Category: Meals for Beginners

Step by Step Directions and amounts included

Basic Tart Crust

INGREDIENTS

  • 4 C flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 stick cold butter
  • 2 crushed ice cubes

STEP BY STEP

  1. Pulse flour, sugar, salt and butter in food processor till crumbly
  2. Add crushed ice and pulse to incorporate
  3. Put in fridge for 10 minutes
  4. Roll out while cold
  5. Roll onto rolling pin to transfer to pie pan
  6. Bake 12-15 minutes at 357º

Your crust is now ready for filling.

  • Blueberry Pie Filling
  • Lemon Custard
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get.  I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º  – NEVER exceed 175º

Limes and Lemons both work really well in this recipe.

INGREDIENTS

  • lemon zest and juice of 4 lemons
    ( about 1/2 C )
  • 6 egg yolks
    Reserve the whites for an omelet
  • 1/2 cup Karo Syrup
  • 1 dash of salt
  • 1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
  • 2 TBL corn starch
  • Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE:  Just the yolk makes custard.  Yolk plus lemon makes lemon curd.

  1. Wash lemons.
    • Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
  2. Grate rind, leaving white pith
    • Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
  3. Squeeze juice from lemons into the mixing bowl.  Don’t worry about the seeds and the pulp, we will be straining in Step 14.  Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
  4. Mix together eggs, sugar, salt, corn starch in a large mixing bowl.  Your mixing bowl should be a larger diameter than your stock pot.  We will be using the bowl as a double boiler.  Cream together the eggs and dry ingredients.  This will break apart the strings of white.
  5. Pour the egg into the large mixing bowl.
  6. Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer.  As I mentioned 202º – 205º is the perfect temperature
  7. Cut your butter into pieces and put into your mixing bowl.  This will become your “wok” bowl.
  8. Put your mixing bowl on top of the pot to create kind of a low-temperature wok.  This is called a double-boiler.
  9. Everything (except the vanilla) should now be in your double-boiler.  You need to stir VERY frequently.  About every 15 seconds, at least.
  10. When butter has completely melted, stir continually.
  11. Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla.  Mixtures continues to thicken upon standing.  If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps.  Ideally, keep the egg mixture temperature between 150 and 170º.  The clumps can be removed in Step 14 if this happens.
  12. Put in about 1/2 tsp of vanilla or Grand Marnier. 
  13. Put bowl into an ice bath and stir until temperature drops.
  14. Strain the custard into a measuring cup, lined with a plastic bag.
  15. Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
  16. Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

  • Lemon curd is a summer treat which isn’t difficult to prepare.
  • You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
  • Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
  • You can also just serve this in a little bowl as a side dish.

 

Peach Tart

Filling

  1. Cut peach into 12 slices
  2. Melt 2 TBL butter in a skillet
  3. Glaze the peaches
  4. Sprinkle with a bit of sugar
  5. Sprinkle with a bit of 5 spice powder (* or below)
  6. Add 1/4 C brandy
  7. Reduce and caramelize
  8. Remove peaches
  9. Add a bit of water to deglaze the pan
  10. Reserve deglaze liquid

Pie Dough *

  1. 1 C AP flour
  2. 1/2 C corn meal
  3. 2 TBL sugar
  4. 1 tsp salt
  5. 1 stick very cold butter – cut into pieces
  6. 1 crushed ice cube
  7. Pulse in food processor drizzling in ice water VERY slowly just until a ball forms.  It’s OK if it looks a bit dry
  8. Finish on the counter.  Mix and press by hand to combine
  9. Cover with plastic wrap and rest in fridge for 30 minutes
  10. Cut into four pieces and flatten into sheets – roll and flour
    Optionally, roll into one large sheet for a pie pan
  11. Put on trays with parchment paper and refrigerate for an hour
  12. Place fruit jam in the center of each, and arrange peaches around the center of rounds
  13. Roll up edges
  14. Egg and water wash the edges
  15. Sprinkle with Turbinado sugar
  16. Bake at 400º for 10-12 minutes for little rounds, or 15-20 minutes for large pies

* Five Spice Powder Substitute
Cinnamon, alspice, anise, pepper, ginger

* Alternate to making your own pie dough
Use store-bought dough
Use puff pastry

 

Brioche

A Brioche Bun

Brioche is more of a recipe than an end product.  It can be a bun, a loaf, a tart and much more.  Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.

This is the first brioche recipe that I’ve cobbled together.  If you are planning to entertain in-laws, you are best advised to use this recipe by Epicurious.com (click on the link)

Ingredients and Step by Step

Start about two days before you want your end product

Day One

•  Start between 12:00 and 3:00 pm
•  If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm

    1. Dough starter (Sponge):
      • 1/4 C warm low-fat milk – approx 100º
      • 1 TBL sugar
      • 2 tsp instant yeast
      • 3/4 C unbleached high-quality AP flour
      • 1 large egg (or two small)
        MIX WELL – DOUGH WILL BE EXTREMELY WET
    2. Flour cover mixture:
      • 3/4 C unbleached high-quality AP flour
      • 1 tsp instant yeast
        COVER WET SPONGE WITH DRY MIXTURE
        LET PROOF 60 MINUTES
        DRY COVER WILL DEVELOP CRACKS
      • After 60 minutes, place in refrigerator overnight

Day Two

    1. Final flour addition:
      • 1/4 C sugar
      • 1/2 tsp salt
      • 3 whole COLD eggs
      • 1 C flour
        MIX A FULL 15 MINUTES
        ADD 1/4 C FLOUR IF DOUGH SEEMS TOO WET
    2. Butter addition:
      • 8 TBL unsalted butter – Stick and a half – VERY COLD and cut into pieces and mashed into a mass
      • or freeze for 1 hour and grate into dough
        MIX FOR ANOTHER 5 MINUTES – just to blend
    3. Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place
    4. Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.
      HOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART
      IF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP – FOR A LOAF, SHAPE A BALL.

Day Three

or Day Two, late in the day

    1. Pull the dough out and shape into desired shape
    2. If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container
      OTHERWISE
      Roll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball
      ALTERNATELY
      Roll quickly into a rope, then tie a knot:  (1)  Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole.  (3) Lay flat on your tray.
    3. Put onto a silicon baking sheet and let rise uncovered  for an hour in the refrigerator
    4. Remove from fridge and allow to rise for another 30-60 minutes
    5. Preheat oven to 425º 1 hour before baking.  You want the temperature to be stabilized.  Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.
    6. If a glaze is desired, use 1 egg yolk and 1 tsp of milk.  Allow glaze to dry for 5 minutes, then brush a second time.  For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.
    7. Bake for 10-15 minute or until the internal temperature reads 190º – Cool for at least 2 hours.

IRC Bread Pudding

Bread Pudding
A great cold-morning breakfast.

Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.

INGREDIENTS

  • 2 C fresh French bread cut into 1/2 inch cubes.
  • 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
  • 1 egg
  • 1 TBL sugar, brown sugar or honey
  • 1/4 C whole milk
  • 1/4 C cream, buttermilk or half and half
  • 2 tsp Grandpa’s CinnaSugar®
  • 1/2 tsp vanilla
  • Optional: Turbinado sugar for garnish

STEP BY STEP

  1. Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
  2. Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
  3. Remove coated pieces into a small bowl and set aside
  4. Crack the egg into the remaining mixture and beat to mix thoroughly
  5. Add milk and vanilla with the egg mixture
    Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
    If you want to avoid milk with animal fats, use yogurt instead of milk.
  6. Gently fold the bread into the liquid and let set five minutes
  7. Lightly grease your casserole dishes
  8. VERY gently fold the fruit in with the softened bread
  9. Transfer to your baking dishes
    OPTIONAL: Sprinkle Turbinado sugar lightly over the top
  10. Bake at 350 for 45 minutes
  11. Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
  12. Serve with a small side dish of yogurt or a glass of milk

OTHER THOUGHTS

  • Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
  • If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
  • You can also add a chopped banana or sliced apples into this for great taste and texture

 

Meat and Cheddar Pies

Ingredients

  • 12 Rhodes Frozen Dinner Rolls
    – one ball for each pie
  • 1/2 C Ground or shredded meat
  • 1/2 C Shredded cheddar cheese
  • 1/2 C canned Mixed Veggies (drained)
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt and pepper to taste

Step by Step

  1. Let balls defrost and rise 1 hour
  2. If using fresh ground hamburger, brown it in a skillet and drain off grease.
  3. Mix meat together with all other ingredients (except the dough)
  4. Using a rolling pin, roll defrosted dinner ball flat like a small tortilla
  5. Place 1 TBL meat mixture in the center and pinch edges together making a ball
  6. Place seam side down in a greased muffin tin
  7. Bake 350º for about 20 minutes – or until browned

Quick Guacamole

Quick Guacamole

INGREDIENTS

  • 1 avocado – very ripe
  • 1 jalapeño – seeds and veins removed – diced small
  • 1 serrano – seeds and veins removed – diced small
  • 1 TBL minced onion
  • 2 tsp minced garlic
  • 1 tomatillo – diced
  • 1/4 C cilantro – chopped
  • 1 T lime juice

STEP BY STEP

  1. Halve avocado and squeeze to remove seed
  2. Mash avocado and mix with all other ingredients
  3. Top with sprigs of cilantro

Strawberry Desserts

Strawberry Info

  • About 200 seeds called the Achene.
  • Cold water bath, THEN cut
  • Remove tip  – Remove leaf, then use piping bag to remove plug
  • Put washed, tipped strawberries in red wine to prevent browning.  Add honey and let marinate 2 hours
  • Add sugar to macerate and make them softer – refrigerate
  • To freeze strawberries, clean them (don’t stem them) and put in the back of the fridge to get really cold – layer between paper towels – freeze by mixing with crushed dry ice in a pan, then place in a cooler (not latched) – move to a zip lock and then freeze for up to 12 months

Strawberry Chocolate

Ingredients

  • 3/4 C Ricotta cheese
  • 1/4 C Grated dark chocolate
  • Zest (fine) from one lemon
  • 1/2 C powdered sugar
  • Nice big strawberries

Step by Step

  1. Mix first four ingredients
  2. Pipe a base pile of filling on a plate
  3. Slice an X in tip of strawberry
  4. Place upside down on the pile (for stability)
  5. Pipe cream inside the strawberry
  6. Garnish with powdered sugar and mint leaves

Summer Berry Pudding

  • Cleaned, sliced and macerated strawberries
  • 8 slices of brioche or hallah – two lightly buttered
  1. Use muffin rings to cut 8 rounds out of the brioche, doing the buttered piece last, so it is on the bottom, face down
  2. Place 2 muffin rings on the parchment paper, butter side down and put the rings over top of the brioche rounds
  3. Put in about 2 TBL strawberries in each
  4. Add a second bread layer and more strawberries
  5. One more time (third layer)
  6. Add the final (fourth) bread layer
  7. Add a canning lid, then put a can of food or soda on top to gently press down
  8. Refrigerate 8-12 hours
  9. Remove ring, then pipe clotted cream over the top
  10. Top with a fresh strawberry

 

 

Chocolate Mousse Pie

Crust

  1. Crumble 28 oz  Oreo cookies in a food processor
  2. Drizzle in 4 oz clarified butter – emulsify
  3. Bake 10 minutes at 300º – then remove and cook at least 30 minutes

Inside

  1. Break 24 oz Semi sweet chocolate morsels into a large mixing bowl
  2. Add 2 tsp vanilla and salt to taste
  3. Pour in 2 C steaming hot cream and mix gently to dissolve chocolate
  4. Combine 1/2 C granulated sugar and 4 C whipping cream
  5. Beat until hard peaks form
  6. Fold egg whites into chocolate and pour into prepared crust
  7. Refrigerate at least 4 hours before serving

Carrot Cake – COLLECTION

Grandpa’s Carrot Cake

  • 2 large carrots (grated)
    DRY INGREDIENTS
  • 1/2 C AP raising flour
  • 1 TBL raw Old Fashioned oatmeal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
    WET INGREDIENTS
  • 2 eggs
  • 1/2 C light brown sugar
  • 1 TBL melted butter
  • 2 TBL raisins
  • 1/2 tsp vanilla
  1. Pre-heat oven to 400º
  2. Prepare Dry Ingredients:  Sieve flour, spices and baking powder into bowl and fold in with big movements.
  3. Lightly grease 1 large round springform pan
  4. Fold waxed paper into a triangle four times – ending up with a thin wedge
  5. Place point of wedge in the center of your round pan and trim to the edge of the pan.
  6. Open up your circle and place in the bottom of your pan.
  7. Grease lightly with cooking spray.
  8. Peel carrots and grate into small strips
  9. Whisk eggs and sugar together with whisk until doubled
    Move whisk side to side, not in a circular motion
  10. Whisk in melted butter.
  11. Add carrots, oatmeal and raisins and fold in with spatula.
  12. Fold in dry ingredients
  13. Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
  14. Serve with cream cheese icing (see below) or just sprinkled with icing sugar.

Cream cheese icing

  • 100 g cream cheese
  • 1 lemon – well washed – zested and juiced
  • 2 tsp vanilla
  • 1 TBL whipping cream
  • 30 g confectioner sugar
  • Mix all ingredients together with the hand mixer.

Third Party Recipes

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.

• Personal Carrot Cake

This makes a cake small enough for two people

• Showpiece Carrot Cake

As tasty as it is beautiful

• James Ormshy’s Whole-Wheat Carrot Cake

This is from Cindy’s Recipe Cards

Personal Carrot Cake

You will need a scale to do this recipe justice.

Dry Ingredients

  • 1 large carrot – grated and weighed (eg) 130 gm
  • ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp Grandpa’s CinnaSugar®
  • Dash  allspice

Wet Ingredients

  • same weight as your carrots :: 3 parts white, 1 part brown sugars
    (eg) 130 gm – approx 100 gm white, 30 gm brown
  • 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
  • 2 ounces (weight) Greek Yogurt
  • 1.5 ounces (weight) crushed pineapple
  • 1.5 ounces (weight) mayonnaise
  • 1 tsp ginger, grated
  • ½  lemon, zest and juice
  • ½  cup (volume) blended oil
  • granulated sugar

Step by Step

  1. Combine wet and dry ingredients – folding gently
  2. Pour into buttered springform pan
  3. Bake at 300º for 45 minutes – or until internal temp is 200º
  4. Let cool for 30 minutes
  5. Using a fork, poke about 200 holes in the top
    Not exactly 200, just a lot of holes
  6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
  7. Pour evenly on top of poked cake
  8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
  9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
  10. Remove springform pan

 

Pet Treats you should Never Give Your Pet

The following treats can cause cancer in dogs.

  • Milkbone Dog Biscuits – Contain BHA as a preservative – a known carcinogen
  • Pup-peroni – BHA and propylene glycol, a major ingredient in anti-freeze
  • Temptations – Actually can contain dead dogs and cats
  • Beggin Strips – Contains food dyes not allowed in food for human consumption
  • Snausages – Banned by FDA for use in cat treats – Still used in dog treats

For good information, visit the Facebook Page of Dr Karen Becker

Toxic Treats

BHA is identified as a CANCER-CAUSING agent which can be found in these following pet treats:

Posted by Dr. Karen Becker on Monday, June 26, 2017

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

French Toast – COLLECTION

There are many ways to make French Toast.  Here are just a few of the possibilities  In Spain, this is called Torrijas or Easter Bread.

French Toast Casserole

Ice Cream French Toast

Mini French Toast Medallions

Grandpa’s French Toast

French Toast Rolls

  • Flatten sponge bread with a rolling pin
  • Trim crust
  • Stuff and roll
  • Dip in egg mixture
  • Fry in pan

Ricotta Filling

  • Ricotta
  • Powdered sugar
  • Vanilla
  • Orange zest
  • Cinnamon
  • 1 Egg yolk
    Alt Filling: Jam

Tips

  • It’s always better if you can let your custard sit in the fridge overnight.
  • Use a fresh but hearty bread.  Slice thickly and let air dry in rack for 6 hours.
  • Soak in custard mixture at least 1 minute per side

Oven French Toast

  • Preheat oven to 375º
  • Grill in cast iron skillet till lightly browned using butter
  • Finish in oven at 375º for about 5 minutes

This will not only cook them properly, but they will all be hot when you serve them.

Stuffed French Toast

  • Cut a slice of brioche about an inch thick.
  • Cut a slice all the way through, making a pocket.
  • Pipe in Cream Cheese Filling (right)
  • Soak in mixture of two eggs, 1/4 C buttermilk and 1/4 C whole milk for 20-30 minutes.
  • Heat butter up in your skillet until it starts to brown.  Be very careful to not take it too far, or it will make the butter bitter.
  • Cook over low heat for 10-15 minutes
  • Top with Plum Sauce

Cream Cheese Filling

  • Cream Cheese (room temperature)
  • Vanilla
  • Lemon juice and zest
  • Sugar
  • CinnaSugar

Brownies and Fudge – COLLECTION INDEX

Sugar Chemistry

Sugar Temperature Chart

The Chemistry of Brownies

The Chemistry of Brownies

Equivalents

CLASSIC FUDGE

The Easiest Fudge in the World

– not necessarily the best, but the easiest

Easiest Fudge in the World

Basic Chocolate Fudge

– understand the basics before venturing out

Basic Chocolate Fudge

Easy Peasy Fudge

Easy Peasy Fudge

Old Timey Chocolate Fudge

– be careful to NOT overbake

Old Timey Chocolate Fudge

CLASSIC BROWNIES

Grandpa’s Brownie Snack

– a mixture of OTC ingredients for night snacks

Brownie Snack

David’s Chocolate Fudge Brownies

David’s Fudge Brownies

Late Night Chocolate Fudge Brownie Mix

Late Night Chocolate Fudge Brownie Mix

Basic Fudge Brownies

– from a friend – Dueling recipes

Fudge Brownies

Salted Caramel Fudge Brownies

– from Food and Wine magazine

Salted Caramel Fudge Brownies

Caramel Pecan Brownies

Caramel Pecan Brownies

Batter Brownies…

– or Cookies or Cupcakes

Brownie Batter Cookies or Cupcakes

Chocolate Chunk Brownies

– a deconstructed recipe from Grandpa

Chunk Chocolate Brownie

BROWNIES WITH ANOTHER STORY

Alice B Toklas Brownies

– a special recipe for the boomers

Alice B Toklas Brownies

Pumpkin Chocolate Brownies

– a treat worthy of The Great Pumpkin

Pumpkin Chocolate Brownies

Lemony Lemon Brownies

– a Facebook share

Lemony Lemon Brownies

Multi-Level Brownies

  • Mix a brownie box mix
  • Spread 1/3 brownie mix onto a baking pan lined with parchment
  • Spread a layer of Nutella
  • Spread another third of the brownie mix
  • Put down a layer of lightly crushed oreos
  • Add a layer of Biscoff caramel spread
  • Add the final third of the brownie mix
  • Bake 375º for 40 minutes
  • Let cool 10 minutes before cutting

Strawberry Fudge

– by Chef Country Velador of Super Chunk Sweets & Treats – Your Life A to Z

Strawberry Fudge

Momma Reiner’s Chocolate Fudge

Momma Reiner’s Chocolate Fudge


– from Martha Stewart

Momma Reiner’s Chocolate Fudge Marshmallows

Momma Reiner’s Chocolate Fudge Marshmallows


– from Martha Stewart

Machaca Beef

Thanks to Ninos Restaurant in Sun City and Macayos Restaurant in Phoenix for this recipe.

  1. Use a chuck roast or chuck eye roast or bottom roast
  2. Cut into large pieces – about 2-3 inches
  3. Put into a pot of water (or crock pot) and cover with beer plus two inches
  4. Add large pieces of celery, carrot and onion
  5. Add salt, pepper, oregano, cloves, and Grandpa's Thunder Powder or Arghhh Powder
  6. Bring water to a boil and simmer for 2-1/2 – 3 hours
    If using a crock pot, let slow cook on low for 6-8 hours.
  7. Let cool so you can handle it safely – KEEP the braising liquid
    Keep some for gravy, and use some to keep the meat moist in the refrigerator
  8. Shred while still warm – refrigerate for up to a week in the braising liquid
    Discard any large pieces of fat or gristle.
  9. When ready to serve, heat up a skillet with butter, onion and garlic
  10. Sear the shredded meat in the hot skillet  – this will create more texture in the meat
  11. Add 1 small (drained) can of diced tomatoes and 1 can green chilies
  12. Add salt, pepper and desired spices
  13. Rehydrate with a bit of the braising liquid
  14. Cook for about 20 minutes, then serve on taco shells, tostada shells or tortillas.
    This is also good when mixed with BBQ sauce and served on a hamburger bun
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