Category: Grandpa’s Use Only

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.

1 cup nuts
1 tsp granulated sugar
½ tsp butter

Melt for quantity of nuts. Cook on medium heat for 5-10 min.

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.

Grilled chicken
Napa cabbage
Fried soba noodles
Red cabbage
carrots
Cashews
Peanuts cilantro
Scallions
Wasabi root
Soy
Poppy seed
Rice or red wine vinegar
Sesame seed

Mix all ingredients.

Sauce/dressing – grated wasabi root, soy, poppy seeds, sugar, rice or red wine vinegar, sesame seeds. Top with wonton noodles.

(1) 2 tbl olive oil
(2) 2 tbl bleu cheese
(3) 2 tbl shallots
(4) 1 tsp tarragon
(5) 2 tbl cream

1 & 2 cook. Add 6,toss, add 2, toss, add 4 & 5 and toss.

 

Ingredients

• About 5 cups of Vidallia onion – sliced thin
• 5-8 oz beef consume
• 5-8 oz chicken broth
• 5-8 oz apple cider
• 1 TBL EVOO
• 3 TBL butter –  cold and in pieces
• 1 C of a NICE white wine (or 1/2 C cognac)
• Grated Gruyere
• Grated Parmesan cheese
• Thick slices of a hearty bread

Step by Step

1. Put the butter and EVOO into a heavy pot and put onto the stovetop on medium-low heat – about 250º
2. Add the sliced onions, stirring and adding sprinkles of salt as you go
3. Cover and cook the onions on medium low heat for 45-60 minutes – You can do this covered and in the oven at 300º for 90 minutes if you prefer
4. Meanwhile prepare a bouquet-garni with a bay leaf, oregano, thyme, and parsley (to be added at Step 9)
5. If you re cooking in the oven, move the pot to the stovetop.
6. Increase the heat to medium-high
7. Add the wine – enough to just barely cover the onions
8. Cook for 10 minutes or until much of the wine has reduced
9. Add the consume, broth, cider and bouquet-garni
10. Bring back up to a boil, then reduce to medium and simmer uncovered for another 10 minutes
11. Turn on the broiler
12. Cut the bread into thick circles to fit just inside the cooking ramekin, but don’t put in yet.  (wait until Step 15)
13. Put under the broiler for 30 seconds, or until browned
14. Taste the soup.  Add cognac and/or just a bit of lemon
15. Ladle into the ramekins, top with the toast (browned side down) and top heavily with grated cheese
16. Broil for 1-2 minutes
17. Optional:  Garnish with crisp onions

Pork butt – chunk
Achiote oil-seeds
Olive
Cilantro
Pepper
Sofrito
Onion, garlic
Tomato
Red bell pepper
Green bell pepper
Bay peppercorns
Banana leaf
Parchment paper

Cook achiote oil seeds w/olive and bring to fuzzy boil-lower heat and strain. Sauté pork w/culantro & cilantro (tied), pepper, sofrito-onion, garlic, tomato, red bell, green bell, ajicitodulces, cilantro, culantro.

Stock; pork bone, onion & bay peppercorns (cook stock 1 ½ hour)

Banana leaf wrap, parchment paper to compress, squeeze and tie

Boil for 1 hour in salted water

• Italian Bread or Hoagie Roll
• butter
• mayo spread
• mustard
• Swiss cheese or Provalone
• Shredded ham
• Shredded pork roast
• pickles (sliced)

1. Put into a sandwich press and bake until browned
2. Alternately, put on a 500º cast iron skillet, and press with another hot skillet

Optional:  green peppers, banana peppers

 

 

1 cu sugar
1 cu cream
½ cu water

Heat to boil 1 cu sugar, ½ cu water. Evap water & start to caramelize. Fold cream into caramel. Finish w/2 tbl butter.

Pour over and around Apple Galette. Sprinkle w/powdered sugar

(1) Puff pastry
(2) Apples (green)
(3) Butter
(4) Granulated sugar

Cut (1) in round-using plate as template. Put (2) on sheet pan, Slice (2) very thin & fan out on (1). Spread w/3 – sprinkle liberally w/(4) and bake at 375 for 20 min.

Chicharrones de pollo (chicken) cerdo (pork)

• 2 Boneless chicken thighs (pieces) or pork loin or 5 pieces bacon
• 2 TBL Cider vinegar
• 2 TBL Flour
• 2 TBL adobo
• 1/2 C canola oil

STEP BY STEP

1. Cut chicken into thin strips
2. Toss chicken in apple cider vinegar
3. Toss in flour and adobo
4. Heat oil in pan
5. Cook chicken till brown – listen for oil to quite down
   remove when much quieter.
6. Spread on butcher paper to cool

Plantains (high starch)

Soak in salt water ½ gal water with 1/8 salt. Drain & pat dry, Fry in Canola (med heat) till just start to brown, turn over so all is browned. Soft but not fried. Drain on paper towel. Hammer w/spiked side of hammer till sides split. Fry till edges browned and crispy. Sprinkle w/ a little salt. Serve w/Mohito

Plantaines (peeled, cut in 1” pieces)

Red beans
Green olives
Salt pepper
1 tbl brine
olive oil
bay leaves
½ cu sofrito
rice

Prepare beans, soak w/ bay leaves, simmer 2 hours. Cover bottom of pan w/olive oil, add ½ cu sofrito to hot oil and cook water out of sofreto. Add 12 green olives w/2 tbl brine salt (quite a bit) black pepper. Put beans into hot pan, add uncooked rice, add bean liquid, add “caldo” broth. 2 fingers of liquid over rice, cook until rice is seen, lower hear, mix & cover for 20 min or longer.

1/4 C Short grain white rice – cooked in 1/2 C water
2 Boneless chicken thighs
scant Kosher salt and pepper
sprinkle of Garlic
sprinkle of Ginger
Equal parts flour and cornstarch to coat – about 2 TBL each

1. Cut raw chicken breasts on the bias into thin cutlets
2. Sprinkle with salt, garlic, and ginger
3. Dredge in cornstarch, shaking off any excess
4. Pan fry over medium-high heat in peanut oil
   Don’t overcook or it will dry out, but you want both sides well browned
5. Put teriyaki sauce mix into pan with chicken
6. Turn chicken over to coat
7. Serve over rice and top w/sauce.

Teriyaki Sauce

• ½ C sugar
• ½ C soy
• 2 TBL mirin
• 2 TBL saki
• 1 tsp sesame oil
• 1 clove garlic
• ½ tsp ginger
• ½ tsp cornstarch

Special Steps: Use short-grain white rice (stickier). Rinse rice before cooking.  Annie Chung’s teriyaki sauce is another suggestion.

Spinach
1 roasted pepper
4 artichoke hearts
10 black olives (calamata)
1 tbl balsamic vinegar
1 tbl mustard
1 tbl grape seed oil

Roast pepper over flame till black, peel back black (discard). Julienne strips. Quarter artichoke hearts and toss all w/dressing.

Dressing; 1 tbl each, balsamic vinegar, mustard, grapeseed oil

Or use the recipe for Hot Bacon Dressing

1 cu lentils
onions
celery
carrots
1 tbl garlic
½ tsp salt
½ cu broth
½ tsp ginger

Boil lentils in 6 cu water for ½ hour. Add diced onions, celery, carrots. “Drain and cook another ½ hour blend with 1 tbl garlic, ½ tsp salt, ½ cu broth and ½ tsp ginger.

INGREDIENTS

• Skirt Steak
• Onions
• Red Bell
• Green Bell
• Corn Tortillas

1. Trim as much fat from the skirt steak or flank steak (same thing, different names) as you are able.  Ask for the outside cut if it is an option.
2. Marinate meat for 2-8 hours in the fridge
   (Marinade:  See recipe below)
3. Let come up to room temperature before cooking
4. Put onto a hot grill or skillet for only a few minutes
5. Meanwhile, grill or saute your onions and red and yellow bell peppers
6. Prepare fresh:  green onion, cilantro, tomatoes, avocado
7. Warm tortillas in a flat dry pan
8. Prepare refried beansMARINADE

Garlic, onion, orange juice, orange zest, lime juice, lime zest, salt, pepper, Thunder Powder, cumin, allspice, Guajillo peppers, chipotle, Oregano Mexicano, black pepper and EVOO.

If making sandwiches, use a bolillo roll.

(1) Chicken Breast
(2) Napa cabbage (shredded)
(2) Bean sprouts
(2) Red bell pepper (slivers)
(2) mushrooms
(2) sesame vinegarette
(2) salt & pepper
(2) olive Oil
(2) ginger
(2) scallions
(3) radicchio caps
(4) wonton skins
(5) honey mustard

(1) season & sear chicken skin side first, (1) cook at 325 for 15 min. (2) toss all, (3) fill, (4) top w/crispy, (5) drizzle, (1) plate

Meat
Madeira wine
Oil
Shallots
Aromatics
Cheese
Crumbs
Chives
Mushrooms
Pasta
stock

4” squares of pasta, wet/roll, bake dish, top with butter & cheese. Bake at 450 for 10 min. Broil 3 min.

Top prime beef
Crescenza cheese
Chive
Salt
Pepper
Olive oil
spinach

Season raw beef, create flower w/spinach

Shape beef in tube, very lean, even the filet – pre-freeze 30 min, slice into thin medallions onto paper.