Category: Appetizers and Sides

Garlic Knots

knotsRecipe from Steve, owner of Grande Pizza

  • 1 Ball prepared Pizza dough
  • 2 TBL Melted butter
  • 2 TBL Rosemary
  • 1 TBL Garlic powder
  • 1 TBL Parmesan cheese

Marinara dipping sauce

  • Dried oregano to sprinkle

Ranch dipping sauce

  • 4 cloves Garlic
  • 4 Minced chives
  • 1/2 tsp Salt
  • 1 handful flat leaf parsley
  • 1 tsp dill
  • 1 C sour cream
  • 1/2 C Buttermilk
  • 1/2 C Mayo
  • 2 TBL White wine vinegar
  • 2 TBL Franks red hot sauce
    1. Pulse in food processor until chopped and mixed

 

To twist the knots, wrap the strip around your finger, then just tuck it through.

  1. Use any standard pizza dough and divide into 8 pieces for large knots, or 12 pieces for smaller knots
  2. Mix together chopped rosemary, 2 cloves of minced garlic and 2 TBL melted butter
  3. Toss balls in butter mixture
  4. Sprinkle garlic powder lightly onto a cutting board
  5. Roll balls into ropes about 6-8 inches in length over top of sprinkled garlic powder
  6. Tie into loose knots and toss with grated Parmesan
  7. Let rise for one hour in a warm place
  8. Bake 400º for about 20 minutes
  9. Serve on a plate with a cup of warm marinara dipping sauce or cool ranch dressing in the center
  10. Sprinkle with oregano

 

Egg Rolls

egg-rollsINGREDIENTS

  • 1/2 LB cooked ground beef
  • 1/2 LB cooked ground pork
    Alternately you can use pork tenderloin or chicken
  • Worcestershire sauce
  • Red Bell Peppers (julienne strips)
  • Sweet Onions (julienne strips)
  • Celery (diced)
  • Grated ginger
  • Scallions
  • Soy sauce
  • Carrot (julienne strips)
  • 1 C finely sliced cabbage
  • Egg Roll wrappers

butter, flour, milk, provolone cheese

  1. Brown meat in a large skillet
  2. Toss above to combine
  3. Cook all till slightly wilted
  4. Place Egg Roll wrapper on a damp paper towel
  5. Spool some mixture in between wrapper points
  6. Roll wrapper tightly, securing  edges with water
  7. Place on a baking sheet
  8. When finished rolling, spray all with oil
  9. Flip and spray other side as well
  10. Bake at 375º until browned – about 12 minutes ( See note at bottom of page )
  11. Meanwhile prepare cheese dipping sauce – Heat and stir together
    • 1 TBL butter
    • 1 TBL flour
    • 1/2 C milk
    • 1/2 C provolone cheese
  12. Alternate soy dipping sauce
    • 6 TBL soy sauce
    • 2 TBL rice vinegar
    • 2 TBL creamy peanut butter
    • 2 tsp sugar
    • 2 tsp sesame oil
  13. If frying in a pan, use an oil with a high smoke point such as grapeseed, canola, peanut, safflower or sunflower oils.

Spring Rolls – COLLECTION

See also: Spring Roll Dipping Sauces

I created this base recipe during a vacation where we are currently traveling Europe and are living in Istanbul, Turkey.  You might guess that pork is difficult to come by in a Muslim country,  so I created a more vegetarian option.

Saying SPRING ROLL is kind of like saying CASSEROLE.  There are many ways to make great spring rolls.  Here are many options from which you may choose.  The only commonality is that you use Rice Paper Sheets (round) available from most grocery stores.  Soak them in cold water for about 20 seconds to soften them up before trying to roll them.

Be sure to review THINGS YOU NEED TO KNOW before you start on your Spring Rolls.

Consider threading the shrimp on a skewer prior to cooking.  It will cook straight – and then stay straight.  it will fit inside your spring roll very nicely.  Cook only 3-5 minutes (depending on the size) and then plunge in ice water.

Octopus can be eaten raw or precooked.  Slice on the bias.  Slice larger, tough octopus very thinly.

 

INGREDIENTS – Use whichever you prefer

      • Cilantro
      • Mint
      • Basil
      • Shredded carrots
      • Lettuce
      • Red or Green peppers
      • Red onion – thinly cut julienne strips
      • Thinly cut Napa cabbage or Spring Greens
      • Vermicelli Noodles
      • Soy sauce
      • Shredded pork or chicken (optional)
      • Shrimp are commonly used too
      • Chives – cut to about 5 inches in length

spring-rollsSTEP BY STEP

      1. Dice, shred, chop, and toss all ingredients except chives
      2. Soften rice paper in barely warm water by soaking for about 5-10 seconds
      3. Lay rice paper on a damp paper towel – even better is to use a high-thread count linen napkin or culinary towel.
      4. Place chives so they are visible through the rice paper
      5. Spoon ingredients along rice paper
      6. Fold and roll as tightly as possible – serve with dipping sauce

You can alternatively use won ton wrappers and bake or fry your spring rolls.

Serve with ginger peanut dipping sauce.  You can also just use Hoisin sauce, which is available in most oriental grocery stores.

Dipping Sauce:

  • Peanut butter
  • Rice Wine Vinegar
  • Soy
  • Hoisin or Plum Sauce
  • Chili Sauce

 

INGREDIENTS

      • 1 LB nice thick tuna steak – very fresh
      • 8 mint leaves
      • 1/3 C Hoisin sauce
      • 1 tsp rice wine vinegar
      • 2 TBL EVOO
      • 2 fresh limes
      • 1 tsp soy sauce
      • 1/2 tsp Wasabi
      • 1 fresh avocado
      • 2 C grated carrots or julienne strips
      • 1 C bean sprouts
      • 1/2 C chopped cilantro
      • 1/2 C chopped green onion / chives
      • 1/4 C slivered red onion
      • About 16 Rice paper wrappers
      • Toasted sesame seeds

STEP BY STEP

      1. Get your grill pan smoking hot… about 400º
      2. Lightly oil surface of tuna and season with salt and pepper
      3. Sear on high for 2 minutes on each side, then remove from heat
        Inside layer should still have some pink in it
      4. Remove from hot pan, and set aside on a plate
      5. Mix sauce containing Hoisin, vinegar, EVOO, limes, soy and Wasabi
      6. In separate bowl, mix together carrots, sprouts, cilantro, chives and red onion
      7. Slice avocado into thin slices and toss gently in the vinaigrette
        This will keep avocado from browning
      8. Slice your tuna into very thin strips so that you can see the cooked and raw layers
      9. Drain most of the vinaigrette from the avocado bowl into the bowl with your fish, and toss to coat
        This will keep your fish looking fresh
        Keep avocado in the emptied vinaigrette bowl for use later
      10. Heat 1 C of water into a shallow glass dish
      11. Dip a rice paper wrapper into the hot water for about 3-5 seconds
      12. Lay it down an sprinkle the paper lightly with sesame seeds
      13. Lay a thin strip of tuna so it can be seen through the rice paper
      14. Lay a thin strip of avocado so it can also be seen
      15. Position several mint leaves so that they can also be seen
      16. Lay a thin amount of your other toppings on top of the avocado, tuna and lettuce
      17. Fold in the side points
      18. Fold in one of the other points and roll to make a nice tight spring roll
      19. Refrigerate for up to six hours
      20. Serve with Peanut Dipping Sauce

spring-roll

 

 

Crab Spring Rolls

Your filling can be shredded chicken, crab, or even just vegetables. For this recipe I will be using canned crab

      1. Start with 1 can of fresh shredded crab and break apart in a mixing bowl
      2. 1 TBL mayo
      3. 1 tamarind paste cube (1 TBL) Soaked in 2 TBL boiling hot water
      4. 1 Thai chili – minced
      5. 4 mint leaves, diced
      6. 4 stalks of cilantro, diced
      7. scant salt
      8. Spread out a spring roll pastry sheet on a dampened work surface
      9. Fill with a line of filling
      10. Fold the near end (away from you) toward the middle
      11. Fold both sides into the middle
      12. Brush the far end liberally with beaten whole egg wash
      13. Roll as tightly as possible
      14. Plunge in hot canola oil (365º) for 60 seconds and let drain
      15. Serve immediately with lettuce leaves

Note: Spring Roll Pastry sheets can be purchased from any store. In a pinch, you can use won ton wrappers. Select the thinnest possible sheets.

Dipping sauce

      • 1/4 C rice
      • 1 tsp soy
      • 1 clove
      • 1 tamarind
      • 2 T sugar
      • Thai chili
      • Canola oil

 

      • 20 rice paper rounds (galettes de riz) – about 8 inches
      • 2 oz cellophane noodles
      • 1 small carrot – use peeler to create strips
      • 1 Kirby cucumber – cut into thin sticks
      • 1 small jalapeno or serrano pepper – seeds and vein removed
      • 1/4 C rice vinegar
      • 1/2 tsp sugar
      • 1 TBL fresh lime juice
      • 1 tsp fresh lime juice (set aside)
      • 4 romaine leaves torn into strips
      • 10 oz packaged baked tofu – cut into 1/4 inch sticks
      • 1 C fresh bean sprouts
      • 1/2 C each – basil, mint and cilantro (total 1.5 C)
      • 1/3 C hoisin sauce
      • 2 TBL chunky peanut butter
      • 2 TBL mirin
      1. Soak noodles in a bowl of boiling hot water for 10 minutes
      2. Blanche carrot in boiling water about 45 seconds, then rinse under cold water
      3. Put carrot, cucumber, jalapeno, vinegar, sugar, 1 TBL lime juice and salt into a bowl and toss to mix.  Let marinate 5 minutes, then drain (reserving liquid)
      4. Drain noodles and rinse under cold water, then pat dry
      5. Snip noodles with kitchen shears, then toss with 1 tsp lime juice in a large mixing bowl
      6. Fill shallow pan with very warm water
      7. In the large mixing bowl, GENTLY toss the noodles, vegetables and tofu
      8. Soak TWO rice paper rounds about 30 seconds
      9. Place on a barely damp culinary towel so that they overlap by about three inches – essentially creating a fat figure eight
      10. Near the lower end of the figure eight, place two pieces of romaine, and top with about 1/8 of the noodle mixture
      11. Roll up tightly around filling, folding in sides
      12. Make 6, 7, 8 more until all ingredients are gone.  You will probably not use all of your rice paper rounds
      13. Serve with a mixture of hoisin, peanut butter and mirin

These can be made up to four hours ahead, and then refrigerated wrapped carefully in a slightly damp towel, and then plastic wrap.

 

Hummus – COLLECTION INDEX

–
Mevlut’s Hummus

INGREDIENTS

  • 1-2 C dried garbanzos (chickpeas)
  • 1 tsp baking soda
  • 3 cloves garlic
  • 1/4 C tahini
  • zest and juice from two limes or one lemon
  • 1/2 tsp cumin
  • 1/4 tsp corriander
  • 2 green onions
  • 2 tsp olive oil
  • salt and pepper to taste

STEP BY STEP

  1. Soak beans overnight in water with baking soda added
  2. Next day, drain and rinse once
  3. Drop into boiling water.  Boil 20-30 minutes
  4. Process beans and other ingredients in food processor and put into a serving dish
  5. Create a small “pool” of olive oil in the middle
  6. Garnish with green onions, salt and pepper
  7. Sprinkle ground cayenne (to taste)
  8. Serve with torn pieces of pita bread

–
Edamame Hummus

From Food Networks
Ingredients

  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Suggested serving: Sliced cucumbers, celery, and olives

Step by Step

  1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.
  3. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  4. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
  5. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

–
Black Bean Hummus

2 CU black beans (drained)
¼ CU sesame seeds
2 TBL virgin olive oil
2 TBL sesame oil (or tahini)
1 tsp sea salt
1 TBL lemon
2 cloves garlic (minced)
1 ½ TBL honey
Paprika for garnish
1 tsp cumin
1 tsp ground red pepper
Onion flakes (to thicken)
Dried chives (to thicken)
5 large black olives (chop course)

Step by Step
1. Puree black beans in food processor
2. Add sesame and olive oil, lemon juice and garlic
3. Heat heavy skillet
4. Toast sesame seeds (about 4 minutes)
5. Mix puree with other ingredients (except olives)
6. Spoon into two small bowls
7. Sprinkle paprika over top
8. Serve with a little bit of olive oil poured on top
9. Serve with bread, crackers – whatever

The key is to puree the beans to a fairly smooth consistency.

1. Try this with any types of beans, even canned 3 bean salad.

–
Spinach Artichoke Hummus

RECIPE BRIEF

Ingredients

1 CAN CHICKPEAS
2 TSP TAHINI
2 CLOVES GARLIC
LEMON JUICE
– PROCESS
STREAM IN EVOO
– PROCESS
SALT / PEPPER
– BOWL
TOP WITH GRATED CHEESE
1 CAN ARTICHOKE HEARTS (DRAINED CHOPPED)
FROZEN SPINACH (DRAINED, SQUEEZED)

—————

SERVE WITH CHEESY TOASTS

2015-12-31 17.12.32

Appetizers – INDEX

THIS INCLUDES SWEET STUFF THAT YOU MIGHT PUT ON TOAST OR A PANCAKE



 179

Here is a list of many appetizers that are fairly easy to prepare.  Listed appetizers are from magazines, the Internet, TV shows, with many also created by Grandpa.  Click on the name of an appetizer to see the related photo or the recipe.

An Amuse Bouche is slightly different though than appetizers.

Sprinkle on top or on the plate. Add to taste:

  • Chili flake
  • Fresh oregano
  • Minced garlic
  • Lemon zest
  • Crushed black pepper

Serve with grilled bread or crackers

Here are a few slightly more complex appetizers.

Here are some brief descriptions.  Let your imagination go wild.

  • Antipasta Skewers – Use rosemary twigs for skewers.  Clean twig, leaving a bit on the end.
  • Caprese Cracker – Thin slice of tomato or sun dried tomato, mozzarella and basil leaf.  Garnish with a few drops of EVOO.
  • Chip Scoops – Use a slice of cheese to isolate the chip from the liquid, then add salsa or guacamole.
  • Chicken Nibs – Dip cooked chicken pieces in honey, let drip dry, then roll in sesame seeds.
  • Chocolatey Apricots – Spear apricots on a toothpick, then dip in softened chocolate.  Let cool and set.
  • Donut Holes – Dip in caramel syrup, let drip dry, then roll in crushed praline chips.
  • Endive Scoops – Wash endive leaves, fill with cheese mixture (4 oz goat cheese, 2 oz cream cheese, 1 T parsley, 1 T chives, 1 T lemon zest), top with Proscuitto (crisped in oven at 375º) and top with diced jalapeño (Soaked 5 minutes in hot liquid :: 1/4 C white vinegar, 1/4 C water, 2 tsp sugar, 1 clove garlic)
  • Fried Mozz Stick Wraps – Halve fried mozzarella stick, pair with an avocado slice, then wrap in precooked bacon.
  • Goat Cheese Crostini -Start with a block of goat cheese.  Chop together tarragon, parsley, thyme and mint.  Roll the block into a round log, roll it through the diced greens till much thinner, then wrap and refrigerate.  Put slices on crostini with sundried tomato and a basil chiffonade.
  • Smoked Salmon – Put on cracker and garnish with a bit of fresh ground black pepper.
  • Tomato Dip – Heat EVOO, garlic, tomato, basil and salt.  Blend and serve hot with bread pieces.

The point is:  If it is edible, it can be turned into an appetizer.

 

Grandpa’s Layered Buttermilk Biscuits

Note the layers that you get by folding.

INGREDIENTS

  • 3 C Flour (Spelt or other high-protein)
  • 1 TBL sugar
  • 2 TBL dried milk
  • 1 TBL Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
    – Sift together dry ingredients
  • 1 egg
  • 12 TBL COLD butter in tabs
  • 1 1/2 C COLD buttermilk
  • 2 TBL melted butter for layers

IMG_6286

For Drop Biscuits, you can just mix the ingredients and drop them into rustic piles.

STEP BY STEP

  1. Pulse the butter with half the dry ingredients in a food processor.
  2. Add the COLD buttermilk and mix briefly using your hands – or better yet a bench scraper – DO NOT OVERMIX or biscuits will be tough.
  3. Roll flat, fold in thirds and repeat a total of FOUR TIMES – Folding, but not kneading.  Brush each layer lightly with butter before folding.
  4. Your final mat should be about 9×12 inches.
  5. Cover and let it rest in the fridge for an hour
  6. Put on floured surface and cut the edges of with a VERY sharp knife.
    – If using a circle cutter DO NOT TWIST the cutter. This will crimp the edge and flatten your biscuits,  Cutting the edge off also affects how well the biscuit layers can rise and separate.
  7. Cut the remaining mat into squares.
  8. Put on baking sheet about 1/2 inch apart.
  9. Brush lightly with melted butter or spray with spray shortening
  10. Bake at 400° for 18-22 minutes – Turn tray around about halfway between cooking
 

Avocado Salsa

CLICK HERE for Avocado Tips and Tricks.

avocado-salsaIngredients:
1/4 Red pepper, fine dice
1/4 Green pepper, fine dice
1/4 Medium Red onion, fine dice
1 green onion, finely sliced
2 plum tomatoes, seeded and finely diced
1 tsp. Garlic, minced
1/2 juice and zest from 1 Lemon
2 TBL Cilantro, coarsely chopped
Pinch of Cayenne pepper
To taste: Ancho Chile powder
To taste: Kosher salt and freshly ground black pepper

1 large avocado, finely diced

Directions:
1. Place peppers, onions, tomatoes, garlic, lemon, cilantro, and seasonings in a mixing bowl and mix well. Adjust seasonings.
2. Add avocado, fold in gently and check seasoning again.

TIPS AND TRICKS

  • Halve the avocado. You may have seen people hack the seed with their knife. Be very careful if you do this, because it is very easy to get your finger too.
  • I prefer to slightly squeeze the avocado, and the seed will nearly pop out.
  • You can score the avocado right in the skin, then just scoop it out with a spoon. Here is a video by Expert Village.
  • If you are making a lot of guacamole, after you halve the avocado, press it through a bread drying rack that has metal struts going both directions creating a grid. Just press the avocado through this into a bowl.
  • You can also scrape an avocado against the side of a glass. Here is a video by Crazy Russian Hacker.
  • I am from Ohio. Back east avocados are called mangoes. Bell peppers are also called mangoes. Here in Arizona mangoes are called mangoes, avocados and called avocados and bell peppers are called bell peppers.
  • To ripen an avocado, place it in a bag with a banana.

Biscotti – COLLECTION

Biscotti is essentially twice-baked bread usually served with some kind of toppings on top.

Practically any bread can be baked, sliced, and baked again, then topped to create a tasteful biscotti.

  1. Mix dough recipe to the left and bake for 35 minutes at 300º – for nearly round biscotti, wrap the dough in parchment paper in a roll, then staple the ends of the paper.  Bake as directed.
  2. Cool 10 minutes, then cut into 3/8 inch slices.
  3. Put onto a baking tray and then bake at 300º for 25 minutes.
  4. Be creative with toppings.

FullSizeRender-32

Another good biscotti is using hazelnuts.

  1. Boil 2 C of water, then add 1/4 C baking soda.
  2. Boil 2 C hazelnuts for 3 minutes – you will get a lot of foam and black water.
  3. Dump nuts into colander and rinse.
  4. The skins will rub right off.
  5. Bake the hazelnuts at 350º for 15 minutes.
  6. Chop for this recipe.

Vegetable Fries ~~ 4

Eggplant Fries

  1. Skin and cut spears
  2. Brush with EVOO
  3. Dredge in 1/2 C flour
  4. Dredge in 1 C flour, 1/4 C beer, 1 tsp cayenne pepper, and 1 tsp cornstarch
  5. Fry in peanut oil heated to 365º till golden brown
  6. Serve with tzatziki sauce

Tzatziki Sauce

  • 1/2 C yogurt, 1 tsp sesame oil, 3 leaves ginger, salt, thyme, oregano and marjoram to taste
Sweet Potato Fries
Zucchini Panko Fries
Parsnip Fries

Pintxos

Pintxos (pronounced PEEN chose) have been around in Spain for many years.  They are now catching on in the United States.  It is essentially a TAPAS which is a more common word.

A TAPAS literally translates as a small top.  Drinks were served with (bartender’s choice) of a tapas plate on top, so that it would keep the bugs and flies out.  Not quite as necessary as before there was indoor plumbing, tapas is still served in most restaurants and bars in Spain.  The picture link below shows lots of food on most of the plates.  A tapas in Spain would be a few pieces on the plate, and would run you a dollar or two.

tapas

  • Aceituna is the Spanish word for olive.  These are frequently served on the side, just as we are served taco chips at a Mexican restaurant.
  • Boquerones are anchovies.  They are usually lightly picked or in a heavy cream.  They will frequently be served on top of biscotti or a cracker.
  • La Gilda is the toothpick on which the aceitunas and boquerones are skewered along with a guindilla pepper.
  • Montaditos are small sandwiches served with shaved slices of Iberican Ham, which is a staple in most Spanish kitchens.
  • Morcilla is Spanish pork blood sausage.  No my favorite, but at least I can say I’ve tried it.
  • Pulpo IS one of my favorites.  Octopus – grilled and served in a small pool of guajillo tomato and pepper salsa

A collection of photos of different types of tapas would fill my entire computer, so here is a GOOGLE LINK that will allow you to view hundreds of different tapas. If you have an even mildly active imagination, you will see plenty of these that you could create for your next party or potluck.

Twice Baked Sweet Potatoes

  1.  Wash large, nicely symmetrical, yams
  2. Poke a zillion holes in each with a fork
  3. Bake at 400 degrees for 1 hour
  4. Cut in half and set aside to cool
  5. Let cool until they can be handled without being burnt
  6. Scoop out meat of potato, leaving skin boat intact
  7. Mash and mix with 1 TBL butter and 1 TBL cream per half of potato
  8. Spoon back into skin boats
  9. Sprinkle with cheese, salt and paprika
  10. If desired, whip up just a bit of meringue and put on top (See recipe below)
  11. Bake another 15 minutes at 350º

Meringue – Totally optional… I usually don’t do this step.

  1. Separate 2 eggs – keep yolks for other uses
  2. Beat whites until they start to come to peaks
  3. Add 1/4 tsp cream of tartar
  4. Add 1/4 C sugar
  5. Keep beating until they form stiff peaks

Twice Baked Potato

This recipe is not much more difficult than making a baked potato, but is a lot fancier and always very well received.

Bake two large potatoes just as you normally would:
( Poke them full of holes, bake at 450º and then let cool to the touch )

Cut the potato in half, and scoop out the white part making sure you don’t tear the skin
Crush and mix the white with 4 TBL butter, garlic powder and onion powder
Add in 1 TBL sour cream, 1/4 C cheddar cheese
Mix in 1/4 C chives, salt and pepper to taste and 1/2 tsp oregano

Pack all of this back into the shell of the potato skin, top with cheese and bake at 400º for 20 minutes.

Grandpa’s Cornbread

See THIS LINK FOR  LOTS MORE

INGREDIENTS

  • 1 can creamed corn
    • If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream. 
    • If you don’t have cream, use 6 TBL butter.
  • 1/4 cup honey
  • 1/4 C Gruyere cheese
  • 1/4 C Monterey Jack cheese
  • 1 small can Hatch Green Chiles
  • 1 cup buttermilk
  • 1/4 C room temperature butter (in addition to . . . )
  • 4 large eggs, slightly beaten
    • DRY INGREDIENTS
  • 1 cup all-purpose flour
  • 1/2 C potato or almond flour
  • 1 cup yellow cornmeal (fine ground)
  • 2 pieces crisped crumpled bacon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

OPTIONS

  • Combine wet ingredients
  • Combine dry ingredients separately
  • Substitute in a bit of whole wheat flour, raw oatmeal or flax.

STEP BY STEP

  1. Grease a 9-inch square pan.
  2. Preheat oven to 400°F
  3. In two separate bowls, fold wet and dry ingredients
  4. Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
  5. For tender cornbread, do not overmix.
  6. Pour into HOT prepared cast iron 6 inch pan.
  7. Put 1 TBL butter into pan until it completely melts
  8. Fill no more than 3/4 full
  9. Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
    If you like a moister interior, to for 425º for 16-20 minutes
  10. Let rest 5 minutes for a clean turn-out

A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.

Two Easy Dips

Suz-KyleTwo Easy Dips
Suzanne Bissette
and Kyle Unfug
from AZ Family

Really though, all jokes aside, if you live in Arizona, be sure to watch this weekday morning show. Lots of good local information plus some of my favorite recipes from chefs from around the Valley. Sorry Suzanne and Kyle for the joke. I love you two!

Suzanne

  • 4 Green scallions – chopped on the bias in small pieces
  • 1 C Mayo (see Grandpa’s recipe) or Miracle Whip,
  • 1 C Shredded cheddar cheese,
  • 3 pieces Crumbled crisp bacon

Opt: jalapeños

Kyle

  • 2 sticks Cream cheese smear on bottom of pan
  • 1-2 cups pesto sauce
  • Heat oven to broil till the merest bubble
  • Serve with crackers or pita or French bread

 

Six Bean Salad

Robert’s Six Bean Salad

We would usually call this Three Bean Salad, but this recipe has a few extra ingredients.

INGREDIENTS

  1. 1 can Black beans, drained
  2. 1 can (short cut) green beans, drained
  3. 1 can Kidney beans, drained
  4. 1 can Pinto beans, drained
  5. 1 can white beans, drained
  6. 1 can Garbanzo beans, drained
  7. 1/4 red onion, sliced as thinly as possible
  8. 1 red bell pepper, sliced thin
  9. 3 cloves of garlic, minced small
  10. 1 packet of crushed red pepper
  11. Juice and zest from one lemon
  12. 1 tsp dried paprika
  13. 1 TBL Dijon mustard
  14. 1 tsp dried cumin
  15. 1 bunch of cilantro, minced
  16. 2 tsp fresh oregano, minced
  17. 2 TBL chives
  18. NO SALT – because you did not rinse the beans
    If you rinsed the beans, add 1/2 tsp salt
  19. 1/2 tsp black pepper
  20. 1/2 C EVOO
  21. 2 TBL Karo Syrup
  22. 1/4 C fresh lime juice
  23. 1/4 C Red wine vinegar
  24. White vinegar to top after all else combined

STEP BY STEP

  1. In a large bowl mix first fourteen ingredients (1-14)
  2. Whisk all remaining ingredients (15-24 ) together
  3. Combine GENTLY with the first bowl
  4. Transfer to a large canning jar
  5. If necessary, top off jar with white vinegar
  6. Best if allowed to meld in the refrigerator for one hour before serving
  7. Will keep up to 2 weeks

Dan’s Three Bean Salad

INGREDIENTS

  • 1 LB fresh green beans (ends trimmed)
  • 1 TBL salt (for the water)
  • 3 scallions – greens and whites – cut into 1/2 inch pieces
  • 1 TBL olive oil
  • 2 cloves garlic – minced
  • 1 tsp orange zest – plus juice
  • 1 tsp lime zest – plus juice
  • 1 TBL white wine vinegar
  • 2 tsp sesame oil
  • 15 oz canned chickpeas (garbanzo beans) – rinsed
  • 15 oz canned cannelloni beans – rinsed
  • 15 oz canned kidney beans – rinsed
  • 1 TBL toasted sesame seeds
  • 1/2 tsp sea salt

STEP BY STEP

  1. Bring large pot of water to a boil
  2. Add 1 TBL salt – do not add until boiling
  3. Add trimmed green beans and blanche for 3-4 minutes
    if you like beans crisp cook 3 minutes, cook 4 if you like soft
  4. Drain and put into cold water – let rest 5-10 minutes
  5. Drain again, and place on a towel to continue draining
  6. Meanwhile, heat oil in a large skillet to shimmering
  7. Add garlic and cook 30 seconds, then add garbanzo beans
  8. Cook 3-4 minutes
  9. Add citrus juices and stir 1 minute
  10. Remove from heat and add vinegar, sesame oil, sesame seeds and citrus zests
  11. In a large bowl, gently stir together green beans, cannelloni beans, kidney beans and scallions
  12. Toss with vinegar mixture and 1/2 tsp salt
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