Author: Robert Andrews

Growing Vidalia Onions

Vidalia onions are from Georgia where the soil has a low sulfur content.  If you plant a Vidalia anywhere else, it will eventually morph into a regular onion – which is caused cause the higher sulfur content will turn to a higher sulfuric acid content.

Vidalias are 12.5% sugar, whereas standard onions are about 7% sugar.

The F1 Granix Hybrid was created from a Vidalia. (READ THIS)

Try a Mayan Sweet or Peruvian Gold.  Alternates are also Walla Walla, Maui Sweet and Texas 1015 onions.

Try planting this in soil amended to a low sulfur content (READ THIS)

Pease Porridge

Read about it here.

Ingredients

  • 1/2 pound whole dried peas (split dried green peas may be substituted)
  • 5 ounces slab bacon, cut in 1/2-inch cubes
  • 1 medium-size carrot, scraped and diced
  • 1 medium-size onion, peeled and chopped
  • 1 small white turnip, peeled and diced
  • 1 tsp dried sage
  • 1 tsp butter
  • 1 tsp oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup light cream or half-and-half, optional
  • Minced fresh mint or savory for garnish

Step by Step

  1. Rinse peas under running water
  2. Place peas in a bowl and cover with water to a depth of 2 inches above the peas and remove any stones or debris.  Remove “floaters” as well.
  3. Set aside to steep six hours or overnight.
  4. Drain peas and place in a soup kettle.
  5. Add bacon, carrots, onions and turnips and stir to mix well.
  6. Cover with water to a depth of 1 inch above the mixture.
  7. Add sage.
  8. Place over medium-low heat and bring to a boil.
  9. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy.
  10. Add a little boiling water from time to time if necessary.
    You should have a thick soup, but not what we think of today as porridge.
  11. When soup is done, remove bacon chunks.
  12. Saute bacon in butter until brown on all sides.
  13. Add salt and pepper.
  14. Soup may be put through a sieve and 2-3 tsp butter may be added if desired to make it a bit richer.
  15. Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

Pearl Tapioca

Ingredients

  • 3 1/2 oz pearl tapioca
  • 1 PT cold water
    Soak overnight on the counter – not in the fridge
  • Put drained tapioca into sauce pan
  • Add 2 1/2 C whole milk (not low fat)
  • Add 1/2 C heavy cream and a pinch of salt
  1. Turn the heat on the absolutely lowest temperature you can possibly attain
  2. Let cook for 2 hours – it should get hot, but not even simmer
  3. Mix 1 egg yolk with 1/3 C sugar
  4. Temper hot liquid into your eggs, then back into the pot
  5. Mix in the zest and juice from one lemon
  6. Cook uncovered for 15 more minutes
  7. Cool on counter for 1 hour and serve warm
  8. If planning to cool, cover surface with plastic and refrigerate

Lavosh

Unleavened flat bread

Ingredients

  • 1 teaspoon salt
  • 1/2 tsp sugar
  • 14.5 oz AP flour (about 2.5 C)
    MIX ON A TABLE, THEN CREATE A WELL IN THE CENTER, THEN ADD
  • 1 egg plus 2 egg whites, beaten
  • 2 TBL butter, melted
  • 2/3 cup water
  1. Combine wet into the dry and mix until well combined
  2. Cut dough into eight pieces
  3. Butter bottom
  4. Roll until very flat – as thin as possible
  5. Transfer to ungreased baking sheet
  6. Brush with egg white and sprinkle with sesame seeds
  7. OR butter top and sprinkle with seeds
  8. Bake at 375º for 10-15 minutes

2 tablespoons sesame seeds

 

Old Timey Graham Crackers

Ingredients

  • 1/8 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 tsp (aluminum-free) baking powder
  • 1 7/8 oz AP flour
  • 3 oz dark brown sugar
  • 8 3/8 oz graham flour
    PULSE IN FOOD PROCESSOR, THEN ADD
  • 3 oz cold butter (pieced)
    AND PULSE UNTIL YOU GET COARSE MEAL, THEN ADD
  • 2 1/4 oz molasses
  • 1 1/2 oz whole milk
  • 1/2 tsp vanilla extract
  1. Pulse until you have a smooth dough
  2. Flatten into 1/2 strip, wrap in plastic, then refrigerate 30 minutes
  3. Roll out dough to 1/8 inch thick on parchment paper
  4. Dot (dock) the crackers
  5. Put onto a baking sheet and bake 350º for 25 minutes
  6. Allow to cool in the pan before removing

 

Rib Eye Cap Steak

A note from Grandpa:

This is an expensive cut, so it is worth the extra effort to make it truly special.  It is practically Wagyu quality.  You can butterfly it, and then spread a bit of butter of the surface and roll it up (roulade) and tie it into a tube.  Cut this into disks of 1 1/2 to 2 inches, and cook in the oven at 550º until internal temperature is 125º (about 7-10 minutes)  Remove to a plate and tent with foil for 5-10 minutes.  Drizzle with melted butter infused with garlic, shallot, rosemary, and thyme.

From Snake River Farms

  • Grade: USDA Choice or higher
  • Weight: approx. 18 oz.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • Cost: approx $85 each

This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.

“…Hands down, Double R Ranch is the best beef in the country.” ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

FEEDBACK

Best Cut Around

I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4″ strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.

SUPERB FLAVOR AND TEXTURE

The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep “beefy” flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.

 

Elote Corn

A version of this recipe was shown by Jeff Smedstad on YourFamily A-Z.  A few adaptations were made for my recipe.  Click here for the original recipe.

INGREDIENTS

  • 2-3 ears of corn on the cob with the husk still on
  • 3 TBL crumbled Cotija cheese
  • 1 TBL fresh chopped cilantro
  • 2 TBL diced red onion
  • 1 TBL chopped chives
  •  SAUCE
    • 2 TBL mayonnaise
    • 2 TBL sour cream
    • 1 TBL butter
    • 1 tsp Grandpa’s Jalapeño Chili Sauce or Choloula
    • 1 tsp sugar
    • 1/4 tsp each salt and black pepper
    • 2 TBL chicken stock
    • Juice and zest from one lime

STEP BY STEP

  1. Cut off both ends of the corn, then strip off husk until you can see corn kernels through the remaining husk, but leaving at least one layer of husk to protect the corn – grill or broil till starts to char getting color on all sides
  2. Strip off the husk, and set aside to cool while you prepare the other ingredients
  3. Heat all sauce ingredients over medium heat just until steam starts to rise from the liquid.
  4. Meanwhile, cut corn kernels from the cob
  5. Mix corn and sauce
  6. Serve with chips or as a side to your meat dish
  7. Top with cilantro and crumbled Cotija and Thunder Powder
  8. Optional: serve a bit of pickled onion on the side

 

Cream Puff – Choux Pastry

  • 1 stick butter
  • 3/4 C water
  • just a pinch of salt
  • 2 TBL sugar
    • bring up to a boil
  • 3/4 C Bread flour (about 6 oz flour – about 180 gm)
  • 4 eggs plus two whites

See also Pate a Choux or Croquembouche

  1. Combine 1 stick butter, 3/4 C water and 2 TBL sugar
  2. Bring up to a boil
  3. Reduce heat to low, and stir in 3/4 C Bread flour all at once, while still hot, and stir quickly to combine
  4. Cook until the dough partly cooks – about 3-5 minutes
  5. Let cool until it is just warm, not hot
    • NOTE:  It freezes well at this point
  6. Put the mixture into a Kitchen Aid and add 3 whole eggs, one at a time letting each one completely incorporate
  7. Use an ice cream scoop to place balls (or pipes) on a baking pan lined with parchment
    • Pipe into a pile, or forth and back to make an even pipe
  8. Bake at 425º for 10 minutes
  9. Lower heat to 350 for 10 more minutes
  10. Cool and vent (by poking a hole in the top or sides)
  11. Fill by piping in pastry cream (see below)

Authentic Pastry Cream

  • 3/4 C whipping cream
  • 8 oz marscapone
  • 2 TBL powdered sugar (100 gm)
  • OPT: Fold in 1/2 C raspberry jam

Cooked Pastry Cream

  • 1 large eggs plus 1 yolk
  • 50 gm granulated sugar
  • 1 C whole milk
  • 15-20 gm butter
  • 15 gm cornstarch
  • 1/2 tsp vanilla
  • only a pinch of salt
  1. Combine sugar, eggs into a glass bowl
  2. Sift corn starch in, then set aside
  3. Bring milk and other ingredients to a simmer
  4. Temper into your egg mixture (about a quarter of it)
  5. Put eggs back into the milk, and return to heat
  6. Heat, but DO NOT simmer
  7. Will thicken quickly
  8. Strain and cool
  9. Pipe into your puff

Chocolate Topping

  1. 230 gm chopped chocolate
  2. 170 gm heavy cream
  3. 5 tsp coffee
  4. 1 pinch salt
  5. 1 TBL corn syrup
    • Heat over a double boiler
  6. Let cool to 90 degrees before putting on puff
  7. Chill briefly

 

 

Potato Bread

Ingredients

  • 1 large russet potato (about a 12 oz potato) Yukon gold works well too
  • 2 cups (475 ml) milk
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 Tbsp extra virgin olive oil
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 5 cups (680g) all purpose flour

This is essentially white bread with potato worked into the dough.  The potato helps keep the bread moist and gives the bread a great texture.

  1. Peel your potato, then cut it into 1-2 inch pieces
  2. Boil for 10 minutes in salted water
  3. Let the potato cool a bit, then mash the potato
  4. Heat your milk for two minutes in the microwave
  5. Stir in the salt, sugar and olive oil
  6. Dump the liquid into a Kitchen Aid using the mixing paddle
  7. Add the mashed potato – and mix together
  8. Add the yeast and 2 cups of flour
  9. Mix on medium high for 4-5 minutes or until smooth
  10. Change to the dough hook, and add the remaining flour 1 C at a time
  11. Once all the flour is in, mix for 8-10 minutes
  12. Form the dough into a ball, and lightly oil all sides of the ball
  13. Put dough into a large oiled bowl
  14. Cover the bowl with a damp towel and let dough rise for two hours
  15. Punch down the dough, divide it, form it, and place in loaf pans, oil all over, cover with plastic wrap, and let rise in the refrigerator overnight in an oiled bread pan.
  16. The following morning, move the dough to a warm place and allow to rise 45-60 minutes
  17. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack.
  18. Bake in preheated oven at 350°F for 35 minutes until the crust is golden brown and the internal temperature is about 190º
  19. Let bread pan cool on a rack for five minutes, then turn it out to cool on a rack removed from the pan.

Puff Pastry Croissants

I actually had a dream about this.  I did a bit of research, and here is what I found out.

  • Puff pastry dough differs from croissant dough chemically.
  • Puff pastry is simply flour, water and salt layered with butter
    • Croissant dough contains milk and yeast
  • Puff pastry will bake up crispy and flaky
    • Croissant dough should be fairly light and soft and tender on the inside

While you can get a passable croissant from puff pastry dough, it will absolutely not stand up to a side-by-side comparison.

 

 

Caramel Pie

Use a prepared graham cracker pie shell for this recipe

  • 8 oz butter
  • 1 C brown sugar
  • 1/4 C heavy cream

Heat and melt first three ingredients

  • Drizzle in 3 C whole milk and bring back up to heat
  • In separate bowl combine 2 egg yolks, 3 TBL corn starch, 1/2 tsp vanilla and 1 C whole milk
  • Temper 1 C of the hot mixture into the egg mixture
  • Drizzle tempered mixture back into the pot, whisking continually
  • Whisk until it thickens, then pour into your pie shell
  • Refrigerate for at least an hour
  • Meanwhile, beat 2 egg whites till they start to firm, then add 1/2 C confectioner sugar, scant salt, and 1 tsp vanilla
  • Continue to beat until stiff peaks form
  • Spread onto pie, making a bunch of little waves or peaks
  • Broil for a few minutes, or torch to brown

Beatitudes Smoked Tri Tip

This has to be done outside. If you do it inside, you will set off the smoke alarms.

Day before you eat

  1. Cut high-grade tri tip into 2 inch slabs
  2. Prepare dry rub and put into a bag
    • 3 T garlic
    • 2 T lemon pepper
    • 2 T alspice
    • 2 T salt
    • 1 T dried basil
    • 2 T brown sugar
    • 1/4 C Grandpa’s Thunder Powder
  3. Put pieces of meat into the bag
  4. Toss meat in dry Rub and put onto a plate
  5. Refrigerate everything at least overnight
  6. Put 1-2 C of wood chips into water to soak overnight

The day of cooking

  1.  Lightly oil a cast iron skillet that has a fairly tight fitting lid.  You will also want a wire rack that fits inside the skillet.  If you don’t have a lid,  you can use heavy-duty aluminum foil as a covering.
  2. Put wood chips into a strainer.  You want them damp or water-logged, but not in standing water.
  3. Heat cast iron skillet to 525-550º on a free-standing hot-plate or burner.  Use a very sturdy table… this can be dangerous if your burner gets bumped onto the patio.
  4. Dump (drained) wood chips into skillet and the put a rack over the chips
  5. Put your meat on the rack and then cover the pan.
  6. Turn the heat down to medium-high and cook covered for 30-60 minutes.  Make sure internal temp of meat is at least 120º

Meanwhile, you can cook your BBQ Sauce

  • 1/4 C apple cider vinegar
  • 1/4 C water
  • 1/2 C ketchup
  • 1/2 C brown sugar
  • 2 TBL Grandpa’s Thunder Powder
  • 1 TBL prepared horseradish
  • 2 TBL grated onion
  • 2 cloves fresh grated garlic
  • 1/4 C soy sauce
  • 1/4 C Worchestershire
  • 1/2 C orange juice
  • 2 T Dijon mustard
  • 2 T (optional) hickory smoke
  • Bring up to a simmer and let cook 10 minutes
  • Cover and turn off heat

Queso Dip

Variations of this are a standard across Southern Texas.  Add desired variations depending on your tastes

Basic Recipe

  1. Heat 1 C heavy cream over the stove using medium heat
  2. Add 1/2 tsp Thunder Powder
  3. Bring to a high simmer
  4. Add 1/2 C each shredded Monterey Jack, Sharp Cheddar, and Fontina cheese
  5. Add 1/4 C Parmesan/Reggiano cheese
  6. Add 1 C processed cheese – something like Velveta
  7. Stir until it melts and incorporates with the cream

    OPTIONS

  8. Add 1/2 – 1 C cooked chorizo, hamburger or sausage
  9. Add 1/4 C caramelized onion
  10. Add 1 C diced bell peppers
  11. Add chives and/or basil to taste
  12. Add 2 Poblano peppers – blistered and peeled, then diced
  13. Thin out with milk for texture and consistency
  14. Add salt to taste, then pour into a bowl
  15. Serve with crackers, bread, tortillas, etc.

Variations

  • Sprinkle with GTP for appearance
  • Sprinkle with chives
  • Sprinkle with grated pepperoni, tomato or jalapeno
  • Sprinkle with crumbled Cotija cheese
  • Top with strips of red chiles
  • Top with diced sun dried tomatoes

 

Marinated Olives con Hueso

This translates to Olives WITH the pit intact.

INGREDIENTS

  • 1 can Black olives (with pit)
  • 1 can Green olives (with pit)
  • 1 can Kalamata olives (with pit)
  • Alternatives:  Seriñola, Mission, Morroccan, Casa del Tranos, Argentinas, etc

Step by Step

  1. In a mixing bowl, mix the following ingredients
    • 3 TBL Olive oil
    • 2 TBL Apple cider vinegar
    • 1 TBL balsamic or sherry vingear
    • 1 tsp granulated garlic
    • 1/2 tsp red chili flakes
    • 1/2 tsp thyme
    • 1/2 tsp oregano
    • 1/2 tsp rosemary
    • 1/2 tsp orange zest (large slices – for flavor, not for eating)
    • 2 bay leaves
    • 1/2 tsp fennel
  2. Drain and rinse the olives
  3. Put olives into a mason jar
  4. Heat the liquid in a microwave for 30 seconds
  5. Pour hot liquid over the olives
  6. Let rest on counter one hour
  7. Refrigerate overnight
  8. When you are ready to serve, garnish the plate with pieces of Manchego and Mozzarella.  Alternately you can have a two-section plate and offer pieces of chorizo, pepperoni or salami mixed with the olives
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