Category Archives: Food Photos

Trike Restaurant Finds Worthy of Posting

03 Wednesday Dec 2025

Posted by 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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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.

An Awesome Chicken Dish

12 Wednesday Nov 2025

Posted by in 5-Stars, Braising, Chicken, Classic Sauces, Food Photos, Food Prep, Fusion Foods, Garlic, Homemade Sauce, Honey, Housemade Sauces, Idaho Chicken, Jasmin rice, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Fusion, Sake, Side Dishes, What's For Dinner?

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I know, another chicken dinner. But this one is absolutely wonderful! I found it on FB, but altered it slightly.The recipe is easy and fairly quick to make. 30 minutes and you are eating. It did not have a name, so I named it Creamy Chicken, even though it has no cream in it.https://www.rockinrs.com/CS-Creamy-Chicken.pdf A good Niguri Creamy Sake would be great with this!

The finished product
The browning fry
Seasoning the chicken. After the garlic, vinegar, soy sauce and honey have been added
The finished product. Delicious!

The only changes I made were different types of salt, I used Celtic Sea Salt, fresh ground Tellicherry Black Pepper, unsalted butter and chopped green onion for the rice, I added braised Jasmin rice with the green onion.

I really think this is a fantastic way to make the chicken. Almost a fusion version of an Asian dish. You might want to add grated fresh ginger, too. The Jasmin rice gave the dish and extra boost of flavor, but searing it in butter is essential, in my point of view. If you make it let us know how you liked it.

Sushi Shack

03 Friday Oct 2025

Posted by in 5-Stars, Appetizers, Food Photos, Japanese Food, Photos By: Bob Young, Restaurants, Restaurants To Try, Sushi Shack, What's For Dinner?

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There are not many reviews that I post, but this one deserves a review and I give it a 5-Star rating. They have a wonderful ambiance, good food prepared on site and the wait staff is excellent. The name is the Sushi Shack, at Harris Ranch (east Boise), 3724 S Eckert Road (right off of Warm Springs Rd) #110, 83716 and open Monday – Thursday:11:30 am – 9:00 pm, Friday – Saturday:11:30 am – 9:30 pm, Sunday:11:30 am – 8:30 pm. It is located in the Mill District. Call (208) 286-2945.

The ambiance is fun with both high and low seating. Your choice.

Menu

Menu

I had the Clam and Nameko Mushroom Miso Soup and it was awesome! I’d go for 2 but 1 will suffice.

Clam and Nameko Mushroom Miso

Sashimi Boat – choose 4 different types of fish

So there you have an overview of the Sushi Shack in Boise (Harris Ranch). If you go, let us know what you think. Personally, I’ll return!

Updated CIA Basic Hollandaise Sauce

15 Friday Nov 2024

Posted by in 5-Stars, Aleppo pepper, Bistro food, Breakfast, Brunch, Classic Cuisines, Classic Sauces, Cooking Styles, Eggs, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, What's For Dinner?

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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

Homemade Cream of Mushroom Soup

14 Thursday Nov 2024

Posted by in 5-Stars, Bistro food, Brunch, Dinner For Robin, Food Photos, Homemade soup, Mushrooms - Local, Photos By: Bob Young, Recipe - Homemade, Recipe by: Robin and Bob Young, What's For Dinner?, Wines - Idaho

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I have a lot of fun looking for recipes, especially when Robin requests a specific item, and then adapting it to our likes and what we have available, We had some button mushroom that needed to be used. So, mushroom soup – cream of mushroom soup. It was a hit! Here is the recipe I came up with. https://www.rockinrs.com/CS-Cream-Of-Mushroom-Soup.pdf.

It really is a good soup. Rich. Creamy. Full of flavor. I even added some fresh baby asparagus, diced, and it gave the soup a good, gentle crunch. The recipe calls for celery including the leaves and along with the arugula,gives the soup an additional layer of flavor and texture. If you make it, let us know how you liked it and if you “Made it your own” by making adjustments. This soup goes well with a chardonnay. Have fun and good eating!

Chicken Marinara

18 Friday Oct 2024

Posted by in 5-Stars, Bistro, Buy Idaho, Chicken, Food - Frozen, Food Italian, Food Photos, Food Prep, Herbs and Spices, Idaho Vegetables, Italian Food, Local Harvests, Merlot, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Idaho

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We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.

The dish is cooked in a large cast iron skillet.
Here it is plated with a topping of Italian Parsley

It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.

How About some Instant Pot Ribs?

08 Thursday Aug 2024

Posted by in 5-Stars, BBQ Pork, bbq ribs, Beans, Captain's Shack, Corn, Food Photos, Gameday, Grillin' and Chillin', Homemade Sauce, Housemade Sauces, Idaho Pork, Instant Pot, Instant Pot Recipes, Made From Scratch, Party Time, Photos, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

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An Instant Pot is diverse and fun to use. It cooks many styles and methods. I love ribs done on a grill, but this method is quick and somewhat easy. The recipe is a little involved, but if you follow it, your ribs will come out great. Especially at the end where you caramelize them under a broiler. Here is the recipe we use. I like Baby Back Rib, but you can use any ribs. A good gameday treat. https://www.rockinrs.com/CS-IP-Ribs.pdf . In the photo below, we served them with fresh off the cob corn, or you can leave it on the cob, and doctored Bush’s Beans.

Just watch your time in the Instant Pot. 23 minutes should be enough. I went 25 minutes and that was a little long. The ribs fell off the bone when I got them out to go under the broiler. Let us know what you think and if you liked them.

Scallops with Viognier Sauce

26 Friday Jul 2024

Posted by in 5 Hour Duck, Captain's Shack, Classic Sauces, Cooking Styles, Cream Sauces, Creamed Spinach, Dinner For Robin, Food - French, Food Photos, Food Prep, French Foods, Housemade Sauces, Idaho Greens, Idaho Wine, Local Harvests, Parma Ridge Winery, Photos, Prep Work, Recipe - Seafood, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, viognier sauce, What's For Dinner?

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As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.

Braised Scallops with Viognier Sauce

Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.

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

New High End Restaurant in Eagle, Idaho

12 Friday Apr 2024

Posted by in 5-Stars, Beef, Boise Restaurants, Ceviche, Classic Cuisines, Classic Sauces, Classics, Cooking Styles, Crab, Crab Cakes, Crème fraîche, Dinner at Coa Del-Mar, Food - Mexican, Food of Central America, Food Photos, Lobster, Main Dish, Mussels, New Restaurant Trial, Paella, Photos By: Bob Young, Restaurant Reviews, Rice, Scallops, Sea Scallops, Seafood, Shrimp, Special Events, What's For Dinner?, Wine and Food

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It isn’t often that I write about a new restaurant and the By Invite Only dinner – pre opening – to “show off” their menu. But Coa Del-Mar, 2121 E Riverside Dr, Eagle, Idaho is one that I feel compelled to write about. It is well worth it. From their website, “… The nearly 10,000-square-foot restaurant includes a large patio that overlooks a pond.The restaurant will welcome customers on Monday, April 15. It has started to accept reservations on the Resy platform… The Latin and seafood-inspired restaurant will share similarities to both Barbacoa and co-owner Nikolai Castoro’s other restaurant in downtown Boise Coa De Jima. We’re going to bring hot rocks and icetinis and steak options, but the focus is on ceviches and fish options. We’re working to get seafood flown in fresh daily from Hawaii…In addition to its stunning artwork, Coa Del Mar boasts an impressive menu curated by Chef Enrique Martinez, featuring fresh seafood flown in daily and innovative takes on Latin-inspired dishes. From signature ceviches to Barbacoa’s famous “hot rock steak,” there’s something to delight every palate.”

It is large, spacy and can be rather loud due to the crowds of people. The art in the restaurant is all by local artists and it is beautiful. Prices are definitely high end but definitely worth it, and it would be a perfect place for that special dinner, for that special event, for that special person. Here are some photos of the restaurant. Thank you Joe Levitch for letting me join you for this event. I greatly appreciate it.

When you enter the restaurant, this is the artwork that greets you, less Joe Levitch.

The main dining room will keep you in awe with this beautiful Chihuly style glass work. It is huge and beautiful. That’s the inside. Now for some of the food and how each plate is presented.

Making guacamole at your table.

Fresh made guacamole

The Beef Taco plate is beautiful and the meat is extremely tender and well prepared.

The Seafood Platter has lobster, scallops and shrimp on a Truffle Whipped Potato bed. Delicious! Some of the other entrees follow.

The folks sitting at the next table, were kind enough to let me photograph their dinners. These are Crab Cakes and they look delicious and not over stuffed with filler.

Coconut Shrimp

Lobster and Mussels

Seafood Paella

Key Lime Dessert

Creme Brule

So there you have a small sample of the dishes they offer. They are delicious. I hope if you are in the area, you call for reservations starting Monday April 15. You may not get a seat if you don’t call. There is a complete wine and liquor menu.