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I know, another chicken dinner. But this one is absolutely wonderful! I found it on FB, but altered it slightly.The recipe is easy and fairly quick to make. 30 minutes and you are eating. It did not have a name, so I named it Creamy Chicken, even though it has no cream in it.https://www.rockinrs.com/CS-Creamy-Chicken.pdf A good Niguri Creamy Sake would be great with this!
The finished product
The browning fry
Seasoning the chicken. After the garlic, vinegar, soy sauce and honey have been added
The finished product. Delicious!
The only changes I made were different types of salt, I used Celtic Sea Salt, fresh ground Tellicherry Black Pepper, unsalted butter and chopped green onion for the rice, I added braised Jasmin rice with the green onion.
I really think this is a fantastic way to make the chicken. Almost a fusion version of an Asian dish. You might want to add grated fresh ginger, too. The Jasmin rice gave the dish and extra boost of flavor, but searing it in butter is essential, in my point of view. If you make it let us know how you liked it.
Ok. Finally got my computer running correctly after 12 hours of working on it. I know, take it to a shop next time! And miss all the fun?
But now, the real purpose of this post – Oven BBQ Pork Ribs. You can use any ribs you prefer, but we like pork and St Lewis Style at that. Easy to do but takes time,4 hours or so.
These are right out of the oven. Notice the crispness of the outer surface. The broiler did this. The recipe –https://www.rockinrs.com/CS-Pork-Ribs-2.pdf And then we served Potato Salad (https://www.rockinrs.com/CS-Lou-Potato-Salad.pdf) The recipe comes from Chef Lou Arron of Westside Drive-In on State Street, Boise, ID. The only problem is that he no longer offers this on the menu. He was kind enough to give it to me and it is very similar to my Mom’s. I use it with permission from the Chef. Thank you Chef Lou!! I have added fresh Lovage to the salad to increase the celery flavor just a small amount, abt 2T of fresh, diced. I grow my own and it is easy to grow, even here in Idaho. It is a Scandinavian herb of the celery family.
“… Lou moved to Atlanta, Georgia in 1981 and worked for Hilton Hotels until 1983. In 1983, he opened The Top of the Hoff restaurant in Boise, Idaho. From 1986-1988, Lou worked for Hilton Corporation in San Antonio, Texas, where he was featured in the national television series “Great Chef’s of the West” along with the companion cookbook, “Southwest Tastes”. Lou has won numerous awards for his food presentations and recipes. “He has been a contestant on “Guy’s Grocery Games”(although he didn’t fare very well!)” Westside Drive-In website
3 of the herbs I used with the ribs.
plated ribs with potato salad and fresh peach sections
Here are two recipes that I made this past week. The Lamb, https://www.rockinrs.com/CS-Boneless-Lamb.pdf , is absolutely awesome, if you like lamb. But remember, lamb, is up to one year old and mutton is older than a year. The lamb we used came from the Boise Farmers Market (BFM) – Meadowlark Farms – and most of the veggies for the guacamole did also, at least most of them, came from the BFM. And the guacamole is also wonderful. Use it as a dip at a gathering. My sister adds a little rendered bacon to it. I would use a thick cut bacon, diced, https://www.rockinrs.com/CS-Guac.pdf .
At any rate, try these recipes and let us know how you liked them, or not. If you didn’t like them, please let us know why.
This is the lamb after being cook and the first slice
This This is the guacamole. We like it a little thick. so we don’t mash it so much. If you add bacon, I would use the thick cut, dice it and then let it cool and drain off some of the fat.
Robin, and me too, love a good Broccoli Cheddar Soup. So, instead of using our standby, I decided to make one, and it was darn good. Rich, creamy and full of broccoli florets. You could use asparagus instead of broccoli. Remember, to adjust to the thickness you like, at the end you can add more milk, to make it thinner, or cheese to make it thicker. Great on a cold winter day. Here is the recipe – https://www.rockinrs.com/CS-Broccoli-Cheddar-Soup.pdf
Not everything one makes comes out as expected or as good as one “dreams” about. This is one of those times. I made a Halibut Beurre Blanc – https://www.rockinrs.com/Beurre-Blanc2.pdf – and it was OK, but just Ok. Nothing to write home about. The beurre blanc was thin, not as thick as I would have liked it, and the tarragon and clove were just about non-existent. The temperature was kept at around 120 degrees F and it did not break. The liquid did reduce to 1/2 cup and it did take about 40 minutes to complete the sauce. I have made this several times over the years, but this was about the most delinquent I have ever done! If you look at the recipe and can give me any suggestions as to how to correct it, I sure would appreciate your comments and suggestions. Thanks.
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.
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.
As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.
Braised Scallops with Viognier Sauce
Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.
I have had several questions about the difference between crab back fin and claw meat. Are they not from the same animal? Yes they are, but like different cuts of beef, they come from different parts of the crab. I hope this short discussion will clarify the question. I prefer to use Blue Crab over any other type. Here is a recipe for Crab Cakes. http://www.rockinrs.com/CS-Crab-Cakes.pdf (Tartar Sauce – https://www.rockinrs.com/CS-Tartar-Sauce-Best.pdf)
Crab meat can be found in different parts of the crab, and each type has distinct characteristics. Here are the key differences between claw meat and back fin meat:
Crab Cakes
Claw Meat
Texture: Claw meat is typically firmer and more fibrous than back fin meat. This is because the claws are used for defense and feeding, requiring stronger muscle fibers. Color: It often has a darker color compared to back fin meat, with a slightly reddish-brown hue. Flavor: Claw meat tends to have a stronger, more pronounced flavor, which can be slightly sweeter. This makes it a favorite for dishes where a robust crab taste is desired. Use: It’s commonly used in dishes where the crab flavor needs to stand out, such as crab cakes, soups, and stews.
Back Fin Meat
Texture: Back fin meat, also known as lump or body meat, is usually flakier and more delicate than claw meat. It comes from the crab’s body and the area where the back fins attach. Color: It is typically whiter and more translucent compared to claw meat. Flavor: The flavor is milder and less pronounced than claw meat. This subtle taste makes it ideal for dishes where a delicate crab flavor is preferred. Use: Back fin meat is often used in salads, cocktails, and more refined dishes where the presentation and texture of the crab meat are important.
Each type of crab meat has its own culinary uses and can be chosen based on the desired texture and flavor profile of the dish being prepared. The crab cakes pair well with a Parma Ridge Winery Avielle.
I do like pork! But I really need to change my preparation of the meat. If not the preparation, then the plating of it. What to serve with it? Sauerkraut is a pretty standard plating. But I wanted to change that, And o I came up with this. I used red cabbage, snow peas and carrot rounds, to sweeten it a little, and a little balsamic glaze to soften the cabbage flavor. I brazed it with just a little Aleppo pepper. The combination worked well and folks enjoyed it. Then I took parsnips and chunk diced them and braised them also.
The pork. Braised it over medium heat so not to burn it. Initially and before cooking I used our Pork Rub, (https://www.rockinrs.com/CS-Pork-Rub.pdf) all over the tenderloin and did not “skimp” on the amount. Then pat it into the meat and let it sit for about 30 minutes. The 2020 Parma Ridge Winery Boys Blend was superb with this dinner!
After braising the pork, I removed them from the heat and deglazed the pan (cast-iron skillet) with about 2 ounces of Tarragon Vinegar that we made a while back.Then a little butter in the drippings and some flour. Brought the roux together and added whole milk and about 2 T of Plochman’s mustard and stirred to combine and thicken. I then returned the tenderloin to the pan and spooned some of the sauce over it. After plating, I added a little more if it was needed. Everyone seemed to enjoy it – there is none left!
Boise Foodie Guild 