Salad Dressings

21 Monday Dec 2009

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

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Now – I need some suggestions and maybe your favorite recipe. First one is for a Blue Cheese or Roquefort Dressing. The Blue Cheese that I have is as follows.

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Blue Cheese Vinaigrette

Ingredients:
1 Garlic clove, cut in half
1/2 c Olive Oil
3 T White Wine Vinegar
1/3 c Blue Cheese, crumbled
Pinch of Salt
Pinch of White Pepper

Directions:
1). Rub the garlic clove around the inside of a clean, wooden bowl, then discard the garlic.

2). Pour in the oil, vinegar, salt and pepper and blend thoroughly. Add the Blue Cheese and blend again.

3). Add a cut, washed and dried quantity of romaine or butter lettuce, toss and serve.

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The other dressing I would like to find is the Black Angus Caesar Salad Dressing. If you have any of these recipes that you would like to share, please add them to a comment here or E-Mail Me. Thanks for you help and Cheers!!

New Year’s Eve At Barbacoa

21 Monday Dec 2009

Posted by in Holiday Menu, Party Time, Restaurants

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Please join us at Barbacoa as we ring in the New Year. We have a very special Masquerade Ball. There will music, dancing, and a dynamic four course meal.

We Have Three Seating’s In The Restaurant. They Are As Follows:
5:00/5:30 First Seating Price Is: $75.00 Per Person
7:00/7:30 Second Seating Price Is: $75.00 Per Person
9:00/9:30 Third Seating Price Is: $85.00 Per Person

BAR AND MASQUERADE: $25.00 TICKET PRICE INCLUDES HATS, MASKS, PARTY FAVORS AND TWO DRINK TICKETS

ALL RESTAURANT GUESTS ARE INVITED TO MASQUERADE AT NO EXTRA COST. (Drink Tickets Not Included)

The Menu Is A Special Four Course Meal (See below). 1st & 2nd Seating is Limited To Two Hours. Third Seating Pricing Includes Champagne And Party Favors To Ring In The New Year
CANCELLATION POLICY: Cancellations Must Be Made By December 29 To Avoid A $25.00 Per Person Cancellation Fee.

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NEW YEARS EVE 2009 Menu

BEGINNING
Anise Prawns on grilled country crostini

MIDDLE
(Choice of)
Warm Bosh Pear stuffed with Spanish Monje Cheese over mixed greens with roast hazelnut vinaigrette & maple balsamic drizzle

OR

Langostino Bisque with cognac & paprika oil

ALMOST THE END

PEPPERED ANTELOPE LOIN
With fingerling potato puree & Zinfandel Huckleberry sauce

CHILEAN SEABASS
Pan roasted with accents of crab and lobster over squid ink pasta with a corn & vanilla sauce

DUCK TWO WAY
Duck leg confit presented with a black berry grappa emulsion; breast wrapped in puff pastry with pear sauce

SEAFOOD BOUILABASE
Fresh Ahi, Swordfish, clams, mussels, scallops, & calamari in a vegetable saffron tomato broth served in a giant crusty bread bowl

LAMB THREE WAY
Colorado Lamb Chop, Braised Lamb Loin, & Lamb Osso Bucco filled ravioli served in a three bean cassoulet & Barolo Jus

“HOT ROCK” FILET
C.A.B. filet mignon served on super heated river rock with a cognac green peppercorn sauce

THE END (CHOICE OF)
Chocolate Brioche Bread Pudding with bourbon crème anglaise & vanilla bean ice cream

Warm Pineapple Rum upside cake with Pina Colada Gelato

Banana’s Foster Crème Brulee with Banana Doughnuts

Chocolate hazelnut Gran Marnier Mousse

Barbacoa 276 Bobwhite Court Boise ID 83706
(208) 338-5000

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For those not familiar with the Barbacoa style of cooking, here is a brief explanation.

Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see carne de chango and carne al pastor). Pork cooked in this manner is generally referred to as carnitas rather than barbacoa.

Throughout Mexico, from pre-Mexican times to the present, barbacoa (the name derives from the Caribbean indigenous Taino barabicu) was the original Mexican barbecue, utilizing the many and varied moles (pronounced “mol-ehs”, from Nahuatl molli) and salsa de molcajete, which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa style of cooking.

Barbacoa has its origins in all the countries that Tainos inhabited, not just Mexico. The Tainos were pre-Columbus Indians located in the Caribbeans.

So there you have it. Just another place to visit over the Holiday Season and, in this case, for New Year’s Eve. Good luck!! Cheers.

Tom’s Cove Clam Chowder

20 Sunday Dec 2009

Posted by in 5-Stars, Captain's Shack, Clams, Classics, Food Prep, Main Dish, Recipe: Bob and Robin Young, Things To Do

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I had someone asking me about Clam Chowder. Well, here is an awesome recipe for it, straight from New Jersey and the Cape May area.

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Tom’s Cove Clam Chowder

Recipe Source: Tom’s Cove, New Jersey
Serves: 8

Ingredients:
4 Bacon slices, diced
3½ c Tomatoes, fresh and chopped
2 doz Clams, fresh and with juice
1½ t Thyme, dried
Parsley, chopped
1 c Onion, diced fine
5 c Hot water
3 c Potatoes, diced
Salt and pepper to taste

Directions:
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, water and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy. Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another ½ t thyme. Simmer to taste. Cool and re-heat for better chowder.

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Here is the Direct Link to the chowder. Enjoy!

"The Season’s" Greek Dinner

20 Sunday Dec 2009

Posted by in Restaurant Reviews, Restaurants, Seasons Bistro

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On Thursday, 17 Dec, we went to The Season’s in Eagle for their Greek Dinner. Sorry, but it did not meet expectations. I grew up with some very close Greek friends; participated in the Greek Neighborhood “Greek Days”; each summer attend the Boise “Greek Festival” and do like Greek food very much. This event at The Seasons fell short. I missed that “authentic” Greek flavor – the strong Greek oregano taste and other spices that are traditionally used in this style of cooking. But, I must say that their use of cucumber in the dishes was very good – as was the Corn Dip, which is not Greek (Thanks Rachel!!). The Lemon Rice Soup was awesome and could be used to help fight off any flu!

Spices from Greece like sesame; white sesame; Machlepi; and Cumin are also highly thought of by renowned international chefs and the most valuable and expensive spice, red saffron, is cultivated in Greece … Generations of Greek cooks have focused on many that have now become essentials of traditional Greek cooking.
Herbs: chamomile, marjoram, mint, oregano, sage, basil, thyme, rosemary, dill, fennel, celeriac, flat-leaved parsley, coriander, bay leaves.
Spices: Cinnamon, pepper (black and white), cloves, allspice, anise, cardamon, nutmeg, cumin, paprika, pink, saffron, sesame and white sesame.

However, this is not enough to keep us from returning to The Seasons. We know what they can do and we know how good the restaurant can really be. Maybe they were overwhelmed with the crowd that came in. Maybe something happened in the kitchen. I don’t know, but I know they can do better and I look forward to returning. Our original review of The Season’s can be found by Clicking Here. Cheers!

Christmas Dinner with Robin and Bob

19 Saturday Dec 2009

Posted by in Lamb, Local Farmers Markets, Party Time, Things To Do, Thought For The Day, Wine and Food

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Season’s Greetings To All!

So, I guess, whenever the Holiday Season rolls around, there must also be a special dinner. At our house, we do have a good time with these special affairs. All the way from the planning to the preparation, the serving and eating and, of course, the clean-up! So here is our menu. Do enjoy it! We will!

Robin and Bob Young’s
Christmas Dinner Menu
December 25, 2009
3:00 PM

Fresh Spinach Salad

Wine Marinated Stuffed Leg of Lamb

Puréed Root Vegetables

Dried Corn

Fresh Baked Challah
This is really a great Jewish bread. A little sweet, a lot good!

Flan with Raspberry and Grand Marnier

Complete Wine Selection To Accompany the Menu

So there you have it or, at least, the menu for the dinner. Cheers!

Andrae Bopp’s "La Porte Brune"

19 Saturday Dec 2009

Posted by in La Porte Brune, Restaurants, Wine and Food, Wine Dinners

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la porte brune

If you are traveling to Walla Walla, WA over the Holiday Season, you may want to contact Andrae Bopp about la porte brune. You can probably contact him through Dusted Valley Winery. In the mean time, here is some more information for you to ponder.

our ethos
La Porte Brune, has come forth from passion, not from obsession. In a day when the culinary unenlightened are herding to troughs of food at chains and uninspired local restaurants in a fervor for quantity over quality, La Porte Brune wants to reset the “American Way” by bringing the art of dining back to the culinary enlightened.

In a world of frozen, pre-cooked, pre-portioned and and “I don’t care where my meal comes from as long as it is big and cheap”, we intend to slow it down a little. Food truly “farm to table”, simple in approach, refined in flavor and with every plate prepared with a passion for the ingredient rather then the almighty dollar.

If this is describes your perfect meal well then, you have stepped through the right door.

These meals will be presented in a tasting format and family style. They will move from location to location, never stopping at the same place twice. You will sit at communal tables and share your experiences with friends and strangers alike, all coming together over the perfect union of food and wine.

Those brave souls on the list will receive an e-mail detailing the night’s events. You will be given the address a few nights prior to the event, not before. Prepayment is required. No bill will be presented.

So, what do you think? Tell us your thoughts, suggestions, concerns. Whatever you would like to share about the ethos of la porte brune, we want to hear. Leave your comments below (on our web site at La Porte Brune Website). Thanks!

And if you have the inkling, here is an email I received from Andrae.

You have been chosen to receive this email as it has been determined that you are a FOODIE!

So with that out of the way, you are personally invited to La Porte Brune’s 1st Underground Dinner, for those that need help, reading between the lines, Andrae(Yes that Andrae from Andrae’s) is cooking and there are not a lot of seats. This dinner will happen on January 23rd, 2010 at a yet to be disclosed location in Walla Walla, Washington. There are only 20 seats available for the first dinner, though if the demand is high or exceeds our limit we could add a second night on Sunday the 24th, but don’t count on it. Sign up on the menu page and purchase your dinner passes ahead of time on the La Porte Brune website. No numbers to call, no favors to cash in, just the first 20 peeps that sign up (at La Porte Brune Website). The dinner will be 5 courses paired with wines of the world. The menu will be posted in the next few weeks!

See you soon in the Deuce!

If you can make it, it will be well worth the time. Cheers!

Maryland Deviled Crab

17 Thursday Dec 2009

Posted by 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!

Foodista – Like Wikipedia!

16 Wednesday Dec 2009

Posted by in Things To Do

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Foodista is much like Wikipedia – You can enter and correct recipes. Search for recipes and add to them or correct them.

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Bob Young on Foodista

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Foodista Web Site
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Just more information for you to ponder. Cheers!

Snowy Weather Breakfast – Scrapple and Eggs!

13 Sunday Dec 2009

Posted by in Food, Food Prep, Main Dish, Side Dishes, Things To Do

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There comes a time in the life of everyone, when you absolutely must eat something that may not be particularly beneficial to your health. Scrapple and Eggs on a cold, snowy Sunday morning fits that equation. Here are some photos for a “virtual” breakfast. Cheers!

Start by slicing and frying the scrapple. If you’re lucky, it won’t fall apart. Mine did!
Scramble some eggs in the pan, picking up all of the “broken” scrapple. Serve plain, with maple syrup (the Philadelphia way) or with ketchup.

So there you have a real traditional Philadelphia, PA area breakfast or even on a sandwich. You can get scrapple by ordering over the Internet. We do. Cheers!

Reply From "Sweetwater’s Tropic Zone"

13 Sunday Dec 2009

Posted by in What's For Dinner?

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From Sue Zimmerman:

In response to the comment about very little meat & alot of bone, the following day I was informed by the server that that particular customer was unhappy w/their curried goat meal. I spoke w/my chef who prepared that dish & he indicated that there were 3 large chunks of meat, as well as bones & sauce & meat on that dish. The goat that we use is baby goat (under 6 mos. of age) & the meat is very tender, that’s the good part. Unfortunately, because of the tenderness of the meat, the meat has a tendency to fall off the bone & disintegrate into the sauce when it’s kept warm for any length of time in the steam table. This is currently a problem as we are not “busy enough” to sell out of the goat on a daily basis. I have spoken w/the chefs in regard to this problem & from this point forward, until business picks up, we will prepare the goat to order.

In response to the “alot of bones” comment, again this is because the meat has a tendency to fall off the bone, & the goat is cut into small chunks. Here at Sweetwater’s we prepare our meals as “authentic” as possible; the Trinidadian curried goat is always prepared with bones (as in Trinidad & other Caribbean islands), which is not only authentic, but lends a tremendous amount of flavor to the dish. There will be bones in the curry, no doubt, but there should be more meat than bone, & the customer should never leave feeling unsatisfied.

Without having served the curried goat myself, I will give the customer the benefit of doubt when they say that there was very little meat in their meal. I only wish they had commented to this fact before they had finished their lunch so we could have remedied the situation. Sweetwater’s & our chefs take pride in the food we prepare & serve; we appreciate any & all feedback our customers have, whether it be positive or negative. While it’s always nice to recieve praise, comments to the contrary allow us to delve into any issues customers may have with the food, service, or otherwise (& of course, correct these issues whenever possible).

I hope this answers any questions you may have about their unfortunate experience at Sweetwater’s on Thursday. We are not perfect, but strive to be! Thanks for the commentary!

Have a nice snowy weekend!

Sue

Hope this helps to clear up a misunderstanding. Cheers!