Category: TOPICS & CATEGORIES

Tasajo

This is a pillard piece of meat that is aged and then cooked quickly.

  1. Trim as much fat from the skirt steak or flank steak (same thing) as you are able.  Ask for the outside cut if it is an option.
  2. Cut the meat into 1 inch strips against the grain.
  3. Put between lightly oiled plastic layers and pound until flat.
  4. Lay flat on a drying rack and lightly salt both sides.
  5. Dry in the refrigerator for 3-5 hours.
  6. Put onto hot grill and brush with melted butter.
  7. Great for sandwiches.

Tasajo Jerky

  1. Pepare Skirt Steak as above, but only Steps 1 through 4.
  2. Whisk 1 TBL each Worcestershire sauce, soy sauce, honey and lime juice in a bowl.
  3. Add 1/2 tsp each black pepper, red pepper flakes, garlic powder, paprika, and onion powder; and whisk together.
  4. Marinate the meat overnight in the refrigerator.  It’s OK if it is not laying out flat at this point.  I like to put them in a zip lock bag, which makes it easy to occasionally agitate them.
  5. The next day, remove both racks from the oven.
  6. Line the bottom of your oven with foil (or use baking sheets) to avoid an awful mess.
  7. Heat the oven to 300º – We will not cook at this temperature, but this will help kill off any bacteria that might be on the meat.
  8. Place one of the racks in the sink, and place a toothpick through one end of a meat strip and hang from the top oven rack.  It works well to use bamboo BBQ skewers, and thread 3-4 pieces of meat.  This keeps them from accidentally falling off the rack.
  9. Return the rack to the oven and bake the meat for only ten minutes.
  10. Turn your oven down to 150-175º – or as low as it will go.
  11. Prop the door open with a wooden spoon to allow moisture to escape and encourage air to circulate.
  12. It should take between 3-6 hours depending on the thickness of your slices.
  13. Check after 3 hours. Bend the jerky.  It should bend and crack slightly, but SHOULD NOT break in half.
  14. Keeps out of the fridge for a week or two, and inside the fridge for a couple of months.

 

Plum Sauce

This is good for French Toast, Pancakes, Crepes, Shortbread and many other items.  It’s a good alternative to syrup or honey.

  • 1 LB plums (chopped)
    Optional:  Figs or prunes
  • 1/2 LB cherries
  • vanilla, orange juice, cognac and sugar
  1. Put plums into a pot and add 1 C water.
  2. Bring to a boil.
  3. While that is heating up, pit and puree your cherries and run through a food mill or strainer.  Discard solids.
  4. Let your plums simmer uncovered (and reduce) for about ten minutes, then put in your cherry liquid and other ingredients (to taste)
  5. Bring back to a simmer, then reduce until it starts to thicken.

Add on top of French Toast.  Top with granola if desired.

Togarashi

Shichimi Togarashi, Japanese Seven Spice

This blend is used throughout Japan as a table condiment, occupying much the same place that salt and pepper do in the American household. Togarashi has a special affinity for Japanese noodles and soups, but can also perk up fish, poultry and beef.  Contains Korean chile, paprika, orange peel, seaweed, ginger, poppy seeds, and sesame seeds.

This varies just a bit from the traditional recipe, but I’ve tweaked it to the flavors that I prefer.

Ingredients
  • 2 teaspoons white sesame seeds (toasted)
  • 1 teaspoon black sesame seed (toasted)
  • 1 teaspoon poppy seed (toasted)
  • 3 teaspoons Szechuan peppercorns (coarsely ground)
  • 1 teaspoon dried nori (seaweed) 3 – 2 ” square (pulverized)
  • 1 teaspoon sweet paprika
  • 3 teaspoons dried tangerine peel (pulverized)
  • 3 teaspoons chili powder – cayenne
  • 1/2 teaspoon dried minced garlic

 

 

French Bread Pizza

What do you do when your French Bread does not turn out quite the way you want it?  Make pizza!

  1. Cut 6-8 inches of bread per person.
  2. Cut it in half, or what we did was just cut the bottom off and turned it upside down.
  3. Cover in pizza sauce.
  4. Add shredded mozzarella and other toppings (see below).
  5. Top with Parmesan cheese.
  6. Put into oven at 350º for 8-10 minutes.
    then turn up heat to 450º for 3 minutes

A Few Possibilities

  1. Sauce, mozzarella, Canadian bacon, pineapple chunks
  2. Sauce, mozzarella, pepperoni, jalapeno
  3. Sauce, mozzarella, hamburger, shredded cheddar
  4. Sauce, mozzarella, artichoke, black olives
  5. Sauce, mozzarella, ham, onion
  6. Jarred pesto sauce, sliced tomato
    top with fresh basil after it is out of the oven

Smothered Chicken

  1. Take two drumsticks and thighs and separate them by cutting in between the bone joint.
  2. Take your four pieces and cover all lightly with Thunder Powder on both sides.
  3. Dredge in a mixture of 1/2 C flour and 1 TBL corn starch.
  4. In 1/4 C of corn oil, sear them all on both sides in a Dutch oven or cast iron skillet.  Your goal is NOT to cook them, just to sear them.
  5. Strain the remaining liquid keeping 2 TBL and all of the particulates and fond remaining in the bottom of the pot.
  6. Put in one onion (chopped) and one celery stalk (chopped) and 1/2 tsp salt.
  7. Stir until onion begins to become browned.
  8. Add 2 cloves minced garlic and 1/2 tsp each sage, oregano and chives.
  9. Add 1 TBL flour and stir until flour starts to brown and oil is all absorbed.
  10. Add 1 C chicken broth and whisk together.
  11. Reduce to a simmer, then put the chicken back into the liquid, cover and let cook 30-40 minutes.
  12. Remove the chicken and set aside.
  13. Put 1/2 tsp Thunder Powder back into the pot with the liquid and stir until thickened.
  14. Plate chicken and cover with sauce.
  15. Top with parsley and chives.
  16. Serve with mashed potatoes, also with sauce over them.

Grandpa’s Mac and Cheese

2016-03-02 18.07.26Ingredients to feed 6 people

  • 2 C large elbow macaroni –
  • 4 TBL softened butter
  • 1/4 C AP flour
  • 3 strips of cooked bacon
  • 1  TBL baking soda
  • 2 eggs
  • 1/4 C Hatch green chilies
  • 1 TBL buttermilk powder
  • 1/4 C sour cream
  • 1/4 oz evaporated milk
  • 1/2 tsp salt
  • 1/4 C dried chives
  • 3/4 tsp dry mustard
  • 1/2 C shredded Tilamook cheddar cheese
  • 1/2 C processed American cheese or Velveeta
  • 1/4 C Parmesan cheese
  • 1/4 C cottage cheese
  • 1/4 C shredded Swiss cheese
  • 1/4 C softened Philly cream cheese
  • 1/2 C shredded cheese blend – a little bit of each – for topping

Step by Step

  1. Cook the macaroni to taste – slightly more al dente than your preference
  2. Drain macaroni and set aside
  3. In a saucepan, render bacon over medium heat.
  4. Add 4 TBL butter
  5. Stir in 1/4 C (4 TBL) flour to make a roux.
  6. When the roux starts to darken, add a 1/4 C buttermilk and whisk until smooth
  7. Add the rest of the buttermilk to roux a splash at a time, stirring constantly.
  8. Add the rest of the kinds of milk and whisk together
  9. Add mustard and other spices
  10. Stir in cheeses, and cook over low heat until cheese melts and the sauce thickens.
  11. Add macaroni back into the pot, and fold together
  12. Preheat oven and cast iron skillet to 350º
  13. Put butter into cast iron skillet
  14. Pour mixture into skillet, and pat it down
  15. Top with as much shredded cheese as will fit in the casserole
  16. Bake at 350º for 20 minutes
  17. Let rest five minutes before serving

Oh, one more thing…

  • Serves 6 as a main course or up to 12 when served as a side

Stuffed Bell Pepper

  1. Cut the top off a bell pepper, and set aside.
  2. Remove the veins and seeds from the body of the bell pepper.
  3. Brown 1/2 LB 80/20 hamburger and 1/2 LB ground pork.
  4. Add onions when meat has browned.
  5. Add 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp cinnamon, 2 cloves garlic (minced) or garlic powder, and 1 tsp dried oregano.
  6. Stir to combine, then add 1 C chicken stock.
  7. Add 1 can crushed tomato (drained).
  8. Add 2 TBL golden raisins and 8 black olives (crushed).
  9. Bring ingredients back to a simmer.
  10. Place bell peppers in a baking dish, and fill the bell peppers equally with the mix.  Put the top back on the peppers.
  11. Add 2 C of water to the bottom of the baking dish.
  12. Bake at 375º for 45 minutes.
  13. Garnish with a sprig of cilantro and serve with toasted English Muffins.

 

Lemon Bar

Barb Fenzel of Les Gourmettes Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

  1. Grease a 9×12 glass baking dish with butter.
  2. Pulse in your food processor: 3/4 C flour, 1/2 C confectioner sugar, 1/2 tsp salt, and 1 stick (cut into 8 pieces) cold butter.
  3. Press into pan using an offset spatula.
    Don’t bother cleaning the food processor basket yet.
  4. Bake at 350º for 30 minutes.
  5. Meanwhile prepare your lemon filling.
  6. Combine in a large mixing bowl: zest and juice from two lemons, 1/2 C sugar, 1 egg plus 1 egg yolk, 1/2 tsp salt and 1 TBL corn starch.
  7. Dump onto your baked base and spread with a spatula.
  8. In your food processor, combine:  1 brick softened cream cheese, 1/2 C sugar, and 1 egg.
  9. Drop it onto your lemon filling by spoonfuls.
  10. Bake at 350º for another 30 minutes.
  11. Rest 1 hour before putting into refrigerator, and then chill 2 hours before serving.
  12. Cut into squares and serve.

Maple Glazed Apples

Chef Maggie Norris of Whisked Away Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º
  2. Cut out the stem of your apple
  3. Cut a cylinder down into the core of your apple, being careful to not go through the sides or bottom.
  4. Cut a circle surrounding the core – halfway between the peel and the core
  5. Cut slices into the peel of the apple, about 1/4 inch in
  6. Cut slices from the core, going to the outside about 1/4 inch out
  7. Your goal is to create nooks and crannies without allowing any of the glaze to leak out.
  8. Place the apple in a small square of foil and fill all the nooks and crannies with your Maple Glaze
  9. Bake for 45 minutes
  10. Carefully plate and top with more Maple Glaze.

Here is an easy alternate

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º F.
  2. Cut your apple in quarters.
  3. Cut the seeds out.
  4. Cut three of the wedges into thin slivers.
  5. Grate the fourth wedge using a large hole grater.
  6. Place the apples in a pretty pattern in a greased ramekin.
  7. Sprinkle the grated apple over top of the slices.
  8. Drizzle the top of the apple heavily with your Maple Glaze
  9. Sprinkle to top of the Maple Glaze with Turbinado Sugar
  10. Bake for 45 minutes
  11. Serve hot, but warn your guests of the molten filling.

Alcaparrado

INGREDIENTS

  • 1 can green olives (drained)
  • 1/2 can black olives (drained) – OPTIONAL
  • 1/2 can Kalamata olives (drained)
  • 8 OZ small capers, chopped (drained)
  • 1 red bell pepper, minced
  • 1/4 C red wine or white vinegar
  • 1/4 C extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper or to taste

STEP BY STEP

  • Blister your red bell pepper over a hot gas flame or in the oven broiler.  Cook until it is at least half blackened.  Wrap in foil and let steam for 5 minutes.
  • Combine all other ingredients and toss to mix.
  • Heat on your stove until just simmering, then remove from heat.
  • Peel your bell pepper (DO NOT RINSE) and chop into pieces.
  • Add bell pepper to your mixture
  • Transfer to small sized canning jars.
  • These will keep for a couple of months.

 

Pineapple Dessert

INGREDIENTS

  • Pineapple
  • Honey
  • Dark Rum
  • 1 lime
  • Marscapone cheese

STEP BY STEP

  1. Slice your pineapple in half
  2. Remove skin and eyes
  3. Slice thin sheets of the pineapple
  4. Put onto a place and drizzle with honey
  5. Next drizzle some rum over top
  6. Top with lime zest and lime juice from one lime
  7. Let marinate for about an hour
  8. Position sheets of pineapple to create a wheel on a dessert plate
  9. Drizzle some of the marinate over top
  10. Put a dollop of marscapone in the center
  11. Garnish with a slice of lime

This recipe is from Jacques Pepin

 

Open Faced Grilled Cheese

INGREDIENTS

  • 2 TBL butter
  • 2 TBL AP flour
  • 1 C milk
  • 1/2 C buttermilk
  • 2 TBL Dijon mustard
  • Ham or crisp bacon
  • salt and pepper to taste

STEP BY STEP

  1. PREPARE YOUR BECHEMEL
  2. Melt butter in a hot skillet.
  3. Put flour on top and stir until it starts to brown.
  4. Add milk, whisking constantly.
  5. Add buttermilk right after.
  6. Continue to stir until it thickens.
  7. Remove from heat and cover.
  8. PREPARE YOUR BREAD
  9. Add 2 TBL melted butter and 2 TBL EVOO to a rimmed sheet pan.
  10. Preheat tray to 375º in the oven.
  11. Slice a nice thick piece of rustic bread.
  12. Put on the sheet pan and wipe it around.
  13. Spread your Bechemel on the bread
  14. Top with grated Oaxaca or Manchego cheese
  15. Add chopped ham or bacon on top of the cheese
  16. Bake for 6-8 minutes
  17. COOK YOUR EGG
  18. Cook two eggs sunny side up for each slice of toast.
  19. Serve the bread with an egg on top.

Gingerbread

  1. Butter and flour your ramekins.
  2. Whisk together
    • 2 C AP flour
    • 1/4 C instant coffee
    • 3 TBL cocoa
    • 1 TBL dried ginger powder
    • 1 tsp black pepper
    • 1/2 tsp salt
    • 1/2 tsp baking powder
  3. Cream together
    • 2 sticks softened butter
    • 1 C dark brown sugar
    • Mix for 5 full minutes
  4. Beat 4 eggs into the sugar mixture – one at a time
  5. Add 3 TBL fresh grated ginger and 2 C molasses
  6. Mix till combined, then mix into dry ingredients
  7. Fill each ramekin about 2/3 full
  8. Bake 20 minutes at 350º

Pickled Herring

RESTAURANT RECIPE

  1. Fresh herring:  Clear eyes, no smell, firm flesh – 8-10 inches in length

    CLICK HERE FOR TIPS ON BUYING FRESH FISH

  2. Salt the herring – or start with salted herring
  3. Add red onion and carrots
  4. Bring to boil:
    • 1/2 C Boiling water
    • 1 C White vinegar
    • 2 TBL Sugar
    • 1 Star anise
    • 8 Clove
    • 1 Clove garlic
    • 8 Black peppercorns
    • 3 bay leaves
    • 1 TBL Mustard seeds
    • 12 White peppercorns
  5. Let meld 5 days – Keeps in fridge for 2-3 months

NewScanCook.com

OLD RECIPE

  1. Salted herring pieces
  2. Onion slivers
  3. Apple slices
  4. Pack into a jar
  5. Hot brine
    1. Apple cider vinegar
    2. Honey
    3. Whole coriander seeds
    4. Horseradish
  6. Marinate 3-4 days – agitate daily

SWEDISH BREAKFAST HERRING

  1. Mix the following
    • 1/2  C sour cream
    • 1/4 C chopped dill
    • 3 Stalks of young fennel
    • 1 lemon – juice and zest
  2. Chop herring into 1 inch pieces
  3. Toss gently with sour cream mixture
  4. Let meld 1-2 hours in the refrigerator

Vin Brulé

This is great for cold evenings.

  1. Bring 4 C red wine to a boil.
  2. Simmer 15 minutes
  3. Create a sachet
    1. Peels of orange
    2. Allspice seeds
    3. Cinnamon stick
    4. Chives
  4. 1/2 C sugar
  5. 1/4 C brandy
  6. Mix and simmer another 15 minutes
  7. Garnish with orange or lemon slice

 

 

Marinated Mushrooms

  • 2 C water
  • 1 C white wine
  • 8 pieces orange peel
  • 3 cloves garlic
  • 1 TBL fresh rosemary
  • 2 bay leaves
  • salt
  • 1 tsp crushed red pepper
  1. Bring above to a boil.
  2. Fresh champignon mushrooms – meaty.
  3. Toss mushrooms to cover.
  4. Put into glass jar with liquid.
  5. Marinate overnight.

Dress the Mushrooms

  • Strain liquid from mushrooms
  • Remove large pieces of spices
  • 2 TBL parsley
  • 1 TBL olive oil
  1. Toss mushrooms in parsley and olive mixture.
  2. Serve in a pretty bowl.
  3. Suggestion:  For appetizer, stab some of them with toothpicks.

Croque Monsieur

A Croque Monsieur (as it turns out) is just a fancy name for a ham sandwich.  It translates literally as “Crunch Sir” and is essentially a single slice of ham along with a slice of Grüyere or Emmentaler cheese.  Adding an egg on top makes it a Croque Madame.  Sometimes chicken is substituted for the ham in a Croque Madame.

Croque Monsieur

  1. Butter two slices of French bread both on one side with softened butter
  2. On what will become the inside, spread a layer of Dijon mustard.
  3. Prepare a thin slice of quality ham and a slice of cheese between the slices.
  4. Put the assembled sandwich on a preheated very hot griddle or cast iron skillet.
  5. Cook both sides.
  6. For a proper finish, preheat the broiler
  7. Spread béchamel sauce thickly on the top.
  8. Garnish with thyme and any other desired spices
  9. Broil until browned and bubbly
  10. Let set a few minutes before trimming the edges for a neat presentation
  11. Cut into finger-food sized pieces for serving

Croque Madame

Prepare a very lightly fried egg, and place on top of the sandwich after Step 10.  In this case, you will NOT cut them into finger-food sized pieces.  You can also use shredded chicken at Step 3.

Bobby Flay Recipe

  • CROQUE MADAME
  • 4 eggs + 2 yolks
  • 4 C milk (1 qt)
  • 1 C cream
  • 2 tsp Dijon Mustard
  • 3/4 C gruyere
  • S+P
  • Nutmeg
  • Cayenne
  1. Soak cubes of bread in custard for at least 2 hours
  2. Bake 350º for 50-60 minutes
  3. Sprinkle with more cheese, then put under broiler for a few minutes

 

Tomato Side

  1. Cherry tomatoes in hot skillet
  2. Drizzle with EVOO
  3. Make bread crumbs with rustic day old loaf
    Pulse in basil and oregano
  4. Toast in EVOO until starts to brown
  5. Toss tomatoes
  6. Add basil leaves
  7. Sprinkle with toasted bread crumbs
  8. Plate next to egg (below) and sprinkle with Balsamic vinegar

 

  • Splash canola in skillet
  • Add thinly sliced ham
  • Salt and pepper
  • EVOO
  • One egg on top of the ham
  • Cover pan to cook 60 seconds covered

Serve ham egg, croque madame and tomatoes on a large plate

 

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