Recipe Name: Avgolemono (Greek Lemon Chicken Soup)
Recipe Source: Robin and Bob Young
Serves: 6
3 boneless, skinless Chicken Breasts
8 c Chicken Broth
1 med Red Onion, peeled and quartered
1 med Carrot, peeled
2 Bay Leaves
½ t Sea Salt
1 c Long Grain Rice
2 Eggs
¼ cup freshly squeezed Lemon Juice
2 T Italian Parsley, finely chopped
Black Pepper, fresh ground and to taste

Bring chicken broth, onion, carrot, bay leaf and salt and pepper to a simmer. Add chicken breasts, cover and poach (gently simmer over low heat) for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.

Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Laddle into a bowl and sprinkle with parsley and serve.
Chicken With Wine, Tomatoes and Mushrooms
Recipe Name: Chicken in White Wine, Tomatoes and Mushrooms (Poulet Marengo)
Recipe Source: Bob and Robin Young, Adapted from French Bistro Cooking
Serves: 8
8 pieces Chicken, skin on - we use thighs
Salt and pepper to taste
¼ c All-Purpose flour
4 T Olive Oil
¼ lbs Butter, unsalted
1¼ c Chicken stock
2 med Red Onions quartered
14 oz Stewed Italian Tomatoes, partially drained
1½ T Tomato paste
4 lg cloves Garlic, crushed
¼ lbs Mushrooms
1 c White wine
2 T Parsley, chopped

Rub each piece of chicken with salt and pepper and dip into the flour, dusting. Melt the oil and ½ of the butter over medium heat. Fry the chicken pieces over med-high heat until browned all over. Add the chicken stock, onions, and tomatoes. Stir. Add the tomato paste and crushed garlic and stir. Cover the dish and simmer until the chicken is tender, about 40 minutes.

Slice the mushrooms and sauté in the remaining butter for 5 minutes until slightly browned. Add the white wine and bring to a brisk boil. Reduce liquid to ½.

Plate the chicken on a bed of the sauce the chicken was cooked in. It should be a medium thickness. Spoon some mushroom sauce over each piece. Sprinkle with fresh chopped parsley. Serve hot with some steamed Snow Peas.

Note: You can reduce the number of chicken pieces, but keep everything else the same. If you increase the number of chicken pieces, increase the recipe appropriately.
Recipe Name: Challah
"Think of challah as Eastern European brioche. It is a golden egg-and-butter-rich bread with a texture only slightly tighter than that of brioche. Braided challah is the traditional symbol of he Jewish sabbath."
(1996, Greenspan, Dorie "Baking With Julia", p 93)
Recipe Source: Baking With Julia, page 93
Yield: 2 loaves
2 T Butter, unsalted and melted
1½ T Active Dry Yeast
½ c Water, 80 - 90°F
1/3 c Sugar
1 stick Butter, unsalted and at room temperature
1 c Whole milk
1 T mild Honey
2½ t Sea Salt
4 lg Eggs
6½ c All-Purpose flour, unbleached

Brush a large mixing bowl with some of the melted butter and set aside. Reserve the remaining melted butter for brushing the top of the dough.

Mixing the Dough
Whisk the yeast into the water. Add a pinch of the sugar and let rest until the yeast has dissolved and creamy, about 5 minutes.
Cut the butter into small pieces and place in a small saucepan with the milk and heat until the milk is very warm to the touch and the butter is melted. Pour the mixture into a large mixing bowl and add the remaining sugar, the honey and salt, stirring with a wooden spoon to dissolve the sugar and salt. If necessary, let the mixture cool to no warmer than 110°F.
Add the bloomed yeast into the milk mixture along with the eggs and stir with the wooden spoon to mix. Place a dough hook on the mixture and place the bowl onto the mixer. Stir on medium low and add the flour ½ cup at a time until you have dough that cleans the sides of the bowl. When all the flour and liquids are thoroughly mixed - about 3 minutes, remove from mixing bowl and knead by hand for about 8-10 minutes or until the dough is smooth and elastic.

First and Second Rises
Form the dough into a ball and transfer to a buttered bowl. Brush the top with a little melted butter and cover with a hand towel. Place in a warm, draft free area and let rise until doubled in size, about 1 - 1½ hours. When the dough has risen, deflate and let rise again for about 45 minutes.

Shaping and the Final Rise
Line 2 baking sheets with parchment. Deflate the dough and place on a lightly floured work surface. Cut the dough in half and cover one piece.
Divide the dough into 3 pieces and roll each piece into a rope about 16" long. Align the ropes side-by-side and start to braid from the center down. Turn the braid around and braid the other half. Pinch the ends together. Place the braid on the baking sheet and plump up to regain shape. Repeat the process with the other ½ of the dough. Cover and let rise for about 45 minutes.

Glaze and Topping
1 lg Egg
1 lg Egg yolk
1 T Cold water or Heavy Cream
Sesame seeds, poppy seeds (Optional)
Coarse Sea Salt

Position oven racks to divide the oven into thirds. Pre-heat the oven to 375°F.
Whisk the egg, yolk and water (or cream) in a small bowl. Brush the top and sides of the bread. Let the glaze set-up for about 5 minutes and brush again. Reserve the remaining glaze to brush during baking. Dust with the seeds, if you are using them. Sprinkle with the coarse sea salt.
Bake for 20 minutes and brush the loaves again with the glaze. Bake for 15 to 20 minutes longer or until golden brown. Remove from the oven and cool to room temperature on a rack.
Recipe Name: Foccacia Bread
Recipe Source: Bob and Robin Young
Yield: 1 Flat Loaf
1½ c Warm water (110°F to 115°F)
1 T granulated Sugar
1 pkg (¼ oz) Active Dry Yeast (2½ teaspoons)
3¼ c All-Purpose flour
2 t Sea Salt
¼ c fresh Basil leaves, diced fine
1 T Extra Virgin Olive Oil

1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over mixture and let stand for 10 minutes.
2. With a mixer fitted with a dough hook, combine 3 cups of flour, salt and the yeast mixture. Add the ¼ cup diced basil leaves. Run on a low speed to mix well. When thoroughly mixed, knead for 10 minutes, slowly adding what is needed of the remaining ¼ cup flour until dough is no longer sticky
3. Place dough into a well-greased bowl, turn once to coat; cover and set aside in a warm place until doubled in size, about 1 to 1½ hours.
4. Preheat the oven to 350°F (A convection oven works very well here, if you have one)
5. Punch the dough down, and place it onto a lightly oiled large pizza pan or baking sheet. Spread the dough out, using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil and or spread the topping over the surface. (Recipe below) Press gently into dough. Sprinkle lightly with the salt. Press gently into dough.
6. Bake for 30 to 35 minutes or until golden brown.
7. When done, remove the bread from the cooking sheet and place on a wire rack to cool. Serve at room temperature.

3 T Sun Dried Tomatoes in oil
2 lg Cloves garlic, chopped
¼ c Rosemary leaves, fresh and chopped
2 T Herb butter (Recipe below)
Mix garlic, rosemary and herb butter together and spread over the bread before baking. The last 15 minutes of baking, quickly spread the sun-dried tomatoes over the top.

Note: Use this technique for other vegetables you might use - mushrooms, onions, olives etc.

Herb Butter:
4 T Butter, softened at room temperature + 2 T
3 T Red Onion, diced fine
1 lg Garlic cloves, diced fine
3 T Italian Parsley, chopped
Salt and pepper

Place the butter and parsley in a bowl. Lightly sauté the onion and garlic in 2 T butter. Add salt and pepper to taste. Let cool slightly and add to butter and parsley. Mix with a fork to completely combine. Refrigerate for about 20 minutes to thicken.

Use your imagination and add toppings such as fresh sliced Roma tomatoes, finely minced garlic or other fresh herbs, parmesan cheese or sliced mushrooms. Try slicing black olives and putting on top.
Recipe Name: Poached Salmon with Farro and Lemon Vinaigrette
Recipe Source: Robin Young
Serves: 4
4-6 oz Salmon steaks, skin removed
Salt and freshly ground pepper
4 c Court Bouillon (see below)

Place the salmon steaks in a saucepan with the court bouillon; bring to a simmer and poach 6 to 8 minutes. During the cooking process, baste the salmon with the liquid. Do Not Over Cook The Salmon.
To serve:
Make a bed of farro in the center of each of four plates. Top each with a salmon steak. Serve with a 2005 Estancia Pinot Grigio. Serves 4. This dish can also be served cold. It might be great as a summer salad on a bed of greens and some Blood Orange slices as garnish.

Court Bouillon:
4 c Water
1½ t Salt
2 Bay Leaves
¾ t whole Peppercorns
1 c White Wine
1/3 c Champagne Vinegar
½ Onion, chopped
½ Carrot, chopped
1 stalk Celery, chopped
3 sm cloves Garlic
1 sprig Thyme, Coriander
3 T Tarragon, dried

Combine all ingredients in a saucepan and simmer for 1 hour. Strain and let cool.

Farro and Lemon Vinaigrette:
2 c Farro (An ancient grain. Spelt)
1 T Tarragon, dried
Zest of 1 Lemon, grated
Juice of 1 Lemon
½ c Extra Virgin Olive Oil
Salt and freshly ground pepper

Add the farro to a saucepan with 7 cups lightly salted water and the 1 Tablespoon of tarragon. Bring to a boil. Reduce heat to simmer, cover and simmer for about 1½ to 2 hours. Stir occasionally and check for doneness. The farro should be "swollen" and tender. Drain. Add the remaining ingredients to taste and mix thoroughly.
Recipe Name: Crown Roast of Lamb
Recipe Source: Robin and Bob Young
Yield: 6
1½ c Beef Stock
1½ c Farro (An "Old World" and ancient grain. Spelt)
3 c Beef stock, for the farro
2 trimmed Racks of Lamb, 1½ to 2 pounds each
Freshly ground Black Pepper
1 c Stone Ground Mustard
2 sticks of Butter, at room temperature
½ c finely minced Onions
2 T minced Garlic
¼ c finely chopped fresh Parsley leaves
1 c Red wine

Reduce the 1½ cups Beef stock to about 1 cup. Set aside.

Place the 3 cups of Beef stock in a pan and bring to a boil. Add the farro and reduce to a low simmer. Cook until farro is slightly tender, about ½ to ¾ cooked. It will be cooked more later. Set aside and let cool completely. (This can be made a day prior to the lamb)

Slit the membrane on the backside of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers' string to hold the roast together. Season the roast with salt and pepper.

In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight.

Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature. Place the farro in the center of the roast. Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan.

Remove most of the lamb grease from the cooking pan. Do not loose the small bits in the bottom of the pan. Place the pan over medium heat and deglaze the pan with the beef stock reduction and the wine. Reduce to about 1½ cups. Remove from the heat, but keep warm. Slice the roast into individual chops and spoon the pan sauce over each chop.

Serve with the Farro, Rosemary Roasted Potatoes and Mint Infused Carrots.
Recipe Name: Pane Rustica (Italian Peasant Bread)
Recipe Source: Bob and Robin Young from Savor Wine Country Magazine
Yield: 2 loaves

2 c Water
2½ c All-Purpose flour
1 t Dry Active yeast proofed in ¼ c 85°F tap water

Gently stir together 2 cups of water, 2½ cups of flour and the proofed yeast. Place in a loosely covered container (a plastic pitcher works well) and let sit out for a day, then let sit in the fridge for another day. This starter keeps for a very long time in the fridge and can be easily replenished by adding equal parts of flour and water, putting it back in the fridge, and waiting a day.

4 c Unbleached White Flour
1 c Whole Wheat Flour
2 T Sea Salt
1 t Active Dry Yeast
3 c Water at room temperature
¼ c warm Water (from the tap 85°F)
9 oz Starter (See above)

Proof the yeast in the hot water (let it dissolve and set it aside for 5 to 10 minutes until it swells and becomes bubbly), then add the yeast mixture to 2 cups room temperature water in the bowl of an electric mixer. Briefly stir in the starter and the salt using the mixer's paddle attachment.

Weigh the flour into a bowl. Then, with the paddle and the mixer on low speed, slowly pour it into the liquid. When it has come together (usually about 20-30 seconds), replace the paddle with the dough hook. Knead the dough on medium speed for 5-7 minutes. It should never pull completely away from the bowl (if it does, add a bit more water; if it is soupy, add a bit of white flour). Remember: "The wetter the dough, the better the bread".

Place the kneaded dough in a covered plastic container and let it rise at room temperature until it has doubled, usually about 3-4 hours. If you can, "fold" the dough over on itself a couple of times during this first rise; it makes for a better texture.

Put a generous amount of flour on a smooth counter surface, then the dough. Divide the dough in half using a knife or your hands. Stretch each half by holding one side and pulling the other until it is about 2 feet long and about a ½" thick. Then roll it up loosely and shape it into a round by tucking the edges under and rotating it. Place the two rounds on a well-floured surface (parchment-covered cookie sheets work well), then cover loosely with a kitchen towel and let rise again for about 1 hour.

During the second rise, put tiles or baking stones (unglazed Mexican pavers work well) in the oven and preheat it to 500°F.

Score the top of each loaf in a cross-cut pattern and place them scored-side up directly on the stones. Depending on your oven, the bread will need from 30 to 60 minutes to bake. It's done when you hear a hollow sound when you thump the bottom of the loaf with your thumb.

Cool on a rack as long as you can wait, or about 30 minutes. Slice thickly, drizzle with fresh olive oil, and enjoy.
Recipe Name: Petits Pains
Recipe Source: Bob and Robin Young, adapted from Food Beam Blog
Yield: 6 Muffin sized or 2 loaves
12 oz Water, at 85°F
½ oz fresh Yeast
3 c All-Purpose flour
1½ t Sea Salt
Olive Oil, for greasing
Flour, for dusting

Note: This is a long recipe and it takes about 3 hours to ferment the dough. But the end definitely justifys the means!

Place the water into a bowl, add the yeast and whisk gently until dissolved. Place the flour and salt into a clean bowl and mix together well. Add the water and yeast solution and mix together until it starts to come together a sticky, cohesive dough, then cover and leave for 10 minutes.

Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for 10 seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further 10 minutes.

Remove the dough from the bowl and knead once more on the clean oiled surface. Shape again into a round smooth ball and return to rest in the bowl, covered, for one and a half hours in a warm place.

Herb Butter:
· ¼ lbs Butter + 2 T
· ¼ c Red Onion, diced fine
· 2 lg Garlic cloves, diced fine
· ¼ c Chopped parsley
· Salt and pepper
· Place the ¼ lbs butter and parsley in a bowl. Lightly sauté the onion and garlic in 2 T butter. Add salt and pepper to taste. Let cool slightly and add to butter and parsley. Mix with a fork to completely combine. Refrigerate for about 20 minutes to thicken.

Divide the dough into six equal pieces. Shape each into a ball and arrange in cupcake molds, or any mold for that matter. Leave to rise for 1½ hours, or until almost doubled in height. In the center of each ball, dimple the top. Place 1t of herbed butter (depending on the size of the mold you are using). Fold the top over the"dimple" to seal.

Preheat the oven to 425°F. Dust the risen bread with a little flour and bake for 15 minutes. Lower the oven temperature to 375°F and bake for 30 minutes more, or until golden brown. Remove from the mold and let cool before eating, if you can. Be imaginative in making this. Try different molds, or simply make 2 loaves. This is a delightful, crunchy crusted, soft centered, herb explosion bread. Enjoy!
Recipe Name: Maple Glazed Turkey with Apple Gravy
Recipe Source: Bob and Robin Young, adapted from Every Day With Rachael Ray
Serves: 8
1 - 14 lbs Turkey
½ c Pure Maple syrup
¼ c Mrs Butterworth's maple syrup
1½ sticks Butter, 1 stick cut into chunks and softened and ½ stick softened
2 T fresh Thyme, chopped
4 Thyme sprigs
3 T Sage, fresh chopped
Salt and pepper to taste
6 Shallots, chopped
2 ribs Celery, chopped
2½ c Criterion apple juice
1 qt Chicken stock
¼ c Flour

In a small saucepan, bring the maple syrup to a boil. Lower the heat and simmer until reduced by half, about 3 minutes. Pour into a bowl, then stir in 1 stick butter and the chopped thyme. Freeze for 30 minutes.

Position a rack in the lower third of the oven; preheat to 400°F. Place the turkey, giblets and neck on a rack in a large, heavy roasting pan. Season with salt and pepper. Using your fingers, gently loosen the skin from the breast and spread about half of the maple butter over the breast meat under the skin. Rub the remaining maple butter on the outside.

In a large bowl, combine the shallots, celery, sage, thyme sprigs and salt and pepper to taste; fill the turkey cavity with two handfuls of the shallot mixture. Tie the drumsticks together with kitchen string; tuck in the wings. Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan.

Place the turkey in the oven and lower the temperature to 350°F. Roast, basting with the pan juices and 1 cup apple juice, until an instant-read thermometer inserted in the thickest part of the thigh without touching the bone registers 165°, about 2 hours and 40 minutes (during cooking, cover loosely with foil to prevent overbrowning). Transfer the turkey to a platter and let rest.

Strain the pan drippings into a large glass measuring cup; discard the solids and skim off any fat. Add enough chicken broth to make 3½ cups of liquid. Set aside.

In a small bowl, combine the flour and remaining ½ stick butter. Place the roasting pan over 2 burners, add the remaining 1½ cups apple juice and cook over medium-high heat, scraping up the browned bits. Lower the heat to medium and cook, stirring, for 4 minutes. Slowly whisk in the butter-flour paste and the reserved pan juices. Cook, whisking, until thickened, about 10 minutes. Season with salt and pepper. Serve the gravy with the turkey.

Recipe Name: The Captain's Shack Smoked Pork Tenderloin
Recipe Source: The Captain's Shack
5-7 lbs boneless Pork Tenderloin
3 c (or more) The Captains Shack BBQ Rub

Generously rub one side of the pork tenderloin with the rub. Let it sit until the rub looks wet. Gently turn the meat over and rub some more of the rub into the meat. Rub into each end. Let the pork sit until the rub looks wet. Wrap in clear plastic wrap and refrigerate for at least 3 hours.

Remove from refrigerator and bring to room temperature. Prepare the smoker and set the temperature to 210°F. Smoke with alder or mesquite for 3 to 4 hours, or until the pork has an internal temperature of 160°F. Remove from the smoker and let sit for 10 minutes before carving.

Slice across the grain and in thin slices. Serve with "The Captain's Shack" Baked Beans. This smoked pork is great in cold pork sandwiches.
Recipe Name: Chicken with Campanelle and Basil Cream Sauce
Recipe Source: Bob and Robin Young
Serves: 6
3 med Chicken breasts, skinless and cut into chunks
Sea salt to taste
Pepper, fresh ground to taste
¼ c Sweet white wine, Reisling Ice Wine works well
¼ c Olive oil
4 med Italian Brown Mushrooms
8 spears Asparagus, cut into 1" pieces
4 T Basil paste
¼ c Sun Dried Tomatoes in oil, cut into strips
2 T Butter
¾ lbs Campanelle pasta
½ pint Heavy Cream
¼ c Pecorino Romano cheese, grated
¼ c Basil leaves, chiffonade cut

Place the cut chicken in a bowl. Add the salt, pepper, olive oil, wine and basil. Stir to blend and refrigerate.

Prepare the pasta in boiling water. Cook until adenté. Remove from heat and drain.

Dice the mushrooms into large pieces. (Sliced to about ¼" and then each slice cut in half) Sauté them in 1 T butter until browned. Remove from heat. Sauté the asparagus until adenté. Remove from heat.

Add the remaining butter to the sauté pan. Add the chicken and all liquids. Sauté until browned. Add the sun-dried tomatoes, mushrooms and asparagus to the sautéed chicken. Stir to mix. Lower the heat and add the cream to the pan stirring until the browned bits are incorporated. Add the cheese and incorporate. Add the basil leaves. Stir to blend. Serve hot and with a good Riesling Ice wine.

Recipe Name: Southern Cornbread
Recipe Source: Gail McClellan-Parker, Boise, ID
1½ c Cornmeal
½ c Flour
½ c Sugar
1 t Soda
1 t Salt
2 c Buttermilk
2 Eggs, beaten
½ c (¼ pound - 1 "stick") Butter
1 c Whole Milk

Melt butter in skillet. (This recipe must be made in a cast-iron skillet.) Beat eggs and buttermilk together. Mix dry ingredients together. Add to eggs and buttermilk. Pour batter into skillet with butter. Dribble whole milk over top. Don't stir! Bake for 1 hour at 350°F. Great with ham, chili or bean soup.
Recipe Name: Caribbean Salmon with Guava Barbecue Sauce
Recipe Source: Bob and Robin Young - Adapted from the Food Network
Serves: 6
3 T Vegetable oil
2 med Yellow Onions, chopped
1 c Guava Paste, cut into chunks
2 T Tomato paste
2 T Apple Cider vinegar
¼ c dark Brown Sugar
3 whole Star Anise
1¼ T ground Allspice
¼ t Curry Powder
3 T Lime juice, fresh squeezed
4 T Dark Rum
1 whole side Salmon (about 3½ to 4 pounds)

Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside or refrigerate for up to 2 weeks. Yield is about 2 cups.

Heat your broiler to high. Line a large baking dish or rimmed baking sheet with heavy duty aluminum foil and grease the foil with some olive oil.

Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour about 1 cup of the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout). We like to serve this with a rice/green pea vegetable mixture.

If salmon is not "your thing", try this sauce with pork or chicken. Just remember to broil whatever you use and adjust the cooking time.
Recipe Name: Flank Steak Roulette with Prosciutto and Provolone
Recipe Source: Robin Young
Serves: abt 10
3 1¼ lbs each Flank Steak
1 lbs Provolone cheese
1 lbs Prosciutto

With a meat tenderizing hammer, pound each flank steak to about ¼ inch thick. Cover one surface with the cheese and then the prosciutto. Roll tightly so that you cut the slices across the grain. Repeat with each flank steak. Either tie each roll with butchers twine or skewer to keep the rolls tight. Bake in a 350°F oven for 1 hour. Slice each roll in about ¾ inch serving slices across the grain.
Recipe Name: Halibut with Smoked Walla Walla Onions
Recipe Source: Robin and Bob Young from Chef Andrae Bopp, Andrae's, Boise, Idaho
Serves: 4
Ingredients: For the Onions
1 c Mesquite wood chips, soaked and placed in a heavy saucepan
4 Walla Walla sweet onions, peeled and sliced into quarters
6 T Butter, unsalted 1 c Heavy cream
Fleur de Sel (French sea salt)
Place the onions on a perforated pan and place on top of the wood chips. Seal with foil and smoke over low heat for about 30 minutes. Remove the onions to a sauté pan with the butter. Simmer until the onions are translucent and tender. Add the cream and season with the salt and pepper. Keep warm and reserve.

Ingredients: For the Halibut
8 T Duck fat
4 sprigs Thyme
4 6oz Halibut steaks
Vacuum seal bags
Place each fillet in a vacuum bag with 2 T duck fat and a sprig of thyme, salt and pepper. Seal the bag. Place the pouch in a pot of simmering water for exactly 7½ minutes. Remove from the water, open and place on a serving of the smoked onion cream. Serve.

Options to add to the Halibut pouch
2 each of red and white pearl onions soaked in warm water for 10 minutes to cut and peel easilly. Peel and add to the halibut pouch.
Pearl Onion Option:
Simmer covered in 1 cup duck fat for each pan of red and white pearl onions with a pinch of salt and pepper for about 30 minutes until tender. Remove onions from the duck fat and cool.
Serve with the Halibut along with a 2006 Barnard and Griffin Rosé of San Giovese.
Recipe Name: Grilled Lemon Pheasant
Recipe Source: Robin and Bob Young
Serves: 4
4 med Pheasant breasts, skin and leg on
¼ c Virgin olive oil
Juice and zest of 1 lemon
1 T Chopped fresh Thyme leaves
1 T Chopped fresh Lemon Thyme leaves

Marinate pheasant breasts in virgin olive oil, lemon zest, lemon juice and thyme leaves for 8 hours refrigerated. Removed from refrigerator and let the pheasant come to room temperature.

Preheat grill or barbecue to 300° F (We use mesquite charcoal).
Slow cook pheasant breasts over the medium grill until just cooked through, 6 to 8 minutes on the skin side and 4 to 6 minutes on the meat side. Serve with sautéed Fiddlehead Ferns.
Recipe Name: Grilled Mojito Chicken
Recipe Source: Bob and Robin Young adapted from the Food Network
Serves: 4
1 (2½ to 3-pound) whole Chicken

Dry Rub
2 T Garlic granules
1 T Onion powder
¼ t Ground Cumin
1½ T Dried Mexican Oregano
2 T Kosher Salt
1 T Black Pepper, freshly ground
2 t Paprika

1 c Orange juice
2 Limes, juiced
¼ c White Wine Vinegar
¼ c Extra-virgin Olive Oil
2 T sliced Garlic
¼ c Dark rum
¼ c Tequila
Combine all ingredients in mixing bowl. Reserve.

Mojito Glaze:
¾ c aged Tequila
½ c Chicken broth
1½ T Brown sugar
3 T Cold water
1 T Cornstarch
¼ c Chopped mint leaves
Salt and freshly ground black pepper
In medium sauce pot, place Tequila, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When Tequila mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. You may not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a re-sealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour. Remove chicken from marinade and shake off excess marinade. Reserve marinade for basting.

Pre-heat grill to 300° F. Keep this a comparatively cool grill. The key to this is low heat, slow cooking and baste, baste, baste, but well worth the effort.

Arrange grill so chicken is not close or directly over heat source. You want to cook this very slowly. Total time should be 1½ to 2 hours. Place chicken on grill skin side down and cook until brown. Baste. Turn chicken over and grill until golden brown. Baste. Turn chicken over and grill until skin is cooked. Baste with excess marinade. Turn chicken over and grill until chicken has internal temperature of 165 degrees F. on an instant-read thermometer. Turn heat off or down very low. Brush with Mojito Glaze and grill for 5 minutes. Remove from grill, cut and serve immediately with placing some glaze on the side.
Recipe Name: Shrimp Bisque
Recipe Source: Bob and Robin Young adapted from the Food Network
Serves: 4
1½ lbs Shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick unsalted Butter
2 Leeks, trimmed, halved lengthwise, and rinsed well
3 stalks Celery, cut into big chunks
2 Carrots, cut into big chunks
3 sprigs fresh Thyme
2 Bay leaves
2 strips Orange zest
2 T Tomato paste
½ c Brandy
3 T All-Purpose flour
4 c Heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
Recipe Name: Bob's Crab Cakes - Delaware Style
Recipe Source: Bob and Robin Young
Serves: 6
½ c Bread crumbs, soft
1 lg Egg
5 T Mayonnaise, for binding
3 Scallions, trimmed, the white bulbs and light green stems minced
1½ T Parsley, Fresh and chopped
1 t Dry mustard
2 Crimini mushrooms, chopped
2 t Worcestershire sauce
½ t Salt
¼ t Fresh ground black pepper
1 lbs Lump crabmeat (Blue crab), picked over
1 T Butter plus 2 Tablespoons of Crisco vegetable oil for frying
Old Bay Seasoning

In a medium-sized bowl, mix together the bread crumbs, egg, 4 Tablespoons of the mayonnaise, scallions, parsley, mushrooms, Worcestershire sauce and the salt and pepper. Add the crabmeat and mix gently. If the mixture is too dry, add a little more mayonnaise. Chill in the refrigerator for about 2 hours.

Shape the mixture into 6 patties. Sprinkle with a little Old Bay Seasoning. Heat the butter and oil in a large skillet over medium-high heat. When the oil is hot and lightly smoking, add the crab cakes and cook until golden, about 5 minutes on each side. Serve immediately. If there are any left-overs, refrigerate and serve as a sandwich the next day.
Recipe Name: Grilled Sea Scallops on Rosemary Skewers with Spinach and Garlic
Recipe Source: Robin and Bob Young
Serves: 4
24 lg Sea Scallops, about 1½ pounds
4 lg or 8 small branches fresh Rosemary
4 T Extra Virgin Olive Oil
Coarse Salt and freshly ground Pepper
1 recipe Sautéed Spinach with Garlic (Recipe Below)
½ lemon

Strip enough leaves off each of 4 branches of rosemary to make room for 6 scallops and reserve the leaves. (If the rosemary branches are small, skewer 3 scallops on each.) Skewer the scallops and lay them on a plate. Sprinkle the olive oil and about a tablespoon of the reserved rosemary leaves over the scallops and season with salt and pepper. Turn the scallops in the oil several times and let them marinate for ½ hour.

Prepare the spinach (see end of recipe) and spread it on a platter.

Two to three inches above hot coals or under a broiler, broil the scallops for 5 minutes on each side, basting once with the marinade, until they are browned. The scallops are cooked as soon as they are opaque throughout. Put the scallops on top of the spinach and squeeze a little lemon juice over all.

Sautéed Spinach with Garlic
2 lbs Spinach
3 cloves Garlic, sliced
3 T Extra Virgin Olive Oil
Coarse Salt and freshly ground Pepper

Wash and blanch the spinach . Immediately plunge it into a bowl of ice water, swish it gently, and drain thoroughly. Squeeze the spinach as dry as possible and chop it coarse.

Heat the oil in a sauté pan over medium heat. Add the garlic and cook for a minute or 2, until it is just tinged golden. Add the spinach and toss to warm it; combine it thoroughly with the oil and garlic and season to taste with salt and pepper.
Recipe Name: Cuban Pork Chops
Recipe Source: Bob and Robin Young
Serves: 4

1 c plus ¼ c Orange Juice, fresh squeezed
½ c plus ¼ c Lime Juice, fresh squeezed
¼ c Vinegar, apple cider
4 (1-inch-thick) bone-in Pork Chops

Spiced Rub
1 T Black pepper
2 T Sea Salt
1 ½ t Cumin, ground
1 T Garlic powder
1 T Onion powder
1 T Oregano, dried

Pork chops
3 T Vegetable oil
¼ c Red Onion, diced
2 cloves Garlic, chopped
¼ c White Wine, sweet

1 Roma tomato, chopped, for garnish
½ Avocado, sliced, for garnish
1 c Watercress

In a gallon-sized re-sealable plastic bag, combine 1 cup orange juice, ½ cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining ¼ cup orange juice, ¼ cup lime juice, and white wine and de-glaze the pan scraping the little bits of pork into the liquid. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate over a bed of watercress. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with tomatoes and avocado. Serve with mixed steamed asparagus and julienned carrots. Black beans also go great with these chops.
Recipe Name: German Sauerbraten
Recipe Source: Robin Young
Serves: 6
1½ c Vinegar
2½ c dry Red Wine
2 Bay Leaves
1 Onion, sliced
1 T Mustard Seed
10 whole Cloves
2 T Sugar
1 Lemon sliced

Heat the above mixture until hot, not boiling. pour over a 4 lb eye round roast, and let marinate for 4 days, turning once each day.

On the fourth day, take out the meat. Reserve the marinade. Heat some butter in a large pot, put in the meat, seasoning with salt and pepper. Brown the meat. Add back the marinade, and cook over low heat for about 3 to 4 hours, until meat is done.

Take the marinade, and strain. To the warm marinade, add ginger snaps that have been pureed in food processor to make into a fine powder. Add enough ginger snaps to thicken the sauce, about 1/2 cup or more, depending on how much marinade you have.

The sauce is the best part! The vinegar gives a bit of sour and the gingersnaps sweet and a touch spicy. It is a great combo.

Serve with the potato pancakes, red cabbage, and a nice Kabinett.

Recipe Name: Eggs Benedict with Crab
Recipe Source: Bob and Robin Young
Yield: 6 servings
6 lg Egg Yolks
¼ c Lemon juice, fresh squeezed
2 T Dijon mustard
1½ c Unsalted butter, melted
½ t Sea Salt
Fresh ground pepper
1/8 t Cayenne pepper
6 English muffins
3 c Phillips Blue Crab meat at room temperature, Cosco carries this product
12 lg Eggs
Parsley, chopped fine

Hallandaise Sauce
Place 1 inch of water in the bottom of a double boiler. Bring to a simmer and maintain the simmer. Put the egg yolks, lemon juice and mustard in the top of the double boiler and place over the bottom simmering water. Whisk yolk mixture to blend.
Whisking constantly, add butter in a sloooooow, steady stream (it should take about 1½ minutes to add the butter). Cook the sauce, whisking until it reaches 135 - 140° F. Do Not Exceed 140°. Add salt, pepper and cayenne and continue to whisk until thick, about 3 minutes. Adjust seasoning to taste and remove from heat and set aside.

Pre-heat the oven to 450°F. Split the English muffins in half and set on a baking sheet in a single layer. Toast in the oven until browned - about 5 minutes. Place 2 muffin halves on a plate and place crab meat on muffins dividing evenly between the 12 halves.

Poached Eggs
Poach the eggs in about 1 inch of water. Poach in two batches to reduce crowding in the pan. Lift the eggs out of the water and pat dry. Place one egg on each crab covered muffin and top with a generous amount of Hallandaise sauce. Sprinkle with a pinch of finely chopped parsley.
Recipe Name: Bob's New Year's Chili
Recipe Source: Bob and Robin Young
Yield: 4 quarts
4 T Olive Oil
2 Red Onions, diced
2 Yellow Onions, diced
8 cloves Garlic, diced
1½ T Sugar
1 t Red Chili flakes, use more if you want
1 T Coriander, ground
1 T Cumin, ground
6 Cardamon pods, bruised
1 sweet Red pepper, diced
1 sweet Yellow pepper, diced
3 lbs ground Beef, 90% lean
1 lbs Italian sausage
2 28oz cans Fire Roasted Diced Tomatoes
3/4 c Ketchup
1 c Tomato puree
16 oz Beer, use a good one and the more hops the better
3 T Cocoa
2 30oz cans Red Kidney beans, drained
1 c Black beans

In a heavy skillet, add the oil and heat. Add the onions, garlic and sugar and sweat until translucent. Add the chili, coriander, cumin and bruised cardamon pods and stir well. Transfer to a 5 quart pot.

In the same skillet, add the beef and the sausage and brown. Add salt and pepper to taste. When browned, add to the onion pot.

To the pot add the sweet red and yellow peppers, canned tomatoes, ketchup, tomato puree, beer, black beans and kidney beans. Bring to a boil and reduce heat to a slow simmer. Add the cocoa and continue to simmer for 2½ to 3 hours. Adjust seasoning as necessary.

Great for an all day "pot on the stove" chili. Serve in bowls with grated cheese and corn bread.
Recipe Name: Herb Bread Cubes For Stuffing
Recipe Source: Bob and Robin Young
Yield: Stuffing for about a 12 pound Turkey
1 loaf Essensia (Albertson's) Garlic Artisan Bread, cut into ½" cubes. Do not remove the crust.
2 T Rosemary, fresh and chopped
3 T Sage, fresh and chopped
4 T Butter, unsalted
2 t Sea Salt
2 t Black pepper, fresh ground
Pre-heat oven to 325°F

Place the butter in a measuring cup. Add the rosemary, sage, salt and pepper. Melt the mixture in a microwave for about 1 minute. Remove from the microwave and let set for 10 minutes.

Place the cubed bread in a bowl. Pour the herb butter over the cubes and mix well, until all the bread is covered. Spread the bread cubes on a large baking sheet in a single layer. Place in the oven and toast for 7 - 10 minutes, until the cubes are golden brown - turning as necessary. Remove from the oven and let cool. Use as a stuffing base for turkey or chicken.
Recipe Name: Halibut Cheeks On Lemon Fettuccine
Recipe Source: Robin Young
Serves: 2
1 lbs Halibut Cheeks
¼ c All-Purpose Flour
½ t Salt
½ t Cracked Pepper
2 t Olive Oil
2 t Butter
¼ c dry White Wine, we use a Latah Creek Muscat Canelli
Zest of 1 Lemon
1 fresh Lemon juiced
1 clove Garlic, minced
½ lbs cooked Fettuccine
¼ c fresh Parsley, chopped + about 2 T chopped fine
¼ c Parmesan Cheese, finely grated

Cut large cheeks into quarters if necessary. Cook the fettuccine.
Combine flour, salt, and cracked pepper in a large zip-top heavy-duty plastic bag. Add halibut cheeks to bag, seal, then shake to coat.
Heat oil and butter in a large nonstick skillet over medium heat. Add the coated halibut cheeks and sauté until lightly browned and done. Remove halibut cheeks from pan and keep warm.
To the pan add white wine, lemon zest, lemon juice, and garlic. Cook 3 minutes, stirring occasionally. Add the pasta, tossing gently to coat. Add the chopped parsley and combine. Add the halibut cheeks and gently combine.
Serve on large plates and sprinkle with parmesan cheese and finely chopped parsley. Serve with sliced garlic bread and a nice white wine.
Recipe Name: Tom's Cove Clam Chowder
Recipe Source: Tom's Cove, New Jersey
Serves: 8
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

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.
Recipe Name: Crab and Corn Chowder
Recipe Source: Bob and Robin Young
Serves: 8-10
1¼ lbs Lump crab meat, Dungeness or Blue Crab
1½ T Tarragon leaves, fresh and diced fine
4 T Butter
1 T Olive oil
3 Idaho Basin Gold potatoes, peeled and diced
2 ribs celery, diced
1 med Red onion, diced
1 sm Red Bell Pepper, diced
1 Bay leaf
Salt and fresh ground pepper
1¼ T Old Bay Seasoning
3 T All-Purpose flour
2 c Chicken stock
1 qt Whole milk
5 c Corn, fresh and cut from the cob
3 strips crispy Bacon, broken up
2 T Bacon drippings

In 2 T butter, sauté the crabmeat with the tarragon, salt and pepper. Heat through and remove and set aside.

In a large pot on medium heat, add the 2 T of butter and olive oil. When the oil is hot add the vegetables to the pot - potatoes, celery, onion and red bell pepper. Sauté for about 5 minutes. Add the Bay leaf. Season the vegetables with salt and pepper. Add the Old Bay Seasoning and bacon drippings. Sauté the vegetables for 5 minutes until tender and then add the flour. Cook flour 2 minutes stirring constantly. Stir in the broth and combine. Add the milk and combine. Bring the chowder up to a slow simmer. Add the raw corn and cooked crabmeat and simmer for about 5 minutes. Add the crumbled bacon. Adjust seasoning. Simmer for about 15 minutes.

This is a very rich chowder. Serve with oyster crackers.
Recipe Name: Bob's BBQ Beef Ribs
Recipe Source: Bob and Robin Young
Serves: 6
24 Beef ribs on bone
4 c Lynchburg Special BBQ Sauce
Salt and pepper to taste

Cut the ribs for 6 servings, 4 ribs per person. Salt and pepper. Place 2 rib slabs per bag in a zip lock bag with 1 cup of BBQ sauce. Refrigerate over night turning several times.

Soak mesquite chunks in water for about 1 hour. Fire up the grill with the mesquite chunks. Let the mesquite turn gray, fully burning and begin smoking. You want the grill temperature 250-300°F. Place the ribs on the rack and baste with the sauce. Reserve the sauce for basting. Close the lid and grill for 30 minutes. Do not open the lid. After 30 minutes, turn the ribs and baste. Close the lid and grill for another 30 minutes. After 30 minutes, turn the ribs and baste. Grill for 15 minutes and turn and baste again. After another 15 minutes the ribs should be done. Baste 1 more time. Remove from the grill and let rest for 10 minutes. Serve hot and with the remaining BBQ sauce!
Total cooking time: 1½ hours. Great also on pork ribs. If you use pork, prepare and cook them the same way. Enjoy!
Recipe Name: Roasted Moroccan Spiced Rainbow Trout with Artichoke and Crab Quinoa and Mediterranean Olive Salad
Recipe Source: Robin and Bob Young adapted from Clear Springs Foods, Buhl, Idaho
Servings: 4
4 4oz boneless Rainbow Trout fillets
8 oz baby Spinach leaves, blanched for 15 minutes

Ras Al Hanout Spice Mix
½ T Black Pepper, fresh ground
¾ t ground Cinnamon
¾ t ground Cloves
¾ t coarse Salt
Grind and combine all spices, thoroughly.

Artichoke and Crab Quinoa Salad
1/3 c Water
½ t ground Tumeric
1/3 c dried Quinoa
2 oz lump Crabmeat
2 T Yellow Bell Pepper, diced
2 T Red Bell Pepper, diced
2 T Green Onions, sliced thin
1 clove Garlic, finely chopped
1 T + 1 t fresh Lemon juice
½ t coarse Salt
Pinch Cayenne pepper
½ T Grape Seed Oil
Bring water to a boil. Stir in tumeric and then quinoa. Remove from heat and let stand 15 minutes. Fluff with a fork. Fold in crabmeat and vegetables. Fold in lemon juice and seasonings and then grape seed oil.

Mediterranean Olive Salad
6 oz Nicoise olives, pitted, halved
6 oz Kalamata olives, pitted, halved
6 oz Manzanilla olives, pitted, halved
2 Shallots, sliced thinly, separated into rings
1 oz thin Basil strips
¼ c small Capers
2 T finely chopped Orange zest
2 T Olive oil
1 t finely chopped Rosemary leaves
½ t freshly ground Black Pepper
Fold Nicoise olives with remaining ingredients. Let stand at least 30 minutes to marry flavors.

Prepare Trout
Rub spice mix on both sides of each trout fillet. Lay spinach leaves to cover the skin side. Spread 3 to 4 tablespoons of the quinoa salad over each spinach covered trout. Roll fillets around filling and secure with toothpicks
Arrange trout on a lightly oiled sheet pan and cover with oiled parchment paper. Roast at 450°F until trout is cooked, about 8 minutes.
Place trout in the center of a serving plate. Scatter 2 tablespoons of the Olive Salad over plate.
Recipe Name: Potato Leek Soup II (A better One!)
Servings: 10
Recipe Source: Bob and Robin Young
3 T Butter
3 c Leeks, sliced and washed
4 c Potatoes, peeled and diced into ¼" pieces
Salt and pepper
6 Thyme sprigs
2 Bay leaves
2 Garlic cloves, crushed
8 c Water
2 c heavy Cream

In large pot melt butter and slightly brown. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper, thyme, garlic and bay leaves. Add water and bring to a simmer. Cook until vegetables are tender, about 20 minutes.

Place ¾ of soup into a blender and puree, return to pot and stir in cream and bring up to a slow simmer. Do Not Boil. Serve warm or cold.
Recipe Name: Marnie's Smoky Grilled Chicken
Servings: 10
Recipe Source: Bob and Robin Young
20 chicken thighs (or any chicken parts that you desire)
4 T Garlic granules
2 t ground Ginger
2 t ground Mustard
1 t ground Cumin
1¼ t Rockin' R's Seasoned Salt
1 t Balsamic vinegar
¾ c Canola oil

Rinse and pat dry chicken thighs and place in large mixing bowl. In a separate bowl combine the garlic, ginger, mustard, cumin and seasoned salt. Mix thoroughly. Add the vinegar and oil and whisk to combine.

Drizzle and spread the oil mixture onto chicken thighs and mix once more until all sides are coated lightly with oil and spices. Let marinate for 1 hour or more refrigerated.

Preheat the grill to HOT. Place a small packet of moist wood chips on grill - when they begin to smoke, reduce heat to medium.

Grill chicken approximately 8 - 10 minutes, turning to prevent burning, keeping lid closed between turns to ensure smoke flavors the meat surfaces.

Our daughter Marnie loves this chicken!
Recipe Name: Salmon l'Orange
Recipe Source: Bob and Robin Young
Serves: 2
2 - 4oz Salmon steaks
2 T Tangerine Marmalade, the Orange Shop, Citra, FL
1 T Butter
¼ c Grand Marnier
Salt and Pepper to taste

Salt and pepper the salmon. Spread 1 T of the tangarine marmalade on each salmon steak. Let set at room temperature for 30 minutes.

In a small sauté pan, melt the butter over med-high heat. Add the Grand Marnier and turn the heat down to medium. Add the salmon with the marmalade side up. Cover and steam for about 15 minutes, depending on the thickness of the salmon. When the meat turns from a dark red/pink to a light pink, remove and pour about 1 T of the pan liquid over the steaks. Serve immediately.

This goes particularly well with steamed asparagus and a San Sebastian Rosa wine, a very good fruity, orange blossom blush wine. (San Sebastian Winery, St Augustine, FL)
Recipe Name: Marinated Ahi Ahi Medallions
Recipe Source: Bob and Robin Young
Serves: 2

¾ c Teriyaki sauce, Soy Vey "Veri Veri Teriyaki"
¼ c dry Sherry
4 T fresh Ginger, finely chopped
½ c Scallions, chopped
2 cloves Garlic, diced fine
¼ t Cayenne pepper
2 t Black pepper, Tellicherry fresh and fine ground
1 Lemon, juiced
1 Lime, juiced

Ahi Ahi:
6 Medallions of Ahi Ahi Tuna
2 T Olive oil
¼ c Japanese pickled ginger (available at Asian markets)

Combine all the marinade ingredients in a bowl large enough to hold the Ahi Ahi. Place the Ahi Ahi medallions in the marinade and refrigerate for up to 3 hours, turning every 30 minutes.

Remove the Ahi Ahi from the refrigerator thirty minutes before cooking and bring to room temperature. Reserve marinade.

Place the olive oil and 4 T of the marinade in a grill pan and bring heat to medium. (If using an outdoor barbecue, bring to very hot. Cook Ahi Ahi 2-3 minutes on each side basting continuously)

Pan grill on med-low for about 8 minutes per side. The marinade should carmelize and the Ahi Ahi should turn a golden brown. The center should be warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.

Top each medallion with pickled ginger and serve.
Recipe Name: Roasted Prime Rib with Thyme Gravy
Recipe Source: Bob and Robin Young
Serves: 6-8
1 bone-in prime rib (6 to 7 pounds)
8 cloves Garlic, thinly sliced
2½ T Rockin' R's Seasoned Salt
2 c Red wine
2 c Pacific Organic "French Onion Soup"
4 Rosemary sprigs
6 Thyme sprigs
1 T chopped fresh Thyme leaves
4 T Butter
4 T Flour

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.

Preheat oven to 375°F

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season and rub with the Rockin' R's Seasoned Salt. Add 4 c water, the rosemary sprigs and the thyme sprigs to the roasting pan. Place the beef on a rack set inside a roasting pan and roast for about 2 hours until medium, or until a thermometer inserted into the center of the meat registers 135 - 145°F. Add more water if necessary to keep about 2 cups of liquid under the roast. Remove the meat to a platter, and tent with foil to keep warm.

Roux: Melt the butter. Add the flour and stir until light brown. Remove from heat and set aside.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and the roux and bring to a boil to thicken. Season with salt and pepper, to taste.
Recipe Name: Orange Infused Baked Salmon
Recipe Source: Bob and Robin Young
Yield: Serves 4
4 - 4-6oz Salmon steaks, bones removed
2 Blood oranges, zested and juiced (See recipe note)
¾ T Lemon Thyme, fresh
Salt and pepper
2 T Olive oil

Pre-heat oven to 325°F

Wash and clean the salmon steaks. Pat dry. Place on a baking pan that has been covered with aluminium foil. Rub the olive oil on the foil. Place the salmon steaks on the foil, skin side down. Add salt and pepper and the thyme leaves.

Note: Save ½ of 1 orange and slice thin!

Squeeze the juice from 1½ of the oranges over the salmon. Divide the sliced orange evenly on the salmon steaks. Let this marinate for 20 minutes.

Bake in the oven for about 20 minutes or until the salmon is done. (Stick the center of the salmon, ½ thru with a fork. If the fork comes out hot, the fish is done.) Serve with sautéed asparagus and baked potato.
Recipe Name: Pork Enchiladas
Recipe Source: Bob and Robin Young
Yield: About 8 enchiladas
2 c Chicken stock
1 c Sour cream
1 cup Red Salsa, we use Bob's Salsa
Salt and pepper
1 lbs Pork, cooked (A great way to use up left-over pork)
8 Corn tortillas
1 c Water
1 t Olive oil
½ lbs sharp Cheddar cheese, fresh
½ c Pecorino Romano cheese, fresh grated
1 T chopped fresh Cilantro leaves
1 lg Onion, sliced thin
¼ c Green chilies, chopped

Preheat the oven to 400°F

In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely.

Shred or cut the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheeses. Season with salt and pepper. Mix thoroughly.

Grease a large rectangle oven-proof pan with the oil. In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well.

Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread ¼ cup of the filling over ¼ of each tortilla. Add 2 - 3 Tablespoons of the pork mixture and 1 - 2 Tablespoons of the sour cream mixture. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas.

Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.

Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Grate some more of the cheeses over the top. Garnish with the cilantro. Serve warm and with re-fried beans and a simple chopped lettuce salad.
Recipe Name: Oyster Stuffing
Recipe Source: Bob and Robin Young, old recipe
Yield: Enough for about a 15 pound turkey
1 lbs loaf of your favorite Bread
4 T Butter
1 c Celery, finely chopped
1½ c Onions, chopped
¼ c Parsley, minced
1 T fresh Sage, minced
1 T fresh Thyme, minced
¾ t Sea salt
½ t fresh ground Black pepper
¼ t Nutmeg, freshly grated
1 c Chicken stock
1 pt Oysters, raw, large chopped (or you can leave them whole) and reserve the juice

Pre-Heat the oven to 350°F

Cut the bread into crouton size pieces and toast in a 350°F oven until lightly browned and dry. Set aside to cool.

In a sauté pan melt the butter and sauté the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.

Put the dried bread into a large bowl and add the sautéed vegetables and the reserved oyster liquid. Stir to blend.

Add about half of the stock and blend again. Add more stock until the consistency is damp but not runny. Add the oysters and gently blend. Adjust the seasoning.

Lightly butter the bottom and sides of a 9"x12" baking dish and cook at 350°F until just heated through to at least 150°F. Serve hot with your favorite turkey.
Recipe Name: Mom's Dinner Rolls
Recipe Source: Bob and Robin Young, These are an old family recipe and I believe that my Grandmother Wilson gave the recipe to my Mother. Don´t burn the bottoms!
Ingredients:(No substitutions allowed!)
2 c Boiling water
1 T Salt
2 T Crisco
½ c Sugar
4 c Flour (3 - 4 c Flour depending on how heavy you want them)
2 Yeast cakes
¼ c Water, boiling
1 t Sugar
2 Eggs

Combine the 2 cups boiling water, 1 T salt, 2 T Crisco and ½ cup sugar. Cool to luke warm. Prepare the yeast cakes in ¼ cup water and 1 t sugar to proof.

In a mixer, combine the boiling water mixture, proofed yeast and 4 cups flour. Beat hard for 10 minutes. Slowly add in the 3 - 4 cups of flour and mix by hand until the dough is a little sticky. Place in a bowl and cover with greased waxed paper. Let rise for 2 hours.

Prepare greased muffin tins and place a ball of the dough in each compartment. Bake at 400°F for 10 -12 minutes, or until golden brown on the top.

Do Not Burn The Bottoms! It is rumored that at least one member of the family has the distinction of being the "Roll Bottom Checker" and the cook will be severely chastised for burning the bottoms and the date so marked on the calendar. Beware!
Recipe Name: Pane Rustica Stuffing with Chestnuts
Recipe Source: Bob and Robin Young
Serves: 8
6 T Butter
8 oz Pancetta, cut into ¼" dice
2 lg Red Onions, finely chopped
3 Celery stalks, finely chopped
2 T Rosemary leaves fresh and chopped
3 Garlic cloves, chopped
2 (7.4-ounce) jars Chestnuts, roasted peeled whole and coarsely broken
¼ c Parsley leaves, fresh and chopped
1 lbs Pane Rustica bread, cut into ¼" cubes and dried and browned in oven
1 c Chicken stock, it may take more
Salt and freshly ground black pepper
2 lg Eggs, beaten to blend

Preheat oven to 350°F

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, celery, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley.

Transfer the onion mixture to the large bowl with the pancetta. Add the bread and toss to coat. Add enough stock to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Recipoe Name: Turkey with Orange and Herbs
Recipe Source: Bob and Robin Young
Serves: Family and Friends
1 10-15 lbs Turkey, thawed, cleaned and giblets removed
2½ T Sea salt
1 t Black pepper, fresh ground
1 lg white Onion, rough cut
1 lg Red Onion, rough cut
6 ribs Celery, 2 cut into 1" pieces and the remaining left whole
4 whole Carrots
5 sprigs Thyme, fresh
2 Bay leaves
2 Oranges, halved and juiced
Turkey stock, recipe follows
Butter Baste, recipe follows

Pre-Heat oven to 450°F

Completely thaw and clean turkey. Remove the neck and giblets and reserve them. Pat dry.

Place 4 ribs of celery, red onion, 2 sprigs of thyme and 4 carrots on the bottom of the roasting pan. Place the turkey into your roasting pan on top of the vegies. Season the cavity with salt and pepper. Fill the cavity with the white onion, celery, 3 sprigs of the thyme, bay leaves and the oranges. Tie the legs together to seal the cavity. Lightly salt and pepper the outside of the turkey. Pour the orange juice over the turkey and letting it go into the cavities. With a pastry brush, generously coat the turkey with the butter baste. (The pan juices will then be used to make your gravy)

Place in the oven, uncovered, for 30 minutes. Add turkey stock if the liquid has evaporated. Reduce heat to 325 - 350°F and lightly tent the turkey. Cook, basting with the butter baste about every 30 minutes, until the internal temperature reaches 165°F. If the turkey is not browned enough, remove the tent the last 30 minutes. Remove the turkey from the oven and let it rest 20 - 30 minutes before carving.

Butter Baste
¼ lbs Butter
½ c Sage leaves, fresh and diced fine
¼ c Tarragon leaves, fresh and diced fine

Slowly melt the butter - do not brown - and add the herbs. Stir. Turn the heat off and let the butter infuse for 30 minutes.

Turkey Stock
Turkey neck and giblets, washed
1 sm Onion quartered
2 stalks of Celery, cut
1 Bay leaf
2 sprigs Thyme
2 cloves Garlic, quartered
¾ c White wine
4 c Water
Salt and pepper

In a sauce pan, add all ingredients and bring to a light boil. Reduce heat and simmer until the liquid is reduced to about half. Remove from heat and strain. Reserve.
Recipe Name: Macaroni and Cheese
Recipe Source: Bob and Robin Young
Serves: 10
4 c (1 pound) Elbow Macaroni
5 T Butter
4 c Milk
½ med Onion, stuck with 2 cloves
4 cloves Garlic, crushed
2 Bay leaves
3 sprigs Thyme, fresh
2 t Nutmeg, fresh grated
1 t dry Mustard
2 T All-purpose flour
2 c grated Cheddar, plus 1 cup in big chunks
½ c Parmesan, fresh grated
Sea salt and freshly ground black pepper

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350° F.

Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, nutmeg and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add ½ the grated Cheddar and ½ the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper.

Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
Recipe Name: Babootie (Traditional African dish)
Recipe Source:
Serves: 8
2 lbs of ground Lamb
2 Onions, chopped
1 lbs canned Tomatoes
1½ T Sugar
½ T Curry powder
2 T Vinegar
Salt to taste
2 firm Bananas, peeled and sliced
1 Apple, peeled, cored, and chopped
2 T Apricot jam or 1 can apricots - coarse diced
¼ c slivered Almonds
1 c Tomato juice, for thinning

Brown meat, drain off fat, sauté onion, then combine all ingredients and simmer for a half hour. Thin with tomato juice, as needed, and serve over rice. Can be made in a crock pot. Now that was easy!
Recipe Name: Shepard's Pie
Recipe Source: Bob and Robin Young, adapted from FoodNetwork
Serves: 10
4 T Olive oil
3 Onions, finely chopped
3 Garlic cloves, finely chopped
2 lbs ground Lamb
1 (24-ounce) can Tomato sauce
1 T Nutmeg, fresh ground
½ lbs Butter
½ c Flour
1 c Red Wine
2 c Water
Salt and pepper, to taste
2 t Tarragon
2 c yellow Corn, cooked
1 c green Peas, cooked
1 c Carrots, diced, cooked
4 lbs Potatoes (with skin), boiled
½ lbs Parmesan cheese, grated

Heat oil in a large frying pan over low heat, then add onions and garlic. Cook until soft, increase heat and add the fresh lamb meat. Stir until well browned. Drain off fat and add the tomato sauce and nutmeg. Stir to completely combine.

Red Wine Roux: In saucepan cook ¼ cup butter, add flour, stir and cook for a minute, then add wine and water. Season with salt, pepper, and tarragon and stir to mix completely. Simmer gently for 15 minutes, and then add meat mixture, yellow corn and green peas and carrots.

Mash the potatoes. Place the meat and vegetable mixture in a casserole dish and top with mashed potatoes. Spread Parmesan cheese on top and put in a preheated 350°F oven and brown until a golden brown color. Serve with seasonal vegetables.
Recipe Name: Shepard's Pie II
Recipe Source: Bob and Robin Young
Serves: 4
2 lbs Potatoes
2 T Sour cream
1 lg Egg yolk
½ c Cream
Salt and freshly ground black pepper
1 T extra-virgin Olive oil
1 ¾ lbs ground lamb
3 cloves Garlic, diced
¾ c Onion, diced - About 1 med onion
2 Carrots, peeled and chopped
2 T Butter
2 T All-purpose flour
1 c Beef broth
2 t Worcestershire
¾ c frozen Peas
½ T Tarragon
1 t sweet Paprika
2 T chopped fresh Parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan and add the lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Spoon away some of the drippings. Add chopped carrot, garlic and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. Add tarragon and mix well. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Recipe Name: Beef (or Lamb) Stew
Recipe Source: Bob and Robin Young
Serves: 6
1½ lbs stew meat, beef or lamb
1 T Rosemary, fresh and diced
1½ t Thyme, fresh
2 T Mint leaves, dried
½ c Red wine, use a bold Zinfandel
¼ c Olive oil
Sea salt and fresh ground pepper

Add all to a bowl and mix thoroughly. Refrigerate for 1 hour or more, stirring to cover the meat well at least once.

2 lg Carrots, cut into about ¼" rounds
1 lg Onion, cut into chunks
2 med Potatoes, cut into chunks
1 qt Chicken stock, low sodium
2½ T Kitchen Bouquet
Sea salt and fresh ground pepper

Place all in a 4-quart saucepan. Add the stew meat and all liquids and herbs. Bring to a slow boil and reduce heat to a slow simmer. Simmer for 1½ to 2 hours. Combine 1 T cornstarch and ¼ c Zinfandel. Add to the stew to slightly thicken, simmering for about 30 minutes more, or until the desired thickness.

Serve with good garlic bread or over steamed rice.
Recipe Name: Get Up and Go Grits
Recipe Source: Robin and Bob Young
Serves: 10
2 lbs Sausage, your choice in style, crumbled and browned
2 c Grits
2 c Boiling water
1 med Sweet red pepper, diced OR 1 can Mild chili peppers diced
1 sm Red onion, diced
1 sm Potato, diced
1½ c Grated cheese - a Mexican blend or other blended cheese is good
Salt and pepper to taste

Crumble and brown the sausage.
Bring the water to a boil and add the diced vegetables. Let steep for 2 minutes. Add the grits and let steep until cooked.
Place the browned sausage in the bottom of a caserole dish. Pour the grits over the sausage. Sprinkle the top with the cheese. Bake at 350°F for 20 minutes, or until the cheese is browned. Serve as a Pot-Luck or as a hearty winter brunch.
Recipe Name: Pecan Crusted White Fish
Recipe Source: Bob and Robin Young
Serves: 4
Pecan crust:
2 c Pecans, roasted
½ c Bread crumbs

4 (6 ounce) white fish fillets (Halibut, flounder, etc)
¼ c Oive oil
1 c Beurre Blanc sauce, warm (Recipe follows)
2 T Green onions, chopped for garnish
2 T Pimento, cut into strips for garnish

Preheat oven to 400°F.
In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture.

Season the fish with salt and pepper. In a sauté pan, heat the olive oil. When the oil is smoking hot, add the fish. Sauté for 2 minutes. Turn over and place on a cooking sheet. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6 to 8 minutes or until the crust is golden brown and the fish is cooked all the way through. Do not over cook!

Spoon the Beurre Blanc in the center of the plate and around the rim. Lay the fish in the center of the sauce. Garnish with the pimentos and chopped green onions.

Beurre Blanc (White Butter Sauce)
½ c White wine
½ c White wine vinegar
1 lg Shallot diced
4 Cloves, whole
1 Garlic clove, chopped
3½ T Tarragon, fresh and coarsely chopped
¼ c Cream
¼ lbs Butter, cold

In a heavy 2-quart saucepan, combine vinegar, wine, shallots, cloves, garlic and tarragon leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about ½ cup.
Add the cream and continue to simmer until reduced again to about ½ cup. (Cream is added to make the sauce more stable and less likely to separate.)
Reduce the heat to low. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130°F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together.

Serve warm with the selected entreé. You can also use a Beurre Rouge (Red Butter Sauce) with salmon, red snapper or lobster. Just use a Red Wine and a Red Wine vinegar. In both sauces, we like to use a tarragon infused vinegar. Both are classic sauces.
Grilled Scallops
Recipe Name: Grilled Scallops with Grilled Eggplant and Zucchini
Recipe Source: Bob and Robin Young
Serves: 2
12 med Sea Scallops or 6 large
1 med Zucchini
1 med Eggplant
Fresh Basil, coarce chopped
Olive oil
Kosher Salt and Pepper to taste
8 Tomato slices
2 Leaves of Romaine lettuce
6 thin slices of Lemon Cucumber
2 T Roasted Sweet Red Pepper Mayonnaise

Cut off the ends of the zucchini and eggplant. Cut into slices lengthwise about ¼ - ½" thick - enough for two slices per plate.
In a non-reactive pan, pour in some olive oil. Season with salt and pepper. Sprinkle with about 1½ Tablespoons of basil. Place the slices of the zucchini and eggplant in the oil. Turn over and sprinkle with another Tablespoon of basil. Place the washed scallops in the olive oil. Let the scallops and vegetables marinate for about 30 minutes.

Heat a grill to about 400°F. Lay the vegetables and the scallops on a vegetable grilling pan. Grill until the vegetables are golden brown, about 4 minutes per side. Grill the scallops until they are golden brown. Remove from grill.
Place the romaine leaf on a plate. Place 4 slices on tomato on the lettuce. Salt and pepper. Sprinkle with chopped basil. Lay 3 slices of cucumber on the salad. Arrange the vegetables on the platter surrounding the scallops. Place 1 Tablespoon of Roasted Sweet Red Pepper Mayonnaise in the center of the scallops. Serve with a good chardonnay wine.
Recipe Name: Grilled Scallops, Corn and Basil
Recipe Source: Bob and Robin Young
Serves: 6
¾ c dry White Wine
2 med Shallots, thinly sliced
2 T unsalted Butter, cut into 6 pieces
2 T extra-virgin Olive Oil
12 sm New Red potatoes, striped peeled and cut in half lengthwise
2 ¼ lbs Sea scallops divided into 6 servings - You can also substitute 6 - 3 to 4 oz salmon steaks
36 Cherry or Grape tomatoes, halved
3 c Baby Spinach
1 c fresh Corn kernels
¾ c Basil, fresh and chopped
½ c Tarragon, fresh and chopped
Salt and ground pepper to taste

Heat the grill.

Cut six 18 by 20 inch pieces of heavy-duty aluminum foil. In the center of each piece of aluminum foil, combine 2 T of the white wine with 1/6 of the sliced shallots, 1 piece of butter and 1 t of olive oil. Top with 4 pieces of the potatoes placed face down, scallops, followed by 12 tomato halves, 1/6 of the spinach, 1/6 of the corn, 1/6 of the tarragon and 1/6 of the basil. Season with salt and pepper. Bring the sides of the foil together and fold to seal.

Grill the foil packs over medium-high heat (about 275 - 325°F) until steam inflates them and you hear the juices bubbling, about 10 minutes. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow bowls. Serve immediately.
Recipe Name: Tamales with Sweet Roasted Corn and Butternut Squash
Recipe Source: Robin and Bob Young
Servings: 18 Tamales
2 c Corn kernels, fresh off the cob
1½ c Dried corn, reconstituted and not cooked. Check at local Coop Store or John Cope's
2½ c Butternut squash
4 cloves Garlic, mashed and coarse diced
¼ t Cinnamon
½ T Sea Salt
Fresh ground black pepper
1½ c Masa Harina
¾ t Baking powder
¾ t Salt
1 t Cumin, ground
3 t Butter, softened
1/3 c Shortening
¾ c plus 3 t Water
Salt and pepper to taste
10 fresh corn husks
Preheat oven to 350 degrees

Cube the squash and cook with the garlic, cinnamon and salt and pepper until tender and soft. Mash with a fork and cool. Cook the fresh corn in a nonstick pan, stirring constantly, until it is sweet and golden brown. Add the dried corn and heat through. Combine the mashed squash and corn and set aside to cool.

Mix the masa, baking powder, salt, and cumin thoroughly together. In another bowl, beat the butter and shortening together until very light and creamy, about 5 minutes. Add the corn and squash mixture and beat for 1 minute. Gradually beat in 3 tablespoon of masa mixture, then 3 tablespoons of water until light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, until the dough is very smooth and easy to spread, about 5 minutes. Season with salt and pepper.

Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of the tamale. Repeat with remaining filling.

Place the tamales seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of water and seal the foil closed, seam on top. Place in the oven and bake for 30 minutes.
Recipe Name: Korean Barbequed Flank Steak on Hot and Sour Slaw Salad
Recipe Source: Rachael Ray
Servings: 6 servings
2 T Grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
¼ c Tamari dark soy
3 T Honey
¼ t Cayenne
6 lg Cloves garlic, chopped fine
2 t Toasted (dark) sesame oil, eyeball it
2 Scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 lbs Flank steak
1 lbs Bok choy or Napa cabbage, trimmed and shredded with a knife
1 t Hot red pepper flakes, divided
½ Red bell pepper, thinly sliced
1 c Sauerkraut (it will taste like kim chee when combined with hot pepper flakes)

In a shallow dish, combine grill seasoning, dark soy, 2 T honey, cayenne, 4 cloves of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 1 hour or more.

Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and the remaining 2 garlic cloves and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.
Recipe Name: Teriyaki Chicken with Asparagus and Broccoli
Recipe Source: Bob and Robin Young
Servings: 2
2 Chicken breasts, skinless and boneless cut into strips about ¼ inch wide by 1 inch long
1 c Teriyaki sauce (I use Soy Vay "Veri Veri Teriyaki" Soy Vay Website)
1 T Cornstarch
3 T Vegetable oil
¼ c Red wine
6 Asparagus spears, cut diagonally about 1 inch
1 c Broccoli florets
6 slices of sushi ginger, diced
1 slice fresh Pineapple, cut into chunks
4 c Water
Salt and pepper to taste

In a bowl, combine the teriyaki sauce and cornstarch and blend well. Add the chicken and marinate for 2 hours or more.
Pour the water into a saucepan. Add salt and pepper. Bring to a boil and add the asparagus. Blanch for 3 minutes. Remove the asparagus and add the ginger to the water. Bring back to a boil and add the broccoli florets. Blanch for 3 minutes. Remove from water along with the ginger pieces. Set aside both vegetables.
Add the oil to a hot skillet, or wok. Add the chicken, reserving the marinade. Cook until brown, stirring constantly. Add the wine to de-glaze the pan. Add the vegetables. Stir to blend. Add the remaining marinade. Stir to blend until thickened. Add the pineapple and just heat.
Immediately remove to serving bowl.
Recipe Name: Oenophyle, Tyrophyle Bread Twists
Recipe Source: Robin Young for Winemakers Tasting 5/17/2005
Yield: 2 dozen sticks

Cheese blend:
Into the cuisinart with the regular knife blade ... place an assortment of 1 inch cubes of hard cheeses. I used equal portions of 5 different cheeses - [two unnamed- their labels had gone bye bye]
You could also use any heels of left over hard cheeses such as Emmentaler, Peccorino Romano, Dry Monterey Jack, Comte', etc.

Pulsing until you get a ground cheese blend with individual chunks between the size of kosher salt and small peas. Remove to a freezer container, place lid on to keep cheeses from drying out and reserve for using in the bread twists. I used a total of not more than 1 cup. The remainder can be frozen and used in many other baking recipes.

Bread (Without the need for washing after grinding the cheese) ... place
1 Tbsp Yeast into Cuisinart
¼ cup warm water plus 1 Tbsp sugar to proof
Pulse once to mix

Wait 5 -10 min until the yeast mix starts to bubble = Proof

Add :
2 cups Spelt flour *
1 cup Warm water
2 cups All-purpose white flour
1 tsp Sea salt
1/8 tsp Cayenne
1/8 tsp Turmeric
1/8 tsp Red pepper flakes
1 Tbsp Olive oil

Blend until the dough forms a ball. Turn out onto a floured board and knead until a smooth ball is formed. Cover with plastic wrap and let dough rest approx 30 minutes while you wash your cuisinart bowl, preheat oven to 375°F and prepare 2 large cookie sheets with parchment paper.

Uncover and push out your dough into a rectangle approximately 10 inches by 30 inches and about ½ inch thick. Sprinkle about ¼ cup of the cheese mix in the center third and fold one end over the middle - similar to making puff paste sprinkle another ¼ cup over the folded layer and bring the other side over that - pushing the dough to make another rectangle about the same size as the first and repeat the folding method.

Press the envelope of dough and cheese into another rectangle and flatten with your hands to make the layers connect - with a sharp knife - cut thin strips - ¼ - ½ inch of the layered dough and lift them onto the prepared cookie sheets - twisting them as you place them about ½ inch apart.

Pre-Heat oven to 375°F

Bake for 10 - 15 minutes or until golden brown. Turn over and bake until golden brown on the second side. Cool on a rack. Store in a tin if not serving within a few hours. Optional: Spritz the twists with olive oil, Meyer Lemon Oil or Garlic Oil once as they are baking to give them added flavor.

* Spelt flour is milled from a grain mentioned in the Old Testament. It is available at your Co-Op and at almost any Winco in the bulk department; it has a nut - like flavor.
Recipe Name: Oriental Fish Steaks
Recipe Source: Lucille and Wayne Harris, Acushnet, MA
Serves: 4
Ingredients: 2 lbs Fish fillets (Catfish or Salmon)
l/3 c Vegetable oil
¼ c Soy sauce
3 T Lemon juice
2 cloves Garlic, minced
1 T Green onion chopped
1 T Ginger root, fresh and grated
1 t Oriental sesame oil (optional)

In bowl, combine all ingredients except fish, whisk well. Add fish. Marinade for 30-60 minutes. Grill or broil for 4-5 minutes per side or until the fish flakes easily. Baste with Marinade.
Recipe Name: Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce
Recipe Source: Bob and Robin Young, adapted from the FoodNetwork
Serves: 4
4 Cedar 4 by 12-inch cedar planks, soaked in water for 3 hours
4 Salmon fillets (6 ounces each)
2 T Olive oil
Salt and freshly ground pepper

Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with Yellow Pepper Saffron Sauce. As a side accompliment try the Fresh Garden Salsa and the Edamame Pureé. Enjoy!
Recipe Name: Lamb Kabobs with Mint Pesto
Serves: 6
Recipe Source: Bob and Robin Young

3 lbs Boneless Leg of Lamb, cut into 1½" cubes
¾ c Extra virgin olive oil
½ c Lemon juice, fresh squeezed
¼ c Honey, dark
4 Garlic cloves, minced fine
½ sm Onion, minced fine
1 t Nutmeg, fresh
¼ c Mint leaves, minced
¼ c Parsley leaves, minced
1½ T Rosemary leaves, minced
2 T Oregano leaves, minced
In a glass bowl, combine all ingredients and whisk until well combined. Add the lamb and coat well by hand. Set aside to marinate for 4 hours or more.

Mint Pesto
1 c Mint leaves
1 T Honey, dark
1 pinch Sea salt
2 T Reisling sherry
Ground pepper
¾ c Olive oil

Combine all ingredients, except for the olive oil, in a blender. Pulse until well puréed. With the blender running, slowly drizzle in the olive oil until the liquid is well blended. It will be very green and smooth. Taste and adjust seasonings. Set aside.

12 skewers (If wooden, soak for at least 1 hour in water)
16 Pear or Grape tomatoes
16 Pearl onions
3 sm Zuchinni squash, cut lengthwise in half and each half cut into 3rds
16 Cremini mushrooms
Salt and pepper to taste

Pre-heat your grill to medium-high.
On each skewer, thread tomato, lamb, onion, mushroom, zuchinni and lamb. Repeat until you have about 12 skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium. Serve with the mint pesto.
Recipe Name: Grilled Lamb with Port Glaze
Serves: 6
Recipe Source: Bob and Robin Young
4-5# Leg of Lamb, boneless
1 c + 1½ c Port wine
1½ c Water
4 T Raspberry/Honey Mustard
4 t Orange zest
4 t Nutmeg, fresh grated
4 T Honey
2 T Balsamic vinegar
1 Cinnamon stick

Pre-heat a covered bar-b-que to medium-high heat. (About 400°F)

To make the glaze, combine the mustard, orange zest, nutmeg, 1 cup of port wine, honey and balsamic in a saucepan. Bring to a simmer and cook until the mixture thickens and reduces slightly.

Place the lamb on a wire rack set in a roasting pan. (We use a deep cast iron pot with lid and 2 steel skewers to hold the roast above the bottom of the pot.) Brush generously with the glaze. Pour the remaining 1½ cups of port wine and the water into the pot. Add the cinnamon stick.
Place on the grill, cover with a lid and cook for about 2 hours, or until cooked to your liking, brushing with the glaze about every 20 minutes. For the last 10 minutes, remove the lid from the pot and finish the lamb roast.
Remove from heat and brush one last time with the glaze. Let rest before slicing. Serve with Roasted Red Potatoes and asparagus.
Recipe Name: Dried Tomato and Herb Bread
Yield: 1 loaf
Recipe Source: Bob and Robin Young
½ c Spelt flour
2 c All-Purpose flour
2 t Baking powder
1½ t Salt
½ t Baking soda
1¼ c Buttermilk
1 lg Eggs, beaten
1 T Sugar
1 T Sun-dried tomato oil
¾ c Sun-dried tomatoes, coarsely chopped
¼ c Green onion, chopped
4 T Basil, fresh and chopped
2 T Parsley, fresh and chopped
3 T Oregano, fresh and chopped
2½ T Garlic, minced fine
½ c Provolone cheese, grated
¾ c Parmesan cheese, grated

Pre-heat oven to 350°F
Lightly grease a 4x8" loaf pan.
In a large bowl, sift together the flours, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk, sugar and oil. Add this to the dry ingredients and combine. Add the dried tomatoes, onions, basil, parsley, oregano and garlic. Combine. Add the cheeses and combine.
Pour into the prepared loaf pan and bake until a toothpick comes out clean, about 1 hour. Remove from the oven and let cool on a wire rack until completely cool before slicing.
Recipe Name: Ham and Asparagus Quiche (Deep Dish)
Serves: 8
Recipe Source: Bob and Robin Young

Pre-heat the oven to 350°F

For the crust -
2 c All-purpose flour or Spelt flour
2 t Salt
¼ c Vegetable shortening, chilled
6 T Water, cold
In a large bowl, combine the flour and salt. Cut in the shortening. Add water, 1 T at a time, to bring the dough together. Let rest chilled for 30 minutes or more. It can be made the day before. Note If using spelt flour, do not chill, but rather let it rest at room temperature.

Egg mixture -
4 lg Eggs
1¼ c Half and Half
1 pinch Black pepper
2 t Nutmeg, fresh grated
1 t Dry mustard
½ t Paprika
In a bowl, whisk together the eggs, Half and Half, pepper, dry mustard, nutmeg and paprika. Set aside.

The filling -
Note - The filling can be made from a variety of ingredients. These are just a suggestion, but one we really enjoy.
1 c Ham, diced into about ¼" cubes
1 c Asparagus, chopped into small pieces
½ c Green onions, chopped including green tops
1 c Mushrooms, diced
3 oz Gruyere cheese, grated
3 oz Swiss emmental cheese, grated
Salt and pepper to taste

Assemble -
Line a removable bottom deep dish quiche pan with the dough, including the sides to the top. Combine the asparagus and chopped green onion. Sprinkle the asparagus and onion mixture on the bottom, distributing evenly. Sprinkle with salt and pepper to taste. Layer the chopped mushrooms on top of the asparagus and distribute evenly. Layer the ham and distribute evenly. Combine the cheeses and layer on top of the ham. Distribute evenly. Pour the egg mixture over the top slowly.

Place the quiche on a baking sheet and cover loosely with foil. Bake for 35 minutes. Remove the foil and bake for an additional 20 minutes until the top is golden brown and the filling is spongy firm. Remove from the oven and cool on a wire rack. This can be served warm or at room temperature. Enjoy!
Recipe Name: Stuffed Portabello Mushrooms
Serves: 6
Recipe Source: Bob and Robin Young
6 Portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 T Olive oil, extra virgin plus more for drizzling
1 lbs Ground beef (7% fat or less) or ground turkey
½ c Red onion, finely chopped
1 sm Yellow sweet pepper, finely chopped (optional)
¼ c Celery, finely chopped
6 oz Tomato paste
2 t Garlic, minced
¾ c Bread crumbs, plain bread
1 c Parmesan cheese, freshly grated
¼ c Parsley leaves, minced
2 t Oregano, dried
2 T Tarragon, dried
Salt and pepper to taste
1 egg, lightly beaten
Balsamic vinegar, for drizzling

Preheat the oven to 400°F.
Using your hands, lightly rub each portabello mushroom with 2 teaspoons of olive oil.

Cook the ground beef in a medium skillet with 2 T olive oil until browned, about 4 minutes. Add the onion, yellow pepper (optional), celery, and mushroom stems and cook until softened, about 3 minutes. Add the tomato paste and mix until heated through. Add the garlic and cook until fragrant, about 30 seconds. Taste and adjust with salt and pepper. Remove from heat and allow to cool for about 30 minutes.

Transfer beef/vegetable mixture to the bowl of a food processor. Add, ½ cup of the bread crumbs, ½ cup of Parmesan, ¼ cup of parsley, tarragon, oregano and the remaining 1 T of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.

Divide the filling among the mushroom caps, about ½ cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining ¼ cup of bread crumbs and ½ cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
Recipe Name: Grilled Rock Cornish Game Hens
Yield: 2 servings
Recipe Source: Bob and Robin Young

Herb Compound Butter
4 t Rosemary leaves
1 lg Garlic clove, chopped coarse
¾ Stick (6 tablespoons) unsalted butter, softened
1 t Thyme leaves, fresh minced
¼ t Lemon zest, fresh and finely grated
1 t Sweet Red Pepper Mayonnaise
Salt and freshly ground black pepper

With a mortar and pestle coarsely crush rosemary and garlic. In a small bowl stir together with butter, thyme, zest, red pepper mayo and salt and pepper, to taste, until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch long log. Seal. Chill compound butter until firm, at least 30 minutes, and up to 3 days.

Preheat grill.

Game Hens
2 sm Cornish game hens (about 1 1/4 pounds each)
1 sm Lemon, halved
1 ½ c Sherry vinegar
½ c Water
4 med Tarragon sprigs, crushed
¼ c Dessert or sweet wine
Rosemary sprigs and thyme leaves, for garnish

Discard gizzards from birds and trim necks flush with bodies, if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into 8 (1/4-inch thick) slices and gently push 2 slices under skin of each bird, putting 1 slice over each breast half and thigh. Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.

Arrange birds on a grate which is then placed on a flameproof roasting pan or drip pan. Do not crowd the birds. Pour the sherry vinegar, water and crushed tarragon into the drip pan. Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. Roast the birds on the grill at about 350°F for about 45 minutes or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170 degrees.

Transfer birds to a platter and loosely cover with foil to keep warm. Remove the tarragon sprigs. Add the wine to roasting pan and deglaze over moderate heat, scraping up brown bits. Transfer jus to a small saucepan. Skim fat from jus and simmer until reduced to about 1/2 cup. Garnish birds with herbs and serve with jus.
Recipe Name: Portabello Mushroom and Barley Soup
Yield: 8 cups
Servings: 8
Recipe Source: Robin Young
1 T Olive oil
1 sm Red onion, diced
4 oz Barley
3 T Sherry
1 Portabello mushroom, cut in ½, sliced and each slice cut into thirds
4 c Vegetable stock
4 c Water
2 Vegetable bullion cubes
2 c Fresh spinach

Rince and coarse chop the spinach. Set aside. Heat oil in large pot to medium and sauté the onions for about 2 - 3 minutes, until translucent. Stir in the uncooked barley and stir to coat the barley with oil. Add the mushroom and sherry. Reduce the heat and cook for about 3 minutes to soften the mushrooms. Add the vegetable stock, vegetable bullion and water and bring to a boil. Stir to combine and dissolve the bullion. Reduce the heat and simmer for about 45 mnutes. Season to taste with salt and pepper. Add the spinach and cook until spinach wilts, about 2 minutes. Serve hot.
Recipe Name: Cornbread Stuffing With Herb Butter
Yield: ~8 cups
Recipe Source: Bob and Robin Young
4 T Herb butter (Recipe follows)
Sea salt and pepper to taste
2 lg Onions, finely chopped
6 c Cornbread cubed
1 lg Egg, slightly beaten
½ c Cream, heavy
3 c Chicken - or turkey - stock

Herb Butter
2 sticks butter at room temperature
½ lg bunch Sage, fresh and finely chopped
1 T Tarragon, fresh leaves and chopped fine
1 T Orange zest
3 T Orange juice, fresh squeezed

In a sauté pan, melt 4 T of the herb butter. Add the onions and cook stirring for about 15 minutes until soft and golden. Remove from heat. Place the cornbread in a large mixing bowl and scrape the sautéed onion mixture on top. Add the egg, heavy cream and just enough chicken stock to moisten the stuffing without making it soggy. Toss well to combine. Season with salt and pepper. Makes enough for a 12-14 pound turkey.

Herb Butter
Place 2 sticks of room temperature butter into a mixing bowl. To that add the sage, tarragon, zest and orange juice. Mash with a fork until the herbs are fully incorporated. Set aside and use as necessary. Also great to place under the skin of a turkey or chicken before baking.
Recipe Name: Orange Muffins
Yield: 6 large or 12 medium muffins
Recipe Source: Bob and Robin Young
¾ c Cooking oil, not olive oil
1 c Sugar
2 Eggs
1½ c Flour
1 t Salt
1 t Baking soda
1 t Vanilla
¼ c Orange juice, fresh squeezed (Blood oranges will work fine, just adjust the sugar)
3 T Orange zest
¼ c Brown Sugar

Sift the flour, salt and baking soda. Set aside.
Combine the oil, sugar and eggs. Mix well. Add the sifted flour mixture, vanilla, orange juice and 2 T orange zest. Blend, do not over mix. Pour the mixture ino a greased muffin tin. Blend the brown sugar with 1 T orange zest. Sprinkle over the top of the muffins. Bake at 350°F for 10 to 15 minutes.
Recipe Name: Shrimp and Crab Poor Boy's
Yield: 4 sandwiches
Recipe Source: Robin and Bob Young
½ lbs Blue crab meat, shredded
1 lbs Shrimp, medium sized, peeled and deveined
1 T Mediterranean Spice Blend
1 loaf Garlic Bread
4 T Butter
2 T Olive oil
3 T Garlic, chopped
¼ t Salt
½ t Pepper, fresh ground
Cayenne pepper to taste
½ c White wine
1 T Lemon juice, fresh squeezed
¾ t Worchestershire sauce
¾ t Lemon zest
¼ c Green onions, chopped
3 T Basil, fresh and chiffonade cut
Parmesan cheese, grated for garnish

In a bowl, combine the shrimp and crab meat. Toss with the Mediterranean spice blend. Set aside.
In a large skillet, melt the butter and olive oil over medium heat. Add the garlic, salt, pepper and cayenne. Cook, stirring, until the garlic is soft and fragrant, but not browned. Add the wine and bring to a boil. Cook until the wine is reduced to one-half.
Lower the heat to medium-high and add the shrimp mixture, lemon juice, Worchestershire sauce and lemon zest. Cook until the shrimp are opaque and starting to turn pink. Add the green onions and cook until the shrimp are pink. Do Not over cook the shrimp! Stir in the parsley and basil and remove from the heat. Adjust seasoning as necessary.
To serve, spoon the shrimp mixture on the bottom half of prepared Garlic Bread. Sprinkle lightly with the grated parmesan cheese and the top piece of garlic bread. Cut into four portions and serve immediately.
Recipe Name: Garlic Bread
Yield: 1 loaf
Recipe Source: Robin and Bob Young
1 loaf French or Italian bread, fresh
¼ lbs Butter, unsalted and softened
2 T Extra virgin olive oil
½ c Parmesan cheese, finely grated
1 T Mediterranean Spice Blend
2 t Parsley, fresh and minced
1 t Garlic, dehydrated
½ t Lemon juice, fresh

Cut the loaf in half lengthwise. With a fork or your fingers, pull excess bread from center of loaf.
Ina bowl, cream the butter with the olive oil, cheese, spice mix, parsley, garlic and lemon juce. Spread evenly over each half of loaf and place on a silpat and baking sheet until golden brown and bubbly.
Serve hot or with Shrimp and Crab Poor Boy's.
Recipe Name: Roasted Leg of Lamb, Mediterranean Style
Serves: 8
Recipe Source: Bob and Robin Young
1 leg of Lamb, about 7 pounds, thigh bone removed
1 T Rosemary, fresh and chopped fine
¾ bunch Parsley, chopped
5 Garlic cloves, diced fine
4 T Olive oil, extra virgin
Salt and fresh pepper to taste
1 c Rice, mostly cooked
Mediterranean Spice Mix

Have the lamb thigh bone removed by your butcher or do it yourself. Keep the shorter and smaller shin bone intact. Butterfly the meat. Cook the rice (add about 1 T of the Mediterranean Spice Mix to the water for a richer flavor) until almost done. Cool slightly.
Combine the rosemary, parsley, garlic, olive oil and salt and pepper in a bowl. Mix with a fork, mashing the garlic and rosemary and combine into a paste. Spread this mixture generously over the lamb, rubbing it into the interior meat. Do not put any on the outside. Place the rice on the meat. Roll the lamb and tie with butchers twine.
Rub the outside of the lamb generously with the Mediterranean Spice Mix.
Pre-heat the oven to 375°F. Place the lamb on a rack and place in the oven. (You can also grill the lamb on a gas grill maintaining the same temperature and probing often.) Cook the lamb until about 140°F (medium), about 1½ hours. Let the lamb rest for 10 minutes before slicing. Serve with Sweet Red Pepper Mayonnaise. Enjoy!
Recipe Name: Plank Grilled Salmon With Grappa BBQ Sauce
Serves: 4
Recipe Source: Bob and Robin Young
4 6oz Salmon steaks
1 c Kansas City Style BBQ Sauce
2 T Brown sugar
2 T Grappa
2 t Onion, granules

Grappa BBQ Sauce -
Mix all ingredients together and mix until sugar is dissolved. Hold refrigerated until ready to use.

Soak a cedar plank for 1 hour. Place the salmon steaks on the plank and baste them with the Grappa sauce completely. Place the plank on the grill and when it starts to smoke, close the lid. Cook for about 15 minutes, but do not over cook. Be careful and remove the plank from the grill and set on a cookie sheet. Place one steak on a platter and serve with grilled vegetables or grilled corn on the cob. See Basil and Lime Marinade for Vegetables.
Recipe Name: Tomato, Corn and Basil Soup
Serves: 4
Recipe Source: Dr Andrew Weil
1 c Onion, finely chopped
2 T Olive oil, extra virgin
4 Garlic cloves, minced
28 oz Tomatoes, crushed
1 c Water, purified
3 c Corn kernels, cut from cob or 1 lbs frozen sweet corn
Salt and fresh pepper to taste
1 c Basil, finely chopped

In a sauce pan, sauté the onions in the olive oil over medium heat until they just begin to brown. Add the garlic and sauté for 1 minute, stirring constantly.
Pour in the tomatoes and cook, stirring, until they give up their juice. Cover and continue to cook for 5 minutes.
Add the water and corn and cook until the corn is soft, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well and remove from the heat and serve immediately.
Recipe Name: Tuna Burgers, Oriental Style
Serves: 4
Recipe Source: Bob and Robin Young, adapted from Rachel Ray
1½ lbs Fresh tuna steak
2 Garlic cloves, chopped
2 inches Ginger root, fresh and minced or grated
3 T Tamari dark soy sauce
2 Scallions, including some greens and chopped
½ Roasted Red Bell pepper, finely chopped
2 t Sesame oil (eyeball the amount)
2 t Rockin' R's Grilling Rub
1 T Vegetable oil
½ lbs Shiitake mushrooms, coarsely chopped
Coarse salt
½ t Black pepper, fresh ground
Mango Chutney
Wasabi mustard or Sweet Hot Mustard

Pre-heat a grilling pan or grill to high heat.
Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse grind the tuna - it should take on the consistancy of ground beef or turkey. Transfer the tuna to a bowl. Combine the ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, Rockin' R's Grilling Rub and black pepper. Gently mix by hand until all ingredients are incorporated. Form 4 patties, about 1½" thick. Drizzle both sides of the burgers with vegetable oil. Cook the burgers for 3 minutes on each side for rare or up to 6 minutes on each side for well done.

In a medium skillet over high heat, sauté the shiitakes for 2 to 3 minutes in 1 T vegetable oil. Season the mushrooms with salt and pepper to taste.

Lightly toast 4 Kaiser rolls. Spread mango chutney on the bottom of each roll. Top with a tuna burger, shiitakes and red leaf lettuce. Spread mustard on the bun tops and set them in place. Serve with exotic chips or pickled ginger, if desired.
Recipe Name: Kicked Up Beer Can Chicken
Serves: 6
Recipe Source: Bob and Robin Young
1 5-7pound Whole Roasting Chicken
1 c Rockin' R's Grilling Rub
2 c Rum, orange flavor
3 Key limes
1 can Tecate beer
1 sprig Tarragon

Wash and clean chicken and pat dry. Observe all safety precautions for working with raw chicken! Forcefully rub the chicken with Rockin' R's Rub For Grilling Chicken and let sit for about 30 minutes.

In a bowl, combine the rum and about ¼ cup of the rub. Mix to combine. Cut the limes in half and squeeze the juice into the mixture. Drop the lime halves into the mixture. Stir. Let sit for about 15 minutes. Add the chicken into the mixture and let sit for about 30 minutes, turning once. Be sure the cavity is marinated.

Light the grill and bring up to temperature. (We use a combination of mesquite and charcoal, but you can also use strictly gas.)

Remove the chicken from the marinade, reserving the remaining marinade. Open the beer can and reduce the amount of liquid to about ½. The way you do this is up to you. Add to the beer about 1 T of the rub. Place the opened can of beer into the tail end of the chicken. Stand up on the grill racks. Rub with some more of the rub, especially where the rub has washed off with the marinade. Close the grill and maintain the temperature to about 425°F.

Pour the marinade into a 2 cup saucepan and add the tarragon sprig. Reserve any leftover marinade. Heat to a boil and reduce heat to a low simmer. Cook for 10 minutes. Remove from the heat and add to any remaining marinade and stir. This is used to baste the chicken.

Cook the chicken until the internal temperature is 170°F to 180°F, about 2 hours. After about 30 minutes, baste the chicken with the remaining marinade every 15 minutes. Be sure to keep the neck cavity full of marinade.

Remove the chicken from the grill and remove the beer can. Discard the beer can and remaining beer. Let the chicken rest for about 15 minutes before slicing. Serve with grilled carrots and eggplant.
Recipe Name: Peru mexicano (Mexican turkey)
Serves: 6
Recipe Source: Bob and Robin Young
1 6½ - 7 lbs Turkey breast, or you might want to try a large roasting chicken
6 Lemons, squeezed - ¾ cup juice
3 Oranges, squeezed - 1 cup of juice
1 c Kosher salt
1 c Brown sugar, packed
1 c Onions, diced
2 Oranges halved
2 Jalapeños (seeds and ribs removed), diced fine
¼ c Cilantro, fresh and chopped fine
2 T Garlic granules
1 T Garlic, fresh and chopped
1½ T Chili powder
1 T Cumin, ground
1 t Mexican oregano, dried
¾ gal Water
Basting liquid -
2 c Brine
2 T heaping of Pasilla Mole

In a non-reactive container, combine the lemon juice, orange juice, salt, brown sugar, onions,, oranges, jalapeños, cilantro, chili powder, cumin and oregano with the water. Stir to dissolve the salt and sugar and combine the spices.
Rinse the turkey breast or chicken in running water. Add the turkey or chicken to the brine and completely submerge. Cover and refrigerate for 12 to 24 hours, turning occassionally.

For the basting liquid, combine the 2 cups of brine and Passila Mole in a mixing bowl or large measuring cup.

Remove the turkey breast or chicken from the brine and place on a grilling spit. Grill over indirect heat at 400°F to 450°F for 2½ to 3 hours or until an internal or instant read thermometer reads 180°F at the thickest part. For the first 1½ hours, baste about every 30 minutes. After that, baste about every 15 minutes. You can also cook in an oven at 375°F until a thermometer reaches 180°F.

When done, transfer to a platter and let rest for 15 minutes before carving. Enjoy!
Recipe Name: Grilled Buffalo Tenderloin
Serves: 4
Recipe Source: Bob and Robin Young, adapted from the Food Network
4 - 4oz Buffalo tenderloins, about 1" thick would be nice
1 sprig of Thyme
Freshly ground pepper
Kosher salt
5 T Olive oil

Combine olive oil, thyme sprig, salt and pepper. Taste and adjust. Let set at room temperature for 15 minutes. Lay the buffalo in a glass dish and pour marinate over both sides. Spread the marinate around to cover both sides. Rub the surface of the tenderloin with the thyme sprig. (It doesn't take much.) Cover and refrigerate for about 2 hours. Grill to your desired doneness.
Serve with a Hunter's Bar-B-Q Sauce. Enjoy!
Recipe Name: Grilled Salmon with Tarragon Reduction Glaze
Serves: 4
Recipe Source: Bob and Robin Young
4 Salmon fillets, about 6 oz each
¾ c Sherry vinegar
¼ c Marsalla
2½ T French Tarragon, fresh and diced fine
2 T Maille Original Dijon mustard
¼ c Honey
1 T Butter, softened
Salt and fresh ground pepper to taste

In a small saucepan over high heat, reduce the Marsalla and Sherry to ½ cup. Add the tarragon and reduce to ¼ cup.
Combine the Dijon mustard and honey in a small bowl. Add the ¼ cup of tarragon reduction and blend well. As soon as the temperature of the mixture cools to 140°F, whisk in the butter. Add salt and pepper to taste. Let rest for 30 minutes.
Preheat the grill. Brush both sides of the salmon liberally with the glaze. Let stand 15 minutes, while the grill preheats. Grill at about 400°F for 3 to 5 minutes on each side for a medium doneness. Baste liberally with the remaining glaze while cooking. Do not over cook!
Enjoy with a mixed green summer salad.
Recipe Name: Grilled Tuna Teriyaki with Pepper and Fruit Kabobs
Serves: 4
Recipe Source: Bob and Robin Young
1 - 1½ # Tuna loin cuts
1 can (20 oz) Pineapple chunks
3 T Soy sauce, reduced salt
3 T Sherry, mellow Oloroso
1 T Ginger root, diced fine
1½ t Dry mustard
2 Garlic cloves, minced
1 T Brown sugar
2 T Vegetable oil
1 lg Red sweet pepper, cut into large pieces
1 lg Orange sweet pepper, cut into large pieces
12 Mushroom, white and small
12 Italian brown mushrooms, small ones

Rinse tuna with cold water. Pat dry and set aside.
Drain pineapple reserving 4 tablespoons of the juice. Set aside the chunks. Wash and clean the mushroom caps and set aside.

Make the marinade by combining the reserved pineapple juice, soy sauce, sherry, ginger, mustard, garlic, brown sugar and oil. Mix well and pour over the tuna steaks. Cover and let marinate in the refrigerator for 1½ hours, turning once.

Make the kabobs by using water soaked bamboo skewers. Alternate pineapple, red pepper, white mushroom, orange pepper and Italian brown mushrooms. Set aside.

Drain the tuna reserving the marinade. Place on a well oiled grate 4-5 inches from hot coals and cook 4 to 5 minutes. Baste with the marinade and turn. Cook for an additional 4 to 5 minutes, or until tuna flakes. Do Not Over-cook!.

Baste the kabobs with some of the marinade and place on the grill. Cook 1 to 2 minutes on each side or until just browned.

Note: The tuna may be broiled on a well greased broiler pan, 4 to 6" from the heat source. Follow grilling instructions and times. Also, the vegetable kabobs will keep refrigerated for about 3 days. Use them in an omlet, after you remove them from the skewers and cut the mushrooms in half, and lightly sauté the vegetables for about 2 minutes, maximum.
Recipe Name: Robin's Jambalaya
Serves: 4
Recipe Source: Robin and Bob Young
1 T Butter
1 can Tomatoes, diced and undrained
4 oz Tomato paste
2 sm Onions, chopped
1 Red or Yellow sweet pepper, diced
1 T + 1 t Worchestershire sauce
1 t Tobasco (Adjust to your taste)
2 Garlic cloves, crushed
¼ t Cayenne or red pepper flakes (Adjust to your taste)
1 t Thyme, dried or 1 T Fresh
Salt and pepper to taste
1 # Sausage links, cut into rounds (We use sweet Italian)
1 # Shrimp, cooked
1 c Rice, uncooked
½ c Water
Melt butter in heavy sauce pan. Sauté shrimp and sausage and remove. Add tomatoes, tomato paste, spices and vegetables to pan and stir over med-high heat until tender. Stir in rice and water. Bring to a boil. Cover and simmer for 20 minutes. Fluff rice and stir in sausage and shrimp. Heat through.
Recipe Name: Angel Hair Pasta with Tomato and Lime Sauce
Serves: 4, as a side dish
Recipe Source: Robin and Bob Young
1 # Tomatoes, very ripe and peeled and chopped
1 sm bunch Arugula leaves
4 Garlic cloves, minced
2 Limes, grated peel and juice
¼ t Tobasco
¾ # Angel Hair pasta
¼ c Olive oil
Fresh Parmesan cheese

Combine the first 5 ingredients and set aside for 20 - 30 minutes.
Cook the pasta to adenté. Drain and return to the pan adding the ¼ cup of olive oil and the tomato/lime mixture. Toss well and season with salt and pepper to taste. Add freshly grated parmesan cheese. Toss again and serve as a side dish.
Recipe Name: Grilled Cuban Sandwich
Serves: 6
Recipe Source: Robin and Bob Young
4 T Butter, sweet and softened
2 T Spanish olives with pimento stuffing, chopped
2 t Mexican oregano, dried
1 T Lemon zest
1 soft crusted Baguette
2 T Olive oil, extra virgin
Sea salt and fresh pepper

Pre-heat stovetop grill or Bar-B-Q grill.
Make a compound butter by combining the butter, chopped olives and Mexican oregano.
Split the bread in ½ lengthwise. Or if using a round loaf, cut though the horizonal axis. Spread an even layer of the compound butter on each surface of the bread. Re-assemble the two halves of the loaf.
Brush the outside of the bread with olive oil and season with salt and pepper.
Place the bread on the grill, weighted with an iron skillet top or any other heat resistant heavy item. This presses the bread while cooking. Grill about 5 minutes on each side or until golden brown.
Serve warm.
Recipe Name: Panko Encrusted Salmon and Shrimp Patties
Serves: 4
Recipe Source: Bob and Robin Young
1 lg Egg white
1½ T Soy sauce
1½ t Sesame oil
½ # Salmon filet, skinless and cut into ¼" cubes
½ # Shrimp, 60-70 count and cut into ¼" cubes
1 c Panko crumbs (Japanese bread crumbs)
¼ c Green onion, chopped small including greens
Vegetable oil for frying

Pre-heat the oven to 400°F
In a medium bowl, whisk together the egg white, soy sauce and sesame oil. Add about ½ cup of the panko and the onion and mix well. Add the salmon and shrimp and thoroughly combine. Form into 4 patties.
Place the remaining panko in a dish and dredge the patties to coat evenly on both sides. Heat the vegetable oil in an oven proof skillet over medium heat. Add the salmon patties and fry until golden brown on both sides, about 1 minute for each side. Place the skillet in the oven and cook for about 5 minutes or until preferred doneness.
Remove from the oven and serve with a green salad and with a loaf of Cuban Sandwich Bread or as a burger with your favorite toppings, such as Asian Relish.
Recipe Name: Grilled Pomegranate Marinated Leg of Lamb
Serves: 6
Recipe Source: Robin and Bob Young
½c Olive oil
¼c Pomegranate vinegar
1/8c Balsamic vinegar
6 Baby garlics with greens, diced
2 Baby Shallots, diced
2T Rosemary, fresh and chopped
Salt and fresh pepper to taste
1 3# Leg of lamb, boned
In a bowl, combine the olive oil, pomegranate vinegar, Balsamic vinegar, garlic, shallots, rosemary, salt and pepper. Mix well.
Place the lamb in a glass bowl and pour the marinade over the lamb. Turn the roast into the marinade and let sit for 2 or more hours turning occasionally.
Grill in a closed grill at 400 - 425°F for 20 minutes on each side or until a thermometer reaches 135 - 140°F. Remove from heat and let rest 15 minutes.
Slice accross grain and serve with Grilled Asparagus Rafts and a 1981 Domaine Temprier Bandol. Enjoy!
Recipe Name: Stuffed Cabbage Rolls
Serves: 8
Recipe Source: Robin and Bob Young
1 Green cabbage, about 1½ pounds
2 quarts Water
2 T Butter, unsalted
1 lg Red onion, chopped
3 Garlic cloves, finely chopped
1 c Rice, cooked
4 oz Ground beef, sirloin
4 oz Ground pork
Coarse salt and ground pepper
¼ c Parsley, fresh chopped
1 med Orange pepper, chopped fine
2 Celery stalks with leaves, chopped fine
8 oz Tomatoes, diced
6 oz Tomato paste
1 Granny Smith apple, cored and chopped
½ c Sour cream, plus more for garnish

Remove the center core of the cabbage. In a large sauce pan, bring 2 quarts of water to a boil. Add the cabbage and cook 2 to 3 minutes or until the leaves are bright green and tender. Remove the cabbage from the water and remove the outer leaves, about 8 large ones. Remove the center vein from each leaf.
In a medium skillet or cast iron Dutch oven, melt the butter and add the onion and garlic and cook until golden and tender, about 8 minutes.
In a large bowl, combine the onion mixture, rice, beef, pork, salt, pepper, parsley, orange pepper and celery. Stir to combine.
Add about 1/3 cup of rice filling to each cabbage leaf. Fold the sides of the leaf over filling and starting with the stem end, roll the cabbage up.
In a large bowl, combine the diced tomatoes and the tomato paste. Place a little of this tomato mixture on the bottom of a Dutch oven. Lay the cabbage rolls on the tomato mixture. Pour in the remaining tomato mixture. Add the chopped apples.
Bring to a simmer and cook for about 1 hour or until the cabbage is very tender. Place sour cream in a small bowl and add about ¾ cup of the tomato mixture. Combine. Add the sour cream mixture back to the Dutch oven and stir gently to combine.
Place one or two cabbage rolls in a shallow soup dish. Place several spoonfulls of the tomato sauce over the cabbage rolls and add a dolp of sour cream.
Recipe Name: Herb Encrusted Lamb with Garlic Roasted Baby Potatoes
Serves: 6
Recipe Source: Chef Emeril LaGasse
1 - 6# Leg of Lamb, fat trimmed
¼ c Dijon mustard
½ c Dry Red Wine
4 T Garlic, minced
½ c Olive oil
¼ c Mint, fresh and minced
2 T Rosemary, fresh and finely chopped
2 T Thyme, fresh and chopped
1 t Salt
1 t Pepper, fresh ground
3 # Baby potatoes, rinced well and halved
¼ c Extra Virgin Olive oil
1 t Lemon juice, fresh squeezed
1 t Salt
½ t Black pepper, fresh ground
2 T Parsley, fresh and chopped
1 T Thyme, fresh and chopped

Whisk together the mustard, red wine and 3 Tablespoons of the garlic in a small bowl. Slowly drizzle in the olive oil to form an emulsion, then whisk in the herbs, salt and pepper. Rub the mixture over the lamb, coating evenly and completely. Place the lamb in a large plastic bag and cover with any remaining marinade.
Seal the bag, refrigerate and marinate at least 8 hours and up to 48 hours, turning the bag occasionally to coat evenly.

In a large bowl, toss the potatoes with the olive oil, lemon juice, the remaining tablespoon of garlic, salt, pepper, parsley and thyme, turning to coat evenly.

Pre-heat the oven to 350°F. Place the lamb in a large roasting pan and roast for 30 minutes. Remove from the oven and spread the potatoes evenly around the lamb. Return to the oven and roast until a meat thermometer inserted into the thickest part of the lamb registers 140°F. For medium rare, roast for about another hour.

Remove from the oven and transfer the lamb to a platter and rest for 15 minutes before carving. Carve the lamb and serve with the hot roasted potatoes.
Recipe Name: Lemon Chicken With Basil Sauce
Serves: 6
Recipe Source: Chef2Chef
Note: This recipe can be prepared the day before use and then baked just before serving. The sauce is best if made just before serving.
6 Chicken breasts fillets
3 strips Bacon
1 1/3 c Breadcrumbs, fresh
1½ t Lemon zest
3 t Lemon juice
2 cloves Garlic
2 T Butter
½ c Flour
1 T Butter, extra
Chop the bacon fine and sauté in pan until crisp. Drain on a paper towel.
Pound chicken fillets thin. Combine bacon, breadcrumbs, zest, juice, crushed garlic and soft butter. Place in the center of each fillet, fold over, pound edges together lightly and toss in flour.
Heat extra butter in pan, add chicken and brown quickly on both sides. Place in oven dish and bake covered at 350°F for 10 minutes. Turn over and cook for an additional 10 minutes.

Basil Sauce
3 egg yolks
1½ T Butter, melted
2/3 c Chicken stock
2/3 c Cream
½ c Basil leaves, fresh and chopped
Place egg yolks in blender and blend while slowly adding melted butter. Slowly pour in chicken stock, cream and basil leaves and blend until smooth.
Heat without boiling. Pour over fillets just before serving.

Turkey Gallantine
Gallantine of Turkey
Turkey Gallantine
Gallantine of Turkey
Goose Gallentine
Gallantine of Goose
Recipe Name: Gallantine of Turkey
Serves: 20
Recipe Source: Robin and Bob Young
Note: We have also made a Gallentine of Goose as pictured above. For the meats, substitute a mixture of Italian sausage and ground turkey, sliced shallots, asparagus spears, dashes of salt and pepper, and Pistachio nuts. The herbs stay the same. Great served cold and sliced.
1 15lbs Turkey, boned (See below)
1 lb Buffalo roast or beef or game roast, sliced thin
1 lb Proscutto, tongue or ham (All are optional)
1 med Carrot, cut lengthwise into slices
1 stalk Celery, strings removed and cut lengthwise
1 med Yellow squash, seed wedge removed and cut lengthwise into strips
1 med Zucchini, seed wedge removed and cut lengthwise into strips
1 med Onion or garlic pieces (Optional)
1½ T Rockin' R's Herbs de Provence
Optional (All can be used in the Gallantine for color and additional flavors) -
    Pistachio nuts
    Black or Green olives
    Roasted red pepper strips

Boning the Turkey can be done by a butcher or to do it yourself - Start with the backbone cutting through the skin lengthwise neck to tail and surgically debride the meat off the bones by angling your very sharp knife against the bone. Sever the thick tendons at each joint and dis-articulate the joints, removing the wings and the thigh bone while keeping the drumstick part of the leg intact. The most delicate part is freeing the skin intact from the breast bone since it is the thinnest part over the pointy sternum and xyphoid cartilage. Save the bone carcass for stock or gravy - it is practically fat free since the fat is with the meat under the skin.

Lay the meat out, breast skin side down. Lay the strips of buffalo, beef or game directly over the interior of the turkey, covering most of the turkey meat. You may add slices of other meats (proscutto, tongue or ham) at this time.
Layer over the meat the carrot, celery, yellow squash, zucchini and optional onions cut into rings and garlic pieces. Sprinkle generously with Herbs de Provence.
Finally, layer the pistachio nuts and color additives - olives, pimento, roasted sweet red pepper. To aid in holding the vegetables in place, you can add ground meat - game or pork or fowl, which would add an additional dimension of texture and flavor.
Roll the turkey so that the backbone skin edges meet and tie with butcher twine. Tuck in all loose skin, i.e., where the wings were. Sometimes I have to use poultry pins to approximate the skin over open holes.
Run a piece of twine lengthwise, tucking in the skin at the neck and tail ends. The drumsticks may naturally fall into an obscene position, so I cross them in a more "lazy-like" position and tie their ankles together.
Roast uncovered in a large roasting pan with some stock under the gallantine in a pre-heated 400°F oven for 30 minutes to seal in the juices and brown the roast. Turn down the heat to 350°F and continue roasting for 1 hour more. At this point, the breast may be brown enough, so you may cover it with a lid or aluminum foil and roast another hour, for a total of 2½ hours, or until a meat thermometer measures 180°F.
Remove from the oven and let cool a little to keep the juices inside the roast. Carefully lift onto a serving platter and cut slices crosswise and serve hot either plain or with a gravy.

If the Gallantine is to be served cold, you can cool it down to nearly room temperature, place the roast in the refrigerator and make a jellied coating of either clear strainned stock or stock with gelatin and cream added to spoon over the roast, building thickness of layers by re-chilling it. (This takes the better part of a day.) When the desired thickness of coating is reached covering all the skin, you can decorate it with flowers cut out of thin radish skin or thin strips of red or yellow peppers, thin carrot pieces, orange or lemon peel, green onion strips, bay leaves (don't eat these) or basil leaves. Finish the look with a few coatings of clear jellied stock for a glistening effect.
To do all this is very labor intensive, but lends itself to creativity that ends in a stunning presentation. Enjoy the process and the meal!
Recipe Name: Chicken Roll-Ups
Serves: 4
Recipe Source: Bob and Robin Young
6 Chicken breasts, boneless and skinned
6-8 oz buffalo steak
4 T Mayonnaise
4 med Shrimp, cooked
1 t Garlic, minced
1 t Rockin' R's Herbs de Provence
¾ c Chicken or Turkey broth

Split each of the chicken breasts in half lengthwise. You will now have two thin slices of chicken. Set aside.
Very thinly slice 12 pieces of the buffalo across the grain. The strips should be about 1" wide and long enough to fit onto the chicken breasts. (You can use any game you have in stock - deer, elk, etc.) Set aside.
In a food processor, chop the peeled and cooked shrimp fine, but not a paste. There should be very small pieces. Add to the mayonnaise along with the garlic. Blend well.
Lay the chicken on your clean working surface. Spread a little of the mayonnaise mixture on the chicken. Lay a strip of the buffalo on the chicken lengthwise. Roll the chicken into a tube and hold together with toothpicks.
Place the rolled chicken into a baking dish and add the broth. Sprinkle with Rockin' R's Herbs de Provence.
Pre-heat the oven to 325°F. Place the chicken in the oven uncovered and bake for 1 hour until the chicken is lightly browned. Serve hot, but may be eaten cold as an appetizer.
Note: Any time you work with chicken or fowl, observe safe handling practices. Keep the work area clean by using a deluted mixture of water and bleach.
Recipe Name: Enchiladas
Serves: 4
Recipe Source: Bob and Robin Young
Left-over turkey, chicken, beef or pork
4 8" Tortillas, corn or flour
6 med Mushrooms, washed and sliced
2 lg Shallots, diced
2 c Mexican Four Cheese blend
In a bowl, mix the shallots and mushrooms. Set aside.
Steam the tortillas to make them soft and pliable.
In each tortilla, place an ample amout of the meat, sliced or shredded. Cover with ¼ of the mushroom/shallot mix. Roll the tortilla with the filling inside and tuck in the ends.
Place in a shallow baking dish and cover with an enchillada sauce. (There is an Enchilada Sauce recipe in our recipe file) Generously cover the top with the cheese.
Pre-heat oven to 325°F. Place the baking dish in the oven uncovered for about 25 minutes, or until the cheese and sauce are bubbly. The cheese should be slightly brown. Serve with shredded lettuce and re-fried beans.
Recipe Name: Chicken with Raspberry Salsa
Serves: 4
Recipe Source: Robin and Bob Young
4 Chicken breasts, boneless and skinless
½ c Flour
Salt and Pepper to taste
½ t Cinnamon
1 t Paprika
2 T Olive oil
8 oz Salsa, use whatever strength you like. We like a Mild salsa
6 oz Raspberry preserves
In a shallow dish, mix the flour, salt, pepper, cinnamon and paprika. Dredge the chicken breasts through the mixture until well coated.
Place the olive oil in a large skillet on medium-high heat and add the chicken and fry for about 10 minutes on each side until brown. Add the salsa and raspberry preserves and bring to a boil. Reduce the heat and simmer for about 10 minutes or until a fork can be inserted into the chicken. Your sauce should reduce somewhat.
Place about 1½ T of the sauce on a platter. Lay a chicken breast in the sauce and add an additional 1 T of the sauce on top.
Recipe Name: Chicken Fettuccini in Wine Sauce
Serves: 4
Recipe Source: Robin and Bob Young
2 Chicken breasts, boneless and skinless cut into chunks
Salt and Pepper to taste
16 oz Whole tomatoes, quartered and liquid reserved
½ Red onion, sliced
1 sm Shallot, diced fine
2 Garlic cloves, minced
1½ t Basil
½ T Oregano
½ c White wine
1 # Fettuccini
2 T Olive oil
Heat the oil to medium-high in a skillet. Add chicken chunks and brown, about 6 minutes. Remove chicken and keep warm and sprinkle lightly with salt and pepper.
Cook fettuccini until tender. Drain and toss with drizzled olive oil and keep warm.
Drain the liquid from the tomatoes, and pour into the skillet. Add the onion, shallot, garlic, and oregano. Bring to a boil then reduce heat and simmer until onions are tender. Add tomatoes, wine and chicken. Cover and simmer about 15 minutes. Remove cover and cook on medium heat for about 10 minutes.The last 2 minutes, add the basil and stir in to mix.
Lay a bed of fettuccini on a platter and add the chicken mixture. Serve with a nice spinach salad.
Recipe Name: Chiles Relleños Casserole
Serves: 4
Oven Temp: 350°F    Oven Time: 30 minutes
Recipe Source: Robin and Bob Young
2 - 7oz cans Whole green chiles, rinced and seeded
1½# Monterey Jack cheese, grated
4 Eggs, slightly beaten
½ c Milk
1 scant t Salt
½ t Mustard, dry
¼ t Pepper

Line the bottom of a lightly greased rectangular 9x13" casserole with ½ of the chiles. Top with cheese, layer rest of chiles and then cheese. Mix the eggs, milk, salt, mustard and pepper until blended. Pour over the top of the chiles. Bake in a 350°F oven until light brown. Cool 5 minutes before serving to let the cheese "set up".
Recipe Name: Scallops Rachmaninoff
Serves: 4
Oven Temp: 375°F
Recipe Source: Bob and Robin Young adapted from Charleston Seafood Company
2 lg Potatoes (about 1 1/3 #)
1 T Butter
3 T Flour
2½ c Milk, heated to simmer
½ t Salt
1/8 t White pepper
Dash of Nutmeg
1 c Sour Cream
3 oz Swiss cheese, grated
1 Egg, plus 3 egg whites, lightly beaten
4 Shallots, finely chopped (¼ cup)
¼ c Vodka or Grappa
1½# Sea scallops, rinsed and patted dry
1 T Lemon Thyme, fresh leaves
¼ T French Tarragon, fresh leaves

Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium-high heat and boil about 20 minutes. Drain and allow to cool, then peel and coarsely shred the potatoes (about 4 cups.)
While the potatoes are cooking, melt the butter in a medium saucepan over low heat. Add the flour and stir constantly for 2 minutes; do not brown. Remove from heat and slowly add simmering milk, stirring with a wire whisk. Stir in salt, pepper and nutmeg and return to heat. Cook slowly for about 30 minutes, stirring occasionally, until thickened.
To the sauce mixture, add slowly and thoroughly blend between the additions, the sour cream, cheese, egg, egg whites, shallots and Vodka or Grappa. Stir until smooth; set aside.
Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick vegetable coating.
Place the shredded potatoes in bottom of prepared baking dish and spread scallops evenly over the top. Pour the sauce over scallops and sprinkle with lemon thyme and tarragon. Bake until set and lightly browned around edges, about 35 to 40 minutes. Remove from oven and let stand about 10 minutes. If desired, sprinkle the top with Black Caviar.
Note: Sea Scallops are the larger ones, while Bay Scallops are the small, "pencil eraser" sized ones. When we first made this, we did not have any Vodka, so we used Grappa, which turned out just fine. Enjoy this dish!
Recipe Name: Halibut with Tomato-Basil Sauce
Serves: 4
Recipe Source: Charleston Seafood Company
4 Halibut steaks
2 T Lemon juice
1 T Olive oil
1 t Rosemary, dried and crushed
Salt and pepper to taste

Place the halibut steaks in a large, shallow dish. Combine lemon juice, oil and rosemary. Add salt and pepper.
Pour the marinade over the halibut and turn to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours. Place fish on a greased broiler pan or greased grill 4" from heat; cook for about 10 minutes per inch of thickness, turning once or until opaque throughout. Spoon Tomato-Basil Sauce over each steak.

Tomato-Basil Sauce
Yield: ¾ Cup
½c Tomatoes, diced and ripe
¼c Basil, fresh and coarsely chopped
2 t Green onions, finely chopped
1 T Red wine vinegar
1 T Olive oil
½ T Orange rind, grated

In a small bowl and using a whisk, blend together the tomatoes, basil, onions, vinegar, oil and orange rind. Season with salt and pepper to taste.
Recipe Name: Basil Shrimp in Fresh Tomato Sauce
Serves: 2
Recipe Source: Bob and Robin Young
1½ t Olive Oil
1 med Shallot, chopped
3 cloves Garlic, crushed
4 strips of Orange Peel, about½"x2"
3 lg Ripe Tomatoes, cut into large cubes
½ # large peeled Shrimp, 8 count
1/8t Cayenne pepper
½ c fresh Greek Basil, chopped
¼ c fresh Lime Basil, chopped fine
8 oz favorite Pasta, Farfella Bow Tie works well
2 T Parmesan cheese, fresh grated

Put the water on for the pasta.
Heat oil in skillet and add the shallots and sauté for about 5 minutes without browning; add the garlic and orange peel and sauté for another minute. Add the tomatoes and cook 15 minutes, stirring occasionally.
While the above is cooking, add the pasta to the boiling water, remove and drain when done and keep warm.
If the sauce seems watery, cook for another few minutes. Add the shrimp and pepper to the sauce and cook gently for 3 minutes (until the shrimp are pink. Do Not over cook!) Add the salt and fresh ground pepper to taste. Remove the orange peel and add the Greek basil.
Divide the pasta between 2 plates and spoon the shrimp and sauce over the pasta. Sprinkle lightly with the cheese and finely chopped Lime Basil.
Recipe Name: Bay Scallops and Pasta with Fresh Tomato Cream Sauce
Serves: 4
Recipe Source: Bob and Robin Young
2 Ripe Tomatoes
1 gal Boiling water
1½# Bay Scallops
1 T Butter
½ c Dry white wine
2 T Scallots, minced
1 T Chives
1 t Garlic, minced
1 T Red bell pepper, diced fine
¼ c Fresh basil (Genovese or Greek), shredded
1 c Heavy cream
2 c Pasta shells, cooked
Salt and Pepper to tasta

Bring the water to a boil. Plunge the tomatoes into the water for 10 - 15 seconds. Remove and let cool and peel them under running water. Slice into halves and gently squeeze the tomato to remove the seeds. Chop the tomatoes into a glass bowl and set aside.
Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for 1 minute and add the wine, shallots, chives, garlic and bell pepper. Cover the pan and let simmer for 5 minutes or until the scallops are just done. Remove the scallops with a slotted spoon and set aside.
Put the scallop liquid into a glass bowl. Add the basil to the liquid. Put the cream and tomatoes into the scallop pan and reduce over high heat by one-half. Add the reserved liquid and reduce by one-half again.
Add the cooked pasta to this to heat through. Add the scallops tossing for 1 minute.
Serve with freshly grated Parmesan cheese.
Recipe Name: Veal alla Parmigiano
Serves: 4 - 6
Recipe Source: Robin and Bob Young (Modified from Cooks.Com)
Sauce -
2 T Olive oil
16 oz Tomato sauce
¼ t Sugar
¼ t Salt
¼ t Black pepper
½ t Garlic powder or 2 Cloves crushed
½ t Basil, dry
¼ t Oregano
2 oz Water
Combine all ingedients together in a pot. Bring to a boil then simmer for 20 minutes

Veal -
1½ lbs Veal cutlets, sliced thin
Bread crumbs as needed
Olive oil
½ t Garlic powder
½ t Salt
½ t Black pepper
4 oz Marsala wine
12 oz Moxzarella cheese, sliced thin
2 Eggs, beaten
Dip each veal cutlet in eggs and bread crumbs. Sprinkle each cutlet with garlic, salt and pepper. Set aside.
Cover the bottom of a 10" fry pan with olive oil and brown each cutlet.
Place in a casserole dish and sprinkle with Marsala. Place Mozzarella cheese on top and cover with sauce. Bake at 400°F until the cheese starts to melt. Remove and serve.
Recipe Name: Potato Leek Soup
Serves: 4
Recipe Source: Robin and Bob Young (Modified from Cooks.Com)
3 Leeks
4 Potatoes, quartered
¼ c Butter
½ c Milk
½ c Light cream
1 qt Chicken stock
¼ t Chervil, fresh chopped
2 T Celery, Chopped
2 T Shallots, chopped
1/8 t Celery seed
Parsley to garnish
Peel and quarter the potatoes.
Prepare the leeks by removing the green portions. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the shallots in half the butter for 5 - 7 minutes.
Add 1 qt of chicken stock, ½ t of salt, celery, celery seed, chervil, potato/shallot sauté and simmer for 20 - 25 minutes.
Remove potatoes and leeks to a food processor. Mix to pureé and return to the cooking chicken stock.
Stir in the milk, cream and remaining butter, re-heating 1 minute, if necessary.
Season to taste with salt and pepper. Garnish with parsley.
Recipe Name: Eggplant Parmigiano
Serves: 6
Recipe Source: Robin and Bob Young (Modified from Cooks.Com)
2 lg Eggplants, peeled
Olive oil
1 qt Tomato sauce
2 Garlic cloves, crushed
1 t Oregano, dried
1 T Basil, dried
8 oz Mozzarella cheese, shredded
¾ c Locatelli Romano cheese, grated
In a bowl, combine the tomato sauce, basil, oregano and garlic. Mix thoroughly and set aside.
Slice the eggplant into ¼" pieces. Place in flour then beaten egg. Fry in olive oil until browned. Drain.
In a 9"x13" casserole dish, place some sauce in bottom then layer alternatively with eggplant, sauce, Mozzarella, sauce, and grated cheese. Bake at 350°F for 45 minutes.
Recipe Name: Pan Seared Sea Scallops
Serves: 4
Recipe Source: The Victory Garden, Chef Dieu Ho
8 Sea Scallops
2 c Yukon Gold potatoes, peeled, diced and blanched
½ c Crab meat
¼ c Red Bell pepper, diced
1 c Sweet pea tips (Look in your local Oriental market)
4 T Butter
3 T Olive oil

Lemon Thyme Butter (Much like a burre blanc)
1 t Lemon thyme, chopped
2 sprigs Lemon thyme
1½ c White wine
1 White shallot, sliced
¼ lbs Butter, chilled
Fleur de sel (Sea salt)
Fresh ground pepper to taste

Lemon Thyme Butter -
1. In a sauté pan, reduce the white wine, shallots and lemon thyme sprigs on medium heat. Remove the shallots and thyme toward the end. Slowly whisk in the ¼ lbs of chilled butter. Stir in the chopped lemon thyme. Season with salt and pepper.

Potato/Crab meat -
2. In an sauté pan, heat up 2 T of olive oil and 2 T of butter. Add the diced onion, stirring until transparent. Add the potato, bell pepper, crab meat and sweet pea tips and cook until the potatoes are golden. Season with salt and pepper. Turn the heat to low to keep warm.

Scallops -
3. In another sauté pan, heat up the remaining olive oil and 2 T butter on high heat. Add the scallops and season with salt and pepper and sear them on both sides.

Serving -
4. On warm plates, lightly press the potato mixture into a 3-inch ring to form a circle. Place 2 scallops on top and garnish with a sprig of lemon thyme and drizzle with the butter sauce.
Recipe Name: Shrimp or Lobster Pasta Richele
Serves: 4
Recipe Source: Robin and Bob Young, adapted from Charleston Seafood Company
1# Farfalle pasta (Bowtie)
2 T Butter
1 Garlic clove, minced
2 T Onion, diced
1# Shrimp (peeled) and cut into chunks or Cold water Lobster meat
4 oz Mushrooms, sliced
2 c Spinach, drained and rinsed
¼ c Tomato, diced
1 sm Broccoli head florets, blanched
1 T Basil, fresh and finely chopped
½ t Oregano, dried
    Pepper, freshly ground
2 T Parmesan cheese, fresh grated
    Parsley, finely diced

Cook the farfalle according to package directions.
Melt butter in a large skillet over medium-high heat. Add garlic and onion and saulté 1 minute. Add shrimp or lobster meat and mushrooms; cook 7 to 10 minutes or until seafood is firm.
Add spinach, tomato, broccoli, basil and oregano and cook 5 minutes. Add salt and pepper to taste.
Spoon over farfalle and top with the fresh grated parmesan cheese. Sprinkle the cheese with a pinch of parsley.
Recipe Name: Grilled Chicken With Lime Marinade
Serves: 4
Recipe Source: Adapted from Chef Lou Aaron, Westside Drive-In, Boise, Idaho
4 Chicken breasts, boned and skinless
½ c Apple cider
¼ c Olive oil
2 T Onion, minced
2 T Brown sugar
1/8 t Cinnamon
1 Lime, using the zest, pulp and juice
1 med Carrott, shredded
Sauce -
1 c Chicken stock (Home made preferred)
1 T Butter, softened
1 T All-purpose flour
Wash and pat dry the chicken breasts. Set aside.
Combine the remainning ingredients in a large bowl. Mix well, making sure the brown sugar dissolves. Add the chicken breasts and thoroughly coat. Refrigerate for 3 hours or more, turning chicken occassionally.
You can sauté or charbroil the breasts, basting with the marinade. Remove to a warm plate.
Sauce -
In a small bowl, combine the butter and the flour with a fork. Add all the marinade to the pan and reduce by ½, gently scraping the pan for the grameles. Stir in the chicken stock thoroughly mixing and bring to a gentle boil. Whisk in the butter/flour mixture (roux) slowly. Stir until thickened. Pour a little of the sauce over the chicken.
Serve hot with a steamed spinach/grated carrot vegetable mixture or another great side dish with this chicken is Artichoke Patties.
Pancetta Wrapped Pork

Recipe Name: Pancetta Wrapped Pork Roast
Serves: 6
Recipe Source: Bob and Robin Young
1 Pork loin roast about 1½ pounds or heavier
     Sea salt and freshly ground pepper
2 T Olive oil, extra-virgin
2 T Rosemary, fresh
1 t Thyme, fresh
1 large (or 2 small) Garlic cloves
¼# Pancetta
3 med White onions, quartered
1 T butter
1 t All-purpose flour
1 c Chicken stock

Place 1 T oil, rosemary leaves, thyme leaves and garlic in mocahete and course grind until blended. Set aside.
Pre-heat the oven to 375°F. Season pork with salt and pepper. Heat 1 T oil in cast-iron skillet over med-high heat. Sear pork on all sides until browned, about 10 minutes. Remove from heat and reserve pan grameles.
Rub the pork with the herb blend using all. Lay the pancetta over the pork roast using all. Lay rosemary sprig on top. Place in a baking pan and secure pancetta with kitchen string or tooth picks. Place quartered onions around roast and lay another sprig of rosemary on onions.
Roast in oven basting with cooking juices until internal temperature of roast reaches 150°F to 170°F. Remove from heat and place on platter wrapped in tin foil to keep warm.
Prepare a pork gravy - Combine butter and flour (roux). Pour off excess pork fat from skillet and place over medium heat. Add chicken stock, scaping bottom of skillet to loosen grameles. Bring to a boil and reduce by ¼. Whisk in butter/flour (roux) mixture and cook until thickened. Season with salt and pepper if necessary. Serve hot with pork and onions.
Recipe Name: Breakfast Apple Pie
Serves: 16
Recipe Source: Robin Young
1 pkg Pillsbury Pie Crusts, 9" or make your own
5 link sausages, cut up
10 - 12 Apples cut up. I use Granny Smith apples
2 c All-purpose flour. I use ¼c of Whole Wheat flour as part of the total 2 cups
½ c Brown sugar
1 t Salt
2 T Cinnamon
1 stick butter
Crumb Topping:
Blend the flour, brown sugar, salt and cinnamon together with a fork. Melt the butter and pour into the topping and blend well.
Pie Filling:
Prepare 2 2x9" un-greased pie pans. Line with the crusts. Line the bottom of each pie pan with cut-up sausage. Put ½ of the apples in each pie pan. Cover with the crumb mixture.
Pre-heat the oven to 375°F. Bake for 35 minutes. To help prevent crusts from burning, cut strips of aluminium foil and place on edges while cooking. Serve warm.
Recipe Name: Carñitas Norteños en Papillote
Serves :6
Recipe Source: Tortilla Soup
Comments: Steaming this dish in a paper package (papillote) intensifies the flavors. There is no substitute for the flavor of lard in this time-honored dish. Use warmed leftovers for mouth-watering tacos or burritos.
2 # Pork shoulder or butt, cut into 2" cubes
    Salt and pepper to taste
1½ # lard or pork fat or shortening
1 med Red onion, freshly diced
½ c Cilantro, chopped
5 Serrano chilies, chopped and seeds removed

Generously season the pork with salt and pepper.
Melt the lard in a large, deep saucepan or Dutch oven over moderate heat. Add the well-seasoned meat and simmer, uncovered, over medium-low heat for about 1½ hours until fork tender, but not brown. Let cool in pot for 10 minutes.
Pre-heat oven to 400°F.
Cut 2 (15") circles of parchment paper or foil and place 1 on a large baking sheet. Remove the meat with a slotted spoon, drainning excess fat and refrigerate remaining fat for another use. Spread meat in center of paper circle on sheet. Top with onions, cilantro and chilies. Top the mixture with the second parchment circle and seal the papillote by sharply folding over the edges twice, all the way around to tightly seal. Bake about 15 minutes. Bring to the table and cut open the package. Serve with warm corn tortillas, guacamole and green salsa (Tomatillo Verde).
Recipe Name: 7-Up Chili
Serves: 4-6
Recipe Source: Donna Scrivner
1½# Hamburger
1 med Onion, chopped
1 lg Shallot, chopped
1 med Green pepper, chopped
¾ Tbs Garlic, minced
1 tsp salt
2 #303 cans Kidney beans
1 8oz can Tomato sauce
1 #303 can Stewed tomatoes
1 can Tomato soup
1 can 7-Up
2 Tbs Chili powder
½ tsp pepper

Brown meat, onion, green pepper and drain fat. Mix all remaining ingrediants except beans. Simmer about 1 hour.
Add beans and simmer an additional 45 minutes. A bit more chili powder can be added if desired.
Recipe Name: Beef, Pork or Chicken Satay
Serves: 20
¼ c Olive oil
¼ c Seseme oil
2 T Garlic, diced fine
½ c Red onion, diced
½ t Cayenne
2 T Ginger, chopped
4 T Sherry
2 T Lime juice
¼ c Soy sauce
1 t Coriander, ground

Mix all together and pour over beef, pork or chicken cut into 1" strips. Marinate for a minimum of 3 hours. Use in a stir fry or sauté.
For another satay marinade, look at Peanut Marinade for Satay or Dipping
Recipe Name: Ginger Spicy Chicken (Mexican)
Serves: 4
Recipe Source: Bob and Robin Young
4 Whole Chicken breasts, split, boned and skinned
¾ t Salt
2 T Olive oil
1 med Sweet red pepper, cut into ¼ x 2" strips
1 med Sweet yellow pepper, cut into ¼ x 2" strips
1 sm Red onion, diced fine
1 8oz can Pineapple chunks with juice
¾ c Picante sauce
2 T Cilantro, fresh and chopped
3 T Ginger, fresh and shredded (OR 1 t ground ginger)

In a small mixing bowl, combine the pineapple and the juice, picante sauce, cilantro, ginger, onion and salt. Mix by hand and set aside for an hour or more.
Put the olive oil in a skillet and cook chicken until just brown on both sides, about 5 minutes per side. Chicken should be done, but not crisp. Remove the chicken and set aside. Add the picante mixture to the skillet and add the peppers. Cook about 5 - 7 minutes or until peppers are tender and the sauce thickens.
Return the chicken to the skillet and heat throughly, basting with the picante sause as necessary.
Recipe Name: Chicken Saté
Serves: 20
Oven Temp: 375°F    Oven Time: 20 min
Recipe Source: Chef Lou Aaron, Westside Catering, Boise, ID
¼ c Seseme oil
2 T Garlic, chopped
½ c Green onion, chopped
1 T Honey
1 t Cayenne
¼ c Fish sauce
2 T Ginger, chopped
2 T Rice wine
2 T Lime juice
½ c Soy sauce
1 t Coriander, ground

Mix all together. Pour over chicken and marinate for a minimum of 3 hours. Bake off at 375°F.
Recipe Name: Chicken and Angel Hair Pasta
Serves: 4
Comments: Such a good way to use the left-over chicken.
1½ c Chicken, chopped
1 t Garlic, minced
½ T Rockin' R's Seasoned Salt
1 T Italian spices blend
1 T Olive oil
½ T Parsley flakes
¾# Angel Hair pasta, cooked
1 T Butter
1½ T Flour
1 c Milk, room temperature
½ c Ramano cheese, grated
Fresh ground pepper

Sauté the chicken, garlic, seasoned salt, Italian spice blend in the olive oil. Add the parsley flakes, stir and set aside, but keep warm. Make a roux from the flour and butter. Reduce heat, if necessary to medium-high and quickly add the milk and Ramano cheese. Add fresh ground pepper to taste. Stir constantly until thickened and cheese is melted. Place the pasta in a serving bowl. Add the sautéed chicken and toss to mix. Pour the sauce over and toss to blend. Enjoy.
Recipe Name: Maryland Crab Cakes
Serves: 4-6
Recipe Source: Bob and Robin Young
1 pkg (1.24 oz) Old Bay Crab Cake Classic mix
2 t Worchestershire sauce
1 t Garlic, chopped very fine
½ cup Mayonaise
1 T Parsley, finely chopped
1# Select Blue Crab meat

If necessary, sort through the crab meat and remove any cartilage. Use only fresh crab meat! (I have yet to find a Pacific crab meat that will replace the East coast Blue Crab for this recipe)
In a large mixing bowl, thoroughly combine the first five ingredients. Gently fold in the crab meat and combine.
Shape the mixture into 4-6 patties. Broil or panfry (prefered) 4-5 minutes per side or until golden brown.
Note - Maryland Blue Crab (Select) can be purchased from the Annapolis Seafood Company, Annapolis, MD, at about $18.00 per pound - 1 can. the Old Bay Crab Cake Classic can also be purchased there. Or, over the internet at Charleston Seafood Company
Recipe Name: Crab Imperial
Serves: 6       Oven Temp: 450° F
Recipe Source: Bob and Robin Young
1 pkg (1.24oz) Old Bay Crab Cake Classic mix
½ cup Mayonaise
1 T Parsley, finely chopped
1 t Garlic, chopped very fine
1 T Butter
1 T Flour
½ cup Milk (Whole)
1# Select Blue Crab meat (Can be bought from Charleston Seafood Company)
1 Egg
½ cup Mayonaise

If necessary, sort through the crab meat and remove any cartilage. Use only fresh crab meat! (I have yet to find a Pacific crab meat that will replace the East coast Blue Crab for this recipe) Set aside.
Melt the butter in a medium sauce pan. Stir in the flour and cook over medium heat until mixture comes to a slow boil, stirring constantly. Slowly add the milk, stirring constantly until the mixture thickens. Remove from the heat and gently stir in the crab meat. Spoon into individual shells or a greased 1-quart casserole.
Beat together the egg and the mayonaise. Spread on top of the crab meat mixture. Sprinkle with paprika. Bake in a preheated 450° F oven for 10-15 minutes or until bubbly and golden brown.
Recipe Name: Chicken in Wine Sauce (Drunken Chicken)
Recipe Source: Judy Storm, Salt Lake City, Utah
Serves: 4
Cooking Time: 1 hour
1 garlic bud
½ Green pepper, diced
1 Onion, chopped
1 Tomato, cut in thin wedges
1 or 2 Bay leaves
Black pepper to taste
2 or 3 grated almonds
4 Chicken breasts (or thighs or whatever), skinless

Sauté in ¼ cup of olive oil the garlic, green pepper, chopped onion and tomato. Add the bay leaves, black pepper, almonds and chicken.
Pour white wine (straight sherry) over the chicken until it is almost covered. (Do not use cooking wine as it is too salty) If you do not want to use all wine, use ½ wine and ½ chicken broth.
Cover the pot and simmer for about 1 hour. Remove the chicken and thicken broth with flour or corn starch. Serve with hot rice.
Recipe Name: Chimichanaga
Serves: 4
1# Lean ground beef
1¼ c Refried beans
¼ c Salsa
¾ c Monterey Jack cheese, grated
4 Flour tortillas
Oil for frying

Brown the beef and drain off excess fat. Allow to cool slightly. Toss in the beans, salsa and cheese. Place ¼ of the mixture in the center of each tortilla. Fold in the sides and then roll to seal. Heat the oil to 350° F. Add the chimichangas and cook both sides until brown. Serve warm with steamed rice and shredded lettuce salad.
Recipe Name: Game Hens (Little Chickens)
Serves: 4
Oven Temp: 350°F    Oven Time: 1½ hours
6 oz Musso's Old Fashion Toast Rounds, I used Garlic/Cheese flavored
1½ T Tarregon, fresh
1 T Basil
1 t Rockin' R's Seasoned Salt
¼ c Garlic butter, melted
¼ c Heavy cream
4 Game hens, about 16 oz each

Place the toast, tarregon, basil and seasoned salt in a food processor. Pulse blend until mixed and toast is broken small, but not to dust. Place in a bowl. Pour in the garlic butter and heavy cream. Mix by hand until the crumbs ball together, but not soggy. If more liquid is needed, use a little more cream. Stuff the game hens and bake at 350°F for 1½ hours or until brown and juices run clear. Baste with garlic butter. Serve with steamed asparagus and mashed potatoes. Enjoy!
Recipe Name: Popovers
Yield: 12
Recipe Source:
4 Eggs
2 c Milk
2 c All-Purpose flour
1 t Vanilla
Pre-heat oven to 450°F
Grease 12 deep custard cups (5 oz) or 16 medium muffin cups.
With a hand beater, beat eggs slightly. Add milk, flour and salt and beat just until smooth. Do not over beat.
Fill custard cups ½ full or muffin cups ¾ full. Bake 25 minutes. Lower the oven temperature to 350°F and bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan.
Serve hot.
Recipe Name: Roasted Leg of Lamb
Serves: 8    Oven Temp: 325°F    Oven Time: 20 min/pound
8# Leg of lamb, whole
Salt and pepper to taste
6 oz Mustard, prepared (Sun Valley Wine Mustard or a Dijon mustard)
Dash Worcestershire sauce
2 T All-Purpose flour
2 Garlic cloves, slivered

Pre-heat oven to 325°F. Generously rub salt and pepper into lamb. Smear the mustard over the lamb and sprinkle with a fine coating of flour. Place lamb in roasting pan and place slivers of garlic over top. Sprinkle with Worcestershire sauce. Roast uncovered until desired doneness: 140°F-Rare; 160°F-Medium;180°F-Well done or about 20 minutes per pound. Remove from pan to a heated platter and let rest for 10 to 15 minutes before slicing. Use the drippings to make a gravy by adding a little flour and water. Season to taste.
Recipe Name: Juniper Roasted Lamb
Serves: 5        Prep Time: 24 hrs
Oven Temp: 350°F     Oven Time: 1½ hrs
Comments: This is the way Robin and I like it.
6# Lamb roast
1 c Juniper berries, fresh
2 c Gin, make it a good one
3 sprigs Rosemary, fresh
Salt and pepper to taste

Place the lamb roast in a large bowl. Pocket the skin and place the juniper berries and rosemary into the pocket. Rub with salt and pepper. Pour the gin over the lamb. Place the bowl in the refrigerator and marinate overnight turning about every 4 hours. Pre-heat the oven to 350°F. Place the lamb and all liquid in a baking pan. Place the roast in the oven and cook for 1 hour. Reduce heat to 300°F and cook until a meat thermometer reaches 140 (rare) to 160 (med-well) °F. Remove and let rest for 10 to 15 minutes before slicing. Great with Roasted Red Potatoes and mint jelly.