Author: Robert Andrews

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

 

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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
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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
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EZ Scratch Brownies

Brief notes:

  1. Combine and set aside
    • 1 1/2 C AP flour
    • 1/2 tsp salt
    • 1/2 tsp baking powder
  2. Cream together
    • 2 C sugar
    • 1 C butter
    • 1/2 C cocoa powder
    • 1 tsp vanilla
  3. Beat in 4 eggs (one at a time)
    • Stir each egg until fully incorporated
  4. Mix in your flour
    • 1 C first, then
    • the rest of the flour mixture
  5. Drop in balls and flatten on parchment paper
  6. Bake at 350º for 20-30 minutes
  7. OPTIONAL TOPPING 1:  Sprinkle 1/2 C grated chocolate on top and return to oven for 60 seconds
    OPTIONAL TOPPING 2: 1 C heavy cream, 8 oz bittersweet chocolate finely chopped
  8. Let cool 10 minutes before removing from pan

Cannibas 420 Cookies

Recipe shared by Parisa Mansouri-Rad
President of Fourtwenty Skincare and Medibles

Given to her by Preston Mulholland, head chef at the Fourtwenty Medibles Kitchen.
Slight modifications made to recipe

INGREDIENTS

  • 1 1/2 C sifted AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C granulated sugar
  • 1/2 C cannabutter or cannabis coconut oil
  • 2 medium eggs (beaten)
  • 1/2 tsp vanilla extract
  • 1 C cold chocolate chips

STEP BY STEP

  1. Combine flour, salt, and baking soda.  Set aside.
  2. Soften, but don’t completely melt, your butter
  3. Warm your distillate syringe in a warm water bath
  4. Once the distillate is warm and loose, add the desired amount to the warmed butter.
    CLICK HERE for a dosage calculator
  5. Mix the butter to completely combine
  6. Add your sugar and mix that to completely incorporate – 2-3 minutes
  7. Preheat oven to 375º
  8. Add the eggs and vanilla to the sugar mixture
  9. Mix in half your flour mixture in with the sugar mixture
  10. Mix in the other half of the flour
  11. Fold in the chocolate chips
  12. Create dough balls and spread them out evenly
  13. Bake for ten minutes
  14. Cool 1-2 minutes before removing from tray

 

Chicken Fajita Quesadilla

Keelan Gilliam
Bistro Lead Cook

 INGREDIENTS

  • 1 TBL EVOO
  • Chicken breast or thigh cut into strips or pieces
  • 1/4 Red bell pepper
  • 1/4 Green bell pepper
  • 1/4 C each Cheeses:  jack and cheddar pepper
  • 1/4 White onion – thin strips
  • 1/4 tsp each Onion powder, black pepper, Mrs. Dash, and chili powder, and cumin
    or 1 tsp GTP
  1. Put oil in pan over medium high heat
  2. Add chicken strips into hot pan
  3. As soon as the chicken starts to show cooking
  4. Add thin slices of white onion to pan
  5. Slice green bell pepper and red bell – set aside in a bowl
  6. Add dry spices to the bowl and toss to coat peppers
  7. Add a little more oil to the pan
  8. Add bell pepper and red bell and cook while you prep your tortilla
    • Tortilla
  9. Add shredded cheeses to top
  10. Put cooked chicken into a bowl, set aside
  11. Wipe out the skillet
  12. Put tortilla into the hot skillet
  13. Once the cheese starts to soften, top with the chicken
  14. Fold over – Finish cooking both sides
  15. Cut into 3-4 triangular pieces
  16. Plate with a tomato slice and/or a slice of avocado
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Instant Brown Gravy Mix

Created, but untested.  Please send feedback to grandpacooks@gmail.com

INGREDIENTS

  • 1 C Corn starch
  • 1/2 C AP flour
  • 1/2 C chicken or beef bullion
  • 1 TBL confectioner sugar
  • 2 TBL onion powder
  • 2 tsp garlic powder
  • 1 tsp black pepper

STEP BY STEP

  1. Mix ingredients and store for up to a year
    –
  2. To make 1/4 C gravy, combine
    • 1 TBL gravy mix
    • 1/4 C cold water
  3. Mix well and bring to a boil, stirring constantly
  4. Remove from heat and let thicken 5 minutes
    –
  5. To make 1 C gravy, combine
    1. 1/4 C gravy mix
    2. 1 C cold water
  6. Mix well and bring to a boil, stirring constantly
  7. Remove from heat and let thicken 5 minutes

When you make this, you can use Gravy Browning Mix to darken the gravy if you wish.

Italian Chopped Salad

Andy Rodriguez

Andy Rodriguez
Buckwald’s Lead Cook

INGREDIENTS

  • SALAD
    • Salami
    • Ham
    • Tomato
    • Onion
    • Sunflower
    • Basil
  • DRESSING
    • Balsamic
    • Dijon
    • Lemon juice
    • Olive oil
    • Honey
  • TOPPING
    • Red bell pepper
    • Black olives – sliced
    • Black Olives
    • Pine Nuts
  1. Chop salami roughly
  2. Chop ham into strips
  3. Lemon juice from fresh lemon
  4. Halved Cherry Tomatoes
  5. Thinly slivered red onion
  6. Fresh basil chiffonade
  7. Sunflower seeds
  8. Dressing
    • Lemon juice
    • Dijon
    • Honey
    • Balsamic vinegar
    • Whisk in olive oil to emulsify
  9. Toss with dressing
  10. Top with thinly sliced red bell pepper, black olives, and pine nuts
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Beef Taco Salad

Keelan Gilliam
Lead cook at Bistro

Hosted by Cosmin Barbu, Executive Chef

INGREDIENTS

  • Onion Powder
  • Garlic Powder
  • Black Pepper
  • Chili Powder
  • Onions
  • Iceberg lettuce
  • Tomatoes
  • Avocado
  • Butter
  • Cilantro
  • Sour cream
  • Salsa
  • Lemon

STEP BY STEP

  1. Put ground beef into a large skillet over medium-high heat
  2. Add Mrs Dash, chili powder, butter, onion powder, garlic powder, black pepper
  3. Shred iceberg lettuce and put it into a prepared taco shell
  4. After beef has browned, put beef on top of the lettuce
  5. Dice 1/2 of a red onion (or diced)
  6. 1/2 on the salad, and 1/2 into a mixing bowl for guacamole
  7. Cut tomato into slices, and then dice the pieces
  8. 1/2 into your salad, and 1/2 into your mixing bowl
  9. Roll up a large wad of cilantro and chop small
  10. Split half and half – More leaves in your taco salad, more stems in your guac
  11. Halve your avocado and squeeze to remove pit
  12. Score the avocado using a butter knife
  13. Turn out 3/4 into your guacamole and 1/4 onto your salad
  14. Squeeze lemon or lime into your guacamole
  15. Add 1/2 tsp salt or Mrs Dash
  16. Top salad with shredded cheddar cheese, and then top with guacamole
  17. Add sour cream beside the guac
  18. Add salsa beside the sour cream
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Apple Turnover

Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract

 

 

 
Directions
Instructions Checklist

Step 1

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Step 2

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Step 3

Preheat the oven to 400 degrees F (200 degrees C).
Step 4

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Step 5

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
Step 6

To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Ramen Noodles

These are inexpensive and good noodles, but the flavor packet (for me) is over-the-top salty.

INGREDIENTS

  • Ramen Noodles (minus the packet)
  • Hot Sour Soup
  • Thinly sliced red onions
  • Chives
  • Kernel Corn
  • Grated garlic
  • Grated ginger

Here are some alternate uses for the flavor packets

  • Use it for stir fry with onion, garlic, ginger, broccoli, carrots with some oyster sauce and sugar
  • Good if you are braising a chicken
  • Mix with sour cream for a chip dip
  • Sprinkle LIGHTLY over scrambled eggs
  • Use on pork before grilling
  • Mix with buttermilk for fried chicken (or in the dredge)
  • Create “cheater” Pad Thai with 1/2 the flavor packet, 2 tsp each peanut butter, sugar and rice wine vinegar.  Sriracha to personal taste.
  • Emulsify with EVOO and rice wine vinegar to make salad dressing.
  •  

Shrimp Stir Fry

Timothy Fickett
Buckwald’s Cook

  1. Start with a hot fry pan
    • Add 1 TBL Sesame oil
    • Add small pieces of raw broccoli
  2. Cook 2 minutes
    • Add Red and Green Bell Peppers – Thin Julienne strips
  3. Cook 1 minute
    • Add 6 pieces of Shrimp – Deshelled, but tail still on
  4. Cook 1 minute
    • Add 1/4 tsp each granulated garlic and ginger
    • Add 1/4 C Chicken stock, followed by
    • 1 TBL Hoisin
    • 1 tsp Salted soy
  5. Bring to a simmer
  6. Mix 1 tsp corn starch in water, and mix to dissolve completely before adding
  7. Add while stirring continually
  8. Plate veggies and top with shrimp
  9. Finish with Sesame seeds and Green onions
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Migas

INGREDIENTS

  • 6 eggs
  • 2 TBL milk
  • Scant ground cumin, sea salt, black pepper
  • 2 tsp olive oil
  • 1/2 onion, peeled and diced
  • 1 jalapeño, seeded and minced
  • 1 cloves garlic, minced
  • 1-2 C corn tortilla chips
  • 1/3 cup salsa
  • 1/3 cup shredded Mexican-blend cheese
  • Misc toppings as desired: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa, more shredded cheese, black olives

STEP BY STEP

  1. Whisk together eggs, milk, and spices
  2. Heat large sauté pan over medium-high heat with EVOO
  3. Add onion and jalapeño and sauté for 5 minutes
  4. Add garlic and sauté for 1-2 additional minutes, stirring occasionally.  Do not overcook, or the garlic will become bitter.
  5. Add the egg mixture, and reduce heat to medium.  Cook for 3-4 minutes.
  6. Turn off the heat if using electric (or turn heat down to low on a gas cooktop) and stir in the tortilla chips, salsa and cheese.
  7. Let cook for 2 minutes, stirring occasionally.  Taste and season if needed.
  8. Serve warm, garnished with your desired toppings.

 

Cucumber and Tomato Salad

  • Whisk together the dressing
    – 1 TBL red wine vinegar
    – 1/2 tsp chopped fresh oregano
    – 1 TBL EVOO ( emulsifying the oil )
  • Combine in a large mixing bowl
    – 1 Kirby, Persian or English cucumber
    – 1/4 C thinly sliced red onion
    – 1/3 C grape tomatoes – halved
    – 1 TBL fresh parsley leaves – chopped
    – 1/2 tsp fresh dill
  • Gently combine with dressing
  • Top with just a bit of fresh cracked pepper
  • Garnish with mint leaves and feta cheese

Cucumber and Krab Salad

Cucumber and Krab Salad

  • Slice English Cucumber very thin
  • Toss with 1/2 tsp salt. Let rest 5 minutes
  • Toss with Imitation Krab (use name brand only)
    Krab is usually made with treated pollock, cod or halibut
    It is, however, marinated in crab stock, so avoid if allergic to shellfish
  • Toss with 2 TBL mayonnaise or salad dressing plus 1/4 tsp black pepper

Grandma’s Cucumber Salad

Grandma’s Cucumber Salad

  1. 1 English cucumber – Sliced thin
  2. 1 red onion – slivered
  3. 2 TBL salt
  4. Toss above in salt and let rest 15 minutes
  5. Drain liquid – Rinse salt once and drain again
  6. Heat 2 C each white vinegar, water and sugar
  7. Toss with 1-2 TBL minced dill
  8. Pour hot water over the cucumber mixture
  9. Refrigerate 2 hours or until cooled

Optional:  Add slivers of bell pepper, garlic slivers, red bell slivers or jalapeño slivers at step 7

Sunomono Salad

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

Ingredients

  • 2 Japanese or Persian cucumbers or 1 English cucumber
  • 2 small or 1 large jalapeno
    ALT:  serranos or thai pepper
  • 2 tsp salt
  • 1/4 C rice vinegar
  • 1 TBL sugar
  • 2 tsp grated ginger
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds

Step by Step

  1. Slice cucumbers and peppers as thin as you can.
    A mandolin makes this an easy task for the cukes.
  2. Remove as many pepper seeds as you are able
  3. Toss both in salt, and let it sit for 10 minutes in a colander (on a plate or in the sink).
  4. Meanwhile, heat vinegar in the microwave for 10 seconds only
  5. Mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
  6. Rinse cukes and peppers, then squeeze water from cucumbers and discard
  7. Add vinegar mixture, ginger and sesame seeds and mix well.
  8. Refrigerate and let marinate for a minimum of 1 hour.  Serve cold

Stuffed Wrapped Mushrooms

INGREDIENTS

  • 1-2 inch medium crimini mushrooms
  • 1 package THIN cut bacon
  • cream cheese
  • chives or green onions

STEP BY STEP

  1. Clean and remove stem from mushrooms
  2. At room temp cream cheese add chives or other seasonings
  3. Cut bacon in half
  4. Stuff cheese in the mushroom
  5. Wrap mushroom with bacon (ends down – mushroom bowl up)
  6. Bake at 350º for 10-15 minutes or until bacon is fully cooked

 

 

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