Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Vegetables, Vinegars, What's For Dinner?

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Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

NW Wines and Food at “The Buzz”

10 Wednesday Sep 2014

Posted by Bob and Robin in Appetizers, Beef, Bread, Buy Idaho, Cakes, Chocolate, Coffee, Cuts of Beef, Dinner With Friends, Dinner With Robin, Idaho Wine, Local Harvests, Party Time, Photos By: Bob Young, Salad, Seafood, Shrimp, What's For Dinner?, Wine and Food, Wines - NW

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chocolate, NW wines, pot roast

Cristi and Tommy keep “adjusting” the floor plan of The Buzz. They have moved the wine bar around to be able to add more table space. You can see the “adjustment” in this photo.
The dinner tonight was OK. I have had better at the Monthly Wine Dinners. But, I have also had worse. I think that by tonights dinner – Wednesday, things will be adjusted. Many thanks again to Peggy Hands-Behrens and Joseph Geist for helping with the wine pouring, table settings, menu planning and bussing the tables.
Cristi opened the evening with a 2013 Split Rail Rosé of Tempranillo that was pretty good. I was surprised. Mellow and smooth with a long finish and good appeal. [17] $15.00. Here is what else we had. Enjoy! Left-Click any of these photos to see them enlarged.

Cranberry Feta Pinwheels A very good opener and I don't like Feta! There were none left ove3r on my plate. 2011 Iris Pinot Noir 13.5% alc. light on the body and balance. fair appeal [16]

Cranberry Feta Pinwheels
2011 Iris Pinot Noir
13.5% alc. light on the body and balance. fair appeal [16] $19.00

A very good opener and I don’t like Feta! There were none leftover on my plate.

[caption id="attachment_12654" align="aligncenter" width="524"]

Shrimp Louis Pasta Salad
2011 Willamette Chardonnay
12.5$ alc. very light on the bouquet but moderate balance and finish. [15] $21.00

The chardonnay went well with the salad. Good paring and good salad!

Vegetable Barley Soup
2010 Basel Claret
14.3% alc. good body and bouquet. moderate finish [15] $22.00

The soup, to me, was over spiced. It wiped the wine out and the wine emphasized the spiciness. The carrots and celery needed to be cooked a little more.

Pot Roast with Potatoes and Carrots
2013 Saviah Creek Jack Syrah
14.1% alc. great bouquet, balance and body. mild finish [18] $16.00

Some servings of the pot roast needed to be cooked longer. They were tough. And again, the carrots and potatoes needed to be cooked a little longer. I missed some gravy with the pot roast. My two slices of bread – gravy soppers – were good. Thanks, Tommy!

Vanilla Cupcake with Coffee Buttercream
2009 Brian Cellars Byzance
14.3% alc. Awesome! great balance and finish with a good appeal. The wine was a perfect match. A winner! [19] $30.00

Cristi said she would work on the recipe for the Coffee Buttercream and post it. I hope so. It was that good. See the photo below for the wine bottle label.

Brian Carter Cellars Byzance – a blend of 53% Grenache, 23% Syrah, 18% Mourvedre, 4% Cinsault and 2% Counoise. A very good wine. We bought 1 bottle.

Joseph Geist brought these two wines for us to savor. I really liked the apricot. The pomegranate very tart. I did not care for this one.

Joseph Geist brought these two wines for us to savor. I really liked the apricot. The pomegranate was very tart. I did not care for this one.

Cafe Vicino – Italian Night

31 Thursday Jul 2014

Posted by Bob and Robin in Antipasto, Appetizers, Dinner With Friends, Idaho Chefs, Italian Food, Local Farmers Markets, Party Time, Photos By: Bob Young, Restaurant Reviews, Salad, Seafood, What's For Dinner?, Wild Game, Wine and Food, Wine Dinners, Wines - Italian, Wines - Tuscan

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cafe vicino, Chef Richard Langston, Italian food, italian wine, wild boar

Wow! Such a great evening having some outstanding wines and an outstanding dinner prepared by Chef Richard Langston, a James Beard Award Nominee! A total of 7 courses and 7 wines. This superb restaurant is located at 808 W Fort St, Boise, ID 83702, (208) 472-1463. It might be a good idea to call for reservations. We had a Dover Sole dish that was absolutely wonderful. So I asked the question, “What is the difference between Dover Sole and Flounder?” The answer is here from Chef Richard and from E-How.

Sole and flounder are both types of flatfish, and because the texture is similar, they are considered interchangeable in recipes. However, they are two separate species with slightly different looks and tastes.
Species
Sole is a type of flatfish. Dover sole, the most common type, is a member of the Soleidae family. Flounder is also a type of flatfish categorized under Heterosomata.
Features
Both fish are flat, with both eyes on one side of their face so they can hide on the ocean floor and watch for prey. While both are oval in shape, flounder is more rounded.

Here is what we had and the wines that went with each course. Thanks to Cafe Vicino for such a great evening and to Chef Richard and his Staff for great service. It was good to see “old” friends again. Enjoy these photos! Left-Click any of the photos to see them enlarged.

This is what we had to eat and drink over the next 4 1/2 hours!

Robin getting ready to sample some superb wines from Italy.

James Beard Award Nominee and super Chef, Chef Richard Langston, our Host.

Chris Zimmerman, the Wine Host and great Commentator.

The opener –

Frico
(parmesan crisps)
served with
Bisol Jeip Prosecco

Salumi e Focaccia sliced prosciutto, mortadella, spec, soppressata, rosemary-sea slat focaccia

Salumi e Focaccia
sliced prosciutto, mortadella, spec, soppressata, rosemary-sea salt focaccia

Pederzana Lambrusco
served with the plate above.

Fruity and bone dry. Goes great and calls out for salami.

Sfogl in Saor sole in sweet and sour sauce

Sfogli in Saor
sole in sweet and sour sauce

Suavia Soave Classico
The wine served with the sole.

In Italy, no wine is served without food. These vines are located 1000 feet above sea level in volcanic soils; oyster shell. We asked for a little parmesan and this seemed to help the wine. This will go great with asparagus.

Insalata Mista
local greens, tomatoes, carrots in a vinaigrette Raisins and onions
Very good salad.

Bruni Plinio Vermentino
A good Tuscan from the west central coast. Went very well with vinegar in the salad.

Quaglia e Risotto all’Amarone
stuffed quail, Amarone riotto
This was superb! The risotto was cooked in red wine.

Le Salette Amarone della Valpolicella Classico
Went superbly with the quail and risotto. From Verona, “Valley of many Cellars”. Superb, full bodied red wine at 15% alcohol.

Cinghiale Arrosto Con Rosmarino e Ginepro
wild boar with rosemary and juniper, currant sauce, zucchini
Great pairing with the Montalcino wine.

Fossacolle Rosso di Montalcino
Great paring with the boar. Great Tuscan wine. Produced on 6 acres and 1000 bottles a year. We bought a bottle. (We’ll worry about our meds next month!)

Bonet alla Piemontese
chocolate-coffee Amaretti terrine, fresh local strawberries
The best I can say about this is, “Is there any more? I want more!”

Marenco Scrapona Moscato d’Asti
From the Piedmont region. This is described as “A rainbow in your mouth.” Yes, it is well worth getting some. We did.

Such a grand night! Such a grand meal and wines. If you are in Boise, be sure to try this superb restaurant. One of the better ones in Boise and deserves the 5-Star rating I gave it. Superb! It would give the now defunct Andrae’s a run for their money. Cheers!

Salmon For Dinner; Ice Cream For Dessert

23 Monday Jun 2014

Posted by Bob and Robin in Boise Farmers Market, Captain's Shack, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Fruit, Healthy Eating, Heirloom Tomatoes, Herbed Hollandaise Sauce, Herbs, Hollandaise Sauce, Ice Cream, Local Farmers Markets, Local Harvests, Local Markets, Oils, Photos By: Bob Young, Salad, Salmon, Seafood, Spinach, What's For Dinner?

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heirloom tomatoes, hollandaise, Hollandaise Sauce, Lemon Infused Olive Oil

Such a good combination. Such a good dinner!

Braised Salmon Patty On Spinach Bed with Herbed Hollandaise Fresh Garden Salad with Carrot and Cucumber Threads and Heirloom Tomatoes Lemon Olive Oil and Balsamic Dressing

Braised Salmon Patty On Spinach Bed
with
herbed hollandaise sauce

Fresh Garden Salad
with
carrot and cucumber threads
Heirloom Tomatoes
Meyer Lemon Infused Olive Oil and Balsamic Dressing

Mountain Huckleberry Ice Cream and Mango Sorbet
with
Fresh Raspberries

Pasta Salad For Dinner

20 Friday Jun 2014

Posted by Bob and Robin in Avocado, Bacon, Boise Farmers Market, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Garlic, Heirloom Tomatoes, Herbs, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Pasta, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Tomatoes, What's For Dinner?, Wines - Tuscan

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avocado, Bacon, heirloom tomatoes, pasta salad, salad

Last night we had this wonderful and light Bacon and Avocado Pasta Salad that Robin found. We only drifted from the original recipe a very little. The type of pasta used, heirloom tomatoes and garlic. Look at the recipe. Try it. The recipe is also permanently listed in the recipe file above. Serve it with a good Tuscan wine.

Bacon and Avocado Pasta Salad

Lasagna Tonight

18 Wednesday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Basil, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Captain's Shack, Carrots, Comfort Food, Dinner At The Captains Shack, Dinner With Robin, Ethnic Foods, Herbs, Italian Food, Lasagna, Local Farmers Markets, Pasta, Photos By: Bob Young, Purple Sage Farms, Salad, Tomatoes, Trader Joe's, What's For Dinner?, Wine and Food, Wines - Italian, Wines - Tuscan

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Collazzi Toscana, lasagna, Trader Joe, Tuscan wine, Tuscany

Yes lasagna! And summer starts Saturday! Light snow around the Sun Valley area. 66 degrees F and light rain here today. So it really did taste good. Actually, we had to try some Trader Joe’s lasagna and it was pretty good. Add a nice glass of 2004 Collazzi Toscana and the meal was complete. Here is a photo of what we had. Enjoy, we did!

Lasagna

Fresh Salad Greens and Tomato
with
fresh basil and carrot threads and Strawberry Vinaigrette

Acme Bake Shop Toasted Sourdough
with
garlic

2004 Collazzi Toscana

Fish Sticks – Not Mrs. Pauls!

13 Friday Jun 2014

Posted by Bob and Robin in Beer and Food, Boise Farmers Market, Captain's Shack, Carrots, Cheese, Dinner At The Captains Shack, Dinner With Robin, Garlic, Herbs and Spices, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Photos By: Bob Young, Recipes, Salad, Salmon, Seafood, Spices, Vegetables, What's For Dinner?

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Beer, Carrot Threads, copper river salmon, Fish Sticks, salmon, sweet potato

In fact, these are made from some fresh salmon. Breading is totally different from the store bought “things”. The recipe follows the photo. Enjoy! We did. This is an awesome way to make salmon.

Housemade Salmon Fish Sticks

Special Dipping Sauce

Fanned Baked Sweet Potato
with
garlic butter

Fresh Green Garden Salad
with
carrot threads and “peachy” peach vinaigrette

Full Sail LTD Lager

And the recipe for both the salmon and the dipping sauce.

Parmesan Fish Sticks and Special Dipping Sauce

Recipe courtesy of Giada De Laurentiis

Total Time: 21 min Prep: 4 min Cook: 17 min Yield: 4 to 6 servings
Level: Easy

Ingredients:
1 (18-ounce) center-cut Salmon Fillet, about 9 by 4 inches, skinned
1/2 c All-Purpose Flour
1/2 t fine Sea Salt
1/4 t freshly ground Black Pepper
3 Egg Whites
1 c grated Parmesan
1 c seasoned Bread Crumbs
Olive oil, for drizzling
1/3 c Mayonnaise
1/3 c Plain Yogurt
1 T Dijon Mustard
1 T chopped fresh Parsley or Chives

Directions: For the Fish Sticks:
Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Directions: Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Grilled Foods and Wine

11 Wednesday Jun 2014

Posted by Bob and Robin in Beef, Chicken, Dinner With Friends, Dinner With Robin, Grilled Vegetables, Grillin' and Chillin', Grilling, Party Time, Photos By: Bob Young, Restaurants, Salad, Sliders, Special Dinners, Vegetables, What's For Dinner?, Wine Dinners

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grilling, the Buzz, The Buzz Coffee and Wine, wine dinner

Another interesting night and wine dinner at the Buzz in Boise. And just in time for the summer season – Grilled foods and selecting the right wine to go with the food. Cristi also let everyone know that they are putting a a beer tap system for local beers and she wants our suggestions. My suggestion is (1) Cloud 9 Nano Brewery in the Albertson’s Shopping Center on State Street and (2) 10 Barrel Brewery in downtown Boise. Here are some photos from tonight’s dinner and my wine ratings. A perfect score is [20]. Enjoy and Cheers!

Peggy is grilling skewers for dinner.

Wines prior to dinner. I did not particularly like the white one [11] and the red was just a little better [12]. I have had much better wines from both these wineries.

The best wine of the night was this one. I scored it a perfect [20]. Full bodied and went extremely well with the beef and chicken skewers and the corn on the cob. 2011 If You See Kay

Pulled Pork Sliders 2010 Renwood Clarion a blend of Syrah and Zin [17]

Pulled Pork Sliders
2010 Renwood Clarion
a blend of Syrah and Zin [19]

Peggy made the sauce for these and it was good. Almost a Carolina style with a hint of vinegar.

Grilled Romaine Salad
2012 Basal Cellars Estate Semillion [17]

Roasted Vegetable Soup
2009 MontGras Antu Ninquen Syrah [18]

This wine went very well with the soup. A good paring.

Chicken and Beef Skewers with Corn On-The-Cob 2011 If You See Kay [20]

Chicken and Beef Skewers with Corn On-The-Cob
2011 If You See Kay Blend [20]

A superb wine offering tonight and a great paring with the skewers and corn.

S’mores Cake
NV Fratelli Casa Rosa [18]

Cannelloni For Dinner

09 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Acme Bakery, Avocado, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cheese, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Pasta, Photos By: Bob Young, Salad, Sourdough Bread, What's For Dinner?, Wine and Food, Wines - Italian

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cannelloni, chianti, classico chianti

Another really good dinner tonight. We really try to observe the Meatless Monday, along with seafood on Friday. The wine went so very well with the cannelloni and the cheese. It is fun to try to keep the dinners inline with what day of the week it is. We are not always successful. But tonight, we were. Enjoy!

Ricotta and Spinach Cannelloni

Acme Bake Shop Toasted Sourdough

Fresh Green Salad
with
avocado and garlic dressing

2009 Santa Margherita Chianti Classico Riserva

Two Awesome Dinners

09 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat Bread, Avocado, Boise Artisan Bakery's, Boise Farmers Market, Bruchetta, Captain's Shack, Classic Cuisines, Dinner At The Captains Shack, Dinner With Robin, Grillin' and Chillin', Grilling, Idaho Lamb, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Red Wheat, Salad, Seafood, Shrimp, Soup, Tapas, Things To Do, What's For Dinner?

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bruschetta, hollandaise, lamb, recipes, shrimp, tapas

We had two awesome dinners over the weekend. Grilled Lamb Chops marinated in fresh rosemary, fresh mint and fresh oregano, olive oil and salt and pepper. (That’s pretty much our standard marinade for lamb chops!) They were awesome. And then we made a bruschetta with an avocado and garlic spread. (The bruschetta was toasted Acme Bake Shop Red Wheat bread) Mash two cloves of garlic and mix with 1/2 avocado mashed. This makes a great tapas selection. Served that with a wonderful bowl of Coconut Shrimp Soup. Great dinners! Here, look at the photos. Enjoy!