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Category Archives: Reel Foods

Grilled Avocado for Breakfast; Icelandic Flounder Papillote for Dinner

11 Friday Sep 2015

Posted by Bob and Robin in Acme Bake Shop Sourdough, Avocado, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Eggs, Eggs Poached, en Papillote, Food Photos, Green Beans, Grillin' and Chillin', Icelandic Flounder, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - Fruits, Recipes - Seafood, Reel Foods, Seafood, Vegetarian Foods, What's For Dinner?, Whats For Breakfast?

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avocado, en papillote, grilled avocado, Icelandic flounder, Papillote


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyGrilled avocado seems like a weird way to prepare the fruit. But really, for a non-avocado lover, this was pretty good. Leave the peel on and lightly caramelize the pulp to a golden brown. Left-Click any of these photos to see them enlarged. Enjoy!
But first, just what is a papillote?

En papillote (French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. [Wikipedia]

In the culinary arts, the term en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven.
When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food. Therefore, en papillote cooking is basically a technique for cooking with steam.
Because it is delicate and cooks quickly, fish is a good choice for cooking in this way. Salmon en papillote is a popular dish.
When serving a recipe prepared en papillote, it is traditional to present the dish by slicing open the paper in front of the guest. [Culinary Arts]

But breakfast comes first! Here is the Grilled Avocado I made.

Grilled Avocado with Poached Egg, Micro Greens, Pink Grapefruit Wedges and Toasted Acme Bake Shop Sourdough

Grilled Avocado
with
Poached Egg, Micro Greens, Pink Grapefruit Wedges and Toasted Acme Bake Shop Sourdough

And now Icelandic Flounder en Papillote.

The flounder is set in the parchment with lemonn slices, limoncello, Texas tarragon (which has a slight bite to it compared to the French tarragon) and salt and pepper.

The flounder is set in the parchment with lemonn slices, limoncello, Texas tarragon (which has a slight bite to it compared to the French tarragon) and salt and pepper.

Flounder en Papillote Fresh Idaho Honeydew Melon Slices Potato Croquettes Fresh Green Beans with Brown Butter

Flounder en Papillote
Fresh Idaho Honeydew Melon Slices
Potato Croquettes
Fresh Green Beans with Brown Butter

An awesome and fun day in the kitchen!

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Seafood Potpie For Dinner

28 Saturday Mar 2015

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner For Robin, Dinner With Robin, Green Peas, Housemade Pie Crust, Idaho Wine, Lobster, Onion, Photos By: Bob Young, Potpie, Reel Foods, Sea Scallops, Seafood, Shell Fish, Shrimp, What's For Dinner?, Williamson Vineyards and Orchards, Wine and Food, Wines - Italian

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fish stock, lobster, lobster meat, lobster shells, Reel Foods Fish Market, Sea Scallops, shrimp


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyThis was an awesome recipe from Ina Garten for Seafood Potpie. Although I did alter it slightly. I could not find lobster meat – my seafood shop, Reel Foods Fish Market here in Boise was out of it – I used three small lobster tails. (We are really lucky here in Boise to have such an outstanding seafood market that brings in some really fresh product.) I removed the lobster meat from the shell and then stewed down the lobster shells and shrimp shells to make my own seafood stock. It made a fine rich stock. I also used a small jar of clam juice with the stock. Add to this dinner a wonderful glass of 2012 Williamson Vineyards Blossom, 100% Sangiovese Rosè, and we had a great dinner. Try the recipe. Let us know how you liked it and/or if you altered it at any step. Enjoy these photos. Cheers!

Seafood Potpie This was really very good and we did like the housemade seafood stock.

Seafood Potpie

This was really very good and we did like the housemade seafood stock.

Break open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.

Break open that luscious crust and one exposes peas, pearl onions, shrimp, scallops and lobster.

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Housemade Sauerkraut and ………

19 Friday Dec 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Rye, Blueberries, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Fruits, Housemade Sauerkraut, Local Farmers Markets, Local Harvests, Local Markets, Mushrooms, Oils, Pennsylvania Dutch, Photos By: Bob Young, Pickles, Reel Foods, Sauerkraut, What's For Dinner?

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fresh sauerkraut, Housemade Sauerkraut, Mushroom Omelet, truffle oil, waffles


2014-Sauerkrout-LabelYup! It’s that time of year. Sauerkraut comes out of the crock and goes into pint jars. 8 of them. 14 lbs of fresh Idaho cabbage was fermented (krautenized) for 12 weeks at 65 degrees F. Oh yum! And it passed the test – Robin said it is good! And the graphic here is our label. But before one works on the kraut, one must have a good breakfast or two. Breakfast first …. Kraut second. Enjoy these photos – Breakfast first, kraut second.

Blueberry and Bacon Waffle with Whipped Cream and fresh Maple Syrup

Blueberry and Bacon Waffle
with
Whipped Cream and Fresh Maple Syrup

Bacon and Mushroom Omelet Fresh Blueberries and Raspberries Acme3 Bake Shop Toasted Rye Bread

Bacon and Sauteed Mushroom in Truffle Oil Omelet
Fresh Blueberries and Raspberries
Acme Bake Shop Toasted Rye Bread

Sauerkraut in the crock about ready to be liberated!

Sauerkraut in the crock about ready to be liberated!

Coney Island Hot Dogs Pickle Housemade Sauerkraut Plocman's Whole Grain Mustard

Coney Island Hot Dogs
Pickle
Housemade Sauerkraut
Plochman’s Whole Grain Mustard

Oh yummers! What a way to start a day and then relax at lunch. Fresh steamed Dungeness crabs for dinner. Famous Idaho Potato Bowl tomorrow – ESPN. See the Blue Field. See Boise and the mountains, which are getting snow as we speak. Baked potatoes with all the trimmings! And maybe a Stella. Cheers!

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Shrimp and Peach Spring Rolls and Ceviche for Dinner

18 Monday Aug 2014

Posted by Bob and Robin in Ahi Tuna, Asian Food, Boise Farmers Market, Captain's Shack, Ceviche, Dinner With Robin, Interesting Information, Local Farmers Markets, Local Harvests, Local Markets, Meatless Monday, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Reel Foods, Seafood, Shrimp, Spring Rolls, Vegetarian Foods, Vietnamese Food, What's For Dinner?, Wines - Spanish

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ahi tuna, ceviche, fenugreek seeds, Shoyu soy sauce, spring rolls, Vietnamese food


Robin-Bob-In-Kitchen_Looking-RightWhat an adventure this was to make. Fresh veggies from the Boise Farmers Market as were the herbs. Fresh Ahi Tuna from Reel Foods here in Boise. All of these were YUM! Add to that a wonderful glass, or two, of Castaneda White Sangria from Spain, and we had an awesome meal. And, oh yes, we did find some fenugreek today – powdered, dried leaves and seeds. At the Indian Market on Fairview in Boise, if you are looking for it. (“Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek’s distinctive sweet smell … Cuboid-shaped, yellow-to-amber colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor … Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as Samudra Methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra, “ocean” in Sanskrit). Samudra Methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.’ [Wikipedia]) You can see these photos enlarged by Left-Clicking on the graphic. Enjoy these photos, but first some information on Spring Rolls. What are they?

Fresh spring rolls, are a Vietnamese delicacy known as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil and cilantro, lettuce, cucumbers, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper. Fresh Vietnamese spring rolls can be made at home or found at Vietnamese restaurants and some grocery stores. They are served at room temperature with dipping sauce. Nước chấm, tương xào or a hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chili, hoisin sauce, peanut butter and sugar. A standard nước mắm pha (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chilies. [Wikipedia]

Our Spring Rolls had shrimp, cucumber, daikon radish, cilantro, Thai basil and mint. These were delicious and especially after we let them rest for several hours in the refrigerator. Then we made a dipping sauce of Sesame oil, rice vinegar and a good soy sauce, Johsen Organic Shoyu traditional soy sauce.

Our Spring Rolls had shrimp, cucumber, daikon radish, cilantro, Thai basil, fresh peaches and mint. These were delicious and especially after we let them rest for several hours in the refrigerator. Then we made a dipping sauce of Sesame oil, rice vinegar and a good soy sauce, Johsen Organic Shoyu traditional soy sauce. This is available at almost any Oriental market.

Then we made a wonderful ceviche. Here is a little information on ceviche from Wikipedia.

Ceviche (Spanish pronunciation: [seˈβitʃe]; is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

The origin of ceviche lies in the area of present-day Peru. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.

Then we combined the spring rolls. Here we have the Peach and Shrimp Spring Rolls and Ahi Tuna Ceviche on a bed of Boston Lettuce. Mango Salsa and Rice Crackers. The ceviche had Ahi tuna, from Reel Foods in Boise, cut into small cubes, two diced spring onions, greens and all, and two diced fennel whites, one diced serrano chili and seeds and ribs removed and the juice of two limes. We let it cure in the refrigerator for 1 hour. It was delicious!!

Then we combined the spring rolls. Here we have the Peach and Shrimp Spring Rolls and Ahi Tuna Ceviche on a bed of Boston Lettuce. Mango Salsa and Rice Crackers. The ceviche had Ahi tuna, from Reel Foods in Boise, cut into small cubes, two diced spring onions, greens and all, and two diced fennel whites, one diced serrano chili and seeds and ribs removed and the juice of two limes. We let it cure in the refrigerator for 1 hour. It was delicious!!

Hope you enjoyed this post. If you did, please Rate the post above. Thanks.

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Scallops Explained

15 Friday Aug 2014

Posted by Bob and Robin in Captain's Shack, Classic Cuisines, Cooking Styles, Coquilles St. Jacques, Dinner At The Captains Shack, Food Photos, French Foods, Main Dish, Recipes, Reel Foods, Scallops, Seafood, What's For Dinner?

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Coquilles St. Jacques, Reel Foods, Scallops, Sea Scallops, Seared Scallops, Virginia Marine Resources Commission


SeaScallop_GraphicAt least I hope this post helps you to understand scallops a little better. The following information is from the Virginia Seafood Organization. Enjoy!

Sea Scallops
Market Forms
– Fresh in gallons; frozen in 5 and 10 pound blocks; individually frozen in 1 and 5 pound boxes or bags. Scallops with roe, viewed as a delicacy in America and Europe, are available. A new product known as formed scallops is also available from some scallop processors.
Size – The sea scallop shell can grow as large as eight inches in diameter.The edible white muscle, or eye, can reach two inches in diameter. Scallops are designated according to count per pound: 10-20 per pound; 20-30 per pound; 30-40 per pound.
Taste/Texture – Scallops are tender with a sweet, nut-like flavor. The roe is pink with a firm texture when cooked.
Seasonality – Available year round.
Nutritional Value – 75 Calories (100 grams, 3.5 oz.)
16.8% Protein
.8% Fat
.20% Omega-3
Substitutability – The scallop can be used in some recipes to replace crabmeat or lobster. The roe is unique with its small pink, crescent shape and delicate flavor.
Folklore – While fish are often named after objects they resemble, in the case of the scallop it is the shellfish which has lent its name to other items. A scalloped hemline, for instance, resembles the fluting of the shell. Scalloped potatoes were named for their large shells once used as baking and serving containers for that dish. It is also the only bivalve to have a patron saint. The apostle St.James wore the shell as his personal emblem, which later became a badge for pilgrims who visited his shrine in the Middle Ages. Hence, Coquille Saint-Jacques.
Harvesting – Scallops are harvested by dredging in deep offshore waters. For maximum freshness, all processing is done at sea where they are cut, washed, bagged and stored on ice or frozen at sea.
Safety/Quality – Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood reaches our customers.

Coquilles St. JacquesHere is but one recipe for Coquilles St-Jacques from Saveur. The Coquilles St-Jacques are also known as Gratineed Scallops. Another recipe can be found for Coquilles St. Jacques at AllRecipes. And actually, it is this recipe from the Cooking Channel that brought all of this up. (Along with the fact that it is difficult, if not impossible, to find 10/1 scallops here in Boise.) We are going to try this tonight. It looks good! Seared Scallops and Prawns with Coconut Sauce and Tomato Mint Salsa. Have fun in the kitchen and Enjoy! We do.

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