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What a great treat, meal and atmosphere. Although somewhat crowded. On weekends it is a great idea to call for reservations, 3 to 4 days in advance, if you know that far in advance. 208.344.6549 or https://www.raibusushibar.com. Their address is 808 W Fort Street, Boise, Idaho 83702. Their hours are Lunch 11 am – 2:30 pm, Daily, Sun – Thur 5 pm – 9 pm and Fri – Sat, 5 pm – 10 pm. It can be a little spendy but well worth it. Definitely a 5-Star restaurant! Here is what I Had.
Sprimp Salad
Miso soup
Of course a “cloudy” Saki
This is the crowd
Place setting
Boise Roll – Shrimp. Delicious!
Boise Roll close-up
Japanese Ice Cream. Differently good.
Their menu is quite a bit larger than what I have shown here, so your choices are quite extensive. Their seafood is flown in daily, so it is fresh. Check their web site and check their menu out. It will be worth your time and effort.
I am very sorry my wife Robin could not make it. She would have enjoyed it.
Robin and I are so proud of our friendship with Joe Levich, former owner of Flying Pie Pizza in Boise, owner of Levco Remodeling and retired Ada County (Idaho) Paramedic. Robin (RN Ret) first met Joe in San Francisco at Alta Bates Hospital, as he was a paramedic there also. Then he moved to Boise where he was continued as a paramedic. Levco remodeled our kitchen and bathroom. A fantastic job!
Robin has been very sick young lady (she’ll always be young) since September of last year and Joes’ duties have kept him from visiting her. He made arrangements to come visit her and said he would bring dinner and asked “What should he bring, Grilled Cheese or pizza?” He being the Pizza King, the answer was easy – Pizza!
Joe the Pizza King, flipping the dough
Pizza and ingredients ready to go in the oven
Cooked and ready to be devoured!
Pieces cut out of the pizza
Robin at RN Graduation several years ago – 45 years ago
It was a great time and we thank Joe for bringing AA of the ingredients and prepping and cooking supplies. All of the photos are natural and some are AI altered. Hope you enjoy this Fun Post. The pizza was great and Joe Levitch your friendship IS great!
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!
The finished product
The browning fry
Seasoning the chicken. After the garlic, vinegar, soy sauce and honey have been added
The finished product. Delicious!
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.
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.
Menu
Menu
I had the Clam and Nameko Mushroom Miso Soup and it was awesome! I’d go for 2 but 1 will suffice.
Clam and Nameko Mushroom Miso
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!
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
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!
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.
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.
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.
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.
Boise Foodie Guild 