Author: Robert Andrews

Three from One Chicken

One of the meals we get here at Beatitudes is a Cooked Half Chicken.  Here is a way to turn that into three meals.

From the Breast

    1. Shred the meat
    2. Place into a bowl with 1/2 C corn
    3. chopped parsley
    4. diced shallot
    5. diced tomato
    6. Cilantro
    7. Sweet Chili Sauce
    8. Gochuchuang
    9. Lime juice
  • Plate onto leaves of butter lettuce
  • Garnish with jalapeño slices

Chicken Cobb Salad

    1. Shred chicken breast
    2. Plate with corn, cucumber, diced tomato, bacon, jalapeno, avocado, apple slices
    3. Serve with raspberry vinaigrette

Chicken Canaloni

    1. Shred remaining chicken
    2. Mix with Parm cheese and marinara
    3. Put into canaloni shell
    4. Top with alfredo sauce and marinara
    5. Drizzle with basil sauce

 

Oreo Fluff

HOW TO MAKE OREO FLUFF

In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer. Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl. 

Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping. Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined. Finally, gently stir in the whipped topping (Cool Whip).

Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.

Ingredients

  • 2 (3.4 ounce) packages instant vanilla pudding
  • 3 cups cold milk
  • 8 ounce block cream cheese, softened to room temperature
  • 1 package family size package Oreo cookies (19.1 ounce package)
  • 2 cups mini marshmallows
  • 8 ounce tub frozen whipped topping, thawed (Cool Whip)

Instructions

  • In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer.
  • Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
  • Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping.
  • Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined.
  • Finally, gently stir in the whipped topping.
  • Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • This fluff recipe is pretty rich, a little goes a long way so be careful how much you serve at one time. 
  • The cream cheese MUST be fully softened to prevent chunks in your fluff dip. 
  • I made this recipe with standard Oreo cookies. You can try double stuffed but they are a little harder to crush up because of the extra filing. 
  • Do not substitute marshmallows with marshmallow fluff.
  • I suggest enjoying this within 2 days, but it can be kept in the fridge covered with plastic or in an airtight container for up to 4 days.
  • I do not recommend freezing.

Nutrition

Calories: 534kcal | Carbohydrates: 87g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 649mg | Potassium: 370mg | Fiber: 2g | Sugar: 63g | Vitamin A: 127IU | Vitamin C: 0.2mg | Calcium: 239mg | Iron: 7mg
 

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Tips and Tricks – July 2023

From AARP Bulletin

  • GROCERY
    • When buying berries in a plastic box, flip the box over.  They should not stick to the lid of the box – which indicates excessive moisture and may be molding soon.
    • Have two shopping lists:  (1) Critical things you need for the coming week and (2) things you may need in the next month or two – buy those items when on sale, and stock up.
    • Use a grocery store’s app whenever possible.  Most discounts are showing on apps, not necessarily on paper or on the shelves.
    • Try store brands.
    • Use online coupons
  • TRAVEL
    • Try Amtrak for shorter trips
    • Use night owl deals, and try to book flights on Sunday
    • Don’t buy your tickets at the last minute
    • Use Uber rather than car rentals
    • Comparison shop for vacation homes – AirBNB, Booking.com, VRBA, HiChee.com, etc
    • Watch for increased charges on Cruise ships
    • eMail independent hotels to negotiate price
    • Venture a mile or two from the main highway for lower restaurant prices.  You can also check RoadFood.com, TripAdvisor, Yelp, and FourSquare
    • Rent a timeshare from someone who can’t use it.  RedWeek.com, Koala and Timeshare Users Group
  • Use AARP Member Benefits
    • Restaurants:  Denny’s, Outback, etc offer up to 15% discounts
    • Target Optical, LensCrafters and Glasses.com offer discounts
    • Optum Rx gives discounts for prescriptions
    • Hotels give up to 20% off
    • UPS Store gives 5% off shipping
    • FTD and Proflowers give 25% off
    • 53% discount on Norton Identity Protection
    • Going in a group?  Call to ask for quantity discount
  • OTHER TIPS
    • Get Coffee Grounds for your garden from Starbucks
    • Use groceries as seeds:  Onions, potato eyes, scallions, celery bottoms, etc
    • Host a plant swap
    • Get a Culture Pass from your local library
    • Buy your own modem and router rather than renting from your provider
    • Tolerate ads on Streaming TV programs
    • Buy a used mobile phone rather than buying the latest and greatest
    • Get eBooks for free at loc.gov/collections/world-digital-library

Freezer Jam

Freezer jam is an easy and delicious way to preserve the flavor of summer fruit without any heat needed!
 
Author Brandie @ The Country Cook
 

Ingredients

    • 1 1/2 pounds fresh fruit
      • This recipe specifically used strawberries, tops sliced off and cut in half
    • 4 cups granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup water
    • 1.75 ounce packet powdered fruit pectin (like Sure-Jell or Certo)

Instructions

    • Place strawberries into a food processor and pulse them about 8-10 times to break them up. You still want to see some chunks (unless you want your jam to be super smooth). After they have been processed, you should end up with about 2 ½ cups of crushed strawberries.
    • Place the crushed strawberries into a large bowl and add the sugar, 1 cup at a time, to the strawberries. Stir to combine; once the sugar is fully stirred in, add another cup and stir again. Continue this process until you’ve used all the sugar.
    • Then stir in the vanilla extract. Let the strawberry mixture sit for about 10 minutes, then give it another stir. Note: this part of the process can take up to 2 hours. You’ll need to stir every 10-15 minutes to ensure it all gets dissolved. You can test it by putting a tiny bit of the liquid between your fingers, and if you feel any graininess, it’s not ready yet.
    • Once the sugar is dissolved you can move onto the next step.
    • In a small sauce pan, whisk together the water and the fruit pectin. Bring to a boil, stirring constantly. Once at a full boil, allow it to boil for a full minute while stirring constantly then take off the heat.
    • Add the pectin mixture to the strawberries in the bowl and stir it in well.
    • Lay out the clean jelly jars and pour in the strawberry jam evenly into each of them; leaving at least ½ inch headroom at the top of the jar as the mixture may expand when frozen.
    • Wipe the rim of the jars with a clean kitchen towel or paper towel and the lids and screw on the bands.
    • Let the jars sit out at room temperature for about 4 hours to cool completely, then place them in the refrigerator. They will keep in the fridge for up to 4 weeks or freeze for up to a year.

Notes

    • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions
    • This is a thinner jam with chunky strawberries in it compared to our other jam recipes I have shared.  
    • You have to use fresh strawberries, frozen ones won’t turn out properly. 
    • No food processor, no problem! Just use a potato masher to mash it all up.
    • If you want to preserve this, check out the instructions I shared a link to in the FAQ section. 
    • This lasts for about a month in the fridge, or 6 months in the freezer. 
    • Don’t cut down on the sugar, you need it to help set correctly.

Nutrition

Calories: 72kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 0.1mg

Boxty Potato Pancakes

    • 3/4 C mashed potato (peeled and boiled 10 minutes)
    • 2 TBL butter
    • 2 TBL cream
  • Mash together first three ingredients
  • (Alternate:  Use 1/2 C flour and 1 egg instead of above ingredients)
    • 3/4 C grated fresh potato (with or without peel)
    • Salt and pepper to taste
  • Press moisture from them using a lint free kitchen towel
  • In a mixing bowl, mix 1 egg and 1/2 C Half and Half  (or whole milk )
    • Mix in 1/3 C AP flour – half at a time
    • 1/2 tsp baking powder
  • Fold batter and potatoes together
  • Preheat pan with canola oil
  • Drop spoonfuls of the potatoes into the hot pan.
  • Cakes should be nicely browned and crispy
  • Drain them on a towel for about 30 seconds
  • Plate with a dolop of creme fraiche on top
  • Crumple a sheet of smoked salmon on top
  • Garnish with chives

Créme fraîche

    • 1/2 C sour cream or creme fraiche
    • 1 TBL Whole grain mustard
    • minced chives (to taste)
    • salt and pepper to taste

Dahl Restaurant Gazpacho

From Arizona A to Z

  • 64 oz Campbells Tomato Juice (cold)
  • In food processor place
    • 1 C chopped celery
    • 1 C English cucumber
    • 1 C green pepper
    • 1 C red bell pepper
    • 1 C yellow bell
    • 2 jalapeno peppers – seeds and veins removed
    • 1/2 C red onion
  • Put in bowl with tomato juice
  • Add
    • 2 TBL tomato paste
    • 2 TBL lime juice
    • 2 TBL sherry vinegar
    • 2 TBL freshly minced garlic
    • 1/2 tsp Thunder Powder
  • Minced cilantro
  1. Put into bowl
  2. Put in pieces of avocado
  3. Drizzle with EVOO
  4. Top with cilantro

BBQ Chicken Thigh

Recipe from ThermoWorks.com

Bam Bam has years of experience in competition as well as BBQ restaurants, so he knows a lot about when chicken is done. For that reason, he relies solely on his Thermapen. Most home cooks and beginning BBQ-ers should monitor the internal temperature of the chicken throughout the cook. In this recipe, we’ve included instructions to use a leave-in probe thermometer to keep track of the chicken temps as they rise.

Ingredients

  • 8 Chicken thighs, bone-in, skin on
  • ~6 Tbsp of your favorite chicken BBQ rub
  • 1–2 C your favorite BBQ sauce for chicken
  • 1 lb butter, plus a tablespoon for the sauce

Instructions

  • Preheat smoker to 300°F (149°C)
  • If you want competition-style thighs, trim them by removing the skin, cutting off any high-spots of fat from the inside of the skin, squaring up the meat and trimming off excess fat, and removing the ball joint of the bone.
  • Sprinkle the meat lightly but evenly with the rub.
  • Re-wrap the meat in the skin and sprinkle with more rub.
  • Even if you don’t do all the trimming, it’s a good idea to peel the skin back and sprinkle some rub underneath it. Skin is designed to keep things out. Put some rub under it to flavor the meat better.
  • Cut the butter up into small cubes and put it all in the bottom of an aluminum pan that is large enough to fit all the chicken in one layer.
  • Layer the chicken, seam-side up, on the butter. Cover it with foil and put it in the smoker for 45 minutes.
  • After 45 minutes has elapsed, remove the chicken pan from the smoker and let it sit for 15 minutes.
  • Remove the chicken from the pan and place it back in the smoker, inserting a Pro-Series® Probe attached to a leave-in thermometer such as BlueDOT®, ChefAlarm® or Smoke™. Set the high alarm for 175°F (79°C) and smoke the chicken.
  • Warm your barbecue sauce on the stove or in the smoker for a few minutes. Stir in the tablespoon of butter and remove the sauce from heat.
  • When the alarm sounds, verify the temperature with your Thermapen, then baste the chicken with the BBQ sauce. Alternatively, you can lift each piece and dunk it in the sauce before returning it to the smoker.
  • Cook the chicken for a final 10 minutes to set the sauce.
  • Remove the chicken from heat, allow to rest for 10 minutes and serve.

Healthy Ketchup

In a medium sized stock pan add

    • 2 TBL peanut oil
    • 2 TBL butter
    • 1 whole onion
      • Caramelize onion low and slow (about 45 minutes)
    • 2 cloves garlic added @ the 40 minute point
    • 8 – 10 tomatoes – blanched and peeled
    • 1 C white vinegar
    • 1/2 tsp salt
    • Simmer for 90 minutes – chop and stir along the way
    • Put into blender and puree
    • Pour into small clean canning jars
      • Keep in fridge for a few months
      • Freeze the rest

 

Green Tomato Ketchup

For food safety, it’s very important that you add citric acid to this Green Tomato Ketchup recipe to give it enough acidity to avoid any issues with Colostrum botulinum bacteria, which is a deadly neurotoxin.

Canned, this will last until next season.

Ingredients

  • 3 LB green tomatoes(200 mg)
  • 2 LB onions
  • 1 tsp ground black pepper
  • 1/2 tsp ground dry mustard
  • 1 tsp Worcestershire sauce
  • 1 C apple cider vinegar
  • 1 C granulated sugar
  • 12-16 oz tomato paste
    CHEESECLOTH BAG
  • 6 cloves
  • 4 bay leaves
  • 1 sprig rosemary
    AT THE VERY END
  • 1 tablespoons bottled lemon juice (do not used fresh juice as it’s not acidic enough) or 1/2 tsp pure powdered citric acid

Step by Step

  1. Slice or chop green tomatoes and onions.
  2. Place in a large crockpot with pepper, mustard, and Worcestershire sauce.
  3. Put the removable flavoring spices in a small cheesecloth bag and add to the pot.
  4. Pour cider over mixture.
  5. Cook for 6 to 8 hours over very low heat, stirring occasionally.
  6. Remove cheesecloth bag and discard.
  7. Puree mixture with a wand blender or in a food processor or blender.
  8. Strain tomato mixture through a mesh strainer, or if you have it a food mill using the smallest disk available
  9. Return to pot and bring to boil.
  10. Add 12-16 oz tomato paste and whisk until smooth.
  11. If necessary, let simmer on low until thickened. I usually go about 3-4 hours.
  12. Add citric acid and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of sugar.
    CANNING
  13. Immediately fill six sterilized half pint jelly jars with green tomato ketchup, leaving 1/4-inch head space.
  14. Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars, as you fill each one, and apply the screw on rings loosely.
  15. Process in boiling water bath in a deep canning pot for 10 minutes.
  16. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
  17. After the jars of green tomato ketchup cool (don’t do this while they are still hot) check seals by pressing middle of lid with finger. If lid springs back, your green tomato ketchup didn’t seal and must be refrigerated and used within the month.
  18. Let jars of green tomato ketchup stand at room temperature 24 hours.
  19. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening and keep for up to a month.

Grandpa’s Ketchup

The Whitehouse Recipe is a fun part of history, and makes pretty good ketchup (or should I say catsup) but this variation has a few twists added by Grandpa.

  • 1 8 oz can tomato paste
  • 3-5 tomatoes – cut into pieces
  • 1 small onion (minced)
  • ½ tsp EACH dry hot mustard, nutmeg, coriander, black pepper, cayenne pepper, cinnamon, ground clove, salt, garlic powder, paprika
  • 2 bay leaves
  • 1 TBL lime juice
  • 1 TBL soft brown sugar (packed) HOLD FOR LATER
  • 2 TBL apple cider vinegar – HOLD FOR LATER

Step by Step

  1. Combine all ingredients (except sugar and vinegar) in a large heavy pan
  2. Rinse can/jar of tomato paste into pan with 2 TBL water, TWICE
  3. Bring the mixture to the boil, then reduce to a slow simmer.
  4. Cook over a medium heat for 20 minutes stirring often and carefully.
  5. Add brown sugar and vinegar and cook until it starts to thicken (10-40 minutes) stirring frequently
  6. Leave to cool a full half hour
  7. Run through a food mill’s finest settings for the ketchup
  8. Run through the next larger food mill screen for a nice spread for crostini
  9. Pour the ketchup mixture through a funnel into suitable bottles
  10. Use it as you would any commercial tomato ketchup
  11. Stored in the fridge this ketchup will keep for a month.

Note: Before Step 6 if you put it (while hot) into sterilized canning jars (and sterilized canning lids) you can store it for up to a year.

Whitehouse Tomato Catsup #1

This recipe was adapted from “The Whitehouse Cookbook” published in 1887 by Fanny Lemira Gillette & Hugo Ziemann.  Grover Cleveland was President of the United States at the time.

  • 16 oz tomato pieces (drained)
  • 1/4 onion (minced) and collected juices
  • 2 tsp TBL salt
  • 2 TBL brown sugar
  • 2 tsp mustard
  • 1 tsp alspice
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp cayenne pepper
  • 1/4 tsp grated nutmeg
  • 1/2 C white balsamic vinegar

Step by Step

  1. Blend tomato pieces, then run through a food mill or sieve to remove seeds.
  2. Mince onion, salt and brown sugar.
  3. Boil until quite thick
  4. Mix together mustard, allspice, black pepper, cinnamon, ground cloves, cayenne pepper, and grated nutmeg
  5. Blend with balsamic vinegar
  6. Mix vinegar mixture with tomato mixture.
  7. Bring to a boil, then simmer for five minutes, stirring continually.
  8. Pour into sterilized canning jars with sterilized lids.
  9. I should keep for about a year

Easy Ketchup

  • Large can of ripe tomatoes OR 10 tomatoes – halved, salted and broiled until edges just start to blacken
  • 1 can tomato paste
  • 1 large onion – minced
  • 1/2 red pepper – minced (seeds and vein removed)
  • 4 cloves garlic – minced
  • 1/2 C red wine vinegar (alt: cider vinegar)
  • 2 TBL brown sugar
  • 1/4 C EVOO
  • 1/2 tsp each:  Mustard, paprika
  • scant: Nutmeg, allspice, ground clove, mace, cinnamon, chili powder, salt and pepper
  • 1 bay leaf
  • Simmer until reduced and thickened
  • Run through a food mill
  • Store in the fridge for up to two months

Pretzel Cheese Dipping Sauce

INGREDIENTS

  • 2 tbsp Unsalted Butter
  • 2½ tbsp All-purpose flour
  • ½ cup Milk
  • ¾ cup Beer
  • 1½ tsp Worcestershire sauce
  • 1 tsp Mustard powder (½ tsp if you’re not a mustard fan)
  • ½ tsp Garlic powder
  • 2 cups (8 oz) Shredded Sharp Cheddar Cheese
  • Pinch of Salt and pepper to taste

STEP BY STEP

  1. Melt the butter in a sauce pan over medium heat.
  2. Add flour and whisk until you’ve got a paste like substance.
  3. Add a splash of milk, and while continuously stirring,
  4. Add a splash of beer, and while continuously stirring,
  5. Add the  Worcestershire sauce while continuously stirring.
  6. Add the remaining milk and beer, while continuously stirring.
  7. Stir until smooth, then add mustard powder and garlic powder.
  8. Continue to heat and whisk until the mixture thickens, about 5 minutes.
  9. Turn heat to low and add shredded cheese, one ½ cup at a time, stirring continuously until cheese has completely melted and the sauce is smooth.
  10. Add salt and pepper to taste, serve immediately.
  11. To prevent congealing, serve in a small crock pot or fondue dish over heat.

Tips and Tricks – COLLECTION

  1. 100 Great Tips
  2. A Very Basic Pickle Overview
  3. All About Eggplants
  4. Bread Wrapper Color Tag Codes
  5. Breadsticks – Several Recipes and Tips
  6. Chicken Tips and Tricks
  7. Chicken with Sour Cream
  8. Decorative Chocolate Garnish
  9. Grandpa’s Pizzas and Calzones
  10. Onion Tips
  11. Photos for Guys Grocery Games
  12. Product Review: GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet
  13. Quick Sauces
  14. Steam Juicer
  15. Store-quality burger sauce
  16. Tip: Weight Loss
  17. Tips and Tricks – December 2023
  18. Tips and Tricks – July 2023
  19. Tips from America’s Test Kitchen
  20. Tips from Grandpa
  21. Tips: _MISC – MOVE AROUND
  22. Tips: Airline Tickets
  23. Tips: Around the Kitchen
  24. Tips: Avocado
  25. Tips: BBQ
  26. Tips: Butter
  27. Tips: Buying Good Meat
  28. Tips: Cast Iron Skillets
  29. Tips: Caul Fat
  30. Tips: Cheese
  31. Tips: Chicken
  32. Tips: Clogged Drains
  33. Tips: Coconut
  34. Tips: Cooking on an Electric Range
  35. Tips: Cow Parts – Dissection
  36. Tips: Dietary Water
  37. Tips: Edible Colors
  38. Tips: Equipment
  39. Tips: Equivalents – COLLECTION
  40. Tips: Fish from Alton Brown
  41. Tips: Freezing Things
  42. Tips: Freezing Things
  43. Tips: Fresh Fish
  44. Tips: Frozen or Canned Food
  45. Tips: Frying Food
  46. TIps: Gadgets
  47. Tips: Gardening
  48. Tips: Garlic and Ginger
  49. Tips: Garlic Paste
  50. Tips: Grinding your own Meat
  51. Tips: Grinding, Grating, Peeling
  52. Tips: Grocery Shopping
  53. Tips: Guacamole – COLLECTION
  54. Tips: Holes in Pot Handles
  55. Tips: Hot Wings
  56. Tips: Hotel Hacks
  57. TIPS: IP Address of your Computer
  58. TIps: Knives
  59. Tips: Meatloaf
  60. Tips: MISC Notes
  61. Tips: Non-Stick Skillets
  62. Tips: Noodles
  63. Tips: Oils Demystified
  64. Tips: Omelets
  65. Tips: Oranges
  66. Tips: Pasta
  67. Tips: Peppers Demystified
  68. Tips: Pickling and Canning
  69. Tips: Pig Parts – Dissection
  70. Tips: Piping Bag
  71. Tips: Pizza
  72. Tips: Pork
  73. Tips: Potatoes
  74. Tips: Preserving Food
  75. Tips: Recipe Rehab
  76. Tips: Safety
  77. Tips: Salads
  78. Tips: Salsa
  79. Tips: Sauces
  80. Tips: Spring Rolls
  81. Tips: Squid
  82. Tips: Starch Thickeners
  83. Tips: Steak
  84. Tips: Storing Fruits and Veggies
  85. Tips: Tires – What you need to know
  86. Tips: Tomatoes
  87. Tips: Tuna
  88. Tips: USDA Safe Food Handling
  89. Tips: Vegetables
  90. Tips: Yeast
  91. Tips: Animals – Cows, Pigs, Chickens…
  92. Tips: BBQ and Grilling
  93. Tips: Butter and Oil
  94. Tips: Cheese Info
  95. Tips: Corn Bread
  96. TIPS: Cut down on Salt
  97. Tips: Eggs
  98. TIPS: Everyday Eating
  99. Tips: Grilling Burgers (Beef)
  100. Tips: Healthy Eating
  101. Tips: Just what is a pinch?!?
  102. Tips: Kitchen
  103. Tips: Life Hacks
  104. Tips: Peppers
  105. Tips: Pizzas
  106. Tips: Potluck Safety
  107. Tips: Salads
  108. Tips: Skills and Kitchen Safety
  109. Tips: Steaks (Beef)
  110. Tips: Substitutions
  111. Tips: Terminology
  112. Tips: Working with Turkey
115 Total Number of Tips

Juicy Lucy

A Jucy Lucy is a stuffed cheeseburger with the cheese inside of the meat instead of on top, resulting in a melted core of cheese. Two bars in Minneapolis, Minnesota claim to be the inventor of the burger, while other bars and restaurants have created their own interpretations of the style.

A debate rages on.  Google has chimed in.  A Google Search for “Jucy Lucy” resulted in 116,000 results.  A search for “Juicy Lucy” resulted in 1.8 million results.  O.E.D. spelling rules here.

Regardless of how it is spelled, this is a great treat for your next BBQ.

Per Person Ingredients

    • For 1 sandwich
      • 1 hamburger bun
      • 2 ground beef patties- thin
        • about 3 ounces each
      • Sliced mild Cheddar cheese
        • Traditionally 1-2 slices of American Cheese are used.  We prefer Cheddar.
        • I prefer sliced because you get more cheese.  Shredded cheese melts better, but is less dense.  That is also why I use medium heat, rather than high.  It gives the cheese time to become molten.
      • Other ingredients used along the way
        • Onion, Pickle, Relish

Preparation

    1. OPT:  Saute thinly sliced onions in 1 TBL butter. Go for as much caramelization as you like.  Set aside
    2. OPT:  Cook two slices of bacon per burger.  Set aside
    3. Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat.
    4. While the bun is toasting, flatten each beef patty so that it’s no more than ¼ inch thick.
    5. Place shredded cheese in the middle of one of the patties, leaving just a bit of a border.
    6. Then cover it with the other patty.
    7. Push the patties and pinch the edges, so that they merge into a single patty – assuring there are no holes for the cheese to seep through.
    8. Place meat on a griddle or pan over medium heat. Cook no more than 5 minutes per side or until cheesy juices start spilling out.
      • I usually cook the first side 4 minutes, then the other 2-3 minutes.
      • I used a cast iron grill pan.  It works great.
    9. Add pickles to the bottom bun, If desired, place onion thinly sliced or sauteed,  and bacon, then add the cooked burger and top bun.
    10. Be very careful.  The cheese is hot.

Cavatapi and Cheese

    • 1 LB cooked Cavatapi pasta (screws)
      • set aside
    • 1 stick butter in hot skillet
    • 1/2 C AP flour
      • Cook together until it starts to brown
        • This is called a Roux
    • Put 6 C milk into a measuring cup
      • Add 1/2 C to the flour
      • Add another 1/2 C to the flour
      • Add the remainder of the milk and whisk together
        • This is called Bechemel Sauce
      • Add 4 oz Mozzarella, 4 oz Swiss and 4 oz Colby
        • This is called Mourney Sauce
      • Add 1/2 C Parmesan and 1 tsp Colorante
      • Cook together until it starts to thicken
        • Pour into slightly greased casserole
      • Top with a mixture of 1 C Panko, 1/4 Parmesan,
        1/2 tsp granulated garlic, and 1 TBL EVOO
    • Bake 25 minutes at 325º

 

Bobby Flay Apple Butter

This is for my reference only.  I’ve made a few changes and substitutions, indicated by (GR) for Grandpa’s Revision

INGREDIENTS

  • 6-8 medium to large apples
    Fuji, Gala and Granny Smith
    About TWO POUNDS by weight AFTER peeling and coring
  • 1/2 C of apple cider (no preservatives if possible)
  • 1 C  granulated white sugar
  • 1/2 C brown sugar
  • 1 teaspoon cinnamon
  • 1/2 tsp nutmeg – freshly grated
  • scant teaspoon cloves
  • 1 tsp lime juice (GR)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • scant salt

This recipe makes about 2-4 jars, so if you plan on using it over the next few months, you don’t have to can it.  If you are planning to can some, double the recipe and follow standard canning procedures (which will not be repeated here)

STEP BY STEP

  1. Wash your jars in the dishwasher so they are as sterile as possible
  2. Put a small pot of boiling water in the far corner of your stove top and let it simmer for now (GR)
  3. Peel and core your apples, and then chop, mince or grate (GR)
  4. Bring all other ingredients up to a boil on your stove top
  5. Add your apple pieces to the boiling mixture
  6. Let simmer about 60 minutes
  7. IMPORTANT NOTE: During the cooking process, the liquid may expand to about TWICE the original size, so make sure you have a large pot.
  8. If you don’t have an immersible thermometer, GET ONE.  Here is the one that I use, and I LOVE IT.  It is by Thermoworks, and is not all that expensive for the use you will get out of it.  This is also good for cooking meat, potatoes, etc.  I also got an infrared thermometer that I used for grill and pan temperatures.
    –
    THE CANNING PROCESS
  9. Heat until it reaches 220-222º
  10. Put a lid (one by one) into the small pan of boiling water to soften the seal.
  11. Pour into prepared canning jars, screw lid on finger tight, and set on the counter.
    Even without hot water bath canning, the “counter canned” apple butter should last a few months in the refrigerator.

 

Triple Citrus Tart

You can use the below recipe from Johanne Killeen & George Germon, owners of Al Forno, in Providence, Rhode Island, or you can use my recipe for Pastry Dough.  Here is another recipe.   If you want REALLY easy, just use Puff Pastry.

    • 1 tsp orange zest – minced
    • 1 TBL orange juice – cold
    • 1 TBL ice water
      • It is better to have your dough too moist, rather than too dry
        You can always add a bit more flour, but not liquid
    • Approx 1 C AP flour
    • 2 TBL confectioner sugar
    • 1/4 tsp salt
    • 1 sticks cold butter in pieces
      • Pulse in food processor about six times
    • With motor running, add liquid all at once
    • Stop only to scrape down sides
      • You want dough to just hold together
      • Pour onto aluminum foil
      • Press together into a disk
      • Refrigerate immediately for about 2 hours
    • Keeping your hands and your dough floured start rolling it out
    • Flatten it to just under 1/8 inch
    • Replenish floured surface as necessary
    • Transfer onto a baking sheet
      • Add first layer to the tart
    • If using lemons, blanch them about 10 seconds in boiling water, then rinse them and dry them to remove the waxy coat and any pesticides
    • Slice on mandolin as thinly as you can possibly slice them
    • Layer over entire tart surface, slightly overlapping
    • Sprinkle with super-fine sugar – You can also create your own with your food processory
    • Fold over the crust sides
    • Refrigerate for about 90 minutes
      • Preheat oven to 450 before putting into the oven
      • Bake 15 minutes

Prepare your lime curd

    • Two whole eggs plus two egg yolks
    • 1/2 C sugar
    • 3/4 C fresh lime juice
    • 1/2 C heavy cream
    • Heat over a double boiler until it thickens – Keep no hotter than 190º

Whip your egg whites

    • 4 egg whites
      • Start to whip to froth on high
    • 1/2 C super-fine sugar – 1 spoonful at a time
    • Scrape down sides, then continue to soft peaks

Combine

    • After your tart has cooled, add a layer of curd
    • Put on your meringue over top of curd
      • Use a fork to pull out the peaks
    • Put into preheated oven until meringue darkens
    • Let cool just a bit, and then plate
    • Sprinkle with confectioner sugar

 

Italian Rustic Bread

This is good for garlic bread.  SEE THIS RECIPE

      • PREPARE YOUR STARTER (aka BIGA)
    • Dissolve 1/2 tsp of yeast in 3 TBL warm water
    • Add just a pinch of sugar
    • Add 1 1/3 C room temp water
    • Add 1 C flour
      • Put on Kitchen Aid with paddle attachment
      • Mix to combine
      • Let rest 6-24 hours on counter – covered

The next day, you are ready to make your bread

    • Add 1 tsp yeast to your Kitchen Aid
    • Add 3 TBL warm water
    • Add just a pinch of sugar
      • Let rest for 5 minutes
    • Add 1 1/3 C room temperature water
      • Using WET HANDS pull out 6 oz (about 2/3 C) of your BIGA
    • Add that into your water
      • Whisk, squeeze or cut your BIGA into the water
    • Put paddle attachment onto your Kitchen Aid – While mixing . . .
      • Add 1 C AP flour and combine
      • Add 1 1/2 more C AP flour and combine
      • Add 1 C whole wheat flour
      • Add 2 tsp salt
    • Bring together using your Paddle attachment
      • It will be really sticky
    • Put dough hook onto the machine and run on high for 5-6 minutes
      • It will still be really sticky, but will start to show gluten development
    • Put onto a well-floured board and knead using a bench knife and your hands
    • Knead until it starts to get less sticky
    • Add flour to the board as necessary
    • Put into an oiled bowl allowing room for it to TRIPLE in size
      • Let rise 3-5 hours – the longer and cooler the rise, the better the results
    • On a lightly floured surface, pour dough out and form your loaves
    • Divide into two loaves
    • Gently roll toward you forming a roll, turn, the roll again, turn, then roll again
    • Form a round loaf on your board
    • Put parchment paper on your peel, and flour the surface
    • Put the dough on the peel, then spray very lightly with water
    • Cover and let rise again for about an hour
    • If it develops a skin, spritz it with water before going into the oven
    • Trim parchment to the edge of the loaf
    • Preheat baking stone to 450º
    • Sprinkle baking stone lightly with cornmeal
    • FLIP OVER, and put on baking stone – LEAVE parchment paper on loaf, for about 15 minutes
    • Carefully remove parchment, let it bake uncovered another 20 minutes or so
    • Do not cut until it has cooled.

 

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