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Search results for: tagine

Lamb Shank Tagine

15 Monday Jun 2015

Posted by Bob and Robin in Apricots, Captain's Shack, Cast Iron, Classic Cuisines, Classic Herb Blends, Couscous, Dinner For Robin, Dinner With Robin, Ethnic Foods, Food Photos, Food Prep, Food Trivia, Fruit, Garlic, Garlic Scapes, Herbs and Spices, Idaho Greens, Idaho Lamb, Idaho Wine, Interesting Information, Koenig Vineyards, Local Farmers Markets, Local Harvests, Local Markets, Mediterrean Foods, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes -Tagine, Slow Cooking, Special Information, Spices of Morocco, Tagine Cooking, Tagine of Lamb, Tajine, Tomatoes, Traditional Food, Vegetables, What's For Dinner?, Wines - Idaho

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apricots, garlic scapes, lamb tagine, Mediterrean food, North African food, tagine


Tagine cooking using a cooking utensil like pictured here, is a very Mediterrean or a North African style of cooking. Low heat and long time. More information on tagines and tagine can be found on this blog by Clicking Here. According to Wikipedia,

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing … The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking. Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes … Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.

Here is the process of making our Lamb Shank Tagine. Enjoy!

The lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.

The lamb shanks are seared in olive oil and Mediterranean spices in a large cast iron pot over medium heat. The Mediterrean spices can be found in most grocery stores or in speciality stores. Preheat the oven to 200 degrees F.

One thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Remove the shanks from the cast iron pot and put aside. Do not remove the lamb liquid. Lower the heat so vegetables do not burn or scorch. Add one thinly sliced onion, diced garlic and chopped garlic scapes and cook in the olive oil in the cast iron pot until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Chickpeas, drained, and chopped dried apricots are added and mixed.

Chickpeas, drained, and chopped dried apricots are added and mixed. Add about 4 Bay Leaves.

Chopped tomato is added to the pot. Let cook until warmed through.

Chopped tomato is added to the pot. Let cook until warmed through. Taste and adjust spices and seasonings as necessary.

Add the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

Add the vegetable mixture to the tagine. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

After 2 hours, the shanks should look like this.

After 2 hours, the shanks should look like this.

3 hours and the shanks are looking good.  The lamb should be tender and tend to pull easily from the bone..

3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..

Tagine Lamb Shank Couscous with Tagine Vegetables 2012 Koenig Vineyards Devil's Bedstead Zinfandel

Tagine Lamb Shank
Couscous

with
Tagine Vegetables
2012 Koenig Vineyards Devil’s Bedstead Zinfandel
(an Idaho wine!!!)

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Tagines and Tagine Cooking

18 Monday Nov 2013

Posted by Bob and Robin in Anthropology of Food, Chicken, Curry, Ethnic Foods, Food Prep, Herbs, Herbs and Spices, Interesting Information, Lamb, Main Dish, Mediterrean Foods, Moroccan Food, Moroccan Spices, Persian Food, Special Information, Spices of Morocco, Tagine, Tagine Cooking, What's For Dinner?

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chicken tagine, Mediterrean, moroccan cuisine, Morocco, tagine cooking, tagine recipes


/Robin and I like the cuisines of different cultures, as some of you may well know. The cooking traditions of Morocco or of the Mediterrean area, can produce some really wonderful dishes. But to do them, you probably would benefit by using the correct cooking utensil. In this case a tagine, as pictured here.

Tagine is named after the pot [an entree] is cooked in, a thick clay cone resting on a rounded base. While many tagines are ornamental – see the delicate ceramic ones [above], hand-painted carefully – the basic cooking version is unpainted and only occasionally glazed. Practical and durable (except if you drop it, of course), the dish is synonymous with Morocco for good reason: every roadside stall, tourist restaurant and cafe seems to have pots of the stuff simmering all day long. (legalnomads.com)

You can spend a lot of money on a tagine, or not. The ones pictured above, could be rather expensive. The one Robin and I have is an earthen color and can prepare a meal for 6. We bought it online and it was not expensive. A good source for information about Mediterrean cooking and tagines is Legal Nomads. Another good source on Facebook is the group Moroccan Cuisine. There are several articles, and tagine recipes, on this blog. One such article/recipe is Chicken Tagine and Mushrooms with Moroccan Green Olives. On this blog, search on the word tagine, and several articles will be found.
Basically, tagine cooking is defined as:

… By virtue of slow-cooking meat at low temperatures, effectively braising it until tender, a lower quality or tougher meat can be used. And the food cooks with minimum of additional liquid (water is added as it simmers), and no additional fat. The meat browns in the heated clay despite the slow simmer – the heat remains trapped inside the pot by the raised outer ridges on the base of the tagine. [legalnomads.com]

The method of cooking – via a tagine – is partially what makes this cooking style so unique. The other very important ingredient are the spices. Here are some that are used in tagine cooking, and in particular, foods from Morocco. Sweet paprika, good quantity of cumin, Moroccan saffron – if you can find it, turmeric, garlic, freshly chopped parsley, ground ginger, and salt and pepper. In the article, It’s Always Tagine O’Clock in Morocco, you will find more information on tagine cooking as well as recipes for Tagine of Beef, or Chicken or Mutton. Or, if you like shrimp or other shell fish, here is a good recipe for Tagine of Shrimp in Tomato Sauce.

Try this cuisine, you may find you like it. Think slow cooking and low heat. Sound familiar? And remember the tagine spices, and actually the ones I have listed are only a fraction of the spices use, but they are the basic ones. Enjoy!!

43.624890 -116.214093

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Chicken Tagine and Mushrooms with Moroccan Green Olives Revisited

28 Sunday Jul 2013

Posted by Bob and Robin in Acme Bakery, Captain's Shack, Cooking Styles, Ethnic Foods, Food Photos, Herbs and Spices, Main Dish, Moroccan Food, Moroccan Spices, Photos By: Bob Young, Recipes, Slow Cooking, Sourdough Bread, Special Dinners, Special Information, Spices of Morocco, Tagine, Tagine of Chicken, What's For Dinner?

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Tags

chicken tagine, cloves garlic, dinner, food, vegetarian


28July2013_1d_Captains-Shack_Chix-Tagine_EnlargedYup! Here it is. We tweaked it a little. Added some carrots and green beans. But that is all. The recipe was adjusted a little too, from the original, but only a little more turmeric and ginger. See what you think.
To the left, is the plated tagine. As you can see, we served it on a bed of lemon infused rice. Probably not traditional, but it added another dimension. We really liked it this way. Overall – We would grade it probably a 4 out of 5. But I think with the additional turmeric, it will be better, possible that 5 out of 5 elusive rating. Also, there is a lot of garlic in here, but it seems to be hidden. Just some of our comments. Try it and see what you think and please let us know. Just remember if you use Spanish olives, rinse them well to remove the vinegar. The preserved lemon may also need to be rinsed. There is a lot of salt in both of these ingredients. Left-Click any of these photos to see enlarged. Cheers.

Chermoula - Marinade

Chermoula – Marinade. See recipe below.

Ready for the oven.

Ready for the oven.

Adding the mushrooms and the preserved lemon. See recipe below.

Adding the mushrooms and the preserved lemon. See recipe below.

The completed chicken tagine.

The completed chicken tagine.

Here is the adjusted recipe. Thank you Roni Spilios-Kinane for the recipe. Enjoy. This could be used as a basic taagine recipe. Try it, for instance, with lamb shanks.

Chicken Tagine with Mushrooms and Moroccan Green Olives

Source: Roni Spilios-Kinane, Morocco
Oven Temp: 325°F
Cooking Time: 2+ hour
Serves: 3
Note: It really is good! It is my Moroccan Mother-in-Law’s recipe..

Ingredients:
1 lemon cut into wedges
Kosher Salt
¾ c Olive Oil
1 T White Pepper
5 cloves Garlic, chopped
1 preserved lemon, sliced
1½ t ground Ginger
2 t Turmeric
2 T Parsley, chopped
2 T Cilantro, chopped
5 Chicken Thighs, or any chicken parts you want to use
3 med Red Onion
Moroccan Green Olives
Mushrooms

Directions:
First you make your chermoula (marinade) olive oil, salt, white pepper, garlic (to your liking) 3-5 cloves, cilantro, parsley, ground ginger, and turmeric. Mix that all together.

Place your cleaned (with lemon wedges and salt) chicken and let it absorb the chermoula as you massage it into and under the skin (some people use smin (ghee, clarified butter) I sometimes do)

Chop finely about 3 medium onions (or more if you have a lot of chicken pieces or a large chicken) let the onions sweat a bit and then add your chermoula drenched chicken and pour any remaining chermoula over the top. Place the tagine cover.

After about 30 minutes, add some preserved lemon slices and the mushrooms.
When you have about 10 minutes left to cook, add the green olives and let all the flavors incorporate.

You CAN!
a) remove the chicken from the tagine and place it in the oven to get crispy if you like!
b) and/or
c) stuff your chicken with a stuffing of chopped mushrooms, cilantro, parley and vermicelli! This is absolutely delicious!

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Chicken Tagine with Mushrooms and Moroccan Green Olives

26 Friday Jul 2013

Posted by Bob and Robin in Anthropology of Food, Captain's Shack, Chicken, Classics, Cooking Styles, Ethnic Foods, Healthy Eating, Main Dish, Moroccan Food, Moroccan Spices, Mushrooms, Spice Blends, Spices of Morocco, Tagine, Tagine of Chicken, What's For Dinner?

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chicken tagine, food, moroccan cooking, moroccan food


The completed chicken tagine.

The completed chicken tagine.

This Chicken Tagine with Mushrooms and Moroccan Green Olives just looks so good! We do like the tagine style of cooking as it concentrates flavors and makes items so very tender. I got this from a Facebook group, Moroccan Cooking. Now I need the recipe. I have requested it, and we’ll see if I get it. At the very least, we can “wing it”. (No pun intended!) There is also a well recommended cookbook on Moroccan food called The Food of Morocco by Paula Wolfert. It is available on Amazon for about $39.00. You can also find it on her webpage at Paula Wolfert. Can’t wait to try this!! Enjoy!!

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Tagine of Duck

21 Monday Nov 2011

Posted by Bob and Robin in Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Tagine of Duck, What's For Dinner?

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We do like duck. No! We really like duck! And when you combine it with a Mediterranean style recipe and cooking process, you end up with absolute estacy. If you have a little time and can get a tagine cooker – they are comparatively  inexpensive and come in different sizes. Ours is large enough for four servings and cost in the neighborhood of $25.00 online. 


Here is our recipe for our meal tonight. Serve with a minted green tea and you’re in for a treat. Pictured here from left to right – Bok Choy Salad with Mandarine Orange and Avacado, Couscous and Duck. Enjoy the recipe.

Tagine of Duck

Serves: 4

Note: Tagine refers to the type of dish used to cook this type of meal it is a round earthenware dish with a conical lid that is placed on top of an open flame and allowed to cook long and slow. Using an ovenproof dish with a lid will yield the same results.

Ingredients:
4 Duck Legs and Thighs, separated
4 med Garlic cloves
1 lg Onion, diced
2 lg Carrots, diced
1 T Ras el Hanout
½ c Pitted Black Olives
1 slice of preserved Lemon
2 t Pistachio nuts
1 Pomegranate – seeds
1 Bay Leaf
8 dried Apricots, sliced
2 cups Duck stock
Fresh Coriander Leaves to garnish

Directions:
Heat a fry pan and season the duck legs with a little salt and pepper.
Place skin side down in the fry pan and allow to brown turn over and cook for one minute.
Remove from the pan and place into the tagine or oven dish.

Pour off excess duck fat, put the pan back onto the heat and add the garlic and onions to the pan and allow to cook for 1 – 2 minutes. Add the carrot and the Ras el Hanout allow to cook for a couple of minutes. Add the bay leaf, apricots and stock and bring to the boil.

Pour over the duck legs and cover and place and scatter the olives and preserved lemon then into the oven for 1½ hours at 350ºF (180C). When cooked remove from the oven skim off any excess duck fat that may have come to the top.

Scatter chopped pistachio nuts, pomegranate seeds and coriander leaves over the top.
Serve with couscous and flat bread.

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Tagine Cooking

27 Friday May 2011

Posted by Bob and Robin in Party Time, Photos, Photos By: Bob Young, Tagine, What's For Dinner?, Wine and Food

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Here is a brief explanation of what a tagine pot is. The pot pictured here is one we have. From Wikipedia,

“A tajine, or tagine (Berber: tajin), is a dish from North Africa, principally Morocca, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.”

Well, that’s nice, but what is so special about the preparation? I’m glad you asked.

“Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.
Most tajines involve slow simmering of less-expensive meats. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tajines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat, which may be skimmed off later.

Moroccan tajines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).
Other ingredients for a tajine may include any product that braises well: fish, quail, pigeon, beef, root vegetables, legumes, even amber and agarwood. Modern recipes in the West include pot roasts, osso buco, lamb shanks and turkey legs. Seasonings can be traditional Moroccan spices, French, Italian or suited to the dish.”

The plated photo is a Tagine of Lamb with Preserved Lemon and Olives on Couscous that Robin and I made last night. If you would like two tagine recipes, I have placed them in the Master Recipe List on this blog. One of the recipes is the one pictured here and another is for a Tagine of Chicken. But think also of doing maybe lamb shanks or beef shanks in a tagine style of cooking. An osso buco modified. Yum-O! And to spice this dinner up we served a 2000 San Sebastian Castillo Red wine from a St Augustine, Florida winery. One of the oldest wineries in the United States. This was a great premium red table wine that went extremely well with the spices of the lamb. We bought our tagine from Sur la Table online. You can spend upwards of $200.00 on one of these, but check the prices out listed on the web page. The one we have is a terra cotta one and it is plenty large enough for us. It can serve 4-6 people and is a 13″ size. We paid $24.95 for ours and now I see they are about $10 cheaper. Oh well! And just one last thing: There are at least two different spellings for tagine or tajine. Cheers and have fun with this cuisine.

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Recipes from the Captain’s Shack: Dec 2020 – CS Prime Rib


OK. So the question that I get, “Where is this place?” That’s easy. We had our 1905 kitchen remodeled several years ago and we turned it into The Captain’s Shack. It is our kitchen. It’s where we come up with some of these recipes and dinners. It’s the Tooltime of the Kitchen. The ideas and suggestions for the recipes and things come from a variety of sources – The Food Network, Chopped,Guy’s Grocery Games. You get the idea – all of those places suggest recipes and dinners. We just alter them – make them better, so to speak. And the number of CS (Captain’s Shack) recipes are increasing and, therefore, need a page of their own on this blog. So. That is what this page is for – a repository of recipes from The Captain’s Shack. Enjoy!

—-Appetizers——
 
Appetizer [Jan 2018] CS Eggs with Smoked Paprika Aioli aka Non-Deviled Deviled Eggs – An easy appetizer to make. A good and different appetizer. [PDF]
Appetizer [Jan 2015] CS Caramelized Onion and Maytag Blue Cheese Dip – This is one of Robin’s creations.
Appetizer [Nov 2015] CS Crab Dip East Coast Style – Adapted from Bob’s Sister-In-Law, Marge Young. This is an awesome dip and can be habit-forming. [PDF format]
Appetizer [January 2018] – CS Guacamole – Now this will be a hit at your party. It could be the lime zest or maybe the touch of Tequila Gold. Super good! See the Guacamole Chicken Melt below. [PDF format]
Appetizer [January 2018] CS Lamb Meatballs – Just a good appetizer if you like lamb. [PDF]
Appetizer [July 2015] CS Lamb Meatballs with Cranberry Drizzle – Another good appetizer if you like lamb.
Appetizer [Dec 2015] CS Maryland Deviled Crab – One of my Mother’s recipes
Appetizer [Dec 2015] CS Morel Mushrooms in Dry Sherry and Leek Fondue II – I know, a long title. But worth every word and bite. These are rich! [PDF Format]
Appetizer [Dec 2015] CS Robin’s Silver Anniversary Cabernet Mushroom Pâté – An awesome pâté from Robin.
Appetizer [Mar 2018] CS Irish Whiskey Cured Salmon (Irish Lox) – Wonderful homemade lox. Different! Cured with a wee bit of Irish Whiskey. Great with rye toast squares and topped with Crème Fraîche, fresh dill, capers and red onion slices.[PDF format]
Appetizer [Jan 2015] CS Robin’s Icebox Lox – Wonderful homemade lox. Great with bagels and cream cheese or just scrambled eggs. [PDF format]
Appetizer [Jan 2015] CS Spinach and Artichoke Dip – This dip is an awesome crowd pleaser. The basic recipe, before we adapted it, came from Chef Lou’s Westside Drive-In in Boise. This will serve 30. This is a super dip and a real crowd pleaser.
 
 
—-Salad Dressings——
Salad Dressing – CS Asian Salad Dressing– This is great with a simple salad of greens, tomatoes, crab and salad shrimp.
Salad Dressing – CS Russian Salad Dressing – A real total necessity for any Reuben or Rachel sandwich. A Reuben Sandwich is made with Corned Beef and a Rachel Sandwich is made with Pastrami. [PDF format]
 

 

—-Salads——
Salad – CS Caesar Salad – A very traditional Caesar Salad. Some history is posted, also.
Salad [Jan 2017] – CS Citrus and Celery Salad – A very refreshing and awesome salad. Great with lamb.

Salad – CS Cobb Salad – A very traditional salad. Some history is posted, also.
Salad – CS Fourth of July Coleslaw – An awesome coleslaw that was originally by Trisha Yearwood. We have adapted it slightly. Very slightly. This really is a super good coleslaw. No sugar! We love it. [PDF}
Salad [Aug 2016] – CS German Potato Salad – Great German style potato salad. [PDF]
Salad [July 2015] – CS Old Fashion Potato Salad – A great basic and delicious potato salad. Blue potatoes add some more color to this salad. [PDF Format]
Salad [Aug 2016] – CS Scottish Potato Salad – An authentic Scottish recipe from http://www.clans.org.uk. Use waxy potatoes like New Red Potatoes or Fingerling Potatoes. Also known as Arran Potato Salad. [PDF]
Salad – CS Spring Bounty Potato Salad – Great spring vegetables in this potato salad. I love it! [PDF Format]
Salad [Nov 2016] – CS Wilted Lettuce Salad – A real family favorite. [PDF]
 

 

—-Soup——

Cock a Leekie Soup

Soup – CS Cock a Leekie Soup – A really good Scottish chicken based soup with leek, potatoes and chicken skin croutons. A hearty soup. [PDF Format]
Soup – CS Coconut Shrimp Soup – A really good seafood chowder/soup. Might be good also to try it with lobster or crab. [PDF Format]
Soup – CS Cream of Mushroom Soup with Fenugreek and Turmeric – Great on a cold, winter day. [PDF Format]
Soup – CS German Potato Leek Soup – Great on a cold, winter day. A big and hearty soup.[PDF Format]
 

 

Gameday
Gameday [Jan 2015] – Gameday – CS Chesapeake Crab Reuben – A delightful change from your standard Reuben sandwich. And according to traditions, one can no longer call this a Reuben. Let’s just say a variation on a theme. [PDF format]
Gameday [Jan 2015] – Gameday – CS Crab Balls – A delightful change from crab cakes. Individually sized. Use toothpicks to pick one up. Use your own tartar sauce or purchase one from your fish store. [PDF format]
Gameday [Jan 2015] – Gameday – CS Crab and Spinach Dip – A delightful hot dip to be served with crackers, vegetables or toasted baguette. [PDF format]
Gameday [Jan 2015] – Gameday – CS Sticky Chicken Wings – Finger lickin’ good, sticky wings. “Where’s the beer, Zeke?” [PDF format]
Gameday [Jan 2015] – Gameday – CS Sweet and Sour Pork RibsSuperb ribs [PDF]
Soup [Feb 2018] – CS Robin’s Cabbage Soup – Really good and hearty soup for a cold Fall day. It’ll warm you up! [PDF Format]
Gameday [Aug 2015] – Gameday – CS Tailgate Sloppy Joes – About time we got back to the traditional Sloppy Joes and not that canned stuff. This is made from scratch! [PDF format]

 
 

Main Course
——Beef—-

Smoked brisket

Beef [Sept 2020] – CS Brisket – A superb grilled and smoked beef brisket. It takes some time, but it is well worth it. [PDF format]

 
 

Beef [June 2016] – CS BBQ Skirt Steak Marinade and Grilling – A superb marinade for beef or pork, in this case a beef skirt steak. Great with Better Baked Beans in this file. [PDF format]

Boeuf Bourguignon

Beef [Feb 2016] – CS Bœuf Bourguignon [Classic French Beef Stew] – The classic Julia Child French Beef Stew. [PDF format]
 

 
 

Beef [Mar 2017] – CS Beef Negimaki [Classic Japanese dish] – This is a super good beef dish and not difficult to make. [PDF format]
Beef – CS Favorite Chili – Here is a very good, almost superb, chili.
Beef – CS Filet Mignon with Rich Balsamic Glaze – This is a wonderful and easy delicious dinner to make for “that special occasion”. The recipe includes a side and two wines. [PDF format]
Beef [Sept 2016] – CS Italian Meatballs – A superb blend of meats to create a super meatball or a meat sauce. Use with any good homemade pasta or in a meatball sandwich with CS Marinara, listed in this recipe file. [PDF format]
Beef [Nov 2016] – CS Korean BBQ Beef – Here is a super way to make beef. Long marinading; fast and hot grill, or stove top grill pan. Well worth trying. [PDF format]
Beef [Sept 2016] – CS Matambrito a La Pizza – Don’t be intimidated by the name. This is simply flank or skirt steak grilled and then made into a “pizza”. All kinds of great toppings. Great party treat. Wiki says, “Matambre is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak…The same word (or matambre arollado or matambre relleno) is also used for a dish made of a matambre meat roll stuffed with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used…The name matambre is a portmanteau word, “matar” + “hambre” (“kill hunger”).” Interesting. We are using a derivative of the word, matabre. [PDF format]
Beef – CS Mom’s Chili Con Carne – Here is a superb, chili con carne that is slow cooked on the stove or in a crock pot. Full of flavor. This has been adapted from my Mother’s recipe. You won’t be disappointed. [PDF format]
Beef [July 2015] – CS Pot Roast Slow Cooked – A delightful slow cooked beef pot roast. Full of fresh vegetables and then a luscious gravy from the cooking stock. You can also use lamb or pork or any other meat. [PDF format]
Beef [Dec 2020] – CS Prime Rib – A delightful standing rib prime rib that is done in a 500 degree oven. Really an easy and delicious way to cook prime rib. Adapted from Chef Ron Lock. Don’t forget the Herbs de Provence [PDF format]
Beef [March 2016] – CS Sauerbraten – Michael Symon – Here is a very good Sauerbraten, adapted from Chef Michael Symon of The Chew, that is slow cooked in the oven for 2 1/2 hours. For best results, though, marinate this beef roast for a minimum of 3 hours and up to 5 hours refrigerated. The longer the better. Great for an Oktoberfest Party! There is a superb salad that goes with this and is included in the recipe. Enjoy! [PDF format]
Beef – CS Veal Osso Buco – Superb Osso Buco
Beef – CS Texas Style Smoked Brisket with Rub – Superb beef brisket, Texas Style. There is a recipe for the rub here also. [PDF format]

 

—–Breakfast—–
Breakfast [Nov 2010] – CS Eggs Florentine with Orange Dill Sauce – A different way to present a low cal Eggs Benedict.

 

—-Buffalo—–
Buffalo – CS Grilled Buffalo with Sauce Diane – What a great way to make buffalo. The Sauce Diane is a Classic Sauce. See below. Serve with Roasted Sweet Onions (below).
—–Chicken and Turkey—–
Chicken [Jan 2018] – CS Cashew Chicken and Bok Choy – A great way to make a different, and slightly Asian – chicken. Serve it with rice.[PDF]
Chicken [Jan 2018] – CS Chicken Cordon Bleu Roll-Ups – Great and easy to do using Cresant Rolls.[PDF]

CS Coq au Vin II

Chicken [French March 2019] – CS Coq au Vin II – The classic French chicken dish that is moderately easy to do – it takes some time – but is well worth the effort! A re-make, and one straight from The Captain’s Shack, that is well worth it. Different from the recipe below. [PDF]
Chicken [French May 2016] – CS Coq au Vin (Chicken in Wine) – The classic French chicken dish that is moderately easy to do – it takes some time – but is well worth the effort! [PDF].

Chicken Florentine

Chicken [Italian April 2020] – CS Chicken Florentine (Chicken in Wine) – A superb Italian dish that is rich in flavor and in a mushroom cream sauce. Great with a Pinot Noir and served over Angel Hair Pasta. [PDF].
Chicken [Traditional – April 2018] – CS Chicken Marsala – This version is absolutely wonderful. Inspired by Chef Michael Symon. Great and a very traditional herbal chicken dish. One of my favorite chicken entrees. Delicious sauce! [PDF format]
Chicken [Italian – July 20119] – CS Cheesy Italian Chicken – Great Italian chicken. Delicious way to prepare chicken. Great with our CS Italian Seasoning. [PDF format]

Cheesy Italian Chicken

Chicken [Italian – May 2014] – Chicken Piccata – Great Italian chicken. Delicious sauce! [PDF format]
Chicken [June 2015] – CS Fried Chicken – Great Southern style fried chicken. Think Sunday dinner. Delicious! [PDF format]
Chicken [Greek – March 2016] – CS Roasted Chicken with Avgolemono Sauce – Awesome roasted chicken for any special dinner or Sunday dinner. Chef Michael Symon wrote the original recipe. [PDF]

Chicken Fricassee

Chicken [Oct 2019] – CS Chicken Fricassee – Super good and different French style chicken that has a topping of an awesome sauce. An easy one-pot meal.[PDF]
Chicken [January 2018] – CS Guacamole Chicken Melt – Super good and different Mexican style chicken that has a topping of house made guacamole. Both are super easy to do. Recipe for both. [PDF]

Grilled Chicken Adobo

Chicken [May 2019] – CS Grilled Chicken Adobo – Super good and different Mexican style chicken. This is really easy to do, but does have some time to marinade. We love it! [PDF]

Chicken Schnitzel

Chicken [German – Sept 2017] – CS Chicken Schnitzel – A traditional German style chicken dish that goes well mashed garlic potatoes. This is an intriguing chicken recipe from the. You can also do a pork schnitzel using the same procedure. [PDF]

Römertopf Chicken with Sherry

Chicken [April 2016] – CS Grilled Spatchcock Chicken with Blood Orange – A great grilled chicken recipe. Spatchcocking a chicken is actually to butterfly the chicken – remove the backbone. Easy to do and delicious. [PDF format]
Chicken [Oct 2017] – CS Ja Makin Chicken – A modified non-spicy Jamaican chicken that is done in an oven. Really easy to do. [PDF format]

CS Fried Chicken

Chicken [Nov 2019] – CS Fried Chicken – An awesome Southern style fried chicken. Crispy and moist. We use thighs. Really easy to do. [PDF format]
Chicken [Nov 2016] – CS Spatchcock Roasted Chicken with Carrots and Parsnips – A great roasted chicken recipe – One of the best I have every eaten. Spatchcocking a chicken is actually to butterfly the chicken – remove the backbone. Easy to do and delicious. [PDF format]
Chicken [Mediterranean – Sept 2011] – Tagine of Chicken – Great chicken recipe with a rich and delicious Mediterranean style sauce.

Chicken [Feb 2019] – CS Pollo in Potacchio (Italian Chicken) – A super good Italian chicken that is not hard to do. Well worth the effort. [PDF format]

 
 

—-Duck—–
Duck [October 2015] – CS Canard  l’Orange – Duck in orange sauce.

5 Hour Duck

Duck [October 2015] – CS 5-Hour Crispy Roasted Duck – A wonderful way to prepare duck. Crispy skin. Very low amount of grease, but still very moist. Great with a Petit Verdot. [PDF format]

 

 

 

——Lamb—-
Lamb [March 2019] – CS Grilled Boneless Leg of Lamb with Balsamic Syrup – There are many very good grilled lamb recipes available. But this is by far one of the best ever we have made or eaten. Superb juiciness and flavors! Give it a try. [PDF]
Lamb [March 2018] – CS Lamb with Port Wine Sauce – There are many very good lamb roast recipes “out there”. But this is by far one of the best ever we have made or eaten. Superb juiciness and flavors! [PDF]

Irish Shepherd’s Pie

Lamb [April 2020] – CS Easter Lamb with Herb-Crumb Crust – This is an awesome Easter boneless leg of lamb, or AnyTime Lamb. Great herbal rub and crust made from sourdough bread. Serve with a green salad and pureed turnip (Swede) and heirloom carrot. [PDF]
Lamb [March 2018] – CS Irish Shepherd’s Pie – There are several ways to make a Shepherd’s Pie. This is but one of them and it is good! Serve with a Basque Red or Pinot Noir. [PDF]

Lamb Shepherd’s Pie

Lamb [March 2018] – CS Lamb Shepherd’s Pie – This is truly a superb Shepherd’s Pie. Serve with a Basque Red or Merlot. [PDF]
Lamb – Greek [March 2016] – CS Moussaka – A very traditional Greek dish made with ground lamb and eggplant. [PDF]
Lamb – CS Lamb Shank Osso Buco – If you like a slow cooked and a very tender meal, here is one you’ll love!

Easter Boneless Leg of Lamb

Lamb [February 2018] – CS Leg of Lamb with Garlic and Rosemary – Such a great recipe for lamb. Absolutely delicious with a great red wine reduction sauce. [PDF]
Lamb [Jan 2017] – CS Lamb With Peppers Ragu – Slow cooked in a cast iron pot. Super good and not a strong pepper taste. Good with a Merlot or Malbec. Served over steamed Jasmine rice.
Lamb [March 2017] – CS Salisbury Lamb – A great variation to Salisbury Steak made with beef. Add some boiled beets and some cauliflower and you’ve got a great meal. [PDF format]

Lamb Stew

Lamb [Nov 2020] – CS Lamb Stew – A super lamb stew full of vegetables – carrots, celery and onion – and a hint of red wine. A hearty lamb stew, that, if you want to, you could substitute beef. But I don’t know why you would do that. [PDF]

 

—–Pasta—–
Pasta [Italian April 2016] – CS Lasagna – A very good pasta. A superb and big dinner. All made from scratch. It takes some time, but well worth it. [PDF format]
Pasta [Italian Jan 2015] – CS Pasta – A very good pasta. I do not use All-Purpose flour as in the recipe, but rather semolina. I don’t use straight olive oil either, but rather garlic infused olive oil. This is a basic recipe. Adapt it to fit your need. [PDF format]
Pasta [Italian August 2015] – CS Shrimp and Scallop Pasta – A very good pasta. Made a modified Bechamel with coconut milk to pour over the pasta. Wonderful!! [PDF format]

Tuscan Butter Mushrooms

Pasta [Italian/Tuscan July 2019] – CS Tuscan Butter Mushrooms – A superb Tuscan dish. It can stand alone as a side or over pasta. Wonderful!! [PDF format]

 

—–Pork—–
Pork [German Mar 2018] – CS German Skillet Pork Chops – Such a super way to make thick cut, bone-in pork chops. A great combination of onion, potatoes and sauerkraut. [PDF format].
Pork [Apr 2016] – CS Grilled Margarita Pork Ribs and KC Style Rub – Such a super way to grill pork ribs. There is also a great recipe for KC Style pork rub with this recipe. These ribs may also make a great Gameday or Tailgate treat. [PDF format].
Pork [Apr 2016] – CS Holiday Ham – A good way to prepare ham. The original recipe came from Chef Michael Symon. We have changed it tom use a picnic ham. Chef Symon uses a ham steak. We just had to adjust a little because of the size. We changed the ham to a Shank Portion Smoked Ham, about 11 lbs. A good Easter meal. [PDF format].
Pork Seasonings – [June 2020] CS Pork Rub – A classic pork seasoning blend of herbs to create the perfect spice blend for a variety of pork dishes. Especially good on pork tenderloin or thick cut pork chops. [PDF]
Pork [January 2018] – CS Indian Spiced Pork Roast with Rosemary and Onion – An awesome and different way to serve a pork roast. Very mild Indian flavors. A real favorite! [PDF]
Pork – CS Orange Mojo Pork Tenderloin – An awesome and different way to serve pork tenderloin! It takes a little time and pre-planning, but well worth it. [PDF Format]

 

—–Rabbit—–

Rabbit – CS Braised Rabbit with Valpolicella – If you like rabbit, here is a very country-style rabbit. Serve it in the pot!
Rabbit – CS Rabbit In Mustard Sauce (Lapin a la Moutarde) – A very French creation. The sauce would also be great on Pork Chops.

 

—–Seafood—–
Seafood [April 2016] – CS Asian Grilled Salmon – A wonderful way to prepare salmon fillets. Slightly sweet, a little mustardy and super soy – use a good one! Serve with Creamed Mushrooms and Steamed Asparagus. [PDF]

Coquilles St Jacques

Seafood – CS Coquilles St Jacques (Scallops with Mushrooms) – This is a delightful scallop dinner. Rich enough for 1 helping, 1 person. It takes a little time to prepare but well worth the effort. It’s a Date Night Dinner! [PDF format]
Seafood [Aug 2019] – CS Cognac Shrimp – This is an awesome dish! Great with the braised baby carrots and baby squash that is included in the recipe as a side dish. [PDF format]

CS Crab Cakes

Seafood – CS Crab Cakes – These are delightful! Great with the Horseradish Cream Sauce that is included in the recipe. Just remember to chill these down before cooking. [PDF format]
Seafood – CS Fish and Shellfish Chowder – This is by far one of the best chowders we have had in many years!
Seafood – CS Idaho Crab Cakes – This is a delightful change from fried seafood. Broil then bake these crab cakes in muffin tins. They keep their shape and cook very well.

Lump Crab Cakes with Tartar Sauce

Seafood [Aug 2019] – CS Lump Crab Cakes – These are delightful! Great with the Tartar Sauce that is included with the recipe. Just remember to chill these down before cooking. These crab cakes are low in filler and high in crab. Blue Crab is best here! These are cooked in the Air Fryer. [PDF format]

Poached Idaho Trout A La Nage

Seafood [July 2017] – CS Poached Idaho Trout A La Nage – A delightful way to prepare and serve fresh Idaho Trout. Prep takes longer than cooking. This is Delicious! {PDF Format}

 
 
 

—-Vegetable – Main Dish——
Vegetable Main Dish [August 2015] – CS Ratatouille – A very traditional French dish using all fresh and local vegetables. An awesome dinner. [PDF]
Vegetable Main Dish [Sept 2017] – CS Robin’s Chilles Rellenos – These are by far the best chilli rellenos that I have had. Try them and let us know what you think. [PDF]
Vegetable Main Dish – CS Potato Latkes – This dish will really surprise you. Potato Latkes are a traditional Jewish dish served at Hanukkah.

 

Side Dishes

Danish Aebleskivers and Scrambled Eggs

Side Dish [Jan 2020] – CS Danish Aebleskivers – A super good treat from an old Danish recipe. Usually served around Christmas, but a great treat any time of year. Great with fruit jam. Leftover batter? Make some huckleberry waffles. [PDF Format]
Side Dish [June 2016] – CS Baked Beans – A better mixture of some commercial baked beans – Bush’s – and some black beans, from The Captain’s Shack. Great with grilled foods like BBQ Skirt Steak and other grilled foods. [PDF Format]
Side Dish – CS Balsamic Glazed Brussels Sprouts – A great variation on Brussels Sprouts. Sweet and that “cabbage” smell/taste is gone. We do like these sprouts done this way. [PDF Format]

Corn Pie

Side Dish [July 2018] – CS Corn Pie – A family favorite in the late summer. Serve with sliced fresh tomatoes and you have a full meal! [PDF]
Side Dish – [Sept 2016] CS Idaho Rosemary Polenta – Think of polenta as very fine grits. It goes with almost anything and is easy to prepare. We eat a lot of polenta from Next Generation Organics, Homedale, ID. Delicious! [PDF format]
Side Dish – CS Mango Salsa – This is a great fruit salsa that Robin makes. Great with seafood or center cut, bone in pork chops. [PDF Format]
Side Dish – [Sept 2016] CS Pig Candy Baked Beans – “Pig Candy”. Love the name. It’s Bacon and anything with bacon is supposed to be eaten. These are super baked beans. Delicious! [PDF format]
Side Dish – [Oct 2016] CS Sauerkraut – Great homemade sauerkraut. Great with pork – Pork mit Kraut – or on sandwiches or straight from the jar. Delicious! [PDF format]
Side Dish – [Oct 2018] CS Spanish Rice – Great homemade Spanish Rice. Great with pork or Mexican dishes. Delicious! [PDF format]
 
 
 

 

 

—–Breads—–
Bread – CS Boise Sourdough Bread – A good sourdough bread started in Boise, Idaho.
Bread – CS Challah – A Jewish braided celebration bread.
Bread – Cheddar Soda Bread – This is a great twist to the standard Irish Soda Bread.
Bread – CS Dilly Casserole Bread – One of Robin’s family favorite breads.

Robin’s Dilly Bread

Bread [2017] – CS Robins Dilly Bread – One of Robin’s family favorite breads. Great at Thanksgiving. [PDF]
Bread [2017] – CS Guatemalan Corn Bread – One of Robin’s favorite corn bread recipes. [PDF Format]
Bread – Rustic Sourdough – A good hearty sourdough bread.
Bread – CS Rye Bread with Beer and Orange – A super, good and hearty dark bread. Recipe submitted by Gail McClellan Parker.

 

Desserts
Dessert – CS Chez Pannise Almond Tarte – If you like a wonderful almond taste, you’ll love this tarte. Use the French Tarte Dough recipe with this.
Dessert – CS Dockside’s Peanut Butter Pie – For peanut butter lovers only! The original recipe from the Dockside Yacht Club, South Chesapeake City, MD. This pie is awesome and so easy to make. No cooking!
Dessert – CS Fasnachts Berliner – Such a great Pennsylvania Dutch Shrove Tuesday treat! A real family favorite and treat.
Dessert – CS Falcon Fan’s Chocolate Birthday Cake – This is an awesome ganache and chocolate cake that Robin makes for Margaret Gunnell (Falcon Fan). There’s another story there but Maggie will have to tell you. Enjoy the cake! [PDF Format]
Dessert – CS Skillet Apple Pie – A wonderful variation on the Great American Apple Pie. This is so very easy and Robin says the best apple pie she has ever had. Adapted from Trisha Yearwood. [PDF Format]

 

—–Gumbo—–

Robin’s Gumbo

Gumbo – [Sept 2010] CS Robin’s 70th Birthday Gumbo This is an awesome gumbo recipe that can be scaled. You must try this! [PDF Format]
BBQ Rub – [Aug 2014] CS Basic BBQ Rub – This is a very versatile BBQ rub. It only has 4 ingredients, but will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] CS Captain’s Shack KC Style Rub – This is a very versatile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] CS Captain’s Shack Memphis Rub – This is a very versatile BBQ rub in the Memphis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] CS Captain’s Shack Montreal Rub – This is a very versatile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Sauce – [July 2015] CS BBQ Sauce Base – This is the recipe to start with for making your own BBQ sauce. Simple and exquisite. I have extended this one to make a Bourbon BBQ Sauce, but you don’t need to go that far. Make your own adjustments and add your own unique ingredients. [PDF]
BBQ Sauce – [Aug 2014] CS BBQ Sauce for Chicken or Beef – Really a Classic BBQ Sauce. This is great with chicken and probably beef and maybe pork. So easy to make.

 

—–Grilling—–
Grilling – [June 2017] CS – KC Spare Ribs – Really a Classic Pork Rib BBQ. There is a sauce and a rub with the recipe. These were soooooo good on Memorial Day! Really a great picnic/party dish.

 

—–Relish—–
Relish – [Sept 2015] CS Green Tomato Relish Very much of a family recipe. My Mother, Scottish, would save and use the “end of season” green tomatoes for this one. Instead of unripe, green tomatoes, if I can find some, I have used Green Zebra tomatoes – an heirloom tomato. [PDF]

Robin’s Orange Cranberry

Relish – [Nov 2016] CS Robin’s Cranberry Orange RelishA real Idaho Family favorite around Thanksgiving and Christmas. This goes extremely well with turkey – make enough so you have some on sandwiches – and chicken. [PDF]

 
 
 
 

—–Ethnic Sauces and Other Seasonings—–
Sauce – [Jan 2015] Bolognese Sauce – One of the Classic Italian sauces. This is great with pasta and a variety of pastas. There are as many bolognese sauces as there are beef stews. Everyone has their own. [PDF]
Sauce – [Sept 2016] CS Marinara Sauce – One of the Classic Italian sauces. This is great with spaghetti and a variety of pastas. A Captain’s Shack favorite. [PDF]
Greek Seasonings – [July 2019] CS Greek Spice Mix – A classic Greek blend of spices to create the perfect blend for a variety of dishes. [PDF]
German Seasonings – [July 2019] CS German Seasoning Blend – A classic German blend of herbs to create the perfect spice blend for a variety of dishes. [PDF]
German Seasonings – [August 2019] CS German Mustard Sauce – A classic German sauce for a variety of dishes. [PDF]
Italian Seasonings – [July 2019] CS Italian Seasoning Blend – A classic Italian blend of herbs to create the perfect spice blend for a variety of dishes. [PDF]
Pork Seasonings – [June 2020] CS Pork Rub – A classic pork seasoning blend of herbs to create the perfect spice blend for a variety of pork dishes. Especially good on pork tenderloin or thick cut pork chops. [PDF]

CS Tartar Sauce and Crab Cakes

Asian Seasonings – [Nov 2019] CS Teriyaki Sauce – A classic Asian spice blend for a variety of dishes. Great marinade for AirFryer salmon. [PDF]
Sauce – [Jan 2020]CS Tartar Sauce – A super good tartar sauce to use with shrimp, crab cakes, fish sticks, fish and even roasted vegetables. [PDF format]

 
 

—-Classic and Mother Sauces——
Sauce – [Dec 2015] CS Sauce Béarnaise II – One of the Classic French Sauces. Same sauce as above, only done in a blender. This is great with beef, lamb or asparagus, especially a grilled steak. [PDF format]
Sauce – CS Sauce Beurre Blanc – One of the Classic French Sauces. This is great with halibut, or any mild white fish, or asparagus. Original cooking style. [PDF format]
Sauce – CS Sauce Hollandaise – One of the Classic French Mother Sauces. A very Easy Blender Hollandaise sauce. This is great with asparagus and with Eggs Benedict. So easy to make. [PDF Format]
Sauce – [Sept 2016] CS Sauce Gribiche – One of the Classic French Sauces. CS Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard-cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. [PDF]
Sauce – CS Sauce Montmorency – One of the Classic French sauces. This is great with Duck, Chicken or Bone-In Pork Chops. [PDF format]
Sauce – [Mar 2019] CS Roasted Orange Garlic Mayonnaise – A great sauce to use with Ahi Tuna Steaks or other firm seafood. [PDF format]
Sauce – CS Puttanesca – One of the Classic Tuscan Sauces. This is the very basic recipe. It makes a wonderful Pasta di Gamberetti Puttanesca. [PDF format]

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32nd Anniversary Dinner

15 Wednesday Jul 2015

Posted by Bob and Robin in Anniversary, Boise Farmers Market, Buy Idaho, Captain's Shack, Carrots, Classic Cuisines, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Ethnic Foods, Fennel, Food Prep, Fruits, Ginger, Green Peas, Green Salad, Harissa, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Main Dish, Olive Oil, Party Time, Photos, Photos By: Bob Young, Raisins, Recipe by: Robin and Bob Young, Recipes -Tagine, Salads, Special Dinners, Special Events, Spices of Morocco, Tagine, Tagine Cooking, Tagine of Lamb, Tomatoes, Traditional Food, Vegetables, What's For Dinner?

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Tags

fennel, lamb tagine, tagine, tajine


14July2015_2_Captains-Shack_Gardinea_01 -1A happy 32nd anniversary dinner tonight! Thank-You Robin for all that love and those many years! The gardenia pictured here is on our front porch. Last century, when Robin and I would go to a formal dance, I would get her a corsage of gardenia. This plant is fitting and brings back many fond memories.
The dinner tonight, Tagine of Lamb with Peas and Fennel, is a very traditional Moroccan dish and tonight we prepared it in a traditional way – in a tagine.

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing.

Ceramic tajines.
The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.
Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes. [Wikipedia]

Using the recipe link above, the vegetables are cut and placed in the tagine along with all spices.

Using the recipe link above, the vegetables are cut and placed in the tagine along with all spices.

At about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.

At about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.

The finished product still in the tagine. It could be served from this pot.

The finished product still in the tagine. It could be served from this pot.

Tagine of Lamb with Peas and Fennel Fresh Spinach and Tomato Salad with Meyer Lemon Olive Oil and Tarragon Vinegar

Tagine of Lamb with Peas and Fennel

Fresh Spinach and Tomato Salad
with
Meyer Lemon Olive Oil and Tarragon Vinegar Vinaigrette

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Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

≈ 1 Comment

Tags

Römertopf, Römertopf cooking


Robin-Bob-In-Kitchen_Looking-RightYes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes,  Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

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Wonderful Römertopf Chicken

30 Thursday Apr 2015

Posted by Bob and Robin in Captain's Shack, Chicken, Classic Herb Blends, Comfort Food, Dinner With Robin, Herbs, Photos By: Bob Young, Römertopf, Römertopf Cooking, Recipe By: Robin Young, Recipes, Roasted Vegetables, Special Dinners, Tagine, Vegetables, What's For Dinner?, Wine and Food, Wines - German

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chicken, Römertopf, roasted vegetables, romertopf, romertopf cooking, tagine cooking


04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodRömertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,

Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.

Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!

Chicken Romertopf with lemon, thyme, salt and pepper

Chicken Römertopf
with
lemon, thyme, salt and pepper

Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.

Oven Roasted Broccoli and Cauliflower with Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven Roasted Broccoli and Cauliflower
with
Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven roasted at 400 degrees F with lemon juice and lemon zest for 30 minutes. At 15 minutes the veggies are turned and returned to the oven for another 15 minutes.

Romertopf Chicken Oven Roasted Vegetables 2007 Mosel  Riesling

Römertopf Lemon and Thyme Chicken
Oven Roasted Vegetables
2007 Mosel Riesling

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Asiago’s – Italian

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Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

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Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

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Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

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10 Barrel Brewery Boise

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Cloud 9 Brewery and Pub

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Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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