Pork Tenderloin with Rhubarb BBQ Sauce

03 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bakery, BBQ Sauce, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cast Iron, Cheese, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Feta Cheese, Focaccia, Green Salad, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Salad, Turnip Greens, Turnips, Watermelon, What's For Dinner?, Wine and Food, Wines - Idaho

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focaccia, pork tenderloin

An interesting and adventuresome dinner tonight. Here is the recipe: Pork Tenderloin with Rhubarb BBQ Sauce and an interesting side to this BBQ sauce, it also goes with chicken and beef. We had it with pork tenderloin and it was fantastic. The recipe calls for oven roasting the tenderloin for 15 minutes. Ours was big enough that it probably should have gone 25 to 30 minutes. You too, may also have to extend the oven time. Enjoy the photo and you can Left-Click the photo to see it enlarged. The recipe is also a permanent entry to the Recipe File listed above. Cheers.

Pork Tenderloin with Rhubarb BBQ Sauce Oven Roasted Baby Broccoli and Turnips Acme Bread Steamed Turnip Greens Watermelon Salad with Feta Cheese 2012 Indian Creek My Best Friend Malbec

Pork Tenderloin with Rhubarb BBQ Sauce
Oven Roasted Baby Broccoli and Baby Turnips
Acme Bake Shop Focaccia
Steamed Turnip Greens
Watermelon and Cucumber Salad with Feta Cheese
2012 Indian Creek My Best Friend Malbec

The Orchard House and Williamson Vienyards

07 Saturday Mar 2015

Posted by Bob and Robin in Appetizers, Brocolli, Classic Cuisines, Cooking Styles, Dinner With Friends, Dinner With Robin, Idaho Trout, Idaho Wine, Local Markets, Locavore, Meatloaf, Orchard House, Party Time, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Salmon, Seafood, Special Dinners, Special Events, The Orchard House, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Idaho

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Idaho Trout, idaho wineries, The Orchard House, trout, Williamson Vineyards, Williamson wines

What a great time last night at The Orchard House for dinner and Williamson Vineyard and Orchards serving their wines. The Orchard House is a favorite of ours when we are in the Snake River wine area. And Williamson Vineyards have some fantastic wines and their fruit in season is awesome! We highly recommend these two businesses. Here are some photos from the evening. Truly a Homestyle meal! Enjoy.

Patrick Williamson, Orchardist, explains to the Orchard House customer about the Williamson wines.

Patrick Williamson, Orchardist, explains to the Orchard House customers about the Williamson wines.

(L-R) 201o Williamson Viognier and a 2012 Williamson Blossom. Both are delightful wines.

(L-R) 2010 Williamson Viognier and a 2012 Williamson Blossom, a rosé of Sangiovese. Both are delightful wines.

More wine offerings.

A flight of Williamson wines.

Chicken Nugget Appetizer. Breading was a little heavy and they are spicy.

Some really good Onion Rings.

Some of the best Idaho Trout in the state!

I know. No one makes a Meatloaf like your Mother. And you can not find a good meatloaf when traveling. Until now. Outside of my kitchen, and my Mother’s kitchen, this has got to be the best anywhere. And if you are here for lunch, try the Meatloaf Sandwich!

What else can I say? The meal was a Plus 4-Star dinner (out of 5-Stars) and the wines went extremely well with the dinner. If you are in the area, stop in at both places. You may need reservations at The Orchard House – they get very busy for dinner. And try their breakfast or lunch. And don’t forget the appropriate wine with dinner. Say Hi to Kris for us! Cheers!

Our Visit to “Twin Dragon Restaurant” in Boise

20 Friday Feb 2015

Posted by Bob and Robin in 3-Stars, Brocolli, Chicken, Chinese Food, Dinner Reviews with Robin, Dinner With Robin, Ethnic Foods, Local Markets, Photos By: Bob Young, Restaurant Reviews, Restaurants, Seafood, Spicy Food, Vegetables, What's For Dinner?

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Chinese food, Twin Dragon

Our recent visit – we have been there before – was OK. Nothing more. Just OK. 3-Stars out of 5-Stars. Twin Dragon, Boise, 2200 W Fairview Ave, Boise, ID 83702, (208) 344-2141 for take-out or reservations. One reviewer has stated that, “Twin Dragon is a local staple in Boise for classic Americanized Chinese food.” and I completely agree. The food has been Americanized. Another reviewer, from TripAdvisor, says that, “Like the sort of place you see in movies & TV from the 1950’s Old world classic American Chinese Nothing special, yet still nothing wrong in Boise….” Yup! That pretty much says it. But there are reviews that rave about Twin Dragon. Try it yourself and make up your mind. Here are some photos from our visit. Enjoy!

They do serve beer if you want some.

Pot Stickers

Pork and Seeds

Seafood Soup for 2

Disappointed in this. Hard to find the seafood. Taste was OK, but lacks some seafood. Robin and I got the Family Dinner #5. $11.00 per person. This photo, and the following ones, are what is included in this selection.

Fried Shrimp

Pork Fried Rice

I think this was warmed over from earlier in the day. It had the consistency and flavor of “left overs”.

Broccoli Chicken

Not bad, but lacked some intense, Oriental flavor.

Lemon Chicken

Probably the best dish of the evening.

We still believe that Sushi Joy and Yen Ching far out shine the Twin Dragon Restaurant. The Chinese Buffet on Fairview at Five Mile is better, too.

Thailand Express by Chef Pong

19 Monday Jan 2015

Posted by Bob and Robin in 4-Stars, Asian Food, Brocolli, Buy Idaho, Dinner With Robin, Duck, Ethnic Foods, New Restaurant Trial, Oriental Food, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Restaurant Reviews, Restaurants, Restaurants To Try, Rice, Seafood, Shrimp, Singha, Soup, Special Dinners, Spring Rolls, Thai Food, Thailand Express, Vegetables, Vegetarian Foods, What's For Dinner?

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Asian - Thailand Express, Chef Pong, Thailand, Thailand Express

Located at 2025 12th Ave Nampa, Idaho 83686. This was a very good surprise! Super food. Great Waite Staff. Ambiance was OK – open and more like a country cafe, not formal like Mai Thai in Boise. From their website, “Looking for mouthwatering Thai restaurants in Nampa, ID? Call Thailand Express at (208) 501-7975 and ask all about our menu that is chock-full of delicious Thai Food. Our chef has years of experience working in top tier restaurants and provides some of the best Asian food in the area. Whether you are looking for quick and easy lunch specials to share with coworkers or something a little fancier for dinner, you will find it here. We have both spicy and mild dishes for the whole family.” Here is a link to Thailand Express.
We found their food to be deliciously intriguing. Not spicy hot, unless you want it that way. Very large servings – Robin and I could have shared a bowl of the soup – no telling how large the pot size of soup was. Probably good for a family. Presentations were good. Prices were good for the quality and serving sizes. Watch their opening times as they are open twice daily, with a break in the afternoon when they are not open. “NEW BUSINESS HOURS – LUNCH —Tuesday-Friday–11:00a.m.2:30p.m., Saturday-Sunday–12:00p.m.-3:00p.m., Dinner –Tuesday-Thursday 4:30p.m.-9:00p.m., Friday-Saturday 4:30p.m.-9:30p.m., Sunday 4:30pm – 9:00pm. Monday Closed”
We rate this 4-Stars out of 5-Stars – on their FB site and their website they have a rating of 4 1/2-Stars. We will return to Thailand Express by Chef Pong. Enjoy these photos of the evening. Left-Click any of the photos to see enlarged.

Wall decorations.

Table Appetizer

Marinated roasted duck and fresh veggies wrapped rice paper and served with special brown sauce. 4 pieces, $6.95

Peking Duck Roll
Marinated roasted duck and fresh veggies wrapped in rice paper and served with special brown sauce.
4 pieces, $6.95 (Well presented and delicious!)

Thai Brown Sauce. This recipe is what we came up with after trying theirs. It is very close.

Coconut Soup (Tom Kah) Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly. Bowl $3.95, Popt $8.95

Coconut Soup (Tom Kah)
Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly.
Bowl $3.95, Pot $8.95 (Robin had a bowl. Delicious!))

Wonton Soup
A traditional Chinese soup with homemade wontons and veggies, mixture of seasoned ground pork, minced shrimp, chicken and water chestnuts.
Bowl $4.95, Pot $9.95 (I had the bowl. Delicious!)

Chef's Special Honey Crispy Duck Half duck marinated sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side. $13.95

Chef’s Special Honey Crispy Duck
Half duck marinated in sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side. $13.95
(Robin made a really good choice with this.)

Praram Long Song Your choice of meat (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side. $9.95 and worth every penny. There was none to take home!

Praram Long Song
Your choice of pork, beef, chicken, veggie, tofu, shrimp or duck (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side. $9.95 and worth every penny. There was none to take home!

Glad I tried this Thailand beer. Light and a refreshing lager that was a perfect match to the food. After a language lesson, it is pronounced “sing-ha” with a slight inflection on the “sing”. Our Waite Person was delighted that we asked how to pronounce this. She was very helpful throughout the meal. Thank-You!

Wake up! Breakfast Is Ready!

25 Monday Aug 2014

Posted by Bob and Robin in Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brocolli, Buy Idaho, Captain's Shack, Classic Sauces, Eggs, Hollandaise Sauce, Housemade Hollandaise Sauce, Housemade Sausage, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Whats For Breakfast?

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breakfast, Broccoli, broccoli potato cakes, homemade hollandaise sauce, Potato Cakes

Breakfast. I do like to make breakfast. And this one, we used up some things that were in the refrigerator. Broccoli and Potato cakes, for one. Here. Take a look. Cheers!

Two Meadowlark Farms Scrambled Eggs
with
Housemade Hollandaise Sauce

Housemade Sausage Patties

Grilled Broccoli and Potato Cakes

Cannelloni For Dinner

09 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Acme Bakery, Avocado, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cheese, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Pasta, Photos By: Bob Young, Salad, Sourdough Bread, What's For Dinner?, Wine and Food, Wines - Italian

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cannelloni, chianti, classico chianti

Another really good dinner tonight. We really try to observe the Meatless Monday, along with seafood on Friday. The wine went so very well with the cannelloni and the cheese. It is fun to try to keep the dinners inline with what day of the week it is. We are not always successful. But tonight, we were. Enjoy!

Ricotta and Spinach Cannelloni

Acme Bake Shop Toasted Sourdough

Fresh Green Salad
with
avocado and garlic dressing

2009 Santa Margherita Chianti Classico Riserva

Dinner Tonight: Truite au four en Papillote

02 Monday Jun 2014

Posted by Bob and Robin in Alley Gardens, Baking, Baking - Papillote, Brocolli, Captain's Shack, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, French Foods, Fruit, Idaho Trout, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Seafood, Trout, What's For Dinner?

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fresh water fish, Papillote, pinot grigio, pinot gris, trout

On my! This was so good. The trout, Idaho trout from Hagerman, ID, was so light and sweet and good. And for me, that is saying something. I grew up on the East Coast eating Atlantic seafood. We never had much fresh water fish. But this trout was awesome. Loved it and would do it again. Not hard or difficult to do at all. Don’t be intimidated by the name. Basically, Truite au four en Papillote implies Steamed Trout in Parchment. If you follow the photos, you should have not problems. Give it a try. Use any seafood, in this case, that you like. Good luck! If you try this, let us know how it turned out for you. Cheers.

$Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme. Add 1 slice of orange. For generating the steam, we used a\ 2011 Dusted Valley Vineyards Pinot Gris. About 2 Tablespoons.$

Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme. Add 1 slice of orange. Sea salt and fresh ground pepper to taste. For generating the steam, we used a 2011 Dusted Valley Vineyards Pinot Gris, Washington State. About 2 Tablespoons.

The trout is sealed in parchment. I folded the edges and then stapled them to hold the seal.

At 400 degrees F it takes about 20-25 minutes to steam this fish. Be careful when opening the packet, there is steam inside.

The plated dinner. And again, it was so very good!

Truite au four en Papillote
with
lemon thyme, French thyme and orange slice

Mashed Potatoes

Steamed Broccoli

2010 Charles Shawm Pinot Grigio

Delightful Visit at Sizzler In Boise

08 Thursday May 2014

Posted by Bob and Robin in Avocado, Beer and Food, Brocolli, Cuts of Beef, Dinner With Robin, Lobster, Main Dish, Photos By: Bob Young, Restaurant Reviews, Restaurants, Salads, Seafood, Shell Fish, Sizzler, What's For Dinner?

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lobster, salad bar, sizzler, steak

I know. It’s a chain. But let me tell you, this was a surprisingly good visit. The Service People were tremendous. Happy. Pleasant. They appear to like to work here. The service was tremendous. I met the Manager and he was very pleasant and a pleasure to talk to. And the food was very good. But what really impressed me was the salad bar. Huge variety of objects to put on your salad. Even 1/2 avocados. And fruit. They even have a taco bar. And a dessert bar. An again, it was all really good food. We had the Steak and Lobster. The steak was well prepared and delicious. It was by no means as tender as that we have had at Bern’s Steakhouse in Tampa, but the flavor was every bit as good! Think about that. The lobster was a little small, but again was cooked well. Not rubbery. I cut it with my fork. Just look at these photos. And here is a link to their Web Site. Enjoy. We did and we will return. For a chain restaurant, it is well worth 4-Stars out of 5-Stars.

Crab Salad

Salad Bar Choices

How many salad bars have avocados? Or Kiwi? And a good selection of fresh fruit?

At least 3 types of lettuce for your salad. And great toppings, too. I’d go back just for the salad bar! It’s that good.

Salad bar toppings.

Our Steak and Lobster dinners. Wonderful mushrooms and onions. And broccoli. You make the choices for steak toppings, rareness of the steak and vegetable selections. Robin had a baked potato with all the fixins’.

Robin’s Baked Chicken Roll-Ups

19 Wednesday Feb 2014

Posted by Bob and Robin in Asian - Sushi Joy, Blue Crab, Brocolli, Chicken, Crab, Crescent Rolls, Photos By: Bob Young, Snake River AVA, What's For Dinner?

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Cream of Chicken soup, Roll-Ups, Ste Chapelle Grenache

But before we get to the Roll-Ups, we had an awesome lunch at Sushi Joy again yesterday with friends Russ, Carinjoy, Maggie, Robin and myself. Here is some of the plates we had. All were delicious again and Thanks Winnie and Tiger for an awesome lunch. Left-Click any of these photos to see them enlarged.

Epi Tempura

Sashimi Lunch

And then, this is what Robin made tonight, the Baked Chicken Roll-Ups. They were delicious. A real change! Serve the dish with a 2011 Ste Chapelle Grenache and you have an awesome dinner.

Cream of Chicken soup on the bottom and the Crescent Rolls laid out on top.

Roll pre-cooked chicken pieces in the rolls and lay them on the soup bottom.

Slightly cover the roll ups.

Bake at 350 degrees F for about 540 minutes or until they turn brown.

Bake at 350 degrees F for about 50 minutes or until they turn brown.

Steam some broccoli with leek and serve this with the roll ups. Really a yummy dinner. I liked it! I want to try this with some crab sometime and use a lobster bisque as the soup.