Author: Robert Andrews

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.

Pâte à Choux / Croquembouche

croqBefore we begin…

  • You can make your own cream puffs, or just buy them in the grocery store.
  • Pâte à Choux is a hollow pastry that is used for éclairs, profiteroles, cream puffs, and gougères. The gougère has cheese in the dough during the last step.
  • – éclair = long and thin
  • – profiteroles, cream puffs = round
  • – gougère = add shredded cheese during step 9

Ingredients to feed 4 people

  • 1/2 cup (1 stick) unsalted butter,
    cut into 1/2-inch pieces
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup of water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg white (set aside)
  • Turbinado Sugar for garnish
 After baking has finished, you will need Pastry cream or even just pudding to squeeze into the cream puff using a piping bag

Step by Step

  1. Preheat the oven to 425° F
  2. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.
  3. Remove from heat.
  4. Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.
  5. Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.
  6. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
  7. Mix on low speed until slightly cooled, about 1 minute. It’s OK if it is warm, just not hot enough to cook the eggs.
  8. Whisk together all of your eggs – well mixed
  9. Raise speed to medium; add eggs, 1/4 cup at a time, until a soft peak forms when batter is touched with your finger.
    – If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
    – Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.
  10. Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.
  11. Brush the tops with egg white and sprinkle with Turbinado sugar
  12. Cook hot 425º for 12 minutes.
  13. Turn the oven temp down to 375º and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.
  14. Bake until the shapes are slightly puffed and golden brown.
  15. They should detach easily from the parchment and feel lightweight – kind of like a sponge or hollow egg shell.
  16. Leave the oven door closed and turn off the oven.
  17. Let them dry out in there for 15-30 minutes more
  18. Take one out and break it open.
    – It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed – repeating the testing process.
    – If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.
  19. When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.
  20. Once completely cooled, you can fill them or freeze them for up to three months.
  21. If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.

Oh, one more thing…

  • Croquembouche is traditionally garnished with glazed/spun sugar, as shown on this Food Networks Recipe.

Notes from Alton:

  • Steam pushes the pastry up, creating a cavity – or bubble.
  • The cavity can be filled with pastry cream.
  • Basically bread flour (for machines), butter, eggs
  • Start with 1 C water and 6 TBL butter 1 TBL sugar and pinch of salt
    Leave sugar out for savory puffs – (eg) chicken salad sandwich
  • Bring to a boil
  • 5 3/4 oz flour – weighed with digital scale and stir vigorously
  • Cook until slightly dried, then let cool
  • 4 eggs plus 2 egg whites – Add slowly using paddle beater
  • Use piping bag to make lazy S shapes – round on both ends
  • Preheat oven to 375º
  • Use parchment paper
  • DO NOT OPEN OVEN and cook for 15 minutes
  • Cream puffs – concentric circles about 3-4 inches
  • After 15 minutes, reduce heat to 350º and cook 10 more minutes
  • Pierce side or end to let steam escape
  • Cool – refrigerate a week
  • FILLING: Pastry cream or vanilla pudding from a box – 3/4 of liquid cause you want thick – smaller tip
  • Chocolate coating: 1  C chips and 1 tsp veg oil or melted butter – double boiler
  • Put coating on chilled eclaires

Alt: Pipe into hot oil to make funnel cakes

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.

Palak Paneer

palakBefore we begin…

  • Palak paneer is one of the most popular Indian paneer recipes.
  • Palak paneer is basically soft paneer or cottage cheese or tofu cubes cooked in a smooth spinach curry.
  • This recipe is from www.vegrecipesofindia.com.
  • This goes very well with naan or pita

Ingredients to feed 4 people

For the Palak Puree
  • 1/2 LB fresh spinach
  • 1 green chilies, chopped
  • 2 garlic cloves, chopped
  • ½ inch ginger, minced
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
For the Garnish
  • a few teaspoons of butter for topping the palak paneer
  • ½ inch ginger, julienned
  • lemon or lime wedges or slices
For the Palak Curry
  • 1 medium sized onion, finely chopped, about ⅓ cup
  • 1 medium sized tomato, chopped, about ⅓ cup
  • 5 garlic cloves, finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • a pinch of sumac
  • 1/2 tsp garam masala powder
  • 1 small to medium bay leaf
  • 1/2 LB paneer or tofu or cottage cheese
  • 1/2 C water or add as required
  • 2 tbsp cream, low fat 25% to 35%
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp fenugreek
    -added right towards the end
  • salt as required

Step by Step

Making the Spinach Puree
  1. Rinse the palak or spinach leaves very well in running water. Discard the stems.
  2. Boil 3 cups water with 1/4 C salt.
  3. Put spinach leaves into the hot water.
    Close with a lid and let the leaves sit in the water for 2-3 mins.
  4. Strain the leaves.
  5. Immediately plunge the leaves into a bowl containing ice cold water. This helps preserve the green color of the spinach.
  6. After 60 seconds, drain the cold water.
  7. Add the spinach to a blender with chopped ginger, garlic and green chilies.
  8. Blend into a smooth palak puree. No need to add water. Set aside.
Making the Palak Curry
  1. Heat 1 TBL olive oil in a large pan.
  2. Add the cumin and the bay leaf.  Let them splutter.
  3. Add the finely chopped onions. Saute till the onions become golden.
  4. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  5. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
  6. Once the tomatoes are softened and you see fat releasing from the sides of the mixture., add the turmeric powder, red chili powder and sumac
  7. Stir very well, then add the palak puree.
  8. Stir well, then add 1/2 cup water
  9. Stir again, then simmer for 6-7 minutes or until the spinach is cooked.
  10. Season with salt.
  11. The gravy or sauce will also thicken by now.
  12. Stir and add garam masala powder.
  13. Stir again and then add the paneer or tofu or cottage cheese cubes.
  14. Stir gently and simmer on a low flame till the cubes become soft and succulent – about 1 to 2 minutes.
  15. Lastly add cream.
  16. Stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly.
  17. Switch off the flame.
  18. Stir and serve the palak paneer hot with some naan or pita.
  19. You can top the palak paneer with some butter or cream also while serving.
  20. Drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Oh, one more thing…

  • The paneer or tofu cubes can be also be lightly fried and then added to the curry.
  • If this case, you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked.
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.

Bread Bowl

This is the perfect presentation for chili, spinach dip.  A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe.

  1. Bake a loaf of bread.  Any flavor!  Here are a few of my recipes:
    – French Bread Loaf
    – No Knead Honey Bread
    – White Bread
  2. When you make it, make sure it is more firm than a bit soft.
    It will need to stand up on its own during the baking process.
    Alternately, put the loaf into a greased ramekin to give it a nice flat base.
  3. Bake according to directions.  Internal temperature should be 195 – 200º
  4. Cut a nice wide circle around the top of the loaf creating a bowl shape.
  5. Remove the cap, and then pull out the insides.
    Keep the insides for bread pudding, croutons, etc.
  6. Fill with chili, spinach dip, or other desired filling
  7. For a cold brunch recipe, see below.
  • Layer the bread bowl with salami, cheese, spinach, sliced turkey and cooked peppers.
  • Pack everything nice and tightly in the bread bowl, then put the cap back on.
  • Wrap in foil, then put into a square muffin pan and weight it down creating kind of a panini
  • Refrigerate overnight
  • To serve, slice it like a cake

Mushroom Soup

Feeds four
Prep time 20 min
Cooking time 35 min
Total time about an hour

  • 1 TBL EVOO
  • 5 C cremini mushrooms – cleaned, stemmed, quartered
  • 1 onion – half chopped, half minced
  • 1 TBL AP flour
  • 1 tsp celery salt
  • Dash cayenne pepper – powder or sauce
  • Dash black pepper
  • 1/4 C green onions – chopped
  • 1 clove garlic – minced
  • 1/4 C white wine
  • 2 C chicken broth
  • 1 C hot water
  • 1/4 C sour cream
  • 1 TBL chives – chopped

Serve with French Bread

  1. Clean onions (See note below)
  2. Heat EVOO in a Dutch oven
  3. Sautée mushrooms until softened
  4. Add onion pieces
  5. Cook 5 minutes
  6. Add flour and dry spices
  7. Add green onion and garlic
  8. Deglaze with white wine
  9. Add broth and water
  10. Bring to boil
  11. Lower heat and simmer 20 minutes
  12. Use immersion blender to chop until rustic or smooth
  13. Fold in sour cream
  14. Plate topped with minced chives
  15. Serve with French bread
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

Show Stopper Deviled Eggs

Ingredients

  • Six hard boiled eggs
  • 1 C flour
  • 2 beaten eggs (in small cup)
  • 1 C Panko bread crumbs
  • Paprika for garnish afterward
 Yolk Mixture

  • 2 TBL Miracle Whip
  • 1 TBL Dijon mustard
  • 1 TBL relish
  • 1 tsp Sriracha
  • pinch of salt
  • pepper to taste

Step by Step

  1. Cut six hard boiled eggs in half
  2. Remove yolks
  3. Put yolks in a bowl and set aside.
  4. Dip the halved whites in egg, then flour, then egg, then Panko bread crumbs
    – let them rest for about two minutes before frying so that crumbs will stay on the egg better during the fry process.
  5. Put in hot canola oil – about 360º – Done when brown (about 3-5 minutes)
  6. Crush the yolks with a fork in a mixing bowl, then add Yolk Mixture ingredients from above
    – You can add all at once, and then mix to incorporate
  7. Put yolk mixture into piping bag (I use a baggie with the tip cut off of it)
  8. Pipe mixture into fried egg whites
  9. Sprinkle with paprika

Above is my take on the recipe video shown above.

View more recipe videos by Tasty BY CLICKING HERE.

Valentine Scrambled Eggs

2016-02-23 08.23.11Using shaved ham, prepare a rose bowl in which to put sauteed mushrooms

Slice Banana Ginger bread for the starch

Cook scrambled eggs in preheated skillet (350º) with two pads of COLD butter for very fluffy and creamy scrambled eggs.  Butter has built-in emulsifiers.

Top the ‘shrooms and eggs with shredded Parmesan cheese

Serve with Robert’s Jalapeño-Cayenne Ketchup

Alton Brown gave a new method using a carbon steel skillet

  1. Put skillet in the oven and turn on to 350º
  2. Put bacon in the pan and when the bacon is done, remove the pan and set on the stovetop.
  3. Mix in a bowl:  3 eggs, 2 tsp mayonnaise, 1/4 tsp salt, 1 tsp water
  4. Alton uses 1/2 tsp Marissa paste, but you can use a sprinkle of Thunder Powder instead if you’d like
  5. Whisk well
  6. Remove pan from oven and put over medium heat on the oven
  7. Add 1 tsp butter
  8. Pour eggs in the pan and count 10 seconds
  9. Stir and count for another 10 seconds
  10. Stir and count 5 seconds
  11. Stir well and count 5 seconds again
  12. Plate while still having a slight glisten
  13. Serve with toast

“They they are cooked in the pan, they are overcooked on the plate.”

Bread Wrapper Color Tag Codes

Ever wonder why the tags used to seal loaves of bread come in different colors? Far from arbitrary, the color-coded system indicates which day of the week the bread was baked. The color system is even alphabetical: Monday is blue, Tuesday is green, Thursday is red, Friday is white, and Saturday is yellow. (Traditionally, bread wasn’t delivered on Wednesday or Sunday.)

Because bread rarely remains on the shelf for more than a few days, this system is more for internal use among employees than it is for customers looking to get the freshest sourdough possible. But if you favor a local bakery and get to know their system, you could either snag the best deals or the fluffiest dinner rolls in town.

  • Monday – Blue
  • Tuesday – Green
  • Thursday – Red
  • Friday – White
  • Saturday – Yellow

(Go to the back of the shelf because stock is rotated so that the older stuff sells first.

Verified by SNOPES

No, we didn’t forget about Wednesday and Sunday. Most sources refer to a five-day delivery schedule.

Need an easy way to remember this schedule? The colors go in alphabetical order, making it one less thing to forget as you cruise the aisles.

Keep in mind that some companies might have their own system, so check the expiration date when in doubt.

Read More

Buttermilk Baked Chicken

corn-chicken

  • 1 C buttermilk
  • 2 cloves garlic
  • 1/2 onion – minced
  • 3 sprigs thyme
  • 1/2 lemon – juice and zest
  • 1 tsp salt
  • 1 TBL cayenne pepper sauce
  • 8 chicken legs ( drumsticks )
  1. Toss all of the above ingredients together and put into a zip lock bag
  2. Refrigerate for three hours – agitating occasionally
  3. Meanwhile prepare breading as follows:
  • 1 tsp thyme
  • 1 C crushed corn flakes
  • 1/2 C grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  1. Shake, but don’t wipe, buttermilk from the chicken legs
  2. Place chicken in paper bag with breading
  3. Shake and press together – coating the chicken as thoroughly as possible
  4. Spray the rack on your baking sheet
  5. Bake at 400º for 45-50 minutes

 

 

Stuffed Sweet Potato

This is a long process, but a very simple one.  This is a good recipe for a young chef.

INGREDIENTS

  • 1 sweet potato
  • 2 TBL butter
  • 2 TBL EVOO
  • Salt and Pepper to taste
  • 2 TBL stock
  • 1 TBL brown sugar
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 TBL milk

STEP BY STEP

  1. Wash sweet potato and then poke it full of lots of holes
  2. Wipe outside with oil, salt and pepper
  3. Bake 45 minutes at 350º
  4. Cut in half (lengthwise) and let cool 10 minutes.
  5. Scoop potato out of the skins
  6. Add butter to the meat, plus ginger and stock
  7. Smash, crush and mix
  8. Add brown sugar, cumin and chili powder
  9. Add milk to get the right consistency
  10. Spoon back into potato skin “bowls”
  11. Bake another 20 minutes
  12. Top with chorizo and crema Mexicana

 

Decorative Chocolate Garnish

Fill a spoon with melted chocolate and drizzle it in a design on waxed paper.
Refrigerate until hard

Use a small balloon and dip it into melted chocolate.
Let it cool, then dip one more time.
Refrigerate.
In an hour, pop the balloon for an edible bowl

Melt milk chocolate in a double boiler just till it is soft and spreadable.
Spread it onto a sheet of small sized bubble wrap
Refrigerate for at least an hour
Break apart and use pieces for garnish on ice cream, cake, etc

Simply use a potato peeler and peel curls off a chocolate bar

Dip a mint leaf into the chocolate halfway

NOTE: If you add a tiny bit of paraffin to the chocolate, it will melt less readily.

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