Author: Robert Andrews

Talapia Two Ways

talapiaBAKED or FRIED

Ingredients

  • Talapia, sole or flounder
  • 1 C milk
  • 1 tsp salt
  • 1/2 onion (slivered)
  • 1/4 C AP flour
  • 1 egg (beaten)
  • Panko bread crumbs
  • 1/2 onion (grated)
  • salt, pepper
  • 2 TBL butter

Step by Step

  1. Place fish in a zip lock baggie with 1 C milk mixed with 1 tsp salt and 1/2 onion (slivered)
  2. Let soak two hours
  3. Let drain on a rack two minutes
  4. Dredge in flour, then egg, then bread crumbs

BAKED

  1. Place close together in greased pie pan
  2. Sprinkle with grated onion
  3. Top with salt and pepper
  4. Sprinkle with grated Parmesan cheese
  5. Dot (or drizzle) with 2 TBL butter
  6. Pour 1 tsp cream over top of each fliet
  7. Bake at 450º for 12 minutes

FRIED

  1. In separate small pan braise grated onion with butter
  2. When onion is softened, add cream
  3. Place each filet in hot oil (360º) until browned
  4. Plate fish and top with onion mixture, and sprinkle with Parmesan cheese

 

Pita – Middle Eastern Bread

pita

  • 6 C AP white flour
  • 1 C whole wheat flour
  • 1 TBL salt
  • 2 TBL sugar (for flour)
  • 1 tsp sugar (for yeast)
  • 1 TBL yeast
  • 2 C very warm (not hot) water
    1. Mix 1 tsp sugar, yeast and half of your water in a small bowl.
    2. Set aside to bubble 10 minutes
    3. Mix flour, salt and 2 TBL sugar in a large bowl
    4. Stir yeast mixture into flour
    5. Add more water to flour to form a soft dough that is slightly sticky
    6. Pour dough into a floured surface
    7. Knead about 10 minutes adding more flour to the surface as necessary.
    8. Dough ball should be smooth and should bounce back when you press a finger into it.
    9. Lightly oil top of dough and let rest until doubled in size (about 60-90 minutes
    10. Punch dough a few times to get rid of built up air bubbles inside
    11. Divide into half, then half again – You should now have four pieces
    12. Divide each piece into thirds – You should now have twelve pieces
    13. Form each into a smooth ball, cover and let stand about 10 minutes
    14. Roll into 8 inch rounds about 1/8 inch thick
      – For a more authentic ekmek, flatten it with your hands and then pound it with your finger tips until flattened
    15. Place on ungreased pan at 450º for 8-10 minutes
    16. These will puff up and the center should be hollow.

Grandma’s Oatmeal

Ingredients

  • 1 C Quaker Original Oatmeal
  • 1 C Water
  • 3/4 C milk
  • 1/4 C salt

Step by Step

  1. Put into toaster oven for 5 minutes
  2. Bring water to a boil
  3. Add milk to the water all at once
  4. Add Oatmeal all at once, and it will kind of disappear
  5. Reduce heat to low
  6. Allow to simmer, stirring occasionally.
  7. Add salt halfway through
  8. Continue to stir and watch for boil-over
  9. It is done when you can start to see the individual flakes of oatmeal again.

Step by Step for Overnight Oatmeal
(High in soluble fiber)

  1. Put into toaster oven for 5 minutes
    • 150 gm oats
    • 8 gm chia
    • 120 gm dried fruit
    • 2 TBl dark maple syrup
    • 1 tsp vanilla extract
    • .25 tsp cinnamon
    • .25 tsp salt
    • 300 gm coconut milk
    • 300 gm unsweetened almond milk
    • 12 gm flax seed meal
  2. Mix and separate into 4-6 canning jars
  3. Refrigerate overnight
  4. Eat cold or warmed

 

Miso Glazed Salmon

miso salmon

  • Ramen noodles (without the flavor packet)
    – or Basmati rice
  • 2 TBL Red miso paste
  • 2 TBL Honey or maple syrup
  • 2 TBL Rice wine vinegar
  • 1 TBL Soy
  • 1 TBL Siracha hot sauce
  • 2 TBL Smooth peanut butter
  • Juice and zest from 1 lime
  • 2 C Coleslaw mix (or shred cabbage, carrot, celery, thinly sliced cucumbers)
  • Toasted sesame seeds
  • Scallions (approx 1 inch pieces
  1. Set refrigerated fish out on a plate to start to come up to room temperature
  2. Mix all of the above except for fish, ramen noodles, slaw mix, sesame seeds and scallions
  3. Reserve 1 TBL, then split the remainder in half.
  4. Brush top of salmon generously with HALF of miso mixture about TWO HOURS before cooking (if possible)
  5. Just before cooking, toss other half of the sauce with coleslaw mix
  6. Start small pot of water boiling for ramen noodles
  7. Broil salmon six inches from broiler element for 5-7 minutes.
  8. Turn and broil 3 more minutes
  9. Boil ramen noodles for about 1-2 minutes or until al-dente
  10. Plate noodles, then slaw, then fish
  11. Spread the reserved sauce on top of the fish
  12. Top with sesame seeds and scallions

Chocolate Roulade with Raspberries

  • 6 egg whites
  • 6 egg yolks
  • 3 C double cream
  • 2 tbsp sugar
  • 4 tbsp cocoa
  • 2 tsp vanilla
  • 1 cup confectioner sugar
  • 2 LB frozen raspberries
  1. Pre-heat oven to 400º
  2. Line a large tray with parchment paper and oil it generously with sunflower oil.
  3. Whisk the egg whites until stiff with a balloon whisk on high speed.
  4. Whisk yolks, sifted cocoa and sugar for 2 minutes on high speed with balloon whisk.
  5. Fold egg whites into chocolate mix.
  6. Spread out and place immediately into the oven.
  7. Bake for 10 – 12 minutes.
  8. Meanwhile place a large sheet of parchment paper on a clean table surface.
  9. When done, turn out onto parchment paper
  10. Peel off first parchment paper and roll to a roulade, allowing parchment paper to be rolled up too
  11. Leave to cool for two full hours
  12. Whip up the cream together with sugar and vanilla.
  13. Unroll, and fill the roulade with still frozen raspberries and cream, reserving some cream for decoration.
  14. Now roll back up, removing parchment paper
  15. Serve sprinkled with icing sugar and some sprigs of mint from the garden.

Millionaire Shortbread

INGREDIENTS

  • 250 (1 C – 2 sticks) Butter – NOT MARGARINE!
  • 250 gm (2 C) Plain AP flour
  • 125 gm (1 C) caster sugar
  • 125 gm (1 C) cornflour
  • ½ tsp salt

STEP BY STEP

  1. Let butter come up to room temperature or soften butter in microwave at 30% power for 60 seconds
  2. Put into a Kitchen Aid with the sugar and mix with paddle attachment on high for about 5 minutes, or until it starts to become creamy.
  3. At a low speed, add both the flours.  Mix – increasing speed a bit when flour is mixed in.
  4. Pre-heat oven to 300º F.

DECISION TIME:  Are you making Millionaire Shortbread, or simply Shortbread Cookies?

REGULAR COOKIES

  1. On a floured surface roll out 1/3 of dough to about 1 cm (but not more) thickness. Cut out round biscuits and move to lightly greased trays.
  2. Dock cookies with the tines of a fork
  3. Once all the dough has been used, put trays into oven on the bottom two shelves and bake for 1 ½ hours, shuffling the trays around halfway through
  4. The biscuits should be pale and short, not doughy (test 10 minutes after coming out of the oven – if doughy = wet, put back and bake for further 10 – 15 minutes).
  5. Sprinkle with sugar immediately after coming out of the oven, leave to rest for 10 minutes before putting them on racks
  6. Store in air tight containers.

MILLIONAIRE SHORTBREAD

  1. Prepare basic shortbread dough as shown above.
  2. Grease a 9×12 rimmed baking sheet and line COMPLETELY with parchment paper
  3. Press dough onto sheet evenly and dock thoroughly with tines of a fork
  4. Bake at 350º for 30 minutes
  5. Remove from oven and press down using another baking sheet so that it is completely flat and compressed
  6. Let cool while you prepare the caramel
    CARAMEL PREPARATION
  7. Heat 1 can (14 oz) Sweetened Condensed Milk over medium heat to near boiling
  8. Remove from heat and mix in 1 C compressed brown sugar, 1/2 C corn syrup (Karo), 8 TBL softened butter, 1/2 tsp salt and 1/2 C heavy cream
  9. Continue to heat (about 16-20 minutes) until temperature is between 236º and 239º – BE EXACT – Stir occasionally
  10. Pour onto shortbread crust and smooth using offset spatula
  11. Cool on counter, then refrigerate for 90 minutes before the next step
    CHOCOLATE TOPPING
  12. Microwave 6-10 oz bittersweet chocolate at 50% power for 60 seconds.  Repeat at 30 second sessions, until stirring creates a smooth chocolate mixture
  13. Add 2 oz cocoa powder
  14. Pour over top of the caramel topping using an offset spatula to smooth.
  15. Sprinkle very sparingly with sea salt on some, Turbinado sugar on some, and crushed graham crackers on others… or not!
  16. Refrigerate only 10 minutes, then remove to cut into strips or squares using a serrated knife
  17. Cool and wrap in plastic, waxed paper or foil pieces

 

Sticky Date and Toffee Pudding

Sticky Date and Toffee Pudding

  • For 60 people

CAKE

  • Chopped dates 1.4 kg
  • Water 1.7 l
  • Bicarbonate of Soda 2 tablespoons
  • Margarine or Butter 700 g
  • Caster Sugar 750 g
  • Eggs 12
  • Vanilla Essence 2 tablespoons
  • Self-raising flour 1.5 kg

SAUCE

  • Soft brown sugar 900 g
  • Cream 750 ml
  • Butter (NOT margarine) 700 g

PREPARATION

  • Pre-heat oven to 190 C. Oil lightly and line 2 medium sized aluminium tins.
  • Put dates and water in a pan, bring to boil. Remove from heat and stir in the soda. Leave to cool in a sink filled with cold water.
  • Beat softened butter and sugar together with balloon whisk on high speed, until pale and creamy. Add eggs, one by one, and vanilla essence.
  • Take mixing bowl off the mixer, add the cooled dates and mix in, sieve the flour into the bowl and now fold it into the butter mix with a spatula with large movements, trying not to over beat it.
  • Fill into the prepared tins. Bake in the oven for 50 min to one hour or until a skewer, inserted into the centre of the cake, comes out clean.
  • To make the sauce, put all ingredients into a pan and bring slowly to the boil . Simmer on low heat for 1 minute.
  • To serve: Serve once cake has cooled a bit, or if pre-prepared: Reheat cakes covered with aluminium foil for 20 minutes at gas 4, and heat up sauce on low heat.

From TV – Alton Brown

  • Preheat oven to 350º
  • Use popover pan
  • butter
  • cream
  • treacle – molasses and brown sugar and espresso powder
  1. Melt 150 gm butter in  a pan (11 TBL) over low heat
  2. 300 gm brown sugar
  3. 90 gm molasses
  4. 1 TBL instant coffee powder (preferably espresso)
  5. 1/2 tsp salt
    • Whisk over heat till starts to bubble
  6. Add 3/4 C heavy cream
  7. simmer for 2-3 minutes, then set aside
    • Combine to make cake
  8. 105 gm AP flour
  9. 3/4 tsp baking soda
  10. 1/2 tsp baking powder
  11. 1/2 tsp kosher salt
    • In food processor
  12. 150 gm pitted Medjool Dates
  13. 3/4 C boiling water
    • Pulse to break apart
  14. Add 1 egg, plus 1 egg yolk
  15. 85 gm melted butter
  16. 65 gm dark brown sugar
  17. 50 gm granulated sugar
  18. 1/2 tsp vanilla
  19. 1/2 tsp instant espresso powder
    1. Pulse to combine
  20. Add flour mixture plus
  21. 70 gm more pitted dates
    1. Pulse to combine
  22. Spoon in 2 tsp topping mix into popover pan
  23. #10 (2.5 oz) batter into cups – about 2/3 of the way up
  24. Bake 11 minutes
  25. Rotate pan, then tap on counter to collapse
  26. Bake 11 more minutes or 211 degrees
  27. Remove, let cool a bit, then use a chopstick to break them free of the pan
  28. Poke about 5 holes using the stick
  29. Top with 1-2 TBL more toffee
  30. Broil for 1-2 minutes when ready to serve
  31. Invert pan and tap on counter

 

Family Reunion Baked Beans

Home made Baked beans

5 pounds (80 oz) baked beans

  • Tomato sauce:
  • 3 large onions – very finely chopped
  • ½ bulb of garlic – roughly minced
  • ½ C olive oil
  • 3 C tomato puree or ketchup
  • 1 C molasses
  • 1 C lemon juice
  • 1 TBL vegetable stock powder
  • 32 oz apple juice
  • 16 oz water
  • 1/2 C soft brown sugar
  • 1 1/2 tsp salt
  • 1 tsp cracked pepper
  • 1 level tsp nutmeg
  • 1/2 tsp ground cloves (or 8 whole cloves)
  • 3 tsp cinnamon
  • 4 tsp dried dill
  • 5 bay leaves
  • ½ C tamari sauce
  • 1 LB of cooked bacon :: added during the cooking process.
  1. Fry onions and garlic until soft, then add all the other ingredients.
  2. Cover with a lid, bring to boil, then simmer for 90 minutes on a low heat.
  3. Stir from time to time.  If it becomes too thick, add more apple juice.
  4. You want to end up with a thick sauce which will bind the beans together.
  5. After the cooking have a taste – add more salt or sugar if necessary.
  6. Add the canned beans last.
  7. Stir into the sauce
  8. Simmer 30 minutes.

Alternate for Step 8:  Put into a large flat baking pan, sprinkle with brown sugar, and bake for 30 minutes

Iona Abbey Moussaka

anja
This is a recipe from the Iona Abbey Cook. Anja's original recipe served dozens. Her recipe has been modified and includes ingredient measurements adjusted to a family-sized recipe.

Moussaka

Meat sauce:

  • 1/2 large onion – finely chopped
  • 1 LB ground lamb
  • 1 clove minced garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp alspice
  • 1 small can diced tomatoes – drained
  • 2 tsp dried oregano
  • 2 bay leaves
  • 2 tsp thyme
    ————–
  • Plus 1 eggplant, cut into 1/4 – 3/8 inch slices
  • 2 potatoes – peeled, sliced and par boiled 5 minutes

Cheese Sauce:

  • 4 TBL (1/4 C) butter
  • 4 TBL (1/4 C) plain flour
  • 2 C whole milk
  • 1/2 C shredded  or grated cheddar cheese
  • 3 eggs

Step by Step

  1. Heat olive oil in a large pan.
  2. Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored.
  3. Add the lamb and garlic to the onion and break up the meat with a wooden spoon until it has a loose texture.
  4. Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
  5. Bring to boil, reduce the heat and simmer for approximately 1 hour. It should be really thick, not runny at all anymore.
  6. Brush the aubergine slices with olive oil and roast in a hot oven (250 C) for 30 – 45 minutes.

    Meanwhile make the béchamel cheese sauce.
  7. Melt the butter in a bain marie and stir in the flour.
  8. Gradually stir in warmed milk.
  9. Stir frequently until the sauce thickens.
  10. Remove from the heat, stir in cheese and season with salt and pepper.
  11. Let the white sauce cool for about 20 minutes.
  12. Temper in the eggs, and whisk until smooth.
  13. Place half the potato slices into the bottom of greased deep large tins.
  14. Cover with half the meat sauce.
  15. Place half the aubergines on top of meat layer
  16. Pour over half the cheese sauce.
  17. Repeat steps 13, 14, 15 and 16 – ending with the cheese sauce.
  18. Bake in pre-heated oven at 325º  for 50 minutes
  19. Increase temperature to 375 and cook for 10 more minutes, until bubbling and golden.

Shepherd’s Pie Baked Potato

  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
    –
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

Things to Research

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[popup url=”https://en.wikipedia.org/wiki/Theophrastus”]Theoprastus[/popup] – 400 BC
– [popup url=”http://www.newworldencyclopedia.org/entry/Theophrastus”]New World Encyclopedia[/popup]
[popup url=”https://en.wikipedia.org/wiki/Historia_Plantarum_%28Theophrastus%29″]Natural History of Plants[/popup]
About the Reasons for Vegetable Growth

 

[popup url=”http://www.hellenicaworld.com/Greece/Science/en/Theophrastus.html”]READ MORE HERE[/popup]

The Natural History of Plants, (περὶ φυτικῶν ἱστοριῶν α’-θ’ ) a nine books work (with the following topics):
1. The anatomy of plants

2 – 5. Wooden plants

6. Herbaceous perennial plants

7. Vegetables and their cultivation

8. Cereals

9. Saps and medicine

About the Reasons of Vegetable Growth (περὶ φυτικῶν αἰτιῶν α’-ς’) (6 books)

See: [popup url=”http://www.biologie.uni-hamburg.de/b-online/e01/01a.htm”]Hamburg University[/popup]

Theophrastus in contrast to Aristotle believed that the animals are capable of reasoning. He considered that as the animals are above the plants it is not ethical to eat meat. For this reason he was a vegetarian.

[popup url=”https://en.wikipedia.org/wiki/Chlamydomonas”]Chlamydomonas[/popup] – [popup url=”https://en.wikipedia.org/wiki/Volvox”]Volvox[/popup] – [popup url=”https://en.wikipedia.org/wiki/Kelp”]Kelp[/popup]

[popup url=”http://publicdomainreview.org/collections/nehemiah-grews-anatomy-of-plants-1680/”]Grew’s Anatomy of Plants[/popup]

[popup url=”https://en.wikipedia.org/wiki/Rudolf_Jakob_Camerarius”]Rudolph Camerarius[/popup]
Plant Sexuality

Corn – Self polinating
Sunflower – Males and Females – No seeds? No polination

[popup url=”https://en.wikipedia.org/wiki/Antonie_van_Leeuwenhoek”]Anton van Leeuwenhock[/popup]
invented single lens microscope

[popup url=”https://en.wikipedia.org/wiki/Robert_Hooke”]Robert Hooke[/popup]

[popup url=”https://en.wikipedia.org/wiki/Gregor_Mendel”]Gregor Mendel[/popup] – Czech Republic
Plant inheritence
[popup url=”http://www.encyclopedia.com/topic/Selective_breeding.aspx”]Laws of Selective Breeding[/popup]
[popup url=”https://books.google.com/books?hl=en&lr=&id=_la3H4GVn8MC&oi=fnd&pg=PR7&dq=Experiments+on+Plant+Hybrids&ots=DrwCiWP8Z1&sig=RonvAl9NkzULXBTraE4fUBWwtfM#v=onepage&q=Experiments%20on%20Plant%20Hybrids&f=false”]Experiments on Plant Hybrids[/popup] – 1865
[popup url=”https://scholar.google.com/scholar?q=Genetic+Dominance+via+%22Allele%22&hl=en&as_sdt=0&as_vis=1&oi=scholart&sa=X&ved=0ahUKEwio-PL4xqrLAhUX6GMKHR4nC-MQgQMIGjAA”]Genetic Dominance via “Allele”[/popup]

Five Fathers of Modern Science
Mendel, Mendeleyev, Newton, Darwin, Einstein

[popup url=”https://en.wikipedia.org/wiki/Nitrogen_fixation”]Nitrogen Fixing[/popup] – Peas
[popup url=”https://en.wikipedia.org/wiki/Symbiotic_bacteria”]Symbiotic with Bacteria[/popup]
[popup url=”http://extension.psu.edu/agronomy-guide/cm/sec2/sec28″]Soluble Nitrogen[/popup]

[popup url=”https://en.wikipedia.org/wiki/Joseph_Priestley”]Joseph Priestly[/popup] – Photosynthesis
[popup url=”https://en.wikipedia.org/wiki/Melvin_Calvin”]Melvin Calvin[/popup] – Carbon 14
[popup url=”https://en.wikipedia.org/wiki/Light-independent_reactions#Calvin_Cycle”]Calvin-Benson Cycle[/popup] – Photosynthesis

ATP – necessary for all life – [popup url=”https://en.wikipedia.org/wiki/Adenosine_triphosphate”]Adenisene Triphosphate[/popup]

 

[popup url=”http://www.npr.org/sections/thetwo-way/2016/03/02/468887190/u-s-announces-hack-the-pentagon-bug-bounty-program”]”Hack the Pentagon” contest[/popup]

Hard boiled eggs in oven at 350º for 30 minutes

Attitude – Intelligence – Loyalty – Communication – Music

Chicken Parmesan

Set up your breading plates

  1. 1/4 C flour, 1 TBL corn starch, 1 tsp salt, 1 tsp pepper
  2. Two beaten eggs
  3. 1/2 C Panko bread crumbs
  1. Preheat oven-safe pan to about 350º
  2. Dip in flour
  3. Dip in eggs – hold up for most of it to drain back into the bowl.
  4. Cover in Panko bread crumbs
  5. Cook 2 minutes on each side
  6. Remove from heat
  7. Cover with tomato sauce
  8. Layer top with mozzarella, provalone, or fontina cheese
  9. Bake in oven until cheese starts to brown
  10. Top with basil chiffonade
  11. Serve over cooked spaghetti

 

 

 

Fried Chicken Breast

Basic Fried Chicken Breast

INGREDIENTS

  • 2 chicken breasts
    MARINATE
  • 1 egg (well beaten)
  • 1/2 C evaporated milk (sub buttermilk)
  • 1/4 C water
    DREDGE
  • 1/2 C flour
  • 1/2 C Panko crumbs
  • 1/2 tsp Lowrey seasoning salt
  • 1/2 tsp black pepper

STEP BY STEP

  1. Combine marinate ingredients
  2. Put breast into a baggie, refrigerate, and let breast marinate overnight
  3. Next day, combine dredge.
  4. Preheat canola or safflower oil to 365º
  5. Let breast drip for about 10 seconds, then cover in dredge
  6. Press crumbs into the breast
  7. Fry for 15-20 minutes

Flattened Chicken Breast

OVERVIEW

  1. Oil chicken breast well
  2. Put into heavy ziplock bag
  3. Let set out at room temperature for 30 minutes
  4. Pound (pallard) breast until it is evenly about 1/2 inch flat
  5. Sprinkle with salt, pepper and garlic
  6. Preheat grill pan to about 400º
  7. Cook 2 minutes on one side
  8. Rotate breast 90º and cook 2 more minutes
  9. Flip and cook another 2-3 minutes (medium or well done)
    – I prefer medium, because it is not too dry
  10. Plate with a dollop of Dijon mustard on the side
  11. Squeeze the juice of one lime over top
  12. Serve with asparagus Parmesan or your favorite vegetable or a salad
  13. Serve also with Parker House Rolls

 

Kung Pao Beef

kung-paoBefore we begin…

  • If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.

Ingredients to feed 4 people

  • 1 LB flank steak
  • 1 red bell pepper
  • 1 TBL olive oil
  • 1/4 C unsalted peanuts (or cashews)
  • 1 tsp cornstarch
  • 1/4 C chicken broth
  • cooked rice
  • 1 tsp chili paste with garlic
  • 2 tsp soy sauce
  • 1 tsp sherry
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Step by Step

  1. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
  2. Place flank steak in a large resealable bag.
  3. Pour marinade mixture over top and refrigerate for one to eight hours.
  4. Remove flank steak from marinade and set aside.
  5. Pour marinade into a sauce pan.
  6. Add chicken broth, nuts and cornstarch.
  7. Bring to a boil then simmer until it thickens.
  8. Preheat grill.
  9. Cut bell pepper in half and remove stems, seeds and membranes.
  10. Brush with olive oil.
  11. Place flank steak on very hot grill.
  12. Grill for one minute per side.
  13. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
  14. Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
  15. Remove steak and bell pepper from grill.
  16. Allow steak to rest for five minutes.
  17. Carve against the grain into thin strips.
  18. Cut bell pepper into thin strips.
  19. Place a portion of rice on a plate.
  20. Top with 1/4 of the flank steak and 1/4 of the pepper.
  21. Spoon sauce over top and serve.

Oh, one more thing…

  • Click here to view excerpts from Kung Pao – Enter the Fist
  • Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
  • Kung Pao chicken is also a staple of westernized Chinese cuisine.
  • The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Sichuan Beef

sichuan-beef( formerly Szechwan or Szechuan )
Before we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Sichuan Beef usually includes Thai peppers or some other very hot peppers

Ingredients to feed 4 people

1 lb. beef flank steak
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
6-24 Thai hot peppers – depending on taste
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned		  2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch

Step by Step

  1. Put flank steak in freezer for 30 minutes
  2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
  3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat.
  4. Add garlic, ginger and peppers; cook 30 seconds.
  5. Add bell pepper and corn; stir-fry 30 seconds.
  6. Remove vegetables.
  7. Stir-fry beef strips (half at a time) 2 to 3 minutes.
  8. Return vegetables and beef to wok and heat through.
  9. Serve with hot cooked rice.

Oh, one more thing…

  • You might have heard of a Ming vase.  This is a VERY expensive antique produced in the Szechuan Province of China
  • The Sichuan Province is about the size of Spain
  • The big Buddha of Le Shan is the tallest stone-carved Buddha in the world. It is 71 meters (250 feet) tall.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Hunan Beef

hunanBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal.  There are minor differences in vegetables and seasonings.  Hunan uses hot Thai peppers.

Ingredients to feed 4 people

¾ lb flank steak (sliced into thin strips)
1 egg white
1 T. cornstarch
.
oil (for frying)
4 c. broccoli florets
1 T. dry sherry
⅛ teaspoon salt		 2 T. soy sauce
1 T. chili paste with garlic
1½ t. cornstarch
½ t. sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)

Step by Step

  1. In a medium bowl combine beef, egg white and 1 TBL cornstarch.
  2. Mix well and set aside.
  3. In another bowl mix together soy sauce and chili paste.
  4. Mix in 1½ tsp cornstarch, sugar, sesame oil, and garlic. Set aside.
  5. Heat oil in a deep fryer to 375°F.
  6. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown.
  7. Drain on paper towels.
  8. Heat a wok or skillet over medium-high heat.
  9. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly.
  10. Mix in cooked beef strips and cook for 1 minute.
  11. Remove beef and sauce from the pan to a platter and set aside.
  12. Wipe the fry pan clean.
  13. Heat 1 T. of oil in the wok or skillet over medium high heat.
  14. Add sherry and salt.
  15. Add broccoli florets and stir fry for 1 minute.
  16. Serve broccoli with the beef mixture and white rice.

Oh, one more thing…

  • Hunan cuisine, a recognized Chinese cuisine, is also referred to as Xiang Cai and is characterized by its aromatic, spicy and delicious food. Hunan food is indeed a strong flavored spicy version of Szechuan food. A pungent flavor in all dishes makes food here unique and chili, shallot and pepper are used in almost all the food preparations of Hunan cuisine.
  • Hunan, which is situated at South Eastern China, is also called as land of fish and rice because of the abundance of the two.
  • Due to the humidity in the air and hot climate, peppers are excessively used in Hunan food in order to take out the body heat by sweating.

  • Among all the Chinese cuisine, Hunan cuisine is considered best and spiciest.  Sweet and sour sauce has its origin in Hunan.

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Mandarin Beef

mandarinBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • The beef is tossed in cornstarch early, which gives it kind of a coating.
  • Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com

Ingredients to feed 4 people

1 LB skirt steak
2 green onions (with tops)
1 lg green pepper
1/4 C vegetable oil
2 tsp finely grated ginger root
1 tsp finely chopped garlic
1/4 C shredded carrot
1 to 2 tsp chili paste
1 TBL dark soy sauce		 1 TBL vegetable oil
2 TBL cornstarch
1 tsp salt
1 tsp soy sauce (light or dark)
½ tsp sugar
¼ tsp white pepper

Step by Step

  1. Trim fat from beef; put into freezer for thirty minutes
  2. Cut beef into thin strips
  3. Toss beef, 1 TBL vegetable oil, the cornstarch, salt, 1 tsp soy sauce, the sugar and white pepper in glass or plastic bowl.
  4. Cover and refrigerate 30 minutes.
  5. Cut green onions into 2 inch pieces.
  6. Cut green pepper into 1/8 inch strips.
  7. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  8. Add 1/4 C vegetable oil; rotate wok to coat side.
  9. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes.
  10. Add green pepper, carrots and chili paste; stir-fry 1 minute.
  11. Stir in green onions and 1 TBL soy sauce; cook and stir 30 seconds.

Oh, one more thing…

  • Mandarin Beef originates near Peking, China
  • Mandarin Chinese is the most widely spoken of all Chinese dialects spoken as a first language in a vast area of northern and southwestern mainland China. There is also a huge number of Mandarin speakers in Brunei, Cambodia, Hong Kong, Indonesia, Laos, Malaysia, Mauritius, Mongolia, Philippines, Russia, Singapore, Taiwan, Thailand, United Kingdom, USA, and Viet Nam. With close to 850 million speakers, Mandarin Chinese  is by far the world’s largest language.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Mongolian Beef

mong-beefBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Freezing your meat for 30 minutes will help you get nice thin cuts
  • Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods are cooked on a large flat grill.

Ingredients to feed 4 people

  • 2 TBL regular soy sauce
  • 1 tsp sugar
  • 1 TBL rice vinegar
  • 2 tsp cornstarch
  • 2 tsp dry cherry or white wine
  • 2 tsp hoisin sauce
  • 1 tsp chili paste (sambal or gochujang)

Combine top seven ingredients – stir until smooth
  • 2 tsp peanut oil or sesame oil
  • 1 TBL minced peeled fresh ginger
  • 1 TBL minced fresh garlic
  • 1 pound skirt steak – thinly sliced across the grain
  • 1/2 onion chopped into large, bite-sized pieces
  • 1/2 bell pepper cut into bite-sized pieces
  • 16 medium green onions, cut into 2 inch pieces
  • 1-2 C broccoli pieces
  • Thai chili peppers if you like it spicy

Step by Step

  1. Start pot of boiling water for udon noodles
  2. Heat peanut or sesame oil in a wok over high heat
  3. Add minced ginger and then minced garlic
  4. Add pieces of beef
  5. Sauté for one minute
  6. Add Thai chili, broccoli and onion
  7. Sauté for one minute
  8. Add green onion and bell pepper pieces and sauté another minute
  9. Add soy sauce mixture and toss until thickened, stirring constantly

Serve with udon noodles or rice.

Oh, one more thing…

  • Mongolia is the region between China and Russia in the right half of Asia
  • Mongolia is 1/4 the size of the United States
  • Mongolia is the most sparsely populated nation in the world, with only 4.3 people per square mile.
  • In Mongolia, there are 13 times more horses than humans, and sheep outnumber humans 35 to 1.
  • The Gobi desert, a part of which lies in Mongolia, is the largest desert in Asia and is the fifth largest in the world.
  • Many Mongolians still live in a traditional ger, which is a type of tent. Also known as “yurts,” these portable dwellings were traditionally used by nomads in the steppes of Central Asia as their homes.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
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.

Mongolian Beef (Chinese-American food, not authentic Chinese, less spicy)

Ingredients:

1 lb flank steak
¼ c. cornstarch
2 t. vegetable oil
½ t. ginger (minced)
1 T. garlic (minced)
½ c. soy sauce
½ c. water
½ c. brown sugar
2 T. rice wine
½ t. red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Cooking Instructions:

To make the sauce- in a sauce pan heat 2 t. of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat.  Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).  Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
2 Servings.

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