Author: Robert Andrews

Pineapple Pulled Pork Sandwich

Cut pineapple into thick rounds. Remove the core. Grill the rounds.  Set aside

  • Rub boneless pork butt with
    – 1/2  tsp each salt, pepper, cinnamon
    – 1 tsp each cumin, corriander,  garlic powder, onion powder
    – 1 TBL brown sugar
  • Sear all sides in Dutch Oven
  • Pour one bottle dark beer into the Dutch Oven
  • Put pork butt into Dutch Oven
  • Cover and bake at 325º for 3 hours
  • Uncover and bake at 400º for 1/2 hour
  • Let rest 10 minutes, then shred with a fork

While that is cooking, prepare chili sauce as follows:

  • 2 C rice wine vinegar
  • 1 C brown sugar
  • 1 TBL crushed red pepper
  • 3 cloves minced garlic
  • 1 tsp salt
  • SIMMER for 10 minutes
  • Mix in shredded park

You can also prepare the salsa topping

  • 2 TBL cilantro
  • 2 TBL chopped red onion
  • 1 TBL minced garlic
  • 1 TBL grated ginger
  • 1 TBL minced jalapeño
  • 1 TBL lime juice
  • all of the grilled pineapple – diced

Serve on grilled Hawaiian buns or a potato roll

Good also topped with red cabbage

 

 

English Toffee

toffeeThis recipe is adapted from one provided by Becky Butcher. She made this for all the neighbors every Christmas when we lived on Orchid Lane.

  • 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
  • Optional:  Use some white chocolate as well for a nice contrast
  • 3/4 cup pecans, finely chopped
  • 1 cup butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1/8 teaspoon salt (optional)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350º F
  2. Toast the chopped pecans on a baking sheet in the oven for 6 minutes
  3. Wrap baking sheet with heavy duty aluminum foil, and set aside.
  4. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally
  5. Temperature will climb rapidly after 285º but this whole process will take awhile.  Be patient – it will come.
  6. Stir in the vanilla.
  7. Pour the mixture into the lined pan.  It will spread but you may have to help it along with a spatula.
  8. Grate the chocolate bar in a food processor or by hand
  9. Sprinkle and spread melted dark (and white) chocolate over the toffee
  10. Sprinkle with the toasted pecans, pressing to set pecans into chocolate.
    – OTHER OPTIONS:  Instead of pecans, you can use dried fruit such as raisins or cranberries, seeds, crushed candy canes or other candy, pretzels, crushed coffee beans, etc.  Feel free to use your imagination.
  11. Let set at room temperature on the counter for 1 hour, or until the chocolate is set.  THIS IS MANDATORY to allow the hot sugar crystals to harden.
  12. Refrigerate for another hour, but NOT UNTIL it has set on the counter for an hour.
  13. Break toffee into pieces.
  14. Store covered at room temperature for up to 1 month.

Choc-Cocoa Pudding

choc-cocoa

  1. Dissolve 1 tsp lemon gelatin in 1/4 C hot water – dissolve – place on counter to cool, but not chill.
  2. Chill your mixing bowl and beaters in the refrigerator
  3. Melt 12 oz unsweetened chocolate chips in a double boiler
  4. Bring 1.5 C heavy cream plus 1 C milk up to a near boil over medium high heat stirring frequently
  5. Mix 2/3 C sugar with a pinch of salt and 1 TBL cornstarch
  6. Mix 2 TBL melted butter in with sugar mixture
  7. Add 1 TBL cocoa and 8 large egg yolks to sugar mixture
  8. Temper into the milk mixture
  9. Add in 2 tsp vanilla
  10. Mix all back in the pot and stir only to thicken
  11. Put melted chocolate in and cook an additional 2-3 more minutes
  12. Ladle into ramekins or desert glasses
  13. Put Saran Wrap on top of the chocolate actually TOUCHING the mixture – this will prevent a skin forming
  14. Refrigerate 3 hours

 

  1. Mix 1/2 C sour cream with 1 TBL white sugar and 1/2 tsp vanilla
  2. Add your cooled gelatin to the sour cream mixture
  3. Using your chilled mixer bowl and beaters,  beat 1/2 C whipping cream to soft peaks
  4. Fold the sour cream mixture into the whipping cream
  5. Put a generous scoop of topping on your chocolate pudding
  6. Top with powdered cocoa or shaved chocolate curls

 

 

 

Beef Stromboli

strom
Any meat, cheese and fillings can be used. Don’t be afraid to experiment. Here is my recipe for PIZZA DOUGH.

  1. Slow cook Chuck Roast, let cool and shred
  2. Roll pizza dough out to approx 6 x 12 inches
  3. Cover with shredded mozzarella – leave one edge along the 12 side clear
  4. Add peppers or other veggie brine mix
  5. Add strips of roasted red peppers
  6. Add any other toppings, but don’t use things with too much liquid (tomatoes, etc)
  7. Egg wash edge
  8. Roll and seal edge, placing this on the bottom
  9. Place on parchment paper
  10. Score top (or poke holes) and brush with oil
  11. Bake for 375º for 25 minutes
  12. Cool 5 minutes before cutting
  13. Cut into 2 inch pieces

 

 

Tips: Oils Demystified

From Tips and Tricks by Robert “Grandpa” Andrews
www.grandpacooks.com/books

As far as calories, oils are all about the same.

Saturated Fats are BAD. Although they have a long shelf life, they are bad for your health. They raise your blood cholesterol. (eg) Butter, beef tallow, lard, coconut oil, and palm oil. Saturated fats are solid at room temperature
Both of the following Unsaturated Fats are good for your heart and brain and help neurological development.

Mono Unsaturated Fats are BETTER for you, although they have a shorter shelf life. (eg) Olive oil, nut oils like almond, avocado, walnut and hazelnut – Low smoke point.

Poly Unsaturated Fats are actually GOOD for you. They have a very short shelf life, so keep refrigerated

(eg) Canola, peanut, safflower and rapeseed oil. They also have a mild flavor and a high smoke point. Canola oil and peanut oil both have a high smoke point and are great for healthy frying.

Smoke Point is an important factor, so I will include several oils where that is all that I have. They are generally not commonly used for cooking, although they do have their purposes. Smoke point is where the oil goes rancid, and food starts to taste bad or burnt. In some cases, smoke point allows poisonous chemicals to be produced – especially in canola and EVOO. Get a good thermometer and don’t exceed the smoke point.

Almond Oil

  • Smoke Point: 430º

Avocado Oil

  • Smoke Point: 520º – Would be good for frying, but it is more expensive than many other choices.
  • Slight green tint with smooth nutty taste
  • 70% Heart-healthy mono unsaturated fats
  • Storage: Cool dark place for a year
  • Flavor: Smooth nutty taste
  • Drizzle over guacamole and/or salsa.  Good also over tomato.

Canola Oil

  • Smoke Point: 470º
  • Do not exceed the smoke point because toxins are produced! Canola contains euric acid with is poisonous.
  • Neutral taste. Good for frying and mixing with herbs and spices
  • Full of antioxidants and anti-inflammatory properties.
  • It is good to sautee AS LONG AS you don’t exceed the smoke point.
  • Heart-healthy Poly Unsaturated Fats and Vitamin E. Helps lower LDL cholesterol.

Coconut Oil
Smoke Points: 280º for Virgin and 350º for Refined
According to American Heart Assn, risks outweigh benefits. Use lightly.
Higher than butter in saturated fat. Raises good HDL and bad LDL.

Corn Oil

  • Smoke Point: 450º
  • A good “all purpose” oil
  • Very rich in phytosterols which can decrease the amount of cholesterol that your body absorbs

Flax Seed Oil

  • Smoke Point: 225º
  • Concentrated Omega 3’s and Omega 6’s
  • Not very shelf-stable, so will keep in the refrigerator only 3 months
  • May ease stomach problems

Ghee – Clarified Butter

  • Smoke Point: 470º

Grapeseed Oil

  • Smoke Point: 435º
  • Grapeseed oil IS NOT the same as Rapeseed oil (See Rapeseed)
    From the seeds of wine making
  • Cancer-fighting and heart-healthy due to phenolic compounds

Hazelnut Oil

  • Look for a light golden color.  Darker than Canola Oil.
  • Toasty, smooth, buttery, delicate
  • Use with Brie or Butternut Squash with brown sugar

Olive Oil

  • Smoke Point: 330º for unrefined and 430º for refined; goes rancid at high temps – do not use for stir fry
  • Extra Extra Virgin has only a very slight difference from Extra Virgin Olive Oil and is mostly just a marketing ploy. There IS, however, a difference between Olive Oil and EVOO.
  • High in mono-unsaturated fats and Antioxidants. Reduces inflamma-tion and lowers risks for heart disease, depression, dementia and Alzheimers.
  • Extra Tip: Look for cold pressed or extra virgin which means that the oil has not been treated with chemicals or exposed to heat.
  • Shelf Life: Try to use within 6 months of opening. It starts to lose antioxidant properties
  • Best Use: Use EVOO for frying at about 350º – No more than 400º

Palm Oil

  • Smoke Point: 450º
  • Slight reddish color
  • Fairly high in saturated fat
  • Typically kills the palm tree to get the oil. Look for oil obtained in environmentally friendly fashion by the “Palm Done Right” label.

Peanut Oil

  • Label should read toasted or roasted.  This is more intense and nuttier.  Steamed peanut oil is much more mild
  • Smoke Point: 320º for unrefined and 470º for refined. Good for Stir fry, sauté, and roasting
  • Refrigerate for a year. It will go rancid in six months on the shelf.
  • Because the allergenic proteins have been stripped away, refined peanut oil is safe for people with peanut allergies.
  • Mono unsaturated fats and the antioxidant reservatrol which is found in red wines
  • Good with shrimp and grilled fish

Pistachio Oil

  • Should be dark green and thicker than most other oils
  • Good served with mozzarella, balsamic vinegar, cracked black pepper and bread
  • Also good brushed over eggplant before grilling

Rapeseed Oil

  • Smoke Point: 470º Do not exceed because toxins are produced!
  • Rapeseed oil IS NOT the same as Grapeseed oil.
  • (Keep reading for a surprising fact)
  • Rapeseed is a winter crop that is produced for the seed.
  • Rapeseed meal is the byproduct. Rapeseed is used to produce Canola Oil, so although you may pay extra for Rapeseed Oil, it is simply Canola!

See Canola Oil

Safflower Oil

  • Smoke Point: 500º
  • This is my go-to cooking oil when I don’t want EVOO taste in my recipe; otherwise I tend to use EVOO.
  • Contains high poly-unsaturated fats
  • Contains NO vitamin E – many others do
  • Very neutral in flavor
  • Also good for a skin moisturizer ! ! !

Sesame Oil

  • Smoke Point: Fairly low.  350º for dark toasted, and 445º for refined. Good for quick stir fry, but not deep frying with prolonged heat.
  • Health: Both poly-unsaturated and mono-unsaturated fats. Improves cholesterol and blood pressure
  • Best Use: Low temperature cooking and dressings.  Quick Stir Frys OK.

Soybean Oil

  • Smoke Point: 450º

Sunflower Oil

  • Smoke Point: 450º for refined, and 225º for unrefined.
  • High in poly- and mono- unsaturated fats
  • Use in low-temperature cooking and as a salad dressing
  • Store in cool dark place or refrigerate.

Truffle Oil

  • Made by infusing truffles with olive oil or rapeseed oil
  • This does not store for a long time – use quickly
  • Fairly pricy
  • White truffle oil is milder than black truffle oil
  • A very little bit goes a long way
  • Drizzle over pasta

Walnut Oil

  • Smoke Point: 320º
  • Healthy: Rich in poly-unsaturated fiats, omega 3 fatty acids – good for your heart and your brain. Great for people with diabetes issues.
  • Best Use: Use for vinaigrette and drizzled on veggies
  • Mix with a bit of cream cheese and honey for a quick delicious spread

Tips: Pasta

TEMPERATURE

  • Do not start your pot with hot tap water. The hot water leaches microscopic amounts of lead and other chemicals from your pipes. Always start with cold tap water.
  • Do not put pasta into cold water. Under normal conditions that is… Put your pasta into water that is at a rolling boil so it will cook consistently.
  • That being said, if you are making overnight pasta, after you put your pasta into the water put the pot into the refrigerator so it does not mold overnight.

TIPS ABOUT THE PASTA ITSELF

  • When you cook pasta, put a couple tablespoons of the salted pasta water into your sauce.  It will help the sauce stick to the pasta.
  • If flavor is more important than sauce, toss the pasta with a couple tablespoons of butter before putting on the sauce.

TIPS ABOUT THE SAUCE

  • For a meat sauce, use about two thirds 85/15 lean ground chuck and one third ground pork ( for a bit of sweetness )
  • For a vegetable sauce be sure to your your mirpois trio:  Carrot, celery and onion
  • You can enhance your sauce with a bit of wine.  White wine gives a good fresh flavor.  Red wine gives a stronger bold statement.
  • Sear your tomato paste before putting it into your sauce.  It will help develop the flavor and concentrate the sugars.

Slow Cooker Refried Beans

refriedbeansWash and rinse pinto beans
Soak overnight in unsalted water
This not only softens the beans, but gets rid of some of the side effects for which beans are best known.

Put into slow cooker and cover with vegetable broth plus 1-2 inches
COMBINE WITH
2 bay leaves
1 diced onion
1 slice of bacon cut into bits
Several cloves of garlic
Fresh cilantro
1 tsp cumin
1 tsp sea salt
1 tsp paprika
1/2 tsp cinnamon
Cook 6-8 hours on low heat
Check the beans every half hour starting at 5 hours to see if they are done to your liking, as some slow cookers cook faster or slower than others.

Use a potato masher to smash your beans
Add in some cheese and mix into the beans

Serve:
Add cheese, jalapeños and sour cream

Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin (say that 3 times fast) that can cause acute digestive distress.  Thanks to www.thekitchn.com for this safety note.

Chef’s note:  These beans were just OK.  It is fun to make stuff like this from scratch, but for consistent results, don’t hesitation to buy your beans in canned form.

TIPS: Everyday Eating

Foods and Nutrients to Increase

  • Whole Grains
  • Vegetables
  • Fruits
  • Low-fat or fat free milk
  • Yogurt
  • Cheese
  • Vegetable Oils
  • Seafood
  • Monounsaturated Fats – Canola, olive, corn, peanut and soybean
  • Polyunsaturated Fats – Nuts, seeds, olives, avocados

More than one third of all calories consumed in America are solid fats and added sugars.

MyPlateFoods and Food Components to Reduce

  • Added sugars
  • Solid fats – Fatty animal-based foods, well marbled meat, poultry skin, bacon, sausage, butter, whole milk
  • Trans fats – Vegetable oils that are partially hydrogenated such as cookies, donuts, pastries and crackers
  • Refined grains
  • Sodium

Eat right with MyPlate Guidelines

 

This information gleaned from the Academy of Nutrition and Dietetics.  Summary presented here with permission.

TIPS: Cut down on Salt

We should have less than 2,300 milligrams per day.  That’s about 1 tsp of salt per day.  If you have high Blood Pressure, this amount should be closer to 1,500 milligrams per day.

Focus on Fresh Foods

Highly processed and ready-to-eat foods are usually high in sodium.  Eat these foods occasionally, not on a regular basis.  Cheese and cured meats (such as bacon, sausage, hot dogs, luncheon meat) are also high in sodium.  Use fresh, lean meats, poultry, fish, dry and fresh beans and peas when possible.

Fresh fruits and vegetables are naturally low in sodium

Cook more often at Home

When you cook, you can control the amount of salt.  Use little to no salt where possible.  When using canned vegetables, absolutely don’t add any more salt.

Try using herbs, spice rubs and fruit juices in cooking, rather than salt.

Taste your food before salting it.  Light only as you need it, not as a habit.

Try new flavors

Skip the salt and try Grandpa's Thunder Powder or Arghhh Powder.  Use salt-free seasonings such as herbs, spices, garlic, vinegar, pepper or lemon juice.

Read food labels

Compare the amount of sodium listed to other products.  Look for foods that say low sodium or no salt added.

Use caution with condiments

Soy sauce, ketchup, pickles, olives, salad dressings, etc are usually high sodium.  Use only a little bit when you do choose to use it.

Allow your taste buds time to adjust

It takes time for your taste buds to desensitize themselves to salt.  Food may taste differently at first, but it is possible to acquire a taste for foods with less salt.

Try any of these three salt-free seasoning blends

Mix Herb Blend
– 1/4 C dried parsley flakes
– 2 TBL dried tarragon
– 1 TBL dried oregano
– 1 TBL dill weed
– 1 TBL celery flakes

Italian Blend
– 2TBL dried basil
– 2 TBL dried marjoram
– 1 TBL garlic powder
– 1 TBL dried oregano
– 2 tsp thyme
– 2 tsp crushed dried rosemary
– 2 tsp crushed red pepper

Mexican Blend
– 1/4 C ground cayenne pepper
– 1 TBL ground cumin
– 1 TBL ground onion powder
– 1 tsp dried oregano
– 1 tsp ground garlic
– 1 tsp ground red chili pepper
– 1/2 tsp ground cinnamon

This information gleaned from the Academy of Nutrition and Dietetics.  Summary presented here with permission.

 

Pita Bread

  • pita2 TBL sugar
  • 1 TBL yeast
  • 2.5 C lukewarm water
  • 6 C AP white flour (or half AP and half wheat flour)
  • 1 C whole wheat flour
  • 1 TBL EVOO
  • 1 TBL salt
  • 2 TBL sugar
  1. Create a sponge
  2. Mix 1 C flour and 1 C water and your sugar and yeast
  3. Mix well and set
  4. Set in warm place to proof (about 10 minutes)
  5. Stir yeast mixture, oil, and enough warm water into half of the flour mix to make a soft sponge
  6. Add flour, sugar and salt until the dough is just slightly sticky
  7. Knead dough in bowl, adding flour as necessary until it is smooth and resilient (about 10 minutes)
  8. Lightly oil top of dough and cover
  9. Set in warm place to rise until double (60-90 minutes)
  10. Punch dough down, knead briefly on floured surface and divide into 12 equal pieces
  11. Form each into a smooth ball, cover and let stand at least 10 minutes
  12. Roll into 8 inch rounds about 1/8 inch thick
    Must be thin enough that the heat penetrates to allow it to expand with steam and split internally before the dough cooks
  13. Place on cornmeal dusted baking sheet and let rise for 10-15 minutes
  14. Bake at 500º oven for 2 minutes on bottom rack
  15. Flip and bake another 2 minutes
  16. These will puff up and center should be hollow

If too pale place under the broiler briefly.  Cool on a board covered with a towel to minimize the sweat below the pita.  When cooled store in a plastic bag in the refrigerator or freezer.

Alternately:
Heat a cast iron skillet over medium high heat
Brush lightly with oil
Lay pita into hot skillet and cook until bread begins to puff up and bottom has blisters (about 3 minutes)
Flip, and cook 2 more minutes
Flip again and cook 30 more seconds

 

Broccoli and Cauliflower

1 head broccoli
1 head cauliflower
1 can cream of chicken soup
4 TBL milk
4 TBL cheddar

4 TBL cheddar
4 TBL melted butter
herbed bread crumbs or stuffing

Steam broccoli and cauliflower for 20 minutes
Drain well
Mix milk into soup and mix with vegetables
Add cheddar cheese in small pieces
Season all to taste
Place in greased two quart casserole
Toss crumbs with melted butter, cheddar cheese and put on top
Bake at 350º for 45 minutes

Another good tip is to create a crusty topping

  1. Heat 1 T EVOO and 1 T butter in a skillet
  2. Toss with 3 T bread crumbs
  3. Add a pinch of red pepper
  4. When they start to brown, turn off the heat
  5. Add 2 T shredded Parmesan cheese
  6. Toss together and sprinkle over cooked vegetables

Super Sub Sandwich

… with Dijon Dressing

Mix your own bread dough and make a LONG tube and bake it on two or three trays lined end to end.
Bake it as you would any sub roll or bread
Cut it lengthwise and fill it with mortadella cheese, relish, ham, etc.
Lay down Dijon Dressing (or Miracle Whip if you prefer)
Be careless, don’t have a sandwich made with surgical precision
Add lettuce, bell pepper, ham, whatever…
… just have fun.
Stick the sandwich with skewers about every nich
Cut into 1 inch servings and serve in the middle of your dining room table.

Extra special: Make two, and cut the tip off each loaf. Put them together and make one extra long submarine.

Brush with butter and sprinkle with sesame seeds

Dijon Dressing

  1. In mixing bowl add 1 tsp grainy Dijon mustard
  2. Whisk in 1 TBL red wine vinegar
  3. Add 1/2 tsp salt
  4. Several grinds of black pepper
  5. Whisk continually and drizzle in 3 TBL EVOO

Stuffed Hamburger

Tired of the cheese sliding out of your hamburger?  Here is a great recipe

INGREDIENTS

  • 80/20 hamburger
  • Shredded cheese blend of 3-5 different cheeses
  • OPT: mushrooms – sauteed
  • OPT: onions – slivered and sauteed
  • OPT: bacon – fairly crispy

STEP BY STEP

  1. Flatten your patties extra flat
  2. Put cheese in the center – not too close to the edges
  3. Top the cheese with another patty
  4. Press the edges together.
  5. Grill as you would any other burger.

Serve with sauteed mushrooms, bacon and/or caramelized onions

 

 

 

Stuffed Chicken Breast

  • Brine your  skin-on chicken breast :: 2 C warm water with 1 TBL salt :: Place in baggie in fridge for 4 hours
  • Dry the breasts and then brush with melted butter
  • Butterfly two CHILLED skin-on chicken breasts
  • Use a piping bag to put in a mixture of ricotta, blue cheese, or goat cheese mixed with parsley
  • Sprinkle with Grandpa’s Thunder Powder – lightly or liberally, depending on your personal preference.
  • Sear in hot skillet to get some color – skin down
  • Top with rosemary, thyme and shaved garlic
  • Bake at 375º for 10-12 minutes
  • Slice to serve and top with the garlic butter

Alternately stuff with ham and Swiss cheese

You can also dredge in flour salt and pepper, then egg mustard and paprika, then in Panko bread crumbs

 

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