Category Archives: Recipe by: Robin and Bob Young

Awesome Easter Lamb Dinner

22 Tuesday Apr 2014

Posted by in Acme Bake Shop Sourdough, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Celebrations, Dinner With Robin, Easter Dinner, Easter Lamb, Food Prep, Greens, Idaho Lamb, Idaho Wine, Lamb, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Miner's Lettuce, Photos By: Bob Young, Prep Work, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Ridge Winery, River View Gardens, Salads, Sawtooth Winery, Side Dishes, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho

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20April2014_1g_Captains-Shack-Easter_Lamb-Happy_Dinner-PlatedThis is probably one of the best lamb dinner we have had. I adapted it from a recipe found on Epicurious. Here is the link to our adapted recipe: Arugula, Spinach and Miner’s Lettuce Stuffed Lamb. The recipe is not for the faint of heart. But it is really fun to do. Give it a try. Take your time and enjoy the process. If you don’t have an already boned leg of lamb, here is a previous post on this blog about boning a leg of lamb. Well worth the short time to view the video. How To Bone a Leg of Lamb. Enjoy the lamb. Most, but not all, of the products on our menu were from Idaho – Support Idaho Farmers: Buy Local. And we really try to do this. Here is our list: Wine – Sawtooth Winery; Lamb – Felzien Family Lamb; Garlic – River View Farms; Salad Greens and Herbs – Purple Sage Farms; Bread – Acme Bake Shop and Vegetables – Volcanic Farms. Left-Click any of these photos to see them enlarged. Cheers!

The boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.

The boned leg of lamb with the stuffing in place. To bone the lamb, see the link above.

The rolled lamb is "getting happy".

The rolled and tied lamb is “getting happy”.

The cooked lamb is resting to redistribute the juices.

The cooked lamb is resting to redistribute the juices.

Green Salad with Miner's lettuce, slivered carrots and green onion Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressing

Green Salad
with
Miner’s lettuce, slivered carrots and green onion
Olave Coratina Olive Oil and Agrestum Balsamic Vinegar Dressing

2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00) 2003 Ridge Vineyards Lytton East Zinfandel ($165.00 - 54 barrels produced)

Wines For Dinner
2011 Sawtooth Winery Estate Grown Pinot Gris ($43.00)
2003 Ridge Vineyards Lytton East Zinfandel ($165.00 – 54 barrels produced)

Arugula Stuffed Leg of Lamb

Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb

Arugula, Spinach and Miner's Lettuce Stuffed Leg of Lamb Oven Roasted Rosemary Yukon Gold Potatoes Roasted Vegetable Medley Acme Bake Shop Sourdough Bread

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley
Acme Bake Shop Sourdough Bread

Here

The Entree Menu
Arugula, Spinach and Miner’s Lettuce Stuffed Leg of Lamb
Oven Roasted Rosemary Yukon Gold Potatoes
Roasted Vegetable Medley

Bone-In Pork Chops with Montmorency Sauce

23 Sunday Mar 2014

Posted by in 5 Hour Duck, Acme Bake Shop Sourdough, Bone-In Pork Chops, Butternut Squash, Captain's Shack, Classic Sauces, Fruit, Main Dish, Montmorency Sauce, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, Squash, What's For Dinner?, Wine and Food, Wines - Italian

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This was another one of those dinners. The last time we had a Montmorency Sauce – recipe below – Chef James Grimes made it for the Treasure Valley Wine Society. An awesome sauce that goes very well with pork, but one of these days we will try it with the 5 Hour Roasted Duck.

Braised Bone-In Pork Chops with Montmorency Sauce Mashed Squash with Nutmeg Acme Bake Shop Toasted Sourdough Bread

Braised Bone-In Pork Chops
with
Montmorency Sauce
Mashed Butternut Squash
with
Nutmeg
Acme Bake Shop Toasted Sourdough Bread
2004 Collazzi Toscana Red Wine

Here is the recipe for the Montmorency Sauce.

Montmorency Sauce

“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine) “Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)

Ingredients:
12 oz Bing cherries, Hood-Crest Dark Sweet Cherries or Montmorency Cherries if you can find them.
1 c Tawny Port
1 large Sugar Cube
2 med Oranges
2 T Cornstarch

Directions:
Drain the Bing cherries and place cherries in a medium bowl. Reserve liquid.

Add 1 cup tawny port to the reserved liquid. Cover the cherries and let stand at room temperature 3 to 4 hours (preferably overnight).

Rub the sugar cube firmly over the oranges to remove zest and aromatic oils from skin. Squeeze orange and measure 1/4 cup juice. Add juice to 2 tablespoons cornstarch and stir until smooth.

In a saucepan, or to deglaze a braised pork pan, combine cherries, juice and port with cornstarch mixture. Cook, stirring constantly, until liquid is thick and clear. Add the sugar cube and stir to dissolve.

Creole Slow Cooker Pork Chops

14 Friday Mar 2014

Posted by in Bone-In Pork Chops, Cajun Food, Captain's Shack, Cooking Styles, Crockpot, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Rice, Special Dinners, What's For Dinner?

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13Mar2014_1b_Captains-Shack_Cajun-Pork-Chops_PlatedIf you want to make a change in preparing bone-in pork chops, try this method. It is not a strong Cajun spice flavor, but you know it’s there. An interesting change. The recipe is posted in the Recipe File above, but here it is also: Creole Slow Cooker Pork Chops. This might also be good using chicken. Maybe the thighs? Enjoy the photos! Left-Click any of the pictures to see enlarged.

Bone-in pork chops getting happy with the Cajun Spice Blend that we make and which is also in the Recipe File above.

Bone-in pork chops getting happy with the Cajun Spice Blend that we make and which is also in the Recipe File above.

Cajun Pork in the crock pot.

Cajun Pork in the crock pot.

Rachel Sandwiches For Lunch

11 Tuesday Mar 2014

Posted by in Acme Bake Shop, Acme Bake Shop Breads, Boise Artisan Bakery's, Captain's Shack, Comfort Food, Ethnic Foods, Horseradish, Panini Sandwiches, Pastrami, Photos By: Bob Young, Rachel Sandwich, Recipe by: Robin and Bob Young, Recipes, Reuben Sandwich, Russian Dressing, Sandwiches, What's For Dinner?

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No. That’s not a misspelling. You might think that I meant a Reuben Sandwich. No. A Reuben is made with corned beef and a Rachel is made with pastrami. Everything else is the same. You must use a Russian Dressing [PDF format], this is our recipe, and Thousand Island is a poor substitute. (There is also a copy of the Russian Dressing recipe in the Recipe File above.) Rye bread, we use only Acme Bake Shop Rye. This is a full bodied, full flavored rye, not a “rye swirl” bread that is a substitution for the “real thing”. Boars Head Brand Lacy Swiss Cheese and Pastrami. Kosher dill pickle. Sauerkraut is also a must. Again, we use our homemade kraut. I use a panini grill (George Foreman) to grill these sandwiches. The Stella Artois is an added bonus! Cheers and Gut essen! Left-Click to see enlarged.

Rachel Sandwich

Rachel Sandwich
pastrami, Russian dressing, sauerkraut, Acme Bake Shop Rye, kosher dill pickle
Stella Artois

It Was A Foodie Weekend!

29 Sunday Sep 2013

Posted by in Acme Bake Shop Breads, Bradley Smoker, Breakfast, Captain's Shack, Comfort Food, Crockpot, Cuts of Beef, Eggs, Eggs Benedict, Food Prep, Grillin' and Chillin', Mexican Food, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, What's For Dinner?

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And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.

Shrimp and Asparagus Omelet with Hollandaise Sauce and Toasted Acme Bake Shop Sourdough

Shrimp and Asparagus Omelet
with
Housemade Hollandaise Sauce
Toasted Acme Bake Shop Sourdough

And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.

Smoked Pork Ribs Finished off in the oven for 7 hours at 200 degrees F.

Smoked Pork Ribs

Finished off in the oven for 7 hours at 200 degrees F.

Paleo Smoked Ribs Finished off in the crock pot on low for 7 hours. Yum!

Paleo Smoked Ribs

Finished off in the crock pot on low for 7 hours. Yum!

Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!

Brian preparing the Chile Rellenos.

Brian preparing the Chile Rellenos.

Chile Rellenos

Chile Rellenos

But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!

Chicken Marsala with Home Made Pasta

17 Saturday Aug 2013

Posted by in Acme Bake Shop, Bread, Captain's Shack, Chianti, Chicken, Classic Sauces, Ethnic Foods, Herbs and Spices, Italian Food, Main Dish, Mushrooms, Photos By: Bob Young, Potato Bread, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?, Wine and Food

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This was a really good dinner. It took about an hour to make. The ingredients were as local as possible. Here is the photo of the dinner and a recipe. Enjoy!

Chicken Marsale with Home Made Pasta and Tomatoes and Parsley Acme Bake Shop Toasted Potato Bread 2001 Tiziano Chianto Reserva

Chicken Marsala
over
Home Made Pasta and Tomatoes and Parsley
Acme Bake Shop Toasted Potato Bread (Not pictured)
2001 Tiziano Chianto Reserva

Here is the recipe. Enjoy!

Olive Garden Chicken Marsala Recipe

Recipe Adapted By: Bob Young
Serves: 4

Ingredients:
4 Chicken Breasts, boneless & skinless
½ c Flour
Sea Salt to taste
Cracked Pepper to taste
3 T fresh Oregano, chopped
4 T Olive Oil
4 T Butter
3 c fresh Button Mushrooms, sliced
1¼ c Marsala wine

Directions:
1. Pound chicken breasts between sheets of plastic wrap until about ¼” thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 4 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 4 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. Cover and simmer for about 15 minutes.
5. Transfer to serving plate. Serve over lightly buttered or olive oil pasta with some diced parsley. This will go well with a Chianti. We had a 2001 Tiziano Chianti Reserva that was ready to be served and went well with the dinner.

Scallop Cakes

16 Tuesday Jul 2013

Posted by in Captain's Shack, Comfort Food, Food, Food Photos, Food Prep, Main Dish, Meatless Monday, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Scallops, Seafood, What's For Dinner?, Wine and Food

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15July2013_1_Captains-Shack_Scallop-Cakes-PlatedRobin asked the other night for crab cakes, plus she found a recipe for Maryland Crab Cakes on FB. We did not have any Blue crab in the house, although it is available at Costco. So I asked if it would be OK to try the cakes with bay scallops. The result is what you see here in this photo. They were very good and a nice substitution for crab cakes. Basically the same recipe, but altered in places. Click Here for the recipe in PDF format. Serve these with a nice green salad with fresh tomatoes, homemade tartar sauce and a 2009 Sawtooth Winery Petite Sirah, the wine goes quite well with the scallop cakes. I will also post it in the recipe file on this blog. Cheers and we hope you enjoy these.
The tartar sauce that we make is pretty basic. Here is the recipe.

Homemade Tartar Sauce

Yield: abt 1 1/2 cups
1 c Mayonnaise
3 T Pickle Relish
1/2 c Chili Sauce
2 T Kosher Horseradish
1/4 t Sriracha Chili Sauce, use cautiously … It is hot!!
Juice of 1/2 Lemon

Mix all together and refrigerate for 15 minutes. Serve with these Scallop Cakes, Crab Cakes or most any seafood. Enjoy.

Homemade Pasta. Yum!

14 Friday Jun 2013

Posted by in Captain's Shack, Classic Sauces, Eggs, Herbs and Spices, Homemade Pasta, Locavore, Main Dish, Pasta, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Seafood, Talapia, Vegetables, What's For Dinner?, Wine and Food

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Robin said that she wanted to make pasta sometime this week. So we bought the supplies, 2 dozen eggs and semolina flour. Combine that with talapia and look at our dinner tonight. Lemon and Thyme Baked Talapia Homemade Pasta with Fresh Peas browned butter and fresh sage Fresh Green Salad 2011 Dusted Valley (WA) Pinot Giis

Robin said that she wanted to make pasta sometime this week. So we bought the supplies, 2 dozen eggs and semolina flour. Combine that with talapia and look at our dinner tonight.

Lemon and Thyme Baked Talapia
Homemade Pasta with Fresh Peas
in
browned butter infused with fried fresh sage
Fresh Green Salad
2011 Dusted Valley (WA) Pinot Gris

A really yummy dinner! Left-Click the photo to see it enlarged and then grab a fork. Sorry, but there is no “Smell-A-Vision”. And please VOTE above. Thanks! Goot Essen.

Comfort Food Dinner

06 Thursday Jun 2013

Posted by in Apple, Cabbage, Captain's Shack, Carrots, Comfort Food, Main Dish, Mustard, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Traditional Food, What's For Dinner?, Wine and Food

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05June2013_1_Captain's-Shack_Fried-Chix_Slaw_CornOh yes! Push the season! Fried Chicken, Corn on the Cob and our own Slaw. It was a yummy dinner, even if the slaw had apples in it. Not high on my Enjoyed That Salad list when it has apples in it! But this one was good. I’ll make it again. Must have been the dressing. 1 c Mayonnaise, 4 T Dijon mustard and 1 T Celery Seed. Blend all together and pour on the slaw. Mix, chill and eat. Slaw is 1/2 head medium Red Cabbage, 1/2 Head medium Regular Cabbage, 4 or 5 Carrots and 1 Pink Lady Apple. Run through the grater on the blender. Mix with dressing. That’s it. Quick and easy! Serve with a 2011 Canoe Ridge Expedition Chardonnay and you are set for a relaxing, start of the summer meal. Grab a fork and Left-Click to see this dinner enlarged. Cheers and please VOTE above. Thanks!

Fish and Shellfish Chowder

08 Friday Mar 2013

Posted by in Chowder, Food, Food Prep, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Salmon, Seafood, Shell Fish, Special Dinners, What's For Dinner?, Wine and Food

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08Mar2013_1a_Fish-And-Shellfish-Chowder_BestHere is one very awesome seafood chowder. And if you are familiar with Tom’s Cove Clam Chowder, the very best ever from the Ocean City, New Jersey area, then you may know what this chowder is like. This chowder, is smooth and creamy with an awesome goût de la mer, taste of the sea. Absolutely, without a doubt, worth the time that it takes to make this. With the prep and everything, count on about 1 1/2 hours. Click the link for Fish and Shellfish Chowder and enjoy a great meal. Here in Boise, we got our fresh seafood from our favorite fish store, Reel Foods, now on Capital Blvd across from the City Library. Enjoy this meal in a bowl!