Author: Robert Andrews

For putting cheese on something like lobster, where you don’t want the cheese to overpower the meat, try some of these suggestions:

1. Havarti
2. Brie
3. Gouda
4. Goat
5. Marscapone
6. Aged White Cheddar
7. Munster
8. * Gruyere
9. Parmesan
10. Fontina
11. * Pimento Cheese
12. * Chevre
13. * Tagelio
14. * Lightly smoked white cheddar

1. Steaks in order of preference…. for this recipe that is
   1. One TOP Sirloin Steak – about 1.5 inches
   2. Top Butt Steak
   3. Center Cut Sirloin
   4. Hip Sirloin Steak
2. Cooking Fast ?avoid, tri tip, ball tip, butt (unless top butt)
3. Season with salt and let rest 30 minutes on the counter
4. Heat up cast iron skillet on high heat
5. Lube with grapeseed oil just to coat
6. 1 TBL salt in bottom of pan
7. Put steak on for two minutes
8. Twist 90 degrees and cook another two minutes
9. Cook 30 seconds per edge
10. Wrap into metal to sit 3 minutes
11. Return to pan @ about 700º for 3 minutes
12. Flip and cook another 3 minutes
13. Flip again and cook 2 minutes
14. Flip last time and cook 2 minutes
15. Return to the foil for five minutes
16. Slice on the bias

When serving brisket or pulled pork, consider shaking things up with this White BBQ Sauce.

1. 1 C Miracle Whip
2. 1 tsp Franks Red Hot
3. 1 tsp prepared horseradish
4. 1/2 tsp salt
5. 1/2 tsp garlic powder
6. 1/2 tsp onion powder
7. 3 TBL rice vinegar or white wine vinegar

1. Spiralize a Kirby cucumber
2. Sautee 1/2 C onion and 1/2 C red bell pepper
3. After then are nearly done add 2 cloves minced garlic
   and 1/2 LB ground chicken or turkey
4. Cook till all is browned
5. Slice and devein one jalapeno
6. Combine liquids to create Drunken Sauce
   • 2 TBL soy sauce
   • 1/2 tsp corn starch
   • 2 TBL Hoisin
   • 1 TBL fish sauce
   • 1 TBL sweet chili sauce
   • 1.5 tsp sesame oil
7. Add sauce to pan with meat
8. Add halved cherry tomatoes and scallions
9. Toss finished pan contents with fresh cucumbers
10. Optional:  Add 2 leaves chiffonade Romained lettuce
11. Finish with lime, fresh basil and jalapenos

• For the main mushroom, use Dried Chinese black fungus
• Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
• If you must, you can use sliced button or baby bella mushrooms
• Lily buds
• Can of bamboo shoots
• Rice vinegar
• Ginger
• Chili garlic sauce
• White pepper (do not substitute black pepper)
• Firm Tofu (pressed)

BONUS: The mushrooms and lily buds will keep for quite some time in the pantry. You can have hot and sour soup whenever the craving hits!

This soup is really best eaten as soon as it is made and does not freeze well. If you have leftovers, reheat them gently on the stovetop over low heat.

Optional “bottom” ingredients

• Pitted dates and oats . Blended
• Speculoos cookies or ginger snaps
• frozen bananas

Press into plastic lined loaf pan

Black cow cake
•   Choc cake mix and root beer

White cow cake
•   Vanilla cake mix and sprite

Bake according to directions

1. Thaw puff pastry for 10 minutes on a piece of waxed paper
   • Options:
     • Sprinkle with Grandpa’s CinnaSugar mix
     • Sprinkle a little Parmesan cheese
2. Bake at 450º for 10 minutes or until browned

In a food processor put

• 1 C Rice Chex
• 1 C Corn Chex
• 1/2 C Wheat Chex
• 2 C AP flour
• 1 C Pecorino
• 1 C Parmesano-Reg
  • Process until finely ground
• 1 stick cold butter
  • Process to a coarse meal
• While processor is running
  • Stream in 1/4 C olive oil
  • Stream in cream until it starts to come together
• Roll out on parchment about 1/4 inch thick
• Using pizza cutter cut into squares
  or if you are feeling frisky, diamonds
• Bake at 400º for 10 minutes
• Allow to cool before bagging for later munching

• Heat 2 C cherry juice in a pot
• Add 2/3 C sugar
• Heat to boiling
• Remove from heat and add 4 TBL gelatin
• Stir for 2 minutes
• Pour in 1 C cold water
• Whisk in juice and zest from one lemon or lime
• Pour into pan lined with sprayed parchment paper
  Alternately use a piping bag to create “worms” (not touching each other)
  Buy Gummy Worm Forms here
• Chill 2 hours
• Cut into 1 inch squares and separate on pan
• Let cool in fridge overnight
• Toss with 1 TBL powdered sugar
• Package in bags

1. Core a couple of apples
2. Peel thin slices – not paper thin, but about the thickness of a silver dollar
3. Toss in lemon juice to keep them from turning brown
4. Put on parchment paper
5. Mix together 1 TBL cinnamon, 2 TBL sugar
6. Sprinkle lightly on top of the apple slices
7. Cook at 200º until they are dried and starting to curl

Optional Fruit Salsa

• lime
• grapefruit
• lemon
• guava
• blueberries
• kiwi
• pomegranate
• mango

1. Chop fruit into bite sized pieces
2. 1 C water, 1 C sugar or honey
3. Put some mint into the water
4. Bring up to a boil
5. Turn off heat and let is set
6. Once cooled, pour some of the simple syrup over top
7. Add chiffonade pieces of mint
8. Toss together

Best for hot dogs

• 2 grated Kirby cucumbers
• 1/3 C grated onion
• 1/3 C white vinegar
• 2 TBL sugar
• 2 TBL light Karo syrup
• 1 tsp cornstarch dissolved in 1 tsp water

1. Toss cucumbers and onion with 1 TBL salt and place in a sieve to drain.  Allow to drain for 3 hours, discarding liquid
2. Give a light rinse in the sink with your sprayer, then place in a towel and squeeze as much liquid from it as you are able, discarding liquid
3. Bring vinegar, sugar and syrup to a boil
4. Mix cornstarch mixture in with cucumber/onion mixture
5. Pour mixture into the pan, and simmer about 3 minutes
6. Chill for 90 minutes, then put into a glass jar and store for up to 2 months.