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As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.
Braised Scallops with Viognier Sauce
Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.
It isn’t often that I write about a new restaurant and the By Invite Only dinner – pre opening – to “show off” their menu. But Coa Del-Mar, 2121 E Riverside Dr, Eagle, Idaho is one that I feel compelled to write about. It is well worth it. From their website, “… The nearly 10,000-square-foot restaurant includes a large patio that overlooks a pond.The restaurant will welcome customers on Monday, April 15. It has started to accept reservations on the Resy platform… The Latin and seafood-inspired restaurant will share similarities to both Barbacoa and co-owner Nikolai Castoro’s other restaurant in downtown Boise Coa De Jima. We’re going to bring hot rocks and icetinis and steak options, but the focus is on ceviches and fish options. We’re working to get seafood flown in fresh daily from Hawaii…In addition to its stunning artwork, Coa Del Mar boasts an impressive menu curated by Chef Enrique Martinez, featuring fresh seafood flown in daily and innovative takes on Latin-inspired dishes. From signature ceviches to Barbacoa’s famous “hot rock steak,” there’s something to delight every palate.”
It is large, spacy and can be rather loud due to the crowds of people. The art in the restaurant is all by local artists and it is beautiful. Prices are definitely high end but definitely worth it, and it would be a perfect place for that special dinner, for that special event, for that special person. Here are some photos of the restaurant. Thank you Joe Levitch for letting me join you for this event. I greatly appreciate it.
When you enter the restaurant, this is the artwork that greets you, less Joe Levitch.
The main dining room will keep you in awe with this beautiful Chihuly style glass work. It is huge and beautiful. That’s the inside. Now for some of the food and how each plate is presented.
Making guacamole at your table.
Fresh made guacamole
The Beef Taco plate is beautiful and the meat is extremely tender and well prepared.
The Seafood Platter has lobster, scallops and shrimp on a Truffle Whipped Potato bed. Delicious! Some of the other entrees follow.
The folks sitting at the next table, were kind enough to let me photograph their dinners. These are Crab Cakes and they look delicious and not over stuffed with filler.
Coconut Shrimp
Lobster and Mussels
Seafood Paella
Key Lime Dessert
Creme Brule
So there you have a small sample of the dishes they offer. They are delicious. I hope if you are in the area, you call for reservations starting Monday April 15. You may not get a seat if you don’t call. There is a complete wine and liquor menu.
We had an awesome experience this past week and that was we had an awesome dinner at Bacquet’s Restaurant in Eagle, Idaho.We have been there before and it was superior then. It still is. We had more than the scallops pictured above, much more. But these, at least in my opinion, stood out. The food and the restaurant is easily deserves a 5-Star rating. Service was outstanding as was the food. If you are in the Boise area, Google the restaurant to find it and make reservations! (1117 E Winding Creek Dr, Eagle, ID 83616 (208) 377-6238) I asked for permission to use the recipe, and Michele Holly, Manager, was happy to give me permission to use the recipe. So here is a link to the recipe. https://www.rockinrs.com/St-Jacques-Scallops.pdf This recipe is not for the faint-of-heart home cook, but it is doable. Just take your time and follow the recipe.
The recipe calls for U10 scallops, so here is an explanation of just what that means. U10 size: Jumbo scallops are a dry scallop. All cold water ocean scallops have a succulent sweet texture and are 100% white meat. What does u-10 mean? It means that there are less than 10 scallops in a pound, and they are perfect for sauteing and broiling! These wild, jumbo sized Sea Scallops are harvested off the coast of Chatham, Massachusetts. Their size ensures a tender, succulent texture with loads of sweetness and just enough briny salinity to be both refreshing and satiating.
This was a fantastic event and I do hope we are able to enjoy it next year. It was hosted by the Idaho Truffle Association and you can get more information about Idaho truffles by clicking Here. The event was located at the Chateau des Fleurs located at 176 S. Rosebud Lane, Eagle, Idaho 83616, Phone 208-947-2840. And yes, this is a high-end, 5-Star restaurant. But worth every penny. Here is the exquisite Menu. Enjoy your meal. You can Left-Click any of these photos to see them enlarged.
The menu for this event.
One of the wines we had. 2014 Roghani Vineyards Chardonnay
Pan Seared Chicken Breast
Cipollini and Shimengi Mushroom Risotto
Shaved Black Perigord Truffles
2014 Roghani Vineyards Chardonnay
Chef Jimenez Inspired Truffle Ravioli
Ravioli Filled with Brie and Parmesan
Binachetti Truffle and Moral Mushrooms
Bianchetti Nage and Beurre Noisette Bread Crumbs
2014 Roghani Vineyards Chardonnay
Truffle Infused Sweet Breads
Sweet Breads with Seared Scallop
Foie and Celeriac Puree
Celery Gelee
Parmesan Truffle Essence
Fresh Shaved Bianchetti Truffle and Shimengi Mushroom
Petit Herbs
2013 Roghani Vineyards Riesling
This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)
Eggs Benedict are always liked. Especially on a Sunday morning.
Crab Louie salad is awesome.
Or maybe a Crab Omelet one weekday morning.
Scallop and Watercress Salad makes a great dinner.
The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.
Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner
Caprese Salad
Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.
Chocolate Dipped Strawberries
Peanut Butter Cookies
After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!
Robin’s Vegetable Soup
So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.
Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!
Making the cheese cloth packages.
After cooking and plated.
Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!
Scallops and Peas with Garlic Pasta
And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.
Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon
Snow! Cold! Great time to stay inside by the fireplace. Snow keeps falling. Lots of food. Seafood mostly for New Years Eve. Then vegetarian – roasted spaghetti squash. Look. And look, too, at the wonderful Beef Wellington that Chris and Anna made. Awesome!
New Years Eve
Shrimp Bacon Wrapped Scallops Rice and Cheese Balls Deviled Eggs Variety of Wines
2017 Day Two
Baked Spaghetti Squash Steamed Cabbage and Onion Roasted Herbed Tomatoes
And then, check this out! Chris and Anna made this beautiful – absolutely beautiful – Beef Wellington. Look at this.
Beef Wellington Note the Brussels Sprouts in the background! Wow! Looks like a super dinner. You and Anna should really be proud, Chris.
Yes, congratulations to Skip and Melinda Smyser for 35 years of marital bliss! A great party at their restaurant in Boise, Capitol Cellars – a 5-Star establishment! (There is a permanent link to their restaurant in the sidebar.) Great party with some 30 year old wines that have aged well, just like the marriage. An interesting point – Skip Smyser was an Idaho State Senator for several years and many of the dishes served are of political slant. Check their menu on the site for some names. “Featuring Prime Rib six nights a week, our dinner menu is all about Idaho cuisine. You’ll be sure to find that almost every product is sourced locally.”
The Smyser Family
Beautiful celebration cake! And delicious.
35 year old Beringer!
Decanting a 35 year old Beringer.
A good 36 year old Ravenswood that we shared.
Superb Champagne, and I don’t like Champagne, but this was awesome.
Cantaloupe with Raspberry Balsamic Reduction and Lime Oil
Bethine’s Beet Salad with roasted beets, shaved fennel, arugula, candied walnuts, blood orange vinaigrette and local feta
Bethine’s Heirloom Beet Salad
Named after the wife of Idaho Senator Frank Church.
Such a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.
Chanterelle Omelet with
Fresh Chives, Sausage and Local Cantaloupe
Next meal, wonderful Seafood Stir Fry. Look at this!
Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.
Shrimp, Scallop and Pineapple Stir Fry Coconut Rice and Chow Mein Noodles
And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!
A couple days of some really good eats – good food! The weather is not 100+, it is 58 degrees at night and in the mid 80’s during the day. I’ll take that. The Soda Fire is 90% contained and rehab has started for the grasslands – it’ll take two to three years for it to totally come back. Grazing will be at a premium. Wild horses are being cared for and watched for injuries. All seems as well as it can be under the circumstances. Back to the kitchen!
Meadowlark Farms Eggs Benedict
Fresh Williamson Orchards Fruit
Homestead Foods Rib Steak
True Roots Asparagus with Meadowlark Farms Eggs for Bearnaise Sauce
True Roots Heirloom Tomatoes with Purple Sage Basil Threads
Braised Scallops
Shaved Zucchini Salad with Tomatoes, Basil Treads and Cheese
Ratatouille
Toasted Baguette with Garlic
Here is the Ratatouille recipe.
Meadowlark Farms Scrambled Eggs
Grits and Shrimp
I asked Robin what she wanted for breakfast. Without even blinking an eye, she said, “Shrimp and Grits.” I asked her if she wanted some scrambled eggs with that. She said, “Just one egg.” I had some, too!
Such a yum couple of merals. Such a great time in the kitchen!
Boise Foodie Guild 