Category: World Cuisine

We have traveled to many countries of the world, and hope to visit many more. In this book, we feature recipes from Finland, Turkey, Mexico, Czech Republic, Ireland, England, Spain, France, Portugal, German and many more. Can’t afford to travel? At least you can eat authentic food from other parts of the world and eat the dream.

Mu Shu Vegetables

INGREDIENTS

  • 3 inch piece of ginger – grated and juice squeezed into a bowl
  • 2 garlic cloves – minced
  • 4 scallions – sliced and minced
  • 1/2 onion – cut into thin strips
  • 1 hand of cilantro and parsley
  • 8 oz shitake mushrooms – sliced
  • 1 large red bell pepper – julienne strips
  • 1 medium bok choy
  • salt

STEP BY STEP

  1.  Heat grapeseed oil in hot skillet
  2. Cook two eggs – scramble into medium sized chunks
  3. Add scallions, shitake, garlic and ginger
  4. Stir until onion starts to become tender
  5. Add red bell strips and bok choy
  6. Let bok choy begin to wilt
  7. Add cilantro and parsley and other ingredients
  8. Add bean sprouts
  9. Add a bit of salt and remove from heat into bowl
  10. Toss eggs into the mixture
  11. Serve family style

SAUCE

  1. Combine 2 TBL sake, 1 TBL soy and 2 TBL hoisin and mix well.  Use to dress your pancake.

See Grandpa’s Recipe for Mu Shu Pancakes

 

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

Naan

  • 1/2 C natural yogurt
  • 1/2 C whole milk
  • 5 oz warm water
  • 2 tsp yeast
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 TBL EVOO
  • A little vegetable oil, to grease
  • 1 C bread flour, Add more as necessary to create a soft/loose dough
  • 2 TBL ghee (melted clarified butter) plus extra to brush
  • 1 tsp nigella (black onion), sesame or poppy seeds (optional)
  1. Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth – about 5 minutes
  2. Put the flour into a large mixing bowl
  3. Stir the yogurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix well.
  4. Gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
  5. Tip out on a lightly floured surface and knead for 5-10 minutes until smooth and a little less sticky.  You should have a damp and very springy dough that offers no resistance to kneading.
  6. Put into a large, lightly oiled bowl and turn to coat.
  7. Cover with a baking tray and leave in an oven drawer (oven set to 250º)  until doubled in size: roughly 90-120 minutes.
  8. You can refrigerate the dough at this point until you’re ready to use it.
  9. Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls; or roll the dough into a log, and then cut into 8 equal pieces, and roll each one into a tight ball.
  10. Meanwhile, heat a cast iron pan over a very high heat (about 450º).
  11. Prepare the melted ghee and any seeds to garnish.
  12. Flatten one of the balls with your fingers into a flat circle, slightly thicker around the edge, but not too thick, then put it in the hot pan.
  13. When it starts to bubble, turn it over and cook until the other side is browned in patches.
  14. Turn it back over and cook until there are no doughy bits remaining.
  15. This should cook quickly, and should be slightly crispy in places, but still soft inside – but not doughy.
  16. Brush with melted ghee (sprinkle with seeds, if applicable)
  17. Put finished naan in the oven to keep warm while you make the other breads.
  18. Topping:  Yogurt, cucumber, tomato, cilantro, red onion, corriander

NOTE:  Step 12 is very important.  Too thin, and it will be like a cracker.  Too thick, and it will be doughy.

Naan is similar to Turkish Flatbread called Bazlama, a type of Pide, although Gazlama is cooked in a very hot oven (450º) for 5-7 minutes, rather than a hot pan.  In this manner, a dozen can be cooked at the same time.  It is much more efficient for a restaurant type setting.  Let the oven come back up to temperature each time it has been opened.  Lahmacun is another type of Turkish flatbread.

Lavash is another type of flatbread.

Note: Eating with utinsels is like making love through an interpreter.

Tonkatsu

Tonkatsu is thin medallions of pork loin (pallard) dipped in flour, oil, and Panko – then deep fried.  After they drain, double fry for extra crispy.

INGREDIENTS

  • Pork Loin, cut into one inch medallions, then pounded to about 3/8 inch thick.
  • Flour
  • Egg
  • Panko bread crumbs
  • Peanut oil or sunflower oil – 365º – 400º
  • Onion, carrot, potatoes, cabbage, butter
  • Lemon

STEP BY STEP

  1. Pallard pork medallions into 3/8 inch steaks
  2. Sear (but do not cook) steaks in hot skillet, then set aside
  3. Add salt and pepper to top of steak
  4. Sautee onion and vegetables in the fond left behind in the skillet.  Add butter, and saute onion, bite sized carrot pieces, and fingerling potatoes
  5. And juice of one half lemon
  6. Slice cabbage really really thinly, and put in with the onion
  7. When it wilts down a bit, set aside
  8. Put slits every half inch along the edge of steak
  9. Use paper towels to press all moisture from Pork
  10. Dip pork slices in egg, then flour, then egg, then a mixture of salt, pepper, Panko breadcrumbs, and perhaps red pepper flakes.
  11. Press breadcrumbs aggressively into pork
  12. Slide pork into hot oil
  13. Use skimmer to clean up debris that floats to top
  14. Cook until nicely golden brown
  15. Drain the food on paper towel.
  16. Cut pork into strips
  17. Plate over rice with pickled ginger on the side
  18. And a slice of lemon or lime plus the sauteed veggies

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.

Horchata From Scratch

INGREDIENTS FOR EASY HORCHATA  ( to make 2 bottles )

  • 1 C cooked white rice
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 C hot water
  • 1 C hot milk
  • 1/2 tsp vanilla
  • just a pinch of salt Ground cinnamon for garnish when serving.

STEP BY STEP

  1. Mix rice, cinnamon, sugar and 1 cup hot water
  2. Let sit at room temperature for 1 hour
  3. Stir just to mix
  4. Add 1 cup hot milk and stir again just to mix
  5. Let sit for another two hours at room temperature
  6. Strain through a fine sieve into empty bottles
  7. Store in the fridge for up to a week
  8. Shake the bottle before serving
  9. Serve over ice and garnish with a sprinkle of cinnamon

INGREDIENTS FOR A MORE COMPLEX and AUTHENTIC HORCHATA

  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground Mexican cinnamon
  • 2/3 cup white sugar

STEP BY STEP

  1. Put rice into a bowl and fill with water, pour through strainer
  2. Repeat Step 1 until water in bowl is clear
  3. Add the rice to 3 Cups boiling hot water
  4. Let rest for about an hour
  5. Add 2 Cups cooler water and add to a blender
  6. Blend until the rice just begins to break up, no longer than 1 minute
  7. Let rice and water stand at room temperature for at least 3 hours
  8. .Strain the rice water into a pitcher using double layer of cheesecloth, or a very fine sieve.
  9. Discard the rice.
  10. Add the vanilla, cinnamon, and sugar
  11. Stir until blended
  12. Stir the milk into the rice water.
  13. Chill and stir before serving over ice.
  14. Keeps for no longer than 10 days.

OH, ONE MORE THING …

  • In El Salvador, horchata is primarily made from morro seeds, not rice.
  • Other flavorings that you can grind up with the rice are peanuts, almonds and cashews.
  • Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg and vanilla.
  • If you don’t have a blender, you can use rice flour instead of rice
  • Use emptied water bottles for storing your finished horchata.

Pad Thai in Ten Easy Steps

You might have laughed when you read the title of this recipe, but each step is really easy.  This takes some time, but is a perfectly good recipe for beginning chefs.

Read this recipe through, and gather your ingredients.  You want everything to be “mis en place.”  This means, prepare everything before you start, because things move quickly.  See Step 10 for alternative toppings that you should have ready.

INGREDIENTS and STEP BY STEP

Step One:  Spicy Vinegar Dressing

  • 1/3 C white vinegar – heated 30 seconds in microwave
  • 1/2 tsp granulated sugar
  • 1 or 2 serrano peppers – cut into extremely thin rings
  • Combine in a small glass bowl and set aside

Step Two:  Daikon Radish Sticks

  • 1/4 C water – heated 30 seconds in microwave
  • 1 tsp sugar – dissolved in hot water
  • 1/4 tsp salt – dissolved in hot water
  • 1/2 tsp white vinegar
  • Daikon (or regular) radish
    – Cut into flat disks, then cut into thin sticks
  • Combine in a small glass bowl and set aside

Step Three: Tamarind Fish Sauce

  • 1/4 C fish sauce or nam plah – available at most Asian markets
  • 3 TBL sugar
  • 1 TBL soy sauce
  • 1 tsp corn starch
  • 1/4 C tamarind concentrate (be sure to make sure it says “Product of Thailand” or something similar)
  • Zest and juice from one lime
  • Combine in a small glass bowl and set aside

Step Four: Crispy Shrimp

  • Six pieces of shrimp coarsely chopped or halved along the vein
  • Toss with 1/8 tsp sugar and 1/8 tsp coarse sea salt
  • Spread out on a glass plate and microwave for 2 minutes at 50% power
  • Set aside for later use
  • … or just buy and use 2 TBL packaged dried shrimp

Step Five: Cook Rice Noodles

  • Put 8 oz of 1/4 inch rice noodles in a large mixing bowl with 1/2 tsp salt
  • Pour in 6 C boiling hot water (all at once)
  • Toss until all noodles are coated
  • Let rest for 8-10 minutes – tossing occasionally

Step Six: Soften Garlic and Onions

  • Mince garlic and 6 scallions (both green and white)
  • Heat 1 tsp olive oil
  • Lightly cook only until garlic has softened, not browned
  • Set aside for later use

Step Seven: 1 LB Cooked Protein

  • If using whole shrimp, make sure shrimp has been properly deveined
  • If using Tofu, make sure you cook until the edges are slightly crispy
  • If using Pork Loin, trim into thin strips before cooking
  • Toss protein in 1 TBL sugar
  • Cook in 2 TBL sesame oil until browned (all sides)
  • Set aside for later use

Step Eight: Cook eggs and combine with Protein

  • Beat 4 eggs well
  • In the pot just used for your protein, soft scramble the eggs in 2 TBL EVOO – do not overcook
  • Combine eggs with protein
  • Remove from heat and set aside for later use

Step Nine: Combine all Ingredients with Noodles

  • Put noodles into a colander to drain
  • Move noodles to mixing bowl
  • Toss noodles with 1 tsp sesame oil
  • Toss with vinegar mix created in Step 1
  • Toss with radish mix from Step 2
  • Toss with the sauce from Step 3
  • Toss with crispy shrimp from Step 4

Step 10: Plate, Top and Serve

  • Put noodle mixture on a serving plate
  • Top with bean sprouts
  • Top with crushed peanuts
  • Top with scallion mixture Step 6
  • Top with proteins from Steps 7 and 8
  • Top with fresh cilantro

If it still seems too difficult, see PAD THAI IN FIVE STEPS

Doubling the Recipe:

Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

Making Your Own Tamarind Sauce

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

 

Chicken Enchiladas

Sauce – Blend all raw

  • 1 LB tomatillos – peeled and washed
  • 1 onion – minced and sautéed
  • 2 cloves garlic
  • 2 serrano chiles – seeds removed
    jalapeño chiles for a milder sauce
  • 1/4 C chicken broth
  • 1/2 tsp salt
  • 1 C fresh cilantro
  1. Boil two chicken breasts in pot with onion, celery and carrot.  Parsnip too if you have it.  Cover with water and braise for one hour.  Skim out the fat as it rises to the top.
    ALT:   Put into covered skillet for 30 minutes at lowest heat possible.  Cook to 165º internal temp.  About 35 minutes.
  2. Bring second heavy pot up to heat and add 2 T canola oil
  3. Strain sauce and pour into pot
  4. Add 1/2 C of your broth and 1/2 C Mexican crema into the sauce
  5. Add (to taste) cumin, brown sugar, garlic powder, onion powder and ancho chiles
  6. Bring up to simmer and cook about 5 minutes
  7. Meanwhile shred your chicken
  8. Put 1 C of sauce in the bottom of a casserole
    ALT TO NEXT STEPS:  Fill up tortilla with fillings, and pour topping over top
  9. Layer corn tortillas, then chicken, then shredded Monterey Jack cheese, then more sauce.
  10. OPT:  Add a layer of cooked and peeled green chiles
  11. Drizzla some ranch dressing over top
  12. Repeat one more time
  13. Top with crema and shredded muenster and Oaxaca cheese
  14. Bake at 350° until cheese is melted . About 20 minutes

Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325°

Garnish with pickled red onions
Sliced red onion, salt, cider vinegar, mex oregano
Marinate 15 minutes
Top with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans

Chipotle Crema Spread
Sour cream, cream cheese, chipotle chilies
Keep thick . Stock to thin if necessary

Robert@RobertAndrews.NET

Chicken Enchilada

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.

Flan

  • Lightly coat the surface of four ramekins with vegetable shortening
  • Sprinkle with granulated sugar, spread, then dump excess

Caramel sauce

  • 2 TBL water
  • 2/3 cup sugar
  • 1 TBL Karo Syrup or Pancake Syrup
  1. Heat caramel sauce on medium high heat until it caramelizes and darkens
  2. Swirl, do not stir, remove as soon as it starts to darken
  3. DO NOT WALK AWAY OR LEAVE UNATTENDED
  4. If you think it needs it, brush down the sides of the pan (along the top of the sugar) with plain water
  5. At the last minute, pour and swirl 2 TBL hot water into the flan
  6. Pour immediately into your ramekins
  7. Tip and swirl to coat bottom

Custard mixture

  • Three well-beaten eggs
  • Five more egg yolks
  • One orange – zest and juice
  • 1/2 tsp Salt
  • 1 can Evaporated milk
  • 1/2 can Sweetened Condensed milk
  • 1/2 C fresh whole milk
    ALT:  1.5 C whole milk and 1 C half and half
  • 2 TBL vanilla
  1. Strain and pour raw custard mixture into ramekins over top of caramel, being careful to not displace the caramel
  2. Place ramekins on baking tray
  3. Pour in 2 cups boiling water to bottom of baking tray
  4. Seal lightly with foil
  5. Place tray on oven shelf Bake 60 minutes at 300°
  6. Should measure 180 degrees inside temperature

Set on counter and let cool so that you can touch it – At least 60 minutes

Run knife around perimeter
Place plate on top of ramekin and invert
Serve warm

You can also let cool completely, then cover and put into refrigerator overnight to have ready to serve cold.

Here also is Grandpa’s recipe for BASIC CUSTARD

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

 

Fried Won Ton

Types of Pasta Wrappers

  • Won Ton Wrapper – Thin and small – about 30-40 per inch
  • Gyoza – similar to won ton, but round
  • Spring Roll Wrapper – medium sized
  • Egg Roll Wrapper – larger size
  • Mu Shu wrapper – larger and thinner
  • Rice Paper – larger and paper thin
  1. Buy a pack of won ton wrappers from the grocery store.
  2. Your filling should be some kind of protein mixed with sugar, soy, salt, pepper, mirin, sesame oil, chopped water chestnuts, ginger and chives.  Use the below recipe if you desire.  Proteins include hamburger, ground pork, sausage, tofu, etc.
  3. Brown 1/2 LB protein filling, then put in all the additional ingredients
  4. Combine 1/4 C scallions, 1 egg,  1 tsp sesame oil, 2 TBL chopped bell pepper, 1/2 tsp salt, 1/2 tsp ground pepper, 1/4 tsp Thunder Powder, 2 tsp Worcestershire, 2 tsp ketchup or soy, and 1 tsp mustard.
  5. Mix with cooked protein
  6. Put 1 tsp mixture into center of won ton wrapper
  7. Use flour and water to moisten the edges
  8. Fold into triangle and use a fork to press and seal tightly, getting as much air out as possible.  Pleat final product.
  9. Keep covered with a damp towel as you work.
  10. Fry 8-10 at a time at 365 – 380º

A Nice Dipping Sauce

  1. In 1 TBL safflower oil, brown 4 cloves garlic and some grated ginger.
  2. Remove the garlic and discard.
  3. Stir in 1 C orange juice.
  4. Simmer to reduce.
  5. Add 1/4 C rice vinegar, and 1/2 C brown sugar.
  6. Add in 1 TBL soy sauce and 2 TBL water mixed with 2 tsp corn starch.

 

Caponata

imageINGREDIENTS

  • 1 eggplant
  • 1 zucchini
  • 2 C cubed winter squash
  • 1 Vidalia onion
  • 4 cloves garlic
  • 1 stalk celery
  • 1/2 CU green olive
  • 1/2 CU black olive
  • 1/2 C golden raisins
  • 1 can diced tomatoes (drained)
  • 2 TBL capers
  • 1/4 C apple cider vinegar
  • 1/4 C white balsamic vinegar
  • 1/2 tsp salt

STEP BY STEP

  1. Toss your cubed squash in 1 TBL EVOO and 1 tsp salt
  2. Bake at 350º for 30 minutes
    While this cooks
  3. Cut up onion and mince the garlic – Set aside
  4. Peel the eggplant, leaving just a little bit of purple to make it pretty.
  5. Cut up the eggplant in 1/2 inch cubes – Set aside
  6. Put drained tomato into a third bowl
  7. Cut celery into thin crescents – Add to tomato
  8. Quarter olives – Add to tomato
  9. Add capers, raisins and salt to tomato
  10. Heat up a skillet, add EVOO and saute onions
  11. When the start to soften, add the garlic and celery
  12. As soon as this is all combined, add the eggplant and combine gently
  13. Add tomato mixture to the eggplant
  14. Mix very gently, and continue heating 5 minutes.
  15. Mix gently, and continue to heat another 5 minutes
  16. Add vinegars, stir to combine and heat for another few minutes.
  17. Stir in cooked squash
  18. Can be served hot, but it is great chilled for at least several hours, and served cold.

VARIATIONS

Add any of the following ingredients for twists:

  • Julienne strips from 1/2 carrot
  • Chopped fresh parsley, cilantro or basil
  • Fresh quartered cherry tomatoes
  • Pitted calamata olives
  • Pimiento stuffed olives
  • Add 1/2 tsp red pepper chili flakes to kick it up a notch
  • Substitute Red Wine vinegar for Apple Cider
  • Add tomato sauce to create more of a cold summer soup

NOTES

  • You can serve this hot when you make it, and refrigerate the left-overs. They will keep well in the refrigerator for days, and you can haul it out at any time and just eat it without any to-do.
  • Vinegar is the secret ingredient. It gives it a unique taste and acts as a preservative.

Roberto’s Taco Salad

taco-saladUse your favorite toppings

  • ½ romaine
  • ½ cabbage
  • red onions
  • chopped roma tomato
  • diced red bell
  • diced jalapeno
  • black olive
  • artichoke
  • hot black beans or ground cooked
  • hamburger or chicken
  • cheese
  • guacamole
  • sour cream
  • chives
  1. To make the bowl, place a flour tortilla into a taco bowl form.  If you don’t have one, drape it over top of a tuna can or other similar shape with a flat bottom
  2. Bake at 325º for 12-14 minutes
  3. Brown your hamburger
  4. Mix romaine and cabbage – put in bottom of bowl.
  5. Add red onion, chopped tomato, red bell, jalapeno, black olives, artichoke.
  6. Add black beans or cooked hamburger
  7. Top with grated cheese
  8. Garnish with guacamole, sour cream & chives

 

 

Taquitos and Flautas

TaquitosThe difference between taquitos and flautas are; the first is flour tortilla, and the second is made from corn tortillas.

Ingredients:
Beef, chicken, chorizo or pork – Cooked
OR
1/4 C Onion, 1 potato and 6 oz chorizo

Olive oil
Carrots
Cabbage
Garlic
Basil
Cumin
Coriander or cilantro
Parsley
Lime

  1. Sear meat pieces and set aside
  2. To hot skillet, add carrots, cabbage, garlic, basil, cumin, coriander, parsley.
  3. Don’t need to cook completely.
  4. Add 1 tbl lime juice and cilantro.
  5. Heat tortilla in a hot cast iron skillet for about 15 seconds per side
  6. Roll in tortillas (or empanada wrappers) and hold in place w/ 2 toothpicks.
  7. Spray w/ oil & broil till golden brown or fry in shallow pan of hot oil until browned.
  8. You can also deep fry, and then let drain on rack over a paper towel
  9. Remove toothpicks
  10. Plate and serve with cooked veggies, guacamole, mango, cantaloupe and side salad.
  11. Top with chipotle & sour cream or Mexican crema

Oil or oven should be preheated to 350º

From Cindy’s Recipe Cards:

Title of Recipe: Taquitos

Ingredients:
Beef, chicken or pork
Meat
Olive oil
Carrots
Cabbage
Garlic
Basil
cumin
coriander/cilantro
parsley
lime

Instruction:
Sear meat pieces in hot olive oil tossed in corn starch. Add carrots, cabbage, garlic, basil, cumin, coriander, parsley. Don’t need to cook completely. Add 1 tbl lime juice and cilantro. Roll into flour tortillas (sushi roll) hold in place w/toothpick. Spray w/oil & broil till golden brown. Cut @ angle and plate.

Special Steps:
Top with chipotle & sour cream. Serve with mango, cantaloupe and side salad.

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.

Gravlox (“Grav Lox” = buried salmon)

From Cindy’s Recipe Card

Title of Recipe: Gravlox (“Grav Lox” = buried salmon)

Ingredients:
Salmon
2 tbl salt
3 tbl sugar
1 tbl white pepper
2 tbl honey
1 tbl whole-grain mustard
1 tbl reg. Mustard
1 tbp red wine vinegar

Instructions:
Sprinkle salt, sugar & white pepper mixture in bottom of pan, put salmon in pan, top w/ lots of mixture (be very liberal). Cover with dill sprigs. Baste/drizzle w/ cognac. Put weight on top. Let set 2 hours, then put in refrigerator. Flip & repeat daily for 5 days. Scrape off almost all topping, slice and discard, cut at extreme angle as thin as possible (cut off brown edges).

Sauce; 3 tbl of juice/liquid from Gravlox pan, 2 tbl honey, 1 tbl whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine vinegar. Slowly pour in 4 tbl veg. Oil, while whisking, will emulsify. Refrigerate, add 1 tbl chopped dill.

Special Steps:
Top w/lemon dill, radish sauce and serve with pumpernickel and chardonnay /or schnapps.

Basic Gravlox

Ingredients

  • Salmon – fresh – skin on
  • 2 TBL salt
  • 3 TBL sugar
  • 1 TBL white pepper
  • 1 TBL black peppercorns
  • 1 TBL corriander seed
  • 2 TBL honey
  • 1 TBL chopped fresh dill
  • 2 TBL ground mustard

Note:  You can tell if it is fresh because the pin bones WILL NOT pull out easily.  There will be just a bit of tug.  If they slide right out, the salmon is not quite fresh.

Step by Step

  1. Mix all dry ingredients
  2. Put salmon in pan, skin side down
  3. Top w/ lots of mixture (be very liberal)
  4. Flip skin side up, and top with more mixture
  5. Flip again, skin side down and top with more mixture – reserve about 2 TBL of the mixture
  6. Layer thickly with slices of lemon and orange
  7. Add last 2 TBL of dry ingredients over top of lemon and orange
  8. Cover and refrigerate for 24-36 hours
  9. Unbury salmon and place on sheet of plastic wrap
  10. Wrap tightly with plastic wrap
  11. Refrigerate about 3 more days
  12. Unwrap and rinse under running water
  13. Pat dry and wipe liberally with olive oil
  14. Wrap in plastic and refrigerate for another 2-3 days
  15. Unwrap and cut at extreme angle as thin as possible (cut off brown edges)
  16. Serve with sauce and crackers, or see other preparations below

Sauce

  1. 2 TBL each – honey, sour cream, minced onion
  2. 1 TBL each – whole grain mustard, regular mustard, red wine vinegar, capers
  3. Slowly pour in 1/4 C olive oil, while whisking, will emulsify.
  4. Add 1 TBL each – chopped dill, cives
  5. Refrigerate
  6. Serve with sauce and pumpernickel

Norwegian Gravlox

Ingredients

  • Raw salmon
  • Olive oil
  • Rock salt – fleurdesel
  • Lemon
  • pepper

Step by Step / Serving

  • Slice paper thin, lay out.
  • Eat with salt, pepper, oil, lemon , chervil

American Gravlox

Ingredients

  • 1 tablespoon cumin seeds
  • 2 tablespoons whole white peppercorns
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups chopped dill
  • 2 cups chopped parsley
  • 1 teaspoon crushed red pepper
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons gin, Hendrick’s preferred
  • One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed
  • Bagels and cream cheese, blini or scrambled eggs, for serving

Step by Step

  1. In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground.
  2. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit.
  3. Mix well.
  4. Place the salmon in a glass or ceramic dish, skin-side down.
  5. Spread the herb paste evenly over the fillet.
  6. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days.
  7. The sides of the fillet will have the strongest flavor and driest texture.

Serving

  • Sliced gravlox
  • Sliced avocado
  • Toasted Noble Bread
  • Scallion cream cheese spread
  • Grainy mustard honey sauce
  • Boiled egg slices
  • Dill sprigs

 

Mexican Gravlox

Ingredients

  • Fresh Salmon
  • 1 TBL tequila over top
  • Mix handful of chopped cilantro
  • 2 TBL dark brown sugar
  • 2 TBL salt
  • 1 TBL black pepper
  • 1tsp chipotle or cayenne powder
  • 1tsp cumin
  • Grated lime zest

Step by Step

  1. Cover, flip and cover
  2. Cover in plastic and cover with heavy weight
  3. Ready in 3-6 days
  4. Serve on crackers or toast
  5. Top with Crema

Puff Pastry Gravlox

  1. Egg wash (yolk, water, salt) a sheet of room temperature puff pastry
  2. Cut into circles and place on baking tray
  3. Put a 1/4 lattice tray over top of circles, using a spacer so that all of puffs will be the same height
  4. Bake 325º for about 15 minutes
  5. Poke a hole in the center for filling
  6. Pipe mixture of sour cream, dill, salt and pepper onto baked circles
  7. Top with thinly sliced gravlox or roll into a rose
  8. Bake 400º for no more than 2 minutes
  9. Add a dab of sour cream onto the rose and garnish with salmon caviar or sturgeon caviar
  10. Top with the merest bit of dill
  11. Serve on a piece of slate (just to be pretty)

Juevos Rancheros – COLLECTION

2016-02-24 08.51.092016-02-24 08.50.57
HIS AND HERS

Grandpa’s Huevos Rancheros

Top with avocado (blue plate) or mushrooms (green plate)

  1. Slice mushrooms and cook in butter, then set aside
  2. Sautee slivered onions, the set aside
  3. Add 1 C enchilada sauce to the pan and bring to simmer
  4. Dip corn tortillas in sauce and put on a small square of aluminum foil placed on a baking tray
  5. Mix refried beans in with remaining sauce and heat
  6. Place on tortillas
  7. Add sliced onion
  8. Create a recess in the center and add a whole egg
  9. Top with avocado (blue plate) or mushrooms (green plate)
  10. Sprinkle with grated cheese
  11. Bake at 350º for 13 minutes
  12. Use foil to move to plates (remove foil or just keep it there) The tortillas will be soft and may fall apart

See also: CAZUELA DE HUEVOS RANCHEROS for a casserole recipe, if you are cooking for more than two people.

When I make Huevos Ranchers it is never the same. Of course, it is served on a corn tortilla, and then spread with refried beans, but sometimes has a fried egg on top, sometimes ham, sometimes green chilis… and then topped with cheese. The concept is a corn tortilla with tasty goodness. Here are several recipes if you want some guidance your first time through.

Juevos rancheros

QUICK AND SIMPLE
PHOTO SHOWN AT RIGHT

Corn tortilla heated and browned on both sides
Smear with refried beans
Sprinkle with diced peppers
Top with scrambled egg disc
Top with shredded beef and salsa mixed together
Top with poached egg
Sprinkle with cheese
Broil about five minutes

Grandma’s Huevos Rancheros

2 fried or poached eggs
½ tsp vegetable oil
1/8 small onion
1/8 sliced bell pepper
¼ clove garlic, chopped
¼ CU Salsa
1 TBL diced green chiles
2 corn tortillas
2 TBS shredded cheese

1. Heat vegetable oil in large skillet
2. Saute onion, bell pepper and garlic
3. Add salsa and chiles – bring to boil, remove from heat
4. Top corn tortilla with 1/3 CU sauce and one egg
5. Sprinkle with cheese

Huevos Rancheros Casserole with Ranchero Sauce

  • Place the canned and fresh tomatoes, the onion, jalapeño, garlic, water, chilies powder, salt, cumin, oregano, sugar and vinegar in a 2-quart saucepan. Simmer for 15 to 20 minutes.
  • Preheat the oven to 350 degrees.
  • While the sauce is simmering, prepare the tortillas and the eggs.
  • Heat the oil in a skillet.
  • Place a tortilla in the hot oil and fry just until softened.
  • As each tortilla is done, place it on a plate.
  • Repeat this procedure until all the tortillas are cooked.
  • Oil a long baking dish (about 9 x 13 inches).
  • Spoon half of the sauce over the bottom, then arrange the tortillas over the sauce.
  • Top the tortillas with more sauce.
  • Sprinkle with half of the grated cheddar cheese.
  • Crack the eggs onto the cheese layer at intervals so that there will be a few inches between each egg.
  • Spoon the remaining sauce over the length of the eggs and sprinkle with the remaining cheddar cheese.
  • Bake for about 13 minutes at 350º
  • Pierce one of the eggs with a sharp paring knife to check that the eggs are done as you like.
  • After 20 minutes of baking, the eggs are hard- cooked.
  • When the eggs are cooked to your liking, remove the pan from the oven and let cool for 10 minutes.
  • To serve, cut the casserole into squares. Sprinkle with freshly grated cotija or feta cheese.

Serves 6 to 8.

Note: Cotija cheese is sold in small rounds, and is available in the dairy case of many supermarkets. It is easily crumbled. You can substitute feta cheese.

Black Olive Huevos

Options
Add Black olives
Use a tomatillo rather than tomatoes
Add Artichokes
Top with cilantro
Include diced green chilies
Use tortilla chips or corn chips rather than corn tortilla
Use poached egg rather than Fried Egg

Special Steps Break your egg into separate bowls. This will assure that you have an unbroken yolk. If you break the yolk, save this for scrambled eggs the following morning.

Huevos Rancheros – SAUCE

The Ranchero Sauce
— 1 large can (28 ounces) diced tomatoes with juice
— 2 fresh tomatoes, diced
— 1 cup diced onion
— 1 jalapeno chile, seeded and minced
— 2 minced cloves garlic
— 1 cup water
— 2 tablespoons red chile powder
— 1/2 teaspoon salt
— 1/2 teaspoon ground cumin
— 1 teaspoon oregano
— 1 teaspoon sugar
— 1 tablespoon vinegar
Adapted from Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, and is the author of “California Rancho Cooking,” “The Salsa Book” and “The Chipotle Chile Cook Book.”

America’s Test Kitchen

  • 1 Can diced tomatoes – strained – reserve liquid
  • 1 C strained reserved tomato juice
  • 2 tsp brown sugar
  • 1 tsp  lime
  • 1/2 Onion – diced
  • 4 tsp Chili powder
  • 1/2 C canned green chilies
  • 2 garlic cloves – sliced thin
  • 2 TBL EVOO
  • Salt and pepper to taste
  • 1/4 C pepper jack cheese
  • 4 eggs

STEP BY STEP

  1. Strain diced tomatoes, reserving liquid
  2. Add brown sugar and lime to strained tomato juice
  3. To tomatoes, add onion. green chilies, garlic, EVOO, chili powder and salt/pepper to taste
  4. Stir to combine
  5. Transfer to baking sheet lined with parchment paper or waxed paper
  6. Spread into an even layer
    Alternately you can use a comal or a large cast iron skillet
  7. Bake at 500º for about 40 minutes
  8. Turn oven down to 400º
  9. Put cooked mixture into a glass baking dish, and add the strained/reserved juice back into it, and stir to combine
  10. Sprinkle with pepper jack
  11. Nestle 1 egg at a time into an impression you will make in the sauce
  12. Season with salt and pepper
  13. Bake at 400º for 15 minutes
  14. Tent with aluminum for about 5 minutes
  15. Top with avocado, scallions and cilantro

GZ’s Huevos Rancheros

Geofry Zakarian cooked with his two daughters Anna and Madeline

  • 1 can of Refried beans or chili beans
  • Pico de gallo – Chop, dice and mix:  red chili pepper, roma tomato, lime juice, red onion – add a little bit of chopped cilantro
    Optionally, use a jar of store-bought salsa
  • Crisp corn tortilla taco or tostada
    Optionally, you can use a bag of corn chips
  • Two sunny side up eggs
  1. Heat beans in a skillet
  2. Cook two eggs sunny side up
  3. Put heated beans in the bottom of a bowl
  4. Put corn chips on top of beans
  5. Top with an egg
  6. Garnish with cilantro, avocado, tomato, lime, chili, onion, salt, pepper
  7. Top with fresh salt and pepper

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.
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