Category: Source

Stuffing

Stuffing

INGREDIENTS
1 lb hot sausage
1 lb regular or sage sausage
2 cans (4-oz each) water chestnuts, drained and chopped
2 onions, minced (divided)
2-3 cups celery, thinly sliced (with leaves)
1 lb mushrooms, sliced
5 cups chicken stock
1½ cubes butter
1 tbsp Italian Seasoning
1 tbsp parsley flakes
2 tsp marjoram flakes
1 tsp ground sage (add an additional ½ tsp sage if not using sage sausage)
¾ tsp ground black pepper
¼ tsp oregano leaves
16 cups bread, cubed and dried
1 cup dried sweetened cranberries
pine nuts, roasted (or pistachios)
pepitas (optional)


DIRECTIONS
Place both sausages in large sauté pan and brown; add water chestnuts.  Place browned sausage mixture in a large mixing bowl and set aside, reserving drippings in sauté pan.

Add 1½ onions and celery to sauté pan with a small pat of butter and cook until onions are translucent. Place celery mixture in a separate bowl and set aside. Add remaining onion, mushrooms, and a pat of butter to sauté pan.  Sauté until mushrooms have release a significant amount of liquid.  Pour liquid into a separate bowl and reserve.  Continue to sauté mushrooms to desired doneness; add to celery mixture.

In a large stock pot, combine liquid from mushrooms plus enough chicken stock to total 5 cups of liquid; add butter.  Stir in Italian Seasoning (or substitute Herbes de Provence), parsley flakes,  marjoram, sage, black pepper, and oregano.  Bring to a boil.  Stir in onion and celery mixture; return to boil.  Remove from heat; immediately add bread crumbs and carefully stir to moisten.  Cover with lid and allow the stuffing to sit for five to ten minutes.

After liquid is absorbed1, stir in all remaining ingredients, reserving some of the dried cranberries, pine nuts, and pepitas (optional).  Place stuffing in two 9×13 pans and heat under broiler until the top is slightly browned.  Top with reserved dried cranberry mixture.

Notes:
1 If too moist, prior to stirring in final ingredients, gently spread stuffing on a baking sheet keeping bread as intact as possible. Place in a 350º oven and allow to dry to desired moisture level, stirring occasionally.

(Updated 12/27/2023)

Carnitas

Carnitas

INGREDIENTS
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).

Southern Sweet Potatoes

Southern Sweet Potatoes

SweetPotatoesThis side dish is based on a recipe from Great Grandma Lena. Grandma was a proper southern lady.  Born 11 August 1901 in Missouri, at three years old her family moved by covered wagon to Dover, Arkansas.  The slow journey took over a week.  At 17, she married Wilmer (Sr).  Grandpa (Jr) was the youngest of their four children.  In 1936, the family moved to Southern California.  They made the trek in a car with a rumble seat. 

Grandma Lena’s recipe for Southern Sweet Potatoes is a Thanksgiving tradition.  The celebration just wouldn’t be the same without them!


INGREDIENTS
4 cups sweet potatoes, cooked and mashed
½ cup white sugar
4 eggs beaten
1¼ cube butter melted
2 cups half-and-half
¾ tsp cinnamon
¾ tsp nutmeg
½ tsp allspice (optional)
2 tsp vanilla (optional)

Topping
4 cups chopped pecans
2 cups light brown sugar packed
1½ cups melted butter


DIRECTIONS
Combine sweet potato ingredients; pour into 9×13 pan and bake for 30 minutes at 375° to 400°. Remove from oven. Combine topping ingredients and spread over sweet potatoes. Return to oven and bake an additional 10 to 12 minutes. Serve hot.

(Revised Dec 2022)

 

Grandma’s Lasagna

Grandma’s Lasagna

In the 1960s and 70s, most of our family parties included the Berg family.  Tom, Evie, and their daughter Donna were always there.  Their son Tommy was serving in the military, so we didn’t see him and his wife Linda as often, but all of the Bergs have always felt like a part of our family.  Grandma’s Lasagna recipe actually came from Donna Berg sometime in the 1970s.  Donna served this at a birthday party and it was such a hit that our family has since used this lasagna recipe exclusively.

I’ve made a few modifications to this recipe over the years. I added the besciamella after living in the home of Bep Lupker in the city of Delft, The Netherlands. Bep’s lasagna included a delicious besciamella—so good that I never forgot about it. Now a lasagna doesn’t seem complete without it. I’ve also made a few modifications to the meat sauce. The original recipe can be found at the end of the post.


INGREDIENTS
Lasagna:
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
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

Besciamella:
¼ cup butter
¼ cup flour
2 cups milk
¼ tsp onion powder
¼ tsp salt
¼ tsp ground fresh pepper
small pinch nutmeg


DIRECTIONS:
Lasagna:
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 (sauce is best when made a day more in advance and reheated).

Place enough meat sauce in the bottom of a lasagna pan to thinly coat. Add ⅓ of the cooked lasagna noodles.  Spread ⅓ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna,  Cover with ⅓ of the remaining meat sauce.  Repeat for two additional layers. Top with mozzarella and Parmesan.

Bake covered at 325° for 40 minutes and uncovered for 10 minutes, or until warmed through and cheese is slightly browned.

Besciamella:
Thoroughly heat butter and flour.  Whisk in remaining ingredients; cook until thickened.

Slice and serve lasagna topped with besciamella.


ORIGINAL RECIPE

Lasagna:
⅓ cup onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 lb ground chuck beef
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup water
½ tsp oregano
fresh ground pepper to taste
1 tsp salt
½ tsp basil
1 whole clove, crushed
2 cups ricotta or cottage cheese (or 1 cup of each)
½ cup Parmesan cheese, shredded
8 oz mozzarella cheese, sliced
8 oz lasagna noodles, prepared

Sauté onion and garlic in oil until tender; add meat and brown.  Add tomato sauce, tomato paste, water, and seasonings and simmer covered for 30 minutes. Place ½ of the cooked lasagna noodles in the bottom of a buttered 9×13 pan.  Spread ½ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna,  Cover with ½ of the meat sauce.  Repeat layers.  Bake at 350° for 45 minutes.

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.

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.

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.

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).

Apple Cake

Apple Cake

This recipe came from Joyce Updegraff, our neighbor two doors to the west of our home on Tudor Street.  


Ingredients:
2 cups apples (chopped)
1 egg, slightly beaten
¼ cup vegetable oil
1 cup sugar
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
1 cup flour
1 cup pecans, chopped


Directions:
Mix together apples and egg. Stir in oil, sugar, cinnamon, baking soda, and salt. Mix in flour.  Add chopped nuts and pour into an 8×8 baking dish.  Bake at 350º for 35 minutes.

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.


 

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.

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.


 

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.

Grandma Honey’s Cream Puffs

Grandma Honey’s Cream Puffs

PÂTE À CHOUX PASTRY
1 cup water
1/2 cup butter
1 cup all-purpose flour, sifted
4 eggs


DIRECTIONS
Preheat oven to 400º.  In saucepan, bring water and butter to a rolling boil.  Add flour in one installment; stir vigorously over medium heat until mixture no longer sticks to the side of the pan and forms a ball (about 1 minute).  Remove from heat.  By hand, beat in eggs, one at a time.  Beat until mixture is smooth and velvety.  Drop from spoon onto an ungreased baking sheet.  Bake until dry (approximately 45-50 minutes).  Allow to cool slowly.  Makes eight puffs.

Cut cooled pastries, fill with Custard Filling and ice with Chocolate Icing.


Custard Filling
1/2 cup sugar
1/2 tsp salt
1/2 cup all-purpose flour
2 cups milk
4 egg yolks (or 2 eggs), beaten
2 tsp vanilla (or other flavoring)

In a saucepan, mix sugar, salt, and flour; stir in milk.  Stir over medium heat until mixture boils; boil 1 minute.  Remove from heat.  Stir a little more than half of this mixture into beaten egg yolks.  Blend into hot mixture and bring just to boiling point.  Cool and blend in vanilla.


Chocolate Icing
1 square unsweetened chocolate (1 oz)
1 tsp butter
1 cup confectioners sugar, sifted
2 tbsp boiling water

Over a double boiler, melt together chocolate and butter.  Remove from double boiler; blend in sugar and water.  Stir until smooth but not stiff.


Chocolate Éclairs
Place dough mixture in a pastry bag and pipe 12 fingers approximately 1-inch wide and 4-inches long.  Bake as above; fill with custard and frost with chocolate icing.

Brown Sugar Blondies

Brown Sugar Blondies

INGREDIENTS
2 cups brown sugar
1 ⅔ cups flour
½ cup butter, melted
3 eggs
2 tsp baking powder
2 tsp vanilla extract
½ tsp salt


DIRECTIONS
Combine all ingredients and spread evenly into a greased 9×13 baking dish.  Bake at 350º until the top is dry and edges begin to pull away from the sides (25 minutes).  Remove from oven and cool completely before slicing.

Ginger Cranberry Bars
½ tsp ginger powder
¼ cup crystallized ginger, chopped
¾ cup dried cranberries, chopped
8oz white chocolate chips