Author: Robert Andrews

Albondigas with Chepil Rice

Albondigas

INGREDIENTS

STEP BY STEP

  1. Mix above by hand, but don’t overmix
  2. Sear on hot skillet and set aside
  3. Prepare Guajillo Sauce (See below)
  4. Put meatballs into Guajillo sauce and simmer 35 minutes uncovered
  5. Add splashes of water or chicken stock if it gets too thick
  6. Serve over chepil rice

Guajillo Sauce

  • 2 dried and toasted Guajillo chiles – seeds removed
    should be dried, but still pliable.  If brittle, discard.
  • 3 tomatillos – peeled and rinsed
  • 2 cloves garlic – minced
  • Put above into a pot with just enough water or chicken broth to cover them
  • Bring to a boil and simmer 10-12 minutes
  • Remove from water and crush with a fork or potato masher and put into a blender.  SET THE WATER ASIDE
  • Puree the pieces – no need to strain – Add water by the tablespoon ONLY IF you need more liquid to puree.
  • Saute 1/2 onion in 1 T EVOO
  • Deglaze pan with 1/4 C of the cooking water
  • Put the blended sauce back onto heat with the minced and sauteed onion
  • Discard the remainder of the water
  • Add 1 C chicken broth and bring to a simmer
  • Add the meatballs and simmer 35 minutes uncovered – which is Step 4 above
  1. Add splashes of water or chicken stock if it gets too thick
  2. Serve over chepil rice

Chepil Rice

  • 1 cup long-grain rice
  • 3 tablespoons lard or vegetable oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 cups chicken or pork stock
  • 3 tablespoons chepil leaves stripped from stems
  • 1/3 teaspoon salt, or to taste

Prepare as you would normally prepare rice.  Add chepil halfway through when the water starts to be absorbed.

Tarts – COLLECTION INDEX

Lemon Curd and Tart Collection

More tart recipes and stand-alone lemon curd

Sweet Tarts

  • Pear and Pumpkin Tart
    The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

    • A third-party recipe baked on Puff Pastry
  • Tortilla Pear Tart
    • A sweet tart baked on a flour tortilla
  • Cran-Apple Tart
    • A third-party recipe using easy ingredients on Puff Pastry
  • Rustic Freeform Tart
    • A tart with Panko bread crumbs and whatever fruit you have on hand
  • Breakfast Tart
    • Food processor dough that uses fruit
  • Apple Tart
    • Granny Smith apples on Puff Pastry
  • Peach Tart
    • Peaches on a simple pie dough

Savory Tarts

  • Onion Tart
    • Lightly cooked onions on a pizza dough base

Mushroom Bolognaise

  1. Put 3 TBL EVOO into a deep heavy pot
  2. Add 1-2 C minced Cremini or portabello mushrooms
  3. Add 1/2 tsp salt and cook for 10 minutes
  4. Meanwhile, mince 1/2 Vidalia onion
  5. Add and cook 5 minutes more
  6. Meanwhile, mince 4 cloves garlic
  7. Add 2 TBL tomato paste and garlic
  8. Add 1 tsp oregano and red pepper flakes to taste
  9. Cook for 8 minutes more
  10. Add 1 16 oz can of crushed tomatoes
  11. Add 1 C chicken broth
  12. Pulse or chop 1 C black beans and add to the pot
  13. Cook 15 more minutes
  14. Meanwhile, cook pasta to al dente
  15. Add drained pasta to the meat sauce and add 1 TBL fresh basil chiffonade
  16. Toss gently and plate – topping with a bit of extra sauce

Salted Caramel Mousse

INGREDIENTS to make four dessert cups

  • 1 C granulated white sugar
  • 6 TBL (1/2 C) salted butter – pieces
  • 1 C heavy cream
  • 1 C 85% cooking chocolate
  • 3 egg yolks
  • 3 egg whites

STEP BY STEP

  1. Melt sugar over medium heat until it starts to brown
  2. Add cold butter and continue to stir
  3. Once butter has completely melted remove the pan from the heat
  4. Stir in heavy cream – whisking continually
  5. Put 1-2 TBL of the mixture into the bottom of each dessert cup
  6. To the remaining caramel; add chocolate and stir to melt
  7. Pour into a glass bowl to cool to about 100º
  8. Meanwhile, whip up 3 egg whites plus 1/2 tsp cream of tartar
  9. Add 1/2 tsp salt and egg yolks to the chocolate bowl and whisk to combine
  10. GENTLY combine (fold) the whites into your chocolate
  11. Pour into cups and refrigerate for about 8 hours
  12. Add shaved chocolate, salt flakes, or crushed Oreo on the top
  13. Serve with small dessert spoons

Tempura Batter

  • This batter is good for both chicken and fish.  The trick is to “make it too thin” –  It should be the consistency of lightly whipped cream.

Recipe One

  • 2 large eggs (well beaten)
  • 1 C AP flour
  • 1 C ice cold beer
  • 1 TBL buttermilk or whole milk
  • 1/4 TBL corn starch
  • 1 tsp baking powder
  • OPT:  Dijon mustard, garlic powder, onion powder, cayenne pepper, salt and pepper to taste

Mix with minimum of agitation

When you are ready to fry, your oil should be 360º – 385º

Cut cross hatches in the meat to help the batter to stick.  Dredge your chicken or fish in flour, then dip it into the batter. Sea bream is a good choice of fish.

This is also good for onion rings and fried vegetables

Let drain a few seconds, then put it GENTLY into the hot fry oil.

Cook fish about 3-4 minutes at about 385º  Cook chicken about 10 minutes.  Batter can be closer to 360º for chicken – since it will be cooking for a longer period.

  • Don’t overcrowd the pan, and skim out fried batter bits
  • Don’t stir while frying, just flip over after 1-2 minutes
  • Let come back to heat between batches
  • Sound will change from a sizzle to a crackle
  • When bubbles stop, it is done cooking

Recipe Two

  • 1 cup all-purpose flour – better cake or pastry flour (low protein)
  • 1 large egg
  • 1 cup water
  • 1 TBL cornstarch
  • Ice cubes, for chilling the water
    1. Gather the ingredients.
    2. In a small bowl, sift the flour and cornstarch together once or twice to remove any clumps and to make it light and soft. Set aside.
    3. In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
    4. Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
    5. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy.
      READY TO COOK
    6. Heat oil to 355-360º
    7. Dip pieces in flour, then in the tempura batter. Let drip a bit.
    8. Slide into hot oil
    9. Serve immediately with a dipping sauce
 
 
 
 
 
 

Salpicon – Fajita Salad

INGREDIENTS

  • 1 LB flank or skirt steak
  • 1 Russet potato – small squares
  • 1 Carrot – chopped
  • 1 C green beans – cut 1″ pieces on the bias
  • 1/2 C fresh peas
  • 1 TBL salt

STEP BY STEP

  1. Prepare your vinaigrette – see below
    – Pour into large mixing bowl
  2. Season your steak with a Grandpa’s Thunder Powder – set aside
  3. Boil a pot of water containing 1 TBL salt
  4. Put in potatoes and start timing 4 minutes
    – Meanwhile, turn on the heat to your cast iron skillet to medium high
  5. Put in carrot and start timing 2 minutes (for crisp) or 3 minutes for softer
  6. Put in green beans and start timing 2 minutes
    – put your meat onto your hot cast iron (90-120 seconds)
  7. Put in peas and stir gently to combine all
  8. Pour hot veggies into a strainer
    – Flip your meat the the other side (90-120 more seconds)
  9. Pour veggies into your vinaigrette and toss gently
  10.  – Flip your meat back to the first side (60-90 more seconds)
  11. Toss your veggies again
  12.  – Put your meat out onto a cutting board to rest 3-5 minutes
  13. Plate your veggies
  14. Cut your meat into 1/2 inch strips and plate next to the veggies
  15. Serve with flour tortillas

Vinaigrette – PREPARE BEFORE ANYTHING ELSE

  • 1 clove smashed garlic
  • 1 tsp salt and pepper
  • 12 tsp brown sigar
  • 12 C distilled vinegar
  • 1/4 C vegetable (canola) oil
  • 1/4 C EVOO
  • 2/3 C thinly sliced red onion

Tips: Fresh Fish

How to buy a whole fish

Sea bass is the best for whole-fish cooking.  Also called a bronzini (bronch zino)

How to tell that it is fresh

  • Fish should be whole and fresh.
  • If you know your butcher, you can just ask for sushi-quality fish, but otherwise buy a whole fish.
  • Eyes should be clear.  Cloudy eyes indicate an older fish.
  • Gills should be bright red.
  • Fish should never smell fishy or like bleach.
  • Flesh should be firm, not be mushy.
  • If you are using meat from a large fish, you can tell it is fresh by the firmness and visual texture of the flesh.
  • It should glisten.
  • Go shopping with a cooler because it will degrade really quickly.
  • Should have bulging, but clear eyes
  • Scales should be close to the body – tight, not relaxed
  • Fish body should have no bruises or soft spots
  • Buy your fish at a market that does a big volume, otherwise you may get older fish
  • Trust your fish vendor.  Ask
    – What is in season
    – What do you have that is local
    – Is this wild or farmed  (Wild is better)
    – What do you have that is line-caught
  • If you are buying squid, it should be shiny, have clear eyes, and the ink should not be dried

How to handle fish

  • Cut off all fins (except the tail) early so you don’t stick yourself. A fish wound gets easily infected.
  • Scale and clean fish immediately.  Store fish on ice in a baggie, but allow it to drain. You DO NOT want your fish to set in water for any time at all.  If it is properly handled, a fresh fish could last for six months
  • Scale fish outside, or somewhere that the zillions of scales will not cause a problem.  Just hold it by the tail and go back and forth with a knife held perpendicular to the body.

Fish that are high in oil

  • Smelt, mackerel, herring and orange roughy
  • Rinse, dredge, fry in film of peanut oil 3-4 minutes per side, then drain
  • Serve with slices of lemon
  • To dredge: dip in lemon then roll in crumbs with salt and pepper (or toss)

Fish that are good for the grill

  • Whitefish or trout is the best choice for PLANK COOKING
  • Soak wooden plank overnight, using brick to keep submerged.
  • Grill with INDIRECT HEAT at 375-400 degrees and cook until wood begins to char (about 20 minutes)
  • Internal temp will be about 125 degrees
  • Serve right on the plank

Good summer fish

  • Flounder and fluke are good fish to eat in the summer

Good round fish

  • Snapper, porgy, tile fish, sardines, mackeral

What types of wood should I use

  • DO NOT USE plain wood, as it may have chemicals.
  • Make sure your wood is natural, untreated and kiln or air dried.
  • Good woods are: Cedar, alder, maple, hickory, cherry, pecan, apple, white oak, mesquite

Fish Characteristics

  • Slow moving fish (such as grouper) have a light meat and subtle mild flavor. They also overcook very easily.
  • Fast fish (such as tuna) have an oily steak-like texture.  Sharks and Tuna are examples of fast fish
  • Striped bass is the most versatile, and is firm but stil flakey
  • Shark and Tuna are long-lived fish, and will have a higher concentration of mercury in the meat.

Processing

  • To scale, run your knife against the scales
  • Gut the fish and run under cold water
  • Pat the fish dry
  • Remobe the gills

Caramelized Onions

This is a good side for any protein, and also helps accent any sandwiches or burgers.

INGREDIENTS

  • 1 Large sweet onion – sliced thin
  • 1/4 C balsamic vinegar
  • 2 TBL sugar
  • 1/2 C water

STEP BY STEP

  1. Sweat onions in 1 TBL butter over low heat
  2. Add balsamic and reduce
  3. Add sugar after they are quite wilted
  4. Add water and let them simmer for 30 minutes
  5. Cool and refrigerate
  6. Serve as a side

See also Caramelized Onion Focaccia

Fire Roasted Pepper Salad

INGREDIENTS

  • Red bell pepper
  • Yellow bell pepper
  • Poblano pepper
  • 1 lemon
  • 1 tsp EVOO
  • 2 TBL honey
  • 1/2 tsp ground coriander
  • 1 dash Worcestershire
  • 1/4 C chopped fresh cilantro
  • Pepper and salt to taste

STEP BY STEP

  1. Blacken peppers under broiler or over open flame
    or in oven at 500º for about 10 minutes
  2. Put into plastic bag to sweat for 5 minutes
  3. Peel off skin – do not rinse under water
  4. Cut into strips
  5. Toss with all other ingredients
  6. Serve as a side to any protein

French Onion Burger

  1. Cut 1 sweet onion into thin slices
  2. Brown in 3 TBL butter and 1 TBL EVOO
  3. Halve a brioche bun and set aside
  4. Cook an 80/20 half pound hamburger patty till  135º or done
  5. Set patty aside, and mop up the bottom of the skillet with the cut sides of the brioche bun
  6. Top with Dijon cheese, chives and then some of the sauteed onion

Bread supplier

It doesn’t get more old school in Arizona than Sun City. Maybe that’s why Hugh and Pat McGurgan, who owned a bakery in Chester, New York, for over 10 years, opened their shop on the border of Glendale and Sun City in 2000. Since then, folks from all over the state have made the journey to this family-owned tradition for sweet treats (including the popular Devil Dog cake), and fresh baked rolls and bread including rye, Italian, French, and a heavenly pumpernickel worth the trip.

Grilled Bologna Sandwich

This is a great recipe that we ate a lot of during the cold Ohio winters.

INGREDIENTS

  • 1 Thick piece of bologna (about 1/2 inch thick)
  • 1 slice cheddar cheese – Swiss optional
  • 2 slices of sponge bread
  • Pickles for the side

STEP BY STEP

  1. Heat your skillet and put 1 TBL of butter and about 1 tsp EVOO in it
  2. As soon as the butter starts to turn brown, add your bologna
  3. Cook both sides 2-3 minutes each
  4. Set bologna aside and top with cheese
  5. Use your bread to mop up the oil in the bottom of the pan and then let the bread toast just a bit
  6. Top with bologna and serve with pickle spears on the side

Chili – COLLECTION INDEX

Misc Chili Ideas

  • Use beef brisket
  • Use 1/3 each beef, pork and lamb

Grandpa’s Chili Recipes

Grandma’s Chili Recipes

  • Grandma’s Basic Chili
    • This is the first chili she made for me.  Very simple, but very flavorful.
  • Chili for Sissies
    • Full of a lot of fresh ingredients, but very little in the way of heat.
  • Turkey Chili
    • Shredded or ground turkey or chicken.  Done in an hour.

Vegetarian Chili

Chinese Pork Skewers (char siu)

  • Pork butt
    FOR MARINADE
  • 1/2 C brown sugar
  • 1/4 C dry rice wine or sake
  • 6 TBL Hoisin sauce
  • 2 TBL Sweet Thai Chili Sauce
  • 1/2 C regular soy
  • 2 cloves garlic
  • 2 TBL ginger
  • 1 TBL sesame oil
  • 1 tsp Chinese 5 spice powder
  • 1/4 tsp white ground pepper
  1. Cut pork butt into 1 x 2 inch “French Fries”
  2. Poke holes with a fork all along the length
  3. Put pork and (all but 1/2 C) marinade in a plastic bag
  4. Let rest in the refrigerator for 1-4 hours
  5. Mix marinade, putting 1/2 C into a pot for a glaze to be used later
  6. Add 1/3 C honey to the pot
  7. 1/4 C ketchup
  8. Bring up to a simmer and cook 5 minutes
  9. Spray drying rack with Pam and set it on a foil sheet
  10. Put strips of pork on the rack, add 1/4 C water to the bottom, and wrap the whole thing in aluminum foil
  11. Roast at 300º for an hour
  12. Remove foil and bake for another 40 minutes
  13. Put into broiler for 7 minutes to dry out
  14. Put on glaze and broil 5 minutes
  15. Flip, dry out 7 minutes, glaze, and broil 5 more minutes
  16. Rest 10 minutes before slicing into medallions
  17. Serve over top of sticky white rice

 

Molten Lava Cake

INGREDIENTS

  • Chunks of very good chocolate (somewhat melted)
  • 2 eggs plus 2 egg yolks
  • 1/4 C sugar
  • 1 tsp vanilla extract
  • 1 TBL cognac or dark rum
  • 1/4 C 00 flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

STEP BY STEP

  1. Grease your molds well
  2. Use a very good chocolate – 55-75 cocoa content
  3. Melt over double boiler – 4 oz butter and 6-8 oz chocolate
  4. Combine the following and mix VERY well – till whitish
    1. 2 eggs plus 2 egg yolks
    2. 1/4 c sugar
    3. 1 tsp vanilla extract
    4. 1 TBL cognac or dark rum
  5. Combine chocolate and egg mixture
  6. Add 1/4 C 00 flour plus 1/4 tsp baking soda and 1/4 tsp baking powder
  7. Pour into WELL GREASED and then FLOURED molds
  8. Put into refrigerator if you will be baking this later
    Bake just before serving.  When you are ready to serve
  9. Preheat oven to 450º
  10. Bake for six minutes if warm, eight minutes if cold (refrigerated)
  11. Serve on a bed of caramel sauce design
  12. Sprinkle raspberries or strawberries on the plate
  13. Serve with Whipped Cream or Caramel Sauce

ALT RECIPE

INGREDIENTS and STEP BY STEP

  1. Create dough
    • 1/4 C dulce de leche
    • 1/4 C butter
  2. Heat above in microwave until melted
  3. Add thickeners
    • 1 C confectioner sugar
    • 1 egg plus 1 yolk
    • splash of vanilla
    • 1/4 C 00 flour
  4. Pour into heavily greased and then floured ramekins
  5. Push one Dove chocolate into the center of each
  6. Bake at 425º for 11-13 minutes
  7. Turn out and topo with powdered sugar
  8. Serve with a scoop of ice cream

Creme Pat (Pastry Cream)

Creme Patissiere
Yields: approximately 1/2 cup (225g)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, pastries and ebelskiver.
INGREDIENTS
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 1 TBL AP flour, tapioca or 00 flour
  • 1 TBL cornstarch
  • 1 C whole milk
  • ½ tsp vanilla

STEP BY STEP

  1. In a mixing bowl, whisk together egg yolks and sugar
  2. Whisk in cornstarch and flour and a splash of water – and set aside
  3. In a glass measuring cup, heat milk in microwave for 45 seconds
  4. Pour milk into a double boiler and heat until the milk just barely starts to steam
  5. Temper milk into the egg mixture while simultaneously whisking constantly until smooth
  6. Transfer mixture back into double boiler, whisking continually, and cook over medium-low heat
  7. Add 1 TBL pat of very cold butter
  8. Whisking constantly, so that the eggs won’t curdle, cook until mixture begins to thicken.
  9. Remove from heat and transfer to a medium heatproof bowl.
  10. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a skin.
  11. Let cool to room temperature, then refrigerate until chilled.
  12. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well.
  13. Whisk before using to get rid of any lumps.

Chicken Curry

INGREDIENTS

  • 1/2 C coconut
  • 1/2 C Cooked chicken
  • 1/2 C fresh tomatoes
  • 1 thai chili or serrano chili
  • 1/2 tsp cumin seeds
  • 1 TBL water
  1. Pulse above into paste

INGREDIENTS TO ADD TO SKILLET – IN ORDER

  • Heat up 1/4 C canola oil
  • 1 cinnamon stick
  • bay leaf
  • 5 whole cloves
  • 1 tsp whole cardamom seed
  • 1 tsp whole black pepper
  • 1 tsp turmeric
  • 1 tsp corriander
  • 2 cloves garlic
  • 1 tsp ginger
  1. Cook for about 10 minutes
  2. Add chicken paste
  3. Cook for 5 minutes
  4. Add 1 can coconut milk
  5. Bring up to a boil
  6. Simmer while you cut fresh chicken breast into thin strips
  7. Add chicken and cook for 15 minutes
  8. Add 1 TBL sugar and 1/2 tsp salt
  9. Add 2 TBL fresh chopped cilantro
  10. Serve topped with more cilantro and thinly sliced jalapeño

 

 

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