jus
  6. Cut meat into 3/4 inch slices
  7. Top with au-jus and serve with a TBL of horseradish on the side
  8. Serve with Yorkshire Pudding or potatoes

HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper, lemon juice or zest to taste

AU JUS

  • Strain drippings from roasting pan into measuring cup and allow to cool.
  • In hot skillet, add one onion chopped fine and three cloves of garlic till softened.  Put onion into roasting pan.  Deglaze skillet with 1/4 C red wine and pour into roasting pan
  • Skim fat from drippings and pour back into roasting pan.
  • Heat on medium heat over two burners to deglaze.  If necessary, add 1/4 C red wine, but it should not be necessary.
  • Strain drippings/broth back into hot skillet – discard solids
  • Add 1 C beef broth mixed with 1 TBL corn starch
  • Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
  • Remove from heat and add 2 TBL butter.  Stir until melted
  • Add salt and pepper to taste
  • Strain into serving cup – discard solids

SHOPPING TIPS

These are some great cuts of meat, but they can be expensive.  Here are some options and the sale price that was available five days before Christmas:

  • $15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
  • $11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
  • $8 USDA Bone in Standing Rib Roast
  • $5 USDA Choice Beef Ribeye Roast
  • $5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
  • $5 USDA Rump Roast
  • $4 USDA Choice Boneless Beef NY Roast
  • $3 USDA Choice Beef Boneless Eye of the Round
  • $3 USDA Choice Beef Boneless London Broil
  • $3 USDA Choice Beef Boneless Cross Rib (X)
  • $3 USDA Choice Beef Boneless Top Round
  • $3 USDA Choice Beef Boneless Bottom Round
  • $3 USDA Choice Beef Boneless Sirloin Tip (X)

(X) means it is only a marginal choice for this recipe.  Better braised.

CLICK HERE TO EXAMINE DIFFERENT CUTS

Roasted Corn and Pepper Soup

Based on a recipe by Barbara Fenzl, Owner of Les Gourmettes Cooking School

  • 4 ears of fresh corn
  • 1 TBL + 1 TBL unsalted butter
  • 1 TBL EVOO
  • 1  onion (1/2 of it minced or grated – the other half just chopped)
  • 8 cloves garlic, 2 minced or grated, 6 whole
  • Salt and pepper to taste
  • 1 poblano chile, roasted, peeled, seeded, and chopped
  • 1 serrano or habanero chile, WHOLE
  • 1 cups chicken stock
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar

Step by Step:

  1. Cut the corn from the cob and set aside
  2. Cut the cob into 1 inch pieces and put into 4 C water
  3. Add 6 whole cloves garlic and half your onion (chopped) and your uncut serrano
  4. Simmer corn broth for 30-45 minutes
  5. Saute half your corn kernels in EVOO and butter
  6. As soon as they show any sign of color, add your lime and sugar.
  7. Cook 60 more seconds, then remove.
  8. If corn is not in season, use thawed frozen corn kernels, place on a baking sheet, and put under a preheated broiler until browned.
  9. Set aside.
  10. In a medium saucepan, heat 1 TBL of butter; add onion and garlic, season with some salt and pepper and cook over medium heat until onion is translucent, about 10 minutes.
  11. Add poblano chile, and serrano chile.
  12. Cook for 2 or 3 more minutes.
  13. Put the roasted corn kernels in a blender or food processor with 1 cup of the stock.
  14. Blend until thickened and almost smooth.
  15. Add the mixture to the saucepan with the rest of the corn and the stock and bring the mixture to the simmer.
  16. Add cilantro and taste to see if it needs more salt.
  17. Ladle into bowls and serve.

 

Six Hor d’ouvres

Six Hor d’ouvres

by Executive Chef Chuck Wiley at the Hotel Valley Ho in Scottsdale
azfamily.com
Posted on November 3, 2014 at 7:20 AM
Updated Friday, Oct 31 at 9:25 AM
Beef & Blue Cheese Toasts with Red Onion Marmalade
Yield: 3 dozen hors d ‘oeuvre
Ingredients:
3/4 lb. Beef tenderloin
3 Tbsp Olive oil
To taste: Kosher salt and freshly ground black pepper
36 thin slices Baguette, approx. 6oz. weight
1/4 cup Blue cheese, crumbled (we prefer Maytag)
4 oz. (net weight) Cream cheese
1 recipe Red onion marmalade (recipe follows)
1 recipe Roasted garlic aioli (recipe follows)
3 Tbsp. Chopped parsley

Directions:
1. Slice the beef into long strips about 1/2 inch x 1 inch in diameter (to fit the baguette when sliced), season well with salt and pepper; go a little heavier on the pepper and lighter on the salt; the blue cheese will be salty). Heat a sauté pan over high heat, add 1 Tbsp of the olive oil and sear the beef strips on all sides. Ensure the beef remains rare to med. rare. Set aside to rest; when cool slice into ¼ inch thick slices. You should have 36 nice little slices.
2. Preheat the oven to 375 degrees. Spread the baguette slices on a baking sheet and brush with the remaining 2 Tbsp of olive oil. Bake until golden brown. (Approx. 10 min.)
3. Combine the blue cheese and cream cheese in the work bowl of a food processor; pulse until smooth. Transfer to a small bowl and set aside.
4. Spread approx.1 tsp. of the blue cheese mixture on a crostini (be generous!). Top with a slice of beef followed with a little spoonful of the Red Onion Marmalade. Spoon a little dab of Aioli on top of the onion. Sprinkle with chopped parsley.

Red Onion Marmalade
Ingredients:
1 Tbsp Vegetable oil
1 large (10oz) Red onion, thinly sliced (about 3-4 cups)
To taste Salt and freshly ground black pepper
1 heaping Tbsp Honey
1/4 cup Balsamic vinegar
Directions:
1. Heat the oil in a medium sauté pan over medium heat. Add the onions, season with salt and pepper and cook gently until onions are soft.
2. Add the honey and cook for 5 minutes or so. Add the vinegar and cook until reduced. Cool and keep refrigerated. If mixture is really rough you may want to coarsely chop so it will stack on the beef a little neater.

Roasted Garlic Aioli
Ingredients:
¼ cup Mayonnaise
1 bulb Roasted garlic, (about 6 large cloves) squeezed out of the skin and mashed to a paste
To taste: Kosher salt and freshly ground pepper
Directions:
1. In a small mixing bowl, mash together the mayonnaise and garlic with a fork. Season to taste with salt and pepper.

Grilled Shrimp on Crisp Wontons with Asian Slaw and Chinese Mustard Sauce
Yields: 24 pieces
Ingredients:
2 Tbsp Olive oil
1 Tbsp Lemon juice
1 each Shallot, chopped
To taste: Kosher salt and freshly ground black pepper
6 each Large shrimp (approx. 1 oz each), peeled and deveined
½ cup Vegetable oil
24 Wonton rounds (1-1/2” diameter)
To taste: Togarashi (available at Asian markets, substitute chile powder)
1 cup Napa cabbage, chopped
2 Tbsp Carrots, cut in thin, short strips
2 Tbsp Red bell pepper, cut into thin, short strips
3 Tbsp Soy sesame vinaigrette (recipe follows)
As needed: Chinese mustard sauce (recipe follows)
1 Tbsp Black sesame seeds
Directions:
1. Combine olive oil, lemon juice, shallot, salt and pepper in a glass or stainless steel bowl; whisk together. Place shrimp in this marinade and refrigerate for 2-4 hours. Grill shrimp until just done, or broil close to the flame. Do not over cook. When cool, slice each shrimp into fourths and refrigerate.
2. Heat the vegetable oil in a small saucepan until it registers at 350 degrees on a thermometer (or use a small deep fryer). Fry won ton rounds in small batches until golden brown. Drain on paper towels and sprinkle with togarashi.
3. Combine the cabbage, carrot and red pepper in a bowl. Toss with some of the soy sesame vinaigrette; set aside.
4. Assemble the hors d’oeuvre: Place some of the cabbage mixture on each won ton. Top with a slice of shrimp. Spoon a bit of the Chinese mustard sauce over the shrimp and sprinkle with a few black sesame seeds.

Soy Sesame Vinaigrette
Yield: approx. 3/4 cup
Ingredients:
2 tsp Canola oil
½ Tbsp. Garlic, chopped
½ Tbsp. Ginger, chopped
1 Tbsp. Green onion, chopped
pinch Red chili flakes
3 Tbsp Rice wine vinegar
3 Tbsp Murin
2 Tbsp Soy sauce
1 Tbsp Water
1 Tbsp Brown sugar
1 tsp Cornstarch
½ tsp Sesame oil
Directions:
1. Heat the canola oil in a small saucepan over medium high heat. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 1 minute); remove from heat.
2. Combine vinegar, murin, soy, water, brown sugar and cornstarch in a bowl and whisk together. Add to the ginger mixture, return to the stove and bring to a boil. Lower heat and simmer a couple of minutes until thickened.
3. Remove from heat, sprinkle in the sesame oil to taste; drop by drop. Cool and refrigerate.

Chinese Mustard Sauce
Yield: approx. 1/3 cup
Ingredients:
¼ cup Sugar
2 Tbsp. Colemans mustard powder
1 each Egg yolk
¼ cup Red wine vinegar
Directions:
1. Mix the sugar and mustard together in a stainless steel bowl and set over a pot of simmering water (bowl should not touch water); do not over heat.
2. Combine the egg yolk and vinegar in a small glass or stainless steel bowl; whisk together. Whisk this mixture into the mustard until smooth.
3. Cook the mustard sauce over the double boiler, whisking occasionally until the mixture thickens. Remove from heat, strain and cool.

Navajo Fry Bread with Pumpkinseed Cream and Avocado Salsa
Yield: 4 dozen (halves)
Ingredients:
2 1/2 cups All purpose flour
1/2 cup Yellow corn meal
2 Tbsp. Baking powder
1 tsp. Salt
1 Tbsp. Vegetable shortening
2 cups Buttermilk
1 cup Flour (for kneading)
Directions:
1. Mix all dry ingredients and cut in shortening with fingertips. Mix thoroughly to the consistency of gravel.
2. Add the buttermilk and make thick dough. Place on floured board and knead well, using 1/2 cup flour at a time. Place in oiled bowl and allow to rest 30 minutes.
3. Oil fingertips before working with dough. Fry at 350 degrees one minute on each side.

Pumpkinseed Cream
Ingredients:
3 Tbsp. Pumpkinseeds, toasted until puffed and fragrant
1 small Anaheim Chile, roasted, skinned, seeded and finely chopped
1/2 tsp. Garlic, pureed
1/2 tsp. Cumin, freshly toasted and ground
1/2 cup Crème fraiche (substitute sour cream)
To taste: Kosher salt and freshly ground black pepper
Directions:
1. Finely chop toasted pumpkinseeds in a Cuisinart; transfer to a mixing bowl. Add chile, garlic, cumin and crème fraiche; fold together. Season to taste with salt and pepper.

Classic and Custom Salad Dressings – COLLECTION INDEX

This page contains fairly simple recipes for making many of the classic dressings from scratch.

Why make your own?

Making many basic dressings is actually easier than running to the store to buy a bottle of a commercial brand. The one catch: pre-measure all your ingredients so you can be whisking IN ORDER AS LISTED the entire time. Here is how easy it is:

Click print at the top of this page, and then click recipes (click to delete) you don’t want to print and they will be deleted.

General Tips

  • Proportion are important:  3 parts oil to 1 part vinegar with a pinch of salt.
  • You can use an egg yolk or Dijon mustard as an emulsifier
  • Mix 2 oz vinegar, a pinch of salt, 2 tsp Dijon or one egg yolk, scant garlic and pepper and mix
  • Put into blender on low and drizzle in 8+ ounces of very good EVOO

Buttermilk Ranch Dressing

1 C buttermilk
1 C Miracle Whip
2 TBL parsley
1 TBL sour cream
1 TBL good white wine
1 TBL onion powder
1 TBL garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin

Italian Dressing

1/4 C White Vinegar
a splash of Apple Cider Vinegar
1/2 C Extra virgin olive oil – whisk continually while drizzling in VERY SLOWLY the oil. This will cause the droplets of oil to remain suspended in the vinegar
– Use Avocado Oil for a different taste
1 tsp fresh chopped oregano
a couple leaves of rosemary
two leaves of fresh basil (chopped)

Cobb Salad Dressing

1 tbl Dijon mustard
2 tbl red wine vinegar
oregano
touch of dill
2 tbl olive oil, drizzled and whisking to emulsify.

Green Goddess – Copy Cat

1 Lemon . zest and Juice
1/2 C mayo or Salad Dressing
2 TBL yellow mustard
1/2 C sour cream
3 anchovies – smashed
2 egg yolks
1 TBL tarragon
1 TBL apple cider vinegar
1 TBL granulated sugar
1 TBL parsley
1 TBL chives or scallions
1 TBL cilantro
1 tsp pepper
Salt is not needed because of the anchovies

Sesame Dressing for Noodles

2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)

Classic Caesar Dressing

  • 2 TBL apple cider vinegar
  • 1/4 C Miracle Whip
  • 2 TBL low fat sour cream
  • 1 TBL deli mustard
  • 2 TBL grated Parmesan Cheese
  • 3 grated garlic cloves
  • 3 chopped anchovies
  • 1 TBL lemon juice
  • 1 tsp Tabasco
  • 1/2 tsp salt
  • 2 tsp Worcestershire
  • 1 teaspoon black pepper
  • 3 whites of green peppers / chives
  • 1 T brown sugar
  • 3 egg yolks
  • 1 T Sesame oil
  • 1/2 CU olive oil – after initial mix
  • 1 TBL water ++++ as needed for consistency

Instructions
1. Mix all ingredients except water and oil
3. Drizzle oil whisking continually
4. Add water, mixing until approx the consistency of mayonnaise
5. Toss with romaine lettuce

Hot Bacon Dressing

Traditional Dressing for Spinach Salad

4 slices bacon (cooked crisp and drained)
1 tsp brown sugar
1 TBL red wine vinegar
4 green onions (chopped)
salt and black pepper to taste
horseradish to taste

1. Saute bacon until crisp.
2. Drain, and reserve 1 tsp bacon drippings.
3. Crumble into pan.
4. Add sugar, vinegar and other spices into pan.
5. Clean and pat dry baby spinach leaves
6. Toss with dry spinach leaves

Coco’s Sesame Dressing

We moved to Spain from Phoenix nearly two years ago. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. I am on my last bottle, so I prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

The Copy Cat recipe that I created is HERE. I decided to not move it to this page, since I would lose all of the wonderful comments.

Caesar Salad

INGREDIENTS

½ C mayo or Miracle Whip
1 TBL Worchestershire Sauce
1 TBL Dijon mustard
1 tsp red wine vinegar
1 tsp grated garlic
zest and juice from one lemon
salt and pepper

2/3 C EVOO
grated Parmesan for garnish

STEP BY STEP

Place first seven ingredients together in a blender
Turn blender on low
Slowly drizzle in EVOO
Spoon mixture onto lettuce leaves
Sprinkle with grated Parmesan
Eat with your fingers

Basic Marinara

INGREDIENTS

  • 1 can whole tomatoes or pieces
    DO NOT use canned stewed or cooked tomatoes
    During the hot summer months, make SCRATCH MARINARA.
  • 1 sweet onion – grated
  • 4 cloves garlic – minced
  • 1 bay leaf
  • 4-8 basil leaves
  • Salt and pepper to taste
  • For a marinara pizza sauce, add a small can of tomato paste

STEP BY STEP

  1. Mix it all together
  2. Bring up to a boil
  3. Reduce heat and simmer at least 15 minutes

OPTIONS

  • Brown ground sausage or hamburger and create a carbonara.
  • Next time you make pasta, freeze some of the pasta water to use to thin your sauce if it gets too thick.

 

Nanami Togarashi or Shichimi

Nanami Togarashi or Shichimi
Seven flavor chili powder

Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also
called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

2 tablespoons sansho (or 1 tablespoon black peppercorns)
1 tablespoon dried tangerine peel
1 tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
or black cannabis seeds
2 teaspoons minced garlic

To make shichimi togarashi:
Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

Easier:

https://www.google.com/#q=what+is+togarashi+spice

https://www.worldspice.com/blends/togarashi

Robert@RobertAndrews.NET

Pumpkin Fritters

Pumpkin Fritters

Grate pumpkin and sauté it with diced onion
Add chopped dill, parsley, scallions, feta cheese and eggs
Add flour to bind it together
Fritter mixture should be like a thick pancake batter
Test oil with a single drop to see if it fries properly
Drop into hot oil

Robert@RobertAndrews.NET

Salmon en Crùt

Salmon en Crùt

1/2 pound salmon per person . Skin off
Cut in half length-wise
Puff pastry . One sheet cut in half

1 brick Cream Cheese . Soften
2 cloves grated garlic, salt, pepper
Lemon zest
Spinach . Chopped
. Any favorite herbs
. (eg) parsley, tarragon, chives, dill

Layer puff pastry, salmon, cream, salmon, cream, mixture of sautéed mushrooms and black olives chopped, puff pastry

Seal edges of puff pastry with a little bit of egg wash

Note: Salmon will be high in the middle and low on the ends. Feel free to trim layers and move them from middle to end to create a more uniform loaf. This will also help it cook evenly.

Bake 375° for 20 minutes
Egg wash
Bake another 20 minutes

Serve slices with Caper Berries

Robert@RobertAndrews.NET

Schnitzel

•• Flatten meat, flour, fry quickly, cover with sauce

  1. Cut meat thinly, then pound pork, chicken, or veal flat
    Use oil or water in a bag to prevent meat from tearing
    Pat meat dry after flattening
  2. Bowl 1: 2 egg yolks, 3/4 C half-and-half and 1/4 C soy
    Let meat marinate for at least 30 minutes
  3. Bowl 2: egg whites, 1/2 C water, 1/2 C flour and 1 TBL cornstarch
  4. Bowl 3: Nutmeg, salt and Grandpa's Thunder Powder or Arghhh Powder in fine breadcrumbs
  5. Meanwhile, cut red cabbage with diced honey crisp apple over top and add 1 cup apple cider
  6. Season with salt and pepper, bay leaf, corriander seed, yellow mustard, caraway, juniper berries
  7. Sprinkle 1/4 cup brown sugar over top
  8. Bring to boil, then reduce heat and simmer covered one hour on very low heat
  9. Back to the meat… After marinating in Bowl 2, dredge pounded cutlets in bowls 2 and 3
  10. Fry in shallow pool of oil in cast iron skillet
  11. Keep hot in oven ON A RACK
  12. Pan Sauce:  In the cutlet skillet, add 1 C cold chicken broth mix in 2 T from Bowl 2 and bring to a boil.  As soon as it starts to boil, add 1/4 C sour cream.  Stir until thickened.  Add the cutlets back into the pan and toss just to coat.
  13. Put onto plate or a bed of spaetzle.
  14. Serve with a slice of lemon

See recipe for Spaetzle

Healthy Custard

Actually, this could more properly be called pastry cream
The entire recipe is called Mille Feuille

Poke puffed pastry with a fork so that it does not completely puff up during baking
Bake puffed pastry 400° for about 15-20 minutes . Or until browned

Heat two cups half/half
Add 1 c sugar
Pinch of salt
Bring mixture to simmer

Beat two eggs
Mix in 1/4 C cream or half/half
Add 1 TBL cornstarch

Temper hot milk mixture into eggs
Combine into larger pot
Stir continually until it turns to custard
Add butter and vanilla
Cover cream with plastic wrap so that film does not form
Plastic wrap should be molded down to touch the custard so that no air remains

When you are ready to serve, and only then, finish the recipe:
Cut puff pastry into three equal strips
Spread pastry cream over top of TWO puff pastry strips
Spread fondant (sugar icing) over top of the third
Pipe chocolate line fondant over top
Score to create alternate lines (see photos)

Cut top piece, and place on other two strips
Slice down into pieces

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Alternately, pipe whipped cream over top and then add fresh fruit on top

Coq au Vin with Classic Burgundy Sauce

Piece out one entire chicken and place in a large glass bowl
Add mirpois vegetables
Add bouquet garnis with rosemary, basil, time, parsley
Cover all with a flavorful red wine
Let marinate in the refrigerator at least 24 hours

Remove chicken from bowl
Render two pieces of bacon in a large cast iron pot
Remove bacon and set aside
Add fresh button mushrooms into seasoned bacon drippings
Remove mushrooms and set aside
Add EVOO to pot
Coat chicken with seasoned flour mixture
Place chicken into pot skin side down to sear
Remove chicken and set aside
Use spider strainer to place strained mirpois vegetables into hot skillet or pot
What vegetables become translucent
Add 1 tablespoon tomato paste
Add chicken into pot on top of vegetables skin side up
Poor remaining wine into pot
Add chicken stock to cover everything in pot
Bring to simmer and let simmer covered 45 minutes to one hour

Sear nice big pieces of onion or (ideally) pearl onions in hot oil, brown sugar, and a splash of water.

Remove chicken and set on platter
Strain remainder of pot in colander, Reserving liquid
Pour juice and back into pot
Raise heat to reduce liquid down halfway

Mix 1 TBL cornstarch with 1/4 cup water
Whiskey into hot liquid to thicken
Return to a boil. Sauce should thicken to where it will coat the back of a spoon
Add chicken, mushrooms, Pearl onions, and bacon back into pot

Return to simmer, and serve hot right in the pot.
Sprinkle with pieces of chopped chives for garnish

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