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Three Square Secret Recipe Vault
We get many requests for recipes,
here are some of the ones asked for most often.
If you're hankerin' for one and can't find it,
drop us a line
and we'll see if we can help you out.
reciperequests(at)threesquare.com
Biscuits Creme
Fraiche European Style Butter
Salmon
Sunomono Three Cheese Relleño
Redeye Gravy Potato-Leek Pancake
Smoked Salmon Hash Fettucine
Forestiere Strawberry Shortcake
Strawberry Preserves
Orange Marmalade
GingerCake with
Caramel
Sauce Coconut Cream Pie
Pineapple
Upside-down
Cake
Shrimp 'n Grits
Collard
Egg Bread
disclaimer
In cuisinart with blade:
4 cups All purpose flour
2 Tbls baking powder
1 tsp baking soda
1 p salt
1 Tbls sugar
1/3 cup cold butter cut into 1/2 inchish cubes
1/3 cup crisco
Pulse machine until it is cut into pea sized chunks.
Dump into a mixing bowl and add:
2 cups buttermik
mix well with hand, until it forms into a nice ball.
Turn out onto floured counter and knead lightly, add more flour to
keep from sticking.
Roll or pat into 3/8" thick slab. Cut with biscuit or cookie cutter
to desired size, a sharp knife works well too. If you use a glass they
won’t rise as well, as the blunt edge of the glass tends to seal the
edges
rather than cut them.
Lay out on a buttered pan, about 1" apart, and bake at 375 degrees for about 20 minutes, or until golden on the outside and fluffy inside.
Cream or 1/2&1/2 may be substituted for the buttermilk, this method makes an excellent vehicle for strawberry shortcakes. Brush tops with egg yolk before baking and sprinkle with sugar .
1 quart heavy cream
2 oz. Cultured Buttermilk
Stir together in a stainless or glass bowl.
Cover with a paper towel, taped down on the sides,
Leave in a cool place (room temp) for 48 hours, then refrigerate.
When cooled you may use as sour cream.
It whips very nicely and with a little sugar added makes a great
accompaniment
to fresh fruit and desserts.
2 cups crème fraiche-cold
Whip in bowl or mixer, until it turns into butter!
Rice:
2 1/2 cups water
bring to boil, and add:
2 cups Calrose rice
Stir constantly until boil returns, boil for 1 minute and leave,
tightly covered on very low heat, or pilot light for 25 minutes. Let
sit 10 min. and fluff.
1 medium cucumber peeled and julliened
2 oz. Fresh cooked shrimp meat
1 Tbsp chopped red pepper
1 scallion chopped
2 Tbsp. rice vinegar
splash of Mirin or sake if available
pinch of salt
Toss together and place on plate in a ring.
6 oz. portion fresh Salmon filet
Marinate for 5 minutes in:
1 Tbsp. Soy sauce
1 Tbsp. Maple Syrup
pinch fresh ground pepper
To a sauté pan on medium heat add:
1 Tbsp. cooking oil
remove salmon from marinade and cook
about 5 minutes each side. Save marinade and microwave for 30
seconds
for sauce.
Place scoop of rice in center of plate, and salmon on top of that.
Garnish with sauce, nori seaweed, sesame seeds and lemon.
Roast over open flame<
1 Poblano or Pasilla Chile
Carefully remove the burned skin under running water.
Slit pepper lengthwise and remove seeds and membrane.
Filling:
2 Tbsp. Ricotta
1 Tbsp. shredded provolone or other white cheese
1 Tbsp. goats cheese
other cheeses may be substituted for the last 2.
1/2 egg yolk (seriously, and save the white.)
salt and pepper
stuff peppers with filling and toothpick shut crosswise.
Whip egg white til fluffy fold in yolk.
Dredge chile in seasoned flour and then in batter.
Cook in oiled teflon pan, like an omelette untiil golden on both sides.
Turn out onto paper towel to drain.
Serve with salsa.
In 2 quart pot:
2 Tbls butter melted
2 1/2 Tbls AP flour
Whisk into roux and cook for a minute or so.
Then add:
1 1/2 cup brewed coffee (decaf works)
1 Tbls molasses
1 tsp sugar
1/2 tsp salt
1 pinch chile flakes
Stir over medium heat, until thick. Thin to gravy consistancy with
water.
Adjust seasoning to taste.
Serve over biscuits, ham and eggs.
1 large potato
1 yam
peel both, and rinse & grate on 1/4" hole of grater.
1 small leek, or scallion. Slivered lengthwise and rinsed.
1/4 cup all purpose flour
1 egg
salt and pepper to taste
Mix ingredients together in a bowl, by hand.
In a non-stick pan, or griddle, on medium heat:
1-2 Tablespoons oil. Canola oil works well for this, but any kind will
work.
Very carefully spoon in mixture to about 1/2" thickness, push around
to form pancake shape.
Note: It is best to remove the pan from the heat when putting the mixture in, as splattering oil may cause flare-ups.
Cook ‘til brown, turn over carefully, brown other side.
Remove to paper towels or bag.
Pancakes may be held in warm oven until all are finished cooking,
small
cakes may be frozen for later use.
Cut large pancakes like a pizza & garnish with chopped chives or
scallions.
Serve with sour cream or crème fraiche.
Smoked salmon, apple sauce or preserves are all swell too.
6 each red potatoes, parboiled and chopped
2 Tbl fresh red bell pepper chopped
" " " green " " "
1/4 white onion, chopped
1 Tbl cooking oil
Sautée all in hot cast iron skillet, or on griddle, you may smash it
down
but try to develop a crust on bottom
Add:
4 oz. smoked salmon
1 1/2 oz. tomatoe sauce
dash tabasco
dash worchestershire
salt and fresh ground pepper
continue cookingn and toss it around until desired cookedness.
enjoy!
1# pasta-cooked
In a sauté pan on medium-high heat:
3 Tablespoons olive oil
2 strips bacon chopped
1# fresh chanterelle or button mushrooms
1 red pepper roasted
1/2 small red or walla walla onion
Simmer until soft, then add:
2 cloves fresh garlic ? crushed
cook for 1 minute then add;
2 Tablespoons white wine
2 Tablespoons Sundried tomato
1 fresh tomato ? chopped
1 bay leaf
pinch thyme
salt and pepper
let simmer until stewy
add:
2 Tablespoons butter
Toss with noodles, and top with a sprinkling of chopped hazelnuts
and
chevre or parmesan cheese.
Biscuit:
2 cups allpurpose flour
1 Tbsp Baking Powder
1 tsp Baking soda
pinch salt
pinch sugar
Mix together in bowl, then blend in:
5 Tbsp Crisco
5 Tbsp unsaletd butter
work until cornmealy
Add:
1 cup cream
form into a ball and roll out 1/2" thick.
Cut into 3" circles, place on buttered pan and brush with
cream and sprinkle with sugar.
Bake at 350 for 20 minutes
Split biscuits and load up with
Strawberries, cut in 1/4’s and macerated with a sprinkle of sugar.
Top with whipped cream, biscuit lid and powdered sugar.
Preserves
2 qt. Whole strawberries or 4 c. frozen- defrosted
wash and hull fresh berries, (frozen can go directly in) place in 2
qt. Pot with:
1 1/2 c sugar
simmer over medium flame , until very juicy. About 20 minutes
raise to a boil and add:
2 tsp. Pomona’s Universal Pectin
mixed with 3/4 cup sugar
stir in very well and return to boil, stirring constantly. Don’t let
the bottom burn.
Boil for 3 minutes.
Remove from heat and add:
2 tsp. calcium water
cool and refrigerate.
Slice or chop,
5 oranges (3 lbs)
1 lemon
Place in 2 Qt. Pot with:
6 cups sugar (3 1/4 lbs)
Simmer and bring to low boil, stir bottom to prevent burning.
Cook until it reaches jelly stage. ( 220 degrees)
Cool and refrigerate.
Cake:
2 eggs
1 cup molasses (the darker the better)
1 cup granulated sugar
1 cup boiling water
1 cup vegetable oil
3 1/4 cups AP flour
2 1/2 teasp baking soda
4 teasp ginger powder
1 1/2 teasp ground cinnamon
1 1/2 teasp salt
Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray.
In a medium bowl, beat together molasses, sugar and egg. Add the
boiling
water and oil and beat well, set aside.
In a large bowl mix together the remainder of ingredients. Add the
wet to the dry and mix with a spoon until smooth.
Pour into pan and bake 40 ? 50 minutes or until a pick comes out clean.
Cool for 20 minutes and turn out onto a serving plate.
Serve individual pieces with caramel sauce and whipped cream.
Caramel Sauce:
1 cup granulated cane sugar
1 teaspoon lemon juice
3/4 cup whipping cream
1/4 lb. unsalted butter cut into cubes
In a 1 quart sauce pan, heat the sugar and lemon juice over low
heat stirring constantly, until the sugar melts. Continue heating
without
stirring until the sugar reaches 320 degrees on a candy thermometer and
is golden brown, pour into a heatproof container, and cool for about
five
minutes. Meanwhile add the cream to the 1 qt. Pan and bring to a boil.
Whisk the cream into the caramel until smooth. Add the butter and stir
until melted.
In a small pot ( at least 2 qt. Size):
1 can (12 oz.) Pure coconut milk-lite coconut milk is okay, but do
not use a sweetened product like "Coco Lopez" for this recipe.
1 1/2 cups Milk
1 Tbls. Vanilla Extract
1/4 cup cornstarch
1 cup sugar
1 cup shredded un-sweetened coconut
Over medium-high heat, whisk with a 12" Best whisk or other
fine
product, until mixture starts to boil, make sure to keep the stuf
moving,
especially on the bottom of the pan, you don’t want any dark chunks,
although
they won’t kill you.
When it reaches a boil, remove from heat and whisk about 1/2 the
mixture,
slowly, to temper, into a bowl with:
6 Tbls. Unsalted butter
3 egg yolks
Return this mixture to the pot, and boil on high, for one minute.
Pour the boiled mixture back in bowl and let cool for 20 minutes.
Then pour into a pre-baked pie shell, lay a piece of plastic wrap over
the filling and refrigerate, wait about 1 hour for it to completely
set.
To serve whole:
Pile freshly whipped sweetened cream on pie, very high. Sprinkle with
lots of toasted
shredded coconut, sweetened coconut works well for this part, but be
careful, it burns quickly in the oven.
To serve individual pieces:
Cut pieces and mound whipped cream on each piece and sprinkle with
coconut.
In a 10" cake pan or cast iron skillet, melt together:
4oz unsalted butter
1c brown sugar
4tsp rum or whiskey (optional)
Peel a pineapple, cut in half lengthwise, and core. Cut into 20 even
slices, about 1/4" thick.
Fan slices, overlapping slightly, in pan.
Add:
1c. pecan pieces-save some complete halves to arrange artfully in
center.
Set pan aside.
In mixing bowl, cream together:
5oz. Soft butter
1 1/4c. Sugar
Mix in:
3 eggs (room temperature)
2tsp vanilla extract
1 1/4c pineapple juice
Then add, together:
2 1/2c AP flour
2 1/2tspBaking powder
1/2tsp salt
Beat ‘til smooth and pour into pan.
Bake at 350 for about 40 minutes, until dark golden color, or until
pick comes out clean.
Let cool about 10 ? 15 minutes.
Run a knife around the edge, place a cake plate on top and carefully
invert.
As long as the bottom of the pan is warm, you shouldn’t have any
trouble.
Serve with whipped cream or ice cream.
The grits.
May be made first and held for hours if need be, or at least 25
minutes,
covered, in warm oven.
Bring to boil:
2c. water-lightly salt and peppered with a pinch of sugar
whisk in:
1/4c. yellow grits (polenta)
you can use hominy grits, but the flavor is very different.
On medium-low heat, boil and stir constantly for 2 minutes.
Then add:
1/4c. Heavy Cream
Cover and set in warm oven or low low heat, like a pilot light.
The sauce
In a sautée pan on high heat:
2 TBLS olive oil
1/2 white onion minced
1/2 red bell pepper minced
1/2 celery stalk minced
1# shrimp meat-medium sized (26-30)-cleaned-uncooked
cook until vegetables soften, don't brown.
Turn heat down to low and add:
2 TBLS unsalted butter-melt
whisk in 'til smooth:
3 TBLS AP flour
cook for 1 minute and add:
2 tsp Worchestershire sauce
1/2 tsp paprika
pinch cayenne
pinch nutmeg
pinch fennel seed
1/4 cup dry white wine
1c. heavy cream
1/2c. water
1/4# puréed crawfish tail meat. It comes frozen flat in 1#
packages,
which can be broken on the edge of a counter. Wrap up remainder and
keep
in the freezer.
Turn up heat to medium and whisk 'til thick & smooth, simmer, don't
let
bottom burn. Thin with H2O if needed.
Salt and pepper to taste.
Pour the grits in serving bowls, lined with collard greens, and top
with
shrimp sauce. Garnish with chopped parsley and gumbo filé.
Collard greens, sans stems in heavy pot
cover with water and bring to boil.
turn down to simmer and add:
1TBLS chopped garlic
1/2 tsp salt
1/4 cup cider vinegar
1/2 tsp tabasco
simmer for 2 hours covered
Use hot for aforementioned recipe, or
after cooling they keep well in fridge. Reheat in likker and
enjoy.
makes 1 - 2# loaf
In a large bowl:
8 cups or 1 1/4# High Gluten or Bread Flour
1 1/2 teaspoon Kosher Salt
Set aside.
In a small bowl:
1 cup warm water (100 degree or body temp)
2 Tablespoons Honey
1 Tablespoon dry yeast
Whisk to dissolve yeast, and set aside for 4-5
minutes.
Then mix in:
2 Eggs
2 Tablespoons Olive Oil
Make a well in the center of the flour mix and pour in
liquid.
Incorporate until a smooth mixture and knead towards
center.
Add more flour if too sticky, knead well.
Set aside and let rest, covered for 20 minutes, then
turn out onto floured counter
and knead well. roll into loaf shape and set on well
floured pan.
Cover with dry towel or paper and let rise, 20-30
minutes or until double in size.
Bake 450 for 30 ? 45 minutes, turn pan every 15
minutes.
Bake until golden and firm.
May be brushed with egg and sprinkled with salt,
sesame or poppy seeds during last 15 minutes.
4 oz. portions may be made into burger or hotdog buns,
and baked for 20 minutes.
May be served warm. Let cool well before slicing for
sandwiches.
Store wrapped un-refrigerated, or freeze.
These recipes have been tested in Three Square Grill's modern testing facilities.
All kitchen utensils, heat sources, etc. should be considered inherently dangerous, proper knowledge of their operation, or supervision is suggested and well nigh required.
Variances in results, or injuries sustained during execution of these recipes are solely the responsibility of the individual and not of THREE SQUARE inc., it's functionaries or subsidiaries.
