Breakfast At Robin’s!

18 Sunday Aug 2013

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Bacon, Bread, Breakfast, Captain's Shack, Eggs, Food Photos, French Foods, Mushrooms, Photos By: Bob Young, Potato Bread, Sourdough Bread, What's For Dinner?

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breakfast, coconut syrup, mrs butterworth, potato bread, sauteed mushrooms

I think most of the readers here know how much I do like Acme Bake Shop breads! I just think they take great pride in producing an awesome product: Rye, Ciabatta, Baguettes, Sourdough and Potato to name a few. Here is breakfast that we fixed this morning using sourdough and potato bread with bacon and sauteed mushrooms, on the side. Enjoy!

Acme Bake Shop Sourdough and Potato Bread French Toast
Sauteed Mushrooms on the side
Crispy Falls Brand Bacon
Coffee

An awesome breakfast. Use a topping for the French Toast of your choice. Fruit, coconut syrup, Mrs Butterworth’s or powdered sugar. Have fun with this.

Chicken Marsala with Home Made Pasta

17 Saturday Aug 2013

Posted by Bob and Robin in Acme Bake Shop, Bread, Captain's Shack, Chianti, Chicken, Classic Sauces, Ethnic Foods, Herbs and Spices, Italian Food, Main Dish, Mushrooms, Photos By: Bob Young, Potato Bread, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?, Wine and Food

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button mushrooms, chicken marsala recipe, olive garden chicken marsala recipe

This was a really good dinner. It took about an hour to make. The ingredients were as local as possible. Here is the photo of the dinner and a recipe. Enjoy!

Chicken Marsale with Home Made Pasta and Tomatoes and Parsley Acme Bake Shop Toasted Potato Bread 2001 Tiziano Chianto Reserva

Chicken Marsala
over
Home Made Pasta and Tomatoes and Parsley
Acme Bake Shop Toasted Potato Bread (Not pictured)
2001 Tiziano Chianto Reserva

Here is the recipe. Enjoy!

Olive Garden Chicken Marsala Recipe

Recipe Adapted By: Bob Young
Serves: 4

Ingredients:
4 Chicken Breasts, boneless & skinless
½ c Flour
Sea Salt to taste
Cracked Pepper to taste
3 T fresh Oregano, chopped
4 T Olive Oil
4 T Butter
3 c fresh Button Mushrooms, sliced
1¼ c Marsala wine

Directions:
1. Pound chicken breasts between sheets of plastic wrap until about ¼” thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 4 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 4 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. Cover and simmer for about 15 minutes.
5. Transfer to serving plate. Serve over lightly buttered or olive oil pasta with some diced parsley. This will go well with a Chianti. We had a 2001 Tiziano Chianti Reserva that was ready to be served and went well with the dinner.

Our Curry Hake Dinner Tonight

16 Friday Aug 2013

Posted by Bob and Robin in Captain's Shack, Curry, Ethnic Foods, Food Photos, Green Beans, Hake, Indian Cooking, Local Harvests, Main Dish, Mushrooms, Photos By: Bob Young, Salad, Seafood, What's For Dinner?, Wine and Food

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chantrell mushrooms, cinsault, coconut milk, costco, tomato salad

Our supply, bought from Costco, comes from Namibia, South Africa. We are going to make a Coconut Milk Curry Hake with Roasted Couscous and Green Beans

Coconut Milk Curry Hake
on a bed of
Roasted Quinoa with Chantrell Mushrooms and Raisins
Fresh Cucumber and Fresh Tomato Salad
Sauteed Green Beans with Garlic
2012 Sawtoth Winery Cinsault Rosé

Oh my! This was really good. Our supply of Hake was bought from Costco, comes from Namibia, South Africa. The mushrooms, green beans, lettuce, tomatoes and cucumber were all from the New Boise Farmer’s Market.

Hake Dinner

16 Friday Aug 2013

Posted by Bob and Robin in Captain's Shack, Hake, Healthy Eating, Herbs and Spices, Indian Cooking, Main Dish, Party Time, Quinoa and Grains, Recipes, Seafood, Special Dinners, What's For Dinner?

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food, hake, massachusetts division of marine fisheries, trash fish

That’s right – Hake. But what is it. I actually thought it was Oriental in nature. Wrong! Hake is a white fish that lives 200 – 300 meters below the surface of most oceans found here on Earth. Pacific Ocean, both the northern and southern oceans, Atlantic Ocean, both the northern and southern oceans, the Mediterrean and Black Seas. Off the coast of the USA, Argentina, Chile and South Africa to name a few. According to the Boston Globe in an article Sunday Super – Hake Goes From Trash Fish to Treasure, Hake has become a very popular seafood. In fact, it has been over-fished off the coast of Argentina. In the October 13, 2010 article, the Globe states that,

Hake, once called “trash fish,” because few people wanted it, may be the last bargain in the seafood case. “Yesterday’s trash fish may be tomorrow’s food fish,” says Mark Szymanski, assistant biologist at the Massachusetts Division of Marine Fisheries. Carl Fantasia of New Deal Fish Market in East Cambridge sees a lot of hake when he goes to buy fish at the wholesale houses. “I recommend it quite often to people who are looking for a white, flaky alternative to cod or halibut,” says Fantasia. Gavin Egbert, seafood coordinator for the North Atlantic Region for Whole Foods Markets, says that hake has not been ranked by the Blue Ocean Institute, a scientific organization that collects data. No one is really certain whether there are sufficient stocks of this locally caught, sweet, white fish so that you can buy it guilt free.

Our supply, bought from Costco, comes from Namibia, South Africa. We are going to make a Coconut Milk Curry Hake with Roasted Couscous and Green Beans tonight. Here is a recipe link printed by the Boston Globe for Hake Wrapped in Prosciutto. The photo here comes from that recipe. Enjoy this “new found” seafood. Cheers!

Chicken Bombs

12 Monday Aug 2013

Posted by Bob and Robin in Captain's Shack, Chicken, Comfort Food, Main Dish, Photos By: Bob Young, Recipe By: Robin Young, Recipes, What's For Dinner?

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colby jack, gin and tonic, skinless chicken breasts

Don’t be afraid! They will not explode. To the left is a photo of the chicken rolled and on the grill. Not very hard to do, but it does take a little time and a little care. Look at the recipe below. A fun and very good way to prepare chicken. Almost like a Cordon Bleu, at least for the stuffing practice. But do try it. Adjust the recipe as necessary and remember that the recipe as listed is for 10. No problem in cutting it in half. One Chicken Bomb is probably plenty for one person. Serve this with a great Hendrick’s Gin, Gin and Tonic. Enjoy!

Chicken Bomb plated with Baked Corn

Chicken Bombs

Makes 10 Chicken Bombs

Ingredients:
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar — always )

Directions:
Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.

Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.

Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it’s done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don’t have a meat thermometer, pierce chicken with a fork. If juices run clear, it’s done!

The Chicken Bomb opened up to see the jalapeno stuffing.

This is not a hot – spicy – meal. I removed the ribs and the seeds to keep the heat low. If you want more heat, leave the ribs and seeds in. And I only used 1 piece of bacon per bomb. It held up very well. Cheers!

Stuffed Peppers for Maggie, Stuffed Squash and Stuffed Tomatoes for Robin

08 Thursday Aug 2013

Posted by Bob and Robin in Acme Bakery, Alley Gardens, Bread, Captain's Shack, Comfort Food, Dinner With Friends, Grilling, Heirloom Squash, Heirloom Tomatoes, Local Harvests, Local Markets, Main Dish, Photos By: Bob Young, Sourdough Bread, Vegetables, What's For Dinner?, Zebra Tomatoes

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food, garden tomatoes, stuffed heirloom squash, stuffed tomatoes, vegetarian

Mac and Marnie gave us two huge heirloom squash. I picked some tomatoes from out alley garden and sweet peppers are always great with a good stuffing. What a great couple of days working in the kitchen and coming up with a different stuffing blend and a heirloom Green Zebra Tomato Verde for the stuffing. The photo here is the squash getting ready to be put into the oven. I used an instant read thermometer to check the cooking process and took it out at 175 degrees F. This was very good, even if I do say so myself. The stuffed peppers were for Maggie and Trish whereas the stuffed tomatoes were for Robin. Here are some more photos. Left-Click to see the photos enlarged and don’t forget to Vote above. Enjoy!

Stuffed Heirloom Squash Cheese Bites Green Salad with Pomegranate Juice Dressing Acme Bake Shop Sourdough bread and Zucchini Rounds

Stuffed Heirloom Squash
Cheese Bites
Green Salad and Fresh Garden Tomatoes with Pomegranate Juice Dressing
Acme Bake Shop Sourdough Bread
Zucchini Rounds

Stuffed Fresh Alley Garden Tomato
Grilled Herbal Heirloom Squash

Robin can not handle green peppers or almost any peppers so I made her a stuffed tomato.

Stuffed Yellow and Orange Sweet Peppers
Grilled Heirloom Squash

This I made for Maggie and Trish tonight. I hope they enjoy it.

Grilled Meatloaf

05 Monday Aug 2013

Posted by Bob and Robin in Acme Bake Shop, Bread, Captain's Shack, Comfort Food, Cooking Styles, Grillin' and Chillin', Grilling, Main Dish, Meatloaf, Orchard House, Party Time, Photos By: Bob Young, Ravenswood Winery Zinfandel, Recipe By: Bob Young, Recipes, Sourdough Bread, Special Dinners, What's For Dinner?, Wine and Food

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forestville ca, garlic mashed potatoes, meatloaf, ravenswood winery, russian river valley

The late Joe Swan, winemaker Swan Vineyards, Forestville, CA in the Russian River Valley, once said that you can not get a good meatloaf away from home or in a restaurant. (The Orchard House in Marsing, ID makes an awesome meatloaf!!) After I made this meatloaf, Robin said, “Joe would have loved this!” That is the greatest compliment I could ever receive. The photo above, is the meatloaf on the grill cooking. It was not wrapped in the aluminium foil. The foil was just laid there to reduce the flare ups. It worked. First hour at 350 degrees F – low heat. The second 45 minutes to an hour, raise the temperature to 450 degrees F. Look for a probe temperature of 165 – 175 degrees F. Let rest before cutting. Here is the menu. Enjoy!

Grilled Meatloaf
Garlic Mashed Potatoes
Green Salad with Fresh Garden Tomatoes
Lyonnaise Sauce
Fresh Acme Bake Shop Sourdough Bread
2009 Ravenswood Winery (Sonoma, CA), Old Hill Vineyards, Zinfandel

Yum-O!! If you would like the recipe, look here for Grilled Meatloaf. Cheers and enjoy!

Maggie’s Dinner – #3

02 Friday Aug 2013

Posted by Bob and Robin in Blue Crab, Captain's Shack, Food, Fruits, Grilling, Healthy Eating, Main Dish, Party Time, Photos By: Bob Young, Salads, Salmon, Special Dinners, What's For Dinner?

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cedar planks, copper river salmon, grilled pineapple

Maggie’s Summer Salmon Salad –

Grilled Cedar Plank Copper River Salmon
Sweet Red and Yellow Pepper Slices
Celery Slices
Grilled Pineapple and Grilled Apricot
Crab Dip – East Coast Style
Chopped Lettuce

Next week – probably stuffed peppers one day. Hope Maggie and Trish enjoy this plate. Cheers!

Close up photo of the Copper River salmon.

Copper River salmon on the cedar planks and ready for the grill. Salt, pepper and fresh tarragon and that’s all!

Hot off the grill.

Crab Dip – East Coast Style

01 Thursday Aug 2013

Posted by Bob and Robin in Appetizers, Blue Crab, Captain's Shack, Classics, Crab, Food, Food Photos, Horseradish, Party Time, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Salads, Seafood, What's For Dinner?

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annapolis md, east coast style, food, yellow tomato

Ah yes! Costco does carry Blue Crab and it is pretty good. Robin wanted me to make some of this dip. I did, but it must rest a while before eating. She waited long enough. So I made her a small green salad with yellow tomato and the crab dip.

Crab Dip – East Coast Style

Author: Bob and Robin Young
Source: Marge Young, Annapolis, MD
Servings: 20
Cooking Times
Preparation Time: 20 minutes
Total Time: 40 minutes
Comments: The Blue Crab can be bought from Charleston Seafood Company, http://www.charlestonseafood.com or use Phillips canned Blue Crab.
Author Notes: This recipe comes from Bob’s sister-in-law, Marge Young.

Ingredients:
1 lbs Crab Meat (Blue Crab)
1 lg Package (8oz) Cream Cheese, softened (No fat works fine)
½ cup Mayonaise …. more or less to taste
1 Tbs Horseradish …. more or less to taste (We like more. Like double the amount.)
½ Lemon, juiced

Procedure:
1. Beat the last four ingredients together …. fold in the crab meat. Hide the dip in the refrigerator until ready to use. (This is the hardest part.) Serve with crackers or small breads.

2. As you can see, this is not an exact science and the tasting part is important and the most fun.

One can really get hooked on this dip. It is that good!! Cheers and enjoy! Thanks Marge for sharing this so many years ago.

Maggie’s Dinner, II

31 Wednesday Jul 2013

Posted by Bob and Robin in Calves (Veal) Liver, Captain's Shack, Chianti, Food, Food Photos, Garlic, Local Harvests, Main Dish, Onion, Photos By: Bob Young, Special Dinners, Stella Artois, Things To Do, Tomatoes, What's For Dinner?

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chianti, garlic mashed potatoes, green salad, liver and onions, stella artois

Sunday we made Baked Chicken for Maggie and Trish. (See below) I asked her what she was hungry for4 and she said, "Liver and onions and a Stella Artois and/or a Chiant." Well, her is what we made for Trish and Maggie: Liver and Onions Green Salad Roasted Garlic Mashed Potatoes Trish is a friend of Maggie's that is staying with her a lot of the time and cooking for her. Three of us decided that Trish does enough. We can make some dinners. We love doing this for those two!

Sunday we made Baked Chicken for Maggie and Trish. (See below) I asked her what she was hungry for and she said, “Liver and onions and a Stella Artois and/or a Chianti.” Well, here is what we made for Trish and Maggie:

Liver and Onions with Bacon
Green Salad with Fresh Tomato Cubes
Roasted Garlic Mashed Potatoes

Trish is a friend of Maggie’s that is staying with her a lot of the time and cooking for her. Three of us decided that Trish does enough. We can make some dinners. We love doing this for those two! And yes, she was resupplied with Stella and some new Chianti.