Category Archives: Cooking Styles

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

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

Updated CIA Basic Hollandaise Sauce

15 Friday Nov 2024

Posted by in 5-Stars, Aleppo pepper, Bistro food, Breakfast, Brunch, Classic Cuisines, Classic Sauces, Cooking Styles, Eggs, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, What's For Dinner?

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I have updated our recipe for the CIA Basic Hollandaise Sauce. Actually we have been using this recipe for quite a while now. There are some optional ingredients and some changes to the recipe. Enjoy the new version. The red powder is for “looks”. It is smoked paprika.

Click to access CIA-Basic-Hollandaise.pdf

Scallops with Viognier Sauce

26 Friday Jul 2024

Posted by in 5 Hour Duck, Captain's Shack, Classic Sauces, Cooking Styles, Cream Sauces, Creamed Spinach, Dinner For Robin, Food - French, Food Photos, Food Prep, French Foods, Housemade Sauces, Idaho Greens, Idaho Wine, Local Harvests, Parma Ridge Winery, Photos, Prep Work, Recipe - Seafood, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, viognier sauce, What's For Dinner?

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As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.

Braised Scallops with Viognier Sauce

Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.

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.

Two New Recipes

19 Friday Apr 2024

Posted by in 5-Stars, Baking, Baking Sourdough, Beef, Boise Farmers Market, Bread, Breakfast, Brunch with Robin, Buy Idaho, Buy Local, challah, Cooking Oils, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Food, Food - Jewish, Food Photos, Food Photos 60mm, French Foods, Garlic, Idaho Beef, Idaho Potatoes, Jewish Food, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Mushrooms, Photos, Photos By: Bob Young, Potatoes, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Sourdough, What's For Dinner?

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I have received many requests for my recipes for CS Bread Braid (Challah) and CS Pot Roast. (https://www.rockinrs.com/CS-Bread-Braid.pdf and https://www.rockinrs.com/CS-Pot-Roast.pdf) The bread braid I added a little sourdough starter, but you don’t have to0, just add the amount of starter you would as water to the water amount in the recipe. But we liked the slight tinge of sourdough in the breade. And to the pot roast I added some button mushrooms quartered. You can use any mushrooms you want.These recipes were fun to develop and are very good, IMNSHO (In My Not So Humble Opinion).If you try them, let us know what you think, or what you changed. And it is perfectly OK to say that you didn’t like it, just tell my why. Here are the photos of the final products.

CS Bread Braid. Great toasted or as French Toast.
French Toast using the Bread Braid I made
CS Pot Roast on Black Truffle Oil Mashed Potatoes and a Fresh Green Salad with Grapes and Mic5ro Greens

New High End Restaurant in Eagle, Idaho

12 Friday Apr 2024

Posted by in 5-Stars, Beef, Boise Restaurants, Ceviche, Classic Cuisines, Classic Sauces, Classics, Cooking Styles, Crab, Crab Cakes, Crème fraîche, Dinner at Coa Del-Mar, Food - Mexican, Food of Central America, Food Photos, Lobster, Main Dish, Mussels, New Restaurant Trial, Paella, Photos By: Bob Young, Restaurant Reviews, Rice, Scallops, Sea Scallops, Seafood, Shrimp, Special Events, What's For Dinner?, Wine and Food

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It isn’t often that I write about a new restaurant and the By Invite Only dinner – pre opening – to “show off” their menu. But Coa Del-Mar, 2121 E Riverside Dr, Eagle, Idaho is one that I feel compelled to write about. It is well worth it. From their website, “… The nearly 10,000-square-foot restaurant includes a large patio that overlooks a pond.The restaurant will welcome customers on Monday, April 15. It has started to accept reservations on the Resy platform… The Latin and seafood-inspired restaurant will share similarities to both Barbacoa and co-owner Nikolai Castoro’s other restaurant in downtown Boise Coa De Jima. We’re going to bring hot rocks and icetinis and steak options, but the focus is on ceviches and fish options. We’re working to get seafood flown in fresh daily from Hawaii…In addition to its stunning artwork, Coa Del Mar boasts an impressive menu curated by Chef Enrique Martinez, featuring fresh seafood flown in daily and innovative takes on Latin-inspired dishes. From signature ceviches to Barbacoa’s famous “hot rock steak,” there’s something to delight every palate.”

It is large, spacy and can be rather loud due to the crowds of people. The art in the restaurant is all by local artists and it is beautiful. Prices are definitely high end but definitely worth it, and it would be a perfect place for that special dinner, for that special event, for that special person. Here are some photos of the restaurant. Thank you Joe Levitch for letting me join you for this event. I greatly appreciate it.

When you enter the restaurant, this is the artwork that greets you, less Joe Levitch.

The main dining room will keep you in awe with this beautiful Chihuly style glass work. It is huge and beautiful. That’s the inside. Now for some of the food and how each plate is presented.

Making guacamole at your table.

Fresh made guacamole

The Beef Taco plate is beautiful and the meat is extremely tender and well prepared.

The Seafood Platter has lobster, scallops and shrimp on a Truffle Whipped Potato bed. Delicious! Some of the other entrees follow.

The folks sitting at the next table, were kind enough to let me photograph their dinners. These are Crab Cakes and they look delicious and not over stuffed with filler.

Coconut Shrimp

Lobster and Mussels

Seafood Paella

Key Lime Dessert

Creme Brule

So there you have a small sample of the dishes they offer. They are delicious. I hope if you are in the area, you call for reservations starting Monday April 15. You may not get a seat if you don’t call. There is a complete wine and liquor menu.

Interesting Pork Tenderloin Dish

04 Thursday Apr 2024

Posted by in 5-Stars, Aleppo pepper, Android Photos, Braising, Buy Idaho, Buy Local, Cabbage, Captain's Shack, Carrots, Classic Sauces, Comfort Food, Cooking Styles, Dinner At The Captains Shack, Food Photos, Food Prep, Heirloom Carrots, Herbs and Spices, Homemade Sauce, Housemade Sauces, Idaho Greens, Idaho Pork, Idaho Vegetables, Local Markets, Malheur River Meats, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipes - Dinner, tarragon, What's For Dinner?

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I do like pork! But I really need to change my preparation of the meat. If not the preparation, then the plating of it. What to serve with it? Sauerkraut is a pretty standard plating. But I wanted to change that, And o I came up with this. I used red cabbage, snow peas and carrot rounds, to sweeten it a little, and a little balsamic glaze to soften the cabbage flavor. I brazed it with just a little Aleppo pepper. The combination worked well and folks enjoyed it. Then I took parsnips and chunk diced them and braised them also.

The pork. Braised it over medium heat so not to burn it. Initially and before cooking I used our Pork Rub, (https://www.rockinrs.com/CS-Pork-Rub.pdf) all over the tenderloin and did not “skimp” on the amount. Then pat it into the meat and let it sit for about 30 minutes. The 2020 Parma Ridge Winery Boys Blend was superb with this dinner!

After braising the pork, I removed them from the heat and deglazed the pan (cast-iron skillet) with about 2 ounces of Tarragon Vinegar that we made a while back.Then a little butter in the drippings and some flour. Brought the roux together and added whole milk and about 2 T of Plochman’s mustard and stirred to combine and thicken. I then returned the tenderloin to the pan and spooned some of the sauce over it. After plating, I added a little more if it was needed. Everyone seemed to enjoy it – there is none left!

Shepherd’s Pie

27 Wednesday Mar 2024

Posted by in 5-Stars, Aleppo pepper, Baking, Buy Idaho, Buy Local, Carrots, Classics, Cooking Styles, Corn, Dinner At The Captains Shack, Dinner With Friends, Dinner With Robin, Ethnic Foods, Food - Make Your Own Meals, Food Photos, Garlic, Green Peas, Herbs, Herbs and Spices, History of Food, Idaho Lamb, Idaho Potatoes, Idaho's Bounty, Photos, Photos By: Bob Young, Potatoes, Recipe: Bob and Robin Young, Recipes - Dinner, Shepherd's Pie, Support Local Businesses, What's For Dinner?, Wines - Idaho

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I love a good Shepard’s (Shepherd’s) Pie! Much better than a Cottage Pie. Maybe that’s because I do like good lamb. And as a side point, lamb is one year old or younger, while mutton is older than a year, just in case you were wondering. But also, it intrigues me as to the origin of these dishes. I always thought it originated in the Basque country of Spain. But after researching for this article, I am wrong!

Shepherd’s Pie: This dish is believed to have originated in Scotland or northern England (Ireland) during the late 1700s to early 1800s. It was initially made with leftover roasted lamb or mutton, and the term “shepherd” in its name reflects the traditional use of lamb meat.

Cottage Pie is thought to have originated in England, particularly in the Midlands or northern regions, around the same time period as shepherd’s pie. It traditionally uses minced beef, and the term “cottage” likely refers to the modest dwellings of the rural working class, who would have commonly prepared this dish. The cottage pie was the precursor to shepherd’s pie, which was coined in the middle of the 19th century. For a while it was used interchangeably with cottage pie. However, as time went on, a distinction was made: shepherd’s pie referred to a dish made with lamb (because sheep are tended to by shepherds!), and cottage pie referred to a dish made with beef.

This is a Shepherd’s Pie that I made this past week. And I think it was really good. Good robust herb and vegetable flavors. And the ground lamb was awesome with no “wild” taste that you can get with mutton. And it was from a very local farmer. Meadowlark Farms in Nampa, Idaho to be exact. The crust was a combination of Russet (Idaho) potato and Red Potato. I did not have and Harvest Gold potatoes so I made my own! The browning on the top was from a combination of the potatoes and Parmesan cheese. So, if you are interested, here is the recipe I came up with. Feel free to try it. Just let me know how it came out and how much you loved it! https://www.rockinrs.com/CS-Shepards-Pie.pdf

A Wonderful Tarragon Spatchcocked Chicken

01 Friday Mar 2024

Posted by in 5-Stars, BBQ Sauce, Buy Local, Chicken, Classic Cuisines, Classic Sauces, Cooking Styles, Cream Sauces, Dinner At The Captains Shack, Food Prep, Garlic, Housemade Sauces, Idaho Chicken, Main Dish, Mushrooms, Mushrooms - Local, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?, Wines - Idaho

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About a week ago while watching the Today Show, they made a spatchcocked chicken dish with tarragon. Spatchcocking is defined as a  chicken or other type of bird that has been cut open down the backbone from tail to neck, pressed flat, and cooked, either in the oven, stove top or grilled. An interesting process that takes some skill, either by kitchen shears or a chef’s knife. So I took their process and recipe and altered it to our liking. I added some sliced button mushrooms and a little more wine. I also used Celtic sea salt and fresh ground Tellicherry black pepper. Here is our recipe: https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf.

The chicken has been spatchcocked and it is in a large (12″), deep (2″) cast-iron skillet. It has been salted and peppered. The garlic is placed under the chicken.

After cooking in the oven for 30 minutes at 450 degrees F and the skin is browned – I should have added about another 10 minutes – add the sliced mushrooms and a liberal amount of white wine.

Then pour the heavy cream, chopped fresh tarragon leaves and Dijon mustard mixture all over the bird. Reduce the heat to 325 degrees Ft and cook for another 30-40 minutes.

After all that work, just follow the recipe, plate it up with some corn on the cob, pour a glass of good chardonnay and sit down, relax and have a delicious meal. As a note, 1 bulb of garlic sounds like a lot, but it will cook down, become sweet and delicious.

The other product that I have working on for the past several months, is BBQ Sauce. And I think we are there with this one. https://www.rockinrs.com/CS-BBQ-Sauce.pdf It is a mix of St Louis Style and Texas Style. Can be spicy if you want, just add more Aleppo Pepper. And there is a sweetness to it that is not over powering. The longer you keep it refrigerated, up to 6 months, the better it gets. And probably the strangest thing in it is Pomegranate Molasses. Not much because it can be powerful, but enough so you sayu, “What is that?”

Hope you have enjoyed these recipes and give them a try. Let us know what you think. Chau!