Author: Robert Andrews

Boston Brown Bread in a Can

Boston Brown Bread

Prep Time 20 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 35 mins
Servings 4 to 6 servings

Do your best to find the rye flour. It adds a lot to the flavor of the finished bread.

Ingredients

  • Butter for greasing loaf pans or coffee cans
  • 1/2 cup (heaping) all-purpose flour
  • 1/2 cup (heaping) rye flour
  • 1/2 cup (heaping) finely ground corn meal (must be finely ground)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 cup molasses (any kind)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup raisins (optional)
  • One metal 6-inch tall by 4-inch diameter coffee can, or a 4×8 loaf pan
 

Method

  1. Prepare for either stovetop or oven methods

    You can either make the bread on the stovetop with a coffee can, or you can make it in the oven with a coffee can or loaf pan.

    Stovetop: If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work.

    Oven: If you are using the oven method, preheat the oven to 325°F and bring a large pot of water to a boil.

     
  2. Grease pan

    Grease a coffee can or small loaf pan with butter.

     
  3. Mix dry ingredients

    In a large bowl, whisk together the all-purpose flour, rye flour, corn meal, baking powder and soda, salt and allspice. Add the raisins if using.

     
  4. Mix wet ingredients, combine with dry

    In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses.

    Pour the wet ingredients into the dry and stir well with a spoon.

     
  5. Pour batter into can or pan, cover with foil

    Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container.

    Cover the loaf pan or coffee can tightly with foil.

  6. Prepare steam environment on stovetop or oven

    Stovetop: If you are using the stovetop method, set the can in the pot on the steamer rack. Make sure there is enough water in the pot to come up 1/3 of the way up the sides of your coffee can or loaf pan. Cover the pot and turn the heat to high.

    • Oven: If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the 325°F oven.

       
  7. Steam the bread

    Steam the bread on the stovetop or in the oven for at least 2 hours and 15 minutes.

    Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you’re ready. If not, re-cover the pan and cook for up to another 45 minutes.

     
  8. Allow bread to cool

    Remove from the stovetop or oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container.

Slice and eat plain, or toast in a little butter in a frying pan.

Mushroom Poblano Soft Taco

THESE ARE NOTES FOR GRANDPA.

USE THEM IF YOU WANT, BUT NO GUARANTEES

  1. Put 2 TBL butter and 2 TBL EVOO into skillet
  2. Add 1-2 C mushroom
  3. Sautee until fully cooked
  4. Meanwhile, blacken a poblano
  5. Add chopped garlic into the mushrooms
  6. Add cilantro and corriander into the pot
  7. Skin and chop poblano – remove seeds and vein
  8. Brown small tortillas
  9. Serve with sour cream

 

Steak Medallions

THIS IS A BRIEF FOR GRANDPA

  1. Prepare dry coating / seasoning
  2. Toss Fillet medallions into the dry seasoning
  3. Heat cast iron really hot and put in about 1 TBL canola oil
  4. Sear medallions 2 minutes per side for rare, 3 minutes for medium, then set aside.  Don’t cook more than 3 minutes per side.
  5. Leave remaining “fond” to season the onions
  6. Add 1 TBL EVOO and 1 TBL butter
  7. Slice onions
  8. Put into skillet and cook 6-8 minutes
  9. Add 1 C white wine
  10. Stir to deglaze and reduce
  • Meanwhile simmer baby potatoes for about 12 minutes
  • Put onto a large serving plate and press with glass to break them open
  • Sprinkle with Maldon salt
  • Put a small cup of 1/2 C horseradish sauce and 1/4 C sour cream
  • Put onions over top of the potatoes
  • Top with fillet medallions
  • Top with glazed onions
  • Top with parsley

 

Pad Thai in Five Steps

  • 6 ounces rice noodles
  • 1/4 C canola oil
  • 4 large eggs
  • 1 bunch kale – chopped
  • 3 TBL lime juice
  • 1/4 C Asian sweet chili sauce
  • 1/4 C soy sauce
  • 2 carrots, peeled & grated
  • 1 C bean sprouts
  • 1/4 C dry roasted peanuts – chopped
  • 4 green onions – diced on the bias
  • 2 TBL fresh cilantro – chopped
  1. Soak the rice noodles in warm water for 20 minutes, then drain and set aside
  2. Heat a large skillet until hot, then add oil.  Add eggs and stir fry until eggs are lightly scrambled – about 2 minutes
  3. Add kale, lime juice, chili sauce, soy, carrots and bean sprouts
  4. Gently fold in rice noodles and cook for an additional 5 minutes
  5. Serve in a “bowl shaped plate” and sprinkle with peanuts, chives, and cilantro

Thai Peanut Sauce

  • 1/2 C Creamy Peanut
  • 3 TBL Soy
  • 2 TBL Honey
  • 1 TBL Fresh Lime Juice
  • 1 tsp Grated ginger
  • 1 tsp Garlic
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Seasoned Rice Wine Vinegar
  • SCANT Fish Sauce

 

Burrito Pie

  • 1/2 LB ground beef or turkey – browned
  • 1 small onion – sliced thin
  • 1 tsp minced garlic
  • taco seasoning
    • 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp chili powder, salt and pepper to taste
  • 1/2 can sliced black olives – drained
  • 1/2 can diced green chilies
  • 1/2 C chicken broth
  • 1 can diced tomatoes – drained
  • 6-8 oz taco sauce
  • 1 can refried beans
  • 8-10  small corn tortillas – halved
  • 8 oz shredded cheese
  • Optional:  Enchilada sauce for the topping
  1. Preheat the oven to 350º
  2. Brown meat with onion
  3. Add garlic and taco seasoning and stir for 30 seconds
  4. Add chicken broth and stir to dissolve all seasonings
  5. Mix in olives, chilies, tomatoes, and taco sauce
  6. Reduce heat and simmer 15-20 minutes
    • ASSEMBLY
  7. Spread a thin layer of beans on the bottom of a casserole
  8. Cover with a layer of tortillas – flat side to the side of the pan
    • overlap if necessary
  9. Cover with sauce, more meat, black olives, cheese, more tortillas and so forth until all ingredients are used up
  10. Finish with a layer of sauce, then cheese, then black olives
  11. Bake 20-30 minutes or until cheese is browned

 

EASY Goulash

This recipe is good for two as a meal, or four as a side.

  • Brown 1/3 ground sirloin
  • Add 1 small onion – chopped
  • Add 1 Anaheim pepper – chopped
  • Add 3 cloves chopped garlic and cook 15 seconds, then remove from heat
    • Set aside
  • Blanche 3 tomatoes and remove skins
  • Crush tomatoes
  • Add 2 TBL tomato paste
  • Add 1/2 C chicken stock or broth (not bullion)
  • Add a splash or two of apple cider vinegar
  • Add 1 tsp Worcestershire sauce
  • Add salt and pepper to taste
    • Bring to a boil
  • Add meat back into the pot
  • Reduce heat to a high simmer
  • Add 2/3 C elbow macaroni
    • Optional:  Use about eight baby potatoes
      – pieced – instead of macaroni
  • Cover and simmer for 30 minutes
  • Serve with bread and butter

 

Pig in a Blanket

pigs in a blanket

  • Lay out puff pastry
  • Measure for strips to wrap cocktail weenies
  • Sprinkle with curry
  • Put into springform pan with single serve ramekin in the middle for sauce
  • Fill it up, then refrigerate for at least an hour
  • Bake at 425º uncovered for 25 minutes
  • Cover lightly and cook another 25 more minutes

Curry Ketchup:  1 C store-bought ketchup, 1 TBL curry, 1/4 C honey, 1 tsp black pepper

 

Hot Dog Curly Fries

Jeff Muro’s recipe

  • Get 10/1 hot dogs (10 to a pound – the long ones)
  • Cut in half length wise, then in have again, so you have four strips
  • Put on sheet pan lined with parchment
  • Bake at 425º for 10-12 minutes

Special mixed Dipping Sauce

  • Ketchup, bacon jam 
  • Mayo, sauerkraut, Dijon mustard, granulated garlic, salt, pepper
  • Yellow mustard, sport peppers (minced), weird neon green relish, diced Roma tomato, celery salt

Other Hot Dog Treatments

  • Sunny:  Gojucjuan, creamed honey, black pepper, salt
    • Serve with chopped grilled onion, sliced carrots, chives and chili flakes
  • Katie:  Wrap hot dog in thin bacon – secure with toothpicks – grill with buttered buns – top with Franks Red Hot sauce, ranch dressing, crumbled blue cheese and sliced celery
  • Jeff: Reuben Brats – Spicy brat (grilled),
    • Finishing Soak for 15 minutes or more:  Beer or hard apple cider, onion, ton of butter
    • Cheese sauce: 4 oz American cheese, 4 oz grated Swiss, 1 TBL corn starch, 8 oz evaporated milk – HEAT
    • Topping:  Sauerkraut with caraway seeds – add 18,000 Island Dressing – Recipe @ FoodNetwork.com
    • Top with sliced chiles and chives

Burnt Ends

Honey Glazed Burnt Ends

Pork Belly (Pork shoulder)

  • STEP ONE
  • Cut into two inch pieces – remove harder skin, leaving about 1/4 inch fat cap
  • Toss in a light coating of oil
  • Toss with dry rub
    • Sweet BBQ rub
  • Put onto rack – fat cap down
  • Leave space between each
  • Heat at 300º for 2 hours
  • Smoker box directly on the heat
  • Need to finish at higher heat
  • STEP TWO
  • Put into a pan – OK if they are crowded
  • Put chunks of butter on top
  • Sprinkle with 1 C brown sugar
  • Cover in foil and cook 275º 3-4 hours
  • STEP THREE
  • Save sauce (glaze)
  • Add 1/2 C honey
  • 1/4 C vinegar
  • 2 TBL Franks Red Hot Sauce (cayenne)
  • pour over the cooked meat
  • Onto the grill on higher heat for 5-10 minutes

Plate on top of white bread and drizzle with sauce

Carolina Mud Pie

Crust

  • 22 chocolate sandwich cookies (pulverize)
  • 1/4 tsp salt
  • 4 TBL butter
  • press into 9 inch pie dish
  • Freeze

Filling

  • 4 oz chocolate
  • 1/4 C condensed milk
  • 1 TBL veg oil
  • Pour onto the bottom of your filled pan
  • Add 1/4 C chopped pecans

Pudding

  • 1 large box instant chocolate pudding
  • Follow instructions
  • Fold in 1/2 C whipped topping leaving streaks
  • Put into pie dish

Whipped topping on the top

Refrigerate 4-12 hours

 

Carrot Cake Squares

  1. Combine dry ingredients
    • 3 C grated carrots
    • 2 1/2 C AP flour
    • 1 TBL CinnaSugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp kosher salt
    • 1/2 tsp ginger
    • 1/4 tsp allspice
  2. Combine wet ingredients
    • 1 C brown sugar
    • 1/2 C white sugar
    • 1 can crushed pineapple
    • 1 C canola oil
    • 2 tsp vanilla
    • 3 eggs
  3. Add 1/2 dry ingredients to the wet
  4. Add carrots and remaining dry ingredients
  5. Add 1 C walnuts and 1 C golden raisins
  6. Line 2 quarter baking sheets with parchment and spray with oil
  7. Knock out air bubbles
  8. Bake at 350º for 20-25 minutes
  9. Prepare icing in a cold bowl
    • 1 C butter
    • 12 oz cream cheese
    • Combine 2-3 minutes
    • Add 4 C sifted powdered sugar 1 C at a time
  10. Let cake cool
  11. Turn out and cut off rounded edges (just for this recipe)
  12. Put into piping bag and pipe onto bottom layer
  13. Cut top into four pieces, and place each on top of the piped layer
  14. Cut into squares and place onto serving tray
  15. Once placed, pipe the top onto the cake
  16. Top with a whole walnut, a golden raisin, and grated carrot
  17. Dust with CinnaSugar

Phoenix Tortoises

aka Chocolate Covered Pralines

  1.  Combine
    • 1 C sugar
    • 1 C brown sugar
    • 4 TBL butter
    • 1/4 tsp baking powder
    • 3/4 C evap milk
  2. Heat mixture until 235-240 º  (soft ball stage)
  3. Remove from heat and add
    • 2 C toasted pecans (lightly crushed)
    • 1/2 tsp kosher salt
    • 1 tsp vanilla extract
  4. Stir continually – gets a bit harder to stir
  5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
  6. While those cool, melt 2 C chocolate in a double boiler
  7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
  8. Let cool completely

 

Cream Cheese Wontons

  • 1 block cream cheese
  • A few squirts of Sriracha
  • 3 Scallions – chopped
    • Mix above ingredients
  • Store won ton wrappers under a damp towel
  • Put in a little cream cheese
  • Egg wash the edges
  • Fold over and roll halfway at an angle
  • Egg wash the ends and bring the ends together
  • Tuck in the corner
  • Refrigerate for at least an hour
  • Deep from for 3-5 minutes at 340-350º
  • Cook just until golden 2-4 at a time

ALT:  Won Ton Strips

  • Cut won ton wrappers into four strips
  • Twist two times to create a spiral
  • Drop into hot oil
  • Sprinkle with CinnaSugar

 

Dealing with Fruit Flies

I personally think that these might MARGINALLY work for controlling fruit flies, but you be the judge.

Method 1

  • 1/2 C Vinegar in a ramekin
  • 2 drops dish soap
  • plastic wrap over the top
  • secure with a rubber band
  • poke hole

Method 2

  • 4-6 drops Lemongrass Spray
  • 2 C hot water into a bottle
  • 10 drops lemongrass essential oil
  • Spray on an adjacent surface

Method 3

  • 1 C red wine in a ramekin
  • plastic wrap
  • rubber band
  • poke hole

Go for it !

From Better Homes and Garden

 

Chilean Sea Bass

Andy Rodriguez

Andy Rodriguez
Buckwald’s Lead Cook

INGREDIENTS

  • Fresh Chillean Sea Bass
  • Garlic
  • Serrano chili
  • Green onion
  • Ginger
  • Microgreens

STEP BY STEP

  1. Put fish into a hot pan, skin side UP
  2. Chop ginger fine, chop serrano, chop garlic, chop green onion
  3. Flip fish when meat starts detaching from the pan
  4. Add garlic and ginger – cook 30 seconds
  5. Add chives
  6. Plate fish skin side down
  7. Add microgreens on top

 

View most episodes of
What’s on the Menu
on YouTube.
Use this link to preview all of our menus.
See Grandpa's
What’s on the Menu Collection Index:
Index 1, Index 2, or Index 3

Beatitudes Bad Banana Banana Bread

BISQUICK RECIPE AT THE BOTTOM OF THIS PAGE.

We’ve all bought bananas and had them go brown on the counter.  All is not lost.  Here is an easy recipe that Beatitudes Residents can use for those times.

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 2 TBL softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

You can use these ingredients, or simply use 1 1/2 C Bisquick.  The recipe for Bisquick is at the bottom of this page, if you want to make your own.

  • 1 1/4 CU white flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 CU softened margarine
  • 1/4 tsp salt
  • 1 tsp powdered ginger – or better yet 2 tsp grated ginger
    even better 1 TBL candied ginger
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 300º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together
(or just use Bisquick)
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with parchment paper)
8. Lay a sheet of foil or parchment paper loosely over the top, and bake 35 minutes.
9. Remove foil after baking 35 minutes
Increase heat to 350º and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C instant oatmeal to ours.

Ingredients for Making your own Bisquick

  • 4 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 tsp baking soda
  • 1/2 tablespoon salt
  • 1/2 cup butter – cubed

Step by Step

  1. Add everything except the butter into the bowl of a food processor.
  2. Pulse ingredients for about 15 seconds.
  3. Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
  4. Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

Corn & Black Bean Quesadilla

Josiah (Jo Jo) Rios
Bistro Cook

  • Corn
  • Black beans
  • Cheddar, Monterey mix
  • For Salsa
    • Tomato
    • Lemon or Lemon
    • Red Onion
    • Jalapeno
    • Cilantro
    • Powdered seasonings:  garlic, cumin, chili, pepper
  1. Heat flour tortilla in a hot skillet
  2. Slice a lime into quarters
  3. Cut off jalapeno cheeks, and dice – put into a mixing bowl
  4. Dice your tomato
  5. Dice a red onion (or thin julienne strips)
  6. Add just a pinch of powdered seasonings
  7. Flip tortilla and top with shredded cheeses
  8. Add corn and black beans to the tortilla
  9. Chop cilantro and put into your mixing bowl
  10. Drizzle a bit of oil into the bowl
  11. Optionally, add a bit more pepper or chili
  12. Add salsa toppings
  13. Fold tortilla in half
  14. Brown both sides
  15. Clean cutting board and turn out your tortilla
  16. Cut into four wedges
  17. Top with cilantro, a lemon wedge, and a bit of sour cream
View most episodes of
What’s on the Menu
on YouTube.
Use this link to preview all of our menus.
See Grandpa's
What’s on the Menu Collection Index:
Index 1, Index 2, or Index 3

Andouille Pasta with Shrimp

Timothy Fickett
Buckwalds Cook

INGREDIENTS

  • Andouille Sausage
  • 6 medium shrimp
  • 1/4 Red bell pepper
  • 1/4 onion
  • Cooked fettuccini
  • 1/2 C chicken broth
  • 1/2 C heavy cream
  • garlic
  • 1/2 C crushed tomato with juice
  • 1/2 C Parmesan cheese (inside)
  • 1/4 C Parmesan cheese (top garnish)
  • chopped parsley

STEP BY STEP

  1. Slice andouille sausage into coins, then put into hot skillet with oil
  2. Slice the onions thin, and add to the skillet
  3. Toss your shrimp with a bit of your favorite seasoning
  4. Push the onions aside and add the shrimp
  5. Cook about 1 minute each side
  6. Meanwhile, slice your bell into strips, and add to the skillet
  7. Chop your garlic and add to the skillet
  8. Add your cooked pasta and chicken broth
  9. Stir to loosen the pasta
  10. Add heavy cream and crushed tomato
  11. Bring up to a simmer (about 2 minutes)
  12. Add 1/2 C Parm cheese and mix
  13. Top with 1/4 C Parm cheese
  14. Garnish with parsley
View most episodes of
What’s on the Menu
on YouTube.
Use this link to preview all of our menus.
See Grandpa's
What’s on the Menu Collection Index:
Index 1, Index 2, or Index 3
HTML Snippets Powered By : XYZScripts.com