Category Archives: Buy Local

Trike Restaurant Finds Worthy of Posting

03 Wednesday Dec 2025

Posted by in 5-Stars, Boise Area Food Adventures, Buy Local, Ethnic Foods, Food - Asian, Food Photos, Fusion Foods, Restaurant Reviews, Restaurants, Sushi Schack, What's For Dinner?

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I had some very good comments about posting about my trike excursions and the restaurants I found along the way. So here is another. I hope you enjoy it. Let me know. There will be 4 different -places, Westside Drive-In, Sushi Shack, Terraces of Boise and one from my own kitchen. (Not really a restaurant) So let’s get started.

This is from the Terraces of Boise, where my wife was hospitalized. It is a Pear Rutabaga Soup. Two items I would never think to combine. I asked them for the recipe, but they would not give it to me. I know the pears and rutabaga were roasted and then put in a blender and pureed and that gave it a “soupy” consistency. It is delicious and worthy of locating the recipe!

This photo is Eggs Benedict from my kitchen, Most people who have been inn the kitchen and have seen it just love. The Eggs Benedict procedure was taught to me by Bobby Flay and Jacque Pepin via the internet, TV (PBS) and cook books. The Hollandaise Sauce is not hard to make, it just takes some care and do not exceed 130 degrees F. Egg yokes, Dijon mustard, Aleppo Pepper, Worchester Sauce, Unsalted Good Butter, 3 oz good white wine and constant whipping. Delicious!

The last place that I will take you to for now, is the Sushi Shake in East Boise in the Barber Park area, The photo above is of the interior. Same with the photo below.

When you go to an Asian restaurant, one must have Saki and make it a good one.

How about a good Clam and Mushroom Miso Soup? And this is delicious.

A good California Roll Sushi Roll will satisfy that need and goes wonderful with the Saki.

And of course a great Sashimi goes well too! A 4 fish Sashimi. Located at Eckert Road and Warm Springs Blvd.

The Menu

And finally a Beef Stroganoff from Westside Drive-In by Chef Lou Arron. It is awesome as is his entire menu. It is located at 21st and State Street in Boise

This is the GPS map that is on my trike/phone that keeps me on the straight and narrow. Start at5 point A. You bikers can down load this program for your phone. It is called Cyclers. This map is to Sushi Shake.

Awesome Oven BBQ Pork Ribs

05 Friday Sep 2025

Posted by in 5-Stars, BBQ Pork, bbq ribs, BBQ Rubs, Boise Farmers Market, Boise Food Adventures, Buy Idaho, Buy Local, Chef Lou, Classic Cuisines, Cooking Styles, Dinner With Family, Local Farmers Markets, Photos, Photos By: Bob Young, Pork, Recipe By: Captain's Shack, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salad, Spices, Westside Drive-In, What's For Dinner?

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Ok. Finally got my computer running correctly after 12 hours of working on it. I know, take it to a shop next time! And miss all the fun?

But now, the real purpose of this post – Oven BBQ Pork Ribs. You can use any ribs you prefer, but we like pork and St Lewis Style at that. Easy to do but takes time,4 hours or so.

These are right out of the oven. Notice the crispness of the outer surface. The broiler did this. The recipe –https://www.rockinrs.com/CS-Pork-Ribs-2.pdf And then we served Potato Salad (https://www.rockinrs.com/CS-Lou-Potato-Salad.pdf) The recipe comes from Chef Lou Arron of Westside Drive-In on State Street, Boise, ID. The only problem is that he no longer offers this on the menu. He was kind enough to give it to me and it is very similar to my Mom’s. I use it with permission from the Chef. Thank you Chef Lou!! I have added fresh Lovage to the salad to increase the celery flavor just a small amount, abt 2T of fresh, diced. I grow my own and it is easy to grow, even here in Idaho. It is a Scandinavian herb of the celery family.

“… Lou moved to Atlanta, Georgia in 1981 and worked for Hilton Hotels until 1983. In 1983, he opened The Top of the Hoff restaurant in Boise, Idaho. From 1986-1988, Lou worked for Hilton Corporation in San Antonio, Texas, where he was featured in the national television series “Great Chef’s of the West” along with the companion cookbook, “Southwest Tastes”. Lou has won numerous awards for his food presentations and recipes. “He has been a contestant on “Guy’s Grocery Games”(although he didn’t fare very well!)” Westside Drive-In website

3 of the herbs I used with the ribs.

plated ribs with potato salad and fresh peach sections
Chef Lou’s Potato Salad

Pickled Beets and Eggs

21 Thursday Aug 2025

Posted by in 5-Stars, Beets, Boise Farmers Market, Brunch, Buy Idaho, Buy Local, Dinner With Family, eat local, Eggs, Idaho Eggs, Photos, Photos By: Bob Young, Recipe - Homemade, Recipes, Recipes - Salad, Salad, Spices, What's For Dinner?

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This is a real old family treat and one my Mom made every summer. And we are still treating ourselves whenever the beets are ready in the garden and they are ready now. A smooth vinegar and full of spices, sugar,vinegar, cinnamon and clove. here is the recipe https://www.rockinrs.com/CS-Pickled-Eggs.pdf

The Pickled Eggs and Beets as a salad

And as a side note the red on the eggs comes from the beets. If you leave everything in the brine long enough – good luck – the yolk of the eggs will turn red. Happy eating!

Neighbor Tim’s BBQ. Boise

11 Tuesday Feb 2025

Posted by in 3-Stars, BBQ Pork, BBQ Restaurants, BBQ Rubs, BBQ Sauce, BBQ Sausages, Buy Idaho, Buy Local, What's For Dinner?

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I rarely do restaurant reviews on this blog. Probably, I should do more. So here I go with an awesome find, especially if you are in the Boise area. I’ve been searching for a locally owned and product sourced for quite some time now and here is what I found, after many bbq meals.

Neighbor Tim’s BBQ, 7802 W Goddard. Boise 83704 – across for Bishop Kelly High School – http://www.neighbortimsbbq.com, is what I found. Open Tuesday – Sunday 11am – 8pm, (208) 514-4899

I was looking for some good pork ribs. Not to spicy and good smoke ring and flavor. I found it.

And yes, there is a certain amount of spiciness, but not over powering of the meat flavors or bothersome to the tongue. The potato salad has a bite as do the beans. The slaw would be great on a pulled pork sandwich – slaw is typical of a SE sandwich topping. That being said, and serving with 5 people, Ribs 5-Stars, Sauces 5-Stars, Beans 5-Stars, Slaw 3-Stars and Potato Salad 3-Stars. Overall rating 4.2 Stars out of 5 possible. The spiciness got to the folks. I thought it was a good level.

Here is some info I found about them. Neighbor Tim’s BBQ in Boise, Idaho is a Texas-style barbecue restaurant and catering business owned by Tim Goebel. The business began as a catering company in Santa Barbara, California, and then moved to Boise in 2020. 

Origins

  • Tim Goebel grew up on a cattle and wheat farm in South Dakota. 
  • He started cooking barbecue on Sundays at his home in Santa Barbara. 
  • The business was originally called Neighbor Tim’s BBQ because Tim’s nickname was “Neighbor Tim”. 

Moving to Boise

  • Goebel and his family moved to Boise from Santa Barbara. 
  • The first Neighbor Tim’s BBQ in Boise opened in late 2020 at 7802 W. Goddard Road. 
  • A second location opened in Downtown Boise at The Warehouse food hall. 

Menu

  • Neighbor Tim’s BBQ serves brisket, pulled pork, ribs, tri-tip, and sausage. 
  • The meat is smoked for 12–14 hours using apple and oak wood. 
  • The restaurant sources local ingredients, including beef from Thomas Cattle Company. (That is important to me and one reason I selected them.)

Catering 

Neighbor Tim’s BBQ provides catering services for events and individuals.

Two Super Recipes – Finnish Salmon Soup and Carrots Lyonnaise

22 Wednesday Jan 2025

Posted by in 5-Stars, Alaskan Salmon, Boise Farmers Market, Buy Idaho, Buy Local, Carrots, Chowder, Classic Cuisines, Cooking Styles, Dinner For Robin, Food - Finland, French Foods, What's For Dinner?

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Here are two recipes that I tried this past week and both are delicious! The Salmon Soup (https://www.rockinrs.com/CS-Salmon-Chowder.pdf) and Carrots Lyonnaise (https://www.rockinrs.com/CS-Carrots-Lyon.pdf). Both are not difficult to do. I would suggest prepping everything before starting for each recipe. Lets start with the soup.

Prep items before starting.

Salmon Soup ingredients prepped. Dill, Potatoes, Carrots, Salmon and Leek.

Lohikeitto – Finnish Salmon Soup Plated

The second dish is Carrots Lyonnaise which I served with an Oven Roasted Pork Tenderloin (https://www.rockinrs.com/CS-Pork-Loin.pdf). Super good paring!

Carrots Lyonnaise Cooking

Oven Pork Tenderloin Sliced
Pork Tenderloin Plated with Carrots Lyonnaise

Spaghetti Puttanesca

10 Friday Jan 2025

Posted by in 5 Hour Duck, Buy Idaho, Buy Local, Capers, Classic Cuisines, Food Italian, Herbs and Spices, Merlot, Pasta, Prep Work, Recipes - BBQ, What's For Dinner?

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This is really a good version of spaghetti, full of flavor. I have made it before, several times, but I have no idea where the recipe is. Can’t even find it on my computer. I came across this one which is very similar to the one I have made. Fun to make, it only takes about 20 minutes as long as you have all the ingredients prepped. Have a go with it and have fun making it. A classic Italian dish.

Spaghetti Puttanesca
(Spaghetti With Capers, Olives, and Anchovies)
Source: adapted from Serious Eats        
Bob and Robin Young, Boise, ID 
 The Captain’s Shack           10 January 2025     
PDF: CS-Spaghetti-Puttanesca.pdf
Note: Pasta that packs an aromatic punch, thanks to garlic, anchovies, capers, and olives. Go light on the additional salt. The anchovy, cspers and olives have plenty.
Prep: 15 mins       Cook: 20 mins      Total: 20 mins     
Serves: 3 to 4

Ingredients:
6 T (90ml) Extra-Virgin Olive Oil, divided
4 med Garlic Cloves, thinly sliced or finely chopped by hand
4 to 6 Anchovy Fillets, finely chopped (1 1/2 to 2 tablespoons)
Large pinch Aleppo Pepper
¼ c Capers, drained and chopped (about 2 ounces; 60g)
¼ c chopped Pitted Black Olives (about 2 ounces; 60g)
1 c (225g) Whole Peeled Tomatoes, preferably San Marzano, roughly broken up by hand, about half a 14-ounce can
One 5-ounce (140g) can Oil-Packed Tuna (optional)
Celtic Sea Salt
8 ounces (225g) Dried Spaghetti
Small handful minced Fresh Parsley Leaves
1 oz (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
¼ t freshly ground Tellicherry Black Pepper
Directions:
In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. Adjust heat as necessary to keep it gently sizzling. Add capers and olives and stir to combine.
Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dent olive oil, parsley, and cheese. Season with salt and pepper.  Serve immediately with more grated cheese at the table. Serve with a good red wine, like merlot.

Robin’s Cranberry Orange Relish

20 Wednesday Nov 2024

Posted by in 5-Stars, Buy Local, Cranberries, Recipes, Relish - Various, Thanksgiving, What's For Dinner?

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I don’t know when Robin came up with this cranberry relish, probably sometime around Thanksgiving 2017, but it is delicious and is just in time for Thanksgiving next week. We taught the Latin rhythms for 20 years and the tango is one of our favorites. The graphic pictured here is from a BNB in Georgia. You can find the recipe at https://www.rockinrs.com/CS-Robins-Cranberry-Orange-Relish.pdf. Feel free to try it. It’s not difficult. Enjoy it! Great on nextday Turkey Sandwiches.Let us know if you made it and if you liked it.

Robin’s Cranberry Orange Relish

BFM Winter 2024 Schedule

10 Thursday Oct 2024

Posted by in Acme Bake Shop, Beef, BFM, Boise Area Food Adventures, Boise Farmers Market, Boise Food Adventures, Buy Idaho, Buy Local, Food - Make Your Own Meals, Idaho Vegetables, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Meadowlark Farms, Peaceful Belly Farms, Rice Family Farms, True Root s Farm, Vegetables, What's For Dinner?

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Photo by Maria Orlova on Pexels.com

It is not often that I post “advertisements”, but this is an exception. In this case it is for the Boise Farmers Market – BFM. I have been going there during the summer for many years and it is the highlight of my week. If you are in the Boise area, please check it out. You won’t be disappointed. The winter market is indoors and only lasts for a few weeks. Look at the graphic below and either print it out or write down the information. It runs from November 16 to December 21st. I thank you and BFM thanks you. Happy Shopping!

Old Recipe – Creamed Eggs on Toast

05 Saturday Oct 2024

Posted by in 5-Stars, Buy Local, Captain's Shack, Eggs, Housemade Sauces, Idaho Eggs, Photos By: Bob Young, Recipe By: Bob Young, Sauces, Sourdough, Sourdough Bread, Spices, Spinach, What's For Dinner?

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Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.

Creamed Eggs on Toast

Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme

Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.

Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.

Different Types of Eggs Benedict

20 Monday May 2024

Posted by in 5-Stars, Breakfast, Brunch, Buy Local, Captain's Shack, Classic Cuisines, Classic Sauces, Cooking Styles, Eggs Benedict, Ham, Hollandaise Sauce, Homemade Sauce, What's For Dinner?

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Salmon Benedict on a Spinach Bed and Fresh Idaho BFM Fruit – Israli Melon

There are several differednt types of Eggs Benedict that one can make. In fact, You can really make them any way you want. The key is in the Hollandaise Sauce, not the eggs combinations. Here are the 3 basic types.

BasIC Eggs Benedict is with ham’ Canadian Bacon or pancetta. Eggs Florentine is with sauteed spinach. Eggs Royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce. Here is the recipe for Hollandaiuse Sauce that I make from scratch and we love. https://www.rockinrs.com/CIA-Basic-Hollandaise.pdf It may take some practice, but it’s worth it. Just don’t let the temperature get above 130 degrees F.