Author: Robert Andrews

¼ cu roasted garlic
pinch chili flakes
1 tsp parsley
1 tbl olive oil
¼ cu arugula
1 + cu angle hair pasta – al dente
cheese

Instructions:
Roast garlic in olive aoiol, add chili flakes, add arugula, add drained pasta-water to steam, add parsley and salt. Mix and plate.

Special Steps:
Top w/parsley, olive oil and cheese

Lamb chops
Rosemary
Chive
Oregano
Pepper
Salt
Olive oil
Pita bread
Cucumber
Feta cheese

Instructions:
Clean and cut rack of lamb. Season with rosemary, oregano, salt & pepper, crush together and sprinkle over top, drizzle w/olive oil. Mark on grill if possible.

Special Steps:
Serve on top of pita bread. Serve with Mediterranian salad onside. Slice cucumber on side and feta cheese on top.

Eggs (boiled)
Turkey or chicken
Tomatoes
Avocado
Bacon
Lettuce
Blue cheese (danish blue)

Instructions:
Cook bacon on oven rack for 15 min @ 425 and drain on paper towels. Cut end off romaine lettuce, float in water to clean. Slice lengthwise then cross cut into little sized pieces. Put into salad spinner ro shake in paper bag. Toss lettuce in dressing. Distribute on platter, lay in rows, avocado, bacon, blue cheese (Danish blue), tomatoes, diced roast turkey breast or chicken, hard boiled egg.

Special Steps:
Dressing; 1 tbl Dijon mustard, 2 tbl red wine vinegar, oregano, touch of dill, 2 tbl olive oil, stirring to emulsify.

http://www.xml3.com/family/Recipes/05.pdf

+++++++++

Ingredients Eggs (boiled)
Turkey or chicken
Tomatoes
Avocado
Bacon
Lettuce
Blue cheese (danish blue)

Instructions 1. Cook bacon on oven rack for 15 min @ 425° and drain
on paper towels.
2. Cut end off romaine lettuce, float in water to clean.
Slice lengthwise then cross cut into little sized pieces.
3. Put into salad spinner ro shake in paper bag.
4. Toss lettuce in dressing. Distribute on platter, lay in
rows, avocado, bacon, blue cheese (Danish blue),
tomatoes, diced roast turkey breast or chicken, hard
boiled egg.

Dressing;
1. 1 tbl Dijon mustard, 2 tbl red wine vinegar, oregano,
touch of dill, 2 tbl olive oil, stirring to emulsify.

2 tbl crisp bacon pieces
1 cu fresh corn
1 tbl parsley
1 tbl olive oil
1 tbl chopped green olives
2 tbl red onion
1 tbl fresh lemon juice

Instructions:
Mix ingredients with, basil, thyme, peppers, whatever

Sprinkle salt, scrub w/cut side of lemon half, wipe off and rinse. Or White vinegar.

Good Choices

Butcher Block or Kiln Dried Maple
Occasionally sand, wash and oil with food grade mineral oil.

Plastic
Use for all meat and things that can’t be eaten raw.
Sanitize occasionally with white vinegar

 

Banana’s
4 tbl butter
½ cu dark brown sugar
1 cinnamon stick
lemon zest (use peeler, do not get white)
dark rum

Instructions:
Heat quickly before butter separates, butter, brown sugar, cinnamon stick, lemon zest. Add dark rum, (helps sugar dissolve)

Peel ripe but firm (2 bananas) slice 4 halves into sauce flat side down. Turn heat down to low, cook 1 ½-2 min each side, baste, flip delicately.

Dish out ice cream “Dreamery” vanilla or double rainbow, 2 scoops, ready to flambé.

Add 3 tbl dark rum, take off heat and set on fire.

Spoon bananas & sauce over ice cream.

Flank steak (sliced thin)
1 tbl Kikkoman soy
1 tbl sesame oil
¼ cu black vinegar (alt balsamic)
1 tbl souchein wine (or dry sherry)
1 tbl sugar
canola oil
3 cloves garlic
2 tbl fresh ginger
3 tbl long cut chives
Thai red chilis
Chives (long cut)

Instructions:
Marinate; 1 tbl soy, 1 tbl sesame oil, ¼ cu vinegar, 1 tbl wine, 1 tbl sugar. Marinate steak over night, partially frozen to cut.

Smoking hot wok w 2 tbl canola oil, heat 3 cloves of garlic, 2 tbl ginger, 3 tbl chives. Add Thai redchilis and cook 3-5 min. Add meat, cook till brown, fold in sauce.

Serve over rice

• Chicken breast
• Salt
• Butter
• 8 oz. Brown ale
• onion
• brown sugar
• bay leaf
• thyme
• vinegar
• salt & pepper

Instructions:

• Brine for moisture in 2 qt water, 1 C salt, refrigerate for 60 minutes.
• Rinse off then dry. Browns better , otherwise steams.
• Season with GTP or salt, pepper and paprika
• Cook skin down in 1 TBL EVOO about 5 minutes
• Flip and cook 3 minutes.
• Put on baking sheet and cook at 400º for internal temp of 160º (about 12-15 minutes)

Special Steps:

• Sauce, Cook in same pan of residual fat, onion, 1 C chicken stock, 8oz. Brown ale (beer), brown sugar, bay & thyme.
• Reduce to ¾ cup
• Whisk in butter, ½ tsp vinegar, salt & pepper.

Thighs
Onion (diced)
6 cloves garlic (diced)
1 anchovy (diced)
cayenne
1 cu dry white wine
1 cup chicken sauce
1 cup diced canned tomatoes
1 can tomato paste
2 tbl thyme
2 tbl oregano
1 bay leaf

Instructions:
Brown thighs in 1 tsp olive oil, heat season thighs (do not brine skin) skin down 5 minutes (set aside to cool) drain off grease into bowl.

Saute @ med heat, onion anchovy, garlic, cayenne, wine, chicken sauce, diced tomatoes, tomato paste, thyme, oregano and bay leaf.

Remove chicken skin, put chicken into pan 1-1 ½ hour and cook @ 300. Remove chicken & cover. Reduce liquid w/tsp lemon zest, mix zest and parley for top. Cook 10 minutes, drizzle w/olive oil, sprinkle parsley.

Chicken breast
Thyme
Rosemary
Bay leaf
¼ cu vermouth
garlic
shallots
parsley
olive oil
salt & pepper

Instructions:
(Roast garlic first) in pan place garlic with 2 shallots, toss w/2 tsp olive oil, salt & pepper. Roast at 400 for 45 min in covered pan/uncover last 10 min.

“Brine the chicken breast, cut backbone out, cut along fat lines, wings & backbone become stock. Rinse & dry chicken, add sprig (thyme rosemary, bay leaf tied together as sprig) cook on med/high in oil, skin done 4-5 min. Flip and cook 4 more minutes, remove chicken, pour off standing grease.

Sauce; ¾ cu stock, ¼ cu vermouth, serape bottom into sauce, add sprig. Cook @ med heat & add garlic, shallots (peel and all). Return chicken to pan, leave skin on & up above liquid line. Cook @ 450 for 10 min.

Remove chicken take out 10 cloves, place remaining around chicken. Squash garlic out, remove paper skin (strainer?), put pure into pan. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.

4 boneless, skinless chicken breast fillets
½ tsp salt
½ tsp freshly ground black pepper
2 tbl minced Italian parsley
1 tbl + 2 tsp olive oil

Place the chicken fillets between sheets of wax paper or plastic wrap and pound lightly with a mallet until even in thickness. Remove the wax paper or plastic wrap and sprinkle the fillets with salt, pepper and parsley. Lightly tap the spices into the fillets with the mallet. Drizzle the fillets with 1 tbl of the olive oil. Heat the remaining 2 tsp of olive oil in a grill pan over med-hi heat. Add the chicken and cook until no longer pink, turning once. Serves 4.

180 calories, 27 g protein, 0 arbohydrate, 7 g fat (1 g saturated), 68 mg cholesterol, 344 mg sodium, 0 fiber.

 

Baked Chile Relleno Puff

1 ½ cu grated reduced fat cheddar cheese
8 canned green chiles
6 eggs, whites separated, two yolks reserved
1 cu 1% milk
1 tsp ground cumin
1 tsp chile powder
½ cu all purpose flour

1. Preheat oven to 350°. Lightly coat a 1 quart soufflé dish with olive oil.
2. Open and split 6 of the green chiles, discarding the seeds.
3. Lay out the chiles on the bottom of the dish and sprinkle with 1 cu of the cheese.
4. Place the egg whites into the bowl of a food processor and whirl until they are foamy.
5. Pulse in the 2 egg yolks, milk, cumin, chile powder, flour and the 2 remaining green chiles.
6. Pour the mixture over the green chiles and cheese.
7. Top with remaining ½ cu cheese. Bake for about 30 minutes.

200 calories, 18 g protein, 16 g carbohydrate, 8 g fat (4 g saturated), 89 mg cholesterol, 347 mg sodium, 1 g fiber.

• Season/coat with Grandpa’s Thunder Powder or Grandpa’s Dry Rub depending on how spicy you want your coating.
• All cases – Remove silverskin – tie up ends or loose pieces.
• Buy only those sealed in a CRYOBAG, which will allow it to live (refrigerated) for up to two weeks.
• DO NOT BUY Enhanced Pork – packed in a speckled solution with injected liquid.
• This is a very lean piece of meat.  Cook it over high heat and very quickly.
• Frequently a dry rub right before cooking.
• Alternately, a marinade of lime juice and zest, honey, salt and garlic for 16 hours

 

–
Basic Tenderloin

Ingredients

Pork tenderloin
1 T basil
2 T oil
2 T apple cider vinegar
2 T unsulfured molasses
1 T Dijon mustard
2 bay leaves

Instructions

1.  Mix basil, oil, vinegar and marinate pork tenderloin for about 1 hour.
2.  Sear in hot pan 90 seconds per side,  and put aside.
3.  Cook in oven 20 min @ 325 deg.
4.  Alternately, continue to rotate 90 degrees (recooking some sides) for a total of 12 minutes.  No need to finish in the oven.

Wrap in foil, then let rest for 10 minutes

Serve w/ cornsalad

–
Tenderloin with Mustard Sauce

Ingredients

Pork tenderloin
1 tsp olive oil
¼ cu whole grain mustard
2 tbl Dijon mustard
2 tbl sour cream
red wine

Instructions

1. Skim off outside fat layer, season w/ 1 tsp olive oil. Put into hot skillet, sauté 5-10 minutes (turn occasionally).
2. Cook 20-25 min on top of stove 150° internal temp. Out to rest 10 minutes.
3. In same pan as fond, add ¼ cu whole grain mustard, 2 tbl Dijon mustard.
4. Mix and heat 2 tbl sour cream, whisk and blend, thin with red wine. Cook to meld then drizzle ove tenderloin.

–
Greens Loin

Ingredients

1 or 2 pork tenderloins
Misc green seasonings
Marinade of your choice

Instructions

1. Marinate pork loin at least 3 hours
2. Roll in seasonings
3. Bake in 375 degree oven for 30 minutes
4. Let rest for 10 minutes prior to slicing

Optional Marinade:
1/4 CU olive oil
1/2 diced onion
1 tsp dried mustard
1 TBL oregano or basil

–
Basic Tenderloin

Ingredients

2 tbl basil
2 tb; oil
2 tbl balsamic vinegar

Instructions

1. Trim pork tenderloin and marinate in (2 tbl basil, 2 tbl oil, 2 tbl balsamic vinegar).
2. Sear in hot pan 3-5 min. per side.
3. Cook in oven 20 min @ 325°

–
Basil Crusted Pork Tenderloin

Ingredients

1 pork tenderloin (multiply ingredients for more tenderloins)
1 TBL basil (minced)
1 TBL olive oil
2 TBL balsamic vinegar

Instructions

1. Mix together basil, olive oil and vinegar in a plastic bag
2. Put tenderloin into bag, completely covering
3. Agitate about every 15 minutes
4. After 1-2 hours, sear in hot pan 3-5 minutes
5. Plate with lime slices, and serve with Bacon Corn Relish (see recipe)

Hot chicken stock

To rehydrate mushrooms, bring chicken stock to a near boil.
Turn off heat and soak dried mushrooms for 30 minutes.
You can use the flavored chicken stock in whatever you are cooking.

1 CU diced, cubed or shredded chicken (personal choice)
Salad greens to personal preference
1/4 CU diced dried blueberries, cranberries, or raisins
1 TBL slivered almonds
1 TBL mayonaise
1 TBL sour cream
1 TBL unflavored yogurt
1 TBL (opt) chutney
1 tsp lemon juice
1/2 tsp olive oil
scant salt and pepper

Instructions
1. Cut chicken, berries and tear salad greens
2. To create dressing: In side bowl, mix almonds, mayonaise, sour cream, yogurt, oil and salt/pepper
3. Toss salad greens and chutney with lemon juice in large bowl
4. Mix gently with dressing
5. Fold in berries and chicken
6. Serve with crackers on the side

Your choice of fresh fruit… strawberries, cherries, raspberries, blueberries, kiwi, papaya, mango, pineapple… whatever!
1 bag Nestles chocolate morsals

Instructions
1. Melt chocolate in small sauce pan
2. Using a toothpick, skewer a piece of fruit and dip it in the chocolate
3. Set on waxed paper to cool.

Variations For an extra refreshing treat, put the dipped pieces into the freezer for 30 minutes before serving

Like this? See the recipe here for Buckeyes

2 tsp sugar
1 pkg dry yeast (about 1 TBL)
12 OZ can evaporated fat-free milk (warm to 110 degrees)
4 CU all purpose flour, divided
1 large egg, lightly beaten
1 tsp salt
1 tsp cornmeal
2 TBL butter (melted and cooled)

Instructions
1. Dissolve sugar and yeast in a large bowl with the warm milk
2. Let stand 5 minutes
3. Mix 3 cups flour and egg with milk until smooth
4. Let stand 15 minutes
5. Add 1/4 flour and salt – stir until soft dough forms
6. Turn the dough onto a floured surface and knead until smooth and elastic (about 8 minutes)
7. Add enough flour to keep it from sticking to your hands (will still feel tacky though)
8. Coat outside of flour ball VERY lightly with oil, put in large bowl and let rise in warm place (about 85 degrees) for 40 minutes
9. Punch dough down, cover and let rest for 5 more minutes
10. Divide into 16 equal portions (half, of half, of half, of half)
11. Shape dough ball into desired shape
12. Sprinkle cooking pan with corn meal, let rise 20 minutes, then cook @ 400 degrees 10-15 minutes.

Special Steps
Variations Shaping options for dinner rolls:
(1) Shape into ball and score down the middle
(2) Roll into 8 inch rope, tie a knot and tuck ends under the roll body
(3) Roll into 20 inch rope, coil the rope around itself. Tuck the end under the roll body
(4) Roll into 18 inch rope. Fold so that ends meet. Twist around each other
(5) Divide each ball into three pieces and position on cooking pan pressing all three balls together.

OTHER NOTES

• AP Flour, water, yeast, salt
  • Rapid Rise Yeast
  • Active Dry requires proofing
• To soften:  Milk, butter, sugar, eggs