Author: Rick

German Chocolate Cake

German Chocolate Cake

Cake:
1 pkg (4 oz) Baker’s German sweet chocolate
1⁄2 cup water
1 tsp baking soda
1⁄4 tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Frosting:
4 egg yolks
1 can (12 oz) evaporated milk
1 1⁄2 tsp vanilla
1 1⁄2 cups sugar
3⁄4 cup (11⁄2 sticks) butter
1 pkg (about 22⁄3 cups) coconut
1 1⁄2 cups pecans, chopped

Cake: Preheat oven to 350º. Cover bottom of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on high for 1 1⁄2 to 2 minutes, or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, betting well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gently fold into batter. Pour evenly into greased pans.

Bake for 30 minutes, or until toothpick inserted in centers come out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely.

Frosting: Beat egg yolks, milk and vanilla in large sauce pan with whisk until well blended; add sugar and butter.  Stirring constantly, bring to a boil over medium heat; cook 12 minutes or until thickened and golden brown. Remove from heat; add coconut and nuts. Mix well and cool. (We often use a double batch of frosting!)

Spread filling and frosting between layers and onto top of cake. Makes 16 servings.

Buttermilk Biscuits

Buttermilk Biscuits

INGREDIENTS
Biscuits
4 cups flour
¼ cup baking powder
1 tbsp baking soda
1 tsp salt
1½ cups cold butter, grated
2 lg eggs, beaten
1½ cups buttermilk

Glaze
1 egg, beaten
1 tbsp buttermilk


In a large bowl, whisk together dry ingredients.  Cut in butter using a Pasteur blender until the pieces are a consistent size, about the size of peas.  Stir in eggs and once combined add buttermilk and stir until dough comes together.  Rest covered in refrigerator for at least 30 minutes.

Preheat oven to 400°.  Line baking sheet with parchment paper.

Scrape dough out of bowl onto floured work surface.  And flatten to about 1/2” thick.  Cut out biscuits.  Collect scraps and repeat.  Place biscuits on parchment-lined baking sheet with biscuits touching.

In a small bowl, beat together egg and buttermilk.  Brush mixture on top of biscuits.

Place in oven and bake until browned, 15-20 minutes.  Allow the biscuits to cool slightly before removing from baking sheet.  Serve with fried eggs and sausage gravy.


 

Moroccan Meatballs

Moroccan Meatballs

INGREDIENTS
Meat Mixture
1 lb ground beef
¼ cup panko bread crumbs
2 cloves garlic, finely chopped
1 tsp salt
1½ tbsp Moroccan spice mix
¼ cup chopped fresh cilantro
1 egg
¼ cup milk
1 tbsp olive oil

Sauce
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 tsp ground turmeric
½ tsp ground cinnamon
1 cup beef flavored broth
1 can (14.5 oz) crushed tomatoes, undrained


DIRECTIONS
Meat Balls
In large bowl, by hand mix Meat Mixture ingredients except oil until just combined.  Shape into +/-20 equally sized meatballs.  In a frying pan, heat oil over medium-high heat. Add meatballs; cook, turning frequently, until browned (about 5 minutes). Remove meatballs.

Sauce
Add onion to emptied meatball pan; cook stirring frequently, until softened (5-7 min). Add garlic, turmeric and cinnamon; cook while stirring for +/- 1 minute.  Add broth and tomatoes. Heat to boiling; arrange meatballs in skillet. Reduce heat to medium-low; simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are thoroughly cooked.


 

Stuffed Flatbread

Stuffed Flatbread

INGREDIENTS
300g flour
½ tsp baking soda
1 tsp salt
250g Greek yogurt
100g mozzarella cheese, shredded


INSTRUCTIONS
Mix all ingredients except cheese (or other stuffing) and knead into a smooth dough; rest for 30 minutes.  Cut into 8 equal sized pieces.  Roll each into a ball and then flatten into a circle.  Place ⅛ of the cheese (or other) in center of dough circle.  Pinch dough around cheese to form a ball; roll flat.  Cook on both sides in a dry frying pan until the center puffs.  Serve warm.


 

Ginger Salad Dressing

Ginger Salad Dressing

INGREDIENTS
½ cup peanut oil
⅓ cup rice vinegar
2 cup onion, diced
2 tbsp water
2 tbsp ketchup
2 tbsp ginger, minced
2 tbsp celery, minced
2 tsp soy sauce
2 tsp lemon juice
2 tsp sugar
½ tsp garlic, minced
½ tsp salt
¼ tsp black pepper, ground


DIRECTIONS
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is puréed. Chill before serving.


 

Sweet & Sour Chicken

Sweet & Sour Chicken

SAUCE
1 cup sugar
2 cups (or 1 can, 14 oz) chicken broth
¾ cup seasoned rice vinegar
1 tbsp vegetable oil
1 tsp salt
2 large yellow onions, sliced
3 cloves garlic, finely chopped (2 tsp)
1 can (20 oz) pineapple chunks, ½ drained
2 tomatoes, sliced into wedges
2 bell peppers, sliced into 1” pieces
¼ cup plus 2 tbsp cornstarch
¼ cup cold water

MEAT
1 egg, slightly beaten
2 tbsp cornstarch
2 tbsp vegetable oil
1 tsp salt
1 tsp soy sauce
¼ tsp white pepper
1½ pounds chicken (and/or Pork), cut into 1” cubes
vegetable oil
¾ cup flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
¾ cup water

DIRECTIONS
In 3-quart saucepan, heat sugar, broth, vinegar, 1 tbsp vegetable oil, 1 tsp salt, onion and garlic to boiling. Reduce heat and simmer.

Mix egg, 2 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.

Mix ¼ cup plus 2 tbsp cornstarch and ¼ cup water; stir into sauce. Cook and stir until thickened (about 30 seconds). Stir in tomatoes, bell pepper and pineapple. Heat to boiling.

Heat vegetable oil in wok to 350º. Mix flour, 2 tbsp cornstarch, 1 tsp salt and the baking soda in medium bowl. Stir in ¾ cup water. Stir in chicken mixture; coat well. Fry about 20 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375º. Fry chicken all at once for 1 minute or until golden brown; drain on paper towels.

Serve with sauce poured over chicken.

Dr Pepper Barbecue Sauce

Dr Pepper Barbecue Sauce

imageINGREDIENTS
1 bottle (20-oz) Dr Pepper
2 cups ketchup
1 cup brown sugar
¼ cup honey
¼ cup vinegar
2 tsp liquid aminos
1 tsp fish sauce
1 tsp chipotle chili powder
½ tsp garlic powder
½ tsp salt
¼ tsp ginger powder
¼ tsp galangal powder (or substitute an additional ¼ tsp ginger)


DIRECTIONS
Combine all ingredients and boil until thickened.

Note: For Dr Pepper, root beer or cola may be substituted.  In place of liquid aminos and fish sauce, 1 tbsp Worcestershire sauce may be substituted.

Espiau’s Vinaigrette

Espiau’s Vinaigrette

In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant.  At that time it was located on the west end of Holt.  The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer.  The business moved to the Claremont in the 1990s and can still be found in the Claremont Village.  Our family’s favorite dish there is the Tostada Salad.  Their tostada is unique.  Instead of salsa, their’s is topped with a vinaigrette.  This recipe is my attempt to replicate their dressing.


INGREDIENTS
1¼ cups red wine vinegar
¾ cup vegetable oil (or substitute extra virgin olive oil)
⅓ cup sugar
2 tbsp Lowry’s seasoned salt
1 tbsp onion powder
¼ tsp black pepper, finely ground
⅛ tsp oregano


DIRECTIONS
Combine all ingredients in a jar; shake to combine.

Carnitas

Carnitas

CarnitasINGREDIENTS
8 lbs pork shoulder, cut into large chucks
8 lbs lard
4 tbsp salt dissolved in 1½ cups hot water
1 can evaporated milk
1 bottle Coca-Cola
3 oranges (minimum ½ cup juice)
2-3 bay leaves
15-20 cloves garlic
½ onion


DIRECTIONS
Heat lard to 350° on medium heat; add pork.  Stir every 15 minutes until evenly brown and crispy (30-60 minutes).  Reduce heat to approx. 225°; add remaining ingredients and simmer until browned, crispy and fork tender.

For tacos, serve in warmed corn tortillas, topped with diced onion, chopped cilantro, crumbled queso fresco, and homemade salsa (salsa verde & chile de árbol salsa).

Chile de Árbol Salsa

Chile de Árbol Salsa

Salsa de ÁrbolINGREDIENTS
6-8 árbol chilies
7-8 tomatillos
⅓ medium onion
2-3 roma tomato
2 serrano chilies or jalapeños
cilantro to taste (1 bunch)
2 cloves garlic
1 tsp chicken & tomato boullion


DIRECTIONS
Roast árbol chilies, being careful not to burn; place in blender.  Roast tomatillos, onion, serrano chilies.  Once the tomatillos begin to brown, add roma tomatoes and heat until contents are browned; add to blender.  Add remaining ingredients to blender; blend to desired consistency.

Basic Egg Noodles

Basic Egg Noodles

INGREDIENTS
450g all-purpose flour
1 tsp salt
4-6 eggs
1 tbsp water


DIRECTIONS
Place flour and salt in bowl of stand mixer.  Using paddle/flat beater, mix at speed 2.  Add first four eggs, 1 at a time; add water.  Add as many additional eggs as is necessary to bring dough from a crumbled mixture to a dry dough.  Replace paddle with dough hook and knead at speed 2 for two minutes.  Wrap dough in plastic wrap and allow to rest for 20 minutes.  Divide into 4 pieces and process to desired thickness using pasta roller.  Boil pasta in salted water, stirring occasionally; about 7 minutes for dry pasta, or 2-5 minutes for fresh (depending on thickness).

Meat Sauce

Meat Sauce

INGREDIENTS
2 tbsp olive oil
1 cup (8-oz) onion, chopped
5 cloves garlic, minced
1 lb ground chuck beef
1 can (28-oz) crushed tomatoes
1 can (15-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup chicken broth
¼ – ½ cup dry white, or dry red wine (optional)
2 tsp fish sauce (optional)
2 tsp dried basil
2 tsp dried parsley
1 tsp dried oregano
½ tsp dried ground fennel
¼ tsp dried thyme leaves
2 whole cloves, crushed
2 bay leaves
½ tsp fresh ground pepper to taste
1 tsp salt


DIRECTIONS
In a Dutch oven over medium heat, heat olive oil until shimmering; add onion and garlic and sauté until onion is translucent and tender.  Add meat and cook until no longer pink.

Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, wine (optional), and fish sauce (optional); add remaining herbs, spices & seasonings. Simmer covered on low heat for 30 minutes and uncovered for 15 minutes.

Remove bay leaves prior to serving.  Sauce is best when made a day more in advance and reheated. 

To serve, boil desired pasta as directed; drain retaining a some of the pasta water in a separate bowl.  Place enough warmed meat sauce to coat pasta in a serving bowl and stir in a small amount of pasta water; add pasta and stir to coat.  Serve topped with extra meat sauce and freshly grated Romano or Parmesan cheese (or both).

Quick Refried Beans

Quick Refried Beans

INGREDIENTS
2 cups pinto beans
1 onion, diced (or 1 tbsp onion powder)
1 sachet ham bouillon
1 sachet sazón
½ tsp cumin
½ tsp salt
4½ cups water
2 tbsp butter


DIRECTIONS
Rinse beans. Combine all ingredients except butter in Instant Pot. Cook at high pressure for 60 minutes. Release pressure to open; stir in butter.  Blend with hand mixer or emersion blender.

(Revised 8/20/2022)

 

Sweet & Sour Pork (Chieko)

Sweet & Sour Pork (Chieko)

INGREDIENTS
½ cup onion, cut into rings
½ cup carrots, cooked 15 min
½ cup green bell peppers, cut into
strips
½ cup bamboo shoots
½ cup pineapple chunks
⅔ cup sugar
⅔ cup water
½ cup Gin
⅓ cup vinegar
1½ tbsp cornstarch
½ cup catsup
1¼ lbs pork, cut into 1” cubes
1 tbsp cornstarch
2 tbsp flour
½ tsp salt
2 egg whites
1 tsp baking powder
½ cup oil


DIRECTIONS
Prepare onion, carrots, bell peppers, bamboo shoots and pineapple chunks and place in bowls. Combine sugar, 1½ tbsp cornstarch, water and vinegar; cook until thick, stirring continually. Remove from heat and stir in catsup and Gin; cover.

Combine pork, 1 tbsp cornstarch, flour, salt, egg whites, baking powder and oil; deep fry until brown (starting on high heat and reducing to medium). Remove pork and drain on paper towels.

Using fresh oil, sauté onion, carrots and bell peppers; drain oil. Add bamboo shoots and pineapple. Combine all ingredients and serve immediately.


 

Chicken Nuggets

Chicken Nuggets

INGREDIENTS
4-5 lbs boneless skinless chicken breast

Marinade:
2 cups buttermilk
2 tsp salt
1 tsp MSG
1 egg, lightly beaten

Batter:
1 ½ cups flour
2 tbsp powdered sugar
3 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp MSG
½ tsp baking soda

Oil for deep frying


DIRECTIONS
Combine marinade ingredients; stir in chicken.  Marinate for 30 minutes to 3 hours.

Heat oil to 350°.  Mix together batter ingredients.  Remove chicken from marinade an place in bowl with batter ingredients.  Stir to coat chicken.

Deep fry in small batches for 2-3 minutes.  Serve with Honey Mustard Sauce, Sweet and Sour Sauce, and Dr Pepper Barbecue Sauce.

Honey Mustard Sauce

Honey Mustard Sauce

INGREDIENTS
1 cup mayonnaise
½ cup barbecue sauce
¼ cup prepared mustard
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
¼ cup sugar
½ tsp garlic powder
¼ tsp chipotle chili powder
⅛ tsp MSG (optional)


DIRECTIONS
Combine all ingredients.

Apple Barbecue Sauce

Apple Barbecue Sauce

INGREDIENTS
36 oz Sidral Mundet (Apple Soda)
2 cups ketchup
1 cup brown sugar
¼ cup honey
¼ cup white wine vinegar
2 tbsp burbon
2 tsp molasses
2 tsp hickory liquid smoke
1 tsp garlic powder
1 tsp ancho chili powder
½ tsp mustard powder
¼ tsp ginger powder
¼ tsp galanga powder
¼ tsp fish sauce


DIRECTIONS
Combine ingredients in saucepan; boil until desired thickness.

Cinnamon Rolls

Cinnamon Rolls

INGREDIENTS
Rolls:
1 cup water
1 cup milk
½ cup butter
2 tbsp yeast (instant)
½ cup sugar
2 tsp salt
4 eggs, room temperature and lightly beaten with fork
8-10 cups flour
butter, softened
brown sugar
cinnamon

Frosting:
1 pkg (8-oz) cream cheese, softened
¼ cup butter, softened
⅛ tsp salt
1 ½  cups powdered sugar
1-2 tsp vanilla extract


DIRECTIONS
Rolls:
Combine water and milk to a saucepan and heat to near boiling.  Pour water/milk mixture into bowl of stand mixer; melt in butter.  Add sugar and salt; mix to dissolve.  Mix in 4 cups of flour; check temperature (should be approximately 99°).  Mix in yeast; add eggs.  Mix in 4-6 cups flour, until is elastic, and not sticky.  Knead for 4 to 5 minutes.

Remove dough to an oiled bowl.  Roll dough over to coat and cover with plastic wrap sprayed with cooking spray; allow to rise in a warm place until dough has doubled in size.  Punch down; divide in half.

Roll out two rectangles of dough to ⅓ to ½ inch in thickness.  Rub softened butter over dough; sprinkle with brown sugar and cinnamon.  Roll and slice into rolls and place on large baking sheet lined with parchment, release foil, or silpat.  Let rise a second time covered with a plastic wrap sprayed with cooking spray.  When doubled, bake at 350° for 15 minutes.

Frosting:
In a mixing bowl, beat together cream cheese and butter.  Mix in salt, powdered sugar, and vanilla.

Soft Pretzels

Soft Pretzels

INGREDIENTS
1½ cups warm water
1 packet (2¼ tsp) active dry or instant yeast
1 tsp salt
1 tbsp brown sugar
1 tbsp butter, melted and slightly cooled
3¾-4 cups all-purpose flour
coarse sea salt
½ cup baking soda
9 cups water


DIRECTIONS
Preheat oven to 400°.  Line baking sheet(s) with parchment paper or silicone baking mats.

Mix yeast into warm water. Allow to bloom for +/-1 minute. Stir in salt, sugar, and butter. Add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add additional flour until the dough is no longer sticky. If dough bounces back after being pressed, it is ready to knead.

Turn dough out onto a floured surface; knead for +/-3 minutes and shape into a ball. Cover lightly with a towel rest for 10 minutes.

Cut dough into sections, roll into a rope approximately 20″ long.  Twist into pretzel shape.

In a large pan, bring baking soda and water to a boil.  Drop pretzels, 1-2 at a time, into the boiling water for 20 seconds.  Remove pretzels from water and place on prepared baking sheet(s); sprinkle with coarse sea salt.

Bake for 12-15 minutes or until golden brown.