Crunchy Green Salad with Beer and Blue Cheese Vinaigrette

22 Tuesday Dec 2009

Posted by Bob and Robin in Recipe By: Jerri Nelson, Recipes, Things To Do

From Jerri Nelson, owner of the Idaho Hotel in Silver City, Idaho, I received this Crunchy Green Salad with Beer and Blue Cheese Vinaigrette recipe. Thanks, Jerri!

Crunchy Green Salad with Beer and Blue Cheese Vinaigrette

6 Servings

Vinaigrette:
1 Tablespoon Dijon mustard
1 clove garlic, minced
3 Tablespoons olive oil
2 Tablespoons lemon juice
1/4 cup Bitter Ale Beer
1/3 cup blue cheese crumbles
1 teaspoon salt
1/2 teaspoon black pepper

Salad:
8 cups mixed salad greens, washed and torn into bite-size pieces
1 red onion, sliced thin
1 cup croutons

Make vinaigrette by whisking together mustard and garlic in small bowl. Whisk in olive oil, lemon juice, Bitter Ale Beer and blue cheese crumbles. Add salt and pepper; whisk to blend.

In large bowl, place salad greens, red onion and croutons. Drizzle vinaigrette over salad; toss well to coat.

Cheers!
Jerri

This Might Be Close For the Caesar Salad Dressing

22 Tuesday Dec 2009

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

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I don’t know how close this is to the Black Angus Caesar Salad Dressing. Let’s see how many comments we get.

Caesar Salad Dressing

Ingredients:
Fresh ground pepper
1 clove of garlic
2 fillets of anchovies (Not Optional)
1 tsp Dijon mustard
2 egg yolks
1/2 cup grated Parmesan cheese
1/2 cup croutons
1 tsp Worcestershire sauce
1 tsp red wine vinegar
juice of 1/2 lemon
1 head broken Romaine lettuce
1/3 to 1/2 cup oil, to taste
dash of Tabasco

Instructions:
Crush pepper, garlic and anchovies in salad bowl. Add mustard and mix to form a paste. Add egg yolks and mix. Add oil slowly and beat with two forks [or a whisk] until mixture thickens slightly. Add Tabasco, Worcestershire, vinegar and lemon juice and mix well. Add lettuce and toss to coat. Add Parmesan and croutons and toss again. Rub serving plates with remaining lemon. Serve and top with fresh ground pepper.

And remember … If it doesn’t have anchovies in it, It’s Not A Caesar Salad Dressing. Cheers!

Maryland Deviled Crab

17 Thursday Dec 2009

Posted by Bob and Robin in Food Prep, Recipe: Bob and Robin Young, Recipes, Side Dishes, Thought For The Day

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This is a recipe tht my Mother used to make. Coming from the East Coast, the only acceptable crab would have been Blue Crab. Give the recipe a try!

Maryland Deviled Crab

Author: Bob and Robin Young
Source: Elizabeth W Young
Web Page: http://www.rockinrs.com

Author Notes: This is from a recipe that my Mother had. I just found the 3×5 card she had it written on. Except for Step #4, this is exactly as she had the recipe written.

Degree of Difficulty: Easy
Oven Temperature: 425°F
Servings: 12

Ingredients:
1 lbs Crab meat
¼ c Butter
1 sm Onion, chopped
2 T Green Pepper
½ t Worcestershire Sauce
1 t Chives, chopped
dash Cayenne pepper
1 T Lemon juice
1/3 c Mayonnaise
1½ c White sauce (Béchamel)
2 Egg yolks
1 T Prepared mustard
½ c Bread crumbs, buttered

Directions:
1.) Melt butter in skillet. Add onion and green pepper. Cook.
2). Add remaining seasoning and white sauce.
3). Add crab meat. Beat egg yolks slightly. Add to crab meat mixture. Mix to combine.
4). Place the mixture into a casserole dish. Spread the mixture to fill the dish.
5). Combine mayonnaise and mustard. Spread over top and sprinkle with bread crumbs.
6). Bake at 425°F for 10 minutes.

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes

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This should really be good at your Holiday Gathering. Give it a try. Cheers!

Scrapple

09 Wednesday Dec 2009

Posted by Bob and Robin in Recipe: Bob and Robin Young, Recipes, Things To Do

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No, this entry has nothing to do with Habbersett or Rapa Brand Scrapple. It has to do with a recipe for the delicious and enduring breakfast or sandwich treat. A treat that we can not get in Idaho, we have to import from Philadelphia or the immediate Philadelphia area. IO grew up with this for breakfast with scrambled eggs. I like it thin sliced and fried to a golden brown. In Philadelphia, you will get it thick sliced and as a sandwich. Anyway, here is a recipe on how to make this. Remember – It is using all the left-over parts of the hog after slaughtering. The key words are: all the left-over parts.

Scrapple

Source:
Author: Bob and Robin Young
Source: http://www.boisefoodieguild.blogspot.com
Web Page: http://www.rockinrs.com

Author Notes: This is an old recipe from Barbara Packham Nolan. There is no date on the recipe that is written on an old shirt cardboard form.

Yield: 10 pounds

Ingredients:
8 lbs Pork, ground. It can be scraps or sausage
6 lbs Stock, beef preferred
2 lbs Cereal, cornmeal or buckwheat flour
Wheat germ
1 crushed Bay leaf
1 T Sage, dried
2 T Salt
1 T Marjoram, dried
2 T Pepper
½ T Nutmeg
1 t Red Pepper flakes
2 t Onion powder

Directions:
1). Combine the first five ingredients in a large pot. Boil for about 30 minutes stirring constantly to prevent scorching. Cook until a thick gruel is formed.
2). Add the remaining ingredients and continue to cook until thickened. Remove the Bay Leaf.
3). Place in long loaf pans and chill overnight.
4). To serve: Slice off pieces and fry in oil until golden brown on both sides. Usually swerved with eggs.

Cooking Times:
Preparation Time: 1 hour
Cooking Time: 45 minutes
Inactive Time: 8 hours
Total Time: 9 hours and 45 minutes

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So there you have it. Cheers!

Making Vinegar

06 Sunday Dec 2009

Posted by Bob and Robin in Food, Food Prep, Interesting Information, Recipe: Bob and Robin Young, Recipes, Vinegars

≈ 1 Comment

The graphic at the right is one that Robin did several years ago. “Rabbits Making Wine“, (C) 1988. The original used to hang at the now non-existent BB Strand, 4th and Bannock, Boise, and the artwork is now in the possession of Chef John Mortimer.

I have had some questions on how to make vinegar. And in particular, wine vinegar. We have a jug of red wine vinegar going that has been around for several years. We are now making some white wine vinegar that will be tarragon infused. Remember one thing: After you decide what you want to make, you have several decisions on how to get there. Do I want white vinegar? Or red? Infused with some herb? Or plain? Here’s some help.

White Wine or Red Wine Vinegar or Sherry Vinegar
The “formula” for making a Mother Starter is:

1). 1 cup Apple Cider Vinegar,
Unpasteurized (Not Cooked) and Unfiltered. That is the important thing – Unpasteurized and Unfiltered! I am using “Spectrum” Organic and I probably got it at the COOP. “Three Monks” is another good brand if you can find the unpasteurized.

2). 1 cup White Wine, for White Wine Vinegar, or Red Wine, for Red Wine Vinegar or Sherry for Sherry Vinegar.
Put a stopper of some sort in the top, but not tight – you want some air to get in, but not dust. Put it somewhere, it doesn’t have to be dark. Let set and forget it for two or three weeks. Try it and see if it is what you are looking for. If not, let it go longer. (Mine has been going for 5 weeks now.) When it is ready, find a 1 gallon jug, it can be plastic or glass, and pour the starter in. Add 750 ml wine. Let sit. Try it. Keep adding your “left-over” wine to it and it should go for quite a while – years.

You can use the 1 gallon of vinegar at any time. But, try to get the jug full. The longer it “cures” the sweeter it will be and the more mellow it will become. It’s trial and error now. But this will at least get you started. And think about this. If you want a Balsamic Style Vinegar, get a small, 1 gallon or so, oak wine barrel. Place your vinegar in the barrel and set it aside for several years. That’s all there is to it!

Use any wine you want. Try to keep the jug either all red or all white. Start two jugs if you have to. However, it can be mixed too. That is red and white wine together. I have 2 jugs going. The Red is a blend of any wine we had left over and has been going for years. The white is only white and I hope to keep it that way.

Try using left-over Sherry to make your vinegar, especially if you use a lot of Sherry in cooking, or you eat a lot of Turtle Soup. (My Dad used to order Turtle Soup, drink the Sherry. Tell the Waitress that he did not get any Sherry. She would bring him another. He would drink this one ….Do you see where this is going?) Commerical Sherry Vinegar tends to be extremely salty. Making your own, you can control this.

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Cheers and enjoy making your vinegar!!!

Turkey Tamale Pie

30 Monday Nov 2009

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

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Here is a recipe for leftover turkey that my sister sent me.

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Here is my favorite, given to me by a friend – Margaret Crum many years ago in Newark. She served this dish at a dinner buffet. I usually make it every time I have leftover turkey.

Turkey Tamale Pie

Ingredients:
3 slices bacon
1 large onion, finely chopped
1 large green pepper, chopped
1 cup sliced green olives
2 cups crumbled corn chips
2 cups diced cooked turkey
1 teaspoon chili powder (or to taste)
1/2 teaspoon salt (I eliminate because of the olives)
Dash pepper
1 #2 can tomatoes ( I use diced)
1/2 cup grated cheddar cheese
2 Tablespoons butter

Directions:
Fry bacon until crisp; remove slices. Saute onion and green pepper until tender. Combine olives, 3/4 cup crumbs, turkey, chili powder, salt, pepper, tomatoes and crumbled bacon. Add onion and green pepper, blend well. Turn into a 1 1/2 quart baking dish. Sprinkle top with cheese and remaining crumbs. Dot with butter and garnish with more olives (if desired). Bake at 350 for 35 minutes.

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Cheers! And enjoy the recipes for your leftover turkey!!! Thanks, Peggy! This has to be good – it has Bacon in it!

Our Thanksgiving Plate

25 Wednesday Nov 2009

Posted by Bob and Robin in Food, Holiday Menu, Recipe: Bob and Robin Young, Recipes, Side Dishes

≈ 1 Comment

Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so “all out”. I just thought it would be nice to have it here to “introduce” the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says “Keep Refrigerated”, so I guess I can not sample it. You know, The Queens Taster?) Enjoy – we will!

Wine Opener:

Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy

Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri’s Old Fashioned Pie Shop and Bakery – Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

Madeira Turkey Gravy

24 Tuesday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Food Trivia, Recipe By: Robin Young, Recipes, Side Dishes

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Just in time for the Holidays! Madeira Turkey Gravy “… is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.” (Real Age) Here is the recipe that Robin found to enhance that Thanksgiving dinner. Enjoy!

Madeira Turkey Gravy

Ingredients:
1½ t Extra Virgin Olive Oil
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
½ c Madeira
1½ T Cornstarch, mixed with 2 tablespoons water

Directions:
To Prepare Giblet Stock: Heat 1½ teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.

To Prepare Gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.

Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.

Robin’s Different Salads

23 Monday Nov 2009

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

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Here is a Rainbow Chard Mediterranean Style Salad. Rainbow chard, pine nuts and raisins. Serve this salad warm

The Bok Choy and Pomegranate Salad is full of bok choy, avocado, pomegranate seeds and with a pink grapefruit dressing. Serve this one cold. Of the two, I preferred this one.

Brussels Sprouts – A New Adventure

19 Thursday Nov 2009

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

≈ 2 Comments

So, what do you do with Brussels Sprouts? Boil ’em. Steam ’em. There’s gotta be more and there is.
1) You can take about 12 of the sprouts and boil until tender. Reduce 6 Tablespoons of Balsamic Vinegar to one-half. Place the drained sprouts in the reduction. Stir and add salt. Serve hot. Serves 2.

2). Or take 12 medium sprouts and cut in half – see photo. Then take the juice of 1 lemon and add about 1/4 cup olive oil. Stir until emulsified. Place sprouts in a large bowl. Add the lemon mixture. Let sit for about 30 minutes stirring about every 10 minutes to coat the sprouts. Pre-heat oven to 400 degrees F. Place the sprouts on a lipped cookie sheet. Bake for 15 minutes. Stir sprouts and bake for another 15 minutes. Remove from heat and sprinkle lightly with gray salt – Celtic Salt. Serve hot. Serves 2.

We had these sprouts as a trial for Thanksgiving and we were surprised. They are good! No more of that “cabbage” taste, bitterness or smell. The black leaves can be removed – they do keep the flavors into the sprout. Dinner was a succulent braised Pork Chop with Orange Sauce, Applesauce, Chard Stems with Garlic, Raisins and Roasted Pine Nuts and the Roasted Brussels Sprouts. For liquid refreshment – you always have to have liquid refreshment – we had a 2007 Cinder Cabernet Sauvignon and Merlot Blend that went very well with the menu.

So there you are. Another Thanksgiving suggestion. Cheers!