Pistachio Encrusted Salmon

02 Tuesday Jun 2026

Posted by Bob and Robin in 5-Stars, Boise Food Adventures, Brussels Sprouts, Classic Cuisines, Classic Sauces, Food - French, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

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cooking, dinner, food, pistachios, recipe, recipes, salmon

I think it is great when one gets challenged. I don’t think my sister Peggy actually challenged but she sent me a photo of a dinner she made of this very same of salmon. So I set out to make my own using several different sources. This is what I came up with. Really s good change for using salmon. You be the judge. Even the Brussels Sprouts with a balsamic vinegar glaze is different and works wonders for those who say, “I don’t like Brussels Sprouts” and have not even tried these.

Source: Captain’s Shack Boise, ID 1 June 2026 Bob Young

This pistachio crusted salmon might seem like a fancy salmon recipe but you will be surprised how Easy it is to make! The salmon crust is perfectly complimented by the sweet and savory maple Dijon glaze.

Prep: 10 min Cook: 25 min Total: 35min Servings: 1

Ingredients:
Skin-On (2 – 8 oz filets)
3 T Roasted/Salted Pistachios Skinless filet add ⅛ cup extra to coat
1½ t Course Ground Dijon Mustard
1 t Maple Syrup
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste

Instructions;
Preheat oven to 350º F
Pulse pistachios in food processor. You don’t want whole chunks but you don’t want meal like powder – about in the middle. You want it to stick to the salmon but still have good crunch.
Mix course ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a little sweeter you can add more maple syrup.

Coat the salmon top, bottom and sides with your Dijon maple mixture. Place pistachios on plate or wide bottom bowl.Gently place salmon on top of pistachio mixture, top down. Push gently so that the pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently turn to press sides down.

Place salmon in a Pyrex baking dish or on a non-stick cookie sheet. I cover the baking sheet with aluminum foil. Bake for 20-25 minutes. Let rest five 5 minutes. Serve with Balsamic Glazed Brussels Sprouts.

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.

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**

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.

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!

Chicken Marinara

18 Friday Oct 2024

Posted by Bob and Robin in 5-Stars, Bistro, Buy Idaho, Chicken, Food - Frozen, Food Italian, Food Photos, Food Prep, Herbs and Spices, Idaho Vegetables, Italian Food, Local Harvests, Merlot, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Idaho

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chicken, chicken thighs, marinara, mushrooms, Rao's, tomato sauce

We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.

The dish is cooked in a large cast iron skillet.

Here it is plated with a topping of Italian Parsley

It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.

How About some Instant Pot Ribs?

08 Thursday Aug 2024

Posted by Bob and Robin 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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bbq ribs, Instant Pot Recipes, recipes

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 Bob and Robin 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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brasing, Creamed Spinach, food, recipe, recipes, Scallops, seafood, viognier sauce

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.

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.

Difference Between Crab Claw and Back Fin Meat

06 Saturday Jul 2024

Posted by Bob and Robin in Blue Crab, Captain's Shack, Crab, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipe: Chef James Grimes, Shell Fish, What's For Dinner?

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back fin, Blue Crab, claw meat, crab cakes, crab meat, food, recipes

I have had several questions about the difference between crab back fin and claw meat. Are they not from the same animal? Yes they are, but like different cuts of beef, they come from different parts of the crab. I hope this short discussion will clarify the question. I prefer to use Blue Crab over any other type. Here is a recipe for Crab Cakes. http://www.rockinrs.com/CS-Crab-Cakes.pdf (Tartar Sauce – https://www.rockinrs.com/CS-Tartar-Sauce-Best.pdf)

Crab meat can be found in different parts of the crab, and each type has distinct characteristics. Here are the key differences between claw meat and back fin meat:

Claw Meat

Texture: Claw meat is typically firmer and more fibrous than back fin meat. This is because the claws are used for defense and feeding, requiring stronger muscle fibers. Color: It often has a darker color compared to back fin meat, with a slightly reddish-brown hue. Flavor: Claw meat tends to have a stronger, more pronounced flavor, which can be slightly sweeter. This makes it a favorite for dishes where a robust crab taste is desired. Use: It’s commonly used in dishes where the crab flavor needs to stand out, such as crab cakes, soups, and stews.

Back Fin Meat

Texture: Back fin meat, also known as lump or body meat, is usually flakier and more delicate than claw meat. It comes from the crab’s body and the area where the back fins attach. Color: It is typically whiter and more translucent compared to claw meat. Flavor: The flavor is milder and less pronounced than claw meat. This subtle taste makes it ideal for dishes where a delicate crab flavor is preferred. Use: Back fin meat is often used in salads, cocktails, and more refined dishes where the presentation and texture of the crab meat are important.

Each type of crab meat has its own culinary uses and can be chosen based on the desired texture and flavor profile of the dish being prepared. The crab cakes pair well with a Parma Ridge Winery Avielle.

A Wonderful Tarragon Spatchcocked Chicken

01 Friday Mar 2024

Posted by Bob and Robin 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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garlic, pomegranate molasses, Spatchcock

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!