Category Archives: Photos

Awesome Oven BBQ Pork Ribs

05 Friday Sep 2025

Posted by in 5-Stars, BBQ Pork, bbq ribs, BBQ Rubs, Boise Farmers Market, Boise Food Adventures, Buy Idaho, Buy Local, Chef Lou, Classic Cuisines, Cooking Styles, Dinner With Family, Local Farmers Markets, Photos, Photos By: Bob Young, Pork, Recipe By: Captain's Shack, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Salad, Salad, Spices, Westside Drive-In, What's For Dinner?

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Ok. Finally got my computer running correctly after 12 hours of working on it. I know, take it to a shop next time! And miss all the fun?

But now, the real purpose of this post – Oven BBQ Pork Ribs. You can use any ribs you prefer, but we like pork and St Lewis Style at that. Easy to do but takes time,4 hours or so.

These are right out of the oven. Notice the crispness of the outer surface. The broiler did this. The recipe –https://www.rockinrs.com/CS-Pork-Ribs-2.pdf And then we served Potato Salad (https://www.rockinrs.com/CS-Lou-Potato-Salad.pdf) The recipe comes from Chef Lou Arron of Westside Drive-In on State Street, Boise, ID. The only problem is that he no longer offers this on the menu. He was kind enough to give it to me and it is very similar to my Mom’s. I use it with permission from the Chef. Thank you Chef Lou!! I have added fresh Lovage to the salad to increase the celery flavor just a small amount, abt 2T of fresh, diced. I grow my own and it is easy to grow, even here in Idaho. It is a Scandinavian herb of the celery family.

“… Lou moved to Atlanta, Georgia in 1981 and worked for Hilton Hotels until 1983. In 1983, he opened The Top of the Hoff restaurant in Boise, Idaho. From 1986-1988, Lou worked for Hilton Corporation in San Antonio, Texas, where he was featured in the national television series “Great Chef’s of the West” along with the companion cookbook, “Southwest Tastes”. Lou has won numerous awards for his food presentations and recipes. “He has been a contestant on “Guy’s Grocery Games”(although he didn’t fare very well!)” Westside Drive-In website

3 of the herbs I used with the ribs.

plated ribs with potato salad and fresh peach sections
Chef Lou’s Potato Salad

Pickled Beets and Eggs

21 Thursday Aug 2025

Posted by in 5-Stars, Beets, Boise Farmers Market, Brunch, Buy Idaho, Buy Local, Dinner With Family, eat local, Eggs, Idaho Eggs, Photos, Photos By: Bob Young, Recipe - Homemade, Recipes, Recipes - Salad, Salad, Spices, What's For Dinner?

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This is a real old family treat and one my Mom made every summer. And we are still treating ourselves whenever the beets are ready in the garden and they are ready now. A smooth vinegar and full of spices, sugar,vinegar, cinnamon and clove. here is the recipe https://www.rockinrs.com/CS-Pickled-Eggs.pdf

The Pickled Eggs and Beets as a salad

And as a side note the red on the eggs comes from the beets. If you leave everything in the brine long enough – good luck – the yolk of the eggs will turn red. Happy eating!

2 Super Recipes

05 Thursday Sep 2024

Posted by in 5-Stars, Android Photos, BBQ Beef, BBQ Rubs, Beef, Boise Farmers Market, Boise Foodie Guild, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Eggs, Healthy Eating, Holiday Picnic Fare, Housemade Sauces, Idaho Eggs, Idaho Sturgeon, Idaho Vegetables, Idaho's Bounty, Instant Pot, Local Farmers Markets, Photos, Photos By: Bob Young, Picnic Fare, Potato Salad, Potatoes, Recipe By: Bob Young, Recipes, Recipes - BBQ, Recipes - Dinner, Vegetables, What's For Dinner?

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I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it took CenturyLink a while to determine the problem was in their modem. They let me know it was working on Labor Day at 9:30pm, but at least now it is working.

I was lucky enough to work on two recipes that are really good. One is for Instant Pot (IP) BBQ Ribs. Don’t fret. You can adjust it to your own liking. Make it more “smoky” or BBQ’d if you want. The other one came from a good friend, Scot Beseman, RN (Ret). It is for a Potato Salad that is really terrific.

These are the BBQ Ribs done in an IP. They are spare ribs, which I do not prefer but were all I could get.(https://www.rockinrs.com/CS-IP-Ribs.pdf) The recipe is rather easy, although you should really try to follow the it pretty closely. Feel free to adjust to your liking. I served it for Labor Day with Orange Jello with Carrots and Beseman Potato Salad, recipe to follow.

This is the Beseman Potato Salad (https://www.rockinrs.com/CS-Beseman-Potato-Salad.pdf) and it is really good. Love to add flowers to a salad like this for presentation. I used red potatoes, or you can use Yukon Gold potatoes, but I would not use Russet potatoes. Their water content is high and you can end up with mashed potato salad. Also, I did not peel the potatoes.. I also added some Dijon mustard to the recipe, I like the subtle flavor it gives dishes. Be sure, too, to use sweet pickles to add another flavor level.

If you have any questions or comments, please let us know.Hope you enjoy these recipes. Most of the products used in both recipes came from the Boise Farmers Market (BFM).

How About some Instant Pot Ribs?

08 Thursday Aug 2024

Posted by in 5-Stars, BBQ Pork, bbq ribs, Beans, Captain's Shack, Corn, Food Photos, Gameday, Grillin' and Chillin', Homemade Sauce, Housemade Sauces, Idaho Pork, Instant Pot, Instant Pot Recipes, Made From Scratch, Party Time, Photos, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

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An Instant Pot is diverse and fun to use. It cooks many styles and methods. I love ribs done on a grill, but this method is quick and somewhat easy. The recipe is a little involved, but if you follow it, your ribs will come out great. Especially at the end where you caramelize them under a broiler. Here is the recipe we use. I like Baby Back Rib, but you can use any ribs. A good gameday treat. https://www.rockinrs.com/CS-IP-Ribs.pdf . In the photo below, we served them with fresh off the cob corn, or you can leave it on the cob, and doctored Bush’s Beans.

Just watch your time in the Instant Pot. 23 minutes should be enough. I went 25 minutes and that was a little long. The ribs fell off the bone when I got them out to go under the broiler. Let us know what you think and if you liked them.

Scallops with Viognier Sauce

26 Friday Jul 2024

Posted by in 5 Hour Duck, Captain's Shack, Classic Sauces, Cooking Styles, Cream Sauces, Creamed Spinach, Dinner For Robin, Food - French, Food Photos, Food Prep, French Foods, Housemade Sauces, Idaho Greens, Idaho Wine, Local Harvests, Parma Ridge Winery, Photos, Prep Work, Recipe - Seafood, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, viognier sauce, What's For Dinner?

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As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.

Braised Scallops with Viognier Sauce

Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.

Two New Recipes

19 Friday Apr 2024

Posted by in 5-Stars, Baking, Baking Sourdough, Beef, Boise Farmers Market, Bread, Breakfast, Brunch with Robin, Buy Idaho, Buy Local, challah, Cooking Oils, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Food, Food - Jewish, Food Photos, Food Photos 60mm, French Foods, Garlic, Idaho Beef, Idaho Potatoes, Jewish Food, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Mushrooms, Photos, Photos By: Bob Young, Potatoes, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Sourdough, What's For Dinner?

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I have received many requests for my recipes for CS Bread Braid (Challah) and CS Pot Roast. (https://www.rockinrs.com/CS-Bread-Braid.pdf and https://www.rockinrs.com/CS-Pot-Roast.pdf) The bread braid I added a little sourdough starter, but you don’t have to0, just add the amount of starter you would as water to the water amount in the recipe. But we liked the slight tinge of sourdough in the breade. And to the pot roast I added some button mushrooms quartered. You can use any mushrooms you want.These recipes were fun to develop and are very good, IMNSHO (In My Not So Humble Opinion).If you try them, let us know what you think, or what you changed. And it is perfectly OK to say that you didn’t like it, just tell my why. Here are the photos of the final products.

CS Bread Braid. Great toasted or as French Toast.
French Toast using the Bread Braid I made
CS Pot Roast on Black Truffle Oil Mashed Potatoes and a Fresh Green Salad with Grapes and Mic5ro Greens

Interesting Pork Tenderloin Dish

04 Thursday Apr 2024

Posted by in 5-Stars, Aleppo pepper, Android Photos, Braising, Buy Idaho, Buy Local, Cabbage, Captain's Shack, Carrots, Classic Sauces, Comfort Food, Cooking Styles, Dinner At The Captains Shack, Food Photos, Food Prep, Heirloom Carrots, Herbs and Spices, Homemade Sauce, Housemade Sauces, Idaho Greens, Idaho Pork, Idaho Vegetables, Local Markets, Malheur River Meats, Photos, Photos By: Bob Young, Pork, Pork Tenderloin, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipes - Dinner, tarragon, What's For Dinner?

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I do like pork! But I really need to change my preparation of the meat. If not the preparation, then the plating of it. What to serve with it? Sauerkraut is a pretty standard plating. But I wanted to change that, And o I came up with this. I used red cabbage, snow peas and carrot rounds, to sweeten it a little, and a little balsamic glaze to soften the cabbage flavor. I brazed it with just a little Aleppo pepper. The combination worked well and folks enjoyed it. Then I took parsnips and chunk diced them and braised them also.

The pork. Braised it over medium heat so not to burn it. Initially and before cooking I used our Pork Rub, (https://www.rockinrs.com/CS-Pork-Rub.pdf) all over the tenderloin and did not “skimp” on the amount. Then pat it into the meat and let it sit for about 30 minutes. The 2020 Parma Ridge Winery Boys Blend was superb with this dinner!

After braising the pork, I removed them from the heat and deglazed the pan (cast-iron skillet) with about 2 ounces of Tarragon Vinegar that we made a while back.Then a little butter in the drippings and some flour. Brought the roux together and added whole milk and about 2 T of Plochman’s mustard and stirred to combine and thicken. I then returned the tenderloin to the pan and spooned some of the sauce over it. After plating, I added a little more if it was needed. Everyone seemed to enjoy it – there is none left!

Shepherd’s Pie

27 Wednesday Mar 2024

Posted by in 5-Stars, Aleppo pepper, Baking, Buy Idaho, Buy Local, Carrots, Classics, Cooking Styles, Corn, Dinner At The Captains Shack, Dinner With Friends, Dinner With Robin, Ethnic Foods, Food - Make Your Own Meals, Food Photos, Garlic, Green Peas, Herbs, Herbs and Spices, History of Food, Idaho Lamb, Idaho Potatoes, Idaho's Bounty, Photos, Photos By: Bob Young, Potatoes, Recipe: Bob and Robin Young, Recipes - Dinner, Shepherd's Pie, Support Local Businesses, What's For Dinner?, Wines - Idaho

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I love a good Shepard’s (Shepherd’s) Pie! Much better than a Cottage Pie. Maybe that’s because I do like good lamb. And as a side point, lamb is one year old or younger, while mutton is older than a year, just in case you were wondering. But also, it intrigues me as to the origin of these dishes. I always thought it originated in the Basque country of Spain. But after researching for this article, I am wrong!

Shepherd’s Pie: This dish is believed to have originated in Scotland or northern England (Ireland) during the late 1700s to early 1800s. It was initially made with leftover roasted lamb or mutton, and the term “shepherd” in its name reflects the traditional use of lamb meat.

Cottage Pie is thought to have originated in England, particularly in the Midlands or northern regions, around the same time period as shepherd’s pie. It traditionally uses minced beef, and the term “cottage” likely refers to the modest dwellings of the rural working class, who would have commonly prepared this dish. The cottage pie was the precursor to shepherd’s pie, which was coined in the middle of the 19th century. For a while it was used interchangeably with cottage pie. However, as time went on, a distinction was made: shepherd’s pie referred to a dish made with lamb (because sheep are tended to by shepherds!), and cottage pie referred to a dish made with beef.

This is a Shepherd’s Pie that I made this past week. And I think it was really good. Good robust herb and vegetable flavors. And the ground lamb was awesome with no “wild” taste that you can get with mutton. And it was from a very local farmer. Meadowlark Farms in Nampa, Idaho to be exact. The crust was a combination of Russet (Idaho) potato and Red Potato. I did not have and Harvest Gold potatoes so I made my own! The browning on the top was from a combination of the potatoes and Parmesan cheese. So, if you are interested, here is the recipe I came up with. Feel free to try it. Just let me know how it came out and how much you loved it! https://www.rockinrs.com/CS-Shepards-Pie.pdf

A Twist on Chicken Salad

08 Friday Mar 2024

Posted by in 5-Stars, Brunch, Buy Idaho, Buy Local, Carrots, Chicken, Cream Sauces, Dinner With Robin, Greens, Idaho Chicken, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Salads, What's For Dinner?

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The flowers here are some I bought Robin (my wife) a few days ago. They are springy, and we all know we can’t wait until Spring! I hate to throw away food with a passion. And if there is anything Robin has taught me over the past 40 years, is to use the leftovers, She was a magician with les restes, leftovers. So, a week ago I made a Tarragon Roasted Chicken (https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf) that was awesome. We had some left over, so I thought about what to make. How about a Chicken Salad? And I’m glad I did. It was differently good with the addition of the tarragon and the cream sauce that went with it. Add un-peeled shredded carrot, diced celery, a little mayo and serve over chopped iceberg lettuce.

To the plate add some sliced tomato, corn on the cob and grapes and a wonderful dinner. Well, it’s almost Spring. Why not rush the season? I’m all for that! Voila!

A Wonderful Tarragon Spatchcocked Chicken

01 Friday Mar 2024

Posted by in 5-Stars, BBQ Sauce, Buy Local, Chicken, Classic Cuisines, Classic Sauces, Cooking Styles, Cream Sauces, Dinner At The Captains Shack, Food Prep, Garlic, Housemade Sauces, Idaho Chicken, Main Dish, Mushrooms, Mushrooms - Local, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?, Wines - Idaho

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About a week ago while watching the Today Show, they made a spatchcocked chicken dish with tarragon. Spatchcocking is defined as a  chicken or other type of bird that has been cut open down the backbone from tail to neck, pressed flat, and cooked, either in the oven, stove top or grilled. An interesting process that takes some skill, either by kitchen shears or a chef’s knife. So I took their process and recipe and altered it to our liking. I added some sliced button mushrooms and a little more wine. I also used Celtic sea salt and fresh ground Tellicherry black pepper. Here is our recipe: https://www.rockinrs.com/CS-Tarragon-Roasted-Chicken.pdf.

The chicken has been spatchcocked and it is in a large (12″), deep (2″) cast-iron skillet. It has been salted and peppered. The garlic is placed under the chicken.

After cooking in the oven for 30 minutes at 450 degrees F and the skin is browned – I should have added about another 10 minutes – add the sliced mushrooms and a liberal amount of white wine.

Then pour the heavy cream, chopped fresh tarragon leaves and Dijon mustard mixture all over the bird. Reduce the heat to 325 degrees Ft and cook for another 30-40 minutes.

After all that work, just follow the recipe, plate it up with some corn on the cob, pour a glass of good chardonnay and sit down, relax and have a delicious meal. As a note, 1 bulb of garlic sounds like a lot, but it will cook down, become sweet and delicious.

The other product that I have working on for the past several months, is BBQ Sauce. And I think we are there with this one. https://www.rockinrs.com/CS-BBQ-Sauce.pdf It is a mix of St Louis Style and Texas Style. Can be spicy if you want, just add more Aleppo Pepper. And there is a sweetness to it that is not over powering. The longer you keep it refrigerated, up to 6 months, the better it gets. And probably the strangest thing in it is Pomegranate Molasses. Not much because it can be powerful, but enough so you sayu, “What is that?”

Hope you have enjoyed these recipes and give them a try. Let us know what you think. Chau!