28 Friday Feb 2014
Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!
26 Thursday Dec 2013
Tags
Some where on FaceBook a while ago, I saw this unique idea for holding a recipe “out of the way” while you are trying to create a dish. Easy enough to do and as you can see here, we have more than one in our kitchen. Give it a try. You’ll like it. (Mikey did!)
Recipe holder made from “skirt” hangers. Hang them where you are working and they are out of the way.
26 Thursday Dec 2013
Posted in Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Cuts of Beef, Dinner With Friends, Dried Corn, Friends, Local Farmers Markets, Local Markets, Locavore, Main Dish, Party Time, Photos By: Bob Young, Recipes, Rib-Eye, Special Dinners, Special Events, Things To Do, Twice Baked Potatoes, What's For Dinner?
Tags
Linder torte, pear and almond tarte, prime rib dinner, raspberry and walnut torte, rib-eye, rib-eye roast, torte
It’s not as if there was not enough for everyone to eat. There was plenty!! In a previous post on this blog, Christmas 2013 Dinner Prep, I posted some photos of the Rib-Eye being prepared and I also posted the recipe for the roast. This was not a standard cooking time. But it turned out terrific! Look at the recipe. And check out this “neat” tree ornament that Sophia made for Marnie and Mac. Great idea, as we are all Ravenswood Winery enthusiasts, as Robin helped to start it back in the mid 1970’s. Here are some photos of the dinner. Enjoy ….. We did!
Rib-Eye Roast. It was awesome. Done to perfection, tender and juicy. Thank you Homestead Farms for such a great roast!!
Ready to be served.
Dried Corn and Twice Baked Potatoes. Marnie did a great job on the variation to the potatoes.
Marnie and Mac enjoy the dinner.
Sophia and Chris
Margaret and Robin. It looks like everyone liked what they were eating. I did!
Robin’s first time at making marshmallow. These were terrific!!
Marnie made this great Pear and Almond Tarte. Beautiful colors.
Robin made the Linder Walnut Raspberry Torte. Another yummy!
And the candle started to go dim and the tree lights are subdued. The end of the day and a very great Christmas. Thank-You one and all! Cheers!
25 Wednesday Dec 2013
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 belowDirections:
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 CreamDirections:
Combine all ingredients until well blended. Taste and adjust as necessary. Chill until ready to use.
24 Sunday Nov 2013
On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.
Serves 8
Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs
Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.
Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.
Spread the meat mixture evenly on top of the bean mixture.
Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!
Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.
Orange Infused Wild Rice
Green Salad
Acme Bake Shop Ciabatta Pull-Apart Rolls
Gravy
Peach Melba with Housemade Oatmeal Cookie
A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!
01 Tuesday Oct 2013
Tags
For dinner last night, Brian made Robin, Marnie, Mac and I these scrumptious Pork Chops with Ginger Pear Sauce. Thank you Brian for this delightful meal – he can be awesome in the kitchen – and all of your help these past several weeks. And I know Robin appreciates your being here for her birthday. Here is his dinner. Enjoy! Here is The Recipe for these chops.
25 Wednesday Sep 2013
Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.
Easy Blender Hollandaise Sauce
Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.
17 Saturday Aug 2013
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!
Here is the recipe. Enjoy!
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.
16 Friday Aug 2013
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!
12 Monday Aug 2013
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
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!
Boise Foodie Guild 