Randel Cooks

Midwest Home Chef

Flour Tortilla Batter

3 eggs

1 cup of milk

1 tsp salt ( iodized)

2 cups of AP flour

Combine all ingredients till smooth batter forms.

Heat a large pan to med-low to med, very lightly grease the pan ( I used “PAM”)

pour 1/3 cup batter into pan and rotate pan to cover the bottom of the pan as even as possible.

Cook for about 2-3 minutes until firm, and flip.

cook on the other side for about 1-2 minutes then remove from pan.


Pullman loaf

This bread was awesome!

Pullman loaf
5 3/4 cups King Arthur Unbleached Bread Flour

2 1/2 teaspoons salt

1 1/2 teaspoons instant yeast

1 cup lukewarm water

1/2 cup milk, at room temperature

3 tablespoons honey

7 tablespoons unsalted butter, at room temperature

25 to 30 minutes 425°F


  1. Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough.
  2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
  3. Lightly grease a 13″ pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13″ log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor). Towards the end of the rising time, preheat the oven to 350°F.
  4. Towards the end of the rising time, preheat the oven to 350°F.
  5. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
  6. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
  7. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.


Beautiful Burger Buns

Wonderful Huge Buns

Beautiful Burger Buns

3/4 to 1 cup lukewarm water*

2 tablespoons butter, at room temperature

1 large egg

3 1/2 cups King Arthur Unbleached Bread Flour

1/4 cup sugar

1 1/4 teaspoons salt

1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

375°F oven for 15 to 18 minute

  • 3 tablespoons melted butter


  1. Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  2. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
  3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  4. Brush the buns with about half of the melted butter.
  5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  6. Cool the buns on a rack.
  7. Yield: 8 large buns.



Pork Gyro Recipe

How to Make an Authentic Greek Gyro

Lead Shot


I got so used to eating the darn things that I needed to figure out a way to make them on my own at home. After doing a bit of research, I found that a famous chef and a well-respected website had already covered the topic in great detail.

Traditionally, multiple cuts of pork are skewered together and slow-cooked, and finally charred on the rotisserie. In order to get that same texture and feel, I went back and forth to find the right cut of pork to put on a skewer, finally settling on pork tenderloin. Though it’s the most expensive of all pork cuts, it really takes well to the marinade and results in a tender, flavorful meat.

Sliced and stuffed into a warmed pita and topped with homemade tzatziki and other accoutrements, I promise you will soon feel painfully full in the best way possible.

Pork + Marinade

Skewered and Sliced

Serves 4


  • 1 8oz. pork tenderloin, silver skin removed and cut into 1.5″ chunks
  • 1 Tbsp. kosher salt
  • ½ Tbsp. fresh cracked pepper
  • 1 Tbsp. extra virgin olive oil
  • ¼ cup plain Greek yogurt
  • 2 cloves garlic, finely minced
  • ½ lemon, juiced
  • ½ tsp. smoked paprika
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • Wooden skewers


  1. Combine all ingredients (except the skewers, of course) into a ziplock bag, seal, and marinate in refrigerator overnight.
  2. Preheat grill to medium-high heat. Meanwhile, skewer pork pieces together. Be sure not to overcrowd the skewers, as the meat will steam instead of char. You want to give a bit of space between each cut to ensure it takes on the maximum flavor during the grilling process.
  3. Place skewers on grill and cook for 4 minutes per side. Remove from grill and tent with foil for 10 minutes to rest.
  4. Remove meat from skewers and slice as thin as possible for assembly.

The acidity from the yogurt and lemon juice really help to make a tender cut like pork tenderloin even more perfect. With the addition of some herbs and the overnight marinade, this meat will take on all the traditional flavors that you’ve come to love from a traditional gyro.

Tzatziki Sauce

A gyro ain’t a gyro without a great tzatziki. This yogurt sauce is infused with plenty of garlic and cucumber and is not only absolutely addictive, but healthy to boot. Try it as a dip for vegetables, on a baked potato, or basically any cut of grilled protein. I’ve simplified my version to the very basics, but you can always amp up the flavor of this sauce with fresh chopped mint should you choose.


  • 1 cup plain Greek yogurt
  • 1 clove garlic, very finely minced
  • 1 Tbsp. fresh lemon juice
  • ¼ cup finely chopped cucumber
  • 1 pinch kosher salt
  • 1 Tbsp. extra virgin olive oil


Combine ingredients into a mixing bowl and stir until evenly incorporated. Serve immediately or keep cold until ready. Keeps for 1-2 days in the refrigerator. (I’d advise adding the garlic last minute if not serving immediately.)

Parmesan Garlic Cauliflower


Like and Follow My Page for more amazing posts! ->

3 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower, separated in florets
1/3 cup grated parmesan cheese
salt and black pepper
chopped fresh parsley

Preheat oven to 450 degrees.
Grease large casserole dish.
Place olive oil and garlic in large resealable bag.
Add cauliflower and shake to mix.
Pour into prepared casserole dish.
Bake for 20 to 25 minutes, stirring halfway through.
Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown

Healthy Oils

Study still in progress …

Researching “Healthy Oil” and I getting alot of mixed messages. Many oils thought to be good are now bad.  So I am still working out all the mixed message on healthy oils.  Many so called healthy vegatable oils are suspect due to the chemicals used to extract the oil, therefore highly pressed and bad for you.

Butter Good

Fish Oil good

Is eating fish safe? A lot safer than not eating fish!

Good Oil List

CHOOSING THE BEST FATS AND OILS – Uncovering the Mystery

Bad OIL but thought to be good

Soybean Oil
Canola Oil

Canola Oil appears to be bad

Canola oil confusion: the good, the bad, the ugly

Soybean Oil appears to be bad

Dangers of Cooking With Soybean Oil (Vegetable Oil)

Soy’s Surprising Link to Obesity


Looking to make my own Italian Flatbread

Hogarts GingerBread Castle

Reference Photos




Blog at

Up ↑