This is an attempt to organize the recipes on the Boise Foodie Guild blog page. I would like to create this page so that as a reader, one can browse through the major categories and then choose a recipe that you may like to try. We have tried all of these recipes. Most of the recipes here are adapted from other sources. The recipes, however, are not the same as originally posted by others. This will be an ongoing project so please bear with us. Our complete recipe file can be found at The Recipes of Robin and Bob Young. These recipes can also be found at Rockin’ R’s Boise Foodie Page.
Starting January 2015, I am adding the “Add Date” to each entry. The dates will appear as [Jan 2015]. You will also be able to search on these dates, i.e., list all recipes added in January 2015.
Starting September 2016, I will be adding some recipes that we thoroughly enjoy and they will be listed as CS Marinara You will be able to search on the “CS”.
Please Note: If you want to Search for a particular Recipe or within a specific Category, use Control+F and type in your search item. Hit Return and you should go to that recipe or category.
And just as a Note: Some of these files are in PDF format. There are free Adobe readers online and an easy download. But in the meantime, the categories that I will use here are:
Salads, Chowders and Soups
Fowl (Chicken, Duck, Goose, etc)
Seafood – Including shell fish
Other – Gumbos, Relishes, Sauces and Classic Mother Sauces, Spice Blends, Etc.
BBQ Rubs, Sauces and Mops
Sauces – Traditional and Classic
Spices and Spice Blends: BBQ Rubs, Cajun and Creole Spice Blends
INDEX OF RECIPES
Appetizer [May 2015] Biscuits and Gravy Dip – This recipe comes from and is linked to their blog site, the Noble Pig Winery in McMinnville, OR. The recipe looks like a great party dip or tailgate gathering.
Appetizer [Dec 2015] Caramelized Onion Dip – This is one of Robin’s creations. It is a great change to the standard Onion Soup Dip. [PDF}
Appetizer [Nov 2015] CS Crab Dip East Coast Style – Adapted from Bob’s Sister-In-Law, Marge Young. This is an awesome dip and can be habit forming. [PDF format]
Appetizer [June 2015] Cranberry Turkey Meatballs – Just a good appetizer if you like turkey. A great change from beef. [PDF format]
Appetizer [July 2015] – Fingerling Potato Dip – A delightful potato based appetizer with a super good dipping sauce – tangy, garlicky and creamy. [PDF format]
Appetizer [July 2015] – Fruity Guacamole – A delightful change from your standard guacamole. Add some mango to the avocado and you’ve got an exciting dip! [PDF format]
Appetizer [Feb 2015] – Italian Fried Olives – An easy and differently good appetizer. Just be sure to rinse the olives well. [PDF format]
Appetizer [Aug 2015] Pâté Maison Terrine – An awesome pâté from Mathieu Choux, Le Café de Paris in Boise.
Appetizer [Dec 2015] Robin’s Ranch Dip – This is a variation on the standard Ranch Dip that Robin adjusted to her liking. [PDF]
Appetizer [Jan 2015] Smoked Salmon Dip – Smoke your own salmon in a brine and tarragon. Awesome!
Appetizer [Jan 2015] CS Robin’s Icebox Lox – Wonderful homemade lox. Great with bagels and cream cheese or just scrambled eggs. [PDF format]
Appetizer [Jan 2015] Smoked Salmon and Dill Spread – This spread is an awesome crowd pleaser. Smoke your own salmon for this one. This is awesome!
Appetizer [Jan 2015] CS Spinach and Artichoke Dip – This dip is an awesome crowd pleaser. The basic recipe, before we adapted it, came from Chef Lou’s Westside Drive-In in Boise. This will serve 30. This is a super dip and a real crowd pleaser.
Appetizer [Oct 2015] Spinach Bacon Onion Dip – This dip is an awesome crowd pleaser. The onion and bacon combination brings out the sweetness of the spinach. Make lots!
Appetizer [Jan 2015] – Sweet Potato Dip – This dip is an awesome crowd pleaser. Don;’t be intimidated by the sweet potato ingredient. When mixed with the cream cheese, it is awesome! [PDF]
Salads, Chowders and Soups
Salad Dressing – CS Asian Salad Dressing– This is great with a simple salad of greens, tomatoes, crab and salad shrimp.
Salad Dressing – Sandi’s Ranch Dressing– This is great with a simple salad of greens, carrot strips and grape tomatoes. A change from the standard Ranch Dressing. This is made with avocado and Greek Yogurt. [PDF format]
Salad Dressing [June 2015]– Slaw Dressing – This is by far one of the best slaw dressings we have ever made. Great with a veggie slaw or your standard coleslaw. Really an easy dressing to make. [PDF format]
Salad Dressing – CS Russian Salad Dressing – A real total necessity for any Reuben or Rachel sandwich. A Reuben Sandwich is made with Corned Beef and a Rachel Sandwich is made with Pastrami. [PDF format]
Salad – Bacon and Avocado Pasta Salad– Great variation on the traditional macaroni salad. This one boasts a wonderful Lemon-Thyme Dressing, which is included in the recipe. Enjoy! [PDF format]
Salad [April 2016] – Roasted Beets and Berries Salad – A superb blend of blackberries and strawberries with avocado and quinoa that could be a full meal. It also has toasted and chopped pistachios.
Salad – CS Caesar Salad – A very traditional Caesar Salad. Some history is posted, also.
Salad – CS Cobb Salad – A very traditional salad. Some history is posted, also.
Salad – CS Fourth of July Coleslaw – An awesome coleslaw that was originally by Trisha Yearwood. We have adapted it slightly. Very slightly. This really is a super good coleslaw. No sugar! We love it. [PDF}
Salad [Mar 2016] – Parsley Salad – Great springtime salad that goes well with Sauerbraten or Holiday Ham. Recipe from Michael Symon. [PDF]
Salad [July 2015] – CS Old Fashion Potato Salad – A great basic and delicious potato salad. Blue potatoes add some more color to this salad. [PDF Format]
Salad – Seven-Layer Russian Salad – This is a great vegetable, seafood, egg salad with housemade mayonnaise that Robin made. I love it! [PDF Format]
Salad – Spaghetti Squash Slaw – Great alternative to the traditional Cole Slaw with cabbage. This is a roasted spaghetti squash slaw, thus the name “Sqlaw”. Great on a hot pastrami sandwich on rye or as a side. [PDF Format]
Soup – CS Coconut Shrimp Soup – A really good seafood chowder/soup. Might be good also to try it with lobster or crab. [PDF Format]
Soup [Nov 2016] – CS Split Pea and Ham Soup – Really good and hearty soup for a cold Fall day. It’ll warm you up! [PDF Format]
Gameday [Jan 2015] – Gameday – CS Chesapeake Crab Reuben – A delightful change from your standard Reuben sandwich. And according to traditions, one can no longer call this a Reuben. Let’s just say a variation on a theme. [PDF format]
Gameday [Jan 2015] – Gameday – CS Crab Balls – A delightful change from crab cakes. Individually sized. Use toothpicks to pick one up. Use your own tartar sauce or purchase one from your fish store. [PDF format]
Gameday [Aug 2015] – Gameday – CS Tailgate Chili – Non-Traditional chili that is easy to make and has some surprise ingredients. [PDF format]
Gameday [Sept 2015] – Gameday – CS Tailgate Robin’s Chicken Wings – These are by far some of the best sticky and scrumptious chicken wings I have ever eaten. They take a while in the Crock-Pot, but are well worth it. [PDF format]
Gameday [Aug 2015] – Gameday – CS Tailgate Sloppy Joes – About time we got back to the traditional Sloppy Joes and not that canned stuff. This is made from scratch! [PDF format]
Beef [Sept 2016] – CS Italian Meatballs – A superb blend of meats to create a super meatball or a meat sauce. Use with any good homemade pasta or in a meatball sandwich with CS Marinara, listed in this recipe file. [PDF format]
Beef – Italian Meatballs – Here is a very good, almost superb, meatball recipe with the right blend of beef, pork and veal.
Beef – Boise Pot Roast – Here is a very good, almost superb, pot roast that is slow cooked in the Crockpot. [PDF format]
Beef – Italian Pot Roast – Here is a superb, pot roast that is slow cooked in the oven. Full of flavor. Great with a Chianti, Cabernet Sauvignon or Pinot Noir. You won’t be disappointed. [PDF format]
Beef [Nov 2016] – CS Korean BBQ Beef – Here is a super weay to make beef. Long marinading; fast and hot grill, or stove top grill pan. Well worth trying. [PDF format]
Beef [Sept 2016] – CS Matambrito a La Pizza – Don’t be intimadated by the name. This is simply flank or skirt steak grilled and then made into a “pizza”. All kinds of great toppings. Great party treat. Wiki says, “Matambre is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak…The same word (or matambre arollado or matambre relleno) is also used for a dish made of a matambre meat roll stuffed with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used…The name matambre is a portmanteau word, “matar” + “hambre” (“kill hunger”).” Interesting. We are using a derivitive of the word, matabre. [PDF format]
Beef – CS Mom’s Chili Con Carne – Here is a superb, chili con carne that is slow cooked on the stove or in a crock pot. Full of flavor. This has been adapted from my Mother’s recipe. You won’t be disappointed. [PDF format]
Beef [July 2015] – CS Pot Roast Slow Cooked – A delightful slow cooked beef pot roast. Full of fresh vegetables and then a luscious gravy from the cooking stock. You can also use lamb or pork or any other meat. [PDF format]
Beef [Oct 2014] – Sauerbraten – Crock Pot – Here is a very good, almost superb, Sauerbraten that is slow cooked in the Crock Pot. For best results, though, marinate this beef roast for a minimum of 3 days and up to 10 days. The longer the better. Great for an Oktoberfest Party! [PDF format]
Beef [March 2016] – CS Sauerbraten – Michael Symon – Here is a very good Sauerbraten, adapted from Chef Michael Symon of The Chew, that is slow cooked in the oven for 2 1/2 hours. For best results, though, marinate this beef roast for a minimum of 3 hours and up to 5 hours refrigerated. The longer the better. Great for an Oktoberfest Party! There is a superb salad that goes with this and is included in the recipe. Enjoy! [PDF format]
Beef – Steak Oscar – Superb Steak Oscar! A variation on the traditional crab; made with shrimp instead. Also a tweaked Hollandaise sauce. Roasted asparagus. This is simply delicious. [PDF format]
Beef – Welsh Cawl – Superb beef stew usually served on St David’s Day, March 1.
Beef – Oriental [Nov 2015] – Beef With Snow Peas – A superb Oriental style beef with snow peas. We use Chinese Peas. [PDF format]
Breakfast – Italian [April 2016] – Frittata – An awesome breakfast treat that you can use refrigerator “left-overs” if you want. [PDF]
Buffalo – Buffalo Pasta – What a great way to make buffalo. The noodles for this are really interesting and delicious. Counting your carbs? And you have a gluten allergy? Try this dish. It is awesome.
Chicken [French May 2016] – CS Coq au Vin (Chicken in Wine) – The classic French chicken dish that is moderately easy to do – it takes some time – but is well worth the effort! [PDF].
Chicken [Italian – April 2015] – CS Chicken Marsala – Great and a very traditional Italian chicken dish. One of my favorite chicken entrees. Delicious sauce! [PDF format]
Chicken [Italian – May 2014] – Chicken Piccata – Great Italian chicken. Delicious sauce! [PDF format]
Chicken [Welch – Jan 2016] – Cornish Game Hens with Wild Mushrooms – Think Sunday dinner. The wild mushrooms make a wonderful addition to the stuffing. Delicious! Try serving with green beans and oven roasted red potatoes. [PDF format]
Chicken [Italian – July 2013] – Roman Style Chicken – A traditional Italian roasted chicken dish that goes well on St David’s Day, March 1. This is an intriguing chicken recipe from the Foodnetwork.
Chicken – Skillet Chicken and Dumplings – A good and quick Chicken and Dumplings all done in a cast iron skillet. Super easy. This is delicious! [PDF format]
Chicken – Sweet Mustard Chicken Thighs – A good alternative to fried or the standard baked chicken. You don’t have to use the thighs, but make sure whatever you use has bone-in and skin on. This is delicious! [PDF format]
Chicken [Mediterrean – Sept 2011] – Tagine of Chicken – Great chicken recipe with a rich and delicious Mediterrean style sauce.
Duck [October 2015] – CS 5-Hour Crispy Roasted Duck – A wonderful way to prepare duck. Crispy skin. Very low amount of grease, but still very moist. Great with a Petit Verdot. [PDF format]
Duck [October 2015] – Sauce For The 5-Hour Crispy Duck – A great sauce to go with the 5 Hour Roasted Duck above. Sweet, yet tart and herbal. Would go great too with pork. [PDF format]
Duck – Tagine of Duck – Great duck recipe prepared in a delicious Mediterrean style.
Goose [Dec 2015] – Roast Goose with Chestnut Stuffing – A very good special dinner. Great for a Christmas dinner. This 8 lbs goose easily fed 6 of us. There were no left-overs. It was that good. [PDF format]
Lamb – Arugula Stuffed Leg of Lamb – This is one awesome recipe for a boned leg of lamb. It takes a little time to do it, so be prepared. If you like lamb, you will be pleasantly surprised with the end product. It also has Miner’s lettuce and spinach in the stuffing. [PDF format]
Lamb – Lebanese Lamb Dolmades – These are wrapped in grape leaves and steamed or eaten pre-cooked. They also make great appetizers.
Lamb – Greek [March 2016] – CS Moussaka – A very traditional Greek dish made with ground lamb and eggplant. [PDF]
Lamb – Greek [August 2015] – Pastitsio – A very traditional Greek main dish made with delicious lamb and noodles. [PDF]
Lamb [Jan 2017] – CS Lamb With Peppers Ragu – Slow cooked in a cast iron pot. Super good and not a strong pepper taste. Good with a Merlot or Malbec. Served over steamed Jasmine rice.
Lamb [Mar 2017] – CS Salisbury Lamb – A great variation to Salisbury Steak made with beef. Add some boiled beets and some cauliflower and you’ve got a great meal. [PDF format]
Pasta [Italian April 2016] – CS Lasagna – A very good pasta. A superb and big dinner. All made from scratch. It takes some time, but well worth it. [PDF format]
Pasta [Italian Jan 2015] – CS Pasta – A very good pasta. I do not use All-Purpose flour as in the recipe, but rather semolina. I don’t use straight olive oil either, but rather garlic infused olive oil. This is a basic recipe. Adapt it to fit your need. [PDF format]
Pasta [Italian March 2016] – Pasta with Pea Pesto and Potatoes – A very good pasta. Another recipe found on The Chew that looks very inviting and differently good. Original recipe by Chef Mario Batali. [PDF format]
Pasta [Italian August 2015] – CS Shrimp and Scallop Pasta – A very good pasta. Made a modified Bechamel with coconut milk to pour over the pasta. Wonderful!! [PDF format]
Pork [Apr 2016] – CS Grilled Margarita Pork Ribs and KC Style Rub – Such a super way to grill pork ribs. There is also a great recipe for KC Style pork rub with this recipe. These ribs may also make a great Gameday or Tailgate treat. [PDF format].
Pork [Apr 2016] – CS Holiday Ham – A good way to prepare ham. The original recipe came from Chef Michael Symon. We have changed it tom use a picnic ham. Chef Symon uses a ham steak. We just had to adjust a little because of the size. We changed the ham to a Shank Portion Smoked Ham, about 11 lbs. A good Easter meal. [PDF format].
Pork – CS Orange Mojo Pork Tenderloin – An awesome and different way to serve pork tenderloin! It takes a little time and pre-planning, but well worth it. [PDF Format]
Pork (May 2015) – Pork Tenderloin with Rhubarb BBQ Sauce – This dish is awesome! The sweet and tangy BBQ sauce with this recipe goes equally well with chicken or beef. Well worth the try. [PDF Format]
Pork (April 2015) – Pernil Pork Puerto Rican Style – This dish is awesome! It takes some prep time, but “just do it! Then put it in the slow cooker and let it do its thing!” [PDF Format]
Seafood [April 2016] – CS Asian Grilled Salmon – A wonderful way to prepare salmon fillets. Slightly sweet, a little mustardy and super soy – use a good one! Serve with Creamed Mushrooms and Steamed Asparagus. [PDF]
Seafood – Baked Salmon II – This is a delightful change from fried seafood. A good use of salmon, Red Rice, Asparagus and Pico de Gallo.
Seafood – Crab Meat Pie – This is a delightful. A slight change from the standard Crab Cakes. Great, too, with poached eggs in the morning. [PDF format]
Seafood (Feb 2016) – Crawfish Pie – This is a delightful Louisiana dish. A very traditional dish of New Orleans and usually served on Fat Tuesday. [PDF format]
Seafood – Dijon Baked Cod – This is a delightful change from fried seafood. And a good use of cod.
Seafood [Feb 2016] – Orange Maple Glazed Salmon – A delightful way to prepare and serve salmon. The “from scratch” teriyaki sauce is wonderful and could be used with other dishes.
Seafood – CS Idaho Crab Cakes – This is a delightful change from fried seafood. Broil then bake these crab cakes in muffin tins. They keep their shape and cook very well.
Seafood – Scallop Cakes – [PDF Format] A nice adaptation of the standard Maryland Crab Cakes. The recipe for our Homemade Tartar Sauce is Located Here
Seafood [Sept 2015] – Shrimp and Scallop Pineapple Stir Fry – A wonderful shellfish stir fry. Take your time and prep all ingredients. It cooks fast. And be sure to marinate the seafood. [PDF]
Seafood – Linda and Johns Seafood Chowder – This is a delightful change from fried seafood. A great chowder from New Brunswick, Canada. Thanks to Linda McCormack for allowing us to post this recipe.
—-Vegetable – Main Dish——
Vegetable Main Dish – Vegetarian Dolmades – These are wrapped in grape leaves and steamed or eaten pre-cooked. They also make great appetizers.
Vegetable Main Dish [August 2015] – CS Ratatouille – A very traditional French dish using all fresh and local vegetables. An awesome dinner. [PDF]
Vegetable Main Dish – CS Potato Latkes – This dish will really surprise you. Potato Latkes are a traditional Jewish dish served at Hanukkah.
Vegetable Main Dish – Stuffed Pattypan Squash – This dish will really surprise you. It is really delicious and you can also use the stuffing in sweet peppers for Stuffed Peppers.
Side Dish – Baked Beans – A great use of either a single type of dried beans or a mixture of dried beans. Great with a BBQ. [PDF Format]
Side Dish [June 2016] – CS Better Baked Beans – A better mixture of some commercial baked beans – Bush’s – and some black beans. Great with grilled foods like BBQ Skirt Steak and other grilled foods. [PDF Format]
Side Dish – CS Balsamic Glazed Brussels Sprouts – A great variation on Brussels Sprouts. Sweet and that “cabbage” smell/taste is gone. We do like these sprouts done this way. [PDF Format]
Side Dish – CS Corn Pie – A family favorite in the late summer. Serve with sliced fresh tomatoes and you have a full meal!
Side Dish – [July 2015] Hush Puppies – A very, very Southern side dish. Delicious! [PDF format]
Side Dish – [Sept 2016] CS Idaho Rosemary Polenta – Think of polenta as very fine grits. It goes with almost anything and is easy to prepare. We eat a lot of polenta from Next Generation Organics, Homedale, ID. Delicious! [PDF format]
Side Dish – Roasted Sweet Onions – Superb roasted onions and a vegetable medley. Great with the Grilled Buffalo Diane above.
Side Dish – Dirty Rice – A good use of rice. A great side dish.
Side Dish – CS Mango Salsa – This is a great fruit salsa that Robin makes. Great with seafood or center cut, bone in pork chops. [PDF Format]
Side Dish – [Sept 2016] CS Pig Candy Baked Beans – “Pig Candy”. Love the name. It’s Bacon and anything with bacon is supposed to be eaten. These are super baked beans. Delicious! [PDF format]
Side Dish – [Oct 2016] CS Sauerkraut – Great homemade sauerkraut. Great with pork – Pork mit Kraut – or on sandwiches or straight from the jar. Delicious! [PDF format]
Bread – CS Challah – A Jewish braided celebration bread.
Bread [March 2016] – Irish Soda Bread – Great for St Patrick’s Day. By far the BEST soda bread I have ever had or made! Barring none! [PDF format]
Bread – Pizza Dough [July 2015] – Basic Pizza Dough – Your basic pizza dough that can be used for a wide variety of pastries. [PDF format]
Dessert – Almond Macaroons – Such a great treat! These macaroons are gluten and flour free. They are delicious.
Dessert – [March 2016] Apple Rose Pie Such a great treat! Fun way to make a delicious apple pie, but for individual pies. They are delicious. [PDF Format]
Dessert – Banana Cream Pie – A scrumptious banana custard based pie. It just does not last! Make two!
Dessert – [Jan 2016] Beet Panna Cotta A scrumptious panna cotta made from beets and coconut milk, of all things!. It just does not last! Eat two! [PDF Format]
Dessert – CS Chez Pannise Almond Tarte – If you like a wonderful almond taste, you’ll love this tarte. Use the French Tarte Dough recipe with this.
Dessert – CS Dockside’s Peanut Butter Pie – For peanut butter lovers only! The original recipe from the Dockside Yacht Club, South Chesapeake City, MD. This pie is awesome and so easy to make. No cooking!
Dessert – Decadent Chocolate Cake – This is an awesome chocolate cake that Robin made for Marnie’s birthday. And the cake has no flour!
Dessert – CS Fasnachts Berliner – Such a great Pennsylvania Dutch Shrove Tuesday treat! A real family favorite and treat.
Dessert – Honig Lecheril – An awesome Holiday German cookie. Sweet with honey and taste bud excitement with cinnamon and clove.
Dessert – Jeweled Fruitcake – You’ll love this fruitcake! It is awesome! Be sure to read Ode To A Fruitcake.
Dessert – Liebkuchen Dark Cookies – German Gingerbread cookies. This is a family favorite. Sweet and spicy. Great at Christmas.
Dessert – CS Falcon Fan’s Chocolate Birthday Cake – This is an awesome ganache and chocolate cake that Robin makes for Margaret Gunnell (Falcon Fan). There’s another story there but Maggie will have to tell you. Enjoy the cake! [PDF Format]
Dessert – Mexican Chocolate Tofu Pudding – Don’t be surprised by the tofu! This is an extremely smooth, chocolatey, delicious pudding. Less than 100 calories per serving.
Dessert – CS Skillet Apple Pie – A wonderful variation on the Great American Apple Pie. This is so very easy and Robin says the best apple pie she has ever had. Adapted from Trisha Yearwood. [PDF Format]
Dessert – Tuscan Orange Cake – A wonderful fruity cake with the unmistakeable flavor of fresh orange. Also known as Schiacciata Alla Fiorentina. [PDF Format]
Other – [Gumbos, Relishes, Sauces, Spice Blends, Etc.]
—–BBQ Sauces and Mops—–
BBQ Mop – [Aug 2014] Casey’s BBQ Hot Sop – This Hot Sop comes directly from South Central Tennessee. Aspen Hill, TN to be exact. [PDF format]
BBQ Rub – [Aug 2014] CS Basic BBQ Rub – This is a very versitile BBQ rub. It only has 4 ingredients, but will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] CS Captain’s Shack KC Style Rub – This is a very versitile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] CS Captain’s Shack Memphis Rub – This is a very versitile BBQ rub in the Mempohis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] CS Captain’s Shack Montreal Rub – This is a very versitile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Sauce – [July 2015] CS BBQ Sauce Base – This is the recipe to start with for making your own BBQ sauce. Simple and exquisite. I have extended this one to make a Bourbon BBQ Sauce, but you don’t need to go that far. Make your own adjustments and add your own unique ingredients. [PDF]
BBQ Sauce – [Aug 2014] CS BBQ Sauce for Chicken or Beef – Really a Classic BBQ Sauce. This is great with chicken and probably beef and maybe pork. So easy to make.
Relish – [Sept 2015] CS Green Tomato Relish Very much of a family recipe. My Mother, Scottish, would save and use the “end of season” green tomatoes for this one. Instead of unripe, green tomatoes, if I can find some, I have used Green Zebra tomatoes – an heirloom tomato. [PDF]
Relish – [Nov 2016] CS Robin’s Cranberry Orange RelishA real Idaho Family favorite around Thanksgiving and Christmas. This goes extremely well with turkey – make enough so you have some on sandwiches – and chicken. [PDF]
Sauce – [Jan 2015] Bolognese Sauce – One of the Classic Italian sauces. This is great with pasta and a variety of pastas. There are as many bolognese sauces as there are beef stews. Everyone has their own. [PDF]
Sauce – [Sept 2016] CS Marinara Sauce – One of the Classic Italian sauces. This is great with spaghetti and a variety of pastas. A Captain’s Shack favorite. [PDF]
Sauce – Italian Marinara Sauce – One of the Classic Italian sauces. This is great with spaghetti and a variety of pastas.
Sauce – Sauce Alfredo – One of the Classic Italian Sauces. This is great with and designed for fettuccini. In her book Easy Tasty Italian, Laura Santtini says that an Alfredo Sauce is “.. the king of the fresh pasta sauces … and is described as a ‘heart attack on a plate'” This is our interpretation of the original sauce. Enjoy the sauce.[PDF format]
—-Classic and Mother Sauces——
Sauce – [March 2016] Crème Anglaise – One of the Classic French Sauces. A wonderful custard based sauce. Great with desserts. This particular has an apple brandy variation. [PDF format]
Sauce – Sauce Béarnaise – One of the Classic French Sauces. This is great with beef, lamb or asparagus, especially a grilled steak. [PDF format]
Sauce – [Dec 2015] CS Sauce Béarnaise II – One of the Classic French Sauces. Same sauce as above, only done in a blender. This is great with beef, lamb or asparagus, especially a grilled steak. [PDF format]
Sauce – CS Sauce Beurre Blanc – One of the Classic French Sauces. This is great with halibut, or any mild white fish, or asparagus. Original cooking style. [PDF format]
Sauce – CS Sauce Hollandaise – One of the Classic French Mother Sauces. A very Easy Blender Hollandaise sauce. This is great with asparagus and with Eggs Benedict. So easy to make. [PDF Format]
Sauce – [Sept 2016] Sauce Hollandaise – Roasted Garlic and Tomato – One of the Classic French Mother Sauces. A very Easy Blender Hollandaise sauce. This is great with Eggs Benedict. So easy to make and different. [PDF Format]
Sauce – Sauce Diane – One of the Classic French Sauces. Great with grilled meats, especially buffalo.
Sauce – [Sept 2016] CS Sauce Gribiche – One of the Classic French Sauces. CS Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. [PDF]
Sauce – CS Sauce Montmorency – One of the Classic French sauces. This is great with Duck, Chicken or Bone-In Pork Chops. [PDF format]
Sauce – CS Puttanesca – One of the Classic Tuscan Sauces. This is the very basic recipe. It makes a wonderful Pasta di Gamberetti Puttanesca. [PDF format]
Sauce – Sauce Robert – One of the Classic French Sauces. Great with pork or boar.
Sauce – Tartar Sauce – Really a great tartar sauce for seafood. Great with salmon or any white fish. Slightly spicy and creamy and good. [PDF format]
Sauce – [Jan 2015] Thai Brown Sauce – A really good and versitle Asian style brown sauce. Great with chicken, pork, salmon or any white fish. Slightly spicy and rich. [PDF format]
Spices – [Feb 2015] Cajun Seasoning – A good Cajun spice blend. [PDF format]
Spices – [Feb 2015] Cajun Spice Blend – A good Cajun style spice blend. Slightly sweet. [PDF format]
Spices – [Feb 2015] Creole Seasoning – A good Creole spice blend. This is different from the one above.[PDF format]
Spices – [Sept 2015] Herbs de Provence – A good basic spice blend that can be used in a variety of dishes, including, chicken, pork and lamb to name a few. This is how we make it. [PDF format]