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Category Archives: Dinner With Robin

Tri-Tip Grilled

16 Friday Sep 2022

Posted by Bob and Robin 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?

≈ 1 Comment

Tags

BBQ, bbq beef, BBQ Sauce, recipes, Tri-Tip


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.

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IP Chicken with Ketchup, Honey and Soy

05 Wednesday Aug 2020

Posted by Bob and Robin in Acme Bake Shop Sourdough, Asian - Sauces, Asian - Spices, Asian Food, Carrots, Chicken, Comfort Food, Cooking Styles, Dinner At Marnies, Dinner With Family, Dinner with Marnie, Dinner With Robin, Food Photos, Housemade Soup, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

asian food, chicken


Now don’ let the name of this dish fool you. This is one awesome chicken dinner. Try it! You’ll like it! (*Left-Click these photos to see them enlarged.) IP Chicken with Ketchup, Honey and Soy. And if there are any leftovers, it makes a great chicken/rice soup.

IP Chicken with Ketchup, Honey and Soy

And when you get done with the main dish and you have these wonderful leftovers, try some Chiken/Rice Soup. Delicious!

Leftover Chicken/Rice Soup

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BFM May Be Closed, But There Are “Pop–Up” Markets!

28 Saturday Mar 2020

Posted by Bob and Robin in BFM, Boise Farmers Market, Boise Food Adventures, Comfort Food, Dinner With Robin, Food Photos, Idaho Greens, Photos By: Bob Young, Pop-Up Market, What's For Dinner?

≈ 1 Comment

Tags

Boise Pop-Up


BFM (Boise Farmers Market) will not start up for a while, but there are some “Pop-Up” markets in the area. One such market is ar Lark and Larder at 233 N Orchard St., Boise. (208) 629-3811.
“lark – noun, a merry, carefree adventure; frolic; escapade
larder – noun, a place where food is kept; pantry
Lark & Larder is a neighborhood market offering local and regional products from farmers, producers, artists and makers.” [Lark and Larder] (I always wondered where that name came from.)
Anyway, here are some photos from my visit today.

Front door

Fresh Spinach

Baby Turnips

Spinach and Rainbow Chard Sets

Spring Salad. Greens all from the Pop-Up today!

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Bacquet’s Restaurant In Eagle

19 Friday Jul 2019

Posted by Bob and Robin in 5-Stars, Appetizers, Bacquet's Restaurant, Baguette, Balsamic Vinegars, Beef, Boise Adventures, Brioche, Carrots, Classic Cuisines, Classic Sauces, Coquilles St. Jacques, Cream Sauces, Dessert, Dinner at Bacquet's Restaurant, Dinner With Robin, Ethnic Foods, Food Photos, French Foods, French Wines, Garlic, Green Salad, Merlot, Photos By: Bob Young, Photos By: Robin Young, Restaurant Reviews, Restaurants, Scallops, Squash, Vegetables, What's For Dinner?, Wines - French

≈ 3 Comments

Tags

Bacquet's Restaurant, Escargot, Fois Gras


OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

Robin is happy with the food.

House Salad and Dressing.

Escargot in Garlic Butter

Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir

Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot

Opera Cake with Almond and Chantilly Cream

Chocolate Mousse with Chantilly Cream

We were treated to this awesome port. Thank you Chef Franck and Michelle!

Glass of port

Robin and Chef Franck Bacquet

Bob and Michelle Bacquet discuss photos and port.

Specials board

Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

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Awesome Special Meal at Parma Ridge Bistro

07 Sunday Apr 2019

Posted by Bob and Robin in 5-Stars, BBQ Pork, Beef, Beef - Braised, Bistro - Parma Ridge Winery, Carrots, Celebrations, Chef Storm Hodge, Classic Sauces, Dinner At Parma Ridge Restaurant, Dinner at Parma Ridge Winery and Bistro, Dinner With Friends, Dinner With Robin, Eggs, Eggs Omelets, Fennel, Idaho Wine, Mushrooms, Mushrooms - Local, Parma Ridge Specials, Parma Ridge Winery Bistro, Party Time, Photos By: Bob Young, Photos By: Parma Ridge Winery, Restaurants To Try, Special Events, What's For Dinner?, Wine and Food

≈ 1 Comment

Tags

braised beef, brisket


Oh yes. And some awesome new wines! Chef Storm and his friend Chef John Mercer (see This Post) did a super, awesome job preparing these goodies. This was a special dinner put on by these two very talented Chefs. It will not be available at all times. Their Prime Rib, though, is just as good. Look at what we enjoyed today. (Left Click any of these photos to see them enlarged!)

Chef John and Chef Storm

2016 Reserve Merlot was awesome and went very well with the pork and brisket.

Omelet with Local Mushrooms was terrific!

Double Cut Pork Chop Mostarda $24.95
A Smoked and Seared Double Cut Pork Chop with House made Green Grape Mostarda
(a savory Italian Jelly made with fruit, sugar and horseradish),
Sweet Potato with Gnochetti in a Brown Butter Sauce and Sautéed Carrots and Fennel

Even the leftover pork chop was great!

Wine Braised Brisket alla Giudia $24.95
8-oz Cut of Brisket Slow Braised in Sweet Red Wine with a Crown of Fried Artichoke, Sweet Roasted Garlic and Sautéed Carrots and Fennel

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1st Annual Idaho Truffle Dinner

24 Sunday Feb 2019

Posted by Bob and Robin in 5-Stars, Chardonnay, Chateau des Fleurs, Chicken, Classic Cuisines, Cooking Styles, Crème fraîche, Dinner at Chateau des Fleurs, Dinner With Robin, Food Photos, Idaho Truffles, Photos, Photos By: Bob Young, Potatoes, Restaurant Reviews, Restaurants To Try, Scallops, Sea Scallops, Special Dinners, Special Events, Special Information, What's For Dinner?, Wine and Food, Wines - Idaho

≈ 1 Comment


This was a fantastic event and I do hope we are able to enjoy it next year. It was hosted by the Idaho Truffle Association and you can get more information about Idaho truffles by clicking Here. The event was located at the Chateau des Fleurs located at 176 S. Rosebud Lane, Eagle, Idaho 83616, Phone 208-947-2840. And yes, this is a high-end, 5-Star restaurant. But worth every penny. Here is the exquisite Menu. Enjoy your meal. You can Left-Click any of these photos to see them enlarged.

The menu for this event.

One of the wines we had. 2014 Roghani Vineyards Chardonnay

Pan Seared Chicken Breast
Cipollini and Shimengi Mushroom Risotto
Shaved Black Perigord Truffles

2014 Roghani Vineyards Chardonnay

Confit Idaho Yukon Potato
Truffle Pommes Puree
Infused Crème Fraîche
Shaved Bianchetti Truffle

2014 Roghani Vineyards Un-Oaked Chardonnay

Chef Jimenez Inspired Truffle Ravioli
Ravioli Filled with Brie and Parmesan
Binachetti Truffle and Moral Mushrooms
Bianchetti Nage and Beurre Noisette Bread Crumbs

2014 Roghani Vineyards Chardonnay

Truffle Infused Sweet Breads
Sweet Breads with Seared Scallop
Foie and Celeriac Puree
Celery Gelee
Parmesan Truffle Essence
Fresh Shaved Bianchetti Truffle and Shimengi Mushroom
Petit Herbs

2013 Roghani Vineyards Riesling

Truffle Almond Bread Pudding
Bianchetti Infused Ice Cream
Truffle Crème Anglaise

2014 Roghani Vineyards Late Harvest Riesling

And then for breakfast on Sunday morning, I made us Potato Benedict using Air Fried potato slices for the English muffin. Really good.

Potato Benedict

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A Visit To Le Coq d’Or

25 Friday Jan 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Boise Restaurants, Chardonnay, Chicken, Classic Cuisines, Cooking Styles, Cream of Mushroom Soup, Dinner at Le Coq d’Or, Dinner With Robin, Duck, Ethnic Foods, Food Photos, French Foods, Galaxy 9 Photos, Idaho Lamb, Idaho Potatoes, Idaho Wine, Idaho's Bounty, Main Dish, Mediterrean Foods, Mushrooms, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

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Le Coq d’Or


What a great way to celebrate the birthday of Scottish Poet Robert Burns! An extremely good 5-Star restaurant in Eagle – Le Coq d’Or! 208-947-2840, 176 S. Rosebud Lane, Eagle, Idaho 83616. Tuesday-Thursday: 5:00pm-9:00pm; Friday and Saturday: 5:00pm-10:00pm.

The Restaurant at the Chateau draws upon flavor profiles from around the world: focusing on old-world traditional French and European cuisine, with subtle Eastern and Persian influences. All food served in our restaurant is made from scratch in our kitchen using locally sourced Idaho produce whenever possible. Fresh dining and artful ambiance makes the Restaurant at the Chateau a truly one-of-a-kind, well-rounded dining experience that will continue to enthrall you long after the last bite. Enjoy our house wine Roghani Vineyards or allow Christian Lamotte, our Maitre D’, to suggest one of our 100+ hand-selected wines from around the world.

And a great Truffle and Wine Dinner coming up Saturday, February 23, 2019. Call to make reservations and we will see you there! You will not be disappointed. In the meantime, here is what we had today. (Some of the photos are not the best – first time using the Samsung phone camera. Can only get better.) Left-Click any of these photos to see them enlarged.

Miss Fisher watches over the dining hall!

Robin in the dinning room.

Always a good wine from their winery. In this case, Shiraz

Green Salad with Strawberry Vinaigrette

I had this awesome Creamy Mushroom Soup. Delicious!

Robin had French Onion Soup

Duck and Truffle Potatoes

Chicken with Mediterrean Sauce and Polenta

I would have any of these items again.Super good!

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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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Valentines Dinner at Parma Ridge Winery Bistro

12 Monday Feb 2018

Posted by Bob and Robin in 5-Stars, Appetizers, Beef, Bistro, Bistro - Parma Ridge Winery, Buy Idaho, Classic Cuisines, Cream Sauces, Dinner At Parma Ridge Restaurant, Dinner With Robin, Food Photos, Housemade Sauces, Idaho Wine, Idaho's Bounty, Lobster, Mushrooms, Photos, Photos By: Bob Young, Pork Belly, Risotto, Seafood, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine Dinner at Parma Ridge, Wine Dinners, Wines - Idaho

≈ 1 Comment

Tags

Chef Storm Hodge, pork belly, Sous Chef Megan Hartman


We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)

Let’s start with the way the butter, for bread, was presented. Beautiful.

Saffron Risotto
with
Butter Poached Lobster and Chive Oil
Parma Ridge Quattra

(super wine paring)

Fried Gnocchi with Char-Grilled Smoked Pork-Belly
and
Kalamata Gouda Cream
2016 Parma Ridge Issac Storm

(The gnocchi was made in-house and the pork belly was smoked 8 hours in-house! Good wine paring.))

Fillet Au Poivre with Crispy Caramelized Onion Polenta
Cognac Tarragon Mushroom Sauce
and
Lemon Grilled Asparagus
2016 Parma Ridge Big Red

(Chef Storm came up with the sauce. Delicious! Robin had some steak this morning for breakfast with an over easy egg! And yes, the asparagus went with the wine! Superb paring with the wine.)

Tiramisu Trifle with Espresso Rum Caramel
2017 Parma Ridge LaRea Dolce

(Super wine paring – almost a TBA! The tiramisu Chef Storm made from scratch without egg yolks. Amazing!)

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Awesome 34th Anniversary

15 Saturday Jul 2017

Posted by Bob and Robin in 5-Stars, Avocado, Beef, Bistro - Parma Ridge Winery, Boise Farmers Market, Breakfast With Robin, Captain's Shack, Celebrations, Chef Storm Hodge, Dinner At Parma Ridge Restaurant, Dinner With Robin, Eggs, Idaho Wine, Local Markets, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Shackmade Salsa, What's For Dinner?

≈ 1 Comment

Tags

Parma Ridge Bistro, Parma Ridge Winery


 

 

Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.

 

 

 

 

 

On Friday, July 14th, we went to Parma Ridge Winery and Bistro. And once again, we were not disappointed! This is still a 5-Star bistro! This is their new sign along Hiway 95.

The Love of My Life and 34 wonderful years!

And for dinner, we both had a superb

Prime Rib
Garlic Potatoes
Grilled Asparagus
Storm’s Grilled Bread

And a full flight of wonderful wine. Robin and I both agree that Chef Storm’s Prime Rib is the best in the Boise area. Even better than Chandler’s in Boise. And that is not an easy task to accomplish.

And then, Saturday morning, after coming home from the Boise Farmers Market at 10th and Grove, we were watching Chef Rick Baylis on PBS and he made what looked like a fantastic Huevos con Salsa de Mango y Aquacate. I thought that I could duplicate that. I did. Here it is and all from scratch!

Shackmade Salsa de Mango

Huevos con Salsa de Mango
Aguacate y Carne de Res Rebanada

This is what I made for Robin. Had to use some of her left-over Prime Rib!

Huevos con Salsa de Mango y Aguacate

This is what I made for myself. Really yummy and very easy to do. One could very easily make this for a breakfast party.

So there you have it. Eating our way through our anniversary weekend. And it’s only Saturday!

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Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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Kelley’s Canyon Orchard

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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

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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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