Category Archives: Main Dish

Snowy Weather Breakfast – Scrapple and Eggs!

13 Sunday Dec 2009

Posted by in Food, Food Prep, Main Dish, Side Dishes, Things To Do

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There comes a time in the life of everyone, when you absolutely must eat something that may not be particularly beneficial to your health. Scrapple and Eggs on a cold, snowy Sunday morning fits that equation. Here are some photos for a “virtual” breakfast. Cheers!

Start by slicing and frying the scrapple. If you’re lucky, it won’t fall apart. Mine did!
Scramble some eggs in the pan, picking up all of the “broken” scrapple. Serve plain, with maple syrup (the Philadelphia way) or with ketchup.

So there you have a real traditional Philadelphia, PA area breakfast or even on a sandwich. You can get scrapple by ordering over the Internet. We do. Cheers!

"Rachel K’s Bistro", Eagle, ID

04 Friday Dec 2009

Posted by in Main Dish, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Things To Do

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Rachel K's Bistro

Here is one awesome pasta bistro right here in our “backyard”! While you are in Eagle, do try Rachel K’s Bistro on State Street.

Rachel K's Pasta Selection

Left Click on the image on the right to enlarge. (Print it out if you want) Make your own pasta dinner! Select one (1) type of pasta and then go wild!! Pick as many ingredients as you want. As you can tell from he pasta selection sheet, the combinations are incredible. For instance, I had Fettucine with Prima Vera, Mushroom, Broccoli, Roasted Red Peppers, Artichoke Hearts and Shrimp. Then Chicken and Shrimp with a Parmesan Cheese topping. It was awesome!!
Then Robin had Penne Pasta with Alfredo. Then she added Onion, Mushroom, Fresh Tomato, Black Olive, Artichoke Hearts, Fresh Spinach and Fresh Garlic. She then had it topped with Feta Cheese. Look at the slides. You will see. This is easily a 4-Star restaurant!

But here are the photos. Do enjoy!! We did!

See, I told you, that you would like it!

Rachel K’s Bistro, Eagle

30 Monday Nov 2009

Posted by in Main Dish, Restaurants, Things To Do

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Rachel K's BistroThis just in from Rachel K’s Bistro in Eagle.

GET IT WHILE IT”S HOT!

Rachel K’s in downtown Eagle is now serving fabulous custom pastas on Thursday nights. Pick from all types of pastas, sauces and ingredients for a mouth-watering melody of YUM! See you Thursday night for some pasta and wine! Custom pasta bar Thursday – Saturday, 5-8 pm $9.95

Turkey Tamale Pie

30 Monday Nov 2009

Posted by in Food, Main Dish, Recipe By: Peggy Young, Recipes, Things To Do

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Here is a recipe for leftover turkey that my sister sent me.

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Here is my favorite, given to me by a friend – Margaret Crum many years ago in Newark. She served this dish at a dinner buffet. I usually make it every time I have leftover turkey.

Turkey Tamale Pie

Ingredients:
3 slices bacon
1 large onion, finely chopped
1 large green pepper, chopped
1 cup sliced green olives
2 cups crumbled corn chips
2 cups diced cooked turkey
1 teaspoon chili powder (or to taste)
1/2 teaspoon salt (I eliminate because of the olives)
Dash pepper
1 #2 can tomatoes ( I use diced)
1/2 cup grated cheddar cheese
2 Tablespoons butter

Directions:
Fry bacon until crisp; remove slices. Saute onion and green pepper until tender. Combine olives, 3/4 cup crumbs, turkey, chili powder, salt, pepper, tomatoes and crumbled bacon. Add onion and green pepper, blend well. Turn into a 1 1/2 quart baking dish. Sprinkle top with cheese and remaining crumbs. Dot with butter and garnish with more olives (if desired). Bake at 350 for 35 minutes.

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Cheers! And enjoy the recipes for your leftover turkey!!! Thanks, Peggy! This has to be good – it has Bacon in it!

Left-Over Turkey Enchiladas

30 Monday Nov 2009

Posted by in Food Prep, Main Dish, Things To Do

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Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to …… Here is an interesting, and very good if I may add, Turkey Enchilada dish.

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Leftover Turkey Enchiladas

Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas

Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13×9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

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For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.

After The BIG Game – Goldy’s!

28 Saturday Nov 2009

Posted by in Celebrations, Food, Main Dish, Photos By: Bob Young, Restaurants

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Question is, what do we do for breakfast after BSU wipes out Nevada, 44-33, for the WAC Championship. It was a late night! Let’s go to Goldy’s Breakfast Bistro for breakfast, a real traditional treat here in Boise. An awesome breakfast, and, we might even meet some BSU players!! Go Broncos! Look for Goldy’s on Facebook and their support of the Broncos!

An awesome breakfast. Top Row – Left to Right: Standard Breakfast, Scrambled Eggs, Red Hash browns and Toast; Eggs Benedict with Black Beans.

Bottom Row – Left to Right: Breakfast Burrito with Pico de Gallo and Croissant French Toast. (Left Click any of these photos to see in Full Screen.)

So there you have our After Thanksgiving and After BSU Triumph Breakfast!! If you get to Boise, you must try Goldy’s Breakfast Bistro!! See their Web Site. Cheers!

Pre-Thanksgiving – Les Fruits de Mer

26 Thursday Nov 2009

Posted by in Appetizers, Main Dish, Party Time, Photos By: Bob Young, Side Dishes, Wine Dinners

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On Wednesday night, Robin, Christopher and Mac and I all went to Le Cafe de Paris for Les Fruits de Mer, a treat of shellfish.

It all started with a delightful salad of Stone Crab Fritters on a bed of field greens and a remoulade sauce. Followed by Fanny Bay Oysters with cucumber mignonette, King Crab Legs with beurre blanc, Clams Casino with bacon, white wine, herbs and butter. But we’re not done yet! we also had Pernod Steamed Mussels and Creole Poached Prawns with chorizo and potatoes. The wine that we had with this delightful dinner was a Chateauvieux Vouvray that was the perfect paring.

Owner Mathieu Choux and I had a discussion on the East Coast Shellfish versus the West Coast Shellfish, noticing that the East coast shellfish has more natural salt and iodine than the West Coast. We both decided that a comparison dinner would be fun to do. He may do so in the future. In the meantime, look at these photos.

Le Cafe de Paris Shellfish Dinner

21 Saturday Nov 2009

Posted by in Classic Sauces, Food, Main Dish, Restaurants, Things To Do

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When it rains, it pours! Oh how2 I love this “job”!

Le Fruits de Mer
Fresh Shellfish Dinner

Hope all is well with you and yours. Our much awaited Shellfish Dinner is days away. To reserve a spot, reservations need to be made by Monday, November 23rd to ensure the freshest seafood order. Dinner is $39/person and includes a fresh salad, five seafood entrees, and a fabulous dessert surprise! Live Music by the Frim Fram Fellas and some great wines to pair with these fabulous dishes.

For those who have been to our previous shellfish dinners, there are a few changes to the menu, which I am sure you will enjoy! We hope to see you all here for this delicious event. Bon Appetit!

A Bientot!
Mathieu

Le Menu

La Salade

Stone Crab Claw Fritters field greens, rémoulade sauce


Fruits de Mer

Fanny Bay Oysters cucumber mignonette
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King Crab Legs buerre blanc
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Clams Casino bacon, white wine, herbs, butter
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Pernod Steamed Mussels
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Creole Poached Prawns chorizo, baby potatoes

Maybe we’ll see you there? Cheers!

The Seasons Visited and Reviewed

21 Saturday Nov 2009

Posted by in Food, Main Dish, Photos By: Bob Young, Restaurant Reviews, Things To Do

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Yes, in fact, we did take an impromptu visit to Seasons on Saturday 21 November. We were going to Caldwell, ID to join in on the Coyotes Group Grand Opening, and decided to stop in here. An awesome meal! Great food! Here is our Review We did rate the restaurant a 4-Star and it deserves every bit of that. The food is soooooo very good and it is a great place to take family and friends. They are even going to have some “special” nights where they feature specific cuisines. 17 December 2009 is a “Greek Dinner” and it will be awesome. Owner Rachel Hurn and Chef Eric Peterson do a fantastic job. I urge you to visit them. Be sure to check out our review as linked above. And they do use local products and they are expanding their wine selection to include most of the Idaho wines. And of course, here are some photos. Cheers!

Brussels Sprouts – A New Adventure

19 Thursday Nov 2009

Posted by in Food, Food Prep, Main Dish, Recipe: Bob and Robin Young, Recipes, Things To Do

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So, what do you do with Brussels Sprouts? Boil ’em. Steam ’em. There’s gotta be more and there is.
1) You can take about 12 of the sprouts and boil until tender. Reduce 6 Tablespoons of Balsamic Vinegar to one-half. Place the drained sprouts in the reduction. Stir and add salt. Serve hot. Serves 2.

2). Or take 12 medium sprouts and cut in half – see photo. Then take the juice of 1 lemon and add about 1/4 cup olive oil. Stir until emulsified. Place sprouts in a large bowl. Add the lemon mixture. Let sit for about 30 minutes stirring about every 10 minutes to coat the sprouts. Pre-heat oven to 400 degrees F. Place the sprouts on a lipped cookie sheet. Bake for 15 minutes. Stir sprouts and bake for another 15 minutes. Remove from heat and sprinkle lightly with gray salt – Celtic Salt. Serve hot. Serves 2.

We had these sprouts as a trial for Thanksgiving and we were surprised. They are good! No more of that “cabbage” taste, bitterness or smell. The black leaves can be removed – they do keep the flavors into the sprout. Dinner was a succulent braised Pork Chop with Orange Sauce, Applesauce, Chard Stems with Garlic, Raisins and Roasted Pine Nuts and the Roasted Brussels Sprouts. For liquid refreshment – you always have to have liquid refreshment – we had a 2007 Cinder Cabernet Sauvignon and Merlot Blend that went very well with the menu.

So there you are. Another Thanksgiving suggestion. Cheers!