Maggie’s Dinner – #3

02 Friday Aug 2013

Posted by Bob and Robin in Blue Crab, Captain's Shack, Food, Fruits, Grilling, Healthy Eating, Main Dish, Party Time, Photos By: Bob Young, Salads, Salmon, Special Dinners, What's For Dinner?

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cedar planks, copper river salmon, grilled pineapple

Maggie’s Summer Salmon Salad –

Grilled Cedar Plank Copper River Salmon
Sweet Red and Yellow Pepper Slices
Celery Slices
Grilled Pineapple and Grilled Apricot
Crab Dip – East Coast Style
Chopped Lettuce

Next week – probably stuffed peppers one day. Hope Maggie and Trish enjoy this plate. Cheers!

Close up photo of the Copper River salmon.

Copper River salmon on the cedar planks and ready for the grill. Salt, pepper and fresh tarragon and that’s all!

Hot off the grill.

Crab Dip – East Coast Style

01 Thursday Aug 2013

Posted by Bob and Robin in Appetizers, Blue Crab, Captain's Shack, Classics, Crab, Food, Food Photos, Horseradish, Party Time, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Salads, Seafood, What's For Dinner?

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annapolis md, east coast style, food, yellow tomato

Ah yes! Costco does carry Blue Crab and it is pretty good. Robin wanted me to make some of this dip. I did, but it must rest a while before eating. She waited long enough. So I made her a small green salad with yellow tomato and the crab dip.

Crab Dip – East Coast Style

Author: Bob and Robin Young
Source: Marge Young, Annapolis, MD
Servings: 20
Cooking Times
Preparation Time: 20 minutes
Total Time: 40 minutes
Comments: The Blue Crab can be bought from Charleston Seafood Company, http://www.charlestonseafood.com or use Phillips canned Blue Crab.
Author Notes: This recipe comes from Bob’s sister-in-law, Marge Young.

Ingredients:
1 lbs Crab Meat (Blue Crab)
1 lg Package (8oz) Cream Cheese, softened (No fat works fine)
½ cup Mayonaise …. more or less to taste
1 Tbs Horseradish …. more or less to taste (We like more. Like double the amount.)
½ Lemon, juiced

Procedure:
1. Beat the last four ingredients together …. fold in the crab meat. Hide the dip in the refrigerator until ready to use. (This is the hardest part.) Serve with crackers or small breads.

2. As you can see, this is not an exact science and the tasting part is important and the most fun.

One can really get hooked on this dip. It is that good!! Cheers and enjoy! Thanks Marge for sharing this so many years ago.

Idaho Hotel, Silver City, Event!!

18 Thursday Jul 2013

Posted by Bob and Robin in Food, Idaho, Idaho Hotel, Main Dish, Party Time, Photos By: Bob Young, Silver City, Special Dinners, Special Events, Special Information, What's For Dinner?, Wine and Food, Wine and Food Festivals, Wine Dinners, Wine Tasting

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dessert wine, food, lemon basil, restaurants, silver city idaho, wine educator

Take a hard look at this. A great opportunity. I just received this from Jerri Nelson, Owner of the Idaho Hotel in Silver City, Idaho. If you have never been to Silver, this is a great opportunity. Contact Jerri directly if you are interested. Cheers! The photo here is of the outside of the Idaho Hotel in Silver City, Idaho.

Bob – I know this is extremely short notice, but thought I’d send it anyway. We had several cancellations so I still have room, if you know anyone who might be interested in joining us this Saturday. Here’s the info…

Idaho Hotel – Wine Dinner July 20, 2013 $35.00
A midsummer night’s feast…
Culinary delights matched with wonderful wines.
Enjoy the simple moments of life…

Course 1: Aperitif Wine: Zonin Prosecco – Italy (14.70)
Melon wrapped with prosciutto
Beet humus and chips

Course 2: Wine: Domaine Bila-Haut Rose – France (17.70)
Chilled Red Bell Pepper Shooter
Pistachio Salad with feta, dried cherries, beets raspberry vinaigrette
Bread basket with compound butter cheese

Course 3: Palette refresher – Lemon-basil sorbet

Course 4 – Main Course:
Walldeaux Smithie NV – Forgeron Winery – Walla Walla, WA (19.50) Marinated Flank Steak
Roasted rosemary smashed parsnips
Fresh garlic green beans

Course 5 – Dessert: Wine: Quinta do Noval Ruby Port – Portugal (17.70)
Macadamia Crusted Chocolate Tart with Raspberries

Special thanks to:
Tim Smith, wine educator and Kathy Dutt for presenting and pouring wines!
And
The best staff – Michelle, Richard, Tanya, Christina, Kirstin, Jan and Roger!

Jerri Nelson
ph.208.375.8240 Ext. 1013
jerrin@stapley.net

Inside the Idaho Hotel. Your visit will be a delightful “step back in time”! Be sure to take a camera. Cell phone is limited.

A part of Silver City. Great hiking and “exploring”.

Corn Pie Tonight

16 Tuesday Jul 2013

Posted by Bob and Robin in Captain's Shack, Comfort Food, Corn Pie, Food Photos, Green Tomatoes, Heirloom Tomatoes, Herbs, Party Time, Photos By: Bob Young, Scallops, Seafood, Syrah, What's For Dinner?, Wine and Food, Zebra Tomatoes

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Comfort Food, corn cakes, corn fritter, dinner, food, sawtooth

It may have been National Corn Fritter Day, but we decided on a family favorite - Corn Pie. Here was our menu: Corn Pie Scallop Cakes Sliced Red, Yellow and Zebra Tomatoes with Basil and Oregano Shreds 2009 Sawtooth Petite Sirah This was a YUM dinner! Comfort food.

It may have been National Corn Fritter Day, it really was, but we decided on a family favorite – Corn Pie. Here was our menu:

Corn Pie

Scallop Cakes

Sliced Red, Yellow and Zebra Tomatoes
with
fresh basil and oregano shreds

2009 Sawtooth Petite Sirah

This was a YUM dinner! Comfort food. Left-Click to see the photo enlarged. The recipe for the Corn Pie is in the recipe file above. Enjoy!

Scallop Cakes

16 Tuesday Jul 2013

Posted by Bob and Robin in Captain's Shack, Comfort Food, Food, Food Photos, Food Prep, Main Dish, Meatless Monday, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Scallops, Seafood, What's For Dinner?, Wine and Food

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bay scallops, costco, homemade tartar sauce, maryland crab cakes, sawtooth winery

Robin asked the other night for crab cakes, plus she found a recipe for Maryland Crab Cakes on FB. We did not have any Blue crab in the house, although it is available at Costco. So I asked if it would be OK to try the cakes with bay scallops. The result is what you see here in this photo. They were very good and a nice substitution for crab cakes. Basically the same recipe, but altered in places. Click Here for the recipe in PDF format. Serve these with a nice green salad with fresh tomatoes, homemade tartar sauce and a 2009 Sawtooth Winery Petite Sirah, the wine goes quite well with the scallop cakes. I will also post it in the recipe file on this blog. Cheers and we hope you enjoy these.
The tartar sauce that we make is pretty basic. Here is the recipe.

Homemade Tartar Sauce

Yield: abt 1 1/2 cups
1 c Mayonnaise
3 T Pickle Relish
1/2 c Chili Sauce
2 T Kosher Horseradish
1/4 t Sriracha Chili Sauce, use cautiously … It is hot!!
Juice of 1/2 Lemon

Mix all together and refrigerate for 15 minutes. Serve with these Scallop Cakes, Crab Cakes or most any seafood. Enjoy.

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30th Anniversary Weekend – Part 1

13 Saturday Jul 2013

Posted by Bob and Robin in 10 Barrel Brewing, Anniversary, Beef, Beer and Food, Captain's Shack, Comfort Food, Cuts of Beef, Main Dish, Mushrooms, Party Time, Photos By: Bob Young, Special Beers, Special Dinners, Special Events, What's For Dinner?

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30th wedding anniversary, cheese steaks, scrumptious meals, steak ums, toasted rye bread

And we’re off! The start of a beautiful weekend …. Our 30th Wedding Anniversary. Friday night, Robin wanted Cheese Steaks. Make our own. Anyone remember “Steak-Ums”? Can’t get them here in Boise, as far as I know. Are they even made any more? Albertson’s Markets says, “No.” OK. Slice down some bottom round really thin and then chop it. Grill up some onions, and you get what is pictured here on the grill. Left-Click any of these photos to see enlarged. Please VOTE above. Thanks and enjoy!

Cheese Steak plated. Add a 10 Barrel Brewery Apocalypse IPA and you’ve got an awesome dimmer.

Saturday morning breakfast. Sauteed Crimini and Royal Trumpet mushrooms with scrambled eggs and Acme Bake Shop toasted rye bread. Add a good glass of orange juice and yum!

Two scrumptious meals. But wait …… There will be more. I promise. Cheers and keep watching!

July Wine Club Dinner at the Buzz

10 Wednesday Jul 2013

Posted by Bob and Robin in Appetizers, Bistro, Dinner With Friends, Local Harvests, Locavore, Main Dish, Party Time, Photos By: Bob Young, Salads, Special Dinners, Special Events, Things To Do, What's For Dinner?, Wine and Food

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Asparagus Soup, flatbread pizza, food

Another great wine club dinner at the Buzz last night. A blind tasting this time. Interesting and fun! I know. In Boise during the summer months, folks have many adventures to follow and attendance at these events are low. Even when Robin and I were dancing, the summer dance events had extremely low attendance. But, everyone must still eat and have liquid refreshment. Why not at the Buzz for one of these events? $15.00 per person that includes 6 or so wines and a full, five course dinner, is a great price. And just think of all the new information you will gain and the new friends you will meet. Here is what we had and what you missed. Enjoy …. We did! Sorry for some of the photo quality, but I forgot my camera. Had to use my phone.
We started off with Cristi’s Choice, a 2007 Lan Rioja Crianza that was good, but not as good as the 2009 Alsace Classic Pinot Gris that she offered. You can find my review of these two wines on my Vivino page. Download it – it is free – to either your IPhone or Android and then follow me. It’s a great and fun little program that allows you to keep a record of the wines you try. I even use it to keep track of some of the beers I try, although the program is not setup to track beer. Vivino App for either IPhone or Android.
As a sample of a blind taste, Cristi had us work with this wine. 2010 Tin Roof Merlot 13.5% alc. not bad, as all the wines tonight were scored on the high side. This went well with the pizza – I saved a little. [18]

Flatbread Pizza and California Roll
2008 Renwood Barbera
14.5% alc. Barbera is not one of my favorite wines. But went well with the pizza and California Roll. [18]

Chilled Asparagus Soup
(Awesome)
2011 Toad Hollow Chardonnay
13.5% alc. One of the better wines and matches for tonight. This wine went extremely well with this delicious soup. [19]

Citrus Salad
(This was a great salad. Cristi said she will post the recipe for the dressing. Loved it!)
2011 Wentz Sauvignon Blanc
13.0% alc. Good Sauvignon Blanc with this salad. The citrus and the wine were perfect. [19]

Fish Tacos
with
Hominy and Bean Salad
2011 Garnet Pinot Noir
13.0% alc. Not the best match with the tacos. [17]

California Walnut Pie
and
Grilled Peaches
NV JJJ US Sparkling
Great match with the dessert. Full of almond and delightful. [19]

Quarterly Dinner at the Buzz

24 Monday Jun 2013

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

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food, henkell trocken, sweet and sour cabbage soup

Ah! Another great Quarterly Dinner at the Buzz! Some really good wines and the dinner was a good surprise. Especially the Caribbean Grilled Shrimp Salad and the Brown Sugar Pound Cake with Praline Sauce. But then, the tarragon cream sauce with the roast beef was a hit too! Oh please! Stop! The memory! See what you missed? The photo here are two wines that were not on the list … They are extras. The Evolution was the better of the two, so far as I am concerned. Below are some photos of the dinner. Do enjoy. The wines that were saved are also listed along with a rating based on [20]. Cheers and please VOTE above. Thanks.

Garden Beignets with Crispy Greens

2011 Jean-Luc Columbo Viognier
13.0% alc. just did not stand up to the appetizers[17] $15.00

Sweet and Sour Cabbage Soup
(Awesome!)

2010 Tin Roof Merlot
13.5% alc. a great match with this soup. [18] $14.00
2009 Hugel Pinot Gris Classic
14.0% pinot gris goes with almost everything as did this one. [18] $20.00

Caribbean Grilled Shrimp Salad 2011 Martin Codax Alborino 12.5% alc. [16] $18.00

Caribbean Grilled Shrimp Salad
(Great salad!)

2011 Martin Codax Alborino
12.5% alc. [16] $18.00
2011 Eroica Reisling
11.0% alc. again. did not stand up to the shrimp [17] $23.00

Steak House Dinner and Q!uiona Salad 2009 Basil Cellars Claret 15.2% alc. great with the steak.[18] $18.00 2011 Bridlewood Cabernet5 Sauvignon 13.8% alc. not as good as the Basil Cellars with this entree. [17] $17.00

Steak House Dinner and Quiona Salad
(Awesome tarragon cream sauce.)

2009 Basil Cellars Claret
15.2% alc. great with the steak.[18] $18.00
2011 Bridlewood Cabernet Sauvignon
13.8% alc. not as good as the Basil Cellars with this entree. [17] $17.00

Brown Sugar Pound Cake with Praline Sauce
(Oh my!!)

NV Henkell Trocken
11.5% alc not bad with this dessert. [18] $15.00
1997 Blaufrankisch Strowein
11.5% alc. this took the “show”. awesome with the dessert [19] $20.00 (375ml bottle)

Williams-Sonoma Cooking Class – Pizza!

21 Friday Jun 2013

Posted by Bob and Robin in Arugula, Baking, Boise Adventures, Cooking Classes, Cooking Programs, Cooking Styles, Food Prep, Italian Food, Party Time, Photos By: Bob Young, Pizza, Prep Work, Special Events, Special Information, What's For Dinner?

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anchovy pizza, bread flour, mario batali, pepper pizza, willams sonoma

A really good experience last night attending this class. Great conversations, comments and information. For instance, in Italian cooking, “In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft.” [ochef.com] The recipe that was used is from Molto Gusto by Mario Batali and Mark Ladner, and calls for “00” flour. Chad Poznick, resident Chef at this Willams-Sonoma store, said to replace it with bread flour. Just remember to sift it several times to get the same “softness” as 00 flour.
Here are some photos from the class. Enjoy and please VOTE above. Also, Left-Click any of these photos to see enlarged. Goot Essen!

Chad Poznick, resident Chef at the Boise Williams-Sonoma.

Chef Chad kneads the pizza dough.

The pizza toss. Nice job, Chef!

Prepping the Sausage and Pepper Pizza. Pair this with a great bottle of wine, say a Cold Springs (ID) Hot Red Red or a good Chianti.

Adding the cheese.

The finished product.

Prepping a Prosciutto and Arugula Pizza.

The finished product and ready to eat.

Anyone for a Potato, Anchovy and Ricotta Pizza? Pair this with a Caesar Salad and you’ve got a wonderful meal.

Yum!

Finish the meal with a wonderful Creme Fraiche Gelato. Double yum!

Finish the meal with a wonderful Crème Fraîche Gelato. Double yum!

A delightful evening and I expect to join in on more of these events. Loads of fun. Cheers!

Australian Wines At “The Buzz”

12 Wednesday Jun 2013

Posted by Bob and Robin in Acme Bakery, Captain's Shack, Dinner With Friends, Morels, Party Time, Photos By: Bob Young, Special Dinners, What's For Dinner?, Wine and Food, Wine Dinners

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cucumber soup, layer cake shiraz, morel mushrooms, pillar box, vanilla slice

Another great wine dinner at the Buzz in Boise on June 11. Cristi and Paul do such a great job in paring the wines and the food. And Cristi tries really hard to prepare appropriate foods for the dinner theme. Great job!! This month the wines were from Australia and there were some really good ones and food of a different nature. Cristi will probably post some of the recipes on the Buzz blog. Please write down and reserve Saturday, June 15, 6:00pm – 8:00pm for the Buzz. It’s their Concert Jam Night which is awesome. If you play an instrument, bring it and join in with these super artists! They just love it when you join in. Enjoy these photos of the night. Cheers!

Morel Mushrooms in Dry Sherry and Leek Fondue
with
Acme Bakery Ciabatta

Robin and I always enjoy making these. This was a surprise appetizer that we took to the dinner. (Morel Recipe Here).

Quiche with Marmite Dgwood Dogs Zuchinni Bites 2008 Box Head White 12.5% alc. not a bad wine and went fairly well with this appetizer. A little light. [17] $15.00

Quiche with Marmite
Dogwood Dogs
Zuchinni Bites
2008 Box Head White
12.5% alc. not a bad wine and went fairly well with this appetizer. A little light. [17] $15.00

Chilled Cucumber Soup 2011 Morse Code Chardonnay 12.0% alc. really a super wine with this soup. great body, taste and finish. [19] $13.00

Chilled Cucumber Soup
(I liked this soup!)
2011 Morse Code Chardonnay
12.0% alc. really a super wine with this soup. great body, taste and finish. [19] $13.00

Roasted Beet and Mango Salad
2010 Pillar Box Red
14.5% alc. great taste and finish. a little light on the nose. [18] $15.00

Meat Pies with Ginger Beans
2011 Mollydooker Cabernet Sauvignon
15.0% alc. a super good wine. great body, taste and finish. light on the aroma. [19] $27.00

Pavlola and Vanilla Slice 2011 Layer Cake Shiraz 14.5% alc. a little heavy for this dessert, but a very good wine, nonetheless. [18] $18.00

Pavlova and Vanilla Slice
2011 Layer Cake Shiraz
14.5% alc. a little heavy for this dessert, but a very good wine, nonetheless. [18] $18.00

And it really was a good dinner. If you missed it, maybe we will see you next month or at the Concert Jam on June 15 or the Buzz Quarterly Dinner on Sunday June 23 (Reservations required for this dinner. See the sidebar.) Cheers!!!