Some Recipes That We Suggest

09 Friday Apr 2021

Posted by Bob and Robin in BBQ Beef, Beans, Beef, Boise Foodie Guild, Buy Local, Captain's Shack, Dessert, Dinner For Robin, Dinner With Family, Easter Lamb, Food - Make Your Own Meals, Food - Russian, Food Photos, Holiday Menu, Photos By: Bob Young, What's For Dinner?

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baked beans, beef stew, Halupki, lamb. shortbread, prime rib, recipes

It’s been awhile. But we are still here. So I think it will be a good idea to look at some of the recipes we have been working on. Some of these recipes call for Herb de Provence and we prefer to make our own. Keeps it to our liking. You can see the recipe here http://www.rockinrs.com/CS-Herbs.pdf. Just remember the 3-1 ratio of using fresh versus dried herbs. For instance, if your recipe calls for 1 Tablespoon of an herb and all your have is dried, use only 1 teaspoon of the dried. (3 teaspoons=1 Tablespoon).

Since summer is right around the corner and BBQ is probably in the back of your mind, here is a recipe for some awesome baked beans. We use a mix of canned Cannellini Beans, Kidney Beans and Black Beans. A wonderful blend of tomato sauce, molasses, brown sugar and dry mustard. Jack Daniels Black Label Bourbon also goes well in this mix. Here is the recipe for these great baked beans. Enjoy! http://www.rockinrs.com/CS-Stovetop-Baked-Beans.pdf.

And if you are doing a BBQ or Grilling – we love St Louis Style Pork Ribs grilled – then try Eric’s Rib Sauce to slather on the ribs and to use as a dipping sauce. It is awesome! http://www.rockinrs.com/Erics-Rib-Sauce.pdf. Please note. The recipe calls for a special cider, Basil/Lemon. It is a local (Boise) brand, Stack Rock Cidery. These ciders are available, whether this brand or not, at most grocery stores. They may have different blends. Find one you like or you can use your favorite apple cider vinegar. Just add your favorite herbs.

And if you are in mind for a beef stew, try http://www.rockinrs.com/CS-Beef-Stew.pdf, CS Beef Stew. It has the Icelandic herb lovage in it. A celery tasting green herb. If you use fresh – dried is available – be careful of the amount. The 1 cup chopped that the recipe calls for, is plenty and even at that, you might want to cut back to 3/4 cup. It is great in stews and soups.

And then there is Halupki. A Ukrainian stuffed cabbage leaves that means “little pigeons”. http://www.rockinrs.com/CS-Halupki.pdf This dish comes from our neighbor and we have slightly altered it. It is simply delicious. It takes right around 3 hours to prepare, but is well worth it. “The name “golubtsy” came to Russia and the region around it in the 18^th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish.” [Wikipedia] Note: there is no “G” letter or sound in the Ukrainian language. Therefore this dish is called “Halupki” in the Ukraine.

12April2020_1c_Captains-Shack-Easter_Lamb-Pureed-TurnipandCarrot-Green-Salad_Acme-HotCrossBun

Easter Boneless Leg of Lamb

You say you like lamb? No? Then you probably have been eating mutton. The difference is in age. Lamb is generally less than 1 year old, whereas mutton is everything else. This one is simply delicious for those who like lamb. Maybe those who say they don’t like it, may learn to eat it using this recipe. Enjoy this lamb. http://www.rockinrs.com/Lamb-Rosemary-Garlic.pdf

And now some dessert! How about Pecan Shortbread Cookies? Yum. To give the pecans some extra flavor, roast them on s sheet pan in the oven at 350 degrees F for 8 minutes. Watch them – Don’t let them burn. Here is the recipe. Enjoy. http://www.rockinrs.com/Pecan-Shortbread-Cookies.pdf

And that does it for now. Brought you at least somewhat up-to-date, and I “learned” this new format, somewhat. Cheers.

Some Good End-Of-Summer Meals

29 Sunday Sep 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?

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Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.

Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.

Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.

Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,

German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.

You like Eggs Benedict? Look at these.

Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.

Grilled brisket? Or AirFryer goodies? Here was an awesome meals.

German Potato Salad

Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans
2017 Parma Ridge Winery Cabernet Sauvignon

Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.

AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak

AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.

Crab Cakes with Caprese Salad

Cognac Shrimp Reduction

Cognac Shrimp with Vegetables

So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!

Wild Root Cafe and Market at the JUMP in Boise

22 Sunday Jan 2017

Posted by Bob and Robin in 4-Stars, Beans, Beef, Beets, Boise Adventures, Buffalo, Buy Idaho, Cheese, Cooking Programs, Dessert, Dinner With Robin, Green Salad, Idaho Buffalo, Idaho Greens, Idaho Vegetables, Malbec, Photos By: Bob Young, What's For Dinner?

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JUMP, Wild Root Cafe

A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.

The menu was really interesting. Mignardises are: Small sweet tid-bits served at the end of the meal (after dessert), usually with coffee. It’s derived from the old French word, “Mignard” which means either small child, or graceful, pretty and delicate.

Salad –
Endive, citrus, shallots, pistachio cracker, cheese cake, pomegranate vinaigrette

Main Course - Coffee bison short rib, beet gnocchi, celery root, fava, winter vgreens, dmi and micros

Main Course –
Coffee bison short rib, beet gnocchi, celery root, fava, winter greens, demi and micros

Dessert –
Orange hazelnut mignardises, passionfruit puree, goat caramel, meringue, chocolate and citrus oil

2013 Tikal Malbec and Bonarda

2015 Moscado d’Asti

Preparing dessert

Three rows of tables were setup. This was our table.

Two rows of tables were setup. This was our table.

All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.

The Infamous Hotdog!

27 Monday Jun 2016

Posted by Bob and Robin in BBQ - Hotdogs, Beans, Beer and Food, Grillin' and Chillin', Grilling, Holiday Picnic Fare, Trader Joe's, Traditional Food, What's For Dinner?

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Ah yes! That ballpark treat! The fresh grilled hotdog rolling in the sand at the beach … or at the shore. Wherever or however, there is nothing better, IMNSHO, than a grilled hotdog or brat. I have two that I really like. But to be fair, all three of these types of hotdogs are good. Different flavors. Different textures. Different tastes. And the condiments that you might put on any one of these treats, will alter that flavor. Generally in a good direction.

Robin likes the Hebrew National Hotdogs. And I must say, they’re not bad.

But I like the Falls Brand, from Twin Falls, Idaho

or the Johnsonville Cheddar Brat, or any of their brats.

And which one do I like best? It’s a mood thing. Or a beer thing. Which one will go better with a Stella and some fresh made baked beans. Maybe a little potato salad. At any rate, however you enjoy them and with your favorite side, Trader Joe’s came out this week with some really good information on the lowly dog in the article Condimenting The Dog. In the article, to be found in the link listed, regarding the somewhat surprising history of a condiment,
“Condiments, from the Latin condire (“to preserve, pickle, season”), have been a culinary tactic since Ancient times. They have been used both to preserve foods as well as to enhance flavors.
So compelling and powerful, condiment use has been a source of controversy in American cuisine. In the 19th Century, several attempts were made to ban condiments. No condiments? No kidding. Sylvester Graham (of graham cracker fame), published in his 1839 Lectures on the Science of Human Life that the applying condiments, including mustard, ketchup, and cinnamon, should be prohibited because they were “highly exciting and exhausting.” Is it just us, or does hearing this encourage some intense condimenting?! Yes!”

The article lists several kinds of condiment which are easily made and constructed from ingredients found at Trader Joe’s. Just place all ingredients in a bowl and mix thoroughly and Voila! A condiment. For instance, they suggest,

“TROPICAL SWEETIE DOG:12 oz Mango Jicama Slaw and 12.5oz Island Salsa —suffuse with tropical sweetness, this dog has a very social personality. If you like it really sweet, pour on the Island Salsa; if you don’t, add salsa sparingly.
CHAAT DOG: 10oz Channa Masala, 10oz Palak Paneer and Diced Yellow Onion—savory Indian chick peas; upon savory Indian spinach and cheese; upon a robust, savory hot dog—this well spiced dog takes chaat (“savory snack”) to new heights!
RODEO DOG: 16oz Chunky Spicy Guacamole Auténtico, 13oz Cowboy Caviar and 16oz Organic White Corn Tortilla Chips — bucking with spicy, Southwestern-style flair, this dog makes you feel like strapping on spurs. Hold on tight!”

There are three suggestions from them. Use your imagination and culinary talents to find these products if you don’t have a Trader Joe’s in your area. Afterall, that’s part of the fun of summertime culinary adventures.

5 Hour Roasted Duck with Cherry, Cranberry and Rosemary Sauce

22 Thursday Oct 2015

Posted by Bob and Robin in 5 Hour Duck, 5 Hour Duck Sauce, Acme Bake Shop Sourdough, Beans, Boise Farmers Market, Captain's Shack, Carrots, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Duck, Heirloom Carrots, Local Farmers Markets, Photos By: Bob Young, Ravenswood Winery Zinfandel, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Sauces, Side Dishes, What's For Dinner?

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5 hour roasted duck, duck sauce, Joseph Swan Zinfandel, white beans

Yes, I know, I have made another post about this 5 Hour Roasted Duck. And it is always a great way to make duck – not greasy or fatty, yet moist and succulent. This time we have a twist. We made a Cherry, Cranberry and Rosemary Sauce (aka: 5 Hour Duck Sauce) for this entree. It was a perfect match! (It probably would go quite well with pork, too!) The cherry sauce is sweet, yet tangy from the cranberry. And the rosemary adds a really good flavor level that pairs well with the duck. Cooking the duck slow and low, really enhances it and creates a wonderful crispy skin. Here are some photos. Enjoy!

The duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process.

5 Hour Roasted Duck
After 5 hours, this duck is crispy, moist and generally not greasy.

The cherry, cranberry, rosemary sauce for the duck.

The cherry, cranberry and rosemary sauce for the duck.

Side dish of white beans, heirloom carrots and baby turnips. This accompanies the dinner very well.

5 Hour Roasted Duck
Cherry, Cranberry and Rosemary Sauce
Sourdough Toast
White Bean and Heirloom and Baby Turnip Vegetable Medley

Add to the dinner, a wonderful

1989 Joseph Swan Vineyards Zinfandel

and you have a wonderful dinner. Decant the wine first.

3 Lucious Meals

06 Wednesday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Avocado, Bacon, Beans, Black Beans, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brown Basmati Rice, Captain's Shack, Cinco de Mayo, Comfort Food, Corn, Dinner With Robin, Eggs, Feta Cheese, Focaccia, Herbs and Spices, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Omelet, Party Time, Peaceful Belly Farms, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Puerto Rican Food, Puerto Rican Recipe, Purple Sage Farms, Salad, Sofritto, Spanish Food, Special Dinners, Spice Blends, Spinach, Steamed Clams, What's For Dinner?, Whats For Breakfast?

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black beans, brown basmati rice, Cinco de Mayo, sofrito

It was a good Cinco de Mayo! At least meal wise. All from scratch, which really makes it fun, and then from mostly local products. Pork. Sofrito. Brown Basmati Rice. Mango Margaritas. Rhubarb Red Sauce. Black Olive and Rice Salad. Mostly fit the occasion; the holiday.
The photos below will give you an idea of these meals. Left-Click any of them to see enlarged. What did you do fro Cinco de Mayo? What did you cook? Have to eat? Anything special? Let us know. Spread the delicious words;photos. Cheers!

Pork and Sofrito Avocado Tomato Salad Brown Basmati Rice and Black Beans Mango Margaritas

Pork Tenderloin and Sofrito
Avocado and Tomato Salad
Brown Basmati Rice and Black Beans
Mango Margaritas

Good Cinco de Mayo dinner and fun to make!

Red Velvet Cake
with
strawberries and whipped cream

Our neighbors brought this to us, just because. Thank you! See why we love Boise?

Spinach Omelet
with
rhubarb red sauce and sofrito
Bacon
Toasted Focaccia

Such a differently good breakfast.

Steamed Clams
Buttered Corn
Black Olive, Tomato and Brown Basmati Rice Salad

Really a yummy dinner. Now for clam chowder with the broth.

Breakfast At “The Shack”

30 Monday Mar 2015

Posted by Bob and Robin in Beans, Black Beans, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Cooking Styles, Corn, Eggs Jasmine Tea Mock Fried, Ethnic Foods, Guacamole, Idaho Polenta Floriani, Local Harvests, Local Markets, Mexican Food, Photos By: Bob Young, Whats For Breakfast?

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bean sprouts, black beans, guacamole, Pico de Gallo, polenta, polenta cake

Ah yes. And a different one it was. When the Chef arrived, Robin ordered his black bean and fried polenta cake special. This plate comes with fried polenta cake, black beans with turmeric and cumin, pico de gallo and bean sprouts. Bob ordered the Chefs’ special fried polenta cake and jasmine tea mock fried eggs. Oh yum!! Here. Take a look and enjoy!

Robin ordered

Black Beans
Pico de Gallo
Guacamole
Fried Polenta Cakes

I ordered

Black Beans
Fried Polenta Cake
Jasmine Tea Mock Fried Eggs
Pico de Gallo

Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala

Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Crock Pot Black Bean Chili

08 Sunday Feb 2015

Posted by Bob and Robin in Beans, Black Beans, Butternut Squash, Captain's Shack, Comfort Food, Cooking Styles, Corn, Crockpot, Dinner With Robin, Grains, Photos By: Bob Young, Quinoa, Salad, Slow Cooking, Squash, Vegetables, Vegetarian Foods, What's For Dinner?

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black beans, butternut squash, crockpot, Idaho Power, quinoa, vegetarian dish

Yes. This is a vegetarian dish. Yes. It is really good! No. I did not miss the beef. The Quinoa gave the dish the “texture” of ground beef. The chunks of Butternut Squash gave the dish the “feel” of beef. You really should try this. It is that good. The recipe came from an Idaho Power mailing and every once in a while, they do come up with a good recipe. I just increased the corn to 1 cup and rinsed the cans out with a little red wine. That is the only change I made. The recipe is below. If you want to see these photos enlarged, Left-Click them. Enjoy!

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

The chili is in the crock pot getting “happy”.

The chili is plated with tortillas and shredded lettuce.

Alejandra’s Mexican Restaurant in Marsing, ID

07 Monday Oct 2013

Posted by Bob and Robin in Alejandra's Mexican Restaurant, Beans, Beef, Breakfast, Chilies Rellenos, Ethnic Foods, ID, Machaca, Mexican Food, Photos By: Bob Young, Restaurant Reviews, What's For Dinner?

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All Seasons Fun, ID, Marsing, Mexican food, Mexican Restaurant

We took a short trip for a couple of hours, to Marsing, ID to get “The Beast” (the motorhome) winterized. Camping World, which is a lot closer gave me an estimate of $175 and 2 to 3 days. We took it to All Seasons Fun. We have gotten parts from them this past summer and are very happy with the service and the staff. We highly recommend them if you need motorhome or 5th Wheel help and/or parts. They charged $68 and it took them about an hour. (We will take The Beast back in the spring and have them turn the system back on and check for leaks.
OK. So what does this have to do with Alejandra’s Mexican Restaurant? The restaurant is right across the street from All Seasons Fun and we have eaten at Alejandra’s in Wilder and enjoyed it very much. This one was also good and we recommend the restaurant if you are in Marsing. Just good Mexican food. Nothing fancy. Just good! Here are some photos I took. Enjoy!