Displaying all posts for TV Show Cuisine

I have not yet heard back from the TV Station, but these are the recipes that I will be cooking over a period of 14 weeks. They are recipes that are easy for the beginning cook, yet appeal to the gourmet in us all.

Kung Pao Beef

by March 3, 2016 » Add the first comment.
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Before we begin… If you want to know the differences between the five main traditional Chinese dishes, Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the Read more »

Sichuan Beef

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( formerly Szechwan or Szechuan ) Before we begin… If you want to know the differences between some of these traditional Chinese dishes, Sichuan Beef usually includes Thai peppers or some other very hot peppers Ingredients to feed 4 people 1 lb. beef flank Read more »

Hunan Beef

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Before we begin… If you want to know the differences between some of these traditional Chinese dishes, Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal.  There are minor differences in vegetables and seasonings.  Hunan uses hot Thai peppers. Ingredients to Read more »

Mandarin Beef

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Before we begin… If you want to know the differences between some of these traditional Chinese dishes, The beef is tossed in cornstarch early, which gives it kind of a coating. Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com Ingredients to Read more »

Mongolian Beef

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Before we begin… If you want to know the differences between some of these traditional Chinese dishes, Freezing your meat for 30 minutes will help you get nice thin cuts Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods Read more »

Bread Bowl

by March 1, 2016 » Add the first comment.

This is the perfect presentation for chili, spinach dip.  A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe. Bake a loaf of bread.  Any flavor!  Here are a few of my recipes: – French Bread Loaf – No Knead Read more »

.$10 Hamburger

by January 24, 2016 » Add the first comment.

Before we begin… You will need to get 1/2 LB of skirt steak for each person, and COARSELY grind it. Cut the meat into one inch cubes across the grain Spread out and freeze it for an hour before grinding Don’t overpack or overwork the meat If you do Read more »

Horchata From Scratch

by May 28, 2014 » Add the first comment.

INGREDIENTS FOR EASY HORCHATA  ( to make 4 bottles ) 1-2 C cooked white rice 1 TBL ground cinnamon 1/2 cup sugar 4 C hot water just a pinch of salt Ground cinnamon for garnish when serving. STEP BY STEP Mix rice, cinnamon, sugar and 2 Cups Read more »

Hash Browns (Hashed Browns)

by April 16, 2013 » Add the first comment.

According to Google Hash Browns is correct.  I’ve heard it both ways.  People will also refer to Latkes (which is the Jewish term) and Rostis (which is the German term).  They are cooked SLIGHTLY differently, so I will include a recipe for both of them at this site.  This recipe Read more »

German Potato Salad

by September 17, 2011 » Add the first comment.

A no-mayo version of a classic side. INGREDIENTS 3 large potatoes, peeled 1/4 cup corn or vegetable oil 1/4 cup white vinegar 1/4 cup sugar 1 1/2 teaspoons salt 1 tablespoons finely chopped fresh parsley 1/4 cup finely chopped onion STEP BY STEP Peel potatoes Cut into Read more »

Grandpa’s Thunder Powder

by September 5, 2011 » Add the first comment.

Thunder Powder is good for Dry Rub BBQ, topping on a soup or eggs or rice, even on buttered toast to give it an extra zing.  Anything that might benefit from an extra nuance of flavor is a good candidate for Thunder Powder. A spicy-hot delicious seasoning that is like Read more »

Apple Galette

by September 4, 2011 » Add the first comment.

INGREDIENTS Puff pastry Apples (green) Butter Granulated sugar Ground cinnamon STEP BY STEP Cut puff pastry into 3-4 inch rounds, using a small plate as your template or a large biscuit cutter Put pastry round onto a greased sheet pan or pie pan Slice apples very thin Read more »

Apple Compote

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This is one of Grandma’s Go-To-Sides for breakfasts.  It is quick and easy, and a no-fail recipe for new chefs. INGREDIENTS 1 CU apples or 2 apples (diced finely) 2 TBL raisins 1 CU boiling water 1/4 CU sugar STEP BY STEP Mix water and sugar until Read more »

Amuse Bouche

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WHAT IS AN AMUSE BOUCHE? An amuse bouche, also called an amuse gueule.  The direct translation is something to amuse your mouth.  It is a tiny bite-sized morsel traditionally served before the first course of a meal.  It does not have to be related to the upcoming meal, but it Read more »

Appetizers and Sides: Intro

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An amuse bouche is something that you serve before you even get started. It tells your people that they are in for a special treat. Generally it is just about one (maximum two) bites. CLICK HERE for some examples. The appetizers generally follow your amuse bouche, but come before the Read more »

Brussels Sprouts Salad

by September 3, 2011 » Add the first comment.

Something similar to this was tasted at the Phoenix Cooks festival. The recipe blew my socks off.  THIS recipe was conceptualized by Grandpa. INGREDIENTS Eight Brussels Sprouts 1 QT water 3 TBL sugar 3 TBL salt 1 TBL EVOO 1 TBL Rice vinegar GARNISH Diced bell pepper Read more »