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.

Guinness Beef Stew

beef-stewUse only the whole uncut Chuck Eye Roast – the shoulder
Don’t use “pieces” called stew meat – they are usually unknown cuts of meat

Cut Chuck into 1.5 inch pieces
Heat 3 TBL EVOO in Dutch oven
Brown pieces of meat in the hot oil
Remove meat and set aside to put in later
Cut two onions into nice thick slices
Add a bit of salt and brown onion 8-10 minutes
Add 1 TBL tomato paste and two cloves of garlic, and cook another 60 seconds
Add 1/4 C AP flour and cook until browned
Whisk in 3 C of chicken broth SLOWLY
Add 1/2 of your bottle of Guinness beer
Add 2 TBL brown sugar and 1 tsp fresh thyme
Add meat back into the pot, cover, and put into the oven at 325 degrees for 2.5 hours
Stir halfway through, then fresh larger pieces of onion, celery, carrots, potatoes, parsnips
Cook another hour
Add other half of your Guinness and freshly chopped parsley at the very end

Tamales – COLLECTION

For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032

Basic Tamales

Enough for 24 small tamales.

INGREDIENTS

  • 200 gm lard, bacon grease, chicken fat, etc
    – make up weight (if necessary) using butter and olive oil
  • 400 gm masa harina (corn meal flour) – Maseca is a popular brand
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1 TBL brown sugar
    For Cajun Flavor Tamales, add the next five ingredients
  • 2 TBL chili powder or cayenne pepper
  • 1/2 tsp black pepper
    – Use broth to thin as described below
  • Chicken broth (as needed) see notes in Step by Step
  • Corn husk leaves
  • Whatever filling you are planning to use – See below

tamaleSTEP BY STEP

  1. Pour boiling water over corn husk leaves
  2. Weigh down sheets using a heavy glass bowl
  3. Let soak 1 hour
  4. Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
  5. Drizzle in broth or reserved liquid to make a moist play dough consistency
  6. Let rest about 5 minutes
  7. Assemble with moist hands
  8. 1 husk . Pat dry – Smaller end toward you
  9. 2 TBL masa on husk . Flatten with fingers
    – Leave 1/3 unfilled hear the pointey end
    – Leave a small border on one side and a wide border on the other side
  10. Add 2 TBL meat filling
  11. Wrap masa around filling
  12. Roll and fold end to contain
  13. Tie with string or strip of husk
    – I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
  14. Line your basket with husks
  15. Lie tamales in the steamer
  16. Steam 2 hours – Check water level every 30 minutes
  17. Wrap in newspaper to keep hot
  18. Cool and freeze in plastic wrap to preserve
    When ready to serve….
  19. Thaw and steam for 30 minutes or microwave if time is short

PENNY TRICK

  • Add a penny to the bottom of your steamer water.
  • If the water evaporates, the penny starts to rattle

Prepare your filling ahead of time. 

Mix 4 oz shredded meat with 2 TBL green chilies, 2 TBL shredded cheese, 1 TBL minced garlic, 1/4 C minced onion, and a splash of broth

  • Green Chile Pork
  • Poached Chicken
  • Carnitas
  • Prime Rib
  • Green Chile and Cheese
  • Turkey
  • Pork and Pineapple
  • Green Corn Tamale

OTHER RECIPES

The Mexican Twist

Delta Hot Tamales

Chili and Cheese Tamales

Fillings for Tamales

Smoked Chicken

Green Chili Pork

Pork Shoulder

Poached Chicken

Carnitas – and More Carnitas

Sweet Potatoes

This is not for the filling though.  Mix sweet potatoes in with the masa, then fill the tamale with refried beans

  • Pineapple
  • Turkey
  • Veggie
  • Cheese and green chiles

North American Frittata – Basic

frittataBEFORE WE BEGIN . . .

  • Take note that onions cook a little bit longer than garlic. Onions will caramelize.  Garlic will burn.
  • Fresh herbs such as the basil and cilantro should be added at the last minute.
  • If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
  • Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.

INGREDIENTS

  • Four eggs
  • Heavy cream
    .
  • Onion
  • Garlic
  • Tomatoes
  • Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, crimini mushrooms, etc

NOTE:  You can simply use a Pico de Gallo salsa as your base

  • Salt
  • Pepper
  • Basil (chiffonade)
    .
  • Grated/shredded cheddar cheese
  • Ricotta cheese
  • Grated mozzarella cheese
  • Parmesan cheese

STEP BY STEP

  1. Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
  2. Add a splash of heavy cream
  3. Add salt, pepper, basil chiffonade leaves
  4. Add grated cheddar cheese
  5. Set aside
  6. Use small nonstick OVEN SAFE pan
  7. Chop an onion and put into hot oiled pan
  8. Brown onion
  9. If using mushrooms, set onions aside and cook mushrooms, then add back in onion and continue with Step 10.
  10. Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
  11. Add small amount of other veggies if you wish. Not too much, or it will be watery
    – Add optional ingredients
  12. Let cook until most of the liquid has gone
  13. Pour in egg mixture
  14. Cook until sides start to solidify
  15. Add slices of tomato and nice pieces of ricotta
  16. Add grated mozzarella to top
  17. Sprinkle shredded cheddar cheese evenly over the top of the eggs
  18. Top with grated Parmesan cheese
  19. Bake under preheated broiler for 2-3 minutes or
    finish in the oven at 350º for about 25-30 minutes
    . Should be puffy and golden brown, but not burnt

Oh, one more thing…

  • Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture
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.

Eggplant or Zucchini Rolls

zucch-rollBefore we begin…

  • When you buy your eggplant, don’t get one that is too big – it will be tough. It is better to have smaller rollups.
  • Zucchini is the same way – bigger is not necessarily better
  • Jarred capers are fine. I prefer the little ones, although the big ones work too.
  • Buy block cheese and grate it yourself as needed. It will keep longer.
  • Use a grill pan for nice markings on the outside of your rollups

Ingredients to feed 4 people

  • 2 eggplants or zucchini
  • gorgonzola or mozzarella
  • parmesan cheese
  • provolone cheese
  • cheddar cheese
  • capers
  • lemon
  • 1 C flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 eggs

1/2 LB ground pork (cooked)
or thinly sliced smoked salmon
or thinly sliced Proscuitto

Step by Step

  1. Slice eggplant or zucchini into long planks as thin as possible
  2. Whisk eggs
  3. Prepare flour with salt and pepper
  4. Flour planks
  5. Dip in egg wash – hold up to mostly drain
  6. Put into hot oiled grill pan until browned – doesn’t take long – about 4 minutes per side
  7. Place onto baking sheet to drain after cooking
  8. Salt them as they come out, while they are still sizzling
    – Just like this, you can also use them for great sandwiches
  9. Smear a thin cream cheese strip across the plant
  10. Put capers across the cheese, roll them up.
    Put in an optional protein
  11. You can add longer pieces of carrot, basil, cilantro, etc to make it especially pretty.
  12. Place them in an appetizer serving dish
  13. Poke with toothpicks if you wish
  14. Top with finely grated cheddar
  15. Plate with slices of lemon

If you want to take this to the next level, and serve as a family dinner, put into a greased baking dish rather than an appetizer serving dish. Then, jumping from Step 10 above to Step 11 below…

  1. Mix 1/2 C gorgonzola or mozzerella with
    – 1/4 C Shredded cheddar
    – 2 TBL Parmesan cheese
  2. Sprinkle cheese over top of rollup layer
  3. Spread cooked ground browned pork on the next layer
  4. Spread with a little red sauce
  5. Top with provalone
  6. Bake at 450º for 10 minutes
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.

Osso Bucco

shank
Large veal shank

This is a large veal shank for which the original recipe was designed.
You can scale back a little bit if you wish. The below photos were for smaller veal shanks.
INGREDIENTS

  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 whole cloves
  • 1 sprig thyme
    TIE ABOVE INTO BOUQUET GARNI USING CHEESECLOTH
  • 3-4 Whole Veal Shanks
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 1/4 C AP flour
    DREDGE DRIED VEAL SHANKS THROUGH FLOUR
  • 1/2 C Vegetable oil
  • 1 carrot (diced large)
  • 1 celery (diced large)
  • 1 onion (diced large)
  • 5 cloves garlic (whole)
  • 1 C dry white wine
  • 2-3 C chicken stock
  • 1 lime or lemon

CLICK ANY PHOTO BELOW FOR AN ENLARGEMENT

Mir Poix Veggies should be near the same size

Soften your veggies in the hot oil

When all is done, nestle veal shanks in the broth

STEP BY STEP

  1. Tie up veal shanks with butcher’s twine
  2. Dredge in 1/2 C seasoned flour seasoned with 1 TBL Grandpa’s Thunder Powder
  3. Heat up butter and oil in enamel cast iron pot at high heat
  4. Brown veal shanks on all sides
  5. Set aside when browned/blackened
  6. Put in another TBL olive oil into pan
  7. 1 cup each onion, celery, carrots – Chopped
  8. Add 1 TBL tomato paste
  9. Garlic . Sliced thin
  10. 1 can crushed tomatoes
  11. 1 C white wine
  12. 2 C chicken stock
  13. Do not completely cover meat
  14. Add onion, carrots, fennel, bay leaf, basil, crushed red pepper, orange zest
  15. Cover and bake at 325º for 2-2.5 hours or simmer in Dutch Oven for 1.5-2 hours.
  16. Move while shank is still tied.  Remove string AFTER it has been put onto the plate cause this will fall apart easily.
  • Since the meat has to rest a bit before being served, strain the solids from the pot and discard.
  • Return 1 C of the liquid to the pot and reduce (if necessary) on high.
  • Cook until thickend. Should be about like gravy.

 

Chicken and Dumplings

chick-dumpBefore we begin…

  • This recipe is pretty easy, and you can make it even easier by buying a pre-cooked chicken.
  • This particular recipe is shown a bit differently than the rest of our recipes.
  • You can even cut corners more by using Pillsbury crack and cook dinner rolls for your dumplings.
  • Read on…

Cooking the Chicken

  • 6 chicken thighs
  • 1/2 onion
  • 1 stalk celery
  • 3 cloves garlic
  • 1/2 tsp ginger
  • 6 mushrooms
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 2 tomatoes or one can – diced
  • 4 C chicken stock
  • 2 bay leaves
  • 1 small can baby peas
  • 1 tsp lemon juice
  • 2 TBL butter

Or buy a pre-cooked chicken and shred it

 Brine thighs in salty/sweet water 4 hours
Season meat with salt and pepper
Brown pieces in cast-iron skillet
Add 1 stalk celery – chopped
Add 3 cloves garlic and 1/2 tsp ginger
Add 1/2 tsp sage and 1/2 tsp thyme
Add 4 C chicken stock to deglaze
Add 2 bay leaves
Simmer for 1 hour
Remove chicken and set aside to cool
Add 2 tomatoes (or one can) – diced
Add 6 mushrooms – quartered
Add 1/2 onion – slices
Meanwhile, shred the chicken and set aside
Simmer for 1 more hour
Add 1/2 C peas and 1 tsp lemon juice
Add chicken back in, add butter and simmer
At this point, you are ready to add dumplings, then cook 20 more minutes.  Do not over-stir

Cooking the dumplings

Prepare the dumplings
while the pot is
on the stove
with the chicken,
so they will be ready
to add when it is time.

  • 1 CU all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 CU whole milk
  • 2 tablespoons chopped fresh chives

or buy Pillsbury crack and bake dinner rolls
  1. Sift together the flour, baking powder, and salt.
    – Repeat 3 times (this makes the dumplings very light).
  2. Mix all ingredients together quickly
    – Do not overmix of they will become tough
  3. Set aside for 10 minutes
  4. Roll dumplings flat and cut into noodles, into 1/2 inch balls and roll round, or wrap around pieces of cheese for “bags of gold”
  5. Chicken stock should be barely simmering, or dumplings will fall apart
  6. Cover and cook (maintaining a simmer) for 10 – 12 minutes

Alternate Dumpling Mixture

1 C Ricotta cheese
2 egg yolks
salt
Just enough flour to allow you to form small balls
Cook about 3 minutes each – or until they rise

Oh, one more thing…

  • Some areas of the US will call this Chicken and Sliders
  • In China this is called Chicken Won Ton
  • In Jewish culture, these are called matzah balls
  • Some chicken and dumplings are made with flat noodles, rather than balls.  This is called Chicken and Slicks
  • A kreplach is a dumpling filled with cooked meat
  • Grandma made bags of gold when she was a little girl, which is a small cube of cheese wrapped in dough
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.

Tips: Frying Food

Before we begin…

  1. Very little oil gets absorbed if done properly.
  2. Frying in cast iron increases potential to go rancid.
  3. Dutch oven is good fry vessel because it is heavy and holds the heat
  4. Unless you plan to do a LOT of frying, don’t invest in a dedicated fryer
  5. Have an ABC fire extinguisher on hand (and a lid)
  6. Spider strainer is good for removing fried foods
  7. You will also need a good pair of metal long-reach tongs – no plastic
  8. Try to get pieces to uniform size
  9. Since temperature is critical, a candy thermometer is important – about 315-365º depending on what you are frying.  DO NOT DEVIATE from fry recipe temperatures.  Do not go above 365 or your oil will go rancid.
  10. You need a wire rack so that things won’t get soggy after being removed from the fryer
  11. Canola oil and Peanut oil both have a high smoke point
  12. Fry in small batches because the temperature will change when you put things into it.
  13. Season when your fried food is still hot
  14. When you are done, let it cool before you do anything. Don’t save oil when you fry strong flavors such as fish. Then strain it into a glass jar. Use for up to three times, but then discard. Do not mix new oil with reused oil.
  15. Food to be fried should be patted dry with a towel, or spun in a salad spinner.  Any amount of water will create spatter risks.
  16. Fry in small batches to maintain temperature of oil
  17. Initial sizzle is steam being forced out.   When steam is going out, oil can’t go in.  When steam stops, oil is absorbed, so remove as soon as sizzle stops.

Ingredients to feed 4 people

BASIC FRY MARINATE (4-24 hours)

  • 1 Pieced chicken
  • 1 C Buttermilk
  • 1/4 C cayenne sauce
  • 3 eggs

BASIC FRY DREDGE

  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 2 CU AP flour
  • 1 TBL baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
 BASIC FRY BATTER

  • 1 C Buttermilk
  • 1/4 C cayenne sauce
  • 3 eggs
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 2 CU AP flour
  • 1 TBL baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • enough cold beer to thin your batter

Oh, one more thing…

  • Saturated Fats are BAD.  Althought they have a long shelf life, they are bad for your health.
    (eg) Butter, beef tallow, lard, palm oil. Saturated fats are solid at room temperature
  • Mono Unsaturated Fats are : BETTER for you.  They have a shorter shelf life
    (eg)  Olive oil, nut oils like almond, walnut and hazlenul – Low smoke point.
  • Poly Unsaturated Fats are actually GOOD for you.  They have a short shelf life, so keep refrigerated
    (eg) Canola, peanut, safflower and grapeseed oil. Mild flavor. High smoke point.
  • FRENCH FRY TIP FOR CHICKEN:   Fry twice…
    First for 2-3 minutes to cook, then drain on rack and cool then another 2-3 minutes for final fry to crispen
    Put on drain rack and season, then pop in oven at 200 degrees for 10 minutes
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.

Sloppy Joes from Scratch

Ingredients

  • 1 TBL olive oil
  • 1 medium onion – chopped fine
  • 1 medium green bell pepper (seeded and chopped)
  • 2 clove garlic (minced)
  • 2 TBL brown sugar
  • 8 OZ can tomato paste
  • 1 TBL chili powder or 2 TBL cayenne pepper sauce
  • 1 TBL Worcestershire
  • 1 TBL oregano
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
    – then add
  • 1 LB lean 85/15 ground beef – Mix in ONE EGG
  • 8 OZ crushed tomatoes
  • 1/2 C pineapple or apple juice
  • 1 small can chopped mild green chilies (drained)
  • ½ CU ketchup (alt: Ms. T’s Bloody Mary Mix)
  • (Roux) Optional: ½ CU flour mixed with ¼ CU water for thickening chili powder (use individually)

LET SIMMER AT LEAST AN HOUR

OPTIONAL: Diced Jalapeno or Serrano chilies

Instructions

  1. Heat oil in skillet
  2. Brown your onion
  3. Add garlic and other items (about 30 seconds between each)
  4. Add the beef
  5. Add all other ingredients (except roux) and simmer for 20 minutes
  6. Mix in roux to thicken
  7. Spoon on top of bun
  8. Top with Chili powder to suit desire for heat

 

Tips: Steak

All Steaks in General

  • Buy in October/November because price drops. They are “out of season” cause Grilling Season is over.
  • You can also buy roast beef and cut your own steaks.
  • Freeze them overnight, then seal them in a vacuum bag and they will be good for another 8 months.

Flank Steak

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Filet Mignon

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Porterhouse Steak

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Sirloin Steak

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Steaks in General

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Disection Charts

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flank-steak

I

Stuffed Bell Peppers

Photo from rejuvenatedforlife.com
Photo from rejuvenatedforlife.com

INGREDIENTS

  • 1/2 lean ground beef, chicken or turkey
  • 4 medium (wide) green red or yellow bell peppers
    – Select peppers that sit flat on their bottoms
  • 1/2 C raisins
  • 1/2 C orange juice
  • 1 C rice in 2 C water – long grain Basmati rice
  • 4 TBL butter
  • 1 diced onion
  • 3 chives – white chopped and separated from greens
    green cut at an angle and separated from whites
  • 8 basil leaves
  • 1 chopped yellow bell pepper
  • 1 small can mushrooms
  • 1 small can green chiles

STEP BY STEP

  1. Soak plump raisins in orange juice – set aside
  2. Cook your rice in the water – set aside
  3. Heat oven to 350 degrees
  4. Brown your meat in the skillet
  5. Add your onion and chive whites
  6. Add your butter, salt, pepper and diced yellow bell
  7. Add mushrooms and green chilies
  8. Add 1 deseeded and diced tomato
  9. Add your rice and mix all
  10. Cut tops off bell peppers, remove seeds
    NOTE: Choose wide pepper with a base that sits properly
    ALT: Lay bell on its side and cut off the top, leaving stem for presentation
  11. Combine filling ingredients, mixing lightly but thoroughly
  12. Spoon equal amount into each pepper – Fill, but don’t pack
  13. Place on baking dish
  14. Put a tab of butter on each one, or sprinkle with EVOO
  15. Cover dish tightly with aluminum foil
  16. Bake 60 minutes at 350°
    Uncover the last 10 minutes

Salmon, Fish, Crab, Tuna Cakes

I never make these the same way. The basics are the same, but feel free to shake it up.  This page is a compilation of many different CAKES that you can use quite a variety of seafood to make.  Feel free to browse, and take inspiration from each.  Don’t feel compelled to follow any single recipe.

Basic Recipe

INGREDIENTS

  • 1-2 CU Panko bread crumbs
  • 2 large eggs (lightly beaten)
  • 1 can Tuna in oil or water (drained)
    Optional:  long leg crab, lump crab and/or jumbo shrimp
  • 1 TBL olive oil – ONLY IF using tuna in water
  • 1 TBL fresh cilantro or parsley (coarsely chopped)
  • 1 TBL Miracle Whip
  • 1 TBL fresh lime or lemon juice plus the zest
  • shavings from the peel of the same lemon
  • 1 tsp some sort of “heat” like chili powder or yellow mustard
  • 1 tsp Old Bay Seasoning
  • 2 tsp Worcestershire
  •  
  • Optional ingredients:  garlic, jalapeño, shallot, Worchestershire, Dijon mustard, etc.

STEP BY STEP

  1. Mix together all ingredients
  2. Divide into six portions
  3. Using emptied can with bottom removed (or other ring) press each portion into shape using a fork
  4. Heat 1/4 inch hot oil in fry pan to 375º
  5. Cook about 2-4 minutes each side
  6. If cooking in the oven, use 350º and cook for 35 minutes or until internal temperature is 140º
  7. Serve with some sort of dipping sauce

Salmon Cakes


Pull some of these tips into my crab cake recipe.

Spinach Salmon Cakes

Spinach Salmon Cakes
Spinach Salmon Cakes

BASIC SALMON CAKE BELOW THIS RECIPE

1 bunch spinach (rinsed)
1/2 lb cooked fish (flaked)
2 eggs
2 stalks green onion or purple garlic
1 TBL horseradish sauce
3-4 pieces day-old bread
1 tsp chili powder
2 TBL Olive Oil
2 TBL Balsamic vinegar
one onion
OPT: 1 tsp TAJIN or one lime
salt and pepper to taste

Equipment: 3-4 inch biscuit ring or a tuna-fish can with
the top and bottom removed (careful edges will be sharp)

fish_cakeAnother plating option:

1. Steam spinach for 10 minutes
2. Flake fish in a large bowl
3. Add two eggs (beaten)
4. Four pieces day-old bread (chopped) and add
5. Add 1 TBL horseradish and chili pepper to taste
6. Mince one whole onion
7. Add salt and pepper to taste
8. Add Tajin or zest and juice from one lime
9. Add 2 TBL EVOO and 2 TBL balsamic vinegar
10. Add chopped chives or purple garlic
11. Chop and squeeze liquid from cooked spinach
12. Mix into other ingredients
13. Press TIGHTLY into rings
14. Eject salmon disks onto greased sheet of foil
14. Cook at 350 degrees for 20 minutes
15. Serve with lemon, tartar sauce, or cocktail sauce

See a video summary of the entire process at www.TinyURL.com/irc2012a
Published in Grandpa’s Corner – IRC Volume 1, Issue 8

####################

Basic Salmon Cake

Ingredients

1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs

Instructions

1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes

Holland America Cooking Class

CLICK HERE TO VIEW

Dungeness Crab Cakes with Thai Sweet Chili Sauce

Marinated Cucumbers

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Fish Cake Crowns

Meat Cakes

6 OZ cooked Halibut, Salmon or Crab
1/4 C Cream Cheese
1/4 C Sour Cream or Mayonnaise
1/4 C Parmesan Cheese
1/2 C Panko bread crumbs
1 TBL sugar
1 TBL white vinegar
1 Egg
1 Orange
1 Lemon
2 Chives (chopped)
Salt and Pepper to taste
1-4 dashes Cayenne Pepper

Crown

1/2 C Panko Bread Crumbs (or Crushed Doritos)
1/4 C Parmesan Cheese (shredded)
2 TBL butter (melted)
2 Chives (chopped)

  1. Mix together all CAKE ingredients except Fish or Crab
  2. In a separate bowl, mix together all CROWN ingredients
  3. In an small third bowl, flake Fish/Crab Meat apart
  4. GENTLY fold MEAT into the CAKE ingredients
  5. Grease a cupcake pan with the miniature cupcake cups
    Don’t use a full size cupcake pan, or they will not cook properly
    If you don’t have a miniature cupcake pan, go to “ALT DIRECTIONS” below RIGHT NOW
  6. Put a small amount of CROWN on the bottom of each cup
  7. Put a small amount of MEAT on top of the first layer
  8. Top with enough CROWN to stick out of the cup
  9. Go to BAKING INSTRUCTIONS

ALT DIRECTIONS
These directions are in case you don’t have a miniature cupcake pan

  1. Make “golf-ball-sized” rounds, and then flatten slightly on a greased cookie sheet
  2. Top each “cookie” with as much CROWN crumbs as you can get on them

BAKING INSTRUCTIONS

  1. Bake at 350 degrees for 25 minutes
  2. Remove and let cool 5 minutes before trying to serve them

Salmon cakes, fish cakes, crab cakes, krab cakes, tuna cakes, talapia cakes, lobster cakes

You can also adapt this recipe to user a Hobo Pie Maker.

Dipping Sauce

Mix together any of the following

  • Mustard
  • Grated red onion
  • Chives
  • Flat leaf parsley
  • Mracle whip
  • Chervil
  • Capers
  • Lemon juice and zest
  • Paprika or cayenne
  • Seville orange zest
  • Black pepper
  • Salt

Lunch or Dinner Quiche

INGREDIENTS

Start with Grandpa’s recipe for BASIC CUSTARD

  • 1/4 CU each Grated Swiss & Gruyere
  • 1/2 CU chopped hamburger (cooked) or ham (cooked)
  • 1/4 CU frozen spinach (thawed)
  • 1 tsp oregano

STEP BY STEP

You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.
Use commercial pie crust in place of Step 5 of the Basic Custard recipe, or MAKE YOUR OWN

  1. Prepare custard as shown in other recipe
  2. Place the above filling into a pie crust or four small well-greased ramikins without any crust.  DO NOT pack the fillings down.
  3. Slowly drizzle custard over top of filling until it “starts to show” This will be about 1/2 inch below the top of the shell or bowl
  4. Top with a sprinkling of parsley.
  5. Bake for 60 minutes at 350 degrees.
  6. Allow to rest 10-15 minutes before cutting

This recipe is for 2-4 people. To increase to eight people (or two pie crusts) use 1 CU each of Swiss and Gruyere, 2 CU chopped meat, and 1 CU spinach.

OPTIONAL ADDITIONAL FILLINGS

  • Sauteed mushrooms
  • Cooked chicken
  • Brocolli florets
  • Chopped olives
  • Finely shredded cabbage
  • Diced onion
  • Bell pepper
  • Jalapeno pepper
  • Minced garlic
  • Crab

TOPPING OPTION

  • Grated Parmesan cheese and butter, then cook 5 minutes more.

 

Kale and Mustard Green Quiche

This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.

Kale and Mustard Green Quiche
Kale and Mustard Green Quiche
  • Use commercial pie crust or MAKE YOUR OWN
  • You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.

INGREDIENTS

  • 3 Mustard Green leaves
  • 12 Kale Leaves (destemmed and thoroughly massaged)
  • 6 large eggs
  • 1/4 CU milk
  • 2 tsp sugar
  • 1 TBL olive oil
  • 1 TBL All Purpose flour
  • 1/2 onion chopped small
  • 3 cloves garlic chopped small
  • 1/2 CU shredded cheddar cheese
  • salt and pepper to taste

STEP BY STEP

  1. Wash three mustard green leaves and about a dozen kale leaves
  2. Remove stems and steam leaves until soft
  3. Chop into small pieces and S-Q-U-E-E-Z-E the water from them
  4. Chop squeezed pieces again to make sure they are really small
  5. Add above ingredients to the minced greens
  6. Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
  7. Bake at 350 degrees for about 30 minutes.
  8. Test for doneness by sticking a knife or toothpick into the center of the quiche.
  9. It should be “clean” when you remove it… that is, no liquid stuck to it.
    If there is debris stuck to the toothpick, let it cook another 8-10 minutes
  10. Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.

This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter:  Volume 1, Issue 6

Three Grain Veggies

Three Grain Veggies
Three Grain Veggies

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

INGREDIENTS

  • 2 TBL brown rice
  • 2 TBL barley
  • 2 TBL basmati rice or other white rice
  • 8 leaves Spinach
  • 4 leaves Kale
  • 4 leaves Collard Greens
  • 1 Radish
  • 8 Golden Raisins (Grocery)
  • 8 Dried Cherries (Costco)
  • 1/4 CUP leftover chicken, beef or pork – shredded

STEP BY STEP

  1. Wash each ingredient with full immersion, then dry the veggies and leaves, discarding the water.
  2. Prepare the large bowl with iced water for cooling the heated greens
  3. Rinse rice until water runs clear.
  4. Mince radish
  5. Tear stems off spinach and tear leaves into bite sized pieces.
  6. Cut Collard Green and Kale stems off, and discard stems
  7. Heat a large pan with a little water in it.
  8. When water begins to show “hot water bubbles” put in Kale and Collard Greens and cover for 30-60 seconds.
  9. Dump Greens into ice bath to stop cooking and wilting process.
  10. Dry or spin cooled greens, then discard water in bowl, rinse and dry to use in the next step.
  11. Cut uncooked spinach into julienne strips
  12. Chop cooked greens into medium sized pieces
  13. Combine all ingredients in clean bowl and toss gently.
    COOK RICE
  14. Measure rice (eg 1/2 Cup) and place in pan on stove to begin heating and browning
  15. Heat 2x the amount of rice (eg 1 Cup) of water in the microwave until it begins to boil
  16. Pour in with browning rice and add salt to taste
  17. Turn heat as low as possible, cover and wait… you cannot hurry rice.
  18. Stir to keep from sticking every 10 minutes
  19. In 40 minutes, dump rice into a colander, discarding whatever water has not been absorbed.
  20. Toss gently with all other ingredients and serve hot

COMPOSTING MADE EASY

If you wish to begin your own composting, the stems and bits from this recipe will be a good first ingredient. The City of Phoenix Waste Management cuts off the bottom, and drills holes in the sides of their trash barrels with broken wheels; and sells them for $5 each. These make excellent compost bins. Visit the recycle center at 37th Avenue and Buckeye Road to buy one.

Published in Grandpa’s Corner – IRC Volume 1, Issue 4

Acorn Squash – Convection Oven

squashINGREDIENTS

  • Acorn squash
  • EVOO

STEP BY STEP

  1. Wash briefly under running water, then dry with a towel.
  2. Cut in half from stem to tip using a heavy knife.
  3. Spray both cut faces with PAM or brush with EVOO.
  4. Bake in Convection Oven or Toaster Oven face down for 25 minutes at 350 degrees.
    If you like your squash a little on the firmer side, make this only 20 minutes.
  5. Remove half-baked squash, and spray or oil again.
  6. If you have it, EVOO or melted butter, this adds a great flavor
  7. Return face up to cook 20 more minutes.
  8. Meanwhile, cream together 1 TBL sugar into 4 TBL butter
  9. Remove and cover each with 1/2 of the butter mixture
  10. Return to cook (cut side up) for five more minutes.

Note: A piece of crumpled aluminum foil makes a good base if your squash does not sit flat.

##################

Here is a recipe from Martha Stewart, where she cooks (and eats) the skin and all.

  1. Halve the squash and remove the seeds – just as done above – but this is where the similarity ends…
  2. Cut the halves in half again and again, creating about 32 thin wedges
  3. Toss with EVOO, corriander, salt, cumin, cayenne and black pepper (to taste)
  4. Bake on greased baking sheet at 425º for 20 minutes
  5. Flip wedges to bake the other side
  6. Bake another 15 minutes
  7. Serve with the skin

Hmmmmm…..  I haven’t tried this yet, but Martha has not led me wrong before.

 

Lasagna Rolls

INGREDIENTS

  • 12 whole-wheat lasagna noodles
  • 1 TBL extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 TBL tomato paste
  • 1/2 LB ground hamburger and 1/2 LB ground pork
  • 3 C chopped spinach
  • 1/2 C shredded Parmesan cheese
  • 2 tsp finely chopped Kalamata olives
  • 1/2 tsp cayenne pepper powder
  • 1/2 tsp salt
  • 3 C Grandpa’s Marinara Sauce
  • 1/2 cup shredded mozzarella cheese

STEP BY STEP

  1. Bring a large pot of salted water to a boil.
  2. Cook lasagna noodles according to package directions.
  3. Drain and return to the pot
  4. Cover with cold water until ready to use.
  5. Brown meat in skillet and set aside.
  6. Heat oil in a large nonstick skillet over medium heat.
  7. Add garlic and cook, stirring, until fragrant, about 20 seconds.
  8. Add tomato paste and cook 60 seconds
  9. Add meat and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes.
  10. Transfer to a bowl
  11. Stir in Parmesan, olives, cayenne pepper, salt and 2/3 cup marinara sauce.
  12. Spread 1 cup of the remaining marinara sauce in the bottom of the pan.
  13. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the spinach filling along it.
  14. Roll up and place the roll, seam-side down, in the pan.
  15. Repeat with the remaining noodles and filling.
    The spinach rolls will be tightly packed in the pan.
  16. Spoon the remaining marinara sauce over the rolls.
  17. Place the pan over high heat, cover and bring to a simmer.
  18. Reduce heat to medium; let simmer for 3 minutes.
  19. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes.
  20. Serve hot.

Here is a video by PDX Traveler that game me the idea for this recipe.

Fish and Chips

You will need peanut oil for frying

INGREDIENTS: CHIPS

  • 2 large russet potatoes
  • salt

INGREDIENTS: FISH

  • 4 fillets of white fish ( cod, haddock, halibut, Tilapia)

INGREDIENTS: BATTER and DREDGING

  • 3/4 tsp Salt
  • 1 tsp paprika
  • 3/4 C AP flour
  • 1 tsp baking powder
  • 1 tsp corn starch
  • 3/4 C ice water
  • 3 TBL beer
  • 1 egg, plus 1 yolk – whisk together in Bowl 1
  • 2 egg whites, plus 1 white – in Bowl 2
  • Peanut oil for deep frying

SIDES

  • Salt
  • Malt vinegar
  • Ketchup
  • Pickled onions
  • Cucumber slices – Slice extremely thin
  • Lemon wedges

STEP BY STEP

  1. Preheat oven to 300º
    FISH
  2. Cut fish into 2 – 3 inch pieces across the fillet
  3. Season fish generously with salt
    – set aside
    CHIPS
  4. Slice potatoes lengthwise into quarters
    Rotate and cut into quarters again, creating square logs
    NOTE: Some recipes have you par boil the potatoes in salted water for five minutes
  5. Put on paper towel to dry
    – set aside
    BATTER
  6. Make batter in a large mixing bowl
  7. Mix flour and salt
  8. Whisk in egg from Bowl one, water and beer
  9. Whisk until completely smooth
    – set aside for bubbles to subside
    BACK TO THE CHIPS
  10. In a large cast iron skillet, place potatoes in a single layer
  11. Cover with COLD oil by an extra inch
  12. Turn heat under skillet to high and let oil come to 250º
    – Be sure that you have an instant read thermometer
    – A splatter screen will help too, as it will spatter as the heat increases
  13. Continue cooking until oil comes up to 350º
    – Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it.
  14. When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
  15. Turn heat off and immediately remove potatoes to drain on the cooling racks
  16. Place in the oven at 300º to keep warm
    BACK TO THE BATTER
  17. In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
  18. Whisk both mixing bowls together
    PREPARING YOUR FISH
  19. Spread flour on a large plate
  20. Dredge fish lightly with flour and put onto a rack for later use
  21. Reheat oil over high heat to 360-365º
  22. Using fork, dip piece of fish in batter until well coated
  23. Shake off excess batter
  24. Carefully put fish into oil, no more than four pieces at a time
  25. Fry until golden brown – About 3 minutes per side
  26. Transfer fish to a drying rack or newspaper to drain
  27. Fry other fish pieces in the same manner
  28. If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
  29. Serve at once with chips and sides

Tomato Salad

This simple garden salad is easy enough for a beginner, but complex enough that it could be served at a high-end restaurant.

INGREDIENTS

  • 1/4 cup olive oil
  •  TBL red wine vinegar
  • 1 teaspoon sugar
  • 1 sprinkle garlic powder
  • 1/2 tsp teaspoon salt
  • a pinch of teaspoon black pepper
  • 4 roma tomatoes, chunked
  • 1/2 green bell pepper, chunked
  • 1-2 scallions (green onions), sliced
  • several sprigs chopped fresh basil

STEP BY STEP

  1. In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper
  2. Whisk well
  3. Add remaining ingredients and gently toss until evenly coated.
  4. Serve immediately, or cover and refrigerate until ready to serve.

NOTES

  • Tomatoes are at their tastiest when eaten at room temperature.
  • If you’re assembling this salad in advance and refrigerating, just let it sit out on the counter for 30 minutes or so before serving.
  • Serve with French bread. Sop up oil from the bottom of the bowl.

Güveç a traditional dish

Chicken güveç with mixed vegetables

This recipe is from my friend from Istanbul, Mevlüt.

INGREDIENTS

  • 1 chicken (tavuk)
  • medium onion (sogon)
  • 1/2 C grams of green beans.
  • 2 medium potatoes
  • 1 eggplant (aubergine)
  • 1 squash
  • 6 mushrooms
  • 2 green chilies
  • 1/2 C grated cheese
  • 3 medium tomatoes
  • Salt and pepper to taste.

STEP BY STEP

  1. Wash the chicken and cut into medium-sized pieces.
  2. Dice the onion and halve the mushrooms
  3. Peel the eggplant, potatoes and squash and cut into medium-sized pieces.
  4. Cut the chilies and beans into small pieces, and cut the tomatoes into thin, round slices.
  5. Grease the pan(s) you will use for baking.
  6. Place all the vegetables in the pot except for the tomatoes.
  7. Arrange the chicken evenly over the vegetables.
  8. Add about half a cup of water and salt and pepper to taste.
  9. Top with the tomato slices, then with cheese
  10. Cover tightly and bake for one hour at 350 degrees Fahrenheit, or 180 degrees Celsius.
  11. Serve hot and bubbling.

VARIATIONS

  • This can be made in one large dish, or several small ones for individual servings.
  • You can use any type of meat.  Lamb is also popular.

 

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