Author: Robert Andrews

Osso Bucco

shank
Large veal shank

This is a large veal shank for which the original recipe was designed.
You can scale back a little bit if you wish. The below photos were for smaller veal shanks.
INGREDIENTS

  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 whole cloves
  • 1 sprig thyme
    TIE ABOVE INTO BOUQUET GARNI USING CHEESECLOTH
  • 3-4 Whole Veal Shanks
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 1/4 C AP flour
    DREDGE DRIED VEAL SHANKS THROUGH FLOUR
  • 1/2 C Vegetable oil
  • 1 carrot (diced large)
  • 1 celery (diced large)
  • 1 onion (diced large)
  • 5 cloves garlic (whole)
  • 1 C dry white wine
  • 2-3 C chicken stock
  • 1 lime or lemon

CLICK ANY PHOTO BELOW FOR AN ENLARGEMENT

Mir Poix Veggies should be near the same size

Soften your veggies in the hot oil

When all is done, nestle veal shanks in the broth

STEP BY STEP

  1. Tie up veal shanks with butcher’s twine
  2. Dredge in 1/2 C seasoned flour seasoned with 1 TBL Grandpa’s Thunder Powder
  3. Heat up butter and oil in enamel cast iron pot at high heat
  4. Brown veal shanks on all sides
  5. Set aside when browned/blackened
  6. Put in another TBL olive oil into pan
  7. 1 cup each onion, celery, carrots – Chopped
  8. Add 1 TBL tomato paste
  9. Garlic . Sliced thin
  10. 1 can crushed tomatoes
  11. 1 C white wine
  12. 2 C chicken stock
  13. Do not completely cover meat
  14. Add onion, carrots, fennel, bay leaf, basil, crushed red pepper, orange zest
  15. Cover and bake at 325º for 2-2.5 hours or simmer in Dutch Oven for 1.5-2 hours.
  16. Move while shank is still tied.  Remove string AFTER it has been put onto the plate cause this will fall apart easily.
  • Since the meat has to rest a bit before being served, strain the solids from the pot and discard.
  • Return 1 C of the liquid to the pot and reduce (if necessary) on high.
  • Cook until thickend. Should be about like gravy.

 

Oyakodon Nabe . Japanese

Looks similar to katsu pork

Over heat in sauce pan
1/2 c Sugar
1/2 c Sake
1/2 c Soy
1/4 mirin or rice wine vinegar
1 C water

reduce 30 minutes

Sliced onion
Pieces of chicken

Stew 10 minutes
Crack beaten egg and drizzle in . Not overly beaten
Cover and cook 8 miutes or so
Add chives and mushrooms

Top with ginger and nori (seaweed) julienne strips

Panko Chicken

Melt together Butter and shaved garlic and cook only three minutes
Meanwhile Mix Parm reg cheese, Finely Chopped thyme, basil, rosemary, parsley
Dump butter over top of spice mixture
Toss mixture with Panko bread crumbs and set aside

Boneless skinless chicken breasts

Evoo on chicken
Salt and pepper chicken
Squirt with dijon and slather
Dredge in bread crumbs . Top only

Cook at 400° – about 10-20 minutes

Rachel Ray

Potato Gnocci

  • Use kitchen aid with batter beater
  • 1-2 potatoes – Steamed 45 minutes, then cooled
  • Peel potatoes and run through food mill
  • Add 1 egg and 1/2 C flour and 1/2 tsp salt – and mix
  • Add another 1/2 C flour
  • If after mixing for a while it looks kind of dry, add another egg
    If it looks too wet, add another 1/2 C flour

Turn onto board and mix and shape by hand until you have one large ball

  1. Break off tennis ball size and work by hand into log
  2. Cut into small bite-size pieces. Do not eat!
  3. Roll into a ball, press with fork. Roll onto tines of fork.
  4. Whatever. Just create little indentations that will retain sauce.

Bring large pot of salted water up to boil, then reduce to a fast simmer.
Start gnocci . They are done when they float to the top of the pot.

Cream Sauce

Heat in a large pot:
Whole Thyme, chopped zucchini and whole garlic
These classically go together.
Add radiccio . Shredded
Remove thyme and garlic
After cooked, add whole Gorgonzola cheese chopped
Add a bit of nutmeg
Mix with 1/4 c cream

Pesto Sauce

2 C basil
3 cloves garlic
1/3 C Parmesan
3 T pine nuts
1/2 C EVOO drizzle as food processor is running
1/2 tsp salt

Heirloom tomato salad

Anchovy Paste Vinagrette

1 clove garlic
1 anchovie
Salt
Sugar
Red pepper flakes
Balsamic vinegar
Evoo

Line plate with sliced heirloom tomatoes
Toss in other varied tomatoes
Sprinkle with salt and pepper
Drizzle with vinagrette
Slices of prochuto
Basil leaves
Parsley
Ricotta or goat cheese crumbles

Use as dinner centerpiece

► 8:28► 8:28
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Jan 6, 2012 – Uploaded by iraklisv1
Bloodrock – DOA 1970 Remastered – YouTube. Subscribe 1,300. Top Comments …

Melon Salad

Dressing

1/3 cup white wine vinegar
1/4 cup honey
One half cup water
1/2 tsp Celery seed
2 tsp Mustard seed
1/2 tsp Salt

Cook down and reduce until it is Thick. About 1/2 cup
This will take about 30 minutes

Use melon Baller to eviscerate Casaba or honeydew melon
2 cups have green grapes
1 cup diced English cucumber. Seeded if you can’t find English
1 cup diced celery

Stir 2 tablespoons chopped chives into dressing, and then toss gently with melon mixture.

Serve over top of a bowl of layered dark greens

Sprinkled with chopped celery leaves and basil leaves
Chill and serve within the hour.

Grandpa’s notes

Grandpa Cook’s

There is a draft for breadsticks, or six hot dog buns. I Pindus to the end

First of all modified so that it doesn’t have the first Fridays. There will be just a single rice.

Let rise in place until doubled in size.

Bacon hot oven 400° for 10 to 15 minutes or until golden brown.Cool on wire rack. Makes 32 breadsticks or six hot dog buns.

………..

Green bean casserole

Sautéed button mushrooms in butter

Add onions garlic time

Add more butter and flour

After flower has browned, deglaze with white wine

Three-quarter cup chicken stock and one cup whole milk

Simmer until thickened

Add shredded chicken meat

Add 2 cups green beans steamed

Stir chicken and beans into broth

Add 1 pound Menchanko cheese

It’s too thick add more chicken stock

Transfer to casserole dish and bake 375° or until browned just-in-time

Top with onions parentheses see recipe for crispy onions I guess that’s all
……..
Crispy onions for top green bean casserole

Slice small white onion into sturdy strips

So can buttermilk one hour

Toss in flour salt pepper and pack Rica mixture

Cook at 365° in hot oil, or bake at 400° for 15 minutes or until brown
…..
Country fried steak pie yard

Take steak cut into 1/2 to 1 inch slice against the grain pound flat. Toss pie art in flour, an egg wash then cornflakes

Take 400° for 15 minutes

Meanwhile create gravy using beef broth, butter flour, cornstarch slurry, 1% milk, salt and pepper
This recipe is from Poland and Bobby Dean
…..
Mailed to RobtCyn

Grandpa’s Paella

While living in Spain we ate some wonderful paella.  Cynthia, however, does not care for shellfish, so this is a recipe that has been Americanized.

INGREDIENTS

  • 4 chicken thighs
  • 1 C buttermilk
  • 1/4 C EVOO
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 4 Tomatoes
  • Second protein:  pork pieces – alt: rabbit, duck, lobster, buffalo
  • 1 Vidalia onion
  • 2 cloves of garlic
  • 1 red bell
  • 1 green bell
  • 6 mushrooms – pieced
  • 12 black or Kalamata olives
  • 2 jalapeño peppers
  • 1 TBL butter
  • Third Protein:  Fish pieces:  Optionally shrimp, calamari, etc
  • Short grain rice
  • White wine
  • Chicken broth

Step by Step

  1. Marinate 4 thighs overnight in buttermilk, olive oil and Grandpa's Thunder Powder or Arghhh Powder
    Use skin on Bone in chicken thighs
    The next day…
  2. Bring large pan of boiling water up to heat
  3. Also prepare a large bowl of ice water
    Set ice bowl aside for later use
  4. Skin 4 tomatoes
    Put small X on top
    Plunge in boiling water 60 seconds
    Then in ice bath
    Skin should remove easily
    Halve and deseed
    … Or used canned tomato pieces
    Set aside
  5. Preheat a large skillet to about 400° on med high heat.
    Brown chicken thighs skin side down in a bit of olive or canola oil
  6. Add 1/2 lb pork pieces – alt: rabbit, duck, fish, lobster, buffalo
  7. Reduce heat to medium:  About 325°
  8. Dice 1 large white onion
  9. 2 cloves minced garlic
  10. 1 sliced red bell and 1 green bell – cut into strips
  11. Slice jalapeño – remove seeds
  12. Add tomatoes
  13. Sprinkle in salt
  14. Stir in, and simmer 5-8 minutes
  15. New smaller sautee pan on low heat . About 250°
  16. 1 TBL butter
  17. Fish pieces . Or shrimp, calamari, etc
  18. Saffron or colorante . Merest bit
  19. Arboreal rice . Or other short grain – high starch
  20. 1/2 C White wine
  21. Salt, white pepper
  22. Add 3 C HOT chicken stock and simmer 20 minutes
    Add more stock if necessary
  23. Mix rice into pan ingredients, let simmer 30 minutes
  24. Sprinkle over top with green peas and cook 5 more minutes
  25. Add in Chorizo
  26. 18 Bearded Mussels ( tightly closed shells – if shells are opened, discard them )  If a shell is open, tap it with your knife.  It should close meaning that the mussel is still alive – which is what you want.
  27. Cook just till mussels open
  28. Remove any clams or mussels that have not yet opened
  29. Garnish with parsley and lemon wedges
  30. Serve right in the pan

St Louis Pizza ala Everyday Foods

Sauce . No cooking required… Just mix!
1 can Tomato Sauce
3 T Tomato Paste
2 T fresh chopped basil
1 T sugar
2 tsp dried oregano

Cheese
Traditionally uses Provel Cheese
Here is a fair substitute
2 C shredded white American cheese
1/2 C Monterey Jack
ONLY 3 drops Wright’s Hickory Seasoning lliquid smoke .
Mix in with 1/2 tsp sugar, then toss with cheese

Crust
2 C AP flour
2 T corn starch
2 tsp Corn syrup
1 tsp baking powder
1 tsp salt
2 T evoo
1/2 C water + 2 T

Heat baking stone in 475° oven

Spread dough onto parchment paper . THIN

Spread sauce and cheese

Bake about 10-12 minutes

Velvet celery soup

)) stock pot
— skillet
:: stock pot

)) Carrots and shallots . Minced
Heat over low heat
Add minced garlic near the end
— Sauté celery pieces
:: Put zucchini into a pot of chicken broth to start to soften
— Add chopped leaks into celery
)) add canned tomatoes pieces
Simmer all 30 minutes
Add basil
— add butter, basil, oregano, tarragon, salt, pepper, celery seed, scant flour
:: immersion blender to blend zucchs
Add — celery to :: zucchs
Siller to thicken
Add dill to garnish

)) add dolop of pesto

Brown ground veal beef or pork Manicotti

Add onion
Add salt-and-pepper
Add steamed pressed and drained fresh spinach,
– or frozen spinach also pressed
Little bit of dry white wine to moisturize
Crushed tomatoes
Let simmer, stirring occasionally, until juices reduce

Make sheets of fresh pasta.
See grandpa’s recipe.
If you don’t have time to make fresh pasta, just buy some manicotti or cannelloni tubes

Put mixture into a piping bag and fill manicotti’s.

If you have made your own, lay them in the sheets and pipe across and then roll the sheets up into manicotti’s.

Spread 1 tablespoon of sauce in bottom of a personal pan.

Lay manicotti’s to create a layer in the bottom of somebody’s personal pan.

If you would rather cook family-style, put several tablespoons of sauce in the bottom of a baking pan.

Cover top with red sauce

Top with bechemel, or mozzarella, or Parmesan cheese across the top. Bake at 3:50 degrees for 10-15 minutes.

Chimichuri Sauce

INGREDIENTS and STEP BY STEP

  • 1/4 C Olive oil
  • 2 TBL red cooking wine
  • Lots of Fresh Parsley – Stems removed
  • Lots of Fresh Cilantro – Stems chopped
  • 1 tsp brown sugar
  • 1 tsp dried Oregano
  • 1/2 tsp Coriander
  • 1/2 tsp Mrs Dash (or salt & pepper)
  • 1-2 clove garlic
  • 2 Scallions – minced
  • Lemon zest
  • 1/2 tsp cayenne pepper sauce OR
  • 1/2 tsp Ground Chili or Chili Flakes

Suggested use

  • Steak Sandwich
  • Mix together all of the above – Put through blender
  • Oil and season a chicken breast.
  • Grill chicken breast for about 60 seconds each side.
  • Spread chimichurri sauce on top and serve

 

Super tasty and incredibly easy to make, this recipe features fresh parsley, cilantro, garlic, and tangy vinegar. It gets an extra kick from crushed red pepper.

 

Moravian meat pie

Use commercial pie crust or MAKE YOUR OWN

Brown chicken breasts skin side down 10 minutes in Dutch oven.

Remove chicken breasts, and drain liquid into container and set aside. And indeed pan, add 3 cup chicken broth, 1 bay leaf,

Remove skin from chicken breast, and place into broth.

Bring to a boil, then Lower heat and cook Until chicken registers 160°F – approx 20 min

Remove chicken to cool. After cooled, shred chicken.

Strain remaining broth.

Use oil removed from chicken Browning and create a roux using flour.

Add strain the broth SLOWLY back into roux

Add 4 tablespoons butter.

Mix half of the gravy in with the shredded chicken.

Pour into Pie crust, then add top crust. Make cute little edges, then poke holes in the top of the crust. Brush top of crust with one beaten egg. Bake at 4:50 420 minutes. Lower heat to 375 and cook for another 15 minutes.

The Morning Bun

ala Everyday Foods

Quick puff pastry

3 c ap flour
1 tsp salt
Yeast . 1 tbl
1 tbl sugar

Combine

24 tbl cold butter

Roll shake, repeat about 5 times

1 c sour cream
1/4 c orange juice
3 tbl crushed ice
1 egg yolk

Dump out and knead until it comes together

Roll out to about 12×20 inches
Roll up tightly
Press down till about four inches wide

Put in freezer 15 minutes

1/2 c sugar
1/2 c brown sugar
1 tbl Orange zest
2 tsp cinnamon
1 tsp vanilla

Roll our dough to another 12×20 rectangle
Spread evenly with sugar mixture . Leave border
Roll up into 20 inch roll . Water edge
Grease Muffin pan cups with Pam
Cut off ends
Cut in half, half and thirds . 12 pieces
Cover and refrigerate 4-24 hours
Let them rise in the morning
Put cake pan in bottom of over with 3 cups boiling water
Place buns on rack above them
Let them rise 30 minutes
Bake at 425 degrees for 5 minutes
Lower, bake 325 degrees for 40 minutes
Let sit in pan 5 minutes
Remove liners

Toasted Pearl Barley

Toast barley about 10 minutes
Add 3 cu broth to cook and absorb
Bring to boil, reduce heat and simmer 30 minutes
Let cool, then add to mixture that is coming up

Cut corn off an ear of corn (canned)
Quarter cherry tomatoes (canned pieces)
Roast and peel poblano (canned green chilies) and red bell peppers
Green onion and cilantro
Toss with EVOO and lime juice

Optional: add chicken, shrimp, etc.

Optional: Black or green olives, artichokes

Honey fried chicken

  • Crack four eggs
  • Mix in 1 C evaporated condensed milk
  • Add 1 C cold water
  • Add 1/2 C sugar
  • Brine chicken thighs for one hour

Create covering powder

  • 1 cup flour
  • 1 cup cornstarch
  • 1 TBL Grandpa’s Thunder Powder

Dry chicken thoroughly, then dip in sifted flour/corn starch mixture

  • Heat peanut oil to 365°F
  • Dip and fry chicken – Keep oil temp between 365° and 175°
  • Will take 15-20 minutes to cook through
    • Take wings out first, then drumsticks, then thighs and breast

Roll in Panko bread crumbs, then set aside to cool for a little bit, then fry again for 5 minutes

Mix honey and cayenne sauce
Toss just before serving or serve with sauce on the side

Pork – Onions

Onions

Red onions . Low to med heat will release sugars

They start to carmelize, the a bit of balsamic vinegar

Ground chuch for hamburgers

No salt in marinades

Aoli . Mayo with pureed chiles

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Pork

Marinate pork in highly salted water for 5-8 hours

Cuitlacoche . Corn truffle

Episote ??

Corn tortilla – use a lot of oil, Kabacoff when you are done

Queso Oxaca

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