21 Thursday Aug 2025
This is a real old family treat and one my Mom made every summer. And we are still treating ourselves whenever the beets are ready in the garden and they are ready now. A smooth vinegar and full of spices, sugar,vinegar, cinnamon and clove. here is the recipe https://www.rockinrs.com/CS-Pickled-Eggs.pdf
And as a side note the red on the eggs comes from the beets. If you leave everything in the brine long enough – good luck – the yolk of the eggs will turn red. Happy eating!
26 Thursday Jun 2025
(Yes, that’s me in the photo!) I found this little farmstand while4 riding my bike in Marsing, ID. South Bruneau Hiway and 4th Ave. A really good small stand, and they have good products. Eggs, sourdough breads and cookies that are fresh baked on site. If you are in the area, well worth the stop. Cash only or EBT.
Just look at some of the products. This is by far not all of them.
So those are some of the products. The breads and cookies are sourdough. You can’t miss the stand there are signs and flags. Fun place. Good breads!
15 Friday Nov 2024
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
05 Saturday Oct 2024
Tags
breakfast, dinner, food, hard cooked eggs, nutmeg, recipe, recipes, thyme, white sauce
Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.
Creamed Eggs on Toast
Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme
Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.
Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.
05 Thursday Sep 2024
Posted 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?
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).
10 Thursday Aug 2023
Posted in BBQ Pork, Black Beans, Boise Food Adventures, Breakfast, Buy Local, Captain's Shack, Chef Jake Sandberg, Chef Storm Hodge, Classic Cuisines, Classic Sauces, Classis Sauces, Cooking Styles, Eggs, Food Photos, Food Prep, Galaxy 9 Photos, Herbs and Spices, Homemade Sauce, Housemade Rubs, Housemade Sauces, Idaho's Bounty, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, Recipes - German, Recipes - Sauces, Sourdough, Spice Blends, Spices, Tellicherry Pepper, What's For Dinner?
I have been working on some new recipes for the past several weeks. I have 3 that I will post here. Hope you like them. Let me know. The3re will be at least three new recipes. My favorite oven bbq pork ribs, a really good bbq sauce in the Memphis style – slightly tart, but also with a sweetness. A Memphis style bbq rub that is great on ribs, beef, pork and chicken. Then a side dish – corn fritters, since corn is now in season. I grew up on these and love them. Almost as good as a corn pie! Most, but not all of the ingredients in the posted recipes, come from the Boise Farmer’s Market (BFM) and I am grateful for their products and information. Use your local farmer’s markets. Enjoy!
Starting with the Oven BBQ Pork Ribs, I have created our version of a Memphis style bbq rub. Sweet, but tangy. Best to be very generous with this rub and the longer it “cures”, stays refrigerated for awhile – I let the ribs I was doing to rest (cure) in the refrigerator for 24 hours. But that length of time is not essential. 8 hours will also work. Don’t forget to let the meat come to room temperature before you cook it. This rub is full of sugar, sea salt, onion powder and garlic granules, Aleppo pepper, cumin and smoky paprika. Great on the pork In did and super on chicken.
The BBQ Sauce I came up with, https://www.rockinrs.com/CS-BBQ-Sauce.pdf, CS BBQ Sauce, is thick and rich. Slightly smoky. Slightly tangy. It includes red onion, minced garlic, ketchup, dark brown sugar, apple cider vinegar and pomegranate molasses among some other ingredients. Check the recipe by clicking the link.
Now, IMNSHO, In My Opinion Not So Humble Opinion, are super good! And they are done in the oven. (Can these be considered truly BBQ Ribs?) As plated here, we added some of our Doctored Baked Beans and a Corn Fritter. Drizzle some CS BBQ Sauce over the ribs (even go well with the beans) and Yum-O! They fall of the bone and have great flavors from the rub and the sauce.
And since I mentioned Corn Fritters, they go really great for breakfast with eggs. The eggs above are basted. A very Pennsylvania Dutch (German) treat. I was raised on these and they were aq hit when I made them for folks. Not hard to do. Fresh corn works best, but frozen corn can also be used. Here they are served with fresh fruit and homemade sourdough bread toast.
The last item I want to share is a sourdough bread we have been working on since January of this year. Created our own starter and it takes a while to develop and experiment making bread and other treats. Sourdough Blueberry Muffins, for one. (https://www.rockinrs.com/Sourdough-Blueberry-Muffins.pdf) This bread I have baking in a Romertopf Clay Pot and it comes out just great.It is a full flavored sourdough. Robust. Makes great toast and sandwiches. Great grilled cheese.
So there you are. Try these and let us know if you liked them or not. If not, let us know why. Cheers and Good Eating!
02 Thursday Feb 2023
Posted 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?
Tags
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.
31 Thursday Mar 2022
Tags
airfried chicken, beets, cabbage, chicken fried steak, Martin's Swiss Dressing, meatloaf, seafood alfredo
It is always fun to see what is in the refrigerator or in the kitchen, in general. This week was no different. No particular recipe, “Just Do-It!”. And I don’t usually post an advertisement within a post. But there are exceptions. This is one of them. “Oma & Popies” is very local to Boise, and is very good. But, Swiss Hibiscus, https://swisshibiscus.com/made-in-portland-oregon is a superb dressing and is totally produced in Portland, Oregon. You can call them at (503) 477-9224 and place an order, or use the link. If you are in Portland, or in the area, their address is 4950 NE 14th Ave, Portland, OR, 97211. This dressing is great on salads, but I like to dip French Fries in it or use it on baked salmon. Yum-O! OK. Enough of the ads (They don’t know I have this blogged!)
Daughter Marnie, said she had some chicken and would make dinner. There was some cabbage that needed to be used so she made this delicious AirFryer Chicken with steamed cabbage. It was delicious!
There was some sea scallops – those are the big ones – and large, 16-20 count, shrimp, parsley and parmigiano that was begging to be used. So how about making a Scallop and Shrimp Alfredo. Easy one pot meal. Made it with fettuccini and and some white wine and served with chopped parsley.
Wife Robin asked for Chicken Fried Steak one night. Had some steak that needed to be used and some crushed saltines (won’t use saltines twice for this!), but they did not adhere to the steak like I wanted. Served with baked potato and peas and carrots. Good, but not Earth shattering.
And finally, meatloaf. Hard to find a good meatloaf. This was good, but a little too loose. This is what the crushed saltines were originally used for. A cup of milk in the mix is a little to much. Need to cut back to a half cup. Flavors were good. The salad was some canned beets from last summer, spinach and lettuce blend and had cooked eggs. All-In-All, a good, flavorful dinner. http://www.rockinrs.com/CS-Meatloaf.pdf
11 Friday Mar 2022
Posted in Apple, Apricots, Buy Local, Cabbage, Classic Sauces, Dinner At Marnies, Dinner For Robin, Eggs, Eggs Benedict, Food Photos, Food Prep, Grilled Pork, Housemade Sauces, Idaho Grains, Idaho Pork, Idaho Potatoes, Krusteaz, Lark and Larder, Latkes, Local Markets, Main Dish, Malheur River Meats, Photos By: Bob Young, Pork Belly, pork chops, Potatoes, Recipe by: Robin and Bob Young, Recipes - Sauces, Sauces, What's For Dinner?
Tags
cabbage, caramelized apple, fried potatoes, Hollandaise Sauce, pork belly, potatoes, recipes, strawberry, waffles
So you have some “stuff” still in the refrigerator that you don’t quite know what to do with. Don’t throw it out, unless, of course, it’s green and fuzzy. It’s not exactly Réchauffé – a dish of warmed-up leftovers, but more like Utiliser les restes – using leftovers. We have strawberries that need to be used, so we make Strawberry Waffles. And there is some Pork Belly, “… pork belly is uncured meat (while) bacon is a cured meat…(it is) the boneless cut that remains after the loin and spareribs are removed.” (pork.org) Just in case you wanted to know. So why not make an Idaho Benedict or a sautéed cabbage and apple to go with a Malheur River Meals ( https://malheurrivermeats.com ) pork chop? (Or you can get their products at the Boise Farmers Market or at Lark and Larder in Boise Good idea! So let’s take a look. Bon appetit!
Strawberry Waffles are so delicious. I have made waffles from scratch but here I used Krusteaz, because I had some that needed to be used. Just altered it slightly with strawberry jam and 1 egg in the batter. Then when I cooked it, I put sliced strawberries in the batter plus more sliced strawberries on top of the waffle before serving. A dusting of powdered sugar, too. You can use other fruits, also, like blueberries.
This was a yum dinner. A Smoked Bone-In Pork Chop with Braised Apple and Cabbage. Caramelized the apple first in butter and brown sugar over med-high heat and watched it carefully so as not to burn the apple. Just golden brown. Then added some chopped cabbage and caraway and sautéed it all together. There were no left-overs from this dinner!
This was so differently good! If you like Eggs Benedict, try this version. Instead of a toasted English muffin, I used a potato pancake, of sorts. More like a latke than a pancake. I had the “cake” keep its shape and form by using an egg ring. Worked well. Cooking was a challenge to keep it from burning. Med high heat and used the rendered pork belly fat – some of it – to cook the potato in. Turned it over carefully when I noticed some browning on the edges. It really came out fine and was cooked all the way through. Then for serving, placed potato on plate, then one strip of thick cut pork belly broken in half, poached egg and finally Hollandaise Sauce. ( CIA Basic Hollandaise Sauce )
So there you have it. Another fun week in the kitchen!
04 Friday Mar 2022
Posted in 5-Stars, Acme Bake Shop Baguette, Bombay Grill, Buy Local, Carrots, Classics, Eggs, Eggs Omelets, Food 0f India, Food Photos, Fruits, Green Peas, Idaho Eggs, Idaho Lamb, Idaho Potatoes, Lamb, Mango, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shepards Pie, What's For Dinner?
Tags
candied pecans, lamb, Mango, mango lassi, pecans, recipes, shepards pie, shrimp, shrimp omelet
I think this week we really hit the Jackpot with some meals that we made. These are a real surprise and delicious. We liked them all! But then too, Shepard’s Pie is a favorite of every ones. I don’t particularly like yogurt, but the Mango Lassi that I had at a local Indian restaurant, the Bombay Grill in Boise, was absolutely delicious. And the Shrimp Omelet for dinner was a treat. Look at these. Enjoy.
The Breakfast for Dinner was simply a Shrimp Omelet with Campfire Potatoes, Toasted CROW Bread from Acme Bakeshop here in Boise and some Mandarin Orange sections. A standard 2 egg omelet, some 16-20 count shrimp cut into fourths and sauteed in butter with garlic powder and Old Bay seasoning and Eric’s Campfire Potatoes. No particular recipe. Play Chopped of the Kitchen and make do with what you have. I use an 8″ porcelain skillet for mine and clean the pan between omelets. (We have been on 5 cruises and I always watched the Line Chef make omelets to see how it is done. They always used a fresh skillet between omelets!)
I do not like yogurt. But now, I can’t really say that anymore. This was delicious and I was introduced to it at the Bombay Grill, an Indian restaurant, here in Boise. The recipe, Mango Lassi, is really easy and the ingredients are probably available at your local grocery store. You can use either fresh mango or you can use mango pulp. Just remember that mango pulp has sugar added, so taste the pulp before adding sugar in the blender. Chill the drink and enjoy! It’s delicious!.
Now this salad is absolutely delicious. The celery is cut super thin on the bias and the apple is sliced thin also. Not a difficult recipe and including getting everything prepped, it it takes about 30 minutes to make. Love the Spring Mix greens. Different flavor levels and textures. The recipe, Celery, Pecan, Apple Salad. And the recipe calls for Candied Pecans, so make your own Candied Pecansf. Not hard to do. You will love this salad. We have pared it with a Classic Shepard’s Pie as pictured above.
And this Classic Shepard’s Pie was fantastic! Here is the recipe Classic Shepard’s Pie Such a classic meal and one that we all like. Easy to do. Traditionally it was made with lamb, but some folks mix 50/50 lamb and beef. They also use 100% beef. But we prefer the traditional lamb way. The potatoes are not peeled and are cut into small chunks to cook. Makes them easier to mash when they are smaller pieces. Just make them creamy smooth so they spread on the top easily.
Enjoy these meals and sides. We did.
Boise Foodie Guild 