Author: Robert Andrews

• Prepare and sautee Vegetables
  • Onion
  • Jalapeno
  • Prepared Spinach
• Set vegetables aside to cool
• Make egg mixture
  • 3 Eggs
  • 3 extra egg whites
  • 1/2 C shredded cheese
  • 1/4 C bacon of shredded chicken
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1/2 C cottage cheese
• Add in your vegetables
• Mix to combine and pour into non-stick oven-safe skillet
• Put 350º for 30-45 minutes
• Serve with toasted English muffins

• • In a small Cast Iron Skillet
• 1 C Cooked and Shredded Chicken
• 1/2 C Chicken Stock
• 1/4 C Salsa
• 1/4 C Corn
• 1/4 C Beans
• 2 TBL Scallions
  • Heat all together on medium high
  • In a soup pan combine and heat
• 1/2 C chicken stock
• 1/2 C corn meal
• 1/4 C Cheese
• 1/4 C Green Chili
• 1/4 C Butter
  • Cook corn meal mixture until combined
  • Put topping onto the shredded chicken
  • Sprinkle with 1/4 C cheese
  • Bake 400º for 20-30 minutes
• Serve with a spoon onto plates

• ½ C melted butter
• 1 C light brown sugar
• 1 tsp vanilla
• 1 tsp almond extract
• 2 eeg yolks
• ½ C flour
• ¼ C almond flour
• 1 tsp baking powder
• Combine wet and dry ingredients
• ½ C pulverized or finely chopped pecans
• Put into baking pan with parchment paper – greased
• Flatten mixture
• 350º for 20 minutes

• Combine 3 C Chocolate Morsels and 2 TBL salted butter
• Melt chocolate mixture in a double boiler
• Meanwhile prepare a baking pan with parchment paper
• Pour half into the pan – smooth
• Prepare filling – combine
  • 1 C marshmallow
  • 1/2 C peanut butter
  • 3 C powdered sugar
  • 2 TBL melted butter
• Press into the pan over top of the chocolate layer
• Add a thin layer of salted roasted peanuts
• Melt 1-2 C caramels in a pan with 2 TBL butter
• Pour caramel over top of the peanuts and spread flat
• Add the remainder of the chocolate
• Sprinkle lightly with Maldon salt
• Refrigerate 1 hour, then cut into bars
• Wrap bars in waxed paper or parchment paper

An easy way to preserve an over-abundance of cherry tomatoes is to put them in a jar

• Preheat oven to 200º
• Rinse (4 C) tomatoes and dry with a tea towel
• Place in a mixing bowl and add 1 TBL EVOO
• Add 1/2 tsp each crushed oregano, salt and pepper
• Place on a parchment lined baking sheet in a single layer
• Place a knife prick in each tomato
• Leave in hot oven for 2 hours
• Start checking every 10-15 minutes
  • You are looking for rubbery, not crisp
• Allow to cool completely
• Place on a new sheet, and freeze 3-4 hours
• Place a handful in a food storage bag.
• Return to freezer for up to 12 months

You can use as tomatoes if you let them soak in water for an hour.

You can also eat them as a cool beat-the-heat-of-the-summer snack.

I prefer Freschetta Pizza

1. Put wings into microwave for 5 minutes
2. Turn on oven to preheat 15 minutes
3. Put into oven as it finishes preheat – max 15 minutes
4. Flip wings and cook with pizza for 12 minutes

CLICK HERE TO VIEW VIDEO

• 1 can of sliced pineapple (usually 7 slices)
• In non-stick pan (on stove top) add 2 TBL butter
• Melt – then sprinkle with 2 TBL granulated sugar
• Stir until caramelized
• Add 7 pineapple slices
• Cook for two minutes
• Turn off heat and let pan cool (on burner)
• Add candied cherry into center of each slice
• Separate 2 eggs
• Beat white of only 1 egg to soft peaks
• Put other egg and 2 yolks into a mixing bowl
• Add 1/4 C sugar and a pinch of salt and 1 tsp vanilla
• Whisk until lightened in color
• Drizzle in 1/4 C vegetable or peanut oil while continuing to whisk
• When completed blended, add 1/4 C whole milk
• Mix 1 TBL baking powder with 1 1/4 C AP flour
• Sift into the liquid
• Pour batter into the oven-safe pan
• Cover and cook over low heat for 10-15 minutes
• Use toothpick test – Should come out clean
• Turn over – onto a lightly oiled dish
• Return (upside down) to the skillet
• Cook the other side for 5 more minutes
• Cut six wedges from the pan – or slip onto a serving plate to serve

• Get 4 poblano chilies
  • Brush with canola oil
  • Bake in 450º oven for about 20-25 minutes
  • Remove from oven and put into a bowl and cover
• Turn oven down to 350º
• Lightly oil 4-6 chicken thighs – bone in without skin
  • Coat liberally with Thunder Powder
  • Put into hot oven-safe pan with a bit of oil in the bottom
  • Cook, sear, color – flip
  • After flipping, cook 4 more minutes, then add chicken stock
  • Add some BBQ sauce and ancho chili powder
  • Cover and bake at 350º for an hour
• Remove cover from bowl and pull away poblano skin
  • DO NOT RINSE.  Just pull off using a paper towel.
  • Put small slit into the pepper, then remove seeds
• Lightly chop tomato, jalapenos, garlic, tomatillos
  • Puree in a blender
  • Dump into a skillet
  • Add some Mexican oregano, salt and pepper
  • Bring to a boil, then let simmer
• Fry up your corn tortilla strips – blue, white or yellow
  • Cut 5 tortillas into strips
  • Put into hot oil and fry for 15-30 seconds each @ 365º
  • Spider strainer them out onto a paper towel
  • Salt them right away using Maldon salt
• Shred a chicken thighs
  • Toss chicken into tomatillo sauce
• Bring 1 C heavy cream to a simmer in a stock pot
  • Let slowly reduce
  • Grate Chihuahua or Oaxaca cheese or Monerey Jack
  • Dump into the hot cream
  • Season with Salt and Pepper
• Plate a schmear of the sauce
  • Top with Poblano
  • Add your chicken and egg
  • Top with roasted veggies
• MIGAS:  In a large mixing bowl, combine
  • 2 roma tomatoes (quartered)
  • 1 tomatillos (quartered)
  • 1/2 large red onion (diced)
  • 1 chipotle pepper (sliced)
  • 1 red bell (sliced)
  • 2 jalapeno peppers (sliced)
  • 1/2  tsp salt
    • Dump all into a large skillet
    • Sautee until charred and blistered
  • Add 3-4 scrambled eggs
  • Add some pulled chicken
  • Add cilantro and tortilla chips
  • Stuff Migas into Poblano
  • Drizzle cheese sauce on top
  • Top with Fresh chopped Cilantro

CLICK HERE FOR ORIGINAL RECIPE WEB PAGE

Silken or firm tofu? And what can be replaced? 

Both silken or firm tofu works, however, I recommend using silken tofu for a smooth chewy texture. If you can not get tofu for whatever reason, you can replace it simply with water. The amount of water should be about 90% of the flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add tofu or water all in one go. Rather add the tofu or water gradually, watching the consistency of the dough.

How to cook dango?

It is super easy too. Simply drop the dangos into boiling water. When cooked they float up to the top of the water.  Then scoop them with a sieve and place the cooked dango into a bowl of cold water.

3, 4, or 5 on skewers? How many should be on a skewer?

It is traditionally 5. It originated from an anecdote when Emperor Godaigo washed his hands at Mitarashi. One big water bubble came out followed by four more water bubbles. Personally, when you you make Mitarashi dango at home, I don’t think the number matters. I bought the short skewers from a local supermarket and thought it is really cute to have just 3 on them.

What types of flour do I use for mitarashi dango?

This time, I bought a rice flour (more like granule?) called “Shiratamako” from a local Japanese grocery store. Also I often use rice flour that you can get from the supermarket international isle. The rice flour is a product of Thailand. There are red, blue and green writing packets.  Make sure you get the green one.

Grill, fry or blow torch? 

It depends what you have. Using a non-stick frying pan will be the easiest, though be careful not to burn your finger when you flip the dango skewers. Also you don’t need oil. I like the burnt mark made by a blow torch. It looks nicer but not much different in taste.

Ingredients

• Chorizo – cooked – and set aside
• Cook jalapeno, onion, and garlic in the chorizo grease
• Add garlic minced and salted
• Add minced onion

1. Brown chorizo
2. Remove – leaving grease and oils
3. Add jalapeno, etc
4. Deglaze with red wine
5. Add finely minced tomato
6. Add chipotle, pasilla powder, and ancho chili powder
7. Cook for about 30 minutes
8. Add 2 TBL honey to the sauce

Put 1/2 inch olive oil in a skillet and bring up to 365º

• Avocado Relish
  • Add red onion, jalapeno, onion, cilantro, fresh lime juice
  • Salt and pepper – mash together
  • Fold in with Crema plus lime zest
• Cook scrambled eggs
• Cook a Corn Tortilla in olive oil until crispy
  • about 30-45 seconds
  • OPT:  Cut into strips and create topping slices
• Refried Beans
• Fried egg – Steamed
• Top with tortilla strips

Ranchero sauce and cheese on the plate

Add cheese, then eggs, then chorizo

Top with avocado

Tortilla strips and cilantro

• Nice large shrimp
• 1/2 C jalapeno juice
• 1/2 C olive oil
• 2 cloves crushed salted garlic

1. Combine juice, olive oil and garlic
2. Marinate shrimp for about 30 minutes
3. Put shrimp into hot grill skillet and cook no more than 60 seconds per side
4. Serve with a dipping sauce of
   • sour cream, lime juice, cilantro, yogurt

• Cut skirt steak on the bias against the grain as thinly as possible
• Marinate in soy, mirin and karo syrup overnigh
• Put in hot skillet and cook quickly
• Prepare a sushi roll pad
• Lay down plastic wrap and then a sheet of skin – shiny side up
• Lay down a layer of sticky rice
• Line with
  • Cucumbers thinly chiffonaded
  • Shred strips of carrots
  • Thinly shredded red cabbage
• Roll it over as tightly as possible
• Hold for 15 seconds to let it set
• Cut into 6 or 8 pieces – Dip knife in water between cuts