Category: TOPICS & CATEGORIES

Cilantro Rice

FROM SCRATCH

General ratio is 2 parts water to 1 part rice

Ingredients

  • EVOO
  • A bunch of Cilantro stems
  • 1 diced onion
  • 1 C white or brown rice
  • 2 C chicken stock

Step by Step

  1. Saute onion in EVOO
  2. Add rice to the onions and stir 60 seconds
  3. Add diced cilantro stems
  4. Immediately add chicken stock
  5. Bring to a boil
  6. Reduce heat to a low simmer
  7. Stir one last time, cover and leave unattended for 20 minutes
  8. Toss rice with 1 TBL softened butter and serve

USING PRECOOKED RICE

Ingredients

  • 1 CU left-over white or brown rice
  • 3 limes per cup of brown rice
  • 1/2 bunch cilantro per cup of brown rice
  • salt to taste

Step by Step

  1. Prepare brown (or white) rice per whatever directions you desire; or use left-over rice
  2. Chop cilantro leaves
  3. Squeeze juice from limes and mix into cilantro
  4. Mix salt, cilantro and lime into rice
  5. Let set at least 1/2 hour before serving

Jalapeño Chili Sauce

Also referred to as Grandpa’s Jalapeño Puree

Before we begin…

  • You can grow your own jalapeños if you life in a warm climate
  • If you don’t, you can buy some at any Mexican grocery or even on Amazon.
  • Any time you are blending the peppers, it will create a toxic gas cloud, so make sure you are in a well-ventilated environment

Ingredients to feed 4 people

A whole bunch of jalapeños – red, green, it doesn’t matter Have some Thai chilies, throw them in there too; as well as your serranos and habañeros if you wish hotter sauce.  If you want a milder Chili Sauce, use Poblano, Anaheim, Bell or Banana peppers. You will also need water, white vinegar, sugar, cumin, tomato paste, garlic powder, onion powder and salt.

Step by Step
2016-03-02 12.29.45

  1. Fill quart mason jars with minced jalapeños
  2. Remove seeds before mincing for milder sauce, leave them in for hotter sauce
  3. Put into mason jar filling about one inch from the top
  4. Place in mixing cup 1/2 C water, 1 C vinegar
  5. Microwave about 2 minutes
  6. Add 1 TBL salt
  7. Add 1 tsp cumin
  8. Mix all mixing cup ingredients to incorporate and dissolve
  9. Pour liquid into mason jars covering peppers
  10. Put the lid on and place jar on counter for a month or two or three – mine just finished eight months

AFTER IT HAS CURED
jal-chi-sauce

  1. Puree in blender – watch out for vapors they are TOXIC
  2. Push pulp through a strainer using a spatula into jars – discard solids
  3. Add tomato paste, garlic powder, onion powder and sugar
  4. Using standard canning procedures, cold pack and hot water batch for 20 minutes

Oh, one more thing…

  • My niece uses this full strength.  That is a bit too hot for me.  This is hotter than Tabasco, and has a lot more flavor.  You don’t need to use too much.
  • My preferred use for this sauce is to make my Jalapeño Ketchup.
  • If you are not good with doing things to taste, for each quart jar that you are aging and processing, Once you have pushed the pulp through a strainer, add 1 tsp salt, garlic powder and onion powder and 1/4 C tomato paste.
  • If you don’t know how to can things, here is a ketchup canning site.  Just follow the same procedure for your chili sauce

Shortcut Chili Sauce

1/2 CU Heintz Ketchup
1/2 CU diced jalapenos (from can)
2 TBL cayenne sauce (Frank’s Red Hot or Durkee)
1 TBL rice vinegar
1 tsp garlic powder
1 tsp onion powder
1 TBL sesame oil
1 tsp cumin
1 tsp oregano
1 tsp salt

1. Blend all ingredients until somewhat smooth.
2. Press through a sieve
3. Store in something like an old Tabasco bottle
4. Refrigerate

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.

Onion Tips

Vidalia Onions – Sweet and Mild

White Onions – Sweet with a bit of a sharp taste

Yellow Onions – no info

Red Onions – Good, hearty, sweet

Spanish Onions – no info

1. Red Onions are good for things like French Onion Soup
2. When cutting onions, cut in half THROUGH the root. Cut horizontally, then vertically. Finally chop as you would normally, and what you end up with are small pieces

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Onion Soup, Madera

Ingredients

2 Vadalia Onions
Grapeseed Oil (high smoke point)
1.5 CU Madera Wine
2 CU Chicken Stock
Chives
Butter
Thyme
Bread Crumbs

Instructions

1. Shave onions as thinly as possible.
2. Heat oil to very hot.
3. Carmelize onions for about 15 minutes
4. Add thyme and Madera Wine
5. Cook another 15 minutes
6. Add chicken stock and butter, and bring to boil
7. Cook till browned
8. Pour into soup tureen
9. Garnish with minced chives, garlic, thyme and bread crumbs

 

 

Tips: Noodles

UDON – 100% wheat flour – From Osaka area

SOBA – 20% white, 80% buckwheat – from Tokyo area – nutty, low gluten, a good lunch noodle

SOMAN – wheat, thin, angelhair, good summer pasta – Cook and chill

RAMEN – wheat, water, egg, soy, vinegar, mustard

Cook noodles separately because it will make water starchy

Grandpa’s Bloody Mary Mix

Basic Bloody Mary Mix

  • 2 LB cherry tomatoes
  • 1 tsp cayenne pepper sauce
  • 1 tsp Tabasco
  • 2 TBL Worchestershire Sauce (Soy, anchovy and tamarind – Umami)
  • 1 tsp celery Salt
  • 3 tsp Lime juice

Grandpa’s Arghhh Bloody Mary Mix

Similar to Mr. & Mrs. T – Rich & Spicy Bloody Mary Mix, only a bit spicier

Ingredients

32 oz can tomato juice
3 TBS lime juice
2 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBS vinegar
2 TBS sugar
1 TBS prepared horseradish
2 tsp Dijon mustard
1 TBS celery salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
3 TBS Worcestershire
1 TBL Tabasco

Instructions

1. Combine all ingredients in a two quart pitcher
2. Store covered in refrigerator
3. Bloody Mary per original mix: Three parts Bloody Mary Mix to One part vodka, gin, rum or tequila. Serve over ice

Variations

1. Create entire recipe WITHOUT using ANY tomato juice… yet
2. Freeze Bloody Mary mixture in an ice cube tray
3. Buy Campbell’s Tomato juice canned singles
4. Dissolve two or three mixture cubes into your glass of juice
OR
2. Store in lime juice bottle
3. Buy Campbell’s Tomato juice canned singles
4. Add 2-3 TBS mix into your glass of juice

Fun idea: Make your ice cubes out of a mixture of celery and tomato. Fun and Yum.

Breakfast Pizza

Pizza Dough (Optional *)

ALTERNATE:  Use a eight inch pita

  • 3 C High Gluten Flour
  • 1 T sugar
  • 1 Tsp Dry Yeast
  • 1 Cup Ice Water
  • ½ Tsp Salt
  • 1 T Salad Oil (any light vegetable oil)
  1. Put flour, sugar and yeast into food processor and pulse 3 times
  2. Add 1 C ice water till it starts to form crumbles
  3. Let rest 10 minutes
  4. Add salad oil and salt
  5. Run food processor and drizzle in ICE water until it forms a ball
  6. Knead 3 minutes on the counter
  7. Cover and put into fridge for 24-48 hours to rise and let flavors develop
  8. Take dough ball and flatten into a rectangle or a circle
  9. Flatten with a roller then transfer to a baking sheet or a pizza pan
  10. Brush edges with EVOO
  11. Prebake dough about 5 minutes at 350º

Modified Micro Hollandaise

  • 4 Egg Yolks
  • 1 Tbsp Water
  • 1/4 C cheddar cheese
  • 1/2 Cup Melted Butter
  • 3 ½ Tbsp Lemon Juice
  • 1/8 Tsp White Pepper
  • ¼ Tsp Salt
  1. Put egg yolks, water and butter into a glass bowl
  2. Microwave for 10 seconds – remove and stir with a fork
  3. Repeat three times
  4. Add Lemon, pepper and salt.
  5. Microwave for 10 seconds – remove and stir with a fork
  6. Repeat until it BARELY starts to congeal
  7. For Chipotle Hollandaise, add 1/4 tsp ground chipotle
  8. Stir with a fork until congealed lumps are absorbed
  9. Strain through a sieve to remove any lumps that may remain

For Mornaise Sauce substitute Swiss for Cheddar and cream for the water,

Simple Breakfast Pizza

  1. On pizza dough or pita…
  2. Mix 1/4 C cottage cheese, 1/4 C sour cream, 1 tsp oregano, 1 diced bell pepper, a pinch of cayenne pepper and 1 TBL EVOO – SET ASIDE
  3. In second bowl… that is Bowl Number 2 – mix 3 TBL grated Parmesan cheese with 1.5 C shredded mozzarella cheese – SET ASIDE
  4. Cook 3 pieces of bacon till crisp, then break into pieces
  5. Spread bowl #1 onto pizza crust leaving 1/2 inch border
  6. Sprinkle crumbled bacon across the top
  7. Sprinkle mozzarella cheese mixture – Bowl #2
  8. Optional:  Top with 4-6 unbroken eggs (sunny side up)
  9. Bake at 450º for 8-12 minutes

Brizza Pizza

garlic, spinach and mushroom breakfast pizza

  • On pizza dough or pita…
  • 1 small ball Dough
  • 2 Scrambled Eggs
  • ¼ Cup Marinated Spinach Leaves
  • ¼ Cup Sauteed Mushrooms
  • ¼ Cup Monterey Jack Cheese
  • 1/4 Cup Hollandaise Sauce
  1. In an oiled frying pan scramble eggs.
  2. Place 1/4 cup Hollandaise on the Brizza dough and spread evenly with a spoon or spatula.
  3. Evenly top the Hollandaise with the scrambled eggs followed by the marinated spinach leaves and sautéed mushrooms.
  4. Top all ingredients with Monterey Jack cheese and place in a 400 degree oven for 4 minutes or until the cheese has melted and begun to turn light brown.
  5. Remove from oven and allow to sit for 1 minute.
  6. Cut into 4 slices, serve and enjoy.

The Toluca

  • On pizza dough or pita…
  • Chipotle Hollandaise 1 fl. Oz
  • Chorizo (cooked) 2 oz
  • Scrambled Egg 1 each
  • Red Pepper (diced) 1 oz
  • Green Pepper (diced) 1 oz
  • Jack Cheese 2 oz
  • Jalapeno Cream Cheese 1 oz
  1. Place uncooked dough on prep table
  2. Ladle 1 fl. Oz of chipotle Hollandaise and one scrambled egg on top of Brizza dough
  3. Evenly top egg with chorizo, red pepper & green pepper
  4. Cover all ingredients with 2oz of jack cheese
  5. Place pizza in oven at 400 degrees for 6-8 minutes.
  6. Remove & cut pizza into 6 pieces
  7. Add cream cheese drizzle
  • This is something that I had at a restaurant.  Here are a few options.
  • Pizza dough about 8-10 inches
  • Philly Cheese blended with Jalapenos or Spinach in place of red sauce.
  • Topped with your choice of scrambled egg pieces, sausage, bacon, mushrooms, peppers, onions, ham, etc.
  • I would put the cheese / Hollandaise on first, then the toppings.

Margarita Breakfast Pizza

  1. Pizza Dough or Pita
  2. Mornaise Sauce
  3. 1/2 C Mozzarella
  4. 3 scrambled eggs
  5. 1/4 C Mozzarella
  6. Basil

Benedict Breakfast Pizza

 

  1. Pizza Dough or Pita
  2. Sliced or ground ham
  3. Hollandaise Sauce
  4. 1/2 C Mozzarella
  5. 3 scrambled eggs
  6. 1/4 C Feta cheese
  7. Chopped Chives

 

Florentine Breakfast Pizza

 

  1. Pizza Dough or Pita
  2. Hollandaise Sauce
  3. Shredded spinach
  4. 1/2 C Mozzarella
  5. 3 scrambled eggs
  6. 1/4 C Feta cheese
  7. Diced red bell pepper

 

All American Breakfast Pizza

 

  1. Pizza Dough or Pita
  2. Melted cream cheese
  3. 3 scrambled eggs
  4. 3 pieces cooked (crumbled) bacon
  5. 1/4 C Mozzarella
  6. Chives

 

Grandpa’s Peanut Brittle

  • Measure out peanuts in one container, and butter, baking soda and vanilla in another.  Have them ready.  This recipe goes quickly near the end.

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 2-3 cups salted roasted peanuts
  • 2 tablespoons butter
  • 1 1/2 teaspoons soda
  • 1 1/2 teaspoons vanilla

Homemade Peanut Brittle in 6 steps:

  1. Line a sheet pan with parchment paper. Set aside.
  2. Cook sugar mixture.  Add sugar and water to a medium saucepan and stir well. Stir in corn syrup. The corn syrup helps avoid crystallization.  Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. It is not necessary to start stirring continually until it starts to boil.  Cook until temperature reaches 250F (121°C).
    • Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot.
  3. Stir in peanuts.  Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
  4. Remove from heat. 
  5. Add remaining ingredients.  Immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
    HINT:  I mix this mixture in with about 1/2 C peanuts so it pours easily.
  6. Pour into sheet pan.  Carefully pour the hot mixture onto a sheet pan lined with parchment paper.  Use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
  7. Cool and enjoy. Allow to cool completely (at least 30 minutes) before breaking apart and eating.
  8. Store the completely cooled peanut brittle in an airtight container.

Corn Syrup Substitutes:

If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup of:

  • honey
  • light molasses
  • agave nectar
  • brown rice syrup

You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.

 

Notes

To make ahead: Peanut brittle can be made several days or even weeks in advance.  It stays fresh at room temperature for 6-8 weeks weeks.

To store: Store peanut brittle (once it’s completely cooled) in an airtight container at room temperature.  Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.

To freeze: Peanut brittle can be frozen and stored up to 3 months.  Allow the brittle to cool completely and store it in a freezer safe, airtight container.

Salmon Pate – Internal Recipe from Juneau Raku Smokeries

Ingredients

1 pound smoked sockeye salmon
16 oz cream cheese
1 CU mayonnaise
½ TBL Dijon mustard
½ TBL Lemon Juice
1 tsp dill pinch black pepper

Instructions

1. Remove shin and finely shred smoked salmon
2. Add softened cream cheese in small chunks
3. Blend all ingredients without totally liquefying
4. Enjoy on crackers, bagels or bread

Served on Auk Nu tour boats in Juneau, Alaska

 

Pastry Dough

You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough.

INGREDIENTS

  • 4 CU flour
  • 1/4 CU granulated sugar
  • 1/4 CU dark brown sugar
  • Juice and zest from one lemon
  • 1 stick butter (cold) pieces
  • 1 tsp salt
  • 1 egg plus 1 yolk
  • Pulse above together, then add ice cold water
    Pulse only long enough to bring dough ball together

STEP BY STEP

  1. Cut all ingredients together or pulse in food processor
  2. Add water with food processor running only to incorporate – DO NOT OVERPROCESS
  3. Wrap dough in plastic, and refrigerate for 30-60 minutes
    Freezes well too.
  4. Roll dough flat, but not too thin, then transfer to pie pan or parchment paper.  Roll onto your rolling pin to transfer to keep it from breaking apart.
  5. Dock crust so that dough doesn’t puff up
  6. Sprinkle lightly with a bit more brown sugar
  7. Cover with foil, and bake at 375° for 20 minutes
  8. Remove foil and bake 5 more minutes

NOTES

  • Fill with savory or sweet filling.
  • If you are making a rustic free-form tart, put fruit in just after step four

Phở bò – Ken Brown’s Beef Noodle Soup

Main Ingredients:

  • 16 oz bánh phở fresh rice stick noodles, quickly blanched (10 sec), drained
  • 1 large brown onion, very thinly sliced
  • ½ lb raw lean beef or water buffalo eye of round, sirloin, tenderloin, or other fat-marbled meats, sliced paper-thin, or, in a pinch, even shaved rare roast beef from the deli
  • ½ lb other cooked meats – leftover pot roast, VN meatballs, tripe, boiled beef tendon, etc.

Instructions Preparation:

  1. Slice the raw meat very thinly, “deli”-style. Beaucoup meat is needed. Partial freezing makes the task easier, as does a mandolin slicer. Set aside to come to room temperature.
  2. Briefly toast the dry spices in a large (about 4-qt) saucepan to bring up their aroma. Then combine the first twelve (12) broth ingredients, and bring to a boil. A tied cheesecloth or coffee filter bundle is recommended to contain the spices. Lower the heat (to reduce turbidity – we want a clear, delicate broth) and simmer the stock for ½ hour, or long enough to infuse the spices’ fragrance into the broth. (I’ve even microwaved it for Very Phast Phở!)
  3. Add the fish sauce last. The nước mắm provides saltiness as well as subtle, Southeast Asian background flavor. Check for seasoning. The broth should seem strong and slightly salty, since the noodles & herbs aren’t seasoned, but dilute with water if desired.
  4. On a platter, arrange the bean sprouts, chiles, limes, & herbs, family-style, and set out the three bottles of sauce.
  5. Divide the pasta among the four (4) 1½-quart-sized soup bowls. Layer in the sliced onion & meats, and ladle in the boiling broth to cover, plus 1 to 2 inches or so. Garnish with the green onion. Then, at the table, let each diner toss in some bean sprouts & torn-up herbs, add condiments as desired, stir it all up, and imagine dining in an exotic café in Hồ Chí Minh City!
  6. By the way, don’t forget the beer, French wine or champagne, and Vietnamese Iced Coffee!
  7. P.S. Once you fall in love with the beef/buffalo (bò) version, experiment with pork broth and Chinese roast pork, red BBQ pork, sausages, chitterlings, etc. or chicken broth and fowl meats, such as chicken, turkey, duck, etc. or seafood broth and shrimp, squid, cuttlefish, octopus, scallops, mussels, clams, crab, lobster, fishballs, etc. Just don’t forget nước mắm! It’ll be great!

Phở Bò Broth:

2½ qts beef stock, canned low-sodium beef broth or consommé, or Phở-in-a- can
4 tbsp sugar or brown sugar
1 pc ginger, 4”, unpeeled, microwaved on high for 4 min, then well crushed
2 medium white onions, microwaved on high for 4 min, then quartered
4 garlic cloves, microwaved on high for 2 min, then crushed
1 small cinnamon stick, broken
4 star anise, broken
8 whole cloves, crushed
1 tbsp whole black and/or white peppercorns, crushed
1 tbsp coriander seeds, crushed (optional)
1 bay leaf (optional)
2 pods cardamom, crushed, or 1/8 tsp seeds (optional)
¼ cup nước mắm or more, but be careful – depending on the brand, it can be salty!

Garnishes & Condiments:

4 finely sliced green onions
½ lb bean sprouts (Essential!)
+ sweet or Thai basil (Essential!) Sold by the bunch
+ fresh coriander/cilantro sprigs (Essential!) Sold by the bunch
+ other VN herbs, such as spearmint, sawtooth (culantro), purple perilla (shiso), etc.
2 Thai bird, serrano, or Jalapeño chiles – red or green, thinly sliced
2 limes, large, quartered into wedges
+ Chinese Hoisin sauce (bottled)
+ Sriracha or other hot red chili sauce (bottled)
+ nước mắm, to taste (bottled) (Yep, it’s Essential!)

Notes From an eMail recipe exhange from Ken Brown.

“I’m the Will Rogers of VN (or SE Asian or Korean) restaurants. I’m so glad to to get it, that I’ve never met a dish I didn’t like. I recall when Phoenix was a culinary desert in the 70’s. I have tested it and tweaked it many times, I’ve simplified the traditional dish over the years, so it’s a good starting point for those who want to jump into the Pho and experiment!

Notes This ethnic dish will certainly become both a family favorite and a great way to “wow” guests! The many Phở variations ensure recipe longevity though your improvisation!

Phở (~pronounced “fah” or “fəh”) is the quintessential breakfast meal in Vietnam, but it’s great any time! It’s nearly addictive! While it starts out as a basic bowl of pasta, around Sài Gòn, elegantly brightened by fresh herbs, the fragrant, spicy broth has emerged as the real star!

Get fresh Phở noodles from the many local Vietnamese (VN) or Asian markets, along with the Hoisin, chili, and fish sauces. Pre-cooked dry bánh phở is okay, too. Any other thin oriental noodles, or even linguine, can substitute in a pinch.

The fish sauce is essential! Use VN nước mắm, but others, such as Thai nam pla, will work well. If it sounds unappetizing, think again. Its sublime, je ne sais quoi, anchovy flavor is a key constituent of Worcestershire and most bottled brown meat sauces, such as A-1, Heinz, & HP. Start with some in the broth, allowing diners to kick it up at the table. It traditionally replaces soy sauce.

To present Phở as a main course, place the pasta in extra-large, individual serving bowls, add the meats & onion, and ladle in the hot spicy broth, which quickly cooks the raw beef & onion.

Then, at the diners’ discretion, a generous portion of garnishes can be added. Dumping in the sprouts and tearing up the herbs is half the fun! Enjoy with a large soup spoon in one hand and chopsticks in the other to slurp up the noodles! The Hoisin, chili, and fish sauces can be added by the diner directly to each bowl or, better yet, put in individual small bowls for dipping solid morsels fished out of the broth with chopsticks or a fork.

 

Phở bò – Traditional

Beef Broth:
3 lbs beef bones (ask your butcher to cut them into managable pieces)
1.5 lbs beef short ribs or beef brisket
16 c water (4 quarts)
1 large yellow onion, peeled and quartered
2 large pieces ginger, split horizontally, not peeled
10-12 whole star anise
6-8 whole cloves
1 cinnamon stick
2 tbs salt
1/4 c fish sauce
2 tbs sugar
Thinly sliced raw sirloin beef, if desired

Directions:

  1. Bring water to a simmer, add bones and beef, simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours. Strain foam and fat frequently, but be careful to not stir too much as you don’t want to cloud the broth.
  2. Remove brisket/short ribs, shred meat and set aside for service. Add anise, cloves and cinnamon stick in a cheesecloth or spice bag.
  3. Simmer broth with spices for another 30-45 minutes. Remove spice bag, onion and ginger. Strain broth well, keep boiling hot.
  4. Place all accompaniments out on a platter, serve alongside Phở.

Tips: Chicken

Ingredients When buying chicken in the store, look for the following characteristics…

When storing, follow these guidelines…

Instructions

1. Tight seal on package
2. Keep on bottom shelf near back for up to 3 days
3. Avoid cracked packaging & any pink discoloration spots.
4. Pooled juice in bottom of styro container can mean it’s been on the self for a while.
5. Check expiration date.
6. White skin = grain fed… yellow skin = corn fed… taste is about the same.
7. Generally better to buy chicken with the bone in.

Use an instant read thermometer:
Chicken –e.g. 140 F = underdone, needs to be 165 F
Cook chicken to 160 F. If to 180 F it gets tough

Poaching Eggs

Standard Poached Eggs

Egg on the left (of the photo on the right) was cooked for 2 1/2 minutes, and has a fully runny yolk. Egg on the right was cooked for three minutes, and has a soft yolk that is only slightly runny.

INGREDIENTS

Fresh COLD eggs
Large pot of simmering (nearly boiling) water (approx 200 degrees)
2 TBL white vinegar and 2 TBL salt

STEP BY STEP

1. Bring large pan of salted water to boiling, then reduce to the merest simmer
2. Add vinegar as a stabilizer
3. Break egg into a dampened bowl (just ran under the faucet and the water dumped)
4. Carefully stir the water to create a SOFT swirling motion
5. Gently slip the egg into the center of the vortex
6. Let cook 2.5 – 3 minutes and remove with a slotted spoon
NOTE: You can discard the loose membrane that floats free from the body of the egg.
7. After you remove it from the water, put it onto a no-lint tea towel to drain slightly.  This keeps it from getting your English muffin wet.
8. Serve on toast with a slice of avocado, some feta cheese, and salsa on the side

Poaching Eggs in the Shell

  1. Start with fresh and cold eggs
  2. Put eggs into room temperature water
  3. Heat water quickly over medium high heat
  4. When water reaches 170º turn burner down to simmer and keep temperature between 165º and 180º
  5. Let cook for exactly 12 minutes (for soft poached)
    Increase to 15 minutes if you like them just a BIT tighter.
  6. Remove to ice bath for 60 second
  7. Crack egg directly onto toast or English muffin.
    (The white that is retained in the shell is the part the floats around when you poach using the first method on this page.  Edible, but not attractive.)
  8. Optionally, serve with hashed browns

Poaching in a Custard Cup

  1. Put custard cups in the bottom of a large pot
  2. Add water so that water comes about one inch above rim of cup
  3. Add 1/4 C white vinegar and 1 tsp kosher salt
  4. Bring water to 205-210 degrees (almost boiling)
  5. Break eggs into a cup outside pot in case the yolk breaks
  6. Slip eggs into custard cups at 30 second intervals
  7. Start timing egg poaching cycle with the first egg.
    NOTE:  It might take extra time to poach your egg to your liking since it is “enclosed.”  Start with four minutes per egg.
  8. After removing the first egg, remove the next egg 30 seconds later
  9. Test this on yourself, before you expose your guests to it.

Commercial Egg Poacher

My wife prefers an Egg Poacher, and I am not covering that preparation here because it is very easy:  Put eggs into the poacher, add some water and press a button.  On the up side, you get nearly perfect poached eggs every time.

Here is the one she uses:   West Bend Egg Poacher  – – available from Amazon for about $35.  Very easy, and very consistent.  This can also be used for hard-boiling eggs, although she uses it just for poaching.

TIPS AND TRICKS

  • You do not need to refrigerate eggs IF they have not been cleaned and processed.  If you get them in a typical supermarket and there are no feathers or poop on them, refrigerate them because the protective coating is gone.
  • Don’t use raw eggs past the “marked date” from the package for anything other than fully cooked eggs.
  • The white of fresh eggs will stay more intact than the white of older eggs, which tend to spread out, so use fresh eggs for poached eggs.
  • Another tip is to break the egg into a colander, and allow the loose white to strain.  Poach only the remaining white and yolk
  • Carmelize onions and serve on English muffin, spinach, ham and cheese. Top with poached egg.
    COOKING FOR A LARGE GROUP?
  • You can par boil them ahead and put into ice water to store.  Cook for only two minutes, the remove to ice water.  To reheat them, just put back into boiling water for two minutes.  This is how cruise ships and hotels do their poached eggs.
  • If you are serving a large group all at the same time, after cooking put them into water at 150º until ready to plate.
  • To cook four eggs at a time, put four custard cups into a boiling pot of water.  Put eggs into each up at 15 second intervals.  Remove the first at 3 minutes, then the others at 15 second intervals.  Put into an ice bath to stop cooking.  Refrigerate up to 8 hours.  Reheat for two minutes in boiling water.

Another good recipe is poaching eggs in marinara sauce.  Heat your canned crushed tomatoes (San Marzano) to boiling.  Cook about three minutes.  Reduce to a simmer and put your whole eggs into the sauce.  Cover and cook for 2 1/2 minutes.  Scoop out tomato with egg in the center and put on toast.

Steaming Eggs

You can put eggs into the basket of a standard steamer.  8 minutes for soft, 10 for medium, and 12 for solid yolks.

 

Need to test and debug

  • Put water, enough to cover custard cups by 1/2 inch
  • Add 3 TBL vinegar and 1 tsp salt
  • Bring to boiling
  • Prep a bowl of ice and water
  • Use fresh eggs
  • Put egg into the custard cup
  • Add others 30 seconds apart
  • Set water to 205º
  • Cook 5 minutes each
  • –

Proper Cobbler

cobblerBEFORE WE BEGIN

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside

INGREDIENTS

  • 1/2 cup golden raisins
  • 4 TBL Butter
    .
  • 3 1/2 pounds Gala apples (7 to 8)
    Alternately, use Nectarines, Peaches or Plums
  • 1/2 stick unsalted butter
    .
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tsp corn starch
  • 1 TBL cinnamon
  • 1/2 tsp salt
    .
  • 1/4 C heavy cream
  • 1/2 C whole milk
  • 1 egg
  • Juice and zest from two lemons
  • .
  • 2 TBL Turbinado sugar for garnish

STEP BY STEP

  1. Preheat oven to 475º
  2. Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.
  3. Remove from heat and set aside to macerate, covered, 30 minutes.
  4. While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices
  5. Toss apples with lemon juice.
  6. Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl
  7. Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don’t worry if juices color unevenly).
  8. Combine apples and raisins and butter (skillet will be full).
    SEE BELOW FOR AN ALTERNATE BISQUICK CRUST
  9. Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt
  10. Add cream, egg, milk, and lemon – stir just until a dough forms.
  11. Gather dough into a ball and transfer to a lightly floured surface.
  12. Gently knead 6 times, then pat dough into an 8-inch round.
  13. Cut out as many rounds as possible with lightly floured cutter.
  14. Gather scraps and pat out, then cut out more rounds. (You will have about 12)
  15. Don’t re-press more than once because dough will begin to get tough
  16. Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
  17. Sprinkle with Turbinado sugar
  18. Bake at 375° for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes

OH, ONE MORE THING . . .

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
  • For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1/4-inch round cookie cutter
  • Accompaniment: heavy cream or ice cream

VARIATIONS

  • Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding raisins.
  • Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.
  • Cooks’ notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.
  • Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard
  • ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe.  Drizzle over top in place of circle toppings.  Then jump to Step 17.

 

 

Chicken Breast Brine

Because chicken breast is lean, it gets dry when it is cooked properly.  The problem is that it can be unsafe if you don’t cook it properly.  If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.

INGREDIENTS

  • 1 C kosher salt
  • 3/4 C brown sugar
  • 3/4 C apple cider vinegar
  • 1/2 gallon HOT water
  • 2 bay leaves
  • 3 large sprigs of rosemary
  • 3 large sprigs of thyme
  • 2 cloves of crushed garlic
  • OPTIONAL:  1 tsp red chili flakes

STEP BY STEP

  1. Mix all ingredients
  2. Let cool to room temperature
  3. Place chicken in zip-lock bag (if possible)
  4. Place bag in a bowl, and the bowl into the fridge for an hour soak
  5. Agitate about every 15 minutes
  6. After an hour soak, prepare the breasts as you normally would

NOTES

  • Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.
    DO NOT reuse brining liquid after it has been used

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.

 

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