1. Cut chicken breast into golf ball-sized pieces – one breast per person
2. Mix 1 TBL each sake, sesame seed oil, soy sauce, mashed mango, mirin, sugar, and grated ginger
3. Marinate for 30 minutes
4. Drain each piece and toss in corn or potato starch
5. Ideally, refrigerate on a tray overnight (up to 48 hours)
6. Fry in peanut oil at 325-330º until golden brown
7. Remove to paper towel to drain while you finish the first fry.
8. Fry again at 355-365º
9. Put on paper towel to drain, and salt while still hot

 

 

The difference between a sopapilla and Indian Fry Bread is that fry bread uses water (or half water and half milk)  They are essentially the same though.  In Washington, these are called Elephant Ears.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1 tablespoon honey1 tablespoon honey
• 3/4 cup whole milk
• Shortening, (or canola oil, peanut oil or lard, for frying)

1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
2. Make a well in the center of the dry ingredients and pour in the honey and whole milk.
3. Using your hands, mix the dough together until it forms a sticky mass.
4. Cover the bowl with a clean kitchen towel and allow to rest for 20 minutes.
5. Heat shortening, canola oil or peanut oil or lard in a cast-iron skillet (or medium pot), add enough fat so it reaches 2-inches up the sides of the skillet/pot.
6. Heat up your oil to 350 degrees.
   1. For a sopapilla, lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface.  Flatten to about 1/8 inch thick.  Continue to Step 7
   2. For Fry Bread make a ball, then flatten the ball as thinly as possible with your hands and fingers.  Continue to Step 8
7. Cut the dough into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.
8. Before you fry them up, be sure to get your honey and powdered sugar ready.
9. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel.
10. Heat the oil up again to 375 degrees F.
11. Gently slide the dough into the hot oil, frying two at a time, for about a minute, flipping them over at the halfway point.
12. They should be lightly golden brown—not too crispy.
13. Transfer them to the bed of paper towels to drain, and sprinkle with powdered sugar.
14. Repeat with the remaining dough.
15. Best when eaten hot.
16. Serve them with honey and fruit preserves.

NLOF

• 1 C Leftover shredded pork or shredded corned beef
• 1/2 onion, sliced thin
• 2 C shredded potatoes
• 2 eggs

Mix well, then put into greased waffle iron for 5-6 minutes

 

• 2 TBL butter plus 2 TBL sugar – cook to start caramelization
• Add 4 C apple cider (not juice) and heat to near boiling
• Pour into caraffe
• In heatproof glasses, add 2 TBL each
  • allspice liqueur, amaretto and calvados
• Put 1 tab of butter into each glass
• Add the hot cider, and stir with your straw before drinking

Make a large, fairly thin pancake – almost like a crepe

SAVORY:  Add cheese, sausage, scrambled eggs, tomatoes, green onion, avocado, and hot sauce

FRUITY:  Spread with almond or peanut butter or cream cheese, then the fruit. 
Kiwi, strawberries, blueberries – toss with pancake syrup
Mini dark chocolate chips or brown sugar
OPT:  Toasted coconut
Top with yogurt

 

 

 

 

This “Copycat” recipe is because it seems that since CoVid hit, all the stores are out of Marzetti Slaw Dressing.  This is the best I’ve been able to find as far as making my own.

• 1 C Scratch Mayonnaise (see below or buy prepared mayo)
• 1/2 C confectioner sugar
• 2 TBL C white distilled vinegar
• 1 TBL prepared dried mustard (not Chinese)
• 1 tsp celery salt

1. Combine all ingredients in bowl and mix well.
2. Keep in the fridge for a month or so.

To use, slice cabbage and mix.  Let meld for an hour in the fridge

Make Mayo from Scratch

CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.

Ingredients:

• 1/4 cup water
• 1 TBL instant milk
• 2 NEW egg yolks – pasteurized only (save the white2)
• 1/2 tsp dry mustard
• 1 tsp salt
• 2 tsp honey
• 1 TBL  citric acid
  –
• Later:  1 cup safflower oil (Alt:  Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado)

Step by Step

1. Blend everything above except the oil
2. With food processor or blender running, drizzle ½ cup oil slowly – drop by drop
3. Add up to ½ cup additional oil as necessary, blending continually
4. If the mayo become too thick, drizzle in a bit of water or lemon juice
5. Let rest at room temperature for 6-8 hours
6. Refrigerate for up to 10 days

---

NOTES

• If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for two weeks max.

Mistakes

• Don’t add oil too quickly or the emulsion will break.  There is no recovery.
• You must whisk quickly or the emulsion will not form
• Too much oil after the emulsion forms, and the emulsion will break
• Don’t let it get too hot or the emulsion will break

A PERHAPS RESCUE:  If the emulsion breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time into the egg yolk.

 

Grandpa’s Hollandaise

There are a lot of Hollandaise recipes here. You can use the links below my recipe to explore, but here is the one that I use most of the time.  For a double boiler, I put 1 C water in a stock pot, and then use a large mixing bowl set on top.  Whisk continually.

• 3 egg yolks – Save the whites for another day
• 1 tsp corn starch
• 1 TBL lemon juice
• 1 TBL low fat butter milk
• 1 tsp Dijon mustard or 1/2 tsp dry mustard
• 1/2 tsp sugar – Karo or Confectioner sugar is better
• 1 bay leaf
• 1 dash Tabasco
• Dash PLUS of Worchestershire
• Optional:  scant onion powder or minced onion
• Optional:  scant garlic powder or 1 ground clove
• Optional:  scant white pepper
• Optional:  scant turmuric
• Optional:  a sprinkle of chives
• salt and pepper to taste
• 4 TBL – separate tabs very cold butter
• 1 ice cube – crushed
• cayenne for topping after plating

This goes quickly so prepare your English Muffin, ham, spinach, artichokes, asparagus… whatever… prior to starting your Hollandaise.

1. Bring your water to a boil and reduce to a low simmer
2. Mix everything into the large mixing bowl except for the butter, ice and cayenne
3. Put bowl on top of your pan with already simmering water
4. Add ice and butter immediately to the mixture
5. Whisk nearly continually until it starts to thicken
6. DO NOT heat too quickly or it will “break” and there is no recovery.  If it turns shiny it means the fats are beginning to separate.  If it is not too late, try whisking in 1 tablespoon of water.
7. If you heat it too hot, the eggs will clump.  If there are lumps in your mixture, push it through a strainer using a spatula.
8. Pour into a glass bowl in pan of very hot water, and cover. Once made, this will store for up to 30 minutes.

Special Steps
1. Saute spinach lightly in 1 TBL olive oil -OR-
1. Heat slices of ham in fry pan
2. Place spinach or ham topping over toasted and buttered English muffin
3. Place poached or lightly fried egg on top of topping
4. Spoon hollandaise over top
5. Garnish with parsley, cinnamon, chives, paprika or any other topping
Serve with Tabasco on the side.

For putting cheese on something like lobster, where you don’t want the cheese to overpower the meat, try some of these suggestions:

1. Havarti
2. Brie
3. Gouda
4. Goat
5. Marscapone
6. Aged White Cheddar
7. Munster
8. * Gruyere
9. Parmesan
10. Fontina
11. * Pimento Cheese
12. * Chevre
13. * Tagelio
14. * Lightly smoked white cheddar

 

1. Steaks in order of preference…. for this recipe that is
   1. One TOP Sirloin Steak – about 1.5 inches
   2. Top Butt Steak
   3. Center Cut Sirloin
   4. Hip Sirloin Steak
2. Cooking Fast ?avoid, tri tip, ball tip, butt (unless top butt)
3. Season with salt and let rest 30 minutes on the counter
4. Heat up cast iron skillet on high heat
5. Lube with grapeseed oil just to coat
6. 1 TBL salt in bottom of pan
7. Put steak on for two minutes
8. Twist 90 degrees and cook another two minutes
9. Cook 30 seconds per edge
10. Wrap into metal to sit 3 minutes
11. Return to pan @ about 700º for 3 minutes
12. Flip and cook another 3 minutes
13. Flip again and cook 2 minutes
14. Flip last time and cook 2 minutes
15. Return to the foil for five minutes
16. Slice on the bias

When serving brisket or pulled pork, consider shaking things up with this White BBQ Sauce.

1. 1 C Miracle Whip
2. 1 tsp Franks Red Hot
3. 1 tsp prepared horseradish
4. 1/2 tsp salt
5. 1/2 tsp garlic powder
6. 1/2 tsp onion powder
7. 3 TBL rice vinegar or white wine vinegar

1. Spiralize a Kirby cucumber
2. Sautee 1/2 C onion and 1/2 C red bell pepper
3. After then are nearly done add 2 cloves minced garlic
   and 1/2 LB ground chicken or turkey
4. Cook till all is browned
5. Slice and devein one jalapeno
6. Combine liquids to create Drunken Sauce
   • 2 TBL soy sauce
   • 1/2 tsp corn starch
   • 2 TBL Hoisin
   • 1 TBL fish sauce
   • 1 TBL sweet chili sauce
   • 1.5 tsp sesame oil
7. Add sauce to pan with meat
8. Add halved cherry tomatoes and scallions
9. Toss finished pan contents with fresh cucumbers
10. Optional:  Add 2 leaves chiffonade Romained lettuce
11. Finish with lime, fresh basil and jalapenos

• For the main mushroom, use Dried Chinese black fungus
• Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
• If you must, you can use sliced button or baby bella mushrooms
• Lily buds
• Can of bamboo shoots
• Rice vinegar
• Ginger
• Chili garlic sauce
• White pepper (do not substitute black pepper)
• Firm Tofu (pressed)

BONUS: The mushrooms and lily buds will keep for quite some time in the pantry. You can have hot and sour soup whenever the craving hits!

This soup is really best eaten as soon as it is made and does not freeze well. If you have leftovers, reheat them gently on the stovetop over low heat.

 

 

Optional “bottom” ingredients

• Pitted dates and oats . Blended
• Speculoos cookies or ginger snaps
• frozen bananas

Press into plastic lined loaf pan

Black cow cake
•   Choc cake mix and root beer

White cow cake
•   Vanilla cake mix and sprite

Bake according to directions

 

1. Thaw puff pastry for 10 minutes on a piece of waxed paper
   • Options:
     • Sprinkle with Grandpa’s CinnaSugar mix
     • Sprinkle a little Parmesan cheese
2. Bake at 450º for 10 minutes or until browned

 

In a food processor put

• 1 C Rice Chex
• 1 C Corn Chex
• 1/2 C Wheat Chex
• 2 C AP flour
• 1 C Pecorino
• 1 C Parmesano-Reg
  • Process until finely ground
• 1 stick cold butter
  • Process to a coarse meal
• While processor is running
  • Stream in 1/4 C olive oil
  • Stream in cream until it starts to come together
• Roll out on parchment about 1/4 inch thick
• Using pizza cutter cut into squares
  or if you are feeling frisky, diamonds
• Bake at 400º for 10 minutes
• Allow to cool before bagging for later munching

• Heat 2 C cherry juice in a pot
• Add 2/3 C sugar
• Heat to boiling
• Remove from heat and add 4 TBL gelatin
• Stir for 2 minutes
• Pour in 1 C cold water
• Whisk in juice and zest from one lemon or lime
• Pour into pan lined with sprayed parchment paper
  Alternately use a piping bag to create “worms” (not touching each other)
  Buy Gummy Worm Forms here
• Chill 2 hours
• Cut into 1 inch squares and separate on pan
• Let cool in fridge overnight
• Toss with 1 TBL powdered sugar
• Package in bags

1. Core a couple of apples
2. Peel thin slices – not paper thin, but about the thickness of a silver dollar
3. Toss in lemon juice to keep them from turning brown
4. Put on parchment paper
5. Mix together 1 TBL cinnamon, 2 TBL sugar
6. Sprinkle lightly on top of the apple slices
7. Cook at 200º until they are dried and starting to curl

Optional Fruit Salsa

• lime
• grapefruit
• lemon
• guava
• blueberries
• kiwi
• pomegranate
• mango

1. Chop fruit into bite sized pieces
2. 1 C water, 1 C sugar or honey
3. Put some mint into the water
4. Bring up to a boil
5. Turn off heat and let is set
6. Once cooled, pour some of the simple syrup over top
7. Add chiffonade pieces of mint
8. Toss together

Best for hot dogs

• 2 grated Kirby cucumbers
• 1/3 C grated onion
• 1/3 C white vinegar
• 2 TBL sugar
• 2 TBL light Karo syrup
• 1 tsp cornstarch dissolved in 1 tsp water

1. Toss cucumbers and onion with 1 TBL salt and place in a sieve to drain.  Allow to drain for 3 hours, discarding liquid
2. Give a light rinse in the sink with your sprayer, then place in a towel and squeeze as much liquid from it as you are able, discarding liquid
3. Bring vinegar, sugar and syrup to a boil
4. Mix cornstarch mixture in with cucumber/onion mixture
5. Pour mixture into the pan, and simmer about 3 minutes
6. Chill for 90 minutes, then put into a glass jar and store for up to 2 months.

Borrowed from King Arthur’s Flour

Ingredients

This pre-cooking method is used for bread like Japanese Hokkaido milk bread.   It will bring more softness to a loaf without having to increase the fat or oil.

King Arthur refers to it as TANGZHONG flour technique.  It is an Asian yeast bread technique that’s gradually making its way into American kitchens.

This Asian technique cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry (similar to a sour-dough sponge) with the remaining ingredients.

Tangzhong pre-gelatinizes the starches in the flour, meaning they can absorb more water.  The more rigid structure can hold onto that extra liquid throughout the kneading, baking, and cooling processes. Which in turn means the dough is less sticky, it rises higher, and will stay moist longer.

Stage One Ingredients:  TANGZHONG STARTER

• 1/4 C whole milk
• 1/4 C AP flour
• 2 TBL  water
• 2 TBL butter

Stage Two Ingredients:  DOUGH

• • DRY INGREDIENTS
    • 2 C bread flour
    • 1 tsp salt
    • ½ cup wheat flour
  • WET INGREDIENTS
    • 1 C sourdough starter sponge
    • 2 TBL nonfat dry milk powder
    • 2 TBL granulated sugar
    • 1 TBL instant yeast
    • ½ cup whole milk
    • 1 large egg, beaten
    • 4 tablespoons butter, melted + more for brushing on rolls
  • Maldon Salt FOR FINISHING AFTER BAKING – Alt:  sesame seeds or oats

Step by Step

Stage One:  Some time after 2:00 pm

1. Mix all of your Stage One ingredients in a small cooking pan, and cook over medium heat until a thick roux forms.
2. Pour the roux into a glass mixing bowl and let cool for 1 hour.
3. Combine your wet ingredients, and add 1/3 to the mixing bowl and stir until lumps are gone.
4. Add another 1/3 and stir till smooth
5. Add the remaining wet ingredients and stir to combine
6. Add half your AP flour and stir just until combined.
7. Let rise in the refrigerator overnight.
8. The next morning set it on the counter to warm up a bit – about 30 minutes
9. Put into your Kitchen Aid and add salt and wheat flour
10. Add AP flour until it develops a ball that has a “springy” feel – beat for about 8 minutes
11. Cover and let rise for 60 minutes
12. Fold over onto itself several times on a floured surface, forming it into end product, brush with butter, then cover and let rise for 2 hours
13. Brush with butter one last time and sprinkle with Maldon Salt, sesame seeds or oats.
14. Put a pan of hot water on the bottom rack of the oven – about 1/2 inch deep.
15. Bake at 400º for 20 minutes is about right. 
16. Remove the pan of water and continue to bake until internal temperature is 190º – any hotter than that and the water starts to vaporize, and your bread will become dry and crumbly.  You also need to make sure they bake long enough, or the interior will be gummy.
17. Remove the pans and gently remove the loaves.   Return the loaves to the oven to bake for an additional 5 minutes without their pans to add extra color to the bottom and sides.
18. Let the loaves cool for 2 hours before slicing to ensure the interior is fully set. Wrap in plastic and keep for up to a week on the counter.