Category: TOPICS & CATEGORIES

Shish Kabob

Generally speaking, use sirloin steak and cut in 1 1/2 inch cubes.

  1. Cut the meat, and set on a paper towel to air dry while you prepare the marinade
  2. Mix 3 crushed garlic cloves, 2 TBL Grandpa’s Thunder Powder, and 1/3 C red wine vinegar.
    ALT:  1 tsp paprika, 1/2 tsp cumin and salt, and 1/4 tsp black pepper and turmeric
  3. Slowly drizzle 1/2 C EVOO into the wine mixture whisking continually so that oil emulsifies.
  4. Put meat and oil mixture into a zip lock bag and refrigerate for 2-4 hours
  5. Skewer the meat using metal skewers, putting about 4-5 on a blade.  The skewer should go through the cube of meat ACROSS the grain.  The meat can be set aside for now.  Put smaller pieces together because they will cook at nearly the same speed.
  6. Prepare the pineapple :: Cut off the top and bottom and then quarter the pineapple.  Halve the quarters and then trim off the hard center.
  7. Skewer the pineapple onto a skewer lengthwise
  8. Skewer pearl onions and mushrooms on a skewer – alternating.  Both through the bottom of the stem.  Three each on a skewer.
  9. Cut peppers into three quarter inch by about 3-4 inches.  Skewer peppers twice – bending pepper (but not breaking) so that the skewer will pierce the pepper on both ends.  2-3 peppers on each skewer.
  10. If skewering potatoes or squash, soak the 1 inch cubes for 30 minutes prior to stabbing with the skewer.

Note:  For two people, you should use six skewers.  For four people, you will need twelve skewers.  You can use bamboo skewers if you do not have that many metal ones.  Be sure to soak the bamboo for an hour before grilling, or they may burn.  Be careful to not get bamboo splinters.  They are simply awful.

  1. Put the potatoes on first, followed by the pineapple.
  2. Next put on the onion/mushroom skewers
  3. Finally put on the pepper skewers and the meat

Serve with pita bread or cous cous

If you have a thin drill bit, you can use that to “drill” holes in things like potatoes or carrots that could split when you skewer them.

A Very Basic Pickle Overview

There are two types of pickles.  Fermented and Infused.

Fermented refers to things like Kimchi, Kosher Dill Pickles and Sauerkraut.  It depends on the action of bacteria to create lactic acid.

Infused pickles depend on adding an acid to the pickling liquid.

CLICK HERE FOR PICKLE COLLECTION INDEX

The basic ingredients are vinegar, sugar, salt.  The amounts and flavoring ingredients vary depending on they type of pickle you are making.

I prefer apple cider vinegar

  • Heat to simmer and pour over items to be pickled
  • Double ingredients if necessary.
  • Cucumbers should be firm, green, still have a bit of the stem and not much yellow
INGREDIENT SWEET PICKLES SOUR PICKLES DILL PICKLES
cucumber or other vegetable 5 5 10
water 1 C 1 C to cover
apple cider vinegar 1 C 1 C none
rice wine vinegar none 1/2 C none
Vidalia onion sliced thin 1/2 1/2 none
sugar 1 1/2 C 1/2 C none
pickling salt * pinch 2-3 TBL 5-6 oz
whole yellow mustard seed 1/2 tsp 1 tsp none
turmeric, celery seed, pickling spice 1/2 tsp each 1 tsp none
garlic – crushed none 4 cloves 2 cloves
dill none none 1 tp
dill fronds none none 1 bunch
crushed red pepper none none 1 TBL
black pepper none none 1 TBL

* Although pickling salt is chemically identical to Kosher salt, pickling salt is much finer than Kosher salt.  It will dissolve readily in warm water, while Kosher salt will generally require a higher heat.  Also pickling salt is denser, so 1 tsp pickling salt is about the same as 1 1/2 tsp Kosher salt.  For larger amounts, 6 TBL Kosher salt is the same as 4 TBL pickling salt.

STEP BY STEP for sweet and sour pickles

  1. Collect vegetables that you want to pickle.
  2. Cut veggies into similarly sized pieces
  3. Bring to simmer over medium heat :: water, sugar, and vinegar
  4. Rinse veggies very well with massive amounts of water
  5. Place in canning jar
  6. Cover with hot vinegar mixture.
  7. Let set overnight on the kitchen counter.  Move to refrigerator next day.
  8. If whole, let cure for five days.  Slices or chips will be ready in just one full day.
  9. Keep in fridge for up to 2-3 months.  Can if you want them to last until next growing season.

STEP BY STEP for kosher dill pickles

  1. Dissolve salt in water, then mix in other dry spices
  2. Stack pickles up on end in a crock
  3. Top with water mixture until they start to float – then add another 1-2 C water
  4. Place a couple clean stones on top to keep them submerged
  5. Cover loosely, and let rest on counter at 68-72º (max75º) for 72 hours
  6. After three days, skim off scum and any white fuzz or material that may appear.  Add water if necessary to keep them submerged.
  7. Wipe off rim, clean cover, and then replace.
  8. In 10 days, pickles will be “mostly” done.
  9. Refrigerate for three days, scraping off any scum that appears
    YOU NOW HAVE A POLISH DILL PICKLE
  10. Put into a new clean glass jar and strain all solids, then cover again with the liquid.  After 3-4 weeks you will have KOSHER DILLS
  11. These will keep for about 2 months

 

Tips: Oranges

Three main types

  1. Hamlin – juicing oranges, but lots of seeds
  2. Naval – easy to peel and few seeds
  3. Sour or Seville – high in pectin and good for marmalade

To zest an orange, put your microplane on the table, and draw the orange across the plane, rather than dragging the plane across the orange.

If you need larger pieces or orange zest, use a peeler, then scrape off the pith using a paring knife.

Falafel

INGREDIENTS

  • 1 can chickpeas – drained and rinsed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 2 cloves garlic
  • 2 TBL parsley
  • 4 chopped scallions or chives
  • 1 tsp EVOO
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt
  1. Blend all together, then shape into small egg shaped ovals
  2. Fry in 2 C peanut oil at 350º for about 5-7 minutes each
  3. Do not overcrowd pan – about 5 at a time
  4. Spread on a paper towel and sprinkle with salt
  5. Cool before eating

 

Pease Porridge

Read about it here.

Ingredients

  • 1/2 pound whole dried peas (split dried green peas may be substituted)
  • 5 ounces slab bacon, cut in 1/2-inch cubes
  • 1 medium-size carrot, scraped and diced
  • 1 medium-size onion, peeled and chopped
  • 1 small white turnip, peeled and diced
  • 1 tsp dried sage
  • 1 tsp butter
  • 1 tsp oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup light cream or half-and-half, optional
  • Minced fresh mint or savory for garnish

Step by Step

  1. Rinse peas under running water
  2. Place peas in a bowl and cover with water to a depth of 2 inches above the peas and remove any stones or debris.  Remove “floaters” as well.
  3. Set aside to steep six hours or overnight.
  4. Drain peas and place in a soup kettle.
  5. Add bacon, carrots, onions and turnips and stir to mix well.
  6. Cover with water to a depth of 1 inch above the mixture.
  7. Add sage.
  8. Place over medium-low heat and bring to a boil.
  9. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy.
  10. Add a little boiling water from time to time if necessary.
    You should have a thick soup, but not what we think of today as porridge.
  11. When soup is done, remove bacon chunks.
  12. Saute bacon in butter until brown on all sides.
  13. Add salt and pepper.
  14. Soup may be put through a sieve and 2-3 tsp butter may be added if desired to make it a bit richer.
  15. Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

Pearl Tapioca

Ingredients

  • 3 1/2 oz pearl tapioca
  • 1 PT cold water
    Soak overnight on the counter – not in the fridge
  • Put drained tapioca into sauce pan
  • Add 2 1/2 C whole milk (not low fat)
  • Add 1/2 C heavy cream and a pinch of salt
  1. Turn the heat on the absolutely lowest temperature you can possibly attain
  2. Let cook for 2 hours – it should get hot, but not even simmer
  3. Mix 1 egg yolk with 1/3 C sugar
  4. Temper hot liquid into your eggs, then back into the pot
  5. Mix in the zest and juice from one lemon
  6. Cook uncovered for 15 more minutes
  7. Cool on counter for 1 hour and serve warm
  8. If planning to cool, cover surface with plastic and refrigerate

Rib Eye Cap Steak

A note from Grandpa:

This is an expensive cut, so it is worth the extra effort to make it truly special.  It is practically Wagyu quality.  You can butterfly it, and then spread a bit of butter of the surface and roll it up (roulade) and tie it into a tube.  Cut this into disks of 1 1/2 to 2 inches, and cook in the oven at 550º until internal temperature is 125º (about 7-10 minutes)  Remove to a plate and tent with foil for 5-10 minutes.  Drizzle with melted butter infused with garlic, shallot, rosemary, and thyme.

From Snake River Farms

  • Grade: USDA Choice or higher
  • Weight: approx. 18 oz.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • Cost: approx $85 each

This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.

“…Hands down, Double R Ranch is the best beef in the country.” ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

FEEDBACK

Best Cut Around

I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4″ strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.

SUPERB FLAVOR AND TEXTURE

The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep “beefy” flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.

 

Elote Corn

A version of this recipe was shown by Jeff Smedstad on YourFamily A-Z.  A few adaptations were made for my recipe.  Click here for the original recipe.

INGREDIENTS

  • 2-3 ears of corn on the cob with the husk still on
  • 3 TBL crumbled Cotija cheese
  • 1 TBL fresh chopped cilantro
  • 2 TBL diced red onion
  • 1 TBL chopped chives
  •  SAUCE
    • 2 TBL mayonnaise
    • 2 TBL sour cream
    • 1 TBL butter
    • 1 tsp Grandpa’s Jalapeño Chili Sauce or Choloula
    • 1 tsp sugar
    • 1/4 tsp each salt and black pepper
    • 2 TBL chicken stock
    • Juice and zest from one lime

STEP BY STEP

  1. Cut off both ends of the corn, then strip off husk until you can see corn kernels through the remaining husk, but leaving at least one layer of husk to protect the corn – grill or broil till starts to char getting color on all sides
  2. Strip off the husk, and set aside to cool while you prepare the other ingredients
  3. Heat all sauce ingredients over medium heat just until steam starts to rise from the liquid.
  4. Meanwhile, cut corn kernels from the cob
  5. Mix corn and sauce
  6. Serve with chips or as a side to your meat dish
  7. Top with cilantro and crumbled Cotija and Thunder Powder
  8. Optional: serve a bit of pickled onion on the side

 

Potato Bread

Ingredients

  • 1 large russet potato (about a 12 oz potato) Yukon gold works well too
  • 2 cups (475 ml) milk
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 Tbsp extra virgin olive oil
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 5 cups (680g) all purpose flour

This is essentially white bread with potato worked into the dough.  The potato helps keep the bread moist and gives the bread a great texture.

  1. Peel your potato, then cut it into 1-2 inch pieces
  2. Boil for 10 minutes in salted water
  3. Let the potato cool a bit, then mash the potato
  4. Heat your milk for two minutes in the microwave
  5. Stir in the salt, sugar and olive oil
  6. Dump the liquid into a Kitchen Aid using the mixing paddle
  7. Add the mashed potato – and mix together
  8. Add the yeast and 2 cups of flour
  9. Mix on medium high for 4-5 minutes or until smooth
  10. Change to the dough hook, and add the remaining flour 1 C at a time
  11. Once all the flour is in, mix for 8-10 minutes
  12. Form the dough into a ball, and lightly oil all sides of the ball
  13. Put dough into a large oiled bowl
  14. Cover the bowl with a damp towel and let dough rise for two hours
  15. Punch down the dough, divide it, form it, and place in loaf pans, oil all over, cover with plastic wrap, and let rise in the refrigerator overnight in an oiled bread pan.
  16. The following morning, move the dough to a warm place and allow to rise 45-60 minutes
  17. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack.
  18. Bake in preheated oven at 350°F for 35 minutes until the crust is golden brown and the internal temperature is about 190º
  19. Let bread pan cool on a rack for five minutes, then turn it out to cool on a rack removed from the pan.

Puff Pastry Croissants

I actually had a dream about this.  I did a bit of research, and here is what I found out.

  • Puff pastry dough differs from croissant dough chemically.
  • Puff pastry is simply flour, water and salt layered with butter
    • Croissant dough contains milk and yeast
  • Puff pastry will bake up crispy and flaky
    • Croissant dough should be fairly light and soft and tender on the inside

While you can get a passable croissant from puff pastry dough, it will absolutely not stand up to a side-by-side comparison.

 

 

Caramel Pie

Use a prepared graham cracker pie shell for this recipe

  • 8 oz butter
  • 1 C brown sugar
  • 1/4 C heavy cream

Heat and melt first three ingredients

  • Drizzle in 3 C whole milk and bring back up to heat
  • In separate bowl combine 2 egg yolks, 3 TBL corn starch, 1/2 tsp vanilla and 1 C whole milk
  • Temper 1 C of the hot mixture into the egg mixture
  • Drizzle tempered mixture back into the pot, whisking continually
  • Whisk until it thickens, then pour into your pie shell
  • Refrigerate for at least an hour
  • Meanwhile, beat 2 egg whites till they start to firm, then add 1/2 C confectioner sugar, scant salt, and 1 tsp vanilla
  • Continue to beat until stiff peaks form
  • Spread onto pie, making a bunch of little waves or peaks
  • Broil for a few minutes, or torch to brown

Beatitudes Smoked Tri Tip

This has to be done outside. If you do it inside, you will set off the smoke alarms.

Day before you eat

  1. Cut high-grade tri tip into 2 inch slabs
  2. Prepare dry rub and put into a bag
    • 3 T garlic
    • 2 T lemon pepper
    • 2 T alspice
    • 2 T salt
    • 1 T dried basil
    • 2 T brown sugar
    • 1/4 C Grandpa’s Thunder Powder
  3. Put pieces of meat into the bag
  4. Toss meat in dry Rub and put onto a plate
  5. Refrigerate everything at least overnight
  6. Put 1-2 C of wood chips into water to soak overnight

The day of cooking

  1.  Lightly oil a cast iron skillet that has a fairly tight fitting lid.  You will also want a wire rack that fits inside the skillet.  If you don’t have a lid,  you can use heavy-duty aluminum foil as a covering.
  2. Put wood chips into a strainer.  You want them damp or water-logged, but not in standing water.
  3. Heat cast iron skillet to 525-550º on a free-standing hot-plate or burner.  Use a very sturdy table… this can be dangerous if your burner gets bumped onto the patio.
  4. Dump (drained) wood chips into skillet and the put a rack over the chips
  5. Put your meat on the rack and then cover the pan.
  6. Turn the heat down to medium-high and cook covered for 30-60 minutes.  Make sure internal temp of meat is at least 120º

Meanwhile, you can cook your BBQ Sauce

  • 1/4 C apple cider vinegar
  • 1/4 C water
  • 1/2 C ketchup
  • 1/2 C brown sugar
  • 2 TBL Grandpa’s Thunder Powder
  • 1 TBL prepared horseradish
  • 2 TBL grated onion
  • 2 cloves fresh grated garlic
  • 1/4 C soy sauce
  • 1/4 C Worchestershire
  • 1/2 C orange juice
  • 2 T Dijon mustard
  • 2 T (optional) hickory smoke
  • Bring up to a simmer and let cook 10 minutes
  • Cover and turn off heat

Queso Dip

Variations of this are a standard across Southern Texas.  Add desired variations depending on your tastes

Basic Recipe

  1. Heat 1 C heavy cream over the stove using medium heat
  2. Add 1/2 tsp Thunder Powder
  3. Bring to a high simmer
  4. Add 1/2 C each shredded Monterey Jack, Sharp Cheddar, and Fontina cheese
  5. Add 1/4 C Parmesan/Reggiano cheese
  6. Add 1 C processed cheese – something like Velveta
  7. Stir until it melts and incorporates with the cream

    OPTIONS

  8. Add 1/2 – 1 C cooked chorizo, hamburger or sausage
  9. Add 1/4 C caramelized onion
  10. Add 1 C diced bell peppers
  11. Add chives and/or basil to taste
  12. Add 2 Poblano peppers – blistered and peeled, then diced
  13. Thin out with milk for texture and consistency
  14. Add salt to taste, then pour into a bowl
  15. Serve with crackers, bread, tortillas, etc.

Variations

  • Sprinkle with GTP for appearance
  • Sprinkle with chives
  • Sprinkle with grated pepperoni, tomato or jalapeno
  • Sprinkle with crumbled Cotija cheese
  • Top with strips of red chiles
  • Top with diced sun dried tomatoes

 

Marinated Olives con Hueso

This translates to Olives WITH the pit intact.

INGREDIENTS

  • 1 can Black olives (with pit)
  • 1 can Green olives (with pit)
  • 1 can Kalamata olives (with pit)
  • Alternatives:  Seriñola, Mission, Morroccan, Casa del Tranos, Argentinas, etc

Step by Step

  1. In a mixing bowl, mix the following ingredients
    • 3 TBL Olive oil
    • 2 TBL Apple cider vinegar
    • 1 TBL balsamic or sherry vingear
    • 1 tsp granulated garlic
    • 1/2 tsp red chili flakes
    • 1/2 tsp thyme
    • 1/2 tsp oregano
    • 1/2 tsp rosemary
    • 1/2 tsp orange zest (large slices – for flavor, not for eating)
    • 2 bay leaves
    • 1/2 tsp fennel
  2. Drain and rinse the olives
  3. Put olives into a mason jar
  4. Heat the liquid in a microwave for 30 seconds
  5. Pour hot liquid over the olives
  6. Let rest on counter one hour
  7. Refrigerate overnight
  8. When you are ready to serve, garnish the plate with pieces of Manchego and Mozzarella.  Alternately you can have a two-section plate and offer pieces of chorizo, pepperoni or salami mixed with the olives

Smashed Baby Potatoes

Most people smash them whole. I prefer to halve them. I like the pattern the fork makes, and I can make twice as many in almost the same amount of time. Here are some Google images: CLICK HERE

  1. Boil small baby potatoes with skins on for 10-12 minutes
  2. Remove and cut in half while still hot
  3. Smash with a glass or ramekin on a baking tray.
    Press with a fork to create parallel lines on the top.
  4. Sprinkle a little shredded cheese on top
  5. Bake at 350º for 5 minutes
  6. Sprinkle with shaved salt
  7. Top with chives
  8. Garnish with a Kalamata olive

Lemonade Copycat Recipes

INGREDIENTS

  • 1 1/2 C lemon juice (fresh squeezed)
  • 3 C water – add to lemon juice
  • 1/2 C water in measuring cup
  • 4 C ice in a pitcher
  • 1 C sugar
  • OPT:  Sprigs of mint

STEP BY STEP

  1. Heat 1/2 C water in the microwave until it is hot to the touch, but not boiling (about 45 seconds)
  2. Add sugar and stir to dissolve
  3. Pour hot water into pitcher over ice
  4. Add lemon (seeds removed) and 1 C water
  5. Refrigerate at least 1 hour to chill
  6. You can serve with strips of lemon peel in the glass, or even better a sprig of mint.

Marigold Salad

In a large mixing bowl, combine

  • 1 C baby rocket leaves
  • Toss with 1 tsp EVOO and put onto a plate
  • Top with
    • 3 figs – cut with WWW so it creates a flower
    • 1/4 inch slices of goat cheese
  • Drizzle honey on the cheese
  • Squeeze lemon juice all over
  • Sprinkle with Maldon salt
  • Top with freshly grated black pepper
  • Add a few mint leaves
  • Sprinkle 6-12 marigold petals (yes, they are edible)

 

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