This was an interesting wine dinner. Differently good! One does not often get spinach at a wine dinner. Hard to pair with the wine. The roasted tomato salad was good. There was no Miner’s Lettuce in it. The Miner’s Lettuce pictured here in in our garden. Here are the photos of the dinner and you be the judge as to whether it was different from the norm of wine dinners. I will score the wine on a [20] point rating system. Left-Click on any of the photos to see them full screen. And please VOTE above. Thanks and Cheers!
Potato and Mushroom Apple Cake
2011 Iris Pinot Grigio
12.5% alc. a good wine with a full taste and long finish. went well with the appetizer. [18] $15.00
(Interesting and good!)
2011 G3 Chardonnay
13.7 alc. nice gold color but lacking in taste. went well, however, with the soup [17] $15.00
2010 Willamette Whole Cluster Pinot Noir
13.5% alc. sand and clay on the nose. not a big Pinot as some are. it did pair well with the salad and the dressing. [17] $23.00
Creamed Spinach
Biscuits
2010 Bryan Carter
Abracadabra13.8% alc. really went well with the chicken and especially the spinach. great body and taste and finish. [19] $19.00 2011
Sawtooth
Syrah13.3% alc. Idaho’s first 91+ nationally scored wine and I can see why. the aroma was a little lite but everything else was superb. congratulations to Sawtooth Winery. [19] $15.00 (Great buy!)
And just as a closer, here are some spring flowers that Robin likes that are planted in our garden. Enjoy.
Fish and Shellfish Chowder
08 Friday Mar 2013
Here 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!
Smoked Steelhead For Dinner
22 Friday Feb 2013
Tags
Costco had a great buy on steelhead this afternoon. So we just had to get some. We really do try to go meatless on Mondays and Fridays. Salads. Vegetable dinners. Pasta. And seafood. This is the first time since last fall that I have fired up the Bradley – pictured here on the left. And right on cue, it was running. (Thanks Bob and Donna, again. After 5 1/2 years, it is still going strong. Just like me!) So our dinner was awesome. And I used some rub on the steelhead that my sister sent us for Christmas, Savory Spice Shops Park Hill Maple and Spice Pepper that I sprinkled over the fish. Patted it in slightly and let it sit for about 30 minutes before putting in the smoker for 1 hour at 240 degrees. It was great! Here is our dinner plated. Cheers!
Two Super Dinners
21 Friday Dec 2012
Posted 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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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!
Grilled Dinner Tonight
21 Saturday Jul 2012
Another Awesome Salmon Dinner
26 Tuesday Jun 2012
Posted in Photos By: Bob Young, Salmon, Seafood, What's For Dinner?
Here is another super Salmon dinner. Broiled, not fried.
Spinach Salad with Yellow Tomato
Steamed Broccoli, Sugar Snap Peas and Pea Sprouts
Here is the marinade –
2 – 4oz Salmon Fillets
4 T Olive Oil
2 T Soy Sauce – we use White Shoyu
1/2 c Orange Juice, fresh
3 Spring Onions diced including green tops
3 cloves Garlic, crushed
1 T Orange zest
Combine all ingredients in a bowl. Marinate salmon for 45 minutes. Broil in the marinade until the salmon comes apart easily.
Two Days – Two Good Dinners
09 Saturday Jun 2012
Posted in Photos By: Bob Young, Salads, Salmon, What's For Dinner?
Yes indeed! Two Days – Two Good Dinners! It’s coming up on the grilled vegetable dinners and the salad dinner. Look at these two. Enjoy!
with
Garden Fresh Greens and Tomato

Poached Salmon in Sparkling Moscato
white wine, lemon curd and tarragon
Steamed Peas and Brocolli
Oven Fried Sweet Potato
Garden Fresh Lettuce and Tomato
A really great two dinners and so very, very easy to make. In 30 minutes, you can have a complete and nourishing meal. Cheers!
What Is The Difference Between Trout and Salmon?
21 Monday May 2012
Posted in Salmon, Seafood, Special Information, Things To Do, What's For Dinner?
OK. That is the question. And from the Big Site of Amazing Facts, we find this information.
What Is the Difference Between Trout and Salmon, How Are They Related, and How Do You Tell Them Apart?
Trout and Salmon are so closely related that some fishermen and scientists have trouble classifying the individual species. Technically, Trout is a species of freshwater and saltwater fish. Salmon belong to some of the same family as trout but, unlike most trout, most salmon species spend almost all their lives in salt water. Both Trout and Salmon are classified as an oily fish.
The steelhead and rainbow “trout” are actually the same fish. The name steelhead is used if the fish is able to make it to the ocean, and rainbow refers to those that are landlocked away from saltwater.
In 1989, when DNA tests showed that the rainbow or steelhead isn’t really a trout after all, the fish was reclassified as a salmon. Likewise, the Atlantic salmon was determined not to be a salmon after all, but a trout.
As another example, the sockeye salmon is called the kokanee or silver trout when it resides in fresh waterways.
And then from Trout Fishing Help we find,
Most people know that trout and salmon are the same family (salmonid). Char, grayling and whitefish also belong to the salmonid family. One of the things that distinguishes fish in the salmonid family from other fish is that salmonids (trout, salmon, char, grayling and whitefish) need clean, cool water and a healthy habitat to live in. This why invasive species and plants are such a big deal when found in these environments – they threaten the population of salmonids.
Of the salmonids, trout and salmon are very closely related and most trout anglers enjoy catching salmon and vice versa. Just as there are many different species of trout (rainbow, brown, brook, lake, apache, gila, steelhead, etc.), there are different species of salmon (coho, chinook, Atlantic, sockeye, and chum). And to the untrained eye, it can sometimes be difficult identifying your catch (especially since these fish have a lot of similar characteristics).
The easiest way to to tell the difference between salmon and trout (when in doubt) is to count the number of rays on the anal fin. All trout have 12 or less rays in this fin, whereas salmon have 13 or more rays. This rule is an interesting bit of trivia, it can be useful in helping you identify the difference between trout and salmon.
So there you have some information. So what brought this up? This morning we had trout for breakfast – at least that is the way it was presented. It was pink. So I just had to ask the question. Robin said, “Google it.” I did and you have just read the results. Cheers!
Baked Salmon and Cumin Sour Cream Sauce
19 Saturday May 2012
Posted in Party Time, Photos, Photos By: Bob Young, Salmon, What's For Dinner?
They may be calling for snow in the mountains tonight, but we had this awesome salmon for dinner.
with
cumin/sour cream sauce, capers, sauteed crimini mushrooms and spring onions
Buttered Corn
Spinach and Romaine Salad
with
sliced strawberries and pear/gorganzola dressing
2010 Shy Chenin Chennin Blanc
You just can not go wrong with a dinner like this. Fun to prep, cook, serve and especially eat. Can’t beat that salmon. Cheers!
Tommy’s Salmon Marinade
22 Sunday Apr 2012
Posted in Photos, Photos By: Bob Young, Salmon, Seafood, What's For Dinner?
![]() |
| Tommy’s Salmon. Hot off the grill! Yum-O!!! |
Wow! This is one awesome salmon recipe. Thanks to Tommy Takeda from The Buzz here in Boise for his recipe. Look how easy this is.
Ingredients:
2 T Brown Sugar
1 T Ginger, fresh grated
Soy Sauce – I used Mitoko Johsen Organic Shoyu Traditional Soy Sauce. Available at most Asian markets.
In the photo, 2 – 5oz Salmon Steaks. Enough for 2
Directions:
Combine all ingredients in a bowl. You want just enough soy sauce to make a paste.
Let sit for 1 hour refrigerated.
Spread over salmon steaks and let sit for 30 minutes. Grill over med-high heat until done. Eat slowly to enjoy every, luscious bite!!
![Strawberry Rhubarb Crisp 2010 Bryan Carter Abracadabra 13.8% alc. really went well with the rhubarb. great body and taste and finish. [19] $19.00 2011 Sawtooth Syrah 13.3% alc. Idaho's first 91+ nationally scored wine and I can see why. the aroma was a little lite but everything else was superb. congratulations to Sawtooth Winery. [19] $15.00 (Great buy!)](https://boisefoodieguild.blog/wp-content/uploads/2013/05/15may2013_2d_the-buzz_nw-wine-dinner_strawberry-rhubarb-crisp.jpg?w=524&h=348)







