Author: Robert Andrews

Deviled Eggs

Easy, Good, Better, Best

See also my page on How to Hard-Boil Eggs

Deviled Egg tips

  • For a smooth filling, push yolk through sieve. For a more rustic filling, crush with a fork.
  • Yolks tend to stick to your knife. Cut your egg in half with dental floss. This will give a clean cut.
  • Six eggs will produce 12 deviled eggs. I always prepare eight eggs to allow for some breaking.
  • If making deviled eggs, use a plastic bag as a pastry bag to get fancy star-bursts of the egg yolk topping.
  • After cracking eggs, let them set in a bowl of water for 10 minutes. This will loosen the shell.
  • Store peeled hard boiled eggs in a sealed container of water in the refrigerator.  They tend to pick up smells from other foods.

Easy – Fail Safe

Prepare your Hard-Boil Eggs

  • Let fully cool – great if they can be refrigerated overnight before the next steps.
  • Cut 6 eggs in half lengthwise – creating 12 halves.
  • Carefully remove yolk and put into mixing bowl.
  • Crush yolks with a fork
  • Mix in 1 TBL each of mayo and mustard (I prefer to use dijon)
  • Mix well with half teaspoon each of dry mustard, salt and vinegar
  • Spoon yolk mixture into egg halves.
  • Sprinkle lightly with paprika and refrigerate up to two days
  • When serving (if for a potluck) keep the egg tray on a very damp frozen towel

Good

Prepare as above (in Easy) but add a dash of Tabasco
Put egg yolk mixture into the corner of a plastic bag
Cut the tip off, and use this to pipe filling into the white egg half.
Top some with alternate toppings: paprika, tarragon, Parmesan cheese, wasabi and chives, chipotle and cilantro, capers, etc. Use your imagination.

Better

Rather than Tabasco, use a teaspoon of prepared horseradish
Also, add a teaspoon of sour cream
Top with chives, toast points, parsley, cilantro, caviar, etc. Use your imagination.

Best

This is the receipe that I usually use
Even I like to break it up though. Don’t be afraid to use your imagination.

I like to add a dash of Worchestershire Sauce
Sometimes I top the egg with a dash of Choloula
Another topping is fresh grated garlic or onion
I like to sprinkle ground cayenne pepper rather than paprika

Alternate Topping Suggestions

  • Green Olives
  • Black Olives
  • Red Bell Pepper
  • Anchovies
  • Taco Chip
  • Mint Leaf
  • Spinach
  • … and so forth – again… use your imagination

 

Cutting apart a whole chicken

… or more accurately (albeit brutally) called Butchering a Chicken or Spatchcocking a Chicken.

When you butcher your own chicken, you are assured of the freshest meat. It is not that difficult, and there are more reasons why you should do it, rather than reasons you should not.

STEP BY STEP

  1. Turn breast side down
  2. Pull wing down, cut along skin and joint
  3. Separate thigh from the carcass – cut right in the middle of flap of skin
  4. Continue to pull apart and cut skin
  5. When you get own to the bone, pull down so that you can cut into joint
  6. Move skin away and separate thigh from the leg

Back bend down to break to free the back

Cut back apart for stock

Upside down

Point of knife into cartilage

Halve breast bone, leave in for cooking – added flavor

  1. Pull apart thigh and cut along the joint to separate
  2. CUT ALOup side down,
  3. Crack breastbone w/ knife or scissors
  4. push down & lift out breastbone.
  5. Separate rib meat, follow down rib w/ sharp knife – remove ribs.
  6. Use bones for stock.

Custard Filling – Two More Recipes

Here is Grandpa’s recipe for BASIC CUSTARD

Recipe for two people
2 eggs (4 if small eggs)
1/4 CU whole milk
1/4 CU yogurt
1 TBL flour
1 TBL lemon juice
1 TBL olive oil
1 tsp chopped parsley
pinch nutmeg
pinch salt

Instructions
1. Separate egg yolks from whites using two or three small cups. See notes.
2. Combine flour with egg yolks
3. Combine all other ingredients (except beaten egg whites)
4. Beat the egg whites with a whisk until filled with bubbles, but not to the point where you start getting peaks, as you would for merangue, for example.
5. Gently, add the egg whites to the rest of the mixture and mix

This will give you a nice light custard.
For a heavier custard, omit step 4.
Use additional parsley and nutmeg to garnish top

Variations
Recipe for eight people
4 eggs (6 if small eggs)
1/2 CU whole milk
1/2 CU yogurt
2 TBL flour
2 TBL lemon juice
2 TBL olive oil
1 TBL chopped parsley
pinch nutmeg
pinch salt

Notes How to Separate eggs:
1. Crack carefully into first cup
2. If the yolk breaks, leave it in the first cup
3. Crack second egg into second cup
4. If it breaks, pour it in with the first egg, if not put the yolk in the first cup, and leave the white in the second cup.
5. Break your next egg. If it breaks, put it into the first cup with the other yolks.
If it does not break, pour the yolk into the first cup, and the white into the second.
6. Repeat for as many eggs as you have

Curry Blackening Spice

1/4 kosher salt
3 TBL curry
3 TBL ground black pepper
2 TBL paprika
2 TBL ground fenel seed
1 TBL cumin
1 TBL brown dried ground thyme
1 TBL cardomom
1 TBL cayenne pepper
1 tsp turmeric
1 tsp coriander

Instructions
Whisk all ingredients together.
Ready to serve

Cucumber Rolls

Cucumber
Avocado
Chi tuna – albacore, med rare
Mango
Sesame oil
Pickled ginger
Soy
Wasabi
Bok choi
Radish
sprouts
green onion

Instructions
1. Thin slice avocado, tuna mango green onion.
2. Roll using plastic as sushi roller, roll tightly, cut thru plastic then remove plastic.
3. Salad; bok choi, radish, sprouts
4. Dressing; sesame oil, pickled ginger, soy sauce, wasabi.

Serve w/ albacore, roll and salad.

Cucumber Rolls

Instructions Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/04.pdf
http://www.xml3.com/family/Recipes/Cucumber_Rolls.pdf

Crispy Tortilla Eggs with Avocado and Lime

CLICK HERE for Avocado Tips and Tricks.  

3 tablespoons EVOO
4 stale corn tortillas, cut into long narrow strips
2 tablespoons chopped mild onion
Salt and fresh-ground black pepper
6 eggs, beaten
1/3 cup good-quality salsa
1/3 cup crumbled mild cheese
(eg) Monterey Jack or Brick
1 avocado, sliced
1 lime, halved
1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

Instructions

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don’t move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Variations Stale tortillas are a must; fresh won’t crisp as well.

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs – you get the idea.

Notes From The Splendid Table’s How to Eat Supper:
Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008).
Copyright 2008 by American Public Media.

CREATIVE STOVETOP COOKING

Casserole dish
Grill pan (or something WITHOUT a flat bottom)
Heavy-guage aluminum foil
Regular aluminum foil
Wet towel

In place of 350 degree oven, line your grill pan with crinkled heavy-guage aluminum foil.

Use a casserole dish in which to cook your food.

Cover the entire casserole dish with either heavy-guage aluminum foil, or a cake pan with regular aluminum foil covering the cracks.

Resist the urge to peek, as you will loose valuable heat.
Keep a wet towl available in case the aluminum foil catches fire.

Cranberry Ideas

Can of whole cranberries
Can apple sauce
1 CU walnuts (optional)
Safe a few walnuts for garnish

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Savory sauce

Can of whole cranberries
Chopped shallots and chives
black pepper

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Can of whole cranberries
Chop and section orange
Orange zest
Stir – garnish with zest

====

Can of whole cranberries
Can of raspberries

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Can of whole cranberries
Chipotle and/or adobo
Chopped cilantro

Grandpa’s Tabbouleh

Cous Cous Salad

INGREDIENTS

  • 1/4 CU uncooked couscous or Bulgar wheat
  • 2/3 CU chicken stock or water if none is available
  • 1 tsp olive oil
  • 1 TBL milk or cream
  • 1 TBL red raisins or cranberries (minced)
  • 1 TBL golden raisins (minced)
  • scant salt and pepper

STEP BY STEP

  1. Soak Bulgar or Couscous for 30 minutes, then drain and squeeze.
  2. Chop raisins very finely
  3. Heat water, stock, oil, raisins and seasoning to boiling
  4. Add Bulgar or Couscous and mix.
  5. Add milk and mix well
  6. Turn off heat and let rest 15 minutes.
  7. Fluff with fork, breaking up any lumps, and serve

Suggested options to mix in after step seven

  • 1 TBL diced cucumber
  • juice and zest from one lemon
  • 1 TBL diced scallions or chives
  • (optional) a bit of diced Roma tomato
  • 1 C minced parsley
  • A bit of spearmint
  • Slivered radish
  • Slivered or chopped almonds
  • Crushed peanuts
  • Fond from pan fried pork chop . ALT rendered bacon

Notes I discovered this at Lowery’s Steak House. It was so good, I ate the entire portion grain by grain. This is my attempt at re-creating it.

Serving suggestions
Great served with poached eggs over top
Also pretty if served in a lettuce cup

++++++++++

Cous-cous Tabbouleh

1 CU cooked plain cous-cous
1 lemon (zest AND juice)
1 TBL olive oil
1 TBL sesame oil

ALL BELOW ITEMS CHOPPED
1 TBL parsley (fresh is better)
2 TBL mint
4 green onions
2 large tomatoes
1 green pepper
8 black olives
Salt and pepper to taste

1. Cook couscous
2. Mix lemon juice, oil salt and pepper in large bowl
3. Combine with couscous and let marinate for two hours
4. Add parsley, mint, onions and pepper
5. Gently mix well
6. Top with tomatoes and black olives

Sauteed Broccoli & Bok Choy (EDF)

Baby bok choy
Head of broccoli
1 tbl garlic
2 tbl ginger

Trim bok choy, trim leaves big, trim stalks to ¼”, cut off broccoli, flourettes, peel off outside stem, cut stem to ¼”. Cook medallions in ½ cut water, cover & cook 5 minutes. Add flourettes, add 2 tbl water, cover & cook 5 minutes more. Uncover & cook till liquid evaporates. Add 1 tbl minced garlic, 2 tbl canola oil, add leaves, cover for 1 min, stir around and add ginger & soy.

Beef Satay (EDF)

Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

Instructions:
Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before). Cook on grill or pan or George Foreman for 1 minute. Prepare & put in bag w/marinade and grill on the spot.

Satay Marinade-2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce-2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

+++++++++++

Rib Eye Steak
2 tsp hot canola oil
garlic
1/3 cu chick broth
¼ cu smooth Peanut butter
½ tsp ketchup
¼ tsp rice wine vinegar
1 tsp soy
¼ tsp corn starch

1. Freeze steak for 30 min, cut steak into strips, soak skewers in water 30 min. Marinate meat 1-12 hours (maybe cut & bag the night before).
2. Cook on grill or pan or George Foreman for 1 minute.
Prepare & put in bag w/ marinade and grill on the spot.

Satay Marinade
1. 2 cloves, ¼ cu soy, 1 tbl sesame oil, 1 tsp brown sugar, ½ tsp cumin, ½ tsp red pepper.

Peanut dipping sauce
1. 2 tsp hot canola oil, 1 tsp garlic, 1/3 cu chick broth. Boil.
2. Whisk in ¼ cu peanut butter, ½ tsp ketchup, ¼ tsp rice wine vinegar, 1 tsp soy, ¼ tsp corn starch.

Serve with rice.

Tips: Pork

ribs2ribs1Chops- Bone like porterhouse, Pork tenderloin, Pork filet, Pork roast (fresh ham),
Smoked ham, pork ribs (baby backs most tender), dry rub, the same Chinese style ribs.

 

Ribs

$$ Spare ribs are meaty, rich and big – 3-4 ribs per guest

$$$ St. Louis cut ribs are just trimmed spare ribs – you pay extra for their work – Easy to eat, and they cook evenly

$$$$ Baby Back ribs are lean, tender and short – 6-7 ribs per guest

 

Roberto’s Taco Salad

taco-saladUse your favorite toppings

  • ½ romaine
  • ½ cabbage
  • red onions
  • chopped roma tomato
  • diced red bell
  • diced jalapeno
  • black olive
  • artichoke
  • hot black beans or ground cooked
  • hamburger or chicken
  • cheese
  • guacamole
  • sour cream
  • chives
  1. To make the bowl, place a flour tortilla into a taco bowl form.  If you don’t have one, drape it over top of a tuna can or other similar shape with a flat bottom
  2. Bake at 325º for 12-14 minutes
  3. Brown your hamburger
  4. Mix romaine and cabbage – put in bottom of bowl.
  5. Add red onion, chopped tomato, red bell, jalapeno, black olives, artichoke.
  6. Add black beans or cooked hamburger
  7. Top with grated cheese
  8. Garnish with guacamole, sour cream & chives

 

 

Hong Kong Steak Salad

New York or Sirloin strip steak
½ head Chinese cabbage
½ head romaine
2 tbl baby lima beans
2 tbl red bell (J)
2 tbl carrots (J)
1 cu jicima (J)
½ cu shitake
½ cu bean sprouts
1 cu fried egg noodles
8 oz. Koun chun diluted red vinegar
soy oyster sauce
fresh chopped ginger (skinned)
kikoman soy
cooking wine
mitshu
chicken stock
2 tbl sugar
2 tbl lemon juice
2 oz. Scallions

(J) Julienne
Salad- ½ head Chinese cabbage, ½ head romaine, 2 tbl lima beans(baby), 2 tbl red bell (J), 2 tbl carrots (J), 1 cu jicima (J), ½ cu shitake, ½ cu bean sprouts, 1 cu fried egg noodles. Mix w/desired amount of dressing and toss.

Steak-very hot wok & oil, cook strips of steak with wok sauce. Wok sauce-kikoman soy, mitshu, cooking wine, soy oyster sauce, chicken stock. Top salad with steak strips.

Dressing-8 oz. Koun chung diluted red vinegar, 4 oz. Kikoman soy,1 tbl fresh chopped ginger (skinned), 2 tbl sugar, 2 tbl lemon juice, 2 oz scallions.

Cole Slaw – COLLECTION

In a hurry? The single best slaw dressing is Marzhetti Slaw Dressing. NOT THE LIGHT, which is (IMHO) not very good. The regular is great. Here are some other recipes:

Grandpas Homemade Slaw Dressing

Apple Radish Slaw

Tomato Slaw

Bok Choi Slaw

Sweet Pepper Slaw

19Dad’s Cole Slaw

Not the dad of my grandkids… MY DAD. This is the recipe from Great Grandpa Andrews.

Classic Cole Slaw

Collins Cole Slaw

Scratch Slaw

  • 1/2 head green cabbage – sliced thinly
  • 1/2 head red cabbage – sliced thinly
  • 2 TBL kosher salt
    • Toss cabbage with salt and let rest
  • Prepare dressing
    • 1/2 C buttermilk
    • 1/4 C mayonnaise
    • 1/4 C yogurt
    • 1 TBL pickle juice
    • 1 tsp dry ground mustard
    • 1 TBL chives
  • After 1/2 hour, rinse the salted cabbage well in standing water
  • Spin using a salad spinner to dry
  • Add 1 carrot – julienne strips
  • Toss all together and refrigerate 90 minutes or as long as overnight

Chicken Fajita Salad

Chicken strips
Roasted poblano
¼ cu Corn oil
Onion
1 tbl garlic
avocado
1 tbl lime jucie
1 jalapeno
1 tbl sour cream
2 tbl olive oil
yellow tomatoes seeded

Instructions:
Roast pepper- use a chili roaster or propane torch, blacken skin, put in bag to sweat, slit and remove seeds for releno. In hot cast iron skillet and ¼ corn oil, sauté onions. Add chicken.

Dressing – 1 tbl garlic, avocado, 1 tbl lime juice, 1 jalapeno pepper, 1 tbl sour cream, 2 tbl olive oil. Toss w/lettuce (sugar, vinegar to keep crisp) .

Special Steps:
Topping – yellow tomatoes deseeded, roasted red bell, some dressing, mix.
Serve on top of lettuce, add chicken strips and onions add coutiha cheese and corn strips.

Tips: BBQ

BBQ Tips

Ingredients:
1 lb salmon filet
1 lb chick breast
1 lb flank steak
soy
mirin
rice vinegar
turmeric
five spice
chili flakes
coriander
grapeseed oil
lemon grass
molasses
asparagus
mint
sprouts
watercress

Instructions:
Chicken rub – coriander, turmeric, five spice, chili flakes

Slice salmon into strips, marinate in soy & rice vinegar for10 mintues, mint and sprouts on plate.

Chicken breast w/o skin, cut into strips, put between plastic and pound flat, skewer on lemongrass. Plate w/watercress.

Flank Steak – cut into strips across grain, pound flat, pastry brush-apply molasses, wrap around asparagus, brush w/oil & put on grill. Plate w/baby lettuce or any small leaf. (cut at angle).

+++++++

BBQ and other Meat Tips

Ingredients How different can BBQ be?

In South Carolina they use mustard-laced shredded pork.
In North Carolina they use pepper and vinegar.
In Kansas City, a tangy tomato-based sauce is used.
In Memphis, Worcestershire is added to the sauce.
In Texas, beef brisket is preferred over pork

In Arizona, my recipe is the best ! ! ! !
See “Robert’s Quick n Tasty BBQ Ribs” under “Main Courses”

Instructions
1. Meat / Butcher tip @ http://www.xml3.com/family/Recipes/Tips_2.pdf
2. Marinate meat in a plastic bag. This allows for easy agitation.
3. Put meats into freezer for 30 minutes to make them firm before slicing

+++++++++

BBQ Tips

1 lb salmon filet
1 lb chick breast
1 lb flank steak
soy
mirin
rice vinegar
turmeric
five spice
chili flakes
coriander
grapeseed oil
lemon grass
molasses
asparagus
mint
sprouts
watercress

Instructions
1. Chicken rub – coriander, turmeric, five spice, chili flakes

2. Slice salmon into strips, marinate in soy & rice vinegar for10 mintues, mint and sprouts on plate.

3. Chicken breast w/ o skin, cut into strips, put between plastic and pound flat, skewer on lemongrass. Plate w/ watercress.

4. Flank Steak – cut into strips across grain, pound flat, pastry brush-apply molasses, wrap around asparagus, brush w/ oil & put on grill. Plate w/ baby lettuce or any small leaf. (cut at angle).

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