Category: Grandpa’s Use Only

Bake at 375° about 45 minutes
Mix with hot skillet of canned tomatoes/garlic mixture
Toss with kale
Put into serving dish
Top with mixture of toasted bread crumbs, parm cheese, parsley, toasted pine nuts, black pepper

Option . Broil 5 minutes

Acorn squash

Butternut squash . THICK NECK- all meat
. Thin necks, after peeling, are not as much meat
Peel . Piece . roast 25 minutes

If you want to serve family style ask your butcher to special order you an entire veal shank.  For giving each person their own special veal shank Osso Buco Style ask your butcher for a nice big thick oso-buco veal shank.  Spaetzle is a GREAT side for this recipe.  Exotic and easy.

Tie your meat with twine, because it WILL end up falling off the bone near the end.

Season/coat with Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating.
Put into heavy cast iron skillet or Dutch oven with EVOO
Heat skillet/pot to about 350-400 degrees.
Oil should just be starting to smoke.
Brown veal on all sides.  This could take about 10 minutes total.

Remove meat and set aside, add the following into the skillet:
Carrot, celery, onion (chopped about the same size)
Cloves
Tomato paste 2 spoons to roast in hot spot
Fresh bay, rosemary, thyme and parsley
Mix all together
. Deglaze with 3 C wine
Add Orange peel . No pith . Big pieces
Add back veal shank
Add 4 cups beef or chicken stock – Nearly to top of meat
Return to boil then cover and reduce heat
Simmer for 3 to 3.5  hours.

Start your Spaetzle at about 2.5 or 3 hours into your oven time.

SAUCE – TOP MEAT WITH THIS AND SERVE ON THE SIDE AS WELL
Remove meat . Detwine . Remove fatty skin
Strain sauce . Mash veggies thru screen
Reduce liquid on medium high in flat skillet  (About 10 minutes)
Add a bit of cornstarch slurry to thicken – Little by little, then return to a simmer.
. Do not over-thicken. Stir frequently or continually.
. Sauce should coat the back of a spoon when dipped into the sauce
Spoon some sauce over meat, some on side
Top with lemon zest and chopped parsley

Serve with roasted garlic . Salt, evoo, 350° 40 minutes.

1/3 cup grated Parmesan cheese
Melt at medium low heat
Heat until it starts to brown
Carefully remove and lay flat
Roll around metal cylinder
Allow to cool before removing

Stuffing
Anything will work best here is one option

Roma tomato
Yellow heirloom
Mozzerella cheese
Basil
EVOO
vinagrette or balsamic

Stuff and serve

Robert@RobertAndrews.NET

Ancho chili, soak 30 minutes in boiling water . Chop
Sauteè onion
Add bacon
Add to pan .. ancho, salt, pepper
Add beans

Layer refried bean mixture, mozzerella, tomatoes, corn, red bell, green onion, cilantro

2 C chicken stock
6 green chilis . Skinned and seeded
1 poblano
3 tomatillos . Rinsed

Blend together

In hot pot add
Fennel, cumin, corriander
Onion, garlic
Puree
1 C more stock
1 lb pulled pork . Shredded
Corn and diced tomato
Masa harina or flour to thicken

Top with pumpkin seeds, onion slivers
Jalapeños, cheese

Pork shoulder or butt
Season and Sear on all sides
Add 1 bottle lager beer
Cover and cook 325°for 3 hours

Bring storage jar up to room temp
Separate grains and liquid into three jars
1 C milk per 1 TBL grains
Fill 3/4 up with whole milk not UHT
Let set in dark 18 hours at room temp
Strain and set grains aside and cover with liquid
Seal, cover and sit 6 hours
Refrigerate

Shake, pour and drink 1 qt for breakfast
Sweeten or flavor

Second fermentation. Next morning (18 hours)
Seal, shake, strain
Put into 1 qt jar . All grains
Pour back half way
Cover loosley . Set aside
Pour strained milk back into large jars
Cover tightly . Let set 6 hours
Seal all jars . Refrigerate starter
Put drinking jars into fridge
Done next morning
Flavor with hazelnut half and half

RIPEN 24 hours without grains

Chef John Besh

Black eyed peas

Bacon
Onion
Celery
Garlic
Bay leaf
Ham hock . No salt
Rinsed black eyed peas
Cover with water about 2 inches above stuff
Boil, then cover and reduce to a simmer
Stir occasionally
Cooked when they smash easily

Serve over cooked long grain rice

.

Cabbage

Bacon
Fat back
Render
Add onion, celery, garlic, bay leaf
Halve cabbage . Remove stem
Quarter remainder and put into pot
Add 3 C water
Bring to boil
Add Andouille sausage pieces to top
Cover and simmer
Cook until falls apart and is tender

Top with Andouille pieces
.

Beef brisket

Season brisket
Sear well
Chop celery, carrot, onion, pearl onions, turnips, potatoes, garlic, mushrooms
Alt sweet potatoes or fingerlings
1 qt chicken stock
6 hours in oven or 1 hour in pressure cooker

Serve slice with veggies on the side
.

Corn Bread
Bacon fat in bottom of cast iron skillet
Heat to 400°
1 C flour, 2 C corn meal, 2 eggs
Salt, sugar, scant cayenne, baking powder
Milk to thick pancake batter consistency
ALT: Buttermilk with baking soda, not powder
Pour into hot skillet
In oven at 425° for about 15 minutes

Turn out and slice

Mix in glass bowl:
1 cu canola oil or olive oil
1/2 C vegetable fat . Hard . Eg coconut fat
1/4 C coconut milk
2 tsp French’s mustard
Turmeric
Salt

Heat to 120-150°
Add line juice
Cool in double lined ice bowl, water, salt
Mix continually . Whisk, whisk
Put into bowl and refrigerate

1. Make a slurry with
   • 1 TBL cornstarch (extra for a thicker soup)
   • 2 egg yolks, and
   • 1/4 C cold stock
2. Bring 2 C of broth to a boil with
   • 1 TBL shaved ginger,
   • 1 tsp soy sauce,
   • 1 TBL green onions, and
   • mushrooms to taste.
3. Add scant white pepper to taste
4. Whisk that cornstarch slurry into the hotbroth.
5. Finally drizzle in the beaten egg whites while gently stirring the soup so they break into ribbons.  You DO NOT want to break the ribbons into pieces

Extra Tips

This soup does not keep or reheat very well, so make only what you will eat right away.

Your Life A to Z Recipe: Thursday, February 6th, 2014

Pancetta . Rendered
Carrot, celery, onion
Salt, pepper

Add ground beef and veal
Brown 15 minutes

Tomato paste

Good white wine to deglaze

Chicken broth to thin
Simmer an hour and a half

Add half and half and simmer 30 minutes

Serve hot over well drained sturdy pasta
Top with chiffonade basil and Parmesan cheese

He calls this pizza bread, but it is essentially focaccia
Focaccia by Cook’s country used as a template sheet

Heavily oil flat baking sheet

In kitchen aid stand mixer with batter beater installed, add the following:
1 TBL yeast
1 TBL sugar
1 cup water about 110°

Proof yeast in mixing bowl

Add:
1 TBL EVOO
1 tsp salt
2 C bread flour

The dough should be wet, but formed. Put in a bit more flour or water if necessary for consistency. It should be fine.

Let food processor work on it for 10 minutes on medium low until glutens are developed

Plop onto your preparedness sheet pan and flatten a bit, then turn over and continue to flatten until it covers about three quarters of the pan.

Cover with plastic wrap and let rise about 75 minutes.
Carefully remove plastic wrap and set aside
Work dough out to edges of pan.
Cover with same plastic wrap and let set another hour
Preheat bottom oven rack to 500°
Top with desired toppings

Basil Drizzle:
Well it raises, Blanche some basil and spinach
Drain well
Blend in food processor with drizzle in olive oil

Nevin’s choic of toppings
Cook out some tomatoes, vinegar, sugar, salt, onion, garlic
Top with tomato mixture and cook for 15 minutes
Add 1/2 cup mozzarella and 1/4 cup Parmesan cheese
Drizzle basil mixture over cheese

Broil five minutes
Finish with some chiffonades of basil
Before serving top with corriander, avocado,

with Pickled Cucumber

BEEF MARINADE
Garlic, sugar, dark soy, pineapple juice, Chinese 5 spice

Trim most of fat off edge of beef
Cut beef into strips with the grain
Leave overnight in your fridge with bamboo skewers

The next day, thread beef on to soaked bamboo skewers

The next day…

SAUCE
julienne strips of green pepper and red pepper
Onion, garlic, and ginger
Sauté in canola oil for about 10 minutes
Add water, dark soy, coconut milk and tomato purée
Add sweet chili sauce, chunky peanut butter
Boil then simmer
Add grated carrot julienne strips which have been soaking in wine vinegar
Add cashew nuts . Could be slivered, but not chopped
Add a bit more salt and pepper to taste – perhaps Sirachi sauce

Reduce left over satay sauce and sauce pan

Grille meat on grill pan . Marinate every turn

Serve dipping sauce in a small bowl on the side

Robert@RobertAndrews.NET

Boiled chicken . Bay leaf, mirpois
– shredded
Saute Garlic, onion, red bell
Chipotle and cumin
Corriander
Diced tomato, stock, fire roasted tomato

Mix in with chicken

Serve with warmed tortilla or chips
Serve with misc taco toppings

###########

Notes: Poach a chicken in water with bay leaf, onion, garlic, etc.
Reserve liquid for using later in something like soup or sauces.
Freeze it for using later – 1 Cup each

Poach 35 minutes

Adapted from Jamie Oliver 15 minute meals

Bring 2 C water up to boil

Aubergine eggplant
Courgette zucchini

Bring skillet (grill pan) up to high heat
Halve zucchini and then cut rounded side off so that it will lay flat in both directions
Put on grill pan
Cut eggplant into thick medallions
Put on to grill pan

Prepare 1 cup basmati rice
Add 2 cups boiling water
Add a pinch of saffron and a half of a cup lemon

Add to large hot sauté pot sliced onion, different types of chopped up bell peppers, garlic, thinly sliced celery

Add harissa and anchovies

Cut veggies from grill pan into large pieces and add to sauté pot

Add a bit of balsamic vinegar, basil and tomato sauce

Robert@RobertAndrews.NET

Polenta . Modify existing recipe

3 Cu boiling water to 1/2 Cu polenta
Cook 40 minutes
Meanwhile….
Caramelize half an onion in EVOO
Kale in with onion
Add lemon zest yellow, juice, salt and pepper
Cut one tomato
Add tomato
Add spinach

Plate up
1. Polenta
2. Greens
3. Poached egg
4. Drizzle cayenne or Choloula and salt

Robert@RobertAndrews.NET

Corn meal batter
This is enough for four hot dogs skewered on a stick

• 1 C Corn meal
• 1/4 C Corn starch
• 1 beaten Egg white
• 1/2 tsp Salt
• 1/2 C Buttermilk
• 1/2 tsp Baking soda

Thin batter with buttermilk until you get a texture like thick pancake batter

Dredge in flour
Dip in Batter
Fry in 350° oil