5 Star Recipe

When 4 Stars Just Aren't Enough

  • 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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  • Salmon in Tomato Butter Sauce

    This weekend I ran across some wild Sockeye salmon and had to try out Chef Ramsey’s tomato butter sauce. I was able to make this meal in 20 minutes and I was taking my time.

    One of the key kitchen appliances is the food processor. You put most of the ingredients into the unit and spin away. Then you pass it through a sieve to take out all the seeds (from the tomatoes) and it makes your sauce smooth.

    The salmon was cooked very simply – olive oil, salt and pepper. Wow that was really hard. Then I broiled it for bout 8 minutes. The flavor was in the sauce so we did not want the salmon to compete for your taste buds.

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  • Spaghetti and Meatballs

    by Jeffrey William Cameron

    This meal is a stand bye for me when I don’t know what I am going to make. You can prepare this meal in about 1 hour or if you have the time, you can let the sauce simmer for several hours. I can tell you the sauce is greatly enhanced when you let it simmer for a couple hours. But in a pinch, one hour will work.

    Last night I did not know what I was going to make and I was in the mood for something with tomatoes. As you know the best tomatoes you can get, outside of your own garden are canned tomatoes; they put the best of the best in the can not on the product isle. Go figure. Besides, with canned tomatoes you don’t have to do the peeling part (boil for 10-15 seconds then peel).

    So in this recipe I am using a can of tomato sauce and a can of whole tomatoes for the base. I add in sautéed garlic and shallots, then add in chopped basil, oregano, and Italian parsley.

    Note: to make your life easy when you chop up the garlic, shallots, basil, oregano, and parsley, divide it into two, one part for the sauce and the other part for the meatballs.

    I have done this recipe so many times, I don’t really have measurements and over time you will develop a flavor of your own with a little more this and a little less that. However, I will do my best to give you some measurements as a starter. And I will give you the order in which I prepare the meal so it all turns out at the same time.

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  • Spaghetti with lobster

    Last weekend I ran across a sale on small lobster tails at Albertson’s, so I picked up a couple to try out in Chef Ramsay’s spaghetti and lobster recipe.

    In chef’s recipe he calls for a whole lobster (live), which I didn’t have a the time so I substituted tails. Now I didn’t have enough lobster in my first attempt (I believe) so next time I will either increase the lobster or decrease the amount of spaghetti leaving all the other ingredients alone.

    You could taste the lobster in every bite and had a wonderful zip from the green chile. His recipe does not give too many specifics like time so I had to wing it, but it wasn’t too hard.

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  • Chicken and onion in cream sauce

    By Jeffrey Cameron

    Last night I needed to whip up something quick because the weather was very nasty in the Salem – Portland (Oregon) area. With nothing in mind, I fell back into a style I am beginning to adopt; French cooking with wine, braising the meat, and presenting with the sauce from the pan.

    Last night I discovered an interesting flavor in my cooking which used both shallots and green onions (the green part). I cut back on the usual amount of basil (to reduce the sweetness), and increased the oregano.

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  • rock-fish-bearnaise-sauce.jpg

    I ran across some fresh rock cod (a deep salt water fish) in the seafood case this weekend, and I teamed it up with a Béarnaise sauce. The flavor was amazing.

    I broiled the fish, which is customary for me, and it usually causes a bit of smoke in the house. How I dream for a commercial broiler with a full vent.

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  • True Doe - Tomato Tarragon 

    The sauce used in the recipe is a mixture of uncooked tomatoes, fresh herbs, and olive oil and can be served at room temperature or slightly warmed.

    This dish needs some serious consideration. Every time I prepare this dish, my guests rave about the flavor of the sauce for weeks. Read the rest of this entry »

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  • Pork Chops in Balsamic Cherry Sauce

    This dish is easy to prepare and can be prepared on a weeknight, even when time is limited. The recipe calls for shallots, which you will find in your grocer next to the onions, usually in a small area.

    The balsamic vinaigrette and the cherries penetrate the pork and fill it with flavor. Try this one tonight. Read the rest of this entry »

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