Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!
Fruity and sweet with a moderately spicy component. Great with seafood.
Here is the recipe: Idaho Trout Nage
with
Tomato and Bacon Sourdough Toast
Recipe: Crab Stuffed Zucchini Blossoms
Recipe: Chicken Yakitori
We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.
And if you are interested, here are some of the main sauces we use. Enjoy.
Peas and Beet Greens
Jasmine Rice
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough
Vanilla Ice Cream and Peach Jam Drizzle
Awesome 34th Anniversary
15 Saturday Jul 2017
Posted in 5-Stars, Avocado, Beef, Bistro - Parma Ridge Winery, Boise Farmers Market, Breakfast With Robin, Captain's Shack, Celebrations, Chef Storm Hodge, Dinner At Parma Ridge Restaurant, Dinner With Robin, Eggs, Idaho Wine, Local Markets, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Shackmade Salsa, What's For Dinner?
Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.
On Friday, July 14th, we went to Parma Ridge Winery and Bistro. And once again, we were not disappointed! This is still a 5-Star bistro! This is their new sign along Hiway 95.
The Love of My Life and 34 wonderful years!
And for dinner, we both had a superb
Garlic Potatoes
Grilled Asparagus
Storm’s Grilled Bread
And a full flight of wonderful wine. Robin and I both agree that Chef Storm’s Prime Rib is the best in the Boise area. Even better than Chandler’s in Boise. And that is not an easy task to accomplish.
And then, Saturday morning, after coming home from the Boise Farmers Market at 10th and Grove, we were watching Chef Rick Baylis on PBS and he made what looked like a fantastic Huevos con Salsa de Mango y Aquacate. I thought that I could duplicate that. I did. Here it is and all from scratch!
Aguacate y Carne de Res Rebanada
This is what I made for Robin. Had to use some of her left-over Prime Rib!
This is what I made for myself. Really yummy and very easy to do. One could very easily make this for a breakfast party.
So there you have it. Eating our way through our anniversary weekend. And it’s only Saturday!
Wonderful June Plates
02 Sunday Jul 2017
Ah yes, so much fun to make these dishes. Some of the recipes are available and printed here. Enjoy! And yes, Idaho does raise shrimp and Australian Sea Bass. Look for Garden Creek Farms, Challis – “…Natural, Fresh, Sustainable Fish and Produce Production – Aquaculture and Aquaponics …”, ID (208) 339-4326 or email at jdoraz1963@gmail.com. Left-Click any of these photos to see them enlarged.
Fresh Strawberry
Fresh Baby Spinach
Blackberry Balsamic (Celia’s Gourmet Food, Celia’s Gourmet Foods and Olive Oil Dressing
Fresh Rosemary
Fresh Lavender Blossoms
Fresh Thyme and Thyme Flowers
Fresh Oregano and Oregano Flowers
Fresh Chives
1/2 lbs Unsalted Room temperature Butter
Mix all together
Place the butter/herb mixture on Saran (plastic) wrap.
Roll into a 2″ dia log and freeze.
Garden Creek Farms Idaho Shrimp
(braised until just pink in the Herb de Provence Butter)
Braised Pasta
(break pasta – thin spaghetti – into 3″ pieces. Add butter to pot and “fry” the pasta. Add water and cook as usual)
Diced Fennel Frons
Fresh Raw Cold Salad – Fresh Beet Threads
Fresh Raw Carrot Threads
Martin’s Swiss Dressing
Garden Creek Farms Australian Sea Bass
(egg dip, flour, egg dip and Panco. Fry over low heat until golden brown.)
Jasmine Rice
(brown Jasmine rice in butter; add water, 1T butter and Jasmine tea leaves. Cook over low heat covered until tender)
Steamed Sugar Snap Peas
Braised Pacific Salmon in Celia’s Gourmet Foods Mango Balsamic and Butter
Steamed Sugar Snap Peas and Beet Greens
Jasmine Rice
Idaho Goat and Vandalia Onion Kabob
Grilled Peach
Green Salad
with
Tomato
Carrot Threads
Martin’s Swiss Dressing
2015 Parma Ridge Carmenere
Scrapple
Scrambled Eggs
Fresh Fruit Mix
Acme Bakeshop Sourdough Toast
Egg-In-Hole
(Acme Bakeshop Sourdough Toast)
with
Fresh Vegetables
Rosemary/Garlic Sausage
Fresh Idaho Blueberries
Fresh Idaho Plums
Soft Idaho Egg
Idaho Honey
Butter
Lamb Roulade for Dinner
22 Monday May 2017
Oh yes! And a surprising dinner it was. I’ve/we’ve had Beef Rouladen several times. But lamb? This was a first. And this was superb!
A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.
Meat
A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland
Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!
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Carrot planks on th bed of ground lamb.
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Bok Choy on top of the carrot planks.
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Spinich is laid in place.
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Chopped Mint is sprinkled on the spinach.
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Gently roll the lamb into a roll using the waxed paper as a helper to keep the roll together.
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Place the roll into a bread pan.
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The lamb has cooled and is now sliced.
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Spring Salad Mix
2015 Parma Ridge Carmenere
Wonderful Brunch at Parma Ridge Winery Bistro
22 Monday May 2017
Posted in 5-Stars, Asian - Spices, Asian Food, BBQ Chicken, BBQ Sauce, Biscuits and Gravy, Bistro, Bistro - Parma Ridge Winery, Brunch, Brunch at Parma Ridge Winery, Brunch with Friends, Brunch with Robin, Chef Storm Hodge, Coconut Rice, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Korean BBQ, Photos By: Bob Young, Photos By: Parma Ridge Winery, Pizza, Sausage, Shrimp, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho
Tags
Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
.
over
Coconut Lime Rice
with
Korean Barbeque and Sweet Chili Dipping Sauces
They were that good! Started out with 6 shrimp.
.
with
Coconut Lime Rice and a Korean Barbeque Sauce
.
with
Italian Sausage, Pepperoni and Mushroom with Homemade Red Sauce
.
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread
.
.
with
Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg
with
Lemon-Tarragon Aioli and Rosemary Garlic Truffle Fries
.
Sausage Gravy
over
Fresh Bacon Cheddar Biscuit topped with a Sunny Side Up Egg
And to follow-up from the Parma Ridge Winery web page,
Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
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Love this photo by Stephanie Hodge! So dramatic!
Awesome Dressing
22 Saturday Apr 2017
This is one awesome dressing that can be used on a variety of dishes; burgers, steak, salads, shrimp dip, etc.
Combine 1 part Oma & Popie’s Drunk Uncle Wing Sauce (see them at the Boise Farmers Market or Oma & Poppie’s on FB) and 2 parts Martin’s Swiss Dressing (available online at Martin’s Swiss Dressing). Martin’s Swiss Dressing almost has an Asian component. I do hope you like this combination. We do!
3 Restaurant Visits
03 Friday Mar 2017
Posted in 3-Stars, 5-Stars, Alejandra's Mexican Restaurant, Appetizers, Asian - Sakana Sushi and Sashimi, Asian Food, Boise Restaurants, Classic Sauces, Cooking Styles, Dinner at Sakana Sushi, Dinner With Robin, Enchiladas, Food Photos, Hollandaise Sauce, Omelet, Photos By: Bob Young, What's For Dinner?
Well, 2 out of 3 isn’t bad. Le Peep in Meridian, ID, at 3036 North Eagle Road, Meridian, ID, 208-629-0155, is a 3-Star restaurant out of 5-Stars. On the other hand, Alejandro’s Mexican Restaurant in Marsing, ID at 208 Main St, (208) 896-5339 and Sakana Sushi, 7107 W. State St., Garden City, ID 83714, (208)-853-4993, Mon.-Thur.: 11:00am – 10:00pm, Fri.-Sat.: 11:00am-11:00pm and Sun.: 12:00pm – 9:00pm are both 5-Star restaurants. I urge you to look at these links and visit the restaurants and make up your own mind.
Le Peep reception desk.
Le Peep dining area. Very open and may be loud and noisy if full.
Lobster Omelet. It’s the sauce that cuts this dish down.
Spinach Crepes. There’s that “sauce” again. Plus the potatoes were cold.
Le Peeps problem is in their Hollandaise Sauce. It is advertised as Hollandaise, but it is far from it. Not bad flavors, just not Hollandaise and an unexpected taste. Plus, the potatoes were cold as noted in the caption above. Just can not give Le Peep a higher rating. Two of the better restaurants we went to were –
Alejandro’s Mexican Restaurant menu. #23 is superb!! (See the link above)
#23 Camerones al Estilo Provincia were superb. Great flavor. Sorry I didn’t get a photo of Robin’s 1 Chile Relleno and 1 enchilada
#23 Camerones al Estilo Provincia
Sakana sign on W State Street, Boise.
Cucumber and Calamari Appetizer
House Green Salad and Miso Soup
Robin had a Sashimi Delux
I had a Sushi and Sashimi Plate.
We watched as they made a Pink Lady for someone.
We also watched them make a Candy Cane. Someone had some beautiful and great food.
3 Horse Ranch Vineyards Wine Dinner at Bella Aquila
01 Wednesday Feb 2017
Posted in 3 Horse Ranch Vineyards, 5-Stars, Appetizers, Arugula, Asparagus, BBQ Beef, Bella Aquila, Carrots, Chocolate, Dinner With Robin, Dinner With The Winemaker, Eagle Hills AVA, Food Photos, Green Salad, Local Harvests, Photos By: Bob Young, Salmon, Special Dinners, What's For Dinner?, Wine Dinners, Wines - Idaho
Bella Aquila Restaurante in Eagle, ID sponsored the 3 Horse Ranch Vineyards wine dinner. A full 6 course dinner was served with as many 3 Horse Vineyards wines. The participation was superb and the crowd enjoyed themselves. It was good to see the Cunninghams again – it has been a while. They are the owners of the winery. Also they have added Brandon St-Martin to their staff as the winery manager. Just look at this menu. (You can Left-Click any of these photos to see them enlarged.)
Gary Cunningham, owner of 3 Horse Ranch Vineyards, talks to the crowd.
Brandon St-Martin, Manager
The menu. Look what you missed!
Passed Appetizers.
The Chefs are congratulated on a meal well done! Bella Aquila Manager is in the background.
Very good 2014 Vivacious™ wine.
Citrus and Celery Salad and Lamb and Peppers Ragu
31 Tuesday Jan 2017
Posted in 5-Stars, Captain's Shack, Cast Iron, Classic Cuisines, Clementine Orange, Comfort Food, Dinner For Robin, Dinner With Family, Fennel, Greek Food, Herbs and Spices, Housemade Sauces, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Malbec, Meadowlark Farms, Merlot, Meyer Lemon, Mini Peppers, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Greek, Recipes - Salad, Salad, What's For Dinner?
Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.
Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus
16 Monday Jan 2017
Posted in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?
Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.
Caramelizing the orange slices. I use a mandolin to get the thin slices.
Cake batter is poured on top of the carmelized oranges.
The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.
Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.
Cross-section of the cooled cake.
Tiramisu Mascarpone Topping
And here is the awesome Egg Thread Soup with Asparagus:
It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.
Boise Foodie Guild 