tag:blogger.com,1999:blog-39119064174796256662024-03-05T03:33:59.803-08:00The Black Sheep Cooking ClubParty Like A Black Sheep!Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3911906417479625666.post-73008721714557246202013-03-12T17:20:00.004-07:002013-03-12T17:20:53.883-07:00New Recipes on Black Sheep Cooking Club site!I've finally finished creating all the recipes so that you can easily print them out. Now I'm back to work and I've got about a dozen new additions to the site. You'll notice a number of sausage recipes and ideas. Participants in our cooking classes have just loved making them so we'd thought we'd add a few suggestions to the site. Here's some of the new additions;<br />
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A word about summer truffles.</div>
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Great French Toast from last night's French Bread!</div>
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Hollandaise Sauce (from an experiment using frozen egg yolks.)</div>
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Eggs Benedict</div>
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One Potato Two Potatoes</div>
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In a kitchen time is precious, do two things at once.</div>
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Peeling Shrimp and using the skins for...!</div>
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Super Bowl Sunday's Ravens Kisses for dessert.</div>
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Something to do with Chocolate Mousee.</div>
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Sausages made in a Food Processor.</div>
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Sausages made by hand.</div>
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A quick Spanish style sausage.</div>
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Fresh Beets</div>
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A lot of people think they don't like them till they have them fresh!</div>
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Turkey Liver Mousse</div>
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I shot this at Thanksgiving and it's something I love to do every year.</div>
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My guests look forward to it also, so don't throw out the liver!</div>
<br />Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-30440560741055151962012-05-15T09:28:00.000-07:002012-05-15T09:28:00.154-07:00Member's UpdateThe addition of new videos has slowed a bit because I'm currently in the process of adding full printable recipes with a picture to go along with all the video recipes on the Member's site. Now you'll be able to view the entire process on the video to see exactly how it's done, then print the recipe and take it into the kitchen with you to continue to guide you to a successful creation!<br />
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For information on how to join this one of a kind online cooking club and school, see;<br />
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<a href="http://www.rickndiana.com/" target="_blank">The Black Sheep Cooking Club</a>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-49112835531752667092012-05-15T08:57:00.003-07:002012-05-15T09:11:35.687-07:00News on Guest Chef DinnersGreat fun! My time at Nieuport 17 in Tustin has been has been a post Black Sheep over the top good time. Many regulars, and some who never made it to the Black Sheep Bistro have become regulars for these events.<br />
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Here's a fun video Jaryd Lucero at the OC Register did at one of the events. Look at the room Nieuport 17 has given us and notice it's one long table, and the setting reminds me of the hunting lodges we saw in Europe that the royal families used to entertain in! </div>
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<a href="http://www.ocregister.com/video/v/1561037791001/" target="_blank">Pop Up dining in Orange County</a></div>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-90014957498868555262012-03-01T08:13:00.001-08:002012-03-01T08:17:49.598-08:00Cooking Class Update!Some of the greatest memories of my time at the Black Sheep Bistro was the cooking classes we offered on Saturdays. Hours spent just destroying my kitchen, then sitting down and eating everything we made, getting to know our customers and their friends from a whole new perspective was beyond words and emotions.<br />
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Through the Black Sheep Cooking Club, we started offering our cooking classes in January and from my experience they surpass what I was able to do at the restaurant. Why? Well let's just say most people were somewhat intimidated by being in a professional kitchen. Not that they didn't like it, they did, but most were a little apprehensive about diving in and giving it all they got. Not only that but I kind of got the impression that, "yeah I can do that here, in a kitchen like this, but I couldn't do this at home." That is not what we're finding now that we're doing the classes in your homes. Most of the classes are set up to be more of a "participation party" where some cook and some are served the results. Not only do we find most everyone is not only excited to participate, sometimes it's a round robin as to who gets to cook and who's being served!<br />
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<div style="text-align: center;"><b>We've just begun!</b></div><br />
We are just beginning to get samples of the classes up on the <a href="http://www.blacksheepcookingclub.com/bsccclasses.html" target="_blank">Black Sheep Cooking Club</a> website in both picture and video form. Take a moment and check them out and then use this <a href="http://www.rickndiana.com/index.php?page=contact" target="_blank">Contact Form</a> if you'd like to book your own class with us.<br />
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<div style="text-align: center;"><b>Long time customer Dave Plotkin and family!</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Dave loved the Roli Roti truck in San Francisco so much he'd fly his family up there for Porchetta sandwiches. He finally decided to design his own rotisserie and signed us up for Porchetta class!<br />
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</div><div style="text-align: left;"><div style="text-align: center;">You can see the fun on our <a href="http://www.youtube.com/user/BlackSheepCooking" target="_blank">You Tube Channel</a>. Here's some pictures;</div></div><div style="text-align: left;"><br />
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</div><div class="" style="clear: both; text-align: center;">Sooo good and way too much family fun!</div><div class="" style="clear: both; text-align: center;"><br />
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</div><div class="" style="clear: both; text-align: center;"><b>Here's a few samples of currently available classes!</b></div><div class="" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlx9-5xKA1kFS66-5OxRAevsjJesn2jKcsW8UrO8wpsc4fUaEl-Q393iOZFGVdtTpbt35-Kz0eUF7Of_LlXKR-IixeLTKJbEAVkvM9VtFzgZ9lVU_VKE4GK-84QUoE0VHjbRb5kkjwAlU9/s1600/graioliclass.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlx9-5xKA1kFS66-5OxRAevsjJesn2jKcsW8UrO8wpsc4fUaEl-Q393iOZFGVdtTpbt35-Kz0eUF7Of_LlXKR-IixeLTKJbEAVkvM9VtFzgZ9lVU_VKE4GK-84QUoE0VHjbRb5kkjwAlU9/s1600/graioliclass.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB3UaIGTZZ6jq6pDQJ6ViMxwe1-Sl0ZY2nvAEyIIpf-5OqlQXWuKS5b642MRvgziuqo6OsheYrAeYe7EfP6UfeHrJxEuDKPeI5RYDwkXz3luUT6oViCSGMSqSPwCqKcH6Jiza9EA5M4AC/s1600/concasspic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB3UaIGTZZ6jq6pDQJ6ViMxwe1-Sl0ZY2nvAEyIIpf-5OqlQXWuKS5b642MRvgziuqo6OsheYrAeYe7EfP6UfeHrJxEuDKPeI5RYDwkXz3luUT6oViCSGMSqSPwCqKcH6Jiza9EA5M4AC/s1600/concasspic.jpg" /></a></div><br />
<div style="text-align: center;"> <a href="http://www.blacksheepcookingclub.com/cookingclasses/concassclass.html" target="_blank">The Confit of Duck & Cassoulet Class!</a> <a href="http://www.blacksheepcookingclub.com/cookingclasses/graioliclass.html" target="_blank">The Grand Aioli Class</a></div><div style="text-align: center;"> <a href="http://www.blacksheepcookingclub.com/cookingclasses/graioliclass.html" target="_blank">(the ultimate in grilling!)</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEh43oIbr4IGMBZ-mwphnuO2AIikr5MW5pWVFjII0rf9R5RCJQ6bjShTGcCq0aEz_4XFP1NqWmrJY0sX6r0Kvgrm2m3zneUB9PqIGANmOsnYzs08RTIfyhip_uLB3yqRtJ8EckIwnrKTZ/s1600/soupnpotage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEh43oIbr4IGMBZ-mwphnuO2AIikr5MW5pWVFjII0rf9R5RCJQ6bjShTGcCq0aEz_4XFP1NqWmrJY0sX6r0Kvgrm2m3zneUB9PqIGANmOsnYzs08RTIfyhip_uLB3yqRtJ8EckIwnrKTZ/s1600/soupnpotage.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blacksheepcookingclub.com/cookingclasses/soupclass.html" target="_blank">Soups & Potage</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And I love giving them the bill at the end of the night, and watch as they survey all the did, all they ate and they calculate how may were served what, and they say, "is that all, and you did the dishes too?"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>I never dreamed not owning a restaurant would be so satisfying and fun!</b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-64374587253090201332012-03-01T07:13:00.000-08:002012-03-01T07:13:08.901-08:00New for February!Here's some new recipes for our members!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaowyRH5AB_d3TqAR1oCIn01wMbZafN4m8cgbW5ZfQtyD9HKhdJeure5QnVCgSioHe_G3Q0LoPZVi2dANa-6f27XS-bZRqhTjtC7mam9sC0ukIg-60Qci2SsLLv-vHHDScG9xJS94P5BXf/s1600/frlimabeansal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaowyRH5AB_d3TqAR1oCIn01wMbZafN4m8cgbW5ZfQtyD9HKhdJeure5QnVCgSioHe_G3Q0LoPZVi2dANa-6f27XS-bZRqhTjtC7mam9sC0ukIg-60Qci2SsLLv-vHHDScG9xJS94P5BXf/s1600/frlimabeansal.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8DmiOabVP_h-YOC7uD6hsH2PXzvvMbRrF8gFKu9e8zrMqCG5xrFL0NpcBVvN0l2k66x9GdREwuCrxb_d7aPJuUDhxNPIJSFeRBF3yk-E-Clp-0gIIiUtLt6GdnJIUI7M3BV6TYMAkxY1/s1600/basbeefstew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8DmiOabVP_h-YOC7uD6hsH2PXzvvMbRrF8gFKu9e8zrMqCG5xrFL0NpcBVvN0l2k66x9GdREwuCrxb_d7aPJuUDhxNPIJSFeRBF3yk-E-Clp-0gIIiUtLt6GdnJIUI7M3BV6TYMAkxY1/s1600/basbeefstew.jpg" /></a></div><br />
A salad made with fresh Lima Beans The Basic Beef Stew<br />
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<div style="text-align: center;"><b>Dishes for large group entertaining!</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7HSpRYHmP6EdSDPk7W88n_4yt0RKkng0149Anqa9oR2i6mUB8T_asI-cvrTPP5biKyE0o9ukBi31ifNPPbhRdhaST7TxRbQzWQBbfYnQ_MqKy0lkIUHXS4RH0jPDb1k_TvbzwcFA-5XU/s1600/ppsafrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7HSpRYHmP6EdSDPk7W88n_4yt0RKkng0149Anqa9oR2i6mUB8T_asI-cvrTPP5biKyE0o9ukBi31ifNPPbhRdhaST7TxRbQzWQBbfYnQ_MqKy0lkIUHXS4RH0jPDb1k_TvbzwcFA-5XU/s1600/ppsafrice.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A saffron rice dish, sort of paella like for a second or side dish.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Wx4ytEtfqw00FV0VTp4WlxVHX9vMYle16feG_BZGRmhqZYFUGsSM6Pz1UmaH7L-8KSLgCBo0BW-zeeBe0DNEwJfAGllLyJBC0BMaQR-0tMRYfsJWc2KVYiBQIIw0yA9neN8rVvNq_95L/s1600/ppporkstew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Wx4ytEtfqw00FV0VTp4WlxVHX9vMYle16feG_BZGRmhqZYFUGsSM6Pz1UmaH7L-8KSLgCBo0BW-zeeBe0DNEwJfAGllLyJBC0BMaQR-0tMRYfsJWc2KVYiBQIIw0yA9neN8rVvNq_95L/s1600/ppporkstew.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSyOkEdxG11X6R609Dvre5y-Ak-4TfrkTomWdJrwRmcMxBoFCyBwSvCeCVdJ624uUSzC6AxvatH_oQHXzfFBVAWM_12GgSTC1o7DCpoGDm6ANbzNTDTQ73HWzOeuDCV4Zzhdbp989Xn05/s1600/ppstewtwo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSyOkEdxG11X6R609Dvre5y-Ak-4TfrkTomWdJrwRmcMxBoFCyBwSvCeCVdJ624uUSzC6AxvatH_oQHXzfFBVAWM_12GgSTC1o7DCpoGDm6ANbzNTDTQ73HWzOeuDCV4Zzhdbp989Xn05/s1600/ppstewtwo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Making a Pork Stew Expanding on the Stew</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Get these and so much more when you join <a href="http://www.rickndiana.com/" target="_blank">The Black Sheep Cooking Club!</a></div>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-6724243521198183692012-01-30T08:00:00.000-08:002012-01-30T08:00:51.920-08:00New for January!Here's our newest videos we added in January. For a full listing see:<br />
<a href="http://www.rickndiana.com/CurClubCont.html" target="_blank">The Black Sheep Cooking Club's Current Content page.</a><br />
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<div style="text-align: center;">We give you our recipes to make your own "gifts." This is a great way to welcome in</div><div style="text-align: center;">a new neighbor, say thanks, or just to have on hand for a quick "just add water" dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72v9pbf4EOXIU3EYc4osgNVZOVV2Kbpsyl1pp_1q92K9W7KoaGsMEkxdQEVaR0ySyH6umHfMqacvwBZT9NNLYape3RlU4nqEYfIwKOG7gVhTHBMYioVZfQNv33WUV740TyXZMHENqUGwk/s1600/prepacpeasoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72v9pbf4EOXIU3EYc4osgNVZOVV2Kbpsyl1pp_1q92K9W7KoaGsMEkxdQEVaR0ySyH6umHfMqacvwBZT9NNLYape3RlU4nqEYfIwKOG7gVhTHBMYioVZfQNv33WUV740TyXZMHENqUGwk/s1600/prepacpeasoup.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif95MCKvPapK7ITYxcHX7S0KBAvFaBwqBs74hvvV3mqXMjF_y5gkauScwOsWHUBoauV6wjuSoLt7AZS89OXeS-mec-BfhdChojZk4k2l4pGGT64bYeQfWgJrpLPZ5VhjaAsNHqazG8_Rki/s1600/prepacris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif95MCKvPapK7ITYxcHX7S0KBAvFaBwqBs74hvvV3mqXMjF_y5gkauScwOsWHUBoauV6wjuSoLt7AZS89OXeS-mec-BfhdChojZk4k2l4pGGT64bYeQfWgJrpLPZ5VhjaAsNHqazG8_Rki/s1600/prepacris.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">A Split Pea Soup Risotto with dried mushrooms!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNln486jSVykQWpGwy6dvslcsYbZ1DQ8JIucHMr46rfZ_kG7aZleGidF0-UOhMX0QjwWYi9CHiHtcogOB9wE_-7N-jPrC4K9po7jJiPiIJ2RbUh-UqV13WZnFKewiDjFiH0Vr9IzTVxbZ/s1600/prepacfid2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNln486jSVykQWpGwy6dvslcsYbZ1DQ8JIucHMr46rfZ_kG7aZleGidF0-UOhMX0QjwWYi9CHiHtcogOB9wE_-7N-jPrC4K9po7jJiPiIJ2RbUh-UqV13WZnFKewiDjFiH0Vr9IzTVxbZ/s1600/prepacfid2.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ktKwtgSygY1ZkO0SxZ9TMKet91XVVITw60-PNkLr0sZ7Z9GB-I0WRRahR7sqW5FhPJe4_UPJNtM7WQwAKkMsKRlnKb4dDjowdECLeJCSHmAPX6-r0jlOLqXaKxKiLDkxwdj5bnwFEYe4/s1600/prepacfid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ktKwtgSygY1ZkO0SxZ9TMKet91XVVITw60-PNkLr0sZ7Z9GB-I0WRRahR7sqW5FhPJe4_UPJNtM7WQwAKkMsKRlnKb4dDjowdECLeJCSHmAPX6-r0jlOLqXaKxKiLDkxwdj5bnwFEYe4/s1600/prepacfid.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Packing up a Paella, Fideo, or a Couscous is easy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LiqhwnkxqTyLS32HwoJTHLX0GGQSYzoGNZViJBoL6tRNDzQcA9oNhVxr4pJ7EuUbfyT7NoL5rxfsOl_cBrsSh2fSxDzK-8CWUA3p60FoIAk247orsm1_hj7QtPRGuxihcEazYJZv-cy5/s1600/prepacpiz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LiqhwnkxqTyLS32HwoJTHLX0GGQSYzoGNZViJBoL6tRNDzQcA9oNhVxr4pJ7EuUbfyT7NoL5rxfsOl_cBrsSh2fSxDzK-8CWUA3p60FoIAk247orsm1_hj7QtPRGuxihcEazYJZv-cy5/s1600/prepacpiz.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Pizza Dough?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslDhP3oyBLFCX1q9wevwPyCBQDvt8YT3xg5bj_Gm1D0oF1d030WI1KAIdPTUOn6hN3lKlWnve8NRf9ZtF4OjwHcdjMREj0DhfLJXjzJAzAgcICh9Kfg-YisD_RMktenJBtG5e3jDw4G9N/s1600/prepacchoc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslDhP3oyBLFCX1q9wevwPyCBQDvt8YT3xg5bj_Gm1D0oF1d030WI1KAIdPTUOn6hN3lKlWnve8NRf9ZtF4OjwHcdjMREj0DhfLJXjzJAzAgcICh9Kfg-YisD_RMktenJBtG5e3jDw4G9N/s1600/prepacchoc.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">A fast and far better Chocolate Sauce</div><div class="separator" style="clear: both; text-align: center;">than anything pre-made!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spent some time with my nephew cooking up some snails!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEg6KS1QnZfdKkLFlFF-nXLQ2e255qjvof-6Kbi258t0kjPyanrvPMPQdtO3cD_ngd0mrA-YnTn_6HTT9Rj9Q7TxIEwCkYI5iXLbdoq4MxO-5o820WWE1CdCMGkwdgzudE8ZzOHbZoyYh1/s1600/jssnails1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEg6KS1QnZfdKkLFlFF-nXLQ2e255qjvof-6Kbi258t0kjPyanrvPMPQdtO3cD_ngd0mrA-YnTn_6HTT9Rj9Q7TxIEwCkYI5iXLbdoq4MxO-5o820WWE1CdCMGkwdgzudE8ZzOHbZoyYh1/s1600/jssnails1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWWZfphTJuVV1O9xswJIVRpQB_HveFrid4S2pIj1jyXAE9dAdSvyadb05nfrXwHbC4D216b5tLy3JBFcyPG9TVjbrSfaHkf4SB1wBBHmeZgCYzYZ1zHdohgfjtWNO48kuSz6hXY06djbI/s1600/jssnails2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWWZfphTJuVV1O9xswJIVRpQB_HveFrid4S2pIj1jyXAE9dAdSvyadb05nfrXwHbC4D216b5tLy3JBFcyPG9TVjbrSfaHkf4SB1wBBHmeZgCYzYZ1zHdohgfjtWNO48kuSz6hXY06djbI/s1600/jssnails2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">The classic "escargot" appetizer. Second course is made with pasta and vegetables.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QXU5-2nVD-WdV_bHbAx6EUyp3Z4THCOPJxM5bED4nBVWYIkgOXKCe-ESbxl-G-5sB-2d5jSKO3xpmd06sCBe1_OqQX1-WYQpYg2FdOU7ct_TkzaDcz6MUiot3MRd2Q5yRx5dzU0_f8nk/s1600/jssnails3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QXU5-2nVD-WdV_bHbAx6EUyp3Z4THCOPJxM5bED4nBVWYIkgOXKCe-ESbxl-G-5sB-2d5jSKO3xpmd06sCBe1_OqQX1-WYQpYg2FdOU7ct_TkzaDcz6MUiot3MRd2Q5yRx5dzU0_f8nk/s1600/jssnails3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">The Main Course!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And then we also added;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgPrCNSeL3zOmnjYKDYVaKe05L5FBTLjzqKfCBbYdky7ah3mXbKs8frL4nzExrFmzq37h0Bf-xdnCwkgUX2iPzR2OlMaFJadJ6Ie2C2GY4UJzSE4nFPdQzPdiGJn9wZYIJsELoXYZrDbg/s1600/italsquash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgPrCNSeL3zOmnjYKDYVaKe05L5FBTLjzqKfCBbYdky7ah3mXbKs8frL4nzExrFmzq37h0Bf-xdnCwkgUX2iPzR2OlMaFJadJ6Ie2C2GY4UJzSE4nFPdQzPdiGJn9wZYIJsELoXYZrDbg/s1600/italsquash.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T8IULcyLl9Opawk-ARUsxYHu4QqTBsPOlFbkeMEAdcox6aeB1doWnBoRtQcTMCl-F4SqvmgE0ArWH7r1fxK0Ew4LkSW0da8sOnEoAFNNAM-Qox1YEf6sdgmqK5fcUJ80U2kqvFFzc5Fo/s1600/fishbrik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T8IULcyLl9Opawk-ARUsxYHu4QqTBsPOlFbkeMEAdcox6aeB1doWnBoRtQcTMCl-F4SqvmgE0ArWH7r1fxK0Ew4LkSW0da8sOnEoAFNNAM-Qox1YEf6sdgmqK5fcUJ80U2kqvFFzc5Fo/s1600/fishbrik.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Italian Squash the way we did it at the Black Sheep. A fish "Brik."</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzo7kZ8MgOp120Wc9qanShYRq75PQki5is-aVYvHNF3915E5I3MHfZOTkzNdSihxdxbE0taNrmGSL96e3ASG9mbEHO3Dk2HnbA8JeUpyrusuSSZdX2U-0G_693feY5i49xR7C0wh4XuX4/s1600/loinchan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzo7kZ8MgOp120Wc9qanShYRq75PQki5is-aVYvHNF3915E5I3MHfZOTkzNdSihxdxbE0taNrmGSL96e3ASG9mbEHO3Dk2HnbA8JeUpyrusuSSZdX2U-0G_693feY5i49xR7C0wh4XuX4/s1600/loinchan.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">A lamb loin with chanterelle mushrooms!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To get these and other fun how to recipes joinn us at;</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.rickndiana.com/" target="_blank">The Black Sheep Cooking Club!</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-4363666322284202082012-01-29T09:59:00.000-08:002012-01-29T10:06:59.427-08:00Cooking Classes and a Favorite for February!<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">January 29th, 2012</span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"></span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It seems all but one of our first takers for cooking classes in January choose a Spanish theme! No surprise as Tapas and Paella were some of the more popular items at the restaurant. There was one exception and that was the Plotkin family who choose to do a Porchetta roast on a brand new rotisserie that Dave Plotkin had designed himself! It was great success and you can see the the fun we had through some short videos we've posted on </span></span><a href="http://www.youtube.com/user/BlackSheepCooking" target="_blank"><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Our BlackSheepCooking You Tube channel.</span></span></a><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">To celebrate the Grand Opening of the </span></span><a href="http://www.blacksheepcookingclub.com/bsccclasses.html" target="_blank"><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cooking Class</span></span></a><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> section of the </span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Black Sheep Cooking Club</span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">, we'll begin by offering one of our unique all time favorites for a special price. Our featured class for February 2012;</span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Confit of Duck & Cassoulet!</span></span></span></b></div><span class="Apple-style-span" style="color: white;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMMW7_PZsL9NThGTeyu6TMfJOWr2dWAQ3NGGakoG0zAbUwZUDNIHkzyimw00bJ_p8HDrNSvPfDBAnC_3TTQ2DOZTy4enAjJsQZ5wDYEEo-YGbSTeGKgOM9m1uVyDceCSQ8DP0C7VMChXv/s1600/heatcass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMMW7_PZsL9NThGTeyu6TMfJOWr2dWAQ3NGGakoG0zAbUwZUDNIHkzyimw00bJ_p8HDrNSvPfDBAnC_3TTQ2DOZTy4enAjJsQZ5wDYEEo-YGbSTeGKgOM9m1uVyDceCSQ8DP0C7VMChXv/s1600/heatcass.jpg" /></span></span></a></div><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"></span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></b></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We’ll start with whole ducks, bone them, then make appetizers, salad, main course, render the fat, marinate the duck pieces for confit, crisp up the legs all the while making a cassoulet. For this class I recommend up to 6 participating in the class but as many as 12 eating! (So up to six cook and serve and the other six get to be served! Perfect Valentines party?) Oh, I'd should also mention a good appetite!</span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Regular price starts at $500 but our special February booking* price is only $400 inclusive.</span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You can send the date and time you want through; </span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: #e69138;"><a href="http://www.rickndiana.com/index.php?page=contact" target="_blank"><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Our Contact Page</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Or call and leave your message at 949-642-5922.</span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*Class must be set up and booked in the month of February but the actual class itself can be for a later date.</span></span></span>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-9943293062413444302012-01-10T19:14:00.000-08:002012-01-20T07:21:56.132-08:00Another Next Dinner at Nieuport17The first Spanish dinner sold out so we are adding another Thursday, January 19th.<br />
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Same menu as below, again call Nieuport 17 at (714) 731-5130 for reservations!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwxC-E4cr049IWHAKYRDBCy4ZLkZjPMYRbC_lhDv9hvoYEyCHcPMSyEgGeyvHRGdDU_r09VJEkDf0RpyiYqemMwBmjjuj4AZX4xvmq3XszBGfNGOfEr5Bz-qNdVngaoyeASEaaktPgTsq/s1600/spaindinpicsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwxC-E4cr049IWHAKYRDBCy4ZLkZjPMYRbC_lhDv9hvoYEyCHcPMSyEgGeyvHRGdDU_r09VJEkDf0RpyiYqemMwBmjjuj4AZX4xvmq3XszBGfNGOfEr5Bz-qNdVngaoyeASEaaktPgTsq/s320/spaindinpicsm.jpg" width="244" /></a></div>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-29021688179005527862012-01-10T19:10:00.000-08:002012-01-10T19:16:04.662-08:00Next Dinner at Nieuport17<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">January 8th, 2012</span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Our next dinner at Nieuport 17 in Tustin is set for Thursday, January</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">12th. This time we’re doing favorites from Spain!</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">First Course - Assorted Tapas</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
Second Course - Mixed Salad with Jamon Serrano, Sobrasada and Dates<br />
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Main Course - Grilled Lamb Loin Catalana<br />
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Dessert - Assorted Spanish favorites<br />
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The cost is $75 (+ tax and gratuity) and includes selected wines.<br />
Those interested please call Nieuport 17 (714) 731-5130 (be warned, our<br />
past 2 dinners there sold out very quickly) for reservations and more<br />
information</span></span> .</span></span>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-22233234168262180422011-12-20T11:13:00.000-08:002011-12-30T16:33:28.242-08:00News for DecemberDecember 20th, 2011<br />
<br />
Merry Christmas and Happy Holidays!<br />
<br />
Check out some of the fun videos new this month!<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For a current listing see;</div><a href="http://www.rickndiana.com/CurClubCont.html" target="_blank">http://www.rickndiana.com/CurClubCont.html</a><br />
<br />
Lamb additions include:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvKiDzqK7j7Gjy4JH6Bx4bdJOOw7WX_-2nzMinJRPPLYgIXQicQYvFl2ezp8ng1YaoJXnJsz28WSrGmj4HjyPe2fJAJDMLkNRMaca2MblpiSrg_8MMZECCrf8kx27QF-h2-5l-K0bCtNG/s1600/lambpleasure.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvKiDzqK7j7Gjy4JH6Bx4bdJOOw7WX_-2nzMinJRPPLYgIXQicQYvFl2ezp8ng1YaoJXnJsz28WSrGmj4HjyPe2fJAJDMLkNRMaca2MblpiSrg_8MMZECCrf8kx27QF-h2-5l-K0bCtNG/s1600/lambpleasure.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXOPHSy54X5HcNCmbnF4Ld9HpLHAAY34Fo4IeGZFcGIF155lE8c0-jFGcZakJNmA0uBBKettBo-TcyAV-DVwmULwWAc76D-eqXZ8ZhARkT55c6v3KMat7EjFn39NRSBTMiS-B9sWpn6RK/s1600/boninloflamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXOPHSy54X5HcNCmbnF4Ld9HpLHAAY34Fo4IeGZFcGIF155lE8c0-jFGcZakJNmA0uBBKettBo-TcyAV-DVwmULwWAc76D-eqXZ8ZhARkT55c6v3KMat7EjFn39NRSBTMiS-B9sWpn6RK/s1600/boninloflamb.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXOPHSy54X5HcNCmbnF4Ld9HpLHAAY34Fo4IeGZFcGIF155lE8c0-jFGcZakJNmA0uBBKettBo-TcyAV-DVwmULwWAc76D-eqXZ8ZhARkT55c6v3KMat7EjFn39NRSBTMiS-B9sWpn6RK/s1600/boninloflamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Roasting a bone-in Leg Enjoying the Marrow</div><div class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXOPHSy54X5HcNCmbnF4Ld9HpLHAAY34Fo4IeGZFcGIF155lE8c0-jFGcZakJNmA0uBBKettBo-TcyAV-DVwmULwWAc76D-eqXZ8ZhARkT55c6v3KMat7EjFn39NRSBTMiS-B9sWpn6RK/s1600/boninloflamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1VGu8unqvOaDa0lnB2w3dIz9_IJ7TtCdCnRa9oBlPOpnTKtdpuagRPmy9HmRPyH7HsOO1TBQ4bTxVyuGvaLc-jkpehus8p8XVICNfj1KwZkuRpTnaOJAHjg6NZsRWcshF6DBGFq0p1Uf/s1600/trimlambrack.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1VGu8unqvOaDa0lnB2w3dIz9_IJ7TtCdCnRa9oBlPOpnTKtdpuagRPmy9HmRPyH7HsOO1TBQ4bTxVyuGvaLc-jkpehus8p8XVICNfj1KwZkuRpTnaOJAHjg6NZsRWcshF6DBGFq0p1Uf/s1600/trimlambrack.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIoO201ONZB6GF2OAIn7pxLp5mo7nLG8XlS82Kry7e4SIp6LT_srKj-F7AAP3vlVxPpJ74X-eFtJDaEPlBKi06BQdKS3Ua0pgcPYSeSAfITPpp1s8pjitgQaNoDmWX6jHmc5FLgmZGShm/s1600/cassfromlamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIoO201ONZB6GF2OAIn7pxLp5mo7nLG8XlS82Kry7e4SIp6LT_srKj-F7AAP3vlVxPpJ74X-eFtJDaEPlBKi06BQdKS3Ua0pgcPYSeSAfITPpp1s8pjitgQaNoDmWX6jHmc5FLgmZGShm/s1600/cassfromlamb.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIoO201ONZB6GF2OAIn7pxLp5mo7nLG8XlS82Kry7e4SIp6LT_srKj-F7AAP3vlVxPpJ74X-eFtJDaEPlBKi06BQdKS3Ua0pgcPYSeSAfITPpp1s8pjitgQaNoDmWX6jHmc5FLgmZGShm/s1600/cassfromlamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Using the bone for Cassoulet Trimming a Lamb Rack</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGUQGv0dGn0Vm48ABnere7Nxe94E7-8tA1klxmOU6YbGNRMRt_yRI0SvGQkvV-rGuTEWvFODD0911KW93WateWolEpShdbNQweZ-2Yvghg534BLB2zNlVgbHuFDqT6zuRyTzEiepf4AEY/s1600/rostracklamb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGUQGv0dGn0Vm48ABnere7Nxe94E7-8tA1klxmOU6YbGNRMRt_yRI0SvGQkvV-rGuTEWvFODD0911KW93WateWolEpShdbNQweZ-2Yvghg534BLB2zNlVgbHuFDqT6zuRyTzEiepf4AEY/s1600/rostracklamb.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfHUQS3pt9YDghjP_f8hHAzQLxDQcEB0383xK9rEY19enPS4UVLlqwp8k7HjkLBk_gDl_WCiOh0gHIx5iC3HdHLqdSpmYe3MV50xwgDtO6452uYGdNL5T0NLUto6PFKHHE_nFk8J62k_U/s1600/gnocchinlamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfHUQS3pt9YDghjP_f8hHAzQLxDQcEB0383xK9rEY19enPS4UVLlqwp8k7HjkLBk_gDl_WCiOh0gHIx5iC3HdHLqdSpmYe3MV50xwgDtO6452uYGdNL5T0NLUto6PFKHHE_nFk8J62k_U/s1600/gnocchinlamb.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Using the Trim Meat for Gnocchi Roasting a Rack of Lamb.</div><br />
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Also new this month you'll find;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkpR-TGOugvUj6tqrHFclbG4No50vesy1AUQR7Kx_FGqooAxeM0l3nGh37gfc-EfXSVh0G96xbThn_tGwvBhLEpIemlWC5bgRDZgeGctT2tejp5GXevFv4reByR1_C6znAlFK8ZFPjPmP/s1600/fdprocsalza.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkpR-TGOugvUj6tqrHFclbG4No50vesy1AUQR7Kx_FGqooAxeM0l3nGh37gfc-EfXSVh0G96xbThn_tGwvBhLEpIemlWC5bgRDZgeGctT2tejp5GXevFv4reByR1_C6znAlFK8ZFPjPmP/s1600/fdprocsalza.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuT7eLF9kohn0KUs4_ZL4TJ7ra1vnLcKKuZNwrgw2FvSwH2h4UQcBAHKfgjUYcq-vTv8sYv37uVCckjnUvTpAUEuWXLqEj89TibJTe2GRtP_ZN8XlH7eaGlTEXUN7jvW9JyEnL8lVTPe4/s1600/rostchinquail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuT7eLF9kohn0KUs4_ZL4TJ7ra1vnLcKKuZNwrgw2FvSwH2h4UQcBAHKfgjUYcq-vTv8sYv37uVCckjnUvTpAUEuWXLqEj89TibJTe2GRtP_ZN8XlH7eaGlTEXUN7jvW9JyEnL8lVTPe4/s1600/rostchinquail.jpg" /></a></div><div class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuT7eLF9kohn0KUs4_ZL4TJ7ra1vnLcKKuZNwrgw2FvSwH2h4UQcBAHKfgjUYcq-vTv8sYv37uVCckjnUvTpAUEuWXLqEj89TibJTe2GRtP_ZN8XlH7eaGlTEXUN7jvW9JyEnL8lVTPe4/s1600/rostchinquail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;">Roast Quail with a Far East Feel A Fast easy Salza</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbXneE6Zr8kdqoxBbYvOzXmNKlge2_ymbm5EFZgKBGR6OGPe8xkZshUk8U2uTfIySL9pkZZIAALTXkY4BKRWFZdh-eF82TdaCvQEuYkznkhcoxQ-felj6xuXLgNvjWFKj5MVzeqRZABeR/s1600/salcapellini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbXneE6Zr8kdqoxBbYvOzXmNKlge2_ymbm5EFZgKBGR6OGPe8xkZshUk8U2uTfIySL9pkZZIAALTXkY4BKRWFZdh-eF82TdaCvQEuYkznkhcoxQ-felj6xuXLgNvjWFKj5MVzeqRZABeR/s1600/salcapellini.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Salmon and Whole Wheat Capellini</div><br />
And check out what Diana got me for my birthday from the D'Artagnan people.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E1dHOkE9J8mrHQw8QK3O4pSm5LOQpvQ5mMkGf5ojy_CPVIzo2t4Xxj_rM3eHdQoeTyzIh0X7MNloeUS2N4rfod_j0qC15kzEBdVuT7tkS57-SDo8truiW_TrIg7xWQViPJHhGvPxCLKP/s1600/jamserrano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E1dHOkE9J8mrHQw8QK3O4pSm5LOQpvQ5mMkGf5ojy_CPVIzo2t4Xxj_rM3eHdQoeTyzIh0X7MNloeUS2N4rfod_j0qC15kzEBdVuT7tkS57-SDo8truiW_TrIg7xWQViPJHhGvPxCLKP/s1600/jamserrano.jpg" /></a></div><br />
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For those of you doing turkey this season, check out the Turkey & Avocado Tacos for a "leftovers" idea. (That was an employee favorite! Better yet follow the recipe as given but then smear the tortillas with Aioli sauce, then finish as shown.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwE0b54A8iUhlOPOVyxfT8wIuZ5nou0K4cRe1t9hSnU7QqYLsx7m0FhJGfmlizT-1yJ2WE-bATR43W6Q8-zBBf1BkyY1AO2i7TzDolpjrfmNvcVfi3YkE5xL40xyMmSbtMzJkD6e6UxDwL/s1600/turkavotac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwE0b54A8iUhlOPOVyxfT8wIuZ5nou0K4cRe1t9hSnU7QqYLsx7m0FhJGfmlizT-1yJ2WE-bATR43W6Q8-zBBf1BkyY1AO2i7TzDolpjrfmNvcVfi3YkE5xL40xyMmSbtMzJkD6e6UxDwL/s1600/turkavotac.jpg" /></a></div><br />
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For those who of you who still need quick (and inexpensive) gifts that give all year long, there's still time to either join or to add friends, family or co-workers at our "Grand Opening" prices. You can find more info here;<br />
<a href="http://www.rickndiana.com/index.php?page=join" target="_blank">http://www.rickndiana.com/index.php?page=join</a><br />
<br />
Well, the New Year is almost here also, and we have a huge 2012 planned! Guest Chef-ing, Cooking Classes, Pop-ups here and there and hundreds of recipes and ideas to add to all the sites!<br />
<br />
We are so happy to have you aboard, and ask you to please tell your food loving friends about us too!<br />
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Love to you, your families and especially your kids!<br />
Rick & Diana BouffordChef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-19952122080709191562011-11-30T06:37:00.000-08:002011-12-30T16:30:43.661-08:00New on the Membership Site for NovemberNovember 30th, 2011<br />
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Let's just say I had way too much fun creating some of the new things we've added to the cooking site. Here's a quick rundown; Basic Pates, Salmon & Fish Terrines, Rare Ahi Tuna Steak, The Black Sheep's Cocido (a Spanish "Cassoulet"), Turkey for One or Two (cooking a breast), Turkey Thighs, an "Adult" Cranberry Sauce, and Pureed Cauliflower!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxOjh93eebvgmFs8caQUwlY-SPVT3HFO61cHX7f0Ivv5fstV5Tj6YsSMcrxWt3z4_UU877wQ0SHMadJST8AysspyeIlnfSN82TZKnnapkI7ZAjWaXNRGcJiECG_Il3uws7f8CV21CFT9Z/s1600/salterine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxOjh93eebvgmFs8caQUwlY-SPVT3HFO61cHX7f0Ivv5fstV5Tj6YsSMcrxWt3z4_UU877wQ0SHMadJST8AysspyeIlnfSN82TZKnnapkI7ZAjWaXNRGcJiECG_Il3uws7f8CV21CFT9Z/s1600/salterine.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfXcANGkjRQ2ttB5ZIBXgSFMt-omUnIMVYlHkN-9n1hCbl4Lrh8v5YKwQVWPGKcC8OhG8Jk7DEZU1TnX6Cr4MukmusYTm1KVLShOKW7hd-i2SPHtbEYvPxLjeH4jMq1sljdnnewi_4dZn/s1600/baspate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfXcANGkjRQ2ttB5ZIBXgSFMt-omUnIMVYlHkN-9n1hCbl4Lrh8v5YKwQVWPGKcC8OhG8Jk7DEZU1TnX6Cr4MukmusYTm1KVLShOKW7hd-i2SPHtbEYvPxLjeH4jMq1sljdnnewi_4dZn/s1600/baspate.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfXcANGkjRQ2ttB5ZIBXgSFMt-omUnIMVYlHkN-9n1hCbl4Lrh8v5YKwQVWPGKcC8OhG8Jk7DEZU1TnX6Cr4MukmusYTm1KVLShOKW7hd-i2SPHtbEYvPxLjeH4jMq1sljdnnewi_4dZn/s1600/baspate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Basic Pate Salmon Terrine</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfXcANGkjRQ2ttB5ZIBXgSFMt-omUnIMVYlHkN-9n1hCbl4Lrh8v5YKwQVWPGKcC8OhG8Jk7DEZU1TnX6Cr4MukmusYTm1KVLShOKW7hd-i2SPHtbEYvPxLjeH4jMq1sljdnnewi_4dZn/s1600/baspate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fzdAcdwVBExJ6K_1uAtKyIVGesjjcvdJXXpZFUN7Ze0sGLiSOTnTCEiT1JsO-0DNhuSBHTZiaEkWltaKXWpEfcIdnqQxBK2z_dDaxexKu3KzYK-CFVAhdlyJNUxPvkW-7hUJVfL_Uakn/s1600/cocido.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fzdAcdwVBExJ6K_1uAtKyIVGesjjcvdJXXpZFUN7Ze0sGLiSOTnTCEiT1JsO-0DNhuSBHTZiaEkWltaKXWpEfcIdnqQxBK2z_dDaxexKu3KzYK-CFVAhdlyJNUxPvkW-7hUJVfL_Uakn/s1600/cocido.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaPB3OmzZ5ClgP3rDbvnqIlmoIj_sh3jJhrn-uQZETB9I5FsvnVjjstvtJ9TdnKf-1Uky5br6P-ELvuhjXCPn0aT8PgnZG4-5fV6VzLCH9D7stiLWFingfaDVQYB-0wTwM2U_8MdCZ6vF/s1600/rarahitun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaPB3OmzZ5ClgP3rDbvnqIlmoIj_sh3jJhrn-uQZETB9I5FsvnVjjstvtJ9TdnKf-1Uky5br6P-ELvuhjXCPn0aT8PgnZG4-5fV6VzLCH9D7stiLWFingfaDVQYB-0wTwM2U_8MdCZ6vF/s1600/rarahitun.jpg" /></a></div><div class="" style="clear: both; text-align: center;">Rare Ahi Tuna Steaks A Black Sheep Cocido</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9djqRHuLC5DNomJQ0rznAPpTAgMGlIRuPmJIUbJGx2nFvsggBvU79mI3IXE9vw95kBvhNY15cRMt5TgIaHpQ1Ns2dF-x5Vya4BE21mTD0evhE2t8QWxkkhGCDXYzSv23zFz8M4xjv7ooA/s1600/turkthighs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9djqRHuLC5DNomJQ0rznAPpTAgMGlIRuPmJIUbJGx2nFvsggBvU79mI3IXE9vw95kBvhNY15cRMt5TgIaHpQ1Ns2dF-x5Vya4BE21mTD0evhE2t8QWxkkhGCDXYzSv23zFz8M4xjv7ooA/s1600/turkthighs.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOfsgLAlcdnjzbS3rHHySR-27czdAG47ycJ6uMn_hNtX16ydE76IF_E7jKtwiyev1646Y9Vf7X4I70z2Hx-MRFl90h7ILpAjPGNHzr2SfbOVjo6iC5aWWpKyCy6wNwC0R5auJ3mse_oad/s1600/turkoneortwo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOfsgLAlcdnjzbS3rHHySR-27czdAG47ycJ6uMn_hNtX16ydE76IF_E7jKtwiyev1646Y9Vf7X4I70z2Hx-MRFl90h7ILpAjPGNHzr2SfbOVjo6iC5aWWpKyCy6wNwC0R5auJ3mse_oad/s1600/turkoneortwo.jpg" /></a></div><div class="" style="clear: both; text-align: center;">Turkey for One or Two Turkey Thighs</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirVYLnFA5JmHDSdT8O9KYP6rth4O5rs2MnL-r_i06OC8aQ19GRXAfjXrmFbsrYJKXmlf54q10QShSi3fqFXzNb1JxnV5JQz3Lfia7TH0aljiFnA2E6B08uBU5QzD4Q51R2LD6JVgy8rhN/s1600/purcauliflwr.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirVYLnFA5JmHDSdT8O9KYP6rth4O5rs2MnL-r_i06OC8aQ19GRXAfjXrmFbsrYJKXmlf54q10QShSi3fqFXzNb1JxnV5JQz3Lfia7TH0aljiFnA2E6B08uBU5QzD4Q51R2LD6JVgy8rhN/s1600/purcauliflwr.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cnhxUCysn6v6P882W5LUuaHOHjCJvwJpXfFMa6uKoN0idBjqCGhOizGAbxI_FtEHakdk-AQkz6CTNYz3FnTczCHwA7SoqH4KFhqnnRZnV6SkO-SHcX6bS6Z9rPqxVeB2s9j3QehLk7MT/s1600/adcransaucepic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cnhxUCysn6v6P882W5LUuaHOHjCJvwJpXfFMa6uKoN0idBjqCGhOizGAbxI_FtEHakdk-AQkz6CTNYz3FnTczCHwA7SoqH4KFhqnnRZnV6SkO-SHcX6bS6Z9rPqxVeB2s9j3QehLk7MT/s1600/adcransaucepic.jpg" /></a></div><div class="" style="clear: both; text-align: center;">"Adult" Cranberry Sauce Pureed Cauliflower</div><br />
And last but not least we added a 13 part mini cooking class called "Vacation Cooking on the San Juan Islands" where we rented a house and cooked every meal the entire week, and still had plenty of time to chase killer whales, eagles, baby fox and other wildlife all over the island. (You can see some of Diana's photos on <a href="http://www.inhisimage.us.com/albumindex.html" target="_blank">Diana's Photo Album page.</a> )<br />
<br />
And much more coming in December! Keep up with what's new at the <a href="http://www.rickndiana.com/CurClubCont.html" target="_blank">Current Content page.</a><br />
<br />
Thanks, RickChef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-61705501289783797412011-11-11T22:24:00.000-08:002011-11-11T22:24:31.302-08:00Video Cooking Stories!November 12, 2011<br />
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"So I gave one of your Video Cookbooks to each of my friends and told them we were having a Black Sheep reunion party! Then I said you're making the Black Sheep Salad Dressing, you're making such and such and on and on and we had the greatest "pot Luck" with each person making something from the video!"<br />
<br />
"I love your DVD and I make many things, Paella, my family loves the Paella. We even make your "Chef's Salt" from scratch!"<br />
<br />
"I tried your new Aioli (Rapido) that you have on the members site and I love it, it's so quick and easy!"<br />
<br />
Thanks for sharing your stories!Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-13217585448943196312011-11-11T22:12:00.000-08:002012-01-20T07:22:47.901-08:00Duck Dinner!November 11, 2011 (11/11/11)<br />
<br />
Our second "Pop Up" dinner was held at Nieuport 17 last night and again the support and participation was truly overwhelming! I had such a great time, not just cooking and putting out some of my all time favorite dishes, (Duck Pate, Confit of Duck Salad, Duck Breast with the Sangria Berry Sauce and Profiteroles with Chocolate Sauce) but also seeing so many former Black Sheep Bistro customers.<br />
<br />
Highlights included both what you were up to and what you like to do in the future (more about this in a later post.) Thank you!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAGJslIn6q9mmzN9Qe7_cgX8ygG9QH8KQfJfcnq2NFhej7beov9RoSW0gpehX314ph9JxYH0mt3mNbFnBKJCdOfzCDZW2b5xYNF7lsmLshUURJJiTnC-zNoFRtBujnbm74bTJ6FKOS_bm/s1600/duckdinpicsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAGJslIn6q9mmzN9Qe7_cgX8ygG9QH8KQfJfcnq2NFhej7beov9RoSW0gpehX314ph9JxYH0mt3mNbFnBKJCdOfzCDZW2b5xYNF7lsmLshUURJJiTnC-zNoFRtBujnbm74bTJ6FKOS_bm/s320/duckdinpicsm.jpg" width="244" /></a></div>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-8343996115715689822011-11-03T17:02:00.000-07:002011-11-03T17:02:06.909-07:00Next Guest Chef DinnerNovember 3, 2011<br />
<br />
We're gathering Thursday, November 10th at Nieuport 17 for another fun dinner. This one revolves around duck. Duck Pate Appetizer, Confit of Duck Salad, Duck Breast with a Sangria Sun-Dried Berry Sauce for the Main Course and Profiteroles for Dessert (many of you knew them simply as Diana's Favorite.)<br />
<br />
Call Nieuport 17 (in Tustin) for reservations at (714) 731-5130Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-74412221579026849252011-11-02T09:12:00.000-07:002011-11-02T09:12:35.254-07:00Grand Opening!November 1, 2011<br />
<br />
OK, five years in the making we are finally ready with our membership site!<br />
See the membership area of <a href="http://rickndiana.com/">The Black Sheep Cooking Club</a> for details!Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-26252998425147181142011-09-26T14:37:00.000-07:002011-09-26T14:43:30.720-07:001st "Pop Up Dinner" at Nieuport 17I finally got back in the kitchen for the Black Sheep Cooking Club's first guest chef dinner, a Wild Game dinner that was held Thursday, September 15th, 2011. It was great to see the many faces I hadn't seen in a while and I thoroughly enjoyed the menu I got to create with chef Marco and his crew at Nieuport 17 (in Tustin.) I especially loved the room and the long table Nieuport 17 provided.<br />
<br />
Thank you all, both to those who attended, and also to those who took the time to write to say they couldn't attend because of prior commitments. Both your participation and enthusiasm help to make more of these a reality. Already in the works is a "Duck" dinner probably sometime in November.<br />
<br />
Some press links to the event;<br />
http://www.ocfoodies.com/profiles/blogs/one-night-only-former-black-sheep-bistro-chef-coming-to-neuport<br />
http://www.greersoc.com/index.php/blogs/daily-dose/wild_game_nightChef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0tag:blogger.com,1999:blog-3911906417479625666.post-18595547261823689752011-03-03T12:21:00.000-08:002011-03-03T12:21:19.322-08:00Erik and Mike kicking things off with Chocolate Mousse!<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px;"></span><br />
<pre><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hi Rick and Diana,
Hope all is well. I thought I would send you a few pictures of Erik making
chocolate mousse. I am sure you are not surprised that was the first thing
he wanted to make. :-) I also thought I would let you know that I when I
pick him up at school and drive by the old Black Sheep he say: " I really
miss Mr. Rick. When do I get to see Mr. Rick. Do you think he is funny on
Thursdays now?"
What are you guys up to now that you are not so busy?
Cheers
Mike</span></pre><pre><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #3d85c6;">Way to go Erik! You didn't happen to save me any did you?</span></div><pre><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">
</span></pre>Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com1tag:blogger.com,1999:blog-3911906417479625666.post-8635254238522284892010-11-14T07:18:00.000-08:002011-12-27T06:45:57.595-08:00Bahh Bahh for The Black Sheep Cooking Club<span class="Apple-style-span" style="font-size: x-large;">Welcome!</span><br />
This is a place to share fun food cooking adventures.Chef Rick Bouffordhttp://www.blogger.com/profile/05175754564859503117noreply@blogger.com0