Category: Grandpa’s Use Only

1. Peel and cut Plantains into medallions
2. Fry for 3 minutes in safflower oil
3. Remove from oil and smash while hot
4. Put them back in the fry oil for 2 minutes
5. Put onto draining rack and salt while still hot

Start here:   GOOGLE IMAGES

Start with bags labeled “long-grain sticky rice,” “sweet rice” or “glutinous rice.”  If it isn’t on the shelves of your local grocery, check the ethnic foods section.  If it’s not there, visit a nearby Asian or international grocer.  Still no luck, here is a link from Amazon.  CLICK HERE

Sticky rice gets its stickiness from starch;  that is amylopectin (not so much amylose) While it does contain a little bit of amylose, it’s an insignificant amount. It’s the amylopectin, that creates the stickiness of sticky rice.

1. Cook short grain sticky rice

Measure 1/2-3/4 C rice and 1 C water into the pot. Let the rice soak for at least four hours or overnight. Add 1/2 teaspoon of salt and stir. Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes – Stir once, and once only at 2-3 minutes.  DO NOT stir the rice again while cooking! After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole.   If there is still water, continue cooking for 5 more minutes or until the liquid has been absorbed. Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving or using.

1. Decide what will be in the center of your balls:
   1. Salmon:  Sear 8 salmon strips for 30 seconds per side.  Sprinkle with salt.
   2. Plums:  Pit 8 plums
   3. Sausage:  Cook Smokey Links
2. Put 1 1/2 TBL rice in the center of your palm
3. Create a hole in the center
4. Fill the hole with your filling
5. Form into a ball, enclosing the filling
6. Shape into a triangle (for appearance)
7. Tightly press to hold the shape, but not too tight
8. Put a strip of wet seaweed around the ball – shiny side out

Serve with soy sauce

1. Thaw out Puff Pastry
2. Roll to approx 8 x 20
3. Put onto a piece of parchment paper for easy moving
4. Cut one third of opposite sides
   First Side:  ////////
   Other Side: \\\\\\\
5. Put jam or pie filling in the center
6. Starting to the bottom fold left side up, then right, then left, then right…
7. Brush top with egg wash
8. Put on baking sheet
9. Let rise 30 minutes
10. Bake at 450º for about 10 minutes – rotating halfway
11. Drizzle with 1/2 C confectioner sugar, 1 tsp instant coffee, and 1-2 TBL hot water

This was inspired by Chef Todd – yes… one of those infomercial chefs.  Please note:  These recipes have been created, but have not yet been tested.  Anyway, the idea is valid:

1. Sear your chicken in a hot skillet with 1 TBL butter, 1 TBL safflower oil, and 1/2 tsp salt and 1/2 tsp pepper.
2. Set chicken aside and add Step 3 ingredients to the skillet.

French Chicken

3. Add 1 TBL butter and 1 TBL flour and stir to mix
4. Add 1/2 Vidalia onion, sliced thinly, and continue to stir to create a roux
5. Add 1/4 C chicken stock and stir until your roux is smooth
6. Add 1 C white wine and stir until simmering
7. Add 1/4 C thin egg noodles
8. Stir until the noodles are nearly done
9. Add a splash of cream (about 1 TBL) and stir to mix
10. Nestle your chicken back into the pot, bring back to a simmer, then serve

Spanish Chicken

3. Add 1 TBL butter and 1 diced potato to the pan
3. Optionally, you can add 2 TBL uncooked rice and 1/2 C chicken stock
4. Cook until potato starts to color, then add one sliced red onion
5. While that cooks, slice one red bell pepper
6. Optionally add mushrooms
7. Add 1/2 C chicken stock and stir to combine
8. Nestle your chicken back into the pot, bring back to a simmer, then serve

Hawaiian Chicken

3. Deglaze your pan with 1/4 C each soy sauce, brown sugar, and pineapple juice
4. Bring up to a simmer and cook to reduce to about half.
5. Meanwhile, add 1 tsp ground ginger and 1 TBL ketchup
6. When the mixture starts to get thick, add 1 C chopped pineapple
7. Nestle your chicken back into the pot, bring back to a simmer, then serve
8. Garnish with chopped cilantro

Italian Chicken

3. In a separate pot, boil water and add 1/2 C penne pasta – cook al dente then strain and set aside
4. Deglaze your pan with 1/2 C white wine
5. Add 1 can tomato sauce (or canned spaghetti sauce)
6. Add 1 TBL scallions and 1 TBL dried oregano
7. Add 1 can (drained) diced tomato or tomato pieces
8. Optionally put in thin slices of Italian sausage
9. Nestle your chicken back into the pot, and distribute your pasta around the chicken in the juices.
10. Sprinkle grated Parmesan across the meat and pasta
11. Bring back to a simmer, then serve
12. Garnish with chopped parsley

Asian Chicken

3. In a separate pot, cook rice and set aside
4. Deglaze your pan with 1/4 C soy sauce and 1/4 C sake, rice wine or mirin
5. Add 1/4 teriyaki sauce, 1/4 C brown sugar, 1 TBL fresh grated ginger and more sake or mirin
6. Add 1/4 C each small broccoli florets, sliced red bell pepper and Shitake mushrooms
7. Cook to reduce, meanwhile, cut fresh chives in 1/2 inch pieces on the bias (whites and greens) – set aside
8. Nestle your chicken back into the pot, and bring back to a simmer
9. Plate on top of cooked rice
10. Garnish with sesame seeds and chives

Chicken Stroganoff

3. Add 1 TBL butter and 1 TBL flour and stir to mix
4. Add 1/2 Vidalia onion, sliced thinly, and continue to stir to create a roux
5. Add 1/4 C veal or beef stock and stir until your roux is smooth
6. Add 1/2 C more stock, 1/2 C water, and add 1/4 C thin egg noodles
7. Stir until the noodles are nearly done
8. Add a splash of cream (about 1 TBL) and stir to mix
9. Cut your chicken into strips AGAINST the grain
10. Nestle your chicken back into the pot, bring back to a simmer, then serve

 

1. Add 6 C water to a pot
2. Add 3 bay leaves, 2 tsp salt, 2 tsp Old Bay Seasoning, 1 tsp red pepper flakes, 1 TBL sugar and juice from one lemon
3. Bring a pot of water up to a boil
4. Thread 5-6 shrimp onto skewers – skins off, tails on
5. Put into the hot water for three minutes only, then onto a bed of ice (not ice water)
6. Crisp up two slices of bacon in a pan.  Start with a cold or warm pan – NOT HOT
7. After cooking, put shrimp spread onto a soft roll
8. Put on a layer of Bib lettuce
9. Add shallots, celery, shrimp and bacon

Shrimp Spread

• 2 TBL mayonnaise
• 1/2 Old Bay Seasoning
• 2 dashes Grandpa’s Thunder Powder
• juice from one lemon

 

Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning “hot dip”), is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.

Pie dough – either make your own USING THIS RECIPE or use THIS ONE if you want a sweeter dough, or buy one at the grocery. Pepperidge Farms makes a good dough.

1. Slice thin and caramelize one onion in 1 TBL butter and 1 TBL EVOO.  Cook low and slow.
2. Add 1 TBL sugar, 1 TBL balsamic vinegar and a bit of rosemary and black pepper.
3. Add 2 cloves minced garlic and stir 15 seconds.
4. Add in one can drained tomato pieces and kalamata olives
5. Toss all to combine, then top with pieces/slices of brie
6. Bake at 350º for 10-15 minutes
7. Serve with a side of olive taponade and chopped chive on top.

• Cut off much, but not all of the fat.
• Cut meat into 2-3 inch cubes
• The key is to marinate the pork overnight in bitter orange juice.  In Arizona, we know that as Seville Oranges or Ornamental Oranges.
• Next day, pat the pork dry and sear all sides
• Once you finish the prep, use THIS RECIPE.

1. Lay two pork chops on a shallow bed of salt.
2. Sprinkle salt over top of them as well.
3. Put chops into the refrigerator
4. Take a cup of hickory wood chips and soak them in bowl of water
5. Refrigerate chops overnight uncovered, and let the wood chips soak up water on the counter also overnight
6. The next morning, wash off the salt from the chops
7. Dry them well with a paper towel
8. Pour the water from the wood chip bowl, and place the chips on the used paper towel.
9. Bring a cast iron skillet or Dutch oven up to about 500º
10. Put in 1 TBL safflower oil and spread it around
11. Put the chop onto the high heat for about three minutes
12. Turn the chops over and surround them with wood chips, so that the wood chips are in contact with the hot cast iron
13. Put the cover on the Dutch oven, and as soon as you start to smell smoke (3-5 minutes) set the pan on the patio on a cooling rack for another 5-10 minutes
14. Plate while out on the patio so that you don’t get smoke in your house

If you are up to it, make your own Birch Syrup.

1. Collect the sap and bring to a simmer.  You will need a lot of sap, as it reduces by about 85% after about ten hours.
2. Five liters (21 cups) of sap will become about 1/3 of a cup.

1. Cut meat
   • 1 1/2 LB beef – flank or skirt steak – sliced against grain in 1 inch strips
2. Prepare marinade
   • 1 tsp cumin
   • 1 tsp salt and pepper
   • 1 tsp Thunder Powder
   • 2 TBL soy
3. Marinate meat for 10 minutes
4. Cut up red onion in thin slices
5. Mince 2 cloves garlic and 2 jalapeño
6. Cut russet potato into thin French Fry strips
7. Cut tomato in sections
8. 1 TBL safflower oil in cast iron pan – high heat
9. Put potato into the pan to cook while everything else cooks
10. Sear meat for 2 minutes per side
11. Remove meat – set aside
12. Rotate potatoes
13. Turn pan heat to low and put in onion with 1 TBL butter
14. This will cook about 2 minutes
15. Add garlic and jalapeno and cook 1 minute
16. Deglaze with 1/4 C red wine vinegar – it’s OK if potatoes are still in the pan
17. Add 3 TBL soy sauce
18. Add tomato sections
19. Bring up to a simmer and reduce slightly
20. Put meat back into pan and bring all up to heat
21. Serve with rice and drizzle pan juices over top

Pan de Yema – Yolk Bread

1. Mix the following
   • 1 1/4 C warm water
   • 2 TBL yeast
   • 1 TBL sugar
   • 1 C AP flour
2. Let rise in a glass bowl for 30 minutes to create a sponge
3. Mix in 2 whole eggs and 9-10 egg yolks (save white for another recipe)
4. In your stand mixer, with the beater attachment, add the following
   • 1 C soft butter
   • 2/3 C sugar
5. Mix until combined, then add
   • Yeast mixture
   • All of your eggs
   • 3 C AP flour
   • Pinch of salt
6. Mix until combined, the change to the hook attachment
   • Add 2 C AP flour – 1 cup at a time
7. Put into large oiled bowl to rise for one hour
8. Punch it down, and cut into half, half, half and half making 16 pieces
9. Form pieces into a ball and place 6 on a half baking sheet
10. Set aside to rise for another hour
11. Cut three slashes on top (an asterisk) and brush with egg wash
    One beaten egg and 1 tsp of water
12. Bake at 350º for 20 minutes

 

• Fresh tasting fish:  Bream or Tuna
• Filet removing bone
• Plunge in boiling hot water for 5 seconds, then plunge in ice bath to stop the cooking.
• Cooks only the outside
• Serve in thin strips with wasabi and soy or pack with sticky rice

 

• 1 C dry macaroni (large)
• 1/4 head cauliflower (chopped)
• 2 C bread crumbs
  • 2 C pieces of day old French bread
  • 1 TBL chives
  • 1/2 tsp salt
  • 1 TBL cold butter
  • Pulse in food processor
  • Bake on a sheet pan @ 300º for 5-8 minutes
• Binder
  • 1/2 C sour cream
  • 1/2 C Gruyere cheese (grated)
  • 1 tsp Dijon mustard
  • 1 TBL butter
  • 2 TBL Parmesan cheese
  • 2 TBL cream cheese or Brie
  • 1/2 tsp garlic powder
  • to taste: salt, pepper, parsley, chives, nutmeg, thunder powder or paprika
  • dash of Tabasco

1. Bring water to a boil
2. Add macaroni and cook 5 minutes
3. Add cauliflower pieces to the water
4. Cook an additional 5 minutes or until pasta is done
5. Toss with binder
6. Top with bread crumbs
7. Garnish with tomato slices
8. Bake at 350º for 30-40 minutes
9. Let rest 5minutes before cutting
10. Garnish each slice with fresh basil or cilantro

• 1 3/4 C AP flour
• 2 tsp Rapid Rise Yeast
• 1 tsp salt
• 1 tsp sugar
• 1 TBL EVOO
  1. Pulse with 1 C hot watter – drizzle in
  2. Place in oiled and covered glass bowl 35-40 minutes
• Meanwhile prepare filling
  1. Mix 2 cloves chopped garlic and 1/2 C grated cheese
  2. Chop broccoli, asparagus or spinach small
  3. Cut dough into 12 pieces
  4. Roll each piece flat and fill with veggies and cheese
  5. Crimp edges and tuck ends under
  6. Place on baking sheet lined with parchment paper
  7. Brush with 1 egg yolk and 1 tsp water
  8. Poke steam hole
  9. Bake at 375º for 15-18 minutes
  10. Rest 5 minutes before serving

1. Crisp up 4-6 pieces of bacon
2. Saute one onion
3. Prepare pastry dough
   • 2 C AP flour
   • 1/2 tsp salt
   • 12 TBL cold butter – in pieces
   • Pulse in food processor until pea sized
   • Add 1 cold egg yolk
   • Add 2 TBL ice water
   • Pulse again
   • Pack dough together (fresage)
   • Divide in half, wrap in plastic and refrigerate 30 minutes
4. Flatten one of the balls of dough
5. Roll out thickly and refrigerate another 30 minutes
6. Slice tomatoes, and salt them lightly and put on paper towel
7. Mix together binder
   • 3 whole eggs
   • 2/3 C milk
   • 1/4 C mayonnaise
   • Salt, pepper and cayenne to taste
8. Finish rolling out pie dough and move to glass pie pan
9. Lift edge to fill all the way to the corners – trim off overlap
10. Dock bottom and scallop the edges
11. Add 1/2 of your cooked onion
12. Add 1/2 of your bacon
13. Add 1/2 of your tomato
14. Add last half of onion, and then bacon
15. Pour in your egg mixture
16. Top with the other half of your sliced tomatoes
17. Bake at 375º for 35 minutes
18. While baking, prepare a salad tossed with dressing
19. Let baked pie rest 10 minutes
20. Put 1/8 slice on a plate
21. Serve with tossed lettuce on the side or top