Baked Mahi Mahi In Wine and Herbs

19 Tuesday Mar 2013

Posted by Bob and Robin in Captain's Shack, Carrots, Food Prep, Herbs, Mahi Mahi, Main Dish, Meatless Monday, Photos By: Bob Young, Recipe By: Bob Young, Seafood, What's For Dinner?, Wine and Food

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cloves garlic, dinner, food, freshly ground black pepper, Mahi Mahi, parsley sprigs

We came across a good buy on some Mahi Mahi the other day and decided to make this dish. It was really great! And then add a Carrot and Parsnip Medley and we had an awesome dinner. Here is the recipe. Not very hard to do and the results are really good. Cheers! Left-Click to see the photo enlarged. Enjoy the recipe adapted from the Food Network. This recipe serves four.

Baked Mahi Mahi with Wine and Herbs

Ingredients
4 sprigs Fresh Thyme
8 sprigs Fresh Parsley
3 Bay Leaves, preferably fresh
8 cloves Garlic, smashed
4 (6-ounce) skinless Mahi Mahi fillets
Kosher salt and freshly ground black pepper
3/4 c dry White Wine – Sauvignon Blanc
4 T Extra-Virgin Olive Oil
2 t freshly squeezed Lemon Juice, Meyer’s Lemon
12 Cherry or Pear Red and Yellow tomatoes, for garnish

Directions
Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the Sauvignon Blanc and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

Fish and Shellfish Chowder

08 Friday Mar 2013

Posted by Bob and Robin in Chowder, Food, Food Prep, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Salmon, Seafood, Shell Fish, Special Dinners, What's For Dinner?, Wine and Food

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fish and shellfish, food, free adobe reader, ocean city new jersey

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!

Meatloaf and Sea Food

28 Thursday Feb 2013

Posted by Bob and Robin in Comfort Food, Main Dish, Meatloaf, Photos By: Bob Young, Seafood, Shrimp, The Orchard House, Traditional Food, Trout, What's For Dinner?

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bang bang shrimp, bonefish grille, forestville ca, orchard house, sunny slope

Actually, the Meatloaf and Seafood were two different meals. Let’s start with the Meatloaf. Either you like it or you don’t! I like it. I like a good meatloaf. And Robin does, too. So, outside of your kitchen, or my kitchen, it is, as Winemaker Joe Swann, Swan Vineyards, Forestville, CA, would say, “You can’t get a good meatloaf at a restaurant.” Well …. I will say it is very difficult to find one, but not impossible. Tommy’s Meatloaf, at the Buzz here in Boise, is one place, out of all the restaurants in Boise, to get a good meatloaf. It is awesome!! There is, though, another place that is near Boise, actually at Sunny Slope in Marsing, to get a super meatloaf. At the Orchard House! Both the Buzz and the Orchard House make theirs from scratch. No frozen, make believe meatloaf. Just fresh and usually local ingredients. And when you go, let them know you saw this article on this blog!

And then, for an evening dinner, we went to the Bonefish Grille for seafood. A good dinner. Look at these.

Bang Bang Shrimp

Trout with Twice Steamed Green Beans and Garbanzo Beans.

To sum the day up – A Yum Day!! And of course while we were at Sunny Slope, we had to stop in at Fujishin Family Cellars and get six bottles of their Merlot, six bottles of their Cabernet Sauvignon and a case of their Viognier. The merlot, a 2009 vintage, is awesome. Cheers!!

Smoked Steelhead For Dinner

22 Friday Feb 2013

Posted by Bob and Robin in Bradley Smoker, Captain's Shack, Main Dish, Party Time, Photos By: Bob Young, Salmon, Seafood, Special Dinners, Steel Head, Things To Do, What's For Dinner?, Wine and Food

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costco, dinner, food, savory spice, spice shops, Steelhead

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!

Smoked Steel Head
Baked Potato
Braised Green Beans with Fennel Slices and Roasted Garlic
2008 Papapietro Perry Russian River Pinot Noir

Super Super Bowl Party!

04 Monday Feb 2013

Posted by Bob and Robin in Appetizers, Beer and Ale, Brats, Cajun Food, Comfort Food, Party Time, Photos By: Bob Young, Seafood, Shrimp, Side Dishes, Special Events, Things To Do, Traditional Food, What's For Dinner?, Wine and Food

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corn chips, cottage cheese dip, Crab Dip, food, Pico de Gallo, Super Bowl Party

A great party and game! Good food! Good friends! Great family gathering. Thank-You Mac, Marnie and Maggie for joining us and partaking in some awesome treats! Great wines, as pictured here. Great beer for those non-wine drinkers. I had a beer or two also. Enjoy theses photos of the Party Fare! Cheers!

The Table

Robin’s Gumbo. The game was played in New Orleans.

Vegies and Fresh Pico de Gallo

Mac’s Brats

Maggie’s Cottage Cheese Dip. YUM-O!

Steamed Shrimp and Fresh Dipping Sauce

Marge’s Eastern Shore Crab Dip. Marge is my sister-in-law. This is an awesome dip. We added some artichoke hearts to it and used Blue Corn Chips.

Marnie’s Tiramisu

So you can see we had a great party! And all of the great food! Almost like Thanksgiving. Or Derby Day. Wonderful!

Scallops and Angel Hair Pasta

14 Monday Jan 2013

Posted by Bob and Robin in Captain's Shack, Ethnic Foods, Food, Food Prep, Italian foods, Main Dish, Pasta, Photos By: Bob Young, Recipe by: Robin and Bob Young, Scallops, Seafood, Shell Fish

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dinner, food, Gremolata, italian parsley, lemon zest, Scallops, sm cloves garlic

A great Meatless Monday dinner –

Scallops Sauteed in Garlic Butter and Lemon Juice
with
Angel Hair Pasta, Gremolata and Cilantro Topping

Spring Green Salad and Kumquat Dressing

Question now is: What is a Gremolata? Gremolata, an Italian condiment, is made from finely minced parsley, garlic and lemon zest. Traditionally served with veal, it is also an excellent accompaniment for fish and seafood dishes.
Ingredients:
Zest of two large lemons
2 lg or 4 sm cloves Garlic, crushed
4 T finely chopped Italian Parsley
2 t Olive Oil
½ t Salt
¼ ground Black Pepper
Preparation:
Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.

Try it sometime. Easy to make and quite good! Cheers.

Bouillabaisse Party

12 Saturday Jan 2013

Posted by Bob and Robin in Boise Adventures, Classics, Comfort Food, French Foods, Main Dish, Party Time, Photos, Photos By: Bob Young, Seafood, Sourdough Bread, Special Dinners, Special Events, Stew, Traditional Food, What's For Dinner?, Wine and Food, Wine Dinners

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Bouillabaisse, cayenne pepper, fish soups, food, French, silver hake, Traditional Foods

Such a great Bouillabaisse Party on this cold and wintry night in Emmett, Idaho. Thank-You Victoria and Jeff for opening your home to this event. Victoria is pictured here. They have done a fantastic job on remodeling their home. There were about 15 people that enjoyed the Bouillabaisse, the wine and the crepes! Here are some photos of the evening. You can Left-Click any of the photos to enlarge. Cheers!

A novel way to construct a pot rack. From a Stop sign post.

Jalapeno Dip

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the ProvençalOccitan word bolhabaissa, a compound that consists of the two verbs bolhir , to boil) and abaissar , to reduce heat, i.e., simmer.
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte orbaudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaisemade of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

Bouillabaisse Plated with Homemade Sourdough Bread

Some wine and some of the 15 people who were there.

Steamed Idaho Trout For Dinner

05 Saturday Jan 2013

Posted by Bob and Robin in Beans, Captain's Shack, Cinder Wines, Food, Green Beans, Idaho, Idaho Trout, Main Dish, Photos, Photos By: Bob Young, Salad, Seafood, Sliced Carrots, Things To Do, Viognier

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Carrots, dinner, fresh water fish, Green Beans, Idaho Trout, spinach salad, Viognier

Such a great dinner tonight. I don’t particularly like fresh water fish, but this was great!!

Wine Steamed Idaho Trout
Green Beans with Garlic and Sliced Carrots
Rice and Spinach Salad
2007 Cinder Viognier

Such a yummy dinner!

Happy 2013 Everyone!

01 Tuesday Jan 2013

Posted by Bob and Robin in Appetizers, Captain's Shack, Celebrations, Crab, Crockpot, Finger Foods, German Recipes, Holiday Gatherings, Holiday Menu, Main Dish, Party Time, Photos, Photos By: Bob Young, Sauerkraut, Seafood, Shell Fish, Shrimp, Special Dinners, Special Events, What's For Dinner?, Wine and Food

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byrd cookie company, finger foods, food, new years eve, red cabbage

We do hope that everyone has a great 2013! And that you also had an exciting New Years Eve party. Robin and I did. Very quiet. But very delicious. Started out, somewhat, with this Red Cabbage and Sausage over a Baked Potato. It was yummy. Then we went to more of a party mode with the finger foods we made pictured below. Left-Click the photos to seed enlarged. Enjoy!!

A table full of Finger Foods.
Various Crackers and Chips
Steamed Shrimp
Crab Dip
Various Byrd Cookie Company Delights
Fresh Grapes
Shrimp Sauce
Stella Artois Goblets
Moscato d’Asti

A plateful of Yum!

Christmas 2012: Food, Wine and Family!

26 Wednesday Dec 2012

Posted by Bob and Robin in Breakfast, Buddy, Captain's Shack, Celebrations, Christmas, Cod, Comfort Food, Dried Corn, Food, Food Prep, Holiday Gatherings, Holiday Menu, Lamb, Main Dish, Party Time, Photos, Photos By: Robin Young, Recipes, Salad, Salads, Seafood, Side Dishes, Sole, Soup, Special Dinners, Special Events, What's For Dinner?, Wine and Food, Wine and Food Festivals

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cheese danish, food, huckleberry jam, morning pastry, wine cork

Oh, my! What a great two day Christmas celebration!! Great food! Great wines! Great family! I just love it when the extended family – at least the Idaho portion – all get together and have a good meal together. Thank- You Mac and Marnie for the Christmas dinner. And Thank-You everyone for all of the great gifts! And Mac, for making the Italian Wine Cork Retriever!!! And Buddy got his Piglet! I think he thinks he is being replaced. Not a chance!! (Left-Click any of these photos for a larger view.)
But let’s start with Christmas Eve food. Robin and I spent a nice quiet evening at home. To start with, we made a salad of Caprese Scallop Stacks and then for the entree we made Cod with Tomato Cream Sauce. I used both Cod and Sole in this recipe. These were really delicious. The photos are posted below.

Caprese Scallop Stacks

Cod with Tomato Cream Sauce

Then for Christmas morning – I remember my Mom running downtown in Newark, DE., to Bing’s Bakery and picking up a Christmas Morning Pastry Wreath – Robin made these wonderful cheese Danishes. I was still asleep when I smelled this wonderful aroma, drifting through the house. It was these pastries. Yum-O!

Cream Cheese Danish with Wild Idaho Huckleberry Jam and Sliced Pear

Then in the afternoon, we packed up the car and went to Marnie and Macs for an awesome dinner. And a yummy dinner it was. Marnie made a root vegetable, slightly curried, creamy soup that was delicious. We want the recipe, Marn. (Sorry I didn’t get a photo of it.) And Mac did a great job with the lamb. But look at what they made.

Green Bean Casserole
Roasted Lamb with Mint Jelly
Roasted Potatoes
Dried Corn with Poblano Peppers

And for dessert –

Noel Log

And to go with the dinner and the chocolate dessert, some wines we pulled. Enlarge the photos and read the labels. Especially the vintages. These were awesome!