Recipe Name: Silver City Lamb Kabob Marinade
Recipe Source: Robin and Bob Young
Yield: ~ 1 cup
Ingredients:
1/3 c Balsamic Vinegar, aged
3 T Olive oil, extra virgin
2 T Water
¼ c Red onion, fine diced
2 t Oregano, dried
1½ t Thyme, fresh and chopped
3 cloves Garlic, minced
¾ t Sea salt
½ t Black pepper, fresh ground
1½ lbs Lamb, cut for kabobs

In a medium bowl, combine the vinegar, oil, water, shallot, oregano, thyme, garlic salt and pepper. Whisk to blend. Let sit for 30 minutes to marry flavors.

Place the lamb in a self-sealing plastic bag. Pour the marinade over the meat and seal, removing the air. Tumble the bag to mix the lamb with the marinade. Place in a refrigerator for at least 1 hour. Use with tomatoes and mushrooms on a soaked wooded skewer. Grill or sauté the kabobs.
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Recipe Name: Béarnaise Sauce
Recipe Source: Robin and Bob Young
Yield: 1 cup
Ingredients:
2 T Tarragon vinegar
2 T Dry white wine
¼ c Shallot, chopped very fine
¼ T Black pepper, fresh ground
1½ T Tarragon leaves, finely chopped
3 lg Egg yolks
1 T Water
1¼ sticks Butter, unsalted and at room temperature
Sea salt
Pepper
Lemon juice, if desired

Combine vinegar, wine, shallots, black pepper, and 1½ teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately low heat (Do Not Exceed 130°F) and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.

By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to consistency desired. Season with salt, remaining 1½ teaspoons chopped tarragon and, if desired, pepper. Add a few droplets of lemon juice if desired.
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Recipe Name: Creamy Pesto Salad Dressing
Recipe Source: Robin and Bob Young
Yield: ~ 2 cups
Ingredients:
1½ c Mayonnaise
¼ c Basil pesto
Juice of ½ lemon
¼ c Heavy Cream

In a food processor, add the mayonnaise and pesto. Blend. Add the lemon juice and blend. Add the cream and blend until smooth. Place in a refrigerator and keep cold until ready to use. Try this on salmon or other seafoods.
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Recipe Name: 3 Basil Cream Sauces
Recipe Source: Bob and Robin Young, adapted from The Foodnetwork
Incgredients:

1. Basil Cream Sauce
1 T Butter
1 T All-Purpose flour
1 T Shallots, minced
1 T Garlic, minced
c Dry White Wine
1 c Heavy Cream
1/3 c Basil Leaves, fresh and chopped

In a medium saucepan, melt the butter over medium-high heat. Add the flour and stir continuously, until the mixture is smooth and forms a ball. Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened. Add the wine and the cream and whisk until the mixture is smooth and slightly thickened. Remove the sauce from the heat and add the basil leaves. Mix. Great with seafood.


2. Lemon Basil Cream Sauce
1 T Olive oil
2 T Butter
1 t Onion, minced
1 t Garlic, minced
c dry White Wine
1 c Heavy Cream
1 t Lemon juice
3 T Pesto
Roux:
1 t Butter
1 t All-Purpose flour

Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat. Great with crab or shrimp.


3. Basil Cream Sauce
4 oz White wine
1 clove Garlic, chopped
1 pt Heavy Cream
White pepper
Salt
1/3 c Basil leaves, chopped

In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Remove from heat and add the basil leaves. Season with white pepper and salt.
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Recipe Name: Blood Orange and Rosemary Marinade for Lamb
Recipe Source: Bob and Robin Young
Yield: abt 1 Cup
Ingredients:
½ c Sugar
¼ c Water
¼ c Sweet white wine
4 med Blood oranges, juiced and with pulp
Zest of 1 Blood Orange
¼ c Rosemary leaves, fresh and chopped
½ c Mint leaves, fresh and chopped

In a 1 quart sauce pan, combine water, wine and sugar. Bring to a slow boil and stir for 5 minutes. Reduce heat to a simmer.
Add the orange juice and zest. Reduce by ½, about 10-12 minutes. Remove from the heat and add the herbs. Stir to blend. Let steep and cool for about 1 hour.
Pour over the lamb and let marinate for about 8 hours. Reserve the marinade and use for basting.
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Recipe Name: Bob's Potato Salad
Recipe Source: Bob and Robin Young
Serves: 8
Ingredients:
1 Sweet potato, ¼" dice
4 med Blue potatoes, ¼" dice
8 lg Butter Golds potatoes, ¼" dice
4 cloves Garlic, smashed
2 T Sea salt
1 T Black pepper, fresh ground
4 Eggs, hard cooked, diced
¾ T Purple basil, fine diced
¾ T Genovese basil, fine diced
2 c Cellery, diced
12 lg stuffed Olives, sliced
½ T Celery salt
½ c Parsley, rough cut
1 med Vedalia onion, diced
1¾ c Mayonnaise
4 T Yellow mustard, prepared

In a large pot, add enough water to cover the potatoes. Add the garlic, sea salt and pepper and bring to a gentle boil. Cook about 15 minutes or until potatoes are still resistant to a fork. (Cooking too long will give you Mashed Potato Salad) Remove from heat and place in an ice bath to cool completely.

In a large mixing bowl, add the cold potatoes and everything but the mayo and mustard. Gently completely combine. Add the mayo and mustard and fold into the potato mixture. Taste and season. Place in refrigerator and cool completely. Let the herbs and spices marry. Serve cold.
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Recipe Name: Macaroni Salad
Yield: 8 cups
Recipe Source: Bob and Robin Young
Ingredients:

Macaroni ingredients-
4 c dry Elbow Macaroni, cooked, rinsed, and drained
2 qt Water
3 Garlic cloves, crushed and chopped
¼ c Basil leaves, dried
3 T Sea Salt
Fresh ground pepper
2 T Olive oil

Salad Items -
1/3 c Celery, diced
1/3 c Red Carrot, diced
¼ c Red Onion, minced and soaked in cold water for 5 minutes, drained
¼ c Flat Leaf Parsley, minced
½ c Mayonnaise
¾ t Dry Mustard
1½ t Sugar
1½ t Cider vinegar
½ t Kosher salt plus more to taste, fine grain
Freshly ground Black pepper

Cooking the Macaroni-
In a sauce pan, place 2 quarts water. Add the garlic, basil, salt and pepper. Bring to a boil. Add the macaroni and bring to a boil. Reduce heat to a slow boil. Cook until tender. Remove from heat and drain. Sprinkle with 2 Tablespoons of olive oil and mix to prevent sticking. Cool completely.

Mixing the Salad -
In a large bowl combine the macaroni, celery, onion, carrot and parsley. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
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Recipe Name: Chilean Salsa
Yield: ~8 cups
Recipe Source: Robin and Bob Young
Ingredients:
15 cloves Garlic, peeled
1 green Serrano chili, seeds and veins removed
1 Jalapeno chili, seeds and veins removed
3 Anaheim chilies, seeds and veins removed
1¼ T Sea Salt or Kosher salt
5 med ripe Tomatoes, seeded and diced to ¼" cubes
12 Roma tomatoes, seeded and diced to ¼" cubes
2 c chopped Spanish onions or Vadalia sweet onions
1 c chopped Red onion
¾ c fresh Cilantro, chopped
2½ T dried Oregano
1/8 t Lime Oil (Be Careful, lime oil is potent!)
1 c Vegetable oil
¼ c Red Wine Vinegar

In a food processor, combine the garlic, chili peppers and salt and make a paste. Use some of the vegetable oil to get the mixture to combine.
Transfer mixture to a large bowl. Add the remaining ingredients and stir to combine. Chill before serving to let the flavors marry. Will keep in the refrigerator for up to 7 days.

For a more festive salsa, try this alternative instead of the Roma tomatoes:
5 med Orange tomatoes, seeded and diced to ¼" cubes
3 lg Yellow tomatoes, seeded and diced to ¼" cubes

The original recipe called for 5 Serrano chilies, but for us that would be too spicy. Adjust the chilies to your own taste.
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Recipe Name: Roasted Artichoke Pesto
Recipe Source: Robin and Bob Young, adapted from the FoodNetwork
Serves: 20
Ingredients:
¾ c Olive oil, extra virgin
¼ c Lime juice, fresh squeezed and with some pulp
3 cloves Garlic, quartered lengthwise
1 t Thyme leaves, fresh and chopped
3 t Tarragon, fresh and diced
1 Bay leaf
1 t Sea Salt
¼ t Black pepper, fresh ground
2 pkg frozen Artichokes
¾ c Basil leaves, fresh and tightly packed

Preheat the oven to 325° F

In a deep ovenproof pan, combine ½ cup olive oil, lime juice, garlic, thyme, bay leaf, tarragon, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cook 1 minute then remove from heat. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.

Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining ¼ cup olive oil and basil leaves and process until smooth. Serve with fresh seafood or pasta.
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Recipe Name: Poultry Herb Blend
Recipe Source: Bob and Robin Young
Yield: ~1 cup
Ingredients:
1 c packed Sage, fresh and diced
1½ T Thyme, fresh and diced
1 T Greek Oregano, fresh and diced
½ c packed Italian Parsley, fresh and diced
1 T Sea salt

Place all herbs in a pint jar and shake to mix. Will keep sealed for about 1 month. The herbs may dry somewhat, but they are still completely useable.
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Recipe Name: Rockin' Salsa
Yield: 5 pints
Recipe Source: Bob and Robin Young
Ingredients:
4-5 lbs fresh, ripe Tomatoes, cored, diced and skins left on (4-5 pints diced)
6 lg Garlic cloves, minced
1½ T Mexican oregano, dried
1 t Cinnamon
1 lg Red onion, diced
1 t Cumin
½ t Cloves, ground
¾ c Basil, fresh and chopped
¾ c fresh Cilantro, chopped
1 pkg Mrs Wages Salsa Tomato Mix
½ c White vinegar

Dice the tomatoes to about ¼" cubes and place in a 5-qt sauce pan. Add all remaining ingredients, except cilantro and ½ of the basil. Mix with a wooden spoon to blend spices. Bring to a slow boil and boil for 5 minutes. Reduce heat to a simmer and cook for 20 minutes. Add the cilantro and remaining basil and stir to blend. Cook for another 10 minutes. Remove from heat. If there is too much liquid, pour some off, but not all.
You can either hot pack the salsa at this point or you can let cool and place in refrigerator for 24 hours before serving. Enjoy this slightly spicy salsa!
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Recipe Name: Rockin' R's Essence or Dry BBQ Rub
Yield: ~2 cups
Recipe Source: Bob and Robin Young
Ingredients:
¼ c sweet Hungarian paprika
3 T Cumin
2 T Kosher salt
1 T Black pepper, fresh ground
2 T light Brown sugar
2 T Orange zest
1/8 t Cayenne pepper
5 T Garlic granules
2 T Onion granules
2 T dried Mustard

Mix all ingredients together. Keep in an airtight container. When ready to use, rub the spice mixture all over the beef, pork or chicken and refrigerate for 2 hours or overnight. There are many uses for this blend.
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Recipe Name: Fresh Garden Salsa
Yield: ~ 2 cups
Recipe Source: Bob and Robin Young, adapted from AARP recipes
Ingredients:
4 med Plum tomatoes, seeded and chopped - about 1 cups
1 Poblano chile pepper, roasted, seeded and chopped fine
1 sm Red pepper, roasted, seeded and chopped fine
1 sm Red onion, finely chopped
½ c Zucchini, diced
½ c Yellow squash, diced
1 t Oregano, fresh
½ Lime juiced
Salt and pepper to taste

In a bowl, combine the tomatoes, red pepper, poblano, onion, squash and zucchini. Mix in the oregano and lime juice. Thoroughly combine. Season with salt and pepper to taste. Let the salsa sit for 15 minutes or more to marry the flavors before serving. Try this with the Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce.
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Recipe Name: Edamame Pureé
Yield: ~ 1 cup
Recipe Source: Bob and Robin Young
Ingredients:
12 oz Soy beans, frozen
1 T Wasabi powder or paste (1 T Horseradish powder with 1 t green tea)
6 T Water
1 t Sea salt
2 T Lemon juice, fresh squeezed
¼ c Canola oil

Blanch the soy beans in boiling water for 5 minutes. Drain, then pinch the bean out of the skin and put them in a food processor. Add the wasabi, salt, water and lemon juice. Pureé to break up the soy beans. Pour in the oil and pureé until smooth. Refrigerate. Try this with the Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce.
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Recipe Name: Yellow Pepper Saffron Sauce
Yield: ~1 cup
Recipe Source: Bob and Robin Young, adapted from the Food Network
Ingredients:
2 Yellow peppers, charred on the grill, seeded and coarsely chopped
1/3 c Rice wine vinegar
6 Garlic cloves, coarsely chopped
Pinch of Saffron Threads
1 T Honey
1 t Dijon mustard
¾ c Olive oil, extra virgin
Salt and freshly ground pepper

In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
Great with Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce.
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Recipe Name: Tarragon Honey Mustard Marinade
Yield: 1 cup
Recipe Source: Bob and Robin Young
Ingredients:
3 T Honey Mustard salad dressing
2½ T Tarragon, dried leaves
1 t Balsamic vinegar
Salt and pepper to taste

In a small bowl, combine all ingredients thoroughly. Taste and adjust salt and pepper as desired. Set aside for 1 hour refrigerated to marry flavors.
Spread on salmon steaks and let set for 20 minutes. Reserve some of the marinade for later use. Broil or pan sear the steaks.
Place a small amount of the marinade on a serving platter. Place the salmon steak on the marinade. Serve with fresh beets and a spinach salad. Enjoy!
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Recipe Name: Roasted Red Pepper Sauce
Yield: 1 cup
Recipe Source: Bob and Robin Young
Ingredients:
1 lg Sweet Red Pepper, fire roasted, seeded and peeled
¼ med Red onion, coarsely chopped
¼ t Red pepper flakes
¾ t Allspice
3 T Lime juice, fresh squeezed
½ c Olive oil
Salt and pepper to taste.

Cut the sweet pepper into strips.
In a blender or food processor (blender preferred), combine the roasted peppers, onion, red pepper flakes, allspice and lime juice and process until smooth. With the motor running, drizzle in the olive oil until emulsified and smooth. Taste and season as necessary. Refrigerate for an hour or more before serving to marry flavors. Great with seafood.
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Recipe Name: Wild Rice Salad
Yield: 8 cups
Recipe Source: Robin Young
Ingredients:
1 c Wild Rice
4 Green onions chopped including green tops
½ c Dried apricots, reconstituded and coarse chopped
1/3 c Walnut pieces
½ c Craisins
2 T Olive oil
1 Lemon juiced
1 T Maple syrup

Place 1 cup of wild rice in 3 cups of boiling water. Return to a boil; reduce heat and simmer covered for 40 - 60 minutes or until rice is tender. Drain excess liquid, fluff with a fork and let cool.
Add the apricots, walnuts, craisins, onion to the cooled rice and mix well. Whisk together the lemon juice, maple syrup and a pinch of salt. Pour over the rice mixture and completely blend. This recipe makes about 16, ½ cup servings.
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Recipe Name: Fresh Cranberry Relish
Yield: 12 servings
Recipe Source: Bob and Robin Young
Ingredients:
2 lbs Cranberries, fresh
1 c Sugar
1/3 c Grand Marnier
1 Orange, juiced and zested

Place all ingredients in the bowl of a food processor. Pulse several times to breakdown the cranberries and incorporate the ingredients. The longer you process, the smoother the relish will get. The relish should be somewhat chunky. Set the mixture aside for at least 30 minutes before serving to marry the flavors.
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Recipe Name: Mediterranean Spice Blend
Yield: 1 cup
Recipe Source: Robin and Bob Young
Ingredients:
3 T Allspice, ground
2 t Whole black pepper
2 t Fennel seeds
2 t Cumin seeds
2 t Coriander seeds
1 T Cinnamon, ground
1 t Cloves

Combine the black pepper, fennel, cumin, coriander and cloves in a spice grinder or clean coffee grinder. Grind to a powder. Place in a small bowl and add the allspice and cinnamon. Combine to mix well. Keep in an airtight container. You can use allspice berries and a 1½" piece of fresh cinnamon stick and grind everything together. Allspice berries are hard to find at times.
Use as a rub on lamb, particularly Roasted Leg of Lamb, Mediterranean Style or Shrimp and Crab Poor Boy's
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Recipe Name: Roasted Sweet Red Pepper and Sun Dried Tomato Sauce
Yield: ~1 qt
Recipe Source: Bob and Robin Young
Ingredients:
1½ c Walnuts, ground to a course powder
5 Garlic cloves
4 lg or 5 med Sweet Red Bell Peppers, slowly fire roasted over mesquite
¼ t Cayenne, use more for a spicer blend
1/3 c Sun Dried Tomatoes in oil
Pinch of sugar
¼ t Pure Lime Oil (Add this in 1/8 teaspoon batches and taste! Lime Oil is very strong.) OR the juice of 2 fresh limes
Salt and fresh ground pepper to taste
2½ c Best Foods Mayonnaise, or Hellmanns

If roasting the peppers on a charcoal or gas grill, let cool to room temperature in a tightly covered bowl and reserve the oils. Additionally cool 8 hours refrigerated.

In a food processor, grind the walnuts and garlic to a course powder. Peel the red peppers and remove the seeds. Some of the blackened skin may also drop into the mixture. It is OK. Add to the food processor along with their oils. Add the cayenne pepper, sun dried tomatoes and their oil, sugar, lime juice, salt and pepper. Blend until semi-smooth. Add the mayonnaise and totally blend. Taste for seasoning adjustment. Place in a tight container and place in the refrigerator. This will keep for up to 4 weeks refrigerated and in a closed container.

Serve with Roasted Leg of Lamb, Mediterranean Style or salmon or halibut. Also used in Crab Stuffed Mushrooms. Great on sandwiches or as a French Fry dip, or a vegie dip for that matter.
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Recipe Name: Basil and Lime Marinade For Vegetables
Yield: 1 cup
Recipe Source: Bob and Robin Young
Ingredients:
1 c Basil leaves, Genovese, fresh
¼ c Basil leaves, Fino Verde, fresh
¼ c Tarragon leaves, fresh
1 T Thyme leaves, fresh
3 Garlic cloves, cut into quarters
1 Shallot, cut into quarters
1 Lime, juiced
Salt and fresh ground pepper to taste
Olive oil, extra virgin

Place the basils, tarragon, thyme, garlic and shallot in a food processor. Squeeze in the lime juice with some pulp. Add salt and pepper. Pulse chop the basil mixture until somewhat fine. The oils should appear. With the processor running, drizzle in the olive oil and blend until creamy and the basil leaves are finely ground. Taste and adjust seasoning as necessary.
Let sit for at least 30 minutes to let the flavors marry.
Slice vegetables, such as summer squash, onion, zuchinni squash, into strips. Brush the marinade on the vegetables and let marinate for about 30 minutes. Grill on a medium grill until golden brown.
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Recipe Name: Mango Chutney
Yield: 2 cups
Recipe Source: Chef Emeril Lagasse
Ingredients:
1 T Butter
½ c Onion, chopped
Pinch of Salt
2 c Mango, small diced
½ c White vinegar
¼ c Sugar
2 T Cornstarch
2 T Water

In a saucepan over medium heat, melt the butter. Add the onions and season with salt. Sauté for 2 minutes. Add the mango. Continue to sauté for 2 minutes. Add the vinegar and sugar. Bring the mixture to a boil. Whisk in the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture and bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from heat and completely cool. Store in an airtight container until ready to use.
Great with Tuna Burgers, Oriental Style
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Recipe Name: Potato Salad with Vanilla Bean Dressing
Serves: 6
Recipe Source: Bob and Robin Young
Ingredients:
2 Vanilla beans, split in half and seeds removed and reserved
1¼ c Olive oil
1 Egg, raw
1¾ T Dijon mustard
2 T + 1t Tarragon leaves, fresh and finely chopped
1 Lemon juiced
2 lbs Idaho Russet potatoes, peeled and cubed to about ¼ inch
¼ c Onion, diced fine
1 Shallot, diced fine
¼ c Celery, diced fine
½ t Garlic, chopped fine
¼ c Parsley, chopped fine
2 Eggs, hard cooked and chopped
1 lbs Lobster, fresh cooked and cut into about ¼ inch pieces
Note: If you don't have lobster, the potato salad is also just fine without it.

In a saucepan over medium heat, combine the olive oil, vanilla bean and the seeds. Bring to a simmer and cook 20 minutes. Remove from heat and cool completely to room temperature.

In a food processor, combine the raw egg, Dijon mustard, 2 T tarragon and lemon juice. Process until smooth. Season to taste with salt and fresh ground pepper. With the machine running, drizzle in about 1 cup of the vanilla oil. Drizzle slowly and in a steady stream. Process until the mixture is smooth, thick and creamy. Remove and refrigerate for 1 hour.

Cook the potatoes until fork tender. Cool. In a mixing bowl, combine the potatoes, onions, shallots, celery, garlic, parsley, 1 t tarragon and chopped eggs. Mix until well blended. Taste and season as necessary. Fold in the vanilla oil and mix well. Fold in the chopped lobster meat, if you are using lobster. Chill. Serve on a bed of fresh lettuce greens.
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Recipe Name: Pasilla Mole
Yield : ~8 cups
Recipe Source: Bob and Robin Young
Ingredients:
6 Pasilla chiles
1½ lg White onion, peeled and halved but leave root end on
1 T Vegetable oil
½ c Pistachio nuts, shelled
½ c Pumpkin seeds
½ c Pine nuts
2 t Chili powder
1½ t Garlic granules
1 t Cumin, ground
1 t Coriander, ground
½ t Cinnamon, ground
1 t Salt
½ t Pepper, fresh ground
4 c Chicken broth
½ c Cilantro, fresh and chopped
3 oz Chocolate, semi-sweet
½ c Cream, heavy

Roast the peppers on the stove, under a broiler or on a grill for about 7 to 10 minutes or until the skins are browned or lightly charred, but not burned. (Burning the peppers will make them bitter) Turn frequently. Transfer the peppers to a bowl (glass preferred) and cover tightly with a plastic wrap. Let cool. Peel the peppers removing the seeds and stems and chop coarsely.

Roast the onions in the same manner as the peppers. Let them turn a golden brown to carmelize. Remove from the heat and let cool. Remove and discard the root ends. Chop the onion coarsely. Heat the vegetable oil in a medium saucepan over medium heat. Add the pistachios, pumpkin seeds and pine nuts. Cook, stirring occasionally, until the nuts are browned. Add the peppers, onion, chili powder, garlic, cumin, coriander, cinnamon, salt and pepper and stir for 1 minute. Add the chicken stock and cilantro and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Taste and adjust seasoning. Add the chocolate and stir until melted. Add the cream and stir well. Simmer for 15 minutes.

Transfer to a food processor (you may have to do this in batches) and puree until smooth. Serve with most Mexican foods, especially fowl and seafood, but also great with beef and pork.
This is just great with Mexican turkey.
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Recipe Name: Rockin' R's Teriaki Marinade
Yield: ~ 3 cups
Recipe Source: Robin and Bob Young
Ingredients:
3 T Soy sauce, low sodium
4 T Sherry, mellow Oloroso
2 T Ginger, ground
1½ t Dry mustard
1 T Brown sugar
2 T Vegetable oil

Combine all ingredients in a bowl and whisk until well blended. Use wherever you would use a teriaki marinade. It is great on grilled salmon. Keep refrigerated in an airtight jar.
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Recipe Name: Beurre Blanc
Yield: ~1 cup
Recipe Source: Bob and Robin Young
Ingredients:
½ c White wine
½ c White wine vinegar
1 lg Shallot diced
4 Cloves, whole
1 Garlic clove, chopped
4 T French Tarragon, fresh and coarsely chopped
3 T 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 until the mixture is reduced to 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.
Strain to remove large pieces of the herbs. 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.
Season with salt and pepper. Serve immediately. Keep covered in a warm place for a few hours, if needed.
Serve warm with fish or vegetables, halibut and asparagus goes great with a Beurre Blanc.
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Recipe Name: Asian Relish
Yield: ~ 3 Cups
Recipe Source: Bob and Robin Young
Ingredients:
½ c Cucumber, peeled, seeded and julienned
½ t Salt
¾ c Jicama, jullienned
¼ c Carrot, jullienned
¼ c Scallions, chopped small including greens
½ T Sesame oil
1 T Lime juice, fresh
1 T Fish sauce
1 t Mirin, rice wine
Dash hot sauce

Toss the cucumber with the salt and place in a colander. Place over a bowl for 15 minutes. Press on the cucumbers to release the water. Rince, drain and pat dry.
Combine the cucumbers with the remainning ingredients and toss to coat. Cover and refrigerate for 15 minutes.
Serve as a side with Asian food or with Panko Encrusted Salmon and Shrimp Patties.
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Recipe Name: Rockin' R's Ragu Sauce (Red Sauce)
Yield: 6 cups
Recipe Source: Bob and Robin Young
Ingredients:
3 T Olive oil, extra virgin
6 T Onions, finely chopped
6 T Carrots, finely chopped
6 T Celery, finely chopped
1 # Veal, ground
1 T Oregano
1 t Thyme
1 c White Wine
1 # Tomatoes, canned or fresh (puréed and strained)
Salt and fresh pepper to taste
Heat 3 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots and celery and sauté stirring occasionally until the vegetables are tender, about 15 minutes.
Add the veal and brown breaking up any large pieces. Add the wine and increase the heat and simmer until the pan is almost dry, about 10 minutes.
Add the tomatoes and enough water to cover. Add the oregano and thyme. Bring the sauce to a simmer and then reduce the heat to low and slow cook, stirring occasionally, until the sauce is deeply flavored and no longer watery, about 4 hours.
Add salt and pepper to taste. Keep warm or refrigerate until ready to use.
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Recipe Name: Ginger Ale Marinade
Yield: 4 cups
Recipe Source: Chef Emeril LaGasse
Ingredients:
2½ c Ginger Ale
½ c Soy Sauce
½ c Sherry
¼ c Honey
¼ c Ginger, chopped
1 sm Yellow onion, chopped
5 cloves Garlic, peeled and crushed
6 Cardamom seeds, crushed
1 t Red pepper flakes

Combine all ingredients and use as a pork marinade. Can be stored in an airtight container.
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Recipe Name: Emeril's Creole Seasoning (Essence)
Yield: ~ 2 cups
Recipe Source: Chef Emeril LaGasse
Ingredients:
5 T Paprika
4 T Salt
4 T Garlic granules
2 T Black pepper
2 T Onion granules
2 T Cayenne pepper
2 T Oregano, dried leaf
2 T Thyme, dried

Combine all ingredients thoroughly and store in an airtight jar or container.
Index
Recipe Name: Italian Seasoning
Yield: 1½ cups
Recipe Source: Bob and Robin Young
Ingredients:
3 T Basil, dried
3 T Marjoram, dried
3 T Oregano, dried
3 T Thyme, dried
3 T Rosemary, dried
3 T Savory, dried
2 T Fennel, dried
1 t Red pepper flakes (Optional)
In a food processor, combine all ingredients until thoroughly blended. Store in an airtight container in a cool place. Will keep up to 3 months.
Note: Use this herb blend in pasta sauces or with sautéed vegetables.
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Recipe Name: Enchilada Sauce
Yield: 2 cups
Recipe Source: Bob and Robin Young
Comments: This sauce can be used with turkey, chicken, beef or pork to make delicious enchiladas.
Ingredients:
8 Chillis, sweet and ripe - preferrably red ones
½ t Cumin
½ t Cinnamon
¾ t Mexican oregano, it's spicer
1½ oz Mexican dark chocolate, frozen and broken into pieces
1 T Sugar
1½ T Onion, chopped fine
2 Garlic cloves chopped
Salt to taste
6 lg Roma tomatoes, chopped
2 qt water
2 T Flour
2 T Oil
Place the chilies in boiling water and let stand for 1 hour, covered. Remove from water.
Place the chillies, cumin, oregano, chocolate, sugar, garlic, salt, and tomatoes in a food processor and blend together mincing all ingredients. (There should be no large chunks of any of the ingredients. The sauce should be somewhat thick and smooth.) Taste and adjust as necessary. Pass through a fine strainer into a bowl and set aside.
Heat the oil in a saucepan and add flour and onion and stir about 1 minute. Add the sauce and mix well until it comes to a boil. Reduce heat and simmer for about 10 minutes.
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Recipe Name: Sweet Apple Dressing
Serves: 4
Recipe Source: Bob and Robin Young, adapted from the Food Network
Ingredients:
3 T Butter
2 Sweet Apples, peeled, cored and sliced
1 T Apple cider vinegar
¼ c Apple cider
½ c Olive oil
6 c Baby spinach
¼ c Shallot rings, sliced thin
Salt and pepper to taste

In a saucepan, heat the butter over medium heat. Add the apples and cook until soft to caramelize, about 4 to 5 minutes - fork tender. Add the vinegar and apple cider and bring to a boil. Reduce the heat slightly and cook the mixture until reduced by half and the apples are very soft.
Pour into a food processor or blender and puree. With the machine running, add the olive oil and continue to mix until combined. Adjust seasoning to taste and let cool.
Place the spinach and shallot rings in a salad bowl and drizzle with the dressing. Gently toss to coat the spinach. Divide among 4 plates.
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Recipe Name: Wilted Lettuce Dressing
Serves: 8
Prep Time: 1 hour
Recipe Source: Elizabeth Young
Comments: A favorite family salad dressing. This is the original version.
Ingredients:
6 Slices of bacon, crisp and crumbled
4 T Bacon drippings
c Vinegar
2 T Water
t Sugar
1 Egg, beaten
Add the bacon drippings to a pan over medium heat. Add slowly the vinegar, water and sugar. Bring to a slow boil stirring constantly. Add the diced bacon.
Add the beaten egg to the pan stirring constantly until blended and thickened. Quickly pour over 1 head of chopped iceberg lettuce.
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Recipe Name: Sage Blend For Chicken, Turkey or Pork
Yield: 2 Cups
Recipe Source: Bob and Robin Young
Ingredients:
1 Garlic head
6 T Basil, dried
6 T Thyme, dried
6 T Rosemary, dried
8 T Sage, dried
6 T Parsley, chopped
1 c Butter, at room temperature (2 sticks)
To roast garlic: Pre-heat oven to 350° F with the rack in the center. Place the garlic head on a square piece of aluminium foil and drizzle with olive oil. Loosely wrap the garlic and roast until fragrant and very soft, about 1 hour. Remove from oven and let cool.
Mix the Herbs: Dry mix all herbs (except the garlic) and store in an airtight container.
To Mix The Rub: In a small bowl, combine 4 T of the herb mix and butter. Slice the tip off of the garlic bulb and discard. Gently squeeze the bulb to release the cloves and mix with the herbs. Season with salt and pepper to taste and mix until smooth.
Note: This is a great rub for a turkey, chicken or pork. You can use the dry mix on pork and leave out the butter and garlic. If there are sprigs of the herbs around, place in the cavity of the fowl.
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Recipe Name: Classic Hollandaise Sauce
Yield: 1 Cup
Recipe Source: Bob and Robin Young
Ingredients:
2 T White Wine or Tarragon Vinegar or fresh Lemon Juice
4 T Boiling water
3 large Egg yolks
½ c Butter
¼ t French Tarragon (if Tarragon Vinegar is not used) or ¼ t Cayenne
½ t Salt
1. Melt the butter and keep warm.
2. Heat the vingar or lemon juice until just warmed. Have a small saucepan with boiling water and a measuring spoon ready.
3. Place the top of a double boiler over hot water. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Now add 1 T boiling water. Continue to whisk until the sauce thickens. Repeat with the remainning hot water, one T at a time beating the sauce after each addition.
4. Add the warmed vinegar (or Tarragon leaves) or the lemon juice. Use the lemon juice only with the Tarragon leaves, not with the Tarragon vinegar. Continue to whisk the mixture as you slowly add the melted butter. Add salt and cayenne and beat the sauce until thickened. Serve immediately. The classic sauce with Eggs Benedict.
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Recipe Name: Rockin' R's Bechamel Sauce (Basic White Sauce)
Yield: 2 cups
Recipe Source: Bob and Robin Young
Ingredients:
3 oz Butter plus 1 T
3 oz Flour, all-purpose
1½ T Shallots, finely diced
1 qt Milk, heated to a boil
¼ t Salt
1 t Nutmeg, fresh ground
In a saucepan, melt the butter over medium-low heat. Whisk in the flour and cook until mixture is creamy and no longer has a "flour" smell. Set the roux aside and rinse the pan.
In a saucepan over low heat, melt the 1 T butter. Add the shallots and sauté until transparent. Do not brown.
Pour in the milk, and add the nutmeg. Bring to a boil over medium-high heat.
Whisk the roux into the milk and continue to whisk until the mixture returns to a boil. Simmer until the sauce thickens sufficently to cover the back of a spoon. Taste and add salt as necessary. Reserve in a hot water bath until ready to use.
This is a pretty standard "white sauce" and can be used with a large variety of dishes.
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Recipe Name: Herb de Provence
Yield: 1 Cup
Recipe Source: Bob and Robin Young
Ingredients:
1½ T Thyme
1½ T Summer Savory
1 T Lavender
¾ T Rosemary
1 T Oregano
¾ T Sage
1¾ T Basil
1½ T Fennel
1½ T Marjoram
Use Only Dried Herb Leaves. Mix all ingredients in a bowl. Mix until entirely blended. Store in an air-tight jar. Great in dips and on fowl and seafood.
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Recipe Name: Rockin' R's Herbs de Provence
Yield: 1½ Cups
Recipe Source: Bob and Robin Young
Ingredients:
9 T Thyme, dried
6 T Savory, dried
3 T Oregano, dried
8 T Rosemary, dried
6 T Marjoram, dried
4 T Lavender, dried
Combine all herbs and store in a cool, dry place in an airtight container for up to 4 months. Great with any fowl, lamb or pork.
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Recipe Name: Tandoori Masala
Yield: ½ Cup
Recipe Source: Bob and Robin Young, modified from Sunset Magazine
Ingredients:
1 T Cumin, ground
1 T Coriander, ground
½ t Cloves, ground
¼ t Cayenne
¼ t Nutmeg
¼ t Pepper
¼ t Cinnamon
Mix all ingredients in a small bowl. Store in an air-tight container. Rub on chicken or seafood before cooking.
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Recipe Name: Winter Vegetable Salad
Serves: 4 (Generously)
Recipe Source: Bob and Robin Young
Ingredients:
1½ pounds Broccoli florets, fresh
1½ pounds Cauliflower florets, fresh
2 lg Carrots, peeled, and sliced into ¼" circles
2 pkg Baby peas, frozen and thawed

Blanch each vegetable separately in boiling, lightly salted water - except peas. Put into ice water immediately. Drain and dry well.
Combine all vegetables in a large bowl and toss with Basic Dijon Vinaigrette. Cover and chill.
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Recipe Name: Italian Salsa
Yield: 1½ Cups
Recipe Source: Robin Young
Note: The simple Italian flavors of Balsamic vinegar, basil and olive oil make this an excellent salsa for fish or chicken.
Ingredients:
1½ c Roma tomatoes, fresh and diced
¼ c Red onion, diced
2 T Basil, fresh minced
½ T Garlic, fresh diced
1 T Extra virgin olive oil
Salt and pepper to taste
Combine all ingredients together and toss well in a bowl. Let sit for at least 30 minutes before serving.
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Recipe Name: Pot Luck Salad
Yield: 10 servings
Recipe Source: Robin Young
Ingredients:
6 c Cabbage, chopped
8 T Slivered almonds
8 T Sesame seeds
1 bunch Green onions, chopped
2 3oz pkg Top Ramen noodles
4 T Sugar
1 t White pepper
¾ c Salad oil
2 t Salt
6 T Rice vinegar
Toast almonds a sesame seeds until golden brown. Drain on a paper towel to absorb excess oil.
Mix sugar, white pepper, salad oil, salt and rice vinegar and set aside.
When ready to serve, add almonds, sesame seeds and green onions to cabbage. Pour on liquid. Toss. Add noodles and toss again.
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Recipe Name: Mango Salsa
Yield: 1½ Cups
Recipe Source: Robin Young
Note: This Mango Salsa is quick and easy to prepare.
Ingredients:
1 Whole mango diced or you may used canned mango
½ c each Red and Yellow tomato, diced
¼ c Onion, diced
1 T Cilantro, minced
1 t Crushed red chilli flakes or 1 sliced fresh chilli pepper
2 T Rice vinegar
Note: If this is to hot, add some diced jicama
Combine all ingredients together in a medium sized bowl and mix well. The salsa wll last in the refrigerator for 48 hours. It can be served with grilled fish or chicken.
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Recipe Name: Cole Slaw with Sweet and Sour Celery Seed Dressing
Yield: Great for a picnic
Recipe Source: Robin Young
Ingredients:

Dressing - 2 cups yield
2 Egg Yolks at room temperature
3 T Cider vinegar
1 c Vegetable oil (We use ½ Canola and ½ Olive oils)
¼ c Cider vinegar
¼ c Clover honey
Salt and white pepper to tate
Dash Worchestershire sauce
Dash hot pepper sauce (I like green Tabasco)
1 T Celery seeds
In a food processor fitted with a metal blade, place the egg yolks and 3 T vinegar. With the machine running, gradually drizzle the salad oils through the feed tube until the mixture is emulsified into a mayonnaise.
Add the remainning ingredients and process until well blended. Pour the dressing into a container and set aside. The dressing will thin out considerably. Leave the remaining dressing in the processor bowl while you change to a shredding blade.

Cole Slaw -
8 cups Macaroni, salad or elbow and cooked
2 c Ham, cooked and cubed (Optional)
Shred together -
1 med Green Cabbage head
1 lg Shallot or medium onion (Shallot preferred)
1 lg Carrot


Other Ingredients -
½ c Parmesan Cheese, fresh grated
2 med Broccoli heads, blanched and florets and stems cut into small pieces

Add the vegies and the cheese and broccoli to the macaroni and ham. Pour dressing over the salad and mix. Season to taste. Refrigerate for 2 hours to let the flavors come together.
(Note: We learned to make this dressing years ago in a Professional Techniques class. It's so good, you could almost eat it with a spoon.
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Recipe Name: Pesto Sauce
Yield: 3½ - 4 cups
Recipe Source: Robin and Bob Young
Ingredients:
4 c Basil leaves, well packed (Genovese or Ligurian)
4 cloves Garlic, lightly crushed and peeled
1 c Pine nuts or Walnuts (or a combination of the two)
1½ c freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1½ c Extra virgin Olive oil
Salt and pepper to taste
Place basil leaves and garlic in food processor and blend until leaves are finely chopped.
Add the nuts and process until the nuts are finely chopped. Add the cheese and process until combined.
With the machine running, slowly drizzle in the oil in a steady stream. After the oil is incorporated, turn the machine off and add salt and pepper to taste.
Store refrigerated in an air-tight containner with a thin coating of olive oil on top to prevent pesto from turning dark.
Note: Using Pecorino cheese and increasing the amount of garlic will yield a more intense, sharply flavord pesto. Some receipes call for the Pine nuts to be lightly toasted. Adding walnuts creates a more woody taste.
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Recipe Name: Pesto alla Genovese
Yield: 3½ - 4 cups
Recipe Source: Robin and Bob Young
Ingredients:
2 bunches fresh Basil (30-60 leaves) Genovese or Ligurian
2 T Pine nuts
4 T Grated Parmigiano Reggiano cheese
4 T Grated and aged Pecorino cheese
8 T Extra virgin olive oil
Pinch or salt and pepper
2 Cloves garlic
Wash the basil, remove stalks and pat dry with a towel.
Place the peeled garlic in a blender with the pine nuts and a pinch of salt and pepper. Blend until the garlic cloves are mashed then add the basil and a little oil. Blend until the basil is chopped completely.
Add the cheese and blend briefly to mix. Add the oil slowly to obtain a creamy, green sauce.
Remove from the blender a put in a jar and cover with a little Olive oil and place in the refrigerator to cool.
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Recipe Name: Peanut Marinade for Satay or Dipping
Yield: Approx 2 cups
Recipe Source: Bob and Robin Young
Ingredients:
½ c Chunky peanut butter
½ c Peanut oil
¼ c White wine vinegar
¼ c Tamari sauce or a good, low sodium Soy Sauce
¼ c Fresh lemon juice
4 Cloves garlic, minced
8 Cilantro sprigs, minced
1 Dried red chili pepper, minced - use good judgement!
2 tsp Chopped fresh ginger

Combine all ingredients in a food processor. Blend well to emulsify, adding a few drops of water if the mixture is too thick. Marinate the beef, pork or chicken and refrigerated overnight. This can make a great vegie dip also.
To create a skewered satay dish, cut the meat (beef, pork or chicken) into 1" strips and marinade overnight. When ready to cook, slide the slices onto wooden shewers lengthwise and grill them about 2 minutes per side over red-hot coals. Serve the marinade as a side dipping sauce.
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Recipe Name: Basic Dijon Vinaigrette
Yield: ¾ cup
Recipe Source: Bob and Robin Young
Ingredients:
1 Garlic clove, chopped
1 t Dijon mustard
2 T Red wine vinegar
2 T of any one - fresh snipped chives, basil, mint or parsley finely chopped
    A few grinds of black pepper
    Pinch of sea salt
6 T Extra virgin olive oil

Chop the garlic fine. Place in a small mixing bowl and add the mustard and vinegar. Mix completely with a fork.
Add the herb of your choice and salt a pepper to taste.
Whisking with a fork, drizzle in the olive oil in a steady stream until the dressing has emulsified.
Toss with the salad of your choice. Our choice is a Winter Vegetable Salad or on a spinach salad.
Chef's Tip: You can put all the ingredients for the dressing in a small glass jar with a tight fitting lid and shake the jar to mix. If there are any left-overs, place the sealed jar in the refrigerator for a few days and use as necessary.
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Recipe Name: Cucumber Sauce
Yield: 1 cup
Recipe Source: Chef Lou Aaron, Westside Drive-In, Boise, Idaho
Ingredients:
1 Cucumber, peeled and puréed
1 c Ranch dressing, prepared
Mix all ingredients together and refrigerate until ready to use. Great combination with Artichoke Patties or on a fresh green salad. Try this as a dipping sauce with fresh cut carrots, cellery or other finger vegetables.
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Recipe Name: Bob's Salsa
Yield: 8 pints
Recipe Source: Bob and Robin Young
Ingredients:
5# Fresh Roma tomatoes, quartered
1# Yellow tomatoes, quartered
1# Beef Steak tomatoes, quartered
1½ c Fresh Basil
4t Garlic, crushed
12 T Virgin olive oil
1 Jalapena diced fine
4 T Salt
½ C Fresh cilantro, chopped
4 T Sugar
4 T Fresh lime juice
2 Serrano chilies, diced fine
1¼ t Cinnamon
1# Onion diced

Process all ingredients in a food processor until chunky - it may take several processing batches if you have a small processor. (Do not process until puréed). Place all in a saucepan and bring just to a boil. Immediately remove from heat and let stand 1 hour. Remove excess liquid. Process in canning jars for 50 minutes. Let cool to seal. Makes about 8 pints.
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Recipe Name: Rockin' R's Green Tomato Relish
Serves: (Makes) About 8 pints
Recipe Source: Bob and Robin Young
Ingrediants:
5½ # Green Tomatoes, chopped
3 Medium Red onions, chopped
4 Large shallots, chopped
2 c Cinnamon Basil leaves
1 c Sweet Basil leaves
½ c Salt
3 Green peppers, diced
3 Black Beauty peppers, diced
3 Yellow or Gold peppers, diced
1 Large Italian sweet pepper, diced
8 Garlic cloves, minced
1 c Brown Sugar
3 c Dark Corn Syrup
1 T English Mustard
1 T Cloves, whole
1 Cinnamon stick
1 T Ginger
1½ t Salt

Using a food processor, combine the tomatoes, 2 cloves of garlic, Basil, onions and shallots. Sprinkle with the ½ cup of salt and let stand for 3 hours. Rinse and drain.
Heat the vinegar, peppers (hand diced), remaining garlic, sugar, remaining salt and syrup to a boil. Add the rinsed vegetables and spices (tied in a cheese cloth bag) and boil gently for 15 minutes.
Hot pack in jars and process for 25 minutes in a boiling bath.
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Recipe Name: Green Tomato Relish II
Yield: 4 quarts
Recipe Source: Robin and Bob Young
Ingredients:
6 lb Green tomatoes, chopped
3 med Onions, sliced thin
4 T Pickling salt
5 Lemon slices, sliced thin
¾ c Sweet red pepper, finely chopped
1½ c Brown sugar
1½ c Vinegar
2 t White peppercorns
2 t Whole allspice
2 t Whole cloves
2 t Celery seed
2 t Mustard seed
2 t Dry Mustard

Wash and core the tomatoes. Peel the onions. Chop the tomatoes and slice the onion thinly. Mix with the salt and let stand overnight.
In the morning, drain thoroughly.
Put the tomatoes and onions in a large pot and place the lemon slices, red pepper, brown sugar and vinegar in the pot. Place the spices in a bag and add to pot. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally.
Discard the spice bag. Place the relish in canning jars and seal at once.
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Recipe Name: Rosemary and Mustard Marinade for Lamb
Yield: abt ½ cup
Recipe Source: Robin and Bob Young
Ingredients:
4 T Rosemary, fresh
4 t Thyme, fresh
3 Garlic cloves
4 T Olive oil, extra virgin
3 T Honey Mustard or any good mustard, Hebrew National Mustard is a good one.
Using a food processor, combine the rosemary, thyme, garlic and olive oil into a paste. Add the mustard and blend well. Let the marinade sit for at least 1 hour to marry flavors. Spread generously over a punctured lamb roast and let set for several hours.
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Recipe Name: Horsey Sauce
Yield: 2 cups
Recipe Source: Chef Lou Aaron, Westside Catering, Boise, ID
Ingredients:
1# Sour cream
1½ t Lemon juice
1 t Garlic, minced
¼ c Horse radish

Blend all ingredients together thoroughly. Serve with beef or as a dip with vegetables. If the sauce is too hot, reduce the amount of horse radish.
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Recipe Name: Rosemary, Garlic and Lemon Marinade
Recipe Source: Bob and Robin Young
Yield: 1 Cup    Oven Temp:
Prep Time: 10 minutes
Note: Actually, this could be used with any fine meat. We chose Lamb.
Ingredients:
1½ c Rosemary, fresh and pounded
4 Cloves of garlic, crushed
10 T Olive oil
3 Lemons, halved, juiced and skin squashed
Fresh ground pepper

Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until ready to cook. Cook in the marinade and baste.
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Recipe Name: Rockin' R's Seasoned Salt
Yield: 1 quart
Recipe Source: Bob and Robin Young
Ingredients:
2 c Sea Salt
2/3 c Sugar
2/3 c Garlic granules
4 T Onion powder
1½ T White Pepper
1 T Black Pepper, Tellicherry
2¾ T Paprika
1¼ T Thyme
1½ T Dill
2½ T Chili powder
½ T Cumin
1¼ T Poultry seasoning
1¼ T Celery salt

Combine all ingredients in a mixing bowl. Blend on low speed for about 20 minutes. Place in an air-tight container and use as necessary. Great on beef and chicken.
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Recipe Name: Bob's Tomatillo Verde
Yield: 6 pints
Recipe Source: Bob and Robin Young
Ingredients:
1# Tomatillos, fresh and quartered
1 Serrano chili, diced fine
¾c Cilantro, chopped
4 Green onions with tops, diced fine
2T Lime juice
1t Sugar
1t Salt

Process all in a food processor until chunky. Do not process until puréed. Place in a saucepan and bring to a boil. Remove from heat and let stand 30 minutes. Remove excess liquid. Hot pack in canning jars for 50 minutes. Makes about 6 pints. Great with chicken or pork.
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