Maharajah’s Mince Lamb Curry (Bhēra karī )

08 Thursday Apr 2010

Posted by Bob and Robin in Curry, Lamb, Main Dish, Recipe: Bob and Robin Young, Recipes, Things To Do

Having spent a year in India, Rajasthan to be specific, there are certain elements of Indian food that still entice the senses. Sight being one and aroma being another and, in this case, word association with a given recipe. Never, ever had beef in India. It was probably goat or mutton – which is old lamb and not the same!
But this recipe just triggered some of those responses. So …… tonight this is what we are having. I have everything here to make this – I just pulled some ground lamb from the freezer. If you want a printable recipe, just Click Here. In the meantime, here is the recipe. Enjoy!! I have converted the metric weights and measures to pounds and ounces where necessary.

Maharajah’s Mince Lamb Curry (Bhēra karī)

Sources: http://www.maharajahschoice.com/recipes.php?group_id=4, http://www.spice-india.com/2009/03/keema-mattar-keema-matar.html , http://www.spice-india.blogspot.com
Serves: 4

Ingredients:
1 Tablespoon of oil
500g minced lamb (1½ lbs)
½ cup of water
1 teaspoon minced garlic
1 teaspoon minced ginger
1½ T curry powder
½ can of 400 ml (13.5oz) tinned tomatoes
1 large onion chopped (or equal quantity of Maharajah’s Fried Dehydrated Onion)
Salt to taste
1 teaspoon of stock powder – optional
½ cup of Frozen Peas
1 T Garam Masala
Small pinch Red Pepper Flakes

Directions:
Heat oil (to medium heat) and fry onions (if using fresh onions) until golden brown.
Add minced garlic and ginger, fry for about 1 minute then add curry powder and fry for approx. 2 more minutes stirring constantly. Make sure that heat is not too high and curry powder fries (not burns).
Add minced meat and water. Stir until mince is separated.
Add tomatoes, red pepper flakes, salt (and or stock powder), garam masala and dehydrated onions (if fresh are not used earlier).
Cook on low heat for about 30 to 45 minutes.
Add frozen peas, warm through.
Serve with rice or bread.
This recipe makes very good filling for jaffles and is also delicious on toast.

Note: The appliance is known by various names around the world, including toasted sandwich maker or jaffle iron in Australia and South Africa, toastie maker or toastie pie maker in the United Kingdom. Breville, manufacturers of some of the earliest sandwich toasters, is sometimes used eponymously.
Typical toasted sandwiches are a grilled cheese sandwich, tuna melt, or patty melt. Toasted sandwiches are also known by various names. They are frequently called toasties in Britain, brevilles, jaffles in Australia (also brevilles in South Africa) or toasties in New Zealand. Jaffles are so named after the original jaffle iron (U.S. English: “pie iron”). Sandwich toasters are less common in the United States where grilled cheese sandwiches are more popular.
Sandwich toasters are notorious for being used relatively little, because of their specialised nature. A survey carried out in 2005 suggested that 45% of British adults owned but did not use sandwich toasters.

Rosemary Lamb Noisettes

06 Tuesday Apr 2010

Posted by Bob and Robin in Food, Food Prep, Lamb, Lava Lake Lamb, Local Harvests, Main Dish, Recipes

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Here is the recipe for Lamb using Lava Lake Lamb out of Hailey, Idaho. Now this reall looks good!!! The source for the recipe is Use Real Butter (dot) Com. Or you can get recipes directly from Lava Lake Lamb.

Lava Lake Land & Livestock, L.L.C.
P.O. Box 2249
Hailey, Idaho 83333
1.888.528.5253

Full Disclosure: I received a 9-ounce lamb tenderloin, 1-pound lamb loin chops, and 2-pounds of lamb shanks from Lava Lake Ranch with no obligation on my part.

Rosemary Lamb Noisettes

modified from Cooks Recipes

Ingredients:
16 oz boneless lamb tenderloin (usually 2), with silver skin removed
1 1/2 tsps fresh rosemary, finely chopped
1 tbsp freshly ground pepper
1/2 cup all-purpose flour (optional – I omitted this)
1/2 tsp salt
3 tbsps olive oil
rosemary sprigs

Directions:
1). Trim any silver skin from the tenderloin and set aside.
2). In a shallow bowl combine the rosemary, pepper, and salt (I used freshly ground pink Himalayan salt). Add the flour if you are using. Coat the tenderloins on all sides with the mixture.
3). Heat the oil in a large sauté pan over medium flame. When the oil is hot, add the lamb and sear on all sides for 3-4 minutes. For rare, I let the internal temperature reach 115°F. For medium rare, I think you want the internal temperature to get to 125°F.
4). Remove from heat and let the lamb rest for five minutes. The temperature will continue to rise a bit. Slice the tenderloins into medallions and serve with rosemary garnish.

Serves 4.

"The Perfect Reuben" – The Field Is Growing!

20 Saturday Mar 2010

Posted by Bob and Robin in Main Dish, Photos By: Bob Young, The Perfect Reuben

≈ 4 Comments

First and by far the most important – Thanks to everyone who has made suggestions on The Perfect Reuben. It is appreciated.
Second. We are now getting variation in the Reuben sandwich. Call it local style, mutant, or Reuben variation. Call it what ever you wish. Just know it is not a Traditional Reuben. So, with that in mind, I really must add another category to the search for The Perfect Reuben. And arbitrarily I will call this category “Non-Traditional Reuben”. (That’s inventive!) On 19 March, we visited Rick’s Press Club in Meridian. Be sure to look at the article “History of the Reuben Sandwich” which I posted on 19 March. With that in mind, here’s how the Traditional Reuben is prepared:

1. Reuben Sandwich – Corned Beef, grilled
2. Rachel Sandwich – Pastrami, grilled
3. Both have:
a. Toasted or grilled Jewish Rye
b. Grilled Sauerkraut or some type of cabbage
c. Meat – See above
d. Russian Dressing
e. Swiss Cheese
4. The plate should have a Jewish deli kosher pickle as garnish

Anything else on the sandwich would place it in the Non-Traditional Category. With that in mind ………..

The Reuben Sandwich Challenge Scoring

Rated on 1 to 5-Stars, here is how we rate the several places in Boise that serve a Reuben Sandwich. 1-Star is enough for this year and a 5-Star is one that meets the criteria.

1. Barbaccoa – Big thick slabs of meat, no rye toast, they used bread, and soggy from an over abundance of kraut. No grilled onion. Rating: 1-Star

2. Donny Mac’s – Rye toast was weak on the rye, heavy on the 1000 Island dressing. Sloppy to eat because of the really wet kraut. The pastrami was good. Raw onions. Rating: 2-Stars

3. Cucina di Paolo – Yea! Russian Dressing. Good pastrami and not overly salty. Great kraut. Did not notice any grilled onion. Good rye toast, although it was Marble Rye. I would prefer a straight Jewish Rye, Deli Rye. I always like a good Jewish Kosher pickle with my Reuben. None of these places had that. Rating: 4-Stars

4. Seasons Bistro – Wow!! We’ve got a foot race. Homemade Russian Dressing, as was Cucina di Paolo. Good pastrami as was Cucina di Paolo. Great kraut that is special ordered and, in my opinion, better than Cucina di Paolo. Good rye, that I actually tasted the caraway seed, although it was the Marbled Rye!!! I told Rachael Hurn, Owner, that I really would like to give her the 5-Stars for this sandwich, but I couldn’t. She asked, “Why?” And I told her, “No Jewish Kosher deli pickle.” She said she would go get me one. Too late. But, Rachael does know – as did Paul at Cucina di Paolo – the difference between a Reuben and a Rachael Sandwich. She has both on the menu!!! Rating: 4½ – Stars

5. Westside Drive-In – I was disappointed. The pastrami was poorly heated. And the dressing was not Russian. I think it was 1000 with horseradish. The kraut was very good though. He also uses marbled rye. No pickle!!! And I’m really getting tired of the marbled rye. Why not a good deli rye? Sorry Lou.
Rating: 3½ – Stars

6. Willowcreek Grill – Most of their lunches that we’ve had here have been pretty good. Great salads and a good clam chowder. Sorry, but I can not say the same about their Reuben Sandwich. Where’s the pickle?? The taste just was not there. The pastrami was just OK. But the kraut at least perked it somewhat. The rye – mediocre marbled at best. The sauce – OK, but nothing to write home about. The cheese is hard to find. It looks impressive, but the taste is just not there. Sorry.
Rating: 3 – Stars

7. The Plaza Grill at the Owyhee Hotel Yea!!! Look at that green “thing” on the sandwich. A Pickle! Yea! And out of 7 Reuben establishments tried, this is the first pickle! But then, from their menu, “Grilled Reuben on Rye – Grilled on rye with cured lean corned beef, sauerkraut, Thousand Island dressing and melted Swiss cheese” $9.95. Did I see Thousand Island dressing? Sure did. Wrong dressing, remember? Should be Russian dressing. Too bad. And, I don’t think that the kraut was grilled long enough, either. It was still pretty runny. Can’t get rid of that Marbled Rye either. There’s got to be a bakery in Boise that makes their own rye bread – Deli Rye bread that tastes like rye or caraway. I was glad to see the pickle – but sad to see the Thousand Island dressing.
Rating: 3½ – Stars

8. Rick’s Press Club – Meridian, ID. Look at that sandwich!! They warn you on the menu that it is big enough for two. It is. It is because of this sandwich that I made the Non-Traditional category. Rye bread grilled just right, as was the corned beef and the kraut. But …. instead of a Russian Dressing, they use mustard. And there was no pickle!! And it went great with fortified barley juice – a beer. But how about the taste? It was very good. Would I order it again, even though it is a Non-Traditional Reuben? Yes indeed. Mac was with us and he agreed with me about the sandwich.
Rating: 4 – Stars

So, for now the picture is:

Traditional Sandwich
the Seasons in Eagle
Cucina di Paolo in Boise

Non-Traditional
Rick’s Press Club in Meridian
Westside Drive-In in Boise
The Plaza Grill at the Owyhee Hotel in Boise.

I would return to any of these establishments that have a 3-Star rating or better. The bar has been set pretty high for these sandwiches. “So”, you ask, “which one is the best?” I’m a traditionalist so my preferences would be in that category. But you be the judge for yourself. I have given you, so far, 5 choices. As Jack Parr used to say, “It’s your nickle.”

"Seasons Bistro" Special!!

20 Saturday Mar 2010

Posted by Bob and Robin in Food, Main Dish, Seasons Bistro, Things To Do, Wine and Food

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Friday & Saturday Night Menu:

Slow Roasted Coffee & Herb Crusted Prime Rib with Pesto Mashed Potatoes and Blanched Asparagus
$21.99

Winter Scallop Salad
$16.99

Soups:
-White Bean with Ham
-Moroccan Bean
-Free Range Turkey Pot Pie
-Gumbo

Bloggers Note: Robin and I will vouch for the exquisitness of the Moroccan Soup, the Gumbo, the Chocolate Raspberry Cake (if there is any left) and the pot pie!

Desserts include:

New York Cheesecake
(caramel sauce optional)

Chocolate Mousse Bars

Raspberry filled Almond Cake with Cream Cheese Frosting

Assorted Fresh Fruit Pies

Wine to pair with dinner?

This elegantly balanced Chardonnay shows robust acidity and purity of fruit with subdued tropical fruit, orange blossom and Asian pear flavors and subtle mineral nuances that gain complexity on a long, robust finish. $26.99

There are few places better suited for Cabernet Sauvignon than the Alexander Valley, which is why it’s become our signature wine. Warm summer days tempered by morning coastal fogs combine to help create a refined Cabernet that is at once approachable upon release, yet with the fortitude to develop with time. In the glass, the 2007 Estate Cabernet displays big aromas of black cherry, cassis, cocoa powder and plum and flavors of cassis, black cherry and plum along with soft, integrated tannins. This is certainly a great wine to serve with beef, whether braised short ribs or a Tuscan steak rubbed with olive oil and rosemary.
$23.99

Seasons Bistro
Friday, March 19th
6:30PM
Live on SEASONS New Stage

WILL BELL
Will Bell has been playing as a professional musician for most of his life. Growing up in Tulsa, Oklahoma , Will’s musical influences naturally come from a mixture of southern rock, country, and a strong connection to the blues. He has been the opening act for bands such as Jefferson Starship , Bruce Willis, Coco Montoya and the Paul Delay Blues Band just to name a few. Will’s dynamic solo act has been entertaining audiences in the Boise and Sun Valley areas as well as venues and vineyards throughout the Northwest. Will released a CD titled “Once In A Blue Moon” that has been selling locally and internationally to rave reviews.

In the summer of 09′ Will was featured at Boise’s ” Alive After Five” and his band ” The SwampKats” was invited to play at the Boise Blues Society Corner Club’s summer bash . Will’s song “Missin Home” is also featured on Boise “On Hold” throughout the city . Currently you can find Will playing at Season’s Bistro in Eagle, Id. Call 939-6680 for reservations Seasons Bistro

“Welcome to the Boise Foodie Guild Blog. There’s not a degreed Chef among us, but we sure do like to try different foods, whether it is at a restaurant or in our own kitchens. You will find some recipes here. If not, look at Recipes From Bob and Robin. There are 100’s there! So sit back and enjoy our wonderings.”

This is a quote from the dynamic food duo Bob & Robin Young. If you haven’t been to their website or facebook page check them out at: http://boisefoodieguild.blogspot.com/
or Bob or Robin Young on facebook.

Boise Foodie Guild Recent Post:

The Reuben Sandwich Challenge Scoring
Rated on 1 to 5-Stars, here is how we rate the several places in Boise that serve a Reuben Sandwich. 1-Star is enough for this year and a 5-Star is one that meets the criteria.

4. Seasons Bistro – Wow!! We’ve got a foot race. Homemade Russian Dressing, as was Cucina di Paolo. Good pastrami as was Cucina di Paolo. Great kraut that is special ordered and, in my opinion, better than Cucina di Paolo. Grilled onions. Good rye, that I actually tasted the caraway seed, although it was the Marbled Rye!!! I told Rachel Hurn, Owner, that I really would like to give her the 5-Stars for this sandwich, but I couldn’t. She asked, “Why?” And I told her, “No Jewish Kosher deli pickle.” She said she would go get me one. Too late. But, Rachael does know – as did Paul at Cucina di Paolo – the difference between a Reuben and a Rachael Sandwich. She has both on the menu!!!
Rating: 4½

Are we really closing in on “The Perfect Reuben Sandwich in Boise”? It looks like a difficult job, but someone has to find Boise’s Best. Or am I being a traditionalist? To coin a phrase, “It’s tradition!”, or so it’s been said. If I had a fiddle and if I could play it, I’d shout “It’s Tradition!” from the roof top. At this point in time, the Seasons Bistro (Eagle) and Cucina di Paolo (Boise) are taking the lead. They have set the bar pretty high. Cheers

Chicken Pot Pie

15 Monday Mar 2010

Posted by Bob and Robin in Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Things To Do

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No, it’s really not your everyday, customary dinner, made by Mom Chicken Pot Pie. But it could be. And if you want the original recipe, Click Here. In the meantime, I have posted the recipe here. Do enjoy!!

Here it is already to go into the oven. It looks good! But, it is not one of those little, preservative laden, store bought items.

And here is the Chicken Pot Pie plated with a nice Baby Spinach and Strawberry Salad. Serve this dinner with a delightful and old 1986 Rose Creek Idaho Johannesburg Riesling and you have an awesome and different dinner. Probably not one your Mom would make. Here … You try it. Let me know what you think. Cheers!!

Chicken Pot Pie

Author: Bob and Robin Young

Comments: We had this dish with a 1986 Rose Creek Idaho Johannesburg Riesling.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 8

Ingredients:
2 9 in Pie crusts
2 lg Chicken breasts, cut into ¼” chunks
½ c Diced carrots
½ c Celery, diced
½ c Corn kernels
½ c Broccoli florets, cut into small pieces
1 med Shallot, diced
1 med Potato, diced
¼ c Madeira
½ c Chicken stock
½ c Heavy cream
¼ c Flour
3 T Butter
1 T Olive oil
¾ T Thyme
½ T Sage, dried

Directions:
1.) Cook off one of the pie crusts in a 9-inch deep dish pie plate at 450°F until it just turns brown. Remove from oven and let cool.
2). Dice the chicken into ¼” pieces. Roll in flour. Place 1 Tablespoon butter and 1 Tablespoon olive oil in 4 quart pot. Cook the chicken off until just done. Remove the chicken from the pot and set aside.
3.) In the same pot, add all of the diced up vegetables and the thyme and the sage. Add 1 Tablespoon butter. Cook through. Add the chicken stock and the Madeira. Bring to a boil. Add the cream. Bring to a slow boil and cook for 10 minutes.
4.) Add the cooked chicken. Bring to a slow simmer. Check for thickness of the sauce. If not thick enough add a little more flour.
5.) When the potatoes are cooked almost through, pour mixture into the pie shell. Break 1 Tablespoon butter into pieces and dot the top of the mixture. Place the top pie crust on top and seal along the edges. Puncture with a fork so steam will escape during cooking.
6.) When the upper crust turns a golden brown – about 45 minutes – remove from the heat and let cool for 10 minutes. Serve with a nice green salad.

Cooking Times

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 25 minutes

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Please do try this recipe. It’s fun to make and fun to eat! Cheers!

The Buzz – "Varietals of the World"

10 Wednesday Mar 2010

Posted by Bob and Robin in Food, Main Dish, Photos By: Bob Young, Wine and Food, Wine Dinners

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09 March 2010 the Buzz held another wonderful dinner and wine tasting! The theme this month was Varietals of the World: Marsanne and Roussane. If you missed this one, you can redeem yourself next month on Tuesday 13 April or Wednesday 14 April. On the 27 March, there will be a quarterly dinner and tasting and the wines will be from Zonin. Reservations are necessary so call the Buzz! Make your reservations and join in on the fun and festivities. You won’t be disappointed.

But for now, here are some photos from the dinner. See what you missed?

Open up with these delicious Vegetable Spiral Sticks and

Savory Crescent Bites and Salmon Tartlets.

Add a delicious Butternut Squash Bisque (sorry for my sloppiness!) and a

Fresh Irish Pub Salad and you have some delightful “Good Eats”.

And now a wonderful Shepard’s Pie. Yum-O!

And then top the evening off with a Bailey’s Chocolate Chip Cheesecake and you have complete contentment!

But, believe it or not, that was not all. We had some wonderful wines to go with everything. My score is in ( ) out of 20.

2006 Rosenbkum Fess Parker Roussane – (17). 14.6 alcohol. Very golden color with hints of mint and green grass. Shellack. A sharp taste. Meant to be aged.
2008 Lineshack Roussane – (18). 14.5% alcohol. This one too is meant to be aged. Not quite as sharp as the first one. No shellac.
2007 Guigal Cotes du Rhone Blanc – (18). 13.5% alcohol. Clear color. Earthy and grassy on the nose. Mellow.
2008 Arancio Nero d’Avola – (19). 13.5% alcohol. Nice red. Deep and rich. (The first three were whites) Chocolate frosting on the nose. Used in Marsala.
2007 Zonin Nero d’Avola – (19). 13.0% alcohol. Very dark red and full of plums.
2006 Principa Buttera Nero d’Avola – (20). 13.0% alcohol. Very fruity red. Big, but not overbearing like a Zin. Bold, yet soft and succulent. An awesome wine.

So there you have our evening. Hope to see you next time. Cheers!

Cucina di Paola

04 Thursday Feb 2010

Posted by Bob and Robin in Classics, Food, Food Trivia, Main Dish, Photos By: Bob Young

≈ 3 Comments

So this is waaaaay too much fun! We went to Cucina Di Paolo today and I am certainly glad that we did. Paul Wegner is actually Chef Paul. He comes to us from the famed Cottonwood Grill and the University Inn in Boise among other places. Mary Jean is one funny and talkative lady!

She keeps the restaurant “Happy” and “Joyous” and “Active”!! She also keeps the pastry cabinet full. She is the baker – and maker of the Chicken Pot Pie – while Chef Paul creates most of the other dishes. Look at their Web Site for more information. But let’s look at the real reason for going here. And that is: In Search Of The Perfect Reuben Sandwich in Boise.

And there are “ground rules”.

Reuben Sandwich
1. Reuben made with Corned beef
2. Rachel made with pastrami
3. Both made with
a. Toasted or grilled Jewish rye or Marbled rye
b. Kraut or slaw but with some type of cabbage
c. Meat – See above
d. Russian Dressing – usually home made
e. Grilled onion
f. Swiss cheese

So, what we “usually” call a Reuben, is actually a Rachael. But, I bet if you went into a restaurant and asked for a Rachael Sandwich, they’d say, “Huh?” And if they don’t, get one!

Robin did not particularly want a Reuben, so she went for the Mac and Cheese, real comfort food. And we both had an awesome House Salad with a Cucina House Vinaigrette. Awesome lunches. Mary Jean asked how Robin liked hers and I said, “We both thought it was very good.” Then she asked how I liked my Reuben and I said, “We both thought it was very good.” Then I ordered a big slice of Chocolate Cake and Robin wanted a piece of Red Velvet Cake. We took both as Take-Out.

Earlier, I said that Russian Dressing is used on a Reuben, or Rachael Sandwich. Try mixing mayonnaise, ketchup, Worcestershire Sauce and caviar. That’s all there is to it. So when someone tries to pass 1000 Island Dressing off as Russian Dressing, now you know better. If you would like to see our full critique of Cucina di Paolo, look at Our Critique. And don’t forget to look at Behind The Menu by Michael Boss. Behind the Menu can be found on Facebook or check the sidebar. Michael does an awesome job. Then too, look at the Cucina di Paolo web site.

Rated on 1 to 5-Stars, here is how we rate the three places in Boise that serve a Reuben Sandwich. 1-Star is enough for this year and a 5-Star is one that meets the criteria.
1. Barbaccoa – Big thick slabs of meat, no rye toast, they used bread, and soggy from an over abundance of kraut. No grilled onion. Rating: 1-Star
2. Donny Mac’s – Rye toast was weak on the rye, heavy on the 1000 Island dressing. Sloppy to eat because of the really wet kraut. The pastrami was good. Raw onions. Rating: 2-Stars
3. Cucina di Paolo – Yea! Russian Dressing. Good pastrami and not overly salty. Great kraut. Did not notice any grilled onion. Good rye toast, although it was Marble Rye. I would prefer a straight Jewish Rye, Deli Rye. I always like a good Jewish Kosher pickle with my Reuben. None of these places had that. Rating: 4-Stars

I was raised on the East coast. 20 minutes from South Philadelphia, 2 hours from Washington, DC and maybe 3 hours to New York City. All of these places had great Reuben Sandwiches. Can Boise do the same? You bet. I just have not found it yet. But Cucina di Paolo is close … very close. It’s like finding the perfect cheese steak in Boise. There is one place that we have found, but that’s for another blog post. Please do try Cucina di Paolo. It will be worth your trip. Check their menu out first so you don’t hold up the line trying to make a choice. Cheers!

Pizzalchik

02 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Local Markets, Main Dish, Party Time, Things To Do

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OK, so Robin and I were out looking for a good Ruben Sandwich – you know, with the right Russian Dressing, and not Thousand Island dressing, and a good Jewish Rye toasted bread. Good luck. But we are on the trail of one. It’s just not open on Sunday or Mondays. Look for us on Wednesday. We will be there with a Reuben Sandwich on our minds! It comes rated by Behind The Menu.

Since we didn’t find the Reuben Sandwich, we stopped in at the local Oriental Market. That sounds like a good switch. It was. Just more expensive. But, we are still hungry. So we decided on the Pizzalchik on Gary Lane at State Street. If you go to Our Review Page, and scroll down, you will find the link to Pizzalchik. Read the review, and then visit the restaurant. Their chicken is awesome. Their salads are such a blend of flavors! They are awesome! I have had their pizza and it is wonderful – build your own with fresh ingredients. All types of some very super micro brewery and IPA beers on tap. Wines from all over and sodas. I urge you to give it a try. Let them know we sent you. Here is a link to more information – Cheers!

"Dinner In Alsace"

23 Saturday Jan 2010

Posted by Bob and Robin in Dessert, Food, Main Dish, Photos By: Bob Young, Things To Do, Wine and Food

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Well, La Cafe de Paris in Boise has done it again. If you have never been to one of these dinners – they have about one a month and seating gets filled up quickly – you really do need to go. Go and get on their email list and get notices of these events. Yes, an event. You need to go! For this dinner, four courses of some unbelievable selections. That all being said, look at this meal.

Left – Cleebourg Prestige Gewurztraminer and Right – 1970 Suduiraut Sauternes

Left – 1970 Suduiraut Sauternes and Right – 2008 Indian Creek Pinot Grigio

The Cleebourg Prestige Gewurztraminer complemented the Fois Gras, while the Suduiraut Sauternes was an extension of the Fois Gras.

Mac, you have to learn how to make this! I have the ingredients.

The Dressed Sauerkraut was awesome. Look at those ingredients! And the Dijon and Bacon sauce was great.

And then, there is always a great dessert. How about this Caramel Apple Pie. YUM-O
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So there you have it. Hope to see you at the next one. Cheers!

Tom’s Cove Clam Chowder

20 Sunday Dec 2009

Posted by Bob and Robin in 5-Stars, Captain's Shack, Clams, Classics, Food Prep, Main Dish, Recipe: Bob and Robin Young, Things To Do

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Tags

chowder, clam chowder, Clams

I had someone asking me about Clam Chowder. Well, here is an awesome recipe for it, straight from New Jersey and the Cape May area.

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Tom’s Cove Clam Chowder

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

Ingredients:
4 Bacon slices, diced
3½ c Tomatoes, fresh and chopped
2 doz Clams, fresh and with juice
1½ t Thyme, dried
Parsley, chopped
1 c Onion, diced fine
5 c Hot water
3 c 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, water 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 ½ t thyme. Simmer to taste. Cool and re-heat for better chowder.

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Here is the Direct Link to the chowder. Enjoy!