Category Archives: Dinner At The Captains Shack

2 Super Recipes

05 Thursday Sep 2024

Posted by in 5-Stars, Android Photos, BBQ Beef, BBQ Rubs, Beef, Boise Farmers Market, Boise Foodie Guild, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Eggs, Healthy Eating, Holiday Picnic Fare, Housemade Sauces, Idaho Eggs, Idaho Sturgeon, Idaho Vegetables, Idaho's Bounty, Instant Pot, Local Farmers Markets, Photos, Photos By: Bob Young, Picnic Fare, Potato Salad, Potatoes, Recipe By: Bob Young, Recipes, Recipes - BBQ, Recipes - Dinner, Vegetables, What's For Dinner?

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I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it took CenturyLink a while to determine the problem was in their modem. They let me know it was working on Labor Day at 9:30pm, but at least now it is working.

I was lucky enough to work on two recipes that are really good. One is for Instant Pot (IP) BBQ Ribs. Don’t fret. You can adjust it to your own liking. Make it more “smoky” or BBQ’d if you want. The other one came from a good friend, Scot Beseman, RN (Ret). It is for a Potato Salad that is really terrific.

These are the BBQ Ribs done in an IP. They are spare ribs, which I do not prefer but were all I could get.(https://www.rockinrs.com/CS-IP-Ribs.pdf) The recipe is rather easy, although you should really try to follow the it pretty closely. Feel free to adjust to your liking. I served it for Labor Day with Orange Jello with Carrots and Beseman Potato Salad, recipe to follow.

This is the Beseman Potato Salad (https://www.rockinrs.com/CS-Beseman-Potato-Salad.pdf) and it is really good. Love to add flowers to a salad like this for presentation. I used red potatoes, or you can use Yukon Gold potatoes, but I would not use Russet potatoes. Their water content is high and you can end up with mashed potato salad. Also, I did not peel the potatoes.. I also added some Dijon mustard to the recipe, I like the subtle flavor it gives dishes. Be sure, too, to use sweet pickles to add another flavor level.

If you have any questions or comments, please let us know.Hope you enjoy these recipes. Most of the products used in both recipes came from the Boise Farmers Market (BFM).

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

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!

Penne Pasta in Vodka Sauce

26 Friday Jan 2024

Posted by in 5-Stars, Classic Herb Blends, Classic Sauces, Cooking Styles, Cream Sauces, Dinner At The Captains Shack, Food - Make Your Own Meals, Food Photos, History of Food, Homemade Sauce, Housemade Sauces, Italian Food, Passata, Pasta, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - Italian, Sauces, Scallops, Seafood, Shrimp, What's For Dinner?, Zucchini

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I have been wanting to try this pasta for quite a while now and finally got up the nerve to try and make some. I think it came out very well. Originally, the sauce does not include any vegetables or protein. I changed that and used some large dice zucchini, shrimp, scallops and quartered crimini mushrooms. I like those additional items as it gives the pasta a good texture and mouth feel. Vodka Sauce is a popular Italian-American pasta sauce known for its rich and creamy texture. The exact origins of vodka sauce are unclear. One popular belief is that vodka sauce originated in Italian-American restaurants in the United States during the mid-20th century, more than likely in the 1970’s. Vodka was added to tomato sauce as a way to enhance the flavors of the ingredients. Vodka is thought to interact with the fat in the cream and the acid in the tomatoes, creating a smooth and balanced sauce. Here is a link to the recipe. Enjoy. https://www.rockinrs.com/CS-Penne-Pasta.pdf

3 Fun Dinners

10 Friday Nov 2023

Posted by in Android Photos, Beef, Boise Farmers Market, Boise Food Adventures, Buy Local, Chicken, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Dinner With Friends, Food - Gravy, Food Prep, Herbs and Spices, Housemade Sauces, Idaho Chicken, Idaho Greens, Idaho Potatoes, Idaho Vegetables, Local Markets, Mushrooms, Mushrooms - Local, Photos By: Bob Young, Potatoes, Spinach, What's For Dinner?

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There are times when one feels really challenged in the kitchen, whether it is perfecting a dish, Creamed Spinach for example, where something just does not come out as you had planned or pictured. And at other times you want to create something kind of different with pan drippings. Or you want to create a dish that can be daunting or challenging. Well here are 3 that did just that. Let’s take a look. (Click on the images to see them enlarged)

This one was, I thought, just a basic baked chicken and rice dish. But then I thought, plain Jasmin rice with a good baked chicken can be sort of mundane, so why not add some green onion – a very Oriental twist – and fresh spinach? That spinach was a surprise to some who ate it. And the pan drippings of the rosemary and sage can create a differently good gravy. It did! Even added a little to the rice, which gave it a whole new twist. I think, and use it quite often, that it is sinful to “dump the pan drippings” in the trash, so I used it. Not many in the household would do such a thing. Use those drippings!

Potatoes. They are good, but if it were up to some other cooks that need potatoes at every meal – you know who you are – at least change them up from peeled, water logged piles of something that resembles pablum, to maybe some good, crispy hash browns that don’t need to be only served at breakfast. And to, add something green, like the creamed spinach pictured here. Add some mushrooms to the pan dripping gravy from the seared pork chop. Don’t be afraid to be creative and adventuresome in preparing a meal. If nothing else, it’s fun!

Here is another adventure. Steak with Mushroom and Onion Pan Gravy, Asparagus with Lardons and Green Onion and Smashed Potatoes and Gravy. (I used an hand masher and left the potatoes a little lumpy and as always, left the peels on.)

I guess I like to “mix things up” in the kitchen and try different variations of a given dish. Have fun when preparing and use your imagination. And, I might add, most of the products here came from the Boise Farmers Market.

Trying Some New Meals

21 Wednesday Jun 2023

Posted by in 5-Stars, Apple, Baking, Baking Sourdough, Bread, Captain's Shack, Dinner At The Captains Shack, Dinner For Robin, Eggs Benedict, French Foods, Housemade Gravy, Housemade Sauces, King Arthur Flour, Mushrooms, Photos, Photos By: Bob Young, Pork, Recipe - Sourdough, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Special Dinners, What's For Dinner?

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captains-shack-pipe-signed_LMP

Been trying some4 different recipes, most of which are Use What You Have In The Kitchen. You end up with some interesting combinations and meals. 

For instance, I really hate to throw away the sourdough starter. Seems a waste to me both in time and ingredients. S I came across this recipe for http://www.rockinrs.com/Sourdough-Blueberry-Muffins.pdf – Sourdough Blueberry Muffins, that are really good and easy7 to make. Not particularly easy, but fun and delicious. Give it a whirl and see what you think, I haven’t tried, but why not change the fruit, strawberries, apricots or blackber4ies, for instance?

And if you have made some sourdough bread, why not make Sourdough French Toast? This was really deliciously different.

19June2023_1_Captains Shack_Pork Tenderloin

And here is a very basic Salisbury Steak dinner with Pan Gravy made with Apple Brandy and Caramelized Vidalia Onion and Button Mushrooms. Corn On the Cob and Steamed Asparagus on the side. Then add a slice of homemade Sourdough Bread.That sauce with the apple brandy was fantastic!

21June2023_1_Captains Shack_Pork Tenderloin

And this one, a Pork Loin Chop in a Brandy-Apple-Pear-Herb Sauce with Corn On the Cob. It was delicious! Apples and pork with fresh pears is an awesome combination. Just be sure to caramelize the apple and pear The pears should break down to act as a thickener. slices with some brown sugar in the unsalted butter.

And as an endnote, the sourdough recipe that I have been using I named Anna’s Sourdough and it comes from my Granddaughter In-Law, Anna Shaner. You can find her recipe at http://www.rockinrs,com/Annas-Sourdough.pdf

A Little Variation of Eggs Benedict

02 Thursday Feb 2023

Posted by in 5-Stars, Asparagus, Boars Head Black Forest Ham, Breakfast, Brunch, Buy Local, Captain's Shack, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Eggs, Eggs Benedict, Eggs Poached, Housemade Sauces, Idaho Eggs, Onion, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, What's For Dinner?

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(Click on the image to see it enlarged)

Every once in a while, one comes across a variation to a classic recipe or style. This one I was dubious of. Who wants to tamper with a classic Eggs Benedict? It took me about a week to build up the courage to do so and I was pleasantly surprised. This really isn’t bad. A change.

Using a basic and classic Hollandaise Sauce (https://www.rockinrs.com/CIA-Basic-Hollandaise.pdf ) some lightly toasted Jewish Rye or Marbled Rye can be used also, some ham – I used a thin sliced Black Forest Ham – poached eggs and asparagus with diced caramelized spring onions and their greens (put uncooked diced green onion and greens on the Hollandaise, which I forgot to do, so I put them with the asparagus).

Just a note on making a Hollandaise Sauce – Use fresh eggs, the fresher the better from your local farmer – and I used large or jumbos, which ever is available. But most important is to keep the temperature in your double boiler to 130 degrees F or lower!!! The sauce is likely to break making scrambled eggs if you don’t watch the temperature.

Have a good time with this if you make it. You can vary your Eggs Benedict anyway you want.

Tri-Tip Grilled

16 Friday Sep 2022

Posted by in 5-Stars, BBQ Beef, BBQ Rubs, BBQ Sauce, BBQ Veggies, Captain's Shack, Classic Cuisines, Classic Sauces, Classis Sauces, Comfort Food, Corn, Cuts of Beef, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food - Make Your Own Meals, Food Photos, Grilled Vegetables, Grillin' and Chillin', Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Vegetables, Main Dish, Malheur River Meats, Marsing, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, What's For Dinner?

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captains-shack-pipe-signed_LMP

We had a great time this past week, developing some recipes and grilling. Never have done a Tri-Tip, so it is time to dive in! And this one was superb. Great grill taste and smoke that did not overpower the beef, as smoking does. Good smoke ring and cooked, I think, to perfection. Juicy and succulent and medium rare. Here is the recipe we came up with. Enjoy! http://www.rockinrs.com/CS-Grilled-Tri-Tip.pdf And to go along with the BBQ, one needs to have a good BBQ Sauce. I prefer a KC Style sauce and here is what I came up with. Enjoy with your BBQ. http://www.rockinrs.com/CS-BBQ-Sauce.pdf

BP-9Sept2022_1e_Captains Shack_Tri Tip

Here is the Tri-Tip on the grill with some roasted corn.

BP_16 Sept 2022_1a_Caaptains Shack_Tri Tip Sliced

This is the sliced Tri-Tip. Good color and smoke ring.

BP_16 Sept 2022_1b_Captains Shack_Tri Tip Plated

Dinner is plated with the Roasted Corn and the BBQ Sauce.

I know from our FB page and from the emails I have received, that folks are interested in some information about a Tri-Tip. So here is some. From steakschool.com,

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.

Hope you enjoy this. Please let us know. Thanks.