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.

Baked Chile Relleno Puff

 

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.

Pork Tenderloin ~~ 5

  • 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)

Dried Berry Salad

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

Dipped Chocolate Delight

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

Dinner Rolls

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

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

=====

Savory sauce

Can of whole cranberries
Chopped shallots and chives
black pepper

====

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

====

Can of whole cranberries
Can of raspberries

===

Can of whole cranberries
Chipotle and/or adobo
Chopped cilantro

Four Sour Dough Recipes

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

BASIC BREAD

  • 1 C of sourdough starter
  • 5 1/2 to 6 C of all-purpose flour
  • 1 package of active dry yeast (1 TBL)
  • 1 1/2 C of water
  • 3 TBL of sugar
  • 3 TBL of margarine or butter
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt

You need to have the sourdough starter at room temperature, so if you have your starter in the refrigerator, put a cup of it out on the counter for a while before you start mixing the bread.

  1. You combine half of the flour and the yeast in a big bowl (a 4-quart glass bowl will do) then set aside
  2. Heat the water, sugar, butter and salt until warm (110 degrees Fahrenheit or so).
  3. Add the liquid to the flour and yeast mixture.
  4. Then you pour in the sourdough starter.
  5. Mix with an electric mixer on low speed for 30 seconds.
  6. The mixture looks very smooth and creamy at this point, and smells very yeasty.
  7. Then you mix with the mixer on high speed for 3 minutes.
  8. This is when you begin to see the elasticity develop in the dough.
  9. It practically climbs up the beaters to the mixer!
  10. You need to keep a scraper or a spoon on hand to push the dough back down.
    READY TO MAKE THE DOUGH
  11. Combine 1/2 of the remaining flour with the soda in a separate bowl. Then add it to the yeast mixture. Stir this until the dry ingredients and the starter mixture are combined. Then try to add as much of the remaining flour — 1/2 to 1 cup — as you can. The dough gets pretty stiff at this point.
    MANUAL KNEADING
  12. The next step is kneading — a part of making bread that many bakers find most satisfying, because you can feel the dough changing in your hands as you knead.
  13. Put the dough on a floured surface and start pushing and pulling. It will take about six to eight minutes to get the dough to the right stiffness. You will know it is done when you can push on it with your finger and it pops right back instead of denting.
  14. Shape the dough into a ball and put it into a greased bowl. Cover it and put it in a warm place to rise until it doubles in size — about 45 to 60 minutes.
  15. When it has doubled, punch it down — another satisfying part of bread baking.
  16. Put the dough on a floured surface and divide into two parts.
  17. Cover these two lumps for about 10 minutes and let them rest.
  18. Make them into two round loaves.
  19. Put the two loaves on a greased baking sheet, and cover again to let them rise until they are about double in size (about 30 minutes).
  20. Then it’s time to bake the loaves, in a 375-degree oven for about 30 to 35 minutes.

You should get a crusty bread with a hearty, chewy texture and that amazing sourdough taste!

RUSTIC BREAD

  • 2 C warm water
  • 1 TBL maple syrup
  • 2 TBL yeast
  • 5 C unbleached white bread flour
  • 1 C whole wheat flour
  • 2 tsp salt
  1. Put the water in a large bowl and mix in the maple syrup.
  2. Add the yeast and mix it into the water.
  3. Let it sit for about five minutes. If the yeast is active, it will begin to froth.
  4. Begin to mix in the flour with a spoon by adding two cups.
  5. After the first two cups of flour are mixed in, add the salt.
  6. Add the rest of the flour one cup at a time until you get the right consistency. It may not take all the flour.
  7. Knead the dough for at least five to seven minutes.
  8. Put the kneaded dough into a greased bowl and cover with plastic wrap.
  9. Let the dough rise for about 6-8 hours on the counter or overnight in the refrigerator.
  10. Punch down the dough and shape it into two small loaves or one large loaf.
  11. Preheat the oven to 450 degrees.
  12. Let it rise for about 1/2 hour.
  13. Bake the bread for 20-30 minutes at 450 degrees.

PIZZA DOUGH

  • One recipe basic bread dough
  • 4 TBL olive oil
  • 3 TBL olive oil
  • 4 cloves of garlic
  • 1 1/2 tsp oregano
  • 1 tsp basil
  • 1 28-oz. can crushed tomatoes
  • salt and pepper to taste
  • 3-4 C grated mozzarella cheese or soy cheese
  1. Make the basic bread dough adding four tablespoons of olive oil when you add the salt.
  2. Let it rise as in the basic recipe.
    MAKE THE SAUCE
  3. Sauté crushed or chopped garlic in olive oil for one minute.
    1. Add oregano and basil.
    2. Sauté for 15 seconds.
    3. Add can of tomatoes and salt and pepper.
    4. Cook at medium high heat for 15 minutes.
    5. Let the sauce cool before putting it on the pizza.
  4. Preheat the oven to 500 degrees.
  5. Punch down the dough and shape it into two 12-inch pizzas.
  6. Ladle on the sauce and spread the cheese on top.
  7. Bake at 500 degrees for about 15 minutes.
  8. The bottom should be light brown and the cheese bubbly.

SWEET ROLLS

  • One recipe basic bread dough
  • 4 TBL of butter
  • 1/2 C or more maple crystals *
  • 4 TBL cinnamon
  1. Make basic bread dough and let rise.
  2. Butter a 9×9 inch baking pan.
  3. Scatter some maple crystals and cinnamon on the bottom to make it gooey.
  4. Punch down the dough and divide it into two pieces.
  5. Roll one piece into a rectangle.
    1. Spread half the butter on the dough leaving a one-inch margin on the top.
    2. Sprinkle on half the maple crystals and half the cinnamon.
    3. Starting at the shorter end of the rectangle, roll dough into a log.
    4. Slice the log into 3/4 inch pieces and place them in the pan.
    5. Leave room between the rolls for them to expand.
  6. Repeat with the second piece.
  7. Let them rise for about 30 minutes.
  8. Put the rolls into the oven cold.
  9. Set the temperature at 425 degrees.
  10. Let the rolls bake for 15 minutes.
  11. Turn the temperature down to 350 degrees and cook until done, about 15-20 more minutes.

* Maple crystals can be found at health food stores or ordered from food co-ops. Date sugar and regular granulated sugar may be used.

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

 

Oriental Chicken Salad

Chicken strips
1 Egg
½ cu Milk
1 cu Crushed corn flakes
1 cu 1 cu flour
1 tsp salt
1 tsp ginger juice
6 tbl honey
3 tbl rice wine vinegar
½ cu mayo
2 tsp Chinese mustard
½ tsp sesame oil
½ head napa cabbage
½ head red cabbage
½ head romaine
1 carrot (julienned)

Instructions: prepare chicken-Slice dhicken breast, dip in egg bath (1 egg, ½ cu milk). Bread with-1 cu crushed corn flakes, 1 cu flour, 1 tsp salt. Dip, roll, dip, roll, fry till golden brown @ 375

Salad Greens-1/2 (2 cu) head napa cabbage, ½ head (1 cu) red cabbage, ½ head (6 cu) romaine, 1 carrot (julienned).

Dressing- 1 tsp ginger juice, 6 tbl honey, 3 tbl rice wine vinegar, ½ cu mayo, 2 tsp Chinese mustard, ½ tsp sesame oil. Blend

Plate- top w/green onion, chow mein noodles, chicken strips, serve dsg on side.

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