It Was A Foodie Weekend!

29 Sunday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Bradley Smoker, Breakfast, Captain's Shack, Comfort Food, Crockpot, Cuts of Beef, Eggs, Eggs Benedict, Food Prep, Grillin' and Chillin', Mexican Food, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, What's For Dinner?

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chile rellenos, german potato salad, sauerbraten, smoked pork ribs

And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.

Shrimp and Asparagus Omelet with Hollandaise Sauce and Toasted Acme Bake Shop Sourdough

Shrimp and Asparagus Omelet
with
Housemade Hollandaise Sauce
Toasted Acme Bake Shop Sourdough

And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.

Smoked Pork Ribs

Finished off in the oven for 7 hours at 200 degrees F.

Paleo Smoked Ribs

Finished off in the crock pot on low for 7 hours. Yum!

Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!

Brian preparing the Chile Rellenos.

Chile Rellenos

But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!

Breakfast at the “Triangle Inn” in Sweet, Idaho

02 Sunday Jun 2013

Posted by Bob and Robin in Basque Food, Breakfast, Dinner With Friends, Friends, Idaho, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Restaurants, Special Events, Sweet Idaho, the Triangle, Things To Do, What's For Dinner?

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breakfast, coconut and banana, rambling roses, restaurants, sky clouds

78 degrees! Light, puffy, Big Sky clouds. Light winds. Great company! We met Barb and Terry Knivila at the Triangle Inn in Sweet, Idaho. (Just go there and smell the sweetness of the wild Rambling Roses.) A fun place to visit and to have a meal. We had a great breakfast as pictured below. Friendly people; all had smiles! And they came to our table and talked to us. A good experience. And the food was good, too. From Boise, take Hiway 55 to Horseshow Bend and the Hiway 52 to Emnmett. The Triangle Inn is at the Sweet/Ola intersection. Just look at what we had and please VOTE above. Left-Click any of these photos to see enlarged. Thanks and Cheers!

Breakfast Burrito

Basque Omelet

And they make an awesome Pineapple, Coconut and Banana Jelly along with a super good Buttermilk Syrup that goes well with pancakes and on the Homefries!

Bourbon Bacon Pecan Pie

On my! I think I was in Heaven. Pecan pie! Bourbon! Bacon! That is a tripple yum.

Look at this wonderful menu. It is only part of what they offer. Let them know you saw this information on this blog.

Chilie Rellenos For Dinner

21 Friday Sep 2012

Posted by Bob and Robin in Cinco de Mayo, Main Dish, Mexican Food, Photos By: Bob Young, Recipe By: Robin Young, Special Dinners, Traditional Food, Vegetables, What's For Dinner?

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The other night while watching the BSU football game – they won over BYU, 7-6. Not the best of games for BSU – Robin made some wonderful Robin’s Chilies Relleños as a Living Room Tail-Gate Party. These were absolutely the best I have ever had. I will also link the recipe in the “Boise Foodie Blog Recipes” listed above. The photo on the left shows the poblanos being roasted on the stove. There is also a recipe attached to the Chilie Rellenos for a salsa. But do remember – Salsa and Chilie Rellenos are very local and recipes may change with location. Here are some more photos. Enjoy!

Peeling the “char” from the poblano pepper.

Frying the rellenos in corn oil.

Chilie Rellenos and Tamale, Fresh Fruit, Fresh Salsa and Blue Corn Chips. And, of course, an Inversion IPA in the background.

A Bronco meal! Check those colors.

Grilled Chicken with Pico de Gallo

27 Wednesday Jun 2012

Posted by Bob and Robin in Chicken, Mexican Food, Photos By: Bob Young, Recipe: Bob and Robin Young, What's For Dinner?

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Here is another fantastic, and easy to make, dinner. This deserves a Yum-O!

Fresh Steamed Broccoli

Grilled Marinated Chicken
with
Fresh Made Pico de Gallo

Fresh Spinach
Yellow Tomato
Yellow Beet
Salad
2007 Le Chateau de Robin Merlot

Here is the recipe for the marinade –
1/3 c Olive Oil
2 t Cumin
1 T Mexican Oregano
Juice of 1 small Lemon
Juice of 2 Mexican Limes
Sea Salt and Fresh Ground Black Pepper to taste
Mix all together in a bowl. Taste and adjust ingredients as necessary. Place 4 boneless and skinless chicken breasts in a zip lock bag. Pour the marinade over the chicken. Let marinate for about 1 hour. Grill over meium high grill until firm, but not black. Serve with a good helping of the Pico de Gallo. Enjoy! We did.

Cinco de Mayo BBQ Turkey Quesadillo and Papaya Salsa

04 Friday May 2012

Posted by Bob and Robin in Cinco de Mayo, Ethnic Foods, Mexican Food, Photos, Photos By: Bob Young, What's For Dinner?

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BBQ Turkey Quesadillo and Papaya Salsa

Papaya Salsa

Source: Robin Young

Ingredients:
1 Papaya, seeded, scooped and cut
1 inch Cucumber chopped
1 T Red Onion, chopped
1 Radish, chopped
2 T Cilantro, chopped
Juice of ½ lime
1 t Jalepeno, chopped

Directions:
Mix all together and set aside to marry flavors.

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Barbecued Turkey Quesadilla

by Sheila Lukins
Ingredients:
8 flour tortillas (7 1/2-inch diameter)
4 ounces grated Monterey Jack cheese
8 ounces (1 cup) shredded cooked turkey
1/2 cup prepared barbecue sauce
1 1/2 tablespoons chopped fresh parsley leaves
4 scallions (3 inches of green left on), thinly sliced
12 to 14 fresh spinach leaves (stems discarded)
4 ounces grated cheddar cheese

Directions:
1. Place 4 tortillas on a work surface; sprinkle with Monterey Jack cheese. Combine the turkey and barbecue sauce in a small bowl. Scatter the mixture evenly over the cheese, along with the parsley and scallions.

2. Lay spinach leaves flat over entire surface to cover. Sprinkle with cheddar. Place a second tortilla over each, creating a sandwich; press down on the ingredients.

3. Heat a dry, nonstick skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250°F) to keep warm. Repeat with remaining quesadillas.

4. To serve, cut each quesadilla into quarters and serve hot. Serve with a bowl of whole cranberry sauce or prepared salsa alongside.

Serves 4. Per serving: 575 calories, 24g fat, 98mg cholesterol.

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This was a delicious lunch and somewhat easy to prepare. And the salsa that Robin came up with is really great. I love the lingering taste of papaya. Left-Click the photo to see full screen. Cheers and Enjoy!!

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.