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Category Archives: Locavore

Boise Farmers Market Opens April 1!

30 Thursday Mar 2017

Posted by Bob and Robin in Acme Bake Shop, Boise Area Food Adventures, Boise Farmers Market, Food, Gaston's Bakery, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Next Generation produce, What's For Dinner?

≈ 1 Comment


Here is the latest from the BFM.

Welcome to the 2017 Farmers Market Season!
We are excited to get started on Saturday. Although the late winter has been cool and wet, you will be pleasantly surprised to see all the delicious fresh produce that will be at The Market!

Join us for a slice of Birthday Cake and take home first-of-the-season fresh greens plus oh so much more. What’s Fresh!

Produce/Agricultural
Apples
Asparagus
Baby Cucumbers
Bedding plants
Carrots
Container Gardens
Dried Fruit
Green Garlic
Dried Herbs
Fresh Herbs
Curly Kale
Lacinato Kale
Mache
Micro Greens
Miner’s Lettuce
Salad Mix
Tomatoes
Heirloom Seeds
Hanging Strawberry Baskets

Specialty Foods
Pickled Asparagus
Baked Goods
Pickled Beans
Custom Spices
Granola
Hard Cider
Herb Blends
Hummus
Jam
Jelly
Organic Kombucha Tea
Pickles
Salmon Bacon
Smoked Salmon
Tamales
Teas
Wine

Protein
Grass-fed Angus Beef
Pastured Raised Chickens
Duck Eggs
Chicken Eggs
Grass-fed Goat
Pasture Raised Lamb
Pasture Raised Pork
Sockeye and Coho Salmon
Smoked Meats
Sausages

Dairy
Artisan Cheeses
Goat Cheese
Goat Yogurt
Ice Cream
Raw Milk
Yogurt

On-Site Foods
Baked Goods
Coffee
Cookies
Crepes
Matcha Lattes
Sambusas
Tacos
Tamales
Waffles
Wood-fired Pizza

Cold Weather Plants!
Next Generation Organics is bringing fun 24 packs of hearty cold weather plants. They are ready to go in the ground right now!

Delicious Hot Samples!
Desert Mountain Grass-Fed Beef, will be cooking up some samples on opening day!
Ed says, “Come and getcha some!”

“Snack Size” Opening Day Steals!
Lampe Granola will be offering “snack size” steals at $1.50 a bag! Grab ’em while they last!

Fish Three Ways!
C&G’s Wild Alaska Salmon will have frozen fillets of sockeye and coho salmon. Plus smoked salmon strips and salmon BACON
Tasty treats!

Who’s at The Market This Week
Farmers & Ranchers
Brown’s Buffalo Ranch
C&G’s Wild Alaskan Salmon
Campbell Tailor Made Beef
Desert Mountain Grass-fed Beef
Feathers n Horns
Fiddler’s Green Farm
H & H Tomatoes
Kelley Orchards
Lost River Meats
M&N Cattle Company
Malheur River Meats
Matthews Family Farms
Meadowlark Farms
Next Generation Organics
Ohana No-till Farm
Peaceful Belly Farms
Purple Sage Farms
Ribier Gardens
Rice Family Farms
Smith Berry Farms
Snake River Seed Co-op
True Roots Organics
Volcanic Farms

On-Site Food Vendors
Il Segreto Wood Fired Pizza
Funky Taco
Haji’s International Foods
Tamales Nelly
The Great Crepe
Two Trees
Waffle Me Up
Wanna Macha
Prepared Food Purveyors
Acme Bakeshop
Apple Lucy’s Pies
Big Walls Bakery
Blue Feather Bakery
Cherino’s Bloody Mary Mix
Ferranti Fresh Pasta
Form & Function Coffee
Gaston’s Bakery
Lampe Granola
Meriwether Cider Company
Molly’s Mills
Neckar Coffee
Oma & Popie’s Wing Dressing
Potter Wines
Sevz Kitchen
Snake River Winery
Stack Rock Cider
Sunshine Cookie Company
Sweet Valley Cookie Company
The Jelly Lady
Urban Rustic Gourmet

Selected Artisans
Apis
Firefly Garden Art
Red Chair Lavender
Scented Room
T&S Metal and Glass

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Happy Hour at Parma Ridge Winery and Restaurant

23 Saturday Jul 2016

Posted by Bob and Robin in 5-Stars, Beef, Bistro - Parma Ridge Winery, Boise Adventures, Boise Area Food Adventures, Buy Idaho, Chardonnay, Chef Storm Hodge, Chicken, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Idaho Chefs, Idaho Chicken, Idaho Greens, Idaho Wine, Locavore, Parma Ridge Specials, Parma Ridge Winery Bistro, Photos By: Bob Young, Restaurants, Restaurants To Try, Rib-Eye, Salmon, Snake River AVA, Special Dinners, Special Information, What's For Dinner?

≈ 1 Comment

Tags

Parma Ridge Restaurant, Parma Ridge Winery


22July2016_1_Parma-Ridge-Friday_Robin_Nikon-BestWe’ve not been out to Parma Ridge Winery and Restaurant for their Friday Happy Hour until last night. Glad we went. They are very busy, so if you have a crowd of more than four, it’s best to call ahead. The patio is open and a large part of it is covered.The patio is open! Wonderful sunny and warm day.The menu may also be somewhat different than the Saturday or Sunday Brunch menus. Check the link above for the available menus or look at This Weekend at Parma Ridge to see the menu varieties for at least one of the weekends. Whenever you go, and I highly suggest this 5-Star winery and restaurant, you will be treated to some awesome wines and definitely some awesome food as prepared by Chef Storm and Sous Chef Megan. The Staff in the restaurant has grown! They have added Sous Chef Megan and service Staff. Our server Tammy was excellent. Thank-You! Here is some of the Happy Hour food that was at our table. We did not eat all of this as Fred and Dottie Christensen joined us. Good to see friends there. Enjoy! We did.

 Storm's Deluxe Burger - $8.95 Beef Patty with American cheese and Old-School Diner Sauce served with Fresh Cut Truffle Fries Fred had this.

Chicken Pesto Sandwich – $9.95
Grilled Chicken and Homemade Pesto with Prosciutto and melted Swiss Cheese on a Toasted Ciabatta Bun with Fresh Cut Truffle Fries

Fred had this.

Poached Pear

Parma Ridge Pear Salad – $8.95, with Grilled Chicken $11.95
Mixed greens with apple cider vinaigrette, Bleu Cheese and Poached Pear with Grilled Bread

Dottie had this. The salad is huge!

One-Inch Cut Char-Grilled Ribeye Steak - $16.95 Topped with Bleu Cheese Butter and accompanied by Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm's Homemade Grilled Bread

One-Inch Cut Char-Grilled Ribeye Steak – $16.95
Topped with Bleu Cheese Butter and accompanied by Rosemary Truffle Mashed Potatoes with Cabernet Beef Demi-Glace, Grilled Asparagus and Storm’s Homemade Grilled Bread

Robin had this and took half of it home! It is a large portion.

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 – $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

This is what I had. Delicious and moist!

We did have wine. A wonderful blend of Cabernet Sauvignon and Merlot that paired wonderfully with asparagus. (Robin tried the newest rage of vanilla ice cream in red wine. She tried it with this blend. Wasn’t bad! If you like Guinness and Ice Cream you will probably like this.) And then we had some –

2015 Chardonnay, $16.50
Fargo Farms – Snake River Valley
Everything you would expect from the terroir of the area, this dry Chardonnay is made with Chardonnay grapes from Fargo Farms and a touch of Gewürztraminer from Parma Ridge Vineyards. This wine has been created to preserve the intense flavors and aromas without any manipulation. Hints of grapefruit and rosemary compliment the tart finish to be enjoyed any time of the year.

​2015 Dry Riesling, $16.50
Fargo Farms – Snake River Valley
Made with 100% Riesling, this dry wine features melon with citrus notes and touches of honey crisp apple. This smooth wine is a perfect complement creamy pasta and sharp cheeses. This also pared very well with asparagus. Hard to find a wine that pares well with asparagus or artichoke and maybe avocado.

Such a great evening at the winery and restaurant. Definitely 5-Stars!!!

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Ultimate Burgers!

27 Friday May 2016

Posted by Bob and Robin in Acme Bake Shop, BBQ Beef, BBQ Sauce, Beef, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Burger and Brew, Buy Idaho, Captain's Shack, Classic Cuisines, Comfort Food, Cuts of Beef, Grillin' and Chillin', Grilling, Housemade Burgers, Housemade Ketchup, Housemade Relish, Housemade Sauces, Local Farmers Markets, Local Harvests, Local Markets, Locavore, What's For Dinner?

≈ 1 Comment

Tags

sunchokes


‘Tis the season for that infamous burger. Here are some suggestions that you may like. Have fun with these. Most of the ingredients for the recipes listed below, can be found locally in Boise – Desert Mountain Farms for beef products, Acme Bakeshop for superb burger buns, Purple Sage and True Roots for vegetable products. If in Boise, check out the Boise Farmers Market.
3 Burgers Graphic

From Burgers Outdoor Grilling, here is the carmelized onion recipe.

Red Wine Caramelized Onions

Recipe adapted from Angie Mar, The Beatrice Inn, New York, NY
Makes 1½ cups

Ingredients:
2 tbsp olive oil
1 lb (2 medium) yellow onions, thinly sliced
1 c Cabernet Sauvignon, divided
2 tbsp sugar, divided
sea salt and freshly ground black Tellicherry pepper

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent and lightly caramelized, 20 minutes. Add half of the wine and half of the sugar, and cook until the wine has reduced and the onions have caramelized even further, 6 to 8 minutes. Stir in the remaining wine and sugar, and repeat the process until the wine has evaporated and the onions have caramelized even further, 6 to 8 minutes more. Season with salt and pepper.

And here is one for Housemade Beet Chup, a sweeter condiment. Roasted beets are blended with apple cider vinegar for a sauce that gives the same sweetness as your typical bottle of ketchup but with a bit more tang. The beetchup – like the name variation? – sings when paired with a burger, cheddar cheese and good crunchy iceburg lettuce on a soft roll from Acme Bake Shop here in Boise. (They can be found on Facebook at Acme Bakeshop or at the Boise Farmers Market, every Saturday 9am – 1pm at 10th and Grove in Boise.)

Beetchup

Recipe adapted from Sandy Dee Hall, Black Tree, New York, NY
Makes 1½ cups

Ingredients:
1 lb (2 medium) beets
1 tbsp olive oil
sea salt and freshly ground black Tellicherry pepper
5 tbsp apple cider vinegar
1½ tbsp sugar

Directions:
Preheat the oven to 500º. Layer 2 large pieces of aluminum foil on a clean work surface and place the beets in the center. Rub with olive oil and season with salt and pepper. Crimp the foil to seal and roast in the oven until tender, 1 hour. Let cool, then once cool enough to handle, peel and quarter. Transfer the roasted beets to a blender with the remaining ingredients and purée until smooth. Season with salt and pepper.

How about a tangy sunchoke sauce? Turmeric-stained sunchokes add a bright tartness to this creamy sauce, already with a zing from hot sauce. Slather the pickled sunchoke sauce on a white bun that envelopes a patty topped with American cheese, lettuce and tomato.

Pickled Sunchoke Relish

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1 cup

Ingredients:
½ c apple cider vinegar
1 tbsp sugar
½ tbsp sea salt
½ tsp coriander seeds
¼ tsp celery seeds
¼ tsp yellow mustard seeds
½ tsp ground turmeric
8 oz (4 large) sunchokes, peeled and roughly grated

Directions:
In a small saucepan, combine all the ingredients, except the sunchokes. Bring to a boil, then pour over the grated sunchokes. Let cool completely.

Pickled Sunchoke Burger Sauce

Recipe adapted from John Amato, Little Jack’s Tavern, New York, NY
Makes 1¾ cup

Ingredients:
1 c mayonnaise
⅓ c ketchup
⅓ c drained pickled sunchoke relish
2 tsp hot sauce
1 tsp sea salt
2 tsp Worcestershire sauce
1 tsp lemon juice
1 garlic clove, finely grated

Directiions:
In a medium bowl, stir all the ingredients together.

And if you are really into the Burger World and need to only make your own, here is a recipe from The Tasting Table, Homemade Burger Blend. Have fun!

Beef Burger Patties

Recipe from the Tasting Table Test Kitchen
Yield: Six 6-ounce burgers Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:
1½ pounds beef chuck, cut into 1-inch pieces and chilled
½ pound beef brisket, cut into 1-inch pieces and chilled
6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
sea salt and freshly ground black Tellicherry pepper, to taste
Vegetable oil, for greasing
Buns (Acme Bakeshop in Boise) and toppings, for serving

Directions:
1. Using a meat grinder set up according to the manufacturer’s directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.

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Birthday Dinner at Alavita in Boise

18 Friday Sep 2015

Posted by Bob and Robin in 4-Stars, Alavita, Arugula, Birthdays, Boise Adventures, Boise Restaurants, Buy Idaho, Chevre, Classic Cuisines, Cocktails, Comfort Food, Cooking Styles, Cream Sauces, Dessert, Dinner At Alavita, Dinner For Robin, Dinner Reviews with Robin, Dinner With Robin, Fennel, Feta Cheese, Food Photos, Green Salad, Homemade Pasta, Idaho's Bounty, Lobster, Locavore, Main Dish, Photos, Photos By: Bob Young, Restaurant Reviews, Restaurants To Try, Salads, Seafood, Shell Fish, Special Dinners, Things To Do, Vegetables, What's For Dinner?, Wine and Food, Wines - Italian

≈ 3 Comments

Tags

Alavita. Italian food, feta cheese, Heirloom Beets, Italian restaurant


17Sept2015_2_Alavita_Menu-CoverSeptember 17th will always be a special day – It is Robin’s Birthday. This year we celebrated the 43rd anniversary of her 29th birthday at Alavita, a good Italian restaurant. Actually a solid 4-Star Italian restaurant. On their webpage, they say, “ALAVITA is all about fresh pasta and local ingredients—from Agnolotti to Tortellini to Garganelli, Linguini to Pappardelle—created freshly every day. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one) ÀLAVITA is a great place for celebrating life with good friends and family alike.
What we believe: great food need not be too convoluted or overwrought, but rather fresh, uncomplicated, relatable and well executed in order to get out of the way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover food, friends, wine, and creative libations, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (Our big brother concept located next door by same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.’” And they adhere to these words, rigorously. Enjoy these photos of our visit. We will return.

Robin enjoys her Birthday Dinner!

Robin enjoys her Birthday Dinner!

We have known Kerry, the Floor Manager, for many years - we go back to the Andrae days - and it is good to "find" her again.

We have known Kerry, the Floor Manager, for many years – we go back to the Andrae days – and it is good to “find” her again.

The open kitchen area.

The open kitchen area.

How about an "Alavita"? Yummers, but drink it slow!

How about a

Barrel Aged ÀLAVITA
Crater Lake gin + St. Germain + sweet vermouth + bitters (aged for six weeks in charred oak bourbon barrels). Salute To Life!

Yummers, but drink it slow!

A good white wine goes with seafood.

A good white wine goes with seafood.

Alois Lageder Riff Pinot Grigio (12.5%)… Veneto, Italy

Potato, Leek and Fennel Soup

Potato, Leek and Fennel Soup

Robin had this really very good soup as an appetizer.

Heirloom Beet Salad rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

I had a very good –

Heirloom Beet Salad
rainbow beets, shavel fennel, arugula, Rolling Stone goat cheese feta, toasted pistachios and champagne vinaigrette

Tuxedo’ Linguine {gf}... squid ink & orange zest infused linguine, ÀLAVITA clam sauce, chili flake & Manila clams

Tuxedo Linguine
squid ink and orange zest infused linguine, ÀLAVITA clam sauce, chili flake and Manila clams

Robin had this and the clams were so very fresh – gout la mer!

Black Ravioli... stuffed with West coast lobster & fontina, butter poached shrimp & lemon-fennel-thyme infused local Cloverleaf cream sauce

Black Ravioli
stuffed with West coast lobster and fontina, butter poached shrimp and lemon-fennel-thyme infused local Cloverleaf cream sauce

I had this and basically, I would get it agin. But I did not get much lobster flavor.

Robin's Birthday Cake - ÀLAVITA Tiramisu... espresso lady fingers, Grand Marnier and orange zest

Robin’s Birthday Cake. Kerry had this done for her.

ÀLAVITA Tiramisu
espresso lady fingers, Grand Marnier and orange zest

I finished with a Dark Chocolate Mousse  hazelnut cream + crushed vanilla-maple spiced hazelnuts

I finished with a

Dark Chocolate Mousse
hazelnut cream + crushed vanilla-maple spiced hazelnuts

Sinful!

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Corn Pie and Sliced Tomatoes. Corn What?

19 Sunday Jul 2015

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Comfort Food, Corn, Corn Pie, Ethnic Foods, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Lunch With Robin, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe Writing, Recipes, Things To Do, Tomatoes, Vegetables, Vegetarian Foods, What's For Dinner?, Whats For Lunch?

≈ 1 Comment

Tags

Boise Foodie Blog Recipes, corn, corn pie


Robin-Bob-In-Kitchen_Looking-RightI went to the Boise Farmers Market on Saturday to get my weekly supply of farm fresh products: eggs, carrots, squash, eggplant, tomatoes, string beans and almond croissants. When I bought my tomatoes, big, wonderful beefsteak ones that actually smelled like a tomato, the lady said, “These will be great in a salad.” I said, “Yes, but they will be much better with a Corn Pie. Sliced tomatoes and corn pie for dinner! Yum.” To which she aked, “Corn what? How do you make corn pie?” So I told her and she seemed amazed. I bought the tomatoes and walked by some other booths, when a lady came up to me and asked, “Are you the one who makes corn pie? How do you make it?” So I told her. Now I will let you know how to make a Corn Pie. It’s not hard. Why all you need is some fresh corn, pie crusts, milk – or half and half or cream – flour, butter, salt and pepper and a little (just a touch) nutmeg or cinnamon. A 9″ pie pan. An oven at 350 degrees F. And about a total of an hour and a half. Here is the recipe. Enjoy! And as a note: This is probably better at the end of the season with older corn.

12 ears of corn off the cob. Salt and pepper to taste. About 1 cup of whole milk and about 2 Tablespoons of butter broken up. About 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

12 ears of corn off the cob. Salt and pepper to taste. 1 cup of whole milk and about 2 Tablespoons of butter broken up and 2 Tablespoons of flour. All mixed together in a large bowl then poured into a partial baked pie crust.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

A second pie crust is put on top. Pierce it with a fork and butter the top liberally.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Dinner is in about another 30 minutes.

After 30 minutes at 350 degrees F, check the pie. Smell it. Drool a little. Put it back into the oven and wait. Dinner is in about another 30 minutes.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

After 1 hour at 350 degrees F, this is what you end up with. A luscious, splendid, delicious Corn Pie. Bubbling with a creamy mixture of whole milk (or cream) and butter and wonderful fresh corn.

One piece has been devoured!

One piece has been devoured!

Corn Pie Farm Fresh Sliced Yellow and Red Tomatoes with Basil Threads and Hawaiian Sea Salt.

Corn Pie

Farm Fresh Sliced Yellow and Red Tomatoes
with
basil threads and Hawaiian sea salt

This is a family traditional summer or late summer meal. Simple. Corn Pie and Sliced Tomatoes. I like this recipe, but here is one recipe that we have used. It calls for you to also make your own pie crust. Corn Pie Recipe. The recipe also calls for a 400 degree F oven, but that always seemed a little high to me. I like the lower temperature better. I may have to re-write the recipe. Pre-bake the bottom pie crust – it will not be soggy.

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It’s Summer – Time For Grilling Pork!

13 Saturday Jun 2015

Posted by Bob and Robin in BBQ Pork, Buy Idaho, Ethnic Foods, Grilled Pork, Grillin' and Chillin', Grilling, Guanciale, Idaho Pork, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Party Time, Pork, Special Information, What's For Dinner?

≈ Leave a comment

Tags

cuts of pork, guanciale, jowl, pork, pork cheeks


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyNothing better than a good, bone-in grilled pork chop! Or pork loin! Or pork shoulder! Or pork ribs! Or pork tenderloin! Ever grill hog jowl or pork cheeks? Do you really know and understand the cuts of pork, where they come from on the hog and what they are used for? Here is a great link for Pork Cuts Glossary, some really great information from The Nibble. Here is a start in understanding hog jowl or pig cheeks from Wikipedia.

Pork jowl (alternately called jowl bacon or, especially in the Southern United States, hog jowl) is cured and smoked cheeks of pork. Hog jowl is a staple of soul food, but is also used outside the United States; the Italian variant is called guanciale … Jowl bacon can be fried and eaten as a main course, similar to streaky bacon, such as in a traditional full English breakfast. Often, it is used as a seasoning for beans, black-eyed peas or with cooked with leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal. A Southern US tradition of eating black-eyed peas and greens with either pork jowls or fatback on New Year’s Day to ensure prosperity throughout the new year goes back hundreds of years. Jowl meat may also be chopped and used as a garnish, similar to bacon bits, or served in sandwich form. Pork jowl can be used as a binding ingredient in pork liver sausages such as liverwurst and braunschweiger [and scrapple]. Because pork jowl is cured, like many other cuts of pork, it has been a traditional wintertime food as it is able to be stored for long periods of time without refrigeration.

I have heard of guanciale, but what is it?

Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an Italian cured meat or salami product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States … Pork cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in … Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient. It is used in dishes like spaghetti alla carbonara and sauces like sugo all’amatriciana … It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally not smoked, is sometimes used as a substitute when guanciale is not available.

Pork jowl is also called Pork Chaps; Bajoues (French); Guanciale (Italian); Bochechas de porco (Portuguese). Interesting. If you would like to see a chart of the cuts of pork, check this link from Culinary Arts Cuts of Pork. Enjoy the info and have a great grilling season or smoking season. A great source for pork and other fresh meats in the Boise area is Homestead Natural Foods (they are also at the Boise Farmers Market in Boise at 10th and Grove each Saturaday). Thanks Ed, for the discussion on pork products this morning. It’s always great to chat with you. Cheers!

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Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

≈ 3 Comments

Tags

Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party


FirePiePizza_logoSuch a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

06June2015_3_Fire-Pie-Pizza_Flyer-106June2015_3_Fire-Pie-Pizza_Flyer-2

Firepiepizza Banner

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables.

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

Pizza is ready!

More orders are coming in!

More orders are coming in!

Fresh Tomato and Basil Pizza!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Margarita Pizza

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery,  Larry and Elaine Gibson, TVWS members all enjoy the pizza and the wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

There was a great crowd at this release party.

More fire baked pizza, please!

More fire baked pizza, please!

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Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

≈ 1 Comment

Tags

Römertopf, Römertopf cooking


Robin-Bob-In-Kitchen_Looking-RightYes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes,  Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

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Breakfast – Fresh Morel Mushroom Omelet

17 Sunday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Eggs, Fruit, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meadowlark Farms, Morels, Omelet, Photos By: Bob Young, Sourdough Bread, Strawberries, Whats For Breakfast?

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Tags

garlic, garlic infused olive oil, morel mushrooms, morel omelet, omelet, wild mushrooms


17May2015_1_Captains-Shack-Breakfast_Morels-ReadyYup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!

 Fresh Morel Mushroom Omelet Strawberry and Blueberry Fruit Mix Toasted Acme Bake Shop Sourdough

Fresh Morel Mushroom Omelet
Strawberry and Blueberry Fruit Mix
Toasted Acme Bake Shop Sourdough
Twin Falls Bacon

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Breakfast Follows Dinner

13 Monday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Bread, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Coconut Milk, Coconut Milk Bechamel, Dinner For Robin, Eggs, Healthy Eating, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Meatless Monday, Mushrooms, Pasta, Photos By: Bob Young, Sourdough Bread, What's For Dinner?, Whats For Breakfast?

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bechamel, coconut milk, fiddlehead ferns, mock fried eggs, Shiitake Mushrooms


Anyone for a waffle?

Anyone for a waffle?

Well, maybe not this luscious Strawberry Waffle with Whipped Cream at the Boise Farmers Market, but then again ……. Maybe so! The dinner below, mixed some very good Chicken Meatballs with rice and the side of coconut oil sauteed Shiitake Mushrooms and Fiddlehead Ferns.
Breakfast then was a bechamel made with coconut milk and steamed spinach. The coconut milk added a rich and a little sweet component that went very well with the astringency of the spinach. Add some sourdough toast and a mock fried egg, and your breakfast will stick to your ribs. Enjoy these photos!

Housemade Maranara with Chicken Meatballs Acme Bake Shop Garlic Rubbed Sourdough Toast Coconut Milk Sauteed Shiitake Mushrooms and Fiddlehead Ferns

Housemade Marinara with Chicken Meatballs
Organic Pasta
Acme Bake Shop Garlic Rubbed Sourdough Toast
Coconut Oil Sauteed Shiitake Mushrooms and Fiddlehead Ferns

Coconut Milk Bechamel with Spinach Sourdough Toast Mock Fried Eggs

Coconut Milk Bechamel with Steamed Spinach
Sourdough Toast
Mock Fried Eggs

Sorry about the poor quality of this photo of the eggs as above. But it shows the layers of the breakfast.

Sorry about the poor quality of this photo of the eggs as above. But it shows the layers of the breakfast.

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Acme Baked Shop, Boise

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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

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Kelley’s Canyon Orchard

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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

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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)

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1111 South Washington Street, Titusville, Florida

Capitol Cellars

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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

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1234 N. Orange Ave. Winter Park, FL

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

Cloud 9 Brewery and Pub

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Edge Brewing Company

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

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