Author: Robert Andrews

Breakfast Enchilada

  1. Scramble an egg in a skillet and then dump onto a plate and set egg aside
  2. In the empty (but not yet cleaned) skillet add 1 TBL butter and 1 TBL flour
  3. Cook until the flour starts to brown
  4. Add 1 tsp paprika
  5. Add 2 TBL chicken broth and stir to incorporate
  6. Add 2 TBL more broth, stir
  7. Add 2 more TBL broth and then stir until it is smooth
  8. Put a corn tortilla on a heat resistant plate or bowl
  9. Top with your egg
  10. Pour sauce on top of the egg
  11. Add shredded cheese
  12. Bake under broiler for 2-3 minutes or until cheese starts to brown
  13. Serve with strong hot coffee

 

Caramel Apple Hand Pie


1 C sugar
1/2 C Karo Syrup
Simmer on medium high (About 20 minutes)
Heat to 280-290º (Should become golden brown)
Brush sides occasionally with water to prevent crystals
Add 1/2 C room temperature heavy cream
1 TBL cold butter (Stir to melt)
Let cool about 1/2 hour

Make flat sheet of pie crust – or make your own (See recipe here)
Cut circles (or squares)
Grate 3 granny smith or 2 honey crisp apples
Mix with 1 tsp cinnamon and 1/4 C of your caramel sauce

Brush edges of pie crust with egg, place 1 TBL of apple mixture in the center, fold over and press with fork to seal.
Poke 2 or 3 small cuts on the top for steam to escape
Dust with Turbinado sugar
Bake 350º for 20-25 minutes or until golden

Serve with caramel dipping sauce

 

 

Butternut Bars

Preheat oven to 375º
Cut together

  • 1 C flour
  • 1 C brown sugar
  • 1/3 C cold butter
  • 1/2 tsp salt

Press mixture into bottom of glass baking dish
Bake for 10 minutes
—–
In double boiler melt:

  • 1 C butterscotch morsels
  • 1/2 C light corn syrup
  • 1 TBL butter
  • salt
  • 1 TBL water

Mix in 1 C chopped walnuts
Spread evenly over cooking base
Cook 10 more minutes
Let cool 45 minutes
Cut, separate and wrap in waxed paper

Tips: Caul Fat

Caul fat is the thin membrane that encases an animals intestines. While it sounds gross, the caul fat gives a roast body and supports it while it cooks. The fat melts away, and the roast stays formed.

One interesting tip is to lay it out on plastic wrap. The Caul Fat itself is like trying to wrestle a spider web. The plastic wrap gives it a foundation on which it can be handled.

 Here are a couple of links to research it.

 Chef’s Resources
Overview of how to use it

Here are a couple of recipes.

 Roasted Pork Loin
 Stuffed Pork Loin with a Video
 Wrapped Halibut

Here are a couple of places where you might be able to buy it.

 Amazon.com – Try it from your butcher first. Amazon wants you to buy A LOT.

Photos for Guys Grocery Games

About Robert and the Photos…

Appetizers, Condiments and Sides



Breakfast














Lunch





Dinner













Home and Family Life













Travel















Robert is 57 years old. He retired from Software development in 2005 and turned his attention to cooking. He has taken several classes in cooking, but mainly relies on learning from other chefs and his own intuition. His travels have taken him to kitchens around the world, and to countries including Spain, France, Istanbul and the Czech Republic.

Here are some of the high points from the enclosed photographs.

Bread Two photos of some of the loaves that Robert has created.

Breakfast Photos include lots of eggs, French Toast, breakfast tarts, quiches, and muffins.

Lunch We usually eat out, sampling different restaurants in The Valley.  In the photos are a sample plate, mini pizza, burrito, quiche, pitas and a lunch pie.

Dinner Photos include lots of casserole type dishes, vegetables, pasta, Mexican cuisine, and other International cuisine.

Grand Kids I have two year-old grand children, and six others ranging from 8 to 14  The oldest is in the Phoenix Childrens’ Chorus, which travels around the world.

Jalapeno The jalapeño chili paste is my own creation. The photo shows the aging bottles. At about eight months, I blend the ingredients and run them through a food mill

Robert Photos of Robert show him on his travels, with his grandkids, his wife in the center of their Urban Farm, and in his hospital uniform. His service dog and him are on staff at Banner Hospital as volunteers in the therapy dog program. Every easter I prepare about 80 omelets over a 30 minute period for breakfast.

The Girls are in the last photo. Fresh eggs every morning!

PROMOTIONAL

Burrito Medallions


INGREDIENTS

  • Leftover burrito
  • Marinara sauce or salsa
  • Provalone cheese

CLICK ON PHOTO FOR AN ENLARGEMENT

STEP BY STEP

  1. Cut burrito into 3/4 inch thick medallions
    NOTE:  Burrito will cut better if it is cold.
  2. Lay flat on baking sheet
  3. Spoon salsa over top
  4. Put cheese on top
  5. Bake at 350º for about 12-15 minutes

Serve with a side of fruit

You will note that sauce was not used on the medallions in the photo.  It was OK, but was a bit dry.  Some sort of sauce would keep it nice and moist.

Auntie Goman’s Doughnuts

  • 1/2 tsp nutmeg and cinnamon
  • 1 tsp baking powder
  • 1/2 C milk
  • salt
  • 1/2 C sugar
  • 2 small eggs
  • 1/2 TBL shortening
  • 2 C flour – mix gently

Alternate Recipes

Regular Donuts

  • 1.5 C whole milk – about 150º
  • 2.5 oz veg shortening
  • 5 tsp Instant Yeast (or just under 2 TBL) in 1/3 C warm water
  • 2 whole eggs
  • 1/4 C sugar
  • 1 tsp freshly ground nutmeg
  • 1.5 tsp salt
  • 1 gallon hot vegetable, safflower, or peanut oil for frying
  • 23 oz AP flour (by weight)

Sour Dough Donuts

  • Reduce the dough by 3/4 C
  • Reduce the milk by 1/4 C
  • Add 1 C sour dough starter
  • Add 1/4 C dried milk
    • Add all of this mixture as part of Step 1
  1. Combine yeast mixture, shortening, eggs, salt, nutmeg, sugar and half of the flour in your food processor – Paddle stir to mix
  2. Add 1/4 more of the flour, stir
  3. Put on dough hook, then add the remainder of the flour
  4. Knead for bout 5-8 minutes
  5. Cover and let rise for 1 hour in cold oven with 4 C container of boiling hot water placed in the oven next to the dough
  6. Tap the dough down and fold the dough into thirds – twice
  7. Roll to about 3/8 inch thickness – Use two baking trays or sticks for a spacer to get even thickness
  8. Sprinkle your baking sheet with flour
  9. Cut big circles and place them on your baking sheet
  10. Cut a smaller hole in the center
  11. Let the holes rise on their own tray for donut holes
  12. Use all of the leftover dough to make more
    Roll back into a ball and let rise for 30-60 minutes
    Roll flat and cut into squares or more donuts
  13. Let the donuts (and holes) rise for 30 minutes
  14. Heat your oil up to 365-370º in a Dutch oven
  15. Put four in at a time
  16. Flip after 60 seconds per side
  17. Let drain on cooling rack placed over newspaper
  18. Optional:  Put into paper bag with confectioner sugar and shake
  19. Optional:  Glaze with Sugar Glaze as follows:
    1. Combine 1/4 milk and 1 tsp vanilla in a double boiler
    2. Heat to 150º
    3. Put 2 C confectioner sugar in a whisk together
    4. Dip donuts into the mixture then put on rack again
    5. Rest at least 5 minutes
  20. Optional:  Create a Chocolate Glaze as follows:
      1. Combine 1/4 milk and 2 tsp vanilla in a double boiler
      2. Heat to 150º
      3. Put 2 C confectioner sugar in a whisk together
      4. Add 1/2 C butter (one stick) and 1 TBL corn syrup
      5. Add 4 oz bittersweet chocolate or Cocoa Mix
      6. Don’t overheat
      7. Dip donuts into the mixture then put on rack again
      8. Rest at least 5 minutes

 

Russet Chips

    • Slice washed russet potatoes as thinly as possible on a mandolin
    • Put into heavily salted water so that they don’t brown while you prepare for the next step.
      • Soak/brine in 2 C solution of 2 TBL salt, 2 TBL sugar and 1 C vinegar overnight in the fridge
    • Drain, spin and towel dry
      –

      • FRY METHOD
    • Fry at 370º in small batches until golden brown the following day.
      You do not need to season after frying cause they brined already
      –

      • OVEN METHOD
    • Brush parchment paper with EVOO
    • Put sliced potatoes on parchment paper
    • Brush top of slices
    • Baked at 450º for 15 minutes
      • Flip and bake another 15 minutes
    • Salt while still warm
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