Category: TOPICS & CATEGORIES

Burrito Pie

  • 1/2 LB ground beef or turkey – browned
  • 1 small onion – sliced thin
  • 1 tsp minced garlic
  • taco seasoning
    • 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp chili powder, salt and pepper to taste
  • 1/2 can sliced black olives – drained
  • 1/2 can diced green chilies
  • 1/2 C chicken broth
  • 1 can diced tomatoes – drained
  • 6-8 oz taco sauce
  • 1 can refried beans
  • 8-10  small corn tortillas – halved
  • 8 oz shredded cheese
  • Optional:  Enchilada sauce for the topping
  1. Preheat the oven to 350º
  2. Brown meat with onion
  3. Add garlic and taco seasoning and stir for 30 seconds
  4. Add chicken broth and stir to dissolve all seasonings
  5. Mix in olives, chilies, tomatoes, and taco sauce
  6. Reduce heat and simmer 15-20 minutes
    • ASSEMBLY
  7. Spread a thin layer of beans on the bottom of a casserole
  8. Cover with a layer of tortillas – flat side to the side of the pan
    • overlap if necessary
  9. Cover with sauce, more meat, black olives, cheese, more tortillas and so forth until all ingredients are used up
  10. Finish with a layer of sauce, then cheese, then black olives
  11. Bake 20-30 minutes or until cheese is browned

 

EASY Goulash

This recipe is good for two as a meal, or four as a side.

  • Brown 1/3 ground sirloin
  • Add 1 small onion – chopped
  • Add 1 Anaheim pepper – chopped
  • Add 3 cloves chopped garlic and cook 15 seconds, then remove from heat
    • Set aside
  • Blanche 3 tomatoes and remove skins
  • Crush tomatoes
  • Add 2 TBL tomato paste
  • Add 1/2 C chicken stock or broth (not bullion)
  • Add a splash or two of apple cider vinegar
  • Add 1 tsp Worcestershire sauce
  • Add salt and pepper to taste
    • Bring to a boil
  • Add meat back into the pot
  • Reduce heat to a high simmer
  • Add 2/3 C elbow macaroni
    • Optional:  Use about eight baby potatoes
      – pieced – instead of macaroni
  • Cover and simmer for 30 minutes
  • Serve with bread and butter

 

Phoenix Tortoises

aka Chocolate Covered Pralines

  1.  Combine
    • 1 C sugar
    • 1 C brown sugar
    • 4 TBL butter
    • 1/4 tsp baking powder
    • 3/4 C evap milk
  2. Heat mixture until 235-240 º  (soft ball stage)
  3. Remove from heat and add
    • 2 C toasted pecans (lightly crushed)
    • 1/2 tsp kosher salt
    • 1 tsp vanilla extract
  4. Stir continually – gets a bit harder to stir
  5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
  6. While those cool, melt 2 C chocolate in a double boiler
  7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
  8. Let cool completely

 

Beatitudes Bad Banana Banana Bread

BISQUICK RECIPE AT THE BOTTOM OF THIS PAGE.

We’ve all bought bananas and had them go brown on the counter.  All is not lost.  Here is an easy recipe that Beatitudes Residents can use for those times.

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 2 TBL softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

You can use these ingredients, or simply use 1 1/2 C Bisquick.  The recipe for Bisquick is at the bottom of this page, if you want to make your own.

  • 1 1/4 CU white flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 CU softened margarine
  • 1/4 tsp salt
  • 1 tsp powdered ginger – or better yet 2 tsp grated ginger
    even better 1 TBL candied ginger
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 300º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together
(or just use Bisquick)
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with parchment paper)
8. Lay a sheet of foil or parchment paper loosely over the top, and bake 35 minutes.
9. Remove foil after baking 35 minutes
Increase heat to 350º and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C instant oatmeal to ours.

Ingredients for Making your own Bisquick

  • 4 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 tsp baking soda
  • 1/2 tablespoon salt
  • 1/2 cup butter – cubed

Step by Step

  1. Add everything except the butter into the bowl of a food processor.
  2. Pulse ingredients for about 15 seconds.
  3. Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
  4. Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

Instant Brown Gravy Mix

Created, but untested.  Please send feedback to grandpacooks@gmail.com

INGREDIENTS

  • 1 C Corn starch
  • 1/2 C AP flour
  • 1/2 C chicken or beef bullion
  • 1 TBL confectioner sugar
  • 2 TBL onion powder
  • 2 tsp garlic powder
  • 1 tsp black pepper

STEP BY STEP

  1. Mix ingredients and store for up to a year
    –
  2. To make 1/4 C gravy, combine
    • 1 TBL gravy mix
    • 1/4 C cold water
  3. Mix well and bring to a boil, stirring constantly
  4. Remove from heat and let thicken 5 minutes
    –
  5. To make 1 C gravy, combine
    1. 1/4 C gravy mix
    2. 1 C cold water
  6. Mix well and bring to a boil, stirring constantly
  7. Remove from heat and let thicken 5 minutes

When you make this, you can use Gravy Browning Mix to darken the gravy if you wish.

Apple Turnover

Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract

 

 

 
Directions
Instructions Checklist

Step 1

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Step 2

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Step 3

Preheat the oven to 400 degrees F (200 degrees C).
Step 4

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Step 5

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
Step 6

To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Sunomono Salad

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

Ingredients

  • 2 Japanese or Persian cucumbers or 1 English cucumber
  • 2 small or 1 large jalapeno
    ALT:  serranos or thai pepper
  • 2 tsp salt
  • 1/4 C rice vinegar
  • 1 TBL sugar
  • 2 tsp grated ginger
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds

Step by Step

  1. Slice cucumbers and peppers as thin as you can.
    A mandolin makes this an easy task for the cukes.
  2. Remove as many pepper seeds as you are able
  3. Toss both in salt, and let it sit for 10 minutes in a colander (on a plate or in the sink).
  4. Meanwhile, heat vinegar in the microwave for 10 seconds only
  5. Mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
  6. Rinse cukes and peppers, then squeeze water from cucumbers and discard
  7. Add vinegar mixture, ginger and sesame seeds and mix well.
  8. Refrigerate and let marinate for a minimum of 1 hour.  Serve cold

Stuffed Wrapped Mushrooms

INGREDIENTS

  • 1-2 inch medium crimini mushrooms
  • 1 package THIN cut bacon
  • cream cheese
  • chives or green onions

STEP BY STEP

  1. Clean and remove stem from mushrooms
  2. At room temp cream cheese add chives or other seasonings
  3. Cut bacon in half
  4. Stuff cheese in the mushroom
  5. Wrap mushroom with bacon (ends down – mushroom bowl up)
  6. Bake at 350º for 10-15 minutes or until bacon is fully cooked

 

 

Overnight Sourdough Cinnamon Rolls

Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls.

INGREDIENTS

  1. DOUGH – Assemble ingredients
      • DRY INGREDIENTS
    • 3 C AP flour (350 gm by weight)
    • 1 tsp fine salt 
      • WET INGREDIENTS
    • 2/3 C whole milk – warm, not hot
    • 4 TBL butter – melted
    • 2 large egg
    • 1/2 C active sourdough starter
    • 1 TBL Instant Yeast or Quick Rise Yeast (Not Active Dry)
    • 2 TBL granulated sugar (yes, these are wet ingredients)
    • 2 TBL dried milk powder
  2. CinnaSugar FILLING – Assemble ingredients
    • 1/2 C CinnaSugar
    • 1/3 C more sugar
      • Or 1/2 C sugar, 1/4 C cinnamon, 1/2 tsp nutmeg
    • 1 TBL flour
    • 2 TBL softened butter
  3. GLAZE – Assemble ingredients
    1. 2 TBL butter – softened (not melted)
    2. 1/2 C whipped cream cheese – room temp
    3. 1/2 C confectioner sugar

STEP BY STEP

  1. Any time after 2 pm, prepare your dough
    1. Put the wet ingredients into your Kitchen Aid using the whisk attachment
    2. On low, add just over half of your dry ingredients
    3. Switch to your dough hook
    4. Continue to add dry ingredients about 1/2 C at a time
    5. Dough should be soft and slightly sticky. 
    6. Let rest for 30 minutes
    7. Knead on slow for about 8 minutes.  You are now looking for a dough that is soft, but not sticky.  Add bits of flour if dough is too sticky.
    8. Reclaim any unused flour.
    9. Let rise in the refrigerator overnight in a greased, covered glass bowl.  DO NOT keep in your metal bowl.
  2. The next morning, give the dough an hour to warm up just a bit.
  3. During this time, line a cake pan (round or square) with parchment paper on the bottom, and a thin ring of parchment around the sides.  Dabs of oil will help hold them in place.
  4. On a floured countertop, flatten the dough into a large square using your fingertips.
  5. Let the dough warm up for 10-15 minutes
  6. Sprinkle a bit of flour on top and roll your dough flat using a rolling pin.  Let is rest for 5 minutes if it starts to “spring back”
  7. Prepare your CinnaSugar filling.  Just combine and mix.
  8. Spread the filling on the dough, leaving a one inch border on one of the sides.
  9. With floured hands, carefully roll into a log, leaving the border so that it will be the last to be rolled.  Take your time and focus on making a tight roll.
  10. Wrap the entire roll tightly in plastic and refrigerate for 30 minutes.
  11. Remove the plastic and cut into 2 inch medallions.
    NOTE:  I like to put a mark in the middle, then marks either half way or 1/3 of the way so that all sections are similar width.
  12. Put the dough into your pan so that they are about 1/4 inch apart.
  13. Rest for 1-2 hours (second rise) before baking.
  14. Preheat oven to 350º
  15. Bake for 35-40 minutes.  Check every 3 minutes after 30 minutes have passed.  Take out when browned.
  16. Remove and let them cool for at least 15 minutes
  17. While it cools, prepare your icing
  18. Mix ingredients and whisk until smooth.  Use DROPS of milk to thin if necessary.
  19. Move rolls to a wire rack
  20. Top rolls with the glaze.  Optionally dust with cocoa powder.  Serve warm.

 

Prosciutto Pinwheels

INGREDIENTS

  • 1/2 Sheet Puff Pastry
  • 1/4 C Gruyere cheese
  • 4 sheets of Prosciutto
  • 4 basil leaves
  • 1 egg plus 1 TBL water for egg wash

STEP BY STEP

  1. Thaw puff pastry on counter for at least 10 minutes
  2. Place a single layer of Prosciutto
  3. Sprinkle with grated Gruyere cheese
  4. Put on a layer of basil chiffonade
  5. Egg wash one of the longer sides
  6. Start rolling from the unwashed side into a tight log
  7. Seal with the egg-washed side
  8. Roll in plastic wrap and refrigerate 60 minutes
  9. Cut into 3/4 inch pinwheels and place on parchment paper
  10. Bake at 400º for 15 minutes

 

Riced Potato Soup

INGREDIENTS

  • 4-6 Yukon Gold potatoes
  • 3 TBL butter
  • 1/2 tsp salt
  • 1.5 C Leeks (washed well and diced)
  • 1.5 C Buttermilk
  • 6 C Chicken Stock
  • 1 TBL garlic
  • 1/2 C Sour Cream
  • 1/2 C grated Parmesan Cheese
  • 2 TBL sherry vinegar
  • Garnish – Chives to taste
  1. Boil or bake 6 Yukon Gold potatoes.  Baking will give a sweeter taste.  Boiling will result in creamier soup.
  2. Rice the potato to about 4-6 C.
  3. Add 3 TBL butter, salt and leeks
  4. After 3 minutes add chicken stock and raise to a simmer
  5. Add all other ingredients (except sherry) and simmer 30 minutes
  6. Put through blender and/or food mill
  7. Add sherry, mix and serve

 

Chocolate Bark

Color Swirl White Chocolate Bark

  • Melt 1 C white chocolate chips in the microwave
  • Use four different colors of candy melts – Melt in microwave
  • Pour white chocolate on a tray lined with parchment paper
  • Drizzle the multi colors onto the white chocolate canvas
  • Use toothpick, fork or knife to draw designs over the white
  • Put into fridge to cool

Dark Chocolate Bark

4 servings

| CALORIES | FAT | SAT FAT | CARBS | PROTEIN | FIBER | SODIUM |
| :— | :— | :— | :— | :— | :— | :— |
| 562 | 35 g | 28 g | 63 g | 5 g | 6.4 g | 236 mg |

Ingredients
¾ lb Chocolate, dark, 70% cacao
4 Tbsp Pistachio nuts
4 Tbsp Cherries, dried
1 tsp Sea salt
2 sprays Cooking spray

Directions
Prep time = 10 minutes
Cook time = 30 minutes in fridge

1. Over a double boiler melt chocolate until fully melted and smooth. Reserve hot.
2. Rough chop pistachios and dried cherries.
3. Lightly coat a cookie pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
4. Sprinkle with pistachio, dried cherries and sea salt. Chill in fridge until completely set, about 30 minutes.
5. Peel off parchment and break into pieces.
Try different combinations of toppings: nuts, dried fruit, spices, etc.

 

Creamed Spinach

  • In a skillet, combine
    • 2 TBL butter
    • 1/2 TBL EVOO
    • 1/2 finely diced sweet onion
  • Cook until onion is softened
  • Add 1/2 tsp nutmeg, a pinch of cayenne, garlic and 2 TBL AP flour
  • Add the liquids and cheeses
    • 1.5 C cream (or at least whole milk)
    • 1/4 C grated Parm cheese
    • 1/4 C mozzarella cheese
    • 1 oz cream cheese
    • salt and pepper to taste
  • Fold in 1 packages (1/2 pound) frozen-thawed and squeezed spinach
    • Remove as much of the moisture as possible
  • OPTIONAL:   Sprinkle panko crumbs on top
    • Bake at 400 till its golden brown – about 12 minutes

Dolmathes

The key here is to use leftover rice or rice that is not cooked all the way.  Once wrapped into the grape leaves, the liquid absorbs and plumps up the rice making the dolmathes nice and tight.

  • Blanche grape leaves if they are not already prepared
    You can also use collard greens
  • In a skillet, add
    • 1 TBL EVOO
    • 1/3 onion – diced small
  • Cook 6 minutes
    • Then add 1 clove of garlic – minced fine
    • 2 TBL parsley – chopped
    • 1 TBL dill – chopped
    • Zest from one lemon
    • 1 TBL chopped mint
    • 1/4 tsp Alspice
    • 2 TBL raisins,
    • 1/2 C basmati rice
    • Salt and pepper to taste
  • Cook for 8 minutes
  • Meanwhile, pat leaves dry and cut off stem if it has it
  • Let pan ingredients cool enough that you can work with them.
  • Remove to a bowl and wipe out your skillet – don’t need it to be spotless.
  • Fill leaf with 1-2 TBL filling
  • Roll to start, then roll the sides, then finish rolling
  • Put seam side down in your skillet
  • Drizzle with EVOO
  • Add lemon juice
  • Cover with water
  • Cover with parchment and pan cover, and let them simmer 30-40 minutes
  • Meanwhile, you can prepare the sauce
    • 1 C yogurt
    • lemon dill
    • salt and pepper
    • corriander,
    • evoo
  • Remove to a paper towel to drain a bit, then serve with the dipping sauce

 

Famous Dave’s Spicy Pickle Chips

This Copycat recipe was compiled between about a half dozen different copy cat recipes and the ingredients label from the jar, so it is fairly close to the original with a few modifications to make it how I like it.

NOTE:  I AM STILL WORKING ON THE PROPORTIONS, BUT FEEL FREE TO EXPERIMENT USING THIS AS A STARTING POINT.

Grandpa’s Close Enough to Famous Dave’s Pickles

INGREDIENTS

  • 2 English Cucumbers (fewer seeds and softer skin)
    Slice in medallions with a crinkle cutter
  • 1/2 Vidalia or sweet onion (slices)
  • 10 black peppercorns (whole)
  • 2 halved serrano peppers
  • 4 cloves of garlic (peeled and smashed, but otherwise intact)
  • 1/2 C granulated sugar
  • 1/4 C brown sugar
    (This, plus the honey below, seems like an odd assortment, but we are trying to eliminate the need for High Fructose Corn Syrup – which has been proven bad for you)
  • 1 TBL pickling salt
  • 1 TBL dill seed
  • 2 tsp celery salt
  • 1 tsp turmeric
  • 1/2 tsp crushed red pepper flakes
    Combine the following and heat in a microwave
  • 2 TBL honey
  • 2 C white vinegar
  • 3 C filtered water
    Separate step
  • One bay leaf and 1 slice of lemon for each jar
  1. Combine all of the non-liquid ingredients
  2. Put one bay leaf and one slice of lemon in the bottom of each jar
  3. Toss together, then pack into sterilized canning jars
  4. RESERVE any powdered ingredients remaining in the bottom of the mixing bowl – you will take care of those in a minute
  5. Heat the liquid for 4-5 minutes in the microwave
  6. Dump the remaining powdered ingredients (from Step 3) into the hot liquid and dissolve, then spread the liquid across all of the canning jars.  Top off jars with white vinegar if necessary.

FROM THE BACK OF THE JAR of Famous Dave’s Hot and Spicy Pickle Chips

Ingredients:

Ingredients: FRESH CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, WATER, VINEGAR, CONTAINS LESS THAN 2% OF SALT, SPICES (CONTAINS MUSTARD AND CELERY SEED), DEHYDRATED ONIONS, CALCIUM CHLORIDE, DEHYDRATED RED BELL PEPPERS, NATURAL AND ARTIFICIAL FLAVORS, POLYSORBATE 80, TURMERIC EXTRACT (COLOR).

#############

 

Sticky Chicken with Broccoli

  1. Optional:  Prepare rice and let rest while you prepare the following recipe.
    –
  2. Pepare your broccoli
    • Cut into bite sized florettes and wash
    • Put into steamer basket with 1″ water in the pan
    • Do not turn on yet
  3. Prepare your sticky sauce.  Combine . . .
    • 2 TBL water
    • 1 tsp cornstarch
    • 1/4 C ketchup
    • 3 TBL honey
    • 3 TBL soy sauce
    • 1 TBL garlic chili sauce
      • or 1 tsp garlic powder and 1/2 tsp chili flakes
      • or 1 TBL Sambal Oelek
    • 4 whole cloves garlic (to be removed later)
  4. Cut chicken breast and/or thighs into bite sized pieces
  5. Turn the heat on under your broccoli – Total steam time 6-7 minutes.
  6. Heat 1 TBL canola oil and 1 tsp sesame oil in a large skillet
  7. Cook 1/2 of your chicken pieces until completely browned
    • NOTE:  This is to avoid over-crowding of the pan, so that they cook properly
    • Set aside
  8. Add more oil and cook the other half of the chicken
  9. Return first batch of the chicken to the skillet
  10. Season with salt and pepper
  11. Add your sticky sauce
  12. Bring to a full boil, then reduce heat and cook until thickened (about 5 minutes)
  13. Plate in thirds or halves
    • Rice, broccoli and chicken  -or-
    • Broccoli and chicken – Serve with won ton strips

Pork Buns

  1. Prepare 1/2 lb cooked pork  (Cook @ 350º for one hour, then let cool) or slice into 1/4 inch slices
  2. Shred the pork- or put into marinate overnight
  3. Sauce:  Mix with 1/4 C rice wine, soy sauce, honey, hoisin, 1 TBL corn starch, 2 TBL sesame oil, 1 tsp Thunder Powder, grated ginger and garlic
  4. Heat sauce on stove until it starts to thicken
  5. Toss shredded pork with the sauce created in Step 3
  6. Marinate for one hour
  7. Meanwhile create BUN dough
    • Proof 1 TBL each yeast, water and sugar
      • Proof / activate for 15 minutes
    • After proof, mix in 1/4 C cugar
    • Mix in 1/2 C milk and 1 egg
    • 1 C cake flour
    • 3/4 C AP flour
    • 1 tsp salt
    • 3 TBL canola
  8. Add new mixture to dry ingredients
  9. Mix all and set aside to rise for 45-60 minutes
  10. Create balls about the size of a lemon
  11. Roll flat to about 5 inches
  12. Bring together and pinch to close
  13. Place on pan folded end down
  14. Mix
    • 2/3 C AP flour,
    • 2/3 C powdered sugar,
    • 1/2 tsp baking powder,
    • 1/4 tsp salt,
    • 6 TBL butter and
    • 1 egg
  15. Pulse to blend
  16. Pipe over top of buns
  17. Bake at 350º for 20 minutes

 

Bananas Foster Upside Down Cake

  1. Mix the following dry ingredients
    • 1 1/2 C AP flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp kosher salt
    • 1/4 tsp baking soda
    • 1/4 tsp nutmeg
  2. Put 8 TBL softened butter into mixer, then add
    • 1/2 C granulated cane sugar (not beet sugar)
    • 1/2 C brown sugar
  3. then add
    • 2 very ripe bananas
    • 2 eggs plus 1 yolk
    • 2 tsp vanilla
  4. Mix to combine
  5. Mix in 1/2 of your flour mixture and mix until you have a batter
  6. Add 1/4 C buttermilk powder and the rest of the flour
  7. Fold together until it is mixed,but be careful to not overmix
  8. In a sauce pan combine
    • 2 TBL butter
    • 2 TBL rum
    • 1/2 tsp salt
    • 1 C brown sugar
    • 1 TBL Grandpa’s CinnaSugar
  9. Heat until sugar melts
  10. Pour some into the bottom of a cast iron pan
  11. Slice 2 aged bananas into long slices and put in bottom of pan
  12. Mix 1 tsp vanilla with 2 TBL more dark rum
  13. Top bananas with dark rum and more sugar
  14. Put onto heat until the rum starts to sizzle
  15. Pour in the batter, then bake at 350º  for 45-50 minutes
  16. Carefully remove the pan
  17. Loosen sides and invert onto a plate
  18.  Serve hot

Catfish with Collard Greens

Kelan Gilliam
Plaza Bistro Chef
Black History Month

  • Plan on at least 45 minutes
  • Clean 4-6 C collard greens and remove stems
  • Cut into fairly large pieces
  • Bruise the greens by crushing them a bit with your hand
  • Render 3 pieces bacon in large stock pot
  • Add onion
  • Soften for about 4 minutes
  • Add minced garlic
  • Add chili flakes
  • Add greens
  • Add chicken stock to submerge greens
  • Add salt and pepper
  • Stir and cook for at least 45 minutes
  • Meanwhile, heat oil in a cast-iron skillet
  • Create dredge with cornmeal seasoned with old bay and cayenne
  • Bread your catfish and add to a hot cast iron skillet
  • Lower heat to low, then reduce the heat
  • Cook 2-3 minutes per side
  • Cook till crispy, but not burnt
  • Plate your greens – A little juice, but not too much
  • Plate catfish next to your greens
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Dates

  • 1898 – Walter Swingle – brought back date palms from Algeria, North Africa
  • Crop was widespread in US by the 1920s
  • Types of Date Varieties
    • Adrawi
    • Saidi
    • Bahri
    • Khaisab
    • Black Abbada
    • Thory
    • Medjool – Typically pit IN
    • Deglet Noor – Typically pit OUT
  • Tamar State of Ripeness
    • Basically turned into raisins on the tree
    • Internet turns out to be better, but a bit more pricy
  • Life span
    • About 3 months at room temperature
    • 6 months in the refrigerator
    • About a year in the freezer
  • White powder on the surface is sugar crystals, not mold
  • The below recipes are for Party Trays.  For personal eating for two, the amounts are in {brackets}

Devil’s on Horseback

  1. Divide 60 {18} dates into three different batches of 20 {6} each
  2. Soak first in 1/2 C soy and 1/2 C water – {1/4 C each} 
  3. Soak second in 1 C dry sherry – {1/2 C} 
  4. Soak third in 1 C lager beer – {1/2 C}
  5. Soak all three batches for two hours
  6. Drain but DO NOT RINSE

Recipe One

  • 20 {6} Deglet Noor Dates that have soaked in sherry
  • Slices of thin cut bacon
  • 2 oz {1 oz} bleu cheese in a zip lock bag
  • Use scissors to trim the date opened
  • Pipe in a little bit of cheese
  • Wrap in bacon with seam down, and cut portion of date up
  • Put on your baking tray
  • Bake 15 minutes

Recipe Two

  • 20 {6} Deglet Noor Dates that have soaked in soy and water
  • Slices of thin cut bacon
  • 1/4 C {2 TBL} water chestnuts – chopped
  • Cut open and stuff with chestnuts
  • Wrap with bacon and put onto baking tray
  • Bake 15 minutes

Recipe Three

  • 20 {6} Deglet Noor Dates that have soaked in beer
  • Large pepperoni slices
  • 2 oz {1 oz} cream cheese mixed with 4 sweet gerkin pickles – chopped
  • and mixed with 1 tsp {1/2 tsp} Sriracha sauce hot sauce
  • Use scissors to trim the date opened
  • Pipe in a little bit of cheese
  • Wrap in pepperoni with seam down, and cut portion of date up
  • Put on your baking tray
  • Bake 10 minutes

Put larger amount on a party tray, or serve two people 3 of each set of dates (9 total) :: or three people 2 of each set (6 total)

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