Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!
Fruity and sweet with a moderately spicy component. Great with seafood.
Here is the recipe: Idaho Trout Nage
with
Tomato and Bacon Sourdough Toast
Recipe: Crab Stuffed Zucchini Blossoms
Recipe: Chicken Yakitori
We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.
And if you are interested, here are some of the main sauces we use. Enjoy.
Peas and Beet Greens
Jasmine Rice
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough
Vanilla Ice Cream and Peach Jam Drizzle
Awesome 34th Anniversary
15 Saturday Jul 2017
Posted 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?
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
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!
Aguacate y Carne de Res Rebanada
This is what I made for Robin. Had to use some of her left-over Prime Rib!
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!
Lamb Roulade for Dinner
22 Monday May 2017
Oh yes! And a surprising dinner it was. I’ve/we’ve had Beef Rouladen several times. But lamb? This was a first. And this was superb!
A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.However, the term may be used in its generic sense to describe any filled rolled dish, such as those found in maki sushi.
Meat
A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard-boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
Szüz tekercsek (“Virgin rouladen”), in Hungary a dish[clarification needed] filled with minced meat.
Zrazy (or “rolada”), in Poland
Here is the Recipe for the Lamb Roulade. You can follow the photos for help. Enjoy!
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Carrot planks on th bed of ground lamb.
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Bok Choy on top of the carrot planks.
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Spinich is laid in place.
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Chopped Mint is sprinkled on the spinach.
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Gently roll the lamb into a roll using the waxed paper as a helper to keep the roll together.
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Place the roll into a bread pan.
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The lamb has cooled and is now sliced.
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Spring Salad Mix
2015 Parma Ridge Carmenere
Great Visit at Juniper in Boise
19 Sunday Mar 2017
Posted in 4-Stars, Boise Food Adventures, Boise Restaurants, Breakfast, Breakfast With Robin, Brunch, Brunch at Juniper, Eggs, Eggs Benedict, Ethnic Foods, Food Photos, Hollandaise Sauce, Idaho Bacon, Idaho Chefs, Idaho Eggs, Idaho Greens, Idaho Vegetables, Local Markets, Photos By: Bob Young, What's For Dinner?
This was our first visit to Juniper Restaurant in Boise at 211 N 8th St, (208) 342-1142. Really very good food. It can get very noisy so go prepared. It was also great to have Kelsey join us there for brunch. It was great seeing her and talking to her. She has had some fantastic journeys. Come back soon, Kelsey.
The food is prepared fresh and from reading the menu, mostly from local or Idaho products. Everything was hot and had very good presentation. Look at their lunch and dinner Menu or their Brunch and Lunch Menus. Here is what we had. Enjoy! We did.
Restaurant Front on 8th Street
The interior. It can get noisy.
Great to have Kelsey with us and to see her again.
Bob, Robin and Kelsey at Juniper Restaurant.
Let’s have a drink! It is a Juni and the Jets. We each had one.
And we all shared this Cinnamon Roll!
Kelsey had this Mexican Breakfast!
Robin had the Eggs Benedict!
And I had the Pork Belly Benedict.
Good Meal at the Sandbar, Cafe with a Cause in Marsing, Idaho
19 Sunday Mar 2017
Posted in 4-Stars, BBQ Pork, Brunch with Robin, Eggs, What's For Dinner?
A really good, substantial, down home meal at the Sandbar, Cafe with a Cause in Marsing, Idaho on the Snake River. Definitely worth the trip from Boise or Nampa or Caldwell. Here is the link to their website and menus – Sandbar, Cafe with a Cause located at 18 Sandbar Ave, Marsing, ID. (208) 896-4124. Here is what we had for brunch. They serve breakfast all day and if you have something special, you may get the Chef to make it for you. Just ask. Left-Click any of these photos to see them enlarged. We will be back to the Sandbar! Everything is cooked fresh and they use local products as much as possible.
Main dining room
The Snake River from our table.
Over Easy Eggs
Texas Omelet with Pulled Pork
Orange Upside Down Skillet Cake and Egg Thread Soup with Asparagus
16 Monday Jan 2017
Posted in 5-Stars, Asparagus, Baking, Captain's Shack, Cast Iron, Dessert, Dinner For Robin, Dinner With Family, Eggs, Food, Food Prep, Housemade Soup, Idaho Eggs, Idaho Vegetables, Local Markets, Photos By: Bob Young, Prep Work, Recipe - Dessert, Recipe - Soup, Recipe By: Captain's Shack, What's For Dinner?
Here is a wonderful – and very easy to do – Orange Upside Down Skillet Cake that we adapted from Rachael Ray. (Recipe in PDF) Really a super, good variation on the traditional Pineapple Upside Down Cake. We topped the cake with a Tiramisu Mascarpone instead of the whipped cream. Change the orange to lemon and use Limoncello instead of Grand Marnier and you might have another variation. The variations are limitless. Then also check out the Egg Thread Soup with Aspagagus found after the cake – Eat dessert first, Life is too short! Left-Click the photos to see them enlarged.
Caramelizing the orange slices. I use a mandolin to get the thin slices.
Cake batter is poured on top of the carmelized oranges.
The cake is cooked and is now cooling before removing it from the skillet. Nice brown edges.
Put a platter over the skillet, turn it upside down and the cake should come out easily. If not, tap it lightly to encourage it.
Cross-section of the cooled cake.
Tiramisu Mascarpone Topping
And here is the awesome Egg Thread Soup with Asparagus:
It’s been a cold and snowy couple of weeks. Spend more time in kitchen to warm up.
New Years Eve and 2017, Day Two
03 Tuesday Jan 2017
Posted in Appetizers, Bacon, Basil, Buddy, Buy Idaho, Captain's Shack, Celebrations, Dinner At The Captains Shack, Dinner For Robin, Eggs, Falls Brand Bacon, Food Photos, Heirloom Onions, Herbs, Herbs and Spices, Idaho Eggs, Party Time, Photos By: Bob Young, Scallops, Sea Scallops, Seafood, Shell Fish, Shrimp, What's For Dinner?
Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!
New Years Eve
Shrimp
Bacon Wrapped Scallops
Rice and Cheese Balls
Deviled Eggs
Variety of Wines
2017 Day Two
Baked Spaghetti Squash
Steamed Cabbage and Onion
Roasted Herbed Tomatoes
And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.
Note the Brussels Sprouts in the background! Wow! Looks like a super dinner. You and Anna should really be proud, Chris.
Beautiful!
Christmas Eve Brunch
24 Saturday Dec 2016
Posted in 5-Stars, Acme Bake Shop Baguette, Baguette, Beef, Brunch, Brunch with Robin, Captain's Shack, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Eggs, Eggs Sunnyside Up, Grilled Beef, Herbs and Spices, Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Wine, Local Markets, Meadowlark Farms, Mushrooms, Mushrooms - Porcini, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho
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Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi
Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.
Porcini Rubbed Ribeye and Eggs
Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thickIngredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnishDirections – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.
After Thanksgiving
29 Tuesday Nov 2016
Posted in 5-Stars, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Asparagus, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Eggs Poached, Food Photos, Idaho Eggs, Photos By: Bob Young, Pork, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Scrapple, Slow Cooking, Soup, Sourdough Bread, Special Dinners, Special Events, Tetrazzini, What's For Dinner?
So much fun to make some of these. And not difficult at all. The Creamy Turkey Tetrazzini may be the most difficult, although you probably have most of the ingredients left-over from Thanksgiving in the refrigerator, except maybe for the mushrooms. If you don’t have Cream Sherry, use a good white wine that is slightly sweet, yet bold.
Acme Bakeshop Toasted Sourdough
Fresh Raspberries and Blueberries
And here is the recipe for the Split Pea and Ham Soup that we made for the Williamson Orchards and Vineyards New Tasting Room Open House. It was superb and made from Idaho products – Ham Hock, Split Peas, Heirloom Carrots, Onions, Celery, stock and herbs.
A Hollandaise Sauce Variation
13 Tuesday Sep 2016
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Here is an interesting Hollandaise sauce – one of the Mother Sauces – that goes very well with Eggs Benedict, but with a twist. On the recipe as a note, is a description of Aleppo Pepper that is used in the recipe. A portion of that description, is printed below. This pepper can be found at Whole Foods and William Sonoma. Mildly spicy. Very fragrant. The recipe can be found in the Recipe File above and will be a permanent addition. For now though, here is a link – Roasted Garlic and Tomato Hollandaise. Try the recipe and let us know what you think.
Aleppo pepper (Arabic: حلبي فلفل / ALA-LC: fulful alab Ḥ ī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.
Boise Foodie Guild 