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Category Archives: Buffalo

Some Meals to Contemplate

12 Friday Aug 2022

Posted by Bob and Robin in Bread, Breakfast, Brown's Buffalo Ranch, Buffalo, Buy Local, Captain's Shack, Chicken, Dinner For Robin, Ethnic Foods, Heirloom Tomatoes, heirloom vegetables, Idaho Eggs, Idaho Grains, Idaho Greens, Idaho Venison, Local Farmers Markets, Local Harvests, Photos, Photos By: Bob Young, Recipe - Dessert, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

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Tags

buffalo, shortbread, Tatonka


Sorry it has been so long since the last post. But things have been hectic. So now here are some meals that we have been working on. Some are using leftovers and therefore no real recipe. Others have recipes and posted with the photo of the meal. Hope you enjoy these. Let’s start with breakfast.

bp-12Aug2022_1_Captains Shack_Eggs Polenta

We had some Idaho produced polenta in the refrigerator so why not some Fried Polenta, Sausage Linjks and Basted eggs? That’s what we had. All very basic, except you might want to prepare the polenta on medium low heat to prevent burning. The eggs were basted – fry until whites are set then add water and a clear lid to steam the eggs. Only takes a minute or too. Found it works best with butter in the pan and not an oil.

Then there were what we like to call Eggs on Pillows. Basted eggs on “pillows” of fresh made hash browns.  And then served with sausage links. Again, not difficult to make.

Now. Let’s move to dinners.

Nothing says one can not have a salad for dinner. Try this modified Caprice Salad, for example. Basically, a Caprice Salad -tomato, mozzarella cheese and lots of fresh basil. Then I added black olives and I had to use mozzarella string cheese – all I had. Then added celery and hard cooked eggs. and olive oil for a dressing. It worked. Different, but yummy!

And for dinner, a Tuscan Fried Chicken using Italian herb mix and some  of our Herbs de Provence, http://www.rockinrs.com/CS-Herbs.pdf Topped each piece with some fresh basil. It was really good.

 

And then how about a Native American dish I called Totanka Stew. Totanka is Sioux for buffalo. The stew is a great one and we like it better than a beef stew. The buffalo was a sliced hump roast and the cut to bite sized pieces. http://www.rockinrs.com/CS-Totanka-Stew.pdf Not difficult to make, just takes a little time.

And for dessert, Robin loves the Shortbread Cookies. Again, not hard to do, just takes a little time. Sometimes I even add roasted pecans, but not always. http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

So there you go. Some fun meals to try. Enjoy!

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Buffalo Roast for Friends and Dinner

11 Monday Jun 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Apple, Boise Farmers Market, Brown's Buffalo Ranch, Buffalo, Buy Idaho, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner With Friends, Eggs Benedict, Garlic Scapes, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Buffalo, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Peaceful Belly Farms, Photos By: Bob Young, Pinot Noir, Purple Sage Farms, Recipes, Roasted Vegetables, Rutabaga, Salads, Special Dinners, Spring Vegies, True Roots Produce, What's For Dinner?, Wine and Food

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Tags

Brown's Buffalo Ranch, buffalo hump roast


This was such a delightful meal to make for friends Krista and Jess – Krista helps weed the flower beds. And she even gave us a beautiful White Daisy plant for the front bed. – A couple of weeks ago, we made breakfast for Donna who also helps us in the garden. The breakfast was Eggs Benedict! – The buffalo was local from Brown’s Buffalo Ranch in Nyssa, Oregon. Phone: 1-(541)-372-5588 or 208-741-5449, 720 Stephens Blvd., Nyssa, OR 97913. Hump roasts can be tough. But this one cooked for 6 hours on low in the crockpot 1/2 cup bone stock and 1 cup sherry and it was awesome! Spring vegetables – baby carrots, baby turnips, spring onions and rutabaga – were placed in the broth at different times. Here are some photos. Enjoy!

Eggs Benedict

Fresh Beet Salad

Buffalo Hump Roast and Fresh Garden Vegetables. Served with Acme Bakeshop Garlic Scapes and Rosemary Bread.

Skillet Apple Pie with Cinnamon Fresh Whipped Cream (Recipe – Skillet Apple Pie)

The dinner

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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?

≈ 1 Comment

Tags

JUMP, Wild Root Cafe


21jan2017_1a_jump-wildroots_prep-areaA 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.

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.

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

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

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

2013 Tikal Merlot

2013 Tikal Malbec and Bonarda

2015 Moscado d'Asti

2015 Moscado d’Asti

Preparing dessert

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.

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Great Night at Richard’s Cafe Vicino in Boise

04 Wednesday Nov 2015

Posted by Bob and Robin in 5-Stars, Appetizers, Boise Farmers Market, Boise Food Adventures, Boise Restaurants, Buffalo, Buy Idaho, Chef Richard Langston, Cinder Wines, Classic Cuisines, Dinner With Robin, Dinner With The Winemaker, Duck, Gumbo, Healthy Eating, Idaho Chefs, Idaho Greens, Idaho Wine, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, New Orleans Food, Oysters, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Seafood, Shrimp, Special Dinners, Special Events, Squash, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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Tags

buffalo, Chef Richard Langston


03Nov2015_1g_Richards-Cafe-Vicino_SpoonActually, this restaurant used to be Cafe Vicino’s. Now it is known as Richard’s Cafe Vicino, owned and operated by Chef Richard Langston. It is a superb place to go. Every bit a 5-Star restaurant. Great date night or special occasion restaurant. The food and the service is superb. We were there for the South by Southwest Wine Dinner, featuring wines from Cinder Winery. Winemaker Melanie Krause and Joe Schnerr were both there to describe and talk about the wines. Here is what we had. Enjoy! We did. Left-Click any of these photos to see them enlarged.

The menu and accompanying wines.

The menu and accompanying wines.

Cornbread with Andouille Sausage and Mustard Greens Grits with BBQ Shrimp Oysters Bienville

Cornbread with Andouille Sausage and Mustard Greens
Grits with BBQ Shrimp
Oysters Bienville

Duck Confit Crepe with Raisin Mole

Duck Confit Crepe with Raisin Mole

Crawfish Gumbo

Crawfish Gumbo

Braised Buffalo Short Ribs with Winter Squash

Braised Buffalo Short Ribs
with
Winter Squash

Intermezzo: New Orleans Lemon Ice

Intermezzo: New Orleans Lemon Ice

Salted Caramel Upside-Down Cake with Pine Nut Brittle

Salted Caramel Upside-Down Cake
with
Pine Nut Brittle

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Use The Left-Overs

08 Tuesday Oct 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Beef, Breakfast, Buffalo, Captain's Shack, Comfort Food, Hunters and Gatherers - Left Overs, Meatloaf, Photos By: Bob Young, Sourdough Bread, Spaghetti Squash, What's For Dinner?

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Acme Bake Shop, Buffalo Meatloaf, Poached eggs


Nothing better than finding use for the left-overs in your refrigerator. In our case, Lamb and Buffalo Meatloaf, at least for dinner. Breakfast was a little different. Here, take a look. Enjoy!

Spaghetti Squash Lamb and Buffalo Meatloaf Housemade Marinara Shaved Pecorino Romano   Acme Bake Shop Ciabatta

Spaghetti Squash
with
Lamb and Buffalo Meatloaf
Housemade Marinara
Shaved Pecorino Romano
Acme Bake Shop Ciabatta

A really yummy dinner!

Poached Eggs on Acme Bake Shop Toasted Ciabatta Housemade Heirloom Salsa

Poached Eggs
on
Acme Bake Shop Toasted Ciabatta
Housemade Heirloom Salsa

43.624890
-116.214093

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Grilled Buffalo Dinner

13 Monday Aug 2012

Posted by Bob and Robin in Buffalo, Captain's Shack, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment


We had a wonderful and simple dinner the other night. Mostly all local products – even the buffalo – and prepared fresh. It went great with a 2006 Ravenswood Cabernet Sauvignon. It was good too, to have Margaret join us for the spontaneous dinner. (Love the fresh fruit in this still life!) The Cheese Appetizer was from earlier in the weekend at another affair that we went to. Look what we had. Cheers!

Robin’s Fresh Made Cheese Appetizers

Insalata Caprese
“Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish). While it’s unknown whether the salad actually originated on Capri, it became popular after being served there to the jet-setting King Farouk of Egypt during the 1950s.”

Grilling the buffalo burgers.

Grilled Buffalo Burgers
cabernet sauvignon reduction and roasted garlic
Insalata Caprese
Fresh Corn Pie

Robin’s Fresh Apricot Pie
with
Ground Almond Crust

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Linda and Johns Seafood Chowder, Buffalo Pasta and Corn Pie

29 Monday Aug 2011

Posted by Bob and Robin in Buffalo, Corn Pie, Party Time, Photos, Photos By: Bob Young, Seafood, Things To Do, What's For Dinner?

≈ 1 Comment


The following recipe for Linda and Johns Seafood Chowder was submitted by Linda McCormack of Dieppe, New Brunswick, Canada. She and her husband made it during the recent hurricane, Irene. We “met” her via the internet and South Africa. It’s a long story. The photo to the left is the St Anseime Church in Dieppe. Thanks Linda for this recipe. Enjoy!

Linda and Johns Seafood Chowder

Source: Linda McCormack, Dieppe, New Brunswick, Canada

Ingredients:
4 cups of seafood mix – clams, shrimps, scallops, crab, lobster & haddock (fresh or frozen)
2 large stalks of celery chopped small
2 medium white onions diced
3 cups of diced raw potatoes
Pepper to taste
1½ c Milk
½ c Cream
Chopped chives to taste
4 strips of bacon cooked crisp and crumbled
2 tbsp butter

Directions:
Fry up bacon in a heavy skillet till crisp. Remove and drain, then crumble into pieces and set aside. Sauté celery in bacon fat till tender, then add onions and sauté till transparent.

Put cooked celery and onions in bottom of a large soup pot and add raw diced potatoes. Add enough water to barely cover the potatoes. Put seafood mix on top of potatoes and season with pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender and fish is flaky. Add about 1 ½ cups of milk and ½ cup of 18% cream. Add butter, chives and bacon bits stirring till butter melts. Reduce heat to medium low and gently heat chowder until heated through.

Serves 6 to 8 depending on the appetites, lol!!!!

——————————

And then we have this awesome Buffalo Pasta, which we got the inspiration for this from a recent event at the Red Feather Lounge in Boise. The recipe is at the link above and is linked in the Master Recipe File located in the sidebar. Here are some photos of this dish. Enjoy!

4 oz of the pasta is placed in the bottom of a shallow bowl. Salad tomatoes of various colors are cut and half and placed on the pasta.

Here are the noodles we use. Shirataki Noodles. You will be surprised at these and Dr Oz says they are far better for you than the flour based pastas. Give them a try!

The end product.
One cup of the sauce is placed over the pasta and the tomatoes. Then serve this with a wonderful 2008 Indian Creek Winery Rainy Day Tempranillo and you have an awesome dinner!

——————————

But wait! We’re not through. It is September – well almost – and the corn is ripe and some is turning “old”. Don’t you dare throw that corn away. Make a Corn Pie from it! A what? Corn Pie! Check out the recipe from the link above or on the Master Recipe File in the sidebar. Corn Pie and Sliced Fresh Tomatoes for dinner! YUM-O! Here are some photos. Enjoy!

Garden Fresh Corn Pie out of the oven.

Corn Pie
Garden Sliced Tomatoes
with
Coarse Sea Salt and Garden Fresh Basil

Sunny Slope (Idaho) Sliced Peaches

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Memorial Day Buffalo Steak Dinner

31 Tuesday May 2011

Posted by Bob and Robin in Buffalo, Grillin' and Chillin', Party Time, Photos, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment


What a delightful day we spent today on this 2011 Memorial Day Weekend. Although it started out somewhat rainy and stormy, it ended up slightly warm and partly cloudy. And Margaret was here for dinner – what happened Cristi? – and Mac and Marnie stopped by. (Thanks for the 8gb, SDHC card for the camera!) It was great to have everyone here with us. And look what we had for dinner!!! The photo on the left shows the Buffalo Steaks and Grilled Asparagus hot off the grill.

Grilled Buffalo Steak with Sauce Diane and Sauteed Morel Mushrooms
Grilled Asparagus in Garlic and Balsamic Vinegar Marinade
Baked Idaho Potato with Garden Fresh Chives

Fresh Garden Salad
(Thanks Margaret!)

Chocolate Ganache Tart

Almond tart
(Robin did both tarts!)

Sliced Tarts

Indian Creek Winery Liquid Gold

An awesome dinner and really great friends and family with us. It really means a lot to me. Thank-You one and all!

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Grilled Buffalo and Roasted Sweet Onions

17 Tuesday May 2011

Posted by Bob and Robin in Buffalo, Grillin' and Chillin', Party Time, Photos, Photos By: Bob Young, Vegetables, What's For Dinner?

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Since Bob and Gail missed our Christmas Open House and the tour of the wine cellar, we thought it would be nice to have them over for dinner. And that we did! It was great to have them. Here are some photos and recipes of what we had. This was a fun meal to prepare and even more fun to eat! Gail brought the dessert – Fresh Fruit Fondue. Thanks, Gail!

Here are the wines we had with dinner. They are listed in preference.
(1) 1992 Ridge Geyserville Zinfandel and Carignan 13.5% alc
Still very full bodied and rich. Deep purple color.
(2) 1980 Ravenswwood Cabernet Sauvignon Sonoma County 13.4% alc
It is close to loosing its color. Light brown around the edges. It’s time to drink this one.
(3) 2006 Indian Creek (Idaho) Petit Verdot
It is definitely loosing it’s fruit. Turning out to be very light.

Here are the buffalo steak fresh off the grill. And yes, I can still smell them. So did the neighbors!

Buffalo Steak Diane

Serves: 4

For the steaks:
4 4oz Buffalo Steaks (your choice of sirloin or tenderloin)
¼ c Olive Oil
2 cloves Garlic, diced fine
1 Shallot , diced fine
Salt and Pepper to taste

For the sauce Diane:
¼ stick Butter
¼ c finely chopped Shallots
1½ T Dijon mustard
1½ T Worcestershire sauce
8 oz of Demi-Glace
½ c Madeira
2 t Lemon Juice, freshly -squeezed
2 T finely chopped Parsley
Salt and freshly ground pepper, to taste

Directions:
Mix all of the steak marinade together. Place steaks in a zip lock bad and coat with the marinade. Place in the refrigerator for 8 hours or more, turning at least once. Bring to room temperature before grilling. Grill the steaks over med-low heat, turning just once. For med rare, just let the juices flow while cooking. You don’t want to over cook buffalo so be careful not to cook them much past medium-rare. When done, remove them to a plate tented in foil to keep warm and to let them rest.

Sauce Diane:
In a saucepan, melt the butter and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.

Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon, about 15 minutes on simmer. Finish by tasting and adjusting seasonings with salt and pepper.

A photo of the Baked Potato and the Roasted Sweet Onion just out of the oven. YUM-O!

Roasted Sweet Onions

Serves: 4

Ingredients:
4 lg Vidalias – peeled and cored
½ lb Sugar snap peas, strings removed and cut on small diagonals.
½ lb carrots julienned – blanch pea pods and carrots in salted water strain.
½ lb Enoki or any white mushrooms – soak dry mushrooms in hot salted water – used to blanch peas and carrots, strain and chop.
½ lb Spinach – sautéed with chopped onion cores and mushroom pieces in:
2 T Honey
1T Vegetable oil, salt and pepper. Add peas and carrots.

Directions:
Rub cored onions with 1T vegetable oil, 2 T honey, salt and pepper. Place in pan and fill with sautéed vegetable mix.
Cover for 35 minutes cooking at 350 ºF until soft.
Garnish plate with some of the vegetable mix and spinach.

The Meal

Grilled Buffalo Steaks
sauce Diane

Baked Sweet Onion
carrots, sugar snap peas, spinach, mushrooms

Baked Potato
fresh cut chives, sour cream

Fresh Fruit Chocolate Fondue

This was an awesome evening with good friends, good wines and good food! The Sauce Diane is a classic French sauce that really goes good with wild game and this buffalo. It’s not hard to make, just takes some time. Enjoy!

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Grilled Buffalo Rib-Eye

02 Monday Aug 2010

Posted by Bob and Robin in Buffalo, Dessert, Party Time, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Things To Do, What's For Dinner?, Wine and Food

≈ 1 Comment


Buffalo Rib-Eye

A while ago, I said that tonight we would have some red meat – Buffalo to be exact. And so we did! To the left, is a photo of –

Grilled Buffalo Rib-Eye with Roasted Herbal Squash

Serves: 2

Ingredients:
2 Buffalo Rib-Eye Steaks
1 t Greek Oregano, fresh and crumbled
2 t German Thyme, fresh
1/4 c Olive Oil
Salt and Pepper to taste

Directions:
Mix the herbs and the olive oil. Blend with a submersible blender. Place the Rib-Eyes in a ziplock bag and pour the marinade over the steaks. Refrigerate for at least 1 hour, turning twice.

Heat the grill to 275 degrees F.
Place the rib-eyes on the grill and cook for 6 minutes on each side for a medium-rare steak. Serve with the roasted vegetables.

——————————
Grilled Herbal Squash

Ingredients:
1/4 c Olive Oil
2 t Tarragon, fresh and chopped fine
1 t Greek Oregano, fresh and chopped fine
3 cloves Garlic, diced
Salt and Pepper to taste
1 med Summer squash, cut in half lengthwise and seeds scooped out
1 med Zucchini squash, cut in half lengthwise
2 Cherry Tomatoes, cut in half

Directions:
Blend the olive oil and the herbs in a measuring cup. Place in a shallow dish. Immerse the squash in the herbal mixture and fully coat. Let marinate for 1 hour.

Place on the hot grill with the Rib-Eye steaks, cut surface down. Cook for 6 minutes and turn the squashes over. Fill the scooped out summer squash with 2 of the tomato pieces and some of the herbed olive oil and garlic. Cook for another 6 minutes. Remove from the grill and plate immediately. Enjoy!

——————————
Chocolate Hazelnut Toffee Bar

Ingredients:
1 cup of butter room temp
1 cup of brown sugar
1 T vanilla
blend in food processor [or mixer]
add
1 egg yolk
1 cup flour

Directions:
Press the dough into a rectangle shape either in a square baking dish or as I did on parchment paper lined cookie sheet.
Bake 25 min at 325 F until golden edges and slight indentation in center. cool

Ganache Frosting
Melt 10 ounces of bittersweet chocolate in 1/4 c milk – I used a quart glass measuring cup ->2 minutes in microwave.
Stir and pour over cookie bar spreading to cover

Top with 1/2 cup chopped toasted hazelnuts – pressing them into the chocolate.
Cut into 1 inch squares.

In this heat – refrigerate them after cooling

——————————

Rosé Gelatin Dessert

Serves: 4

Ingredients:
2 cups Rosé wine
1/4 cup sugar, to taste
1 1-to-2-inch length of cinnamon stick
Zest of 1 orange, with as little pith as you can manage
5 peppercorns
2 envelopes gelatin
2 tablespoons lemon juice
3 white or yellow peaches or nectarines, each sliced into 16 wedges.

Directions:
1. In a nonreactive saucepan, add 1½ cups of the wine, along with the sugar, cinnamon, orange zest and peppercorns. Bring to a boil, then immediately turn off the heat and cover the pan.

2. After 20 minutes, pour the remaining wine into a medium mixing bowl and sprinkle the gelatin over it. Let sit for 3 minutes. Strain the spiced wine into the bowl and stir well for 2 or 3 minutes, until the gelatin is entirely dissolved. Place the bowl inside a larger bowl containing ice water, or put in the refrigerator.

3. When the gelatin is as thick as the white of an egg, 30 to 45 minutes later, put the lemon juice in a wide-bottomed bowl and add the sliced peaches, stirring as you go to coat the peaches with the juice. With a slotted spoon, transfer the peaches to the bowl of gelatin and fold them in gently. Divide the gelatin and peaches into 4 wineglasses, cover each with plastic wrap and refrigerate for 3 or more hours.

——————————

So there you have some more recipes to try. These are very good! We had our dinner with a 1979 Anderson Valley Cabernet Sauvignon. (Robin did a super great job with this wine!) Try them and enjoy. Cheers!

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Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

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

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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