An Awesome Chicken Dish

12 Wednesday Nov 2025

Posted by Bob and Robin in 5-Stars, Braising, Chicken, Classic Sauces, Food Photos, Food Prep, Fusion Foods, Garlic, Homemade Sauce, Honey, Housemade Sauces, Idaho Chicken, Jasmin rice, Photos By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Fusion, Sake, Side Dishes, What's For Dinner?

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asian food, chicken, fusion, fusion Asian, Jasmin rice, seared rice

I know, another chicken dinner. But this one is absolutely wonderful! I found it on FB, but altered it slightly.The recipe is easy and fairly quick to make. 30 minutes and you are eating. It did not have a name, so I named it Creamy Chicken, even though it has no cream in it.https://www.rockinrs.com/CS-Creamy-Chicken.pdf A good Niguri Creamy Sake would be great with this!

**Seasoning the chicken. After the garlic, vinegar, soy sauce and honey have been added**

The only changes I made were different types of salt, I used Celtic Sea Salt, fresh ground Tellicherry Black Pepper, unsalted butter and chopped green onion for the rice, I added braised Jasmin rice with the green onion.

I really think this is a fantastic way to make the chicken. Almost a fusion version of an Asian dish. You might want to add grated fresh ginger, too. The Jasmin rice gave the dish and extra boost of flavor, but searing it in butter is essential, in my point of view. If you make it let us know how you liked it.

Sushi Shack

03 Friday Oct 2025

Posted by Bob and Robin in 5-Stars, Appetizers, Food Photos, Japanese Food, Photos By: Bob Young, Restaurants, Restaurants To Try, Sushi Shack, What's For Dinner?

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Japanese food, Miso soup, Sushi Shack

There are not many reviews that I post, but this one deserves a review and I give it a 5-Star rating. They have a wonderful ambiance, good food prepared on site and the wait staff is excellent. The name is the Sushi Shack, at Harris Ranch (east Boise), 3724 S Eckert Road (right off of Warm Springs Rd) #110, 83716 and open Monday – Thursday:11:30 am – 9:00 pm, Friday – Saturday:11:30 am – 9:30 pm, Sunday:11:30 am – 8:30 pm. It is located in the Mill District. Call (208) 286-2945.

The ambiance is fun with both high and low seating. Your choice.

I had the Clam and Nameko Mushroom Miso Soup and it was awesome! I’d go for 2 but 1 will suffice.

Sashimi Boat – choose 4 different types of fish

So there you have an overview of the Sushi Shack in Boise (Harris Ranch). If you go, let us know what you think. Personally, I’ll return!

Awesome Oven BBQ Pork Ribs

05 Friday Sep 2025

Posted by Bob and Robin 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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bbq ribs, food, herbs and spices, Potato Salad

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**

Pickled Beets and Eggs

21 Thursday Aug 2025

Posted by Bob and Robin 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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pickled beets, pickled beets and eggs, recipe, salad

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!

Boneless Lamb and Guacamole

08 Friday Aug 2025

Posted by Bob and Robin in 5-Stars, Boise Farmers Market, Boise Mobile Market, Classics, Dinner For Robin, Ethnic Foods, Food - Make Your Own Meals, Guacamole, Idaho Lamb, Idaho Vegetables, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe - Homemade, Recipe By: Captain's Shack, Slow Cooking, What's For Dinner?

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Ethnic Foods, guacamole, lamb roast Boise Farmers Market, make your own foods, recipe

Here are two recipes that I made this past week. The Lamb, https://www.rockinrs.com/CS-Boneless-Lamb.pdf , is absolutely awesome, if you like lamb. But remember, lamb, is up to one year old and mutton is older than a year. The lamb we used came from the Boise Farmers Market (BFM) – Meadowlark Farms – and most of the veggies for the guacamole did also, at least most of them, came from the BFM. And the guacamole is also wonderful. Use it as a dip at a gathering. My sister adds a little rendered bacon to it. I would use a thick cut bacon, diced, https://www.rockinrs.com/CS-Guac.pdf .

At any rate, try these recipes and let us know how you liked them, or not. If you didn’t like them, please let us know why.

**This is the lamb after being cook and the first slice**

This This is the guacamole. We like it a little thick. so we don’t mash it so much. If you add bacon, I would use the thick cut, dice it and then let it cool and drain off some of the fat.

New Recipe – Alabama Orange Rolls

24 Friday Jan 2025

Posted by Bob and Robin in 5-Stars, Photos By: Bob Young, Recipes, What's For Dinner?

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Baking, dessert rolls, food, oranges, recipes, sweet rolls

Now this was a fun and challenging recipe to follow and make. There is at least one update to do and that is the baking time. The recipe calls for 40 to 50 minutes or 195 degrees F. I think I will adjust the product temperature down to probably 180 degrees F and t he time down to 40 minutes at most. The finished rolls were a little dry. The orange flavor was lacking probably because the oranges were small. Here i s the recipe – https://www.rockinrs.com/CS-AL-Orange-Rolls.pdf I will be interested in your comments.

A Twist to Bagel and Lox

13 Monday Jan 2025

Posted by Bob and Robin in Brunch, Captain's Shack, Eggs Basted, Kitchen Adventures, Photos By: Bob Young, Recipe - Seafood, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, What's For Dinner?

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bagels, breakfast, brunch, food, lox, micro greens, recipe, recipes, salmon, seafood

We do like a good bagel, cream cheese and lox, We have been known to make our own lox – cured salmon. We also like an old dish, Egg in Hole. This is a twist on that theme – Grilled Bagel (any kind), Egg in Hole and Lox. A n easy recipe, quick – 10 minutes and delicious. Here.s how to do it.

Ingredients – (Serves 2)
2 Bagels, any kind
4 lg Eggs
Lox
unsalted Butter
Micro Greens, any kind, I like Alfalfa/Broccoli

Directions –
1. Cut each bagel in half, leaving half of the hole with the bagel hole. Enlarge the hole if necessary.
2. Thoroughly butter both sides of the cut bagel, Add butter and a little vegetable oil to a large skillet. Start to grill the bagel halves, cut side up. Grill until the bagel is browned, Turn bagel over and grill the cut side until barely browned. Add an egg to the hole and cook until the white is set.
3. Add a little water to the pan and cover with a glass lid. Cook until the yolk is set to your liking. Remove from pan and top with lox and then some sprouts on the lox. Serve immediately.

Halibut Beurre Blanc

03 Friday Jan 2025

Posted by Bob and Robin in 3-Stars, Arugula, Captain's Shack, Food - French, Help Needed, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - French, Sauces, Seafood, Special Dinners, Spices, tarragon, What's For Dinner?

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arugula, beurre blanc, fish, French recipes, French sauce, halibut, Sauces, seafood

Not everything one makes comes out as expected or as good as one “dreams” about. This is one of those times. I made a Halibut Beurre Blanc – https://www.rockinrs.com/Beurre-Blanc2.pdf – and it was OK, but just Ok. Nothing to write home about. The beurre blanc was thin, not as thick as I would have liked it, and the tarragon and clove were just about non-existent. The temperature was kept at around 120 degrees F and it did not break. The liquid did reduce to 1/2 cup and it did take about 40 minutes to complete the sauce. I have made this several times over the years, but this was about the most delinquent I have ever done! If you look at the recipe and can give me any suggestions as to how to correct it, I sure would appreciate your comments and suggestions. Thanks.

Homemade Cream of Mushroom Soup

14 Thursday Nov 2024

Posted by Bob and Robin in 5-Stars, Bistro food, Brunch, Dinner For Robin, Food Photos, Homemade soup, Mushrooms - Local, Photos By: Bob Young, Recipe - Homemade, Recipe by: Robin and Bob Young, What's For Dinner?, Wines - Idaho

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Bistro food, Cream of Mushroom Soup, Homemade soup, mushrooms, soup, soup recipe

I have a lot of fun looking for recipes, especially when Robin requests a specific item, and then adapting it to our likes and what we have available, We had some button mushroom that needed to be used. So, mushroom soup – cream of mushroom soup. It was a hit! Here is the recipe I came up with. https://www.rockinrs.com/CS-Cream-Of-Mushroom-Soup.pdf.

It really is a good soup. Rich. Creamy. Full of flavor. I even added some fresh baby asparagus, diced, and it gave the soup a good, gentle crunch. The recipe calls for celery including the leaves and along with the arugula,gives the soup an additional layer of flavor and texture. If you make it, let us know how you liked it and if you “Made it your own” by making adjustments. This soup goes well with a chardonnay. Have fun and good eating!

Old Recipe – Creamed Eggs on Toast

05 Saturday Oct 2024

Posted by Bob and Robin in 5-Stars, Buy Local, Captain's Shack, Eggs, Housemade Sauces, Idaho Eggs, Photos By: Bob Young, Recipe By: Bob Young, Sauces, Sourdough, Sourdough Bread, Spices, Spinach, What's For Dinner?

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breakfast, dinner, food, hard cooked eggs, nutmeg, recipe, recipes, thyme, white sauce

Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.

Creamed Eggs on Toast

Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme

Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.

Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.