{"id":16185,"date":"2018-11-16T08:32:02","date_gmt":"2018-11-16T15:32:02","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16185"},"modified":"2025-12-31T12:32:01","modified_gmt":"2025-12-31T19:32:01","slug":"grandpas-notes-20-2","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/grandpas-notes-20-2\/","title":{"rendered":"Grandpa&#8217;s Notes # 20"},"content":{"rendered":"<h1>Sides and Appetizers<\/h1>\n<p>[tv-note]<\/p>\n<h2>BBQ Sauce<\/h2>\n<ul>\n<li>While I like to <a href=\"https:\/\/www.grandpacooks.com\/recipes\/bbq-sauces\/\">MAKE MY OWN<\/a> BBQ sauce, ATK or CC tested sauces.<\/li>\n<li>Bulls Eye came out the winner, Stubbs was the runner up, and Kraft was the looser.<\/li>\n<\/ul>\n<h2>Mozzarella Cheese<\/h2>\n<ul>\n<li>Pre-shredded cheese is tossed in cellulose to keep it from sticking together<\/li>\n<li>Plus it dries out, losing some of that incredible meltability<\/li>\n<li>Do a taste test yourself<\/li>\n<li>Low moisture is stretchier and is 45-52% moisture<\/li>\n<li>Fresh is about 60% moisture<\/li>\n<li>Your best bet is to buy your own block or ball of mozzarella and shred it yourself.<\/li>\n<\/ul>\n<h2>Sour Dough Oven Stuffing<\/h2>\n<ul>\n<li>1 TBL salt<\/li>\n<li>1\/2 C shredded carrot<\/li>\n<li>1 C chopped celery<\/li>\n<li>1 C diced pears<\/li>\n<li>1 C diced onion<\/li>\n<li>1\/2 C fresh cranberries<\/li>\n<li>Saut\u00e9 above 2 minutes<\/li>\n<li>Add 1 tsp each thyme, sage, rosemary, parsley<\/li>\n<li>Add 1 TBL chopped pecans<\/li>\n<li>Toss 6 C bread crumbs with 3\/4 C EVOO<\/li>\n<li>Combine all with 2 C chicken broth and 1 TBL balsamic reduction<\/li>\n<li>Spread out in 9&#215;12 baking dish<\/li>\n<li>Bake covered for 1\/2 hour<\/li>\n<li>Finish bake uncovered for another 1\/2 hour<\/li>\n<\/ul>\n<h2>Date and Gorgonzola Prosciutto Roll<\/h2>\n<ul>\n<li>Slice dates lengthwise and remove pit<\/li>\n<li>Stuff with a piece of gorgonzola cheese<\/li>\n<li>Wrap in prosciutto<\/li>\n<li>Lay in pan<\/li>\n<li>Brush all with garlic, olive and EVOO mixture<\/li>\n<li>Bake 400\u00ba for 5-8 minutes<\/li>\n<\/ul>\n<h2>Truffle Notes<\/h2>\n<ul>\n<li>OK to wash truffle, then pack in rice to dessicate<\/li>\n<li>Black truffle should be used to accent a more complex dish<br \/>\n&#8211; $2,000 per pound<\/li>\n<li>White truffle should be featured and be used in a simple dish<br \/>\n&#8211; $6,000 per pound &#8211; $400 per ounce<br \/>\n&#8211; October, Nov and Dec in Piedmont Italy<\/li>\n<li>Black P\u00e9rigord<b> <\/b>truffles cost $575 per pound from farmer&#8217;s markets and $2000 per pound from retail sellers.<\/li>\n<li>Black summer truffles cost $670 per pound<br \/>\n&#8211; Year round in Umbria Italy and Burgundy France<\/li>\n<li>Pecan truffles cost $100 per pound<br \/>\n&#8211; Australia, Oregon and Tennessee<\/li>\n<\/ul>\n<h2>Simple White Truffle Recipe<\/h2>\n<ul>\n<li>Egg, butter, cream &#8211; shave white truffles over the top<\/li>\n<\/ul>\n<h2>Puff Pastry Baskets<\/h2>\n<ul>\n<li>Puff Pastry squares 4&#8243; each side<\/li>\n<li>Put in center &#8211; turkey, mozzarella, pesto<\/li>\n<li>Wrap up and tie in four or eigh sections<\/li>\n<li>Bake 15 minutes at 400\u00ba<\/li>\n<li>Remove string &#8211; top with rosemary sprig<\/li>\n<\/ul>\n<h2>Cranberry Salad<\/h2>\n<ul>\n<li>Jello and hot water<\/li>\n<li>Lemon zest<\/li>\n<li>Chopped raw cranberries<\/li>\n<li>Orange<\/li>\n<li>Grapes &#8211; light chop<\/li>\n<li>Apple &#8211; diced<\/li>\n<\/ul>\n<p>Refrigerate 4 hours<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sides and Appetizers [tv-note] BBQ Sauce While I like to MAKE MY OWN BBQ sauce, ATK or CC tested sauces. Bulls Eye came out the winner, Stubbs was the runner up, and Kraft was the looser. Mozzarella Cheese Pre-shredded cheese is tossed in cellulose to keep it from sticking together Plus it dries out, losing &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandpas-notes-20-2\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Notes # 20&#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":[1,217,186],"tags":[],"class_list":["post-16185","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-sour-dough","category-working"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16185","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=16185"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16185\/revisions"}],"predecessor-version":[{"id":16193,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16185\/revisions\/16193"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=16185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=16185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=16185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}