Sweet Mustard Chicken Thighs

09 Wednesday Apr 2014

Posted by Bob and Robin in Bacon, Beet Greens, Beets, Boise Farmers Market, Buy Idaho, Captain's Shack, Chicken, Ice Cream, Local Farmers Markets, Onion, Photos By: Bob Young, Recipe: Bob and Robin Young, Strawberries, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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beet greens, beets, chicken, chicken thighs, Idaho wine, red pepper flakes, Sweet Mustard Chicken

This was a great alternative to fried or the basic baked chicken. A little sweet from the brown sugar and a little tangy from the mustard, without the strong mustard presence. I did tweak the recipe a little since the cayenne made it a little to hot for us. Changed it to red pepper flakes. Plus the sauce was not thick enough and just a little bland. You can see the recipe here: Sweet Mustard Chicken Thighs. It is in PDF format. I suppose that if you don’t like chicken thighs – second joints – you can use legs or breasts but make sure they still have the skin on and bone-in. And the wine went extremely well with the dinner. The wine is from Idaho as were the beets, beet greens and strawberries. Enjoy!

Sweet Mustard Chicken Thighs
Fresh Beet Greens with Bacon
Fresh Sliced Beets with Balsamic
2008 Vale Wine Co Merlot

Pound Cake
Fresh Strawberries
Ice Cream

Crab Poached Egg

06 Sunday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Boise Artisan Bakery's, Captain's Shack, Crab, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Seafood, Sourdough Bread, What's For Dinner?, Whats For Breakfast?

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crab, crab meat, Crab Meat Pie, Poached eggs

If you like crab meat and you have some of the Crab Meat Pie left over, then here is a great use for some of it. Not much, because it is pretty rich. But try these eggs. Really different and good. Cheers. They might even be good with a little Hollandaise Sauce on them. Enjoy!

Crab Meat Pie

Poached Egg and Crab Meat Pie
Acme Bake Shop Toasted Sourdough Bread

Scallops Alfredo

04 Friday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Captain's Shack, Classic Sauces, Classis Sauces, Comfort Food, Cooking Styles, Food Photos, Italian Food, Joseph Swan Vineyards, Pasta, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Scallops, Sourdough Bread, What's For Dinner?, Wine and Food

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alfredo recipe, Alfredo Sauce, Boise Foodie Blog Recipes, Joseph Swan Vineyards Gewurztraminer, Laura Santtini, recipes, scallops alfredo

We just had to come up with something for dinner and we were in “one of those quandaries”. Nothing really sounded good. Then I looked in the freezer and saw some bay scallops – the little ones – and thought, “Maybe a nice Scallop Alfredo.” I passed it by Robin and she said yes. So here is our dinner. And here too is our recipe for Alfredo Sauce. It’s not for the faint of heart – one must be quite heart healthy. (In her book “Easy Tasty Italian”, Laura Santtini says that an Alfredo Sauce is “.. the king of the fresh pasta sauces … and is described as a ‘heart attack on a plate'”) But also know that an Alfredo Sauce is one of the Classic Italian sauces that was designed to complement fettuccini pasta. Enjoy the sauce!

Oh, and yes, don’t forget the Boise Farmers Market at 10th and Grove starts tomorrow, Saturday April 5.
It runs from 9:00am – 1:00pm.
Support Your Local Farmers!!
See you there!

Scallop Alfredo Acme Bake Shop Toasted Sourdough 2012 Joseph Swan Vineyards Gewurztraminer

Scallops Alfredo
Acme Bake Shop Toasted Sourdough
2012 Joseph Swan Vineyards Gewurztraminer

Felzien Farms Lamb Chops Dinner

19 Wednesday Mar 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Bedrock Wine Company, Boise Artisan Bakery's, Bread, Buy Idaho, Captain's Shack, Idaho Lamb, Idaho's Bounty, Lamb, Local Harvests, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Sourdough Bread, Special Dinners, What's For Dinner?

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Bedrock Wine Co, Felzien Family Farm, lamb, lamb chops, root vegetables

4 med laqmb chops, 1/4 c Olive Oil, Salt and Pepper to rare, 1/2 c Italian Parsley chopped, 1 lg clove Garlic, minced, Zest of 1 Lemon. Mix altogether and mash the herbs. Pour over the chops and let marinate for 1 hour. Cook in a 350 degree oven for 20 minutes.

4 med Felzien Family Farm lamb chops, 1/4 c Olive Oil, Salt and Pepper to taste, 1/2 c Italian Parsley chopped, 1 lg clove Garlic, minced, Zest of 1 Lemon. Mix altogether and mash the herbs. Let stand for 30 minutes to marry flavors. Pour over the chops and let marinate for 1 hour. Cook in a 350 degree oven for 20 minutes.

Baked Lamb Chops Smashed Turnip and Parsnip, Acme Bake Shop Sourdough Bread Fresh Green Salad 2013 Bedrock Wine Company Grenache

Baked Felzien Family Farm Lamb Chops
Smashed Turnip and Parsnip Root Vegetables
Acme Bake Shop Sourdough Bread
Fresh Green Salad
2013 Bedrock Wine Company Grenache

Really ……….. An awesome dinner. Leanne Felzien asked me if I liked these chops better – pastured and grass fed or the feed fed lambs. I like these and so did Robin. The chops were just a little smaller.

Awesome Blender Hollandaise Sauce

25 Wednesday Sep 2013

Posted by Bob and Robin in Acme Bake Shop Breads, Captain's Shack, Classic Sauces, Comfort Food, Cooking Styles, Eggs, Eggs Benedict, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Sourdough Bread, What's For Dinner?

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blender hollandaise sauce, breakfast

Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.

Easy Blender Hollandaise Sauce

Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.

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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.

Good Soup for Dinner

19 Tuesday Feb 2013

Posted by Bob and Robin in Captain's Shack, Comfort Food, Food, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Rice, Soup, Squash, What's For Dinner?, Wine and Food

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butternut squash soup, dinner, food, garlic clove, vegetarian

Last night Robin found this recipe for an awesome squash soup. Don’t stop reading! I am not particularly fond of squash either. But this is a really good soup. Easy to make and can be made ahead of time. I added the garlic clove to the recipe. We also added just a little rice that had been sauteed in the sage butter to the bottom of the bowl before ladling in the soup. A surprisingly good addition. Try this soup, you will probably like it. Cheers!

Butternut Squash Soup with Parmesan and Fried Sage Leaves

Source: Epicurious Butternut Soup with Parmesan and Fried Sage Leaves
Note: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.

Ingredients:
3 T Butter
1 Onion, coarsely chopped
1 clove Garlic, chopped
1 T chopped Fresh Sage
1 – 2¾ lbs Butternut Squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt Chicken broth (We used fresh made duck broth)
1/3 cup freshly grated Parmesan Cheese
24 fresh Sage Leaves

Directions:
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped garlic and chopped sage; stir 1 minute. Add squash and broth.
Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves and serve with a good Pinot Noir like a 2008 Papapietro Perry Russian River Pinot Noir.

5 Hour Roasted Duck

08 Saturday Dec 2012

Posted by Bob and Robin in Black Rice, Duck, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Special Dinners, What's For Dinner?

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dinner, food, natural juices, spinach salad

If you like roasted duck, but you don’t particularly like all of the grease, here is a method of cooking for you. Very easy and low maintenance, but it does take some time. Five hours to be exact. And no, it is not dried out! The breast meat is very moist and the skin is crunchy and browned. The photo here is the duck resting after roasting. And please do let it rest for about 20 minutes before slicing as this will re-distribute the natural juices. And now …. The recipe!
5 Hour Roasted Duck
Remove the neck and giblet packet from the duck. Reserve or freeze. Wash the duck and pat dry. Prick the skin of the duck with a fork all over. Add salt and pepper to taste. We also stuff the cavity with apple.
Place in a suitable roasting pan. Do not cover the duck. Place in a 300 degree F oven for 4 hours. At the end of each hour, flip the duck over. Remove any grease that may be produced and continue cooking.
At the end of 4 hours, raise the temperature to 350 degrees F and continue to roast. At the end of the 5 hours, remove the duck from the oven and let it rest for at least 20 minutes before slicing.
We serve this with Black Rice and a Spinach Salad. Here is the dinner plated. Enjoy! We did.

5 Hour Roasted Duck
Spinach and Pomegranate Salad with Oil and Balsamic Vinegar Dressing
Black Rice with Duck Gravy
2006 Indian Creek (ID) Petit Verdot

BBQ Sauce for Chicken

31 Wednesday Oct 2012

Posted by Bob and Robin in BBQ Sauce, Chicken, Classic Sauces, Comfort Food, Food Prep, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, What's For Dinner?

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baking dishes, casserole dish, chicken wings, food, lifetime warrantee

Robin had been asking – in her soft and gentle way – for chicken wings. And believe it or not, I don’t know where to find any in Boise where one can purchase a “bucket” of them. I know there has to be a place, I just don’t know where. I can see another assignment coming up. Anyway, I decide to make some. And here is the Recipe that I came up with. This recipe is also posted in the Recipe File as listed above. Try it and see what you think. It is really easy to do. The photo here is the end result. Left-Click and view this full screen. And the casserole dish? A Pampered Chef. They are awesome baking dishes and they carry a Lifetime Warrantee. Don’t be in the kitchen without one … or two …. or three. Enjoy!

Sand Dabs and Soul Food in Boise

04 Saturday Aug 2012

Posted by Bob and Robin in Captain's Shack, Photos By: Bob Young, Recipe: Bob and Robin Young, Sand Dabs, Seafood, What's For Dinner?

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Here is our take on a previous post on this blog, Sand Dabs.

Panko Fried Sole

Fresh Made Tartar Sauce

Green Salad with Garden Tomatoes and Lite Lime Dressing

Sauteed Asparagus with Garlic

Willamette Valley Vineyards Oregon Blossom

And then today, Saturday August 4, there was the Soul Food Extravaganza in Julia Davis Park in Boise. Very well attended. I did not count a line shorter than 40 people. There were some waiting lines for some of the BBQ specials. Here are some photos of the event. These will only give you an idea of what was there and the number of people. It is by far not all of the venues. Enjoy!