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Category Archives: Bronco Nation

Chanterelle Omelet, Seafood Stir Fry and Scrumptious Chicken Wings

06 Tuesday Oct 2015

Posted by Bob and Robin in Appetizers, Asian Food, BBQ Chicken, Boise Farmers Market, Brocolli, Bronco Nation, Captain's Shack, Carrots, Chicken, Chicken Wings, Chinese Food, Coconut Rice, Dinner At The Captains Shack, Gameday, Local Farmers Markets, Local Harvests, Mushrooms, Mushrooms - Chanterelles, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, Seafood, Shell Fish, Shrimp, Slow Cooking, What's For Dinner?

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chanterelles, chicken wings, coconut rice, seafood, seafood stir fry


17Sept2015_2a_Alavita_Happy-RobinSuch a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.

Chanterelle Omelet with Fresh Chives, Sausage and Local Cantelope

Chanterelle Omelet
with
Fresh Chives, Sausage and Local Cantaloupe

Next meal, wonderful Seafood Stir Fry. Look at this!

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. Here it is cooking.

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.

Shrimp, Scallop and Pineapple Stir Fry Coconut Rice and Chow Mein Noodles

Shrimp, Scallop and Pineapple Stir Fry
Coconut Rice and Chow Mein Noodles

And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!

Chicken wings getting happy!

Chicken wings getting happy!

Sticky Marinated Chicken Wings Fresh Vegetable Mixture

Robin’s Chicken Wings
Fresh Raw Vegetable Mixture

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Tailgating With Chili Con Carne

22 Saturday Nov 2014

Posted by Bob and Robin in Beef, Bronco Nation, BSU, Captain's Shack, Comfort Food, Corn Bread, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Photos By: Bob Young, Recipe by: Robin and Bob Young, Slow Cooking, Tailgate At The Captains Shack, Tailgate Party, Traditional Food, What's For Dinner?

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chili, chili con carne, Guatemalan Corn Bread


BobAndRobin_Nov2009_1_Pizzalchik_PhotoRainy all day. Temperature in the mid 40’s. Snow is mostly gone. Ground is soaking wet!! But this Mom’s Chili Con Carne, I modified it slightly as Robin can not eat green peppers and I added black beans too, was absolutely as I remember it. I think delicious! Then add to the chili some Guatemalan Corn Bread and we had a great Tailgate Meal. (BSU plays Wyoming tonight on ESPN). Look at this plate. Enjoy!

Mom's Chili Con Carne Guatemalan Corn Bread

Mom’s Chili Con Carne
Guatemalan Corn Bread

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Two Great Meals!

24 Sunday Nov 2013

Posted by Bob and Robin in 5 Hour Duck, Bronco Nation, Captain's Shack, Chilies Rellenos, Comfort Food, Dinner With Friends, Duck, Ethnic Foods, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Recipes, Special Events, Things To Do, What's For Dinner?

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5 hour roasted duck, Acme Bake Shop ciabatta, Chile Rellenos Casserole


On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.

Chile

Chile Rellenos Casserole

Chile Rellenos Casserole

Serves 8

Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs

Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.

Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.

Spread the meat mixture evenly on top of the bean mixture.

Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!

24Nov2013_1a_Captains-Shack_5-Hour-Duck_Awesome

Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.

Five Hour Roasted Duck

Orange Infused Wild Rice

Green Salad

Acme Bake Shop Ciabatta Pull-Apart Rolls

Gravy

Peach Melba with Housemade Oatmeal Cookie

A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!

43.624890 -116.214093

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BSU Football Tailgate Food

10 Saturday Nov 2012

Posted by Bob and Robin in Beans, Beer and Ale, Belhaven Scottish Ale, Bronco Nation, BSU, Comfort Food, Gameday, Party Time, Photos By: Bob Young, What's For Dinner?

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Tags

food, green tomato relish, nathan hotdogs, onion mustard, sports


Watching the BSU – Hawaii game. BSU leads at Halftime 35-7. But we made this comfort food “tailgate” food.

Gameday Menu
Adjusted Baked Beans
Nathan Hotdogs
green tomato relish, diced onion, mustard
Belhaven Scottish Ale

If you have never tried this ale, I strongly recommend it. This was a Yum-O comfort food dinner. Cheers!

43.624890 -116.214093

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Comfort Food At Halftime

20 Saturday Oct 2012

Posted by Bob and Robin in Bronco Nation, BSU, Captain's Shack, Comfort Food, Party Time, Photos By: Bob Young, What's For Dinner?

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Tags

bsu, Comfort Food, oktober fest, sports


It’s a great Fall day. Partly cloudy; 62 degrees F,; wind NW at 8mph. And a good BSU vs UNLV football game. At halftime, BSU 25, UNLV 0. Here’s what we had for halftime meal. Great comfort food. Left-Click to see full screen. Cheers!

Homemade Meatloaf
Gaston’s Bakery Bread
Baked Potato
Ayinger Oktober Fest-Märzen Lager

43.624890 -116.214093

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It Must Be Halloween In The Bronco Nation!

28 Friday Oct 2011

Posted by Bob and Robin in Bronco Nation, Photos, Photos By: Bob Young, Special Information, Things To Do

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I have only seen three blue pumpkins this year. Maybe we’ll start a trend!

Happy Halloween!

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960 N Highway A1A, Jupiter, FL

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Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

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Richards Inn by Chef Richard Langston

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Sakana Japanese Sushi Bar

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