Buffalo Roast for Friends and Dinner

11 Monday Jun 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Apple, Boise Farmers Market, Brown's Buffalo Ranch, Buffalo, Buy Idaho, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner With Friends, Eggs Benedict, Garlic Scapes, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Purple Sage Farms, Recipes, Roasted Vegetables, Rutabaga, Salads, Special Dinners, Spring Vegies, True Roots Produce, What's For Dinner?, Wine and Food

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Brown's Buffalo Ranch, buffalo hump roast

This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!

Eggs Benedict

Fresh Beet Salad

Buffalo Hump Roast and Fresh Garden Vegetables. Served with Acme Bakeshop Garlic Scapes and Rosemary Bread.

Skillet Apple Pie with Cinnamon Fresh Whipped Cream (Recipe – Skillet Apple Pie)

The dinner

Wonderful 5-Hour Roasted Duck

13 Tuesday Dec 2016

Posted by Bob and Robin in 5 Hour Duck, Apple, Beets, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Duck, Food Photos, Heirloom Beets, Heirloom Carrots, Heirloom Onions, heirloom vegetables, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Harvests, Onion, Petit Verdot, Photos, Photos By: Bob Young, Prep Work, Raspberries, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Sauces, Roasted Vegetables, Snake River AVA, Special Dinners, Vegetables, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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5 hour roasted duck, duck, duck sauce, Petit Verdot

Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

At 4 hours last turn. It is smelling yummy now.

At 5 hours, remove from the oven and let cool, somewhat.

Yummy slices.

Here is the Cranberry/Cherry sauce for the duck.

Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Char-Broil Grill Maiden “Voyage” – Spatchcock Chicken

03 Sunday Apr 2016

Posted by Bob and Robin in BBQ Chicken, BBQ Veggies, Captain's Shack, Char-Broil Grill, Cooking Oils, Corn Sprouts, Dinner At The Captains Shack, Dinner For Robin, Grilled Vegetables, Grillin' and Chillin', Grilling, Idaho Chicken, Idaho Potatoes, Idaho Vegetables, Local Markets, Photos By: Bob Young, Potatoes, Roasted Vegetables, Salad, Spatchcock, Vegetables, What's For Dinner?, Wine and Food

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chicken, Corn Sprouts, grilled chicken, Spatchcock

I have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

‪#‎boisefoodieguildstuff‬, ‪#‎bobfoodphotos‬, ‪#‎boisecaptainsshackstuff‬

The new grill by Char-Broil An American Gourmet Deluxe

The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.

The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.

Grilling

The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken

A good wine from Downton Abbey

St Patrick’s Day Party

20 Sunday Mar 2016

Posted by Bob and Robin in Appetizers, Boise Food Adventures, Bread, Buy Idaho, Cabbage, Comfort Food, Corned Beef, Dinner With Friends, Ethnic Foods, Food Photos, Party Time, Photos By: Bob Young, Raisins, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Roasted Vegetables, St Patrick's Day, Turnips, Vegetables, What's For Dinner?

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cabbage, Corned Beef, irish soda bread, scotch whisky, whisky

Although it was not actually St Patrick’s Day on Saturday, we still had a wonderful party and meal. Thanks to Tom and Leanne Felzien for inviting us and for opening your home to all of us. It was delightful. Our task this year was to make the Irish Soda Bread, and that we did, after a little research and combining of recipes from Chef Michael Symon and The Chew, Ina Garten and the Tasting Table Test Kitchen. Here is the recipe I used for our Irish Soda Bread. And even if I do say so myself, it is by far some of the best soda bread I/we have EVER eaten! Bar none! Try it and let us know what you think. We also had a wonderful dip that Heather brought. I think this is the recipe: Guinness and Mustard Cheese Dip! Here are some photos from the party. And, by the way, this is the farm where we get our lamb. Never had a bad piece of lamb in almost 10 years from them. We are on the list again this year for 1/2 a spring lamb! Yum.

The day and the event calls for some good Scotch and maybe a brew, too.

The finished product of our soda bread.

Roasted Root Vegetables (Beets, Potato, Turnip} Cabbage Irish Soda Bread Corned Beef

Roasted Root Vegetables
(Beets, Potato, Parsnip, Turnip}
Cabbage
Irish Soda Bread
Corned Beef

Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

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Römertopf, Römertopf cooking

Yes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes, Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

Wonderful Römertopf Chicken

30 Thursday Apr 2015

Posted by Bob and Robin in Captain's Shack, Chicken, Classic Herb Blends, Comfort Food, Dinner With Robin, Herbs, Photos By: Bob Young, Römertopf, Römertopf Cooking, Recipe By: Robin Young, Recipes, Roasted Vegetables, Special Dinners, Tagine, Vegetables, What's For Dinner?, Wine and Food, Wines - German

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chicken, Römertopf, roasted vegetables, romertopf, romertopf cooking, tagine cooking

Römertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,

Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.

Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!

Chicken Romertopf with lemon, thyme, salt and pepper

Chicken Römertopf
with
lemon, thyme, salt and pepper

Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.

Oven Roasted Broccoli and Cauliflower
with
Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven roasted at 400 degrees F with lemon juice and lemon zest for 30 minutes. At 15 minutes the veggies are turned and returned to the oven for another 15 minutes.