Category: Grandpa’s Use Only

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

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

Honeycomb (Sponge Candy)

Honey
Corn Syrup
Water

Sugar into middle, but not on the sides or it could crystalize

Turn to high heat and step away
At 300° pour in 3 TBL Baking Soda
Stir with spatula
Pour onto silicon pad for about 15 minutes

Robert@RobertAndrews.NET

Basic: Shallots, garlic, mushrooms

Optional: Leeks, herbs

Sauté shallots and garlic
Cube of butter
Misc mushrooms
Salt, pepper
Deglaze with Madeira
Reduce
Add cream
Add parsley and chives

Notes are from Nevin Maguire: home chef – PBS cooking show

Take chicken thighs and remove the bone.
Flatten them with the bottom of a pan
Stuff them with chicken moose. See recipe below
Wrapped in foil, and bake with the rest of your chicken.

Chicken moose
Egg white
Chicken
Cream
Bleu cheese
Salt, pepper
Beat egg whites until they have doubled in volume
Blend all together in the food processor

Bake at 350° for 20 to 25 minutes

——–

Wings and drumsticks

Sear in hot pan
Add chopped miopois vegetables
Remove browned chicken to a stockpot
Deglaze pan with a little bit of pork and red wine
After deglaze has finished dump in with rest of chicken
Add some broth to cover
Add Bayleaf and bouquet garni of Rosemary and thyme
Reduce heat to simmer and it will cook the same amount of time as the above chicken

———-

Sear breasts skin side down in oven-safe skillet
As soon as skin is well seared, slide into the oven with other chicken

———

Remove courgette from foil
Slice on bias
Serve on top of red onion sautéed with red wine and port, then reduced

——–

Serve other chicken pieces with mashed potatoes – your favorite recipe

One fitness expert said that people should be eating many small meals throughout the day, not three larger meals. Here is an overview of what he recommended. BTW this is not what we do!
LOL

Morning
Fruit, vegetables, omelette, fiber

Snack 1
Red bell with guacamole

Snack 2
Blueberries with whipped cream and popcorn

Lunch
Smoothie

Dinner 1
Salad with chicken or tuna

Dinner 2
Chicken veggies

Robert@RobertAndrews.NET

Lidia’s Italy

Never refrigerate tomatoes

Three tray dip
Flour
Egg, salt, milk
Bread crumbs, oil, parm cheese

Baking sheet 375 degrees 20 minutes

Layer with maranara, cheese, spinach, garlic

Sauce, eggplant, sauce, parm, spinach, zucchini, sauce, parm, mozzarella, eggplant, sauce, parm, mozzarella, parm

Wipe edge, cook at 375 degrees covered 30 minutes
Remove cover, cook 20 more minutes

Robert@RobertAndrews.NET

Grandpa’s Chicken Chowder

Two slices bacon chopped
Three-quarter cup chopped onion
Three-quarter cup chicken broth
2 cups peeled and cubed potatoes
One half teaspoon salt
Scanned black pepper
1/2 cup half-and-half
1 cup milk
2 tablespoons butter
One cooked chicken breast shredded
One chicken thigh diced

Render bacon in large pot over medium-high heat
Cook until crisp
Add onions and cook five minutes
Stir in broth and potatoes and seasonings
Bring to boil, and simmer 15 minutes

Poor in half-and-half, milk, and butter
Add chicken meat, and cook for five minutes until thoroughly heated
Do not allowed to return to boil

Robert@RobertAndrews.NET

Red Curry Tofu ala Chuck Wiley

Use extra firm tofu with no GMO

Start by blanching green beans
Put in boiling water for 60 seconds, then plunge into icewater to shock
Cut into 1 inch pieces
Set aside

Cut red bell pepper into julienne strips

Caramelize onions
When ready add . Allow one minute between each ingredient
1 tablespoon minced fresh ginger
Three cloves shaved garlic
Sliced Shiitake mushrooms crown only. Stem is tough
1 tablespoon fresh red curry paste
Take off of heat at this point
Add several splashes of water to deglaze pan
Culinary dairy free coconut milk. Will look like yogurt.
Add lime zest with juice
Simmer 10 minutes
Add 1 tablespoon honey
Add green beans
Add red bell pepper strips
Add tofu at last minute
Stir gently

If you want crisp tofu, fry it separately before you add it.

Serve over cooked brown rice
Top with cilantro, sesame seeds, green onion

Organic short grain brown rice
. Cooks 40 minutes

Note: many rice recipes call for one part rice one part water, organic short-grain calls for one part rice to parts water

Robert@RobertAndrews.NET

ONION PETALS AND DIPPING SAUCE

FOR THE DIPPING SAUCE:
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
FOR THE ONION PETALS:
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 medium onion

TO PREPARE THE DIPPING SAUCE:
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper, and a pinch cayenne pepper in a small bowl and refrigerate until needed.

TO PREPARE THE ONION PETALS:
Beat egg and combine it with milk in a bowl large enough to hold the onion; set aside.

In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin; set aside.

Cut approximately 3⁄4 to 1-inch off of the top and bottom of the onion, remove skin. Using a large, sharp knife, slice down the center of the onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut all the way through.

Dip the onion petals in the milk mixture, and then coat well with the flour mixture.

Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while preheating the oil.

Preheat the oil to 350 degrees F.

Fry the petals in the oil for 2 to 3 minutes or until golden brown. Remove from oil and let drain on paper towels.

Serve while warm and with dipping sauce.

Makes 6 servings
Source: Hamilton Beach

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