Aero Vin at the Buzz!

09 Wednesday Nov 2011

Posted by Bob and Robin in Food, Main Dish, Party Time, Photos, Photos By: Bob Young, Special Dinners, Things To Do, What's For Dinner?, Wine Dinners

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Another very good Wine Dinner at the Buzz. The featured family winery was Aero Vin with vineyards in Spain, Chile and California. A good pairing of wines with dinner. Again, scored based on [20] being a perfect score.

If you look at The Buzz – Meals-To-Go article, you will see some of the new services that the Buzz is offering and the schedule of upcoming Wine Dinners. And on Friday, November 11, the Buzz is offering their exclusive Wine Club Recipe Book for $15.00 a copy. We looked at the “mockup” copy last night and it is fascinating. Cristi even used some of our photos! Order yours by visiting the Buzz or by calling them (208) 344-4321 or via email at Buzz Wine. Enjoy these photos of tonight’s dinner. Cheers!

Pear and Bleu Cheese Bruscetta

NV Zonin Moscato
7% alc, bright, clear and good balance, [18] $12.00

Lima Bean Soup

2009 Aero Vin Radio Boca
13% alc, Tempranillo, full bodied but not my favorite, [14] $12.00

Apple and Cranberry Pork
Butternut Squash Risotto
Lemon Broccoli

2009 Aero Vin Picos Garnacha
13.5% alc, good body, clarity and color. great finish, [18] $12.00

Chocolate Raspberry Cake

2009 Aero Vin Tempernillo
13.5% alc, the best of the two tempranillos presented tonight. [16] $12.00

Here is the QR code for the Buzz. Use your smart phone.

Pre-Game Feast

07 Monday Nov 2011

Posted by Bob and Robin in Main Dish, Mexican Food, Photos, Photos By: Bob Young, Restaurant Reviews, Things To Do, What's For Dinner?

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On Saturday before the BSU game where they won 48-21 over UNLV, we went to a Pre-Game happy hour meal with Marnie and Mac to The Matador (For the Home Page) or Boise Restaurant, a Mexican restaurant chain out of Seattle. The photo on the left is the bar area in the restaurant. The restaurant space utilizes dark wood tables and booths. We sat nearest the windows that open out to a moderately sized patio. Large servings, almost too large [leftovers are another meal or two] and a great dessert. Enjoy these photos of what we had.

Braised Pork Carnitas
Slow cooked Natural pork shoulder with orange, allspice, cinnamon and bay leaves. Served the traditional way with Black Beans, Rice, Pico de Gallo, Guacamole, Sour Cream and Corn Tortillas. ($13.95)

Chocolate Cake
Almost flourless, rich and moist. House made with Madagascar vanilla, ice cream and pineapple rum caramel. ($6.00)

So there you have it – No bull fights. Sorry, but I did not taste the allspice, the cinnamon or the orange in the carnitas. Let us know what you think. Cheers and thanks Marnie and Mac for introducing us to the restaurant! I rate this 3 out of 5. We will return.

Meatless Monday Broiled Salmon

27 Tuesday Sep 2011

Posted by Bob and Robin in Locavore, Main Dish, Meatless Monday, Photos, Photos By: Bob Young, Salmon, Seafood, Vegetables, What's For Dinner?

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The Fall of the year brings with it a variety of different garden fresh vegetables that are very suitable for your Meatless Monday dinner. Garden fresh Green Zebra and Giant Red Tomatoes, Garden fresh Tarragon and Chives. Garden fresh Zucchini and Summer squash. And fresh pulled Red Onion. What a delight! And nothing fried! Here is the menu. Enjoy it!

Meatless Monday Menu

Broiled Salmon
tarragon, chives, Green Zebra tomato slices

Caramelized Medley of Garden Fresh Zucchini and Summer Squash
chives and red onion

Fresh Green Salad
Romaine lettuce and Giant Red tomato slices

Fresh Baked Banana Pumpkin Bread

Grilled Lamb Chops

05 Friday Aug 2011

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

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Can’t say there is a much better dinner than what we had last night. Check this out and look at the photo as the menu is presented!

Mediterranean Grilled Lamb Chops
grilled center cut lamb chops marinated in olive oil, salt and pepper, fresh chopped rosemary, fresh chopped mint, fresh chopped oregano, diced garlic

Carrots in Brown Butter
steamed carrots in a rich brown butter sauce

Fresh Garden Artichoke Salad
fresh picked Romaine lettuce, marinated artichokes, fine diced celery in olive oil and fresh squeezed lemon dressing

2008 Hess Select Cabernet Sauvignon
42% Mendocino County, 40% Lake County, 18% Napa County

Now that was an awesome dinner!

Shangri-La Tea Room and Cafe

22 Friday Jul 2011

Posted by Bob and Robin in Main Dish, Meatless Monday, Photos, Photos By: Bob Young, Restaurant Reviews, Shangri-La Tea Room, What's For Dinner?

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To be honest, a vegetarian restaurant or cafe or bistro just isn’t my first choice. But, the Shangri-La Tea Room and Cafe is awesome! The ambiance of the cafe with its low, but colorful lighting and decor, is great. And then, the entertainment that we heard, the Fleet Street Klezmer Band played some really different, but interesting music.

And when you pull into the parking lot, you are greeted by this, and some other, art work. What a tree! This is a really fun place to go and eat. I have placed a link on a more detailed review below. Go to Shangri-La and enjoy the treats!

Fleet Street Klezmer Band. A mix of Romanian, Gypsy, Jewish and Mediterranean music. A good band!

An open invitation for everyone to dance!

Belly Dancer. Great entertainment.

Drummer

Gypsy violin. Awesome music and smile!

And then, along with all of this great entertainment, there is Mediterranean food. I am by no means a vegetarian, but this meal really was good. It hit the spot. You can find a review of the food at Shangri-La Tea Room and Cafe by clicking the link. I rated the Shangri-La a 3-Star, but I may have to change that when we return. Here are some photos I took of the food. Enjoy! We did!

Mango and Ceylon Tea and Granger IPA

Cold Coconut Cream Soup
cucumber, carrot, cayenne, mushroom, avocado, cilantro

Wild Mushroom Miso
porcini, Chilean boltet, black trumpet, golden oyster, eryngii, reishi, straw, portobello, shitake mushrooms
onion in a miso-garlic broth

Baba Ganouj and Pita
eggplant, spices

Available teas.

Veggie Burger
whole grain bun, mango peach salsa, spring green and tomato
(I had a Tofu Burger in Berkley at the West Brae Deli that was simply awesome. This veggie burger was at least as good. I will go back just for this burger!)

Chocolate Overload Torte and Homemade Green Tea Ice Cream
Rich and decadent. A chocolate lovers dream come true.
WOW!

Pecan Tea Cake
Awesome!

You really do have to go and try this food. It is that good. Cheers and Enjoy!!

Wedding Anniversary Dinner Menu

10 Sunday Jul 2011

Posted by Bob and Robin in Anniversary, Dessert, Food, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?, Wine and Food Festivals

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Oh yes. This little guy was sitting in our backyard just singing away and telling us that July 14 is quickly approaching. July 14? Our 28th Wedding Anniversary and yes, Bastille Day! So Robin says look in the wine cellar for some 1983 good wines – as if there is anything else. And she also suggests the following menu for dinner. Now this sounds great!!

1983 Porto Hutcheson Port
Original – $11.99, Today $197.00

1983 Mercury Clos des Barraults
Original – $15.95, Today $100.00

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Here is the start to our Anniversary Dinner.

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28th Wedding Anniversary Dinner
July 14, 2011

Cod with Tomato Shrimp Sauce

Serves: 2

Ingredients:
2 T Crème Fraîche or Sour Cream
Minced Chives
2 t Sun-Dried Tomato Paste
1/8 t Cayenne
1 t Lemon Juice
1 oz Salad Shrimp, cooked
2 4-oz Cod fillets

Directions:
Mix the 2 tablespoons of Crème Fraîche, or sour cream, with the chives, tomato paste, cayenne and lemon juice. Fold in the shrimp and serve as a sauce over micro waved steamed cod fillets.

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Chocolate Chip Cheesecakes

Serves:12

Ingredients:
12 1¾ inch Fluted Paper Cups
12 cup Muffin Tin
1 lg Graham cracker, finely crushed
1 x-lg Egg
¼ c Sugar
¼ t Vanilla Extract
1 8-oz pkg Philadelphia Cream Cheese or Mascarpone, softened
2 T semisweet mini Chocolate Chips

Directions:
Preheat the oven to 350º F

Place the paper cups in the muffin tin and distribute the crushed graham cracker among the cups.

Put all of the ingredients, except the chocolate chips, into a food processor and blend thoroughly, or beat the egg, sugar and vanilla together with a whisk and then incorporate the cheese.

Fold in the chocolate chips and then spoon the blended mixture into the cups. Bake for 15 minutes or until the edges are set and the center is still moist.

Remove the cheesecakes and let cool. Refrigerate for at least 1 hour before serving.

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Now doesn’t that sound like a great beginning to our anniversary party? Cheers!

Molé Chicken for White Wine Connoisseurs

16 Monday May 2011

Posted by Bob and Robin in Chicken, Classic Sauces, Cooking Styles, Main Dish, Recipe: Bob and Robin Young, Recipe: Chef James Grimes, What's For Dinner?

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As promised, Chef James sent this recipe for his Molé Chicken for White Wine Connoisseurs. This was the Main Dish for the May 2011 tasting of white wines at the Treasure Valley Wine Society. Thank-You Chef James for sharing this recipe with us. Do enjoy this.

Molé Chicken for White Wine Connoisseurs

Executive Chef James Grimes

Ingredients:
2-2 ½ lbs Chicken diced ¾” pieces, boneless skinless thigh meat
2 T Corn Oil
½ c Onion, diced bruniose (See below)
2 cloves Garlic, minced
10-12 ea Tomatillos, skins removed and quartered
127oz can Green Chilies, diced or fresh Anaheim Chilies, roasted, peeled & diced
2 ea Jalapeno Peppers, seeded and chopped
¼ c Cilantro, fresh snipped
2 T Sesame Seeds, toasted
2 T Almonds, sliced & toasted
¼ t Cinnamon, ground
¼ t Kosher Salt
1½ oz White Chocolate, small pieces
¼ c Corn Meal, lightly roasted
½ c Sparkling Wine, vintage of choice
1 Glass Sparkling Wine, for the cook

Directions:
Rinse and pat dry chicken. Heat 1 T, tablespoon, of the corn oil in a heavy duty 12 ” skillet, add onion and garlic, cook 3-5 minutes until onion is translucent, not browned.

Remove from oil and place into stock pot with additional oil and balance of ingredients except corn meal, sparkling wine and chocolate, cook 15-20 minutes, medium heat, stirring frequently to not scorch or burn bottom.

Combine corn meal and sparkling wine to make a smooth paste and incorporate into vegetable mixture to create a slight thickening, binder. Blend sauce ingredients until smooth and cover browned chicken pieces. Add white chocolate. Adjust seasonings to taste i.e. salt & liquid pepper (Tabasco).

Add chicken pieces to heavy duty skillet and brown thoroughly on all sides, medium high heat. Cook 10 to 15 minutes or until internal temperature reaches 165° for at least 15 seconds. Add sauce to chicken and simmer 10-15 minutes.

Serve with white rice, your favorite vegetable to accompany and of course your favorite Chardonnay, Sauvignon Blanc or Riesling Wine.

Note: Bruniose [broo-NWAHZ] – Name for a French style of cutting vegetables. This term is applied to a method for both cutting vegetables into a minute dice (small dice) and for the actual diced vegetables. Most often braised in butter, brunoise is used as a garnish for soups, sauces and stuffing, and also serves as a flavoring, for dishes like Osso-bucco.
General size: 2 to 3 mm square.
Knife Skill: Brunoise is an extremely fine and exact dice.

Mother’s Day Brunch at Salt Tears

08 Sunday May 2011

Posted by Bob and Robin in Celebrations, Main Dish, Photos, Photos By: Bob Young, Salt Tears, Special Events, Things To Do

≈ 2 Comments

Wow! What a weekend. All we did was eat and have wine, with a Mint Julip – more Julip than Mint – thrown in just for spite. We went to Meredith Nelson’s Graduation Party and to the Seasons Bistro party on Saturday. Then today we went to here to Salt Tears and tonight we are going to Sushi Joy!
And then I look out the window and up to the top of the mountains – 15 miles from us – and I see snow falling. They can keep it there. Just raining down here. So here are some photos from the Salt Tears Mother’s Day Brunch this afternoon. They were “slam dunked” and did not expect the crowds that came. I think that is great to have such a crowd. They were lined up out the door at one time. They had to struggle to keep up on food delivery at the buffet table. But all was extremely good and worth the short wait for refills. Good time to catch up on the Mimosas they were serving. It was great to meet Rick Dean, President/CEO of Moxie Java International and his family. Look for his link in the sidebar. Look at these photos. Cheers!

The music was good. A nice blend of titles and rhythms.

See the 4-Handed violin player?

They had a full house!

Here is a Goat Cheese Torte, Bacon and Sausage offering.

A great vegetable offering. I think the asparagus were “cooked” in their pickle marinade. They were really good!

And a plated selection. They also had a variety of scrambled eggs, toasts and breads.

Easter Party 2011

25 Monday Apr 2011

Posted by Bob and Robin in Easter Dinner, Food, Lamb, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?

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It does not seem like Easter without a White Lily. So here is one that Robin got. It is so fragrant and the blooms are very large.

And too, it does not seem like Spring without the Tulips. So to celebrate the seasons, we had our family, and extended family, gathering around the dinner table. Robin, Marnie, Mac, Sophie, Chris, Maddy and Margaret , who stopped in to say hello. So with that, here are some photos of the event. And here is the Wine List and the Menu. Do enjoy the wines, the menu and the photos. Cheers!

Chris, Maddy and Sophie.
Chris and Sophie: I want to see the photos you took!
Maddy: We are looking forward to your Birthday Dinner on Friday!

I guess the Rabbit was here. Look what it left. Is that a chocolate egg in there?

The Magnificent Egg Race!

Chocolate Egg being guarded! Mac and Sophie made these. Beautiful, solid, chocolate egg!

Dinner started with a Shrimp Dip.
Then the First Course was a delightful Lamb and Barley Soup.

Here is the Easter Roasted Leg of Lamb with Mint Sauce on a bed of Braised Spinach with Pine Nuts and Craisins. I did not get a photo of the Creamy Cauliflower Purée. The Green Salad was replaced with the spinach and the Minted Carrots did not appear. I don’t think anyone went away hungry. The 7 pounds of butterflied lamb is gone!!

Robin’s awesome
Easter Ricotta Tart
(Torta di Pasqua)

There is not much else to say except it is always a great and beautiful day when you are surrounded by a loving family and friends. Thanks to all who were there and participated. I think that Sophie really like the WII experience. And Chris and Maddy and Mac and Marnie were all surprised at what the Wii Fitness told them. Cheers!

A Good Seafood Dinner Tonight With a Twist!

21 Thursday Apr 2011

Posted by Bob and Robin in Cod, Main Dish, Photos By: Bob Young, Recipe By: Bob Young, Recipe: Bob and Robin Young, Salmon, Seafood, Sweet Potato, What's For Dinner?

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This was an unusual dinner. Good, but unusual. A combination of cod and salmon with sweet potato fries, done in the oven, and a tomato and fennel salad. The sauce on both pieces of fish is caramelized onion and garlic, lemon zest, Moroccan olives – we didn’t have any Kalamata olives – and lemon juice. Top that with a nice wine and you have a good experience. This is a recipe that Robin found. Enjoy!

Sauté of Seafood with Garlic-Lemon Glaze

Servings: 3 to 4

Ingredients:
Extra-virgin olive oil
1 to 1½ lbs fresh fish steaks or fillets, such as Pacific Cod or Halibut, U.S. farmed Arctic Char or Tilapia, or Alaskan Salmon
½ med Onion, thinly sliced
3 Garlic cloves, thin sliced
Zest of one Lemon
10 to 12 pitted Kalamata Olives
Salt and freshly ground pepper to taste
½ c Lemon juiced, fresh squeezed
Lemon wedges

Directions:
1) Film a 12-inch straight sided sauté pan (ideally nonstick), with the olive oil and set the pan over medium-high heat. Add the fish and sear it on one side; turn the fish, reduce the heat to medium-low and cook slowly for 10 minutes per inch of thickness of the fish, but check for doneness after 8 minutes. Do not overcook. Remove the fish to a plate and tent with foil to keep warm.

2) Turn the heat to medium-high and add the onion to the pan. Sauté until onion is soft and beginning to brown. Add the garlic and cook, tossing it with the onion for 30 seconds or so, until garlic turns pale blonde and is softened. Take care so garlic doesn’t burn. Add the lemon zest, olives and salt and pepper to taste. Cook, stirring, 1 minute, until ingredients are combined and heated through.

3) Add the lemon juice to the pan, increase the heat until the juice is bubbling briskly, and continue to cook until juice is syrupy (about 4 minutes) and flavors are concentrated. It should coat a spoon. Taste and add salt and pepper if needed. Place a serving of fish on each dinner plate and spoon the sauce over the fish. Finish with a squeeze of lemon.