Category: TOPICS & CATEGORIES

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)

 

Orange Drink

INGREDIENTS

  • Two oranges
  • Potato Peeler
  • 1 TBL Karo Syrup
  • Blender
  • Strainer

STEP BY STEP

  1. Peel the orange off an orange, but leave the white pith.
  2. Cut up and remove as many seeds as possible, but not necessary to get them all, since we will be straining it.
  3. Add 1 Tablespoon of Karo syrup
  4. Put into a blender, and then run through a food mill or strainer
  5. Serve over ice

Croissants

Here is a link to a recipe from AllRecipes.com

It is a bit quicker than the following recipe, so I am linking to their page as well.

http://www.allrecipes.com/recipe/6916/croissants/

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

Here is another recipe

  1. Combine the following ingredients
    • 3 3/4 AP flour
    • 2 tsp salt
    • 1/3 C sugar
    • 2 TBL yeast
  2. Blend dry ingredients, and drizzle in 1 cup cold milk
  3. 1 C milk – more if required for flour to start pulling into a ball
  4. Wrap dough ball in plastic wrap
    Let rest at room temperature for 60 minutes,
    Then refrigerate overnight (at least 8 hours)
  5. Flatten out to about 1/2 inch thickness
  6. Five sticks of butter – Wrap butter in plastic and beat with rolling pin till flattened and one large sheet
  7. Refrigerate the butter, along with the dough, overnight
  8. Next morning, roll the flour into a square
  9. Flatten the cold butter to cover half of the square
  10. Fold sides of dough in
    – stretch if necessary to cover butter (1 butter layer)
  11. Flatten the “dough sandwich” till it is about twice its current size
  12. Fold in thirds, and pound to flatten again (3 layers)
  13. Use pastry brush to remove excess flour
  14. Fold in thirds the other way, and pound to flatten (9 layers)
  15. Use pastry brush to remove excess flour
  16. Fold in thirds, the other way, but don’t pound yet (27 layers)
  17. Wrap in plastic, and refrigerate  for one hour
  18. Remove from fridge, and pound to flatten
  19. Fold in thirds again, and pound to flatten  (82 layers)
  20. Fold in thirds again, but do not pound yet (243 layers)
  21. Wrap in plastic, and refrigerate for another hour
  22. Remove from fridge, and pound to flatten
  23. Fold in thirds again, and pound to flatten  (729 layers)
  24. Roll out flat into a square approx 20 x 15 inches
  25. Using a pizza cutter, cut the square in half to make two 10 x 15 pieces
  26. Cut the 10 x 15 pieces into 5 x 5 squares
  27. Cut at an angle across the points of each square, to make a crosshatch with the outside edge being about 5 inches wide and the point being 5 inches high
  28. Stretch gently to make a triangle about 5 x 20 inches
  29. Roll the triangle up, starting with the wide end, and ending at the point
  30. Put on a baking sheet leaving space between each piece
  31. Brush with egg wash (1 egg plus 1 tsp water plus 1/2 tsp salt)
  32. Let rise about three hours
  33. Preheat oven to 40 and bake 12-15 minutes, rotating at the 10 minute mark

 

Huevos Salsa Martajada

  1. Roast tomato, onion and poblano pepper at 450º for 20-30 minutes
  2. Peel tomato and pepper
  3. Pulse half the roasted vegetables in a food processor very briefly with a bit of salt
  4. Put pulsed veggies into a skillet and add the other half of the roasted veggies
  5. Simmer 10 minutes
  6. Meanwhile, scramble 6-12 eggs so that they are still glistening (very soft scrambled)
  7. Put the eggs into the salsa and mix just slightly
  8. Serve with some sort of soft bread

Tips: Tires – What you need to know

OK, so this is not a recipe, but like I said… this site is mainly for my use.

You should replace your tires at least every six years whether they are worn or not.  They degrade. Even if there’s plenty of tread left, tires should be replaced if they’re too old.  Over time, the rubber will dry and crack, possibly leading to a blowout or flat tire.

You can tell the manufacture date of your tire by looking on the side.  There will be DOT followed by four numbers  (eg) DOT and then eventually 1418.  This means they were manufactured during the 14th week of 2018  which is about mid April 2018.

 

Cheese Bread

Robert’s Cheese Bread

This uses a sour dough sponge for an extra twang

  • 3/4 C sourdough sponge
  • 1 C bread flour
  • 2 TBL potato flakes
  • 1/2 tsp salt
  • 1 TBL yeast
  • 1/2 C buttermilk
  • 1 TBL sugar
  • 1 egg yolk
  • 2 TBL softened butter
  1. Mix all ingredients in a Kitchen Aid
  2. Scrape down sides trying to get the contents to ball together
  3. Add bits of water and flour as necessary to promote formation of a ball
  4. After ball forms, mix 5-7 more minutes
  5. Put in covered glass bowl to rise 60 minutes
  6. Turn out onto floured surface
  7. Press flat, then fold together 4-5-6-7-8 times, adding grated cheddar at each fold.  Repeat until it starts to be springy
  8. You can substitute on Step 7 with onion, black olive, etc.
  9. Form into two loaves and put into a greased bread pan
  10. Spray top with oil, then cover and let rise 120 minutes
  11. Put into preheated oven to 425º
  12. Close door and immediately turn down to 350º
  13. Bake 20 minutes – If you have an internal temperature probe, cook until internal temp should be at least 190º but not over 205º
  14. Let cool 30 minutes before slicing or wrapping

Here is another good recipe

  1. In a mixing bowl, combine
    • 3 C potato starch
    • 2 tsp salt
    • 1/2 tsp baking powder
  2. In a sauce pan, combine and heat
    • 2/3 C milk
    • 1/2 C canola oil
    • 2 TBL butter
  3. Pour hot liquid into the mixing bowl and mix 2-3 minutes
  4. Add 1 large egg, and stir to incorporate
  5. Add another egg, and stir to completely incorporate
  6. While still mixing, add 1 C Parmesan cheese
  7. Continue mixing and add 1 C Romano cheese
  8. Once mixture is completely mixed, wrap in plastic and refrigerate for 2 hours
  9. After mixture has cooled, remove from fridge and cut into 8 pieces
  10. Preheat oven to 450º
  11. Place a baking dish of water in the bottom of your oven
  12. Dampen hands and roll the pieces into balls
  13. Flatten just slightly and brush top with egg wash
    (1 egg, 1 tsp water, 1/4 tsp salt)
  14. Place rolls on silicone mat
  15. Place in preheated oven and immediately lower temperature to 350º
  16. Cook 20 minutes, the rotate pan
  17. Cook another 20-25 minutes
HTML Snippets Powered By : XYZScripts.com