Trike Restaurant Finds Worthy of Posting

03 Wednesday Dec 2025

Posted by Bob and Robin in 5-Stars, Boise Area Food Adventures, Buy Local, Ethnic Foods, Food - Asian, Food Photos, Fusion Foods, Restaurant Reviews, Restaurants, Sushi Schack, What's For Dinner?

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Asian, boise restaurants, sashimi, seafood, sushi

I had some very good comments about posting about my trike excursions and the restaurants I found along the way. So here is another. I hope you enjoy it. Let me know. There will be 4 different -places, Westside Drive-In, Sushi Shack, Terraces of Boise and one from my own kitchen. (Not really a restaurant) So let’s get started.

This is from the Terraces of Boise, where my wife was hospitalized. It is a Pear Rutabaga Soup. Two items I would never think to combine. I asked them for the recipe, but they would not give it to me. I know the pears and rutabaga were roasted and then put in a blender and pureed and that gave it a “soupy” consistency. It is delicious and worthy of locating the recipe!

This photo is Eggs Benedict from my kitchen, Most people who have been inn the kitchen and have seen it just love. The Eggs Benedict procedure was taught to me by Bobby Flay and Jacque Pepin via the internet, TV (PBS) and cook books. The Hollandaise Sauce is not hard to make, it just takes some care and do not exceed 130 degrees F. Egg yokes, Dijon mustard, Aleppo Pepper, Worchester Sauce, Unsalted Good Butter, 3 oz good white wine and constant whipping. Delicious!

The last place that I will take you to for now, is the Sushi Shake in East Boise in the Barber Park area, The photo above is of the interior. Same with the photo below.

When you go to an Asian restaurant, one must have Saki and make it a good one.

How about a good Clam and Mushroom Miso Soup? And this is delicious.

A good California Roll Sushi Roll will satisfy that need and goes wonderful with the Saki.

And of course a great Sashimi goes well too! A 4 fish Sashimi. Located at Eckert Road and Warm Springs Blvd.

The Menu

And finally a Beef Stroganoff from Westside Drive-In by Chef Lou Arron. It is awesome as is his entire menu. It is located at 21st and State Street in Boise

This is the GPS map that is on my trike/phone that keeps me on the straight and narrow. Start at5 point A. You bikers can down load this program for your phone. It is called Cyclers. This map is to Sushi Shake.

Boneless Lamb and Guacamole

08 Friday Aug 2025

Posted by Bob and Robin in 5-Stars, Boise Farmers Market, Boise Mobile Market, Classics, Dinner For Robin, Ethnic Foods, Food - Make Your Own Meals, Guacamole, Idaho Lamb, Idaho Vegetables, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe - Homemade, Recipe By: Captain's Shack, Slow Cooking, What's For Dinner?

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Ethnic Foods, guacamole, lamb roast Boise Farmers Market, make your own foods, recipe

Here are two recipes that I made this past week. The Lamb, https://www.rockinrs.com/CS-Boneless-Lamb.pdf , is absolutely awesome, if you like lamb. But remember, lamb, is up to one year old and mutton is older than a year. The lamb we used came from the Boise Farmers Market (BFM) – Meadowlark Farms – and most of the veggies for the guacamole did also, at least most of them, came from the BFM. And the guacamole is also wonderful. Use it as a dip at a gathering. My sister adds a little rendered bacon to it. I would use a thick cut bacon, diced, https://www.rockinrs.com/CS-Guac.pdf .

At any rate, try these recipes and let us know how you liked them, or not. If you didn’t like them, please let us know why.

**This is the lamb after being cook and the first slice**

This This is the guacamole. We like it a little thick. so we don’t mash it so much. If you add bacon, I would use the thick cut, dice it and then let it cool and drain off some of the fat.

Chicken Breasts with Tarragon

13 Friday Dec 2024

Posted by Bob and Robin in 5-Stars, Chicken, Chicken - Asian, Classic Cuisines, Ethnic Foods, Food - French, Idaho Chicken, Local Markets, Recipes, Sauces, tarragon, What's For Dinner?, Wine and Food, Wines - French

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arugula, bordeaux wine, chicken, recipes, sauvignon blanc, tarragon

This recipe actually comes from a longtime friend of ours who lives in California. It is an awesome dish with just a hint of tarragon. I did not alter it excessively, but did add a little chopped arugula at the very end, which does give the dish an interesting flavor profile. The official name of the dish is Chicken Breasts with Tarragon. Because of the additions I gave it, the name became Isaac’s Chicken. Here is the link to the recipe. Enjoy. https://www.rockinrs.com/Isaacs-Chicken-Rev.pdf.

I have to cut the chicken smaller.I also used a Sauvignon Blanc, but you can use any good French Bordeaux white wine. The alcohol gets cooked off, especially after you reduce it. Just the flavor remains. The dish is not difficult to make and within 30 minutes, you should be at the table eating, We tried this over Jasmine rice but like it better over noodles. Be sure to prep all ingredients before you start. I have a supply of paper bowls that I keep, just for prepping. Keeps the process organized.

Enjoy this dish. It is delicious! Let us know how you like it and any changes you made.

Alyonka Russian Cuisine, Boise

23 Thursday May 2024

Posted by Bob and Robin in 5-Stars, Alyonka Russian Cuisine, Appetizers, Apple, Cabbage, Cakes, Caviar, Classic Cuisines, Dinner at Alyonka Russian Cuisine, Ethnic Foods, Food - Russian, Photos By: Bob Young, Potatoes, Restaurants To Try, Russian Food, What's For Dinner?

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borscht, honey cake, pelmeni, Russian, Russian cuisine, shuba

If you ar e in the Boise or plan to visit Boise, I highly recommend you go to Alyonka Russian Cuisine for a delightful and delicious meal. It is well worth the trip, time and experience and that is why I rate it a 5-Star restaurant. Their website and other information can be found at https://alyonkarussiancuisine.com/. Robin and I went there the other day, we have been there before, and the following photos are what we had for lunch. I do hope you enjoy these photos.

Let’s start with an **Apfelwein Hard Cider.** This one is really good. Sweet. Not sour or sharp.

Shuba. Layered salad – smoked salmon, potatoes, carrots, beets, with mayo touch

Borscht. Traditional Russian soup made of beets and garden
vegetables served with sour cream and toast

**Pelmeni.** Handmade Russian style dumplings with seasoned ground beef filling, served with sour cream

Shepherd’s Pie

27 Wednesday Mar 2024

Posted by Bob and Robin 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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beef, cooking, Cottage Pie, recipes, shepards pie, Shepherd's Pie

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

3 Delicious Meals

05 Thursday Jan 2023

Posted by Bob and Robin in 5-Stars, Appetizers, Bacon, Blue Crab, Buy Local, Captain's Shack, Celebrations, Classic Cuisines, Comfort Food, Cooking Styles, Corn Bread, Crab, Ethnic Foods, Food - Jewish, Food Photos, Food Trivia, Ham, Hanukkah, Healthy Eating, History of Food, Housemade Soup, Idaho Potatoes, Jewish Food, Main Dish, Party Time, Photos By: Bob Young, Recipe - Jewish, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, recipes appetizers, Rice, Special Information, What's For Dinner?

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Blue Crab, chard, Crab Dip, hoppin' John, Latkes

captains-shack-pipe-signed-Walkway-LMP Over the past several weeks, we have made some really good meals. Potato Latkes for one (https://www.rockinrs.com/CS-Latkes.pdf), Hopping John, aka Hoppin’ John, (http://www.rockinrs.com/CS-Hopping-John.pdf) and an East Coast style Crab Dip (http://www.rockinrs.com/Marges-Crab-Dip.pdf). Potato latkes are a traditional Chanukah dish,Hoppin’ John is a traditional southern, New Year’s Day meal with ham hocks and black eyed peas (cow peas) and a superb East coast style crab dip. I do hope you enjoy these.

30Dec2022_1_Captains Shack_Latkes Frying

From Chabad.com we learn that,

“Latke (pronounced LOT-keh, LOT-kah or LOT-kee) is Yiddish for “pancake.” On Chanukah, it is traditional to serve latkes (most often potato) fried in oil to celebrate the Chanukah miracle, which involved the oil of the Temple menorah lasting for eight days instead of just one. Those of the Jewish faith, eat foods that reflect the significance of a holiday—such as matzah on Passover and apples dipped in honey on Rosh Hashanah and Chanukah is no exception. For at least the last thousand years, Jews have traditionally eaten oily foods on Chanukah.” In other words, it’s tradition.

5Jan2023_1_Captains Shack_Hoppin John Cooks

Hoppin’ John, on the other hand, is a traditional southern United States dish that is usually eaten on New Year’s Day to bring good luck. The recipe, although not totally like this one, dates back to the early 1800s and is made with ham, or ham hocks, black eyed peas (cow peas), rice, bacon and collard greens, or if you want spinach or rainbow chard. The first written recipe appeared in “the Carolina Housewife” in 1847. It was written by Charlestonian Sarah Rutledge.

5Jan2023_1b_Captains Shack_Marge Crab Dip

This third dish is actually an appetizer. We originally had it at the home of my brother and his wife. I love it! Full of blue crab and I have added the salad shrimp and green onion. It is probably best to make it and then refrigerate it for a while so as to let all the flavors “marry”. Chilling after making, brings out the sweetness and flavor of the blue crab. Chilling brings out the Taste of The Sea, Goût de la mer.

I hope you try some, or all, of these recipes. All are good and fun to prepare, even though the Hoppin’ John is a little involved to make, but not impossible.

Some Meals to Contemplate

12 Friday Aug 2022

Posted by Bob and Robin in Bread, Breakfast, Brown's Buffalo Ranch, Buffalo, Buy Local, Captain's Shack, Chicken, Dinner For Robin, Ethnic Foods, Heirloom Tomatoes, heirloom vegetables, Idaho Eggs, Idaho Grains, Idaho Greens, Idaho Venison, Local Farmers Markets, Local Harvests, Photos, Photos By: Bob Young, Recipe - Dessert, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

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buffalo, shortbread, Tatonka

Sorry it has been so long since the last post. But things have been hectic. So now here are some meals that we have been working on. Some are using leftovers and therefore no real recipe. Others have recipes and posted with the photo of the meal. Hope you enjoy these. Let’s start with breakfast.

bp-12Aug2022_1_Captains Shack_Eggs Polenta

We had some Idaho produced polenta in the refrigerator so why not some Fried Polenta, Sausage Linjks and Basted eggs? That’s what we had. All very basic, except you might want to prepare the polenta on medium low heat to prevent burning. The eggs were basted – fry until whites are set then add water and a clear lid to steam the eggs. Only takes a minute or too. Found it works best with butter in the pan and not an oil.

Then there were what we like to call Eggs on Pillows. Basted eggs on “pillows” of fresh made hash browns. And then served with sausage links. Again, not difficult to make.

Now. Let’s move to dinners.

Nothing says one can not have a salad for dinner. Try this modified Caprice Salad, for example. Basically, a Caprice Salad -tomato, mozzarella cheese and lots of fresh basil. Then I added black olives and I had to use mozzarella string cheese – all I had. Then added celery and hard cooked eggs. and olive oil for a dressing. It worked. Different, but yummy!

And for dinner, a Tuscan Fried Chicken using Italian herb mix and some of our Herbs de Provence, http://www.rockinrs.com/CS-Herbs.pdf Topped each piece with some fresh basil. It was really good.

And then how about a Native American dish I called Totanka Stew. Totanka is Sioux for buffalo. The stew is a great one and we like it better than a beef stew. The buffalo was a sliced hump roast and the cut to bite sized pieces. http://www.rockinrs.com/CS-Totanka-Stew.pdf Not difficult to make, just takes a little time.

And for dessert, Robin loves the Shortbread Cookies. Again, not hard to do, just takes a little time. Sometimes I even add roasted pecans, but not always. http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

So there you go. Some fun meals to try. Enjoy!

2 Classic Dishes: Kielbasa and Pierogis and Pork Wontons

04 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Asian - Sauces, Asian - Spices, Asian Food, Cabbage, Captain's Shack, Cooking Styles, Dinner At The Captains Shack, Dinner With Family, Ethnic Foods, Food - Asian, Food - Make Your Own Meals, Food - Polish, Food Photos, Ginger, Local Markets, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, recipes appetizers, What's For Dinner?

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kielbasa, pierogi, pork, recipes, sauer kraut, Wine

Actually I have never made either of these dishes before, so this was an exciting trip! The idea for the kielbasa dish came from Rachael Ray, but I radically changed some of the ingredients by adding additional spices and herbs and eliminating others. The sauerkraut, for instance, was to be one with cumin and caraway and if you could not find one like that, adjust it by adding a “scant” teaspoon each. I went to a 2 teaspoons each and it was wonderful. I also added turmeric and Riesling wine. I guess that’s the German in me. Here is the recipe for our CS Kielbasa and Pierogi Combo dinner – http://www.rockinrs.com/CS-Kielbasa-Pierogi-Combo.pdf

Kielbasa and Pierogi Combo ready for the oven

The second dish we made, my wife Robin came up with this one, I definitely have never made. It takes some time and effort, but I think well worth it. It’s basically, ground pork, not sausage, fresh ginger and garlic, Shoyu soy sauce (Japanese) and green onions wrapped in wonton pastry. Care must be taken when frying these and not burn them. They should be a light brown color. Here is the recipe for these – http://www.rockinrs.com/CS-Pork-Wontons.pdf.

Filling the wontons. You might want to use a little shredded Napa cabbage in each one too.

The wontons sealed and ready to cook. There is more than one way to seal these.

The wontons out of the fryer. Notice they are brown and not burned. Keep your eye on them while cooking. They will burn quickly.

Presentation plate with Shoyu soy sauce with grated ginger.

So there you have two more dishes to try. The wontons might just make a good appetizer or “tailgate food” for a sporting event. Enjoy!

Some Meals We Have Enjoyed

07 Friday Jan 2022

Posted by Bob and Robin in Captain's Shack, Classic Cuisines, Classic Herb Blends, Cooking Styles, Dessert, Dinner At The Captains Shack, Dinner With Family, Egg Noodles, Ethnic Foods, Food - Make Your Own Meals, Food Photos, German Recipes, Herbs, Herbs and Spices, Housemade Soup, Idaho Beef, Main Dish, Morels, Mushrooms, Pasta, Photos By: Bob Young, Recipe - Soup, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Bavarian, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Sauces, Spices, What's For Dinner?

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beef, prime rib, soup

Sorry for the long delay in getting articles or recipes posted. It’s been a crappy Fall, but things are returning to normal now. I will create this post, as I have done in the past with all posts, with a good description of the dish and a link to the recipe that we have created. Most of the recipes, however, are original only to the point that we have altered the original recipe to fit our needs. Most of the recipes presented here and on this blog, have a note attached to them “Source: adapted from (some other recipe)“. At least then, you know where you can find the original recipe. Please, as in the past, feel free to use and try any recipe presented and let us know how it came out and if you liked it or not.

Let’s start with a great soup. Did you ever see the movie Tortilla Soup? Well here is the recipe for that soup, Tortilla Soup http://www.rockinrs.com/Tortilla-Soup.pdf. I’m sorry I don’t have a photo of it. This is fun to make – you can make it as spicy as you want – and great eating. We love it!

And to start the main course off, how about Roasted Prime Rib of Beef? Really easy to do, but be sure you follow the cooking directions exactly. Recipe – http://www.rockinrs.com/CS-Prime-Rib.pdf. This recipe calls for an herb butter and we used our Herb de Provence, http://www.rockinrs.com/CS-Herbs.pdf. Use it liberally and mix well with room temperature butter. I even went so far as to, after adding the herb butter and salt, to dry brine this in the refrigerator for 24 hours. Came out great!

And here is a great leftover prime rib dish, Leftover Prime Rib Beef Stroganoff. (recipe – http://www.rockinrs.com/Leftover-Beef-Stroganoff.pdf) The original recipe called for Baby Portabella mushrooms, but we had some dried Morel mushrooms collected this past Fall and I reconstituted them in a little vodka and used some of the liquid in the sauce.

Total time to make this dish is about 20 minutes, not counting preparing the egg noodles or rice. If you would prefer not to use noodles, you can always use rice. If you use rice, I would probably use Basmati or Jasmin. Either way, we loved this and will make it again. Delicious flavors and easy to do. I even had someone tell me they have made a similar stroganoff with leftover meat loaf.

For the last of the prime rib, you can also make a delicious and scrumptious Prime Rib Soup. This is almost a one pot meal. Hearty with the barley in it. Great on a cold winter day. Just takes some time to make, about 3 hours and 15 minutes. But well worth it. Great herb combination in it. Here is the recipe – http://www.rockinrs.com/Prime-Rib-Soup.pdf

It takes a little time, but well worth it. The barley is really a great addition. That pretty much uses up the prime rib leftovers. But, there are 3 different meals from this cut of beef.

The last dish is a very German entrée. It is a Spinach Spaetzle with Speck, a German bacon. You can find the recipe here – http://www.rockinrs.com/Spinach-Spaetzle.pdf. Enjoy!

This is a big, hearty meal that will satisfy most big appetites. The speck gives a wonderful flavor the the spaetzle a great texture. We used a store bought spaetzle because I don’t have a spaetzle maker. We bought the spaetzle and the speck from a German shop here in Boise.

But wait! That’s not all! What about dessert? How about some Pecan Shortbread Cookies? http://www.rockinrs.com/CS-Pecan-Shortbread-Cookies.pdf

A great shortbread treat full of toasted pecan bits, almond extract and a little rum, that is not in the recipe. I don’t usually do this, but our neighbor has a cookie business and they are good. Her business name is Crumb by devlyn and can be reached at (910) 405-4718 or emailed at crumbbydevlyncookies@gmail.com (No. I made the shortbread cookies!)

Enjoy these dishes. They are all good and worth a try. gutes Essen in German or biadh math is Gaelic. That covers my heritage.

7 Tips for Cooking At Home

11 Tuesday Feb 2020

Posted by Bob and Robin in Beef, Buy Idaho, Buy Local, Chef Jacques Pépin, Classic Cuisines, Classics, Classis Sauces, Cooking Styles, Educational, Ethnic Foods, Recipes, What's For Dinner?

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There are many times when I get ideas/suggestions from the food blogs that I subscribe to. One such reference is Foodie Crush. Recently they offered suggestions on tips to make superb meals at home. (It’s not difficult!)
I will list the headings here and then you can read the entire – it’s not long – article by using the link above, “7 Easy Tips to Cook More at Home“. Enjoy!

Start with favorite recipes and organize your list.
Prep ahead of time.
Keep staples stocked.
Whip up one-sheet or one-pot meals.
Host more dinner parties.
Invest in equipment you’ll love and use.
Make now, freeze for later.

And then try this recipe adapted from Chef Jacques Pépin. Great for Valentines Dinner coming up.

Beef Stew in Red Wine Sauce

Source: adapted from Chef Jacques Pépin
Active Time: 1 hr
Total Time: 2 hr 40 min
Serves: 4

Ingredients:
1 T unsalted Butter
2 T Olive Oil
2 lbs trimmed Beef Flatiron Steak, Beef Cheeks or Chuck, cut into 8 pieces
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste
1 c finely chopped Onion
1 T finely chopped Garlic
1 T All-Purpose Flour
750-ml bottle dry Red Wine – Cab Sauvignon, Merlot, Pinot Noir, Syrah or Zinfandel
2 Bay Leaves
1 med Thyme sprig
5 oz Pancetta
15 Pearl or small Cipollini Onions, peeled
15 Crimini Mushrooms
15 Heirloom Baby Carrots, peeled
Sugar
Chopped fresh Italian Parsley, for garnish

Directions:
1) Preheat the oven to 350° F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
2) Cover the casserole and transfer it to the oven. Cook the stew for 1½ hours, until the meat is very tender and the sauce is flavorful.
3) Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it ½ inch thick, then cut the slices into 1-inch-wide lardons.
4) In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
5) To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.