This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!
Just a little cloudy and cool, but still fun to see all of the “new”, fresh produce. Great to see some new vendors, too. And with new vendors, comes new “kitchen” ideas and menus. And here are just a few. And with that, comes some new products. The first is Lions Mane Mushrooms. CAUTION: Know your wild mushrooms and the distributors before eating. Some are toxic!
Hericium erinaceus (also called lion’s mane mushroom, monkey head, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, all popular edibles, which grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech. [Wikipedia]
Common name: Lion’s Mane, Bearded Tooth, Hedgehog Mushroom, Satyr’s Beard, Old Man’s Beard, Unbranched Hericium.
Description: The bearded tooth fungus is white when fresh and yellowish with age. It has long spines. The fungus is 4-10” (10-25 cm) across. It is an oval to rounded solid mass of spines which hang in a beardlike fashion. The spines cover the sides and are formed in lines. This fungus is attached to the tree by a tough, thick, root like structure. The spines are .4 – 1.5 “ (1-4cm) long.
Ecology/associated hosts: The bearded tooth can be parasitic, found on living trees; especially oak, maple, and beech, and saprotrophic, found on decaying hardwoods. The season is from August – November.
Harvest: Harvest of bearded tooth mushrooms can be difficult as often the fungus is growing high in a tree. The best method is to cut the fruit body at the base, close to the tree and thus remove it in one piece.
Many wild picked Hericium mushrooms may house various tiny beetles and/or sawdust, appearing like bits of decayed wood. Thorough cleaning by shaking and hand removal of such nuisances is often needed. If the mushroom has begun to discolor to a yellowish tone, it is too old and likely will have a sour or unpleasant flavor after cooking. [Midwest Mycology Org]
With all of this information in mind, here is one use – A Lion’s Mane Mushroom Omelet!
And then there is seafood. I grew up on seafood – which I did not particularly like at the time. But it was either seafood or liver. I really don’t care how you cook liver or what you do to it – It’s still liver! If you like crab cakes, and Robin and I do, here is a recipe we came up with. Give it a try. CS Crab Cakes. These are mostly East Coast Style, less the saltine crackers. But still made with Blue Crab (Phillips). It’s an Atlantic thing.
But you can not have dinner without breakfast. Here are two to try. Differently good!
And the good thing about all of these meals? 95% of the ingredients came from the Boise Farmers Market or their vendors. (Eggs, lamb, polenta, micro greens, bread, bread crumbs (from Acme Bakeshop sourdough bread), mushroom, etc. We eat well and know where our products come from. Thank-You BFM and vendors!
Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!
And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.
Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.
Porcini Rubbed Ribeye and Eggs
Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick
Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish
Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.
Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.
Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.
Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.
Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.
And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!
I’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”
Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.
Lunch and “Tea Time”
Breakfast was OK. Robin doesn’t particularly like Baby Swiss. Cheddar is better. But, thanks to Desert Mountain Farms and Ed Wilsey, the 1″ pork chops were super. Huge! Delicious. And we make our own stuffing for these – it could have been better this time, though. Corn was from —- somewhere. Bacon from Twin Falls. Bread from Acme Bakeshop. Eggs from Meadowlark Farms. The salad was from Idaho – greens, onion, tomato. Love this time of year when the produce can be purchased from the Boise Farmers Market every Saturday at 10th and Grove. So here are our meals. All of them very easy to do; No particular recipe. Wing it!
There is a huge volume of information and suggestions and personal “likes” out there on spices, herbs and spices from around the world, herb and spice blends, grilling and BBQ herb and spice mixes. Here, for instance, is information – including recipes for making your own – on spices from around the world from TheKitchn. Spice Mixes From Around The World. (There are some really good ones listed there.)
This is interesting from the FoodNetwork, “Bottled grill seasoning blends are often expensive, heavy on the salt and preservatives and lacking in the flavor department. When you make your own, you control the ingredients and the flavor. Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder.” To me the really interesting statement is “…heavy on the salt”. We really try to watch our intake of salt. And here is more information on how to make your own special herb and spice blends – Creating Flavors from Cooksmarts.
Here are some recipes for BBQ Dry Runs. You can print these out if you want.
Here are three rubs that we like to use. They are also located in the Recipe File above. Cheers.
BBQ Rub – [April 2016] 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] 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] 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]
Please note that there is very little – if any – cayanne or red pepper flakes in these rubs. If you use these, adjust to suit your needs.We are not blazin’ hot spicy folks. Habanero and Ghost peppers won’t be used as one of our spices. Just sayin’!
And after this delicious and adventursome food, how about some ice cream? Homemade? Differently good and vegan! Spiced and with coconut milk.