This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.
I have a new Air Fryer – actually several – recipe posted at Air Fryer Recipes on this blog and permanently listed above under Air Fryer Recipes. There is something that you should know before you try any of these recipes – and we hope you do and leave a comment – we DO try and work on ALL of the recipes in any of these locations and adapt them to our liking! Ideas come from many locations and resources – other food blogs, recipe connections, Food Network, PBS TV Recipe Saturday and many more.
And another note: The Boise Farmers Market (BFM) moves to it’s new location at Shoreline Drive and Americana Blvd on Saturday April 6, 2019! It’s been a long time in the works. Many, if not most of the produce and products sold at the market, work extremely well with the Air Fryer, and Instant Pot, recipes listed on this blog. See you at the Market! And from their email posting –
The Boise Farmers Market opens in TWO short weeks
on Saturday, April 6th! Join us for our Grand Opening Celebration
and all the goodness of Spring!
Parking and Navigating our New Lot!
The map below is of our new lot and the surrounding streets. Please take a couple minutes to look at it, familiarize yourself, and plan how you will arrive at the market.
Safety for our community, customers and vendors is the most important thing. Please be extra careful!
Directional arrows on the streets, entrances and exits.
There are light poles on the lot – be careful to watch for them when parking – especially when backing up.
Pedestrians! Scooters! Bikes! There will be pedestrians, scooters and bikes everywhere. Please look twice, or even three times!
5 Miles Per Hour is the parking lot speed limit. Please drive slowly.
When you are walking to the market entrances, please watch for cars.
We can’t wait to see you on April 6th!
Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!
Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!
And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.
Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.
Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.
I’ve been looking for an acceptable marinara for quit sometime now. Years, min fact. Never was able to duplicate my Mothers, and it was awesome. Took her most of the day. But I came across this recipe from an Italian restaurant in New Jersey. And it is super. Think I’ll keep it. Takes about two hours to make and then dig in. The recipes for both the CS Marinara and the CS Meatballs is in the recipe file on this blog. (The link is in the header and by the photos below.) Here are some photos. Most ingredients used were from local farmers.
Note: I just received this (Sept 8, 2016) from Dave G here in Boise. “Oh my gosh! We cooked these meatballs and sauce up last night for dinner! Amazing! Everyone who loves spaghetti and meatballs has to give this a try. Wow! Thank you so much for posting.”
A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.
Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurry
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.
Make the thickening slurry.
Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.
Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.
Serve with biscuits and an egg.
A good, and different, breakfast. Easy to do, just takes a little time. Simply potato hash browns, bacon or prosciutto and a little cheese. I also mix in some turmeric and onion powder with the melted butter when I add it to the potatoes. Really good flavors. Here are some sequential photos of the process. Takes about 1 hour, 20 minutes until it is ready to eat. Enjoy!
It really was a good Friday lunch. Here is how I made this burrito. Fish Burrito made from Braised Tilapia, Corn Tortilla, Jojo’s Sriracha – Ravenswood Petit Sirah Chili Sauce, Sour Cream, Aioli Mayo, Shaved Cabbage, Shaved Onion and Chopped Tomato. Heat the tortilla over the open flame on the stove. Be careful and do not burn it! Spread with the chili sauce, aioli mayo, sour cream, shaved onion and shaved cabbage. Place the braised tilapia on next and roll tightly. Some avocado on this would be good, too. As would be some cilantro. Serve with a margarita. Fun and easy to make. The aioli mayo really makes this “sandwich”. You can find the recipe for it at Fingerling Potato Dip – it’s not your “normal” aioli mayo. Just use the ingredients and directions “For The Dip”. Enjoy!
No, it’s not Easter. But this is an interesting way to make eggs.
Idaho Blossoms – Put the egg mixture in a paper thin sliced potato basket and bake them for 45 minutes at 375 degrees F.
Be sure to butter the ramekin before you put the potato slices in and they will not stick.
I used 3 eggs per ramekin and added (all to taste) leaves of fresh thyme, chopped fresh chives, chopped ham and a mixed Mexican cheese. Salt and pepper. Bake them off in the oven in a shallow water bath and you’ve got a different breakfast.
Add some fresh fruit to the plate, and it has eye appeal. Here are some photos of what I did. Enjoy! Here might be a better recipe format to follow Idaho Blossoms Recipe. This recipe has also been corrected. Left-Click any of these photos to see them enlarged.