Category: Grandpa’s Use Only

Chicken breast
Olive oil
Thyme
Garlic
Sea salt
Butter
Grape seed oil
rosemary

Dip breast in oil, sprinkle w/thyme, salt & rosemary. Seal into bag (suck out all air) boil @ 200 for 30 min

Sauté in butter

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

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

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

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

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

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

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

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

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

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

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

Special Steps:
Cool some before serving

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

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

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

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

Instructions:
Cook 20 min, puree and strain

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

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

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

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

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

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

Cook at 500º for about 5-7 minutes

Olive oil on top

Ingredients:
Onion
Squash
Brown sugar
Light sour cream

Instructions:
Append to current recipe. Saute onion to soften, but not caramelize. Saute seeds and fiber, add 6 cu water and heat. Simmer 60 min., steam squash using steam from above. Squash on baking sheet, strain liquid, remove from skin, puree. Add Brown sugar and light sour cream.

Ingredients:
Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado

Instructions:
½ black bean, ½ tortilla, could be almost anything, i.e., squash? Pour into bowl @ save time. Black bean, cook beans in broth, blend & strain. Cut tortilla into strips (red and white) fry in skillet to make crisp. Crema Mexicana drizzle, then score w/toothpick.

Special Steps:
Garnish w/ greens and tortilla chips and ranchero cheese and avocado.

Ingredients:
3 beefsteak tomatoes (half and bake (facedown)
1 carrot (cut)
2 cloves garlic
½ leek (cut, rinsed and blot)
1 tbl olive oil
14 oz veggie stock

Instructions:
Over tomatoes, carrots garlic and leek, mix together olive oil with salt and pepper to coat. Cook 1 hour @ 425. Remove tomato skin. Add 14 oz veggie stock into pot and ½ cu water. Put everything into pot and bring to boil, reduce heat and simmer 10 min. Cool and puree. Little chunky is okay. Ladle into bowls.

Special Steps:
Top w/cheese, basil, sour cream, etc.

Ingredients:
3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
3 cloves garlic (minced)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar

Instructions:
Saute in bacon rendering or/olive oil, onion, add carrots, stir into pan – cook 5 min. Add garlic, tom paste, thyme and lentils, stir & cook. Add 2 cup chicken stock, 2 cu water, bring to boil. Cover and cook 45 minutes, simmer. Add water if thickens too much. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic vinegar, blend.

Ingredients:
Red tortillas (cut shapes or use biscuit cutter)
Fresh garlic
Olive oil
Misc ingredients

Instructions:
In olive oil and garlic, sauté shrimp or other meat, small amount of chipotle and salt, chives, cook. Crispen tortillas under broiler. Spread tortillas w/pureed black beans. Top w/meat, avocado relish or guacamole, cheese, lemon twist on top (cut thin, slice radius, twist and top w/basil)

Broil 3-5 minutes

Ingredients:

• Romaine lettuce
• 1 pt cherry tomatoes/halve
  or 4 Roma tomatoes cut into eight pieces
• 8 oz Sheep Feta cheese
• ½ red onion-sliced into very thin strips
• Large cucumber (skinned, remove seeds)
• Lots of Kalmata olives
• Red wine vinegar to drizzle
• olive oil to drizzle
• garlic powder lightly
• oregano (dried and crushed)

Instructions:

1. Put torn pieces of romain as a base for your salad
2. Sprinkle with (in order) tomatoes, cucumbers, then bell peppers
3. Drizzle with EVOO and Red wine vinegar
4. Sprinkle with Maldon Salt
5. Broadcast Onion slices
6. Top with cheese and sprinkle with oregano
7. Drizzle with more EVOO and vinegar
8. Finally top with Kalamata olives (with pit)
9. Serve with slices of Italian Bread or a Baguette

Special Steps: Dressing

• Red wine vinegar
• Olive oil – High quality
• Garlic
• Oregano, shake in jar to emulsify.,

• Tenderloin & sirloin
• Butter
• Thyme
• Garlic

Step by Step

1. Leave bone on for more flavor, less shrinkage and more tender.
2. In heavy cast pan @ med high, cook slow on stove top.
3. Season meat with clarified butter in pan, low gentle sizzle, 5 min., flip and baste w/ butter thyme & garlic.
4. Let meat rest for a few minutes, cut off bone. Slice into ½” pieces and fit back into bone.

Special Steps

• Serve w/ baby vegetables.
• Saute pearl onions and other vegetables and lemon

Ingredients:
Veal Breast
Madera wine
Shallots
Pasta sheet
Oil
Heavy cream
Parmesan cheese
Mushrooms
Breadcrumbs
Chives

Instructions:
Marinate breast in Madera wine, braise w/shallots & more Madera and veal stock. Cut to 4” squares, 2 tbl meat. Roll, use sushi sheets, cover w’/wrap. Sprinkle liberally w/heavy cream, top w/parmesan. Roll pasta sheet flatter and blanche & oil.

Sauté mushrooms, add braising liquid, cream starts to brown, top cannelloni w/crushed toasted bread crumbs, add chives @ end of mushrooms. Put in broiler

Plate mushrooms in wreath, add cannelloni to center, and drizzle w/cream and Madera.

Ingredients:
Bananas
1 tbl allspice
1 tsp cinnamon
1 tsp vanilla
1 tsp cornstarch
¼ cu rum
1 tsp butter
1 tsp curry
1 tsp nutmeg
3 tbl brown sugar
1 tbl toasted peanuts

Instructions:
Put bananas in pan, cover w/above ingredients. Bake at 350° for 20-30 min. Top w/juice from pan.

Baked Bananas-Jamaican

Bananas
1 tbl allspice
1 tsp cinnamon
1 tsp vanilla
1 tsp cornstarch
¼ cu rum
1 tsp butter
1 tsp curry
1 tsp nutmeg
3 tbl brown sugar
1 tbl toasted peanuts

1. Put bananas in pan, cover w/all ingredients.
2. Bake at 350° for 20-30 min.
3. Top w/ juice from pan.

Ingredients:
Lg eggplant
Salt
Pepper
Mozzarella (hard)
Basic (diced)
Parmesan cheese
Tomato sauce
Celery
Carrots onions tomato

Instructions:
Slice thin lengthwise, 5 slilces. Cook in skillet a touch of oil, fllip & pull out. Salt & pepper, put strip of mozzarella on top. Sprinkle w/diced basil, sprinkle with parmesan cheese, roll slices w/cheese in center. Place sauce 1/8 “ of sauce in pan. Place eggplants into pan top w/more sauce and sprinkle w/greated parmesan cheese. Bake at 450° for 5-7 minutes.

Special Steps:
Sauce; Blend 1/8” tomato sauce in cook pan w/celery, carrots, onions, tomato and blend.