Two Super Recipes – Finnish Salmon Soup and Carrots Lyonnaise

22 Wednesday Jan 2025

Posted by Bob and Robin in 5-Stars, Alaskan Salmon, Boise Farmers Market, Buy Idaho, Buy Local, Carrots, Chowder, Classic Cuisines, Cooking Styles, Dinner For Robin, Food - Finland, French Foods, What's For Dinner?

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Carrots Lyonnaise, Finland, Finnish Salmon Soup, French Food, oven roasted pork, recdipes, salmon

Here are two recipes that I tried this past week and both are delicious! The Salmon Soup (https://www.rockinrs.com/CS-Salmon-Chowder.pdf) and Carrots Lyonnaise (https://www.rockinrs.com/CS-Carrots-Lyon.pdf). Both are not difficult to do. I would suggest prepping everything before starting for each recipe. Lets start with the soup.

Prep items before starting.

**Salmon Soup ingredients prepped. Dill, Potatoes, Carrots, Salmon and Leek.**

**Lohikeitto – Finnish Salmon Soup** **Plated**

The second dish is Carrots Lyonnaise which I served with an Oven Roasted Pork Tenderloin (https://www.rockinrs.com/CS-Pork-Loin.pdf). Super good paring!

**Pork Tenderloin Plated with Carrots Lyonnaise**

Tom’s Cove Clam Chowder, Revisited

07 Tuesday Jan 2025

Posted by Bob and Robin in 5-Stars, Bacon, Captain's Shack, Chowder, Clams, What's For Dinner?

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chowder, clam chowder, Clams, food, recipe, recipes, soup

The first time I posted this recipe to this blog was in September 2009. It’s time to enhance it and give the reader some suggestions for the ingredients, especially the clams. Here is a link to the “original” recipe straight from the Jersey Shore and the Cape May area. Here is the Direct Link to the chowder. If you are not sure how to shuck clams, then lightly steam them, about 2 minutes until they are just open. Remove clam from shell and set aside. Strain and save the liquid! And there are markets available for either frozen or canned (which should work fine along with liquid). Walmart, Chef’s Store (Snows chopped) and Whole Foods for national suppliers and in Boise , Reel Foods on Vista Ave. Ok. Here is the recipe, Enjoy!

Tom’s Cove Clam Chowder

Recipe Source: Tom’s Cove, New Jersey
Serves: 8

Ingredients:
6 Bacon slices, diced
3½ c Tomatoes, fresh and chopped, optional
20 oz Clams, fresh and with juice or canned or frozen
2½ T Thyme, dried
Parsley, chopped
1 c Red Onion, diced fine
2 c Hot water
16 oz Heavy Cream
16 oz Clam Juice, if using
3 c Red Potatoes, diced
Salt and pepper to taste
Directions:
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, if using, water, cream, clam juice and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy.
Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another 1½ t thyme. Simmer to taste. Cool and re-heat for better chowder.

Chicken Breasts with Tarragon

13 Friday Dec 2024

Posted by Bob and Robin in 5-Stars, Chicken, Chicken - Asian, Classic Cuisines, Ethnic Foods, Food - French, Idaho Chicken, Local Markets, Recipes, Sauces, tarragon, What's For Dinner?, Wine and Food, Wines - French

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arugula, bordeaux wine, chicken, recipes, sauvignon blanc, tarragon

This recipe actually comes from a longtime friend of ours who lives in California. It is an awesome dish with just a hint of tarragon. I did not alter it excessively, but did add a little chopped arugula at the very end, which does give the dish an interesting flavor profile. The official name of the dish is Chicken Breasts with Tarragon. Because of the additions I gave it, the name became Isaac’s Chicken. Here is the link to the recipe. Enjoy. https://www.rockinrs.com/Isaacs-Chicken-Rev.pdf.

I have to cut the chicken smaller.I also used a Sauvignon Blanc, but you can use any good French Bordeaux white wine. The alcohol gets cooked off, especially after you reduce it. Just the flavor remains. The dish is not difficult to make and within 30 minutes, you should be at the table eating, We tried this over Jasmine rice but like it better over noodles. Be sure to prep all ingredients before you start. I have a supply of paper bowls that I keep, just for prepping. Keeps the process organized.

Enjoy this dish. It is delicious! Let us know how you like it and any changes you made.

Robin’s Cranberry Orange Relish

20 Wednesday Nov 2024

Posted by Bob and Robin in 5-Stars, Buy Local, Cranberries, Recipes, Relish - Various, Thanksgiving, What's For Dinner?

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cranberry, cranberry relish, Grand Marnier, recipe, Thanksgiving, turkey

I don’t know when Robin came up with this cranberry relish, probably sometime around Thanksgiving 2017, but it is delicious and is just in time for Thanksgiving next week. We taught the Latin rhythms for 20 years and the tango is one of our favorites. The graphic pictured here is from a BNB in Georgia. You can find the recipe at https://www.rockinrs.com/CS-Robins-Cranberry-Orange-Relish.pdf. Feel free to try it. It’s not difficult. Enjoy it! Great on nextday Turkey Sandwiches.Let us know if you made it and if you liked it.

Updated CIA Basic Hollandaise Sauce

15 Friday Nov 2024

Posted by Bob and Robin in 5-Stars, Aleppo pepper, Bistro food, Breakfast, Brunch, Classic Cuisines, Classic Sauces, Cooking Styles, Eggs, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, What's For Dinner?

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classic sauces, eggs, Eggs Benedict, Hollandaise Sauce

I have updated our recipe for the CIA Basic Hollandaise Sauce. Actually we have been using this recipe for quite a while now. There are some optional ingredients and some changes to the recipe. Enjoy the new version. The red powder is for “looks”. It is smoked paprika.

Click to access CIA-Basic-Hollandaise.pdf

Homemade Cream of Mushroom Soup

14 Thursday Nov 2024

Posted by Bob and Robin in 5-Stars, Bistro food, Brunch, Dinner For Robin, Food Photos, Homemade soup, Mushrooms - Local, Photos By: Bob Young, Recipe - Homemade, Recipe by: Robin and Bob Young, What's For Dinner?, Wines - Idaho

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Bistro food, Cream of Mushroom Soup, Homemade soup, mushrooms, soup, soup recipe

I have a lot of fun looking for recipes, especially when Robin requests a specific item, and then adapting it to our likes and what we have available, We had some button mushroom that needed to be used. So, mushroom soup – cream of mushroom soup. It was a hit! Here is the recipe I came up with. https://www.rockinrs.com/CS-Cream-Of-Mushroom-Soup.pdf.

It really is a good soup. Rich. Creamy. Full of flavor. I even added some fresh baby asparagus, diced, and it gave the soup a good, gentle crunch. The recipe calls for celery including the leaves and along with the arugula,gives the soup an additional layer of flavor and texture. If you make it, let us know how you liked it and if you “Made it your own” by making adjustments. This soup goes well with a chardonnay. Have fun and good eating!

Chicken Marinara

18 Friday Oct 2024

Posted by Bob and Robin in 5-Stars, Bistro, Buy Idaho, Chicken, Food - Frozen, Food Italian, Food Photos, Food Prep, Herbs and Spices, Idaho Vegetables, Italian Food, Local Harvests, Merlot, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Idaho

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chicken, chicken thighs, marinara, mushrooms, Rao's, tomato sauce

We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.

The dish is cooked in a large cast iron skillet.

Here it is plated with a topping of Italian Parsley

It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.

Old Recipe – Creamed Eggs on Toast

05 Saturday Oct 2024

Posted by Bob and Robin in 5-Stars, Buy Local, Captain's Shack, Eggs, Housemade Sauces, Idaho Eggs, Photos By: Bob Young, Recipe By: Bob Young, Sauces, Sourdough, Sourdough Bread, Spices, Spinach, What's For Dinner?

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breakfast, dinner, food, hard cooked eggs, nutmeg, recipe, recipes, thyme, white sauce

Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.

Creamed Eggs on Toast

Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme

Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.

Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.

2 Super Recipes

05 Thursday Sep 2024

Posted by Bob and Robin in 5-Stars, Android Photos, BBQ Beef, BBQ Rubs, Beef, Boise Farmers Market, Boise Foodie Guild, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Eggs, Healthy Eating, Holiday Picnic Fare, Housemade Sauces, Idaho Eggs, Idaho Sturgeon, Idaho Vegetables, Idaho's Bounty, Instant Pot, Local Farmers Markets, Photos, Photos By: Bob Young, Picnic Fare, Potato Salad, Potatoes, Recipe By: Bob Young, Recipes, Recipes - BBQ, Recipes - Dinner, Vegetables, What's For Dinner?

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dijon mustard, Instant Pot Recipes, Potato Salad, red potatoes

I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it took CenturyLink a while to determine the problem was in their modem. They let me know it was working on Labor Day at 9:30pm, but at least now it is working.

I was lucky enough to work on two recipes that are really good. One is for Instant Pot (IP) BBQ Ribs. Don’t fret. You can adjust it to your own liking. Make it more “smoky” or BBQ’d if you want. The other one came from a good friend, Scot Beseman, RN (Ret). It is for a Potato Salad that is really terrific.

These are the BBQ Ribs done in an IP. They are spare ribs, which I do not prefer but were all I could get.(https://www.rockinrs.com/CS-IP-Ribs.pdf) The recipe is rather easy, although you should really try to follow the it pretty closely. Feel free to adjust to your liking. I served it for Labor Day with Orange Jello with Carrots and Beseman Potato Salad, recipe to follow.

This is the Beseman Potato Salad (https://www.rockinrs.com/CS-Beseman-Potato-Salad.pdf) and it is really good. Love to add flowers to a salad like this for presentation. I used red potatoes, or you can use Yukon Gold potatoes, but I would not use Russet potatoes. Their water content is high and you can end up with mashed potato salad. Also, I did not peel the potatoes.. I also added some Dijon mustard to the recipe, I like the subtle flavor it gives dishes. Be sure, too, to use sweet pickles to add another flavor level.

If you have any questions or comments, please let us know.Hope you enjoy these recipes. Most of the products used in both recipes came from the Boise Farmers Market (BFM).

How About some Instant Pot Ribs?

08 Thursday Aug 2024

Posted by Bob and Robin in 5-Stars, BBQ Pork, bbq ribs, Beans, Captain's Shack, Corn, Food Photos, Gameday, Grillin' and Chillin', Homemade Sauce, Housemade Sauces, Idaho Pork, Instant Pot, Instant Pot Recipes, Made From Scratch, Party Time, Photos, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

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bbq ribs, Instant Pot Recipes, recipes

An Instant Pot is diverse and fun to use. It cooks many styles and methods. I love ribs done on a grill, but this method is quick and somewhat easy. The recipe is a little involved, but if you follow it, your ribs will come out great. Especially at the end where you caramelize them under a broiler. Here is the recipe we use. I like Baby Back Rib, but you can use any ribs. A good gameday treat. https://www.rockinrs.com/CS-IP-Ribs.pdf . In the photo below, we served them with fresh off the cob corn, or you can leave it on the cob, and doctored Bush’s Beans.

Just watch your time in the Instant Pot. 23 minutes should be enough. I went 25 minutes and that was a little long. The ribs fell off the bone when I got them out to go under the broiler. Let us know what you think and if you liked them.