Category: Grandpa’s Use Only

For putting cheese on something like lobster, where you don’t want the cheese to overpower the meat, try some of these suggestions:

1. Havarti
2. Brie
3. Gouda
4. Goat
5. Marscapone
6. Aged White Cheddar
7. Munster
8. * Gruyere
9. Parmesan
10. Fontina
11. * Pimento Cheese
12. * Chevre
13. * Tagelio
14. * Lightly smoked white cheddar

 

1. Steaks in order of preference…. for this recipe that is
   1. One TOP Sirloin Steak – about 1.5 inches
   2. Top Butt Steak
   3. Center Cut Sirloin
   4. Hip Sirloin Steak
2. Cooking Fast ?avoid, tri tip, ball tip, butt (unless top butt)
3. Season with salt and let rest 30 minutes on the counter
4. Heat up cast iron skillet on high heat
5. Lube with grapeseed oil just to coat
6. 1 TBL salt in bottom of pan
7. Put steak on for two minutes
8. Twist 90 degrees and cook another two minutes
9. Cook 30 seconds per edge
10. Wrap into metal to sit 3 minutes
11. Return to pan @ about 700º for 3 minutes
12. Flip and cook another 3 minutes
13. Flip again and cook 2 minutes
14. Flip last time and cook 2 minutes
15. Return to the foil for five minutes
16. Slice on the bias

When serving brisket or pulled pork, consider shaking things up with this White BBQ Sauce.

1. 1 C Miracle Whip
2. 1 tsp Franks Red Hot
3. 1 tsp prepared horseradish
4. 1/2 tsp salt
5. 1/2 tsp garlic powder
6. 1/2 tsp onion powder
7. 3 TBL rice vinegar or white wine vinegar

1. Spiralize a Kirby cucumber
2. Sautee 1/2 C onion and 1/2 C red bell pepper
3. After then are nearly done add 2 cloves minced garlic
   and 1/2 LB ground chicken or turkey
4. Cook till all is browned
5. Slice and devein one jalapeno
6. Combine liquids to create Drunken Sauce
   • 2 TBL soy sauce
   • 1/2 tsp corn starch
   • 2 TBL Hoisin
   • 1 TBL fish sauce
   • 1 TBL sweet chili sauce
   • 1.5 tsp sesame oil
7. Add sauce to pan with meat
8. Add halved cherry tomatoes and scallions
9. Toss finished pan contents with fresh cucumbers
10. Optional:  Add 2 leaves chiffonade Romained lettuce
11. Finish with lime, fresh basil and jalapenos

• For the main mushroom, use Dried Chinese black fungus
• Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
• If you must, you can use sliced button or baby bella mushrooms
• Lily buds
• Can of bamboo shoots
• Rice vinegar
• Ginger
• Chili garlic sauce
• White pepper (do not substitute black pepper)
• Firm Tofu (pressed)

BONUS: The mushrooms and lily buds will keep for quite some time in the pantry. You can have hot and sour soup whenever the craving hits!

This soup is really best eaten as soon as it is made and does not freeze well. If you have leftovers, reheat them gently on the stovetop over low heat.

 

 

Optional “bottom” ingredients

• Pitted dates and oats . Blended
• Speculoos cookies or ginger snaps
• frozen bananas

Press into plastic lined loaf pan

Black cow cake
•   Choc cake mix and root beer

White cow cake
•   Vanilla cake mix and sprite

Bake according to directions

 

1. Thaw puff pastry for 10 minutes on a piece of waxed paper
   • Options:
     • Sprinkle with Grandpa’s CinnaSugar mix
     • Sprinkle a little Parmesan cheese
2. Bake at 450º for 10 minutes or until browned

 

In a food processor put

• 1 C Rice Chex
• 1 C Corn Chex
• 1/2 C Wheat Chex
• 2 C AP flour
• 1 C Pecorino
• 1 C Parmesano-Reg
  • Process until finely ground
• 1 stick cold butter
  • Process to a coarse meal
• While processor is running
  • Stream in 1/4 C olive oil
  • Stream in cream until it starts to come together
• Roll out on parchment about 1/4 inch thick
• Using pizza cutter cut into squares
  or if you are feeling frisky, diamonds
• Bake at 400º for 10 minutes
• Allow to cool before bagging for later munching

• Heat 2 C cherry juice in a pot
• Add 2/3 C sugar
• Heat to boiling
• Remove from heat and add 4 TBL gelatin
• Stir for 2 minutes
• Pour in 1 C cold water
• Whisk in juice and zest from one lemon or lime
• Pour into pan lined with sprayed parchment paper
  Alternately use a piping bag to create “worms” (not touching each other)
  Buy Gummy Worm Forms here
• Chill 2 hours
• Cut into 1 inch squares and separate on pan
• Let cool in fridge overnight
• Toss with 1 TBL powdered sugar
• Package in bags

1. Core a couple of apples
2. Peel thin slices – not paper thin, but about the thickness of a silver dollar
3. Toss in lemon juice to keep them from turning brown
4. Put on parchment paper
5. Mix together 1 TBL cinnamon, 2 TBL sugar
6. Sprinkle lightly on top of the apple slices
7. Cook at 200º until they are dried and starting to curl

Optional Fruit Salsa

• lime
• grapefruit
• lemon
• guava
• blueberries
• kiwi
• pomegranate
• mango

1. Chop fruit into bite sized pieces
2. 1 C water, 1 C sugar or honey
3. Put some mint into the water
4. Bring up to a boil
5. Turn off heat and let is set
6. Once cooled, pour some of the simple syrup over top
7. Add chiffonade pieces of mint
8. Toss together

Best for hot dogs

• 2 grated Kirby cucumbers
• 1/3 C grated onion
• 1/3 C white vinegar
• 2 TBL sugar
• 2 TBL light Karo syrup
• 1 tsp cornstarch dissolved in 1 tsp water

1. Toss cucumbers and onion with 1 TBL salt and place in a sieve to drain.  Allow to drain for 3 hours, discarding liquid
2. Give a light rinse in the sink with your sprayer, then place in a towel and squeeze as much liquid from it as you are able, discarding liquid
3. Bring vinegar, sugar and syrup to a boil
4. Mix cornstarch mixture in with cucumber/onion mixture
5. Pour mixture into the pan, and simmer about 3 minutes
6. Chill for 90 minutes, then put into a glass jar and store for up to 2 months.

Borrowed from King Arthur’s Flour

Ingredients

This pre-cooking method is used for bread like Japanese Hokkaido milk bread.   It will bring more softness to a loaf without having to increase the fat or oil.

King Arthur refers to it as TANGZHONG flour technique.  It is an Asian yeast bread technique that’s gradually making its way into American kitchens.

This Asian technique cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry (similar to a sour-dough sponge) with the remaining ingredients.

Tangzhong pre-gelatinizes the starches in the flour, meaning they can absorb more water.  The more rigid structure can hold onto that extra liquid throughout the kneading, baking, and cooling processes. Which in turn means the dough is less sticky, it rises higher, and will stay moist longer.

Stage One Ingredients:  TANGZHONG STARTER

• 1/4 C whole milk
• 1/4 C AP flour
• 2 TBL  water
• 2 TBL butter

Stage Two Ingredients:  DOUGH

• • DRY INGREDIENTS
    • 2 C bread flour
    • 1 tsp salt
    • ½ cup wheat flour
  • WET INGREDIENTS
    • 1 C sourdough starter sponge
    • 2 TBL nonfat dry milk powder
    • 2 TBL granulated sugar
    • 1 TBL instant yeast
    • ½ cup whole milk
    • 1 large egg, beaten
    • 4 tablespoons butter, melted + more for brushing on rolls
  • Maldon Salt FOR FINISHING AFTER BAKING – Alt:  sesame seeds or oats

Step by Step

Stage One:  Some time after 2:00 pm

1. Mix all of your Stage One ingredients in a small cooking pan, and cook over medium heat until a thick roux forms.
2. Pour the roux into a glass mixing bowl and let cool for 1 hour.
3. Combine your wet ingredients, and add 1/3 to the mixing bowl and stir until lumps are gone.
4. Add another 1/3 and stir till smooth
5. Add the remaining wet ingredients and stir to combine
6. Add half your AP flour and stir just until combined.
7. Let rise in the refrigerator overnight.
8. The next morning set it on the counter to warm up a bit – about 30 minutes
9. Put into your Kitchen Aid and add salt and wheat flour
10. Add AP flour until it develops a ball that has a “springy” feel – beat for about 8 minutes
11. Cover and let rise for 60 minutes
12. Fold over onto itself several times on a floured surface, forming it into end product, brush with butter, then cover and let rise for 2 hours
13. Brush with butter one last time and sprinkle with Maldon Salt, sesame seeds or oats.
14. Put a pan of hot water on the bottom rack of the oven – about 1/2 inch deep.
15. Bake at 400º for 20 minutes is about right. 
16. Remove the pan of water and continue to bake until internal temperature is 190º – any hotter than that and the water starts to vaporize, and your bread will become dry and crumbly.  You also need to make sure they bake long enough, or the interior will be gummy.
17. Remove the pans and gently remove the loaves.   Return the loaves to the oven to bake for an additional 5 minutes without their pans to add extra color to the bottom and sides.
18. Let the loaves cool for 2 hours before slicing to ensure the interior is fully set. Wrap in plastic and keep for up to a week on the counter.

 

This was actually quite amusing.  We were touring Spain, and stopped into a bar and asked for an “American Fried Egg.”  What he gave us was an egg that was essentially deep fried in olive oil.

Very good.  Probably very fattening.

Heat oil in a pan up to about 350-365 degrees F – over 1/2 inch deep

Slide egg into the oil and cook about two minutes.

 

1. Lay 1 LB thick cut bacon on a foiled lined baking sheet – intact as a mass
2. Bake 45 minutes at 300º
   Note:  If you use 400º it will smoke much more
3. Cool for 20 minutes
4. Harvest the bacon grease for bread making, etc
5. Put 2 pieces at a time in parchment paper and roll (fold) once
6. Repeat until all the bacon is gone
7. Put into a ziplock bag
8. Refrigerate overnight
9. Put into the freezer and use two pieces at a time with your breakfast
10. You don’t have to cook it long, and it will be beautifully crispy

Ground Hamburger

• Leftover trimmings
• Can contain up to 30% fat

Lean Ground Hamburger

• Still leftover trimmings
• Can contain only 5% fat

Grind your Own

• 6 oz sirloin – coarse grind
• 6 oz chuck (shoulder) – coarse grind
• 6 oz pork butt – coarse grind
• 4-6 oz thick cut bacon
  • Use the above for Spaghetti Bolonaise sauce
  • Continue on to make a great hamburger
• 5 oz cheddar cheese
• 1 tsp paprika
• 1 tsp garlic powder
• Mayo and Mayonnaise

1. Process for 10 pulses, then form into patties
2. Squish flat into a patty
3. Drop into 340º oil for 60 seconds
4. Drain well then put on the bun

 

 

 

• Properly called MAIZE
• Buying corn: 
  1. Husk should be bright and moist
  2. The cut end should also be bright and moist 
  3. Tassle should be sticky and brown, not matted and black which indicates mature ear that is not as sweet
  4. Inside, the kernels should be tight and all the way up to the top
  5. Poke with your fingernail and they should burst
  6. Wrap immediately in plastic and store in the coldest part of your fridge.  Even then, don’t keep for longer than three days
  7. IF YOU MUST shuck the ears and put into a large bowl of water.  Add 1 drop of lemon juice and 2 drops of Chlorox bleach.  Soak 15 minutes.  Stored as in Step 6, this will keep for up to 10 days
• Be sure to pick good-quality sweet corn. The silk on the corn should be pale in color and shouldn’t look dried out.
• Eat corn AS SOON AS POSSIBLE after it has been picked.
• You’re welcome to use either unsalted or salted butter to make the flavored butters.
• If you wind up with leftover grilled corn, make a nice corn salad

 

1. Strip the husk down but don’t detach it.
2. Separate the husk into three sections, then braid it
3. Tie the last two strands to lock in the braid
4. Drizzle with canola and sprinkle with salt and pepper
5. Put on a grill leaving the “handle” off the heat
6. Cook until the kernels start to blacken

Optional Dipping and Slathering Sauces

#1 •  Butter

#2 •  1/2 C mayo •  1/2 C sour cream •  2 TBL kimchi or pickle brine •  1 TBL soy or Worchestershire

#3 •  1/2 stick butter •  1 clove minced garlic •  1/4 C Parmesan cheese

#4 •  1/2 stick butter •  1/2 tsp each oregano, parsley, garlic

#5 •  1/2 stick butter •  1/4 tsp cayenne •  zest from one lime •  1/2 tsp honey

#6 •  1/2 stick butter •  chives and dill

#7 •  1/2 stick butter •  oregano, basil, garlic

 

 

1. Put 3 C caramel squares into a skillet
2. Add 1 TBL heavy cream (or half and half, or coffee creamer) and 1 TBL butter
3. Start heating on medium heat
4. When melted add 1 1/2 TBL miso paste (Alt: 1 tsp salt and 1 tsp Worchestershire)
5. Stir till homogenous
6. Lay parchment on a baking sheet
7. Arrange crackers on your pan barely touching
8. Put 1 dollop caramel on each caracker, then top with another cracker
9. Put into refrigerator to harden
   START CHOCOLATE
10. Put 2 C dark chocolate into a double boiler
11. Add 1 TBL butter
12. Stir until it melts and looks creamy
13. Dunk each cookie 1/2 way into the chocolate
14. Pour colorful sprinkles on 2-3 at a time while chocolate is still warm, so that the sprinkles will stick

 

• 1 stick butter (softened)
• 1 C sugar
• 1 large egg
• 1/2 tsp vanilla
• scant salt
• 1/4 c brandy

1. Mix together sugar and butter
2. Add a beaten egg and whisk so that they are thoroughly mixed
3. Bring to the merest simmer
4. Remove from heat and add brandy
5. Mix thoroughly
6. Pour on top pudding and serve