Category: Condiments and Sauces

Meat and Veggie Stock

INGREDIENTS

  • Left-over chicken parts from a whole chicken
    Keep out breast, thighs and wings for eating
    Use left over rib bones, spine, chicken hearts, liver, etc.
  • 1 onion – quartered
  • 3 stalks celery – chopped
  • 4 carrots – chopped
  • 2 large leeks – rough chopped and then cleaned in standing water
  • 3 QT distilled or filtered water
  • 8-10 black peppercorns
  • 3 bay leaves
  • finger full of dried mushrooms

You always want to use filtered water, because as the steam escapes, the impurities concentrate.  This is usually a bad thing.  For veggie stock add more of your favorite vegetables, and eliminate the animal bones

STEP BY STEP

  1. Chop or break bones into smaller pieces if necessary
  2. Add whatever veggies you have available
    – onion, garlic, celery, carrot, turnip, ginger, bay leaves, peppercorns, broccoli stems
  3. Start with ROOM TEMPERATURE WATER, then bring to a boil
  4. Reduce heat and simmer for 4-8 hours to about 1-2 QT water
    – or until reduced to about 1/4 of original size
  5. STRAIN:  First through a colander, secondly through a strainer lined with cheese cloth.
  6. You can prolong its refrigerator life by ladling it directly into canning jars through a sieve
  7. Make sure all your equipment is clean
    PLEASE NOTE:  THIS IS NOT CANNING.  This does not prolong the broth for as long as pressure canning, but it will allow it last for up to two weeks in your refrigerator.
  8. If you will be freezing the broth, strain liquid into metal bowl
  9. Ladle into canning jars leaving a full inch of headroom
  10. Let cool on the counter or in an ice bath, then place in refrigerator overnight.
  11. The next day, place into freezer.
  12. The jars will keep a week in the refrigerator, or up to six months in the freezer.
  13. Use the chicken pieces for shredded chicken soup

VARIATIONS

  • Use any bones: ribs, t-Bone, turkey, etc.
  • The more scrap veggies you put in, the better it will be.
  • This makes a GREAT GRAVY
  • This is nearly a requirement when you make my SCRATCH MARINARA.

Gravy is one of the dishes covered in my book Condiments and Sauces

Apricot Oven Butter

This is the recipe we created in 2013. CLICK HERE for our recipe that we created in 2012.

apricot-butterINGREDIENTS

  • 4 C pitted and halved apricots – chop in food processor (or peeled apples)
  • 1 C distilled or RO water
  • 1/2 C apple cider vinegar
  • 1.5 C brown sugar
  • 1/2 C honey
  • 1 tsp pectin
  • 1 TBL cinnamon
    At the last minute, you will add
  • 1 TBL vanilla
  • Juice and zest from one lemon

STEP BY STEP

Apricot Butter usually is done on the stove top, but that takes a lot of standing up. We do it in the oven, so we can sit down and put our feet up.

Mix all of the above ingredients (diced) together in a pan and heat on stove top to 180-190º.
Let simmer for 2 hours
You can double or triple this recipe easily without any special modifications.

  1. Press hot mixture through colander or food mill to remove large pieces of pulp.
    Pulse the pulp in a food processor and set aside.
  2. Take 1/2 of the strained mixture and put into glass casserole dish, crock pot basin, or some other NON-METALIC and oven-safe cooking container.
    This will create our smooth apple butter.
  3. Take the other half of the strained mixture, and put into a second container
  4. Mix the pulp back into this second container.
    NOTE:  This will create a smooth apricot butter for Grandpa, and a rustic apricot preserve butter for Grandma.
  5. Preheat the oven to 300 degrees
  6. Put the two containers (smooth and rustic) into the oven and note the time on paper.
  7. Write down a timeline every half hour for the next three hours.
    (EG)  2:00 – 2:30 – 3:00 – 3:30 – 4:00 – 4:30 – 5:00
  8. Put a checkmark next to the first one, case that task has been done.
  9. At each 1/2 hour point, remove the pot and use a silicon spatula or wooden spoon to stir the mixture
  10. Put the pots back in the oven and put a checkmark next to the time showing that you have completed that step.
  11. Somewhere halfway through your cooking time, start your canning water starting to boil.  When it boils, turn it to low.
  12. Put your empty jars into the canning water.  This will sterilize your jars.  Water should cover an upright jar by about an inch.
  13. At the three hour mark, remove the pots and put near your canning area.  The Oven Butter should be nicely darkened by this point.
  14. Stir 1/2 TBL vanilla and lemon into your cooked mixture

canning-jar-topCANNING YOUR APRICOT BUTTER / APPLE BUTTER

  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots.  Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter.  Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes.  DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. Butter can be stored in a cool dark place for about a year.

Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.

 

Enchilada Sauce – COLLECTION

Grandpa’s Easiest Ever Enchilada Sauce

Grandpa’s Red Enchilada Sauce

Grandpa’s Green Enchilada Sauce Recipes

 

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Pretty Darned Easy Enchilada Sauce

Mild Green Enchilada Sauce

You can easily double any of these recipes and can the extra.  Put canning jars (not lids) through the dishwasher and time the cycle so that it finishes just when you finish your enchilada sauce.  When sauce is finished, put the lids into a bowl of nearly boiling hot water for 30 seconds.  Pour hot sauce into “sterile” jars, and put the lid on.  For those jars that “PING” the sauce will stay on the shelf for up to a month.  PLEASE NOTE:  YOU MUST ELIMINATE THE MEAT if you are planning to can your sauce in this manner, otherwise leave one inch head space and freeze the sauce.

Jalapeño Chili Sauce

Also referred to as Grandpa’s Jalapeño Puree

Before we begin…

  • You can grow your own jalapeños if you life in a warm climate
  • If you don’t, you can buy some at any Mexican grocery or even on Amazon.
  • Any time you are blending the peppers, it will create a toxic gas cloud, so make sure you are in a well-ventilated environment

Ingredients to feed 4 people

A whole bunch of jalapeños – red, green, it doesn’t matter Have some Thai chilies, throw them in there too; as well as your serranos and habañeros if you wish hotter sauce.  If you want a milder Chili Sauce, use Poblano, Anaheim, Bell or Banana peppers. You will also need water, white vinegar, sugar, cumin, tomato paste, garlic powder, onion powder and salt.

Step by Step
2016-03-02 12.29.45

  1. Fill quart mason jars with minced jalapeños
  2. Remove seeds before mincing for milder sauce, leave them in for hotter sauce
  3. Put into mason jar filling about one inch from the top
  4. Place in mixing cup 1/2 C water, 1 C vinegar
  5. Microwave about 2 minutes
  6. Add 1 TBL salt
  7. Add 1 tsp cumin
  8. Mix all mixing cup ingredients to incorporate and dissolve
  9. Pour liquid into mason jars covering peppers
  10. Put the lid on and place jar on counter for a month or two or three – mine just finished eight months

AFTER IT HAS CURED
jal-chi-sauce

  1. Puree in blender – watch out for vapors they are TOXIC
  2. Push pulp through a strainer using a spatula into jars – discard solids
  3. Add tomato paste, garlic powder, onion powder and sugar
  4. Using standard canning procedures, cold pack and hot water batch for 20 minutes

Oh, one more thing…

  • My niece uses this full strength.  That is a bit too hot for me.  This is hotter than Tabasco, and has a lot more flavor.  You don’t need to use too much.
  • My preferred use for this sauce is to make my Jalapeño Ketchup.
  • If you are not good with doing things to taste, for each quart jar that you are aging and processing, Once you have pushed the pulp through a strainer, add 1 tsp salt, garlic powder and onion powder and 1/4 C tomato paste.
  • If you don’t know how to can things, here is a ketchup canning site.  Just follow the same procedure for your chili sauce

Shortcut Chili Sauce

1/2 CU Heintz Ketchup
1/2 CU diced jalapenos (from can)
2 TBL cayenne sauce (Frank’s Red Hot or Durkee)
1 TBL rice vinegar
1 tsp garlic powder
1 tsp onion powder
1 TBL sesame oil
1 tsp cumin
1 tsp oregano
1 tsp salt

1. Blend all ingredients until somewhat smooth.
2. Press through a sieve
3. Store in something like an old Tabasco bottle
4. Refrigerate

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Chicken Breast Brine

Because chicken breast is lean, it gets dry when it is cooked properly.  The problem is that it can be unsafe if you don’t cook it properly.  If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.

INGREDIENTS

  • 1 C kosher salt
  • 3/4 C brown sugar
  • 3/4 C apple cider vinegar
  • 1/2 gallon HOT water
  • 2 bay leaves
  • 3 large sprigs of rosemary
  • 3 large sprigs of thyme
  • 2 cloves of crushed garlic
  • OPTIONAL:  1 tsp red chili flakes

STEP BY STEP

  1. Mix all ingredients
  2. Let cool to room temperature
  3. Place chicken in zip-lock bag (if possible)
  4. Place bag in a bowl, and the bowl into the fridge for an hour soak
  5. Agitate about every 15 minutes
  6. After an hour soak, prepare the breasts as you normally would

NOTES

  • Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.
    DO NOT reuse brining liquid after it has been used

Shrimp Cocktail Sauce

Gordon Biersch Tableside Cocktail Sauce

The waiter explained it as he prepared it right at our table.  I made a few modifications.  They used ketchup.  I used canned tomatoes and Heintz Chili Sauce.

Ingredients

  • 1/2 C Heintz Prepared Chili Sauce
  • 8 oz canned tomatoes (drained)
  • 2 TBL Morehouse prepared horseradish
  • 1 TBL lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp Karo syrup
  • Dash of pepper

Step by Step

  1. Stir together ketchup, horseradish, lemon juice, Worcestershire sauce, salt and pepper.
  2. Chill if desired and serve with precooked shrimp that is peeled and deveined.
  3. Best if it sits for at least an hour to meld

 

Apricot Stovetop Butter

apricot-butterThis is the recipe we created in 2012. CLICK HERE for our recipe that we created in 2013.
This same process can be used for making Apple Butter

We made apricot butter, but you can make apple butter, pear butter, or whatever spread you want using the same recipe.

INGREDIENTS

  • 1 cup fruit pulp
  • 1/2 cup + 1 TBL sugar
  • 1/4 cup water or fruit juice
  • Optional – Fruit Fresh or Spices
  • Zest and juice from one lemon
    EITHER
  • 1 teaspoon Fruit Fresh, or
  • 1/2 tsp each cinnamon, cloves, and/or Ginger

STEP BY STEP

canning-jar-topMultiply or decrease other items based on how much fruit pulp you have.
Do not try to process more than 8 cups of fruit pulp

  1. Mix pulp, sugar, and water and heat over low heat until mixture starts to simmer
  2. Raise temperature on stove, and bring mixture to boil stirring frequently
  3. Continue gentle boiling until mixture thickens – stirring constantly
    Note: this took us about 45 minutes. Unfortunately this can take as long as 60 minutes.
  4. Mix in Fruit Fresh or spices plus the lemon

CANNING YOUR APRICOT BUTTER / APPLE BUTTER

  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots. Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter. Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes. DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. Butter can be stored in a cool dark place for about a year.

Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.

 

Injera – Ethiopian Flatbread

Actual Injera is made with teff, which is a flour common to Ethiopia.  Read more about why teff is so amazing at the bottom of this page.  This is Grandpa’s American adaptation of injera, the bread used as a utensil in Ethiopian dining.

INGREDIENTS

  • 1 C spelt – Ideally use teff, next try half whole wheat and half AP flour
    DO THIS FIRST THING IN THE MORNING
  • 1-1/2 cup water
  • a pinch of yeast
  • two pinches of sugar
  • a GLASS mixing bowl
    DO THIS IN THE LATE AFTERNOON OR EVENING
  • 1 tsp peanut oil – optional canola oil
  • a pinch of salt
  • a VERY nonstick pan

STEP BY STEP

  1. Put the flour in the bottom of a mixing bowl with sugar and dry yeast
  2. Mix or sift together
  3. Slowly add the water, stirring to avoid lumps.
  4. Put the batter aside for 4-10 hours to ferment.
    You will see your injera batter will start to bubble and acquire the slight tanginess for which it’s known.
  5. Fold in the salt and the oil.
  6. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface – about 350º
    Make sure the surface of the pan is smooth, otherwise, your injera might fall apart when you try to remove it.
  7. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
    Cooking Injera
  8. Cook until holes appear on the surface of the bread. DO NOT FLIP.
  9. Once the surface is dry, remove the bread from the pan and let it cool.
  10. Traditionally, fold twice with the cooked surface on the outside
  11. Serve as the “utensil” for duro wat or any other kind of Ethiopian Main Dish.

MORE ABOUT TEFF

  1. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia.
  2. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
  3. Teff is extremely high in fiber, iron, and calcium.
  4. Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!
  5. Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.
  6. Injera is not only a kind of bread—it’s also an eating utensil.
  7. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews.
  8. Injera frequently lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.
  9. Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them.
  10. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.
  11. Tip:  Depending on where you live, teff flour can be difficult to come by. Try a well-stocked health food store.
  12. If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
  13. If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.
  14. These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten.
  15. Because of the gluten, most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.

Hollandaise Sauce – COLLECTION

Grandpa’s Hollandaise

HERE IS MY RECIPE

Grandpa’s Hollandaise

Create your own double boiler

  1. Put 1 C distilled water into a soup pan and bring up to boil.
  2. Reduce water in soup pan to active simmer and place a large metal mixing bowl onto the soup pan, creating a double boiler
  3. – WARNING: Don’t heat the Hollandaise too quickly or let temperature of liquid rise above 175 degrees or eggs may congeal. It may also separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking. 160 degrees is ideal.

Alternate:  to a double boiler

A double boiler helps guarantee success, but you can do this in a mixing bowl right on the stove top.  Put in three yolks and three tabs of COL butter.  Put on and take off of the heat – never letting it get really hot.  When ribbons start to appear, take it off the heat and whisk in a splash of lemon.

Hollandaise – Recipes and Notes

Knorr Hollandaise Sauce Powder

Knorr Hollandaise Sauce


–

Eggs Benedict

Eggs Benedict


–

Salmon Benedict 

Salmon Benedict


–

The Five Mother Sauces 

The Five Mother Sauces

–

Sauce Maltaise

This is a French Hollandaise.  Reduce orange juice with peppercorns until almost dry.  Mix in with Hollandaise instead of lemon juice.
–

Other Sauces 

Other Recipes for Making Hollandaise

Basic Hollandaise 

https://www.grandpacooks.com/recipes/basic-hollandaise/
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While this is technically a good recipe (more technically accurate than mine) I still prefer my recipe, but here it is for your reference.

Blender Hollandaise 

https://www.grandpacooks.com/recipes/blender-hollandaise/
–
Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.

Pumpkin Hollandaise


–

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

–
A YouTube video from a Third Party, but a nice recipe. Also includes Oysters and Pumpkin Cheesecake.

Microwave Hollandaise

https://www.grandpacooks.com/recipes/microwave-hollandaise/
–
This is actually a pretty good recipe.  It is easier than a double boiler, but actually takes about as much time as real Hollandaise.

Avocado Hollandaise

Avocado Hollandaise – VEGAN


–
This is not exactly a Hollandaise, but it makes a creamy VEGAN sauce for putting over cooked vegetables.

Tomato Cream Hollandaise

Tomato Cream Hollandaise – VEGAN


–
This is another VEGAN creamy sauce recipe – This has not yet been fully debugged.

 

Mustard Hollandaise

    • Using a Double Boiler
    • 3 egg yolks – whisk together
    • Cook slowly, so they don’t scramble
    • Color will lighten
    • Add scant Cream of Tartar
    • Look for “a ribbon”
    • Slowly add clarified butter – whisking constantly
    • Add lemon juice
    • Dijon mustard and whole grain mustard
    • Salt and pepper
    • Put sausage, ham, or spinach on an English muffin
    • Top with a poached egg
    • Top with Hollandaise sauce
    • Top with a bit of diced greens for color

 

 

Vanilla – Make your own!!

Which Ones to Buy?

  • Indonesian or Tahitian – Decent, but a little bland
  • Mexican – Cheap producers may use Tonka Beans, which taste like vanilla, but contain carcinogens
  • Madagascar – Deeper flavor and more vanillin in the bean (crystals) on the surface

Alternatives

  • Imitation Vanilla Extract – Completly a shot in the dark.  May have been made from wood pulp – very inexpensive – marginally OK for baked things like brownies, where it is just a flavor enhancer, and not subjected to very high heat.
  • Imitation Vanilla Flavoring :: Contains who knows what ?!? – AVOID
  • Natural vanilla flavoring contains no alcohol – doesn’t evaporate
  • Pure Vanilla Extract – legally allowed to contain corn sweeteners and coloring :: 35% alcohol :: 13-14 beans per gallon
  • Best Vanilla Extract will contain vanilla bean and alcohol and water with no other additives
  • Double Strength Vanilla :: 35% alcohol :: 25-30 beans per gallon (premium quality)
  •  

Make your Own

INGREDIENTS

  • 3 Vanilla Beans
  • 2 CU Dark Rum (as high a proof as you can find)
    An alternate would be a nice high-quality vodka or tequila

STEP BY STEP

  1. Crack the beans before soaking
  2. Soak the vanilla beans in the alcohol.
  3. Cap and shake every few days for six months
  4. Keep in a cool dark place during that time
  5. Strain and put in bottle for storage

VARIATIONS

  • Try 6 vanilla beans
  • Try letting things marinate for only 1 month
  • Try crushing the beans before soaking

… or just buy a quality pure vanilla extract

Cilantro Sauce

Gila Farm Cooperative CSA Delivery Newsletter April 3rd 2012
Pick up produce Tuesdays at 5227 N. 7th St. between 4:00 and 5:30pm
Week three of ten week CSA Spring Season.

Grandpa’s Cilantro Sauce

Cilantro Sauce is a great way to preserve your CSA cilantro for up to two months in the refrigerator.
Use this on your sandwich or with your scrambled eggs. It’s also great to add to salsa.

INGREDIENTS

For each 1 CUP of chopped cilantro add the following:

  • 2 TBL olive oil
  • 1 TBL white vinegar
  • 1 tsp salt
  • zest and juice from 1 lime or 1 lemon
  • 1 tsp Tabasco (optional)

STEP BY STEP

  1. Take an entire bunch of cilantro (see note) and chop it as small as possible. A food processor helps a lot.
  2. How much cilantro you have, dictates how much of the other ingredients you need.
  3. Mix well and put in container. Store in refrigerator.

Note: The bottle shown is a cleaned and recycled Heinz 57 Chili Sauce bottle. The wide mouth makes it easy to fill, and it acts as a great dispenser too.

Roasted Tomato Chlipotle Salsa

INGREDIENTS

  • 5 roma tomatoes
  • 3 tomatillos
  • 1 large sweet onion – thinly sliced
  • 2 chipotle peppers
  • 3 jalapeno peppers – seeds and vein removed
  • 1 bunch cilantro
  • 1/4 CU lime juice
  • 1 TBL EVOO
  • Salt & pepper to taste

STEP BY STEP

  1. Toss whole tomatoes in EVOO
  2. Halve tomatoes and put on baking sheet CUT side down
  3. Thinly slice onion, toss in EVOO, and scatter around tomatoes
  4. Scant salt over top
  5. Broil 15-20 minutes or until charred and blistered
    ALT: Bake 35 minutes at 350º
  6. Remove tomato skins as much as possible
  7. Put into food processor with all other ingredients
  8. Pulse/chop lightly till chopped, but still chunky

Butterscotch Sauce

INGREDIENTS

  • 1 cu light brown sugar
  • 1/2 cu light corn syrup
  • 4 tbl water
  • 6 TBL butter (cold)
  • 1/4 cu sweetened condensed milk

STEP BY STEP

  1. Heat first three ingredients stirring constantly
  2. Add 6 tabs butter, turn off heat as soon as butter melts
  3. Add ¼ cu sweetened condensed milk.
  4. Cool slightly before serving

IMPORTANT NOTES

  • This is an easy recipe, but it should not be for junior chefs, because there is the possibility for SEVERE burns from the hot mixture.
  • Extreme spill precautions should be observed during the preparation of this recipe.
  • If a burn DOES occur, hold the afflicted part under cold TAP water for five whole minutes.  See your doctor the next day.

Cocos’ Asian Sesame Dressing

 

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is the label from Coco’s bottled Asian Sesame Dressing

 

 

 

* To emulsify an oil into a liquid requires constant whisking of the liquid as the oil is VERY SLOWLY drizzled into the liquid.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
It’s not too bad, but still fell short of the mark.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.   Click here for a link. I think you will like it.

    1. This message sent January 26 to Coco’s HQ: I am a regular customer here in Phoenix, and I loved the Asian Chicken Salad. I am a chef – and there is a lamentation heard across the world. NO DRESSING ?!?  Please bring back the dressing. There is no contender. Robert “Grandpa” Andrews – http://www.GrandpaCooks.com

    2. I heard from Coco’s Corporate. Here is their reply:

      Dear Robert:

      We received your message about the Coco’s Spicy Asian Dressing return and yes, the dressing is back in the restaurants. So you can frequent your closest Coco’s to get Coco’s Asian Salad and this month’s promotion we feature the Thai Chicken Salad with noodles and lettuce that you may also like. We don’t currently sell it retail but you can ask the restaurant for a 16 oz to-go container and they can sell you that until we sell it retail. Thank you for your interest in this great product.

      Susan Sullivan
      Operations Assistant
      Food Management Partners
      Email ssullivan@foodmps.com

    3. A note to Susan Sullivan,

      FYI…
      I got the Asian Chicken Salad at Cocos at 2026 N 7th St, Phoenix, AZ 85006. The dressing had separated. I’ve never had that happen before. Ever. And I’ve ordered it at least a dozen times. If you are using a different manufacturer, they need to address this issue.
      I’ve only ordered it once since the change but I wanted to let you know.
      PS:
      Thanks for bringing it back.

      Susan’s Reply:

      Thank you for that information, I heard about it like in November but it was fixed so let me follow up on that right away and thank you for letting me know – as you know we want this product to be perfect since it’s such a signature of Coco’s.

     

Shopping List Salsa

ADD MY VIDEO BACK IN LATER

This is perfect when you want about a quart of salsa.
Just buy the ingredients, process, and you are done!
The video above is Grandpa showing you just how easy this recipe is.

INGREDIENTS: Shopping List:

  • 2 Tomatoes
  • 1 Green chili pepper
  • 1 Jalapano pepper(optional)
  • 1 Serano chili pepper (optional)
  • 1 Sweet onion
  • 1 Orange bellpPepper
  • 1 Bunch cilantro
  • 2 Green onions
  • 3 Garlic cloves
  • 1 tsp salt

STEP BY STEP

  1. Remove skin from tomatoes (Optional) See below
  2. Pulse onion and garlic until chopped – about 5 x
  3. Add bell pepper pulse 3 x
  4. Add jalapeno and serrano peppers pulse 3 x
  5. Cut tomato into large pieces and ** process until blended but chunky
  6. Cut all other ingredients into pieces and *** pulse until chunky (not too small though)
  7. Add salt to taste
  8. Pour into mixing bowl, mix and store in refrigerator

NOTES

  • To remove skin from tomatoes, bring pot of water to boiling. Put a small X on the top of the tomato.  Put tomatoes in boiling water for about 60 seconds. Remove and put into cold water for another 60 seconds. The skin should easily peel off.
  • Process – means blender or food processor. If you have neither chop the heck out of it with a knife. Goodwill though, has blenders for just a couple of dollars.
  • Pulse – means run your processor in short bursts until the ingredients are “chopped” into small pieces.

Sofrito

Sofrito is a base for anything that uses tomatoes or tomato sauce. It just adds an extra dimension to your recipe.  It’s GREAT in any kind of marinara.

INGREDIENTS

  • Grandpa’s Thunder Powder – to taste
    MIRPOIX/TRINITY and FLAVOR VEGGIES
  • 1 onion (chopped fine)
  • 1 large Carrot
  • 1 stalk Celery
  • 3-4 garlic cloves (minced)
  • Optional red and green bell pepper
  • Cremini mushrooms – caramelized first – 15 minutes
  • Dry shitake – soak in boiling water, then strain – reserve liquid – destem
  • 1/2 C veggie or chicken stock
  • 1/2 C shitake strain (or 1/2 C more stock)
    ACID BASE
  • 1/2 C nice dark red wine
  • 1 TBL tomato paste
  • 2 TBL crushed tomatoes
    SACHET
  • Rosemary, sage, oregano

STEP BY STEP

  1. Saute onion, carrot, and celery in EVOO
  2. Simmer on low for about 8 minutes
  3. Optional at this point, add red and/or green bell pepper
  4. Add tomato paste and garlic and cook for another 3 minutes
  5. Add stock, wine and mushroom liquid
  6. Simmer until reduced and liquid begins to disappear
  7. Add San Marzano whole – mashed
  8. Use as you would Mirpoix or Trinity as part of another recipe

EXTRA INFO

  • Sofrito freezes very well
  • If you freeze it in an ice cube tray, you can break out the cubes and use them to flavor your spaghetti sauce bit by bit.
  • Optional to add above where you add the garlic
    • Red bell peppers
    • Green peppers
    • Cilantro
    • Ajicitodulces

 

Chili Tomato Sauce

Chili Tomato Sauce is good on sandwiches and pizza. On pasta, it can be a bit overwhelming, but if you are looking for that rush of endorphins; OK, yes… even pasta.

INGREDIENTS

  • 1 large red bell pepper
  • 1-3 fresh habañero peppers, depending on how hot you like it.
  • 1 small onion
  • 4 garlic cloves
  • 1 cup water
  • 1/3 cup of red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 6 oz. tomato sauce

STEP BY STEP

  1. Roughly chop the bell and habanero peppers, onion and garlic.  Remove seeds.
  2. Combine all of the ingredients except the tomato sauce in a pan, bring to a boil, and simmer, covered, for 8 minutes.
  3. Puree the mixture in a blender. DO NOT put lid on blender, or it will literally explode.  Use a paper towel over the top
  4. Add the tomato sauce to complete.
  5. If you don’t want any heat, just eliminate the habaneros, and you will have a good flavorful chili sauce.
  6. Or if you prefer it just a little spicy, use jalapeños instead.  Seeds removed.

Tips: Guacamole – COLLECTION

Grandpa’s Guacamole

Grandpa’s Guac

Other Guacamole Recipes

Quick Guacamole

Quick Guacamole

Avocado – Tips and Tricks

Tips: Avocado

Canyon Ranch Copy Cat Guacamole

Canyon Ranch Guacamole – Copy Cat

Chipotle’s House Spicy Guacamole – Copy Cat

Chipotle’s House Spicy Guacamole – Copy Cat

Guacamole Deviled Eggs

Guacamole Deviled Eggs

Avocado Salsa

Avocado Mousse

Avocado Salsa

Take Guacamole (above) and blend with a bit of tomato water and heavy cream

 

Chunky and Creamy Guac

  1. Use a fresh avocado, remove from skin and mash in a bowl
  2. Add 1 TBL lime juice immediately
  3. Minced red onion, minced garlic, chopped cilantro, Choloula (to taste), 2 jalapenos (seeds and veins removed)
  4. Mix well
  5. Put into a bowl and then cover TIGHTLY with plastic.  Press onto the guac
  6. Serve with fresh chips

Pico de Gallo

Pico de Gallo translates as “Beak of the Rooster.” It is a sharp tangy staple and a great side to any Mexican recipe.

INGREDIENTS

  • 2 medium tomatoes, seeded and finely diced
  • 1 medium red onion, finely diced
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 4 serrano or jalapeño chilies, seeded and finely diced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons tomato juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

STEP BY STEP

  1. Mix all ingredients in large bowl.
  2. Cover and refrigerate until ready to use, but let marinate at least an hour.

VARIATIONS

  • Serrano and jalapeno chilies are available in most supermarkets. Store up to a week in a plastic bag in the refrigerator.
  • You may also find the dark green shiny poblano. This chili is milder, but must be roasted and peeled before using.

FROM SCANNED NOTES:

RECIPE
Pico de Gallo
4 medium tomatoes, diced
11/2 cups canned, diced tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon diced jalapeno pepper
1/4 cup chopped cilantro
11/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
Place all ingredients in a food processor and mix briefly.
~
Makes 3 cups salsa, each 2-tablespoon serving containing approximately:
1 O calories
2 gm. carbohydrate
Trace fat
O mg. cholesterol
Trace protein
122 mg. sodium
Trace fiber
3/99

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