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Category Archives: Rice

3 Delicious Meals

05 Thursday Jan 2023

Posted by Bob and Robin in 5-Stars, Appetizers, Bacon, Blue Crab, Buy Local, Captain's Shack, Celebrations, Classic Cuisines, Comfort Food, Cooking Styles, Corn Bread, Crab, Ethnic Foods, Food - Jewish, Food Photos, Food Trivia, Ham, Hanukkah, Healthy Eating, History of Food, Housemade Soup, Idaho Potatoes, Jewish Food, Main Dish, Party Time, Photos By: Bob Young, Recipe - Jewish, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, recipes appetizers, Rice, Special Information, What's For Dinner?

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Blue Crab, chard, Crab Dip, hoppin' John, Latkes


captains-shack-pipe-signed-Walkway-LMPOver the past several weeks, we have made some really good meals. Potato Latkes for one (https://www.rockinrs.com/CS-Latkes.pdf), Hopping John, aka Hoppin’ John, (http://www.rockinrs.com/CS-Hopping-John.pdf) and an East Coast style Crab Dip (http://www.rockinrs.com/Marges-Crab-Dip.pdf). Potato latkes are a traditional Chanukah dish,Hoppin’ John is a traditional southern, New Year’s Day meal with ham hocks and black eyed peas (cow peas) and a superb East coast style crab dip. I do hope you enjoy these.

30Dec2022_1_Captains Shack_Latkes Frying

From Chabad.com we learn that,

“Latke (pronounced LOT-keh, LOT-kah or LOT-kee) is Yiddish for “pancake.” On Chanukah, it is traditional to serve latkes (most often potato) fried in oil to celebrate the Chanukah miracle, which involved the oil of the Temple menorah lasting for eight days instead of just one. Those of the Jewish faith, eat foods that reflect the significance of a holiday—such as matzah on Passover and apples dipped in honey on Rosh Hashanah and Chanukah is no exception. For at least the last thousand years, Jews have traditionally eaten oily foods on Chanukah.” In other words, it’s tradition.

5Jan2023_1_Captains Shack_Hoppin John Cooks

Hoppin’ John, on the other hand, is a traditional southern United States dish that is usually eaten on New Year’s Day to bring good luck. The recipe, although not totally like this one, dates back to the early 1800s and is made with ham, or ham hocks, black eyed peas (cow peas), rice, bacon and collard greens, or if you want spinach or rainbow chard. The first written recipe appeared in “the Carolina Housewife” in 1847. It was written by Charlestonian Sarah Rutledge.

5Jan2023_1b_Captains Shack_Marge Crab Dip

 

This third dish is actually an appetizer. We originally had it at the home of my brother and his wife. I love it! Full of blue crab and I have added the salad shrimp and green onion. It is probably best to make it and then refrigerate it for a while so as to let all the flavors “marry”. Chilling after making, brings out the sweetness and flavor of the blue crab. Chilling brings out the Taste of The Sea, Goût de la mer.

I hope you try some, or all, of these recipes. All are good and fun to prepare, even though the Hoppin’ John is a little involved to make, but not impossible.

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Seafood Stirfry

14 Thursday Apr 2016

Posted by Bob and Robin in Asian Food, Asian Stir Fry, Asparagus, Brocolli, Brown Basmati Rice, Buy Idaho, Captain's Shack, Carrots, Cooking Styles, Dinner For Robin, Ethnic Foods, Idaho Greens, Idaho Vegetables, Mushrooms, Peaceful Belly Farms, Photos By: Bob Young, Rice, Seafood, What's For Dinner?

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Scallops, Shrimp, Broccoli, Carrots, Onions and Chard. Great stir fry!

Scallops, Shrimp, Broccoli, Carrots, Onions, Asparagus, Oyster Mushrooms, Shiitake Mushrooms and Chard all served over some delicious Basmati Rice. Great stir fry!

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Thailand Express by Chef Pong

19 Monday Jan 2015

Posted by Bob and Robin in 4-Stars, Asian Food, Brocolli, Buy Idaho, Dinner With Robin, Duck, Ethnic Foods, New Restaurant Trial, Oriental Food, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Recipes - Sauces, Restaurant Reviews, Restaurants, Restaurants To Try, Rice, Seafood, Shrimp, Singha, Soup, Special Dinners, Spring Rolls, Thai Food, Thailand Express, Vegetables, Vegetarian Foods, What's For Dinner?

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Asian - Thailand Express, Chef Pong, Thailand, Thailand Express


17Jan2015_1_Thailand-Express_SignLocated at 2025 12th Ave Nampa, Idaho 83686. This was a very good surprise! Super food. Great Waite Staff. Ambiance was OK – open and more like a country cafe, not formal like Mai Thai in Boise. From their website, “Looking for mouthwatering Thai restaurants in Nampa, ID? Call Thailand Express at (208) 501-7975 and ask all about our menu that is chock-full of delicious Thai Food. Our chef has years of experience working in top tier restaurants and provides some of the best Asian food in the area. Whether you are looking for quick and easy lunch specials to share with coworkers or something a little fancier for dinner, you will find it here. We have both spicy and mild dishes for the whole family.” Here is a link to Thailand Express.
We found their food to be deliciously intriguing. Not spicy hot, unless you want it that way. Very large servings – Robin and I could have shared a bowl of the soup – no telling how large the pot size of soup was. Probably good for a family. Presentations were good. Prices were good for the quality and serving sizes. Watch their opening times as they are open twice daily, with a break in the afternoon when they are not open. “NEW BUSINESS HOURS – LUNCH —Tuesday-Friday–11:00a.m.2:30p.m., Saturday-Sunday–12:00p.m.-3:00p.m., Dinner –Tuesday-Thursday 4:30p.m.-9:00p.m., Friday-Saturday 4:30p.m.-9:30p.m., Sunday 4:30pm – 9:00pm. Monday Closed”
We rate this 4-Stars out of 5-Stars – on their FB site and their website they have a rating of 4 1/2-Stars. We will return to Thailand Express by Chef Pong. Enjoy these photos of the evening. Left-Click any of the photos to see enlarged.

Wall decorations.

Wall decorations.

Table Appetizer

Table Appetizer

Marinated roasted duck and fresh veggies wrapped rice paper and served with special brown sauce. 4 pieces, $6.95

Peking Duck Roll
Marinated roasted duck and fresh veggies wrapped in rice paper and served with special brown sauce.
4 pieces, $6.95 (Well presented and delicious!)

Thai Brown Sauce. This recipe is what we came up with after trying theirs. It is very close.

Coconut Soup (Tom Kah) Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly. Bowl $3.95, Popt $8.95

Coconut Soup (Tom Kah)
Coconut milk, chicken and mushroom in lime juice and fish sauce served mildly.
Bowl $3.95, Pot $8.95 (Robin had a bowl. Delicious!))

Wonton Soup A traditional Chinese soup with homemade wontons and veggies, mixture of seasoned ground pork, minced shrimp, chicken and water chestnuts. Bowl $4.95, Pot $9.95 (I had the bowl. Delicious!)

Wonton Soup
A traditional Chinese soup with homemade wontons and veggies, mixture of seasoned ground pork, minced shrimp, chicken and water chestnuts.
Bowl $4.95, Pot $9.95 (I had the bowl. Delicious!)

Chef's Special Honey Crispy Duck Half duck marinated sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side.  $13.95

Chef’s Special Honey Crispy Duck
Half duck marinated in sauce and then roasted. Served with special honey sauce on top a bed of vegetables and jalapeno soy on the side. $13.95
(Robin made a really good choice with this.)

Praram Long Song Your choice of meat (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side.  $9.95 and worth every penny. There was none to take home!

Praram Long Song
Your choice of pork, beef, chicken, veggie, tofu, shrimp or duck (Pork) stir fried in Thai peanut sauce and served atop a bed of stir fried broccoli. Jasmine rice on the side. $9.95 and worth every penny. There was none to take home!

Glad I tried this Thailand beer. Light and a refreshing lager that was a perfect match to the food. After a language lesson, it is pronounced "sing-ha" with a slight inflection on the "sing". Our Wait Person was delighted that we asked how to pronounce this. She was very helpful throughout the meal. Thank-You!

Glad I tried this Thailand beer. Light and a refreshing lager that was a perfect match to the food. After a language lesson, it is pronounced “sing-ha” with a slight inflection on the “sing”. Our Waite Person was delighted that we asked how to pronounce this. She was very helpful throughout the meal. Thank-You!

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Awesome Braised Salmon

15 Saturday Nov 2014

Posted by Bob and Robin in Captain's Shack, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner With Robin, Green Peas, Heirloom Tomatoes, Photos By: Bob Young, Rice, Salmon, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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copper river salmon


15Nov2014_1_Day-After-Snow-Storm_Street-And-BogusAfter an incredible two days of snow, we got close to 10″ here at the house (BSU will play San Diego State tonight in football. 21 degrees at game time; 12 degrees by the final bell. Hope San Diego can handle the cold! Game starts 8:15 MST on DirecTV 208, ESPNU.), it was time to make a super good Copper River salmon dish. Simple, but, I think, elegant. Quick and easy; a 30 minute meal. Left-Click to see the photos enlarged. Cheers!

Braised Copper River Salmon with Pan Sauce Steamed Rice and Peas Quartered Heirloom Tomatoes

Braised Copper River Salmon
with
Pan Sauce
Steamed Rice and Peas
Quartered Heirloom Tomatoes
2012 Frenchman’s Gulch
Chardonnay

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Dinner at Bombay Grill

20 Wednesday Aug 2014

Posted by Bob and Robin in Boise Adventures, Bombay Grill, Chicken, Classic Sauces, Comfort Food, Curry, Dinner and a Movie, Dinner With Robin, Indian Cooking, Indian Food, Lamb, Main Dish, Photos By: Bob Young, Restaurants To Try, Rice, Special Dinners, Spices of India, Vegetarian Foods, What's For Dinner?

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Bombay Grill, indian food


19Aug2014_1_Dinner-And-Movie-Night_Bombay-Grill_SignAnd a super dinner it was! This is still my first pick for Indian food here in Boise. Easily rates 5-Stars out of 5. I spent a year in India, when I was 15, and I remember the smells of the fragrant spices. The Bombay Grill takes me back in time and brings back the enjoyable aromas and flavors of the spices and food. They do offer a full vegetarian menu, although we had chicken.
Then we went to see The Hundred-Foot Journey, a movie I highly recommend, especially if you like cooking. Basically, it tells a story of the clash between two cuisines, French and Indian. An Indian family buys a rundown restaurant across the street from a high end French restaurant. They remodel the building and open up their own restaurant. The movie mostly takes place in France. Here are some photos from the Bombay Grill, 928 W Main St, Boise, ID 83702, (208) 345-7888. I just wish their website was up and running. Enjoy!

We arrived at Bombay Grill about 10 minutes before they opened. We were some of the first to be seated. Here you can see the interior of the restaurant.

We arrived at Bombay Grill about 10 minutes before they opened. We were some of the first to be seated. Here you can see the interior of the restaurant.

Good appetizers.

Good appetizers.

A nice light Lager from India.

A nice light Lager from India.

Robin had a medley of entrees. It gave here an idea of the range of the cooking style and the ingredients used.

Robin had a sampling of entrees. It gave her an idea of the range of the cooking style and the ingredients used.

I always like the curry. Here is a chicken curry entree. Just spicy enough without being overpowering. Thanks to the Chef, Mr Singh, for coming to our table and talking to us. Your food is superb!

I always like the curry. Here is a chicken curry entree. Just spicy enough without being overpowering. Thanks to the Chef, Mr Singh, for coming to our table and talking to us. Your food is superb!

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Creole Slow Cooker Pork Chops

14 Friday Mar 2014

Posted by Bob and Robin 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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bone in pork chops, Cajun food, Cajun Pork, Cajun recipes, Cajun spice flavor, rice blend


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.

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Happy Nowruz! (Sal No Mubarak!) Persian New Year

22 Friday Mar 2013

Posted by Bob and Robin in Anthropology of Food, Beef, Buy Idaho, Celebrations, Chicken, Ethnic Foods, Food Trivia, Kabob House, Lamb, Locavore, Main Dish, Party Time, Persian Food, Photos By: Bob Young, Rice, Special Dinners, Special Events, Special Information, Vegetables, What's For Dinner?

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food, Kabob House, persian new year, restaurants, traditional fashion


21Mar2013_1j_Kabob-House_Front-DoorWhat a great evening of music, dance and food! And such a great restaurant for the celebration – Kabob House, located at Maple Grove and Emerald in Boise. So what is “Nowruz”? To quote from a flyer they gave everyone, “Nowruz means “New Day” in the Persian language (Farsi), and is widely referred to as the Persian New Year. It also corresponds to the first day of spring and the beginning of the year in the Persian calendar … Nowruz is celebrated on the day of the astronomical Northward Equinox, which usually occurs on March 21 or the the previous following day, depending on where it is observed”. “…Originally being a Zoroastrian festival, and the holiest of them all, Nowruz is believed to have been invented by Zoroaster himself, although there is no clear date of origin. Since the Achaemenid era the official year has begun with the New Day when the Sun leaves the zodiac of Pisces and enters the zodiacal sign of Aries, signifying the Spring Equinox. Nowruz is also a holy day for Sufis, Bektashis,Ismailis, Alawites, Alevis, Babis and adherents of the Bahá’í Faith.” [Wikipedia] Interesting. Did you know that in 1752 England and it’s Colonies (the American Colonies) changed the new year from March 25 – the English calendar – to January 1 – the “New Style” calendar? (Connecticut State Library) The March 25 date also corresponded to the spring and the appearance of new plants. Left-Click any of these photos to see a large view. Here are some photos of the celebration. Cheers!

Yes, there were dancers! And there are rules as to where to place the dollar bill. The Dancer explained to me that there is no "set routine" to many of the dances, but rather the music "tells" them what movements to make. The dancer interprets the music.

Yes, there were dancers! And there are rules as to where to place the dollar bill. The Dancer explained to me that there is no “set routine” to many of the dances, but rather the music “tells” them what movements to make. The dancer interprets the music. Much like a Latin Rhumba, for example, where the dancer interprets the music.

"Nowruz celebrations last for many days, during which people visit with relatives and friends. Gifts are exchanged and parties are hosted. There is even a special display [pictured here] known as "Haft Seen" (the Seven 'S's) with items beginning with the Persian letter for "s" that have special symbolic value." (Kabob House)

“Nowruz celebrations last for many days, during which people visit with relatives and friends. Gifts are exchanged and parties are hosted. There is even a special display [pictured here] known as “Haft Seen” (the Seven ‘S’s) with items beginning with the Persian letter for “s” that have special symbolic value…The tradition of placing seven items in a display dedicated to the New Year (typically March 21) has its origins in the pre-Islamic Zoroastrian faith of the Persian civilization, and each item represented seven of the Zoroastrian divinities. The coming of Islam resulted in the adaptation and replacement of many Zoroastrian customs, and the haft sin table setting evolved to include the following:
sabzeh: wheat, barley, or lentil sprouts growing in a dish – symbolizing rebirth.
samanu: a sweet pudding made from wheat germ – symbolizing affluence.
senjed: the dried fruit of the oleaster tree – symbolizing love.
sīr: garlic – symbolizing medicine.
sīb: apples – symbolizing beauty and health.
somaq: sumac berries – symbolizing (the color of) sunrise.
serkeh: vinegar – symbolizing age and patience.
In addition to the above, however, you will also find a number of other haft sin items that harken back to Nowruz’s Zoroastrian origins. These items may include a mirror (symbolizing sky), candles (symbolizing fire), rose water (symbolizing water), goldfish (symbolizing the beginning of a new year), and painted eggs (symbolizing fertility) — a rather interesting coincidence for those who celebrate Easter.” (Kabob House)

One section of the restaurant is decorated in traditional fashion.

One section of the restaurant is decorated in traditional fashion.

Traditional Nowruz fruit drink. Walnuts, pistachios, raisins, apricot and almonds to name a few.

Traditional Nowruz fruit drink. Walnuts, pistachios, raisins, apricot, immature date and almonds to name a few.

Wonderful Green Salad

Wonderful Green Salad

Sabzi Chalow - Sauteed Fresh Spinach with Basmati Rice

Sabzi Chalow: Sauteed Fresh Spinach with Basmati Rice.
Chai with Hael – Persian tea with Cardamom

Chicken Kabob: Tender chunks of chicken breast, marinated in special herbs, spices and broiled over the grill.

Chicken Kabob: Tender chunks of chicken breast, marinated in special herbs, spices and broiled over the grill.

Tekka Kabob: Lamb (or beef) pieces marinated in special herbs and spices and broiled over the grill.

Tekka Kabob: Lamb (or beef) pieces marinated in special herbs and spices and broiled over the grill.

Rib Kabob: Lamb chops marinated in herbs and spices and broiled over the grill.

Rib Kabob: Lamb chops marinated in herbs and spices and broiled over the grill.
The two green “dips” as pictured here and above, have a spicy component but go extremely well with the entree. The onions are slightly pickled.

Bakalav: Now who can pass this up? Not me.

Baklava: Now who can pass this up? Not me.
Robin had a Shir-Berenj, a Persian rice pudding made with rose water.

So there you have our celebratory New Year Nowruz dinner party. Fun and delicious. Great to see Soraya, Michael Moss and his wife and Barbara and Patrick Myhre. The food was super and the price was nominal. You see everything that we had, except for the chicken kabob which was Patrick’s, and we paid about $20.00 per person. I think that was a very good price. We will return to Kabob House. And from their FaceBook page, “Enjoy cuisine representing the culinary cultures surrounding the legendary Khyber Pass, with an extensive menu of Persian, Afghan, Indian, and Central Asian dishes. Buffet daily from 11am – 2pm. Dinner from 3:00 – 9:00pm.” They are located at 9140 W Emerald St Boise, ID 83704. (208) 995-0915 Cheers!

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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


18Feb2013_1_Robins-Squash-Soup_PlatedLast 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.

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Two Super Dinners

21 Friday Dec 2012

Posted by Bob and Robin in Captain's Shack, Food, Food Prep, Lamb, Main Dish, Photos By: Bob Young, Rice, Salad, Salads, Salmon, Seafood, Things To Do, Tomatoes, What's For Dinner?

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Tags

applesauce, copper river, dinner, food, lemon curd


Here are two super dinners that we had. Both can be made within 30 minutes and are very easy to do. Enjoy and don’t forget to Rate these articles. Just click the Stars!

Lemon Curd and Old Bay Broiled Copper River Salmon
Spinach and Applesauce Salad
Rice and Asparagus

Broiled Garlic and Rosemary Felzien Family Farm Lamb Chop
Steamed Spinach with Tomatoes
Buttered Corn

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Quail and Sausage with Grape Sauce

09 Friday Nov 2012

Posted by Bob and Robin in Captain's Shack, Chicken, Food Prep, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Rice, What's For Dinner?, Wild Game

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Tags

cabernet sauvignon, cornish game hens, dinner, food, grape sauce, lamb sausage


Such a good dinner last night. We finally got to use some of the chukar that Dr Mofid gave us. Thank-You, Afshin, it was delicious. We still have some left along with the pheasant. To the left is the plated dinner and below is what was on the menu. If you want the recipe, Click Here. You can also use Cornish Game Hens or chicken. Enjoy these photos of the process. Be sure to view the photos in full screen.

Quail and Sausage with Grape Sauce

Black Rice with Carrot and Celery
Lamb Sausage with Grape Sauce
Chukar with Grape Sauce
2011 Panul Cabernet Sauvignon

Chukar breasts resting with salt and pepper.

Grapes being reduced to make the sauce.

Chukar, sausage and grape sauce cooking and blending the flavors. Cook slowly and covered.

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Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Miscellaneous Items
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