{"id":16150,"date":"2018-11-06T15:37:24","date_gmt":"2018-11-06T22:37:24","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16150"},"modified":"2020-04-16T11:15:30","modified_gmt":"2020-04-16T18:15:30","slug":"grandpas-notes-17","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/grandpas-notes-17\/","title":{"rendered":"Grandpa&#8217;s Notes # 17"},"content":{"rendered":"<h1>Meals<\/h1>\n<p>[tv-note]<\/p>\n<h2>Quiche<\/h2>\n<ol>\n<li>Cut bacon into pieces and crisp it in a hot pan.\u00a0 Discard the grease.<\/li>\n<li>Cool the bacon and mix with (to taste) fresh chives, hand-shredded Gruyere, cooked chopped and drained spinach.\u00a0 Mix well.<\/li>\n<li>Mix in 1.5 C Half and Half and 6 beaten eggs<\/li>\n<li>Optionally add cooked ham, sauteed mushrooms, sauteed onion, chopped tomatoes, chives.<\/li>\n<li>Pour into pie crust or bare ramekins and bake 20-30 minutes at 300\u00ba<\/li>\n<li>Let cool 5 minutes before cutting<\/li>\n<\/ol>\n<h2>Pie Dough<\/h2>\n<ul>\n<li>Mix together butter, flour, freezing cold water, sugar and salt<\/li>\n<li>Wrap and put back into fridge for 60 minutes before rolling flat<\/li>\n<li>Dock the crust, then blind bake it for 10 minutes before using<\/li>\n<\/ul>\n<h2>Chuck &#8211; Flat Steak<\/h2>\n<ul>\n<li>This is a good flavorful cut of meat, but is cheap and tends to be tough<\/li>\n<li>Pound it with your hammer.<\/li>\n<li>Optionally marinate it overnight<\/li>\n<li>Slow cook it to tenderize it or just sear it.<\/li>\n<\/ul>\n<h2>Pork Belly<\/h2>\n<ul>\n<li>Salt and sugar dry brine, then the fridge for 3 days<\/li>\n<li>Smoker for 6 hours<\/li>\n<li>Alt: oven at 250\u00ba with a pan full of wood chips in the bottom of the oven<\/li>\n<\/ul>\n<h2>Krab Roll<\/h2>\n<ul>\n<li>Krab, celery, salt, pepper, mayo, chives<\/li>\n<li>Press into muffin ring<\/li>\n<li>Chill before serving<\/li>\n<li>Serve with Bahn Mi Pickles<\/li>\n<\/ul>\n<h2>Bahn Mi Pickles<\/h2>\n<ul>\n<li>Use a julienne stripper with UNPEELED carrot, zucchini, bell or jalape\u00f1o peppers, Daikon radish,\u00a0 &#8211; whatever you want on your sandwich<\/li>\n<li>Add 1\/2 &#8211; 1 inch pieces of chive<\/li>\n<li>Toss everything in about 1 TBL salt<\/li>\n<li>Let rest for an hour, then mix with apple cider vinegar that is about 205\u00ba<\/li>\n<li>Let cool in your counter for at least 4 hours<\/li>\n<li>Ideally, let age in your refrigerator about a week<\/li>\n<\/ul>\n<h2>Cast Iron Skillet Pizza<\/h2>\n<ul>\n<li>Use my recipe for pizza dough or just buy a ball of dough from your local pizza place<\/li>\n<li>Flatten with your hands into a cast iron pan<\/li>\n<li>First, add grated cheese on the bottom<\/li>\n<li>Next add your sauce in spots<\/li>\n<li>Add whatever other toppings you want<\/li>\n<li>Start pizza on stove top till browned<\/li>\n<li>Move to a 500\u00ba oven and bake for another 5-10 minutes<\/li>\n<\/ul>\n<h2>Another Pizza Recipe<\/h2>\n<ul>\n<li>Use a thin metal pie pan \/ cookie pan<\/li>\n<li>Obtain your dough<\/li>\n<li>Flatten into bottom of pan<\/li>\n<li>Cover and let rise 2-3 hours<\/li>\n<li>Add shred mozz cheese, brick cheese or Monterey Jack on top of dough<\/li>\n<li>Add sauce in stripes<\/li>\n<li>Bake 500\u00ba for 15 minutes<\/li>\n<li>Wait 5 minutes before cutting<\/li>\n<\/ul>\n<h2>Lasagna<\/h2>\n<ul>\n<li>Bread and milk is called a Panade.<\/li>\n<li>Make your own meat sauce with meat, onion, cloves and canned tomatoes<\/li>\n<li>After cooking, let cool 10 minutes before you cut it<\/li>\n<\/ul>\n<h2>Tortillas<\/h2>\n<ul>\n<li>2 C flour<\/li>\n<li>1 tsp salt<\/li>\n<li>5 TBL lard<\/li>\n<li>2\/3 C ice water<\/li>\n<\/ul>\n<ol>\n<li>Mix first three ingredients<\/li>\n<li>Drizzle in very cold water<\/li>\n<li>Finish kneading on the counter<\/li>\n<li>Cut into 12 pieces and roll into balls<\/li>\n<li>Cover with plastic and refrigerate 30 minutes<\/li>\n<li>Press balls flat, then roll them even flatter<\/li>\n<li>Put two disks together, spraying the inside lightly<\/li>\n<li>Roll even flatter<\/li>\n<li>Put onto parchment paper to keep from sticking<\/li>\n<li>Heat in not non-stick pan about 60 seconds per side<\/li>\n<\/ol>\n<h2>Tamales<\/h2>\n<ul>\n<li>1 C dried chiles toasted in oil, diced onion, garlic, cumin, oregano, salt<br \/>\n3 C chicken broth &#8211; simmer 10 minutes &#8211; blend until smooth<\/li>\n<li>Pour back into pan and add chicken thighs &#8211; cover and simmer 25 minutes<\/li>\n<li>Cool and shred<\/li>\n<li>Add 1 TBL cider vinegar into sauce, salt, pepper, sugar<\/li>\n<li>Add 1 C into chicken &#8211; reserve the rest for serving with the tamales<\/li>\n<\/ul>\n<ul>\n<li>Soak corn husks in boiling water for 30 minutes<\/li>\n<li>Coarse masa makes better tamales.<\/li>\n<li>No coarse masa?\u00a0 Use 1 C masa harina and 2 TBL cornmeal or grits<\/li>\n<li>Pour 1.5 C boiling water over cornmeal and whisk &#8211; soak 10 minutes<\/li>\n<li>Add masa, then cover and let rest 20 minutes<\/li>\n<li>Put through food processor with 1 C fresh corn, 6 TBL lard, 6 TBL butter, 2 TBL baking powder and 1 tsp salt<\/li>\n<li>Spread 1\/4 C onto husks, add 2 TBL filling, wrap and steam 1 hour<\/li>\n<\/ul>\n<h2>Leftover Turkey Options<\/h2>\n<ul>\n<li>Quiche: Onion, spinach, eggs, cheese, cream, seasonings, turkey<\/li>\n<li>Sandwiches: Bread, turkey, lettuce, tomato, mayo, mustard<\/li>\n<li>Chowder:\u00a0 Potatoes, cream, corn, onion, carrot, turkey<\/li>\n<li>Casserole:\u00a0 Turkey, veggies, cheese<\/li>\n<li>Pot Pie: Peas, carrot, celery, mushrooms, onion, half\/half<\/li>\n<li>Enchilada: Green chiles, cheese, enchilada sauce, onion,<\/li>\n<li>Tamale:\u00a0 Masa, cheese, sauce<\/li>\n<\/ul>\n<h2>Pescado Frito<\/h2>\n<ul>\n<li>One very fresh fish<\/li>\n<li><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Meals [tv-note] Quiche Cut bacon into pieces and crisp it in a hot pan.\u00a0 Discard the grease. Cool the bacon and mix with (to taste) fresh chives, hand-shredded Gruyere, cooked chopped and drained spinach.\u00a0 Mix well. Mix in 1.5 C Half and Half and 6 beaten eggs Optionally add cooked ham, sauteed mushrooms, sauteed onion, &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandpas-notes-17\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Notes # 17&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,186],"tags":[],"class_list":["post-16150","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-working"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=16150"}],"version-history":[{"count":15,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16150\/revisions"}],"predecessor-version":[{"id":16199,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16150\/revisions\/16199"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=16150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=16150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=16150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}