Greatly Improved Sausage Gravy

24 Sunday Jul 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Bistro - Parma Ridge Winery, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Eggs, Eggs Over Easy, Eggs Sunnyside Up, Food Prep, Greens, Housemade Gravy, Housemade Sauces, Idaho Chefs, Idaho Eggs, Meadowlark Farms, Parma Ridge Winery Bistro, Photos By: Bob Young, Recipe By: Bob Young, What's For Dinner?

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sausage gravy

A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.

Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs

Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)

Sausage Gravy
Ingredients:
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurry

Directions:
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.

Make the thickening slurry.

Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.

Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.

Serve with biscuits and an egg.

Eggs In The Basket

09 Saturday Jan 2016

Posted by Bob and Robin in Acme Bake Shop Sourdough, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brunch, Brunch with Robin, Cheese, Eggs In The Basket, Idaho Eggs, Idaho Potatoes, Meadowlark Farms, Photos By: Bob Young, Prosciutto, Recipe By: Bob Young, Recipes, What's For Dinner?

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baked eggs, eggs, eggs in the basket, Prosciutto

A good, and different, breakfast. Easy to do, just takes a little time. Simply potato hash browns, bacon or prosciutto and a little cheese. I also mix in some turmeric and onion powder with the melted butter when I add it to the potatoes. Really good flavors. Here are some sequential photos of the process. Takes about 1 hour, 20 minutes until it is ready to eat. Enjoy!

Prosciutto is diced and lightly browned.

Shredded potatoes are placed in a muffin tin and cooked - browned - in a 350 degree F oven for about 25 minutes. Let cool before adding the eggs.

Shredded local Idaho potatoes are placed in a muffin tin and cooked – browned – in a 350 degree F oven for about 25 minutes. Let cool before adding the eggs.

Eggs are placed in the cups and baked for about 20 minutes until the whites are set.

Idaho eggs from Meadowlark Farms, are placed in the cups and baked, with the prosciutto, for about 20 minutes until the whites are set.

Plated. Prosciutto is added and a little cheese. Place under broiler until the cheese is melted. Remove and plate.

Plated. A little shredded cheese is added. Place under broiler until the cheese is melted. Remove and plate. Everything in one serving. About 13.5 carbs per serving.

Wonderful Tilapia Burrito

10 Friday Jul 2015

Posted by Bob and Robin in Braising, Captain's Shack, Comfort Food, Ethnic Foods, Garlic, Lunch, Lunch For Robin, Lunch With Robin, Main Dish, Mexican Food, Onion, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Mexican, Seafood, Shaved Cabbage, Shaved Onion, Whats For Lunch?

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aioli mayo, burrito, sriracha, tilapia

It really was a good Friday lunch. Here is how I made this burrito. Fish Burrito made from Braised Tilapia, Corn Tortilla, Jojo’s Sriracha – Ravenswood Petit Sirah Chili Sauce, Sour Cream, Aioli Mayo, Shaved Cabbage, Shaved Onion and Chopped Tomato. Heat the tortilla over the open flame on the stove. Be careful and do not burn it! Spread with the chili sauce, aioli mayo, sour cream, shaved onion and shaved cabbage. Place the braised tilapia on next and roll tightly. Some avocado on this would be good, too. As would be some cilantro. Serve with a margarita. Fun and easy to make. The aioli mayo really makes this “sandwich”. You can find the recipe for it at Fingerling Potato Dip – it’s not your “normal” aioli mayo. Just use the ingredients and directions “For The Dip”. Enjoy!

Tilapia Fish Burrito

Cool and Refreshing Gin and Tonic

05 Sunday Jul 2015

Posted by Bob and Robin in Blueberries, Captain's Shack, Cocktails, Comfort Food, Fruit, Hendrick's Gin, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Strawberries, What's For Relaxing Time?, White Grapes

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cocktails, fruit tonic, gin and tonic, Hendrick's Gin, it's 5 oclock somewhere, white grapes

Hnedrick's Gin and Tonic with strawberries, white grapes and blueberries Deliciously refreshing on a hot summer day. The hint of cucumber in the gin - that is what makes Hendrick's Gin so wonderful - really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!

Hendrick’s Gin and Tonic
with
strawberries, white grapes and blueberries

Deliciously refreshing on a hot summer day. The hint of cucumber in the gin – that is what makes Hendrick’s Gin so wonderful – really adds to the fruitiness of the drink. Plus, it is a pretty drink! Enjoy!

Potato Basket Eggs – Idaho Blossoms

14 Thursday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bake Shop Sourdough, Acme Bakery, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Comfort Food, Eggs, Eggs Baked, Food Photos, Fruits, Ham and Cheese, Herbs and Spices, Idaho Potatoes, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Breakfast, Sourdough Bread, Whats For Breakfast?

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potato baskets, ramekins

No, it’s not Easter. But this is an interesting way to make eggs.
Idaho Blossoms – Put the egg mixture in a paper thin sliced potato basket and bake them for 45 minutes at 375 degrees F.
Be sure to butter the ramekin before you put the potato slices in and they will not stick.
I used 3 eggs per ramekin and added (all to taste) leaves of fresh thyme, chopped fresh chives, chopped ham and a mixed Mexican cheese. Salt and pepper. Bake them off in the oven in a shallow water bath and you’ve got a different breakfast.
Add some fresh fruit to the plate, and it has eye appeal. Here are some photos of what I did. Enjoy! Here might be a better recipe format to follow Idaho Blossoms Recipe. This recipe has also been corrected. Left-Click any of these photos to see them enlarged.

The potatoes are in the bowls and the bowls are filled.

The potatoes are in the ramekins and the ramekins are filled.

Close up of the filled ramekins.

Potato Basket Eggs Acme Bake Shop Toasted Sourdough Fresh Fruit Compote

Idaho Blossoms
Acme Bake Shop Toasted Sourdough
Fresh Fruit Compote

Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala

Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Christmas 2013 Dinner Prep

25 Wednesday Dec 2013

Posted by Bob and Robin in Beef, Boise Farmers Market, Captain's Shack, Dinner With Friends, Dried Corn, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Rib-Eye, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine Dinners

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Chef Ron Lock, Horseradish Sauce, Kosher salt, prime rib, prime rib roast, rib-eye, Wine

Well, at least our part. This Rib-Eye Roast, 12 lbs, will – should – serve the group of us. Eight? This does not cook long, just at a high temperature. 500 degrees for 1 hour. I have put the recipe below. The beef is from Homestead Farms. A local producer and there is a link to them in the sidebar. The house smells so wonderful! The stove heat is high enough that the fire alarms went off. Just checking them! To see the photos enlarged, Left-Click. There will be more photos posted here later. But for now ……….

Rib-Eye Roast with thee rub on it and getting happy!

And of course, there is always a well chosen wine for dinner, too. Here are some from our cellar. Cheers!!

And of course, as promised, here is the recipe that I promised. Enjoy it!

Roast Prime Rib of Beef

Source: Chef Ron Luck, http://chefronlock.com/recipes/roast-prime-rib-of-beef/

Step 1: So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.

Ingredients:
1 5.75 pound prime rib roast of beef (2 bones)

The rub. There are no measurements here. Just generous amounts of the following:
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount
Chef Ron Lock’s Spicy Horseradish Sauce – See below

Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan. Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!

Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or Chef Ron Lock’s Spicy Horseradish Sauce. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!

Chef Ron Lock’s Spicy Horseradish Sauce

Ingredients:
2 T Prepared Horseradish
1 T Worcestershire sauce
1 t dry Mustard
3 T Mayonnaise
½ c Sour Cream

Directions:
Combine all ingredients until well blended. Taste and adjust as necessary. Chill until ready to use.

Boise Foodies Party On!

23 Monday Dec 2013

Posted by Bob and Robin in Appetizers, Boise Foodie Meet-Up, Comfort Food, Curry, Dinner With Friends, Finger Foods, Friends, Idaho Wine, Idaho's Bounty, Indian Food, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Robin Young, Salads, Side Dishes, Special Events, Tapas, Turkey, What's For Dinner?, Wine and Food

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Boise Foodie Meet-Up Group, curry, Heirloom Seed Suppliers, Idaho wine, indian food, Thai Food

And a great party it was! Great to see so many people there and to talk to them. Thanks Kat for opening your home to all of us. And the decorations, as in this tree where Robin and Tina are chatting, were marvelous. And the food that everyone shared was fabulous. And if you are in search of Heirloom seeds, here is a list of Heirloom Seed Suppliers. Enjoy the following photos and Left-Click any of them to see enlarged. And while you are at it, please rate this article above and Follow us on this blog – there is a place to do so in the sidebar. Cheers!

Kat, Rick and Tina are chatting on the couch.

Cathy

Lance, The Elevated One, and Bernadette

Krista and “Louie’s Pizza Maker”

Kitchen workers

I don’t know what to say here.

Layered Russian Salad that Robin brought. I will have the recipe posted in the Recipe File above later today.

Seven-Layer Russian Salad that Robin brought. I will have the recipe posted in the Boise Foodie Blog Recipe page, listed at the very top of this page, later today. (Seven-Layer Russian Salad Recipe – PDF format)

Turkey Meatballs. Here is the recipe: Cranberry Turkey Meatballs (This is a PDF file)

Curry, Thai food, different types of rice, chicken, pasta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, "Atta boy!!"

Curry, Thai food, different types of rice, chicken, pasta, chocolate bacon, egg salad bruchetta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, “Atta boy!!” A job well done.

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!

Baked Mahi Mahi In Wine and Herbs

19 Tuesday Mar 2013

Posted by Bob and Robin in Captain's Shack, Carrots, Food Prep, Herbs, Mahi Mahi, Main Dish, Meatless Monday, Photos By: Bob Young, Recipe By: Bob Young, Seafood, What's For Dinner?, Wine and Food

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cloves garlic, dinner, food, freshly ground black pepper, Mahi Mahi, parsley sprigs

We came across a good buy on some Mahi Mahi the other day and decided to make this dish. It was really great! And then add a Carrot and Parsnip Medley and we had an awesome dinner. Here is the recipe. Not very hard to do and the results are really good. Cheers! Left-Click to see the photo enlarged. Enjoy the recipe adapted from the Food Network. This recipe serves four.

Baked Mahi Mahi with Wine and Herbs

Ingredients
4 sprigs Fresh Thyme
8 sprigs Fresh Parsley
3 Bay Leaves, preferably fresh
8 cloves Garlic, smashed
4 (6-ounce) skinless Mahi Mahi fillets
Kosher salt and freshly ground black pepper
3/4 c dry White Wine – Sauvignon Blanc
4 T Extra-Virgin Olive Oil
2 t freshly squeezed Lemon Juice, Meyer’s Lemon
12 Cherry or Pear Red and Yellow tomatoes, for garnish

Directions
Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the Sauvignon Blanc and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.