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Delectable recipes prepared by Chef Rick from Rincon Mountain Grill at Forty Niners Golf & CC

April 09, 2016

Veal Chop Quebec


Items you will need

1- 6 to 8 oz. veal chops

2 cups white wine

2 tbl Fresh chopped shallots

¼ cup Juliane Canadian bacon

2 oz. fresh crab meat

1 tbl chopped scallions

1 small pinch fresh chopped garlic

2-tbl butter

Season veal chop, place in hot skillet sear on both sides. Place chop in pre- heated oven at 350 degrees.
Cook until done or 155 degrees using a meat thermometer. Remove chop from pan, do not discard pan that is what we will use to make or sauce.
On the bottom of the pan is all the flavor from the veal (called Fond) and place pan on stove top add low heat.

Place shallots, bacon, garlic slowly add white wine let that reduce little.
Place in 2tbl of butter swirl around in pan. Sauce is done. Place chop over risotto, rice, pasta or potatoes. Ladle sauce over the top of the chop.

There you go Veal Chop Quebec. Please Enjoy!

April 02, 2016

Herb Crusted Sea-bass


1-6oz Filet of Sea-bass

¼ cup chopped Fresh Herbs (parsley, rosemary thyme etc).

½ cup Panko Bread Crumbs

1 tblsp olive oil

1 cup egg wash (eggs and water whipped)

½ cup seasoned flour

Salt and pepper to taste

In 3 small pans place flour, egg wash, bread crumbs.

Each item will have its own pan. In the cooking world we call this a breading station. Take fish and rub with fresh herbs.
Lightly dust fish in flour, then egg wash and then bread crumbs. In large skillet add olive oil and pre heat. When oil is hot place fish in pan.
Be careful not to drop it in the pan to fast, it will splash hot oil around. Light golden brown drop heat down and slow cook fish in the pan.

Any sauce can be applied brown butter sauce, lemon cream or just plain fish with a fresh lemon.

Hope you enjoy!

March 26, 2016

Ahi Tuna Nicoise Salad Recipe


4oz pc. Ahi Tuna

6oz Mixed Greens of your choice

Small bunch Fresh Asparagus

3oz Tomato

½ cucumber diced

½ cup fresh berries of your choice


Small Barbie or Grill will be needed

Place mixed greens in salad bowl. On Pre heated grill place tuna. Remember with ahi tuna rare is better.
Grill on each side 1 min. pull from grill. Place asparagus on grill season to taste with salt and pepper.
Place tomatoes, cucumbers and berries around mixed greens. Place sliced tuna on top of salad.
Using favorite dressing of your choice will compliment it. Enjoy

March 19, 2016

Chicken Enchilada Casserole


1- 48oz can cream of chicken or small cans to equal

36-6 inch corn tortillas

1lb shredded cheddar cheese

1- Small can green chilies

1-whole chicken boiled and shredded

Season with your favorite spices.

To ensemble using baking pan spray with nonstick spray. 1st layer tortillas down to cover bottom of pan. In large bowl mix chicken, green chills, and cream of chicken. Mix all ingredients together season to taste. In the layering method add mix a little cheese then layer of tortillas. Continue the layering process until pan is filled.
Place in 350 degree oven and cook for 25 min.
Top with green onions and black olives.

January 23, 2016

Classic Beef Fajitas

This recipe contains sizzling marinated strips of beef rolled in soft flour or corn tortillas.
With all the fixings.

Serves 4-6pp

Preparation time 30 min.

Plus 3 to 4 hours of marinating

Cooking time 10 to 15 min.

Ingredients: Marinade

1# skirt meat

6 garlic gloves

Juice from 1 lime lg pinch chili powder large pinch paprika

Lg pinch cumin

½ tsp oil

12 -6in flour tortillas

In skillet add oil until hot place marinated beef in skillet until cooked completely. Add in seasoning.

When meat is cooked layer tortillas with the meat, your favorite cheese, and fresh pico degallo.

Toppings can be placed in bowls so your guests can build their own fajitas.

Toppings can be salsa, guacamole, sour cream chopped avocado etc.

Enjoy this classic dish.

January 16, 2016

Seared Lamb Sirloin


6 to 8 oz portion cleaned lamb sirloin

Pinch fresh garlic

¼ cup chopped fresh herbs (your choice)
We use parsley sage thyme and rosemary.

¼ cup olive oil salt and pepper to taste.

Take all ingredients rub lamb with mixture.
In sauté pan on low heat, sear lamb on all sides.

Place in pre heated oven at 350 degrees for 8 min. or cook lamb to desired temperature.
Lamb is best served medium rare.

Pull lamb from oven slice and present with your favorite starch and vegetable.

January 09, 2016

New England Clam Chowder


2# Diced Red Potatoes

1 stalk Celery (diced ½ in)

1 Yellow onion (diced ½ in)

1 # chopped raw bacon

2.5 lbs. chopped clams (canned are ok) use juice from cans as stock.

1tbls. Fresh chopped garlic

2tbls. Fresh chopped thyme and parsley mixed

2gal. clam stock (base is commonly used)

2 tbl. Old bay seasoning

1/2qt heavy cream or milk

In large sauce pot add raw bacon in 1st.C
Cook until almost done. Add celery onions, and potatoes and cook until tender.
Add seasoning, garlic, and clams, and continue to cook for 4min.
Add stock bring soup to light simmer.
Add roux until soup starts to thicken.
(Corn starch slurry can be used if you want gluten free soup).

Remember when using a thickening agent add slowly; it’s easier to add then take away.

* Tidbit (roux is 1# melted butter and flour mixed until light paste is formed)

Simmer for 20 min. Add cream.
Soup is complete.

Garnish with fresh herbs and crackers.

January 02, 2016

Walleye Pike Almondine


1oz sliced almonds

6 to 8oz pc. Walleye Pike

3oz butter (retain 2oz for sauce)

Seasoned flour (salt/pepper)

Pinch of Fresh Garlic

3oz white wine

1pinch of fresh herbs (parsley, thyme, rosemary, basil)

Method of cooking:

Using large skillet place 1oz butter in pan at low heat. While pan is getting hot place walleye pike in seasoned flour coating both sides.
When completed place fish in hot pan flesh side down. Cook until golden brown. Flip fish and place fish into oven to complete cooking process.
Approx… 4 to 5 minutes.

When fish is ready place fish with your favorite starch. At the club we use forbidden black rice and a fresh vegetable as well.
Final process for this dish is the sauce. Using the same pan the fish was in, place on stove top. (Remember pan coming out of oven will be hot)
At this point add garlic white wine in the pan turn heat on low reduces by half. Place remaining butter in pan remove from heat add almonds
and run sauce over the fish sprinkle of fresh herbs and you’re good to go.

Please enjoy.

October 31, 2015


Ratatouille is a wonderfully versatile dish and is especially useful when catering for vegetarians. It goes well with jacket baked potatoes,
perhaps topped with a little sour cream, or pile it onto a platter of freshly cooked rice or couscous.

Serves 4
Preparation: 15 minutes, plus 30 minutes standing
Cooking: 45 minutes

1 eggplant (about 9 oz/250 grams)

4 t olive oil

2 garlic cloves, chopped

1 large onion, chopped

2 red bell peppers, seeded and cut into bite-size chunks

1 lb 12 oz/800 grams canned chopped tomatoes

2 zucchini, sliced

1 celery stalk, sliced

1 t sugar

2 T chopped fresh thyme

salt and pepper

fresh thyme springs to garnish

Trim the eggplant and cut into bite-size chunks, then place it in a colander. Sprinkle with salt and let stand 30 minutes.

Heat the oil in a large over medium heat. Add the garlic and onion and cook, stirring, for 3 minutes and softened slightly. Rinse the eggplant and drain well, t
hen add it to the pan with the red bell peppers. Reduce the heat and cook gently, stirring frequently, for an additional 10 minutes.

Stir in the tomatoes, zucchini, celery, sugar and thyme. Season to taste with salt and pepper. Bring to a boil, then reduce heat, cover the pan and let simmer gently for 30 minutes.

Remove the pan from the heat, transfer to serving plates and garnish with fresh thyme sprigs. Serve with buttered hot baked potatoes and fresh crusty bread.
Bon appetit!

October 17, 2015


Paella is a rustic Spanish dish of shellfish, sausage (chorizo) poultry ,vegetables and rice, seasoned with golden saffron.
It is best to use sticky rice; Calrose brand is really good for this dish. This will achieve a creamy texture traditional of this dish.

3 tbsp olive oil

2 tbsp butter

2 garlic cloves chopped

1 onion chopped

2 large tomatoes, seeded and diced

¾ cup frozen or fresh peas

7 oz lobster meat

1 red bell pepper seeded and chopped

1 cup rice

2 tsp dried mixed herbs

7 oz cleaned shrimp

1 tsp saffron powder or threads

2 cups chicken stock

1 tbsp chopped parsley

4 chicken breasts

5 ½ oz chorizo

salt and pepper to taste

Heat the oil and butter in a large skillet over medium heat. Add the garlic and onion and cook, stirring for 3 min. or until slightly softened.
Add tomatoes, peas, red bell peppers, rice, mixed herbs and saffron and cook stirring for 10 min.
Chop the chicken into bite size pieces and add to the skillet, cook stirring occasionally, for 5 minutes.
Chop up the chorizo and add to skillet and cook for 3 min.
Chop up lobster meat and add to skillet with the shrimp and parsley. Season with salt and pepper and cook another 2 min.
Remove the skillet from the heat transfer the paella to a large platter and garnish with red pepper strips and fresh chopped herbs.

And always remember… enjoy your food!

October 10, 2015

Orange Date Nut Bread

1 Egg                                     2 cups all purpose flour

2 tbl soft butter                   1 tsp baking powder

1 cup white sugar               1 tsp salt

3 tbl Grated orange zest     ½ cup chopped nuts

2/3 cup fresh squeezed oj   1 cup pitted Iskashitaa dates

1/3 cup boiling water

1 tsp vanilla Extract

Pre heat oven 350

Grease 9x5x3 loaf pan

Beat egg slightly add butter and sugar beat until smooth.
Zest one orange set 1tbl aside, juice 2 oranges place juice in one cup measure and add boiling water to fill the cup.
Stir in zest juice and vanilla into batter. In another bowl put flour baking soda and salt stir in choice of nuts pour in batter,
stir to moisten spoon in greased pan. Bake 350 1 hour let cool remove from pan and serve.


October 3, 2015

Shrimp and Pineapple Curry

This delicious curry exudes exciting Thai aromas and flavors. It looks very impressive yet takes only a few minutes to prepare. Hope you enjoy this recipe.


2 cups coconut cream

½ fresh pineapple, peeled and chopped

2 tbsp. Thai red curry paste

2 tbsp. Thai fish sauce

2 tsp sugar

12 oz. Jumbo shrimp

2 tbsp. chopped fresh cilantro

Steamed rice or pasta will work for this dish

Place coconut cream, pineapple, curry paste, fish sauce and sugar in a large skillet. Heat gently over medium heat until almost boiling.
Shell and de-vein shrimp. Add the shrimp and cilantro and let simmer gently for 3 to 4 minutes or until shrimp is cooked.
Serve over rice or pasta.

Bon appetit!

September 19, 2015

Beef Kabobs on the Grill

  1. Seasoned Cubed beef 6 to 8oz
  2. Green bell pepper
  3. Red bell pepper
  4. Fresh Pineapple
  5. Red onion
  6. Whole mushrooms – rub oil and garlic for flavor and moisture.
  7. Pineapple (optional)

All these items should be cut in to 2inch squares, except mushroom which should be left whole.

Long wooden skewers needed. Presoak wooden skewers in water until ready to put kabobs together. When assembling start with whole mushroom.
1st slide mushroom onto skewer. Add seasoned beef, bell pepper, pineapple, and follow suit until kabob is full, put mushroom on end to hold it together.
When kabobs are complete rub olive oil, garlic and fresh herbs on them. Place kabobs on low part of pre-heated grill and cook until desired temperature is achieved.
Bon appetite.
September 12, 2015

 BBQ Salmon Recipe

Salmon always fares well at parties, the combination of the fresh herbs and fennel and the classic BBQ taste, gives the dish a mouthwatering flavor that your guest will find it hard to resist.
Please enjoy!

1tsp fresh chopped thyme

1tsp fresh rosemary

1tsp fresh chopped parsley 1tbls chopped garlic

1 bulb fresh fennel (Ruff Chopped)

2tbls lemon juice

2tbls olive oil

Salmon 6oz portion per person you can also grill whole side salmon skin on if desired. Please remember whole side salmon takes little longer on the Barbie. Mix all ingredients (except fennel) in small mixing bowl. Mix well. Take large sheet of foil place fish on foil. Pull sides up to make small boat. Brush marinade over salmon (heavy) to ensure full coverage. Add fennel and seal inside foil.
Place salmon on pre- heated grill for approx. 25 to 30 min. Add some white wine inside to help with moisture. (Water can be used as well instead of wine if you prefer)

Pull salmon from grill place on tray. Remember when opening the foil steam will escape. It can burn , so please take take caution.


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