The Official "Hey Grandpa" Recipe Thread

[Backyard Buddies]

Author: thechickenchick
Date: 12/4/2008

Its burger bundles tonight. I already had the burger browned with onion. I added shredded cheese, chili pepper, garlic and oregano. Use bought crescent dough. Lightly roll out each piece with a rolling pin. Put scoop of mixture inside. Pinch dough together at top. Top with more cheese and bake. Fast and easy! With over 200 lbs of deer burger in the freezer I will try anything!!

 

[Backyard Buddies]

Author: Cackle
Date: 12/5/2008

Home grown cornish cross with mushroom gravy, mashed potatoes made with heavy cream and butter, green beans and corn from the fall out of the freezer.

I injected the chicken with a mixture of broth, butter, garlic and white pepper.Rubbed with garlic, salt, pepper, and seasoning salt. Then I cooked it on the rotissere of the gas grill for about an hour and 45 minutes. It was melt in your mouth tender.

 

[ninjapoodles]

Quick & Easy Bean & Cheese Enchiladas

mix up:
A can of refried beans
1/2 c. sour cream
1 c. shredded cheddar cheese
1 tsp. each: onion powder, garlic powder, cumin, chili powder

Spread filling into 8-10 corn tortillas that have been steamed to soften, roll up.

Pour 1/3 can enchilada sauce into bottom of a baking dish, place rolled tortillas in dish, then pour remainder of enchilada sauce over the top. Add more shredded cheese if desired.

Bake at 350 for 20 minutes.

Yummy, filling, full of protein and fiber, and CHEAP.

 

[happyhen]

Vietnamese Spring Rolls with Hoisin-Peanut Dip (Goi Cuon)

Makes 12 rolls

Sauce

1 TBSP vegetable oil
4 cloves garlic, finely minced
1/3 cup hoisin sauce
1 TBSP fish sauce
1 TBSP sugar
1 tsp chili paste or hot bean paste
1/2 cup chicken stock
1/4 cup chopped unsalted dry roasted peanuts

In small saucepan over medium heat, warm oil. Add garlic and cook, stirring until lightly browned. Add the hoisin sauce, the fish sauce, sugar, chili paste or hot bean paste, sstir well and simmer 15 mins. Stir in chicken stock; the mixture shold be thick and creamy. Add peanuts and let cool.

Filling

1/4 pound dried rice vermicelli, soaked in warm water for 15 mins.
2 cups chicken stock
2 tsps fish sauce
1/4 tsp sugar
pinch of ground black pepper
3/4 pound boneless pork loin, in one piece
12 large shrimp

Bring a pot of water to boil. drain the rice noodles and add to boiling water. Cook about 2 mins until just tender. Pour noodles into colander and rinse well with cold water. Drain well and set aside, tossing occasionally to keep them from sticking.

In saucepan, bring the chicken stock to boil over high heat. Add fish sauce, sugar, pepper and pork and return to boil. Reduce heat to medium and boil gently until the meat is firm and no longer pink, about 20 mins. Remove pork from stock and cool. Cut into thin strips 3/4 inch wide by 2 inches long.

Bring a saucepan of water to a boil. Add shrimp and cook until done, about 2 mins. Drain, cool, peel, devein and cut in half lengthwise. Set aside.



12 dried rice papers, 8 inches round
12 large, soft, red-leaf lettuce leaves
1 carrot, peeled, finely julienned and tossed with 1 tsp sugar
1 cup finley julienned jicama
1 small bunch fresh mint, leaves only
12 fresh dill sprigs
12 fresh coriander (cilantro) sprigs

To make the spring rolls, lay 1 rice paper round on a flat surface. Using a pastry brush, brush paper with warm water and let often about 30 seconds, until they feel like wet tissue. Arrange 1 lettuce leaf on the lower third of the round. Top lettuce with about 2 TBSP cooked noodles, a few strips of pork, carrot, jicama, a few mint leaves and 1 dill sprig. Fold the lower edge over the filling, half covering it and forming a log. Fold in the sides to enclose the ends. Put 2 pieces of shrimp wiht 1 coriander sprig across the log. Continue rolling the paper over the shrimp to seal the roll. Moisten the ends with water to seal the seam. Set roll on a tray lined with plastic wrap and cover with a damp kitchen towel while making the remaining rolls.

 

[happyhen]

Vietnamese Torn Chicken and Cabbage Salad (Goi Ga)

Serves 6

Dressing

1 serrano chili, seeded and finely minced
1 clove garlic, finely minced
1 1/2 TBSP sugar, or to taste
3 TBSP fresh lime juice
2 TBSP fish sauce

Combine all ingredients in a bowl, Stir until sugar dissolves. Set aside.


Salad

1 whole chicken breast (about 3/4 pound)
4 cups finely shredded green cabbage
1/2 carrot, peeled and finely shredded
1/2 cup fresh mint leaves, chiffonade (slivered)
2 TBSP fresh coriander leaves, chiffonade
2 TBSP chopped unslated dry-roasted peanuts

fried shrimp chips for garnish

Poach chicken until no longer pink, about 20 mins. Let cool. Remove skin and bones. With your fingers, tear the meat along the grain into long, thin shreds and place in a large bowl.

Add cabbage, carrot, mint, coriander and dressing and toss gently to mix well. Top with peanuts.

 

[happyhen]

Catfish Simmered in a Clay Pot (Ca Kho To)

Serves 4 as part of a multicourse meal

3 catfish steaks, each about 1 inch thick (6 ounces total weight)
ground black pepper to taste
2 TBSP fish sauce
2 tsps sugar
1 TBSP vegetable oil
3 cloves garlic, chopped
6 shallots, sliced
2 TBSP caramel syrup (recipe follows)
2 green onions, white and green parts, cut into 2 inch lengths

Rinse fish and pat dry. Sprinkle both sides with pepper. Place in a shallow bowl. add the fish sauce and sugar, turn to coat, and let marinate about 10 mins..

In a 2 cup clay pot or sautepan, over medium heat, warm oil. Add the garlic and shallots and cook about 2 mins. Raise heat to high, remove the fish from the marinade, reserving the marinade, and add to clay pot or pan. Quickly sear on both sides, add caramel syrup, reserved marinade, and green onions. Reduce heat to medium-low, cover, and simmer 8 minutes.

Uncover and check if fish is done. When cooked, remove to a plate. Raise heat to high and reduce sauce by half, return fish to sauce and reheat.


Caramel Syrup

In a saucepan, cmbine 1 cup sugar with 1/4 cup water and bring to a boil. Do not stir! Carefully swirl the pan to dissolve the sugar clinging to the sides. Reduce heat to medium-low and simmer gently, 10 - 15 mins.. When the syrup turns a deep brown and the bubbles are sluggish, remove from heat and slowly pour in 1/4 cup hot water. Return pan to medium- high heat and cook, stirring continously, until the caramel is dissolved and is thick and syrupy, 3-5 mins.. AStir in 1 teaspoon lemon juice. Let cool, then store in a capped jar in a cool, dark place indefinitely.

Makes about 3/4 cup

 

[happyhen]

Vietnamese Shaking Beef with Garlic Sauce (Bo Luc Lac)

serves 4-6

3/4 lb beef sirloin, cut into 1 inch cubes
6 cloves garllic, chopped (about 2 TBSPS)
1 TBSP fish sauce
1 TBSP sugar
1/4 tsp salt
3 TBSP vegetable oil

In bowl, combine beef with half of the garlic, fish sauce, salat and 1 TBSP oil. Coat beef well, cover and refrigerate 30 mins to 2 hours.

Salad

1 small red onion, thinly sliced
1 1/2 tsp white vinegar
1 1/2 tsp Japanese soy sauce
1 1/2 tsp olive oil
1/2 tsp sugar
1/4 tsp each of salt and black pepper
1 bunch watercress, tough stems removed (I use spinach in winter)

In bowl, toss onion and vinegar and let sit 5 mins. In a small bowl combine soy sauce, olive oil, sugar, salt and pepper. Add to the onions and mix well. Add wtercress, toss, and arrange on platter or plates.

Preheat wok or pan over high heat. Add remaining 2 TBSP oil and swirl to coat pan. Add garlic and cook until lightly browned. Add beef in a single layer and let sit, undisturbed, until seared, about 1 min.. Shake pan to flip the meat over and sear another minute, then cook about 3 more mins. The meat should be medium-rare.

Arrange meat on salad and serve.

 

[happyhen]

Vietnamese Coconut Caramel Flan (Banh Dua Ra Men)

serves 8

Caramel

3/4 cup sugar
1/4 cup water

Put water and sugar in heavy saucepan over medium-high heat, stirring, until sugar dissolves. Cook, without stirring, until mixture turns a rich caramel color, about 8-12 mins.. Remove from heat and immediately pour into 8 custard cups, tilting cups to coat the bottoms evenly. Set aside.

Custard

1 1/2 cups milk
1 1/2 cups coconut milk
1/3 cup sugar
4 eggs
1 tsp vanilla extract
1/4 cup unsweetened grated dried coconut

In saucepan, combine milk, coconut milk and sugar, Place over medium heat only until hot. Remove from heat.

In bowl, beat eggs until well blended. Slowly stir in hot milk mixture, then mix in vanilla. Pour through a fine seive into a bowl. Gently fold in the dried coconut.

Place custard cups into a roasting pan. Pour enough hot water into pan to reach halfway up the sides of the custard cups. Ladle the egg mix evenly into the custard cups.

Bake in a preheated 325 degree oven 30-35 minutes and a knife inserted comes out clean. Remove cups from water bath and cool. Cover and refrigerate to chill well.

To serve, run a knife around the edge of custards and invert onto plate.

 

[thechickenchick]

Chinese Hot dish

1 lb burger
1/2 c diced celery
1/2 c diced onion
1/2 c rice ( I use Minute)
1 tbsp soy sauce
1 can cream of mushroom soup
1 can cream of chicken
1 can water or milk
1 can or small bag of chow mein noodles

Brown burger and veggies. Mix all ingred except chow mein noodles. Put in 9x13 pan. Cover wih noodles. Bake at 350 for 45 min or until bubbly.

Its really good when its cold out! It can be done in slow cooker too. Then just put handful of noodles on top of each serving so they don't get soggy.

 

[happyhen]

Sesame Seed Chicken

Serves 5-6 as part of a multicourse meal

3 whole chicken breasts, skinned, boned and cubed
2 TBSP toasted sesame seeds
vegetable oil for frying

Marinade

2 TBSP light soy sauce
1 TBSP dry sherry
few drops sesame oil
2 TBSP flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil

Mix all ingredients well. add cubed chicken and marinate 20 mins.


Sauce

1/2 cup water
1 cup chicken broth
1/8 cup rice wine vinegar (less for a sweeter sauce)
1/4 cup cornstarch
1 cup sugar
2 TBSP sesame oil
2 TBSP dark soy sauce
1 tsp chili paste (or to taste)
1 clove garlic, finely minced

In saucepan, combine all ingredients and bring to a boil, stirring constantly.
Decrease heat to just keep warm.


Make sauce.

Remove chicken from marinade and fry in hot oil, a few pieces at a time, until golden. Remove and drain on paper towels. Continue until all the chicken is fried.

Bring sauce back to boil. Place chicken on platter or plate, spoon sauce over chicken and sprinkle with toasted sesame seeds.