Some Recipes That We Suggest

09 Friday Apr 2021

Posted by Bob and Robin in BBQ Beef, Beans, Beef, Boise Foodie Guild, Buy Local, Captain's Shack, Dessert, Dinner For Robin, Dinner With Family, Easter Lamb, Food - Make Your Own Meals, Food - Russian, Food Photos, Holiday Menu, Photos By: Bob Young, What's For Dinner?

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baked beans, beef stew, Halupki, lamb. shortbread, prime rib, recipes

It’s been awhile. But we are still here. So I think it will be a good idea to look at some of the recipes we have been working on. Some of these recipes call for Herb de Provence and we prefer to make our own. Keeps it to our liking. You can see the recipe here http://www.rockinrs.com/CS-Herbs.pdf. Just remember the 3-1 ratio of using fresh versus dried herbs. For instance, if your recipe calls for 1 Tablespoon of an herb and all your have is dried, use only 1 teaspoon of the dried. (3 teaspoons=1 Tablespoon).

Since summer is right around the corner and BBQ is probably in the back of your mind, here is a recipe for some awesome baked beans. We use a mix of canned Cannellini Beans, Kidney Beans and Black Beans. A wonderful blend of tomato sauce, molasses, brown sugar and dry mustard. Jack Daniels Black Label Bourbon also goes well in this mix. Here is the recipe for these great baked beans. Enjoy! http://www.rockinrs.com/CS-Stovetop-Baked-Beans.pdf.

And if you are doing a BBQ or Grilling – we love St Louis Style Pork Ribs grilled – then try Eric’s Rib Sauce to slather on the ribs and to use as a dipping sauce. It is awesome! http://www.rockinrs.com/Erics-Rib-Sauce.pdf. Please note. The recipe calls for a special cider, Basil/Lemon. It is a local (Boise) brand, Stack Rock Cidery. These ciders are available, whether this brand or not, at most grocery stores. They may have different blends. Find one you like or you can use your favorite apple cider vinegar. Just add your favorite herbs.

And if you are in mind for a beef stew, try http://www.rockinrs.com/CS-Beef-Stew.pdf, CS Beef Stew. It has the Icelandic herb lovage in it. A celery tasting green herb. If you use fresh – dried is available – be careful of the amount. The 1 cup chopped that the recipe calls for, is plenty and even at that, you might want to cut back to 3/4 cup. It is great in stews and soups.

And then there is Halupki. A Ukrainian stuffed cabbage leaves that means “little pigeons”. http://www.rockinrs.com/CS-Halupki.pdf This dish comes from our neighbor and we have slightly altered it. It is simply delicious. It takes right around 3 hours to prepare, but is well worth it. “The name “golubtsy” came to Russia and the region around it in the 18^th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish.” [Wikipedia] Note: there is no “G” letter or sound in the Ukrainian language. Therefore this dish is called “Halupki” in the Ukraine.

12April2020_1c_Captains-Shack-Easter_Lamb-Pureed-TurnipandCarrot-Green-Salad_Acme-HotCrossBun

Easter Boneless Leg of Lamb

You say you like lamb? No? Then you probably have been eating mutton. The difference is in age. Lamb is generally less than 1 year old, whereas mutton is everything else. This one is simply delicious for those who like lamb. Maybe those who say they don’t like it, may learn to eat it using this recipe. Enjoy this lamb. http://www.rockinrs.com/Lamb-Rosemary-Garlic.pdf

And now some dessert! How about Pecan Shortbread Cookies? Yum. To give the pecans some extra flavor, roast them on s sheet pan in the oven at 350 degrees F for 8 minutes. Watch them – Don’t let them burn. Here is the recipe. Enjoy. http://www.rockinrs.com/Pecan-Shortbread-Cookies.pdf

And that does it for now. Brought you at least somewhat up-to-date, and I “learned” this new format, somewhat. Cheers.

Thanksgiving 2016

25 Friday Nov 2016

Posted by Bob and Robin in 5-Stars, Apple, Bacon, Baking, Captain's Shack, Carrots, Celebrations, Comfort Food, Corn, Dessert, Dinner At The Captains Shack, Dinner With Family, Dried Corn, Food Photos, Green Salad, Heirloom Carrots, Heirloom Onions, Heirloom Parsnips, Holiday Gatherings, Holiday Menu, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Party Time, Photos By: Bob Young, Snake River AVA, What's For Dinner?, Wines - Idaho

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Dried Corn, heirloom vegetables, Spatchcock, wilted lettuce

And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven.

Mushroom Stuffed Puff Pastry.

Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion – to keep the turkey off the bottom of the pan.

Cooking in the oven at 400 degrees F. This after 1 hour. One more hour to go for a 14 lbs turkey.

Plated

Spatchcock Turkey
Robin’s Cranberry Sauce
Dried Corn
Wilted Lettuce Salad
Roasted Heirloom Vegetables
Stuffing Cups
Mashed Potatoes and Gravy throughout
2006 and a 2008 Indian Creek Winery (ID) Pinot Noir

Skillet Apple Pie

These wines were available for dinner. We only had the oldest one on the left.

These wines were available for dinner. We only had the oldest two on the left. Super paring and wines.

In order to do a dinner like this, one needs to make a “schedule of events”. Thursday, I also made a schedule like this hour-by-hour.

Wonderful Easter Ham Dinner

27 Sunday Mar 2016

Posted by Bob and Robin in Buy Idaho, Cakes, Captain's Shack, Carrots, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Easter Dinner, Holiday Gatherings, Holiday Menu, Idaho Greens, Idaho Potatoes, Idaho Vegetables, Local Harvests, Photos By: Bob Young, Pork, Purple Sage Farms, Vinegars, What's For Dinner?, Wines - NW

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Easter ham, minted peas, The Chew, upside down cake

Such a great time having a meal with family. Robin, Marnie and Mac. We did miss Christopher and Sophia, but they got a “Care Package”. Hope they enjoy it. The photos below are what we had and some of the recipes are with the photos. Mac made some wonderful rolls and there are some left-over for ham sandwiches. A word about the recipes, especially the Holiday Ham recipe by Chef Michael Symon. When we watched him make the ham on the ABC program The Chew, he used a ham steak. I altered that somewhat and use a Shank Portion Smoked Ham. The same technique that Chef Symon used for browning the ham was used so I would have some pan “grameles” for the gravy. I roasted the ham in the oven at 350 degrees F but first, after cross hatching the skin and fat layer and rubbing it with some ground clove and ground allspice and then some good maple syrup. Not much, but enough to give the ham some sweetness. The recipe for the Holiday Ham and the Parsley Salad are permanently located in the recipe file above. It turned out superb. Here are some photos of the dinner. Enjoy!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce

Again, another recipe adapted from Chef Michael Symon. We did alter it by adding honey, radish and miners lettuce. Enjoy the recipe – easy to do and so refreshing. Parsley Salad

Oven Roasted Shank Portion Smoked Ham
Ham Gravy
Smashed Garlic Blue Potatoes
Steamed and Minted Sugar Snap Peas

Mac made some awesome rolls to go with the ham. We also had a 2014 Estancia Pinot Grigio that went very well with the dinner.

Pineapple Carrot Upside Down Cake Marnie made this. She found these individual "cake pans" that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. It was super! Thanks Marnie.

Pineapple Carrot Cake Upside Down Cake

Marnie made this. She found these individual “cake pans” that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. Iced with the standard Carrot Cake Icing. It was super! Thanks Marnie.

Pineapple Carrot Cake Upside Down Cake

Icing is on the bottom! Told you it was an upside down!

Breakfast and Lunch Photos

03 Friday Jul 2015

Posted by Bob and Robin in Basil, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Eggs, Eggs Poached, Food Trivia, Greens, Ham, Herbs, Holiday Menu, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Markets, Main Dish, Meadowlark Farms, Photo Skills, Photos, Photos By: Bob Young, Purple Sage Farms, Salads, Seafood, Special Information, Strawberries, Tuna, Vegetables, What's For Dinner?, Whats For Breakfast?, White Grapes

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blueberries, fresh strawberries, green grapes, salad

Every so often, I really have to check the camera settings for these photos. I have had several people what technique do I use to get these photos. And too, I have to check my steadiness holding the camera. Here are two meal wee made and photographed. Fun to explore and fun to eat. Both were good. Enjoy!

Poached Meadowlark Farms Eggs with Basil Black Forest Ham, Toasted English Muffin Patriotic Fruit Mix

Poached Meadowlark Farms Eggs
with
basil and black forest ham
Toasted English Muffin
Patriotic Fruit Mix

Nikon D5000, 18-55mm lens at 24mm, 1/10 sec, f/4. Ambient light and handheld.

Tuna Salad Fresh Greens Local Yellow Tomatoes

Tuna Salad
on
fresh local greens and local yellow tomatoes

Nikon D5000. 18-55mm lens, 1/2.5 sec, f/4. Ambient light and handheld.

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?

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new years day, new years eve

Well, 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

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

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!

Happy Hanukkah!

16 Tuesday Dec 2014

Posted by Bob and Robin in Apple, Captain's Shack, Comfort Food, Cooking Styles, Hanukkah, Holiday Menu, Jewish, Jewish Food, Party Time, Photos By: Bob Young, Potatoes, Recipe by: Robin and Bob Young, Recipes, Sweet Potato, What's For Dinner?, Zucchini

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Hanukkah, Jewish food

And what better to say Happy Hanukkah than to make some Potato Latkes! A pretty basic recipe: Shredded potatoes and onion, Matzo Meal, eggs and salt and pepper and vegetable oil (Crisco). Just remember to squeeze the water from the potatoes. Add all in a large bowl and mix by hand. Make patties and fry in hot oil until golden brown. Serve with applesauce and sour cream. You can add anything to the basic mix: shredded zucchini, shredded sweet potato or shredded apple. Use your imagination. Instead of sour cream, try a little Mascarpone. I even used a Berry/Apple Sauce – see below. Try them for breakfast with a poached egg on top.
So now the question: What is Hanukkah? This from Wikipedia,

Hanukkah (/ˈhɑːnəkə/ hah-nə-kə; Hebrew: חֲנֻכָּה, Tiberian: Ḥănukkāh, usually spelled חנוכה, pronounced [χanuˈka] in Modern Hebrew; a transliteration also romanized as Chanukah or Chanukkah), also known as the Festival of Lights, Feast of Dedication, is an eight-day Jewish holiday commemorating the rededication of the Holy Temple (the Second Temple) in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire of the 2nd century BCE. Hanukkah is observed for eight nights and days, starting on the 25th day of Kislev according to the Hebrew calendar, which may occur at any time from late November to late December in the Gregorian calendar.
The festival is observed by the kindling of the lights of a unique candelabrum, the nine-branched menorah or hanukiah, one additional light on each night of the holiday, progressing to eight on the final night. The typical menorah consists of eight branches with an additional visually distinct branch. The extra light is called a shamash (Hebrew: שמש‎, “attendant”) and is given a distinct location, usually above or below the rest. The purpose of the shamash is to have a light available for practical use, as using the Hanukkah lights themselves for purposes other than publicizing and meditating upon Hanukkah is forbidden.
Other Hanukkah festivities include playing dreidel and eating oil based foods such as doughnuts and latkes.
Hanukkah became more widely celebrated beginning from the 1970s, when Rabbi Menachem M. Schneerson called for public awareness of the festival and encouraged the lighting of public menorahs.

After the first turn. Nice and brown and smelling great!

Potato Latkes
Applesauce
Sour Cream

Potato Latkes
Sour Cream
Apple Berry Sauce

Guide to Cooking Lamb

17 Thursday Apr 2014

Posted by Bob and Robin in Captain's Shack, Easter Dinner, Easter Lamb, Herbs and Spices, Holiday Menu, Lamb, Local Markets, Special Information, What's For Dinner?

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American lamb, American Lamb Board, Easter Lamb Dinner, Idaho Fingerling Potatoes, lamb, roasting lamb

Here is an interesting guide to cooking lamb from the American Lamb Board. And just in time for your Easter Lamb Dinner. Enjoy! And just to let you know, here is what I am making for our Easter Dinner.

Roasted Leg of Felzien Farms Lamb
with
rosemary and garlic

Oven Roasted Idaho Fingerling Potatoes

Steamed Idaho Asparagus

Idaho Green Salad
with
Miner’s Lettuce

and, of course, a good wine!

Guide to Roasting Lamb
from the
American Lamb Board

Happy 2013 Everyone!

01 Tuesday Jan 2013

Posted by Bob and Robin in Appetizers, Captain's Shack, Celebrations, Crab, Crockpot, Finger Foods, German Recipes, Holiday Gatherings, Holiday Menu, Main Dish, Party Time, Photos, Photos By: Bob Young, Sauerkraut, Seafood, Shell Fish, Shrimp, Special Dinners, Special Events, What's For Dinner?, Wine and Food

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byrd cookie company, finger foods, food, new years eve, red cabbage

We do hope that everyone has a great 2013! And that you also had an exciting New Years Eve party. Robin and I did. Very quiet. But very delicious. Started out, somewhat, with this Red Cabbage and Sausage over a Baked Potato. It was yummy. Then we went to more of a party mode with the finger foods we made pictured below. Left-Click the photos to seed enlarged. Enjoy!!

A table full of Finger Foods.
Various Crackers and Chips
Steamed Shrimp
Crab Dip
Various Byrd Cookie Company Delights
Fresh Grapes
Shrimp Sauce
Stella Artois Goblets
Moscato d’Asti

A plateful of Yum!

Marnie’s Roasted Root Vegetable Soup

27 Thursday Dec 2012

Posted by Bob and Robin in Captain's Shack, Food, Food Prep, Holiday Menu, Photos By: Bob Young, Recipe By: Marnie, Recipes, Soup, Special Dinners, Vegetables, What's For Dinner?

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c coconut milk, c vegetable stock, dinner, food, root vegetable soup, vegetarian

For Christmas Dinner, Marnie made this great Roasted Root Vegetable Soup, pictured here. We just had to get the recipe. Try it. You’ll like it.

Marnie’s Roasted Root Vegetable Soup

Serves: 4-6

Ingredients:
1 lg Sweet Potatos, peeled and chopped into 1″ dice
1 Parsnip, peeled and diced
1 Rutabaga, peeled and chopped into 1″ dice
2 Carrots, peeled and diced [one carrot]
1 Poblano chili, seeded and chopped into 1″ strips or 1 Onion, chopped into 1” dice
1 c Coconut Milk [13 oz can]
3 c Vegetable Stock [Better Than Broth concentrate]
1/8 t Cayenne pepper
1 T pure Maple Syrup
1 t fresh minced Thyme
1 T fresh minced Rosemary

Directions:
1. Preheat oven to 400 degrees F.
2. Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray.
3. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
4. Place both cookie sheets in the oven and roast veggies until tender — about 35 – 50 minutes. The sheet with the carrots may be done first; be sure to check periodically.
5. When all veggies have finished roasting, remove from oven and reserve some chunks for serving, very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup and cayenne pepper.
6. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe! When the soup is smooth, serve immediately or pour into a large pot with reserved chunks and re-heat on the stove briefly.

Christmas 2012: Food, Wine and Family!

26 Wednesday Dec 2012

Posted by Bob and Robin in Breakfast, Buddy, Captain's Shack, Celebrations, Christmas, Cod, Comfort Food, Dried Corn, Food, Food Prep, Holiday Gatherings, Holiday Menu, Lamb, Main Dish, Party Time, Photos, Photos By: Robin Young, Recipes, Salad, Salads, Seafood, Side Dishes, Sole, Soup, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine and Food Festivals

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cheese danish, food, huckleberry jam, morning pastry, wine cork

Oh, my! What a great two day Christmas celebration!! Great food! Great wines! Great family! I just love it when the extended family – at least the Idaho portion – all get together and have a good meal together. Thank- You Mac and Marnie for the Christmas dinner. And Thank-You everyone for all of the great gifts! And Mac, for making the Italian Wine Cork Retriever!!! And Buddy got his Piglet! I think he thinks he is being replaced. Not a chance!! (Left-Click any of these photos for a larger view.)
But let’s start with Christmas Eve food. Robin and I spent a nice quiet evening at home. To start with, we made a salad of Caprese Scallop Stacks and then for the entree we made Cod with Tomato Cream Sauce. I used both Cod and Sole in this recipe. These were really delicious. The photos are posted below.

Caprese Scallop Stacks

Cod with Tomato Cream Sauce

Then for Christmas morning – I remember my Mom running downtown in Newark, DE., to Bing’s Bakery and picking up a Christmas Morning Pastry Wreath – Robin made these wonderful cheese Danishes. I was still asleep when I smelled this wonderful aroma, drifting through the house. It was these pastries. Yum-O!

Cream Cheese Danish with Wild Idaho Huckleberry Jam and Sliced Pear

Then in the afternoon, we packed up the car and went to Marnie and Macs for an awesome dinner. And a yummy dinner it was. Marnie made a root vegetable, slightly curried, creamy soup that was delicious. We want the recipe, Marn. (Sorry I didn’t get a photo of it.) And Mac did a great job with the lamb. But look at what they made.

Green Bean Casserole
Roasted Lamb with Mint Jelly
Roasted Potatoes
Dried Corn with Poblano Peppers

And for dessert –

Noel Log

And to go with the dinner and the chocolate dessert, some wines we pulled. Enlarge the photos and read the labels. Especially the vintages. These were awesome!