Category: TOPICS & CATEGORIES

Tips: Cast Iron Skillets

This page was created for my brother Steve.

Please also review my post: Care of your Non-Stick Skillets

Starting to Rust?

Steve,

You said that your cast iron was starting to rust.  Also, food probably sticks to it when you use it.

Seasoning Your Cast Iron

  1. You will want to do this with a new cast iron pan as well.
  2. Wash it in warm, soapy water and scrub all rust off of it using steel wool or other abrasive surface.  Towel dry immediately.
  3. Put into your oven and turn heat to 350º.
  4. Using peanut oil, canola oil or corn oil pour oil and smear it in with a paper towel, rubbing it into the iron.  Both sides, including handles, etc!  Be careful not to burn yourself.
  5. After it has been coated with oil turn off the oven, put in upside down on a baking sheet, and let rest for 1 hour
  6. Let it cool completely, then wipe excess oil off it.  Reseasoning your pan only has to be done once unless it burns or you use soap on it.  Also, don’t cook acidic things like tomato sauce

Cooking with Your Cast Iron

  • If it has been weeks (or more) since using your cast iron, rinse it before starting to heat the pan.
  • Always rub a bit of Canola oil on your pan when it begins to heat up
  • Spread the oil over the surface
  • Use medium to medium-high heat
  • Always let it preheat completely before cooking in it.
  • NEVER cook over 500º
  • Always use potholders or mitts.  The handle will be hot.
  • Never use in a microwave
  • Never allow liquids to completely boil away.
  • If cooking on a ceramic or halogen cooking surface always lift the pan, do not slide it.  Sliding it will damage your cooking surface.

THE PENNY TRICK – If you are boiling water, put a penny in the bottom of your pan.  If it boils dry (which will ruin your pan) the penny will start to rattle because of the boiling water beneath the penny.  The rattling will tell you your pan is nearly empty (usually) before your pot is destroyed.

Cleaning Your Cast Iron

  • Never put water onto the cooking surface until it is UNDER 250º in temperature
  • Let the hot water tap get as HOT as possible.
  • If you want, boil water on the stove.
  • Pour the hot water over the cooking surface.
  • Scrape with a metal spatula if necessary.
  • NEVER use soap on it, that will remove the coating.
    If you DO use soap on it, you must season it again from the beginning.
  • Dry immediately and completely with a towel before putting it away.
  • If I’ve used the oven, I put it into the warm oven to help it thoroughly dry.
  • Never use bleach
  • Never use oven cleaner
  • Never clean in a dish washing machine
  • Never use a Brillo pad without seasoning it afterward.
  • Do not store your pan with the lid on, as it inhibits air flow, or if you do keep the lid on it, place a towel in between the pan and the lid.

Why you Never Want to use Soap

  • The oil eventually creates almost a Teflon surface on the skillet.
  • It was the hot oil time after time after time that gave scientists the idea for Teflon, but cast iron is better because there are no chemicals.
  • If you use soap, it cuts the oil and your pan starts to rust again.
  • If you ever HAVE to wash it in soap, repeat the entire seasoning process again.

 

Applesauce

–
Grandma’s Applesauce

By Cynthia Cielle

This is a really healthy and rustic applesauce.

  • 4 apples – cut into about 16 pieces each
  • Cover with water
  • Bring up to a simmer and let cook 15-30 minutes until soft
  • Squish using a potato masher
  • Top with Grandpa’s CinnaSugar®

–
Basic Applesauce

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

Ingredients

  • 1 C apple cider or apple juice
  • 1 C water
  • 1 whole cinnamon stick
  • 1/4 cup granulated sugar or brown sugar
  • 1/4 tsp fine salt
  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tsp vanilla at the very end

Step by Step

  1. Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.
  2. Peel, core, and coarsely chop the apples into 1/2-inch pieces. Add the apple to the hot liquid
  3. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
  5. Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.
  6. Let the apples cool to room temperature.
  7. For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée.  Alternately, blend in a food processor to desired consistency.
  8. For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.

Grandpa’s note:  If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY.  A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented.  Can in hot water bath about 15 minutes using standard canning guidelines.

–
Jim Morgan’s Applesauce

2015-10-19 15.47.50
Yes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.

–
Calvados Applesauce

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Instructions
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.

Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)

Chicken with Sour Cream

http://www.youtube.com/watch?v=vQE-MAOAzvU

Actually, I usually don’t POST from Chuckwagon Cowboy, but I DO watch most of his clips.  Usually very simple, and tasty-sounding.  As he puts it, his recipes are YEE HA GOOD.

Anyway, this recipe in particular has several tips and techniques that are very useful.  While I can’t vouch for the entire recipe watch these things in particular:

  1. Putting the crispy coating on his chicken
  2. What he USES for his crispy coating
  3. Making a roux – The sour cream is a little over the top, but you could also use condensed milk

Anyway, enjoy… Yee ha!

 

Rigatoni Bolognaise ala Grandpa

INGREDIENTS

  • Rigatoni pasta
  • 1/3 LB Ground pork
  • 1/3 LB Ground sausage
  • 1/3 LB Ground beef
  • 2 strips of bacon
  • 2 TBL Olive oil
  • 6 cloves garlic – crushed
  • 1 small carrot – minced
  • 1 yellow bell pepper – chopped
  • 1 small celery – chopped
  • 1 medium onion – minced
  • 1 tsp paprika
  • 1 TBL Worcestershire sauce
  • 1 C Red wine
  • 1 tsp Parsley
  • 3 Bay leaves
  • 1 large can crushed tomatoes
  • 1 can tomato paste
  • Salt/pepper to taste
  • Parmesan cheese
  • Grated Gruyere and 1 poached egg per person

STEP BY STEP

  1. Brown meat, save drippings.
  2. Sweat in pan: EVOO, carrot, celery, onion, garlic, bell pepper
  3. Add red wine, bay leaf, crush tom, parsley (reduce parsley)
  4. Bring to a boil, then reduce to a low simmer and cook 2 hours
  5. Boil pasta
  6. Toss w/ sauce and grated Parmesan
  7. Top with grated Gruyere and a lightly poached egg

 

Robert’s Rice Pudding

INGREDIENTS for making Rice Pudding with Cooked Rice

  • 1 cu cooked rice – preferably high starch arborial rice (al dente if possible)
  • 1/4 cu cream
  • 1 C whole milk (or lowfat, but not skim)
  • 2 egg yolks + 1 egg
  • 1/2 cu sugar
  • 2 TBL butter – melted
  • 1/2 tsp vanilla
  • 2 tsp Cinnamon
  • Lemon or lime zest
  • Raisins or dried cherries

Arborial rice is better because it is high starch.  For other rices, mix 1/2 tsp corn starch in with the sugar.

STEP BY STEP

  1. Heat milk and cream in microwave for about 2 minutes
  2. In separate bowl, cream together yolks, egg, sugar, and corn starch if used
  3. Temper just a bit of the milk into the yolk mixture
  4. Do this a few times, then add the yolk mixture into the cream
  5. Mix the rice with the butter
  6. Add the rice and mix to incorporate
  7. Move to an oven-safe pan or dish and bake 350º for 30 minutes
  8. Add vanilla, citrus zest, 3 TBL honey, cinnamon and 1/4 C maple syrup
  9. Mix in raisins or cherries
  10. Plate and top with optional sauce (following)

SAUCE

  • 1 PT blueberries and 1/3 C sugar
  • Bring to a boil and cook 10 minutes or until blueberries break down

INGREDIENTS for making Rice Pudding with RAW Rice

  • 1/2 cup uncooked rice
  • 2 cups water
  • 1/2 cup sugar
  • 2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 2 TBL butter or margarine
  • 1 teaspoon vanilla extract
  • 2 egg yolks plus 1 egg, beaten
  • Cinnamon or raisins (optional)

STEP BY STEP

  1. Toss rice in a bowl full of water.  Pour out water.  Repeat until water runs clear.
  2. Combine rice and water in medium saucepan.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer relatively untouched for 40 minutes
  5. I say relatively, cause at 10 minutes, uncover and give it a couple of stirs.
  6. Cover and go another 15 minutes untouched.  This time I mean it.
  7. In separate bowl combine sugar, cornstarch and salt.
  8. Add milk and sugar mixture to rice.
  9. Heat to near boiling; simmer 2 minutes, stirring constantly.
  10. Remove from heat and stir in butter and vanilla.
  11. Slowly stir about 1/4 cup of the hot rice mixture into beaten egg yolks in a bowl.
  12. Stir to incorporate
  13. Repeat steps 11 and 12 three more times.  This is called Tempering
  14. Pour everything back into the sauce pan
  15. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
  16. Remove from heat.
  17. Serve warm or chilled, plain or with cinnamon and/or raisins.

 

Kwik Kraut

This recipe came from Judy Green-Davis. She’s made it for years. I tried it. I can see why!

Sauerkraut – Quick Kraut

Ingredients

1 head cabbage
1 CU apple cider vinegar
3 TBL sugar
1 tsp salt

Instructions

1. Shave cabbage thin. Discard hard core.
2. Combine vinegar, sugar and salt.
3. Add cabbage and marinate for 2 hours (stirring occasionally)
4. Add 3 CU water, and bring to boil
5. Simmer 15 minutes
6. Strain and serve hot
Here is another take on my recipe from a magazine:

CLICK TO ENLARGE AND CLARIFY THE IMAGE

How to Can Tomatoes

A NOTE ABOUT THESE INSTRUCTIONS

canning-jarsThese step by step instructions are USDA approved.  It is very important to read up on canning before getting started, so that you don’t accidentally miss a small but very critical step.

INGREDIENTS

  • Lots of firm, ripe tomatoes from your garden or from the farmers market.
  • 12 Canning jars, lids, and screw rings – 16 oz – 1 pint
  • A BIG pot of water – Fill with enough water to just barely cover the top of your canning jar.
  • A medium pot of boiling water

STEP BY STEP

  1. Time the entire wash cycle of your dishwasher WITH the dry cycle.
  2. Your tomatoes should be firm, red and ripe and have no soft spots.
  3. Wash your canning jars in the dishwasher making sure they finish the rinse and dry cycles.
    The rinse cycle will rinse off most bacteria, and the heat of the drying cycle will kill any remaining bacteria.
  4. Start your big pot to a boil on medium high heat
  5. Make a small X on the tip of the tomato
  6. Plunge them in boiling water in the medium pot for 60 seconds, then into cold water for another 60 seconds,
    The skin should easily peel off
  7. Discard the peels, and quarter your tomatoes and discard the hard stem end
  8. Using a slotted strainer or a spider strainer or a strainer basket, lower your tomatoes into the medium pot with boiling water
  9. Let them heat for 30-60 seconds
  10. Pack the fruit directly into the canning jar, leaving 1/2 inch clear space at the top.
  11. Add 1 TBL lemon juice to the tomatoes
  12. Add a bit of your boiling water to cover the tomatoes
  13. Wipe jar rim with a damp cloth, and secure tops with the metal rings.
  14. Add your jars to your BIG pot of water.
  15. When the last jar is in place, verify that your water level has risen to about two inches above the tops of the containers.
    Add more water if you need to raise the water level.
  16. Increase heat to bring your big pot to a boil
    Reduce heat to a simmer, cover and start timing
  17. Let your pint canning jars simmer for 35 minutes.
    If you are using the larger quart jars, let them simmer for 45 minutes
  18. If water level starts to drop substantially, heat water to boiling in the microwave, and add to the pot to raise the water level.
  19. Remove jars right on time and place on a cooling rack.  DO NOT TIP THE JAR.
  20. Let cook and store in a cool dark place until they are ready for use.
  21. Store opened cans in the refrigerator for up to a week.
  22. DISCARD a can if the lid seal seems to have broken, or if the lid is puffed up.

 

Parmesan-Crusted Mahi Mahi with Asparagus Sauce

IMPORTED – NOT YET DEBUGGED

Tomato Asparagus Sauce

1/4 cup minced shallots /r~.,J L7 Y 10″‘ —–
2 teaspoons olive oil ——— r
2 medium tomatoes, diced &. ho ,J ~ r
4 stalks asparagus, blanched and diced – S ~ a r
2 teaspoons white balsamic v ar <' .-- .,., 1-.. ~ <:. , J v' ~ v1 c.e.... 112 teaspoon sea salt ....",~ v""'5. /1 re p 1'*" C.'-'------- -- ~ 1/4 t~1lß:JlJJ.al:l blaclr ~no~n~ne.." -- ,- ---------------- 2 whole eggs ••! ~--- Pinch sea salt ! Pinch black pepper !•!• 1 pound mahi mahi, cut•into 4 equalfinets 112 cup grated Parmesan cheese 2 cups cooked black eyedpeas 2 teaspoon.' olive oil 112 cup thinly sliced onion 4 cups chopped mustard greens ~ " -t- .-fz:>

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Salmon Teriyaki Salad

IMPORTED – NOT YET DEBUGGED

1 pound Atlantic salmon fillet
Marinade:
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh garlic
1 tablespoon fresh ginger, minced
1 1/2 cups thawed apple juice concentrate
1 12 cup finely chopped green onions
1 medium green apple, julienne
1/2 carrot, julienne
1/2 red onion, thinly sliced
1/2 chopped red bell pepper
1/2 cup diced pineapple ;~ .tVA:P4(;;AjfiA:6E’
1 cup shredded bok choy ~o
2 cups cooked udon noodles

1. Divide salmon into four 4-ounce portions.
2. Combine all ingredients for marinade except green onions in blender container and process.
Stir in the onions. (Makes approximately 2 cups marinade.)
3. Combine salmon with 1/2 ofmarin~e in a shallowbowLMarinate 1 to 2 hours in refrigerator, depending on flavor desired. Turn s~lmon6ccasi6nally to distribute marinade evenly.
4. Preheat grill or broiler. Discard marinade and cook salmon for 3 to 5 minutes on each side or until fish flakes easily.
5. Combine all vegetables for salad and mix well. Place 1/2 cup udon noodles on plate. Top with
1 cup vegetables and 1 salmon fillet. Drizzle 2 tablespoons reserve marinade over all.

Makes 4 servings, each containing approximately:
385 calories
46 gm. carbohydrate
12gm.fat
54 mg. cholesterol
25 gm. protein
760 mg. sodium
5 gm. fiber
4100
will have up to
to 11 grams fat. The
serving. High-/at
of
The nutritional information on salmon varies greatly. Wild
13 grams fat per 4 ounce serving. Atlantic farm raised salmon
analysis in this recipe includesJilantic salmon with 10
c+
fish is a •reat source of hearthi~tflzy•omega-3 fatty acids.
“””
highifat fish per week.” ”
“c/”

Cacik (Turkish Yogurt soup)

Most people know this as Tzatziki.  Greek yogurt sauce, but the Turks say the Greeks stole it from them.

Ingredients for multiple servings

  • 1 cucumber – deseeded
  • ½ tsp dill
  • 1 tsp mint (minced)
  • 1-2 CU plain yogurt
  • ± 1 tsp garlic to taste
  • scant black pepper
  • 1 TBL lemon juice
  • 1 tsp EVOO
  • pinch of salt

Step by Step

  1. Peel cucumber and scoop out seeds
  2. Slice cucumber into small pieces or slices
    (ALT: Grate cucumber)
  3. Add yogurt and spices
  4. Blend until smooth.
  5. Fold in cucumbers
  6. OPT: Mix in some crumbled feta cheese
  7. Refrigerate at least 3 hours to blend flavors
  8. Serve cold with a dusting of mint on top.

Notes We’ve always said “Kay Sick,” but when visiting in Istanbul, we were told that the proper way to say this is “Jay Jick”

Turkey was created in 1923 from the Turkish remnants of the Ottoman Empire. Soon thereafter the country instituted secular laws to replace traditional religious fiats. In 1945 Turkey joined the UN and in 1952 it became a member of NATO. Turkey occupied the northern portion of Cyprus in 1974 to prevent a Greek takeover of the island; relations between the two countries remain strained. Periodic military offensives against Kurdish separatists have dislocated part of the population in southeast Turkey and have drawn international condemnation.

Sourdough – COLLECTION INDEX

Care and Feeding of your Sourdough (Printable Summary)

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

Thinking about venturing into the world of Sourdough?  Read Grandpa’s Sourdough BEGINNERS OVERVIEW as one of your first steps.

It’s started to get too confusing with so many recipes and notes on my web page, so this is the ONLY page that will link to the other pages.

More accurately called Sourdough, the entire process has taken on a nearly cult following. Click here to read what Wiki has to say about Sourdough.

Much of this page is based on (or was taken from) CarlsFriends.NET which offers Carl Griffith’s 1847 Oregon Trail Sourdough Starter. This page is not intended to take away from Carl’s Friends, but rather be a continuing legacy of Carl T Griffith. (Reciprocal information here.)

BACKGROUND INFORMATION

About Carl T. Griffith :: Carl is an actual descendent of those who came west on the Oregon Trail. He has inspired hundreds, if not thousands, of bakers to explore sourdough bread. He got me started!!!!

Carls Brochure :: This gives a bit of background information about this starter that has been alive since 1811. (Backup page) :: (Grandpa’s note: check recipes from above link)

About Carl and the 1847 Oregon Trail Starter :: A legacy that spans over 170 years

Musings from Carl :: The inspiration behind Carl’s Friends

BEGINNERS

Print out this page :: This is a VERY brief overview that will be handy to have on hand until you are familiar with the sourdough process.

Obtaining Dried Starter

Getting Starter from Carl T Griffith :: SASE required

Getting Starter from Grandpa :: SASE OR $1 required

Making Your own Starter from Scratch

Basic Sourdough Starter :: This is a very basic recipe to make your own sourdough starter

Susan’s Easy Sourdough Starter :: by Susan Payne

Honey Sourdough Starter :: A recipe from one of our church ladies

Rita’s Sourdough Starter :: From Rita Davenport

Son of Norway Sourdough Starter :: From Fedrelaudet Lodge 23 – Petersburg, Alaska

Maintaining your starter

How to Revive your Sourdough Starter :: Unless you are given a live sponge, you will need to bring it back to life. Click here to get a live sponge.

Regular Care and Feeding of your Starter :: Feed your starter at least every 7-10 days

OK… My Starter is alive – Now what? :: You must feed your starter weekly or it will die

OK… My Starter is alive – Now what? :: Here is a brief printable sheet that all beginner and intermediate sourdough bakers should have handy.

INTERMEDIATE BAKERS

Making your own dried starter :: Grandpa’s way and Carl’s way.  You ‘ve learned… now you want to share.

ADVANCED BAKERS

External Links :: There is soooooo much to learn about sourdough. Here are some links that will help you expand your knowledge.

NOTHING BUT RECIPES

Grandpa’s Sourdough Bread :: This is the recipe that I make most of the time.

Sour Dough Cinnamon Rolls :: By our of the Church Ladies at Phoenix First UCC.

Sourdough Braided Wheat Rolls :: Unknown source

Sourdough Parker House Rolls :: by Trysha Mapley – Mapley’s Morsels

Irish Soudough Soda Bread :: Traditional soda bread with the tang of sourdough.

Royal Caribbean Cruise – Sourdough Rolls :: provided through the courtesy of Royal Caribbean Cruise Lines

Four Sourdough Recipes :: Two Breads, Pizza Dough and Sweet Rolls

Basic Bread :: Basic recipe from a TV show

 

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Sloppy Joes from Scratch

Ingredients

  • 1 TBL olive oil
  • 1 medium onion – chopped fine
  • 1 medium green bell pepper (seeded and chopped)
  • 2 clove garlic (minced)
  • 2 TBL brown sugar
  • 8 OZ can tomato paste
  • 1 TBL chili powder or 2 TBL cayenne pepper sauce
  • 1 TBL Worcestershire
  • 1 TBL oregano
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
    – then add
  • 1 LB lean 85/15 ground beef – Mix in ONE EGG
  • 8 OZ crushed tomatoes
  • 1/2 C pineapple or apple juice
  • 1 small can chopped mild green chilies (drained)
  • ½ CU ketchup (alt: Ms. T’s Bloody Mary Mix)
  • (Roux) Optional: ½ CU flour mixed with ¼ CU water for thickening chili powder (use individually)

LET SIMMER AT LEAST AN HOUR

OPTIONAL: Diced Jalapeno or Serrano chilies

Instructions

  1. Heat oil in skillet
  2. Brown your onion
  3. Add garlic and other items (about 30 seconds between each)
  4. Add the beef
  5. Add all other ingredients (except roux) and simmer for 20 minutes
  6. Mix in roux to thicken
  7. Spoon on top of bun
  8. Top with Chili powder to suit desire for heat

 

Biscuits and Gravy

Drop Biscuits and Gravy
Drop Biscuits and Gravy

Bisquick has the best recipe for drop biscuits. Just buy yourself a box of Bisquick (or use our recipes by CLICKING HERE) and then focus on the gravy.

INGREDIENTS

  • 1/4 onion (minced)
  • Sausage – 2 patties or 3 links
    ROUX – FLOUR BASE
  • 1 TBL butter (softened)
  • 1 TBL EVOO
  • 2 TBL flour
  • 1/4 C stock or broth
  • salt and pepper to taste
    GRAVY
  • 1 CU SKIM milk
  • Add more milk if needed for consistency

STEP BY STEP

  1. Brown 1/2 – 1 C sausage and onion in a skillet, then set aside
  2. Melt butter, EVOO and flour in your skillet
  3. When it starts to brown, add the broth, salt and pepper
  4. Add milk and whisk to incorporate (stirring constantly)
    For a richer gravy, beat 1 egg yolk into your milk
    Drizzle more milk, if needed, and cook until thickened (stirring constantly or it will scorch)

 

Shrimp Cocktail Sauce

Gordon Biersch Tableside Cocktail Sauce

The waiter explained it as he prepared it right at our table.  I made a few modifications.  They used ketchup.  I used canned tomatoes and Heintz Chili Sauce.

Ingredients

  • 1/2 C Heintz Prepared Chili Sauce
  • 8 oz canned tomatoes (drained)
  • 2 TBL Morehouse prepared horseradish
  • 1 TBL lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp Karo syrup
  • Dash of pepper

Step by Step

  1. Stir together ketchup, horseradish, lemon juice, Worcestershire sauce, salt and pepper.
  2. Chill if desired and serve with precooked shrimp that is peeled and deveined.
  3. Best if it sits for at least an hour to meld

 

Tips: Steak

All Steaks in General

  • Buy in October/November because price drops. They are “out of season” cause Grilling Season is over.
  • You can also buy roast beef and cut your own steaks.
  • Freeze them overnight, then seal them in a vacuum bag and they will be good for another 8 months.

Flank Steak

asdf

Filet Mignon

asdf

Porterhouse Steak

asdf

Sirloin Steak

asdf

Steaks in General

asdf

Disection Charts

asdf

flank-steak

I

Grandpa’s Split Pea Soup

This is based on a Copy Cat recipe for Anderson’s Split Pea Soup

Ingredients

  • 1 CU fresh split peas (rinsed – no stones)
  • 2 CU chicken stock (see recipe here)
  • 1 C water
  • 2 TBL butter
  • 1 TBL EVOO
  • 1/2 stalk celery  (rough chopped)
  • 1 smallish carrots (rough chopped)
  • 1/2 sweet onion (rough chopped)
  • 3  asparagus spears (not the tips, but not the bottoms either)
  • scant thyme, red pepper, salt and black pepper
  • 1 large pinch fresh cilantro or parsley
  • 1 ham bone (or three chicken bones)
  • 1 bay leaf
  • 1/4 C cauliflower (optional)
    • Chopped ham (add near the end)

Instructions

  1. Rinse peas.  Remove stones and floaters.
  2. Let soak overnight.
  3. Dump soaking water and rinse peas one last time
  4. Put peas, ham bone, and bay leaf into a pot and add chicken stock
  5. Add water (if necessary) to cover the peas by about 1/4 inch
  6. Bring to a boil, then simmer 45 minutes.
    COOKING THE SOUP
  7. Rough chop all veggies (not peas, ham or bay leaf)
  8. Add veggies and butter and EVOO to a large pot
  9. Saute for 5 minutes
  10. Add peas (removing bones and bay leaf) to the pot
  11. Bring to boil, then simmer covered for 15 minutes
  12. Put all ingredients in blender, being sure to vent blender
    or use immersion blender – and blend until smooth
  13. Ieally, run through a food sieve on smallest grater
  14. Add ham and simmer for another 20 minutes
  15. Serve topped with a dollop of sour cream

Special Steps

Cauliflower adds nothing to the taste, but helps make a creamier soup without using something like heavy cream.

 

Tartar Sauce – COLLECTION

Ingredients

Tartar sauce can be made in minutes, although it should be stored in the refrigerator for at least an hour before serving.

This popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated.

Tartar sauce can be bought in jars from the supermarket, however making your own sauce from scratch usually tastes better and in this case, is no hassle at all.

You can start off by making a simple tartar sauce, adding ingredients to your favorite brand of mayonnaise. For those with a little more experience in the kitchen, you could even make your own homemade mayonnaise, which you could subsequently transform into a delicious tartar sauce.

Tartar Sauce with relish

Ingredients

* 1 cup of mayonnaise
* 2 tbsp of lemon juice
* 1 tbsp of sweet pickle or dill relish
* 1 tbsp of minced onion
* salt and pepper to season

Method

1. Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavors well.
2. Add the lemon juice.
3. Season with the salt and pepper and stir well.
4. Cover the bowl with cling film and place in the refrigerator for a minimum of 1 hour before serving.
5. Serve with deep-fried fish, seafood or fish cakes.

Special Steps Ingredients

* 8 fl oz (225 ml) of mayonnaise
* 1 tbsp of chopped gherkins
* 1 tbsp of chopped capers
* 1 tbsp of lemon juice
* 1 tbsp of freshly chopped chives
* 1 tbsp of freshly chopped parsley
* salt and pepper

Method

1. Make sure that all the ingredients that need chopping are finely chopped

Caper Tartar Sauce

1 CU mayonnaise
2 TBL lemon juice
1 TBL diced pickle
1 TBL minced onion
1 TBL chives
1 TBL parsley
1 TBL capers or diced sardines
1 tsp dijon mustard or Japanese mustard salt and pepper to taste

Ingredients

* ½ cup of mayonnaise
* 1 hard-boiled egg
* ¼ of a small chopped onion
* 1 chopped dill pickle
* 1 tbsp of capers
* 1 tbsp of lemon juice
* 1 tsp of chives
* salt and pepper

Method

1. Cut the hard-boiled egg, dill pickle and onion into small pieces.
2. Chop the chives into small pieces.
3. Place all of the ingredients into a blender or food processor and mix until the ingredients have combined together.
4. Transfer to an airtight container and refrigerate for at least an hour before using it.

Whale Sauce

  • 1 C Kraft Miracle Whip
  • Scant pepper and salt
  • 2 TBL white vinegar
  • 2 TBL white sugar
  • 2 tsp grain mustard

Whisk above well, drizzle in water for viscosity
Meld overnight in fridge

Sweet Onion Bisque

INGREDIENTS

  • 1 Vidalia onion – sliced thin
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Milk
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream

STEP BY STEP

  1. Slice onion in half, and then very thin.
  2. Sweat onion in butter on low heat one hour.
  3. Add stock and bring to a boil.
  4. Reduce to a bare simmer and add milk.
  5. Bring back to a simmer, then remove from heat.
  6. Mix in heavy cream.
  7. Temper in your egg yolk.  CLICK HERE to see how to temper.
  8. Puree carefully and strain or run through a food mill.
  9. Garnish w/ sour cream & Chives

 

Stuffed Bell Peppers

Photo from rejuvenatedforlife.com
Photo from rejuvenatedforlife.com

INGREDIENTS

  • 1/2 lean ground beef, chicken or turkey
  • 4 medium (wide) green red or yellow bell peppers
    – Select peppers that sit flat on their bottoms
  • 1/2 C raisins
  • 1/2 C orange juice
  • 1 C rice in 2 C water – long grain Basmati rice
  • 4 TBL butter
  • 1 diced onion
  • 3 chives – white chopped and separated from greens
    green cut at an angle and separated from whites
  • 8 basil leaves
  • 1 chopped yellow bell pepper
  • 1 small can mushrooms
  • 1 small can green chiles

STEP BY STEP

  1. Soak plump raisins in orange juice – set aside
  2. Cook your rice in the water – set aside
  3. Heat oven to 350 degrees
  4. Brown your meat in the skillet
  5. Add your onion and chive whites
  6. Add your butter, salt, pepper and diced yellow bell
  7. Add mushrooms and green chilies
  8. Add 1 deseeded and diced tomato
  9. Add your rice and mix all
  10. Cut tops off bell peppers, remove seeds
    NOTE: Choose wide pepper with a base that sits properly
    ALT: Lay bell on its side and cut off the top, leaving stem for presentation
  11. Combine filling ingredients, mixing lightly but thoroughly
  12. Spoon equal amount into each pepper – Fill, but don’t pack
  13. Place on baking dish
  14. Put a tab of butter on each one, or sprinkle with EVOO
  15. Cover dish tightly with aluminum foil
  16. Bake 60 minutes at 350°
    Uncover the last 10 minutes
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