Requested Recipes from 2013 Grant Stake Trek

At the request of Dennis Phan, one of the fabulous cooks from Trek, here are some of the requested recipes from Trek. If you have any questions about these recipes, please contact Dennis at phansee1@msn.com.

Buddy’s Breadcrumbs
by Buddy Valastro

INGREDIENTS
1 pound loaf rustic Italian bread such as Pugliese
1 cup finely grated pecorino cheese
2 garlic cloves put through a garlic press
2 tablespoons dried Italian herbs
3 tablespoons dried parsley flakes
1/2 tablespoon fine sea salt

PREPARATION:

1. The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight.
2. In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime.
3. Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days.


Super Cake

1 Lemon cake mix
1 Small box lemon Jello
3 Eggs
Lemon frosting
½ Cup oil
½ Cup crushed pineapple
Water

Mix the lemon cake mix, egg, oil, and pineapple, all but 2 tablespoons of jello (save for later). Add enough water to make cake batter consistency.
Pour into greased and floured bundt pan. Bake at 350* for 33-35 minutes. Turn out onto baking sheet while hot. Place dollops of frosting on the hot cake. As the frosting melts down the sides, sprinkle with remaining jello
You can try other flavor combinations – strawberry, cherry, peach. . .


Sourdough English Muffins

2-2 ½ Cups of starter
¾ Cup buttermilk
3 Cup flour (or more)
1 tsp salt
1 tsp baking soda
4 Tbsp yellow cornmeal

Mix all but yellow cornmeal. Knead on floured board adding flour until not sticky (the consistency of biscuit dough) Roll until 3/8 inch thick. Cut muffins. (I use a tuna can)
Sprinkle 2 Tbsp corn meal on wax paper. Place cut muffins on paper and sprinkle remaining cornmeal on top. Cover and let rise 45 minutes.
Grill at 275* for 10 minutes per side or golden brown. Serve hot.
Serves: 6-8


Sourdough Bread

1 Cup of starter
2 Cups lukewarm water
2 ½ Cups all-purpose flour
1 Cup milk
2 Tbs butter or margarine, softened
3 Tbs sugar
2 tsp salt
1 Pkg (2 ¼ tsp) dry yeast
¼ Cup warm water (110*)
6 ½ Cups all-purpose flour
1 tsp baking soda
Cooking oil

Need 18-24 hours: Measure starter into large bowl. Add 2 cups lukewarm water and 2 ½ cups flour. Mix well. Let stand covered, in warm place overnight. The next morning heat milk (almost a boil) then stir in butter or margarine, 2 Tbs sugar and 1 tsp salt. Cool to lukewarm. Sprinkle yeast over ¼ cup warm water and let stand 5 minutes. Stir yeast into cooled milk mixture. Add to starter mixture and beat until well mixed. Beat in 2 cups flour until batter is smooth. Mix baking soda to remaining 1 Tsp sugar and 1 tsp salt. Sift evenly over dough and stir gently to mix well. Cover with a cloth. Set in warm place free from drafts and let rise 30-40 minutes or until almost double in size. Mix dough and gradually beat in the remaining flour until dough is stiff enough to clean the sides of the bowl. Turn out onto floured surface and knead about 5 minutes or until smooth and elastic. Adding more flour if necessary. Divide dough in half. Let rest, covered for 10 minutes. Grease 2 loaf pans and place in pans. Brush tops lightly with cooking oil. Let rise about 1 hour until dough has risen to the top of the loaf pans. Bake at 375* for ~50 minutes.
Makes 3 loaves but may feed only 1 person!!


Fried Chicken Seasoning
Courtesy of Dick Siddoway

4 Tbs Black Pepper
2 Tbs Onion Powder
2 Tbs Garlic Powder
4 Tbs Poultry Seasoning
1 Tbs Thyme
4 Tbs Salt
1 Tbs Sage
½ Tbs Ginger
Mix together and add 1 part seasoning to flour (3 parts flour for strong to 5 parts for light) . For potatoes, dredge freshly cut potatoes in mix. For meats, dredge in flour, then dip in liquid of equal parts egg and milk or buttermilk. Dredge again in mix to coat well.
Heat 4” oil in a deep Dutch oven to 350 degrees. Fry 3 minutes uncovered on high, then 14 minutes covered on medium heat then 2 minutes covered on high. Drain and serve.


Easy Cornbread

1 Yellow cake mix
2 Cups cornmeal
1 Egg Water
½ Cup oil
½ tsp baking soda

Mix the yellow cake per the instructions on the box. Add cornmeal, egg, oil, and baking soda. Mix well, adding enough water to make cake batter consistency.
Pour into greased and floured pans. (1 bundt, 1 13x9 or 2 8x8) Bake at 350* for 33-35 minutes.
Serves: 20-24.