Category: Dinners

These are some of the dinner that Grandpa serves to his guests or to his lovely wife. They are, however, recipes that you will feel good about serving.

Chicken Pot Pie – COLLECTION

Tips and Tricks

  • Use leftover shredded chicken (thighs are best)
  • Use frozen vegetables
  • Dice and saute onions and celery
  • Make your own roux, not Cream of XYZ
    • 2 TBL butter, 2 TBL flour, 1 C chicken stock or milk
  • Create a lid with puff pastry – Dock the crust – Alternate, cut moons or shapes
  • Bake before filling at 350º for 5 minutes

Basic Chicken Pot Pie

This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips.
2016-04-06 13.34.31Ingredients – Filling

  • 4 TBL butter
  • 1/4 C AP flour
  • 1-1/2 C chicken broth
    (or 1 can Campbells Cream of Potato Soup instead of above three ingredients)
    IN A SEPARATE MIXING BOWL, COMBINE
  • 1 small carrot – diced small
  • 1/2 C baby peas
  • 1 small stalk celery – diced small
    (or 1 C mixed veggies instead of above three ingredients – Skip to Step 7)
  • 1 C shredded chicken
  • 1/2 C shredded cheese
  • 4-6 black olives – diced – Optional

Ingredients – Crust

  • 1 C AP flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 C shortening
  • 3 TBL cold butter
  • 2 TBL granulated sugar
  • 1/4 C ice water
    (or prepared pie crust from the grocery store)

You will also need one egg yolk and one egg white (separated) in two separate bowls.
A pastry brush will be helpful, but you can use your fingers at the pastry brush step.
2016-04-06 14.05.16Step by Step

  1. Bring sauce pan up to medium heat
    FILLING – – – –
  2. Add butter to hot pan
  3. As soon as butter is melted, add flour
  4. As soon as flour starts to ball, add half your broth
  5. Stir until it starts to turn smooth
  6. Add the rest of your broth
  7. Stir until it starts to thicken
  8. When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
    CRUST
  9. Pulse flour, salt, baking powder, shortening and butter in a food processor till combined
  10. Add 1/4 C ice water all at once and pulse until a ball forms
  11. Dump onto the counter to finish kneading
  12. Separate into 4 pieces and let rest five minutes
  13. Meanwhile, spoon your filling into ramekins for cooking
  14. Roll out your crust to a near circle.  If necessary, cut slightly bigger than diameter across top of ramekin.
    NOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger
  15. Brush the bottom with egg white and press into your pot pie filling, pressing around the edge
  16. Brush the top with egg yolk
  17. Poke holes in the top so that steam can escape, otherwise your pie crust will fail.
  18. Bake at 350º for 35 minutes until browned
  19. Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.

 

Scratch Chicken Pot Pie

1 C chopped onion (1/4 inch pieces)

1 C chopped celery (1/4 inch pieces)
1 C chopped carrot (1/4 inch pieces)
1/2 C melted butter
1 C frozen tiny English peas (canned peas, in a pinch)
1/4 C AP flour
2 C chicken broth
1 C whole milk
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
2 pkg. frozen puff pastry, thawed
1 egg yolk
1 TBL whole milk

1. Saute onion, celery and carrot in butter for 10 minutes.
2. Stir in peas and flour, cook 1 minute, stirring constantly.
3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.
4. Stir in salt and pepper.
5. Add chicken, stirring well.
6. Ladle chicken mixture into cooking ramikins – just to the top
7. Set aside.
8. Roll pastry sheets to 1/8 inch thickness.
9. Cut pastry 1/2 inch larger than bowl(s).
10. Combine egg yolk and 1 tablespoon milk.
11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.
12. Brush top with remaining egg mixture.
13. Bake at 350 degrees for 35 minutes until top is puffed and browned.

Chicken Pot Pie – From a whole chicken

Piece an entire chicken.
Use dark meat (legs and thighs) or light meat (breast and back)
Place into stock pot with cut up carrots, celery, onion and garlic
Pour one can of chicken stock into pot, then add water until it covers the chicken
Bring up to simmer over medium high heat
When it starts to simmer, reduce heat to medium low and simmer for 30 minutes
Strain out solids, retaining liquid
Set both aside to cool

To prepare dough:
(Bisquick or Puff Pastry is also acceptable)
Add to a food processor:
– 1 1/2 C flour
– pinch of salt
– 1 stick of cold butter – cubed
– 8 ounces of cold cream cheese – pieces
Pulse together until it forms crumbs
– Add 1 egg yolk
– Drizzle in water until it STARTS to come together
Remove from food processor and finish on a floured surface (the counter)
Wrap in plastic wrap and refrigerate for an hour to 24 hours

To prepare vegetables:
Cut butternut or acorn squash into 1/2 inch cubes
Cut 1/4 onion into pieces
Cut 1/2 stalk celery into 1/4 inch pieces
Cut carrots into 1/4 inch pieces
Toss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees

Cut string beans into 1/2 inch pieces
Add a small can of peas (or fresh if you desire)

To finish up:
Set dough on counter to start to come up to room temperature
Shred or cube chicken
Make a roux (see recipe here) with the leftover strained chicken stock – be sure to stir constantly
Mix chicken, fresh veggies and cooked veggies together
Roux should be thickened, but not pasty or lumpy
– If necessary, thin by whisking in 1/2 C chicken stock

Flatten dough to about 1/4 inch
Fill ramekin with veggie mixture
Label roux over top of veggies about 1/2 to 3/4 of the way up
Top with dough, brush with melted butter and trim edges
Poke holes (or a smiley face) into top of crust to let steam vent
Bake at 350 degrees for about 35 minutes

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.

Clipped from People Magazine

Easy Chicken Pot Pie

1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk (or less)
1 egg
1 CU Bisquick
1 prepared pie plate

Instructions
1. Mix soup, vegetables and chicken in bowl, then pour into 9″ pie plate
2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden

Special Steps
Variations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies

Third Party Recipe

Chicken Pot Pie – VIDEO – W Puck

Chicken Pot Pie – VIDEO – Tasty

Video Library – Tasty.

image

Talapia Two Ways

talapiaBAKED or FRIED

Ingredients

  • Talapia, sole or flounder
  • 1 C milk
  • 1 tsp salt
  • 1/2 onion (slivered)
  • 1/4 C AP flour
  • 1 egg (beaten)
  • Panko bread crumbs
  • 1/2 onion (grated)
  • salt, pepper
  • 2 TBL butter

Step by Step

  1. Place fish in a zip lock baggie with 1 C milk mixed with 1 tsp salt and 1/2 onion (slivered)
  2. Let soak two hours
  3. Let drain on a rack two minutes
  4. Dredge in flour, then egg, then bread crumbs

BAKED

  1. Place close together in greased pie pan
  2. Sprinkle with grated onion
  3. Top with salt and pepper
  4. Sprinkle with grated Parmesan cheese
  5. Dot (or drizzle) with 2 TBL butter
  6. Pour 1 tsp cream over top of each fliet
  7. Bake at 450º for 12 minutes

FRIED

  1. In separate small pan braise grated onion with butter
  2. When onion is softened, add cream
  3. Place each filet in hot oil (360º) until browned
  4. Plate fish and top with onion mixture, and sprinkle with Parmesan cheese

 

Shepherd’s Pie Baked Potato

  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
    –
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

Fried Chicken Breast

Basic Fried Chicken Breast

INGREDIENTS

  • 2 chicken breasts
    MARINATE
  • 1 egg (well beaten)
  • 1/2 C evaporated milk (sub buttermilk)
  • 1/4 C water
    DREDGE
  • 1/2 C flour
  • 1/2 C Panko crumbs
  • 1/2 tsp Lowrey seasoning salt
  • 1/2 tsp black pepper

STEP BY STEP

  1. Combine marinate ingredients
  2. Put breast into a baggie, refrigerate, and let breast marinate overnight
  3. Next day, combine dredge.
  4. Preheat canola or safflower oil to 365º
  5. Let breast drip for about 10 seconds, then cover in dredge
  6. Press crumbs into the breast
  7. Fry for 15-20 minutes

Flattened Chicken Breast

OVERVIEW

  1. Oil chicken breast well
  2. Put into heavy ziplock bag
  3. Let set out at room temperature for 30 minutes
  4. Pound (pallard) breast until it is evenly about 1/2 inch flat
  5. Sprinkle with salt, pepper and garlic
  6. Preheat grill pan to about 400º
  7. Cook 2 minutes on one side
  8. Rotate breast 90º and cook 2 more minutes
  9. Flip and cook another 2-3 minutes (medium or well done)
    – I prefer medium, because it is not too dry
  10. Plate with a dollop of Dijon mustard on the side
  11. Squeeze the juice of one lime over top
  12. Serve with asparagus Parmesan or your favorite vegetable or a salad
  13. Serve also with Parker House Rolls

 

Kung Pao Beef

kung-paoBefore we begin…

  • If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.

Ingredients to feed 4 people

  • 1 LB flank steak
  • 1 red bell pepper
  • 1 TBL olive oil
  • 1/4 C unsalted peanuts (or cashews)
  • 1 tsp cornstarch
  • 1/4 C chicken broth
  • cooked rice
  • 1 tsp chili paste with garlic
  • 2 tsp soy sauce
  • 1 tsp sherry
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Step by Step

  1. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
  2. Place flank steak in a large resealable bag.
  3. Pour marinade mixture over top and refrigerate for one to eight hours.
  4. Remove flank steak from marinade and set aside.
  5. Pour marinade into a sauce pan.
  6. Add chicken broth, nuts and cornstarch.
  7. Bring to a boil then simmer until it thickens.
  8. Preheat grill.
  9. Cut bell pepper in half and remove stems, seeds and membranes.
  10. Brush with olive oil.
  11. Place flank steak on very hot grill.
  12. Grill for one minute per side.
  13. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
  14. Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
  15. Remove steak and bell pepper from grill.
  16. Allow steak to rest for five minutes.
  17. Carve against the grain into thin strips.
  18. Cut bell pepper into thin strips.
  19. Place a portion of rice on a plate.
  20. Top with 1/4 of the flank steak and 1/4 of the pepper.
  21. Spoon sauce over top and serve.

Oh, one more thing…

  • Click here to view excerpts from Kung Pao – Enter the Fist
  • Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
  • Kung Pao chicken is also a staple of westernized Chinese cuisine.
  • The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Sichuan Beef

sichuan-beef( formerly Szechwan or Szechuan )
Before we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Sichuan Beef usually includes Thai peppers or some other very hot peppers

Ingredients to feed 4 people

1 lb. beef flank steak
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
6-24 Thai hot peppers – depending on taste
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned		  2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch

Step by Step

  1. Put flank steak in freezer for 30 minutes
  2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
  3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat.
  4. Add garlic, ginger and peppers; cook 30 seconds.
  5. Add bell pepper and corn; stir-fry 30 seconds.
  6. Remove vegetables.
  7. Stir-fry beef strips (half at a time) 2 to 3 minutes.
  8. Return vegetables and beef to wok and heat through.
  9. Serve with hot cooked rice.

Oh, one more thing…

  • You might have heard of a Ming vase.  This is a VERY expensive antique produced in the Szechuan Province of China
  • The Sichuan Province is about the size of Spain
  • The big Buddha of Le Shan is the tallest stone-carved Buddha in the world. It is 71 meters (250 feet) tall.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Hunan Beef

hunanBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal.  There are minor differences in vegetables and seasonings.  Hunan uses hot Thai peppers.

Ingredients to feed 4 people

¾ lb flank steak (sliced into thin strips)
1 egg white
1 T. cornstarch
.
oil (for frying)
4 c. broccoli florets
1 T. dry sherry
⅛ teaspoon salt		 2 T. soy sauce
1 T. chili paste with garlic
1½ t. cornstarch
½ t. sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)

Step by Step

  1. In a medium bowl combine beef, egg white and 1 TBL cornstarch.
  2. Mix well and set aside.
  3. In another bowl mix together soy sauce and chili paste.
  4. Mix in 1½ tsp cornstarch, sugar, sesame oil, and garlic. Set aside.
  5. Heat oil in a deep fryer to 375°F.
  6. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown.
  7. Drain on paper towels.
  8. Heat a wok or skillet over medium-high heat.
  9. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly.
  10. Mix in cooked beef strips and cook for 1 minute.
  11. Remove beef and sauce from the pan to a platter and set aside.
  12. Wipe the fry pan clean.
  13. Heat 1 T. of oil in the wok or skillet over medium high heat.
  14. Add sherry and salt.
  15. Add broccoli florets and stir fry for 1 minute.
  16. Serve broccoli with the beef mixture and white rice.

Oh, one more thing…

  • Hunan cuisine, a recognized Chinese cuisine, is also referred to as Xiang Cai and is characterized by its aromatic, spicy and delicious food. Hunan food is indeed a strong flavored spicy version of Szechuan food. A pungent flavor in all dishes makes food here unique and chili, shallot and pepper are used in almost all the food preparations of Hunan cuisine.
  • Hunan, which is situated at South Eastern China, is also called as land of fish and rice because of the abundance of the two.
  • Due to the humidity in the air and hot climate, peppers are excessively used in Hunan food in order to take out the body heat by sweating.

  • Among all the Chinese cuisine, Hunan cuisine is considered best and spiciest.  Sweet and sour sauce has its origin in Hunan.

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Mandarin Beef

mandarinBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • The beef is tossed in cornstarch early, which gives it kind of a coating.
  • Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com

Ingredients to feed 4 people

1 LB skirt steak
2 green onions (with tops)
1 lg green pepper
1/4 C vegetable oil
2 tsp finely grated ginger root
1 tsp finely chopped garlic
1/4 C shredded carrot
1 to 2 tsp chili paste
1 TBL dark soy sauce		 1 TBL vegetable oil
2 TBL cornstarch
1 tsp salt
1 tsp soy sauce (light or dark)
½ tsp sugar
¼ tsp white pepper

Step by Step

  1. Trim fat from beef; put into freezer for thirty minutes
  2. Cut beef into thin strips
  3. Toss beef, 1 TBL vegetable oil, the cornstarch, salt, 1 tsp soy sauce, the sugar and white pepper in glass or plastic bowl.
  4. Cover and refrigerate 30 minutes.
  5. Cut green onions into 2 inch pieces.
  6. Cut green pepper into 1/8 inch strips.
  7. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  8. Add 1/4 C vegetable oil; rotate wok to coat side.
  9. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes.
  10. Add green pepper, carrots and chili paste; stir-fry 1 minute.
  11. Stir in green onions and 1 TBL soy sauce; cook and stir 30 seconds.

Oh, one more thing…

  • Mandarin Beef originates near Peking, China
  • Mandarin Chinese is the most widely spoken of all Chinese dialects spoken as a first language in a vast area of northern and southwestern mainland China. There is also a huge number of Mandarin speakers in Brunei, Cambodia, Hong Kong, Indonesia, Laos, Malaysia, Mauritius, Mongolia, Philippines, Russia, Singapore, Taiwan, Thailand, United Kingdom, USA, and Viet Nam. With close to 850 million speakers, Mandarin Chinese  is by far the world’s largest language.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Mongolian Beef

mong-beefBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Freezing your meat for 30 minutes will help you get nice thin cuts
  • Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods are cooked on a large flat grill.

Ingredients to feed 4 people

  • 2 TBL regular soy sauce
  • 1 tsp sugar
  • 1 TBL rice vinegar
  • 2 tsp cornstarch
  • 2 tsp dry cherry or white wine
  • 2 tsp hoisin sauce
  • 1 tsp chili paste (sambal or gochujang)

Combine top seven ingredients – stir until smooth
  • 2 tsp peanut oil or sesame oil
  • 1 TBL minced peeled fresh ginger
  • 1 TBL minced fresh garlic
  • 1 pound skirt steak – thinly sliced across the grain
  • 1/2 onion chopped into large, bite-sized pieces
  • 1/2 bell pepper cut into bite-sized pieces
  • 16 medium green onions, cut into 2 inch pieces
  • 1-2 C broccoli pieces
  • Thai chili peppers if you like it spicy

Step by Step

  1. Start pot of boiling water for udon noodles
  2. Heat peanut or sesame oil in a wok over high heat
  3. Add minced ginger and then minced garlic
  4. Add pieces of beef
  5. Sauté for one minute
  6. Add Thai chili, broccoli and onion
  7. Sauté for one minute
  8. Add green onion and bell pepper pieces and sauté another minute
  9. Add soy sauce mixture and toss until thickened, stirring constantly

Serve with udon noodles or rice.

Oh, one more thing…

  • Mongolia is the region between China and Russia in the right half of Asia
  • Mongolia is 1/4 the size of the United States
  • Mongolia is the most sparsely populated nation in the world, with only 4.3 people per square mile.
  • In Mongolia, there are 13 times more horses than humans, and sheep outnumber humans 35 to 1.
  • The Gobi desert, a part of which lies in Mongolia, is the largest desert in Asia and is the fifth largest in the world.
  • Many Mongolians still live in a traditional ger, which is a type of tent. Also known as “yurts,” these portable dwellings were traditionally used by nomads in the steppes of Central Asia as their homes.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
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.

Mongolian Beef (Chinese-American food, not authentic Chinese, less spicy)

Ingredients:

1 lb flank steak
¼ c. cornstarch
2 t. vegetable oil
½ t. ginger (minced)
1 T. garlic (minced)
½ c. soy sauce
½ c. water
½ c. brown sugar
2 T. rice wine
½ t. red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Cooking Instructions:

To make the sauce- in a sauce pan heat 2 t. of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat.  Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).  Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
2 Servings.

Buttermilk Baked Chicken

corn-chicken

  • 1 C buttermilk
  • 2 cloves garlic
  • 1/2 onion – minced
  • 3 sprigs thyme
  • 1/2 lemon – juice and zest
  • 1 tsp salt
  • 1 TBL cayenne pepper sauce
  • 8 chicken legs ( drumsticks )
  1. Toss all of the above ingredients together and put into a zip lock bag
  2. Refrigerate for three hours – agitating occasionally
  3. Meanwhile prepare breading as follows:
  • 1 tsp thyme
  • 1 C crushed corn flakes
  • 1/2 C grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  1. Shake, but don’t wipe, buttermilk from the chicken legs
  2. Place chicken in paper bag with breading
  3. Shake and press together – coating the chicken as thoroughly as possible
  4. Spray the rack on your baking sheet
  5. Bake at 400º for 45-50 minutes

 

 

Stuffed Chicken Breast

  • Brine your  skin-on chicken breast :: 2 C warm water with 1 TBL salt :: Place in baggie in fridge for 4 hours
  • Dry the breasts and then brush with melted butter
  • Butterfly two CHILLED skin-on chicken breasts
  • Use a piping bag to put in a mixture of ricotta, blue cheese, or goat cheese mixed with parsley
  • Sprinkle with Grandpa’s Thunder Powder – lightly or liberally, depending on your personal preference.
  • Sear in hot skillet to get some color – skin down
  • Top with rosemary, thyme and shaved garlic
  • Bake at 375º for 10-12 minutes
  • Slice to serve and top with the garlic butter

Alternately stuff with ham and Swiss cheese

You can also dredge in flour salt and pepper, then egg mustard and paprika, then in Panko bread crumbs

 

Somalian Whole Fish

Pescado Frito

So, before I started cooking, I was a webmaster.  After I retired, I did free web sites for marginal businesses.  One of my customers was from Somalia, and he was so appreciative that he and his wife brought us a fish cooked in the traditional way from his village.  Here is the best I was able to recreate his recipe.

One whole fish, such as Cod, Shad, Trout, Bass, Snapper or Breem

TIPS FOR BUYING A WHOLE FISH

Several stalks of lemongrass
One lemon
1 cup chopped fresh coriander leaves and roots
2 TBL sweet chilli sauce
1 TBL AP flour
2 TBL lime juice
1/4 cup red curry paste

  1. Gut the fish
  2. Rinse the fish and cavity, pat dry with paper towel.
  3. Score the fish deeply 5-6 times through the thickest part of the flesh on both sides – but just barely – don’t go too deeply.
  4. Line baking tray with parchment paper
  5. Place a layer of lemongrass on the bottom of your baking dish
  6. Place the fish on next
  7. Stuff the fish with lemongrass
  8. Place lemon slices, rosemary and thyme on the fish
  9. Pour everything else into your food processor and puree.
  10. Pour over fish and massage in well.
  11. Let marinate overnight
  12. Preheat oven to 350º
  13. Place fish onto tray and cook for 20-25 min or until fish flakes easily with a fork.
  14. Remove, cover with foil, rest for 5 min.
  15. Alternately, grill for a total of 12 minutes (6 minutes per side)
  16. Garnish with sliced spring/green onions and chilli slices.
  17. Serve with steamed rice or salad.

Here is a recipe for Huachinago.

 

Quik Kung Pao Chicken

kung paoMake your Kung Pao sauce ahead of time
1/2 C veggie broth
2 TBL black rice vinegar or a dark balsamic vinegar
1 TBL white sugar
1 TBL soy sauce
1 TBL Hoisin sauce
1 TBL corn starch
2 tsp tomato paste
1 tsp Sriracha
Heat in sauce pan till simmering
Remove from heat and add chunks of red bell pepper and green bell pepper

Boneless and skinless breasts or thighs, cut into bite sized pieces.
Mix in a paper bag
– 1 TBL cornstarch
– 1 TBL AP flour
– 1 tsp salt
– 1 tsp white pepper
Put in chicken pieces and shake to cover all pieces

Heat wok or other heavy pan to a very high heat
Put in 1 TBL sesame oil
Add 2-8 red whole Sichuan or Thai chilies
Add chicken and toss until browned
Add 1 TBL rice wine vinegar to deglaze
Add your Kung Pao sauce and stir until thickened
Plate and top with scallions and cashews

Norwegian Meatballs

meatballs1 LB ground beef
1 LB ground pork
1 LB ground veal
2 medium eggs – well beaten
1/3 C milk
2 medium potatoes – peeled and coarsely grated
1 onion – grated
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground clove
salt and pepper to taste

Gently mix meat with other ingredients – DO NOT OVER MIX

Shape into 1 inch balls
Fry in skillet with EVOO until browned on all sides
In cast iron skillet mix 1 can broth
1 C sour cream
1/4 tsp dill
Add meatballs and simmer until liquid is absorbed
Serve with mashed potatoes on the side

 

Crown Roast

This recipe is not that hard, and it looks as if you’ve gone all out.
Buy TWO center cut pork roasts – about $3 per pound
Cut straight across the top of the bones and clean them. Use the meat for something else, don’t throw it away.
Lay down cleaned ribs side by side
Using a sharp knife, poke holes in between each rib
Use a potato peeler to thread a long piece of butcher twine in and out and in and out
Tie them together making a circle with the cleaned bones pointing up. Roll into a “bell” and tie the twine securely Tie the top bones together too, just to be safe

Season well with Grandpa's Thunder Powder or Arghhh Powder

IF YOU DON’T WANT TO DO ALL OF THIS, MANY BUTCHERS WILL FRENCH CUT IT FOR YOU. SOME WILL EVEN TIE IT UP FOR YOU.

Fill the cavity with stuffing
Cover it all loosely with foil
Bake 3 hours at 350º
At the 2 hour and 15 minute point, remove the foil
Allow to rest for 20 minutes before cutting or removing the twine.

Secrets to a Great Stir Fry

The first secret is heat.  Lots and lots of heat.

An infrared thermometer will help you here.  ThermaWorks has one that I’ve purchased and have been very happy with.  At just under $50 it seems a bit pricey, but I guarantee that this will change the level of your cooking.

CLICK HERE TO VIEW or ORDER

wok185º Perfect Hard Boiled Eggs
220º Marmalade
285º Slow cook meats
300º English Muffins
310º Hard Crack Candies
325º Fried Eggs
350º Pancakes
400º Hashed browns
450º Stir Fries

MIS en PLACE

This means get things ready, because at 450º things happen really quickly.  Have all items sliced, diced and julienned before you even put oil into your wok.
Chill meat 20 minutes in the freezer before cutting.  This will help you with really thinly sliced meat

COOK HOT and COOK FAST

Hot pan, cold oil.  You can also use a popcorn kernel, which explodes at about 350º

I have a cast iron wok that I use, but it’s not necessary.  A large cast iron skillet will work equally as well.  Cast iron holds the heat better than thinner skillets, although they will work too.  Adding ingredients will drop the temperature of your skillet, so wait a few moments between adding ingredients.  Also, don’t overcrowd your pan or your food will steam rather than sear.  Remove your protein while you finish your veggies.

Use oil with a high smoke point, such as sesame oil.  Also consider your cooking time.  Carrots cook longer than cabbage.

Add the meat and sauce back in right at the end.  This will only take a few seconds to finish.

A note about cleanup:  NEVER immerse (or fill) your cast iron into water or use detergent.  For stubborn food particles, use coarse salt.

  • Aromatics into the pan first and cook 60 seconds
  • Hard veggies, salt and pepper in next, and cook four minutes
  • Soft veggies in, and cook one minute
  • Cabbage and green onions for one minute
  • Rice wine vinegar and herbs in last
  • Stir to combine and serve immediately.
  • Serve with pickled ginger or shichimi togarashi
  •  

 

 

Braised Pork Shoulder

Create seasoning mix
– 1 TBL brown sugar
– 1 TBL cumin
– 1 TBL corriander
– 1 TBL salt
– 1 tsp pepper
– 1 tsp cinnamon
– 1 tsp dry instant coffee grounds

pork-shoulderSeason every exposed inch of the pork
Roll pork shoulder into as tight a tube as possible and tie with butcher’s twine.
– We will later cut medallions from the tube
Sear all sides in heavy duty pot or Dutch oven
– Set aside for later
Add to fond in the pot
– 1 onion – cut into slivers
– 1 carrot – julienne strips
– 5 cloves garlic – minced
When onion becomes translucent add 1 C white wine and deglaze pan
Add to pot
– 1/4 C Dijon mustard
– bundle of thyme (to be removed later)
– 3 bay leaves (to be removed later)
Put meat back in on top of vegetables
Add chicken stock to cover half of the meat
Bring to a light boil then place into the oven
Bake at 300º for 2 hours
Turn meat and bake for another hour
Increase temperature to 450º
Add large carrot and onion pieces to the pot
Bake uncovered for 45 minutes
Let rest 10 minutes before cutting
– This will allow juices to reabsorb
– If it does not rest, your meat will become dry

Shepherd’s Pie

Shepherd’s Pie

shep-pie1/2 pound ground lean beef
1/2 pound ground pork or lamb
1 sweet onion (large dices)
1 carrot (large dices)
1 TBL tomato paste
1 can crushed tomatoes
1 can whole peas
1/2 C kernel corn
1/2 cup finely chopped parsley, thyme and/or rosemary
2 tablespoons Dijon mustard
2 tablespoons all-purpose flour
1 tsp garlic powder or four cloves minced garlic
1 tsp Worcestershire sauce
1 large egg
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
About 1/2 cup fat-skimmed beef broth
1/2 C white wine
1 C beef broth
2 tablespoons butter
1/2 cup shredded Swiss or Parmesan cheese (about 2 1/2 oz.)

3 large potatoes
3 TBL butter
1/2 cup cream cheese, at room temperature

  1. Cut 3 large potatoes into one inch pieces and start heating in salted boiling water
  2. Brown beef/pork mixture in hot skillet
  3. Add onion and carrot – cook until it starts to become translucent
  4. Add flour, parsley, mustard and egg
  5. Add salt, pepper and broth
  6. Add tomato paste
  7. Deglaze pan with white wine
  8. Add 2 TBL butter, canned peas and crushed tomatoes
  9. Add beef broth
  10. When butter has melted, remove from heat and add cheeses
  11. When potatoes have finished mash them with 3 TBL butter and cream cheese – mix until smooth
  12. Salt and pepper potatoes to taste
  13. Butter a shallow 3 1/2- to 4-quart casserole.
  14. Spread two-thirds of the potato mixture evenly over bottom and up sides.
  15. Spoon meat mixture into the center.
  16. Spoon remaining potato mixture decoratively around edge of meat mixture
  17. ALT: Boil potato medallions and place (overlapping) around the edge
  18. ALT: Boil potato medallions and place them over the top of the meat mixture – sprinkle with cheese
  19. ALT:  Pipe mashed potatoes using a pastry bag with a 1-inch star or round tip and pipe around the edge
  20. Bake pie in a 400F oven until potatoes are browned, 30 to 35 minutes

NOTES:

  • If this were to be made with ground beef only, it would be called a Cottage Pie, rather than a Shepherd’s Pie
  • If you do make this the day before serving, don’t bake it until just before planning to eat it.
  • It should take 35 to 40 minutes to heat through after it’s been stored in the refrigerator.

Bolognese Marinara Sauce ~~ 5

–
Quick Bison Bolognese

 

This recipe says to use bison, but I prefer half ground pork and half 80/20 ground beef.

–
Bolognese Made Easy

CLICK EITHER IMAGE FOR AN ENLARGEMENT

–
Basic Bolognese

CLICK IMAGE FOR AN ENLARGED AND CLEARER IMAGE.

–
Veggie Packed Bolognese

–
Grandpa’s Bolognese Sauce

  1. Heat 2 TBL EVOO in baking pot
  2. Add 1 grated onion
  3. … Salt, Bay leaves
  4. … Celery and julienne strips of carrots
  5. … Mix 1 LB your choice of raw ground meat with 1 cup white wine
  6. Add ground meat into pot
  7. Break it up, season and stir occasionally
  8. And a pinch of cinnamon
  9. After meat has browned add one large can crushed tomatoes
  10. Add equal parts tomato sauce and water to make it as soupy as you prefer
  11. Let simmer 30 minutes
  12. Cook fettuccine
  13. Strain lightly and put back into cooking pan
  14. Put into tablespoons butter, do not stir yet
  15. Put in as much sauce as you like
  16. Mix all together
  17. Place up and top with grated Parmesan cheese
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