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.

Lompa

Lompa
Norwegian potato pancake
This is good for using as a tortilla and roll with long sausages

Boiled potatoes 1,000 gm
Mash them
200 gm flour . reserve 2 TBL
5 gm salt
1 gm nutmeg

Mix all by hand, then mash again

Dough should be as loose as possible without falling apart
Take out the tennis ball sized piece and flatten by hand
Put on floured surface and start to roll, flipping frequently
Cook over high heat with NO oil
Look for cooked brown “freckles”

Recipe from www.NewScanCook.com

Robert@RobertAndrews.NET

Sausage Making

Sausage Making
Recipe from www.NewScanCook.com

Balance of 20% fat and salt

Home sausage
Pork, veal, lard to adjust fat level
Gring and mix
Add salt
Fennel, dill, garlic
Force into beef casings for big sausage

Lamb sausage
Thyme, oregano, lovage
Use lamb casings

Potato Sausage
Mashed potatoes, lard, beef, barley
Salt, milk

Thread sausage casing onto attachment

Robert@RobertAndrews.NET

Onion Rings

  1. Slice one Vadallia onions into thick slices :: 1/2 – 3/4  inches
  2. Break into rings – Separate onion rings and place in a bowl of COLD buttermilk.
  3. Put small center core pieces into bowl to use in another recipe. Use only larger rings.
  4. Soak for 60 minutes

While rings soak, mix in a large mixing bowl – Tempura batter

  • Three egg yolks
    (save separated egg whites for later use in this recipe)
  • 1/2 bottle cold Amber or lager beer
    enjoy the other half while you bake.
  • 1 tsp salt
  • 1/2 C flour
  • 1 TBL sugar
  • 2 TBL corn starch
  • 1/2 C panko
  • 1 tsp baking powder
  • 1 TBL oregano or chives
  • 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1/4 C grated Parmesan cheese
    Mixture should at this point be like
    thin crêpe batter (but with bubbles)
    Set aside mixture in fridge for 30 minutes to allow the yeast in the beer to rise.  In half an hour you should see bubbles in the batter.
  • ADD 1 C onion milk AFTER onions have finished soaking

While rings soak and liquid rests, mix together dredges in two separate bowls

First Dredge (DIP)

  • Three egg yolks
    (save separated egg whites for later use in this recipe)
  • 1/2 bottle cold Amber or lager beer
    enjoy the other half while you bake.
  • 1 tsp salt

Second dredge

In a separate third bowl,

  1. Next, beat your egg whites to soft peaks
  2. Gently fold whites into the Tempura batter until smooth
  3. Put a couple dozen onion rings into flour – this will make the Tempura batter stick to the onion more easily
  4. Move rings from the flower into your batter bowl – let drip for at least five seconds when you take them out
  5. Dip into your Panko dredge.
  6. Place in hot Canola or Safflower oil at 365-375° one after the other – maximum 6 in pan
    NOTE:  Put part of the onion into hot oil and pause for a few seconds before letting it go into the oil AWAY from you.  The few seconds will keep it from sticking to the bottom of the fryer, and AWAY from you will minimize splashes and burns
  7. Cook for about three minutes then flip.
  8. Cook other side about two minutes
  9. Place on paper towel for a few minutes to drain
  10. Sprinkle salt while still hot from the oil

Aioli Dipping Sauce
In food processor add…
2 egg yolks
2 TBL dijon mustard
1 TbL Paprika
5 cloves garlic
Salt and pepper to taste
Mix a bit
With processor running drizzle in 1 C EVOO
. Run till it thickens
Add zest and juice from 1 lemon
Add some fresh cilantro
Blend all together
Consistency of ranch dressing

 

Another video by PDX Traveler

 

Unknown Source:

  • 2 eggs
  • Buttermilk
  • AP flour
  • Cornstarch
  • Panko crumbs
  • dried pecorino cheese
  • Red pepper flakes
  • Parsley
  • Salt and pepper
  • Thick cut onion rings
  • Dredge in eggs, then flour, then crumbs
  • One onion per every two people
  • Cook in canola oil or peanut oil at 360°

Canapes . Standup hors d’oeuvres

Canapes . Standup hors d’oeuvres

Cut ham into long thin slices – very thin

Roll the ingredients into bundles
Here are some examples from www.newscancook.com

Use thin sticks and shoots

Cooked potatoes, Pear, Herbs

Celery, celeriac, dill

Cucumber, borage

Green beans, celeriac

Mint, cucumber, yogurt

Robert@RobertAndrews.NET

Horseradish and Horseradish Cream Sauce

Horseradish from Scratch

  • 1 ugly piece of horseradish root – PEELED
  • Grate 1/4 C  horseradish into a bowl and add
  • 1 tsp white wine or white balsamic vinegar
  • 1/4 tsp of freshly grated black pepper
  • 1/2 tsp kosher sea salt

Whisk together, let flavors meld in the fridge overnight (if possible)

Horseradish Cream Sauce

To above recipe, add

  • 1 TBL Dijon mustard
  • 1 C sour cream
  • 1 TBL apple sauce
  • 1 TBL panko breadcrumbs
  • Lots and lots of chives

Don’t eat RAW oysters, shrimp, lobster, etc in months without R’s

Frozen is OK

Click here to read more about Vibrio Vulnificus.

Easy Fresh Greens Skillet

Easy Fresh Greens Skillet

We are pleased that you are trying some greens from the first church guard. We will be having lettuce in about a month. We also have peas growing that will be ready to harvest in a month or two.

Here is a nice recipe that can be served family style.

1 pound ground meat

Sauté onions, garlic, bell peppers in a deep skillet
Depending on your taste you may add jalapeño
Sauté five minutes and set aside in small bowl

Put 1 teaspoon canola oil in the hot skillet
Add your ground meat
Break apart with wooden spoon
If unflavored meat, add salt and pepper and other seasonings.
Examples of other seasonings would be coriander, a pinch of clove, red pepper flakes, white pepper, garlic, or onion powder.
Cook meat until browned

Remove stem from your greens and discard.
Chop leaves into bite sized pieces
Add to hot skillet and mix with meat
When the leaves start to wilt add back in your onion mixture

Add juice and zest from one lemon
Simmer five minutes and then stir in grated Parmesan cheese

Makes one half teaspoon corn starch with 1/2 cup white wine or beef broth
Add to the pan and cook until juice starts to thicken

Toss with your choice of cooked pasta

Chefs recommendation is a fettuccine or rigatoni

You can also stuff cooked cannelloni, and put in small baking dishes and top with chopped tomato and cheese, then put in oven for 10 minutes

Robert@RobertAndrews.NET

Scratch Curry Powder

Scratch Curry Powder
Cayenne . Depending on taste
White pepper
Turmeric
Ground cloves
Mace
Cinnamon
Cardamom seed
Coriander
Cumin

.?.
Cardamom
Fenugrek
Salt
Mustard
Garlic
Garam masala
Ginger

Below from JamieOliver.com

Korma paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon coriander seeds

Jalfrezi paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh green chilli
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds

Rogan Josh paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
1 small bunch fresh coriander
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns

Tikka Masala paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
1 small bunch fresh coriander
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds

Vindaloo paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
4 dried red chillies
1 tablespoon turmeric
½ teaspoon sea salt
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
1 small bunch fresh coriander
1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds

Robert@RobertAndrews.NET

Pickling Vegetables

Pickling Vegetables

2 white wine vinegar
1 water
1 sugar

Mini Carrots, beets, turnip disks, cauliflower, pear onions, pimento,

Avoid green vegetables . Bleaches

Yes to firm

Blanche in boiling water with a splash of vinegar 2 minutes
Ice water 2 minutes

Spices
Red pepper seed, fennel seed, white mustard seeds, corriander seed, all spice, celery seed, black peppercorns

LAYER… Veggies, bay leaf, seasoning, repeat

Pour in boiling liquid
Close for at least 5 days
Store for up to a month

Robert@RobertAndrews.NET

Sausage . Hubert Keller

Sausage . Hubert Keller

Food processor
1 lb of Turkey meat
Seasoning: salt, pepper, 2 eggs
Chop and bind
Emulsify cream

Pieces of apple, carrots VERY small cubes
Blanche carrots 4 minutes
Sauté apples
Pine nuts, chives
Shredded chicken breast
Mix with purée meat

Dump into plastic bag
Cut off tip
Pipe onto strip of Saran Wrap on table sprayed with water
Roll
Tie off ends and segments
Poach in boiling simmering water for 12 minutes
CAREFULLY remove to ice bath
Cool 15 minutes
Keeps for a week
Serve sliced and serve with pickled items
Mustard, bread, crackers

Robert@RobertAndrews.NET

One pan chicken

One pan chicken

Toss chicken in EV00 and rosemary, thyme, garlic, basil, etc.

Brown chicken pieces in hot skillet, skin side down.
Then set aside.

Sauté in butter: pancetta, onions, rosemary, carrots, celery, mushrooms, garlic, and chili flakes

Put chicken back into pan on top of veggies, skin side up.

Pour over top one can of tomato pieces and one can of tomato paste mixed with one can of chicken stock

Cover and simmer for 25 minutes

Top with parsley or cilantro, and serve it right in the pot with some sort of potatoes, polenta or pasta.

Serve asparagus on the site

Robert@RobertAndrews.NET

Grillades for Brunch

Grillades for Brunch
Veal shoulder cut into thin medallion cutlets
Pallard them a bit
Alt meats: pork shoulder
Season
Heat bacon drippings in pan . It doesn’t have to be too deep, but should essentially be standing depth. That is, about one eighth inch deep . Alt canola oil
When hot, flour your cutlets and put into the hot oil
They will brown quickly on both sides
As you remove the first cutlets into the pan, add in chopped onion to start to caramelize
Add celery, garlic, and red / greem bell peppers
Bay leaves and red pepper flakes and salt
After fond starts to develop, add crushed tomatoes
Add back in cutlets, then veal stock so that meat is NOT covered
Cover and simmer while you cook your grits

Serve with grits1:4 grits:water
Let simmer 45 minutes

Add tobasco, worchestershire and thyme near the end

Add butter, cream cheese or marscapone, mozzerella, green chiles to taste

Top with chopped chives

Robert@RobertAndrews.NET

John and Rick’s Belich Potato Casserole

Also called cheese potatoes

6 to 8 cups hashbrowns
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onions
One can cream of something soup
2 cups sour cream
2 cups grated cheddar cheese

Combine everything in a 3 quart casserole
Bake uncovered at 375° for about one hour or until browned and bubbly

Grandpa’s twist: use a mandolin to slice potatoes really thin.
Use one whole onion but caramelize in EVOO before mixing with other ingredients

Cynthia’s pumpkin muffins

Too tasty... Too late!
Too tasty… Too late!

1/3 cup butter
1/2 cup brown sugar
One egg
One half teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cooked or canned pumpkin
1 cup milk
1 cup flour
3/4 cup raisins
3 teaspoons baking powder

1/4 cup port wine or Pepsi

Toss to coat raisins with port wine
Nuke raisins in microwave for about 30 seconds
Let’s sit while you prepare other ingredients

preheat oven to 400°
Cream butter brown sugar and eggs together
Stir in pumpkin
Stir together dry ingredients
Add milk to sugar mixture
Discard excess port and mix raisins in with dry mixture
Optional: add 1/2 cup chopped nuts to dry ingredients
Mix dry ingredients into pumpkin mixture
– Be sure not to over mix. Mix only to moisten
Turn into greased muffin tin
– We prefer to use muffin pan liner cups
You might want to try putting batter into a large bag and snipping the corner
– Use this as a piping bag to squirt into each receptacle
– Wipe up any spills that might be on the pan. It will make cleanup much easier.

Bake 20 to 30 minutes
Let cool at least five minutes or they will fall apart

If you have a cast iron pan, you can bake in here for a crisper crust. If it is a cast iron loaf pan or skillet, increase baking time. Bake until a toothpick or knife comes out clean.

Home made Hot Dogs and Taco Dogs

July is National Hot Dog Month

Basic Instructions for Taco Dog

  1. Preheat in water at low simmer
  2. Butterfly dog so that it will crisp up
  3. Heat corn tortillas
  4. Top with guacamole, salsa and cheese
  5. Roll together and secure with a toothpick
  6. Grill

Home-Made Hot Dog
Hot_Dogs2 pounds hamburger
1 pound pork
2 eggs
1 white onion
1 red onion

Get sheep, lamb, or beef casings at your local butcher store, depending on the size of hot dogs or sausage you want . in Arizona just ask for tripe.

soak casings in cold water for 15 minutes

In mixing bowl,add

2 tablespoons each
Paprika
Sugar

1 tablespoon each
Garlic powder
Dried mustard

1 teaspoon each
Salt
White pepper
Blackpepper
Coriander
Cumin
Liquid smoke
Marjoram

Cut the pork and beef into 1-2 inch cubes and grind it twice through the smallest plate on your meat grinder.

Mix everything by hand until they are uniform and well mixed.
Place the mixture into the refrigerator for about 30 minutes.

Stuff the emulsified meat mixture into casings
Simmer in hot water for 20 minutes.
Links will get fatter, but will not get any longer as you boil them
Put in ice water to chill before you refrigerate.
Links will keep about 2 weeks, or you can freeze them at this point.

Growing herbs inside

Basic notes from P. Alan Smith Garden Style TV program

Herbs that grow well inside are Rosemary, onion chives, and basil.

Herbs that take a little more effort, but can still grow inside are thyme, cilantro, sage, and parsley

The main thing you need is sun, well drained soil, and consistent moisture.

Terra cotta pot with herb gardening soil.

If you use plants that have been grown in biodegradable peat pots, be sure to remove the top portion so that it does not stick out of the top of the soil. If it does, it will wick moisture away from the plants.

Also, break the bottom out of the pot to make it easier for the roots to grow into the soil.

Rosemary prefers warm, sunny and dry environment

Chives are very hardy but do you like occasional attention.

Basil grows well, but does not tolerate cold in the least. Make sure they are not outside if the temperature is going to drop below 40°. Basil likes lots of water.

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