Category: TOPICS & CATEGORIES

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
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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

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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

Frozen make ahead egg sandwiches

egg_muffinMix 12 eggs with 1/2 tsp salt
Pepper to taste
1/4 cup cream
Create egg mixture with above ingredients

Grease sheet pan
Pour egg mixture onto pan
Optionally top with one can of green chilies
Bake at 425° for 12 minutes
Lay a slice of grated cheddar, Swiss or (gasp) American cheese
Bake three more minutes

Use a biscuit cutter to cut round pieces
Cut like cue balls are racked for maximum efficiency.
– Set aside leftovers for a breakfast scramble

While the eggs cook, fry up 12 patties, and toast your English muffins
Assemble your muffins, and wrap in plastic.
Freeze for up to a month.

Baked eggs

baked_eggINGREDIENTS

  • 1/4 C Salami
  • 4-6 Kalamata olives (pitted)
  • 1/2 Minced onion
  • 1/4 C Frozen spinach (squeezed)
  • 1 can diced tomato
  • 4 Eggs – broken into cups so that yolk does not break
  • Mozzarella to taste
  • Basil
  • Parm/Reg or Romano cheese to taste
  • Garlic bread

STEP BY STEP

  1. Preheat oven to 350º
  2. Dice salami
  3. Fry lightly in EVOO
  4. Toss in diced Kalamata olives
  5. Add some minced onions
  6. Optionally toss in some frozen spinach (squeezed)
  7. One can diced tomato (drained) or tomato pieces
  8. Simmer 5-10 minutes
  9. Disburse into ramekins
  10. Make a little pocket for the eggs
  11. Top with mozzarella pieces season with salt and pepper
  12. Top with basil
  13. Cook at 350° for 15 minutes
  14. Top with grated Parmesan or Romano
  15. Let set for no more than two minutes or the egg will over cook
  16. Serve with grilled garlic bread

NLOF Hoisin Chicken

hoisin-chickenINGREDIENTS

  • Cooked chicken breast or shredded chicken
  • Hoisin Sauce
  • One orange

NOTE: The word hoisin is from the Chinese word for seafood, although the sauce does not contain any seafood ingredients.

STEP BY STEP

  1. Cube chicken into 1/2 inch pieces, or just make sure it is all shredded
  2. Heat in the microwave or on the stovetop
  3. Add 1/2 cup hoisin sauce
  4. Add juice and zest from one orange
  5. Toss together in hot skillet or mixing bowl (if using a microwave)
  6. Plate or top with veggies
  7. If using a microwave, heat for another minute
  8. Serve over rice or udon noodles
  9. Top with toasted sesame seeds

Image from Feast on the Cheap.

– $10 Hamburger

burgerBefore we begin…

  • You will need to get 1/2 LB of ground top sirloin, skirt steak or chuck for each person – COARSELY ground.
  • Cut the meat into one inch cubes across the grain
  • Spread out and freeze it for 30 minutes before grinding
  • Don’t overpack or overwork the meat
  • If you do not have a meat grinder, pulse in your food processor briefly
  • Alternately go to the supermarket and get 80/20 hamburger or ask the butcher to grind it for you.  Be sure to specify a coarse grind though.

Ingredients to feed 4 people

2 LB hamburger
– see notes above
Melted butter to brush on top during grilling2 strips of bacon for each burger – Cut into 3 inch piecesBrioche bun or toasted sesame seed bun		 Dredge:

1 tsp each: salt, sugar, onion powder, garlic powder

1/2 tsp each:  fresh ground blck pepper, chili powder, celery salt, cumin

Step by Step

  1. Divide your meat into four servings (if there are four people)
  2. Flatten into round patties.  Do not overwork your meat or it will become tough.  If you are making “Jucy Lucy Burgers” flatten it extra big, put cheese in the center, then fold the edges over to COMPLETELY encase the cheese.
  3. Mix your dry dredge and press the burger patties into it coating the patties well
  4. Put a dimple in the center of your hamburger patty. This will keep it from rounding.
  5. Cook the bacon first at about 400º, then set aside.  Cook the burgers in the residual bacon grease
  6. Baste the top with butter each time you turn it over to keep your burger juicy.  You will cook the burgers a total of twice on each side – a total of 12 minutes – 3 minutes per flip
  7. Place on toasted sesame seed bun or brioche bun, and top with bacon and a slice of cheddar cheese or blue cheese.  Skip cheddar if added at Step Two.
  8. Toss the onion and lettuce briefly in the remaining burger juice in the pan to give it a nice flavor
  9. Serve with condiments

Oh, one more thing…

  • Carl’s Jr.’s Original Six Dollar Burger (since there are other variations now) is a hefty burger with a charbroiled Black Angus beef patty, two slices of American cheese, lettuce, two slices of tomato, red onion, pickles, mustard, mayo, and ketchup on a toasted sesame seed bun.  Grandpa thinks his is better.
  • You can make your own French fries using Grandpa’s Recipe.  Another fun option is to make medallions rather than the standard long fries.
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.

Chorizo – Make your own

Chorizo Verde and Chorizo Rojo

The meat

Use 1 part of the fatty jowels of a pig, and about 4 parts of 80/20 blade meat.
Grind it up using a coarse grind, and then mix by hand with the following spices
The amounts below are assuming a 1 pound blade meat and 1/4 pound jowels

Chorizo Rojo

Red Pesto

  • 1/4 C Spicy Paprika
  • 2 TBL EVOO
  • 3 TBL Apple Cider Vinegar
  • 1 TBL Brown Sugar
  • 1 TBL Sea salt
  • 1 TBL Ancho Chili Powder
  • 1 tsp Chile Negro Powder
  • 2 tsp Ground Oregano
  • 2 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Granulated Garlic
  • 1/2 tsp Black Pepper – ground
  • Cayenne pepper to taste – adds heat

Chorizo Verde

Green Pesto

  • 1/2 C Powdered jalapeño
  • 2 TBL EVOO
  • 1/4 C White Wine – Enough to get the consistency you desire
  • 1-1/2 TBL Sea salt
  • 2 tsp Ground oregano
  • 1 tsp Sugar
  • 1 tsp Onion powder
  • 1 tsp Green Onion – minced
  • 1 tsp Bay Laurel (Bay leaves) – ground
  • 1 tsp Garlic – ground
  • 1/2 tsp Black Pepper – ground
  •  

Putting it all together

After mixing, run the mixture through a sausage casing stuffer.
Create sausages the size you desire.
Hang sausages from any type of rack – even the oven rack
Cook 3-4 hours at 275º

Alternately, cook in a pan and put into a tortilla will eggs and cheese

Bobby Flay’s Take

  • I’ve made some personal modifications, so blame me, not Bobby, if this doesn’t turn out right.  This is what works for me.
  • Put into hot skillet – to taste
    • Garlic – two cloves minced and mashed with salt
    • Diced onion
    • Cumin
    • Oregano
    • Cayenne
    • Smoked Paprika
    • Salt and Pepper
      • Cook until blossomed – Add water if necessary
    • Add a bit of cider vinegar
    • Add some finely diced onion and tomato
    • Add diced jalapeno and lime juice
    • Remove from heat
    • Add cilantro
    • Add EVOO and salt and pepper
  • Add to ground pork
  • If there’s not enough fat (for texture) add 1-2 TBL butter

Cook and serve with egg in a burrito, or create a patty and serve in a sandwich.

 

Garlic Knots

knotsRecipe from Steve, owner of Grande Pizza

  • 1 Ball prepared Pizza dough
  • 2 TBL Melted butter
  • 2 TBL Rosemary
  • 1 TBL Garlic powder
  • 1 TBL Parmesan cheese

Marinara dipping sauce

  • Dried oregano to sprinkle

Ranch dipping sauce

  • 4 cloves Garlic
  • 4 Minced chives
  • 1/2 tsp Salt
  • 1 handful flat leaf parsley
  • 1 tsp dill
  • 1 C sour cream
  • 1/2 C Buttermilk
  • 1/2 C Mayo
  • 2 TBL White wine vinegar
  • 2 TBL Franks red hot sauce
    1. Pulse in food processor until chopped and mixed

 

To twist the knots, wrap the strip around your finger, then just tuck it through.

  1. Use any standard pizza dough and divide into 8 pieces for large knots, or 12 pieces for smaller knots
  2. Mix together chopped rosemary, 2 cloves of minced garlic and 2 TBL melted butter
  3. Toss balls in butter mixture
  4. Sprinkle garlic powder lightly onto a cutting board
  5. Roll balls into ropes about 6-8 inches in length over top of sprinkled garlic powder
  6. Tie into loose knots and toss with grated Parmesan
  7. Let rise for one hour in a warm place
  8. Bake 400º for about 20 minutes
  9. Serve on a plate with a cup of warm marinara dipping sauce or cool ranch dressing in the center
  10. Sprinkle with oregano

 

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