Category: Condiments and Sauces

Growing and Making Pickles

CLICK HERE for an index of all Grandpa’s Pickle Recipes.

Lacto-fermentation

Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive in an anaerobic fermenting environment.  Beyond preservation advantages, lacto–fermentation also increases or preserves the vitamin and enzyme levels, as well as digestibility, of the fermented food.

Balance is crucial.  Too salty and fermentation does not take place.  Not salty enough, and they rot.  It is not a fine line, but one that needs to be considered.

Planting your own Pickles

  • Plant specifically pickling cucumbers.
  • They are a bit smaller than regular ones.
  • The take about 4-5 weeks to harvest, so plan your time accordingly.
  • The first part of August is a good time to plant.

Pickling ingredients

  • Enough for a one quart canning jars
  • Different vinegars contain different acid levels, which affect the taste of your pickled ingredients.
    – LOW ACID: Apple cider vinegar
    – MEDIUM ACID: White wine vinegar
    – HIGH ACID: Red wine vinegar – increase sugar
  • Main pickling ingredients:
    – 1/2 C sugar (dissolved in heated vinegar)
    – 1/2 C salt (dissolved in heated vinegar)
    – 2 C heated white vinegar – heated in microwave 1 minute
    – 1 C water – also heated
  • Flavor ingredients:
    – 2 large (or 3 small) cloves garlic – whole, but squashed
    – 1 dried arbol chili – dried, but flexible – not brittle
    – 1 lemon – zest and juice
    – 1 bay leaf
    – 1 rosemary sprig
    – 1 tsp black peppercorns
    – 1/2 tsp mustard seeds
    – 1/2 tsp tarragon
    – 1/2 tsp thyme
    – 1/2 tsp vanilla

Basic Steps… Really Easy

  • Stuff jar full of whatever you are pickling
  • Pour in hot salty brine – About 1 sugar, 1 salt, 2 water, 4 vinegar
  • Process with hot water bath for 10 minutes

If you are going to eat them within a month or so, you can skip the canning process, but you still want to use jars and lids that have been sterilized.  If you do this, they will stay good for up to four months.

  • Pickles should always set for at least 36 hours before you eat them.  A week is even better.  In the case of olives or peppers, a few weeks is in order.

Items that are good pickled

  • Hard boiled eggs – whole
  • Red  or sweet white onion – cut into slices
  • Cucumber medallions with sweet onion slivers
  • Radishes – small ones whole, big ones halved
  • Jalapeño peppers
  • Small pickling cucumbers
  • Cauliflower
  • Broccoli
  • Asparagus
  • Zucchini
  • Red or brown olives fresh from the tree (2 week cure time) – Black is too ripe
  • Shredded cabbage (sauerkraut)
  • Green beans

Most seasonal vegetables can be pickled as long as they have some structure to them. Forget leaf vegetables, apples, pears, etc.

Grandpa’s Refrigerator Pickles

PREPARE YOUR BRINE

  • 2 C water – About 1 sugar, 1 salt, 2 water, 4 vinegar
  • 2 C apple cider vinegar
  • 3 TBL kosher salt
  • 3 TBL sugar
  • Several sprigs fresh dill – whole
  • 1 tsp celery seed
  • 1 tsp coriander seed
  • 1 tsp mustard seed
  • 1/2 tsp black peppercorns
  • 10 cloves peeled garlic – whole

PREPARE YOUR CUCUMBERS

  • 6 Kirby or Pickling Cucumbers – Quartered lengthwise
  • English Cucumbers and Persian Cucumbers are also good choices.

    OTHER VEGETABLES YOU CAN USE

  • Carrots
  • Onions
  • Peppers
  • Green beans
  • Cauliflower

COMBINE IT ALL

  • Bring your brine up to boiling
  • Simmer 5 minutes
  • Place 1 clove of garlic and some of the peppercorns into your jars
  • Pack with vegetables as full as you can get it.
  • Pour the boiling brine into the jars
  • Put lids on them
  • Process in hot water bath if keeping for more than 4 months, otherwise just put the lid on and you are good to go.
  • Always best after a few days.

Grandpa’s Bread and Butter Pickle Chips

INGREDIENTS

  • 15 Small Cucumbers
  • 3 onions – thinly sliced
  • 1 green bell pepper – thinly sliced
  • 2 cloves garlic
  • 1/4 C salt
  • 2 C apple cider vinegar
  • 1 C white sugar
  • 1 TBL mustard seed
  • 1 tsp celery seed
  • 8 whole cloves
  • 1 tsp ground turmeric

STEP BY STEP

  1. In a large bowl, toss together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric.
  3. Drain liquid from the cucumber mixture. …
  4. Transfer to sterile containers.
  5. Store in the refrigerator for up to three months

Grandpa’s Dry Rub

This is a good coating for when you are planning to bake chicken, pork loin, rib roast or beef roast.  In a pinch, add a teaspoon of it to an entire container of sour cream for a quick party dip.  It is easy and can store for up to six months, so make more than you need.

INGREDIENTS

  • 1/4 Cup each :: Granulated white sugar, brown sugar
  • 2 TBL each :: Salt, peppercorns, ground sumac, dried oregano, dried cilantro, corn starch
  • 1 TBL each :: Red pepper flakes, cumin, cayenne pepper powder, dried oregano, sweet paprika, smoked paprika, ground onion powder, granulated garlic, dried mustard
  • 1 tsp each :: Baking powder

PULVERIZE ALL in food processor

NOTE:  This has a lot of ingredients, and has a lot of flavor, but not a lot of heat.  If you don’t have any one (or even two) of these ingredients, don’t worry – it will still be wonderful.  This is about nuances of flavor, not a specific recipe.

Basic Red Sauce – San Marzano

INGREDIENTS

  • 1 TBL butter
  • 1 TBL tomato paste
  • 1/2 sweet chopped onion
  • Two cans San Marzano tomatoes
  • 1 TBL oregano
  • 1 bay leaf
  • several dashes Worcestershire Sauce
  • 1 TBL sugar
  • 2 TBL balsamic vinegar
  • Several cloves of peeled and minced garlic
  • salt and pepper to taste

STEP BY STEP

  1. Melt butter in a sauce pan
  2. Put in tomato paste and saute it for about 30 seconds
  3. Add chopped onion
  4. Crush canned tomatoes with your hands or a potato masher
  5. Put tomato pieces and the water from the can into your sauce pan
  6. Add all other ingredients
  7. Heat to near boil in a sauce pan, then reduce heat and simmer for 30-60 minutes
  8. Remove bay leaf
  9. Blend sauce if you like it smooth, or mash more with potato masher if you like a rustic sauce.

Salsa Fresca no Caliente (not hot)

tom-salsaI have put two recipes here. Select whichever appeals the most for the mood you are in.

Salsa al Pastor

  • Pineapple
  • Red bell pepper
  • Red onion
  • Salt, lime juice, cilantro
  • One pepper the following peppers (in order of heat) Anaheim, Jalapeño or Serrano

Tomatillo Salsa

  • Husk and wash six tomatillos
  • Peel three cloves of garlic
  • Cut one onion into slices
  • Cut one green bell pepper into pieces
  1. Bake at 450º for 12-15 mintues
  2. Put 1 bunch of cilantro into a blender
  3. Add salt and 1 can green chiles
  4. Add 1 TBL lime juice
  5. Add baked ingredients
  6. Puree until the consistency you like

 

 

.903 Grapefruit Pruning Jelly

Why do they call it Grapefruit? Because it grows in clumps like grapes. CLICK HERE to read more.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

For the health of your tree, you should harvest some of the fruit before it completely ripens. Pull off fruit where there are for than 5 grapes in a clump. This are actually not waste. While drinking the juice isn’t BAD for you, it can give you a tummy ache if you drink too much of it. A good solution is to make jelly that you use only a bit of at a time.

  • jelly6 C Freshly squeezed grapefruit juice from partially ripe grapefruit
    guts and seeds from four Seville oranges in a bouquet garni
    – IF you don’t have Seville oranges – 8 oz liquid pectin or 1 pkg sure-jell
  • 2 tbsp. whole allspice in a bouquet garni
  • 6 drops red food color (Optional) or 1 tsp Jello or 1/2 tsp Colorante
  • If you want more of a marmalade, use the skins from two of the riper grapefruits.
  • – Chop one up in a food processor
  • – Cut the other into small (but not minced) pieces
  • 4 C sugar – added near the end
  • 1/2 C corn syrup

Start a load of jelly jars in the dishwasher – Jars only, not the lids.
– Put the lids in a weak vinegar solution in a bowl. 1/4 vinegar, 1 C water

  1. Pour juice into a very large pot or canning kettle.
    – IMPORTANT NOTE: This should hold AT LEAST four times the amount of liquid, because it is going to foam up… A LOT
  2. Tie allspice in double-thickness square of cheesecloth; place in saucepan.
  3. Do the same with seeds and guts from four Seville oranges
  4. Add chopped fruit.
  5. Bring all but sugar to a boil and then simmer uncovered for an hour, to concentrate juice.
  6. Remove bouquet garni bags
  7. Add sugar and corn syrup and stir until dissolved.
  8. Bring to a full rolling boil until temperature is 220-223 degrees.
    – Not 219… there is a chemical reaction that happens at 220 degrees
  9. Pour into freshly washed jelly glasses immediately and seal.  Leave 1/4 inch headroom.

Robert’s Jalapeño Ketchup

Before we begin…

  • The Jalapeño Puree (aka Chili Sauce)  takes about six months to age, so you might want to make several jars of the puree.  This will can very well.

This condiment will last you a few months

1/4 cup Franks Red Hot Cayenne Pepper Sauce
1/4 cup of Grandpa’s Jalapeño Chili Sauce
1 cup Heinz Ketchup

Consider MAKING YOUR OWN KETCHUP

Step by Step

  1. Mix well and bottle it up
  2. Keeps for a couple of months in the fridge

Oh, one more thing…

  • If you want REALLY HOT puree, just cut the stem off and use the whole pepper, seeds and all, for your chili sauce.  If you want good jalapeno flavor, but not quite as much heat, remove the seeds and veins from the pepper.
  • Be sure you wear gloves cause if you rub your eyes afterward it will hurt… A LOT.
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.

Classic and Custom Salad Dressings – COLLECTION INDEX

This page contains fairly simple recipes for making many of the classic dressings from scratch.

Why make your own?

Making many basic dressings is actually easier than running to the store to buy a bottle of a commercial brand. The one catch: pre-measure all your ingredients so you can be whisking IN ORDER AS LISTED the entire time. Here is how easy it is:

Click print at the top of this page, and then click recipes (click to delete) you don’t want to print and they will be deleted.

General Tips

  • Proportion are important:  3 parts oil to 1 part vinegar with a pinch of salt.
  • You can use an egg yolk or Dijon mustard as an emulsifier
  • Mix 2 oz vinegar, a pinch of salt, 2 tsp Dijon or one egg yolk, scant garlic and pepper and mix
  • Put into blender on low and drizzle in 8+ ounces of very good EVOO

Buttermilk Ranch Dressing

1 C buttermilk
1 C Miracle Whip
2 TBL parsley
1 TBL sour cream
1 TBL good white wine
1 TBL onion powder
1 TBL garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin

Italian Dressing

1/4 C White Vinegar
a splash of Apple Cider Vinegar
1/2 C Extra virgin olive oil – whisk continually while drizzling in VERY SLOWLY the oil. This will cause the droplets of oil to remain suspended in the vinegar
– Use Avocado Oil for a different taste
1 tsp fresh chopped oregano
a couple leaves of rosemary
two leaves of fresh basil (chopped)

Cobb Salad Dressing

1 tbl Dijon mustard
2 tbl red wine vinegar
oregano
touch of dill
2 tbl olive oil, drizzled and whisking to emulsify.

Green Goddess – Copy Cat

1 Lemon . zest and Juice
1/2 C mayo or Salad Dressing
2 TBL yellow mustard
1/2 C sour cream
3 anchovies – smashed
2 egg yolks
1 TBL tarragon
1 TBL apple cider vinegar
1 TBL granulated sugar
1 TBL parsley
1 TBL chives or scallions
1 TBL cilantro
1 tsp pepper
Salt is not needed because of the anchovies

Sesame Dressing for Noodles

2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)

Classic Caesar Dressing

  • 2 TBL apple cider vinegar
  • 1/4 C Miracle Whip
  • 2 TBL low fat sour cream
  • 1 TBL deli mustard
  • 2 TBL grated Parmesan Cheese
  • 3 grated garlic cloves
  • 3 chopped anchovies
  • 1 TBL lemon juice
  • 1 tsp Tabasco
  • 1/2 tsp salt
  • 2 tsp Worcestershire
  • 1 teaspoon black pepper
  • 3 whites of green peppers / chives
  • 1 T brown sugar
  • 3 egg yolks
  • 1 T Sesame oil
  • 1/2 CU olive oil – after initial mix
  • 1 TBL water ++++ as needed for consistency

Instructions
1. Mix all ingredients except water and oil
3. Drizzle oil whisking continually
4. Add water, mixing until approx the consistency of mayonnaise
5. Toss with romaine lettuce

Hot Bacon Dressing

Traditional Dressing for Spinach Salad

4 slices bacon (cooked crisp and drained)
1 tsp brown sugar
1 TBL red wine vinegar
4 green onions (chopped)
salt and black pepper to taste
horseradish to taste

1. Saute bacon until crisp.
2. Drain, and reserve 1 tsp bacon drippings.
3. Crumble into pan.
4. Add sugar, vinegar and other spices into pan.
5. Clean and pat dry baby spinach leaves
6. Toss with dry spinach leaves

Coco’s Sesame Dressing

We moved to Spain from Phoenix nearly two years ago. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. I am on my last bottle, so I prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

The Copy Cat recipe that I created is HERE. I decided to not move it to this page, since I would lose all of the wonderful comments.

Caesar Salad

INGREDIENTS

½ C mayo or Miracle Whip
1 TBL Worchestershire Sauce
1 TBL Dijon mustard
1 tsp red wine vinegar
1 tsp grated garlic
zest and juice from one lemon
salt and pepper

2/3 C EVOO
grated Parmesan for garnish

STEP BY STEP

Place first seven ingredients together in a blender
Turn blender on low
Slowly drizzle in EVOO
Spoon mixture onto lettuce leaves
Sprinkle with grated Parmesan
Eat with your fingers

Basic Marinara

INGREDIENTS

  • 1 can whole tomatoes or pieces
    DO NOT use canned stewed or cooked tomatoes
    During the hot summer months, make SCRATCH MARINARA.
  • 1 sweet onion – grated
  • 4 cloves garlic – minced
  • 1 bay leaf
  • 4-8 basil leaves
  • Salt and pepper to taste
  • For a marinara pizza sauce, add a small can of tomato paste

STEP BY STEP

  1. Mix it all together
  2. Bring up to a boil
  3. Reduce heat and simmer at least 15 minutes

OPTIONS

  • Brown ground sausage or hamburger and create a carbonara.
  • Next time you make pasta, freeze some of the pasta water to use to thin your sauce if it gets too thick.

 

Sauces – COLLECTION and HUB

Hollandaise Sauce – COLLECTION

Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE to view about a dozen different recipes for Hollandaise.

BBQ Sauce, ketchup, etc – COLLECTION

Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper sauce, and sweet to savory, meat toppings have regional fanatical followers. Explore them BY CLICKING HERE.

Just interested in Ketchup? CLICK HERE.

Béarnaise

BASE: Champagne vinegar, white wine, egg yolks, butter

Mix and reduce down to 2 TBL in liquid volume
– 1/2 cup each vinegar and wine
– Add 2 tsp black cracked peppercorns
– 1/4 C shallots – finely minced
– 1/2 TBL tarragon leaves – finely chopped

Mix 3 egg yolks, 2 TBL hot water
Mix in double boiler
Stir continually
Salt, pepper
Start incorporating cold butter chips
. 1/2 LB (2 sticks)
Be careful NOT to cook the egg yolks . Don’t let it get too hot

When all butter is in add 1 tsp chopped chervil and 1 TBL chopped tarragon

Strain vinegar mixture into egg sauce

Serve over grilled steak, fish or vegetables

Tartar Sauce

1/3 c salad dressing / mayo
1 TBL Finely chopped shallots
3 TBL Finely chopped dill pickles
2 TBL rough chopped rinsed capers
Salt, pepper, 1/2 lemon juice

Shrimp Cocktail Sauce

Simple: jar of horseradish and ketchup

Better: peel 1/2 cup fresh horseradish root
Grate
Dampen with white wine vinegar
Add to 3/4 cup ketchup
1/2 lemon, salt, 1/4 tsp sugar
Tabasco or Franks to taste

Velouté

1/3 c sifted Flour, 2 tbl butter
Cook in sauce pan till barelt browned
4 c chicken stock while whisking vigerously
Season with lemon juice, pepper, salt
Spoon over chicken

Allemande

Thicken Velouté with egg yolk and heavy cream
….

Poulette

Thicken Velouté with cream and mushrooms

Consistency of gravy

Mornaise Sauce

Similar to Hollandaise Sauce
-Topping for baked fish or egg

INGREDIENTS

  • 1/4 C butter (melted)
  • 1/4 C flour, all-purpose (sifted)
  • 2 C milk
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 each egg yolks (separated)
  • 1 TBL heavy whipping cream
  • 1/4 C Swiss cheese (grated)

STEP BY STEP

  1. In microwave melt butter
  2. Add sifted flour slowly, stirring constantly
  3. Stir (don’t beat) until smooth, 1 more minute
  4. Gradually add milk into mixture
  5. Heat in microwave until VERY warm to the touch, but not hot.
  6. Beat egg yolks
  7. Add whipping cream to egg yolks and beat to combine
  8. TEMPER 3 TBL hot mixture into the eggs, WHISKING between each TBL.
  9. Slowly add egg mixture into flour mixture mixing continually
  10. Add cheese and stir until softened or melted
  11. Add back in microwave for three bursts of 10 seconds each, stirring in between each burst

EXTRA STUFF

  • Sauce should be smooth. It is critical that you have no lumps. If you do, strain the sauce discarding the lumps.
  • Also sauce should not be too thick or heavy.
  • Can be used as an alternative to Hollandaise Sauce for eggs.
  • Prepare with the exact same layers as Hollandaise eggs.
  • Mornaise should cover the poached egg completely.
  • Optionally garnish with a bit of paprika.

 

Tomatillo Salsa

tom-salsaINGREDIENTS

  • 1 lb tomatillos . husked and washed
  • 1 TBL salt
  • 1/4 white onion (cut into pieces)
  • 2 jalapeños or serrano (halved with seeds removed)
  • 3 cloves of garlic (halved)
  • Lots of cilantro
  • 1/2 teaspoon ground cumin
  • 1 avocado
  • Zest and juice from 2 limes

STEP BY STEP

  1. Put whole tomatillos in a pot
  2. Cover with water plus 1 TBL salt
  3. Boil for 15 minutes
    ALTERNATELY you can quarter the tomatillos and brown them in a hot cast iron skillet OR bake them at 350º for about ten minutes
  4. Remove tomatillos
  5. Add onion and garlic
  6. Remove water so they are just barely covered
  7. Let onion and garlic blanche in boiling water for about 5 minutes
    ALTERNATELY if you are using a cast iron skillet, put your onion and garlic in with the tomatillos
  8. Whatever the method you use to cook your tomatillos, garlic and onion, continue to step 9 and proceed till the end of the recipe
  9. Meanwhile, put quartered tomatillos and put into a blender
  10. Add onion and garlic to blender
  11. Thin blender contents as necessary (only to blend) with onion water or chicken broth
  12. Add cilantro and cumin and pulse to break apart (but not to puree) cilantro
  13. Add squashed avocado tossed with lime juice and zest
  14. Mix by hand until incorporated
  15. Let rest for about an hour to completely meld

Serve with chips or pork cracklings.

Pomodoro Sauce

This sauce (everything before the eggplant) can be used for many things.  It is good on pizza, on bread, in lasagna or spaghetti, and much more.

INGREDIENTS

  • 1 Onion – chopped
  • 2 TBL EVOO
  • 4 cloves garlic – chopped
  • 2 TBL sugar
  • 1 can diced tomatoes
  • 1 C chicken stock
  • Several basil leaves
  • 1 eggplant – peeled
  • Mozzarella cheese
  • Parm Reggiano cheese

STEP BY STEP

  1. Cook chopped onions, butter and EVOO over medium low heat for 30 minutes.
  2. Add chopped garlic and sugar and cook for another two minutes
  3. Add one can diced tomatoes and 1 CUP chicken stock, and simmer for another 30 minutes
  4. Add thin strips of basil and cook for another minute
  5. Cut eggplant into thin strips, spray each side lightly with Pam, and cook over medium high heat in a stainless steel or cast iron skillet for a minute or two
  6. Create a lasagna of Eggplant, sauce, Mozzarella, Parm Regg, and then repeat.
  7. Finish with cheese on top and bake about 12 minutes at 350 degrees

Salsa – COLLECTION

Grandpa’s Salsa

Grandpa’s Salsa

Salsa Tips and Tricks

Salsa: Tips and Tricks

Shopping List Salsa

Shopping List Salsa

Other Salsa Recipes

Simple Salsa

Simple Salsa

Avocado Salsa

Avocado Salsa

Salsa Verde

Salsa Verde

Home-Made Store-Bought Salsa

Homemade Store-bought Salsa

Party Salsa – Brief

Party Salsa – Brief

Quck Green Salsa

Quick Green Salsa

Green Tomato Salsa

Green Tomato Salsa

Salsa Tropicál

Salsa Tropicál

Tomatillo Salsa

Tomatillo Salsa

Salsa Boracha (Drunken Salsa)

Salsa Boracha

Salsa Fresca – Basic

Salsa Fresca – Base Recipe

Salsa Fresca Caliente

Salsa Fresca Caliente

Salsa Fresca no Caliente (not hot)

Salsa Fresca no Caliente (not hot)

Salsa Fresca muy Caliente

Salsa Fresca muy Caliente (Hot)

Roasted Tomato Chipotle Salsa

Roasted Tomato Chipotle Salsa

Fernando’s Salsa

Fernando’s Salsa

Salsa del Sol – Mexican Cantina Salsa

Salsa del Sol

McDonald’s Salsa – Copy Cat Recipe

SALSA – McDonald’s Copy Cat

Robert’s Salsa

Robert’s Salsa

Nancy McAfferty’s Salsa Pie

Nancy McAfferty’s Salsa Pie

 

Chimichuri Sauce

INGREDIENTS and STEP BY STEP

  • 1/4 C Olive oil
  • 2 TBL red cooking wine
  • Lots of Fresh Parsley – Stems removed
  • Lots of Fresh Cilantro – Stems chopped
  • 1 tsp brown sugar
  • 1 tsp dried Oregano
  • 1/2 tsp Coriander
  • 1/2 tsp Mrs Dash (or salt & pepper)
  • 1-2 clove garlic
  • 2 Scallions – minced
  • Lemon zest
  • 1/2 tsp cayenne pepper sauce OR
  • 1/2 tsp Ground Chili or Chili Flakes

Suggested use

  • Steak Sandwich
  • Mix together all of the above – Put through blender
  • Oil and season a chicken breast.
  • Grill chicken breast for about 60 seconds each side.
  • Spread chimichurri sauce on top and serve

 

Super tasty and incredibly easy to make, this recipe features fresh parsley, cilantro, garlic, and tangy vinegar. It gets an extra kick from crushed red pepper.

 

Meat and Veggie Stock

INGREDIENTS

  • Left-over chicken parts from a whole chicken
    Keep out breast, thighs and wings for eating
    Use left over rib bones, spine, chicken hearts, liver, etc.
  • 1 onion – quartered
  • 3 stalks celery – chopped
  • 4 carrots – chopped
  • 2 large leeks – rough chopped and then cleaned in standing water
  • 3 QT distilled or filtered water
  • 8-10 black peppercorns
  • 3 bay leaves
  • finger full of dried mushrooms

You always want to use filtered water, because as the steam escapes, the impurities concentrate.  This is usually a bad thing.  For veggie stock add more of your favorite vegetables, and eliminate the animal bones

STEP BY STEP

  1. Chop or break bones into smaller pieces if necessary
  2. Add whatever veggies you have available
    – onion, garlic, celery, carrot, turnip, ginger, bay leaves, peppercorns, broccoli stems
  3. Start with ROOM TEMPERATURE WATER, then bring to a boil
  4. Reduce heat and simmer for 4-8 hours to about 1-2 QT water
    – or until reduced to about 1/4 of original size
  5. STRAIN:  First through a colander, secondly through a strainer lined with cheese cloth.
  6. You can prolong its refrigerator life by ladling it directly into canning jars through a sieve
  7. Make sure all your equipment is clean
    PLEASE NOTE:  THIS IS NOT CANNING.  This does not prolong the broth for as long as pressure canning, but it will allow it last for up to two weeks in your refrigerator.
  8. If you will be freezing the broth, strain liquid into metal bowl
  9. Ladle into canning jars leaving a full inch of headroom
  10. Let cool on the counter or in an ice bath, then place in refrigerator overnight.
  11. The next day, place into freezer.
  12. The jars will keep a week in the refrigerator, or up to six months in the freezer.
  13. Use the chicken pieces for shredded chicken soup

VARIATIONS

  • Use any bones: ribs, t-Bone, turkey, etc.
  • The more scrap veggies you put in, the better it will be.
  • This makes a GREAT GRAVY
  • This is nearly a requirement when you make my SCRATCH MARINARA.

Gravy is one of the dishes covered in my book Condiments and Sauces

Apricot Oven Butter

This is the recipe we created in 2013. CLICK HERE for our recipe that we created in 2012.

apricot-butterINGREDIENTS

  • 4 C pitted and halved apricots – chop in food processor (or peeled apples)
  • 1 C distilled or RO water
  • 1/2 C apple cider vinegar
  • 1.5 C brown sugar
  • 1/2 C honey
  • 1 tsp pectin
  • 1 TBL cinnamon
    At the last minute, you will add
  • 1 TBL vanilla
  • Juice and zest from one lemon

STEP BY STEP

Apricot Butter usually is done on the stove top, but that takes a lot of standing up. We do it in the oven, so we can sit down and put our feet up.

Mix all of the above ingredients (diced) together in a pan and heat on stove top to 180-190º.
Let simmer for 2 hours
You can double or triple this recipe easily without any special modifications.

  1. Press hot mixture through colander or food mill to remove large pieces of pulp.
    Pulse the pulp in a food processor and set aside.
  2. Take 1/2 of the strained mixture and put into glass casserole dish, crock pot basin, or some other NON-METALIC and oven-safe cooking container.
    This will create our smooth apple butter.
  3. Take the other half of the strained mixture, and put into a second container
  4. Mix the pulp back into this second container.
    NOTE:  This will create a smooth apricot butter for Grandpa, and a rustic apricot preserve butter for Grandma.
  5. Preheat the oven to 300 degrees
  6. Put the two containers (smooth and rustic) into the oven and note the time on paper.
  7. Write down a timeline every half hour for the next three hours.
    (EG)  2:00 – 2:30 – 3:00 – 3:30 – 4:00 – 4:30 – 5:00
  8. Put a checkmark next to the first one, case that task has been done.
  9. At each 1/2 hour point, remove the pot and use a silicon spatula or wooden spoon to stir the mixture
  10. Put the pots back in the oven and put a checkmark next to the time showing that you have completed that step.
  11. Somewhere halfway through your cooking time, start your canning water starting to boil.  When it boils, turn it to low.
  12. Put your empty jars into the canning water.  This will sterilize your jars.  Water should cover an upright jar by about an inch.
  13. At the three hour mark, remove the pots and put near your canning area.  The Oven Butter should be nicely darkened by this point.
  14. Stir 1/2 TBL vanilla and lemon into your cooked mixture

canning-jar-topCANNING YOUR APRICOT BUTTER / APPLE BUTTER

  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots.  Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter.  Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes.  DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. Butter can be stored in a cool dark place for about a year.

Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.

 

Enchilada Sauce – COLLECTION

Grandpa’s Easiest Ever Enchilada Sauce

Grandpa’s Red Enchilada Sauce

Grandpa’s Green Enchilada Sauce 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.

Pretty Darned Easy Enchilada Sauce

Mild Green Enchilada Sauce

You can easily double any of these recipes and can the extra.  Put canning jars (not lids) through the dishwasher and time the cycle so that it finishes just when you finish your enchilada sauce.  When sauce is finished, put the lids into a bowl of nearly boiling hot water for 30 seconds.  Pour hot sauce into “sterile” jars, and put the lid on.  For those jars that “PING” the sauce will stay on the shelf for up to a month.  PLEASE NOTE:  YOU MUST ELIMINATE THE MEAT if you are planning to can your sauce in this manner, otherwise leave one inch head space and freeze the sauce.

Jalapeño Chili Sauce

Also referred to as Grandpa’s Jalapeño Puree

Before we begin…

  • You can grow your own jalapeños if you life in a warm climate
  • If you don’t, you can buy some at any Mexican grocery or even on Amazon.
  • Any time you are blending the peppers, it will create a toxic gas cloud, so make sure you are in a well-ventilated environment

Ingredients to feed 4 people

A whole bunch of jalapeños – red, green, it doesn’t matter Have some Thai chilies, throw them in there too; as well as your serranos and habañeros if you wish hotter sauce.  If you want a milder Chili Sauce, use Poblano, Anaheim, Bell or Banana peppers. You will also need water, white vinegar, sugar, cumin, tomato paste, garlic powder, onion powder and salt.

Step by Step
2016-03-02 12.29.45

  1. Fill quart mason jars with minced jalapeños
  2. Remove seeds before mincing for milder sauce, leave them in for hotter sauce
  3. Put into mason jar filling about one inch from the top
  4. Place in mixing cup 1/2 C water, 1 C vinegar
  5. Microwave about 2 minutes
  6. Add 1 TBL salt
  7. Add 1 tsp cumin
  8. Mix all mixing cup ingredients to incorporate and dissolve
  9. Pour liquid into mason jars covering peppers
  10. Put the lid on and place jar on counter for a month or two or three – mine just finished eight months

AFTER IT HAS CURED
jal-chi-sauce

  1. Puree in blender – watch out for vapors they are TOXIC
  2. Push pulp through a strainer using a spatula into jars – discard solids
  3. Add tomato paste, garlic powder, onion powder and sugar
  4. Using standard canning procedures, cold pack and hot water batch for 20 minutes

Oh, one more thing…

  • My niece uses this full strength.  That is a bit too hot for me.  This is hotter than Tabasco, and has a lot more flavor.  You don’t need to use too much.
  • My preferred use for this sauce is to make my Jalapeño Ketchup.
  • If you are not good with doing things to taste, for each quart jar that you are aging and processing, Once you have pushed the pulp through a strainer, add 1 tsp salt, garlic powder and onion powder and 1/4 C tomato paste.
  • If you don’t know how to can things, here is a ketchup canning site.  Just follow the same procedure for your chili sauce

Shortcut Chili Sauce

1/2 CU Heintz Ketchup
1/2 CU diced jalapenos (from can)
2 TBL cayenne sauce (Frank’s Red Hot or Durkee)
1 TBL rice vinegar
1 tsp garlic powder
1 tsp onion powder
1 TBL sesame oil
1 tsp cumin
1 tsp oregano
1 tsp salt

1. Blend all ingredients until somewhat smooth.
2. Press through a sieve
3. Store in something like an old Tabasco bottle
4. Refrigerate

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.

Chicken Breast Brine

Because chicken breast is lean, it gets dry when it is cooked properly.  The problem is that it can be unsafe if you don’t cook it properly.  If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.

INGREDIENTS

  • 1 C kosher salt
  • 3/4 C brown sugar
  • 3/4 C apple cider vinegar
  • 1/2 gallon HOT water
  • 2 bay leaves
  • 3 large sprigs of rosemary
  • 3 large sprigs of thyme
  • 2 cloves of crushed garlic
  • OPTIONAL:  1 tsp red chili flakes

STEP BY STEP

  1. Mix all ingredients
  2. Let cool to room temperature
  3. Place chicken in zip-lock bag (if possible)
  4. Place bag in a bowl, and the bowl into the fridge for an hour soak
  5. Agitate about every 15 minutes
  6. After an hour soak, prepare the breasts as you normally would

NOTES

  • Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.
    DO NOT reuse brining liquid after it has been used

Shrimp Cocktail Sauce

Gordon Biersch Tableside Cocktail Sauce

The waiter explained it as he prepared it right at our table.  I made a few modifications.  They used ketchup.  I used canned tomatoes and Heintz Chili Sauce.

Ingredients

  • 1/2 C Heintz Prepared Chili Sauce
  • 8 oz canned tomatoes (drained)
  • 2 TBL Morehouse prepared horseradish
  • 1 TBL lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp Karo syrup
  • Dash of pepper

Step by Step

  1. Stir together ketchup, horseradish, lemon juice, Worcestershire sauce, salt and pepper.
  2. Chill if desired and serve with precooked shrimp that is peeled and deveined.
  3. Best if it sits for at least an hour to meld

 

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