Category: Appetizers & Sides

Appetizers

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Pino’s style grinder bread

Grinder bread loafs similar to one of our favorite restaurants, Pino’s.

Ingredients

  • 2 Tablespoons Yeast
  • 1/2 cup Warm Water
  • 2 cups Hot Water
  • 3 Tablespoons Sugar
  • 2 1/2 teaspoons Salt
  • 1/3 cup Oil
  • 6 1/2 cups Flour
  • 1 Egg for brushing on bread

Instructions

  • In a small bowl, dissolve your yeast in ½ cup warm water. Make sure that your water is warm (not too cold, not too hot). Let proof for 10 minutes.
  • In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.
  • Add the remaining 3 ½ cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bowl to know it’s ready. Once all of the flour is added, let sit for 10 minutes.
  • Separate your dough into 3 pieces. On a floured surface roll each piece into a 9×12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.
  • Place the dough on a greased baking pan or a Silpat, seam side down. Using a knife, make 3-4 diagonal cuts about ¼ inch thick in bread. Brush with your beaten egg.
  • Let dough rise uncovered for 30-40 minutes in a warm place.
  • Bake at 375 for 18-22 minutes or until golden brown.
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Dutch Baby

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It’s wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

Ingredients:

  • 3 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup whole milk, at room temperature
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter
  • Syrup, preserves, confectioners’ sugar or cinnamon sugar- any other toppings. typically we do strawberries and whip cream or bananas cooked with brown sugar.

    Directions:
  • Step 1: Heat oven to 425 degrees.
  • Step 2: Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
  • Step 3: Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
  • Step 4: Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.
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Tomato Soup

Tomato Soup (72 oz) 

3 large hot house tomatoes 

1 large yellow onion 

2 heads of garlic 

1 zucchini 

1 yellow squash 

2 large carrots 

3 sticks of celery 

1 red bell pepper 

1 green bell pepper 

1. preheat oven to hot as fuck (550 or whatever your shitty oven can get up to) with your cast iron in the oven

2. Peel carrot, zucchini, squash 

3. Quarter all veggies and throw into your cast iron. Toss in olive oil and salt. 

4. Roast until veggies are well roasted and cooked through. Like 40 min. Flip them half way thru. 

5. Add everything into a food processor with chicken stock (homemade you lazy fucks) and emulsify with EVOO. Add 8 oz Greek yogurt, salt, pepper, basil, oregano, parsley, crushed red peppers, and cayenne to taste. 

6. Finish with Parmesan and parsley 

Recipe Credit: Jade Family Favorite

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Farro Salad

Laurie Coots Recipe, adapted from NYT. Coots family favorite.

Ingredients:

INGREDIENTS

  • 1 cup farro
  • 1 cup apple cider (to change the taste, changing the juice makes a big difference, i.e. passionfruit juice, orange, etc.)
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
  • 70 grams chopped pistachio nuts (1/2 cup)
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  • ⅓ cup thinly sliced radish
  •  Maldon or other flaky sea salt, for finishing

Directions:

  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Credit: NYT: Charlie Bird

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Buffalo Chicken Dip

  • 2 cups shredded cooked chicken (can use canned chicken if necessary)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles- (optional)
  • 1 cup cheddar cheese, – Grated (optional)

Instructions:

  1. PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
  2. BAKE 20 minutes or until mixture is heated through; stir.  Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
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Cornbread Dip- Seven Layer

Trisha Rencher Recipe- Family favorite.

Ingredients:

1 pkg. jiffy cornbread muffin mix
1 can diced green Chile, undrained
1/8 tsp cumin
1/8 tsp oregano
pinch of sage
1 cup sour cream
1 cup mayonnaise
1 package of ranch salad dressing mix
2 cans pinto beans, drained and rinsed
2 15oz cans whole kernel corn, drained
3 medium tomatoes, chopped
1 green pepper, chopped
1/2 small onion, chopped
10 strips (or more) bacon, cooked and crumbled
2 cups cheddar cheese, shredded

Directions:
Mix cornbread muffin mix according to package instructions. add green chiles, cumin, oregano, and sage to mix and bake in 9×13 inch cake pan.
Bake at 350 for 15-20 minutes, cool, cut into squares.
combine mayo, sour cream, and ranch dressing mix
Layer in pan- cornbread, then beans, then ranch dressing mixture, corn, tomatoes, peppers, onions, bacon, then cheese, then repeat, in 9X13 inch pan. Repeat until pan is full.

Additional note- occasionally double bacon, double spices in cornbread, and add a can of jalapeños to the cornbread.

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Refried Beans

INGREDIENTS

  • 1 pound dry pinto beans rinsed and drained (2 cups)
  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion minced
  • 4 cloves garlic minced
  • 3 cups bone broth chicken stock or vegetable stock
  • 3 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper optional
  • Salt to taste

TO GARNISH:

  • Cilantro
  • Lime wedges
  • Diced tomato
  • Sliced jalapeno
  • Avocado
  • Cheese

INSTRUCTIONS

  1. Set Instant Pot to SAUTE. Add oil. Once hot, add onion. Sauté for 2 minutes, then add garlic and let cook until fragrant, about 30 seconds. 
  2. Add a splash of broth and scrape to remove any browned bits from the bottom of the pot. Add remaining broth, water, cumin, chili powder, oregano, salt, pepper, cayenne and beans. Stir to combine. Hit CANCEL.
  3. Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the “sealing” position.
  4. Press the MANUAL button and set Instant Pot for high pressure for 40 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  5. Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  6. Remove the lid and drain the beans, reserving the liquid.
  7. Return the cooked beans to the pot, and stir in ½ cup of the reserved cooking liquid. Season with salt, to taste. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. Or, you can use an immersion blender for pureed beans.