Category Archives: Captain’s Shack

Spaghetti and Meatballs

16 Tuesday Oct 2012

Posted by in Captain's Shack, Classic Sauces, Italian Food, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Traditional Food, What's For Dinner?

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Such an awesome dinner. Just loved it. Be sure to Left-Click the photo to see enlarged. And if you try these recipes, be sure to let us know how you like it. Cheers!

Whole Wheat Spaghetti with
Homemade Italian Meatballs
and
Homemade Italian Marinara

Tavernello Vino Rossi D’Italia Red Table Wine

This was an awesome dinner and the marinara and the meatball recipes are both in the recipe file on this blog. I think they are really good. Glad there is some left over. And the wine went so very well with this dinner. Cheers!

Grilled Sage Rubbed Pork

07 Sunday Oct 2012

Posted by in Captain's Shack, Grillin' and Chillin', Main Dish, Photos By: Bob Young, What's For Dinner?

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After watching BSU win against Southern Mississippi and after grilling poblano chilies for Chile Rellenos tomorrow, we had to come up with some dinner. How about some pork tenderloin that Margaret gave us. Sounds good! So, here is what we had for dinner. Enjoy!

Sage Rubbed Grilled Pork

Baked Yam

Butter Lettuce
sliced beets, almond slices, cheese and lime dressing

2006 Bitner Vineyards Rohn-Bitner Idaho Reserve Cabernet Sauvignon

Please check out the Treasure Valley Wine Society blog. I have added some new items in the sidebar. And while you are there, don’t forget to “Follow” the blog. Enjoy!

Fall Pot Roast

23 Sunday Sep 2012

Posted by in Beef, Captain's Shack, Food, Photos By: Bob Young, Traditional Food, What's For Dinner?

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It turned into Fall. So did the temperatures – 61 degrees F right now and a light rain. Very light. All four drops! But what good weather for a Pot Roast. And what good timing for us to purchase a Crockpot. It’s been a while. I put the roast in at midnight and we ate at noon. Here is the Pot Roast still in the cooker about ready to be put on the table. Add a good glass of 2008 Stumbling Block Red Oregon Table Wine and we have a good dinner. Enjoy the photos.

Our plated dinner!

Two Great Dinners!

23 Thursday Aug 2012

Posted by in Captain's Shack, Chicken, Cuts of Beef, Photos By: Bob Young, Smoking and Grilling, Uncategorized, What's For Dinner?

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Such good dinners for the past two nights. Both dinners grilled. Probably the first red meat we have had in the month of August. Look at these dinners.

Grilled T-Bone Steak
Scalloped Potatoes
Green Salad with Green Zebra Tomatoes, Orange Beets and Carrot Strips

Grilled Chicken
Gnocchi
Sliced Tomatoes with Basil and Balsamic

Grilled Buffalo Dinner

13 Monday Aug 2012

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

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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

Two Scrumptious Meals At Our House

07 Tuesday Aug 2012

Posted by in Captain's Shack, Photos By: Bob Young, Special Dinners, What's For Dinner?

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These were so much fun to do. Robin did an awesome job with the Blueberry Pancakes. Just look!!

Our dinner menu –
Black Beans with Herbed Rice
Lettuce with Fresh Cold Beets
Blue Corn Chips and Lime
Fresh Watermelon Slushy

And then breakfast this morning –
Fresh Whole Grain Blueberry Pancakes
Wild Huckleberry Syrup
Bacon

Sand Dabs and Soul Food in Boise

04 Saturday Aug 2012

Posted by in Captain's Shack, Photos By: Bob Young, Recipe: Bob and Robin Young, Sand Dabs, Seafood, What's For Dinner?

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Here is our take on a previous post on this blog, Sand Dabs.

Panko Fried Sole

Fresh Made Tartar Sauce

Green Salad with Garden Tomatoes and Lite Lime Dressing

Sauteed Asparagus with Garlic

Willamette Valley Vineyards Oregon Blossom

And then today, Saturday August 4, there was the Soul Food Extravaganza in Julia Davis Park in Boise. Very well attended. I did not count a line shorter than 40 people. There were some waiting lines for some of the BBQ specials. Here are some photos of the event. These will only give you an idea of what was there and the number of people. It is by far not all of the venues. Enjoy!

Brown Shuga Soul Food truck!

Life’s Kitchen food truck. Visit them when you get a chance and support this awesome cooking school and restaurant for the education of young people.

Some of the crowd of people who were there.

Robin’s Icebox Lox – A Super Appetizer

27 Friday Jul 2012

Posted by in Captain's Shack, Icebox Lox, Lox, Photos By: Bob Young, Quiche, Recipe By: Robin Young, What's For Dinner?

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If you like a good, fresh salmon and you like lox, Robin makes this awesome Icebox Lox. (See Icebox Lox for a recipe on this blog.)

Here the lox is sliced very thin and served with Kashi crackers. Place a piece of the lox on the cracker and top it off with a caper and a squeeze of lime and YUM!!!

But wait! She’s not finished! Here is her –

Asparagus Quiche
Sliced Fresh Tomatoes and Fresh Picked Basil Threads.

Architectural Cold Eggs Benedict Salad

22 Sunday Jul 2012

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

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I (Robin) made a creative breakfast today … An Architectural Cold Eggs Benedict Salad – artichoke bottoms on a slice of tomato over lettuce and spinach, filled with crab meat and a half hard-boiled quail egg topped with a sauce of leftover garlic aoli [essentially hollandaise – homemade mayonaise] with chopped tarragon to resemble Bearnaise sauce. (Photo to the left is the prep work. Love the spotted quail eggs! Photo below is the plated salad. YUM-O!) Bob took photos … they will be blogged later. (Here they are!)
Drinking fruit flavored water – fresh pineapple chunks and orange slices in water with mint leaves. No sweetener other than the fruit. I want to try the Raspberry / Lime, Watermelon/Rosemary and Blackberry/Sage waters too. Have had cucumber/lemon slices in water lots – very refreshing and natural. Can always use no-cal sparkling water instead of plain water. Of course we do keep Schweppes Tonic water on hand to mix with gin for keeping Malaria away!

Architectural Cold Eggs Benedict Salad

Steamed Spinach and Shrimp

15 Tuesday May 2012

Posted by in Captain's Shack, HDR, Main Dish, Photos, Photos By: Bob Young, Shrimp, Vegetables, What's For Dinner?

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Here was an awesome dinner. Steamed shrimp over 2 bunches of fresh tarragon infused water. Sauteed ramps, chives and garlic in 1T bacon drippings. Add 1c of the tarragon water used to steam the shrimp. Add diced asparagus and steam for 2 minutes. Add the spinach and cover to wilt. This is a fantastic way to combine shrimp and spinach. If you try this, let us know how you liked it. I can also imagine it with some fiddlehead ferns. Cheers!