Biscotti is essentially twice-baked bread usually served with some kind of toppings on top.
Practically any bread can be baked, sliced, and baked again, then topped to create a tasteful biscotti.
Mix dough recipe to the left and bake for 35 minutes at 300º – for nearly round biscotti, wrap the dough in parchment paper in a roll, then staple the ends of the paper. Bake as directed.
Cool 10 minutes, then cut into 3/8 inch slices.
Put onto a baking tray and then bake at 300º for 25 minutes.
Be creative with toppings.
Another good biscotti is using hazelnuts.
Boil 2 C of water, then add 1/4 C baking soda.
Boil 2 C hazelnuts for 3 minutes – you will get a lot of foam and black water.
November 16, 2012 is the date of the demise of one of This Country’s Traditions: The Twinkie. I’ve pieced together several recipes, and I think that this is the best of all of them, which results in something close to the original.
(Update: The world is saved. In July 2013 they started making the Twinkie again.)
See multiple recipes on this page. Take your pick and see which one is right for you.
The Twinkie was invented in 1930 by the late James A. Dewar, then the Chicago-area regional manager of Continental Baking Company, the parent corporation behind the Hostess trademark. At the time, Continental made “Little Short Cake Fingers” only during the six-week strawberry season, and Dewar realized that the aluminum pans in which the cakes were baked sat idle the rest of the year. He came up with the idea of injecting the little cakes with a creamy filling to make them a year-round product and decided to charge a nickel for a package of two.
But Dewar couldn’t come up with a catchy name for the treat – that is, until he set out on a business trip to St. Louis. Along the road he saw a sign for Twinkle Toe Shoes, and the name Twinkies evolved. Sales took off, and Dewar reportedly ate two Twinkies every day for much of his life. He died in 1985.
The spongy treat has evolved into an American phenomenon, from which nearly everyone has slurped the creamy center. Today the Twinkie is Continental’s top Hostess-line seller, with the injection machines filling as many as 52,000 every hour.
You will need a spice bottle, approximately the size of a Twinkie, ten 12 x 14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick.
Twinkie Recipe #1
The Cake
Nonstick spray
4 egg whites, beaten until stiff
one 16-ounce box golden pound cake mix
2/3 cup water (160 ml)
The Cake – From Scratch
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/4 cup (57g) non-hydrogenated shortening or coconut oil (Crisco in a pinch)
1/4 cup (57g) margarine
1/2 cup powdered sugar
1/2 teaspoon vanilla (See Tidbits)
1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
1. Preheat oven to 325 degrees F.
2. Fold each piece of aluminum foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make ten of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray.
3. Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water, and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.
4. Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
5. For the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
6. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
7. Add the salt solution to the filling mixture and combine.
8. When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.
9. Using a cake decorator or pastry bag, inject each cake with filling through all three holes.
Makes 10.
Credits for Recipe Components:
www.TopSecretRecipes.com
www.instructables.com
Twinkie Recipe #2 – from Scratch
Ingredients
Nonstick cooking spray or vegetable oil
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, preferably whole
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tarter
Seven-Minute Filling, er, Frosting
Directions
1. Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
2. To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that’s approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
3. Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you. Bring the long sides of the foil up around the jar. The foil won’t reach all the way around, and that’s okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You’ll end up with a sort of trough situation. (Cookbook author Todd Wilbur has a video of the process here; if you’re impatient, fast forward to 1:10, where the action starts.) Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.
4. Whisk the flours, baking powder, and salt together in a bowl.
5. Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
6. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.
7. Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl—there’s no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
8. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
9. Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
10. Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action here, beginning at minute 3.)
11. Transfer the frosting to a pastry bag fit with a small tip (about 1/4 inch across). Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your hand and press your palm gently around it so you can feel the cake expand, taking care not to overfill and crack the cake.
12. Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.
My kitchen smells like a Hostess bakery. Those of us who grew up in a town that had a Hostess bakery will never forget that smell. Driving through that part of town was always pleasant, since the air smelled of Wonder bread, Twinkies, or whatever snack they happened to be baking that day.
And now it’s in my kitchen. Sweet, sugary Twinkie goodness. Even better than the original.
I’ve only eaten Twinkies a few times in my life. As a kid, I wasn’t allowed to eat very many “fake” foods. It seems to have worked out well because to this day I don’t have much desire to eat processed foods. Thanks mom!
I won’t say that these Twinkies are healthy, but they certainly are worth the rare indulgence. I made these as a surprise treat for my boyfriend. He loves Twinkies, but knows that I don’t really approve of the store bought variety. The verdict? Much better than store bought!
To get the light, spongy cake shell requires a few extra steps. First, beat the egg whites until they are very stiff.
After mixing the batter, fold the egg whites in gently. The volume of the batter will increase greatly. See all those bubbles? This batter is fluffy!
To get the authentic Twinkie shape, use this canoe pan. Or, if you prefer, use a cupcake pan. I couldn’t resist trying the canoe pan. The cakes came out looking exactly like Twinkies!
The fun part is filling the cakes. Hold them in the palm of your hand, stick the icing tip into the cake and squeeze! Not too much, or the cake may explode. When you’re done, they’ll look very professional.
Final score? Store bought Twinkies: 39 ingredients. Homemade Twinkies: 12 ingredients.
Twinkie Recipe #4
Vanilla Snack Cakes (Twinkies)
Adapted from King Arthur Flour
Yield: 24 cakes
Preheat the oven to 350°. Spray a canoe pan or muffin tins with cooking spray and set aside.
Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.
Combine the flour, corn starch, sugar, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add oil, water, Princess flavoring, and egg yolks. Beat on medium speed until smooth.
Using a rubber spatula, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.
Spoon the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.
Filling:
2 tablespoons all-purpose flour
1/2 cup milk (I used soy milk)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar
In a small saucepan, heat the flour and milk over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.
With an electric mixer, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.
Use the pastry filler that comes with the pan (or a pastry bag with round tip) to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains cream filling!
Twinkie Recipe #5
Hostess Twinkie Sponge Cake. Photo by NorthwestGal
6 eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 salt
1/2 cup scalded milk
1 teaspoon vanilla extract or 1 teaspoon almond extract
Directions:
1 – Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed).
2 – Gradually add the sugar a few spoons at a time; beat another 3 minutes.
3 – Slowly add flour, baking powder, salt.
4 – Beat in milk in three equal portions till blended.
5 – Add Flavoring.
6 – Beat 2 minutes.
7 – Pour batter into greased & floured jelly roll pan.
8 – Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean.
9 – Cool on rack, 1 hour.
10 – Cut into finger shapes to resemble the original Twinkie cakes.
11 – Spread with filling and form into sandwiches.
12 – Wrap and refrigerate or freeze to use as needed.
13 – Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.
Read more at: http://www.food.com/recipe/hostess-twinkie-sponge-cake-356820?oc=linkback
Twinkie Recipe #6 – Golden Twinkie
2 cup all-purpose flour
3 tsp. baking powder
¼ tsp. salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup whole milk
Preheat your oven to 350 degrees F. Spray molds/pan with non-stick spray.
Sift together flour, baking powder and salt into a bowl and set aside.
In a large bowl, beat together butter and sugar at medium-high speed until pale and fluffy. Next, beat in the eggs one at a time, beating for 1 minute in between each addition. Reduce the mixer speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla and mix until the batter just comes together. Over mixing with make your cake chewy. Makes 12 cakes.
Spray your Twinkie canoes and bake at 350 for 15 minutes, or until the cakes are just a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool.
Cream Filling
¼ cup shortening (I prefer Crisco brand)
¼ cup margarine
1 cup sifted powdered or 10x sugar
2 tsp. vanilla
Beat together the shortening and margarine until light and fluffy. Add the powdered sugar in a little at a time and beat on high until peaks form. Add vanilla and beat for one minute. Place in prepared icing tubes for piping into cakes.
To fill the cakes, insert the icing tip – preferably a large star tip – into three points along the flat-side of the cake, about 1/8 of an inch deep. Squeeze lightly until you see the filling begin to ooze out.
For more on food and for more recipes check out twinklevanwinkle.com.
For best taste, use 1/2 LB ground beef, 1/2 LB ground pork and 1/2 LB ground veal. All below recipe ingredients below are geared to 1-1/2 LB of meat unless otherwise specified.
Breadcrumbs help absorb extra moisture. Roll them in breadcrumbs just before baking for a nice crispy coating.
Meatloaf Meatballs
INGREDIENTS
2 TBL Worcestershire sauce
2 TBL Dijon
one handful Chopped parsley
1 egg plus an extra yolk
Sautee onion, celery, thyme, garlic
Mix by hand and bake at 400 degrees
Cook russet potatoes
Mash russet potatoes
Add 1/2 and 1/2 or cream
Add fresh chives
Melt 1/2 stick butter add 4 TBL flour
Add stock and egg yolk for gravy
Meat balls over top of mashed potatoes, topped with gravy
In a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Meatloaf Meatballs Marinara
INGREDIENTS
Prepare Meatball Flavorings
In cast iron ceramic casserole Dutch oven
2 onions
2/3 C tomato paste
6 cloves minced garlic
1 TBL dried oregano
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
Cook in skillet about 8 minutes
Remove half and set aside in lg mixing bowl
Maranara Sauce
Add to the casserole 1/2 C red wine
Bring up to simmer
56 oz crushed tomatoes
Pour into slow cooker
Meatloaf
INGREDIENTS
In mixing bowl, to tomato/onions add
1/2 C grated Parmesan cheese
2 eggs
1/4 lb sweet Italian sausage removed from casings
2 cloves minced garlic
3/4 tsp salt
1/2 C mozzarella cheese
Mix together
Add 1 lb 85% ground beef
Add 1/4 lb ground pork
3 TBL heavy cream
Work with your hands and combine
Divide into 16 meatballs
Precook Meatballs . She says microwave 4-7 minutes
Sear in skillet, then reduce heat, cover and cook 20 more minutes
Drain fat and nestle in sauce
Cook in crock pot on high for 4 hours
Serving
1/2 C more parm
2 TBL fresh basil chiffonade
Stir gently
Spoon over pasta
Top with grated parm
Norwegian Meatballs
INGREDIENTS
From NewScanCooks.com
Triple grind lean meat . 1 pound
1/4 cup bacon pieces . Cook to render, and use pieces and fat
1 teaspoon salt
One small over-boiled potato
. Cut potato into small pieces
. Use small sauce pan with minimal water
Add all of the above to meat and stir to combine. If necessary to create a moist mass use a bit of milk.
Dredge meatballs in a bit of AP flour and put into hot skillet.
Brown on both sides, but do not cook through
In a corner of your skillet melt butter and add your dredging flour. Cook until it is browned and thickened
And 2 cups stock and a splash of port wine
Let simmer 30 minutes
Serve with boiled peeled carrots and peeled white potatoes.
Put a bit of the sauce over the meatballs
Serve lingonberries on the side
Dinner Meatball
INGREDIENTS
1 /2 pound lean ground beef
Worchestershire
Panko bread crumbs
Parm cheese
Asiago cheese
Salt/pepper
10 min 350° for small meatballs
30 minutes at 300° for large meatballs
Serve with pasta or just sauce
Easy Meatballs
INGREDIENTS
1 cup beef
1 egg
1 cup bread crumbs
1 tbs garlic
Instructions
1. Mix ingredients
2. Form into balls
3. Cook in skillet until brown
4. Add to spaghetti or whatever
5. Salt and pepper to taste
Swedish Meatballs
I love Swedish meatballs, but meatballs can be a lot of work. Here’s how you make them easy.
INGREDIENTS
Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.
To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family’s classic French recipes in a fresh, chic, modern way.
About This Recipe
Yield: 2 servings
Active time: 30 minutes
Total time: 30 minutes
This recipe appears in: Dinner for Two: IKEA-Inspired Swedish Meatballs and Smashed Potatoes
Rated:
Ingredients
1 pound baby new potatoes
Kosher salt and freshly ground black pepper
14 ounces of sweet pork sausage, removed from its casing
1/4 cup breadcrumbs (preferably fresh)
1/4 cup milk, plus 6 tablespoons
1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided
2 teaspoons olive oil
1 cup low sodium canned or homemade chicken broth
1/4 cup plus 2 tablespoons crème fraîche or sour cream
2 tablespoons chopped flat leaf parsley
Lingonberry jam (optional)
Procedures
1 Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.
2 In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.
3 Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total. Add broth, cover the pot, and simmer until the meatballs are cooked through, about 10 minutes. Add the remaining nutmeg or allspice and 2 tablespoons crème fraîche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.
4 Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche or sour cream, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes. Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley. Serve with lingonberry jam
INGREDIENTS to make FOUR 6-8 inch pizzas.
Simply double ingredients to make more pizzas or larger pizzas.
1 C warm water – about 105º ±
1-1/2 tsp dry yeast
1 tsp sugar
3 C bread flour
1 tsp sea salt
1/4 C olive oil
STEP BY STEP
Mix water, yeast and sugar in a glass bowl
Let feed 5 minutes
Sift together flour and salt ( keep 1/2 C flour aside )
Combine flour with yeast and EVOO
Put 1/2 C flour on the counter
Mix until a ball forms, then dump onto counter
Add more flour if necessary
Mix until flour is gone and dough ball is elastic
Place in greased bowl and turn to cover ball
Let rise on counter about 45 minutes
Punch dough down to get rid of internal bubbles
Turn out onto floured surface and cut into (approximately) 100 gm balls – baseball sized
Let rise on counter for another hour
Form into disks, leaving the border puffly
Sprinkle baking sheet with cornmeal
Put disk onto baking sheet
Bake at 450 for 10-12 minutes
Dough may be wrapped in plastic and kept in the refrigerator for up to two days. Let come up to room temperature and cover to let rise for at least 4 hours.
Freeze for up to a month. Allow to thaw overnight in the refrigerator, then proceed as with the refrigerated balls.
Use golden corn for hard tacos, and white corn tortillas for soft tortillas. Soften shell, fill, fold in half, secure with a toothpick and then fry.
If you make a one-inch foil “log” you can use that to shape the taco. Fry the bottom “fold” for 30 seconds in peanut oil at 370º then each side for 30 seconds each. Salt immediately, and cool on a rack or paper towel.
Alternate Preparations for the Meats
OK… so a taco is some sort of filling in a corn (or flour) tortilla shell. Usually corn. Usually crispy. Not necessarily though. The filling can be vegetable, beef, chicken, pork, fish or even sweet. There are far too many permutations to include here, so I will start with some basics. You will have to take it from there.
Shred leftover turkey or chicken
Alternately use ground sirloin and brown it in a skillet
After browning, saute chopped onion, and one Serrano chili (minced) or chili flakes, tossing in minced garlic after onion has browned, then add spices and cornstarch, then 1/2 C chicken broth. Stir to thicken
Optional: add in some store-bought salsa verde
Make pico de gallo – cilantro, tomatoes, lettuce, onion, pepper
Sweet pickles and scallions is another good option.
I’ve used BBQ sauce with chicken on soft flour tortillas too.
Serve on hard or soft taco shells
Dallas Andrews’s Tacos al Pastor
I first experienced this style taco at the food truck of Taqueria 5 in Connecticut, of all places.
Tacos al Pastor translates as Shepherd Tacos, so it is a very rustic, yet very flavorful taco.
Start with 1 lb pork butt cut into 1/2 inch pieces
Mix with 1 can pineapple pieces
1 white onion – julienne slices
1 handful of cilantro
3 cloves minced garlic
1 minced pasilla or poblano pepper
1 tsp ground chili or poblano paste or Adobo
1/2 tsp cumin
1/2 tsp oregano
salt and pepper to taste
1/4 C EVOO
Put into zip lock back and marinate overnight
Next day in a very hot skillet, add
the (drained) pork mixture
1/2 C orange juice
1 minced tomatillo
When cooked (about 10 minutes) serve in corn tortillas with slices of lime
In researching this fantastic unique taco, I came across several other GREAT recipes.
Place pork belly in a glass baking dish and rub evenly with granulated sugar and Kosher salt.
Cover with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
Remove from refrigerator and discard plastic wrap
Preheat oven to 275°F.
Let pork rest on the counter during this preheat time
Pat dry and remove any liquid that has accumulated.
Rub with ancho chili powder.
Roast pork belly for 3 hours, until pork belly is tender.
Let pork belly cool slightly, then slice into approximate ½” slices.
If you want perfectly clean slices: cool pork belly completely
Remove from baking dish and wrap in aluminum foil.
Refrigerate until cold.
When ready to serve, heat cast iron skillet to about 350º
Sear on skillet 3-4 minutes, compressing it down with another skillet
Chop strips against the grain.
Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, and a sprinkle of queso fresco and cilantro.
Serve with lime wedges and preferably a margarita.
for the Ancho Chili Roasted Pineapple
Heat oil in a medium skillet over medium high heat.
Add pineapple, sugar, and ancho chili powder and stir to coat.
Cook, stirring occasionally, for 4-5 minutes, until pineapple caramelizes with a nice golden brown color.
for the Pickled Onions
Combine vinegar, water, sugar, and salt in a medium bowl.
Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar).
Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush.
Preferably, cover jar or bowl and place in the refrigerator for at least 1 day.
Pickled onions will last for a couple weeks stored in the refrigerator.
Fajita Tacos
Ingredients
2 LB Pork shoulder / Pork butt
Salt, pepper, garlic
1/2 C water
1/2 C white wine
1 C cola
2 bay leaves
1 tsp tarragon
1 tsp thyme
1 tsp cumin
Step by Step
Cut pork shoulder into large (about 3 inch) pieces
In Dutch oven, over medium-high heat sear meat on all sides
Set aside meat and add water and white wine to deglaze
Add all other ingredients, and return pork to the pan as well. OK to crowd the pot.
Simmer on stovetop 2 hours, or bake covered for 2 hours at 275º covered, and then 350º uncovered for 30 more minutes
Let cool for 30 minutes
Shred meat and put back in the baking juices
When ready to serve, place meat and juices in a glass bowl and serve along side of diced onion, cilantro, avocado, radishes and salsa
Serve with corn taco shells or small flour tortillas
Alton’s Tacos
The meat info is good, but the taco seasoning is what got me. It sounds great.
As far as the meat:
Dont use Hamburger – Can be any primal meat with up to 30% added fat
Don’t use Ground Meat – Can be any primal meat, but no added fat. They use fatty meat to begin with.
Don’t use Ground Chuck – This usually contains a lot of connective tissue
Don’t use Ground Round – This ends up being dry when it is cooked
Use Ground Sirloin – This is near the loin, so there is a lot of flavor. Ideally, find a piece with a lot of marbling, and ask the butcher to grind it for you. For the seasoning:
2 TBL chili powder
1 TBL cumin
1 tsp coriander
1/2 tsp cayenne
2 tsp kosher salt
2 tsp corn starch (as a thickener)
1 1/2 tsp smoked paprika
2 tsp Worcestershire To cook it all up:
Add 2 TBL butter to a cast-iron skillet
Add 1 diced tomato and saute
Near the end, add 2 cloves diced garlic
Add the sirloin and brown it
Then add the spices and 1/2 C chicken broth
Fried Fish Tacos
INGREDIENTS
Tilapia, Pollock, Bass or Cod – Something that is fairly mild
Corbina Sea Bass is a popular selection
Cut into medium-thin strips about 3 inches long Seasoned Dredge
Dredge the fish strips in the flour, then liberally in the mixture – let drip slightly
Put into canola oil at 350-360º for 3-4 minutes
Oil is ready when a tortilla strip turns brown in about 15 seconds
BAKED FISH TACOS
Dredge the fish strips in the mixture – let drip slightly
Put on greased baking sheet
Bake at 425º for 10-12 minutes
Also good on the grill
SALSA OPTION and TOPPINGS
Individual toppings could include lime, avocado, mango, pineapple, papaya, cabbage, tomato, basil chiffonade, romaine chiffonade, cilantro ( medium chop )
You can also make Tomatillo Sauce using 1 C Miracle Whip, 1 grated Vidallia onion, 4-6 pieces of pickled jalapeño – diced, 1 tomatillo – washed and minced – chopped fresh cilantro, 1 tsp sugar, 1 tsp lime, 1/4 C sour cream, salt and pepper to taste.
Serve on a small corn tortilla (warmed) with lettuce and Tomatillo Salsa
Skirt Steak Tacos
INGREDIENTS
1 LB skirt steak (cut into very thin strips)
Large flour tortillas
1 TBL olive oil
MARINADE
3 TBL olive oil
1 TBL Worcestershire
1 onion (minced)
5 cloves garlic (minced)
Tabasco to taste
STEP BY STEP
Put strips of skirt steak into Zip Lock bag
Add marinade and refrigerate bag
– If marinading for 1 hour, agitate every 10 minutes.
– If marinading 4 or more hours, agitate about every hour.
– If marinating overnight, agitate hourly till bedtime, then just let rest overnight.
Let come up to room temperature before cooking
When ready to cook, season both sides liberally with EVOO and salt
One side will have more fat and marbling than the other
That side goes up
Cook quickly over very high heat ( 400-500º ) on an oiled cast iron grill pan (or the BBQ grill)
Cook until completely browned, and until edges start to blacken
You want this at least medium, NOT rare because of the fibers in the meat
Cook about 2 minutes each side, then rotate 90º to get crosshatching
and cook about 1 minute more on each side.
Let rest 10 minutes before cutting
Cut against the grain into thin strips – about 1/4 inch
Roast tortillas over flame briefly or microwave for 10 seconds each
Serve with toppings
TACO and FAJITA TOPPINGS
Sour Cream
Sauteed onion strips
Grilled green peppers
Shredded cheese
Lettuce (shredded)
Salsa (store-bought, or use the recipe here)
Avocado mixed with salt, pepper and lime juice (to taste)
Avocado
Black olives
Beef Belly Tacos
Plate of Cow – Belly – or short ribs (same thing)
Cut into 1 inch steaks, then into 2 inch strips, then into 2 inch cubes
Add to Dutch oven
2 TBL lard or renderings from three strips of bacon
Add cubes of meat and sear them on all sides
Remove cubes of meat, then add
1 onion minced – cook 5-7 minutes
6 cloves garlic – minced – cook another 30 seconds
2 TBL tomato paste and cook for about 3 minutes
1/4 C chorizo and cook another 4-6 minutes
then add
1 bottle beer
1/2 C cider vinegar
3 dried Ancho chilies (seeds and stems removed) torn apart
3 bay leaves
2 tsp salt
2 tsp oregano
2 tsp cumin
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp ground clove
Bring liquid to a near boil
Add thick slices of onion to elevate the meat – about 1/2 inch thick
Add meat onto tops of onion
Bake at 350 degrees for about 3 hours
Pull out beef and set aside
Drain braising liquid, retaining liquid – set aside to cool
Pull out (in separate bowl) the chilies, big pieces of onion, garlic
Put solids into a blender
Ladle out fats from the liquid
Measure out about 1 cup of liquid and add it to the blender
– make up any difference with water
Add juice from two limes
Blend all until nice and smooth
Add the sauce back into the drained pot
Shred the beef and add it also back into the pot with
2 diced Roma tomato
8 black olives – chopped
1 TBL capers
2 TBL golden raisins
1/4 C chopped pineapple
==================
Slaw Topping
1 C cider vinegar
1/2 C water
1 TBL sugar
1 tsp salt
1 tsp dried oregano
Shred 1 carrot, 1/4 cabbage, 1 jalapeno and about 1/4 onion
Coat in liquid and refrigerate 1 – 24 hours – overnight works well
Drain slaw, discarding the liquid
Add 1 C fresh minced cilantro
Heat up tortillas
Top with meat, slaw, and Queso fresco
Other Recipes
Another good option
is to use slices of left-
over beef tenderloin.
Pour melted blue cheese, butter and garlic over
top and serve on a
flour or corn tortilla.
Garnish with cilantro
and chili flakes.
Banana Tacos with Chocolate Sauce
Banana “Tacos” with Chocolate Sauce
Serves 8 – 10
Raw sugar in stainless steel pan
Cook on medium high heat until dark brown
As soon as it changes color, it is done
Don’t over cook or it will become brittle
For a dessert, cut up bananas
Put in cinnamon and tequila
Mix in a splash of cream
Chocolate crepes
Whisk eggs, vanilla
Sifted flour, sugar, ancho chili, cocoa powder
Whisk together
Add melted butter and milk
Strain back into measuring cup
Let set 1 hour
Chocolate sauce
Ancho chili powder and shaved chocolate
Pour over hot cream and coffee
Build crepes and sprinkle with hazelnuts
Drizzle chocolate sauce
Dust with powdered sugar
…..
Ingredients
Tacos:
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 cup granulated sugar
¼ teaspoon ancho chile powder
1/8 teaspoon salt
1 cup whole milk
1 tablespoon unsalted butter
2 large eggs
1 tablespoon vanilla extract
Banana filling:
5 ripe bananas
1 teaspoon cinnamon
¼ cup tequila
3/4 cup granulated sugar
¼ cup heavy cream, heated
Chocolate Sauce:
8 ounces finely chopped semisweet or bittersweet chocolate
¼ teaspoon ancho chile powder
¼ teaspoon cinnamon
½ cup heavy cream
¼ cup strong coffee
1 cup hazelnuts, toasted, skinned, and coarsely chopped
Procedure
Tacos: Sift together the flour, cocoa powder, sugar, chile powder, and salt. Set aside. In a small saucepan over low heat or in a non-metal container in the microwave, heat the milk and butter until the butter is melted. In a large bowl, whisk together the eggs and vanilla. Add the sifted dry ingredients to the eggs, whisking vigorously until well incorporated. Slowly pour the warm milk and butter mixture into the batter, whisking to mix well. Strain the batter through a fine sieve into a large measuring cup; allow to rest for 1 hour at room temperature. Heat a flat griddle to medium high heat, and using a ladle, and drop about 2 tablespoons of the batter onto the griddle, forming a 4-to 5-inch pancake. When bubbles begin to form, turn the pancake over, cook briefly, and then flip it onto a flat plate. Continue cooking and stacking the pancakes until the batter is gone. You should have about 18-20 pancakes. They can be cooled, wrapped well, and frozen at his point.
Filling: Peel bananas; halve lengthwise and cut crosswise into ½-inch pieces. Put bananas, cinnamon, and tequila in a large bowl and mix well. Heat a large, heavy skillet over high heat and add the sugar. Cook until sugar is melted and turns light brown; add cream and continue cooking until mixture is smooth. Add the banana mixture and sauté until the bananas are softened and well caramelized.
Chocolate Sauce: Put the chocolate, chile powder, and cinnamon in a medium bowl. Combine the cream and coffee in a glass measuring cup and heat in the microwave until boiling, about 1 minute. Pour cream mixture over the chocolate and let sit for one minute. Stir until smooth and put into a plastic squeeze bottle. It should be served warm but it will keep refrigerated for up to one week.
Assembly: Place two pancakes on each dessert plate. Spoon equal portions of the banana filling on one half of each pancake. Sprinkle some chopped hazelnuts over the filling. Fold the other half of the pancake over to resemble a soft taco. Drizzle warm chocolate sauce over the tacos.
This is something that I like to use for pizza toppings and to add an extra bit of heat to hot wings. It has the heat of crushed red pepper, but doesn’t get stuck in your teeth and gums. Just a bit of salt enhances the flavor too. This is also good for meat seasoning.
INGREDIENTS
1/2 C ground cayenne pepper
1/2 C ground red pepper
1/4 C sumac
1/2 C salt (fine or course)
2 TBL celery salt
2 TBL garlic powder
2 TBL onion powder
2 TBL garlic powder
1 TBL black pepper
1 TBL cumin
Mix all of the above together well and store in a sprinkle jar.
Heat up 2 C cream and 1 C half and half just to the point where it starts to steam
Add peeled and grated fresh horseradish, and one thinly sliced Valida onion
Add two cloves thinly sliced garlic, just a bit of grated nutmeg
Add salt and pepper to taste
Continue to simmer for about ten minutes while you slice potatoes
Slice Yukon Gold Potatoes thinly
Layer cream, potatoes and cheese until you are out of potatoes or cream
Add in whatever you have left, then top with Panko bread crumbs
Bake at 375º for about 90 minutes
Top with thyme, chives and finely diced red bell pepper or sumac
Let cool at least 10 minutes before serving
This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.
Grandpa’s Green Meatloaf
1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens
4 stalks Green Onions (minced)
4 stalks Garlic (minced)
1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste
Steam all greens for 15 minutes
* SQUEEZE as much liquid out from greens as you are able
Mince on cutting board
Mix with all other ingredients except hamburger
Add hamburger and mix just until meat is broken apart
Firmly pack into loaf pan and top with more ketchup or BBQ squce
Sprinkle VERY lightly with brown or white sugar
Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
Let sit on counter for 10 minutes before cutting.
NOTE: Don’t over-mix the meat, or it becomes mealy.
After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.
Published in Grandpa’s Corner – IRC Volume 1, Issue 5
Great-Grandma’s Meatloaf
This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.
Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours
While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time
Non Old-Fashioned Meatloaf
Ingredients
1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach
Instructions
1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving
Special Steps
Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.
Mini Meatloaves
You can make a personal meatloaf for each person.
INGREDIENTS
1 onion
2 ribs celery
1 TBL EVOO GLAZE
1 C ketchup
1/4 C brown sugar
4 tsp apple cider vinegar MEAT LOAF
1 C bread crumbs
1/4 C buttermilk
2 tsp thyme
1 TBL salt
1 TBL Dijon mustard
1 C sour cream
1 egg
1 LB freshly ground chuck
1/2 LB freshly ground pork
1/2 LB freshly ground veal
STEP BY STEP
Saute onion and celery in EVOO
Mix with everything except meats and glaze
Fold with ground meat – DO NOT OVER MIX
Lightly grease cupcake pans
Pack into cupcake pan and brush with glaze
Bake at 350º for 25-30 minutes
Let cool at least 5 minutes before trying to remove
Easy Peasy Meatloaf
Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
REWRITE THESE
Preheat the oven to 350 degrees F.
Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.
Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!
Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
THIRD PARTY RECIPES – RecipeBox.XYZ
Sunny Anderson’s Nunya Meatloaf
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.
Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.
Adapted from the cooking show Family-Style with Chef Jeff
Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt
2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale
3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan
I am a huge fan of Frank’s red hot cayenne pepper sauce. Here are a couple of other hot wing recipes and sauces for an occasional change. Credits have been given where available.
Tips and Tricks
Use Party Style which have the tips gone, and the wingettes and drummettes already separated.
You can soak in buttermilk to get them moist on the inside, but before cooking pat them completely dry.
If baking, don’t crowd the pan. Put on a rack so that heat goes all the way around.
Bake 35 minutes at 400º then toss in sweet honey hot sauce and bake 10 minutes more. Cook to 165º internal temp, or bake another 10 minutes.
A bit of smoked paprika in the sauce gives them a smokey taste.
Grandpa’s Hot Wing Sauce
Note: This takes a total of two days to prepare, so plan ahead
Preheat 1.5 inches of water in a steamer basket
Steam wings for 10 minutes – this will eliminate quite a bit of the fat which will fill your room with smoke.
Cool on rack and then put on bottom shelf of refrigerator overnight to dry out, which will increase crispiness. This step is optional, but it really does make better wings.
Preheat oven to 425º
Bake cold wings for 20 minutes – skin side down
Flip wings and cook for another 20 minutes
Toss while still hot
Grandpa’s Hot Sauce
Mix the following to make your hot sauce (Measurements have been scaled to about 20 hot wings)
– 3 TBL Frank’s Red Hot Sauce or any other type of Cayenne pepper sauce
– 1 TBL Grandpa’s Jalapeño Chili Sauce
– 1 tsp sesame seeds or Parmesan cheese
– Optional: 1 pack of crushed red pepper flakes
– 3 TBL melted butter
– 1 clove crushed and minced garlic
– 1/2 tsp Maldon salt
Serve with bleu cheese and celery sticks. Some people like carrot sticks too.
Chef Lee Hillson
This is a substitute presented by Chef Lee Hillson of The Phoenician Resort and Spa here in Phoenix on (I think) Your Life AZ
Toss raw chicken wings in a bag with cumin, coriander, garlic powder, salt, pepper,
Sear wings in a large skillet with EVOO
Set aside into large metal mixing bowl when seared
Melt one entire stick of butter
Add to butter
. 1/4 C orange juice
. Juice and zest from one lime
. 2 TBL honey
. 1/4 C Sriracha hot sauce
Bring to a boil, then reduce to simmer
. Add 1 TBL corn starch or Arrowroot slurry
Pour some sauce over wings then toss to coat
Bake at 400° for 25 minutes
Remove wings then toss again to coat
Sprinkle with parsley or cilantro
Molly Butler’s Chef – Greer, AZ
Mix the following to make your hot sauce (Measurements have been scaled to 20 hot wings)
– 3 TBL Frank’s Red Hot Sauce
– 1 TBL Red Devil Hot Sauce
– 1 TBL local honey
– 1 TBL melted butter
– 1/2 tsp ground cayenne pepper
– 1/2 tsp sea salt
Alton’s Hot Wing Sauce
Melt 3/4 stick (3 oz – 6 TBL) of butter
– with 1 clove minced garlic
1/4 C – 4 TBL – 2 oz cayenne pepper sauce
Add 1/2 tsp kosher salt and whisk
Alton Brown’s Glazed Wings
Mix the following in a small soup pan
– 1 TBL soy sauce
– 1/2 tsp crushed red pepper flakes
– 2 tsp honey
– 6 oz orange juice concentrate
– 1 tsp rice wine vinegar
– 3 TBL hoisin sauce
Bring to a simmer and reduce until thickened and about 1/2 C
Cool sauce 5 minutes before tossing hot (fresh out of the oven) wings
If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream.
If you don’t have cream, use 6 TBL butter.
1/4 cup honey
1/4 C Gruyere cheese
1/4 C Monterey Jack cheese
1 small can Hatch Green Chiles
1 cup buttermilk
1/4 C room temperature butter (in addition to . . . )
4 large eggs, slightly beaten
DRY INGREDIENTS
1 cup all-purpose flour
1/2 C potato or almond flour
1 cup yellow cornmeal (fine ground)
2 pieces crisped crumpled bacon
1 tablespoon baking powder
1/2 teaspoon salt
OPTIONS
Combine wet ingredients
Combine dry ingredients separately
Substitute in a bit of whole wheat flour, raw oatmeal or flax.
STEP BY STEP
Grease a 9-inch square pan.
Preheat oven to 400°F
In two separate bowls, fold wet and dry ingredients
Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
For tender cornbread, do not overmix.
Pour into HOT prepared cast iron 6 inch pan.
Put 1 TBL butter into pan until it completely melts
Fill no more than 3/4 full
Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
If you like a moister interior, to for 425º for 16-20 minutes
Let rest 5 minutes for a clean turn-out
A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.
Why do they call it Grapefruit? Because it grows in clumps like grapes. CLICK HERE to read more.
Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.
For the health of your tree, you should harvest some of the fruit before it completely ripens. Pull off fruit where there are for than 5 grapes in a clump. This are actually not waste. While drinking the juice isn’t BAD for you, it can give you a tummy ache if you drink too much of it. A good solution is to make jelly that you use only a bit of at a time.
6 C Freshly squeezed grapefruit juice from partially ripe grapefruit
guts and seeds from four Seville oranges in a bouquet garni
– IF you don’t have Seville oranges – 8 oz liquid pectin or 1 pkg sure-jell
2 tbsp. whole allspice in a bouquet garni
6 drops red food color (Optional) or 1 tsp Jello or 1/2 tsp Colorante
If you want more of a marmalade, use the skins from two of the riper grapefruits.
– Chop one up in a food processor
– Cut the other into small (but not minced) pieces
4 C sugar – added near the end
1/2 C corn syrup
Start a load of jelly jars in the dishwasher – Jars only, not the lids.
– Put the lids in a weak vinegar solution in a bowl. 1/4 vinegar, 1 C water
Pour juice into a very large pot or canning kettle.
– IMPORTANT NOTE: This should hold AT LEAST four times the amount of liquid, because it is going to foam up… A LOT
Tie allspice in double-thickness square of cheesecloth; place in saucepan.
Do the same with seeds and guts from four Seville oranges
Add chopped fruit.
Bring all but sugar to a boil and then simmer uncovered for an hour, to concentrate juice.
Remove bouquet garni bags
Add sugar and corn syrup and stir until dissolved.
Bring to a full rolling boil until temperature is 220-223 degrees.
– Not 219… there is a chemical reaction that happens at 220 degrees
Pour into freshly washed jelly glasses immediately and seal. Leave 1/4 inch headroom.
Peaches are in season first part of September
– Blanche to remove skins
Ingredients to feed 6 people
4 C fresh fruit – your choice (eg) peaches, berries, apples
2 C accent fruit (eg) cherries or raisins Fruit Filling – Add to above fruit
1/2 C sugar
3 T cornstarch
juice and zest from one lemon Biscuit Topping
1 1/2 C AP flour
2 tsp baking powder
1/2 tsp salt
6 TBL COLD butter
1/2 C cold milk
1/4 C cold cream Final Topping
1/2 C rolled oats or Original Oats
1/2 C sliced toasted almonds
1 tsp salt
1 tsp cinnamon
3 TBL melted butter
2 TBL maple syrup
Step by Step
Preheat oven to 400
Clean, cut, peel and slice all fruits
Combine sugar, cornstarch, cinnamon
Combine fruits and toss in lemon, then in sugar-cinnamon mixture
Place in bottom of greased baking dish
Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
Add milk and stir briefly. DO NOT overmix. Keep it crumbly.
Spoon this batter over top of the fruit in lumps – flatten lumps slightly
Brush with heavy cream
Sprinkle Final topping across the top
then sprinkle with Turbinado sugar
Bake at 375 for 35-50 minutes or until golden brown
Let rest five minutes before cutting
Oh, one more thing…
The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
Kosher salt and freshly ground black pepper, to taste
6 (1/2 inch-thick) French baguette slices
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyère cheese
STEP BY STEP
Melt butter in a large stockpot or Dutch oven over medium heat.
Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
Stir in whole clove of garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme and bay leaves.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
Discard thyme sprigs and bay leaves.
Stir in white wine vinegar; season with salt and pepper, to taste.
Place baguette slices in toaster oven and run through a toast cycle. Flip and run through one more time if not browned.
Alternately, use an oven at 350º for 4-6 minutes.
Set bread aside.
Divide soup into ramekins.
Place onto a baking sheet.
Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
Serve immediately.
Grandpa’s French Onion Soup
INGREDIENTS
2-3 pieces of bacon
4 large Vidalia onions (sliced) (or 6 smaller)
1 tsp sugar
1/2 + 1/2 + 1/2 tsp salt
1 CU white wine or 1/2 C sherry
1 CU beef conumé
1 C chicken broth
1/2 C apple cider
2 TBL Olive Oil
1 tsp Worchestershire
1 tsp soy sauce
2 TBL Butter
1 TBL corn starch
Flavored salad croutons
1/2 C grated Gruyere cheese
1/2 C grated Parmesan
1/2 C grated fontina or mozzarella
STEP BY STEP
Cook bacon and set aside. Pour out most (but not all) of the grease.
Add butter to sauce pan and reheat.
Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
Saute 1/2 hour over low heat till they heavily caramelize and brown.
Add 1/2 tsp sugar and stir in.
Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally. If it starts to burn, add just 1 TBL of stock, but not too much.
Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette. Butter heavily and sprinkle with garlic, then toast in oven until browned. (See Step 17 below) Set aside.
After an hour, mix corn starch with wine.
Increase heat to medium and stir in corn starch mixture
Mix in a splash or three of cognac or sherry, Worcestershire, and soy
Cook for three more minutes
Add cold broth and cook for 10 minutes
Using slotted spoon, divide onions into two soup tureens
Break apart bacon and divide between tureens.
Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
Top and cover with a “form fit” disk of French bread – toasted
Top with grated gruyere and parm mix.
Sprinkle lightly with mozzarella
Broil until cheese barely starts to blacken – about a minute
Serve hot.
Garnish with basil leaf.
Caramelized French Onion Soup
1 LB red onion
1/3 CU butter
1 TBL quatre epices
2 tsp flour
6 CU chicken stock
1 baguette (or similar)
6 oz grated Gruyere
2 TBL crushed Shitake mushrooms
2 tbs Madera or sherry or balsamic vinegar
quatre epices –
– 1 TBL pepper
– 2 tsp each of nutmeg and powdered ginger
– 1/2 tsp each of cinnamon and ground cloves
STEP BY STEP
1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve
Melted French Onion Soup
Slice 3 yellow onions very thin
Add 3 TBL EVOO
Add 1 tsp granulated sugar
Sauté slowly over low heat for about 40 minutes
Add 2 tbl butter, salt, pepper
Cook 10 more minutes
Add 1 TBL AP flour
Add cooking sherry . 3 tbl
Add beef broth . 3 cups
2 tsp thyme leaves and 1 tsp salt
Cover and simmer about 30 minutes – while doing the bread
Roast cubes of bread 10 minutes or 3/4 inch thick slices
Ladle finished soup into oven-safe tureens
Top with croutons or baguette
Top with grated mixture of Swiss, Gruyere and Fontina cheese
Preheat oven to 350 degrees
Switch to broil, then broil till browned – Watch it closely and don’t let it burn
For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032
Basic Tamales
Enough for 24 small tamales.
INGREDIENTS
200 gm lard, bacon grease, chicken fat, etc
– make up weight (if necessary) using butter and olive oil
400 gm masa harina (corn meal flour) – Maseca is a popular brand
2 tsp salt
1 tsp baking powder
1 tsp cumin
1 TBL brown sugar For Cajun Flavor Tamales, add the next five ingredients
2 TBL chili powder or cayenne pepper
1/2 tsp black pepper
– Use broth to thin as described below
Chicken broth (as needed) see notes in Step by Step
Corn husk leaves
Whatever filling you are planning to use – See below
STEP BY STEP
Pour boiling water over corn husk leaves
Weigh down sheets using a heavy glass bowl
Let soak 1 hour
Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
Drizzle in broth or reserved liquid to make a moist play dough consistency
Let rest about 5 minutes
Assemble with moist hands
1 husk . Pat dry – Smaller end toward you
2 TBL masa on husk . Flatten with fingers
– Leave 1/3 unfilled hear the pointey end
– Leave a small border on one side and a wide border on the other side
Add 2 TBL meat filling
Wrap masa around filling
Roll and fold end to contain
Tie with string or strip of husk
– I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
Line your basket with husks
Lie tamales in the steamer
Steam 2 hours – Check water level every 30 minutes
Wrap in newspaper to keep hot
Cool and freeze in plastic wrap to preserve When ready to serve….
Thaw and steam for 30 minutes or microwave if time is short
PENNY TRICK
Add a penny to the bottom of your steamer water.
If the water evaporates, the penny starts to rattle
Prepare your filling ahead of time.
Mix 4 oz shredded meat with 2 TBL green chilies, 2 TBL shredded cheese, 1 TBL minced garlic, 1/4 C minced onion, and a splash of broth
Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person: 4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
• Prime Rib is a.k.a. Rib Eye Roast or Rib Roast. Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.• If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
+-+-+-+-+-+-+-+-+-+-+ THREE DAYS BEFORE SERVING (APPROXIMATELY)
Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
+-+-+-+-+-+-+-+-+-+-+ TWO DAYS BEFORE SERVING
The next day, discard cheesecloth
Cut ribs off, wrap and refrigerate – they will be used as the rack later
Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
Prepare dry rub (see above)]
Wipe down lightly with oil or butter. Coat liberally with dry rub. (SEE ABOVE) Feel free to use other seasoning mixes.
Wrap in plastic and refrigerate for another 48 hours (total 5 days in the fridge) READY TO COOK
When ready to cook, let meat rest on counter for up to an hour. Warm the meat a bit, or it will seize and you will loose juices.
PREHEAT oven to 500º
Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
Tie meat back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat. Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
Put in baking pan (ribs down) with wine and beef stock
Insert temperature probe that can be monitored from outside of a closed oven
Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc
WARNING: I prepared this two years ago and it worked out perfectly. This time, I followed it exactly and my Prime Rib reached 221º by 10:15. That was over an hour before expected. Monitor at least every 20 minutes. Better lukewarm at serving time, than cooked well-done.
Prepare au jus vegetables and set aside
Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
Let rest 30-60 minutes in a closed (heat off, but still hot) oven
Watch internal temperature.
120° equals rare;
125° equals medium rare;
130° equals medium;
135° equals medium well – approaching sacrilege;
140° DON’T DO IT… JUST DON’T DO IT.
Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
While it cools, make your au-jus
Cut meat into 3/4 inch slices
Top with au-jus and serve with a TBL of horseradish on the side
HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper, lemon juice or zest to taste
AU JUS
Strain drippings from roasting pan into measuring cup and allow to cool.
In hot skillet, add one onion chopped fine and three cloves of garlic till softened. Put onion into roasting pan. Deglaze skillet with 1/4 C red wine and pour into roasting pan
Skim fat from drippings and pour back into roasting pan.
Heat on medium heat over two burners to deglaze. If necessary, add 1/4 C red wine, but it should not be necessary.
Strain drippings/broth back into hot skillet – discard solids
Add 1 C beef broth mixed with 1 TBL corn starch
Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
Remove from heat and add 2 TBL butter. Stir until melted
Add salt and pepper to taste
Strain into serving cup – discard solids
SHOPPING TIPS
These are some great cuts of meat, but they can be expensive. Here are some options and the sale price that was available five days before Christmas:
$15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
$11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
$8 USDA Bone in Standing Rib Roast
$5 USDA Choice Beef Ribeye Roast
$5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
$5 USDA Rump Roast
$4 USDA Choice Boneless Beef NY Roast
$3 USDA Choice Beef Boneless Eye of the Round
$3 USDA Choice Beef Boneless London Broil
$3 USDA Choice Beef Boneless Cross Rib (X)
$3 USDA Choice Beef Boneless Top Round
$3 USDA Choice Beef Boneless Bottom Round
$3 USDA Choice Beef Boneless Sirloin Tip (X)
(X) means it is only a marginal choice for this recipe. Better braised.
This page contains fairly simple recipes for making many of the classic dressings from scratch.
Why make your own?
Making many basic dressings is actually easier than running to the store to buy a bottle of a commercial brand. The one catch: pre-measure all your ingredients so you can be whisking IN ORDER AS LISTED the entire time. Here is how easy it is:
Click print at the top of this page, and then click recipes (click to delete) you don’t want to print and they will be deleted.
General Tips
Proportion are important: 3 parts oil to 1 part vinegar with a pinch of salt.
You can use an egg yolk or Dijon mustard as an emulsifier
Mix 2 oz vinegar, a pinch of salt, 2 tsp Dijon or one egg yolk, scant garlic and pepper and mix
Put into blender on low and drizzle in 8+ ounces of very good EVOO
Buttermilk Ranch Dressing
1 C buttermilk
1 C Miracle Whip
2 TBL parsley
1 TBL sour cream
1 TBL good white wine
1 TBL onion powder
1 TBL garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin
Italian Dressing
1/4 C White Vinegar
a splash of Apple Cider Vinegar
1/2 C Extra virgin olive oil – whisk continually while drizzling in VERY SLOWLY the oil. This will cause the droplets of oil to remain suspended in the vinegar
– Use Avocado Oil for a different taste
1 tsp fresh chopped oregano
a couple leaves of rosemary
two leaves of fresh basil (chopped)
1 tbl Dijon mustard
2 tbl red wine vinegar
oregano
touch of dill
2 tbl olive oil, drizzled and whisking to emulsify.
Green Goddess – Copy Cat
1 Lemon . zest and Juice
1/2 C mayo or Salad Dressing
2 TBL yellow mustard
1/2 C sour cream
3 anchovies – smashed
2 egg yolks
1 TBL tarragon
1 TBL apple cider vinegar
1 TBL granulated sugar
1 TBL parsley
1 TBL chives or scallions
1 TBL cilantro
1 tsp pepper
Salt is not needed because of the anchovies
Sesame Dressing for Noodles
2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)
Classic Caesar Dressing
2 TBL apple cider vinegar
1/4 C Miracle Whip
2 TBL low fat sour cream
1 TBL deli mustard
2 TBL grated Parmesan Cheese
3 grated garlic cloves
3 chopped anchovies
1 TBL lemon juice
1 tsp Tabasco
1/2 tsp salt
2 tsp Worcestershire
1 teaspoon black pepper
3 whites of green peppers / chives
1 T brown sugar
3 egg yolks
1 T Sesame oil
1/2 CU olive oil – after initial mix
1 TBL water ++++ as needed for consistency
Instructions
1. Mix all ingredients except water and oil
3. Drizzle oil whisking continually
4. Add water, mixing until approx the consistency of mayonnaise
5. Toss with romaine lettuce
Hot Bacon Dressing
Traditional Dressing for Spinach Salad
4 slices bacon (cooked crisp and drained)
1 tsp brown sugar
1 TBL red wine vinegar
4 green onions (chopped)
salt and black pepper to taste
horseradish to taste
1. Saute bacon until crisp.
2. Drain, and reserve 1 tsp bacon drippings.
3. Crumble into pan.
4. Add sugar, vinegar and other spices into pan.
5. Clean and pat dry baby spinach leaves
6. Toss with dry spinach leaves
Coco’s Sesame Dressing
We moved to Spain from Phoenix nearly two years ago. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. I am on my last bottle, so I prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.
The Copy Cat recipe that I created is HERE. I decided to not move it to this page, since I would lose all of the wonderful comments.
Caesar Salad
INGREDIENTS
½ C mayo or Miracle Whip
1 TBL Worchestershire Sauce
1 TBL Dijon mustard
1 tsp red wine vinegar
1 tsp grated garlic
zest and juice from one lemon
salt and pepper
2/3 C EVOO
grated Parmesan for garnish
STEP BY STEP
Place first seven ingredients together in a blender
Turn blender on low
Slowly drizzle in EVOO
Spoon mixture onto lettuce leaves
Sprinkle with grated Parmesan
Eat with your fingers
Biscotti is essentially twice-baked bread usually served with some kind of toppings on top.
Why do they call it Grapefruit? Because it grows in clumps like grapes. 
