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Category Archives: Idaho Pork

Chopped In The Kitchen

11 Friday Mar 2022

Posted by Bob and Robin in Apple, Apricots, Buy Local, Cabbage, Classic Sauces, Dinner At Marnies, Dinner For Robin, Eggs, Eggs Benedict, Food Photos, Food Prep, Grilled Pork, Housemade Sauces, Idaho Grains, Idaho Pork, Idaho Potatoes, Krusteaz, Lark and Larder, Latkes, Local Markets, Main Dish, Malheur River Meats, Photos By: Bob Young, Pork Belly, pork chops, Potatoes, Recipe by: Robin and Bob Young, Recipes - Sauces, Sauces, What's For Dinner?

≈ 1 Comment

Tags

cabbage, caramelized apple, fried potatoes, Hollandaise Sauce, pork belly, potatoes, recipes, strawberry, waffles


So you have some “stuff” still in the refrigerator that you don’t quite know what to do with. Don’t throw it out, unless, of course, it’s green and fuzzy. It’s not exactly Réchauffé – a dish of warmed-up leftovers, but more like Utiliser les restes – using leftovers. We have strawberries that need to be used, so we make Strawberry Waffles. And there is some Pork Belly, “… pork belly is uncured meat (while) bacon is a cured meat…(it is) the boneless cut that remains after the loin and spareribs are removed.” (pork.org) Just in case you wanted to know. So why not make an Idaho Benedict or a sautéed cabbage and apple to go with a Malheur River Meals ( https://malheurrivermeats.com ) pork chop? (Or you can get their products at the Boise Farmers Market or at Lark and Larder in Boise Good idea! So let’s take a look. Bon appetit! 

 

Strawberry Waffle

Strawberry Waffles are so delicious. I have made waffles from scratch but here I used Krusteaz, because I had some that needed to be used. Just altered it slightly with strawberry jam and 1 egg in the batter. Then when I cooked it, I put sliced strawberries in the batter plus more sliced strawberries on top of the waffle before serving. A dusting of powdered sugar, too. You can use other fruits, also, like blueberries.

 

Malheur River Meats Pork Chop with Braised Apple and Cabbage

This was a yum dinner. A Smoked Bone-In Pork Chop with Braised Apple and Cabbage. Caramelized the apple first in butter and brown sugar over med-high heat and watched it carefully so as not to burn the apple. Just golden brown. Then added some chopped cabbage and caraway and sautéed it all together. There were no left-overs from this dinner!

 

Idaho Benedict
Shredded potato in egg ring form
Potatoes browned

This was so differently good! If you like Eggs Benedict, try this version. Instead of a toasted English muffin, I used a potato pancake, of sorts. More like a latke than a pancake. I had the “cake” keep its shape and form by using an egg ring. Worked well. Cooking was a challenge to keep it from burning. Med high heat and used the rendered pork belly fat – some of it – to cook the potato in. Turned it over carefully when I noticed some browning on the edges. It really came out fine and was cooked all the way through. Then for serving, placed potato on plate, then one strip of thick cut pork belly broken in half, poached egg and finally Hollandaise Sauce. ( CIA Basic Hollandaise Sauce )

So there you have it. Another fun week in the kitchen!

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Update on Sources and New Dishes

13 Thursday Jan 2022

Posted by Bob and Robin in Beef, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Local, Captain's Shack, Chardonnay, Chef Jacques Pépin, Classic Sauces, Comfort Food, Cookies, Cream Sauces, Dinner At Marnies, Dinner For Robin, Food - Make Your Own Meals, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Lamb, Idaho Pork, Idaho Wine, Malheur River Meats, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shell Fish, Spinach, Van Lith Ranch, Vegetables, What's For Dinner?, Wines - Idaho

≈ 1 Comment

Tags

Malheur River Meats, Meadowlark Farms Idaho Parma Ridge Winery, recipes, Van Lith Ranch


captains-shack-pipe-signed-Walkway-LMPI pretty much failed to list my sources in the Boise area for beef, pork, eggs and lamb. Some of them will even ship to you. Check the links.

For beef I am using 2 different sources. The newest source for some awesome beef products is Van Lith Ranch, http://vanlithranch.com 200 S Pennsylvania Ave, Fruitland, Idaho 83619. (208) 452-3826. We had a fabulous standing prime rib from them. “At Van Lith Ranch, we raise ultra-premium grass-fed, grain-finished beef here in Idaho. Our family ranch is located on the banks of the Payette River where three generations of Van Liths have been raising beef cattle for over 70 years. We use that generational knowledge and experience to hand-select only the highest of quality animals for our Van Lith Ranch line of meat and that personal attention and dedication shows in every mouthwatering bite.”

Another fabulous source for beef and pork is Malheur River Meats, http://malheurrivermeats.com 4276 John Day Hwy, Vale, OR 97918.(208) 573-1058. Awesome beef, but fantastic thick cut, bone in pork chops. They even have pork chops for stuffing which are cut even thicker. They carry eggs, too, in season. And, you can get a change in red meat by eating buffalo from Browns Buffalo Ranch in Nyssa,  https://cunninghampasturedmeats.com/vendors/browns-buffalo-ranch. Great meat, especially the steaks and hump roast.

For eggs and lamb, awesome lamb chops, we use Meadowlark Farms Idaho, https://www.meadowlarkfarmidaho.com/ 9904 Southside Blvd, Nampa, Idaho. 83686 (208) 466-4806. A superb source for outstanding lamb products.

BP_10Jan2022_1a_Captains Shack_Waffle Benedict

And speaking of eggs, Meadowlark Farms eggs make an awesome Hollandaise sauce and Eggs Benedict. Just look at these. This was delicious! Even went so far as to try Jacque Pepin’s style. Think I will use it again and again and again!

Not local by any means. Braised Scallops on a bed of Spinach and Chard with a light Béchamel and a Cucumber and Radish Salad with Sour Cream. Such a yum dinner. Served with a wonderful and well pared 2020 Parma Ridge Winery Chardonnay, http://www.parmaridge.wine/. They also have an awesome bistro at the winery. Superb food along with the superb wine. But make a reservation first. Check the link. Happy cooking! (BP-MJ)

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A very good Pappadelle Dinner

23 Friday Apr 2021

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Beef, Boise Artisan Bakery's, Buy Local, Captain's Shack, Classic Herb Blends, Cooking Styles, Dinner At Marnies, Dinner With Family, Food Photos, Garlic, Idaho Beef, Idaho Pork, Idaho Wine, Italian foods, Local Markets, Malheur River Meats, Mushrooms, Pasta, Petit Verdot, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Italian, What's For Dinner?

≈ 1 Comment

Tags

Pappadelle, Petit Verdot, ragu, red wine ragu


Pappadelle with Red Wine Ragu and Toasted Sourdough with Garlic

We came across this recipe from two different sources, one was Chef Jacques Pepin, and then we adjusted both recipes to make this one. It was delicious! We added a little chervil (French parsley) and Herbs de Provence, which we blend ourselves. We also added a little ground pork. Next time, too, I may add some diced garlic cloves. It is missing in this recipe, excerpt for the Garlic Toast (Acme Bakeshop Sourdough).

The other item that you may want to contemplate is the type of Passata – tomato sauce – you use. I like Cento Traditional, but I also like Rao’s Traditional and Mutti. Any of these are good, but if you prefer to use your own that you have made from all those seasonal Roma or San Marzano, then do so. Please though, when you puree the sauce, leave the skins on.

So here is our recipe. Enjoy it. http://www.rockinrs.com/CS-Pappadelle-Red-Wine-Ragu.pdf Let us know your opinions.

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Boise Farmers Market Opens!

06 Saturday Apr 2019

Posted by Bob and Robin in Acme Bake Shop, Arugula, Big Lost River Meats, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Chef Jake Sandberg, Comfort Food, Crispeats, Desert Mountai Grass Fed Beef, Eggs, Ethnic Foods, Fruits, Greens, Hard To Find Foods, Homemade Stock, Idaho Beef, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Pork, Idaho Vegetables, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Purple Sage Farms, Rice Family Farms, Seafood, Snake River AVA, Sourdough Bread, Spinach, Spring Greens, Spring Plants, Spring Vegies, What's For Dinner?

≈ Leave a comment


Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!

Head of the Boise Chamber

BFM President

Mayor Dave Bieter opens the market!

The ribbon is cut!

Carrots look awesome

Ham and Cheese Croissant Samples for everyone!

An overcast morning but great to be at The Market – rain or shine!

Good pies!

New eats in Boise! Also at The Market.

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Winter Is Coming – Time For Jagerschnitzel

20 Monday Aug 2018

Posted by Bob and Robin in 5-Stars, Bacon, Captain's Shack, Classic Sauces, Cooking Styles, Dinner For Robin, German Food, German Recipes, Homemade Sauce, Idaho Bacon, Idaho Beef, Idaho Chicken, Idaho Pork, Local Markets, Mushrooms, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Bavarian, Recipes - German, Recipes - Sauces, What's For Dinner?, Wines - German

≈ 1 Comment

Tags

jager schnitzel, jagerschnitzel


That ‘s great and I do love a good Jagerschnitzel. But, what is Jagerschnitzel?

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. … Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. [Honest Food]

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. … Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. [Wikipedia]

You get the idea. Personally, I like the pork or, when you can afford and find it, veal. Here is one recipe.

Jägerschnitzel with Mushroom Sauce
(Hunter’s Schnitzel)

Source: adapted from Oma’s Kaffeeklatsch
Bob and Robin Young, Boise, ID
Ingredients:
4 Veal Cutlets, pounded lightly (use pork for Schweineschnitzel)
1 T fresh squeezed Lemon Juice
½ t Celtic Sea Salt
about ½ c Flour
3 T Water
1 Egg
about 1 cup Bread, or panko, Crumbs
3 T unsalted Butter
3 T Vegetable Oil
1 Lemon, sliced

Instructions:
Trim fat from meat and clip edges to stop edges from curling during cooking.
Sprinkle cutlets with lemon juice and salt.
Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side.
Serve immediately, garnished with lemon slices.

Jägerschnitzel Sauce

Ingredients:
1 T unsalted Butter
3 slices Bacon, diced
1 Onion, diced
1 lb mushrooms, sliced
2 t Tomato Paste
1 c Water
1½ c White Wine
2 T Paprika
fresh Thyme, Celtic Sea Salt, fresh ground Tellicherry Black Pepper, to taste
2 T Parsley, chopped
¼ c Sour Cream

Instructions:
In a skillet, brown bacon and onion in butter. Add mushrooms and fry until tender.
Add tomato paste, water, and white wine. Add paprika. Season with thyme, salt and pepper. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly. Add parsley and sour cream. Stir. Serve over Schnitzel

Here is another recipe. Enjoy!

German Schnitzel with Mushroom Cream Sauce
(Rahmschnitzel)

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Author: Goodie Godmother, adapted from Cooking With Christine Serves: 4-6
Bob and Robin Young, Boise, ID

Ingredients – For the Pork Schnitzel:
1.5-2 lbs Pork Cutlets, or Pork Loin pounded thin
3 T Lemon Juice, approximately the yield from 1 fresh lemon
⅓ c All-Purpose Flour
1 t Celtic Sea Salt
½ t fresh ground Tellicherry Black Pepper
1 t ground Paprika
Ingredients – For the Mushroom Cream Sauce:
½ c unsalted Butter, 1 stick
⅓ cup dry Sherry Wine or a dry White Wine
16 oz sliced Crimini Mushrooms
2 T chopped fresh Chives, minced
3 cloves Garlic, minced
3 T All-Purpose Flour
¼ t fresh ground Nutmeg
¾ c Heavy Cream
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste

Directions:
Place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess.
Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.
Turn the heat up to medium high and pour the cooking wine into the skillet, using a wooden spoon to scrape any flour bits that may have stuck to the pan.
Melt the remaining butter in the pan and add the mushrooms, garlic, chives, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the mushrooms are soft and slightly golden in parts.
Stir in the flour, cook for an additional 2 minutes, then turn off the heat.
Stirring constantly so that the sauce stays smooth, pour in the heavy cream, stirring until a smooth sauce forms. Add salt and pepper to taste and adjust any seasonings if necessary.
Remove the pork schnitzel from the oven, plate, and pour the sauce over top of the schnitzel, adding additional fresh chives for garnish if desired. Serve immediately.

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Two Good Meals We Made – Idaho Trout and Eggs Benedict

10 Friday Nov 2017

Posted by Bob and Robin in Asparagus, Atlantic Salmon, Bearnaise Sauce, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brunch, Brunch with Robin, Buy Idaho, Chicken, Classic Sauces, Cod, Comfort Food, Cooking Styles, Copper River Salmon, Crab, Eggs, Eggs Benedict, en Papillote, Food Photos, Halibut, Ham, heirloom vegetables, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Huffington Post, Idaho Beef, Idaho Chicken, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Trout, Idaho Vegetables, Local Markets, Made From Scratch, Mushrooms, Photos By: Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Recipes - Sauces, Red Snapper, Salmon, What's For Dinner?

≈ 1 Comment


Ah yes. These were fun meals. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. Served with a delicious 2006 Alves de Sousa Douro Estação (Portugal). From Wikipedia, an En papillote is –

En papillote (French pronunciation: ​[ɑ̃ papijɔt]; French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding.

We used Apple Brandy for moisture.

Idaho Trout en Papillote with Mashed Potatoes and Candy Carrots.

To serve the papillote, Melissa d’Arabian says,

To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.

A good recipe can be found here – by Melissa d’Arabian. If you want to add vegetables, you can use almost anything. zucchini, Bok choy, sliced carrots, sweet onion, green beans and mushrooms to name a few. You can also use chicken, beef, pork, salmon, red snapper or sea bass to name a few. Here are some recipes: Sesame Ginger Salmon, by Kelsey Nixon; Salmon and Vegetables, by Jessica Gavin; Chicken en Papillote; Chicken and Summer Vegetables; Pork en Papillote; Pork Papillote with Apples and Onions.
So there are a few recipes. Use your imagination. You can google “Type of en Papillote” and find many, many more. Be creative. Have fun. Serve with a good wine.

And for breakfast, Try a

Klondike Waffles Benedict with Turkey and Fresh Fruit.


and to start here are several different kinds of Eggs Benedict – 17 Twists on Eggs Benedict Recipes, Huffington Post; Here is an awesome twist 13 Eggs Benedict Recipes, Chowhound and Top Eggs Benedict Recipes, Fine Cooking.

To go with the benedict, you need Hollandaise Sauce or Béarnaise Sauce. Here is an easy Hollandaise Sauce from Allrecipes – Microwave Hollandaise Sauce. And here is an easy Foolproof Béarnaise Sauce Recipe.

OK. There you go. Head for the kitchen and have fun. And remember, a Béarnaise Sauce or a Hollandaise Sauce is great on asparagus. Just sayin’.

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Good Snowy Weather To Make Sauerkraut! Here’s How.

04 Wednesday Jan 2017

Posted by Bob and Robin in Boise Farmers Market, Cabbage, Canning, Captain's Shack, Classic Cuisines, Comfort Food, Food Photos, German Food, Homemade Sauerkraut, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Markets, Main Dish, Oktoberfest, Photos By: Bob Young, Pork, Pork Tenderloin, What's For Dinner?

≈ 3 Comments


08oct2016_1c_captains-shack_kraut-weight-onThere have been many people asking how to make their own sauerkraut. Well here is a great link – Kraut In A Jar or the entire site by Holly Howe, Make Sauerkraut. Both resources are superb and chock full of some great information from recipes to keeping the kraut from going bad.

This photo is from Holly's site and some kraut she made in a jar.

This photo is from Holly’s site and some kraut she made in a jar.

Shredding the cabbage using a mandoline. See the belnd of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Shredding the cabbage using a mandoline. See the blend of red and white cabbage. 4 heads of white cabbage to 2 medium heads of red cabbage. Nice color blends.

Enjoy the links I have listed and have some fun and make some sauerkraut. Let us know how it comes out! Make a pork roast in the oven. Add to that some mashed potatoes – Idaho potatoes of course – and some of your fresh made sauerkraut and you’ll have a great meal. Wash it all down with a good Spaten. Think of this dinner for Oktoberfest. We just put up 14 pints of kraut. Cheers!

Pork mit Kraut

Pork mit Kraut

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Spaghetti with Housemade Meatballs and Marinara

07 Wednesday Sep 2016

Posted by Bob and Robin in Basil, Beef, Boise Area Food Adventures, Boise Farmers Market, Captain's Shack, Classic Cuisines, Classic Sauces, Cooking Styles, Desert Mountai Grass Fed Beef, Dinner At The Captains Shack, Dinner For Robin, Food Photos, Garlic, Herbs, Housemade Marinara, Housemade Meatballs, Housemade Sauces, Idaho Beef, Idaho Eggs, Idaho Pork, Idaho Vegetables, Italian Food, Local Farmers Markets, Meadowlark Farms, Onion, Photos By: Bob Young, Pine Nuts, Pork, Raisins, Recipe By: Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Italian

≈ 3 Comments


26Feb2016_1_Sushi-Joy_Robin_Right-FacingI’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”

CS Meatballs. They are baked, not fried in oil.

CS Meatballs
(Recipe)

They are baked, not fried in oil.

CS Marinara

CS Marinara
(Recipe)

The plated dinner of Spaghetti, Meatballs and Marinara with Shaved Pecorino

The plated dinner of

Spaghetti, Meatballs and Marinara
with
Shaved Pecorino

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Sunday Breakfast and Dinner

15 Monday Aug 2016

Posted by Bob and Robin in 5-Stars, Bacon, Baking, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cast Iron, Cheese, Comfort Food, Corn, Desert Mountai Grass Fed Beef, Dinner For Robin, Eggs, Food Photos, Fruits, Heirloom Carrots, Herbs, Housemade Sauces, Idaho Eggs, Idaho Pork, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe by: Robin and Bob Young, True Roots Produce, What's For Dinner?

≈ 1 Comment

Tags

pork medalions, port wine, port wine reduction


10May2016_2b_Camino-de-Santiago_Spanish-Countryside_Painted-2

These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

 

 

Breakfast Potato Eggs Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes aare slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, salt and pepper. Bake at 425 degrees F until eggs are set. Remove an let cool 5 minutes. I used the convection for baking these. Top with Salsa or Pico de Gallo.

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Bre akfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots, Fresh Corn Pork medallions with Port Wine and Herb Reduction

Heirloom Carrots
Fresh Corn
Pork Medalions

with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

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Good Breakfast; Awesome Dinner

24 Friday Jun 2016

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Multi-Grain, Bacon, Black Grapes, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cheese, Corn, Dinner At The Captains Shack, Dinner For Robin, Eggs Poached, Falls Brand Bacon, French Wines, Green Salad, Herbs, Idaho Pork, Idaho Vegetables, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Pork, True Roots Produce, What's For Dinner?

≈ 1 Comment


26Feb2016_1_Sushi-Joy_Robin_Right-FacingBreakfast was OK. Robin doesn’t particularly like Baby Swiss. Cheddar is better. But, thanks to Desert Mountain Farms and Ed Wilsey, the 1″ pork chops were super. Huge! Delicious. And we make our own stuffing for these – it could have been better this time, though. Corn was from —- somewhere. Bacon from Twin Falls. Bread from Acme Bakeshop. Eggs from Meadowlark Farms. The salad was from Idaho – greens, onion, tomato. Love this time of year when the produce can be purchased from the Boise Farmers Market every Saturday at 10th and Grove. So here are our meals. All of them very easy to do; No particular recipe. Wing it!

Poached Eggs on Acme Bakeshop Seed Toast Baby Swiss Cheese Bacon Black Grapes

Poached Eggs
on
Acme Bakeshop Multi Grain Toast
Baby Swiss Cheese
Bacon
Black Grapes

Stuffed Desert Mountain 1 1/2" Pork Chops Corn Green Salad

Stuffed Desert Mountain 1 1/2″ Pork Chops
Corn on the Cob
Green Salad
2015 l’effet Papillon Grenache Blanc

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Rule of 25%. Reduce oven/frying temperature by 25% and time by 25%.

Fork To Spoon – Air Fryer and Instant Pot Recipes

Great resource for AF and IP information and recipes.

AirBnB Buhl, Idaho

Welcome to Mary Anne’s place, a historic cottage in the heart of Kelley’s Canyon Orchard. Just 20 minutes from Twin Falls, unwind in this quiet retreat by enjoying the pleasant sound of a nearby creek and views that look out into the orchard. 4 guests · 2 bedrooms · 3 beds · 1 bath, Wifi · Free parking · Kitchen, Entire House! 1903 River Rd, Filer, Idaho 83328

Snake River AVA (Idaho Wine Districts) Happenings

Follow what is happening in the Idaho wine districts, Snake River AVA, Eagle Foothills AVA and the Lewis and Clark AVA. Events, tastings, dinners and other exciting happenings. Look for BNB's at a winery.

Bloglovin’

RSS Links

RSS Feed RSS - Posts

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I Know. Not Idaho Products, But still Worth A Try!
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Rockin’ Rs

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Items of Blog Interest.
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Member of The Internet Defense League

The History Kitchen

Interesting historical information about food - prep, origins and uses. Written by a kitchen anthropologist!

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Of Concern To This Blog
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Recent Posts

  • A Little Variation of Eggs Benedict
  • Saint Jacques au Saffron
  • 3 Delicious Meals
  • To Chew or not to Chew? To Peel or not to Peel? Those are the questions.
  • Tri-Tip Grilled

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Think Local!! Buy Local!!

Let them know you saw their logo on this blog. Thanks!
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Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

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Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
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The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

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

Give them a call or EMail for awesome buffalo meat.

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

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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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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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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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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Miscellaneous Items
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