Category: Grandpa’s Use Only

Another video by PDX Traveler

Another video by PDX Traveler

1. Get meat that is just as fresh as possible
2. Meat should be hanging or placed on a wire rack for maximum air circulation
3. Eventually you will discard the outside, so make it much thicker than you eventually want it
4. Put in a refrigerator that is nearly constantly 33-34 degrees – Circulating air is also good
5. It will be done after 3-4 weeks.
6. Cut off the aged dry part, and the inside with be flavorful and delicate

Ingredients

• 1/3 C chicken (chopped)
• 1/3 C lamb (chopped)
• 1/4 C iceberg lettuce (rough chopped)
• 1/3 C rice
• Toss with white ranch dressing
• Wrap in a large pita or tortilla
• Optional: Add Sriracha

• 2 LB beef chuck (large pieces)
• 2 Beef marrow bones
• 2 bay leaves
• 2 cloves chopped garlic
• 2 medium sized beets (or 1 can)
• 1 can chicken broth
• Distilled water
• 1/2 head cabbage
• 1 large can tomatoes
• 2 medium diced onions
• zest and juice from one lemon
• 1 TBL sugar (or to taste)
• 1 tsp salt (or to taste)

1. Place meat, bones, bay leaves, fresh beets, onions, garlic, chicken stock, and a 1/2 tsp salt in a deep pot.
   – If using canned beats, add them at the end – juice and all
2. Add distilled water to cover
3. Bring to boil, then reduce heat and simmer for 1 hour
4. Add tomatoes, shredded cabbage and cook 1/2 hour more
5. Add lemon, sugar and salt
   – add in increments, and taste as you go for sweet/sour balance
6. Cool on counter
7. Remove pieces of meat and the bones
8. Cover and refrigerate overnight
9. Skim solidified fat
10. Serve cold with sour cream and dill and pieces of meat added back in.

Set up your breading plates

1. 1/4 C flour, 1 TBL corn starch, 1 tsp salt, 1 tsp pepper
2. Two beaten eggs
3. 1/2 C Panko bread crumbs

1. Preheat oven-safe pan to about 350º
2. Dip in flour
3. Dip in eggs – hold up for most of it to drain back into the bowl.
4. Cover in Panko bread crumbs
5. Cook 2 minutes on each side
6. Remove from heat
7. Cover with tomato sauce
8. Layer top with mozzarella, provalone, or fontina cheese
9. Bake in oven until cheese starts to brown
10. Top with basil chiffonade
11. Serve over cooked spaghetti

Before we begin…

• Palak paneer is one of the most popular Indian paneer recipes.
• Palak paneer is basically soft paneer or cottage cheese or tofu cubes cooked in a smooth spinach curry.
• This recipe is from www.vegrecipesofindia.com.
• This goes very well with naan or pita

Ingredients to feed 4 people

Step by Step

1. Rinse the palak or spinach leaves very well in running water. Discard the stems.
2. Boil 3 cups water with 1/4 C salt.
3. Put spinach leaves into the hot water.
   Close with a lid and let the leaves sit in the water for 2-3 mins.
4. Strain the leaves.
5. Immediately plunge the leaves into a bowl containing ice cold water. This helps preserve the green color of the spinach.
6. After 60 seconds, drain the cold water.
7. Add the spinach to a blender with chopped ginger, garlic and green chilies.
8. Blend into a smooth palak puree. No need to add water. Set aside.

Oh, one more thing…

• The paneer or tofu cubes can be also be lightly fried and then added to the curry.
• If this case, you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked.
  

Step by Step

1. Cut six hard boiled eggs in half
2. Remove yolks
3. Put yolks in a bowl and set aside.
4. Dip the halved whites in egg, then flour, then egg, then Panko bread crumbs
   – let them rest for about two minutes before frying so that crumbs will stay on the egg better during the fry process.
5. Put in hot canola oil – about 360º – Done when brown (about 3-5 minutes)
6. Crush the yolks with a fork in a mixing bowl, then add Yolk Mixture ingredients from above
   – You can add all at once, and then mix to incorporate
7. Put yolk mixture into piping bag (I use a baggie with the tip cut off of it)
8. Pipe mixture into fried egg whites
9. Sprinkle with paprika

Above is my take on the recipe video shown above.

View more recipe videos by Tasty BY CLICKING HERE.

Using shaved ham, prepare a rose bowl in which to put sauteed mushrooms

Slice Banana Ginger bread for the starch

Cook scrambled eggs in preheated skillet (350º) with two pads of COLD butter for very fluffy and creamy scrambled eggs.  Butter has built-in emulsifiers.

Top the ‘shrooms and eggs with shredded Parmesan cheese

Serve with Robert’s Jalapeño-Cayenne Ketchup

Alton Brown gave a new method using a carbon steel skillet

1. Put skillet in the oven and turn on to 350º
2. Put bacon in the pan and when the bacon is done, remove the pan and set on the stovetop.
3. Mix in a bowl:  3 eggs, 2 tsp mayonnaise, 1/4 tsp salt, 1 tsp water
4. Alton uses 1/2 tsp Marissa paste, but you can use a sprinkle of Thunder Powder instead if you’d like
5. Whisk well
6. Remove pan from oven and put over medium heat on the oven
7. Add 1 tsp butter
8. Pour eggs in the pan and count 10 seconds
9. Stir and count for another 10 seconds
10. Stir and count 5 seconds
11. Stir well and count 5 seconds again
12. Plate while still having a slight glisten
13. Serve with toast

“They they are cooked in the pan, they are overcooked on the plate.”

1. Take a home made loaf, and rather than slicing it all the way through, just slice it nearly through – cross hatching a dozen or so times.
2. Stuff the slices with cheese
3. Bake at 350º for about 15 minutes
4. Let people rip off their own pieces

Especially good with maranara dishes.

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