Category: TOPICS & CATEGORIES

Hot Seafood Canape

Use a fresh loaf of French bread for these appetizers.
Cut into 1/4 inch medallions, and lightly toast.

2/3 C crabmeat or clams
1 tsp lemon juice
1/4 C cream cheese – softened
2 tsp white wine
1 TBL minced onion
salt and pepper to taste

Combine all ingredients and spread onto your bread medallions.
For plating, top each with a leaf of cilantro.

Kolaches for Four

Photo by Elizabeth Graham
Egg, chorizo and cheese, and smoked turkey and provolone kolaches baked by Autumn Stanford of Bed-Stuy.[/caption]A traditional treat from the Czech Republic. Originally these were filled with cheese and/or fruit. As the recipe came to the United States we started to fill them with shredded meat, or ground meat with cheese, or something else to create some of the original fast food. The Kolache at this point became more of a wrap or a roll.

kolacheThis recipe is a dessert, and goes back to the roots.

1/4 C warmed whole milk
3 TBL melted butter
1 small egg
– whisk together above ingredients
– mix together dry ingredients in a separate bowl
1 C AP flour
1 TBL sugar
1 tsp yeast
pinch of salt
Mix everything in a food processor and mix just until the dough comes together
Add a bit of flour or milk until you get a well formed dough ball
Turn up the speed and mix for 8 minutes
Place into lightly oiled GLASS bowl and put in warm place to rise for about an hour

While this rises, make your filling
2 OZ of cream cheese
1 TBL sugar
2 tsp AP flour
zest and juice from one lemon
Mix until it all comes together
Add 2 OZ ricotta cheese
Mix again until incorporated
Set aside

Kolaches4For a nice finish, make some streusel for the edges
1 TBL AP flour
1 TBL sugar
1 tsp butter
Set aside

After an hour, dump the dough onto a floured surface
Flatten it just a bit, then cut into 4 pieces
Create four rounds
Spray very lightly with cooking spray to keep them from drying out
Set them on a baking sheet and let them rise for another 90 minutes
Flatten the center of each ball with the greased bottom of a coffee cup or large glass
Brush the top of each kolache with egg white and a TBL of water
Put filling into the center
Sprinkle with streusel
Bake at 350º for about 15 minutes
Rotate pan, and bake another 10-15 minutes or until browned
Serve warm if possible

Kolache photos from www.slovakcooking.com and Brooklyn Paper.

Liver Paté

1/2 LB Braunschweiger liver sausage
3 OZ Cream Cheese
1/4 C butter
1 TBL EVOO
– Cream above together until smooth

Then add

1 small finely chopped onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp Tabasco
2 tsp Worcestershire Sauce
1/3 C white wine

Mix well and chill at least 4 hours.  Serve with cracker.

 

Cranberry Crunch Bars

cranberry-crunchINGREDIENTS – FIBER

  • 3 C uncooked rolled oats
  • 1/2 C shredded coconut
  • 1/2 C blanched almonds – sliced
  • 1/4 C pistachios
  • 1/4 C hazelnuts
  • 1/4 C whole wheat flour
  • 1 tsp cinnamon

1.  Toss above together, put on baking tray, and bake at 350º for 12-15 minutes

INGREDIENTS – BINDER

  • 6 TBL butter
  • 1/4 C brown sugar
  • 1/4 C granulated sugar
  • 1/4 TBL honey
  • 1/4 TBL Karo syrup
  • 2 tsp vanilla

2.  Combine binder in a saucepan and bring to a boil.  Completely dissolve sugar and remove from heat.

INGREDIENTS – FLAVOR FILLING

  • 1 TBL cocoa powder
  • 1/2 C wheat germ
  • 1/2 C dried cranberries – chopped
  • 1/2 C dried cherries – chopped
  • 1/2 C dates – chopped
  • 1/2 C dried apricots – chopped
  • 1/2 C dried blueberries – chopped
  • 1/4 C golden raisins – chopped
  1. Mix flavor filling in with the oat mixture and the syrup
  2. Lay parchment paper in a large glass baking casserole
  3. Spray lightly with cooking spray
  4. Press mixture onto the casserole
  5. Put into oven at 350º for 35 minutes
  6. Set on counter to cool.
  7. While it is cooling (don’t do this while it is cooking)  mix below topping ingredients
  8. Start with hot butter.  Add a bit of butter at a time until the mixture is like peanut butter
  9. Spread on top of crunch bar mixture
  10. Sprinkle with Turbinado sugar and salt mixture
  11. Put back into the oven for 10 more minutes to caramelize the top coating
  12. Set out to cool for 30 minutes
  13. Leaving in the tray, cut bars into half, half, half and half making 16 bars
    Be careful not to damage your casserole.
  14. Refrigerate overnight
  15. The next morning, remove from pan and re-cut the bars if necessary
  16. Wrap each bar in parchment or waxed paper, then in plastic wrap.
    Add a label under the plastic wrap if you wish.

INGREDIENTS – TOPPING

  • 2 tsp melted butter
  • 2 TBL sugar
  • 3 TBL cocoa powder
  • 1 tsp non-fat dry milk
  • 1 tsp cornstarch
    –
  • 1 tsp coarse sea salt
  • 1 tsp Turbinado sugar

 

 

Christmas Cake

raisin cake1-1/2 C water
1-1/2 C sugar
1-1/2 C raisins
1/2 C butter
1/4 C chocolate chips or cocoa
1 TBL Grandpa’s CinnaSugar®
1/2 tsp salt
1/4 tsp ground clove
1/4 tsp ground nutmeg

Bring above to a boil, then cook 5 more minutes
Set aside to cool so that it is warm to the touch, but not hot.
Add 1 tsp vanilla

Sift together 2 C flour and 1 tsp soda
Mix all above and pour into greased bread loaf pan
Bake at 350° for one hour

Velez-Malaga Sangria

sangriaThis is about as easy as it gets.

Rioja is a traditional table wine used across Spain.  Use that if you are able.

Options:

White . Crisp White, Refreshing White, Chardonnay
Red . Zinfandel, Merlot, Cabernet, Malbec, Shiraz

Ingredients to feed 4 people

  • 1 liter white wine
  • 1 liter Sauternes or a sweet red wine
  • 1-10 oz pkg frozen mixed fruits
  • A lemon or lime sliced into medallions
  • 1 cold sliced banana

Step by Step

  1. Refrigerate your pitcher.
  2. Place your frozen ingredients in the cold pitcher.
  3. Serve with mint, basil and ice cubes
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.

Egg Basket Breakfast

For each person, One egg – plus…
3/4 inch slices of French bread
1/4 inch slice of Gruyere or Swiss cheese
1/4 C shaved ham
1/4 C beef or chicken broth
1/4 C white wine

For each serving use an oven-proof ramekin
Cover bottom with TOASTED French bread
Cover with shredded ham
Top with cheese
Pour broth and wine over top
Bake at 425° for 15-20 minutes until liquid is absorbed
With back of soup spoon create an impression
Break an egg into it
Bake another 10 minutes or until egg is cooked

Robert’s 50/50 Tortillas and Tortilla Chips

This recipe can use either corn or flour tortillas.  I prefer corn.
Place tortillas one on top of the other, brushing each with EVOO.
Sprinkle each layer with a bit of salt
Cut the stack into quarters or sixths
– For larger tortillas, you can cut them into squares
Spread onto a baking sheet so that each chips is isolated
Bake at 400º for 10-12 minutes

 

50/50 Tortilla

  • ½ C masa harina
  • ½ C AP flour
  • ½ tsp salt
  1. Mix dry ingredients
  2. Add water only to moisten
  3. Form balls – put into fridge

Nashville Hot Chicken

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This is a long-time standard in the southeast United States, but KFC brought this recipe to the attention of the Nation when they put it on their menu. Here is my recipe, plus links to three others.

If you don’t like it QUITE so hot, feel free to substitute Grandpa’s Thunder Powder instead of my Arghhh Powder.  Even less heat, use a bit of cumin.

2 chicken breasts and 2 thighs

CLICK HERE to see Nashvill Hot Chicken across the Nation
2016-02-05 11.11.10
I wish I could find the name of the magazine from which I clipped these photos, but I can’t so at least I credited the people who took the photos.

Dry Marinate
1 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBL brown sugar
1 tsp salt

  1. Cut chicken into finger-eating-sized pieces
  2. Toss is Dry Marinate
  3. Refrigerate overnight in a plastic bag

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Chicken Dip
1 C buttermilk
1 TBL Franks Red Hot Sauce
2 Medium eggs

Chicken Dredge
1 C AP flour
2 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBL brown sugar
2016-02-05 11.10.56
1 tsp corn starch (for crispness)

    1. Pat chicken pieces dry (do not wipe off marinate though)
    2. Set on wire rack
    3. Dip in milk mixture – Hold until drips stop
    4. Cover well in dredge
    5. Dip again
    6. Cover in dredge again
    7. Gently shake off excess
    8. Fry about 10-12 minutes each piece at 325 – 330º
    9. Drink on a wire rack.
    10. Serve with Dipping Sauce

2016-02-05 11.11.05

Dipping Sauce
1 TBL EVOO
1 TBL Franks Red Hot Sauce
1 TBL brown sugar
1 TBL Grandpa's Thunder Powder or Arghhh Powder

Serve with Dill Pickles and Parker House Rolls

Four other notable recipes:

2016-02-05 11.15.27

 

 

Kimchi ~~ 3

Basic Napa Cabbage Kimchi

kimchi1 head Napa cabbage
1/2 C sea salt
1 C Daikon radish – julienne strips
1 small red onion – julienne strips
1 tsp corriander seeds
6 green onions – one inch or less
Gochujang (to taste – about 2 TBL)
6 cloves Garlic – sliced very very thin
1 tsp Ginger – grated
1 tsp Sugar
3 TBL Asian Fish Sauce

  1. Slice the cabbage into 1 inch strips, removing the hard core
  2. Toss the cabbage with salt in a large glass bowl, mixing well
  3. Add water just to cover – put a plate on top to weigh it down and completely submerge it.
  4. Let rest for two hours
  5. Drain and rinse the cabbage several times
  6. Place it in a colander for 30 minutes to continue to drain
  7. Combine the garlic, ginger, sugar, and seafood flavor in a small bowl to create a paste
  8. Mix in the gochujang, 1 TBL for mild, or 5 for very spicy
  9. Combine the cabbage and paste in the glass bowl from step two
  10. Add radish, scallions, and seasoning paste and mix
  11. Toss all until very thoroughly coated.
  12. Pack the kimchi into a widemouth jar
  13. Press down on it until the brine rises to cover the vegetables.  Place a clean rock on top of the vegetables.
  14. Leave about 1/2 inch of head space above the liquid, and seal the jar with a lid that DOES NOT fit tightly. A half-gallon canning jar works really well.
  15. Now the waiting begins:  Let the jar stand at room temperature for 5 days.
  16. You should see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  17. Check it daily and top off with distilled water.  Make sure vegetables stay submerged by pressing down.
  18. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged
  19. Taste at Day Five.  When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.  The fermentation process will substantially slow in the fridge.
  20. You may eat it right away, but it’s best after another week or two.

Recipe Notes

  • Use Kosher salt since additives could inhibit the fermentation process, and your kimchi will just rot
  • Use either spring, distilled or filtered water, NOT water from the tap
  • Do not use your water especially if you have a water softener installed

CLICK ON EITHER RECIPE FOR AN ENLARGEMENT

Traditional Napa Cabbage Kimchi

Almost Instant Hot Kimchi

 

Open Faced Breakfast Sandwich

INGREDIENTS

  • A muffin ring or even a tuna can with both ends removed
  • One egg
  • Shaved (thin) ham
  • Sliced or shredded cheddar cheese
  • Onion diced – one slice

STEP BY STEP

If you haven’t tried my recipe for English Muffins, you should. That being said, this is a sandwich using those muffins and the metal ring used to make them. If you need a larger ring, click here.

    1. Place your ring in the bottom of a skillet and turn on the heat to medium high.
    2. Spray the bottom and insides with spray oil
    3. Dice onion and put on the bottom.
    4. Next put a slice or two of shaved ham in and mash it down
    5. Put in one beaten egg
    6. Top with shredded cheddar or American cheese

 

  1. Cover with a plate or another skillet to retain heat.
  2. Reduce the heat down to low and let cook about 10-12 minutes
  3. Slide a spatula under the ring and move to your English muffin
  4. Use a tongs to remove the metal ring.  Careful – it’s hot.
  5. Sprinkle with oregano or hot ground pepper
  6. Serve with Grandpa’s Marmalade for the other half of the muffin.

 

Crown Roast

This recipe is not that hard, and it looks as if you’ve gone all out.
Buy TWO center cut pork roasts – about $3 per pound
Cut straight across the top of the bones and clean them. Use the meat for something else, don’t throw it away.
Lay down cleaned ribs side by side
Using a sharp knife, poke holes in between each rib
Use a potato peeler to thread a long piece of butcher twine in and out and in and out
Tie them together making a circle with the cleaned bones pointing up. Roll into a “bell” and tie the twine securely Tie the top bones together too, just to be safe

Season well with Grandpa's Thunder Powder or Arghhh Powder

IF YOU DON’T WANT TO DO ALL OF THIS, MANY BUTCHERS WILL FRENCH CUT IT FOR YOU. SOME WILL EVEN TIE IT UP FOR YOU.

Fill the cavity with stuffing
Cover it all loosely with foil
Bake 3 hours at 350º
At the 2 hour and 15 minute point, remove the foil
Allow to rest for 20 minutes before cutting or removing the twine.

Secrets to a Great Stir Fry

The first secret is heat.  Lots and lots of heat.

An infrared thermometer will help you here.  ThermaWorks has one that I’ve purchased and have been very happy with.  At just under $50 it seems a bit pricey, but I guarantee that this will change the level of your cooking.

CLICK HERE TO VIEW or ORDER

wok185º Perfect Hard Boiled Eggs
220º Marmalade
285º Slow cook meats
300º English Muffins
310º Hard Crack Candies
325º Fried Eggs
350º Pancakes
400º Hashed browns
450º Stir Fries

MIS en PLACE

This means get things ready, because at 450º things happen really quickly.  Have all items sliced, diced and julienned before you even put oil into your wok.
Chill meat 20 minutes in the freezer before cutting.  This will help you with really thinly sliced meat

COOK HOT and COOK FAST

Hot pan, cold oil.  You can also use a popcorn kernel, which explodes at about 350º

I have a cast iron wok that I use, but it’s not necessary.  A large cast iron skillet will work equally as well.  Cast iron holds the heat better than thinner skillets, although they will work too.  Adding ingredients will drop the temperature of your skillet, so wait a few moments between adding ingredients.  Also, don’t overcrowd your pan or your food will steam rather than sear.  Remove your protein while you finish your veggies.

Use oil with a high smoke point, such as sesame oil.  Also consider your cooking time.  Carrots cook longer than cabbage.

Add the meat and sauce back in right at the end.  This will only take a few seconds to finish.

A note about cleanup:  NEVER immerse (or fill) your cast iron into water or use detergent.  For stubborn food particles, use coarse salt.

  • Aromatics into the pan first and cook 60 seconds
  • Hard veggies, salt and pepper in next, and cook four minutes
  • Soft veggies in, and cook one minute
  • Cabbage and green onions for one minute
  • Rice wine vinegar and herbs in last
  • Stir to combine and serve immediately.
  • Serve with pickled ginger or shichimi togarashi
  •  

 

 

Party Pasta Salad

Cooked ingredients
Three different colors of Rotini Pasta (cooked)
– 1/2 cup each before cooking)
1/2 C egg noodles or spinach pasta – cooked

Knife work
1/2 C halved cherry tomatoes or sun dried tomatoes
1/4 C halved pepperoni (optional)
1/4 C pieces of salami (optional)
1/4 C cheese – cubed
1/2 stalk celery – thinly sliced
1/4 C Red Bell Pepper – diced or julienne strips
1/4 C Green or Yellow Bell Pepper – diced or julienne strips
1/4 sweet onion – julienne strips
1/4 red onion – julienne strips
1/4 C black olives – halved
2 cloves garlic – shaved or minced

Just pour it in
1/2 C Italian Dressing
1 TBL EVOO
1 TBL sugar
1/2 tsp salt
1/2 tsp oregano

Top with shaved Parmesan Cheese

If you don’t have some of the above ingredients, that’s OK. This is a party!

Sodium Benzoate or Fruit Fresh as a preservative

Roasted Provolone

Use approx 6 ounces (two cups) Provolone cheese cut into 1/2 inch pieces
Toss with 1/4 C shredded Parmesan cheese and 1/2 C cubed Mozzarella cheese
Add a pinch of oregano and a drizzle of olive oil
Preheat broiler to high and put cheese into an ovenproof ramekin or cast iron skillet
Broil until browned and bubbling (about 8-10 minutes.
Transfer to a plate lined with several paper towels or a nice kitchen cloth
Season with oregano an other favorite toppings (such as crumbled bacon or more shaved Parmesan).
Serve hot with toast

Roasted Provalone
(Photo from Bon Appetit Magazine and La Huella, Uruguay)

Tips: Hotel Hacks

Bacon and eggs

Major player is aluminum foil
Create an aluminum foil boat
Put bacon in the middle, and top with another sheet of aluminum foil
Cook with an iron on high

After the bacon is removed, cook scrambled eggs in the remaining oil.

Alternate: cook a poached egg in aluminum foil that is placed in a pot of
boiling hot coffee water.

Don’t forget salt and pepper

Toast to your bagel on the burner plate of your coffee maker

For instant oatmeal, place the packet and some honey into the coffee pot.
Add water and brew for 10 minutes

Pavlova

  • pavlovaSeparate 4 eggs
  • Set aside yolks for Hollandaise sauce – another recipe
  • Using a pencil, mark a serving plate sized circle on waxed paper
  • Flip over paper, so that pencil is on the bottom
  • Whip egg whites to medium peaks

Combine

  • 1/2 teaspoon cream of tartar or white vinegar
  • 1 C sugar
  • 1 tsp vanilla
  • Pinch salt
  • 1 TBL cornstarch
  • Continue whipping till you have stiff peaks
  • Gently fold in Juice and zest from 1 lemon
  • Spread the meringue into several piles so that it is about 1/4 inch disk inside the circle
  • Create an indentation in the center of each disk
  • Bake at 250° for 90 minutes
  • Turn off oven and allow to rest undisturbed for one hour

Give thought to your toppings
Lemon curd is a good topping
Another popular topping is whipped cream
After it has cooled, spread you’re topping, and top with blueberries or
strawberries.
1 C heavy whipping cream – some in each indentation
Put some passion fruit and raspberry in the center as well
– 1/2 C confectioner sugar

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