Category: TOPICS & CATEGORIES

Avocado BLT Salad

  • Gem lettuce – cut into bite size pieces
  • Cherry  tomatoes – halved
  • Bacon – rendered in maple syrup and pieced
  • Cheddar cheese – shredded
  • English cucumber – deseeded and in thin slices
  • Almonds – slivered
  • Ripe avocado
  1. Toss together 1 TBL EVOO, salt and pepper
  2. Whisk in (optionally) tarragon, chives, mayo, sour cream, lemon or lime

Optionally top with chicken, salmon, tuna, ham or hard boiled egg

Authentic Turkish Lavas Puff Bread

If you’ve eaten at a real Turkish kebab house or ocakbaşı (meaning “fireside restaurant”), you’ve probably sampled this classic puff bread from Turkey. You can use this recipe to bake authentic Turkish lavaş (lah-VAHSH) at home.

Lavaş, sometimes called “balloon bread,” is thin and crispy and puffs up high as it cooks. It’s served piping hot, with a hollow center full of steam, as an appetizer before kebab meals. You’ll often find it accompanied by Turkish tulum goat cheese, chunks of unsalted village butter, and a spicy tomato and pepper crush called ezme (ez-MAY).

Ingredients

  • 2 1/2 teaspoons yeast (active dry)
  • 1 1/4 cups water (warm)
  • 2 teaspoons sugar
  • 4 tablespoons butter (or margarine)
  • 3 1/2 cups flour
  • 2 1/2 teaspoons salt
  • Garnish: sesame seeds
  • Garnish: nigella seeds

Steps to Make It

  1. In a large bowl, stir the dry yeast and warm water until the yeast is dissolved.
  2. Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place to let it develop. You’ll know it’s ready when you see bubbles on the surface.
  3. After 15 minutes, melt the butter then let it cool down. Stir it into the yeast mixture.
  4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture.
  5. Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
  6. Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap.
  7. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
  8. Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
  9. Preheat the oven to 480 F (250 C). Turn out the dough onto your floured surface and flatten it with your hands.
  10. Cut the dough in half, then cut each half into 3 even-sized pieces.
  11. Form the pieces into balls and cover them with plastic wrap and let them rise on the floured surface for 15 minutes.
  12. Using your hands or a rolling pin, make a disk out of each piece of dough.
  13. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
  14. Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke.
  15. Grease two large baking trays with a little olive oil and place 3 pieces of dough on each one.
  16. Bake for about 8 minutes until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
  17. Serve your lavaş hot with goat cheese, butter, spicy ezme salad, and grilled meats.

From:  https://www.thespruceeats.com

Other notes:

The flatbread used to make Doner Kebap sandwiches in Turkey: finecooking.com/recipe/yufka-turkish-flatbread

Halloween Pumpkin Butter

This is best with sugar pumpkin (aka pie pumpkins) as the sugar content is higher than Jack-o-Lantern pumpkins.  Takes about 30 minutes total.

Ingredients

  • 15-ounce cans pumpkin puree (not pumpkin pie filling)
  • 2 TBL honey
  • 2 TBL maple syrup (Grade A is best)
  • 1/4 cup brown sugar
  • pinch sea salt
  • 1/4 C apple sauce
  • 1 TBL lemon juice
  • 1/2 tsp ground ginger
  • 2 tsp CinnaSugar®
  • 1/8 tsp ground clove

Instructions

  1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  2. Once it begins bubbling, reduce heat to medium and simmer.  You want an active boil, but not frenetic.  Reduce or increase temperature as necessary.
  3. Cook, uncovered, for 15-20 minutes, stirring occasionally.
  4. Taste and adjust seasonings as needed.  Add more sugar, salt or lemon if necessary.
  5. Transfer hot to clean canning jars.  If using within the next month, a normal jar is OK.

Grandpa’s Notes # 20

Sides and Appetizers

[tv-note]

BBQ Sauce

  • While I like to MAKE MY OWN BBQ sauce, ATK or CC tested sauces.
  • Bulls Eye came out the winner, Stubbs was the runner up, and Kraft was the looser.

Mozzarella Cheese

  • Pre-shredded cheese is tossed in cellulose to keep it from sticking together
  • Plus it dries out, losing some of that incredible meltability
  • Do a taste test yourself
  • Low moisture is stretchier and is 45-52% moisture
  • Fresh is about 60% moisture
  • Your best bet is to buy your own block or ball of mozzarella and shred it yourself.

Sour Dough Oven Stuffing

  • 1 TBL salt
  • 1/2 C shredded carrot
  • 1 C chopped celery
  • 1 C diced pears
  • 1 C diced onion
  • 1/2 C fresh cranberries
  • Sauté above 2 minutes
  • Add 1 tsp each thyme, sage, rosemary, parsley
  • Add 1 TBL chopped pecans
  • Toss 6 C bread crumbs with 3/4 C EVOO
  • Combine all with 2 C chicken broth and 1 TBL balsamic reduction
  • Spread out in 9×12 baking dish
  • Bake covered for 1/2 hour
  • Finish bake uncovered for another 1/2 hour

Date and Gorgonzola Prosciutto Roll

  • Slice dates lengthwise and remove pit
  • Stuff with a piece of gorgonzola cheese
  • Wrap in prosciutto
  • Lay in pan
  • Brush all with garlic, olive and EVOO mixture
  • Bake 400º for 5-8 minutes

Truffle Notes

  • OK to wash truffle, then pack in rice to dessicate
  • Black truffle should be used to accent a more complex dish
    – $2,000 per pound
  • White truffle should be featured and be used in a simple dish
    – $6,000 per pound – $400 per ounce
    – October, Nov and Dec in Piedmont Italy
  • Black Périgord truffles cost $575 per pound from farmer’s markets and $2000 per pound from retail sellers.
  • Black summer truffles cost $670 per pound
    – Year round in Umbria Italy and Burgundy France
  • Pecan truffles cost $100 per pound
    – Australia, Oregon and Tennessee

Simple White Truffle Recipe

  • Egg, butter, cream – shave white truffles over the top

Puff Pastry Baskets

  • Puff Pastry squares 4″ each side
  • Put in center – turkey, mozzarella, pesto
  • Wrap up and tie in four or eigh sections
  • Bake 15 minutes at 400º
  • Remove string – top with rosemary sprig

Cranberry Salad

  • Jello and hot water
  • Lemon zest
  • Chopped raw cranberries
  • Orange
  • Grapes – light chop
  • Apple – diced

Refrigerate 4 hours

Rib Eye Steak

  • Put peppers, garlic and EVOO into baking dish and cook along with the meat
  • Cast iron pan – medium high heat
  • Sear 10 minutes per side
  • Head of garlic break apart in the pan
  • Add a stick of butter
  • Baste meat as it cooks
  • Put into oven at 425º until 130º internal temperature – about 30-45 minutes
  • Rest 5 minutes
  • Cut off the bone and serve with the peppers

Puff Pastry Appetizers

Pinwheel Appetizers

  • 1/2 sheet puff pastry
  • 1 layer of Proscuitto
  • 1 layer of Gruyere cheese
  • Basil
  • Egg wash on bare leading edge and roll into a log, then press to seal
  • Wrap firmly in Saran Wrap and refrigerate for 30 minutes
  • Slice into 3/4 inch disks and lay on a baking sheet
  • Bake 400º for 15 minutes

Jalapeño Snake Bite Appetizers

  • Cut puff pastry into rounds using a small biscuit cutter or cut them into 1-2 inch squares – DO NOT TWIST or it will seal the edges.  Just press down.
  • Add manchego cheese
  • A slice of jalapeño
  • Sprinkle with Parmesan cheese
  • Bake at 400º for 10 minutes

Cheese Straws

  • Thaw a sheet of puff pastry
  • Roll just to flatten and shape
  • Brush entire top with melted butter
  • Sprinkle with shredded cheese – cheddar and Parmesan
  • Merest sprinkle of cayenne pepper or ground red pepper
  • Use rolling pin to press lightly into puff pastry
  • Cut into 12 strips (same direction as the seam)
  • Twist 5 times and place on a baking sheet
  • Put into freezer for 10-15 minutes
  • Spot-brush with egg wash plain sides
  • Sprinkle with a bit of extra parm cheese
  • Bake 400º for 12 minutes

Personal Pizza Bites

  1. Thaw a sheet of puff pastry.
  2. Use a biscuit cutter to cut circles.
    NOTE:  Press, but do not twist the cutter.  Twisting it will seal the puff pastry and it will not rise as well.
  3. Top mini-pizzas with a bit of goat cheese and a halved cherry tomato.
  4. Bake at 375º for 20 minutes
  5. Add a fresh basil leaf chiffonade and drizzle on a bit of EVOO.

Individual Serving of Gravy

Gravy packets are usually stuffed into the body cavity of your frozen turkey.

Ever wonder what to do with that gravy packet that comes with your frozen turkey when nobody at your dinner really eats gravy – but you do.

Here is an answer:

  1. Mix the gravy packet with 2 C of pan drippings
  2. Add whatever gravy seasonings you like.  I added 1 TBL Thunder Powder.
    Grandpa's Thunder Powder or Arghhh Powder
  3. Ladle into cupcake silicon liners.  Don’t use paper, it will essentially dissolve.  You can use it, but be careful when thawing.
  4. Freeze overnight
  5. Put into a bag with a link to these instructions.

www . grandpacooks . com / recipes / gravy

When you are ready to make your gravy, do this:

  1. Put one or two gravy cupcakes into a pan.
  2. Let melt for about an hour on the counter.  No longer.
  3. If you are ready to cook now, microwave 15 seconds at a time breaking apart with a spoon until thawed.  It doesn’t need to be completely thawed, just mostly.
  4. Start to heat the gravy on the stovetop.
  5. Mix 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
    That is, if you are making two, use 2 tsp and 2 TBL.
  6. As soon as you see the first sign of steam, TEMPER the hot liquid into your cornstarch, 1 TBL at a time.
  7. After 4 TBL into your cornstarch, slowly drizzle the cornstarch into your gravy whisking continually.
  8. Stir until it thickens.  That’s it !

ALTERNATE PREPARATION

  1. Starting with your melted gravy, heat in microwave 30 seconds.
  2. Remove and stir in 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
    That is, if you are making two, use 2 tsp and 2 TBL.
  3. Heat another 30 seconds
  4. Remove and stir.
  5. Repeat “remove and stir” at 10 second intervals at this point.  If you try to increase time to, let’s say 20 seconds, you will find that your gravy has developed clumps.
  6. When it has thickened enough for you, it is done.

Candied Lemon Peel

INGREDIENTS

  • 4 lemons
  • 2 cups cold filtered water PLUS lot of tap water
  • 2 cups white sugar

STEP BY STEP

  1. Cut lemons into quarters.
  2. Remove the fruit pulp, leaving the yellow peel and the white pith.
  3. Cut the quarters into 1/4 inch crescent strips.
  4. Put strips in a small pan, and cover with tap water.
  5. Bring water and lemon peel strips up to a boil in a small pan.
  6. Simmer 2 minutes.
  7. Drain as much of the water, as you can.
  8. Fill the pan with more water
  9. Bring water up to a boil and simmer 2 minutes
  10. Drain most of the water.
  11. Fill the pan up with cold water
  12. Rinse for a few minutes, and dump water.
  13. Fill up the pan again, rinse for a few minutes, then dump water.
  14. This time, use a colander so that you get as much of the water off the lemons as possible.
  15. Combine 2 cups of cold filtered water with 2 cups sugar.
  16. Bring to a boil, stirring to dissolve the sugar.
  17. Reduce heat to low simmer and stir in citrus peels
  18. Simmer for 20 minutes.
  19. Strain lemon strips, dumping water, but DO NOT RINSE THE PEELS.
  20. Set peels on clean printer paper to dry slightly.  About 15 minutes.
  21. Toss the candied peels in 1/2 C Turbinado sugar, granulated sugar, or powdered sugar (different textures) and let dry for another 6-8 hours.
  22. Store in an airtight container at room temperature for up to a month.

White Bread – COLLECTION

VERY IMPORTANT NOTE: Never let internal temperature get over 200º or the moisture escapes from the loaf leaving you a dry (not very texture-friendly) loaf of bread.  Ideally, I try to get mine to just hit 190º

Ingredients of Plain White Bread

  • Oven temp: 400 F – 200 C
  • 1 tsp (5 gm) sugar
  • Lukewarm water to knead dough (too hot will kill yeast)
  • 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
  • 2 cups (240 gm) flour (maida)
  • Salt to taste
  • 1 tsp oil
  • Greased loaf tin (about 20cm /8
  • 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
  • Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

  • 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
  • 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
  • 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
  • 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
  • 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
  • 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
  • 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
  • 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.

Grandpa’s Breakfast Bread

INGREDIENTS

  • 1/2 C AP flour – sifted
  • 1/2 C tapioca, almond flour, teff, etc
  • 1/2 tsp Salt
  • 1 tsp Clarified Butter
  • 1/2 Cup Water
    –
  • 1/4 C canola oil – in hot skillet

Optional:  Substitute wheat flour, but pulverize it in a food processor

STEP BY STEP

  1. Combine flour and salt
  2. Mix butter into flour
  3. Drizzle water only until large crumbles begin to form
    Add water 1 tsp at a time until a ball STARTS to form
    If you add too much water, the dough will be sticky
  4. Ball should NOT be sticky.  If it is, add more flour.
  5. Cut the dough ball into eight pieces and roll into balls
  6. Flatten balls with hands
  7. Using a small lightly oiled tortilla press, or parchment paper circles
  8. Squeeze till flatter
  9. Heat 1/4 C canola oil to about 360º – 400º
  10. Carefully slide disks into oil and cook until browned
  11. Set aside on newspaper topped with a paper towel, blotting top with paper towel
  12. Serve hot as a side, with an egg on top, or make a breakfast sandwich

ALTERNATE PREPARATION STARTING WITH STEP 8

  1. Squeeze in tortilla press, then spray lightly with canola and put TWO disks together, the press again.
  2. You will NOT be frying these, but rather heating them in a dry pan.
  3. Carefully put the combined disks on a hot dry skillet and cook each face 20-30 seconds
  4. Flip and carefully remove one disk from the other
  5. Cook the “insides” that are now free from each other
  6. These are more like mini tortillas

Bird’s Custard Powder – Pudding

INSTRUCTIONS

Grandpa’s Custard for Two

A microwave oven actually does a better job of preparing this than a stovetop.  Microwave instructions are in bold italic letters.

  • 2 level TBL Birds Custard Powder
  • 1 TBL Granulated Sugar
  • 1/2 pt (8 oz) milk
  • 1/4 tsp vanilla
  • optional:  1 egg yolk
  • optional:  1/2 C cooked white rice
  1. Mix custard powder with sugar
  2. Mix 1-2 TBL cold milk and vanilla into custard powder
  3. OPT:  Add egg yolk to the mixture
  4. Heat larger portion of milk to a simmer (about 90 seconds in microwave)
  5. Temper hot milk into the custard mixture
    – Pour hot milk into the colder slurry, stirring continually.
  6. Add rice if making rice pudding or prickly pear syrup for a SW flavor
  7. Return to pan and cook, stirring until thickened, or put into microwave for 11 second intervals.  Start with 4 cycles.  5 might be necessary, expecially if preparing with rice.
  8. Whisk in your raisins or 1/2 tsp flavoring syrup
  9. Pour into serving bowl and let cool 5 minutes.

Step by Step Instructions from the label on the Box/Can

BIRD’S CUSTARD POWDER

  • 1/4 Birds Custard Powder
  • 1-2 TBL Granulated Sugar
  • 1 pt (16 oz) milk
  1. Mix custard powder with sugar
  2. Mix 2 TBL cold milk into custard powder
  3. Heat larger portion of milk to a simmer
  4. Temper hot milk into the custard mixture
  5. Return to pan and cook, stirring until thickened

Homemade Custard Powder

GRANDPA’S CUSTARD POWDER

  • 4 oz (1/2 C) Confectioner sugar
  • 1/4 C dried milk powder
  • 1/4 C corn starch
  • 1/4 maple sugar (fine is preferred)
  • 1 teaspoon of salt
  • 1 tsp almond powder or instant pudding of your choice
  • OPTIONAL:  3 oz Dutch cocoa plus 1/4 additional confectioner sugar
  • OPTIONAL:  Quarter teaspoon of Carmencita Colorante

RECIPE:

  1. To 1 C mix, add 1 C milk and 1/2 C heavy cream
  2. Whisk together, then bring to boil over medium heat
  3. Simmer on low for about 4 minutes or until thickened
  4. Stir in 1/2 tsp vanilla and sieve into cups
  5. Refrigerate at least an hour

What does Temper mean?

TEMPER BRINGS HOT AND COLD TOGETHER

Tempering is a way to mix hot and cold liquids and keep them from forming lumps.  The most common thing where lumps can be prevented is gravy.  We’ve all had lumpy gravy, but if the flour had been TEMPERED into the liquid, lumps would not have formed.

As far as eggs, that is another very common thing needing tempering.  When you add a hot liquid to your eggs, or add your eggs to a hot liquid, you will generally end up with scrambled eggs.  The goal is to combine the ingredients of two different temperatures.

Tempering is quite easy.  It just takes you an extra minute of cooking time, but the results are worth it.   In the case of Birds Custard Powder, if you just put the powder into the hot liquid lumps will form.  If you dump the mixture into the hot liquid all at once lumps will form.

To temper the two together, pour the hot liquid into the colder liquid VERY VERY SLOWLY while whisking continually.  You can speed up a little bit as you continue to pour, but never EVER stop whisking.

Once the liquids are combined, continue to cook until thickened.  Not too quickly again because haste makes waste… and lumps will form.

 

Pacific Veggie Pizza

INGREDIENTS

  • 1 Roasted Red Peppers
  • 1 Fresh Tomatoes
  • 1/2 Fresh Onions
  • 1/4 C Black Olives
  • 1/4 C Fresh Spinach
  • 1/4 C Mozzarella Cheese (grated)
  • 1/4 C Feta Cheese (grated)
  • 1/4 C Provalone Cheese (grated)
  • 1 tsp Garlic Herb Seasoning
  • Cheesy Parmesan Crust (or 1/4 C grated)

STEP BY STEP

  1. Preheat oven to 450º
  2. Chop up your bell pepper, onion, tomato and toss in 2 TBL EVOO
  3. Put onto a baking tray and put into the oven while you prepare the rest of the ingredients
  4. Make your own dough (RECIPE HERE) or purchase a ball of dough at your favorite pizza place (about $5)
  5. Flatten with your hands if you like the traditional bubbles that form, or a rolling pin if you prefer fewer bubbles.
  6. Add spinach and then the baked toppings.
  7. Finish with your cheeses.
  8. Bake about 10 minutes
  9. Let cool 3 minutes before cutting

 

Other Dominoes Recipes

Philly Cheese Steak Pizza

Slices of steak, onions, green peppers, mushrooms with provolone and american cheeses on a provolone crust.

Honolulu Hawaiian

Sliced ham, bacon, pineapple and roasted red peppers with provolone cheese on a parmesan crust.

Fiery Hawaiian

Spice it up with hot sauce and jalapenos.

Cali Chicken Bacon Ranch

Chicken breast, white sauce, smoked bacon and tomatoes on a provolone crust

Buffalo Chicken

Tender chicken breast, hot sauce, and onions with provolone and American cheeses on a cheddar crust.

Memphis BBQ Chicken

Chicken breast, BBQ sauce and onions with provolone and cheddar cheeses on a cheddar crust.

 

 

Claim Jumper Chicken Pot Pie

Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

  • 1 cup half and half
  • 1 cup chicken broth
  • 3 tablespoon all-purpose flour
  • 2 cup shredded, roasted, skinless chicken breast
    VEGETABLES
  • 1 onion – chopped
  • 1 C cremini mushrooms
  • 1/4 C frozen peas
  • 1 carrot – julienne strips
  • 2 stalks celery – strings removed, then sliced
  • 2 cloves garlic – chopped
    OR
  • 2 cup mixed frozen vegetables, thawed
    PLUS
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 tsp chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk together half-and-half, broth, and flour.
  3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
  4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
  5. Let simmer for 30 minutes
  6. Cover and keep warm.

    PASTRY CRUST
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1  egg yolk
  • 4 TBL cream cheese – cold pieces
  • 8 TBL cold butter – cold pieces
  • 1/4 C ice water
  1. Put in everything except the water and pulse until crumbs form
  2. Drizzle in water until it STARTS to come together
  3. Cut evenly into four parts
  4. Create a ball of each and refrigerate 30 minutes
  5. Roll out pie crust into large circles
    NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY
  1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
  2. Divide pie filling among four 10-ounce ramekins.
  3. Drape crusts over tops and fold edges down over rims.
  4. Cut an X into center of each pie to vent.
  5. Bake 25 minutes, until pastry is browned and filling is bubbly.
  6. Cool 5 minutes before serving.

Grandpa’s Salmon Cakes

Grandpa’s Spinach Salmon Cakes

Grandpa’s Special Crab Cakes

  • 2 eggs
  • 1 tsp grain mustard
  • 1 TBL mayonnaise or Miracle Whip
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp salt
  • 1 tsp Worchestershire
  • 1 tsp fresh parsley – chopped
  • scant black pepper
    • Mix above together well
  • Add and gently mix
    • 3/4 C Panko bread crumbs
    • 1/2 C long leg crab
    • 1/2 C lump crab
    • 1/2 C jumbo crab
  • Form into patties and refrigerate for one hour (This will help them hold together)
  • Cook using real butter on a cast iron skillet

Buns / Bread / Muffins

This recipe was adapted from one posted at Genius Kitchen.

INGREDIENTS

  • 1 level tablespoon active dry yeast
  • 1 cup warm water (100-105º F or 37-40º C)
  • 3 TBL sugar
    – PROOF ABOVE MIXTURE FOR 5 MINUTES
  • 1/4 cup vegetable oil
  • 2 TBL softened butter
  • 1 egg
  • 3  cups bread flour – plus more 1 TBL at a time
  • 2 tsp xanthan gum (keeps it from drying out)
  • 1 teaspoon salt

    If using whole wheat or AP flour, add 1 tsp gluten

STEP BY STEP

  1. In a large (preferably glass) mixing bowl, dissolve yeast and sugar in water
  2. Let proof for 5 minutes – If it does not proof, do not use it.
  3. Put into Kitchen Aid
  4. Add oil, the egg and 2 C of the flour
  5. Stir enough to create a loose dough
  6. Add the xanthan gum
  7. Add salt and 1 C flour
  8. Add more flour 1 TBL at a time until your dough ball is fairly soft.
  9. Beat the dough with your Kitchen Aid for 5-10 minutes scraping from sides occasionally
  10. Keeping a fairly soft dough, knead for 5 minutes more on a floured surface
  11. DO NOT LET RISE
  12. Divide into 12 pieces for slider buns, or 8 pieces for 1/4 pounder buns
  13. Shape each piece into a ball
  14. Coat your hands lightly with olive oil and rub each ball with olive oil
  15. Place 3″ apart on a baking tray lined with parchment paper.
  16. Preheat oven to 425º
  17. Let buns rise on stovetop (on top of a cookie cooling rack) for 25 minutes
  18. Bake at 425º for 6 minutes
  19. Rotate tray
  20. Bake another 6 minutes and check to see if they have browned
  21. If necessary, bake another 3 minutes
  22. Remove from pans to wire rack to cool.

This recipe will make eight buns for 1/3-1/2 pound burgers, or twelve buns for smaller burgers and shredded BBQ sandwiches.

A few things that I will be trying with it:

  • SOUR DOUGH BREAD:  Substitute in 1 C sour dough starter for  1 C flour at Step 4.  The sour dough will inhibit the formation of mold, and I am hoping this will increase shelf-life.
  • ONE LOAF OF BREAD:  Next, I will try making this into a small sandwich loaf. One medium loaf pan and two hamburger buns.  For bread, start with the step after DO NOT LET RISE.  For hamburger buns, continue with above recipe.
      1. Roll in 1/4 C flour until you can get some of the cracks and folds out of the loaf.  Smack it on the table occasionally, trying to force out any air bubbles.
      2. Coat your hands lightly with oil, and wipe them on the outside of the dough ball.
      3. Let dough rise in a greased loaf pan for 45 minutes
      4. Cover with lightly oiled foil
      5. Bake at 400º for 20 minutes
      6. Remove foil, rotate and bake for another 10 minutes
      7. Test internal temperature.  If not yet (TARGET) 190º cover loaf and cook an additional few minutes
      8. Remove and set on rack to cool
  • ENGLISH MUFFINS:  Last, I am going to try to make a looser dough and create English Muffins. – with the following modified recipe:
    • Add 2 T non-fat powdered milk at Step 6
    • Replace Steps, beginning with 7,  with these steps
      1. Do not add the last cup of flour.  You want an EXTREMELY wet dough.
      2. Let rise in a GLASS bowl for 45 minutes
      3. Put 1/2 C dough into each WELL-GREASED ring.  No muffin rings?  Use canning jar lids without the cap
      4. Let dough rise for a full hour – more time = more bubbles
      5. Gently lift muffin rings using a spatula, and slide onto preheated HOT skillet and cook for 7 minutes.
      6. Remove ring, flip and cook for 7 more minutes.
      7. Remove from pans to wire rack to cool.

Another Indian Omelet

  1. Start with two hard boiled eggs
  2. Halve them and grate THREE of the egg white halves
  3. Fry in butter
  4. Add spices, onion, peppers, green onion, salt, chili powder, cumin, coriander, black pepper, garam masala, etc.
  5. Mix together
  6. Remove from heat and put in basil slices
  7. Beat two eggs with whatever spices, diced onion, green onion
  8. Put onto hot griddle and spread around
  9. As soon as center begins to congeal put toppings in center
  10. PLATE:  Fold into omelet
  11. Yolks, bell pepper, diced onion – mash together with butter
  12. Season with similar spices to above
  13. Add tomato paste – mix in and reduce
  14. PLATE: side by side
  15. Top with grated cheese
  16. Mop up grill with Hawaiian King Rolls or burger/hotdog buns

See also THIS OMELET

Yaday Special Butter Omelet

From Yummily

In large skillet

  • 4 TBL butter
  • ginger paste
  • 2 cloves garlic
  • chili powder
  • Garam masala
  • ground cumin
  • ground coriander
  • salt
  • pepper
  • turmeric
  • Kashmiri Mirch
  1. Melt butter and add spices over medium high heat
  2. Simmer, adding splashes of water to keep it runny
  3. After simmering several minutes add diced tomato, green onions, 2 hard-cooked egg yolks and 2 more TBL butter
  4. Crush together and continue to mix, adding water occasionally
  5. Add two beaten eggs and mix until eggs are cooked
  6. PLATE – This becomes your base
  7. Wipe off grill with Hawaiian King Rolls (opened)
  8. Chop egg whites (left over from 2 egg yolks) and put onto skillet
  9. Add 1 TBL more butter
  10. Fry whites until they start to brown on the edges
  11. PLATE – Put on top of first plated mixture
  12. Add 1 TBL butter to hot pan
  13. Add one well-beaten egg and spread it out
  14. Cook until it begins to barely congeal in the center
  15. PLATE – Invert on top of the other ingredients
  16. Clean your grill with the rolls, add 2 more TBL of butter to the pan and wipe with rolls to coat them a bit more
  17. PLATE – grate cheese on top, add diced tomato
  18. Drizzle with mixture of 1 TBL each yogurt, mayo, sour cream and ranch dressing
  19. Serve with the rolls and a side of slivered onion, diced tomato, green onion and basil

See also THIS OMELET

Egg Citing Ideas

Egg in a Hole

  • Start with a nice fat piece of garlic bread, brioche, etc.
  • Use a 2 1/2 in biscuit cutter to cut a hole into the egg
  • Butter the bread – both the hole and the bread – on both sides
  • Cook one side over medium heat
    • – Sprinkle with garlic, onion or GTP
    • Optional:  add sauteed onion or chorizo
  • Flip, add an egg into the hole
  • Top with shredded cheese
  • Cook another 2 minutes

Poached Eggs

  • Break egg into a strainer – discard water
  • Transfer to bowl – yolk intact
  • Add 2 TBL vinegar
  • Bring up to boil, then reduce to a simmer
  • Swirl hot water to create vortex
  • Put egg into water
    • 2 min soft – 3 min hard
  • Remove and tap strainer on paper towel
  • HINT:  If many of them, put into ice water
    • 30 seconds to warm it up

Poached Egg Brunch

  • In skillet add 1 TBL EVOO and a few cloves of garlic
  • Add asparagus and cook 3-5 minutes
  • Plate proscuitto
  • Top with asparagus
  • Add poached egg
  • Spritz with lemon
  • Add some shaved Parmesan

Hard Boiled Eggs

  • Use old eggs
  • Bring water up to boiling, then reduce to simmer
  • Slide eggs into water
    • 6, 8 or 10 minutes depending on how well cooked you like them
  • Transfer to ice bath, and peel – dipping frequently

Egg Florentine

  • Slice of fresh tomato on plate
  • Bring water to boil
  • Blanche spinach for about 60 seconds
    • Place on tomato
  • Poach egg 2 minutes – place on spinach
  • Top with grated Parmesan cheese

Egg on Toast

  • Prepare and butter your toast
  • Prepare your egg – poached or fried
  • Serve on the toast

Steamed Egg

  • Put egg into small oiled glass bowl
  • Put into shallow water bath – nearly boiling
  • Cover
  • Let steam for 3-6 minutes

Egg Nests aka Cloud Eggs

  • Separate 2 eggs – yolk from whites
  • Beat whites to stiff peaks w/ dash of cream of tartar
  • Form into nests on parchment paper
  • Option:  Put mushroom cap into nest
  • Bake 450º for 8-10 minutes
  • Put yolk into nest (or mushroom cap)
  • Bake another 3 minutes
  • Serve on ekmek

Seared Scrambled Eggs

  • Cook sliced Portobello (or brown crimini ) mushrooms in butter
  • Add diced tomatoes
  • Meanwhile, toast a slice of French bread
  • Scramble 3 eggs in 1-2 TBL COLD butter
  • Whisk/mix in hot skillet
  • Take off the heat just when it starts to congeal
  • Add 1/2 tsp cream or creme fresh
  • Season with salt and pepper at the last minute
  • Top with chives and drizzle with EVOO

Hash Browns with Egg

  • Grate or dice finely one russet potato
  • Fry in 1 TBL butter and 1 TBL EVOO in very hot skillet
  • Optional:  Add pieces of corned beef or cut up pieces of bacon
  • Add diced onion when potato starts to brown
  • Add diced tomato when onion becomes translucent
  • Optional:  Add 1 tsp tomato paste when most liquid is gone
  • Create one or two nests in the potatoes
  • Add egg(s)
  • Optional:  Sprinkle lightly with shredded cheese
  • Cover skillet
  • Turn off heat and let egg cook on residual heat 1 minute
    2 minutes if you don’t like runny yolks

Hamburger Eggs and Cheese

  • Oil a cupcake pan
  • Press hamburger into the cups
  • Bake at 400º for 15 minutes
  • Remove and add grated cheese
  • Bake another 5 minutes
  • Put egg into the cup and put back into oven
  • Close door and turn off the oven
  • Egg is finished in 10-15 minutes

Egg Basket

  • Cut puff pastry into slices
  • Weave a pattern and place over top of a small bowl
  • Bake 375º for 25 minutes
  • Remove and take from bowl
  • Invert and add chopped ham, cheese and a whole egg
  • Bake another 10 minutes

Hollandaise Wanna-be

  • Separate 4 eggs (set whites aside for another day)
  • In double boiler, add 4 tabs of COLD butter and yolks
  • Add 1/2 tsp vinegar, lemon zest, a bit of black pepper
  • Stir until egg starts to thicken, but not congeal
  • Pour over English muffin topped with ham or spinach
    and then topped with a poached egg
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