GREGORY DAVID ROBEERTS

Food is music to the body, music is

food to the hearth.

OPEN MONDAY TO SUNDAY

9 AM TO 12 PM
WWW.ROCKSTARRESTAURANT.COM
 MENU
FOOD & BEVERAGES

APPETIZER

Bacon Wrapped Oysters ala B.B Kings

Buffalo Wings ala Jimmy Page

Brown Butter Mushrooms ala Hendrix

SOUPS

Roasted Butternut Squash soup ala Cobaine

Creamy Chicken Maushroom Soup ala Guns&Roses

Potato Cream Soup ala Freddie Mercury

MAIN COURSE

Beef Tenderloin ala Eric Clapton

Cheesy Ranch Tuna ala Slash

Chicken Paprikas ala Tom morello

Beefy Casserole ala Ozzy

Chicken Parmigiana ala Angus young

DESSERT

Banana Cream Pie ala Hayley

Black Bean Brownies ala Stevie

DRINKS

Lemonade ala Courtney

Apricot Pine-apple Smoothie ala Bettuncurt
 BACON WRAPPED
OYSTER
ALA B.B KINGS
APPETIZER

INGRIDIENTS

8 oz bacon1
(8 oz) can oysters drained
4 tsp granulated sugar
2 cloves garlic minced
1/4 cup soy sauce

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Boar/
Oven/bowl/Spoon/
Tooth pick

PROCEDURES

-Preheat oven to 400° F.In shallow baking dish, whisk together sugar, soy
sauce, and garlic.
-Set aside. Take drained oysters and wrap each with 1/2 slice of bacon and
place in baking dish with soy mixture, seam of bacon down.
-Bake at 400° F for 10-15 minutes until sauce has thickened and the bacon is
crispy at the edges.
 BUFFALO WINGS
ALA JIMMY PAGE
APPETIZER

INGRIDIENTS

½ cup all-purpose flour - ¼ teaspoon paprika

¼ teaspoon cayenne pepper - ¼ teaspoon salt
10 chicken wingsoil for deep frying
¼ cup butter - ¼ cup hot sauce - 1 dash ground black
pepper - 1 dash garlic powder

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/
Wooden Spoon/Glass Bowl /
Fry pan
PROCEDURES

-In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a

large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly

coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.Step 2Heat oil in a deep fryer to 375

degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir
together and heat until butter is melted and mixture is well blended. Remove from heat and reserve

for serving.Step 3Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to
turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir

together. Serve.
 BROWN BUTTER
MUSHROOM
ALA HENDRIX
APPETIZER

INGRIDIENTS

2 pounds cremini mushrooms, sliced 1/4 inch thick - 4

large shallots, halved and thinly sliced - 3 tablespoons
butter - 1/2 teaspoon salt - 1/4 teaspoon ground black
pepper1 tablespoon Worcestershire sauce1 tablespoon
fresh thyme leaves

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/
Wooden Spoon/Glass Bowl /
Fry pan
PROCEDURES

-In a large skillet over medium -high heat, melt the butter and allow the butter to

bubble and sizzle until the colour turns a light golden/brown colour. Add the
mushrooms, shallots, salt, and black pepper. Toss to coat with the butter.Saute the

mushrooms and shallots until deep brown in colour – about 12 minutes – stirring

often.Once the mushrooms are browned, add the Worcestershire sauce and thyme
leaves. Toss to combine and saute for another 2-3 minutes.Remove from skillet and
transfer to a plate. Garnish and serve immediately.
 ROASTED BUTTERNUT
SQUASH SOUP
ALA COBAINE
SOUP

INGRIDIENTS

40 ounces butternut squash (peeled, chunks, 2 bags, or about 2 medium butternut squash)1
yellow onion (medium) 1 carrot (large) 1 clove garlic3 tablespoons sunflower oil (or olive

oil) 1/4 teaspoon nutmeg1/8 teaspoon cinnamon1 dash cayenne1 teaspoon salt (for soup)1/4
teaspoon black pepper (for soup) 4 cups vegetable broth (or chicken broth, for soup) 1
tablespoon maple syrup1 cup vegetable broth (or chicken broth, if necessary, for
thinning)salt (to taste, for serving)black pepper (to taste, for serving)Shop Ingredients

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/Oven
Wooden Spoon/Glass Bowl /Pots/

PROCEDURES

-Preheat oven to 400°F. Chop squash into 1-inch cubes. Cut onion and carrot into 1/2-inch

pieces, and smash the garlic clove. Heat oil in a large oven-safe pot over medium high
heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, for

5-6 minutes, until vegetables are lightly golden.

 CREAMY CHICKEN
MUSHROOM
ALA GUSNS&ROSES
SOUP

INGRIDIENTS

1 onion (medium)2 large carrots2 celery ribs1 pound cremini mushrooms (or a mix of other varieties of fresh

mushrooms) 2 teaspoons fresh thyme leaves (finely chopped) 2 teaspoons fresh rosemary leaves (finely

chopped) 1 1/2 tablespoons extra virgin olive oil (for chicken) 1 pound boneless, skinless chicken thighs (4

thighs per pound) 1/4 teaspoon salt (for chicken) 1/2 teaspoon black pepper (for chicken) 1 tablespoon extra
virgin olive oil (for vegetables) 1/8 teaspoon salt (for vegetables)1/4 teaspoon black pepper (for vegetables) 2

garlic cloves (finely chopped) 1/2 cup dry white wine (such as Chardonnay)2 tablespoons all purpose flour1/2

cup chicken broth (for flour) 4 ounces cream cheese3 1/2 cups chicken broth (for soup) 2 tablespoons fresh

parsley - 1/8 teaspoon salt (or to taste, for serving) fresh parsley sprigs (for serving, or small fresh rosemary

sprigs) Shop Ingredients

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/
Wooden Spoon/Glass Bowl /Pots/
PROCEDURES

-Cut onion, carrots, and celery into 1/4-inch dice; set aside in a medium bowl. Slice mushrooms, finely chop

thyme and rosemary, and set them aside in another bowl. (Pro Tip: To save a step, buy pre-sliced

mushrooms.)Heat oil in a Dutch oven over medium-high heat. Add chicken and sprinkle with salt and

pepper. Cook until meat is golden on underside and releases easily from pan, 4-7 minutes. Flip with tongs

and cook until golden on second side, 2-4 minutes (it's OK if chicken isn't completely cooked through).

Transfer to a cutting board, and set aside. (Pro Tip: Browning the chicken on its own and then adding it to
the soup doesn't take much time and adds a richer flavor.)Add oil, onion, carrot, celery, salt, and pepper to

Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and

beginning to turn golden, 6-9 minutes. Add garlic to vegetables and cook until fragrant, 30 seconds.
 POTATO CREAM SOUP
ALA
FREDDIE MERCURY
SOUP

INGRIDIENTS

1 tablespoon grapeseed oil (or extra-virgin olive oil) - 1 cup diced yellow onion - 1/4 cup

diced celery - 2 teaspoons minced garlic (2 cloves) - 1 teaspoon sea salt (plus more to
taste) - 1/8 teaspoon freshly ground black pepper (plus more to taste) - 3 cups yellow

potatoes (3 medium, peeled and cubed) - 1 cup cauliflower florets - 4 cups vegetable
broth - 1/2 cup heavy cream (or 1/2 cup raw unsalted cashews) finely chopped chives

(to serve)

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/

Wooden Spoon/Glass Bowl /Pots/

PROCEDURES

-In a large saucepan over medium-high heat, warm the oil and sauté the onions, celery, garlic, 1/4 teaspoon

of the salt, and pepper for about 5 minutes until the onion is soft and translucent. Add the potatoes,

cauliflower, broth, and remaining 3/4 teaspoon salt, increase the heat to high, and bring just to a boil.

Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the potato and cauliflower are just

tender. Immediately remove the saucepan from the heat (to reduce the starch build-up) and allow the soup

to cool slightly; stir in the cream or cashews, and allow to cool for a few more minutes. Pour the soup into

your KitchenAid® blender in batches and puree on high for 30 to 60 seconds, until smooth and
creamy.Return the soup to the saucepan, season to taste, and warm it over medium-low heat.To serve, ladle

the soup into bowls, and serve with crusty bread.

 BEEF TENDERLOIN
ALA ERIC CLAPTON
MAIN COURSE

INGRIDIENTS

1/2 c. extra-virgin olive oil - 2 tbsp. balsamic vinegar - 2 tbsp. whole grain mustard - 3

sprigs fresh thyme - 3 sprigs fresh rosemary1 bay leaf - 2 cloves garlic, smashed - 2 tbsp.
honey1 (2-lb.) beef tenderloin1 tsp. kosher salt1 tsp. freshly ground black pepper1 tsp.

dried rosemary - 1 clove garlic, minced - FOR SAUCE -1/4 c. sour cream1 tsp. prepared
horseradishJuice of 1/2 lemon Kosher salt

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/Tongs

Wooden Spoon/Glass Bowl /Pots/Oven

PROCEDURES

-In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed

garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator

for 1 hour or up to one day. Preheat oven to 450º. Line a rimmed baking sheet with

aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with

paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on

rack.Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes

before slicing. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream,

horseradish, and lemon juice, and season with salt. Slice tenderloin and serve with sauce on

the side.
 CHEESY RANCH
TUNA
ALA SLASH
MAIN COURSE

INGRIDIENTS

1 pkg. Western Family Cheesy Tuna Skillet Meal - 2½ c. water½ c. Western

Family Milk1 (6 oz.) Western Family Canned Albacore Tuna, drained½ c.

Western Family Ranch Salad Dressing - ½ c. Western Family Sour Cream - ¼

c. green onions, sliced - 2 c. Western Family French Fried Onions

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/

Wooden Spoon/ Pots/Pan fry

PROCEDURES

-In a large skillet, combine pasta and sauce mix, water and milk.Bring to a
boil, cover and simmer for 5 minutes or until pasta is tender. Add tuna, ranch

dressing, sour cream and onions. Stir to combine.Sprinkle french fried onions on

top and serve.

 CHICKEN PAPRIKAS
ALA TOM MORELLO
MAIN COURSE

INGRIDIENTS

2 lbs. chicken thighs, boneless and skinless - 2 T. Western Family Canola Oil1-
1/2 c. onion, chopped - 2 T. Western Family Garlic, minced2 T. Western

Family Paprika1 (15 oz.) can Western Family Tomato Sauce1 1/2 c. Western
Family Chicken Broth1 c. Western Family Sour CreamWestern Family Salt and

Western Family Pepper to taste1 2 oz. Western Family Medium Egg Noodles
TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/Tongs

Wooden Spoon/ Pots/Pan fry/Bowl

PROCEDURES

-Season chicken liberally with salt and pepper. Heat oil in large deep skillet over medium heat. Add

chicken and brown on each side, turning once. Transfer chicken to plate and set aside. Add onion

and garlic to skillet and sauté until tender. Add paprika, tomato sauce and chicken broth. Add

chicken back to skillet, cover and simmer until chicken is tender and cooked through, about 30 to 40

minutes. While sauce is simmering, prepare egg noodles according to package directions. Remove lid
from chicken mixture and simmer until sauce is thickened. Remove one cup of tomato sauce from pan

and stir it into sour cream. Add sour cream mixture back to pan and stir to combine. Season to taste
with salt and pepper. Pour sauce and chicken over egg noodles and serve.
 BEEFY CASSEROLE
ALA OZZY
MAIN COURSE

INGRIDIENTS

1 lbs. ground beef1 c. onion, chopped - ½ c. green bell pepper, chopped - 2 t.

Western Family Garlic Powder - 2 c. hot water - ½ c. Western Family Milk1

pkg. Western Family Beef Ribbon Skillet Meal - ¼ c. Western Family

Barbecue Sauce - 2 T. Western Family Ketchup1 - 1/2 c. Western Family All

Purpose Baking Mix - 1 c. Western Family Milk - 2 Western Family Eggs

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/

Wooden Spoon/ Pots/Pan fry/Bowl/Oven

PROCEDURES

-Preheat oven to 375º F. In a large skillet combine beef, onion and bell pepper.
Sauté until beef is browned. Drain. Add garlic powder, water, milk, barbecue

sauce, ketchup and sauce mix packet. Stir, bring to a boil. Add pasta. Pour

noodle mixture into a 9” x 13” baking pan.In a separate bowl combine baking
mix, milk and eggs. Pour mixture over the noodle mixture. Bake for 25 – 30
minutes or until golden brown.
 CHICKEN
PARMIGIANA
ALA ANGUS YOUNG
MAIN COURSE

INGRIDIENTS

2 Western Family Eggs, beaten - 1 c. Western Family Italian Bread Crumbs - 4

boneless, skinless chicken breasts1 (26.5 oz can) Western Family Traditional

Spaghetti Sauce - 8 oz. Western Family 6 Cheese Shredded Italian

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/

Wooden Spoon/ Pots/Bowl/Oven

PROCEDURES

-Preheat oven to 350°F . Grease a baking sheet. Place eggs into shallow bowl
and bread crumbs into a separate shallow bowl.Dip chicken in egg mixture,

then into bread crumbs – covering completely. Bake chicken on baking sheet
for 40 minutes or until cooked through. Pour half of sauce into 9” x 13” baking
dish. Arrange chicken on top of sauce, pour remaining sauce over top of

chicken and sprinkle cheese on top.Bake for 15 minutes or until cheese is melted
and bubbly.
 BANANA CREAM PIE
ALA HAYLEY
DESSERT

INGRIDIENTS

1 pkg. (4 serving size) Western Family Vanilla Instant Pudding Mix1 -1/2 c.
Western Family Milk 3 -1/2 c. Western Family Whipped Topping, thawed1

banana, sliced1 - 9 in Western Family Pie Shell, baked

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/Pastry brush/Parchment

Paper/Wooden Spoon/Bowl/Oven

PROCEDURES

-Prepare pudding with 1-1/2 cups milk. Fold in 2 cups of whipped

topping.Arrange banana slices over the bottom of the pie shell. Pour in

mixture and chill. Garnish with remaining whipped topping and additional

banana slices, if desired.

 BLACK BEANS
BROWNIES
ALA STEVIE
DESSERT

INGRIDIENTS

1 (15 oz) can Western Family Black beans, drained and rinsed - 1 package
Western Family Classic brownie mix cup Water - ¼ cup Western Family

Unsweetened applesauce - 1 large Egg

TOOLS & EQUIPMENTS

Kitchen knife/Chopping Board/Pastry brush/Parchment

Paper/Wooden Spoon/Bowl/Oven/Molder

PROCEDURES

-Heat oven to 350°F. Lightly grease a 9”x 9” pan with nonstick cooking
spray.Puree black beans in a food processor until smooth, about 2 minutes. In a

large bowl combine black beans, brownie mix, water, applesauce and egg.
Mix with a spoon until well blended. Pour batter into prepared pan. Bake for
30-35 minutes, or until a toothpick entered into the center of the brownies

comes out clean. Let cool before cutting and serving.

 LEMONADE
ALA COURTNEY
DRINKS

INGRIDIENTS

1 c. Western Family Lemon Juice - ¾ c. Western

Family Sugar (or sweeten to taste) 5 c. water

TOOLS & EQUIPMENTS

Glass/Knife/Spoon/Lemon squeezer

PROCEDURES

-Combine ingredients in a 2 quart pitcher.Serve

chilled.
 APRICOT PINEAPPLE
SMOOTHIE
ALA BETTENCURT
DRINKS

INGRIDIENTS

1 can (14.5 oz.) Western Family Apricot Halves, drained - 1 can

(8 oz.) Western Family Crushed Pineapple, drained - 1 c. ice
cubes - ½ c. Western Family Soy Milk - 1 T. honey

TOOLS & EQUIPMENTS

Glass/Knife/Spoon/Blender

PROCEDURES

-Blend until smooth.