Cream of Asparagus and Leek Soup and Bobotie

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Cream of Asparagus and Leek Soup

We came across this awesome asparagus and since we have a contact to pick some – 75 pounds worth – and after some were canned, we made this awesome soup. Changed it slightly, I added some bacon for another layer of flavor and it was super. Not hard to do. Great with the fresh asparagus you are picking. Here is the recipe. Try it and see what you think, http://www.rockinrs.com/CS-Asparagus-Soup.pdf

Bobotie – A South African dish

Then we tried this South African dish, Bobotie. We like it with lamb, even though the recipe calls for beef. And we change the chutney to apricot jam and julienned dried apricots. We also made our yellow rice with turmeric. The rice: For this Basmati rice, which we browned in butter before we added water, and then brought it to a boil, reduced the heat to a slow simmer and covered it. Took about 15 minutes to cook it. Here is the recipe. Enjoy! http://www.rockinrs.com/CS-Bobotie.pdf

From Wikipedia, “Today, bobotie is much more likely to be made with beef of lamb, although pork can be used. Early recipes incorporated ginger, marjoram and lemon rind (zest); the introduction of curry powder has simplified the recipe but the basic concept remains the same. Some recipes also call for chopped onions and almonds to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas (yellow raisins). It is often garnished with bay leaves, walnuts, chutney and bananas. Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring. The texture of the dish is also complex, the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish. Bobotie is usually served with “yellow rice”, which is rice cooked with turmeric.

A very good Pappadelle Dinner

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Pappadelle with Red Wine Ragu and Toasted Sourdough with Garlic

We came across this recipe from two different sources, one was Chef Jacques Pepin, and then we adjusted both recipes to make this one. It was delicious! We added a little chervil (French parsley) and Herbs de Provence, which we blend ourselves. We also added a little ground pork. Next time, too, I may add some diced garlic cloves. It is missing in this recipe, excerpt for the Garlic Toast (Acme Bakeshop Sourdough).

The other item that you may want to contemplate is the type of Passata – tomato sauce – you use. I like Cento Traditional, but I also like Rao’s Traditional and Mutti. Any of these are good, but if you prefer to use your own that you have made from all those seasonal Roma or San Marzano, then do so. Please though, when you puree the sauce, leave the skins on.

So here is our recipe. Enjoy it. http://www.rockinrs.com/CS-Pappadelle-Red-Wine-Ragu.pdf Let us know your opinions.

Some Recipes That We Suggest

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captains-shack-pipe-signed_LMPIt’s been awhile. But we are still here. So I think it will be a good idea to look at some of the recipes we have been working on. Some of these recipes call for Herb de Provence and we prefer to make our own. Keeps it to our liking. You can see the recipe here http://www.rockinrs.com/CS-Herbs.pdf. Just remember the 3-1 ratio of using fresh versus dried herbs. For instance, if your recipe calls for 1 Tablespoon of an herb and all your have is dried, use only 1 teaspoon of the dried. (3 teaspoons=1 Tablespoon).

Since summer is right around the corner and BBQ is probably in the back of your mind, here is a recipe for some awesome baked beans. We use a mix of canned Cannellini Beans, Kidney Beans and Black Beans. A wonderful blend of tomato sauce, molasses, brown sugar and dry mustard. Jack Daniels Black Label Bourbon also goes well in this mix. Here is the recipe for these great baked beans. Enjoy! http://www.rockinrs.com/CS-Stovetop-Baked-Beans.pdf.

5Feb2021_1a_Captains-Shack_Erics-Rib-SauceAnd if you are doing a BBQ or Grilling – we love St Louis Style Pork Ribs grilled – then try Eric’s Rib Sauce to slather on the ribs and to use as a dipping sauce. It is awesome! http://www.rockinrs.com/Erics-Rib-Sauce.pdf. Please note. The recipe calls for a special cider, Basil/Lemon. It is a local (Boise) brand, Stack Rock Cidery. These ciders are available, whether this brand or not, at most grocery stores. They may have different blends. Find one you like or you can use your favorite apple cider vinegar. Just add your favorite herbs.

And if you are in mind for a beef stew, try http://www.rockinrs.com/CS-Beef-Stew.pdf, CS Beef Stew. It has the Icelandic herb lovage in it. A celery tasting green herb. If you use fresh – dried is available – be careful of the amount. The 1 cup chopped that the recipe calls for, is plenty and even at that, you might want to cut back to 3/4 cup. It is great in stews and soups.

7Mar2021_1_Capt ains-Shack_HalupkiAnd then there is Halupki. A Ukrainian stuffed cabbage leaves that means “little pigeons”. http://www.rockinrs.com/CS-Halupki.pdf This dish comes from our neighbor and we have slightly altered it. It is simply delicious. It takes right around 3 hours to prepare, but is well worth it. “The name “golubtsy” came to Russia and the region around it in the 18th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish.” [Wikipedia] Note: there is no “G” letter or sound in the Ukrainian language. Therefore this dish is called “Halupki” in the Ukraine. 

12April2020_1c_Captains-Shack-Easter_Lamb-Pureed-TurnipandCarrot-Green-Salad_Acme-HotCrossBun

Easter Boneless Leg of Lamb

You say you like lamb? No? Then you probably have been eating mutton. The difference is in age. Lamb is generally less than 1 year old, whereas mutton is everything else. This one is simply delicious for those who like lamb. Maybe those who say they don’t like it, may learn to eat it using this recipe.  Enjoy this lamb. http://www.rockinrs.com/Lamb-Rosemary-Garlic.pdf

29Jan2021_1_Captains-Shack_Shortbreaqd Pecaan CookiesAnd now some dessert! How about Pecan Shortbread Cookies? Yum. To give the pecans some extra flavor, roast them on s sheet pan in the oven at 350 degrees F for 8 minutes. Watch them – Don’t let them burn. Here is the recipe. Enjoy. http://www.rockinrs.com/Pecan-Shortbread-Cookies.pdf

And that does it for now. Brought you at least somewhat up-to-date, and I “learned” this new format, somewhat. Cheers.

Bacon Blueberry Waffles

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I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!

Cut 1 strip if bacon per waffle into quarters.


Fry the bacon on the waffle iron to your doneness level.


While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.


Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.


Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.


Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.

Smoked Venison

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Eric, daughter Marnies friend, received a Trager Scout Smoker for Christmas. This venison roast was the Maiden Voyage for the smoker. It was awesome! And with the venison, we had Steamed Cabbage in Apple Juice with Apples. Crab Puffs and Steamed Brocolli. What a great New Years Day treat. Super job, Eric, thank-you.

Venison Roast just coming off the Traeger

Venison plated.

Awesome Roast Beef

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I came across this awesome way to cook a roast of beef. In this case, it was a 12 pound, 7 rib Standing Rib Roast. It was delicious! Start out at 500 degrees F and then turn the heat off for 2 hours and do not open the oven! That’s right. Leave the oven closed! Do not peek! Here is the recipe – CS Prime Rib. You will need Herb de Provence for this recipe and here is our recipe. You can adjust it to please yourself. Herb de Provence. Enjoy!

7 Rib Standing Rib Roast just out of the oven

First slice

Dinner is served!

Woodsman Pasta

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We came across this recipe after watching Rachael Ray. We altered it slightly and came up with this delicious version. Just remember to prep the pancetta, sausage, shallots, rosemary and garlic first. It will make the job much easier. Here is the recipe – http://www.rockinrs.com/Woodsman-Pasta.pdf. Enjoy this creation. It will serve 6.

Smoked Brisket

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This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.

IP Chicken with Ketchup, Honey and Soy

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Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.

IP Chicken with Ketchup, Honey and Soy

And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!

Leftover Chicken/Rice Soup

Back Online!

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I want to let everyone know how much I appreciate your patience while my computer was down. I had to replace it with a brand new, super fast and graphically updated machine. My old machine was a 1995 version of a computer. This is a 2020 version! Thank you to Haynes Skower, One Network Computers at 4121 W State St, Boise, ID 83703. Hours: Opens 10AM Tue. Phone: (208) 906-1810. Once again, they did a superb job in building me a superb system and overcoming several unexpected obstacles. Thank-You one and all.