Category: TOPICS & CATEGORIES

Basic Marinara

INGREDIENTS

  • 1 can whole tomatoes or pieces
    DO NOT use canned stewed or cooked tomatoes
    During the hot summer months, make SCRATCH MARINARA.
  • 1 sweet onion – grated
  • 4 cloves garlic – minced
  • 1 bay leaf
  • 4-8 basil leaves
  • Salt and pepper to taste
  • For a marinara pizza sauce, add a small can of tomato paste

STEP BY STEP

  1. Mix it all together
  2. Bring up to a boil
  3. Reduce heat and simmer at least 15 minutes

OPTIONS

  • Brown ground sausage or hamburger and create a carbonara.
  • Next time you make pasta, freeze some of the pasta water to use to thin your sauce if it gets too thick.

 

Salmon en Crùt

Salmon en Crùt

1/2 pound salmon per person . Skin off
Cut in half length-wise
Puff pastry . One sheet cut in half

1 brick Cream Cheese . Soften
2 cloves grated garlic, salt, pepper
Lemon zest
Spinach . Chopped
. Any favorite herbs
. (eg) parsley, tarragon, chives, dill

Layer puff pastry, salmon, cream, salmon, cream, mixture of sautéed mushrooms and black olives chopped, puff pastry

Seal edges of puff pastry with a little bit of egg wash

Note: Salmon will be high in the middle and low on the ends. Feel free to trim layers and move them from middle to end to create a more uniform loaf. This will also help it cook evenly.

Bake 375° for 20 minutes
Egg wash
Bake another 20 minutes

Serve slices with Caper Berries

Robert@RobertAndrews.NET

Schnitzel

•• Flatten meat, flour, fry quickly, cover with sauce

  1. Cut meat thinly, then pound pork, chicken, or veal flat
    Use oil or water in a bag to prevent meat from tearing
    Pat meat dry after flattening
  2. Bowl 1: 2 egg yolks, 3/4 C half-and-half and 1/4 C soy
    Let meat marinate for at least 30 minutes
  3. Bowl 2: egg whites, 1/2 C water, 1/2 C flour and 1 TBL cornstarch
  4. Bowl 3: Nutmeg, salt and Grandpa's Thunder Powder or Arghhh Powder in fine breadcrumbs
  5. Meanwhile, cut red cabbage with diced honey crisp apple over top and add 1 cup apple cider
  6. Season with salt and pepper, bay leaf, corriander seed, yellow mustard, caraway, juniper berries
  7. Sprinkle 1/4 cup brown sugar over top
  8. Bring to boil, then reduce heat and simmer covered one hour on very low heat
  9. Back to the meat… After marinating in Bowl 2, dredge pounded cutlets in bowls 2 and 3
  10. Fry in shallow pool of oil in cast iron skillet
  11. Keep hot in oven ON A RACK
  12. Pan Sauce:  In the cutlet skillet, add 1 C cold chicken broth mix in 2 T from Bowl 2 and bring to a boil.  As soon as it starts to boil, add 1/4 C sour cream.  Stir until thickened.  Add the cutlets back into the pan and toss just to coat.
  13. Put onto plate or a bed of spaetzle.
  14. Serve with a slice of lemon

See recipe for Spaetzle

Sauces – COLLECTION and HUB

Hollandaise Sauce – COLLECTION

Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE to view about a dozen different recipes for Hollandaise.

BBQ Sauce, ketchup, etc – COLLECTION

Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper sauce, and sweet to savory, meat toppings have regional fanatical followers. Explore them BY CLICKING HERE.

Just interested in Ketchup? CLICK HERE.

Béarnaise

BASE: Champagne vinegar, white wine, egg yolks, butter

Mix and reduce down to 2 TBL in liquid volume
– 1/2 cup each vinegar and wine
– Add 2 tsp black cracked peppercorns
– 1/4 C shallots – finely minced
– 1/2 TBL tarragon leaves – finely chopped

Mix 3 egg yolks, 2 TBL hot water
Mix in double boiler
Stir continually
Salt, pepper
Start incorporating cold butter chips
. 1/2 LB (2 sticks)
Be careful NOT to cook the egg yolks . Don’t let it get too hot

When all butter is in add 1 tsp chopped chervil and 1 TBL chopped tarragon

Strain vinegar mixture into egg sauce

Serve over grilled steak, fish or vegetables

Tartar Sauce

1/3 c salad dressing / mayo
1 TBL Finely chopped shallots
3 TBL Finely chopped dill pickles
2 TBL rough chopped rinsed capers
Salt, pepper, 1/2 lemon juice

Shrimp Cocktail Sauce

Simple: jar of horseradish and ketchup

Better: peel 1/2 cup fresh horseradish root
Grate
Dampen with white wine vinegar
Add to 3/4 cup ketchup
1/2 lemon, salt, 1/4 tsp sugar
Tabasco or Franks to taste

Velouté

1/3 c sifted Flour, 2 tbl butter
Cook in sauce pan till barelt browned
4 c chicken stock while whisking vigerously
Season with lemon juice, pepper, salt
Spoon over chicken

Allemande

Thicken Velouté with egg yolk and heavy cream
….

Poulette

Thicken Velouté with cream and mushrooms

Consistency of gravy

Mornaise Sauce

Similar to Hollandaise Sauce
-Topping for baked fish or egg

INGREDIENTS

  • 1/4 C butter (melted)
  • 1/4 C flour, all-purpose (sifted)
  • 2 C milk
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 each egg yolks (separated)
  • 1 TBL heavy whipping cream
  • 1/4 C Swiss cheese (grated)

STEP BY STEP

  1. In microwave melt butter
  2. Add sifted flour slowly, stirring constantly
  3. Stir (don’t beat) until smooth, 1 more minute
  4. Gradually add milk into mixture
  5. Heat in microwave until VERY warm to the touch, but not hot.
  6. Beat egg yolks
  7. Add whipping cream to egg yolks and beat to combine
  8. TEMPER 3 TBL hot mixture into the eggs, WHISKING between each TBL.
  9. Slowly add egg mixture into flour mixture mixing continually
  10. Add cheese and stir until softened or melted
  11. Add back in microwave for three bursts of 10 seconds each, stirring in between each burst

EXTRA STUFF

  • Sauce should be smooth. It is critical that you have no lumps. If you do, strain the sauce discarding the lumps.
  • Also sauce should not be too thick or heavy.
  • Can be used as an alternative to Hollandaise Sauce for eggs.
  • Prepare with the exact same layers as Hollandaise eggs.
  • Mornaise should cover the poached egg completely.
  • Optionally garnish with a bit of paprika.

 

Tips: Cow Parts – Dissection

CLICK HERE for cuts from other animals

See also Tips: Burgers and Tips: Steaks and Cow Parts

Meat Grades
• Longue ?
• Sterling . Restaurant Quality . More expensive than Prime, but worth it.
• Prime . Omaha Steaks . Very expensive . Best for home chefs . Lots of marbling . About $3 more than choice
• Private – Might just be Fry’s Foods
• Choice . Most common . Fairly inexpensive, fairly tasty
• Select . Little marbling . Stay away except for stews, etc.

Fore Shoulder . Chuck
. Top blade roast . Above the shoulder blade
. . . A fair amount of fat, and a pretty good choice
. Chuck seven bone roast
. Chuck Eye roast . In the center of the ribs
. . . Lots of flavor, a little bit more fat . Best choice
. Chuck shoulder roast . Cut into ribs sometimes

Ribs . Just behind the chuck and in front of the loin

Back Side . The Round
. Top Round Roast
. Bottom Round Roast
. Bottom Round Rump Roast
. Eye Round Roast
inexpensive, but not a lot of fat and not a lot of flavor
these are fairly tough, and require a long cooking time and lots of spices

.
.

Loin . center back of cow
.

Brisket front breast of cow . above fore legs
.
.
.

Sirloin . Just behind loin, in front of round
. Rib Roast . 1st cut
. Rib Roast . 2nd cut
. Tri-Tip Roast
. Top Loin Roast
. Tenderloin
. Top Sirloin Roast . Lots of flavor . Cooks more quickly

cuts-of-beef

French Fries / Chips

friesBefore we begin…

  • Potatoes fall into the categories of either starchy or waxy.
  • Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
  • Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
  • Yukon Gold is a good example of an all purpose potato.  It does reasonably well for either application.

Ingredients to feed 4 people

1-2 potatoes per person
1 C water and 1 tsp salt (per potato)		 Optional Condiments:
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup

Step by Step

  1. Cut russet potatoes into approximately 1/3 inch thick strips
    – Just for fun you can cut them into 1/4 inch medallions instead of strips
  2. Soak in salted water overnight
  3. The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
    – Potatoes should break apart when bent at this point, so be careful.
  4. Toss gently with oil and salt
  5. Put on a baking tray and cook at 450º for about ten minutes
  6. Flip over fries and cook another 10-15 minutes until golden brown
  7. Sprinkle with salt while oil is still very hot
  8. Some people enjoy a very light sprinkling of black pepper too

Oh, one more thing…

  • French Fries REALLY don’t come from France.  Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
  • The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.

Puff Pastry Savory Twists

Lay out sheet of Pepperidge Farms puff pastry

  1. Brush with butter mixture
    . Melted butter, EVOO, chopped garlic, salt, pepper
  2. Sprinkle savory mixture over top
    . Grated parmesan, rosemary and thyme
  3. You can use whatever spices you prefer
  4. Cut into 1 inch strips
  5. Twist to enclose garnish
  6. Put on baking sheet
  7. Refrigerate about 20 minutes
  8. Bake right from the fridge, at 400° for about 20 minutes
  9. Mix Parmesan and parsley
  10. Brush with butter mixture
  11. Roll in parsley mixture
  12. Serve hot

 

Potato Chips TWO WAYS

Steps for all below recipes

  1. Slice russet potato into very thin slices on mandolin – about 1/8 inch
    If doing by hand, be very careful, but get as thin as possible.
  2. Soak in the very cold heavily salted water for 20 minutes
    1. If making salt and vinegar chips, also add 1/2 C vinegar to soak
  3. Strain potatoes
  4. Spread on towel to dry completely or pat try
    They must be absolutely dry to brown properly

Oven fried potato chips

  1. Line 2 baking sheet with parchment paper and drizzle with canola oil.  Spread till thin and covered
  2. Place slices on baking pan in one even layer.  Don’t overlap.
  3. Brush the top with oil as well, then sprinkle with salt and  just a bit of ground pepper
  4. Place in oven at 400° for 20-30 minutes, flipping halfway through
  5. When you flip them, sprinkle with Maldon salt, and a touch of pepper
  6. Drain on paper towel.

Canola Potato Chips

  1. Heat 2 quarts canola oil in Dutch oven to 350-360º
  2. Drop chips 1 at a time into hot oil – 1 second between each chip
  3. Move continually with a spider strainer
  4. Adjust temperature to try to maintain the 350º temperature.
  5. Remove to a paper towel and sprinkle with salt while they are still hot
  • Use Coffee Filter to strain used oil back into a container
  • Discard if it starts to get dark, stinky or smokey

Sticky Buns

Chop any sort of dried fruit
Soak in hot rum, burbon or brandy and water 30 minutes
Strain reserving liquid
. Set aside

Rough chop, and toast chopped pine nuts, sunflower seeds or pecans in 3 TBL butter
. Set aside

Sugar Sprinkle
Mix 1/4 C brown sugar,  1 TBL cinnamon and 1/4 C granulated white sugar
. Set aside

In cast iron skillet add

  • 1/4 C honey
  • 1/4 C brown sugar . (or granulated sugar plus molasses)
  • 4 Tbl butter
  • 1/2 tsp salt
    Heat to carmelize
  • *  After caramelized, add 1/4 C heavy cream
    Whisk to incorporate
  • Spread out layer of nuts over caramel

Dough

  • 2 C AP flour
  • 1 TBL baking powder
  • 1/2 tsp table salt
  • 3 T granulated sugar
  • 1/2 C heavy cream
  • 1/4 of the cherry juice . Just enough to form a firm wet dough
    . Add a bit more cream if necessary
  • Dump on counter to flatten a bit
      . On floured surface roll into a square sheet
      . Brush with melted butter
      . Sprinkle with Sugar Sprinkle
      . Top with cherries or fruit
  • Using bench knife (to make things easier) . Roll into fat roll/tube
  • – Roll starting with short side for bigger more lucious sticky buns.  If you start with a long side, you end up with tiny buns, and not a lot of filling.
  • Cut into one inch thick medallions
      . use dental floss as a knife
  • Loosely arrange in pan over top of nuts
  • Sprinkle with any remaining ingredients
  • Bake at 400° for 15 minutes
  • Remove and invert immediately on serving dish
  • Let set on counter 5 minutes
  • Remove from pan . help buns to separate from pan if necessary
  • Serve hot

 

Chicken Tiki Marsala

Chicken Tiki Marsala

You can use pork for this also.
For vegetarian, use a portobello mushroom

In one pot, sauté above in EVOO or ghee (clarified butter)

HINT: when you cut chicken, put waxed paper down on your cutting board. This will keep it from becoming contaminated

Add to pan: six cloves minced garlic, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1/2 teaspoon cayenne, 1/2 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, one half teaspoon cinnamon, 1 tablespoon sugar

Add in one cup diced onion

Once onion has cooked down, put in one can crushed or diced tomato, and 1/2 cup Greek yogurt

Serve with naan

Robert@RobertAndrews.NET

Naan

  • 1/2 C natural yogurt
  • 1/2 C whole milk
  • 5 oz warm water
  • 2 tsp yeast
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 TBL EVOO
  • A little vegetable oil, to grease
  • 1 C bread flour, Add more as necessary to create a soft/loose dough
  • 2 TBL ghee (melted clarified butter) plus extra to brush
  • 1 tsp nigella (black onion), sesame or poppy seeds (optional)
  1. Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth – about 5 minutes
  2. Put the flour into a large mixing bowl
  3. Stir the yogurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix well.
  4. Gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
  5. Tip out on a lightly floured surface and knead for 5-10 minutes until smooth and a little less sticky.  You should have a damp and very springy dough that offers no resistance to kneading.
  6. Put into a large, lightly oiled bowl and turn to coat.
  7. Cover with a baking tray and leave in an oven drawer (oven set to 250º)  until doubled in size: roughly 90-120 minutes.
  8. You can refrigerate the dough at this point until you’re ready to use it.
  9. Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls; or roll the dough into a log, and then cut into 8 equal pieces, and roll each one into a tight ball.
  10. Meanwhile, heat a cast iron pan over a very high heat (about 450º).
  11. Prepare the melted ghee and any seeds to garnish.
  12. Flatten one of the balls with your fingers into a flat circle, slightly thicker around the edge, but not too thick, then put it in the hot pan.
  13. When it starts to bubble, turn it over and cook until the other side is browned in patches.
  14. Turn it back over and cook until there are no doughy bits remaining.
  15. This should cook quickly, and should be slightly crispy in places, but still soft inside – but not doughy.
  16. Brush with melted ghee (sprinkle with seeds, if applicable)
  17. Put finished naan in the oven to keep warm while you make the other breads.
  18. Topping:  Yogurt, cucumber, tomato, cilantro, red onion, corriander

NOTE:  Step 12 is very important.  Too thin, and it will be like a cracker.  Too thick, and it will be doughy.

Naan is similar to Turkish Flatbread called Bazlama, a type of Pide, although Gazlama is cooked in a very hot oven (450º) for 5-7 minutes, rather than a hot pan.  In this manner, a dozen can be cooked at the same time.  It is much more efficient for a restaurant type setting.  Let the oven come back up to temperature each time it has been opened.  Lahmacun is another type of Turkish flatbread.

Lavash is another type of flatbread.

Note: Eating with utinsels is like making love through an interpreter.

Foil and Pressure Pot Roast

Commonalities

  • For both recipes, buy a high-quality four-pound piece of chuck eye roast.
  • Separate along the sinew (if necessary) and tie into a log-shaped bundle with butcher string
  • Use Grandpa’s Dry Rub or other and season liberally – pressing rub into the meat
  • In oven at 300° this roast will cook about six hours.
  • Pressure cooking will take a total of about 90 minutes.
  • Pressure cooker can reduce that time substantially
  • Another way to reduce cooking time is to split roast along the large center connective tissue
  • Remove hard fat. The softer fat will melt, the hard fat will not

Foil Pot Roast

Easy, but long cooking time.  See below for Pressure Cooker Pot Roast

  1. Buy, trim, tie and season pot roast
  2. Create a foil bed in a turkey roasting pan.
  3. Keep pieces on the side for putting over the top
  4. To help flavor the jus, put a layer of vegetables below the meat
  5. Two onions quartered, six small new potatoes, four carrots cut into big pieces, several bay leaves, 2 tablespoons soy sauce
  6. Place meat on top of vegetables
  7. Wrap with foil. No need to leave breathing hole
  8. Put in oven at 300° for 5 1/2 hours
  9. Carefully open foil and fold back.  Let breathe 5 minutes.
  10.  Cover with foil.  Set aside meat to rest for 20 minutes.
  11. Remove vegetables to large serving dish
  12. Reserve juice. Pour through strainer into fat separator
  13. Simmer on medium heat for 30 minutes
  14. Let cool 20 minutes – strain off grease, fat and oil.
  15. Pour broth into gravy boat
  16. Cut meat across grain and plate, pouring jus over meat
  17. Option, use some of jus for gravy base

Pressure Cooker Pot Roast

  1. Buy, trim, tie and season pot roast
  2. Remove lid of pressure cooker and set aside
  3. Heat 3 TBL butter in the bottom of pressure cooker
  4. As soon as melted, add 1 sliced onion
  5. When onion starts to brown, add 4 cloves of garlic
  6. When fragrant add 2 chopped carrots, 2 stalks chopped celery and 1/4 tsp baking soda
  7. Deglaze with 1 C beef broth and 1 C chicken stock
  8. Add 2 Bay leaves and 2 TBL soy sauce or fish sauce
  9. Place meat on top of veggies
  10. Lock lid in place and put to high heat
  11. As soon as pressure starts to register, reduce heat to medium high
  12. At Level 1 (medium pressure) reduce heat to medium
  13. At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes
  14. Reduce or raise heat to keep pressure varying between medium to high pressure
    Do not let it raise too high that you get an excess of steam coming from the pan
    Do not let it reduce too low that it falls below Level 1 pressure
  15. At the end of 60 minutes, remove it from the burner and set on a trivet
  16. Let pressure reduce naturally until pressure drops below Level 1 or 10 minutes
    whichever comes first
  17. During this time, put foil on top of a cutting board.  You will be wrapping the meat after it has been removed
  18. Finish with a quick release and set the meat on the foil
  19. Tent (or otherwise cover) the meat with foil for 20 minutes
  20. While the meat rests, strain the juice from the pressure cooker – reserving the liquid
  21. Put the veggies into your blender and return the juice to the pressure cooker and simmer on medium high heat for 15-20 minutes
  22. Blend the cooled ingredients and press the pulp through a sieve or food mill into a container
  23. Put the blended pulp into the pressure cooker with the reduced juices
  24. Finish with 1 tsp of thyme, 1/4 C of red wine and 4 TBL cold butter
  25. Continue to heat until the butter has melted, then whisk everything together and set aside
  26. Untie, and cut or shred the meat and put onto a plate
  27. Top with the juice

Nancy McCafferty’s Berry Trifle

… followed by Chef’s notes and Lady Finger Recipe

See more about Trifles by CLICKING HERE.

TrifleThis was a delicious dessert that was served at a small gathering in June. With weather in Phoenix topping a hundred degrees, this went over really well. Plus, she said it only took about half an hour to prepare.

Served ten people with some left over.

1 box prepared Vanilla pudding – instant or stovetop
2 cups milk
8 ounces cream cheese – softened
6 ounces Greek vanilla yogurt
10 ounce frozen loaf pound cake – thaw and cube into half inch cubes
6 cups strawberries – cut in half – remove stem
2 cups blueberries
1 cup raspberries

  1. Prepare pudding – set aside
  2. Mix cream cheese and yogurt on medium speed until smooth
  3. Fold in pudding
  4. Gently mix fruit (strawberries, blueberries, raspberries)
  5. In a large glass bowl (3-4 quarts) create three layers. Layer 1/3 of the following:
    •   cake, pudding, fruit
    •   repeat
    •   repeat
  6. Cover and chill up to 24 hours.  Best if chilled at least 4 hours.

If you are interested, you can make your own lady fingers rather than using pound cake

Tips: Pig Parts – Dissection

CLICK HERE for cuts from other animals

pork-chart

From America’s Test Kitchen and Sugar Mountain Farm.

Ever wonder where Ham Hocks come from? What’s the difference between the ribs and the spare ribs? What’s the difference between the loin and the center loin?

Here is a picture and an explanation of the Pig Parts and how to use them.

  • The buttocks are salted and pressed in order to eventually produce ham.
  • The ribcage meat is salted and smoked in order to get bacon.[6] Salt is rubbed thoroughly into each piece of meat and all surfaces are covered. Some formulas also include lots of black pepper. The bulk of the meat is cut and ground to produce various sausages, which are traditionally wrapped into the intestines of various sizes.[6]

Schematic representation of the main pork cuts.

The bulk of the fat is cut into small pieces. Some of it is fried to produce cracklings. Lard is made by rendering – heating fragments of fat in a large iron pot over a fire until it is reduced to simmering grease which congeals when cooled.[6] Lard is then stored in lard tins with tin covers. The typical tins in the US are five gallons.

The intestines are stripped by drawing them through a clenched fist. They are then washed, cut into short pieces, and fried to make chitlins.

The various “leftovers” are put into various forms of headcheese jelly, etc. Most parts of the pig are used in this traditional process, even parts of the skin that would normally be thrown away are preserved to be cooked with beans.

The smoke house is essential for the preservation and long term storage of hams, shoulders, bacon sides, and pork bellies. The meat is hung on racks and hooks in the smokehouse; and later smoked. Fragrant hardwood, such as hickory, beech, or cherry is allowed to smolder slowly in a pit below the hanging meat. This gives added flavor and color to the meat as well as serving to dry cure the pork.

Here is another bit of information:

Pork Cuts – Where do they come from?

Where does the meat come from?
Ham – front and back legs up to the haunches
Butt – from the shoulder
Pork loin – the top of the back near the rear of the pig
Loin ribs – Same as baby back, but closer to the rear
Baby back ribs – ribs nearest the spine
Spare ribs – ribs just outside the baby back ribs
St Louis ribs – the tips… past the spare ribs

Instructions

Spare ribs are a bit tougher so take longer to cook, but contain more meat.
Baby backs are faster cooking, more tender and take flavors well
Vaccuum packed ribs will keep in the fridge for 2-3 weeks

Info from Alton Brown

Tonkatsu

Tonkatsu is thin medallions of pork loin (pallard) dipped in flour, oil, and Panko – then deep fried.  After they drain, double fry for extra crispy.

INGREDIENTS

  • Pork Loin, cut into one inch medallions, then pounded to about 3/8 inch thick.
  • Flour
  • Egg
  • Panko bread crumbs
  • Peanut oil or sunflower oil – 365º – 400º
  • Onion, carrot, potatoes, cabbage, butter
  • Lemon

STEP BY STEP

  1. Pallard pork medallions into 3/8 inch steaks
  2. Sear (but do not cook) steaks in hot skillet, then set aside
  3. Add salt and pepper to top of steak
  4. Sautee onion and vegetables in the fond left behind in the skillet.  Add butter, and saute onion, bite sized carrot pieces, and fingerling potatoes
  5. And juice of one half lemon
  6. Slice cabbage really really thinly, and put in with the onion
  7. When it wilts down a bit, set aside
  8. Put slits every half inch along the edge of steak
  9. Use paper towels to press all moisture from Pork
  10. Dip pork slices in egg, then flour, then egg, then a mixture of salt, pepper, Panko breadcrumbs, and perhaps red pepper flakes.
  11. Press breadcrumbs aggressively into pork
  12. Slide pork into hot oil
  13. Use skimmer to clean up debris that floats to top
  14. Cook until nicely golden brown
  15. Drain the food on paper towel.
  16. Cut pork into strips
  17. Plate over rice with pickled ginger on the side
  18. And a slice of lemon or lime plus the sauteed veggies

Cauliflower or Broccoli Rice

Use this for stuffing dolmathes, peppers, etc. – – or just as a side
High fiber, low calorie

Recipe 1

  1. Pulse cauliflower in food processor – stem and all – enough to make 2 C
  2. Saute in 2 TBL butter
  3. Serve as a side rather than rice

Recipe 2

  1. Cut cauliflower into pieces and toss with EVOO, salt and pepper
  2. Bake at 425º for 25 minutes.
  3. Pulse in food processor for rice, or mash with butter for mashed potatoes.

Recipe 3

Ingredients

  • 1 C charred corn
  • 1/2 C blanched green beans (1/4 inch pieces)
  • 1/4 C red bell pepper (1/4 inch pieces)
  • Small head of cauliflower (rough chopped)
  • OPT: 1/4 C Toasted Pine Nuts
  • 1/2 C Rustic bread crumbs (toasted in 2 TBL butter)
  • 1/4 C slivered and caramelized red onions
  • 1/4 C shredded Parmesan cheese
  • Chopped parsley
  • Dijon mustard
  • Rice wine vinegar

Step by Step

  1. Mix bread crumbs, pine nuts, Parm cheese and most of the parsley and set aside
  2. Pulse cauliflower pieces into < 1/4 inch pieces
  3. Add corn, green beans, red bell
  4. Toss with 1 TBL Dijjon mustard and 1 TBL rice vinegar
  5. Put on plate
  6. Top with bread crumb mixture
  7. Garnish with parsley or cilantro

Recipe 4

  1. Pulse peeled broccoli stem in a food processor
  2. But butter and garlic into a pan
  3. When butter is melted, add the broccoli and the zest and juice from one lemon
  4. Top with Parmesan cheese

Recipe 5

Salmon with Mustard Sauce

Salmon with Mustard Sauce

Firm, marbled. Remove fish pun bones, dry

Skin fish with long flexible knife
Lay on table (skin side down) and cut along table

Season fillets with lemon and salt
Brown in sauté skillet in a bit of oil at 350°
About 2 minutes per side. Belly side down first
Look at the cut side of salmon and you should see brown coming up
When it is about one fourth of the way up flip gently to the other side
Cook so that a bit of pink still remains at the center
Remove two plate and set aside

Dump cooking liquid . Do not wipe

Add 4 tablespoons butter and 2 tablespoons lemon juice to hot pan
1 cup white wine
Drizzle EVOO
Dijon mustard
. Taste
Add salt to taste
Drizzle in a bit of cream

Slide salmon back into pan
Baste
Cook 5 minutes UNCOVERED

Robert@RobertAndrews.NET

North American Frittata – Basic

frittataBEFORE WE BEGIN . . .

  • Take note that onions cook a little bit longer than garlic. Onions will caramelize.  Garlic will burn.
  • Fresh herbs such as the basil and cilantro should be added at the last minute.
  • If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
  • Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.

INGREDIENTS

  • Four eggs
  • Heavy cream
    .
  • Onion
  • Garlic
  • Tomatoes
  • Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, crimini mushrooms, etc

NOTE:  You can simply use a Pico de Gallo salsa as your base

  • Salt
  • Pepper
  • Basil (chiffonade)
    .
  • Grated/shredded cheddar cheese
  • Ricotta cheese
  • Grated mozzarella cheese
  • Parmesan cheese

STEP BY STEP

  1. Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
  2. Add a splash of heavy cream
  3. Add salt, pepper, basil chiffonade leaves
  4. Add grated cheddar cheese
  5. Set aside
  6. Use small nonstick OVEN SAFE pan
  7. Chop an onion and put into hot oiled pan
  8. Brown onion
  9. If using mushrooms, set onions aside and cook mushrooms, then add back in onion and continue with Step 10.
  10. Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
  11. Add small amount of other veggies if you wish. Not too much, or it will be watery
    – Add optional ingredients
  12. Let cook until most of the liquid has gone
  13. Pour in egg mixture
  14. Cook until sides start to solidify
  15. Add slices of tomato and nice pieces of ricotta
  16. Add grated mozzarella to top
  17. Sprinkle shredded cheddar cheese evenly over the top of the eggs
  18. Top with grated Parmesan cheese
  19. Bake under preheated broiler for 2-3 minutes or
    finish in the oven at 350º for about 25-30 minutes
    . Should be puffy and golden brown, but not burnt

Oh, one more thing…

  • Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture
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.

Basic Fried Egg – aka Over Easy: Two Ways

  1. Use small nonstick panfried egg
  2. Use a small glass ramekin, and get it very slightly wet inside. This will help the yolk not break.
  3. Break your egg into ramekin being careful not to get eggshell pieces into your Egg.
    NOTE:  If shells fall in, use the edge of the larger shell to scoop it out.
  4. Bring temperature of pan up to 280° – 340° . Small drop of water should splatter
  5. Put in 1 tablespoon cold butter and 1 tsp olive oil
    Olive oil will help the butter to not burn
  6. Move butter around to coat pan
  7. Add egg to medium hot pan
  8. Cover with lid to set the yolk and cook the white a bit.
    This will be sunny side up
  9. If you want it over easy, flip it and let it cook for 15 seconds
  10. If you want it over hard, flip it, poke the yolk, and cook for 30 seconds
  11. Plate up, garnish with a sprig of parsley, and serve with toast.

Alton Brown makes the case for Over Easy eggs cooked in the Oven

  1. Put a carbon steel pan into the oven at 450º
    10 inch for two eggs – 8 inch for one egg
    Use a pan for which you have a tight-fitting lid
  2. Once it comes up to heat, put the pan in and let the pan heat up for 30 more minutes
  3. Crack one or two eggs into a small bowl
  4. Put the hot pan on the top of the turned-off stove
  5. When ready, put in 1 TBL butter (softened) for two eggs
    2 tsp butter for one egg
  6. When the butter has nearly melted, add the egg(s)
  7. Sprinkle with salt
  8. Cover and cook for 4 minutes for two eggs
    (only 3 1/2 minutes for one egg)
  9. Serve on toast
  10. Clean up with salt and paper towel while the pan is still hot

 

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