Author: Robert Andrews

Lentil Soup

1 cu lentils
onions
celery
carrots
1 tbl garlic
½ tsp salt
½ cu broth
½ tsp ginger

Boil lentils in 6 cu water for ½ hour. Add diced onions, celery, carrots. “Drain and cook another ½ hour blend with 1 tbl garlic, ½ tsp salt, ½ cu broth and ½ tsp ginger.

Fajitas or Fajita Sandwich

INGREDIENTS

  • Skirt Steak
  • Onions
  • Red Bell
  • Green Bell
  • Corn Tortillas
  1. Trim as much fat from the skirt steak or flank steak (same thing, different names) as you are able.  Ask for the outside cut if it is an option.
  2. Marinate meat for 2-8 hours in the fridge
    (Marinade:  See recipe below)
  3. Let come up to room temperature before cooking
  4. Put onto a hot grill or skillet for only a few minutes
  5. Meanwhile, grill or saute your onions and red and yellow bell peppers
  6. Prepare fresh:  green onion, cilantro, tomatoes, avocado
  7. Warm tortillas in a flat dry pan
  8. Prepare refried beansMARINADE

Garlic, onion, orange juice, orange zest, lime juice, lime zest, salt, pepper, Thunder Powder, cumin, allspice, Guajillo peppers, chipotle, Oregano Mexicano, black pepper and EVOO.

If making sandwiches, use a bolillo roll.

Seared Chicken Salad

(1) Chicken Breast
(2) Napa cabbage (shredded)
(2) Bean sprouts
(2) Red bell pepper (slivers)
(2) mushrooms
(2) sesame vinegarette
(2) salt & pepper
(2) olive Oil
(2) ginger
(2) scallions
(3) radicchio caps
(4) wonton skins
(5) honey mustard

(1) season & sear chicken skin side first, (1) cook at 325 for 15 min. (2) toss all, (3) fill, (4) top w/crispy, (5) drizzle, (1) plate

Butternut Squash Soup

INGREDIENTS

  • 1/4 C EVOO
  • 1 tsp salt
  • 1 butternut squash
  • 1 acorn squash
  • 1 entire stick of butter
  • 1 onion or one washed leek
  • 2 cloves of garlic
  • 1 Granny Smith apple
  • 1 C pumpkin puree
  • 4 C chicken stock
  • 1/2 C heavy cream (at the end)
  • 1/2 tsp nutmeg
  • scant black pepper

STEP BY STEP

  1. Peel and cut up butternut and acorn squashes into 1/2 inch pieces
  2. Toss in 2 TBL EVOO and 1 tsp salt
  3. Bake at 450º for about 30 minutes
  4. Sautee onion, garlic and apple in 2 TBL EVOO
  5. Add pumpkin puree and saute until it starts to bubble
  6. Add 1/2 of the chicken stock and stir to incorporate
  7. Toss cooked squash with the nutmeg and black pepper
  8. Add to the stock pot
  9. Remove from heat
  10. Add the remainder of the chicken stock
  11. Put into blender and puree
  12. Whip cream until you have peaks, then stir in (optional) 1 TBL Calvados liquor
  13. Serve topped with cream mixture, croutons and chopped parsley or cilantro
  14. Sprinkle with grated parmesan

 

 

 

Cannelloni

Meat
Madeira wine
Oil
Shallots
Aromatics
Cheese
Crumbs
Chives
Mushrooms
Pasta
stock

4” squares of pasta, wet/roll, bake dish, top with butter & cheese. Bake at 450 for 10 min. Broil 3 min.

Banana Roll

Phylo Sheet
butter
banana
mint leaves
caramel sauce
oil
mint syrup
cookie
sherbert

Butter phylo (brush), banana slices, mint/caramel, roll up. Butter flap so it seals. Fry in pan. Slice on diagonal on rolls

Garnish w/ caramel, cookie, sherbert

Cauliflower Soup

Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander

Cook out butter, onion and cauliflower, add stock just till it shows, 15-20 min. Blend in sour cream.

Top w/ Cilalntro, mint, chutney

 

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Cauliflower Soup
Evoo . Onion, leek, potatoes
Half head . Dice stem
Piece and put into skillet
Red pepper, garlic, white pepper, salt, bay leaf
Stir so it doesn’t brown
2 c chicken stock
1 c cream or half and half
Taste and season
Simmer till soft

Optional, top with cooked shredded chicken and chives

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Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander

Instructions 1. Cook out butter, onion and cauliflower, add stock just till it shows, 15-20 min. Blend in sour cream.

Top w/ Cilalntro, mint, chutney

Ingredients
Cauliflower (depending on how many are being served)
1 tsp salt per 2 CU cauliflower
1 tsp lemon per 2 CU cauliflower
whole milk, to almost cover cauliflower
chive oil (used when serving)

Instructions
1. Cut cauliflower into sauce pan, into one inch pieces
2. Add milk until almost covering cauliflower
3. Bring up to heat very slowly, but not to boiling
4. Simmer 30 minutes
5. Remove cauliflower into blender / discard milk
6. Blend with salt, lemon and chives
7. Put small puddle of chive oil in bottom of serving bowl
8. Gently pour soup into center of puddle, creating ring around the edge
9. Top with micro celery, sprouts, parsley or whatever

Pumpkin Soup (Two Recipes)

Leek (white part only)
Pumpkin pieces
Nutmeg
Stock

Sauté leek, add pumpkins pieces, nutmeg and stock to cover. Bring to heat (done), blender. Crushed cookie on top.

Serve with ginger cookies

Pumpkins Soup #2

Pumpkin
Cloves
Olive oil
Salt
Cinnamon
Broth
Whole sage
Butter
Milk
nutmeg

Toss pumpkin pieces with olive oil, salt, cloves, cinnamon. Arrange down on sheet pan. Bake at 325 for 45 min. Puree broth, whole sage for 5 min – remove sage. Top with milk foam, butter, nutmeg.

Peel & deseed and cut into 1” pieces pumpkin

Savayon

Ingredients:
(1) 4 egg yolks
(2) ¼ cu sugar
(3) 1 tbl lemon juice
(4) 1 tbl sherry wine
(5) heavy cream
(6) honey
(7) vanilla
(8) misc fresh berries
(9) mint sprig
(10) powdered sugar
(11) 1 cu whipped cream

Instructions:
Start broiler, whisk 1,2,3,4,6,7 till fluffy. (8) in bottom of bowl. Fold in (5) or (11), pour on top of (8). Broil for 30 sec, sprinkle w/(10) and top with (9)

Korean BBQ Skewers

Ingredients:
Flank Steak or Skirt Steak (cut thin)
Carrots
Spinach
Sesame seeds
Paprika
2 tbl Ginger
2 Garlic cloves
2 Scallions
2- tbl brown sugar
¼ cu canola oil
¼ cu sesame oil
¼ cu soy
pinch red chili flakes

Instructions:
Marinate steak for at least 4 hours. Sear or grill (skewer for appearance). Top with spinach, carrots, garnish w/ paprika & sesame seeds

Cucumber-carrot salad; julienne equal amounts, chile flakes, rice wine, rice wine vinegar, sugar.

Spinach Garnish; ½ cu cooked spinach, 1 tbl rice wine, 1 tbl soy, 1 tbl sesame oil, 1 tbl garlic, 1 tbl brown sugar, 1 tbl sesame seeds, mix well and plate.

Special Steps:
Marinade; 2 tbl ginger, ¼ cu sesame oil, 2 garlic cloves, pinch red chili flakes, 2 scallions, 2 tbl brown sugar, ¼ cu soy, ¼ cu canola oil – Note- increase to ½ cu sesame oil if grilling.

Orange Chicken

4 bone-in skinless breasts
3 cu orange juice
½ cu red wine or balsamic vinegar
¼ cu molasses

Instructions:
Orange Glaze – 3 cu orange juice in skillet, turn on high heat.
½ cu red wine or balsamic vinegar, ¼ cu molasses, bring up to boil, reduce to about ½ cu total (10-15 min). Set ½ aside, brush ½ over chicken breast.

Brush chicken breasts with orange glaze on top. Bake @ 400 F for 35 min (baste 2-3 times). Move to plate and drizzle w/reserved glaze.

Special Steps:
Move to plate and drizzle w/reserved glaze.

Tips: Butter

Butter Taste Tests

Butter – Saturated fat increases bad cholesterol and increases good cholesterol.

Margarine – Trans-fat, hydrogenated decreases good cholesterol raises bad cholesterol.

Artificial margarines – Gums & tropical oils, 80% fat=margarine (hard) like butter,

Taste Winners – Land O’ Lakes, soft baking butter with canola oil – Olivio, Olive oil spread – Land O’ Lakes, Sweet Cream unsalted butter.

Chicken Tips and Tricks

Chicken Breasts
Tight seal on package, keep on bottom shelf near back for up to 3 days.
Avoid cracked packaging & any pink discoloration spots.
Pooled juice in bottom of container can mean it’s been on the self for a while.
Check expiration date.

White skin = grain fed
Yellow skin = corn fed
Taste is the same.

Generally better to buy chicken with the bone in.

Cutting a whole chicken

Turn up side down, Crack breastbone w/knife, push down & lift out breastbone. Separate rib meat, follow down rib w/sharp knife – remove ribs. Use bones for stock.

Use bones for stock.

Butterscotch Sauce

1 cu light brown sugar
4 tbl water
½ cu light corn syrup
¼ cu sweetened condensed milk

Instructions:
Heat-stir constantly
Add 6 tabs butter, turn off heat as soon as butter melts, ¼ cu sweetened condensed milk.

Special Steps:
Cool some before serving

Black Bean Soup

Ingredients:
Black beans
Onions
Cilantro
Peppers
Butter
Tortillas
Oil
Crema Mexicana
Green onion
Ranchero cheese
Avocado
watercress

Instructions:
Cut tortilla strips, fry till crispy
drizzle crema Mex & wave w/toothpick
top w/tortilla pieces, ranchero cheese, watercress & avocado

Special Steps:
Serving suggestion, pour into bowl w/squash soup for contrast

Lamb Sauce

Ingredients:
1 tbl garlic
1 tbl olive oil
½ onions (sliced)
1 lg tomato (diced)
3 bay leaves
4 tomatillos
1 cu chick stock
ancho chilies

Instructions:
Cook 20 min, puree and strain

Special Steps:
Spread sauce across bottom of plate. Serve yams on top of lamb at their side, whole green beans in 3rd section. Top w/balsamic & julienned wild chilies.

Nopales Soup

Ingredients:
Prickly pear pads
Lime
Cilantro
Kiwi
orange
Raspberries
Blackberries
Blueberries
Guava

Instructions:
Cook pads, lime and cilantro for 30 min and blend and strain. Chill in wide bowl.

Special Steps:
Serve with scoop of ice cream in middle of fruit, along side of ice cream in soup (kiwi,orange, raspberries, blackberries, blueberries, guava.

Margherita Pizza

Flour, yeast, water, salt
Proof 24 hours in the fridge
Portion
Rest 12 hours before using

Buffalo mozzarella – homemade ? – squares, hot water bath, fold and stretch, ball – ince water
Garlic
Basil leaves
Shred Parmesan cheese
Puree San Marzano tomatoes with salt

Cook at 500º for about 5-7 minutes

Olive oil on top

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