Author: Robert Andrews

Boiled chicken . Bay leaf, mirpois
– shredded
Saute Garlic, onion, red bell
Chipotle and cumin
Corriander
Diced tomato, stock, fire roasted tomato

Mix in with chicken

Serve with warmed tortilla or chips
Serve with misc taco toppings

###########

Notes: Poach a chicken in water with bay leaf, onion, garlic, etc.
Reserve liquid for using later in something like soup or sauces.
Freeze it for using later – 1 Cup each

Poach 35 minutes

Adapted from Jamie Oliver 15 minute meals

Bring 2 C water up to boil

Aubergine eggplant
Courgette zucchini

Bring skillet (grill pan) up to high heat
Halve zucchini and then cut rounded side off so that it will lay flat in both directions
Put on grill pan
Cut eggplant into thick medallions
Put on to grill pan

Prepare 1 cup basmati rice
Add 2 cups boiling water
Add a pinch of saffron and a half of a cup lemon

Add to large hot sauté pot sliced onion, different types of chopped up bell peppers, garlic, thinly sliced celery

Add harissa and anchovies

Cut veggies from grill pan into large pieces and add to sauté pot

Add a bit of balsamic vinegar, basil and tomato sauce

Robert@RobertAndrews.NET

Honeycomb (Sponge Candy)

Honey
Corn Syrup
Water

Sugar into middle, but not on the sides or it could crystalize

Turn to high heat and step away
At 300° pour in 3 TBL Baking Soda
Stir with spatula
Pour onto silicon pad for about 15 minutes

Robert@RobertAndrews.NET

Basic: Shallots, garlic, mushrooms

Optional: Leeks, herbs

Sauté shallots and garlic
Cube of butter
Misc mushrooms
Salt, pepper
Deglaze with Madeira
Reduce
Add cream
Add parsley and chives

Notes are from Nevin Maguire: home chef – PBS cooking show

Take chicken thighs and remove the bone.
Flatten them with the bottom of a pan
Stuff them with chicken moose. See recipe below
Wrapped in foil, and bake with the rest of your chicken.

Chicken moose
Egg white
Chicken
Cream
Bleu cheese
Salt, pepper
Beat egg whites until they have doubled in volume
Blend all together in the food processor

Bake at 350° for 20 to 25 minutes

——–

Wings and drumsticks

Sear in hot pan
Add chopped miopois vegetables
Remove browned chicken to a stockpot
Deglaze pan with a little bit of pork and red wine
After deglaze has finished dump in with rest of chicken
Add some broth to cover
Add Bayleaf and bouquet garni of Rosemary and thyme
Reduce heat to simmer and it will cook the same amount of time as the above chicken

———-

Sear breasts skin side down in oven-safe skillet
As soon as skin is well seared, slide into the oven with other chicken

———

Remove courgette from foil
Slice on bias
Serve on top of red onion sautéed with red wine and port, then reduced

——–

Serve other chicken pieces with mashed potatoes – your favorite recipe

One fitness expert said that people should be eating many small meals throughout the day, not three larger meals. Here is an overview of what he recommended. BTW this is not what we do!
LOL

Morning
Fruit, vegetables, omelette, fiber

Snack 1
Red bell with guacamole

Snack 2
Blueberries with whipped cream and popcorn

Lunch
Smoothie

Dinner 1
Salad with chicken or tuna

Dinner 2
Chicken veggies

Robert@RobertAndrews.NET

Lidia’s Italy

Never refrigerate tomatoes

Three tray dip
Flour
Egg, salt, milk
Bread crumbs, oil, parm cheese

Baking sheet 375 degrees 20 minutes

Layer with maranara, cheese, spinach, garlic

Sauce, eggplant, sauce, parm, spinach, zucchini, sauce, parm, mozzarella, eggplant, sauce, parm, mozzarella, parm

Wipe edge, cook at 375 degrees covered 30 minutes
Remove cover, cook 20 more minutes

Robert@RobertAndrews.NET

Grandpa’s Chicken Chowder

Two slices bacon chopped
Three-quarter cup chopped onion
Three-quarter cup chicken broth
2 cups peeled and cubed potatoes
One half teaspoon salt
Scanned black pepper
1/2 cup half-and-half
1 cup milk
2 tablespoons butter
One cooked chicken breast shredded
One chicken thigh diced

Render bacon in large pot over medium-high heat
Cook until crisp
Add onions and cook five minutes
Stir in broth and potatoes and seasonings
Bring to boil, and simmer 15 minutes

Poor in half-and-half, milk, and butter
Add chicken meat, and cook for five minutes until thoroughly heated
Do not allowed to return to boil

Robert@RobertAndrews.NET

Red Curry Tofu ala Chuck Wiley

Use extra firm tofu with no GMO

Start by blanching green beans
Put in boiling water for 60 seconds, then plunge into icewater to shock
Cut into 1 inch pieces
Set aside

Cut red bell pepper into julienne strips

Caramelize onions
When ready add . Allow one minute between each ingredient
1 tablespoon minced fresh ginger
Three cloves shaved garlic
Sliced Shiitake mushrooms crown only. Stem is tough
1 tablespoon fresh red curry paste
Take off of heat at this point
Add several splashes of water to deglaze pan
Culinary dairy free coconut milk. Will look like yogurt.
Add lime zest with juice
Simmer 10 minutes
Add 1 tablespoon honey
Add green beans
Add red bell pepper strips
Add tofu at last minute
Stir gently

If you want crisp tofu, fry it separately before you add it.

Serve over cooked brown rice
Top with cilantro, sesame seeds, green onion

Organic short grain brown rice
. Cooks 40 minutes

Note: many rice recipes call for one part rice one part water, organic short-grain calls for one part rice to parts water

Robert@RobertAndrews.NET

ONION PETALS AND DIPPING SAUCE

FOR THE DIPPING SAUCE:
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
FOR THE ONION PETALS:
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 medium onion

TO PREPARE THE DIPPING SAUCE:
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper, and a pinch cayenne pepper in a small bowl and refrigerate until needed.

TO PREPARE THE ONION PETALS:
Beat egg and combine it with milk in a bowl large enough to hold the onion; set aside.

In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin; set aside.

Cut approximately 3⁄4 to 1-inch off of the top and bottom of the onion, remove skin. Using a large, sharp knife, slice down the center of the onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut all the way through.

Dip the onion petals in the milk mixture, and then coat well with the flour mixture.

Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while preheating the oil.

Preheat the oil to 350 degrees F.

Fry the petals in the oil for 2 to 3 minutes or until golden brown. Remove from oil and let drain on paper towels.

Serve while warm and with dipping sauce.

Makes 6 servings
Source: Hamilton Beach

Click here to view: http://www.recipelink.com/msgbrd/board_31/2006/FEB/37011.html

Lompa
Norwegian potato pancake
This is good for using as a tortilla and roll with long sausages

Boiled potatoes 1,000 gm
Mash them
200 gm flour . reserve 2 TBL
5 gm salt
1 gm nutmeg

Mix all by hand, then mash again

Dough should be as loose as possible without falling apart
Take out the tennis ball sized piece and flatten by hand
Put on floured surface and start to roll, flipping frequently
Cook over high heat with NO oil
Look for cooked brown “freckles”

Recipe from www.NewScanCook.com

Robert@RobertAndrews.NET

Sausage Making
Recipe from www.NewScanCook.com

Balance of 20% fat and salt

Home sausage
Pork, veal, lard to adjust fat level
Gring and mix
Add salt
Fennel, dill, garlic
Force into beef casings for big sausage

Lamb sausage
Thyme, oregano, lovage
Use lamb casings

Potato Sausage
Mashed potatoes, lard, beef, barley
Salt, milk

Thread sausage casing onto attachment

Robert@RobertAndrews.NET

1. Slice one Vadallia onions into thick slices :: 1/2 – 3/4  inches
2. Break into rings – Separate onion rings and place in a bowl of COLD buttermilk.
3. Put small center core pieces into bowl to use in another recipe. Use only larger rings.
4. Soak for 60 minutes

While rings soak, mix in a large mixing bowl – Tempura batter

• Three egg yolks
  (save separated egg whites for later use in this recipe)
• 1/2 bottle cold Amber or lager beer
  enjoy the other half while you bake.
• 1 tsp salt
• 1/2 C flour
• 1 TBL sugar
• 2 TBL corn starch
• 1/2 C panko
• 1 tsp baking powder
• 1 TBL oregano or chives
• 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
• 1/4 C grated Parmesan cheese
  Mixture should at this point be like
  thin crêpe batter (but with bubbles)
  Set aside mixture in fridge for 30 minutes to allow the yeast in the beer to rise.  In half an hour you should see bubbles in the batter.
• ADD 1 C onion milk AFTER onions have finished soaking

While rings soak and liquid rests, mix together dredges in two separate bowls

First Dredge (DIP)

• Three egg yolks
  (save separated egg whites for later use in this recipe)
• 1/2 bottle cold Amber or lager beer
  enjoy the other half while you bake.
• 1 tsp salt

Second dredge

• 1 C flour
• 1 TBL Grandpa's Thunder Powder or Arghhh Powder
• 1 tsp coarse sea salt
• 1/4 C Panko bread crumbs

In a separate third bowl,

1. Next, beat your egg whites to soft peaks
2. Gently fold whites into the Tempura batter until smooth
3. Put a couple dozen onion rings into flour – this will make the Tempura batter stick to the onion more easily
4. Move rings from the flower into your batter bowl – let drip for at least five seconds when you take them out
5. Dip into your Panko dredge.
6. Place in hot Canola or Safflower oil at 365-375° one after the other – maximum 6 in pan
   NOTE:  Put part of the onion into hot oil and pause for a few seconds before letting it go into the oil AWAY from you.  The few seconds will keep it from sticking to the bottom of the fryer, and AWAY from you will minimize splashes and burns
7. Cook for about three minutes then flip.
8. Cook other side about two minutes
9. Place on paper towel for a few minutes to drain
10. Sprinkle salt while still hot from the oil

Aioli Dipping Sauce
In food processor add…
2 egg yolks
2 TBL dijon mustard
1 TbL Paprika
5 cloves garlic
Salt and pepper to taste
Mix a bit
With processor running drizzle in 1 C EVOO
. Run till it thickens
Add zest and juice from 1 lemon
Add some fresh cilantro
Blend all together
Consistency of ranch dressing

 

Another video by PDX Traveler

 

Unknown Source:

• 2 eggs
• Buttermilk
• AP flour
• Cornstarch
• Panko crumbs
• dried pecorino cheese
• Red pepper flakes
• Parsley
• Salt and pepper
• Thick cut onion rings
• Dredge in eggs, then flour, then crumbs
• One onion per every two people
• Cook in canola oil or peanut oil at 360°

Canapes . Standup hors d’oeuvres

Cut ham into long thin slices – very thin

Roll the ingredients into bundles
Here are some examples from www.newscancook.com

Use thin sticks and shoots

Cooked potatoes, Pear, Herbs

Celery, celeriac, dill

Cucumber, borage

Green beans, celeriac

Mint, cucumber, yogurt

Robert@RobertAndrews.NET

Horseradish from Scratch

• 1 ugly piece of horseradish root – PEELED
• Grate 1/4 C  horseradish into a bowl and add
• 1 tsp white wine or white balsamic vinegar
• 1/4 tsp of freshly grated black pepper
• 1/2 tsp kosher sea salt

Whisk together, let flavors meld in the fridge overnight (if possible)

Horseradish Cream Sauce

To above recipe, add

• 1 TBL Dijon mustard
• 1 C sour cream
• 1 TBL apple sauce
• 1 TBL panko breadcrumbs
• Lots and lots of chives

Don’t eat RAW oysters, shrimp, lobster, etc in months without R’s

Frozen is OK

Click here to read more about Vibrio Vulnificus.

Air cured hams

Serrano
Pata negra

Santa kristina

Parma ham

Robert@RobertAndrews.NET