Category: Grandpa’s Use Only

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Grapefruit Juice Lemonade

1 cup sugar, 2 cups water
Bring water to boil and dissolve sugar into water
Refrigerate until the time you are ready to prepare your fresh lemonade

Pour in one cup grapefruit juice
Add 2 cups lemon juice

www.Texasweet.com

Robert@RobertAndrews.NET

In Turkey, Ekmek is a very common bread. It translates as boring, uninspired bread. It is usually served as a side dish. Here are a couple of Turkish Bread Recipes:

See also Naan – which is very similar.

Ekmek

• • • Cheese Logs
  • 3 C water – bring to a boil
  • Add 1 TBL granulated sugar
  • 1 tsp salt
  • 1 TBL olive oil
  • 2 C AP flour
    • Stir until the dough comes together
    • Flatten to let cool
  • Add 1 tsp baking powder
    • Knead on floured surface
    • Roll as flat as you can
  • Spread butter
    • Roll into a log
    • Cut into 1.5 inch pieces
    • Roll those pieces flat
    • Get rid of excess flour
  • Add mixture of parmesan, mozzarella and parsley
    • Close and pinch into a canoe shaped pastry
    • Put onto baking sheet
  • Combine 1 egg yolk and 1 TBL olive oil
    • Brush tops
  • Top with sesame seeds
    • Bake at 350º for 30 minutes

Ekmek as a side

Above Flour, Sugar, Salt, Water, oil, baking powder
Mix to the consistency of pizza dough.
Flatten roughly with your hands, then pound with the tips of your fingers until it is a little flatter, and very dimpled.
Cook at 450º for 5-8 minutes or in a skillet

Lavash (translates as Balloon Bread)

• The base is ekmek, but you continue to flatten it until it is as thin as pizza dough.
• Brush the top with a mixture of egg yolk and water
• Bake at 450º until browned
• Sprinkle with Nigella Seeds

Lahmacun (Used for Turkish Pizza)

Again, using ekmek as the base, flatten even further and spread with thick tomato paste and spices, then add other desired toppings.

Red, green, white – Mexican flag

STUFFING
Sauté butternut squash and carrots in EVOO
Diced red potato
Walnuts, almonds and pecans or chicken or pork
Chopped onion
Corn
Green olives, apples, garlic
Cumin, oregano, brown sugar, salt and pepper
Dried apricots or raisins, cinnamon, allspice
Tomatoes and white wine

SAUCE . CREMA de NUEZ
Add walnuts to boiling water
Cook 5 minutes, drain and rub skin off w/ paper towel
. Set aside
Heat heavy cream to light boil
Add splashes of white wine
Cream cheese, corriander, salt, garlic, chiloula
Add nuts and finish in a blender

Break seeds out of pomegranate . Set aside

Tomatillo Sauce
Cook tomatillo, onion, tomato
Blend until still a bit rough

PEPPER
Rub poblanos with oil
Blacken and remove skin
DO NOT RINSE
Slice open and remove seeds and vein

Stuff with string cheese (quesa oxaca)
Goat cheese
Cooked Picadillo

Put into baking dishes . Bake at 350° 30-40 minutes
Add hot tomatillo sauce
Pour hot cheese sauce over top
Sprinkle with seeds
Garnish with tomato wedge and cilantro sprig

 

– Chop and sweat one onion
– Add one clove garlic
– Add one dried chili negro plancia
– Add one tablespoon tomato paste, and blend

Fry Batter

To fry food, make sure your oil is about 360-365°. It will not be too oily if you put it in and remove it the split second that bubbles stop escaping from the food or batter. As long as bubbles are coming out, Grace cannot go in. As soon as the bubbles stop, it becomes like a sponge. Let drain on a wire rack on a baking tray. Keep the tray in an oven at 250° to keep warm. Sprinkle with sea salt before putting into the oven.

Fry in small batches, waiting for the oil to return to temperature before you put in your next batch.

Flour . Seasoned
Eggs . Seasoned
Bread crumbs . Seasoned with grated parm

Batter
1.5 c ap flour
Season with nutmeg, salt and pepper
Add 1 c seltzer
2 eggs . Beaten

Something to Try – not sure how it will work
1 C AP flour
2 eggs
1/2 C milk
1 tsp cornstarch
1/2 tsp baking powder

Pizza Dip

Sautee vegetable mixture
EVOO
Diced Shallot
Sliced pepperoni
Sliced bell peppers
Mushroons

Pizza Base
Mix together
Grated parm
Ricotta
Cream cheese
Sea salt
Black pepper
Chili flakes
Oregano
One beaten egg
. Spread out in cast iron skillet
. Top with pizza sauce
. Top with veg
. Top with oregano, salt and Parmesan cheese
. Take pizza dough and roll into dipping sticks
Bake all at 375 for about 15 minutes

Robert@RobertAndrews.NET

Hot Wing Sauce

I am a huge fan of Frank’s red hot cayenne pepper sauce, here is a hot wing sauce substitute presented by Chef Lee Hillson of The Phoenician Resort and Spa here in Phoenix.

Toss raw chicken wings in a bag with cumin, coriander, garlic powder, salt, pepper,
Sear wings in a large skillet with EVOO
Set aside into large metal mixing bowl when seared
Melt one entire stick of butter
Add to butter
. 1/4 C orange juice
. Juice and zest from one lime
. 2 TBL honey
. 1/4 C Sriracha hot sauce
Bring to a boil, then reduce to simmer
. Add 1 TBL corn starch or Arrowroot slurry

Pour some sauce over wings then toss to coat
Bake at 400° for 25 minutes
Remove wings then toss again to coat
Sprinkle with parsley or cilantro

IMPORTANT NOTE: Use a second clean metal pan for tossing after they are cooked to avoid cross-contamination from any juice that leaked out of the uncooked, lightly seared chicken.

Dipping sauce is yogurt with lime and honey

• My newest favorite is to use Challah bread
• Use old pancakes or waffles
• Use bananas, chocolate, peanut butter, and eggs
• Cheries, red or white raisins
• Chunks of white chocolate
• Fresh bread
• Top with jam
• Top with merangue
• Egg, sugar and milk for the custard
• Custard should come up near the tops of the bread

Bake 350º for about 40 minutes

Bobbie Flay Bread Pudding

Large rustic loaf of bread

• 3/4 C brown sugar
• 1 stick butter
• vanilla extract
• Maple syrup
• Sea Salt
  Sprinkle with Cinnamon
  Wrap in foil and bake 350º 20-25 minutes

 

Sweet and sour pork belly

Sear pork belly cubes cut about 1x1x1/2

Deglaze pan with rice wine vinegar, pineapple pieces, sugar, ketchup
Reduce to syrup
Serve atop rice with puree broccoli and carrots
Garnish with micro greens

Robert@RobertAndrews.NET

Make ahead bacon

Take an entire package of bacon and put it on some sort of slotted baking sheet

Optional:  Brush with Sambal Olek

Bake 375° for about 20-25 minutes

Store in paper towel in a plastic bag.

When you want bacon, you can just reheat a slice or two in the microwave for 30 seconds and it is done.

Robert@RobertAndrews.NET

Make your own yogurt from scratch without having to use a yogurt maker

Credits

This recipe is a result of research largely from the YouTube video by Adelor DIY, Alton Brown’s episode of “Yogurt: Good Milk Gone Bad” (2002) and the Yogurt Handbook.

Certain adaptations have been made to suit our own personal preferences. Watch Adelor or Alton’s video and you will be able to spot these differences easily. I’ve also created my own ULTRA-QUICK YOGURT at the bottom of this page.

YOGURT BRIEF

• 1/2 gallon low fat or regular milk
• 1 C dried milk powder
• 1/4 C plain yogurt (seed)

1. Mix milk powder and 2 C of milk
2. Mix to dissolve
3. Add the rest of the milk
4. Pour into a double boiler and bring to 175
   Stir frequently at this point
5. Scald milk to 190º
6. Cool in the sink with ice and water – Cool to 125-130º
7. Introduce yogurt (temper)
   1 C hot milk into your yogurt, then another cup, then a third
8. Pour the yogurt back into  the pot
9. Cover and let culture develop for 12 hours in the oven (off, but light on)
10. Sets up overnight
11. Refrigerate immediately.  If you want more of a Greek yogurt, put the yogurt into a sieve and let rest for 30 minutes.

Basic Recipe

Equipment needed

• Two empty 1 gallon milk jugs
• Four wide mouth 1 pint canning jars with lids
• One small 8 ounce canning jam jar with lid
• Large whisk
• Large stock pot
• Canning funnel
• Standard funnel
• Large ladle
• Thermometer (this is required)
• One large picnic cooler
• One half gallon 2% milk

1. Fill half of each 1 gallon jug with cold tap water
2. Carefully top each jug with boiling water
   . Resulting temperature will be about 140°. Should feel very warm to the touch, but not burn you or melt the plastic.
   • The 2 gallons of water is one practical way to make an incubator. We use a very small table lamp and a 60 W lightbulb.
3. Place both warm jugs into cooler and close the lid. This is the incubator.
4. Wash jars and lids thoroughly and place upside down on a clean paper towel
5. Fill your stock pot with one half gallon of 2% milk
6. Place on medium high heat and stir nearly constantly until temperature reaches 185° F (85°C)
   • If you don’t stir constantly, milk could scald which will create a bad taste in your yogurt
7. Hold temperature at 185° for 20-25 minutes
   • Video says 15 to 30 minutes; And that longer cooking will make a firmer yogurt. This recipe is specifically tailored for our tastes.
8. Shut off heat, cover, and let cool to 110°F (43°C)
   • About 30 minutes
9. Measure three-quarter cup of plain yogurt and let rise to room temperature. This is your seed yogurt. It must contain live and active cultures. If it has them, it will be listed on the side of the commercial yogurt container. Organic yogurt is a good choice. Store-bought yogurt is needed only once; thereafter you will use your prior batch as your seed yogurt.
10. Once the milk has cooled to 110°F, add the 3/4 cup of seed yogurt. If the milk is too hot, it will kill the active cultures. If it is too cool, it will not allow the cultures to fully develop.
11. Whisk in the milk and yogurt together thoroughly
    • If you want to force a thicker yogurt, use about 1/4 cup powdered milk. If you want a more natural thicket yogurt, you can buy a yogurt funnel. Don’t try a coffee filter, it doesn’t work very well. I’ve tried it. LOL
12. Start by filling your small jam jar. This will become your seed yogurt for the next batch.
13. Next fill your pint jars with the mix. You should be able to fill about 3 1/2 jars. Leave about three-quarter inches of headroom in each jar.
14. Jars are now ready for the incubator, which should be warm by now.
15. Place filled jars in the cooler, and close the lid.
16. Let incubate for 5-9 hours.
17. When your yogurt is finished, you should see a thin layer of clear liquid on the top. This is called whey and it is perfectly normal. Dump it out before eating or using the yogurt. Whey is completely edible, but is very tart. It is a good additive for a smoothie, pancakes or bread. The whey will sometimes reabsorb back into the yogurt while in the refrigerator.
18. Your yogurt can be refrigerated for up to three weeks.
19. If you don’t have canning jars, Tupperware will work. Just make sure it is very clean. Yogurt will still keep about 10 days.
20. Next batch: use your small jar for your seed yogurt… (minus one big bite)

Ultra Quick Yogurt

. Hands on time is under 10 minutes.

Pour three cups room temperature milk in a very clean, just-washed large glass measuring cup.
Also, wash two 1-pint jars and lids
Heat milk in microwave 3 minutes on high
. If your milk is cold, and fresh from the refrigerator, add one minute microwave cooking time.
Let cool to about 110°. That is; when it is cool enough that you can stick your finger in it without it being too hot.
Mix in 1/4 cup regular yogurt
Put lids on jars, and place jars in the sun.
Cover with a dark towel and let cultures develop.
In five hours it is done.
Refrigerate for up to a week.

Alton’s Notes

• Use 1 quart 2% organic milk in opaque container
  • 2% milkfat results in balanced flavor and texture
  • Opaque container maintains riboflavin
• 1/2 C plain yogurt with active or live cultures – room temperature
  Not “Made with live cultures”
• Add 1/2 C powdered milk
• 2 TBL honey
• Heat to 120º over medium heat
• Cool down to 115º
• Pour into VERY clean glass container
• Thin yogurt – add 1 C into 1/2 C yogurt
• Whisk together
  • Lactobacillus Bulgaricus and Streptococcyx Thermophilius
  • Strep consumes lactose and makes lactic acid
  • Defers to Lactobacillus
  • Powdered milk adds protein without adding the acid
• Control temperature – Keep 110 – 115 º (Death at 120º)
  • Use a heating pad – Experiment with water to find the right setting
  • Alarm at 118º
  • 3 hours tangy cream
  • 6-8 hours yogurt
  • Prompt refrigeration – shut down fermentation
  • Morning it will be ready to eat

Options:

• Replace mayonnaise – DRESSING
  • 1 C yogurt
  • 2 TBL veg oil
  • 2 TBL tomat
  • 2 tsp lemon, must, sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 C diced onion
  • 1 TBL relish, olives
  • 1 jalapeno

Strain

• Stir yogurt then put into strainer w/ cheesecloth
• 2 qt -> 1 qt yogurt
• Fridge for two days
• or 4 hours with a weight

Cracker Dip

• 1 qt yogurt
• 1.5 tsp cumin
• 2 TBL parsley
• 1 tsp salt
• 1/2 tsp black pepper
• THEN drain
• Serve with crackers

 

Pulled Sugar

2 lb Sugar
40 Water
40 gm Vinegar

Bring up to 160 degrees

Pour out, let it cool on silicon mat

Rose . One petal at a time
Each pedal sticks to itself

See also ribbons

.

Chocolate Rose
Melted Hershey kisses and corn syrup

Pour onto wax paper
Let cool overnight
Becomes like chocolate Play Dough
Make little balls
Shape 5-6 leaves/petals

Robert@RobertAndrews.NET

Shoulder Lamb Chop
Dry rub with dried mint, salt, etc rub

London Broil
Top or Bottom Round, or Shoulder Steak

Dietary egg shell calcium
200 degrees for 30 minutes to purify

Robert@RobertAndrews.NET

Lemon Meringue Cupcakes

3 C all purpose flour
One half teaspoon salt
1 tablespoon baking powder

Cream together two sticks room temperature butter and 2 cups of granulated sugar
When creamed together add four large eggs
And 1 teaspoon vanilla
Add zest from three lemons
Add juice from two lemons

Add dry ingredients
Alternate with (total) 1 cup buttermilk

Buttermilk alternative: take one cup whole milk and add 1 tablespoon white vinegar
Let stand 30 minutes

Fill cupcake liners

Bake at 325° rotating halfway over a period of 25 minutes

Make your own lemon curd
Ten egg yolks plus two whole eggs into glass bowl
Separate yolks
Beat with 1+ cup sugar
Add 1 cup lemon juice
This continually
Place glass bowl on top of simmering water
Do not let egg yolks solidify
When it starts to thicken add 2 tablespoons butter

Create Meringue
2/3 cup water . Boiling
1 1/2 cups granulated sugar
2 tablespoons corn syrup
Heat until exactly 230°

Meringue
Beat egg whites until soft peaks form
Add in 2 tablespoons granulated sugar

Pour hot simple syrup into egg whites with mixer running on medium high

Add thin layer of lemon curd over top of cupcake

Use star tip and piping bag to cover top with meringue frosting

Use Crim Brulé torch to caramelize top

Robert@RobertAndrews.NET

Blueberry Cupcakes
ala Martha Stewart

1 2/3 C Cake flour
1 Tsp baking powder
1/2 tsp fine sea salt
1/4 tsp baking soda
> Sift thru fine sieve
> toss blueberries in flour, sift, separate, set aside

1/2 C unsalted butter
2/3 C granulated sugar
> cream them together
Add 2 large eggs
> mix
3/4 C sour cream
> mix
1 tsp vanilla
> mix
Add sifted dry ingredients
> mix
Add blueberries and fold together

Add into cupcake tins with paper inserts

Mix white sugar, brown sugar and cinnamon
> sprinkle over top

Bake at 375° for 25 minutes

FROSTING
10 TBL butter
8 oz creme cheese
3 C sifted confectioners sugar
1/2 tsp vanilla
> strain blueberry jam
> add 3 tbl jam into frosting without mixing
> put into piping bag
> pipe onto muffins

Robert@RobertAndrews.NET