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Category Archives: Captain’s Shack

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


BobAndRobin_Nov2009_1_Pizzalchik_PhotoAn 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

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Wonderful Römertopf Chicken

30 Thursday Apr 2015

Posted by Bob and Robin in Captain's Shack, Chicken, Classic Herb Blends, Comfort Food, Dinner With Robin, Herbs, Photos By: Bob Young, Römertopf, Römertopf Cooking, Recipe By: Robin Young, Recipes, Roasted Vegetables, Special Dinners, Tagine, Vegetables, What's For Dinner?, Wine and Food, Wines - German

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chicken, Römertopf, roasted vegetables, romertopf, romertopf cooking, tagine cooking


04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodRömertopf chicken is so easy to do and it is wonderful! Crispy skin. Moist. From Wikipedia, we see that,

Different cultures have different techniques of cooking food in pottery. Some design pots that are fully finished by burnishing and therefore don’t require the pot to be soaked each time before use. Some are unfinished and work well when soaked for about 30–45 minutes in water, each time before use. The design and shape of the pot have been slightly modified from one culture to another to suit their style of cooking. Seasoning is an essential part of cooking in clay. Seasoning is done by making a broth with flour (rice or wheat) and vegetable cooking oil. These ingredients are mixed to the water in the pot and brought to a boil…The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in clay many times is lower in fat compared with food prepared by other utensils. Pots also seal all the nutrients inside the pot by locking steam in. The unglazed pottery utensil made from clay is inert or non-reactive and does not leach into food. Earthenware cooking pots are made from special clay that can withstand heat in an oven or on the stovetop.

Here are some photos of the Chicken Römertopf that we made. And as a note, using a Römertopf is very similar to using a tagine in Moroccan cooking. Both techniques, and several other clay pot techniques, use steam to maintain the moisture. Enjoy!

Chicken Romertopf with lemon, thyme, salt and pepper

Chicken Römertopf
with
lemon, thyme, salt and pepper

Cooked covered at 400 degrees F for 90 minutes then 30 minutes uncovered.

Oven Roasted Broccoli and Cauliflower with Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven Roasted Broccoli and Cauliflower
with
Meyer lemon olive oil, fine diced garlic, salt and pepper

Oven roasted at 400 degrees F with lemon juice and lemon zest for 30 minutes. At 15 minutes the veggies are turned and returned to the oven for another 15 minutes.

Romertopf Chicken Oven Roasted Vegetables 2007 Mosel  Riesling

Römertopf Lemon and Thyme Chicken
Oven Roasted Vegetables
2007 Mosel Riesling

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Mock Fried Eggs with Prosciutto Wrapped Asparagus

29 Wednesday Apr 2015

Posted by Bob and Robin in Acme Bake Shop Breads, Asparagus, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Grilled Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Whats For Breakfast?

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Asparagus, brioche, mock fried eggs, proscuitto


Tango-Corte-Window-FloridaWhat a great way to serve eggs for breakfast! Mock Fried Eggs – 1t butter in a pan; add eggs and cook for 2 minutes over med heat; add 3T water. Cover and steam until desired doneness. Plate – with Prosciutto Wrapped Asparagus. Add some toasted brioche with orange marmalade and you’ve got a fantastic and easy to do breakfast. Look at this photo and enjoy! Left-Click the photograph to see it enlarged. Cheers!

Mock Fried Eggs Prosciutto Wrapped Asparagus Toasted Brioche with Orange Marmalade

Mock Fried Meadowlark Farms Eggs
Prosciutto Wrapped Asparagus
Toasted Acme Bake Shop Brioche
with
Orange Marmalade

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Rolled Chicken Breasts

17 Friday Apr 2015

Posted by Bob and Robin in Asparagus, Avocado, Boise Farmers Market, Buy Idaho, Captain's Shack, Cheese, Chicken, Classic Sauces, Coconut Oil, Cooking Oils, Cucumber, Dinner For Robin, Dinner With Robin, Eggs, Greens, Ham, Ham and Cheese, Housemade Hollandaise Sauce, Local Harvests, Local Markets, Oils, Photos By: Bob Young, Spinach, Sriracha Chili Sauce, What's For Dinner?

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black forest ham, coconut oil, Cucumber Salad, Hollandaise Sauce, spinach, swiss cheese


Stuffed and Rolled Chicken Breasts spinach, black forest ham and swiss cheese Avocado and Cucumber Salad Steamed Asparagus with Housemade Hollandaise Sauce

Stuffed and Rolled Chicken
spinach, black forest ham and swiss cheese

Avocado and Cucumber Salad

Steamed Asparagus
housemade hollandaise sauce

2012 Schloss Vollrads Estate Qualitatswein Rheingau Riesling

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National Eggs Benedict Day!

16 Thursday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Eggs, Eggs Benedict, Eggs Poached, Ham, Hollandaise Sauce, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Traditional Food, Whats For Breakfast?

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blender hollandaise sauce, Eggs Benedict, hollandaise, Hollandaise Sauce


05Feb2015_1d_DaVincis-Eagle_Table-Centerpiece

Yup! Today is National Eggs Benedict Day. So treat yourself! Have them for lunch or dinner, if breakfast is already past for you. There is a recipe for Hollandaise Sauce in the recipe file above. Enjoy!

Eggs Benedict Black Forest Ham Toasted English Muffin Housemade Hollandaise Sauce Cantaloupe Wedge

Eggs Benedict
black forest ham, toasted English muffin, housemade hollandaise sauce
Cantaloupe Wedge

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Good Breakfast Fruit Tart

14 Tuesday Apr 2015

Posted by Bob and Robin in Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classics, Food Photos, Fruit, Housemade Pie Crust, Mascarpone, Photos By: Bob Young, Plums, Recipe - Tart, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?, Whats For Breakfast?

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fruit tart, Mascarpone, purple plum


14Apr2015_1_Captains-Shack-PlumTart_Ready-For-OvenWe had some Purple Plums that had to be used. What to make? How about an easy and simple Plum Tart? Maybe for breakfast? Works for us. Here’s how we did it.
Make a basic pie crust. Use your favorite recipe, but keep it simple. After refrigerating for several hours, roll it out so you will have some edges free of fruit. Place on a silpat. Sprinkle with Turbinado sugar. Add sliced plums – or any fruit – to within about an inch of the edge. Sprinkle with about a Tablespoon of cinnamon sugar. Roll up the edges to form a “dike”. Lightly butter the rim. Cook in a 350 degree F oven for about 30 minutes.

Hopefully you will end up with a plate like this. Add the Mint Sprig and a little Mascarpone Cheese.

Hopefully you will end up with a plate like this. Add the Mint Sprig and a little Mascarpone Cheese. Enjoy!

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Breakfast Follows Dinner

13 Monday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Bread, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Coconut Milk, Coconut Milk Bechamel, Dinner For Robin, Eggs, Healthy Eating, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meatless Monday, Mushrooms, Pasta, Photos By: Bob Young, Sourdough Bread, What's For Dinner?, Whats For Breakfast?

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bechamel, coconut milk, fiddlehead ferns, mock fried eggs, Shiitake Mushrooms


Anyone for a waffle?

Anyone for a waffle?

Well, maybe not this luscious Strawberry Waffle with Whipped Cream at the Boise Farmers Market, but then again ……. Maybe so! The dinner below, mixed some very good Chicken Meatballs with rice and the side of coconut oil sauteed Shiitake Mushrooms and Fiddlehead Ferns.
Breakfast then was a bechamel made with coconut milk and steamed spinach. The coconut milk added a rich and a little sweet component that went very well with the astringency of the spinach. Add some sourdough toast and a mock fried egg, and your breakfast will stick to your ribs. Enjoy these photos!

Housemade Maranara with Chicken Meatballs Acme Bake Shop Garlic Rubbed Sourdough Toast Coconut Milk Sauteed Shiitake Mushrooms and Fiddlehead Ferns

Housemade Marinara with Chicken Meatballs
Organic Pasta
Acme Bake Shop Garlic Rubbed Sourdough Toast
Coconut Oil Sauteed Shiitake Mushrooms and Fiddlehead Ferns

Coconut Milk Bechamel with Spinach Sourdough Toast Mock Fried Eggs

Coconut Milk Bechamel with Steamed Spinach
Sourdough Toast
Mock Fried Eggs

Sorry about the poor quality of this photo of the eggs as above. But it shows the layers of the breakfast.

Sorry about the poor quality of this photo of the eggs as above. But it shows the layers of the breakfast.

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Diet and “The Heartbreak of Psoriasis”

10 Friday Apr 2015

Posted by Bob and Robin in Beef, Captain's Shack, Chicken, Cooking Programs, Cooking Styles, Dinner For Robin, Eggplant, Eggs, Grilled Vegetables, Healthy Eating, Idaho Beef, Idaho Dairy, Idaho Lamb, Idaho Pork, Idaho Potatoes, Idaho Trout, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Pork, Potatoes, Special Events, Tilapia, Tomatoes, Trout, Vegetables, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food

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diet, Plaque Psoriasis, psoriasis


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyAnd Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)

Your Personal Elimination Psoriasis Diet
Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients

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Stained Glass Potatoes

06 Monday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Captain's Shack, Edible Flowers, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Party Time, Photos By: Bob Young, Potatoes, Recipe By: Robin Young, Recipes, Special Information, Vegetables, What's For Dinner?

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Tags

edible flowers, potatoes, stained glass potatoes


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyThere must be 100 recipes for Stained Glass Potatoes or Stained Glass Potato Chips. But basically, most of them just use parsley. We like the addition of other herbs and edible flowers – pansy, viola, violets, etc. These flowers and herbs add some color to the “window”. Much less, flavor to the chips. Fun to do, but somewhat time consuming – it takes a while to place the herbs and flowers just in the right place. We baked ours at 400 ºF for 6 minutes and then turned the baking sheet 180º for another 6 minutes. All of the recipes that we looked at said to line a baking sheet with parchment, place the potato slices on the parchment, add a second sheet of parchment and then a second baking pan. Weigh this all down with bricks. We used a cast iron skillet for weight. One source for the recipe is from Martha Stewart at Parsley Potato Chips. She uses parsley, but we like the flowers and herbs better. The preparation and cooking process is the same. Here is a pictorial journey through the process. Enjoy and remember, if you want to, Left-Click any of these photos to enlarge. Cheers!

Some of the herbs we used. Thyme, violas, chives, taragon and baby sage.

Some of the herbs we used. Thyme, violas, chives, tarragon and baby sage. Use your imagination and use any colorful EDIBLE flower or herb you can fine. Remember – If you put it on a plate, one MUST be able to eat it. In other words, Poison Ivy is not a good selection to put in these chips!

Brush unsalted butter on the parchment paper.

Brush unsalted butter on the parchment paper.

Dust the buttered parchment paper with sea salt. fresh ground black pepper and cayenne pepper.

Dust the buttered parchment paper with sea salt, fresh ground black pepper and cayenne pepper.

Slice a potato thin enough to be transparent. Lay on the buttered parchment and place the herbs and flowers. Butter the herbs/flowers.

Slice a potato thin enough to be transparent. Lay on the buttered parchment and place the herbs and flowers. Butter the herbs/flowers.

Herbs and flowers placed to "paint" a picture.

Herbs and flowers placed to “paint” a picture.

Creating the "picture".

Creating the “picture”.

Thin sliced potatoes and "stained glass" being made.

Thin sliced potatoes and “stained glass” being made.

The finished product.

The finished product.

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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


1-Tuscan-Kitchen

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

Robin ordered

Black Beans
Pico de Gallo
Guacamole
Fried Polenta Cakes

I ordered Black Beans Fried Polenta Cake Jasmine Mock Fried Eggs Pico de Gallo

I ordered

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

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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)

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.

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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