After a week in Vail Colorado, we are back home and ready to get back to work at our volunteer jobs and of course putting some new recipes on Grandpa Cooks.
When we were living in South Carolina, one of the local favorites was Grouper. It was readily available in the area and is easy to cook and delicious. If you have a good seafood vendor in your area you should be able to get Grouper. This recipe came from a neighbor in South Carolina who was in our gourmet group. I am not sure where they got the recipe originally, so I can't give credit to the original author. I have had the recipe since about 2002 and have made it a number of times and really like the way the fish comes out. The Spanish inspired sauce keeps the fish nice and moist and tastes delicious. By the way, for you calorie counters, a serving of this fish is only about 260 calories. I hope you will give it a try. If you are not so calorie conscious then serve the fish over rice to capture every bit of the flavorful sauce.
Ingredients: (Serves four)
4 - 6 Oz. grouper fillets, about 3/4" thick
Cooking spray
1 TBSP olive oil
2 Cups chopped onion
1 tsps. ground cumin
1 garlic clove, minced
1/4 cup water
2 TBSP chopped fresh cilantro
3 TBSP fresh orange juice
2 TBSP chopped pitted green olives
1 TBSP fresh lime juice
1 TBSP capers, drained
2 TBSP tomato paste
1 10 Oz. can diced tomatoes and green chilies, un-drained
Preparation:
Preheat oven to 400 degrees. Spray a 9x13 baking dish with the cooking spray and lay the fish into the baking dish and set aside. Heat the olive oil in a large non-stick skillet over medium-high heat. Add onion and sauté for three minutes. Add cumin and garlic and sauté for another 2 minutes. Add water and all remaining ingredients and bring to a boil. Reduce heat and simmer for about three minutes or until the sauce thickens slightly. Pour sauce over the fish in the baking dish and place in the 400 degree oven. Bake for about twenty minutes or until the fish flakes easily when tested with a fork.
Sunday, August 7, 2016
Saturday, July 30, 2016
On Vacation
Grandpa is in Vail for a week so no new recipes for a while. I will see what I find in the restaurants here.
Tuesday, July 26, 2016
Tomato Napoleons
It is the time of year when you can get all kinds of fresh tomatoes. Since we live in a condo now, I can't really have my own plants, so I rely on the downtown Kansas City farmer's market. I have been getting great tomatoes there. A large variety of types of tomato are offered, and I like to try them all.
I think my fondness for tomatoes dates back to the days when my Grandpa Erickson had a large garden plot in the back of his home in Boone, Iowa. I remember being about 5 or 6 years old and going out to "help" Grandpa in the garden. He had a big basket and I had a small one that we would fill with ripe tomatoes. I always had to sample a fresh one, right out there in the garden. I ate them just like an apple with the juice running down my arm, and have loved tomatoes ever since.
This is a recipe that will use up some of those terrific summer tomatoes and it tastes great. It is a little different from the standard Caprese salad, in that it has a tomato based dressing that is poured over the stacks of tomato and mozzarella. The dressing recipe makes about a quart of the dressing and you only need about 3/4 Cup to serve four people. I keep the excess dressing in a mason jar in the fridge and it will keep for a week or so.
Ingredients for Napoleons: (Serves Four)
8 Oz. fresh mozzarella, cut into 8 slices
3/4 Cup fresh tomato dressing (see recipe below)
3 Large tomatoes, each cut into four slices, after discarding the tops and bottoms
1 tsp. salt
1 tsp. pepper
24 fresh basil leaves, shredded
Preparation:
Place cheese slices in a shallow non -reactive dish. Pour the 3/4 cup of fresh tomato dressing over the cheese slices. Cover and chill for one hour. Remove cheese slices from dressing and set aside. Reserve the tomato dressing marinade. Sprinkle the tomato slices evenly with the salt and pepper. Place one tomato slice on each of four salad plates; top each with a slice of the cheese and about two leaves of the shredded basil leaves. Repeat with tomato slice, cheese slice and the shredded basil leaves. Top with the remaining tomato slices and basil. Drizzle evenly with the reserved tomato dressing marinade and serve.
Ingredients for Tomato Dressing: (Makes about a quart)
1 Cup extra virgin olive oil
1/2 Cup balsamic vinegar
3 garlic cloves, sliced thinly
1 TBSP sugar
1 TBSP salt ( I generally cut this back to about half and taste it )
1 tsp. pepper
4 large tomatoes, peeled and coarsely chopped (use different varieties for color and flavor)
2 TBSP chopped fresh thyme leaves
Preparation:
Whisk together first 6 ingredients in a large glass bowl. Stir in tomatoes and fresh thyme. Cover and let stand at room temperature 1 hour, stirring occasionally. Cover and chill for 8 hours, prior to using.
I think my fondness for tomatoes dates back to the days when my Grandpa Erickson had a large garden plot in the back of his home in Boone, Iowa. I remember being about 5 or 6 years old and going out to "help" Grandpa in the garden. He had a big basket and I had a small one that we would fill with ripe tomatoes. I always had to sample a fresh one, right out there in the garden. I ate them just like an apple with the juice running down my arm, and have loved tomatoes ever since.
This is a recipe that will use up some of those terrific summer tomatoes and it tastes great. It is a little different from the standard Caprese salad, in that it has a tomato based dressing that is poured over the stacks of tomato and mozzarella. The dressing recipe makes about a quart of the dressing and you only need about 3/4 Cup to serve four people. I keep the excess dressing in a mason jar in the fridge and it will keep for a week or so.
Ingredients for Napoleons: (Serves Four)
8 Oz. fresh mozzarella, cut into 8 slices
3/4 Cup fresh tomato dressing (see recipe below)
3 Large tomatoes, each cut into four slices, after discarding the tops and bottoms
1 tsp. salt
1 tsp. pepper
24 fresh basil leaves, shredded
Preparation:
Place cheese slices in a shallow non -reactive dish. Pour the 3/4 cup of fresh tomato dressing over the cheese slices. Cover and chill for one hour. Remove cheese slices from dressing and set aside. Reserve the tomato dressing marinade. Sprinkle the tomato slices evenly with the salt and pepper. Place one tomato slice on each of four salad plates; top each with a slice of the cheese and about two leaves of the shredded basil leaves. Repeat with tomato slice, cheese slice and the shredded basil leaves. Top with the remaining tomato slices and basil. Drizzle evenly with the reserved tomato dressing marinade and serve.
Ingredients for Tomato Dressing: (Makes about a quart)
1 Cup extra virgin olive oil
1/2 Cup balsamic vinegar
3 garlic cloves, sliced thinly
1 TBSP sugar
1 TBSP salt ( I generally cut this back to about half and taste it )
1 tsp. pepper
4 large tomatoes, peeled and coarsely chopped (use different varieties for color and flavor)
2 TBSP chopped fresh thyme leaves
Preparation:
Whisk together first 6 ingredients in a large glass bowl. Stir in tomatoes and fresh thyme. Cover and let stand at room temperature 1 hour, stirring occasionally. Cover and chill for 8 hours, prior to using.
Sunday, July 24, 2016
Buratta, prosciutto, and ciabatta crisps on a bed of baby arugula
Buratta seems to be all the rage recently, although it has been around commercially since at least the 1920's. Buratta is fresh mozzarella, a cows or buffalo milk cheese, that is formed into a pouch and then filled with cream and small pieces of chopped up mozzarella (stracciatella). It is really a way to use up the ends of mozzarella left after forming the traditional balls of mozzarella. This cheese, much like fresh mozzarella, does not keep well for long periods of time, so it is best used soon after you bring it home.
This is a very simple appetizer to make, but I haven't met anyone yet who doesn't like it. I cover a small platter with a layer of fresh baby arugula and then drizzle it with extra virgin olive oil. I alternate pieces of rolled up prosciutto and ciabatta prepared as below, leaving a place in the middle of the platter to place the ball of Buratta. When you serve the dish is the time to puncture the ball of Buratta and let the cream spill out over the arugula. Take a piece of the ciabatta, spread a little of the Buratta on it and top with a couple leaves of arugula and some prosciutto. With a glass of crisp white wine, you have a great appetizer.
Ingredients: (serves 4-6)
2 Cups fresh baby arugula (or whatever it takes to cover your serving dish)
Extra Virgin Olive Oil
6 Oz. Prosciutto Di Parma, sliced as thin as possible
1 Ciabatta, cut into 1"-11/2" cubes
3 TBSP butter
2 tsps. chopped garlic
Coarse Salt
Fresh ground black pepper
1 ball fresh Buratta
Preparation:
Cover a small serving platter with a layer of the arugula and drizzle with extra virgin olive oil. Trim excess fat off of each slice of prosciutto. Fold the prosciutto slices in half along the length of the slice, so that you have a piece about 11/2" in width and 6" long. Roll the prosciutto up like little bed rolls and set the rolls on edge on top of the arugula, leaving space for the ciabatta crisps between the rolls of prosciutto. You should have about 12 rolls of prosciutto. Cut the ciabatta into cubes that are about 1 to 11/2" square. I like to have pieces that have crust on one side only. Over medium heat melt the butter in a skillet, add a little olive oil and the garlic. Sauté the garlic until it is tender. Add the bread cubes to the pan. Sprinkle with the salt and pepper and stir the cubes until they are a nice golden color and crisp on all sides. Remove from the pan and set on a paper towel to drain.
Put the ciabatta crisps on the bed of arugula between the prosciutto rolls. Leave a space in the middle of your tray for the Buratta. Place the ball of Buratta in the middle of your serving dish. Puncture the Buratta with a cheese knife and spread it open a little, allowing the cream in the middle to run onto the arugula. Serve and enjoy !!
This is a very simple appetizer to make, but I haven't met anyone yet who doesn't like it. I cover a small platter with a layer of fresh baby arugula and then drizzle it with extra virgin olive oil. I alternate pieces of rolled up prosciutto and ciabatta prepared as below, leaving a place in the middle of the platter to place the ball of Buratta. When you serve the dish is the time to puncture the ball of Buratta and let the cream spill out over the arugula. Take a piece of the ciabatta, spread a little of the Buratta on it and top with a couple leaves of arugula and some prosciutto. With a glass of crisp white wine, you have a great appetizer.
Ingredients: (serves 4-6)
2 Cups fresh baby arugula (or whatever it takes to cover your serving dish)
Extra Virgin Olive Oil
6 Oz. Prosciutto Di Parma, sliced as thin as possible
1 Ciabatta, cut into 1"-11/2" cubes
3 TBSP butter
2 tsps. chopped garlic
Coarse Salt
Fresh ground black pepper
1 ball fresh Buratta
Preparation:
Cover a small serving platter with a layer of the arugula and drizzle with extra virgin olive oil. Trim excess fat off of each slice of prosciutto. Fold the prosciutto slices in half along the length of the slice, so that you have a piece about 11/2" in width and 6" long. Roll the prosciutto up like little bed rolls and set the rolls on edge on top of the arugula, leaving space for the ciabatta crisps between the rolls of prosciutto. You should have about 12 rolls of prosciutto. Cut the ciabatta into cubes that are about 1 to 11/2" square. I like to have pieces that have crust on one side only. Over medium heat melt the butter in a skillet, add a little olive oil and the garlic. Sauté the garlic until it is tender. Add the bread cubes to the pan. Sprinkle with the salt and pepper and stir the cubes until they are a nice golden color and crisp on all sides. Remove from the pan and set on a paper towel to drain.
Put the ciabatta crisps on the bed of arugula between the prosciutto rolls. Leave a space in the middle of your tray for the Buratta. Place the ball of Buratta in the middle of your serving dish. Puncture the Buratta with a cheese knife and spread it open a little, allowing the cream in the middle to run onto the arugula. Serve and enjoy !!
Thursday, July 21, 2016
Sage Lemon Ricotta Fritters
Whenever I fly, I think that I am one of the few people who actually reads the airline magazine in the seat pocket in front of me. I love some of the articles highlighting restaurants in the various cities that the particular airline serves. This recipe came from a Southwest Airlines magazine in November of 2012. The chef who created the recipe was Jenn Louis, the owner of a restaurant named Lincoln Restaurant in Portland, Oregon. That got my attention, because when I was a kid in Boone, Iowa, we had a restaurant called the Lincoln Restaurant.
Lincoln highway, U.S. thirty, ran right through my home town and the Lincoln restaurant was located on that highway. They had great fried chicken, pies and the best cinnamon rolls ever. When the Interstate system came into play, U.S. thirty lost most of it's traffic to I-35 and like Radiator Springs in the movie Cars, Boone began to lose many of it's businesses. Sadly, the Lincoln was one of the losses.
Why and how would I have a recipe from a 2012 airline magazine you might ask. As we travel, I am constantly on the lookout for new recipes or dishes that I can try in a restaurant. If I see a recipe, that I think I might like, I write it down or tear it out of the magazine that I am reading. If I discover a new dish in a restaurant, I make a few notes and try to reproduce it when I get home. If I like what I come up with, I write down the recipe. I have been keeping these recipes for at least the last thirty years, so in addition to a large number of cookbooks, we have a three inch thick binder that is full of all of the recipes we have collected. I have an index on the computer and every few months I update it with the new things we have picked up. That index gets printed out and then goes in the front of the binder. At this point, the index is 8 single spaced pages long. a little over 400 recipes.
Back to this recipe. Zeppole are Italian dessert fritters. They are sweet. This is a savory version that takes out the sugar and adds sage. They are served with a garlic/lemon aioli, and make a great appetizer. They are easy to make and I think you will like them. Give it a try !!
Ingredients for fritters: (makes 40 fritters)
1 pound ricotta
4 eggs
1 cup, all purpose flour
1 TBSP baking powder
1 TBSP chopped fresh sage
1 tsps. kosher salt
zest of 2 lemons
vegetable oil
kosher salt
grated pecorino
Preparation:
With a mixer, cream ricotta and eggs. Blend in flour, baking powder, sage, salt, and lemon zest. Chill batter for thirty minutes. Fill a pan with 11/2" of vegetable oil and heat to 350 degrees. Fry tablespoon-sized balls of batter until cooked through, about four minutes. Using a slotted spoon, lay on paper towels to dry and sprinkle with salt and grated pecorino. Serve with aioli. (recipe below)
Ingredients for aioli:
2 TBSP fresh squeezed lemon juice
1 clove garlic, peeled and grated
1 tsps. coarse salt
1 egg yolk
1 cup + 2 TBSP canola oil
Preparation:
With a mixer combine lemon juice, garlic and salt, Add egg yolk and blend. While continuing to blend, with the mixer running slowly, add oil a little at a time until emulsified.
Lincoln highway, U.S. thirty, ran right through my home town and the Lincoln restaurant was located on that highway. They had great fried chicken, pies and the best cinnamon rolls ever. When the Interstate system came into play, U.S. thirty lost most of it's traffic to I-35 and like Radiator Springs in the movie Cars, Boone began to lose many of it's businesses. Sadly, the Lincoln was one of the losses.
Why and how would I have a recipe from a 2012 airline magazine you might ask. As we travel, I am constantly on the lookout for new recipes or dishes that I can try in a restaurant. If I see a recipe, that I think I might like, I write it down or tear it out of the magazine that I am reading. If I discover a new dish in a restaurant, I make a few notes and try to reproduce it when I get home. If I like what I come up with, I write down the recipe. I have been keeping these recipes for at least the last thirty years, so in addition to a large number of cookbooks, we have a three inch thick binder that is full of all of the recipes we have collected. I have an index on the computer and every few months I update it with the new things we have picked up. That index gets printed out and then goes in the front of the binder. At this point, the index is 8 single spaced pages long. a little over 400 recipes.
Back to this recipe. Zeppole are Italian dessert fritters. They are sweet. This is a savory version that takes out the sugar and adds sage. They are served with a garlic/lemon aioli, and make a great appetizer. They are easy to make and I think you will like them. Give it a try !!
Ingredients for fritters: (makes 40 fritters)
1 pound ricotta
4 eggs
1 cup, all purpose flour
1 TBSP baking powder
1 TBSP chopped fresh sage
1 tsps. kosher salt
zest of 2 lemons
vegetable oil
kosher salt
grated pecorino
Preparation:
With a mixer, cream ricotta and eggs. Blend in flour, baking powder, sage, salt, and lemon zest. Chill batter for thirty minutes. Fill a pan with 11/2" of vegetable oil and heat to 350 degrees. Fry tablespoon-sized balls of batter until cooked through, about four minutes. Using a slotted spoon, lay on paper towels to dry and sprinkle with salt and grated pecorino. Serve with aioli. (recipe below)
Ingredients for aioli:
2 TBSP fresh squeezed lemon juice
1 clove garlic, peeled and grated
1 tsps. coarse salt
1 egg yolk
1 cup + 2 TBSP canola oil
Preparation:
With a mixer combine lemon juice, garlic and salt, Add egg yolk and blend. While continuing to blend, with the mixer running slowly, add oil a little at a time until emulsified.
Tuesday, July 19, 2016
Charred Corn Salad
Almost every Saturday in the summer I go to the Farmer's Market. I love fresh tomatoes, peaches, berries, and of course, the sweet corn. For the last couple of years I have been getting my corn from an Amish family who are at the market every week. Their corn has been consistently good and they are pleasant and easy to deal with. I love to just have corn on the cob, but a few years ago I found this recipe in a Williams Sonoma catalog, and it is very good and another way to use some of the sweet corn that I buy.
P.S. this is pretty spicy, so if you don't like that, add the chipotle and the adobo a little at a time, until you get the kick you want.
Ingredients:
2 TBSP fresh lime juice
1 TBSP fresh orange juice
1 tsps. diced chipotle chili in adobo, plus 1 TBSP adobo sauce
2 tsps. salt
1 garlic clove - minced
1/2 tsps. honey
1/4 Cup plus 2 TBSP extra virgin olive oil
6 ears of corn, husks and silks removed
1 15 oz. can black beans, rinsed and drained
2 TBSP chopped fresh cilantro, plus cilantro leaves for garnish
2 Cups cherry or grape tomatoes, quartered
1/2 Cup diced jicama
1/4 Cup diced red onion
Preparation:
In bowl, whisk together lime juice, orange juice, chipotle chili, and adobo sauce, 1 tsps. salt, garlic, honey and 1/4 Cup olive oil until smooth. Set vinaigrette aside.
Prepare hot fire in grill or preheat grill pan over high heat.
Rub corn with 2 TBSP oil and 1 tsps. salt. Grill corn, turning occasionally, until charred in spots. 10-15 minutes. Transfer to a plate and allow to cool.
When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stir until well combined. Garnish with cilantro leaves and serve at room temperature. Enjoy with almost any grilled meat or fish.
P.S. this is pretty spicy, so if you don't like that, add the chipotle and the adobo a little at a time, until you get the kick you want.
Ingredients:
2 TBSP fresh lime juice
1 TBSP fresh orange juice
1 tsps. diced chipotle chili in adobo, plus 1 TBSP adobo sauce
2 tsps. salt
1 garlic clove - minced
1/2 tsps. honey
1/4 Cup plus 2 TBSP extra virgin olive oil
6 ears of corn, husks and silks removed
1 15 oz. can black beans, rinsed and drained
2 TBSP chopped fresh cilantro, plus cilantro leaves for garnish
2 Cups cherry or grape tomatoes, quartered
1/2 Cup diced jicama
1/4 Cup diced red onion
Preparation:
In bowl, whisk together lime juice, orange juice, chipotle chili, and adobo sauce, 1 tsps. salt, garlic, honey and 1/4 Cup olive oil until smooth. Set vinaigrette aside.
Prepare hot fire in grill or preheat grill pan over high heat.
Rub corn with 2 TBSP oil and 1 tsps. salt. Grill corn, turning occasionally, until charred in spots. 10-15 minutes. Transfer to a plate and allow to cool.
When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stir until well combined. Garnish with cilantro leaves and serve at room temperature. Enjoy with almost any grilled meat or fish.
Saturday, July 16, 2016
Elna's Fried Oatmeal
My mother-in-law was one of the best "comfort food" cooks I have ever known. She could fry chicken that was heavenly, or make a Sunday roast that was browned and fall apart tender, along with gravy that was so dark it was almost black. When we went to visit, I always looked forward to at least one morning of fried oatmeal. I had never heard of this dish before I met Elna, and I have never seen it since. I am guessing that it was an old German recipe, as that was Elna's background. Jan kept her mother's recipe file and we decided it was time to try to make this breakfast dish. Jan wasn't sure she could reproduce what her Mom made so long ago, but it turned out great. Here is how it goes:
Ingredients:
6 Cups water
1/4 LB butter or margarine
11/2 tsps. salt
41/2 Cups rolled oats (old fashioned Quaker oatmeal)
2 TBSP sugar
1 tsps. Allspice
1/3 Cup raisins
Dark Karo Syrup
Preparation:
Combine the water, butter and salt in a large sauce pan and bring to a rolling boil over high heat. Combine the sugar and the allspice and stir together. Once the pot is boiling add the rolled oats, sugar/allspice combined, and the raisins. Reduce heat to a low boil and stir occasionally. Cook for ten minutes. While oatmeal is cooking, line a loaf pan with wax-paper. When the oatmeal has cooked for ten minutes, remove it from the heat and spoon the mixture into the loaf pan. It will look like this:
Elna always served with crispy thick cut bacon and of course Karo dark syrup. To get the original comfort food taste, you have to go with the Karo.
Ingredients:
6 Cups water
1/4 LB butter or margarine
11/2 tsps. salt
41/2 Cups rolled oats (old fashioned Quaker oatmeal)
2 TBSP sugar
1 tsps. Allspice
1/3 Cup raisins
Dark Karo Syrup
Preparation:
Combine the water, butter and salt in a large sauce pan and bring to a rolling boil over high heat. Combine the sugar and the allspice and stir together. Once the pot is boiling add the rolled oats, sugar/allspice combined, and the raisins. Reduce heat to a low boil and stir occasionally. Cook for ten minutes. While oatmeal is cooking, line a loaf pan with wax-paper. When the oatmeal has cooked for ten minutes, remove it from the heat and spoon the mixture into the loaf pan. It will look like this:
Allow to cool on the counter top for thirty minutes. Cover with foil and refrigerate overnight. In the morning, when you are ready to serve breakfast, turn the loaf out onto a cutting board, by laying the board on top of the loaf pan and then inverting the pan while holding the board in place. The loaf will slide out easily. Remove the wax-paper from the loaf. It will look like this:
Using a sharp knife, slice off as many 3/8" slices as you think you will want to cook. Melt a couple of TBSP of butter into a skillet. Preferably an old black cast iron skillet. Fry the slices in the butter over high heat, until they get crispy around the edges. Here is the first batch we cooked this morning:
Elna always served with crispy thick cut bacon and of course Karo dark syrup. To get the original comfort food taste, you have to go with the Karo.
Maybe it is just the memories this dish brought back for us, but we really enjoyed it this morning as part of a lazy Saturday morning breakfast. I hope you enjoy it too.
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