Author: Robert Andrews

Elephant Boogers

1 CU 1 jar peanut butter (creamy)
1 CU granola or other “grainy” cereal
1 bag Nestles chocolate morsals

1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them into irregular shapes onto waxed paper
4. Melt chocolate in small sauce pan
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it into the chocolate.
6. Set on waxed paper to cool.

Like this? See the recipe for Buckeyes or Dipped Chocolate Delight

Gnocci with Tomato Sauce

Serves 6

* 1 tablespoon extra-virgin olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1/4 cup dry white wine
* 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
* 1 can (14 1/2 ounces) tomato sauce
* 2 sprigs basil
* 1/4 teaspoon crushed red pepper flakes
* Coarse salt and freshly ground pepper
* Gnocchi
* Thinly shaved parmesan cheese, for serving

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

These are from Martha Stewart Web Site

Garlic Nibblets – microwave

1 hand of garlic per person
olive oil

Instructions
1. Peel garlic to the point where each clove is still wrapped in its skin
2. Put each hand in its own custard cup
3. Pour olive oil so that all pieces are saturated
(alt) Have olive oil in a bowl and baste garlic, then remove to cup
4. Microwave each cup 1 min 15 seconds on high
5. Serve

Garlic Chicken

Chicken breast
Thyme
Rosemary
Bay leaf
¼ cu vermouth
garlic
shallots
parsley
olive oil
salt & pepper

1. (Roast garlic first) in pan place garlic with 2 shallots, toss w/ 2 tsp olive oil, salt & pepper. Roast at 400° for 45 min in covered pan/uncover last 10 min.
2. Brine the chicken breast, cut backbone out, cut along fat lines, wings & backbone become stock.
3. Rinse & dry chicken, add sprig (thyme rosemary, bay leaf tied together as sprig) cook on med/high in oil, skin done 4-5 min.
4. Flip and cook 4 more minutes, remove chicken, pour off standing grease.

Sauce
1. ¾ cu stock, ¼ cu vermouth, serape bottom into sauce, add sprig.
2. Cook @ med heat & add garlic, shallots (peel and all).
3. Return chicken to pan, leave skin on & up above liquid line. Cook @ 450° for 10 min.
4. Remove chicken take out 10 cloves, place remaining around chicken. Squash garlic out, remove paper skin (strainer?), put pure into pan.
5. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.

Crispy but Soft Garlic Bread

INGREDIENTS

  • 6 TBL butter
  • 2 TBL olive oil
  • 2 TBL grated garlic
  • 1 tsp garlic powder mixed in 1 tsp water
  • 1 tsp Oregano
  • Cayenne, Salt and Pepper to taste
  • 1 loaf of SOFT crusted Italian bread

STEP BY STEP

  1. Heat 3 TBL butter and the garlic in the microwave for 60 seconds (tames the garlic)
  2. Mix heated butter with garlic powder mixture
  3. Mix in remaining ingredients
  4. Cut Italian loaf lengthwise
  5. Spread both halves with garlic butter mixture
  6. Sprinkle lightly with freshly grated Reggiano cheese
  7. Bake face up on a heavy baking sheet at 450º for 3-4 minutes
  8. Turn face down on the hot baking sheet
  9. Cover with another baking sheet and press lightly
  10. Cook for 8-10 more minutes

Garden Skillet Supper

Ingredients

½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
garlic

Instructions

  1. In covered elect skillet melt butter, sauté onions, garlic until onions tender.
  2. Dip zucchini and eggplant in flour to coat lightly. Add to onions along w/green pepper, cover and simmer 30 min.
  3. Add tomatoes, salt, oregano and pepper.
  4. Cook an additional 15 min.
  5. Serve over rice.

Garam Masala – The Magic Spice

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp nutmeg
2 tsps black cumin seeds (shahjeera)
2 tsps dry ginger
1 tsp black cardamom (3-4 large pods approx)
1 tsp cloves
1 tsp cinnamon (2 X 1” pieces)
1 tsp crushed bay leaves

Instructions
1. Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally.

Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

2. When the spices are roasted turn of the flame and allow them to cool.
3. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
4. Grind them all together, to a fine powder in a clean, dry coffee grinder.
5. Store in an air-tight container in a cool, dark place.

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Tips: Frying Food

Before we begin…

  1. Very little oil gets absorbed if done properly.
  2. Frying in cast iron increases potential to go rancid.
  3. Dutch oven is good fry vessel because it is heavy and holds the heat
  4. Unless you plan to do a LOT of frying, don’t invest in a dedicated fryer
  5. Have an ABC fire extinguisher on hand (and a lid)
  6. Spider strainer is good for removing fried foods
  7. You will also need a good pair of metal long-reach tongs – no plastic
  8. Try to get pieces to uniform size
  9. Since temperature is critical, a candy thermometer is important – about 315-365º depending on what you are frying.  DO NOT DEVIATE from fry recipe temperatures.  Do not go above 365 or your oil will go rancid.
  10. You need a wire rack so that things won’t get soggy after being removed from the fryer
  11. Canola oil and Peanut oil both have a high smoke point
  12. Fry in small batches because the temperature will change when you put things into it.
  13. Season when your fried food is still hot
  14. When you are done, let it cool before you do anything. Don’t save oil when you fry strong flavors such as fish. Then strain it into a glass jar. Use for up to three times, but then discard. Do not mix new oil with reused oil.
  15. Food to be fried should be patted dry with a towel, or spun in a salad spinner.  Any amount of water will create spatter risks.
  16. Fry in small batches to maintain temperature of oil
  17. Initial sizzle is steam being forced out.   When steam is going out, oil can’t go in.  When steam stops, oil is absorbed, so remove as soon as sizzle stops.

Ingredients to feed 4 people

BASIC FRY MARINATE (4-24 hours)

  • 1 Pieced chicken
  • 1 C Buttermilk
  • 1/4 C cayenne sauce
  • 3 eggs

BASIC FRY DREDGE

  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 2 CU AP flour
  • 1 TBL baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
 BASIC FRY BATTER

  • 1 C Buttermilk
  • 1/4 C cayenne sauce
  • 3 eggs
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 2 CU AP flour
  • 1 TBL baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • enough cold beer to thin your batter

Oh, one more thing…

  • Saturated Fats are BAD.  Althought they have a long shelf life, they are bad for your health.
    (eg) Butter, beef tallow, lard, palm oil. Saturated fats are solid at room temperature
  • Mono Unsaturated Fats are : BETTER for you.  They have a shorter shelf life
    (eg)  Olive oil, nut oils like almond, walnut and hazlenul – Low smoke point.
  • Poly Unsaturated Fats are actually GOOD for you.  They have a short shelf life, so keep refrigerated
    (eg) Canola, peanut, safflower and grapeseed oil. Mild flavor. High smoke point.
  • FRENCH FRY TIP FOR CHICKEN:   Fry twice…
    First for 2-3 minutes to cook, then drain on rack and cool then another 2-3 minutes for final fry to crispen
    Put on drain rack and season, then pop in oven at 200 degrees for 10 minutes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Fruit Dessert

Mango cubed
Pineapple cubed
Kiwi cubed
Papaya cubed
Egg yolk
Sugar
Whipped cream

Instructions
1. Mix fruit & put into bottom of bowl.
2. Custard- cook into custard egg yolk, sugar and whipped cream.
3. Spoon custard over top of fruit and broil till browned.

Sprinkle wilth powdered sugar and top w/ mint

Half Moon Soup

Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado

Instructions
1. ½ black bean, ½ tortilla, could be almost anything, i.e., squash? Pour into bowl @ save time.
2. Black bean, cook beans in broth, blend & strain.
3. Cut tortilla into strips (red and white) fry in skillet to make crisp.
4. Crema Mexicana drizzle, then score w/ toothpick.

Garnish w/ greens and tortilla chips and ranchero cheese and avocado.

Gyro Loaf

Ingredients
1 KG Ground lamb shoulder
1/2 onion (diced, strained)
2 tsp garlic
1 tsp rosemary
1 tsp marjoram
1/2 tsp salt
1/2 tsp black pepper

Instructions
1. Combine all ingredients
2. Roll in plastic wrap and tightly shape
3. Refrigerate overnight

ON A SPIT OR ROTISSERIES
4. Roast on spit / rotisseries till center of meat is 165 degrees
5. Remove from heat and wait for final internal temp of 175 degrees

IN YOUR OVEN
4. Cook at 325 degrees in a loaf pan inside a larger pan with water (1″ water bath)
5. Cook 75 minutes or until internal temperature is 170 degrees
6. Pour off fat and add weight (brick?) to compress 1 hour

Or do like in Turkey and cut off the outside as you go.

Sandwich in pita – Lamb, onion, tomato, tzatziki

Tzatziki
16 OZ goat or sheep yogurt (drained in tea towel 2-4 hours)
1 cucumber (deseeded and diced)
4 cloves garlic (minced)
6 mint leaves (minced)
2 tsp red wine
1 TBL olive oil

Gumbo (ATK)

Ingredients
1 lb. Shrimp or Chicken Stock
1 lb andouille sausage (alt. Kielbasa) (slice 1/l8” thick)
veg oil
all purpose flour
2 med diced onions
scallions
1 celery rib (diced thinly)
6-8 okra
6 cloves garlic (minced)
1 tsp thyme
1 tbl cayenne

Instructions
1. Peel shrimp and put shells in cook pot OR skin & bone chicken and put in cook pot.
2. Cook in 4 ½ cu water, simmer 20-30 min, strain add 1 (8oz) bottle clam juice and 3 ½ cu ice water.

Roux;
1. ½ cu veg oil, ½ cu flour, whisk to elimate lumps.
2. cook on medium heat until turns copper or mahogany (no smoke) about 20 min. stirring constantly.
3. When roux is brown, add to roux 2 med diced onions, 1 diced rib celery, 6-8 okra, 6 cloves minced garlic, thyme, cayenne.
4. Cook stirring frequently 10-15 min. Add stock 1 cup at a time. Bring to boil, skim foam off w/ spoon, simmer 30 min.
5. ½ hour later add 1 lb Andouille sausage and simmer 30 min.
6. Add 1 ½ meat (don’t over cook) add ½ cu parsley @ end and ½ cu scallions.

Guilt-Free Topping

Ingredients
1 CU plain lowfat yogurt
1 TBL sugar
1 tsp vanilla

Instructions
1. Mix all ingredients thoroughly
2. Chill at least 1/2 hour before using
3. Spread on top of strawberries, French toast, apple pie… almost anything

Grilled Cheese Sandwich

Recipe Ingredients

  • Your favorite bread – Rye or pumpernickel is a good choice
  • Slice of sharp yellow or white Cheddar or Swiss
    You can use processed cheese.  It keeps well because it is shelf-stable.
  • 2 TBL Miracle Whip or Mayo plus 1 TBL Dijon mustard – mixed
  • 2 TBL Butter – softened
  • 1/2 C Apple Cider or White vinegar
  • Optional
    • Thin slice of ham
    • Fresh Poblano pepper – blackened and skinned
    • Beefsteak or other slicing tomato
    • Red onion – paper thin slices

Step by Step

  1. Cut onion into paper-thin slices
  2. Marinate the onion in 1/2 C hot vinegar – set aside to cool
  3. Toast poblano over an open flame, with a blow torch, or under the electric oven broiler until it is blackened
  4. Put the pepper into a plastic bag to sweat for 10 minutes
  5. Use a paper towel to remove the skin – DO NOT RINSE
  6. Cut off top of pepper, slit open and remove seeds and vein
  7. Cut bread into thin slices.
  8. Apply desired mayo or mustard to the cooking side.
  9. Apply chipotle mayo to the inside.
  10. Put optional ham or onion or tomato on the bread.
  11. Put cheese onto the bread and place the other slice on top.
  12. Melt 2 TBL butter in a medium heat (not hot) skillet.
  13. Put sandwich into the skillet, spreading around so that butter coats the bottom slice.
  14. Get another tab of butter ready.
  15. Slip a spatula under the sandwich and hold it while the other tab of butter melts, flip it and place it on the pool of  butter.
  16. Spread it around on the butter.
  17. Put a lid, large mixing bowl or baking sheet over top to help the cheese melt.
  18. Cook about two more minutes
  19. Serve with sides of bread butter pickles, sweet gerkins, capers, etc.
  20. Cut the crust off, as sparingly as possible, then quarter the sandwiches and serve.

Alternatives

Chipotle Spread

  • 1/2 C miracle whip
  • 2 chipotle peppers
  • zest and juice from one lime
  • salt and pepper

 

 

Green Chili Lasagna

Ingredients
1/4 CU chorizo
1 CU ground beef

12 OZ picante sauce
1 can crushed tomatoes
1/2 CU cheap red wine
1 can green chilis
1/2 CU cheese
1/2 CU French Fried onion rings
3 CU canoli noodles

Instructions
Boil cannoli noodles for about 8 minutes.

1. Brown chorizo and beef in skillet
2. Add picante, tomatoes and wine
3. Cook to reduce
4. Add green chilis and cook 5 more minutes
5. Layer skillet ingredients, noodles and onion rings
6. Top with cheese and cook @ 350 degrees for 10 minutes

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