Category: Appetizers and Sides

1. Boil six eggs – CLICK HERE FOR STEP BY STEP
2. Peel them and refrigerate them.
   • This can be done a day or two ahead of time
3. Create a beet pickling solution
   1. Peel a medium sized beet and cut it into pieces
      • Use gloves to avoid finger stain
   2. Put beets into a boiling pan
   3. 3/4 C apple cider vinegar
   4. 1/4 C white balsamic vinegar OR flavored rice vinegar
   5. 2 TBL brown sugar
   6. 1 TBL peppercorns
   7. 1 TBL salt
   8. 2 bay leaves
   9. Top with 2-3 C water
   10. Bring to a simmer
4. Put eggs into a heat-safe container in a single layer
5. Pour hot liquid over top of the eggs
6. Put container in an ice bath to quickly reduce the temperature
7. Put into refrigerator for 6-12 hours to color the eggs
8. Remove and set on a paper towel – discard the liquid
9. Halve the eggs, and place the yolks in a mixing bowl, and the halves on a serving tray
10. Crush the yolks with a fork and add filling ingredients
    • 1/4 Mayonnaise (I prefer Miracle Whip)
    • 2 TBL Dijon mustard
    • 1 TBL Flavored Rice Vinegar
    • Dash of Cayenne pepper sauce (or Tabasco)
11. Mix ingredients and put into a piping bag.  I like to use a star tip
12. Pipe into the egg receptacles
13. Sprinkle with optional toppings
    • Micro greens
    • Goat cheese
    • Chives
    • Thunder Powder
    • Chopped black olives
    • Bacon pieces

Put a few toothpicks in to act as tent separators, and cover with plastic and refrigerate until ready to serve.

 

• Mix
  • 1/2 Avocado
  • 1/4 C Mayonnaise
  • 3 Green Onions
  • 3 Bacon strips
  • 1 C Shredded Cheese
  • 1 C Cream Cheese
• Opional  1/2 C shredded chicken

Put into a bowl or mold, and turn out and serve with crackers.

 

 

• 1/2 C shredded cheddar
• 1/2 C shredded Parmesan
• 1 C mayo
• 1/2 C scallions
• 6 slices crisp bacon (crumbled)

1. Mix
2. Refrigerate 30 minutes
3. Serve with chips or crackers

Created, but untested.  Please send feedback to grandpacooks@gmail.com

INGREDIENTS

• 1 C Corn starch
• 1/2 C AP flour
• 1/2 C chicken or beef bullion
• 1 TBL confectioner sugar
• 2 TBL onion powder
• 2 tsp garlic powder
• 1 tsp black pepper

STEP BY STEP

1. Mix ingredients and store for up to a year
   –
2. To make 1/4 C gravy, combine
   • 1 TBL gravy mix
   • 1/4 C cold water
3. Mix well and bring to a boil, stirring constantly
4. Remove from heat and let thicken 5 minutes
   –
2. To make 1 C gravy, combine
   1. 1/4 C gravy mix
   2. 1 C cold water
3. Mix well and bring to a boil, stirring constantly
4. Remove from heat and let thicken 5 minutes

When you make this, you can use Gravy Browning Mix to darken the gravy if you wish.

INGREDIENTS

• 1-2 inch medium crimini mushrooms
• 1 package THIN cut bacon
• cream cheese
• chives or green onions

STEP BY STEP

1. Clean and remove stem from mushrooms
2. At room temp cream cheese add chives or other seasonings
3. Cut bacon in half
4. Stuff cheese in the mushroom
5. Wrap mushroom with bacon (ends down – mushroom bowl up)
6. Bake at 350º for 10-15 minutes or until bacon is fully cooked

 

 

INGREDIENTS

• 1/2 Sheet Puff Pastry
• 1/4 C Gruyere cheese
• 4 sheets of Prosciutto
• 4 basil leaves
• 1 egg plus 1 TBL water for egg wash

STEP BY STEP

1. Thaw puff pastry on counter for at least 10 minutes
2. Place a single layer of Prosciutto
3. Sprinkle with grated Gruyere cheese
4. Put on a layer of basil chiffonade
5. Egg wash one of the longer sides
6. Start rolling from the unwashed side into a tight log
7. Seal with the egg-washed side
8. Roll in plastic wrap and refrigerate 60 minutes
9. Cut into 3/4 inch pinwheels and place on parchment paper
10. Bake at 400º for 15 minutes

 

• In a skillet, combine
  • 2 TBL butter
  • 1/2 TBL EVOO
  • 1/2 finely diced sweet onion
• Cook until onion is softened
• Add 1/2 tsp nutmeg, a pinch of cayenne, garlic and 2 TBL AP flour
• Add the liquids and cheeses
  • 1.5 C cream (or at least whole milk)
  • 1/4 C grated Parm cheese
  • 1/4 C mozzarella cheese
  • 1 oz cream cheese
  • salt and pepper to taste
• Fold in 1 packages (1/2 pound) frozen-thawed and squeezed spinach
  • Remove as much of the moisture as possible
• OPTIONAL:   Sprinkle panko crumbs on top
  • Bake at 400 till its golden brown – about 12 minutes

A version of this recipe was shown by Jeff Smedstad on YourFamily A-Z.  A few adaptations were made for my recipe.  Click here for the original recipe.

INGREDIENTS

• 2-3 ears of corn on the cob with the husk still on
• 3 TBL crumbled Cotija cheese
• 1 TBL fresh chopped cilantro
• 2 TBL diced red onion
• 1 TBL chopped chives
•  SAUCE
  • 2 TBL mayonnaise
  • 2 TBL sour cream
  • 1 TBL butter
  • 1 tsp Grandpa’s Jalapeño Chili Sauce or Choloula
  • 1 tsp sugar
  • 1/4 tsp each salt and black pepper
  • 2 TBL chicken stock
  • Juice and zest from one lime

STEP BY STEP

1. Cut off both ends of the corn, then strip off husk until you can see corn kernels through the remaining husk, but leaving at least one layer of husk to protect the corn – grill or broil till starts to char getting color on all sides
2. Strip off the husk, and set aside to cool while you prepare the other ingredients
3. Heat all sauce ingredients over medium heat just until steam starts to rise from the liquid.
4. Meanwhile, cut corn kernels from the cob
5. Mix corn and sauce
6. Serve with chips or as a side to your meat dish
7. Top with cilantro and crumbled Cotija and Thunder Powder
8. Optional: serve a bit of pickled onion on the side

 

Variations of this are a standard across Southern Texas.  Add desired variations depending on your tastes

Basic Recipe

1. Heat 1 C heavy cream over the stove using medium heat
2. Add 1/2 tsp Thunder Powder
3. Bring to a high simmer
4. Add 1/2 C each shredded Monterey Jack, Sharp Cheddar, and Fontina cheese
5. Add 1/4 C Parmesan/Reggiano cheese
6. Add 1 C processed cheese – something like Velveta
7. Stir until it melts and incorporates with the cream

   OPTIONS

8. Add 1/2 – 1 C cooked chorizo, hamburger or sausage
9. Add 1/4 C caramelized onion
10. Add 1 C diced bell peppers
11. Add chives and/or basil to taste
12. Add 2 Poblano peppers – blistered and peeled, then diced
13. Thin out with milk for texture and consistency
14. Add salt to taste, then pour into a bowl
15. Serve with crackers, bread, tortillas, etc.

Variations

• Sprinkle with GTP for appearance
• Sprinkle with chives
• Sprinkle with grated pepperoni, tomato or jalapeno
• Sprinkle with crumbled Cotija cheese
• Top with strips of red chiles
• Top with diced sun dried tomatoes

 

This translates to Olives WITH the pit intact.

INGREDIENTS

• 1 can Black olives (with pit)
• 1 can Green olives (with pit)
• 1 can Kalamata olives (with pit)
• Alternatives:  Seriñola, Mission, Morroccan, Casa del Tranos, Argentinas, etc

Step by Step

1. In a mixing bowl, mix the following ingredients
   • 3 TBL Olive oil
   • 2 TBL Apple cider vinegar
   • 1 TBL balsamic or sherry vingear
   • 1 tsp granulated garlic
   • 1/2 tsp red chili flakes
   • 1/2 tsp thyme
   • 1/2 tsp oregano
   • 1/2 tsp rosemary
   • 1/2 tsp orange zest (large slices – for flavor, not for eating)
   • 2 bay leaves
   • 1/2 tsp fennel
2. Drain and rinse the olives
3. Put olives into a mason jar
4. Heat the liquid in a microwave for 30 seconds
5. Pour hot liquid over the olives
6. Let rest on counter one hour
7. Refrigerate overnight
8. When you are ready to serve, garnish the plate with pieces of Manchego and Mozzarella.  Alternately you can have a two-section plate and offer pieces of chorizo, pepperoni or salami mixed with the olives

Most people smash them whole. I prefer to halve them. I like the pattern the fork makes, and I can make twice as many in almost the same amount of time. Here are some Google images: CLICK HERE

1. Boil small baby potatoes with skins on for 10-12 minutes
2. Remove and cut in half while still hot
3. Smash with a glass or ramekin on a baking tray.
   Press with a fork to create parallel lines on the top.
4. Sprinkle a little shredded cheese on top
5. Bake at 350º for 5 minutes
6. Sprinkle with shaved salt
7. Top with chives
8. Garnish with a Kalamata olive

This is good for wax beans, green beans, string beans, etc.  It is NOT intended for things like peas, lentils and Lima beans.

1. Bring pot of water up to a boil.
2. Add 3 TBL salt.
3. Add beans and boil for 15 minutes.
4. Remove to a skillet.
5. Add 3 TBL butter.
6. Saute on low heat for another 15 minutes.
7. Beans should be soft, and not al-dente at all.

• 1 head cauliflower cut into small pieces – steamed
• 1 C Greek yogurt
• 1/2 C Miracle Whip
• 1 TBL Dijon mustard
• 1 stalk celery
• Salt, pepper, dill relish, diced red onion to taste
• 3-4 hard boiled egg – mashed
• Combine and refrigerate

1. Cut off the green parts of the leeks.  Separate and rinse them well, then keep them for stock made at a later date.
2. Cut off just the “strings” of the roots, keeping the body intact.
3. Cut them in half lengthwise.
4. Brown them in butter for 3 minutes per side.
5. Add 1/2 cup chicken broth and 1/2 C white wine to the pan and bring up to a simmer.
6. Cover loosely with a piece of foil and simmer  15-20 minutes
7. Plate and garnish with parsley, chives, coarse salt and/or grated black pepper.OR

   Alternate:  Vinaigrette

   • Dijon mustard
   • French’s mustard
   • Red wine vinegar
   • Extra virgin olive oil
   • Salt and pepper
   • garlic
   • shallots
   • Whisk, taste and season
8. Put some vinaigrette on the bottom of a baking dish
9. Put into your halved leeks
10. Pour remaining dressing over top
11. Put into fridge for 3-12 hours
12. Plate and top with remaining sauce
13. Add hazelnuts, croutons, hard boiled egg pieces, chives
14. Serve cold

1. Cut off the top of an entire head of garlic.
2. Place on crumpled foil so it stays upright.
3. Add salt and pepper, then drizzle with olive oil.
4. Carefully close the foil and bake at 425º for 60 minutes.
5. Squeeze out garlic meat and spread on toast.
6. Garnish with oregano or chives.

• 2 C water
• 1 C white wine
• 8 pieces orange peel
• 3 cloves garlic
• 1 TBL fresh rosemary
• 2 bay leaves
• salt
• 1 tsp crushed red pepper

1. Bring above to a boil.
2. Fresh champignon mushrooms – meaty.
3. Toss mushrooms to cover.
4. Put into glass jar with liquid.
5. Marinate overnight.

Dress the Mushrooms

• Strain liquid from mushrooms
• Remove large pieces of spices
• 2 TBL parsley
• 1 TBL olive oil

1. Toss mushrooms in parsley and olive mixture.
2. Serve in a pretty bowl.
3. Suggestion:  For appetizer, stab some of them with toothpicks.

This is good for fish, scallops, rare meat… many different main courses.

Ingredients

• 2 tsp each:  EVOO, garlic, ginger (saute together, then add yellow pepper
• Fresh veggies:  To your personal taste:  yellow tomatoes, shallots, jalapeños, cucumber, carrot, Japanese sake

Plate the salsa, top with the protein and surround with cherry or compari tomatoes.