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Pedrotti's RecipesA few recipes to try on your own.
Pedrotti’s Dry Rub for Baby Back Ribs
1 Tbsp. Paprika
1-1/2 tsp. Packed Dark Brown Sugar
1-1/2 tsp. Finely Grated Orange Zest
1-1/2 tsp. Salt
¾ tsp. Ground Cumin
½ tsp. Black Pepper
¼ tsp. Cayenne Pepper
4 – Pounds Baby Back Ribs, Cut into 2-Rib Portions
In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 2 hours or up to 24 hours.
Serves: 4 to 5
Fredericksburg Peach Cobbler
4 – Cups Peeled, Sliced Peaches
2 – Cups Sugar, Divided
½ – Cup Water
8 – Tbsp. Butter
1-1/2 – Cups Self-Rising Flour
1-1/2 – Cups Milk
Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or ice cream.
Serves: 8 to 10
Pedrotti’s Homemade Vanilla Ice Cream
1 Cup of Sugar
¼ Teaspoon Salt
7 Large Egg Yolks
1 ½ cup half and half
1 cup heavy cream
1 tablespoon vanilla extract
In medium mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set Aside
Bring the half and half to a simmer in a heavy medium sauce pan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over Very low heat or in a double boiler. Stir constantly with a whisk or wooden spoon until custard thickens slightly. Be careful not to let mixture boil or the eggs will scramble.
Remove from heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to your machine’s instructions.
Grandma Betty’s Bread Pudding with Caramel Sauce
1 – Lb. Butter
2 – Lbs. (approx. 1-1/2 loaf) Bread Cubes (cut in ½ inch cubes)
3 – Tbsp. Cinnamon
2 – Tbsp. Nutmeg
7 – Eggs
1 – Cup Sugar
2 – Tbsp. Vanilla Extract
4 – Cups Milk
1 – Cup Heavy Cream
2 – Cups Cran-Raisins
2 – Cups Walnuts or Pecans
Bread Pudding: In a small saucepan melt butter; pour butter in an 8” x 10” pan. Add the diced bread and season with cinnamon and nutmeg lightly. Mix to diced bread as well as the cran-raisins and nuts.
In a medium saucepan add the milk and heavy cream. Bring to slight boil. Whisk gently. Remove from heat.
In a medium mixing bowl, add the eggs, sugar, and vanilla extract. Whisk thoroughly. Once combined, add 1 cup of the warm milk mixture to the eggs. Once tempered, add egg mixture back to the warm milk mixture. Whisk once more. Add the custard to the seasoned bread cubes, pressing down gently to make sure bread absorbs custard. Let set and cool.
Bake at 350 degrees for 1 hour and 15 minutes.
For best results prepare 1 day in advance before baking.
Jim Beam Caramel Sauce:
2 – Cups Sugar
2 – Shots Jim Beam
Place sugar in non-stick sauté pan over medium high heat. Sugar will start to dissolve and change colors gradually to a caramel color. Scrape edges using a steel spoon, p0reventing any clump0s. Once clumps have dissolved, add the shot of Jim Beam to the caramel (it will sizzle). Once the sizzle calms, return to fire.
Caution – When adding the shot of Jim Beam and returning to heat, it will catch fire. Flame will be 1” to 2” high. Once flamed, removed from heat until flame subsides.
Add the heavy cream and bring to a boil. The caramel will thicken like taffy. Keep heat on low-medium until sugar is smooth and cream is incorporated. Remove from heat and store at room temperature.
Served: 12 – 15
Pedrotti’s Holiday Pumpkin Cheesecake
1 ¾ cups of graham cracker crumbs
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
1 stick melted salted butter
1 – 8 ounce package of cream cheese (room temperature)
1 – 15 ounce can of pureed pumpkin
3 eggs plus 1 egg yolk
¼ cups of sour cream
1 ½ cups of sugar
½ teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all purpose flour
1 teaspoon vanilla extract
Preheat Oven to 350 degrees
In a medium bowl combine crumbs, sugar, and cinnamon. Add melted butter. Press down flat into a 9 inch pan. Set aside
Beat cream cheese until smooth. Add pumpkin Puree, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Bourbon Chocolate Pecan Pie
1 cup flour, plus 1 1/2 tablespoons
1/4 teaspoon salt
3/4 teaspoon sugar, plus 3/4 cup
1/2 cup vegetable shortening
2 tablespoons ice water
1 cup plus 2 tablespoons semi-sweet chocolate chips
3/4 cup heavy cream
2 1/4 cups pecan pieces
6 eggs, beaten
3/4 cup (packed) light brown sugar
1/4 cup plus 2 tablespoons cane syrup (or molasses)
1 cup, plus 2 tablespoons light corn syrup
3/4 teaspoons vanilla extract
1/8 teaspoon salt
6 tablespoons butter, melted
3 tablespoons (or more) Bourbon whiskey
Crust: Combine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour, or until ready to fill.
Filling: Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.
Preheat the oven to 375 degrees F.
Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well. Pour the mixture over the pecans.
Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey over-top the pie. Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.
Cool for 10 minutes, and then pour the chocolate mixture over top the pie. Let the pie set in the refrigerator for 10 minutes for the chocolate to harden, then slice, and serve the pie with the vanilla bean ice cream. The pie may also be served warmed briefly in a microwave.