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Category Archives: Corn

Great Shellfish Boil

09 Sunday Sep 2018

Posted by Bob and Robin in 5-Stars, Braising, Brunch with Robin, BSU, Captain's Shack, Clams, Comfort Food, Cooking Styles, Corn, Dinner For Robin, Dinner With Robin, Food Photos, Food Prep, Gameday, Garlic, Herbs and Spices, Idaho Potatoes, Kitchen Adventures, Lobster, Made From Scratch, Main Dish, Mussels, Pasta, Photos By: Bob Young, Potatoes, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Pasta, Recipes - Seafood, Scallops, Sea Scallops, Seafood, Shell Fish, Special Dinners, What's For Dinner?

≈ 1 Comment


Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!

Making the cheese cloth packages.

After cooking and plated.

Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!

Scallops and Peas with Garlic Pasta

And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.

Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon

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Ecuadorian Humitas

09 Saturday Dec 2017

Posted by Bob and Robin in Corn, Ethnic Foods, Food of Central America, Food of Ecuador, Food of South America, Food Photos, Onion, Recipes, Recipes - Dinner, Recipes - Sauces, What's For Dinner?

≈ Leave a comment

Tags

ají criollo, humitas


Sometimes in touring through the many files and friends we have on Facebook and through many blogs, we come across some interesting recipes and foods. A dear friend of ours, Bonnie Nees from Billings, MT recently went to Quito, Ecuador to visit an exchange student she sponsored several years ago. René Zambrado is this young mans name and he is such a kind and delightful person. He graduated from Facultad de Jursiprudencia at Pontificia Universidad Católica de Ecuador in 2010 with a degree in law. Bonnie posted many photos of her trip, but one in particular “struck my fancy”. Food! And in particular, Humitas. AKA, Ecuadorian tamales. (Left-Click any of these photos to see them enlarged.)

Bonnie and René Zambrado

So, just what are Ecuadorian Humitas? Good question. It seems as though there are as many recipes as there are families in Ecuador – everyone seems to have their own recipe. Like stew recipes in our Homeland. Let’s check with Wikipedia, first. “Humita (from Quechua humita) is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru, although their origin is unclear. In Argentina, Chile, Ecuador and Peru they are known as humitas, in Bolivia as humintas, in Brazil as pamonha, and in Venezuela as hallaquitas. It consists of masa harina and corn, slowly steamed or boiled in a pot of water…As in Chile, Ecuadorian humitas are prepared with fresh ground corn with onions, eggs and spices that vary from region to region, and also by each family’s tradition. The dough is wrapped in a corn husk, but is steamed rather than baked or boiled. Ecuadorian humitas may also contain cheese. This dish is so traditional in Ecuador that they have developed special pots just for cooking humitas. Ecuadorian humitas can be salty or sweet.”
And just what does “humitas” mean. Humitas literally means “little steamed things”

Humitas in the kitchen

It seems as though you remove the kernels of corn from the cob, saving some of the “milk” as it aids in digestion according to some, and grind it in a food grinder to a “lumpy” consistency. (Maybe a food processor if a grinder is not available?) “…Depending on whether you’re in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Peru, Venezuela or the Caribbean, they’re known as humitas, humintas, tamales, tamalli, tamalitos verdes, chapanas, bollos, choclotanda, chumales, cachapas, chapanas, chiguiles, envueltos de mazorca, ayacas, hallacas, juanes, pamonhas. The filling can be sweet or savory, made with fresh or dried corn, plantains or potatoes, wrapped corn husks, banana leaves or parchment paper, steamed or baked, served as a snack, side dish, casserole or heavy stew…Lighter than the pork and chicken filled tamales… these [are] made of fresh corn pureed with scallions then blended with egg yolks, milk, cheese, and a little brandy. The filling is wrapped in corn husks and steamed then topped with ají criollo, a hot pepper sauce. Most recipes tell you that the water content of North American corn is too high in water and too low in starch. [Some people] solve this problem by adding cornmeal to get the right consistency.” [hungrysofia.com] Some recipes call for steaming the humitas and not to boil or bake. Traditionally, I think from what I have read, steaming is the way to go.

Humitas

René enjoys some humitas

Now I suppose you would like a recipe. Ecuador Humitas Recipe. These are about as traditional as I could find. Don’t forget to grind the corn and don’t leave the kernels whole. The recipe link posted here also has the (a) recipe for the sauce, ají criollo, which can be hot and spicy, but doesn’t need to be. Experiment. Maybe I will be lucky enough to get René’s recipe.
 

 

 

 

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Thanksgiving 2016

25 Friday Nov 2016

Posted by Bob and Robin in 5-Stars, Apple, Bacon, Baking, Captain's Shack, Carrots, Celebrations, Comfort Food, Corn, Dessert, Dinner At The Captains Shack, Dinner With Family, Dried Corn, Food Photos, Green Salad, Heirloom Carrots, Heirloom Onions, Heirloom Parsnips, Holiday Gatherings, Holiday Menu, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Party Time, Photos By: Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Dried Corn, heirloom vegetables, Spatchcock, wilted lettuce


26Feb2016_1_Sushi-Joy_Robin_Right-FacingAnd a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven.

Dates ready for the oven.

Mushroom Stuffed Puff pastry.

Mushroom Stuffed Puff Pastry.

Finished product.

Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables - carrot, parsnips and onion - to keep the turkey off the bottom of the pan.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion – to keep the turkey off the bottom of the pan.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Plated Turkey Robin's Cranberry Sauce Dried Corn Wilted Lettuce Roasted Heirloom Vegetables Stuffing Cups Mashed Potatoes and Gravy throughour. 2006 and a 2006 Indian Creek Winery (ID) Pinot Noir

Plated

Spatchcock Turkey
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir

Skillet Apple Pie

Skillet Apple Pie

These wines were available for dinner. We only had the oldest one on the left.

These wines were available for dinner. We only had the oldest two on the left. Super paring and wines.

In order to do a dinner like this, one needs to make a "schedule of events". Thursday, I also made a schedule like this hour-by-hour.

In order to do a dinner like this, one needs to make a “schedule of events”. Thursday, I also made a schedule like this hour-by-hour.

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Sunday Breakfast and Dinner

15 Monday Aug 2016

Posted by Bob and Robin in 5-Stars, Bacon, Baking, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cast Iron, Cheese, Comfort Food, Corn, Desert Mountai Grass Fed Beef, Dinner For Robin, Eggs, Food Photos, Fruits, Heirloom Carrots, Herbs, Housemade Sauces, Idaho Eggs, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe by: Robin and Bob Young, True Roots Produce, What's For Dinner?

≈ 1 Comment

Tags

pork medalions, port wine, port wine reduction


10May2016_2b_Camino-de-Santiago_Spanish-Countryside_Painted-2

These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

 

 

Breakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Salsa or Pico de Gallo.

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Bre akfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots, Fresh Corn Pork medallions with Port Wine and Herb Reduction

Heirloom Carrots
Fresh Corn
Pork Medalions

with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

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Good Breakfast; Awesome Dinner

24 Friday Jun 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Multi-Grain, Bacon, Black Grapes, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cheese, Corn, Dinner At The Captains Shack, Dinner For Robin, Eggs Poached, Falls Brand Bacon, French Wines, Green Salad, Herbs, Idaho Pork, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, True Roots Produce, What's For Dinner?

≈ 1 Comment


26Feb2016_1_Sushi-Joy_Robin_Right-FacingBreakfast was OK. Robin doesn’t particularly like Baby Swiss. Cheddar is better. But, thanks to Desert Mountain Farms and Ed Wilsey, the 1″ pork chops were super. Huge! Delicious. And we make our own stuffing for these – it could have been better this time, though. Corn was from —- somewhere. Bacon from Twin Falls. Bread from Acme Bakeshop. Eggs from Meadowlark Farms. The salad was from Idaho – greens, onion, tomato. Love this time of year when the produce can be purchased from the Boise Farmers Market every Saturday at 10th and Grove. So here are our meals. All of them very easy to do; No particular recipe. Wing it!

Poached Eggs on Acme Bakeshop Seed Toast Baby Swiss Cheese Bacon Black Grapes

Poached Eggs
on
Acme Bakeshop Multi Grain Toast
Baby Swiss Cheese
Bacon
Black Grapes

Stuffed Desert Mountain 1 1/2" Pork Chops Corn Green Salad

Stuffed Desert Mountain 1 1/2″ Pork Chops
Corn on the Cob
Green Salad
2015 l’effet Papillon Grenache Blanc

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Corn Pie and Sliced Tomatoes. Corn What?

19 Sunday Jul 2015

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Comfort Food, Corn, Corn Pie, Ethnic Foods, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Lunch With Robin, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Things To Do, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?, Whats For Lunch?

≈ 1 Comment

Tags

Boise Foodie Blog Recipes, corn, corn pie


Robin-Bob-In-Kitchen_Looking-RightI went to the Boise Farmers Market on Saturday to get my weekly supply of farm fresh products: eggs, carrots, squash, eggplant, tomatoes, string beans and almond croissants. When I bought my tomatoes, big, wonderful beefsteak ones that actually smelled like a tomato, the lady said, “These will be great in a salad.” I said, “Yes, but they will be much better with a Corn Pie. Sliced tomatoes and corn pie for dinner! Yum.” To which she aked, “Corn what? How do you make corn pie?” So I told her and she seemed amazed. I bought the tomatoes and walked by some other booths, when a lady came up to me and asked, “Are you the one who makes corn pie? How do you make it?” So I told her. Now I will let you know how to make a Corn Pie. It’s not hard. Why all you need is some fresh corn, pie crusts, milk – or half and half or cream – flour, butter, salt and pepper and a little (just a touch) nutmeg or cinnamon. A 9″ pie pan. An oven at 350 degrees F. And about a total of an hour and a half. Here is the recipe. Enjoy! And as a note: This is probably better at the end of the season with older corn.

12 ears of corn off the cob. Salt and pepper to taste. About 1 cup of whole milk and about 2 Tablespoons of butter broken up. About 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

12 ears of corn off the cob. Salt and pepper to taste. 1 cup of whole milk and about 2 Tablespoons of butter broken up and 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Dinner is in about another 30 minutes.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Put it back into the oven and wait. Dinner is in about another 30 minutes.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

One piece has been devoured!

One piece has been devoured!

Corn Pie Farm Fresh Sliced Yellow and Red Tomatoes with Basil Threads and Hawaiian Sea Salt.

Corn Pie

Farm Fresh Sliced Yellow and Red Tomatoes
with
basil threads and Hawaiian sea salt

This is a family traditional summer or late summer meal. Simple. Corn Pie and Sliced Tomatoes. I like this recipe, but here is one recipe that we have used. It calls for you to also make your own pie crust. Corn Pie Recipe. The recipe also calls for a 400 degree F oven, but that always seemed a little high to me. I like the lower temperature better. I may have to re-write the recipe. Pre-bake the bottom pie crust – it will not be soggy.

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3 Lucious Meals

06 Wednesday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Avocado, Bacon, Beans, Black Beans, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Brown Basmati Rice, Captain's Shack, Cinco de Mayo, Comfort Food, Corn, Dinner With Robin, Eggs, Feta Cheese, Focaccia, Herbs and Spices, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Omelet, Party Time, Peaceful Belly Farms, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Puerto Rican Food, Puerto Rican Recipe, Purple Sage Farms, Salad, Sofritto, Spanish Food, Special Dinners, Spice Blends, Spinach, Steamed Clams, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

black beans, brown basmati rice, Cinco de Mayo, sofrito


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyIt was a good Cinco de Mayo! At least meal wise. All from scratch, which really makes it fun, and then from mostly local products. Pork. Sofrito. Brown Basmati Rice. Mango Margaritas. Rhubarb Red Sauce. Black Olive and Rice Salad. Mostly fit the occasion; the holiday.
The photos below will give you an idea of these meals. Left-Click any of them to see enlarged. What did you do fro Cinco de Mayo? What did you cook? Have to eat? Anything special? Let us know. Spread the delicious words;photos. Cheers!

Pork and Sofrito Avocado Tomato Salad Brown Basmati Rice and Black Beans Mango Margaritas

Pork Tenderloin and Sofrito
Avocado and Tomato Salad
Brown Basmati Rice and Black Beans
Mango Margaritas

Good Cinco de Mayo dinner and fun to make!

Red Velvet Cake with Strawberries and Whipped Cream Our neighbors brought this to us just because. Thank you! See why we love Boise?

Red Velvet Cake
with
strawberries and whipped cream

Our neighbors brought this to us, just because. Thank you! See why we love Boise?

Spinach Omelet with rhubarb red sauce and sofrito Bacon Toasted Focaccia

Spinach Omelet
with
rhubarb red sauce and sofrito
Bacon
Toasted Focaccia

Such a differently good breakfast.

Steamed Clams Buttered Corn Black Olive, Tomato and Brown Basmati Rice Salad

Steamed Clams
Buttered Corn
Black Olive, Tomato and Brown Basmati Rice Salad

Really a yummy dinner. Now for clam chowder with the broth.

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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?

≈ Leave a comment

Tags

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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Crock Pot Black Bean Chili

08 Sunday Feb 2015

Posted by Bob and Robin in Beans, Black Beans, Butternut Squash, Captain's Shack, Comfort Food, Cooking Styles, Corn, Crockpot, Dinner With Robin, Grains, Photos By: Bob Young, Quinoa, Salad, Slow Cooking, Squash, Vegetables, Vegetarian Foods, What's For Dinner?

≈ 1 Comment

Tags

black beans, butternut squash, crockpot, Idaho Power, quinoa, vegetarian dish


Robin-Bob-In-Kitchen_Looking-RightYes. This is a vegetarian dish. Yes. It is really good! No. I did not miss the beef. The Quinoa gave the dish the “texture” of ground beef. The chunks of Butternut Squash gave the dish the “feel” of beef. You really should try this. It is that good. The recipe came from an Idaho Power mailing and every once in a while, they do come up with a good recipe. I just increased the corn to 1 cup and rinsed the cans out with a little red wine. That is the only change I made. The recipe is below. If you want to see these photos enlarged, Left-Click them. Enjoy!

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

Crock Pot Black Bean Chili Recipe courtesy Idaho Power

The chili is in the crock pot getting "happy".

The chili is in the crock pot getting “happy”.

The chili is plated with tortillas and shredded lettuce.

The chili is plated with tortillas and shredded lettuce.

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Super Bowl Vittles

01 Sunday Feb 2015

Posted by Bob and Robin in Appetizers, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Corn, Dinner With Robin, Ethnic Foods, Gameday, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Shrimp, Super Bowl, What's For Dinner?

≈ Leave a comment

Tags

garbonzo beans, grits, hummus, idaho polenta, shrimp, Super Bowl Party


Robin-Bob-In-Kitchen_Looking-Right

Well it was a good game, even though the Seattle Seahawks lost. But then, that was a weird call in the last 20 seconds and on the 2 yard line that probably cost them the game. 24-27 was a good score. The way a Super Bowl should end up.
I think our appetizers were much better. And 99% of it from Idaho products by local farmers. If you want to see these photos enlarged, Left Click the photo and it will go larger. Here. Take a look. Enjoy!

Fried Meadowlark Farms Eggs, Shrimp with Housemade Tartar Sauce and Idaho Grits A very good breakfast!

Fried Meadowlark Farms Eggs
Steamed Shrimp with Housemade Tartar Sauce
Idaho Grits

A very good breakfast!

Crab Dip East Coast Style

Crab Dip East Coast Style

Steamed Shrimp with Tartar Sauce

Steamed Shrimp with Tartar Sauce

Fresh Humas

Fresh Hummus

What you don’t see are the Steak Tacos that we made. Again, from scratch. They were yum! Actually the food all night was yum!

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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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Boise Foodie Guild
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