Author: Robert Andrews

Tlayuda – Mexican Pizza

mex-pizzDOUGH

  • 2 C Masa Harina (corn flour)
  • Salt
  • water – approx 1-1/2 C – drizzle into running food processor until it starts to pull together
    (SHORTCUT: Use large soft yellow or white corn tortillas)
    (WORSE SHORTCUT: Use a large flour tortilla.  This is a quesadilla!)

STEP BY STEP

  1. Put the masa and salt into your food processor
  2. Have a measuring cup with 2 C water – YOU WILL NOT use it all.
  3. In a food processor, put the masa, salt and 1 C water
  4. Start the food processor and drizzle more water in a bit at a time, till it starts to pull together.
  5. Take it out and finish it on the counter
  6. Cut in half, and form two large balls, about the size of a softball, and press it kind of flat
  7. Cover with plastic, and let it rest 5 minutes
  8. Put onto a parchment paper, flatten a bit more
  9. Put a second parchment paper on top
  10. Roll it even flatter
  11. Put into a hot lightly oiled cast iron skillet
  12. 3-5 minutes, then flip
  13. Cook other side 3-5 minutes
  14. It should have blacked spots on both sides
  15. Set aside on baking sheet
  16. Repeat 8 through 15 for the other ball of masa

TOPPINGS

  • Refried Beans as a base
  • Cheeses
    • Many grocery stores offer a shredded Mexican blend of cheeses.  This is your safest best
    • Other good choices – Asiago, Havarti, Mozzarella, Provolone, Queso Oaxaca, Queso Asadero ( aka Queso Quesadilla), Panela, Manchego, Queso Chihuahua
    • In a pinch, use a blend of Cheddar, Monterrey Jack & Mozzarella – or just  Cheddar and Monterrey Jack
    • Bad choices: These cheeses do not melt well, and probably are not as good for this application – Queso Fresco, Queso Anejo (Aged Fresco), Cotijo, Parmesan
  • Meat:  Chorizo, chicken, fish, carne, bacon, or carnitas – Cooked
  • Avocado
  • Fresh tomato
  • Sun dried tomato
  • Bell pepper
  • Shredded lettuce
  • Mexican Crema
  • Corn
  • Mushrooms
  • Black beans
  • Black olives
  • Crumbled Queso Fresco

Senior Discounts

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Since many senior discounts are not advertised to the public, our advice to men and women over 55 is to ALWAYS ask a sales associate if that store provides a senior discount. That way, you can be sure to get the most bang for you buck. Here is a list that is good to put into your car for quick reference.

113 Stores with Senior Discounts

Restaurants

    1. Applebee’s: 15% off with Golden Apple Card (60+)
    2. Arby’s: 10% off (55+)
    3. Ben & Jerry’s: 10% off (60+)
    4. Bennigan’s: discount varies by location
    5. Bob’s Big Boy: discount varies by location (60+)
    6. Boston Market: 10% off (65+)
    7. Burger King: 10% off (60+)
    8. Captain D’s Seafood: discount varies on location (62+)
    9. Chick-Fil-A: 10% off or free small drink or coffee (55+)
    10. Chili’s: 10% off (55+)
    11. CiCi’s Pizza: 10% off (60+)
    12. Culver’s: 10% off (60+)
    13. Denny’s: 10% off, 20% off for AARP members (55+)
    14. Dunkin’ Donuts: 10% off or free coffee (55+)
    15. Einstein’s Bagels: 10% off baker’s dozen of bagels (60+)
    16. Fuddrucker’s: 10% off any senior platter (55+)
    17. Gatti’s Pizza: 10% off (60+)
    18. Golden Corral: 10% off (60+)
    19. Hardee’s: $0.33 beverages everyday (65+)
    20. IHOP: 10% off (55+)
    21. Jack in the Box: up to 20% off (55+)
    22. KFC: free small drink with any meal (55+)
    23. Krispy Kreme: 10% off (50+)
    24. Long John Silver’s: various discounts at participating locations (55+)
    25. McDonald’s: discounts on coffee everyday (55+)
    26. Mrs. Fields: 10% off at participating locations (60+)
    27. Shoney’s: 10% off
    28. Sonic: 10% off or free beverage (60+)
    29. Steak ‘n Shake: 10% off every Monday & Tuesday (50+)
    30. Subway: 10% off (60+)
    31. Sweet Tomatoes 10% off (62+)
    32. Taco Bell: 5% off; free beverages for seniors (65+)
    33. TCBY: 10% off (55+)
    34. Tea Room Cafe: 10% off (50+)
    35. Village Inn: 10% off (60+)
    36. Waffle House: 10% off every Monday (60+)
    37. Wendy’s: 10% off (55+)
    38. White Castle: 10% off (62+)

Retail and Apparel

    1. Banana Republic: 10% off (50+)
    2. Bealls: 20% off first Tuesday of each month (50+)
    3. Belk’s: 15% off first Tuesday of every month (55+)
    4. Big Lots: 10% off
    5. Bon-Ton Department Stores: 15% off on senior discount days (55+)
    6. C.J. Banks: 10% off every Wednesday (60+)
    7. Clarks: 10% off (62+)
    8. Dress Barn: 10% off (55+)
    9. Goodwill: 10% off one day a week (date varies by location)
    10. Hallmark: 10% off one day a week (date varies by location)
    11. Kmart: 20% off (50+)
    12. Kohl’s: 15% off (60+)
    13. Modell’s Sporting Goods: 10% off
    14. Rite Aid: 10% off on Tuesdays & 10% off prescriptions
    15. Ross Stores: 10% off every Tuesday (55+)
    16. The Salvation Army Thrift Stores: up to 50% off (55+)
    17. Stein Mart: 20% off red dot/clearance items first Monday of every month (55+)

Grocery

    1. Albertson’s: 10% off first Wednesday of each month (55+)
    2. American Discount Stores: 10% off every Monday (50+)
    3. Compare Foods Supermarket: 10% off every Wednesday (60+)
    4. DeCicco Family Markets: 5% off every Wednesday (60+)
    5. Food Lion: 6% off every Monday (60+)
    6. Fry’s Supermarket: free Fry’s VIP Club Membership & 10% off every Monday (55+)
    7. Great Valu Food Store: 5% off every Tuesday (60+)
    8. Gristedes Supermarket: 10% off every Tuesday (60+)
    9. Harris Teeter: 5% off every Tuesday (60+)
    10. Hy-Vee: 5% off one day a week (date varies by location)
    11. Kroger: 10% off (date varies by location)
    12. Morton Williams Supermarket: 5% off every Tuesday (60+)
    13. The Plant Shed: 10% off every Tuesday (50+)
    14. Publix: 5% off every Wednesday (55+)
    15. Rogers Marketplace: 5% off every Thursday (60+)
    16. Uncle Guiseppe’s Marketplace: 5% off (62+)

Travel

    1. Alaska Airlines: 10% off (65+)
    2. Alamo: up to 25% off for AARP members
    3. American Airlines: various discounts for 65 and up (call before booking for discount)
    4. Amtrak: 15% off (62+)
    5. Avis: up to 25% off for AARP members
    6. Best Western: 10% off (55+)
    7. Budget Rental Cars: 10% off; up to 20% off for AARP members (50+)
    8. Cambria Suites: 20%-30% off (60+)
    9. Clarion: 20%-30% off (60+)
    10. Comfort Inn: 20%-30% off (60+)
    11. Comfort Suites: 20%-30% off (60+)
    12. Continental Airlines: no initiation fee for Continental Presidents Club & special fares for select destinations
    13. Dollar Rent-A-Car: 10% off (50+)
    14. Econo Lodge: 20%-30% off (60+)
    15. Enterprise Rent-A-Car: 5% off for AARP members
    16. Greyhound: 5% off (62+)
    17. Hampton Inns & Suites: 10% off when booked 72 hours in advance
    18. Hertz: up to 25% off for AARP members
    19. Holiday Inn: 10%-30% off depending on location (62+)
    20. Hyatt Hotels: 25%-50% off (62+)
    21. InterContinental Hotels Group: various discounts at all hotels (65+)
    22. Mainstay Suites: 10% off with Mature Traveler’s Discount (50+); 20%-30% off (60+)
    23. Marriott Hotels: 15% off (62+)
    24. Motel 6: 10% off (60+)
    25. Myrtle Beach Resort: 10% off (55+)
    26. National Rent-A-Car: up to 30% off for AARP members
    27. Quality Inn: 20%-30% off (60+)
    28. Rodeway Inn: 20%-30% off (60+)
    29. Sleep Inn: 20%-30% off (60+)
    30. Southwest Airlines: various discounts for ages 65 and up (call before booking for discount)
    31. Trailways Transportation System: various discounts for ages 50 and up
    32. United Airlines: various discounts for ages 65 and up (call before booking for discount)
    33. U.S. Airways: various discounts for ages 65 and up (call before booking for discount)

Activities & Entertainment

  1. AMC Theaters: up to 30% off (55+)
  2. Bally Total Fitness: up to $100 off memberships (62+)
  3. Busch Gardens Tampa: $3 off one-day tickets (50+)
  4. Carmike Cinemas: 35% off (65+)
  5. Cinemark/Century Theaters: up to 35% off
  6. U.S. National Parks: $10 lifetime pass; 50% off additional services including camping (62+)
  7. Regal Cinemas: 30% off
  8. Ripley’s Believe it or Not: @ off one-day ticket (55+)
  9. SeaWorld Orlando: $3 off one-day tickets (50+)

Pulled Pork Shoulder

INGREDIENTS

STEP BY STEP

  1. Season meat all over, wrap loosely in foil, and refrigerate overnight
  2. Soak wood chips in water also overnight
  3. Wrap wet wood chips in foil and put in baking tray on lower oven rack.
  4. Cook for about 12 hours at 220º  – – –
    For meat done at 5 pm – put into oven at 5 am
    For meat done at 6 pm – put into oven at 6 am
    etc
    For meat done at 9 am – put into oven at 9 pm
  5. NOTE: If internal temperature reaches about 185-200º it is done,
    but expect that to take at least 10 hours.
    Also, bone should pull out easily.
  6. Let meat rest at least 30 minutes before cutting or shredding

OPTIONAL SEASONING MIX

  • 1 TBL each – brown sugar, salt
  • 2 tsp each – garlic powder, onion powder
  • 1 tsp each – paprika, cumin
  • 1/2 tsp each – black pepper, cayenne pepper or chili powder

THE TWO CLASSES OF PULLED PORK

Southern Carolina Pulled Pork BBQ

  • Meat on a soft bun
  • Vinegar based BBQ sauce
  • Cole slaw

Traditional Pulled Pork BBQ

  • Meat on a soft bun
  • Tomato based BBQ sauce (sweet)

Note from Grandpa:   As far as commercial sauces, I like Jack Daniels #7 BBQ sauce

Hasselback Potatoes

This dish takes its name from Hasselbacken, Sweden where it was first served.
The potatoes turn out crisp on the outside and tender on the inside.

INGREDIENTS

  • Two regular baking potatoes – Russet
  • Cream cheese
  • Sliced Swiss cheese
  • Drizzle Sauce
    • 4 TBL butter
    • 1 TBL EVOO
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
  • 2 Strips of bacon
  • 1 Stalk chives
  • Sour cream

You will also need two wooden mixing spoons with long handles (or chopsticks or skewers_

STEP BY STEP

  1. Melt Drizzle Sauce in a small sauce pan – set aside
  2. Wash potato then dry it
  3. Cook medium potato in microwave for about 90 seconds.
  4. Let cool, then rub potato with oil
  5. Put potato on a cutting board, and place a spoon handle on each side of the potato
  6. Cut 1/4 inch slices (or less) through the potato.  The spoon handles prevent you from cutting the potato all the way through.
  7. Put potato on a baking sheet in a little foil “boat”
  8. Stuff slices with a bit of the cream cheese
  9. Baste liberally with the Drizzle Sauce, getting some sauce into each of the accordion folds
  10. Salt outside liberally
  11. Bake at 400º for 20 minutes
  12. Baste
  13. Bake another 20 minutes
  14. Meanwhile, cook the bacon till crisp
  15. Steam broccoli if that is your side
  16. Chop the chives into small pieces. . . just keep busy
  17. At about 38 minutes, baste again and put a slice of Swiss cheese on top.
    The cheese will melt and become real messy – that’s why they are in a boat
  18. Serve as soon as the cheese starts to brown
  19. Top with sour cream, bacon and chives

 

Big Bay Sea Scallops

How to Buy Scallops

  • Scallops are sold either “wet” or “dry.”
  • Look for “Dry,” natural scallops that have not been treated with any chemicals.  They should smell fresh… like the ocean.
  • “Wet” scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive.  The water also dilutes their flavor and makes it nearly impossible to sear or brown properly.
  • How can you tell the difference between wet and dry scallops? You should just be able to ask the fishmonger, but there is a visual clue that usually gives the game away:
    • “wet” scallops tend to be snow-white in color
    • “dry” scallops are a natural pale vanilla color.
  • A good size to buy is 8-12 scallops per pound

Types of Scallops

  1. Sea Scallops aka Weathervane Scallops
    • Served seared or thinly sliced
  2. Bay Scallops
    • Smaller, but just as sweet
  3. Rock Scallops
    • Found only in the Pacific ocean
    • Do not move around
  4. FARMED:  Very good.  Especially those from British Columbia
  5. DIVER:  Excellent.  Hand picked by divers
  6. DREDGED:  Bad for the environment.  Do not buy

How to Cook Scallops

  • Remove small abductor muscle.  It is edible, but tough.
  • Do not overcook.  They become chewy.
  • Poach, saute, sear, or bake
  • Best to pat dry and sear for 60 seconds each side in very lightly oiled pan; or serve raw.

STEP BY STEP

  1. Preheat oven to 350º
  2. Remove the abductor muscle before cooking
  3. Sprinkle both sides with salt and pepper
  4. Preheat very hot cast iron skillet
  5. EVOO, wipe oil, sear scallops – 1 minute first side
  6. Put 1 TBL butter into the pan, and let it melt
  7. Flip and cook the other side for 1 minute
  8. Plate with garlic pesto schmear or in melted butter with lemon zest over top
  9. A tiny spritz of rum is also good

Your goal is to only sear these scallops, not cook them.  If you cook them, they will become rubbery and lose that silky texture.

Sloppy Tony

INGREDIENTS

  • 1 LB hamburger
  • 1 LB ground sausage
  • 3 C marinara sauce
  • 1/2 C chicken broth

STEP BY STEP

  1. Brown meat and break it up
  2. Add about 3  C of sauce stir until all sauce is absorbed
  3. Add your chicken broth
  4. Cover and simmer 30 minutes
  5. Cut slices of Italian bread
  6. (optional) Butter your bread pieces and grill them for a few minutes
  7. Spoon your meat sauce
  8. Top with a thin slice of mozzarella or pepper Jack cheese
  9. Broil until cheese starts to brown
  10. Serve open-faced or as a sandich

 

 

Fava Beans

Gila Farm Cooperative CSA Delivery Newsletter April 3rd 2012
Pick up produce Tuesdays at 5227 N. 7th St. between 4:00 and 5:30pm
Week three of ten week CSA Spring Season.

Fava Beans!?  What’s that?

Fava beans, also known as broad beans, are one of the oldest plants in the history of human cultivation.  The beans are popular throughout the Middle East, South America, North Africa

and Europe.  They are incredibly high in fiber and iron and low in sodium and fat.  This buttery textured bean has absolutely no cholesterol but is packed with so much protein that it is called the poor mans’ meat.

Fava beans have been slow to catch on in the United States because of the time needed for preparation.  So, here goes….choose a slow Sunday afternoon, sit down on the back porch with your kids, and get shucking.  Time spent with our food and food preparation is a reminder of how closely linked we are with the soil and what it feeds us.

PREPARING FAVA BEANS

  1. Snap off the stem end on the stringy end of the pod
  2. Pull down and remove the “string” that runs down the inner seam of the pod
  3. (Alternatively, skip steps 1&2 and use a knife to open the pod)
  4. Open pod and remove beans
  5. Put beans in pot of boiling salt water for 1- 2 minutes
  6. Drain hot liquid, dunk beans in ice/cold water bath
  7. Let beans cool completely
  8. Peel away the waxy layer coating on each bean and discard (yes, you are shelling the bean AGAIN)
  9. Saute peeled fava beans in oil and garlic for 5 minutes.
  10. Add to salads, stirfry’s or eat by itself and enjoy!

If you haven’t signed up for our CSA yet this season, you can go to our website to sign up.  Shares are available throughout the season at a pro-rated price.  Spread the word!

Sauteed Zucchini

INGREDIENTS

  • Zucchini or squash – Cut into 1/2 inch cubes
  • 1 TBL Butter
  • 1 TBL Olive oil
  • 2 tbl Lemon juice
  • 1/2 tsp dried dill

STEP BY STEP

  1. Heat butter in your fry pan
  2. Add oil – this will keep the butter from burning
  3. Toss chopped zucchini in salt
  4. Add zuchinni to hot pan
  5. Cook 4-6 minutes
  6. Add 2 tbl lemon juice near end add ½ tsp dried dill
  7. Serve like this as a dish, or puree in a blender and strain and serve as a side soup

Remoulade

This is a chopped green condiment that usually accompanies Oso Bucco

INGREDIENTS

  • 1 small eggplant – diced
  • 1 small zucchini – diced
  • 1 summer squash – diced
  • 1 bunch fresh parsley – minced
  • 4 cloves of garlic – minced
  • 1/3 cup extra virgin olive oil
  • zest and juice from one lemon
  • salt and pepper

STEP BY STEP

  1. Dice the eggplant, zucchini, and summer squash – mix together and set aside
  2. In a food processor add parsley, garlic, lemon, salt and pepper
  3. As you process the parsley mixture, drizzle in the EVOO
  4. Add the pesto mix to the diced vegetables and stir

Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray
    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

Chicken Lettuce Wrap

INGREDIENTS

  • About ½ pound chicken
  • Fresh head of butter lettuce or romaine (not iceburg)
  • Spices to taste
    – See list of alternate ingredients below.  Don’t use more than 5 total, or you will not be able to distinguish the tastes.
  • Cabbage finely shredded
  • Peanuts – roasted and salted – crushed
  • Sweet chili sauce
  • Hoisin sauce
  • Mayonnaise / Salad dressing
  • Mung bean sprouts
  • Julienne carrots
  • Rice noodles

STEP BY STEP

  1. Cut chicken into pieces, then place in zip lock bag for 4-6 hours with 1 TBL each:  Soy sauce, Sriracha, hoisin, garlic powder, grated ginger, rice wine vinegar
  2. Strain chicken and pat dry after 4-6 hours
  3. Stir fry onions till translucent
  4. Add chicken to finish cooking
  5. Mix all ingredients together
  6. Serve with large Romaine lettuce leaves (or butter lettuce for smaller wraps and a bit more flavor)
  7. Hoisin sauce or Teriyaki Dipping Sauce

Also makes a decent burro when wrapped in a flour tortilla.

ALTERNATE INGREDIENTS

  • Cilantro
  • Diced green onion
  • Garlic
  • Hoisin sauce
  • Artichokes
  • Sweet peppers
  • Shredded carrots
  • Cheddar cheese
  • Monterey jack cheese
  • Chopped black olives
  • Chopped green olives
  • Tomato
  • Feta cheese
  • Cottage cheese
  • Garlic
  • Capers
  • Mustard

P.F. Chang’s adds shittake mushrooms, sherry, bamboo shoots, and water chestnuts; but then again, they serve this with iceberg lettuce!! Yech.

Veggie Wrap

  • Dried tomato, pimiento, Kalamata olives, Feta cheese, EVOO, garlic, taragon, lemon, salt and pepper
  • Toss and serve with Bibb lettuce
  • Opt julienne cucumber and radish

Know 99 – EPISODE GUIDE

PROMOTIONAL

These are the recipes that I am hoping to demonstrate on Phoenix Channel 11 Know 99 local TV channel or YourLife A to Z

SEE ALSO AZ FAMILY – Your Life A to Z

Know 99 – Phoenix Local Cable TV
Know99@phoenix.gov
Chuck Emmret @ 602-534-5100

CoVid Cameras:  Pan Cam, Plate Cam, Chef Cam

Cooking when you don’t know how

  • Five Minute Meals
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    • What is a pinch
    • … sprinkle
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  • Appetizers and Snacks
    • Chip Dip
    • Celery and Peanut Butter
    • Cinnamon Toast
    • Buckeyes
    • Toffee
    • Rice Krispie Treats
  • Full Steam Ahead
    • Steamed Artichokes
    • Steamed Cauliflower
    • Steamed Broccoli
    • Corn on the Cob
  • Cold Weather Meals
    • Easy Chili
    • Corn Bread
    • Tomato Soup and Dumplings
  • Something is Fishy
    • Cooking Fish
    • Salmon and Crab Cakes
    • Fish Sticks
  • Mooooo and Oink
    • BBQ Ribs
    • Hamburgers
    • Meatballs
    • Meatloaf

Flank Steak

Other terms for Flank Steak are skirt steaks, beef bottom round roast, bottom sirloin-flat muscle/flat meat.

NOTE:  Inside skirt is wider (about 5 inches) and is best for shredding.  Outside skirt is narrower (about 3 inches) and is best for grilling.

INGREDIENTS

  • 2-3 lbs – Cut with the train into two inch strips, then against the grain into 1/4 inch pieces
  • Toss with 1/8 tsp baking soda and 1 TBL water – let rest 5 minutes

STEP BY STEP

Marinate the night before in the fridge using a plastic bag with mix outlined below.

LET WARM FOR 30 MINUTES on the plate before grilling or juices will let loose

1. Grill on very hot, preheated grill.
– Keep left side HOT and right side cooler. Scrape hot grill grate.
2. Sear on hot side 4 min, flip and cook other side 4 minutes.
3. Done when internal temp is 125º for medium rare.
– Move to cooler side.
110º is rare
135º is medium
140º is well done. Don’t do it, just don’t do it.

Cover in foil, let juices redistribute themselves. Lemon juice over top.

Slice on the diagonal with a bias AGAINST the grain AFTER it has rested at least 5 minutes (preferably ten)

OVERNIGHT MARINATE

  • 1/3 cu olive oil
  • 1/3 cu soy
  • 1 tbl rosemary
  • 1 tbl thyme
  • 1 tbl tomato paste
  • 1 tbl brown sugar
  • 3 cloves garlic
  • 1 tsp black pepper
    Pineapple juice
    Garlic
    Dijon Mustard
    Paprika
    Shallot
    Overnight Marinate – Use ingredients to taste

ALT MARINATE

Yakisoba Sauce -Copy Cat Recipe

Grandma’s Cooked Cranberry Relish

INGREDIENTS

  • One bag (about 4 cups) cranberries
  • One large orange, peel and all, deseeded
  • 1/2 cup sugar
  • 1/2 C Ruby Port
  • 1 C orange juice

STEP BY STEP

  1. Pulse all in food processor until chopped large
  2. Place all in a medium pot
  3. Cook on medium high until it comes to a boil
  4. Reduce heat and simmer 30 minutes – stirring occasionally
  5. Remove from heat
  6. While still hot, place in a clean canning jar leaving 1/2 inch head space
  7. May or may not seal.
  8. If it “pops” it will keep for a month or two.  If it doesn’t use this first.  It will keep for a couple of weeks.

OPTIONAL INGREDIENTS

  • One apple, deseeded
  • Walnuts

Back Button for WordPress

This is a webmaster reference page. To see more webmaster reference pages, use the link below.

Occasionally you will have to RETURN to a previous page, such as Chicken Empanadas and Chicken Tinga. The base for both is Poached Chicken.

Rather than repeating the recipe, I am using a back button, so the chef can click to go to the recipe for Poached Chicken, and then return to the recipe on which they were working.

The basic user: What you will see are three back buttons.

Developers:  These three buttons are coded slightly differently, but the result is the same – they return you to the previously viewed page.  Some will and some will not work with your specific instance of WordPress.  My suggestion to you is to try all three and determine which works best for you.  They must be installed on the Text edit screen, not the Visual edit screen.

NOTE:  WordPress will probably take control and reformat the button to whichever coding standard your particular theme prefers.  Go with it.  The functionality is the same.  Why should you care how WordPress reformats it.

The script which has generated the button is shown AFTER the instances of the button. Please comment below if this page was helpful to you.

<button>Previous Page</button>

<input type=”button” value=”Previous Page” onclick=”goBack()”>

<button onclick=”goBack()”>This is a Go Back Button</button>

All three methods call a JavaScript function called goBack() which must exist on each page featuring the back button. That script is shown below.

<script>
function goBack() {
window.history.back()
}
</script>

WordPress does, however, do some wonky things with the back button and history, so another option (that I eventually used) is to use a plugin called GoBack

 

Copy and paste from below.  You will probably have to reformat the double quotes.  This must be entered in the Text Edit Mode.  If you return to that page, this button will probably break.

<button onclick=”goBack()”>Return to Previous Page</button>

<script>
function goBack() {
window.history.back()
}</script>

 

Chicken Tinga

The literal translation of this is simply “Chicken that is just a little bit spicy.”

If you are making Poached Chicken from scratch, START HERE. Use the back button on the Poached Chicken page to return to this recipe. You can also use a precooked deli chicken.

INGREDIENTS

  • Poached Chicken (view recipe)
  • 4 oz chorizo
  • 1/2 onion – diced
  • 3 cloves of minced garlic
  • EVOO
  • 3 tomatoes – peeled (or 1 can drained)
  • 2 tomatillos
  • sprigs of marjoram, thyme and oregano
    Keep whole so you can remove them later
  • Chipotle packed in adobo

STEP BY STEP

  1. Start your chicken poaching (view recipe)
  2. Brown chorizo
  3. Add in onion and stir till translucent
  4. Add garlic and EVOO
  5. Add tomatoes and tomatillos
  6. Add sprigs
  7. Let simmer about 20 minutes, then remove sprigs
  8. Add shredded chicken
  9. Thin as necessary with chicken stock – Should be fairly thick, but moist
  10. Use this as a base for tacos or tostadas or even a burrito

 

Chinese Sauces – Yakisoba Copy Cat

Yakisoba Sauce

This sauce is difficult to find, so here is a recipe to make your own

INGREDIENTS

  • 1/4 C Ketchup
  • 1/4 C soy
  • 2 TBL Worcestershire
  • 1-1/2 TBL brown sugar
  • 3 Cloves garlic
  • 3 Anchovies – rinsed
  • 1 tsp rice wine vinegar

NOODLES

  • Yakisoba – very good, but hard to find
  • Lomein – similar to yakisoba if prepared properly
  • Soba – buckwheat
  • Udon – Wheat
  • Somen
  • Ramen

Hawaiian Roll Sliders

INGREDIENTS

  • 1 PKG King’s Hawaiian Rolls
  • 1 LB thinly shredded roast beef or corned beef
  • Sliced Provolone cheese
  • Sweet onion – thinly sliced
  • Pickles – thinly sliced
  • Tomatoes – thinly sliced

STEP BY STEP

  1. Saute onion slices and set aside
  2. Slice pickles very thinly and set aside
  3. DO NOT SEPARATE Hawaiian Rolls
  4. Cut down the middle creating twelve tops and twelve bottoms – all still connected
  5. Put bottom sheet in a baking dish
  6. Top with lightly chopped meat
  7. Top with sauteed onion
  8. Top with cheese slices
  9. Top with sliced pickles and tomato
  10. Put the top layer of buns onto the sandwiches
  11. Bake at 350º for about 10 minutes
  12. Slice apart and let people take their own
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