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Category Archives: Grilled Vegetables

Tri-Tip Grilled

16 Friday Sep 2022

Posted by Bob and Robin in 5-Stars, BBQ Beef, BBQ Rubs, BBQ Sauce, BBQ Veggies, Captain's Shack, Classic Cuisines, Classic Sauces, Classis Sauces, Comfort Food, Corn, Cuts of Beef, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food - Make Your Own Meals, Food Photos, Grilled Vegetables, Grillin' and Chillin', Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Vegetables, Main Dish, Malheur River Meats, Marsing, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, What's For Dinner?

≈ 1 Comment

Tags

BBQ, bbq beef, BBQ Sauce, recipes, Tri-Tip


captains-shack-pipe-signed_LMP

We had a great time this past week, developing some recipes and grilling. Never have done a Tri-Tip, so it is time to dive in! And this one was superb. Great grill taste and smoke that did not overpower the beef, as smoking does. Good smoke ring and cooked, I think, to perfection. Juicy and succulent and medium rare. Here is the recipe we came up with. Enjoy! http://www.rockinrs.com/CS-Grilled-Tri-Tip.pdf And to go along with the BBQ, one needs to have a good BBQ Sauce. I prefer a KC Style sauce and here is what I came up with. Enjoy with your BBQ. http://www.rockinrs.com/CS-BBQ-Sauce.pdf

BP-9Sept2022_1e_Captains Shack_Tri Tip

Here is the Tri-Tip on the grill with some roasted corn.

BP_16 Sept 2022_1a_Caaptains Shack_Tri Tip Sliced

This is the sliced Tri-Tip. Good color and smoke ring.

BP_16 Sept 2022_1b_Captains Shack_Tri Tip Plated

Dinner is plated with the Roasted Corn and the BBQ Sauce.

I know from our FB page and from the emails I have received, that folks are interested in some information about a Tri-Tip. So here is some. From steakschool.com,

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.

Hope you enjoy this. Please let us know. Thanks.

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Wonderful Brunch at Parma Ridge Vineyards Bistro

11 Sunday Dec 2016

Posted by Bob and Robin in 5-Stars, Alaskan Salmon, Appetizers, Beef, Beer and Ale, Beer and Food, Bistro, Bistro - Parma Ridge Winery, Breakfast With Robin, Brocolli, Brunch, Brunch at Parma Ridge Winery, Brunch with Robin, Buy Idaho, Chef Storm Hodge, Chowder, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Family, Food Photos, Grilled Vegetables, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

Parma Ridge Bistro, Parma Ridge Restaurant, Parma Ridge Winery


"Foggy Vineyard"

“Foggy Vineyard“

 

I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Daughter Marnie, cousin Dorothy from Portland and an awesome wife, Robin.

Carpese Bites

Caprice Bites
Fresh Baked Baguette with Roma Tomatoes, Italian Basil, Buffalo Mozzarella and Balsamic Reduction $5.95

 

Walnut Crusted Warm Brie

Walnut Crusted Warm Brie
with
Grand Marnier Brown Butter, Honey and a Balsamic Glaze $6.95

 

Cream of Mushroom

Cream of Mushroom Soup (Vegetarian) $4.95 cup, $6.95 bowl
(They also offer an awesome Creamy Northwest Clam Chowder Same prices as Mushroom Soup)

 

Brunch Burger – Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries

Brunch Burger
Quarter-Pound Black Angus Burger with Melted Double Cream Brie, Apple-wood Smoked Bacon, and Sunny-side up Egg with a lemon-tarragon aioli and Rosemary Garlic Truffle Fries $9.95

 

Storm’s Famous Salmon - $16.95 Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied by Grilled Asparagus Storm's Homemade Grilled Bread

Storm’s Famous Salmon
Brined, Lightly Smoked and Pan Fried with Rosemary Truffle Butter and Rosemary Truffle Mashed Potatoes accompanied today by Grilled Broccolini Storm’s Homemade Grilled Bread $16.95

 

And to finish dinner - wonderful chocolates!

And to finish dinner – wonderful chocolates!

2015 Storm Red – Blend of Cabernet Sauvignon, Malbec and Carmenere (Wine Club Members Only) went extremely well with the salmon, burger and cheeses

2015 Parma Ridge Vineyards Storm Red
Blend of Cabernet Sauvignon, Malbec and Carmenere
(Wine Club Members Only)
went extremely well with the salmon, burger and cheeses
(I’m rating this [19] out of [20]. Almost as good as the 2014 Parma Ridge Vineyards Estate Grown Syrah …. almost!)

 

 

 

5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy

5-Hour Roasted Duck
Creamed Spinach with Grand Marnier
Cream Baked Sweet Potato with Duck Gravy

 

 

And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.

 

 

The cherry, cranberry, rosemary sauce for the duck.

The cherry, cranberry, rosemary sauce for the duck.


I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!

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Chili Rellenos

07 Sunday Aug 2016

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Cheese, Classic Cuisines, Cooking Styles, Eggs, Ethnic Foods, Food Photos, Grilled Vegetables, Idaho Eggs, Local Farmers Markets, Mexican Food, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

chili rellenos, poblano peppers


26Feb2016_1_Sushi-Joy_Robin_Right-FacingAh yes! Chili Rellenos. Robin makes the best I have ever eaten. It must be in the soft peak egg whites. Mine were good, but not that good. Here is a link to Robin’s Chili Rellenos. Fun to make. More fun to eat! Just takes a little time. And if you want to, you can roast the peppers over charcoal to give them an interesting twist. I used the stove. The eggs and the peppers came from our local farmers market.

Roasting the poblanos on the gas stove.

Roasting the poblanos on the gas stove.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, coriander, cumin, sea salt and fresh ground black pepper.

Frying the stuffed peppers in a neutral oil. I used Crisco. And in the stuffing, I used the Mexican blend cheese, available at most grocery stores, two of the egg yolks, cilantro chopped, corriander, cumin, sea salt and fresh ground black pepper.

The finished product on a bed of Bib lettuce. On these we used a enchilada sauce, but you could use pico de gallo or a salsa.

The finished product on a bed of Bib lettuce. On these we used a enchalata sauce, but you could use pico de gallo or a salsa.

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Wonderful 40th Birthday Party for Ravenswood Winery

21 Tuesday Jun 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Avocado, BBQ Chicken, BBQ Pork, BBQ Veggies, Birthdays, Breakfast, Celebrations, Ceviche, Chicken, Classic Herb Blends, Comfort Food, Corn Bread, Dinner Reviews with Robin, Dinner With Family, Eggs Omelets, Ethnic Foods, Green Salad, Greens, Grilled Pork, Grilled Vegetables, Herbs, Herbs and Spices, Photos By: Bob Young, Pinot Noir, Ravenswood Winery Zinfandel, Salads, Special Dinners, Special Events, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food, Wine Dinners, Wines - California

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18June2016_8_Ravenswood-BDay-Partytime_SignAnd such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.

Here we are. See the snow?

Here we are. See the snow?

And in case it snows too deep, one can always find the fire hydrant.

And in case it snows too deep, one can always find the fire hydrant.

Robin enjoys some fried chicken.

Robin enjoys some fried chicken.

And so does a chipmunk.

And so does a chipmunk.

Such a great market to re-stock your supplies.

Such a great market to re-stock your supplies. Corti Brothers web page. If in Sacramento well worth the stop. But you can order online, also.

How about some really wonderful prosciutto?

How about some really wonderful prosciutto?

Lunch. and Corti Brothers Red Potato Salad, melon and Verner's Ginger Ale.

Lunch. Prosciutto and Corti Brothers Red Potato Salad, melon and Verner’s Ginger Ale.

Mango ice cream and fresh mango. Slightly spicy.

Mango ice cream and fresh mango. Slightly spicy.

How about a pork tamale?

How about a pork tamale?

Our motel in Sonoma.

Our motel in Sonoma.

Beautiful flowers.

Beautiful flowers.

18June2016_3a_Ravenswood-BDay_El-Pueblo-Motel_Yellow-Flower_Good

Love the gardens in the motel atrium.

Love the gardens in the motel atrium.

And the gargoyle.

And the gargoyle.

Cat fountain.

Cat fountain.

And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!

18June2016_5a_Ravenswood-BDay_Sonoma-Grille_Front-Sign

Patio area.

Patio area.

This dip was delicious. Garlic-Pesto-Butter. The two wines wwere piniot noirs. (L)

This dip was delicious. Garlic-Pesto-Butter. The two wines were pinot noirs. (L) 2013 Cline Pinot Noir, Sonoma Coast and (R) 2013 Trecini Pinot Noir, Russian River Valley. I liked the Trecini best. Bigger, fuller. Wonderful.

Fresh oysters. They were delicious!

Fresh oysters. They were delicious!

Robin had these Lamb Chops in Curry Sauce with Crispy Polenta and Fresh Vegetables

Robin had these

Lamb Chops in Curry Sauce
with
Crispy Polenta and Fresh Vegetables

I had NY Steak in a Pinot Noir Reduction Potato Fingerlings and Fresh Vegetables

I had

NY Steak
with
Pinot Noir Reduction
Potato Fingerlings and Fresh Vegetables

And to go with chocolate, (L) Riesates and (R) Sauterne

And to go with chocolate, (L) Rivessaltes, historic sweet wines of eastern Roussillon and (R) Sauterne

Awesome Chocolate Torte

Awesome Chocolate Torte

Chocolate Mousse

Chocolate Mousse

And now to Ravenswood Winery. Happy 40th Birthday!!

18June2016_8_Ravenswood-BDay-Partytime_Sign

The menu for the party and 80+ guests.

The menu for the party and 80+ guests.

Library wines for dinner.

Library wines for dinner.

Light wines with the appetizers.

Light wines with the appetizers.

The special birthday wine. Very limited. At least were able to get 1 case.

The special birthday wine. Very limited. At least were able to get 1 case.

Ceviche for an appetizer. A little spicy but good.

Ceviche for an appetizer. A little spicy but good.

Some barrel storage.

Some barrel storage.

A small barrel. That's Chris standing there. He is 6' tall.

A small barrel. That’s Chris standing there. He is 6′ tall.

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the "God Father of Zinfandel".

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the “God Father of Zinfandel”.

Winemaker Joel Peterson

Winemaker Joel Peterson

Some of the crowd.

Some of the crowd.

Winemaker in training and Chris.

Winemaker in training Gary Sitton and Chris.

Also sitting at our table.

Also sitting at our table.

BBQ Pork. Yum.

BBQ Pork. Yum.

BBQ Chicken

BBQ Chicken

Grilled Cauliflower

Grilled Cauliflower

Cookies

Cookies

Dinner plated

Dinner plated

breakfast the next morning before departing at the Sunflower Caffe in Sonoma.

18June2016_7_Ravenswood-BDay_Sunflower Cafe_Sign

Joel was gracious enough to join us.

Joel was gracious enough to join us.

The patio.

The patio.

California breakfast Sandwich.

California Breakfast Sandwich.

California Omelet

California Omelet

And now ………….. Back to Boise!!

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Char-Broil Grill Maiden “Voyage” – Spatchcock Chicken

03 Sunday Apr 2016

Posted by Bob and Robin in BBQ Chicken, BBQ Veggies, Captain's Shack, Char-Broil Grill, Cooking Oils, Corn Sprouts, Dinner At The Captains Shack, Dinner For Robin, Grilled Vegetables, Grillin' and Chillin', Grilling, Idaho Chicken, Idaho Potatoes, Idaho Vegetables, Local Markets, Photos By: Bob Young, Potatoes, Roasted Vegetables, Salad, Spatchcock, Vegetables, What's For Dinner?, Wine and Food

≈ 3 Comments

Tags

chicken, Corn Sprouts, grilled chicken, Spatchcock


3April2016_1_New-CharBroil-Grill_BSU-CoverI have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

‪#‎boisefoodieguildstuff‬, ‪#‎bobfoodphotos‬, ‪#‎boisecaptainsshackstuff‬

The new grill by Char-Broil An American Gourmet Deluxe

The new grill by Char-Broil An American Gourmet Deluxe

The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.

The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.

Grilling

Grilling

The plated dinner. Grilled Potato with Sour Cream Green Salad with Tomato, Green Onion and Corn Shoots Green Peas Spatchcock Grilled Chicken

The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken

A good wine from Downton Abbey

A good wine from Downton Abbey

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Mock Fried Eggs with Prosciutto Wrapped Asparagus

29 Wednesday Apr 2015

Posted by Bob and Robin in Acme Bake Shop Breads, Asparagus, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Grilled Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Whats For Breakfast?

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Tags

Asparagus, brioche, mock fried eggs, proscuitto


Tango-Corte-Window-FloridaWhat a great way to serve eggs for breakfast! Mock Fried Eggs – 1t butter in a pan; add eggs and cook for 2 minutes over med heat; add 3T water. Cover and steam until desired doneness. Plate – with Prosciutto Wrapped Asparagus. Add some toasted brioche with orange marmalade and you’ve got a fantastic and easy to do breakfast. Look at this photo and enjoy! Left-Click the photograph to see it enlarged. Cheers!

Mock Fried Eggs Prosciutto Wrapped Asparagus Toasted Brioche with Orange Marmalade

Mock Fried Meadowlark Farms Eggs
Prosciutto Wrapped Asparagus
Toasted Acme Bake Shop Brioche
with
Orange Marmalade

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Diet and “The Heartbreak of Psoriasis”

10 Friday Apr 2015

Posted by Bob and Robin in Beef, Captain's Shack, Chicken, Cooking Programs, Cooking Styles, Dinner For Robin, Eggplant, Eggs, Grilled Vegetables, Healthy Eating, Idaho Beef, Idaho Dairy, Idaho Lamb, Idaho Pork, Idaho Potatoes, Idaho Trout, Idaho Wine, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Pork, Potatoes, Special Events, Tilapia, Tomatoes, Trout, Vegetables, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food

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Tags

diet, Plaque Psoriasis, psoriasis


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyAnd Robin has it and the infection drives her “nuts” sometimes! But she located this interesting article from Embrel, Psoriasis – Your Condition. “Plaque Psoriasis Is an Immune Disease; Treat It From Within.” In other words, modify your diet. Key word: Modify, Not eliminate. And do it slowly; One food group at a time or item within the food group; Not all at once. Looks like we will return to our high seafood diet and chicken diet, at least for a while. The last paragraph in this article is important and something to remember. And to let you know, we do not eat a lot of “Junk Food”. Maybe a burger once a month – Maybe! Here is part of an article from Embrel Do enjoy the information. If you have psoriasis, it might be worth a try. Good luck and Stop Scratching! (My Dad always said, “Home is where you can scratch where it itches!”)

Your Personal Elimination Psoriasis Diet
Here are eight foods and beverages that get mentioned often by people as possibly causing their psoriasis flare-ups. You might consider cutting them out of your diet one at a time to see if any have an effect on your symptoms:
Alcohol. “First and foremost, stop drinking,” Bagel says. Here’s why: Alcohol opens the blood vessels in the skin. When your blood vessels are dilated, white blood cells, including the T cells that are believed to be responsible for psoriasis, can sneak into the outer layers of your skin more easily — and you don’t need to be inviting more T cells. “Your psoriasis symptoms may worsen even if you’re a light-to-moderate alcohol user,” warns Chelsea Marie Warren, RD, a dietitian and certified wellness coach in Portland, Ore.
Junk foods. Psoriasis is an inflammatory condition. Junk foods tend to be high in saturated and trans fats and refined starches and sugars, all of which can promote inflammation. Another reason to avoid junk foods is that that they are high in calories with little nutritional value, and people with psoriasis often have weight problems. “If you have psoriasis, you have an increased risk of heart and vascular diseases,” Bagel says. “Being overweight adds to that risk.”
Red meat. Red meats contain a polyunsaturated fat called arachidonic acid. “This type of fat can worsen psoriasis symptoms because it can easily be converted into inflammatory compounds,” Warren says. Also include on your foods-to-avoid list: processed meats such as sausage and bacon.
Dairy products. Like red meat, dairy products contain the natural inflammatory arachidonic acid. “Cow’s milk is one of the biggest culprits,” Bagel says, because it also contains the protein casein, which has been linked to inflammation. Egg yolks, too, are high in arachidonic acid, so consider nixing them from your diet.
Nightshade plants. Some people report that consuming plants from the “nightshade family” — which includes peppers, white potatoes, eggplant, and tomatoes — exacerbates their psoriasis. These vegetables contain solanine, a chemical compound that has been shown to trigger pain in some people. “Certain patients believe that if you avoid these vegetables, you decrease your symptoms,” Bagel says. “I’m not so sure about that, but I’m not opposed to people trying it.”
Citrus fruits. Sometimes, an allergic reaction can cause psoriasis to flare. Citrus fruits, such as grapefruit, oranges, lemons, and limes, are a common allergen. See if eliminating them from your diet improves your skin. This prohibition includes their derivatives as well, such as lemonade or grapefruit juice.
Gluten. Gluten is a protein found in some grass-related grains, including rye, wheat, and barley. Researchers in Portugal found that psoriasis symptoms in some people with a gluten sensitivity improved after they avoided gluten in their diets. Studies are ongoing, but the idea of psoriasis patients benefitting from a gluten-free diet is still controversial, Bagel says. Even if it works, he adds, it’s not an easy diet to follow.
Condiments. Some people with psoriasis find condiments and spices to be their enemy. The ones that seem to cause the most trouble for people with psoriasis are pimento, cinnamon, curry, vinegar, mayo, paprika, Tabasco sauce, Worcestershire sauce, and ketchup. They’re on the no-no list because substances in these condiments can increase inflammation.
Although research has yet to confirm a direct link between what you eat and psoriasis flare-ups, you might find that your condition improves when you avoid one or more of these foods. Be sure to share what you discover with your doctor so you don’t miss out on any important nutrients

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2015 – Here We Come!

30 Tuesday Dec 2014

Posted by Bob and Robin in 5 Hour Duck, Acme Bake Shop, Acme Bake Shop Sourdough, Appetizers, Bread, Captain's Shack, Carrots, Celebrations, Comfort Food, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Duck, Grilled Vegetables, Holiday Gatherings, Holiday Menu, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Slow Cooking, Special Dinners, Special Events, Tomatoes, What's For Dinner?

≈ 2 Comments

Tags

new years day, new years eve


29Dec2014_1a_Captains-Shack_Buddy_With-TeddyBear_GoodWell, 2014 has been a good year. We spent some time on a houseboat in Portland, OR. We saw my brother and sister in Jacksonville, FL – I had not seen them for “too many years”. We saw old high school classmates in Florida, too. Had a great time in the kitchen and will be making our own pasta from now on – we got a pasta machine for our Kitchen Aid – and we will be making our own pie crusts now. The store bought ones although being good, have too much salt in them. Buddy, pictured here with his Teddy Bear, is now 12 years old. Here is how we are preparing for the New Years celebrations – Our menu.

New Years Eve
East Coast Crab Dip
Stuffed Mushroom Caps
Fried Baby Artichokes with a Yogurt Dip
Bacon Wrapped Scallops

New Years Day
Open House at Meadowlark Farms in Nampa. We are making an Italian Pot Roast with as much local products as possible; Beef, onions, carrots and potatoes are all local.

Here are some photos of our meals for the past few days; Our New Years Prep meals.

Start off with Shrimp Pasta Acme Bake Shop Garlic Sourdough

Start off with

Shrimp Pasta
Acme Bake Shop Garlic Sourdough

5 Hour Chicken Mashed Potatoes and Gravy Creamed Onions and Spinach

5 Hour Chicken
Mashed Potatoes and Gravy
Creamed Onions and Spinach

We have done 5 Hour Goose, 5 Hour Chicken and the original 5 Hour Duck. The duck is by far the best.

Baked Ham Grilled Zucchini Squash Baked Yam

Baked Ham
Grilled Zucchini Squash
Baked Yam

So there is our Lead-Up dinners and then our menu for New Years Eve and New Years Day. And of course, there will be wine from our cellar and Martinelli’s also. What are you having? Staying home? Going out? Be careful and have a Happy New Year! Cheers!

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Cruise Night At The Buzz

13 Wednesday Aug 2014

Posted by Bob and Robin in Classic Cuisines, Dessert, Dinner With Friends, Dinner With Robin, Ethnic Foods, French Foods, Greens, Grilled Vegetables, Italian Food, New Zealand Food, Party Time, Photos By: Bob Young, Salads, Spanish Food, Vegetables, What's For Dinner?, Wines - French, Wines - Italian, Wines - New Zealand, Wines - Spanish, Wines - Tuscan

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Tags

Buzz, Cruise Food, The Buzz Coffee and Wine, Wine, Wine Dinner Buzz Bistro


08July2014_2a_The-Buzz-Remodeled_New-Growler-Beer-Wine-AreaThe wines tonight came from around the world with stops in Italy, Spain, New Zealand, Tuscany and France. The food came from different cruise lines and indeed was Cruise Food. And if you have ever been on a cruise and have eaten onboard, you know what a dedicated support team the kitchen Exec Chef has.
When Cristi prepares these tastings, she also has a dedicated support team and it is about time that I recognize them and tell them publically how much we appreciate their time and effort.
Tommy, Cristi’s husband, keeps the dinner plates moving and remembers that I like bread with my meals.
Austin and Bailey, Cristi’s children, help by serving, bussing the tables and setting the tables up.
Peggy Hand-Behrens researches the menu, sits down with Cristi and pairs the wines with the food, and then prepares some of the entrées. She also helps to pour the wine and prepare the dishes. She is one busy Lady!
Joseph Geist, when he is available, helps to pour the wines.
To all of these folks a BIG Thank-You! Your efforts are really appreciated and without your support, the program may not exist. So if you participate and enjoy these dinners, please let these folks know how much you appreciate them and the service they give.

Beef Carpaccio ()Celebrity Lines), Italy 2011 Zonin Valpolicella 14% alc a good wine with this salad [16]

Beef Carpaccio (Celebrity Lines), Italy
2011 Zonin Valpolicella
14% alc a good wine with this salad [16]


Chilled Peach Soup (Royal Caribbean) Spain 2011 Tierras Guindas 13.5% alc. a super good wine with this super good soup [17]

Chilled Peach Soup (Royal Caribbean) Spain
2011 Tierras Guindas
13.5% alc. a super good wine with this super good soup [17]


BBQ Sweet Potato Salad (Carnival) New Zealand 2013 Wild South Sauvignon Blanc 1.5% alc really6 a super good wine particularly with this entree. [18]

BBQ Sweet Potato Salad (Carnival) New Zealand
2013 Wild South Sauvignon Blanc
12.5% alc really a super good wine particularly with this entrée. [18]


Jamaican Jerk Chicken (Princess) Spanish 2001 LAN Rioja 13.5% alc. another superb wine paired well with the spiciness of the chicken. [18] (notice the bread?)

Jamaican Jerk Chicken (Princess) Spanish
2001 LAN Rioja

13.5% alc. another superb wine paired well with the spiciness of the chicken. [18]
(notice the bread?)


Cream Brule (Royal Caribbean) France 2013 Bila-Haut 13.5% alc. a good match with the Cream Brule [18]

Crème Brûlée (Royal Caribbean) France
2013 Bila-Haut

13.5% alc. a good match with the Crème Brûlée [18]

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BBQ and Beer

08 Tuesday Jul 2014

Posted by Bob and Robin in Anthropology of Food, BBQ Beef, BBQ Chicken, BBQ Fish, BBQ Sausages, BBQ Veggies, Beer and Ale, Beer and Food, Cooking Styles, Dinner With Friends, Food Prep, Food Trivia, Grilled Fruit, Grilled Vegetables, Grillin' and Chillin', Grilling, Hamburger, What's For Dinner?

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bbq beef, bbq chicken, bbq seafood, bbq veggies, Beer, grilling


From one of my many reference blogs, in this case Serious Eats (the photo here is from Serious Eats), I received this very interesting article on BBQ Beer Pairing, among other things such as the right beer with burgers, it is suggested too try “… Black IPAs to try: Firestone Walker Wookey Jack, Deschutes Hop in the Dark
Smoked porters to try: 8 Wired The Big Smoke, Stone Smoked Porter (for a more subtly smoky experience)
Porters to try: Deschutes Black Butte Porter, Nøgne-Ø Porter, Great Lakes Edmund Fitzgerald Porter.”
With chicken, they suggest “… Amber/brown German lagers to try: Ayinger Altbairisch Dunkel, Paulaner Oktoberfest Märzen, Heater Allen Coastal Lager (if you’re on the West Coast)
Blonde bières de garde to try: Brasserie St. Sylvestre 3 Monts, Saint Germain Page 24 Réserve Hildegarde Blond
Helles lagers to try: Weihenstephan Original Premium, New Belgium Summer Helles, Ballast Point Longfin Lager.”

The list goes on and the suggestions, too. Beers to go with sausages, steaks, grilled seafood, grilled veggies and then a suggestion, “If You Had To Pick Just One”. It is a good article and a great reference. Good luck and Happy Grilling! Cheers! And here is your chance – Try to stick with your local beers. Many cities now, including Boise, have some really awesome micro breweries and Boise even has, I think, the nations first nano brewery.

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