This Week From "Rudy"

04 Monday May 2009

Posted by in Food Trivia, Thought For The Day, Trivia

≈ Leave a comment


I really don’t know where they come up with these, but I will say that I do believe that they are legit!

This Week in the History of Food & Drink:

May 4, 1494: Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed.

May 5: Cinco de Mayo!!

May 6:.National Crepe Suzette Day

May 7,1660: Isaack B. Fubine of The Hague, Netherlands, received a patent for macaroni.

May 8, 1842: Emil Christian Hansen was born. He was a Danish botanist who developed new methods to culture yeast. He revolutionized the beer industry, and proved that there are different species of yeast. He refused to patent the method, but instead made it available for free to other brewers.

May 9, 1785: The beer-pump handle was patented by Joseph Bramah.

May 10: National Shrimp Day!

For more information about Rudy’s, visit us online at www.cooksparadise.com

Bon Appetit,

So much information …. So little time! Cheers!

Practice Makes Perfect!

04 Monday May 2009

Posted by in Celebrations, Main Dish, Party Time, Wine and Food

≈ Leave a comment


Geno has a list and he’s checkin’ it twice! What’s that? Wine in the kitchen? Beer in the kitchen? This is going to be good! What’s he up to?

What is all of this? It looks like maybe onions, scallops, fish and did I say an empty bottle of wine? Where did the rest of the bottle go, Geno?

Not at all what I expected. What is he making? He is so intense.

Maybe the “Bosses” know what is happening. I see two empty bottles of wine and some homemade bread and some sly smiles. Any guesses? Cheers!

New Ceramic Tile Project

02 Saturday May 2009

Posted by in Ceramic Tiles, Interesting Information

≈ 2 Comments


Earlier on another blog (http://tvws.blogspot.com), I posted an article – New Wine Related Project – where I discussed a ceramic tile project for adding tiles to a wall. That project is still being worked on. But after talking to several winemakers this weekend, they wanted to know if I was going to make coasters. The answer is Yes! You can find a link to some samples at Ceramic Coasters Order Form and Information. There is no obligation, but please do take a look. Cheers!

Chef James Grimes

29 Wednesday Apr 2009

Posted by in Celebrations, Cooking Programs, Food Prep

≈ Leave a comment


It’s not often that we get to Salute one of “our friends”, but now is one of those times. Please look at Chef James Grimes and his TV spots. The flyer has some interesting information on it, about his resume and the 2009 IWC. Take a look. Cheers!

San Francisco Sourdough French Bread

26 Sunday Apr 2009

Posted by in Recipe By: Bob Young, Recipes, Side Dishes

≈ Leave a comment


Here is a great recipe for San Francisco Sourdough French Bread. Actually, the starter is a modified Friendship Bread starter. The starter looks sweet, but it really is not over-powering and obnoxious, as in Southern Sweet Tea.

San Francisco Sourdough French Bread

1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda

Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.

To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown – 190°F.

Sourdough Starter

1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.

Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.

There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time – Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it’s pretty good. Here is a Direct Link to the recipe. Cheers!

Two Classic Sauces

24 Friday Apr 2009

Posted by in Classic Sauces, Recipe By: Bob Young

≈ Leave a comment



Let’s see …. The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have The Sauce Bible: Guide to the Saucier’s Craft, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier’s Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.

Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.

Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!

Pork or Beef Marinade

22 Wednesday Apr 2009

Posted by in Food, Recipe By: Bob Young, Wine and Food

≈ Leave a comment


So you say it has been 80 degrees for the past 3 days? And your BBQ looks lonesome? And the smoker is empty? Then, I say, “Time to fire ’em up!”. But you don’t have, or need another, good marinade. Well, here is one I have used with Rib-Eye. A hard copy is here: Mixed-Up Wine Marinade. But, to give you an idea, here is the recipe:

Mixed-Up Wine Marinade

2 2/3 c Red Wine
2 2/3 c Red Wine Vinegar
2/3 c Olive Oil
1 1/2 T Rosemary, dried
6 med Garlic cloves

1. Chop the garlic fine.

2. Combine all ingredients in a sealed container. Use a submersible mixer to
combine all ingredients. Place in the refrigerator for 8 hours or more.

3. Place the Boston Butt or Brisket into a large non-reactive container.
(You should use a jacquard on the meat) Cover the meat with the marinade and
refrigerate for 8 to 16 hours, turning as necessary.

4. Remove the roast(s) from the refrigerator and allow to come up to room
temperature.

5. In the mean time, prepare the smoker to 225° F using Alder or Mesquite.

6. Remove the meat from the container, reserving the marinade for basting,
and place in smoker. Slow cook until the center of the roast(s) reaches
160°F. Baste as necessary to maintain moisture. Remove from the smoker and
let rest for 30 minutes before slicing or pulling the meat.

Cooking Tip: Just a note – You want to slooooow cook these roasts. If 225°F
seems to be cooking too fast, reduce the temperature. It should take about 8
hours to cook.

This is not a hard recipe, but it is a good one! I asked Robin today is she wanted a Brisket or Pulled Pork sometime in the near future and if she wanted to go and pick something out at our local distributor: YES!

"The Buzz"

22 Wednesday Apr 2009

Posted by in Wine and Food, Wine Dinners, Wine Tasting

≈ 1 Comment



The quarterly wine dinner date has been set for Father’s day. We are accepting reservations and have gift certificates available. The seatings are at 5 and 7:30 on June 21. The theme will be BBQ and some great vino to accompany.

Location Title

2999 N Lakeharbor Lane
Boise, Idaho 83703

The Buzz at the Buzz this Spring

Wine Club Dinner :

May 12 is the regional wine dinner. New Zealand will be our focus this month. Dinner is at 6:30 and the cost is $10.00 per person. As is our custom the featured wines will be 10% off for the night. Reservations are required 344-4321 or buzzwine@cableone.net .

April 24 and 25

Cartlidge and Browne will be our wines for the tasting this weekend. Easy drinking wines from California. Come by and enjoy some wine while listening to Audra Conneley. Music starts at 7 each night. No reservations needed.

This Friday and Saturday April 24 and 25 we will have a White Sale. All our whites by the glass will be offered for $3.00 a glass. List will vary so check by and have a glass of wine. Also we will be having a 10% off rack with miscellaneous retail items available. Don’t forget Mother’s day is just around the corner.
Offer valid April 24 and 25 only

Buzz Coffee and Wine 2999 N Lakeharbor Lane Boise ID 83703

2 Classic Sauces

22 Wednesday Apr 2009

Posted by in Recipe By: Bob Young, Recipes

≈ Leave a comment


Let’s see …. The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have this resource, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier’s Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.

Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.

Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!

The Buzz – Wines From Spain and Portugal

15 Wednesday Apr 2009

Posted by in Food, Photos, Wine and Food, Wine Dinners

≈ Leave a comment


On 14 April, Robin and I went to The Buzz for their monthly wine tasting – Wines From Spain and Portugal for April. These are really fantastic tastings for an incredible price: $10.00 per person. Besides the wines – 7 of them tonight – Debbi Haydon creates some fantastic Appetizers and Tapas.

The ambiance of The Buzz is loose and informal – a real “coffee house” feel. Pictured here is the main counter. Just to the left and out of sight, is the tasting area, large enough for about 30 people. To the right is another smaller area that is also used for eating, drinking wine and relaxing.

And Robin always has a good time at these affairs. As a palate cleanser, we started with a 2006 Freixenet Cordon Negro Brut ($15.00) A good sparkling wine that cheered everyone up. Salute!

For starters, we had this delicious Portuguese Stone Soup. I have no idea where the name came from, but I didn’t find any stones. (I bet they cooked the soup with hot stones.) This soup is full of onion, sweet red peppers, leek, green beans, Chorizo, potatoes, carrot and red beans. This is a light soup that went very well with a 2007 Caves da Cerca Vino Verde ($10.00 and 9.5%) and a 2007 Coto de Hayas Campo de Borja Crianza ($12.00). These two wines were pretty good alone, but as most wines go, they were far better with the food. Both were clean and light on the nose and refreshing on the palate.

The “Star of the Tasting”, so far as the food went, was this plate. Shrimp Cocktail in Avocado Cream (awesome!!!), Potatoes, Beef, Pork, Bread with Black Olives and a pastry filled with mushrooms and vegetables. The wines were a 2006 Mad Dogs and Englishmen ($13.00, 13.5%) and a 2003 Emina, ($15.00, 13.5%). These two wines were the Show Stoppers for the evening. The paring with the Tapas platter was awesome.

(Sorry for the poor photo)

And finally, chocolate and fresh fruit! With these finishers, we just had to have a Quinta do Noval Tawny Port ($18.00, 19.5%) and a La Gitana Sherry ($12.00, 15.0%). (Now I know why my Dad loved Turtle Soup!) Both of these wines were Non Vintaged.

This was an awesome night, and we hope to attend more of these. If you go to their website, you can ask to be put on their mailing list to keep updated on the tastings. But, the events do fill quickly. Cheers and Happy Tastings!