I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it ..read more

An Instant Pot is diverse and fun to use. It cooks many styles and methods. I love ribs done on ..read more

As you can see, I have changed the opening graphic. I was playing around with AI and came up with ..read more

I have had several questions about the difference between crab back fin and claw meat. Are they not from the same animal? Yes they are, but like different cuts of beef, they come from different parts of the crab. I hope this short discussion will clarify the question. I prefer to use Blue Crab over any other type. Here is a recipe for Crab Cakes. http://www.rockinrs.com/CS-Crab-Cakes.pdf (Tartar Sauce – https://www.rockinrs.com/CS-Tartar-Sauce-Best.pdf) Crab meat can be found in different parts of the crab, and each type has distinct characteristics. Here are the key differences between claw ..read more

I have been thinking about this post for quite a while, And as most of you know, if in season, I definitely choose local foods, i.e., local farmer’s markets and stands. In season, I try to stay away from processed foods. But I had a comment the other day that there is no difference between local farmer’s markets products and the mega conglomerate grocery stores. I find that to be a ridiculous comparison and do not accept it. So I have been searching the web for some information on processed foods and why to stay away from them as much as possible. In season, I prepare and eat from local farme ..read more

If you ar e in the Boise or plan to visit Boise, I highly recommend you go to Alyonka Russian Cuisine for a delightful and delicious meal. It is well worth the trip, time and experience and that is why I rate it a 5-Star restaurant. Their website and other information can be found at https://alyonkarussiancuisine.com/. Robin and I went there the other day, we have been there before, and the following photos are what we had for lunch. I do hope you enjoy these photos. Let’s start with an Apfelwein Hard Cider. This one is really good. Sweet. Not sour or sharp. Shuba. Layered salad – smoked sal ..read more

Salmon Benedict on a Spinach Bed and Fresh Idaho BFM Fruit – Israli Melon There are several differednt types of Eggs Benedict that one can make. In fact, You can really make them any way you want. The key is in the Hollandaise Sauce, not the eggs combinations. Here are the 3 basic types. BasIC Eggs Benedict is with ham’ Canadian Bacon or pancetta. Eggs Florentine is with sauteed spinach. Eggs Royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce. Here is the recipe for Hollandaiuse Sauce t ..read more

Roasted Duck w/Bourbon-Pecan Gravy ..read more

Recently, 20 April, while at the BFM (Boise Farmers Market) I was asked by a local Chef why I prefer locally produced farm raised over comercially raised beef. And I suppose he meant pork and chicken too, over comercially raised. As most of you can surmise, I am adament about supporting local farmers and ranchers. That just might be my main reason. But let’s take a look. The main differences between locally farm-raised and commercially-raised beef often lie in several factors including farming practices, scale of production, animal welfare standards, environmental impact, and often, the flavo ..read more

I have received many requests for my recipes for CS Bread Braid (Challah) and CS Pot Roast. (https://www.rockinrs.com/CS-Bread-Braid.pdf and https://www.rockinrs.com/CS-Pot-Roast.pdf) The bread braid I added a little sourdough starter, but you don’t have to0, just add the amount of starter you would as water to the water amount in the recipe. But we liked the slight tinge of sourdough in the breade. And to the pot roast I added some button mushrooms quartered. You can use any mushrooms you want.These recipes were fun to develop and are very good, IMNSHO (In My Not So Humble Opinion).If you tr ..read more