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Category Archives: Ahi Tuna

Sakana Boise Revisited

06 Saturday Aug 2016

Posted by Bob and Robin in 5-Stars, Ahi Tuna, Alaskan Salmon, Avocado, Classic Cuisines, Cooking Styles, Dicon Radish, Dinner at Sakana Sushi, Dinner With Family, Dinner With Robin, Food Prep, Fruit, Photos By: Bob Young, Pickled Ginger, Salad, Salmon, Seafood, Special Dinners, Sushi, Things To Do, Tuna, Vegetables, Wasabi, What's For Dinner?

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Sakana Sushi Boise, sashimi, sushi


05Aug2016_1_Sakana-Sushi_Sushi-BarSecond time we have been here, not counting take-out, and we are still very happy with the food, the Sushi Chefs and the Waite Staff. Definitely 5-Stars for Boise. Superb.They are located at 7107 W State Street (at Glenwood). (208) 853-4993. Look for their webpage at Sakana Sushi Boise. They also have an Extensive Menu, which might be wise to look at before going, to see what they have to offer. Thanks Marnie for joining us!
From their website, “In far Eastern countries, such as China, Japan and Korea, fish have always been used to symbolize for harmony, wealth and the freedom to live as one wishes.
Over here, it is known that healthy eating and the art of the oriental cuisine have been extended to the fullest. Our restaurant, Sakana, is using the finest raw material, as well as an exquisite way of cooking. Please experience the essence of a mysterious world of oriental food while you are enjoying your time here at Sakana. It will bring you a great amount of surprise and happiness.” Here is what we had. Enjoy!

House Salad Saki Appetizer

House Salad
Saki
Appetizer

Miso

Miso

Seafood Appetizer

Seafood Appetizer

Mango Sushi

Mango Sushi

Robin had this. Sweet and spicy. You may have to ask for this one. We had to show them a picture of it and they made it.

Sashimi Delux

Sashimi Delux

If you like sashimi, and I do, this is a delicious medley of salmon, octopus, tuna, mackerel, diacon, cucumber, ginger and wasabi.

Orange slices to counter the spiciness.

Orange slices to counter the spiciness.

Making ssushi. It's an art form!

Making sushi. It’s an art form!

Finishing touches.

Finishing touches.

Sushi plated

Sushi plated

Types of seafood used in sushi and sashimi.

Types of seafood used in sushi and sashimi.

Types of seafood used in sushi and sashimi.

Types of seafood used in sushi and sashimi.

Saki goes extremely well with sashimi or sushi.

Saki goes extremely well with sashimi or sushi.

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Irish Days Are Upon Us

14 Monday Mar 2016

Posted by Bob and Robin in Ahi Tuna, Asian Food, Asparagus, Avocado, Beer and Ale, Beer and Food, Buy Idaho, Captain's Shack, Carrots, Classic Sauces, Dinner For Robin, Ethnic Foods, Heirloom Carrots, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, Idaho Greens, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Farmers Markets, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, What's For Dinner?

≈ 1 Comment

Tags

ahi tuna, asian food


26Feb2016_1_Sushi-Joy_Robin_Right-FacingAnd that mean “Party-Hearty”! Time for lamb. Or Laphroaig. Or Glendronach. Or maybe some Corned Beef with some Cabbage. I am going to make some Irish Soda Bread, or maybe an Irish Brown Soda Bread, for a St Patrick’s Day party on Saturday. Gonna wear my kilt, too! And the socks that my niece Beth made me. We just made some Irish Stew, that turned out pretty darn good. Just need to tighten the sauce a little. Doesn’t this just look scrumptious? And yes, the Boise Farmers Market at 10th and Grove in Boise opens up on April 2, 2016! Yea!!!

Prep for the Irish Stew. Carrots, celery, lamb cubes ()Felzien lamb!), Red onion, green onion and spices.

Prep for the Irish Stew. Carrots, celery, lamb cubes (Local Felzien lamb!), Red onion, green onion and spices.

Irish Stew with Sourdough Bread and Guinness!

Irish Stew with Sourdough Bread and Guinness!

And the other night we had this delicious beef dinner. The beef was just OK. Nothing to brag about. But the dinner was good.

Beef Tenderloin with Mushrooms and Sherry Cream Sauce, Steamed Asparagus with Hollandaise Sauce, Twice Baked Potato and Green Salad with Tomatoes

Beef Tenderloin
with
Mushrooms and Tarragon Sherry Cream Sauce

Steamed Asparagus
with
Hollandaise Sauce

Twice Baked Potato
Green Salad with Tomatoes

And then we also had,

Ahi Tuna with Avocado,

Ahi Tuna with Avocado Slices
Steamed Asparagus with Almonds
Green Salad with Radish Slivers

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Robin’s 32nd Anniversary of her 39th Birthday!!

18 Thursday Sep 2014

Posted by Bob and Robin in Ahi Tuna, Appetizers, Beer and Food, Caesar Salad, Celebrations, Chandler's Steak House, Classic Cuisines, Classis Sauces, Dinner With Family, Dinner With Robin, Idaho Beef, Idaho Chefs, Joseph Swan Vineyards, Kobe Beef, Oysters, Party Time, Photos By: Bob Young, Restaurants, Restaurants To Try, Seafood, Spanish Wines, Special Dinners, What's For Dessert?, What's For Dinner?, Wine and Food, Wine Dinners, Wines - California, Wines - French, Wines - Idaho

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Tags

Chandlers, kobe beef, oysters, tuna


17Sept2014_1_Robins-71st-BDay_Chandlers-FrontWhen one reaches a given year, let’s say 60 or there abouts, one really should celebrate ones birthday over several days. And one should have plenty of food and wine! I do believe that Robin had just that this year!! Happy Birthday, Honey! Let’s start the celebration on Sunday, September 14 with a dinner that Marnie and Mac made. Thanks to Sophia and Chris, too, for helping with this event. Look what we had.

Mac's 2010 Mead!

Mac’s 2010 Mead!

Some pretty good IPA.

Some pretty good IPA.

All the makings for some really good tacos. Pork, onions and tomatoes. Along with salsa and avocado.

All the makings for some really good tacos. Pork, onions and tomatoes. Along with salsa and avocado.

And add some grilled flank steak and one has a delicious taco.

And add some grilled flank steak and one has a delicious taco.

Stuffed Peppers for a side dish.

Stuffed Peppers for a side dish.

And Robin really likes Marnie's Carrot Cake. (So do the rest of us!)

And Robin really likes Marnie’s Carrot Cake. (So do the rest of us!)

Then we had to rest for a while after eating all of this. This is the Birthday Rule: When it is your time to celebrate, YOU get to choose where you want to go for dinner. Any place in town. U-Pick-It! Robin chose Chandler’s Steak House this year. Good Choice. Look at this spread, and they knew it was her Birthday! Thank-You for a great dinner. The food, The Staff and the Wine were all super!

Robin at out table studying the Wine List.

Robin at out table studying the Wine List.

We did have some great wine.

We did have some great wine.

And it went very well with our dinners.

And it went very well with our dinners.

Start with these two delicious wines. Went very well with our seafood appetizers.

Start with these two delicious wines. Went very well with our seafood appetizers.

And now some awesome dessert wines.

These two also went quite well with the appetizers.

Raw Oyster Selection

Pacific Oysters
Freshly shucked oysters on the half shell, served on shaved ice with housemade mignonette sauce.
Kumomoto, Humbolt Bay, CA
Shigoku, Willapa Bay, WA

TOWER OF TUNA Fresh ahi and hamachituna, diced and towered  with avocado, tomato, red onion, red chili,  ginger, and sesame seed vinaigrette with Asian  sesame crisps.

Tower of Tuna
Fresh ahi and hamachi tuna, diced and towered with avocado, tomato, red onion, red chili, ginger, and sesame seed vinaigrette with
Asian sesame crisps.

Now for these two awesome red wines with our entrees. Great choice!

Now for these two awesome red wines with our entrees. Great choice!

CHANDLERS CAESAR SALAD Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese  crouton and white anchovy.

Chandler’s Caesar Salad
Whole crisp leaves of romaine with our classic anchovy caesar dressing and garnished with parmesan cheese crouton and white anchovy.

American Kobe Beef Snake River Farms crosses the premiere Japanese Wagyu breed with American Black Angus to create the American Kobe beef. This richly marbled beef is considered to be America’s best grade.

American Kobe Beef
Snake River Farms crosses the premiere Japanese Wagyu breed with American Black Angus to create the American Kobe beef. This richly marbled beef is considered to be America’s best grade.

Veal Picatta  Scallopini cuts of fresh veal in a lemon, butter and caper sauce, served with broccoli  raabe and orzo with sundried tomato

Veal Picatta
Scallopini cuts of fresh veal in a lemon,
butter and caper sauce, served with broccoli
raabe and orzo with sundried tomato

An awesome dessert wine.

An awesome dessert wine.

Chocolate Volcano Cake with Grand Marnier Whipped Cream and Hot Fudge Sauce

Chocolate Volcano Cake
Grand Marnier Whipped Cream and Hot Fudge Sauce

FRESH FRUIT COBBLER  Fresh, seasonal fruit baked in a vanilla crust with house-made cinnamon ice cream

Fresh Fruit Cobbler
Fresh, seasonal fruit baked in a vanilla crust
with house-made cinnamon ice cream

So there you have it. Several awesome meals. Here’s to next year!! Cheers.

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Shrimp and Peach Spring Rolls and Ceviche for Dinner

18 Monday Aug 2014

Posted by Bob and Robin in Ahi Tuna, Asian Food, Boise Farmers Market, Captain's Shack, Ceviche, Dinner With Robin, Interesting Information, Local Farmers Markets, Local Harvests, Local Markets, Meatless Monday, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Reel Foods, Seafood, Shrimp, Spring Rolls, Vegetarian Foods, Vietnamese Food, What's For Dinner?, Wines - Spanish

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Tags

ahi tuna, ceviche, fenugreek seeds, Shoyu soy sauce, spring rolls, Vietnamese food


Robin-Bob-In-Kitchen_Looking-RightWhat an adventure this was to make. Fresh veggies from the Boise Farmers Market as were the herbs. Fresh Ahi Tuna from Reel Foods here in Boise. All of these were YUM! Add to that a wonderful glass, or two, of Castaneda White Sangria from Spain, and we had an awesome meal. And, oh yes, we did find some fenugreek today – powdered, dried leaves and seeds. At the Indian Market on Fairview in Boise, if you are looking for it. (“Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek’s distinctive sweet smell … Cuboid-shaped, yellow-to-amber colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor … Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as Samudra Methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra, “ocean” in Sanskrit). Samudra Methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.’ [Wikipedia]) You can see these photos enlarged by Left-Clicking on the graphic. Enjoy these photos, but first some information on Spring Rolls. What are they?

Fresh spring rolls, are a Vietnamese delicacy known as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil and cilantro, lettuce, cucumbers, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper. Fresh Vietnamese spring rolls can be made at home or found at Vietnamese restaurants and some grocery stores. They are served at room temperature with dipping sauce. Nước chấm, tương xào or a hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chili, hoisin sauce, peanut butter and sugar. A standard nước mắm pha (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chilies. [Wikipedia]

Our Spring Rolls had shrimp, cucumber, daikon radish, cilantro, Thai basil and mint. These were delicious and especially after we let them rest for several hours in the refrigerator. Then we made a dipping sauce of Sesame oil, rice vinegar and a good soy sauce, Johsen Organic Shoyu traditional soy sauce.

Our Spring Rolls had shrimp, cucumber, daikon radish, cilantro, Thai basil, fresh peaches and mint. These were delicious and especially after we let them rest for several hours in the refrigerator. Then we made a dipping sauce of Sesame oil, rice vinegar and a good soy sauce, Johsen Organic Shoyu traditional soy sauce. This is available at almost any Oriental market.

Then we made a wonderful ceviche. Here is a little information on ceviche from Wikipedia.

Ceviche (Spanish pronunciation: [seˈβitʃe]; is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

The origin of ceviche lies in the area of present-day Peru. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.

Then we combined the spring rolls. Here we have the Peach and Shrimp Spring Rolls and Ahi Tuna Ceviche on a bed of Boston Lettuce. Mango Salsa and Rice Crackers. The ceviche had Ahi tuna, from Reel Foods in Boise, cut into small cubes, two diced spring onions, greens and all, and two diced fennel whites, one diced serrano chili and seeds and ribs removed and the juice of two limes. We let it cure in the refrigerator for 1 hour. It was delicious!!

Then we combined the spring rolls. Here we have the Peach and Shrimp Spring Rolls and Ahi Tuna Ceviche on a bed of Boston Lettuce. Mango Salsa and Rice Crackers. The ceviche had Ahi tuna, from Reel Foods in Boise, cut into small cubes, two diced spring onions, greens and all, and two diced fennel whites, one diced serrano chili and seeds and ribs removed and the juice of two limes. We let it cure in the refrigerator for 1 hour. It was delicious!!

Hope you enjoyed this post. If you did, please Rate the post above. Thanks.

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