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Category Archives: Gameday

Great Shellfish Boil

09 Sunday Sep 2018

Posted by Bob and Robin in 5-Stars, Braising, Brunch with Robin, BSU, Captain's Shack, Clams, Comfort Food, Cooking Styles, Corn, Dinner For Robin, Dinner With Robin, Food Photos, Food Prep, Gameday, Garlic, Herbs and Spices, Idaho Potatoes, Kitchen Adventures, Lobster, Made From Scratch, Main Dish, Mussels, Pasta, Photos By: Bob Young, Potatoes, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Pasta, Recipes - Seafood, Scallops, Sea Scallops, Seafood, Shell Fish, Special Dinners, What's For Dinner?

≈ 1 Comment


Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!

Making the cheese cloth packages.

After cooking and plated.

Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!

Scallops and Peas with Garlic Pasta

And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.

Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon

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Chanterelle Omelet, Seafood Stir Fry and Scrumptious Chicken Wings

06 Tuesday Oct 2015

Posted by Bob and Robin in Appetizers, Asian Food, BBQ Chicken, Boise Farmers Market, Brocolli, Bronco Nation, Captain's Shack, Carrots, Chicken, Chicken Wings, Chinese Food, Coconut Rice, Dinner At The Captains Shack, Gameday, Local Farmers Markets, Local Harvests, Mushrooms, Mushrooms - Chanterelles, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, Seafood, Shell Fish, Shrimp, Slow Cooking, What's For Dinner?

≈ 1 Comment

Tags

chanterelles, chicken wings, coconut rice, seafood, seafood stir fry


17Sept2015_2a_Alavita_Happy-RobinSuch a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.

Chanterelle Omelet with Fresh Chives, Sausage and Local Cantelope

Chanterelle Omelet
with
Fresh Chives, Sausage and Local Cantaloupe

Next meal, wonderful Seafood Stir Fry. Look at this!

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. Here it is cooking.

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.

Shrimp, Scallop and Pineapple Stir Fry Coconut Rice and Chow Mein Noodles

Shrimp, Scallop and Pineapple Stir Fry
Coconut Rice and Chow Mein Noodles

And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!

Chicken wings getting happy!

Chicken wings getting happy!

Sticky Marinated Chicken Wings Fresh Vegetable Mixture

Robin’s Chicken Wings
Fresh Raw Vegetable Mixture

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Super Bowl Vittles

01 Sunday Feb 2015

Posted by Bob and Robin in Appetizers, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Corn, Dinner With Robin, Ethnic Foods, Gameday, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Shrimp, Super Bowl, What's For Dinner?

≈ Leave a comment

Tags

garbonzo beans, grits, hummus, idaho polenta, shrimp, Super Bowl Party


Robin-Bob-In-Kitchen_Looking-Right

Well it was a good game, even though the Seattle Seahawks lost. But then, that was a weird call in the last 20 seconds and on the 2 yard line that probably cost them the game. 24-27 was a good score. The way a Super Bowl should end up.
I think our appetizers were much better. And 99% of it from Idaho products by local farmers. If you want to see these photos enlarged, Left Click the photo and it will go larger. Here. Take a look. Enjoy!

Fried Meadowlark Farms Eggs, Shrimp with Housemade Tartar Sauce and Idaho Grits A very good breakfast!

Fried Meadowlark Farms Eggs
Steamed Shrimp with Housemade Tartar Sauce
Idaho Grits

A very good breakfast!

Crab Dip East Coast Style

Crab Dip East Coast Style

Steamed Shrimp with Tartar Sauce

Steamed Shrimp with Tartar Sauce

Fresh Humas

Fresh Hummus

What you don’t see are the Steak Tacos that we made. Again, from scratch. They were yum! Actually the food all night was yum!

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BSU Football Tailgate Food

10 Saturday Nov 2012

Posted by Bob and Robin in Beans, Beer and Ale, Belhaven Scottish Ale, Bronco Nation, BSU, Comfort Food, Gameday, Party Time, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

food, green tomato relish, nathan hotdogs, onion mustard, sports


Watching the BSU – Hawaii game. BSU leads at Halftime 35-7. But we made this comfort food “tailgate” food.

Gameday Menu
Adjusted Baked Beans
Nathan Hotdogs
green tomato relish, diced onion, mustard
Belhaven Scottish Ale

If you have never tried this ale, I strongly recommend it. This was a Yum-O comfort food dinner. Cheers!

43.624890 -116.214093

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Gameday Grilling

29 Sunday Jan 2012

Posted by Bob and Robin in Gameday, Grillin' and Chillin', Photos, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment


Well, not your traditional gameday tailgate party. The special game today was the Senior Bowl in Mobile, Alabama. The Boise State Broncos had 5 players in the game. Our tailgate had  –

Grilled Tuscan Brand Wine Sausages
Caramelized Onions
Fresh Made Sauerkraut
Grilled Artichokes with Grilled Lemon Slices (Photo on left)
Olive Oil and Balsamic Dipping Sauce
Mississippi Mud Pie
Belhaven Scottish Ale
Stella Artois
Deschutes Brewery Inversion IPA




Robin made the artichokes above and Gail McClellan Parker made this awesome Mississippi Mud Pie.



Putting the topping on the pie.


This is the label from the wine sausages that we grilled. These are delicious and we got them from our local Costco. Along with the onions and the kraut, we also had some Giuliano Muffuletta to go with the sausages.

Belhaven Scottish Ale. Light, creamy and smooth. If you can find this ale, I strongly recommend it. This went extremely well with the grilled sausages, the kraut, the Muffuletta and the caramelized onions.

Really a great little tailgate party for the halftime party. Maybe we can do this again next season. Sounds like fun!! Cheers!

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Grilling vs Broiling

25 Wednesday Jan 2012

Posted by Bob and Robin in Gameday, Grillin' and Chillin', Party Time, Photos By: Bob Young, Special Information, What's For Dinner?

≈ Leave a comment


Nope! It’s not Springtime in the Rockies. Or in Boise. But, with the Super Bowl just around the corner, it could be time for grilling, if the weather cooperates. Or maybe we should just broil. Your choice this time of year. (But I’ve been known to brush the snow off the grill and have a great time grilling!)

Here is some information on Grilling vs Broiling from Derrick Riches from About (dot) com. Here is an excerpt from that article.

For whatever reason, there are times when you just can’t go out back to grill. It’s these times when you need to know the basics of broiling in your oven. There are similarities and differences that can make your broiling successful. Many recipes give instructions on the use of a broiler as an alternative to grilling, but they just don’t explain the fundamental differences that you need to know.

Grilling and broiling both use intense direct heat to cook foods. They both require the same watchful eye to avoid burning. And they both provide a similar charring and caramelization that give food that distinct flavor. However, grills and broilers work differently to achieve these goals.

… And like a grill you want to preheat the surface that is going to be in contact with the food so preheat the broiler pan. Since you are cooking by direct heat you don’t have to worry about preheating the oven itself.

Click on the link above to read the rest of the article and get ready for the Super Bowl or the Senior Bowl this Saturday, January 28 on the NFL Network. Enjoy!

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Homemade Pizza on Gameday!

20 Sunday Nov 2011

Posted by Bob and Robin in Gameday, Main Dish, Photos, Photos By: Bob Young, Pizza and Brew, Things To Do, What's For Dinner?

≈ Leave a comment


It must be gameday, because we had a special pizza! Plus BSU won, 52 – 35 over San Diego State.
Our own made fresh sour dough crust (from scratch), onion, Italian sausage, German brats, black olives, mozzarella cheese,  fresh, from our garden, chopped red, yellow and green Zebra tomatoes, herbs and spices and mixed cheeses.

Add to this a great and aged Chimay Ale, some Blue and Orange M & M’s and we’ve got a party! Hope next week is as good with the Broncos. Hope so!

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Gameday Reubens

25 Tuesday Oct 2011

Posted by Bob and Robin in BSU, 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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Go Broncos! Last Game Today.

04 Saturday Dec 2010

Posted by Bob and Robin in Bread, Celebrations, Gameday, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, What's For Dinner?

≈ Leave a comment



So it is lightly snowing. 33 degrees F and essentially no wind. Supposed to maybe change to rain this afternoon. But close to 40 degrees. We’ll see. So I guess the Boise Sourdough Bread that I have made, might be good with beef stew. Might just be good to counter the cold weather! The Taste Test has been made – The bread Passed with flying colors! YUM-O.

But then, we must also eat healthy at a Tailgate Party. How about some mixed Blue and Orange Fruit? (Blue Berries and Mandarin Orange) Use your imagination, please. Gail says, “Sharon–I am Ccing Bob so we can brainstorm what might go with chicken wings, chocolate cake and beef stew…I am wearing lots of warm clothes–expect to look like Michelin Woman.” (Believe me, Gail never looked like the Michelin Woman!) I will have some photos later tonight. Cheers! and GO BRONCOS! BSU 42, Utah 14.

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Game Day Handwiches

27 Wednesday Oct 2010

Posted by Bob and Robin in Classic Sauces, Gameday, Party Time, Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, What's For Dinner?

≈ Leave a comment


Let’s see. If it’s Blue and Orange it must be Game Day! And, because of the colors, it must be Bronco Game Day! And that it was. Cold. Rain. Sleet. Snow in the mountains. And LaTech was a good opponent. BSU won 49 – 20, but not without some scary moments. Thanks LaTech for a great game! And Kellen Moore – Not only a Quarterback, but also a Punter, a Defenceman (he made a good tackle) and a Wide Receiver for a Touchdown! Sorry to disappoint the BCS people and not play Auburn or Oregon or some school like that, but your time is coming!! Remember Oklahoma? Or TCU? The Bronco Nation does.
And for the game, Robin put together these wonderful Game Day Handwiches with a great Cabbage Soup and Sliced Tomatoes. Serve these with a good Stella Artois and we’ve got a great game meal. The recipe is below the photos and in the meantime, take a look at this –

HandwichesThe Filling

HandwichesThe Circles

HandwichesFolding the circles

HandwichesOven ready and brushed with melted butter

HandwichesGame Day Handwiches fresh from the oven

HandwichesCabbage Soup

HandwichesDinner is presented

And now, the recipe!

Game Day Handwiches

Source: Robin Young
Yield: 4 Dozen

Ingredients – Pastry
3 c All-Purpose Flour
1 c Lard
1 c Whole Milk
1 lg Egg
1 t Salt
1 t Baking Powder
1 T Sugar
3 T Butter, melted and for brushing tops

Directions:
Mix by hand all ingredients, except for the melted butter, until the dough comes together. The dough should not be sticky when rolled out. Use a little more flour, if necessary. Set aside to rest.

Ingredients – Filling
2 lbs Ground Beef
1 c Chanterelle mushrooms, chopped
1 c Cremini mushrooms, chopped
½ c Onions, diced
1 c Béchamel
1 lg Egg
4 T Cabbage, large shred
½ c Bread Crumbs, dry and plain
Salt and Pepper to taste

Directions:
Pre-heat the oven to 400°F

Make a medium thick Béchamel. Set aside. (This can be made 24 hours in advance. Just keep it refrigerated.)

Sauté the mushrooms and the onion until golden brown. Set aside. In the same pan, sauté the ground beef until browned. Add the cabbage until wilted. Add the mushroom mixture. Heat throughout.

Add the Béchamel. Mix thoroughly

Roll out the dough. Cut into about 3” circles. Roll the cut circles again. This makes it easier to work with the filling. Place about 1 Tablespoon of the filling into each circle. Fold over and pinch the edges to seal.

Place on a cookie sheet and brush the top with the melted butter. Bake for about 20 – 25 minutes or until the tops are golden brown. Serve warm with a good cabbage soup. Enjoy the game!

—————-————–

So there you have it. Enjoy the recipe. If there is any filling left over, just freeze it and use it at a later time mixed with about 1 can of Fire Roasted Tomatoes and some pasta. Cheers!

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