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Category Archives: Game Day

“Tailgating” with Gumbo

21 Sunday Sep 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Birthdays, Boise Farmers Market, Buy Idaho, Captain's Shack, Chicken, Classic Cuisines, Corn, Corn Bread, Dinner With Robin, Ethnic Foods, Game Day, Local Farmers Markets, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Sausage, Seafood, Shrimp, Tailgate Party, Traditional Food, Vegetables, What's For Dinner?

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Tags

Acme Bake Shop, corn bread, Guatemalan Corn Bread, gumbo, tailgate party


12April2014_1d_Boise-Farmers-Market_Products_Breads_Acme-Bake-ShopYou can not have a successful Tailgate Feast without Acme Bake Shop bread. We had some of their Baguette with our own Gumbo and Corn Bread. If you would like a good corn bread recipe, here is the one we use, Guatemalan Corn Bread. I just adapt it and put the corn from 1 ear in the batter without chopping the kernels. I still use the 3 ears mixed with the eggs. This reduces the amount of sugar I add to the batter. I only used 1/4 cup of sugar instead of 1 cup. See the recipe.
As for the gumbo, we use our “stand-by” recipe that we used for Robin’s 70th Birthday. I just reduced the ingredient amounts to satisfy our needs. Robin’s 70th Birthday Gumbo. Do enjoy the recipes and these photos. It made for a great Tailgate adventure. And, BSU won the game with Louisiana Ragin’ Cajuns, 34-9. That makes BSU 3-1 for the season, their only loss to Ole Miss.

The gumbo is getting very, very happy!

The gumbo is getting very, very happy!

The Guatemalan Corn Bread cooling down.

The Guatemalan Corn Bread cooling down.

Acme Bake Shop Baguette Guatemalan Corn Bread Gumbo

Acme Bake Shop Baguette
Guatemalan Corn Bread
Robin’s Gumbo

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Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Game Day, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Traditional Foods, Vegetables, Vinegars, What's For Dinner?

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Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes


Robin at Flatbread.

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast with mustard cream sauce Brussel Sprouts with balsamic and blood orange reduction Heirloom Tomatoes with basil threads

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast) Fresh Cantaloupe and Blueberries

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

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Super Super Bowl Party!

04 Monday Feb 2013

Posted by Bob and Robin in Appetizers, Beer and Ale, Brats, Cajun Food, Comfort Food, Game Day, Party Time, Photos By: Bob Young, Seafood, Shrimp, Side Dishes, Special Events, Things To Do, Traditional Food, What's For Dinner?, Wine and Food

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Tags

corn chips, cottage cheese dip, Crab Dip, food, Pico de Gallo, Super Bowl Party


03Feb2013_1_Super-Bowl-Feast_WinesA great party and game! Good food! Good friends! Great family gathering. Thank-You Mac, Marnie and Maggie for joining us and partaking in some awesome treats! Great wines, as pictured here. Great beer for those non-wine drinkers. I had a beer or two also. Enjoy theses photos of the Party Fare! Cheers!

The Table

The Table

Gumbo.

Robin’s Gumbo. The game was played in New Orleans.

Vegies and Pico de Gallo

Vegies and Fresh Pico de Gallo

Mac's Brats

Mac’s Brats

Maggie's Cottage Cheese Dip. YUM-O!

Maggie’s Cottage Cheese Dip. YUM-O!

Steamed Shrimp and Fresh Dipping Sauce

Steamed Shrimp and Fresh Dipping Sauce

Marge’s Eastern Shore Crab Dip. Marge is my sister-in-law. This is an awesome dip. We added some artichoke hearts to it and used Blue Corn Chips.

Marnie's Tiramisu

Marnie’s Tiramisu

So you can see we had a great party! And all of the great food! Almost like Thanksgiving. Or Derby Day. Wonderful!

43.624890 -116.214093

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Idaho Potato Bowl Tailgate Party

15 Saturday Dec 2012

Posted by Bob and Robin in Beans, Beef, Beer and Ale, Belhaven Scottish Ale, Comfort Food, Food Prep, Game Day, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, What's For Dinner?

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Tags

dinner, food, potato bowl, scottish ale, tailgate party


15Dec2012_1_Moms-Chili_In-Pot-CookingToday was the Famous Idaho Potato Bowl here in Boise at the BSU Stadium. So, we needed to have something for our small Tailgate Party. Maybe potatoes? Yes, but with what? How about with my Mom’s Chili Con Carne Modified over a good, baked potato. (The photo to the left is the dish in the crockpot!) Wow! It was great! and it did bring back some memories of her making the chili. I just had to modify it because Robin can not eat sweet green peppers. So I modified Mom’s recipe and used Poblanos that I fire roasted on the grill. And most of this was locally grown: the beef, potatoes, onions and peppers. The tomatoes were not. Here are some photos with the Chili over a fresh Baked Potato. Enjoy!

Here is the chili plated with a Stella and a Belhaven to accompany the dish.

And plated with just a Belhaven. A very creamy smooth and slightly sweet Scottish Ale.

43.624890 -116.214093

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BBQ Sauce for Chicken

31 Wednesday Oct 2012

Posted by Bob and Robin in BBQ Sauce, Chicken, Classic Sauces, Comfort Food, Food Prep, Game Day, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, What's For Dinner?

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baking dishes, casserole dish, chicken wings, food, lifetime warrantee


Robin had been asking – in her soft and gentle way – for chicken wings. And believe it or not, I don’t know where to find any in Boise where one can purchase a “bucket” of them. I know there has to be a place, I just don’t know where. I can see another assignment coming up. Anyway, I decide to make some. And here is the Recipe that I came up with. This recipe is also posted in the Recipe File as listed above. Try it and see what you think. It is really easy to do. The photo here is the end result. Left-Click and view this full screen. And the casserole dish? A Pampered Chef. They are awesome baking dishes and they carry a Lifetime Warrantee. Don’t be in the kitchen without one … or two …. or three. Enjoy!

43.624890 -116.214093

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Brats and BSU Football

13 Saturday Oct 2012

Posted by Bob and Robin in Beer and Ale, BSU, Game Day, Main Dish, Oktoberfest, Photos By: Bob Young, What's For Dinner?

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Tags

good game, ground mustard


Looks like BSU is back on the game plan. Another win against Fresno State, 20-10. That makes Bsu 5-1 for the season. It’s also great to have some

Bacon Wrapped Brats
Plockman’s Premium Stone Ground Mustard
Homemade Kraut and Caramelized Onion
Ayinger Oktober Fest-Märzen

Good game. Good food. Great that Robin likes to watch the games with me. Cheers!

43.624890 -116.214093

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Great Party! Look What We Had!

06 Monday Feb 2012

Posted by Bob and Robin in Chicken, Food, Game Day, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Traditional Foods, What's For Dinner?

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The Super Bowl Party was loads of fun and some great food! Thanks to Bob and Gail Parker who opened their home to us. Bob, Gail and Robin are pictured here. Loads of snacks, carrots, celery,special dip and beer – several types! Here is a link for our Chicken Hot Wings that we made. They were good!

Gail always does such a great job at setting the table. Here is her place setting.

Chicken wings (drumlets) getting ready for the oven. They’ve already been steamed.

The Pork Soup that Gail made. I hope she sends the recipe.

The Spicy Drumlets
4T Unsalted Butter
¼t Garlic Granules or 1 med garlic clove minced
¼c Hatch Red Enchilada Sauce, Mild
½t  Kosher Salt

While the chicken is roasting, melt the butter in a saucepan. Do Not Brown The Butter! Place the garlic in the melted and cook until soft. Add the enchilada sauce and heat through. Taste for salt. Add if necessary. When the drumlets are cooked, toss with the sauce and serve hot.

The BBQ Drumlets
 2c Chefs Review BBQ Sauce, Salsa de Barbacoa
4oz Tomato Paste
¼c Honey
¼c Jack Daniels Bourbon

Combine all ingredients in a bowl. Stir to mix. Taste and adjust as necessary. The sauce should be slightly sweet, yet tangy. Microwave until bubbly, about 1 minute on high. Toss with wings and serve hot.

Have plenty of napkins and beer ready for these drumlets! The sauce, but I think particularly the BBQ sauce, would be great on pork ribs! Either the drumlets or ribs would be great for any tailgate party.

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Gameday Reubens

25 Tuesday Oct 2011

Posted by Bob and Robin in BSU, Game Day, Gameday, Party Time, Photos, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment


On Saturday, October 22, BSU had their first home game in the new conference, the Mountain West. They played Air Force and won. We needed to come up with something new, so here is what we did. We both like a good Reuben sandwich. But we didn’t want beef. So we used lean ground turkey and grilled these burgers. We made our own sauerkraut and Russian dressing. Put that all on an Onion roll with local lettuce and a slice of local tomato and you’ve got one awesome Tailgate Sandwich! Add a good IPA, and sit back and enjoy the game.

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Game Day Pizza

20 Saturday Nov 2010

Posted by Bob and Robin in BSU, Game Day, Photos By: Bob Young, Traditional Foods, What's For Dinner?

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We don’t really eat a lot of pizza, unless it comes from Flying Pie Pizza in Boise. It was Game Day with BSU playing Fresno State on a cold, rainy night. BSU was victorious with a 51-0 score and a very slow 1st quarter. Along with the game we had this pizza.

TRADITIONAL COMBINATIONS
#1 CONTEST COMBO

The Combo is undeniably our most popular pizza; it gets reams of fan mail and makes the other pies jealous! This delectable combination has a brilliant blend of 6 meats and 4 veggies: Mozzarella, Pepperoni, sliced Ham that we changed to Canadian Bacon, Italian Sausage, Italian Salami, Ground Beef, Linguica, sliced Mushrooms, We Left The Green Pepper Off, Onions, and Black Olives. We also added Sundried Tomatoes. Yum-O!!!

It was a delicious pizza and went very well with a 2003 Ravenswood Zinfandel Dickerson Vineyard and a blow-out football game. Cheers!

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Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

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Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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Kelley’s Canyon Orchard

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Reel Foods Fish Market

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Standard Restaurant Supply

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A Taste of France

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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