Category Archives: Food

Turkey Tamale Pie

30 Monday Nov 2009

Posted by in Food, Main Dish, Recipe By: Peggy Young, Recipes, Things To Do

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Here is a recipe for leftover turkey that my sister sent me.

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Here is my favorite, given to me by a friend – Margaret Crum many years ago in Newark. She served this dish at a dinner buffet. I usually make it every time I have leftover turkey.

Turkey Tamale Pie

Ingredients:
3 slices bacon
1 large onion, finely chopped
1 large green pepper, chopped
1 cup sliced green olives
2 cups crumbled corn chips
2 cups diced cooked turkey
1 teaspoon chili powder (or to taste)
1/2 teaspoon salt (I eliminate because of the olives)
Dash pepper
1 #2 can tomatoes ( I use diced)
1/2 cup grated cheddar cheese
2 Tablespoons butter

Directions:
Fry bacon until crisp; remove slices. Saute onion and green pepper until tender. Combine olives, 3/4 cup crumbs, turkey, chili powder, salt, pepper, tomatoes and crumbled bacon. Add onion and green pepper, blend well. Turn into a 1 1/2 quart baking dish. Sprinkle top with cheese and remaining crumbs. Dot with butter and garnish with more olives (if desired). Bake at 350 for 35 minutes.

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Cheers! And enjoy the recipes for your leftover turkey!!! Thanks, Peggy! This has to be good – it has Bacon in it!

The White House Dinner Party

29 Sunday Nov 2009

Posted by in Food, Food Trivia, Holiday Menu, Interesting Information, Party Time, Thought For The Day

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Here is what they had. How ’bout you?

Potato and Eggplant Salad
White House Arugula with Onion Seed Vinaigrette
2008 Sauvignon Blanc, Modus Operandi, Napa Valley, California

Red Lentil Soup with Fresh Cheese
2006 Riesling Brooks ³Ara² Willamette Valley, Oregon

Roasted Potato Dumplings with Tomato Chutney
Chick Peas and Okra
or

Green Curry Prawns
Caramelized Salsify with Smoked Collard Greens and Coconut Aged Basmati
2007 Grenache, Beckmen Vineyards, Santa Ynez, California

Pumpkin Pie Tart
Pear Tatin
Whipped Cream and Caramel Sauce
Sparkling Chardonnay, Thibaut Janisson Brut, Monticello, Virginia

Petits Fours and Coffee
Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Gelees
Chocolate-Dipped Fruit

OK. So what’s in your bowl, to coin a phrase? Cheers!

After The BIG Game – Goldy’s!

28 Saturday Nov 2009

Posted by in Celebrations, Food, Main Dish, Photos By: Bob Young, Restaurants

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Question is, what do we do for breakfast after BSU wipes out Nevada, 44-33, for the WAC Championship. It was a late night! Let’s go to Goldy’s Breakfast Bistro for breakfast, a real traditional treat here in Boise. An awesome breakfast, and, we might even meet some BSU players!! Go Broncos! Look for Goldy’s on Facebook and their support of the Broncos!

An awesome breakfast. Top Row – Left to Right: Standard Breakfast, Scrambled Eggs, Red Hash browns and Toast; Eggs Benedict with Black Beans.

Bottom Row – Left to Right: Breakfast Burrito with Pico de Gallo and Croissant French Toast. (Left Click any of these photos to see in Full Screen.)

So there you have our After Thanksgiving and After BSU Triumph Breakfast!! If you get to Boise, you must try Goldy’s Breakfast Bistro!! See their Web Site. Cheers!

Post Thanksgiving – Now What?

27 Friday Nov 2009

Posted by in Celebrations, Food, Things To Do

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And don’t tell me, “Black Friday”! I bet in the last 15 years, I have not been to the Boise Mall more than 2 or 3 times. And go to some store at mid-night in the cold and rain and suffer through the indignities of some people in line waiting for the store to open at 5:00am. I don’t think that’s going to happen – it didn’t! I did find out that my eyelids do not have any holes in them!

Or I can stay home and watch “Regis and Kelley”. As Bill Cosby said, “Yea! Right!” Or maybe watch the Rutgers and Louisville game – Rutgers 28, Louisville 14, late in the 3rd quarter. But there really is a light at the end of the tunnel. Boise State University (WAC 6-0; Overall 11-0) plays tonight at 8:08pm (MST) on ESPN2 for the WAC championship against Nevada (WAC 7-0; Overall 8-3). Prediction: BSU 25, Nevada 20; There is a wine tasting at a winery we have not been to yet (yes there really is!), Snake River Winery that we will meet our friend Geno and Debra and go together; And there is turkey ready to be made into a sandwich … right now … great cranberry relish … butternut lettuce … fresh dilly bread. YUM-O!

It’s a cold and overcast day in Boise. But the left-over turkey will satisfy the need for nourishment and probably forget the hotdogs and other football stand-bys. It won’t hurt once in a while. Oh well, there are my mental wanderings. Cheers!

Our Thanksgiving Plate

25 Wednesday Nov 2009

Posted by in Food, Holiday Menu, Recipe: Bob and Robin Young, Recipes, Side Dishes

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Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so “all out”. I just thought it would be nice to have it here to “introduce” the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says “Keep Refrigerated”, so I guess I can not sample it. You know, The Queens Taster?) Enjoy – we will!

Wine Opener:
Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy

Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri’s Old Fashioned Pie Shop and Bakery – Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

Madeira Turkey Gravy

24 Tuesday Nov 2009

Posted by in Celebrations, Food, Food Trivia, Recipe By: Robin Young, Recipes, Side Dishes

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Just in time for the Holidays! Madeira Turkey Gravy “… is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.” (Real Age) Here is the recipe that Robin found to enhance that Thanksgiving dinner. Enjoy!

Madeira Turkey Gravy

Ingredients:
1½ t Extra Virgin Olive Oil
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
½ c Madeira
1½ T Cornstarch, mixed with 2 tablespoons water

Directions:
To Prepare Giblet Stock: Heat 1½ teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.

To Prepare Gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.

Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.

Le Cafe de Paris Shellfish Dinner

21 Saturday Nov 2009

Posted by in Classic Sauces, Food, Main Dish, Restaurants, Things To Do

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When it rains, it pours! Oh how2 I love this “job”!

Le Fruits de Mer
Fresh Shellfish Dinner

Hope all is well with you and yours. Our much awaited Shellfish Dinner is days away. To reserve a spot, reservations need to be made by Monday, November 23rd to ensure the freshest seafood order. Dinner is $39/person and includes a fresh salad, five seafood entrees, and a fabulous dessert surprise! Live Music by the Frim Fram Fellas and some great wines to pair with these fabulous dishes.

For those who have been to our previous shellfish dinners, there are a few changes to the menu, which I am sure you will enjoy! We hope to see you all here for this delicious event. Bon Appetit!

A Bientot!
Mathieu

Le Menu

La Salade

Stone Crab Claw Fritters field greens, rémoulade sauce


Fruits de Mer

Fanny Bay Oysters cucumber mignonette
•
King Crab Legs buerre blanc
•
Clams Casino bacon, white wine, herbs, butter
•
Pernod Steamed Mussels
•
Creole Poached Prawns chorizo, baby potatoes

Maybe we’ll see you there? Cheers!

The Seasons Visited and Reviewed

21 Saturday Nov 2009

Posted by in Food, Main Dish, Photos By: Bob Young, Restaurant Reviews, Things To Do

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Yes, in fact, we did take an impromptu visit to Seasons on Saturday 21 November. We were going to Caldwell, ID to join in on the Coyotes Group Grand Opening, and decided to stop in here. An awesome meal! Great food! Here is our Review We did rate the restaurant a 4-Star and it deserves every bit of that. The food is soooooo very good and it is a great place to take family and friends. They are even going to have some “special” nights where they feature specific cuisines. 17 December 2009 is a “Greek Dinner” and it will be awesome. Owner Rachel Hurn and Chef Eric Peterson do a fantastic job. I urge you to visit them. Be sure to check out our review as linked above. And they do use local products and they are expanding their wine selection to include most of the Idaho wines. And of course, here are some photos. Cheers!

The Seasons – Eagle, ID

20 Friday Nov 2009

Posted by in Food, Thought For The Day, Wine and Food

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The SeasonsOK. So I don’t normally do this, but I am looking at The Seasons in Eagle, ID. before I have even been there. It looks intriguing. I received this email from Rachel Hurn, “Bob I met you at Idaho Wine Merchant’s warehouse tasting. You really enjoyed our Corn Dip. We would love to have you come down to the bistro whenever you get a chance. Hope to see you soon.” Ah yes, I do remember that Corn Dip. It was awesome. I will have to make it a point to go to the Deli (939-6680 Seasons Deli and Catering, 1117 E. Winding Creek Ste. 150, Eagle, ID 83616) and try one of the sandwiches, which include:

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Roast Beef
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Cajun 2 Step
Roast beef, smoked turkey, swiss and pepperjack cheeses and a layer of ‘Creole’ mustard, toasted to perfection on a New Orleans French bread
$9.50

Cow in the Garden
Roast beef, boursin cheese, spinach, tomato and a creamy horseradish sauce on a whole wheat
$9.50

Godfather
Grilled roast beef, melted mozzarella, fried onions and aioli on a toasted garlic hero bun
$9.99

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Turkey & Chicken
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Barb’s SpecialSmoked turkey, cranberry sauce, mayo and lettuce on rye bread
$9.50

GobblerTurkey, avocado, sprouts, lettuce, tomato, and swiss cheese with dijonaise dressing on whole wheat
$9.50

Muffuletta
A New Orleans tradition, oven roasted turkey, with provolone cheese smothered in a classic Italian olive mix on a sesame topped sourdough muffuletta bun
6.50 Quarter / $11.50 Half / $18.00 Whole

Slim Chick
Seasoned marinated chicken, topped with ranch dressing, roma tomatoes, lettuce and pepperjack cheese on a grilled whole wheat bun
$9.50

The White HenSeasons signature homemade chicken salad on a your choice of bread
$9.50
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Ham
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The Classic BLT
Three layers of apple smoked bacon, lettuce and tomatoes, all the usual stuff with a special Seasons Deli twist
$8.50

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Vegetarian
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Market BasketSwiss cheese, sprouts, avocado, tomato and lettuce, with dijonaise on wheat bread
$8.25

Petey’s SpecialFresh water mozzarella, sliced roma tomato, fresh pesto on a grilled ciabatta roll
$8.25

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Combo’s
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Seasons Club-triple deckerHoney ham, bacon, oven roasted turkey, lettuce, tomato, your choice of two cheeses and mayonnaise on an toasted wheat bread – bring your appetite!
$9.50

ReubenLayers of corned beef, pastrami or turkey topped with Swiss cheese, sauerkraut and our secret Russian dressing on rye bread, one of our most popular!
$9.99
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This is not the complete sandwich menu, but a start. It just looks interesting to me, especially after having the Corn Dip and some sandwich samples at the Idaho Wine Merchant open house this past summer. Just some thoughts and a place to explore. Cheers!

Le Beaujolais Nouveau 2009

20 Friday Nov 2009

Posted by in Celebrations, Classic Sauces, Food, Photos By: Bob Young, Restaurants, Wine and Food

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(Left-Click on any of the single graphics to see full screen. Be sure to go full screen on the slide show) There comes a time in every year that is so very important to the worldwide wine industry. In the US, that is usually the Thursday before Thanksgiving. The arrival of the Beaujolais Nouveau – the arrival of the wine from Beaujolais and is supposed to reflect what the wines of France will be like in the release year. This year we were lucky enough to reserve a seating at the Le Cafe de Paris. What an awesome release party this was. The wines were a Georges Debouet Beaujolais Nouveau ’09. Young, fruity, flirty, dry, no wood and fun. The other was a 2009 Pierre Ferraud Beaujolais Villages. Light, fruit forward with strawberry and raspberry on the palate. Easy to drink. Good personality and character. A touch of oak. (Our favorite). We bought a bottle of the 2007 Pierre Ferraud Cote-de-Brouilly that went extremely well with the main course of the evening, a Beef Bourguignon with Chantrelle Mushrooms and Cippolini Onions.

All in all, this was a fantastic evening! I will have to upgrade the Cafe de Paris rating. I had Andrae’s rated at a 5-Star, but they moved to Walla Walla, WA. So far, until tonight, I have not found a replacement at that level of quality. Now I have!!! This was a superb meal – delicate, tasteful, delicious.

The Fois Gras Torchon with Warm Gingerbread and Port Poached Pears was superb – rich, creamy and delicious! Even the Escargot with Parsnip Puree, Puff Pastry and Beurre Rouge were not overly garliced nor “rubbery”. The Truffled White Bean Soup was creamy and smooth, not whole beans. Little trails of truffle oil and shaved white truffles on the top. The Beef Bourguignon was superb. And the Apricot Glazed Baba with Vanilla Bean Whipped Cream and White Chocolate Sauce was unforgetable! (All of these dishes are in the slide show) Definitely a 5-Star rating – they earned it! Chef/Owner Mathieu Choux is to be commended along with his staff! Congratulations!