Author: Robert Andrews

Here at UrbanFarm.info we have two grape arbors.  One producing white, the other red grapes.

In Arizona, grapes never get to the size that you can get in the grocery store, but we can produce some very good grape juice.

Here’s how.

1. Pick your grapes (let’s say enough to carry in the front tail of your shirt or apron)
2. Wash thoroughly
3. Remove stem and other stem pieces
4. Rinse again
5. Measure out 1 gallon of grapes . Measure 4 quarts of water into a large bowl. That will be the line that will indicate 1 gallon of grapes.
6. Pulse cleaned grapes in food processor to pulverize
7. Cook covered on medium heat for 30 minutes, Stirring every 5 minutes
8. Simmer covered on low heat 60 minutes minutes, stirring every 10-20 minutes
9. Add 1 CU sugar near the end of the cooking process
10. Strain and refrigerate . What works well is to find a metal bowl that conforms to the inside of your colander. You can press the juice through. Discard the pulp.
11. Enjoy the following morning when chilled

IMPORTED – NOT YET DEBUGGED

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TWO SMALL BAKING DISHES

1 TBL Butter and
2 TBL corn meal or mesquite meal, mainly to coat bowl.

FIRST MIXING BOWL (will be emptied early)
1/2 CU (LARGER) bread crumbs

SECOND MIXING BOWL
Left-over corn meal from Step 2
1/2 CU (FINE) bread crumbs
1+ TBL brown sugar
1+ TBL granulated sugar
2 TBL cold butter for the top

KEEP IN FRIDGE UNTIL READY FOR USE

FIRST MIXING BOWL (now empty)
2 ripe bananas, sliced and diced
1/4 cup orange juice
2 tsp Grandpa’s CinnaSugar®

1. Separate your bread crumbs into two equal portions across a FIRST and a SECOND medium sized mixing bowls.
2. Grease two small ramikans or baking dishes with butter, then put corn meal in bottom and toss until coated.
3. Dump remaining corn meal into the “SECOND” mixing bowl with the FINE bread crumbs
4. Add sugars and 1 tsp cinnamon into “SECOND” mixing bowl, then set aside.
5. Sprinkle course bread crumb mixture into bottom of baking dishes. This should empty out the “FIRST” mixing bowl
6. Slice the banans lengthwise, then cut into small pieces across and place into FIRST mixing bowl
7. Add orange juice and second tsp cinnamon and nutmeg in bowl with bananas.
8. Evenly spread fruit mixture over crumbs and rinse FIRST bowl
9. Remove butter from refrigerator and dice as small as you can.
10. Add into SECOND bowl and sprinkle fine crumb mixture evenly over fruit.
11. Bake at 375 F approx 30 minutes
12. Cool slightly, then serve warm.

Notes A colander with large holes works well to separate your bread crumbs.

NYOUM TRAYONG CHAEK
GOI VIT BAP CHUOI
YAM HUA PLEE
NÁM HOA CHUÁ‘I

9 pages of Banana Blossom recipes are published in PDF document.

http://www.xml3.com/family/Recipes/Banana_Blossom_Salad_2.pdf

24 OZ Frozen Grape Juice Concentrate
4 CU sugar
1/4 tsp Rapid Rise Yeast (about half a package)

1. Mix all ingredients in an empty gallon jug (an empty apple juice bottle works great.)
2. Fill with tap water to about two inches from top of jug. This is necessary for expansion
3. Place 12″ balloon over mouth of the jug
4. As the wine matures, the balloon will expand.
5. When the balloon fails to expand (falls over) the wine is ready to drink

Wine yeast is preferable to bread yeast, but either works equally as well. The taste is a bit better with wine yeast.

1/4 CU Cobb smoked bacon (thickly sliced)
1/2 CU fresh corn
1 TBL parsley (chopped)
1 TBL green olives (chopped)
2 TBL olive oil
1/4 CU red onion (chopped)
2 TBL fresh lemon juice
1 TBL of ANY ONE of basil, thyme OR red peppers

1. Cook bacon in olive oil until crispy
2. Break apart bacon and add onion
3. When onion is translucent, add all other ingredients
4. Cook for another 5 minutes, then serve with Pork Tenderloin

CLICK HERE for Avocado Tips and Tricks.  

1 avocado (pureed)
2 TBL sesame oil
2 TBL cilantro
2 TBL lime juice
1 tsp salt

1. Combine ingredients

2. Mix well
3. Store in fridge in plastic ketchup bottle for easy access

1 CU Jerkey Cure (see below)
extremely thin strips of very lean beef tenderloin (trim off fat)

Instructions 1. Marinate 24 -48 hours (use plastic bag for easy agitation)
2. Put in dehydrator for 12-16 hours (jerkey should splinter just a bit when bent)
OR
2. Put in 200 degree oven for 4-6 hours

Special Steps JERKEY CURE:
1/4 cup A1 Sauce
1/4 cup Worcestershire Sauce
1 TBSP Soy Sauce
1/4 cup Red Wine
1 TBSP salt
1 tsp black pepper
1 TBSP cayenne pepper (red pepper)
1 tsp Tabasco Sauce
1 tsp Garlic Salt
1 TBSP Celery Salt

Top prime beef
Crescenza cheese
Chive
Salt
Pepper
Olive oil
spinach

Season raw beef, create flower w/ spinach

Shape beef in tube, very lean, even the filet – pre-freeze 30 min, slice into thin medallions onto paper.

1 TBL Dijon mustard
2 limes
1 TBL EVOO
salt and pepper to taste

Cut the following into thin strips:
Left-over roast beef or chicken
1/2 Red Onion
Red Bell Pepper
1 Mango
Spinach

Instructions
1. Whisk first four ingredients together
2. Toss strips of other items with mixture
3. Put into tortilla and wrap

1 Rib Eye Steak (approx 1 1/2 LB)

Instructions THE DAY BEFORE…
1. Put meat into freezer for about 30 minutes
2. Cut into thin strips (against the grain)
3. Marinate 1 to 12 hours in plastic bag
(Satay Marinade has its own recipe listing)

THE DAY OF SERVING…
1. Place skewers in a pan of water for 30 minutes
2. Prepare Peanut Dipping Sauce (has its own recipe listing)
3. Weave onto skewers.
4. If using Grill Pan, cover handles with Aluminum foil
5. Cook on Grill Pan 4 minutes, or George Foreman Grill about two minutes
6. If using Grill Pan, flip meat and cook 3 more minutes
7. Serve with rice and Peanut Dipping Sauce (see recipe)

1 Flank Steak
1 TBL powdered ginger (or ginger juice)
1 TBL garlic (minced)
1 scallion (minced)
1 TBL red chili powder
1/4 CU soy (Tamari)
1/4 CU sesame oil
1/4 CU brown sugar

Instructions
1. Combine all ingredients except steak
2. Cut steak into thick strips
3. Put marinade in zip lock with steak strips
4. Let sit over night (or at least 4 hours)
5. Soak wooden skewers in water overnight
6. Thread onto skewers and put aluminum foil over ends of skewers
7. Cook on grill very short time… only about 2-3 minutes, flipping after one minute

1 medium sized eggplant (prepared)
1/2 CU EVOO
1/4 CU Worcestershire
1 TBL apple cider vinegar
1/4 CU A1 or other steak sauce
2 TBL honey

Instructions
1. Prepare eggplant with salt as described in Eggplant: Basic Preparation
2. Combine all ingredients (except eggplant) in bowl
3. Toss eggplant to coat, then fry, grill or broil 3 minutes on each side
4. Top with cheese and serve

1 1/2 CU beef broth
1/2 CU low sodium soy
1/2 CU water
1/4 CU rice vinegar
2 TBL brown sugar
2 TBL molasses
2 tsp Five-Spice Powder (see Recipe)
1 tsp crushed red pepper
1/2 tsp black pepper
1 CU onion (chopped finely)
2 LB flank steak (trimmed)
1 TBL hoisin sauce
1/4 CU cilantro
1 TBL sesame oil
8 hoagie rolls

Instructions
1. Saute onions in sesame oil
2. Add all other ingredients except hoisin, cilantro, meat and buns
3. Bring mixture to a boil
4. Add meat and simmer approx 2 hours (or until tender)
5. Remove from heat, remove meat, and let cool 10 minutes
6. Shred beef with a fork, then return to pan
7. Add hoisin sauce
8. Simmer (without a lid) until most of the liquid evaporates, stirring occasionally
9. Remove from heat and let stand 5 minutes
10. Stir in cilantro and serve

Top with sliced cheese
Easy BBQ beef – Buy the same amount of beef already cooked and thinly
sliced from the deli section. You can reduce step 4 to about 15 minutes.