Category: TOPICS & CATEGORIES

Basic Omelette

  1. Use small nonstick pan
  2. Beat two eggs until white and yolk is incorporated, but not completely homogenous – about 20 strokes
  3. Use a whisk to incorporate lots of air for a lighter omelette.
  4. If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the yolks back in after the whites start to foam, but not form any type of peaks – then continue beating.
  5. Bring temperature of pan up to 280° – 320° . Small drop of water should splatter
  6. Put in 1 tablespoon cold butter and 1 tsp olive oil
  7. Move butter around to coat pan
    . Ideally, melt butter in a small pan to separate out solids. Use only the clarified butter. Clarified butter will not burn as easily as whole butter.
  8. Add egg to medium hot pan
  9. Move pan around to spread yolk into cooked areas
  10. Once your has been mostly cooked, add your toppings
  11. Toppings should be precooked
  12. Roll omelette over to make a small tube
    . French style omelettes are rolled
    . American style omelettes are folded
  13. Egg should be cooked, but not browned
  14. Top with garnish of your choice

Horchata From Scratch

INGREDIENTS FOR EASY HORCHATA  ( to make 2 bottles )

  • 1 C cooked white rice
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 C hot water
  • 1 C hot milk
  • 1/2 tsp vanilla
  • just a pinch of salt Ground cinnamon for garnish when serving.

STEP BY STEP

  1. Mix rice, cinnamon, sugar and 1 cup hot water
  2. Let sit at room temperature for 1 hour
  3. Stir just to mix
  4. Add 1 cup hot milk and stir again just to mix
  5. Let sit for another two hours at room temperature
  6. Strain through a fine sieve into empty bottles
  7. Store in the fridge for up to a week
  8. Shake the bottle before serving
  9. Serve over ice and garnish with a sprinkle of cinnamon

INGREDIENTS FOR A MORE COMPLEX and AUTHENTIC HORCHATA

  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground Mexican cinnamon
  • 2/3 cup white sugar

STEP BY STEP

  1. Put rice into a bowl and fill with water, pour through strainer
  2. Repeat Step 1 until water in bowl is clear
  3. Add the rice to 3 Cups boiling hot water
  4. Let rest for about an hour
  5. Add 2 Cups cooler water and add to a blender
  6. Blend until the rice just begins to break up, no longer than 1 minute
  7. Let rice and water stand at room temperature for at least 3 hours
  8. .Strain the rice water into a pitcher using double layer of cheesecloth, or a very fine sieve.
  9. Discard the rice.
  10. Add the vanilla, cinnamon, and sugar
  11. Stir until blended
  12. Stir the milk into the rice water.
  13. Chill and stir before serving over ice.
  14. Keeps for no longer than 10 days.

OH, ONE MORE THING …

  • In El Salvador, horchata is primarily made from morro seeds, not rice.
  • Other flavorings that you can grind up with the rice are peanuts, almonds and cashews.
  • Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg and vanilla.
  • If you don’t have a blender, you can use rice flour instead of rice
  • Use emptied water bottles for storing your finished horchata.

Pad Thai in Ten Easy Steps

You might have laughed when you read the title of this recipe, but each step is really easy.  This takes some time, but is a perfectly good recipe for beginning chefs.

Read this recipe through, and gather your ingredients.  You want everything to be “mis en place.”  This means, prepare everything before you start, because things move quickly.  See Step 10 for alternative toppings that you should have ready.

INGREDIENTS and STEP BY STEP

Step One:  Spicy Vinegar Dressing

  • 1/3 C white vinegar – heated 30 seconds in microwave
  • 1/2 tsp granulated sugar
  • 1 or 2 serrano peppers – cut into extremely thin rings
  • Combine in a small glass bowl and set aside

Step Two:  Daikon Radish Sticks

  • 1/4 C water – heated 30 seconds in microwave
  • 1 tsp sugar – dissolved in hot water
  • 1/4 tsp salt – dissolved in hot water
  • 1/2 tsp white vinegar
  • Daikon (or regular) radish
    – Cut into flat disks, then cut into thin sticks
  • Combine in a small glass bowl and set aside

Step Three: Tamarind Fish Sauce

  • 1/4 C fish sauce or nam plah – available at most Asian markets
  • 3 TBL sugar
  • 1 TBL soy sauce
  • 1 tsp corn starch
  • 1/4 C tamarind concentrate (be sure to make sure it says “Product of Thailand” or something similar)
  • Zest and juice from one lime
  • Combine in a small glass bowl and set aside

Step Four: Crispy Shrimp

  • Six pieces of shrimp coarsely chopped or halved along the vein
  • Toss with 1/8 tsp sugar and 1/8 tsp coarse sea salt
  • Spread out on a glass plate and microwave for 2 minutes at 50% power
  • Set aside for later use
  • … or just buy and use 2 TBL packaged dried shrimp

Step Five: Cook Rice Noodles

  • Put 8 oz of 1/4 inch rice noodles in a large mixing bowl with 1/2 tsp salt
  • Pour in 6 C boiling hot water (all at once)
  • Toss until all noodles are coated
  • Let rest for 8-10 minutes – tossing occasionally

Step Six: Soften Garlic and Onions

  • Mince garlic and 6 scallions (both green and white)
  • Heat 1 tsp olive oil
  • Lightly cook only until garlic has softened, not browned
  • Set aside for later use

Step Seven: 1 LB Cooked Protein

  • If using whole shrimp, make sure shrimp has been properly deveined
  • If using Tofu, make sure you cook until the edges are slightly crispy
  • If using Pork Loin, trim into thin strips before cooking
  • Toss protein in 1 TBL sugar
  • Cook in 2 TBL sesame oil until browned (all sides)
  • Set aside for later use

Step Eight: Cook eggs and combine with Protein

  • Beat 4 eggs well
  • In the pot just used for your protein, soft scramble the eggs in 2 TBL EVOO – do not overcook
  • Combine eggs with protein
  • Remove from heat and set aside for later use

Step Nine: Combine all Ingredients with Noodles

  • Put noodles into a colander to drain
  • Move noodles to mixing bowl
  • Toss noodles with 1 tsp sesame oil
  • Toss with vinegar mix created in Step 1
  • Toss with radish mix from Step 2
  • Toss with the sauce from Step 3
  • Toss with crispy shrimp from Step 4

Step 10: Plate, Top and Serve

  • Put noodle mixture on a serving plate
  • Top with bean sprouts
  • Top with crushed peanuts
  • Top with scallion mixture Step 6
  • Top with proteins from Steps 7 and 8
  • Top with fresh cilantro

If it still seems too difficult, see PAD THAI IN FIVE STEPS

Doubling the Recipe:

Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

Making Your Own Tamarind Sauce

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

 

Chicken Enchiladas

Sauce – Blend all raw

  • 1 LB tomatillos – peeled and washed
  • 1 onion – minced and sautéed
  • 2 cloves garlic
  • 2 serrano chiles – seeds removed
    jalapeño chiles for a milder sauce
  • 1/4 C chicken broth
  • 1/2 tsp salt
  • 1 C fresh cilantro
  1. Boil two chicken breasts in pot with onion, celery and carrot.  Parsnip too if you have it.  Cover with water and braise for one hour.  Skim out the fat as it rises to the top.
    ALT:   Put into covered skillet for 30 minutes at lowest heat possible.  Cook to 165º internal temp.  About 35 minutes.
  2. Bring second heavy pot up to heat and add 2 T canola oil
  3. Strain sauce and pour into pot
  4. Add 1/2 C of your broth and 1/2 C Mexican crema into the sauce
  5. Add (to taste) cumin, brown sugar, garlic powder, onion powder and ancho chiles
  6. Bring up to simmer and cook about 5 minutes
  7. Meanwhile shred your chicken
  8. Put 1 C of sauce in the bottom of a casserole
    ALT TO NEXT STEPS:  Fill up tortilla with fillings, and pour topping over top
  9. Layer corn tortillas, then chicken, then shredded Monterey Jack cheese, then more sauce.
  10. OPT:  Add a layer of cooked and peeled green chiles
  11. Drizzla some ranch dressing over top
  12. Repeat one more time
  13. Top with crema and shredded muenster and Oaxaca cheese
  14. Bake at 350° until cheese is melted . About 20 minutes

Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325°

Garnish with pickled red onions
Sliced red onion, salt, cider vinegar, mex oregano
Marinate 15 minutes
Top with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans

Chipotle Crema Spread
Sour cream, cream cheese, chipotle chilies
Keep thick . Stock to thin if necessary

Robert@RobertAndrews.NET

Chicken Enchilada

Churros

Scratch Churros

  • 2 C water
  • 6 TBL butter
  • 1/2 tsp salt
  • 2 TBL granulated sugar
  • 1 TBL vanilla extract
    to be added later – do not simmer in Step 1
  • 2 C AP flour and 2 eggs

CHOUX PASTRY

  1. Simmer above ingredients in a small pot for 3-5 minutes
  2. Meanwhile, gather together
    • 2 C AP flour
    • 2 eggs
  3. Add flour and mix well over heat until ball forms
    • Move to a mixing bowl / stand mixer
    • Add 1 egg, and mix until incorporated
    • Add another egg, and mix
  4. Pipe using a 5/8 closed tip star tip while still warm
    Cut with scissors at about 4-5 inches and place on baking sheet, or drop straight into 2″ hot oil
    Oil should be about 365º – 375º
  5. Chill 15 minutes in the refrigerator if on baking sheet
  6. Combine 1/2 C sugar and 1 tsp cinnamon in a large bowl
    Sanding sugar or Turbinado sugar if you have it.
    Grandpa’s CinnaSugar is good to keep on hand
  7. Fry in hot oil for about 3-6 minutes
    No more than 5 at a time – agitate frequently
    = or cover lightly with foil and bake at 400º for 18-22 minutes
    Turn off oven and leave in oven for 10 more minutes with oven door cracked
  8. Drain 15 seconds on a paper towel (if fried)
  9. Toss, sprinkle, or roll in your CinnaSugar mixture
  10. Dip in Chocolate Dipping Sauce to eat

Chocolate Dipping Sauce

  • 4-6 oz semi sweet chocolate
    • or bitter sweet chocolate with 1 TBL sugar
  • 1/3 C heavy cream (very warm – almost hot)
  • 1/3 C whole milk
  • 1/4 tsp vanilla
    • or 1 vanilla bean – split and scrape out vanilla

Alternate:  Use Dulce de Leche

 

Easy Pan churros

  • Puff pastry
  • Cut 1 sheet into 8 strips – alternately, cut strips on a bias to make diamonds
    If in strips, twist about 3-4 times before putting into hot oil
  • Cook in hot waffle iron or deep fry in peanut oil in a skillet

SWEET:   Toss in 2 TBL Grandpa’s CinnaSugar® plus another 2 TBL Turbinado sugar

SAVORY:  Toss in 1/4 C grated Parmesan cheese while still hot

Dipping sauce
Crema Mexicana
Melted dark chocolate
Cinnamon
Cayenne or ancho chile powder

 

Tomatillo Salsa

tom-salsaINGREDIENTS

  • 1 lb tomatillos . husked and washed
  • 1 TBL salt
  • 1/4 white onion (cut into pieces)
  • 2 jalapeños or serrano (halved with seeds removed)
  • 3 cloves of garlic (halved)
  • Lots of cilantro
  • 1/2 teaspoon ground cumin
  • 1 avocado
  • Zest and juice from 2 limes

STEP BY STEP

  1. Put whole tomatillos in a pot
  2. Cover with water plus 1 TBL salt
  3. Boil for 15 minutes
    ALTERNATELY you can quarter the tomatillos and brown them in a hot cast iron skillet OR bake them at 350º for about ten minutes
  4. Remove tomatillos
  5. Add onion and garlic
  6. Remove water so they are just barely covered
  7. Let onion and garlic blanche in boiling water for about 5 minutes
    ALTERNATELY if you are using a cast iron skillet, put your onion and garlic in with the tomatillos
  8. Whatever the method you use to cook your tomatillos, garlic and onion, continue to step 9 and proceed till the end of the recipe
  9. Meanwhile, put quartered tomatillos and put into a blender
  10. Add onion and garlic to blender
  11. Thin blender contents as necessary (only to blend) with onion water or chicken broth
  12. Add cilantro and cumin and pulse to break apart (but not to puree) cilantro
  13. Add squashed avocado tossed with lime juice and zest
  14. Mix by hand until incorporated
  15. Let rest for about an hour to completely meld

Serve with chips or pork cracklings.

Empanadas

You can create flowers, pockets or balls.

Sweet Empanadas

Savory Empanadas

If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.

  • Outside is essentially pizza dough (although a bit of sour cream in your dough is a really good touch) so I am not going to focus on the dough, but rather the fillings.
  • You can also use puff pastry or pie dough for a flaky dough
  • If you are using puff pastry, let it come up to room temperature before you unfold it and roll it. An egg wash before you fold it will cement it shut.
  • You can have a sweet empanada or a savory empanada, depending on your audience.
  • An empanada is usually about 8-10 inches.
  • A small dinner plate works great as a template.  Squares are good too, cause you end up with no leftover dough, as you would if making rounds.
  • Roll the dough out flat to about 1/8 inch
  • I have two recipes here for you

Sweet Empanadas

Savory Empanadas

Or use this button:

ALTERNATE FILLINGS

Cheese
Green olives
Black olives
Raisins
Chopped red bell peppers
Shredded carrots

Empanada Pockets

  • Use egg roll wrappers or Goya wrappers
  • Use 1 TBL each
    • cooked and shredded brisket
    • sauteed diced onion
    • BBQ sauce
    • bell pepper – chopped
  • Roll wrapper up, sealing with egg wash
  • Fry in pan with just a bit of peanut oil

BASIC CUSTARD

This base recipe can be used alone, or for Bread Pudding, Pumpkin Custard, Personal Custards, and much more. It is a recipe that you MUST know, because you will use it throughout your life so often.

INGREDIENTS

  • 4 Eggs
  • 2 additional egg yolks
  • 1 C Sugar
  • 1/2 Brown Sugar
  • 1/4 C whiskey or rum
  • Dash Vanilla
  • Grandpa’s CinnaSugar®
  • Merest dash of salt
  • Zest and juice from one orange
  • 1 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
  • 1/2 C Cream (Traditionally you should use just cream * I substitute 1/3 milk instead of cream to keep it healthier)
  • Optional:  Mix in 1/2 C dried fruit

You can also use Half and Half rather than the milks listed on the previous two lines.

  • Optionally:  grated orange peel and/or ginger

STEP BY STEP

  1. Cream together eggs and sugar
  2. Mix in vanilla, cinnamon, nutmeg, salt and orange
  3. Mix with milk and cream
  4. If you are using this as part of another recipe that uses custard, you will probably add whatever those ingredients are right about here.
  5. Pour into greased ramekins
  6. Optional: top with dried cherries or raisins
  7. Bake at 350º for 35-45 minutes.  For a creamier custard, bake at 325º for 1.5 – 2 hours.  Internal temperature should be about 170º

Optional Topping . Crème Anglaise or Brandy Cream Sauce

 

Pomodoro Sauce

This sauce (everything before the eggplant) can be used for many things.  It is good on pizza, on bread, in lasagna or spaghetti, and much more.

INGREDIENTS

  • 1 Onion – chopped
  • 2 TBL EVOO
  • 4 cloves garlic – chopped
  • 2 TBL sugar
  • 1 can diced tomatoes
  • 1 C chicken stock
  • Several basil leaves
  • 1 eggplant – peeled
  • Mozzarella cheese
  • Parm Reggiano cheese

STEP BY STEP

  1. Cook chopped onions, butter and EVOO over medium low heat for 30 minutes.
  2. Add chopped garlic and sugar and cook for another two minutes
  3. Add one can diced tomatoes and 1 CUP chicken stock, and simmer for another 30 minutes
  4. Add thin strips of basil and cook for another minute
  5. Cut eggplant into thin strips, spray each side lightly with Pam, and cook over medium high heat in a stainless steel or cast iron skillet for a minute or two
  6. Create a lasagna of Eggplant, sauce, Mozzarella, Parm Regg, and then repeat.
  7. Finish with cheese on top and bake about 12 minutes at 350 degrees

Quick Shortcake

If you have just a LITTLE bit more time, I highly suggest GRANDPA’S SHORT ANGEL CAKE – which is a combination of shortcake and angel food cake. Really good.

Shortcake

Quick Shortcake

Grease baking ramekins

Sift together
1 cup AP flour
1 tsp baking powder
1 TBL sugar

Cut in 1 TBL cold butter

Alt: Sub Bisquick for above. See lower photo.

Mix with 1 egg
1/3 cup milk
Zest and juice from 1 lemon
Dollop vanilla
Scant salt

Bake about 15 minutes at 350°
Top with blueberries and strawberries

image

Grandpa’s Fried Chicken

Create Chicken Marinate

  • 2 C low fat buttermilk
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 1 bay leaf
  • 1 tsp ground garlic
  • 1 tsp cayenne pepper
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • 1/4 C honey
  • 1/4 C slivered onion or shallot
  • 2 dashes Tabasco sauce

Pallard chicken between two plastic sheets spritzed with water
Marinate chicken breasts overnight in buttermilk mixture

When ready to drain, dredge and fry

  1. Mix together dredge in a large bowl or a bag:  1/2 C AP flour, 1/2 C crushed corn flakes or Special K cereal, 1 tsp salt, 1 TBL confectioner sugar, 1 tsp baking powder, 3/4 C cornstarch, 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  2. Whisk together
  3. Drain chicken well and pat dry.
  4. Dip into a bowl with plain flour
  5. Dip into mixture of 2 egg whites and 1 TBL water
  6. Put into flour mixture, pressing the dredge into the chicken.
  7. Put onto baking tray (skin side up) and let rest an hour in the refrigerator
  8. Heat Canola to 365° in cast iron
  9. DO NOT put too much chicken in the oil. Keep temp between 350° and 365°  – Let temperature recover before adding more chicken.
  10. Flip about every 4-5 minutes . Fry till golden brown – total about 12-18 minutes (larger pieces take longer)
  11. Drain 10 seconds PER SIDE on clean newspaper or paper towel and sprinkle with salt while still hot
  12. Move to wire rack to finish draining
  13. For extra crunch, let cool, then return to fry pan for an extra four minutes.

CHICKEN DIP

Here is an option if you like spicy wet fried chicken.

  1. Combine 1 C Franks Red Hot Cayenne Pepper Sauce, 1/4 C Worcestershire Sauce, 1/4 C peanut oil, 2 TBL molasses, 1 TBL apple cider vinegar
  2. Heat in microwave for 60 seconds
  3. Roll the chicken in the sauce and set each piece aside on a serving plate

Here is another fun option that went over well with our grand kids

Fried Chicken on a Stick:  Mostly the same as above, but fry the chicken in pieces, then thread the chicken pieces on skewers with tomato, chunks of iceberg lettuce, and pieces of cheese. 

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REVAMP

Deep Fried Chicken

Broiler/Fryer chicken – Free Range – Whole chickens keep longer than pieces

  • Piece your chicken
    • Grab a wing, pull from the body, and cut between the joint
    • Trim the legs at the depression, flip, and pop the socket
    • Separate the thigh and the drumstick at the joint
    • Cut the breast just on side of the keel to the ribs, and peel the breast off the ribs – Repeat on other side
  • Put chicken on a rack and sprinkle both sides with GTP
  • Let rest in refrigerator uncovered on the counter for 4-16 hours minutes
  • Next day put 2 C AP flour in large mixing bowl and add 1 TBL GTP and 2 TBL cornstarch
  • In another bowl add 1 beaten egg and 1 C buttermilk and 1 TBL sumac
  • Dip your chicken in the egg, then in the flour, then put on a greased rack
  • Put 1 QT peanut oil in a heavy baking pan
  • Heat oil to 350
  • Fry for about 12-14 minutes
  • Internal temp about 155-160º or AS SOON as bubbles stop
  • Put onto rack to drain
  • Dark meat will hold longer than breast meat

 

Easy Ricotta Gnocci

1 pound ricotta cheese
Three-quarter cup all-purpose flour
1/2 cup Parmesan
One egg
Little bit of salt

Mix well
Put into fridge for 15 minutes

Roll tube on floured surface
Cut into equal pieces . About the size of a Hubba Bubble bubble gum
Roll pieces into balls
Use fork or something to create ridges
Put in nearly boiling simmering salted hot water
Cook until they rise to the surface

Dressing
Evoo in hot pan
Squeeze in lemon
Add a ladle of pasta water
1 TBL butter
Black pepper

Toss cooked gnocci and fresh basil into hot pan

Gnocci in a Pan Sauce

Evoo in hot pan
Garlic
Diced onions
Fennel
Red pepper flakes
Bay leaf
1 part Cream
1 part Vermouth or White Wine
2 parts Stock
Bring to boil then reduce to simmer
Add tarragon, thyme, salt and white pepper
Continue to simmer until it reduces to about half
… Then strain

2 potatoes . Potato pieces in boiling water to al dente
Do not overcook
Run through food mill
2 egg yolks
Nutmeg, white pepper, 1 tbl butter
Only enough flour to creat play-dough consistency
Should not stick to fingers
Do not over-mix
Roll onto floured surface
Roll into tube
Cut into pieces
Roll into little balls
Use fork to create ridges
Boiling water until they rise . About 30 seconds
Return pan sauce to a simmer
Add gnocci, shredded meat, porcici slices
One more TBL butter
Serve with straining spoon
Top with Parm/Regiano cheese

Flan

  • Lightly coat the surface of four ramekins with vegetable shortening
  • Sprinkle with granulated sugar, spread, then dump excess

Caramel sauce

  • 2 TBL water
  • 2/3 cup sugar
  • 1 TBL Karo Syrup or Pancake Syrup
  1. Heat caramel sauce on medium high heat until it caramelizes and darkens
  2. Swirl, do not stir, remove as soon as it starts to darken
  3. DO NOT WALK AWAY OR LEAVE UNATTENDED
  4. If you think it needs it, brush down the sides of the pan (along the top of the sugar) with plain water
  5. At the last minute, pour and swirl 2 TBL hot water into the flan
  6. Pour immediately into your ramekins
  7. Tip and swirl to coat bottom

Custard mixture

  • Three well-beaten eggs
  • Five more egg yolks
  • One orange – zest and juice
  • 1/2 tsp Salt
  • 1 can Evaporated milk
  • 1/2 can Sweetened Condensed milk
  • 1/2 C fresh whole milk
    ALT:  1.5 C whole milk and 1 C half and half
  • 2 TBL vanilla
  1. Strain and pour raw custard mixture into ramekins over top of caramel, being careful to not displace the caramel
  2. Place ramekins on baking tray
  3. Pour in 2 cups boiling water to bottom of baking tray
  4. Seal lightly with foil
  5. Place tray on oven shelf Bake 60 minutes at 300°
  6. Should measure 180 degrees inside temperature

Set on counter and let cool so that you can touch it – At least 60 minutes

Run knife around perimeter
Place plate on top of ramekin and invert
Serve warm

You can also let cool completely, then cover and put into refrigerator overnight to have ready to serve cold.

Here also is Grandpa’s recipe for BASIC CUSTARD

Braised Collard Greens

This can be done with any type of greens – Kale, spinach, collards, etc.

INGREDIENTS

  • 1-2 pieces chopped bacon
  • Onion
  • Sugar
  • Garlic
  • Vinegar
  • Cayenne
  • Salt
  • Chicken stock

STEP BY STEP

  1. Render bacon
  2. Add onion and sugar
  3. Add garlic, vinegar, cayenne and salt
  4. Braise collards and other mixed greens
  5. Add a splash of chicken or beef stock
  6. Add a squirt of Dijon mustard
  7. Add a dash of Worchestershire sauce
  8. Cover and steam – stir occasionally – serve when it has wilted to your desire

OPTIONS

  • Diced Turnips

English Fish and Chips

English Fish and Chips

Thaw frozen fish in ice water brine
– 1 liter water, 2 TBL salt, and 1 TBL sugar

1 egg beaten
3 TBL Carbonated cold water
1/2 C flour
2 TBL Scottish single malt
2 tsp Malt extract
1 tsp salt
1/2 tsp Bicarbonate soda

Slice fish on the bias into small nuggets

For chips, Cut boiled potato to start chip pieces, but tear it so that inside is rougher
Add carrots spears also
Fry at 375°

Fry fish at 340°

Serve with mustard

Recipe gleaned from www.newscancook.com

Robert@RobertAndrews.NET

Quinoa – Several Recipes

Quinoa is high in protein and unsaturated fats, and low in carbs and gluten.

INGREDIENTS for Base Recipe

  • 1 C quinoa
  • 2 C skim milk, water, or chicken broth

STEP BY STEP for Base Recipe

  1. Soak quinoa in water 2-3 minutes, agitating a bit
  2. Rinse to wash of natural coating (saponin) which is toxic
  3. Bring liquid up to a near boil, then stir in quinoa.
  4. Simmer for ten minutes, then start to drain 5+ minute

Quinoa as a Salad

  1. Prepare base recipe using chicken broth
  2. In food processor add one chili, coriander, spinach, mint leaves, and green onions
  3. Cut chicken in half creating two thin slices
  4. Use pan or hammer to pound even thinner.
  5. Sprinkle chicken with paprika, salt, pepper and allspice
  6. Sear briefly over medium-high heat
  7. Remove from pan and set aside.
  8. Toss in different types of chopped bell peppers
  9. Chop mango into 1 inch pieces
  10. Plate your quinoa
  11. Sprinkled with your food processor greens
  12. Cover with pieces of mango, avocado, and feta
    … Or see our recipe on how to make your own cheese
  13. Sprinkle with coriander and watercress and yogurt
  14. Top with sliced chicken

Quinoa for Breakfast

  1. Prepare Base Recipe using milk – DO NOT DRAIN
  2. Add 1-2 TBL brown sugar
  3. 1 tsp Grandpa’s CinnaSugar®
  4. Add dried fruit or raisins
  5. Simmer for 10 more minute
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