5 Star Recipe

When 4 Stars Just Aren't Enough

  • dover-sole-cappers-shrimp3Last Wednesday on Chef Ramsay’s The “F” Word, this recipe caught my eye. For one I love sole because it is delicate and goes well with many sauces. In this recipe, Chef Ramsay keeps it simple and spices it up a bit with some cayenne pepper.

    In addition to being simple, this recipe is fast to prepare, and you can do it on a week night.  Like I did last night at our friend’s house (Rick and Cindy Rich). They were kind enough to be my food taste testers. Sorta like being the emperor’s food taster, except I am more like a jester than an emperor.

    At any rate, I am sure you will enjoy this meal.

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  • dill-chicken-with-tomato-dill-relishThis recipe came from the September 2009 issue of Gourmet and I made some slight modifications to accommodate my personal tastes. The recipe calls for making a relish; which means mixing some ingredients and serving cold [or room temp]. I preferred to have tomatoes slightly sautéed, so put the relish into a pan and worked it for two minutes to get it warm.

    Another variation is I left out the grained mustard, since my wife simply doesn’t like mustard. I would include the mustard to give it just a bit more flavor.

    To prepare the chicken you can either use your BBQ or you can use the stove. I used the stove method because I was out of charcoal – of all the things. Nevertheless, the stove method works as well. I have a pan with grill slates on the bottom and I sear on each side for 2 minutes then bake at 500 for 6 minutes. The original recipe called for grilling on the BBQ, however, I will show you the stove method.

     

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  • pork-cherry-wine-sauceThis week on Gordon Ramsay’s The “F” Word, a recipe for duck was prepared fairly quickly and with some simple ingredients. Last night I set off to reproduce this recipe but fell short when I could not find any duck breasts. This weekend I will travel a bit further and obtain the duck breasts that I seek.

    Nevertheless, the sauce in this receipt sounding interesting and he uses Madeira, and I looked in my cellar and well I guess I was all out. So I was batting 0 for 2.

    But have no fear. I had fresh cherries (Bing) from my neighbor [Eric Moore], who ran up to Hood River last weekend to a customer (Hood River Cherry Company) who buys custom made boxes from his company (Alliance Packaging). I really needed to finish up the cherries because they were getting a week old.

    wvv-pinot-noir-2007

    So, with some pork in hand, cherries, and some Willamette Valley Vineyard Pinot Noir 2007, I started to make an alternate to this recipe, still using the same techniques for the sauce and displaying the meat by slicing and fanning.

    This is truly amazing!

     

     

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  • baked-rigatoni-alf

    baked-rigatoni-tomf

      Baked Rigatoni

    This recipe was inspired by a restaurant over on the Oregon coast in Lincoln City called The Italian Rivera. Their food is hand made from three generations of Italians [if my memory serves] and is worth the stop. They even have a piano bar for some late night fun.

    In this recipe, I am going to show you two different sauces so that you can please everyone in you household – a modified alfredo and a tomato butter sauce.

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  • chicken-tomatoes-basilChicken Tomato Basil

    Here is a quick recipe that will take your boring chicken night to the next level. This recipe comes from Chef Ramsey’s The “F” Word that aired on Wednesday and combines frying the chicken to seal in the flavor then baking to finish it off.

    Rather than the sauces you may have seen in prior recipes on this site, this takes some simple ingredients [shallots, garlic, basil, and tomatoes] and tops the chicken during the baking process. The mozzarella cheese tops the whole ordeal to hold it together.

    You will notice that the ingredient list does not show exact measurements. Well for one I jotted down this recipe from the show and has not been posted on the site [The “F” Word], and I think we are getting to the point, if you have been following this blog, where we cook by feel more than by measurements. Except for baking! Yep baking takes precise measurements.

    So back to the chicken.

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  • halibut-and-salmonHow lucky can one person be to get fresh caught Salmon from Alaska and Halibut from the Oregon coast in the same day? I know. My daughter just got back from Alaska where she spend a week or so fishing and she we kind enough to bring back some Coho Salmon.

    That same days, my neighbor (Nick) came back from Halibut fishing off the coast of Oregon. And would you believe it, he laid a big fillet in my hands.

    What was I to do? The answer was to put some simple seasonings on the fish and BBQ both of them at the same time. Some garlic salt, onion salt, and dried basil. Then topped with some real butter.

    The reason this is on the 5 star site today is because it was fresh caught fish. What a difference fresh makes!

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  • brick-chicken1

    Italian Chicken Under A Brick – Revisted

    A few weeks ago you may remember seeing an interesting chicken recipe that utilized bricks on top of the chicken while BBQing. In that post I used chicken breasts, not my favorite but it worked at the time.

    Over the 4th of July weekend I had the opportunity to use my sister-in-law’s (Carrie) kitchen and BBQ. What a relief

    from that cramped kitchen I work in. Anyways, this time I boned three chickens and attemped the “Italian Chicken Under a Brick” recipe again.

    To start with, I cut the backbones out of the chickens (saved them for stock), and flipped over the chicken to remove the ribs and breast bone. I removed the wish bone and part of the wing. Emeril has a quick video that will help you get started on deboning a chicken – Emeril.

    Cooking with whole chickens is wonderful and makes you never want to by that package of skinless, boneless chicken breasts ever again. As you shouldn’t, those whole fryers are cheaper and taste better.

    The recipe I followed can be found in my post here. http://www.5starrecipe.com/?p=425#more-425

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  • creme-bruleeCrème brûlée – Baked Custard With Burned Sugar

    This recipe originated in Cambridge, England and has become associated with France and is widely made and eaten there. This dessert is becoming one of my favorites, because I love custard, love caramelized sugar, and I add a little orange liqueur to give it a little more flavor.

    There are couple secrets to this recipe. The first being you need to use an actual vanilla bean. Trust me its not hard, scrape out the bean, boil and strain. Sure beats using extract. The second secret is in using boiling water in your roasting pan (or cookie sheet) half why up the ramekins during the baking process.

    You may ask what is a ramekin? It’s a small 4.5 oz bowl. You can pick them up almost anywhere.

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  • chicken-on-a-stickSmoked Chicken on a Stick

    My neighbor Rick Rich submitted this recipe and I had the opportunity to eat a few of these chickens on a stick. Wow, I’m ready for another plate full.

    In this recipe, a boned chicken is marinated in soy sauce for 4 hours, then smoked. In this case it was on a Traeger. Ever since Rick got his Traeger, he cooks (smokes) everything on it. I wouldn’t be surprised if he found a way to smoke pasta (wink).

    If you don’t have a Traeger, I guess a regular old smoker will have to do.
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  • bacon-smothered-haricots-vertsBacon-Smothered Haricots Verts

    This side dish uses small French green beans, but your ordinary run of the mill green beans will work. It’s early in the season here so the green beans are small, so those worked perfectly.

    This recipe comes from Chef Emeril Lagasse and naturally has a Southern twist to your everyday bacon and green beans. The recipe calls for rich chicken stock, but it was running late and I didn’t have time to make it, so I substituted plain old chicken stock. On my next go at this recipe, I will take the time to make the rich chicken stock.

    This side takes about 15 minutes to prepare and I paired this up with some chicken from the grill. I prepared the chicken simply with shallots, garlic, and Emerils Creole seasoning as not to distract from the green beans.

    Let me tell you, the flavor on the beans was amazing. Try this right away.

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