Author: Robert Andrews

The Morning Bun

ala Everyday Foods

Quick puff pastry

3 c ap flour
1 tsp salt
Yeast . 1 tbl
1 tbl sugar

Combine

24 tbl cold butter

Roll shake, repeat about 5 times

1 c sour cream
1/4 c orange juice
3 tbl crushed ice
1 egg yolk

Dump out and knead until it comes together

Roll out to about 12×20 inches
Roll up tightly
Press down till about four inches wide

Put in freezer 15 minutes

1/2 c sugar
1/2 c brown sugar
1 tbl Orange zest
2 tsp cinnamon
1 tsp vanilla

Roll our dough to another 12×20 rectangle
Spread evenly with sugar mixture . Leave border
Roll up into 20 inch roll . Water edge
Grease Muffin pan cups with Pam
Cut off ends
Cut in half, half and thirds . 12 pieces
Cover and refrigerate 4-24 hours
Let them rise in the morning
Put cake pan in bottom of over with 3 cups boiling water
Place buns on rack above them
Let them rise 30 minutes
Bake at 425 degrees for 5 minutes
Lower, bake 325 degrees for 40 minutes
Let sit in pan 5 minutes
Remove liners

Toasted Pearl Barley

Toast barley about 10 minutes
Add 3 cu broth to cook and absorb
Bring to boil, reduce heat and simmer 30 minutes
Let cool, then add to mixture that is coming up

Cut corn off an ear of corn (canned)
Quarter cherry tomatoes (canned pieces)
Roast and peel poblano (canned green chilies) and red bell peppers
Green onion and cilantro
Toss with EVOO and lime juice

Optional: add chicken, shrimp, etc.

Optional: Black or green olives, artichokes

Honey fried chicken

  • Crack four eggs
  • Mix in 1 C evaporated condensed milk
  • Add 1 C cold water
  • Add 1/2 C sugar
  • Brine chicken thighs for one hour

Create covering powder

  • 1 cup flour
  • 1 cup cornstarch
  • 1 TBL Grandpa’s Thunder Powder

Dry chicken thoroughly, then dip in sifted flour/corn starch mixture

  • Heat peanut oil to 365°F
  • Dip and fry chicken – Keep oil temp between 365° and 175°
  • Will take 15-20 minutes to cook through
    • Take wings out first, then drumsticks, then thighs and breast

Roll in Panko bread crumbs, then set aside to cool for a little bit, then fry again for 5 minutes

Mix honey and cayenne sauce
Toss just before serving or serve with sauce on the side

Pork – Onions

Onions

Red onions . Low to med heat will release sugars

They start to carmelize, the a bit of balsamic vinegar

Ground chuch for hamburgers

No salt in marinades

Aoli . Mayo with pureed chiles

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Pork

Marinate pork in highly salted water for 5-8 hours

Cuitlacoche . Corn truffle

Episote ??

Corn tortilla – use a lot of oil, Kabacoff when you are done

Queso Oxaca

Bratwurst recipe

Recipe from Bratwurst house in Scottsdale Arizona

Homemade Bratwurst
Adapted from Charcuterie

1350 grams (3 lbs.) boneless pork shoulder butt, cut into 2 inch pieces
450 grams (1 lb.) boneless veal shoulder, cut into 2 inch pieces (or substitute 1 lb. ground veal)
450 grams (1 lb.) pork belly, skinless, cut into 2 inch pieces
40 grams (1 1/2 oz.) kosher salt
6 grams (2 tsp) ground white pepper
5 grams (1 1/2 tsp) ground ginger
5 grams (1 1/2 tsp) grated nutmeg
2 eggs, lightly beaten, very cold
1 cup heavy cream, very cold
10 feet hog casings

1. Combine all ingredients except eggs, cream, and casings in a large bowl. Toss to distribute the seasonings evenly. Cover and refrigerate overnight.
2. Place the hog casings in a bowl of water and refrigerate overnight.
3. Several hours before grinding, place the food grinder, mixer bowl, paddle attachment, and any other attachments in the freezer.
4. Remove the meat mixture from the refrigerator and place in a bowl of ice and salt. Grind the mixture through the small die into the mixer bowl set in a bowl of ice and salt.
5. Beat the mixture with the paddle attachment on low speed for 1 minute. Add the eggs and cream and increase speed to medium. Mix until the mixture is uniform. Refrigerate the bowl until ready to stuff.
6. Sauté a small portion of the sausage in a small bit of oil and taste for seasoning.
7. Remove the hog casings from the refrigerator and rinse both the inside and outside of the casings in running water.
8. Setup the sausage stuffer using the largest stuffing attachment. Place meat in the sausage stuffer and turn on to low speed until the meat is just at the end of the attachment. Slide the opening in the casing onto the stuffer and then push the remaining casing onto the stuffer until there is about an inch hanging off. Tie off the end of the casings. Slowly push the meat mixture into the sausage stuffer while holding the casing and letting the meat fill it (this is a two person job). The speed is determined by the speed of the meat being putting into the stuffer not the speed of the mixer. When there is no more casing, tie it off and repeat this step with the remaining casing.
9. Twist the sausage into 6 inch long segments and cut with shears.
10. Cook the sausage to an internal temperature of 150ºF.

Makes 5 lbs. of sausage.
Source(s):
http://twoyolks.org/2007/11/06/homemade-…
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Dinner Popover – with or without Cheese Filling

  • 1 C warm milk
  • 1 C AP flour
  • 1/2 C grated cheese – Fontina, Mozzarella, etc
  • 4 TBL melted butter
  • 1/2 tsp coarse salt
  • 4 large eggs

Optional for stuffing:  Hot chopped spinach with cheese

  1. Preheat oven AND cast iron pan to 425 degrees
  2. Brush standard muffin cups with Crisco
  3. Using a whisk, combine all of the upper ingredients, except the flour
  4. When ingredients are blended, add the flour and fold gently just until blended – DO NOT OVERMIX
  5. Fill muffin cups only halfway
  6. Place muffin pan in hot oven and cook for 12 minutes
  7. Reduce heat to 375º
  8. Rotate pan, and cook for 10 more minutes
  9. Pierce each muffin top with a skewer to let steam escape and let cook another 5 minutes
  10. Remove and serve immediately

You can serve just like this, or fill with spinach/cheese. 
If you want them filled, continue with step 12.

  1. Crisp up two strips of bacon in a skillet
  2. Thaw and squeeze dry 1/2 C frozen spinach
  3. Saute in butter, then mix in 1/2 TBL AP flour
  4. Add 1/2 C whole milk
  5. Add 1/2 tsp fresh nutmeg
  6. Season to taste with salt and pepper
  7. Cut top of  popover and stuff with spinach mixture
  8. Great when served with eggs

BASIC POPOVER

  • 3 Large eggs
  • 1 cup whole milk
  • 1 cup AP flour
  • three TBL butter . Melted
  • Scant salt
  1. Bake in cups at 375 for 40 minutes
  2. Slit top
  3. Bake 10 more minutes
  4. Serve stuffed with cream cheese

PAN POPOVER

  • Small cast iron skillet
  • 3 eggs
  • 1/2 C milk
  • 1/2 C flour
  • 2 TBL melted butter plus 2 TBL melted butter (used separately)
  • 1 C fontina or gruyere cheese (Alt:   Parmesan or Pecorino)
  1. Preheat oven and skillet to 425º
  2. Mix ingredients, reserving 2 TBL melted butter
  3. Optional:  Blanche asparagus, broccoli, spinach, etc for filling
  4. Put 2 TBL melted butter (from Step 2) into bottom of skillet
  5. Put in vegetables
  6. Pour egg mixture over top
  7. Return to the oven and cook 20 minutes

 

Classic Popover

popBased on Yorkshire pudding, it is just a small puffy hollow muffin.

INGREDIENTS Recipe One

  • 1.5 C AP flour
  • 1.5 tsp salt
  • 1 c ice cold milk
  • 3 large eggs
  • 6 TBL butter – melted

INGREDIENTS Recipe Two (slightly healthier)

  • 5 oz AP flour (about 1 1/4 C)
  • 1.5 tsp salt
  • 1 C room temperature whole milk
  • 3 large eggs
  • 2 TBL butter – melted

STEP BY STEP

    1. Preheat oven and HEAVY deep muffin pan to 450º
    2. Melt 6 TBL butter in a small skillet on the stove
    3. Sift together flour and salt
    4. Whisk together eggs and milk
    5. Generously butter side of cups with melted butter
    6. Whisk remaining butter into the milk, then fold into the flour, being careful NOT to overmix
    7. Fill HOT muffin tins half to 2/3 full
    8. Place in 450º oven for 10 minutes, then (without opening door) turn heat down to 350º
    9. In 10 more minutes (total 20 so far) open oven and rotate pan
    10. Bake another 10 minutes
    11. Remove and let rest 3-5 minutes before turning out onto bread cooling rack
    12. Poke the top with a knife to allow excess moisture to escape
    13. Serve with butter and preserves, or fill with a custard

 

Blueberry Muffins

1 TBL baking powder
1 tsp baking soda
1 tsp salt
3 cups ap flour . Packed and then sifted

8 tbl softened butter creamed with
1.5 c granulated sugar
then add 2 eggs
1 tsp vanilla
2 c buttermilk
Zest and juice from two lemons

Incorporate dry ingredients quickly into wet ingredients
DO NOT OVERMIX

Fold in 2 c blueberries at last minute

Put into baking pans using large ice cream scoop

Bake 375 degrees for 25 minutes

Makes about 20 muffins

Heirloom tomato salad

Anchovy Paste Vinagrette

1 clove garlic
1 anchovie
Salt
Sugar
Red pepper flakes
Balsamic vinegar
Evoo

Line plate with sliced heirloom tomatoes
Toss in other varied tomatoes
Sprinkle with salt and pepper
Drizzle with vinagrette
Slices of prochuto
Basil leaves
Parsley
Ricotta or goat cheese crumbles

Use as dinner centerpiece

From some New Orleans cooking show… John, I think was his name.

Warm Summer salad

1 C Brown Rice
2.5 C water
40 minutes

Sauteed onion
Shitake mushrooms
Garlic
Salt and Pepper
Corn from the cob
Roasted Red peppers
Black beans

22 Year Vinagrette
1 tomato . Seeds and all
1 Garlic
1 T Red wine vinegar
2 T Evoo
1 chive
1 tsp toaster cumin . Ground
Thyme
Salt and pepper

Mix in fresh cilantro

Plate rice
Top with fresh spinach
Top with vinagrette
Top with sunflower seeds . Pref pumpkin seeds
Top with basil leaves

Classic Pesto / Basic Pesto

CLASSIC PESTO
Fill food processor with fresh basil leaves
– No stems, no flowers
1/2 cup Pine nuts or almonds
Four cloves fresh garlic
Salt and pepper

Turn on food processor and drizzle olive oil until the pesto starts to flow

Add 1/2 cup shredded Parmesan and 1/2 cup shredded pecorino cheese

GRANDMA’S PESTO
Basil leaves . No stems
. 4 oz . 100 gm . 1/4 lb or 2 cups packed
1/2 tsp salt
1/4 tsp white pepper
1 large clove garlic

Breaded Fish or Chicken

This is an unusual way to fix breaded fish. For this recipe, let’s assume that you are fixing two pieces of fish or chicken.

He will need two pieces of sponge bread.

Roll them as flat as possible using a rolling pin.
Season your meat however you feel like it.
Butter one side of the bread and place buttered side down over the top of your meat.
Flip over the pair and trim your bread to match the shape of your meat.
Flip back over and butter the top piece of bread.
Heat grill pan up to about 350 to 400°F
Flip the pair over so that buttered site is down.
Cook until bread is browned.
Flip over so that meat side is down.
If you are cooking fish, you only need to cook about 4 to 5 more minutes.
If you are cooking chicken, cook for about another 10 minutes.

Chicken nuggets

Brine chicken pieces two hours

Mix together brine liquid and put into a zip lock bag

  • 1 C warm water
  • 1 C warm buttermilk
  • 1 TBL sugar
  • 1 TBL salt
  • 2 TBL Worcestershire

Cut boneless chicken breasts into equal parts about 1/2 inch across, place in the brine bag and put into and bowl and place in the refrigerator.  Agitate every 30 minutes, or so.

Coat the Chicken Pieces

  • Combine
    • 1/2 C AP flour
    • 1 TBL Grandpa’s Thunder Powder
    • 1 tsp salt
    • 1/2 tsp baking soda
  • Put coating mixture into a bag
  • Drain and toss still wet chicken pieces in the coating
  • Set aside on a pan for the coating to firmly adhere
  • Meanwhile, separate the yolk from the egg white.  Keep the yolk for another recipe – we will be using only the white – beat the whites, then set aside
  • Combine 1 C Panko with 1 TBL Thunder Powder
  • Dip the chicken pieces into the egg with your left hand
  • Let drain for a few seconds, then drop into the Panko bread crumbs
  • Take the piece out with your right hand, and place on a clean plate
  • Repeat with all of the pieces.  Let rest for 5-10 minutes

Fry the Nuggets

  • While the pieces rest, preheat 4 cups vegetable oil to 350°F . Oil should be deep enough to completely submerge chicken pieces
  • Fry in the hot oil for exactly 3 minutes.  Do not overcrowd the pan.
  • Flip and cook for one more minute.
  • Set on plate and salt while still hot
  • Remove from your plate and place on cookie sheet in oven at 200° F to keep warm
  • When oil has returned to 350° add six more pieces
  • Repeat as necessary
  • See recipes below for dipping sauces

Honey mustard dipping sauce

  • 1/3 cup honey
  • 1/2 cup mustard
  • Salt and pepper to taste

Butter Rolls

butter_rollsIngredients
1-¾ cup Whole Milk
1 stick Unsalted Butter
¼ cups Sugar
5 cups All-purpose Flour
1 Tablespoon Active Dry Yeast
2 teaspoons Kosher Salt
3 Tablespoons Melted Unsalted Butter, For Brushing On Rolls

Preparation Instructions
1. Combine the milk, butter, and sugar in a medium saucepan over medium heat, just until the butter is melted.
2. Meanwhile, combine the flour, yeast, and salt in the bowl of an electric mixer fitted with the dough hook. With the mixer on low speed, slowly add the warm milk mixture and mix for about 30 seconds, until the dough begins to come together. Increase the mixer speed to medium and mix for another 5 minutes, until the dough forms a smooth ball.
3. Transfer the dough to a lightly floured work surface and shape into a ball. Place in a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 1 hour, until doubled in volume.
4. Punch the dough down and transfer to a lightly floured work surface. Divide the dough into 16 pieces and form each piece into a compact ball. Spray a 9-inch square baking dish with nonstick cooking spray. Arrange the rolls in the pan and cover with the dish towel. Let rise for another 45 minutes, until puffy.
5. Meanwhile, preheat the oven to 350°F. Bake the rolls for 12 to 15 minutes, until golden brown. Remove from the oven and brush the rolls with the melted butter. Serve warm.

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