Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Chili Relleno Emolada

Chili Relleno Emolada

Roast poblano peppers and deseed

Sauté diced onion in EVOO
When browned add three diced garlic cloves
and 1 whole cinnamon stick and 2 bay leaf
Add 1 lb each ground sirloin and ground pork
Break apart and brown

In blender add 4 cups walnuts
Add 4 C Mexican cream or sour cream
Add 1/2 cup warmed goat cheese
Blend

Add miscellaneous dried fruits into skillet
Take out cinnamon stick and Bay leaf
Add salt, pepper, and ground cinnamon

Stuff poblano with meat
Top with white sauce
Add diced red bell and cilantro leaves

Robert@RobertAndrews.NET

Caramel

  • 3/4 c Sugar
  • 1/4 C Karo syrup (light corn syrup)
  • 2 TBL Water
  • 1/4 tsp Cream of Tartar
  • Pinch Salt
    –
  • 3 TBL butter
  • 3 TBL Cream Cheese
  • 1/2 C heavy cream
  • 1 tsp vanilla
  1. Measure parchment paper for the bottom of a square metal pan
  2. Trim so that it fits perfectly into the square pan
  3. Put a heavy sauce pan over medium high heat
  4. Add all ingredients and stir frequently
  5. As soon as it begins to simmer, cover and start timing 5 minutes
  6. Remove lid and insert candy thermometer
  7. Don’t touch for about 6-7 minutes
  8. Heat to 250° . Light Amber
  9. Drop the heat to medium
  10. Bring up to 290-300º
  11. Don’t stir, just gently agitate the pan (like for popcorn)
  12. Turn heat to lowest setting, then start timing 2 minutes
  13. Turn heat off
  14. At about 360º, add 3 TBL butter and 1/2 c heavy cream and 1 tsp soy sauce
  15. Turn heat to medium low and cook until the temp returns to 250º
  16. Pour into pan lined with parchment paper
  17. Tap out bubbles and let cook 30-40 minutes
  18. Sprinkle with Maldon Salt
    Alternate Salts:  Kosher salt, coarse sea salt, pink, black salt, or red salt, sel de gris, smoked salt
  19. Cook another 3-4 hours
  20. Cut evenly with a pizza roller sprayed with canola oil
  21. Refrigerate for two hours before rolling into waxed paper or parchment

Robert@RobertAndrews.NET

Home cured bacon

Home cured bacon
5 lb slab of Heritage Berkshire pork belly
Butcher should remove the skin
( save for cracklings )

Approx Cure:
1 C Kosher salt
1/4 C ground black pepper
1/2 C brown sugar
Pink salt ( sodium nitrate )

Coat meat well
Seal well in plastic
Seal
Refrigerate 5 days, turning over each day
Smoke for 4 hours or to 145° internal
Cool on a wire rack
Chill overnight
Slice as you like it

Robert@RobertAndrews.NET

Canadian Bacon

Canadian Bacon
Made with pork loin
Preheat dry skillet put in garlic, felled seeds, star anise, black peppercorns, thyme, bay leaf
Add to pot of hot water
Add fennel stalks
Whisk in salt, sugar and punk curing salt
Add ice water after dissolved

Use an injector
Pour over pork loin
Brine in fridge 5 days
Turn pork 2x daily
Smoke for 4 hours or until 160°

Maybe sous vide

Robert@RobertAndrews.NET

Spicy Orange Sauce

I made a really great recipe that used Staport Spicy Orange Sauce, but as
it turns out I would have to buy a half gallon. According to their
website, Some supermarkets sell retail sized bottles of the stuff, so I
will look at that option. Meanwhile, here is a recipe in case I get a
hankering for Crispy Orange Chicken.

Spicy Orange Sauce

1/2 C orange marmalade
3 TBL rice vinear
2 TBL Hoisin sauce
2 tsp soy sauce
1 TBL Asian Chile Sauce

Combine ingredients in a sauce pan and bring to a simmer. Stir about 5
minutes, then set aside to cool. This will keep for several weeks.

See my recipe for Tempura Batter

When you are ready to fry, your oil should be 350º – 360º

Basic Tart Crust

INGREDIENTS

  • 4 C flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 stick cold butter
  • 2 crushed ice cubes

STEP BY STEP

  1. Pulse flour, sugar, salt and butter in food processor till crumbly
  2. Add crushed ice and pulse to incorporate
  3. Put in fridge for 10 minutes
  4. Roll out while cold
  5. Roll onto rolling pin to transfer to pie pan
  6. Bake 12-15 minutes at 357º

Your crust is now ready for filling.

  • Blueberry Pie Filling
  • Lemon Custard
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Quick Guacamole

Quick Guacamole

INGREDIENTS

  • 1 avocado – very ripe
  • 1 jalapeño – seeds and veins removed – diced small
  • 1 serrano – seeds and veins removed – diced small
  • 1 TBL minced onion
  • 2 tsp minced garlic
  • 1 tomatillo – diced
  • 1/4 C cilantro – chopped
  • 1 T lime juice

STEP BY STEP

  1. Halve avocado and squeeze to remove seed
  2. Mash avocado and mix with all other ingredients
  3. Top with sprigs of cilantro

Chocolate Mousse Pie

Crust

  1. Crumble 28 oz  Oreo cookies in a food processor
  2. Drizzle in 4 oz clarified butter – emulsify
  3. Bake 10 minutes at 300º – then remove and cook at least 30 minutes

Inside

  1. Break 24 oz Semi sweet chocolate morsels into a large mixing bowl
  2. Add 2 tsp vanilla and salt to taste
  3. Pour in 2 C steaming hot cream and mix gently to dissolve chocolate
  4. Combine 1/2 C granulated sugar and 4 C whipping cream
  5. Beat until hard peaks form
  6. Fold egg whites into chocolate and pour into prepared crust
  7. Refrigerate at least 4 hours before serving

Reviving your Starter

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

Historically some families used their starter as part of the filling between logs in their cabin.  When a new family moved in, they broke off a piece of their starter, gave it to the new neighbor, and filled in the crack with more starter.  Yes, it is that dry and that durable.

Reviving Sour Dough Starter

Whether you get your dried starter from Carl, Grandpa or another source, it will have to be reawakened before it can be used.  Here are “Step by Step” notes that are easy to follow.

    1. All of the steps are done with the mixture on the counter (covered) and NOT in the refrigerator
      To help you with times, I’ve selected a timeline FOR ME that you can choose to follow, or just follow the approximate times.
    2. •   11 AM:  Chop half a potato into small very tiny pieces
    3. Heat 1/2 C water in the microwave for about 60 seconds
    4. Mix the potato in with the hot water and let set until it cools (about 30 minutes) Very warm, but not hot to the touch.
    5. Meanwhile, pulverize (or break apart) your chunk of starter.  The smaller the pieces, the better.
    6. Begin with 3-4 TBL of warm potato water and stir in 1-2 TBL of your pulverized starter.  (1 if it’s dust, 2 if it’s pieces) Let stand for a few minutes to soften the start granules.
    7. Crush the granules with a fork, then mix in 2 TBL of AP flour.  You want the mixture to be like a thin pancake batter.
    8. Cover, and let the mixture get bubbly (8-12 hours)
    9. •  9 PM:  Transfer mixture to a larger glass container.
    10. Stir in 1/4 cup of flour and 1/2 tsp sugar and let rise 4-8 hours.
    11. •  5 AM: The Next Day:   When that mix rises up (4-8 hours) add 1/2 cup of distilled or bottled water and 1/2 cup of flour and let bubble for another 6-8 hours
    12. •  NOON: When this bubbles up (4-8 hours) you are nearly there.
    13. Discard half of the mixture (or give to a friend) and add another 1/2 C distilled or bottled water and 1/2 C flour.  Let ferment all day on the kitchen counter.
    14. •  8 PM:  You will have about one cup of very active starter that is ready for storage in your refrigerator.  Store it and start using it as early as the next morning.

It is now time to CLICK HERE to check out some recipes

If you plan on using your starter tomorrow morning, give it its first real feeding:  Combine 1 C of your starter, 2 C flour, 1 C water and 1 tsp sugar.  Let feed overnight.

    1. •  7 AM – 10 AM:  You are ready to use your starter.  If it still looks kind of weak (not a lot of bubbles) you might want to consider FEEDING YOUR STARTER (Step 16) and then returning to Step 15 tomorrow.
    2. FEEDING YOUR STARTER:  This is how you will start every single time you use your starter.  CLICK HERE.

Tips:

o I use the baby formula wrist test to judge the temperature of the water. A few drops on your wrist should feel barely warm or cold.

o A baby food jar and an 18-ounce peanut butter jar work well for the small and large containers.

o Established starter will do fine in any room temperature that is comfortable for humans. Warmer room temperature is helpful when reviving start, but do not go over 85ºF if at all possible. Cooler temperatures just extend the time required. If room temperature is under 68ºF, I find a warmer spot such as the top of my refrigerator or a cold oven with the light on.

o Vigorous stirring of the mixture from time to time will slightly shorten the time between growth stages, but is not necessary for success. I use this method to test start before shipping and just stir enough to mix the ingredients.

Regarding the vinegar “kick”, and the use of dry yeast in a few of the recipes Carl transcribed, we don’t do it, but heck, it might work for you.

Good luck with your sourdough,

—
Originally written by “Carlos” October 19, 2003

Rita’s Sourdough Starter

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

imageThe Sourdough Cookbook by Rita Davenport

  • 2 C AP flour
  • 3 TBL granulated sugar
  • 1 envelope (or 1 TBL) active dry yeast
  • NOTE from GRANDPA:  The recipe card says to use salt, but adding salt will retard the yeast, so add the salt at the time that you are actually making the bread, not in the sponge.
  • 2 C warm (distilled or aerated) water – about 105ºimage
  1. In a 4-6 C plastic pitcher with a strainer in the lid, or in a large bowl, combine all ingredients.
  2. Beat with wooden or plastic spoon.
  3. Cover pitcher with lid, turning strainer in lid pouring lip
  4. Cover bowl with cloth.  Set in warm place (85º)  free from drafts and let ferment 2-3 days
  5. Stir several times each day.
    TO USE
  6. Remove starter needed for recipe
  7. Refrigerate remaining starter in refrigerator in a plastic container that has an air vent or hole
  8. Replenish every 7-10 days with equal parts flour and water
  9. After replenishing, let sit at room temperature overnight, then return to refrigerator
  10. If clear liquid forms, stir that back into the starter
  11. Makes 3-4 cups

 

 

Getting your own starter – FOR FREE

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX


You can get your own dried starter for free from CarlsFriends.NET (the original source) or get some from GrandpaCooks (also for free) by clicking here, completing the form and mailing it to the address on the page.  Our starter is from the same 1847 Oregon Trail Sourdough Starter.  We received our from Carl’s Friends in about 2003.

 

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