3 Awesome Plates at The Captain’s Shack

11 Tuesday Nov 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bakery, Buy Idaho, Captain's Shack, Chicken, Dinner With Robin, Photos By: Bob Young, Quinoa and Grains, Salads, Scallops, Seafood, Talapia, Vegetables, What's For Dinner?

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braised, eggplant, Frencmans Gulch Winery, talapia

Really had fun preparing these three dinners. Some were better than others, but all were good. The quinoa in the Eggplant/Quinoa side dish, was under cooked and therefore still crunchy. Never did fluff.
The braise scallops and the braised tilapia were both very good. And the asparagus and onions were super. Here, take a look at these. No recipes available as these were put together “on the spot”. As the show says, open your baskets and make something from the ingredients. Really fun to work in the kitchen this way. Cheers!

Stuffed Chicken Breasts spinach, mushrooms and onion Acme Bake Shop Rye toast Mashed Potatoes and Gravy

Stuffed Chicken Breasts
spinach, mushrooms and onion
Acme Bake Shop Rye Toast
Mashed Potatoes and Chicken Gravy

Chicken cut to show the stuffing.

Braised Talapia and Salsa Braised Eggplant and Onion with Quinoa

Braised Talapia and Pico de Gallo
Braised Eggplant and Onion with Quinoa
2012 Frenchman’s Gulch Chardonnay

Orange Braised Scallops Sweet Potatoes Green Salad with Bean Sprouts and Cucumber Asparagus 2013 Bedrock Winery Abrente

Orange Braised Scallops
Sweet Potatoes
Green Salad with Bean Sprouts, Heirloom Tomato Wedges and Cucumber
Asparagus with Orange Zest
2013 Bedrock Winery Abrente

Homemade Pasta. Yum!

14 Friday Jun 2013

Posted by Bob and Robin in Captain's Shack, Classic Sauces, Eggs, Herbs and Spices, Homemade Pasta, Locavore, Main Dish, Pasta, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Seafood, Talapia, Vegetables, What's For Dinner?, Wine and Food

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dinner, homemade pasta, talapia

Robin said that she wanted to make pasta sometime this week. So we bought the supplies, 2 dozen eggs and semolina flour. Combine that with talapia and look at our dinner tonight.

Lemon and Thyme Baked Talapia
Homemade Pasta with Fresh Peas
in
browned butter infused with fried fresh sage
Fresh Green Salad
2011 Dusted Valley (WA) Pinot Gris

A really yummy dinner! Left-Click the photo to see it enlarged and then grab a fork. Sorry, but there is no “Smell-A-Vision”. And please VOTE above. Thanks! Goot Essen.

Meyer Lemon Steamed Talapia

19 Thursday Apr 2012

Posted by Bob and Robin in Food, Photos, Photos By: Bob Young, Recipe: Bob and Robin Young, Talapia, What's For Dinner?

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I know, some of you do not like talapia, a very mild white fish. Replace it with sole or halibut. As for the sauce.Think of it like a beurre blanc (white butter) but without the butter.

Before I get to the recipe. look at the dinner plated.

Meyer Lemon Steamed Talapia

Meyer Lemon Steamed Talapia In Marsala Sauce

Lemon Steamed Rice with Green Onion and Spinach

Winter Vegetable Medley
asparagus, Brussels sprouts, shallots

Lets start with the Meyer Lemon Steamed Talapia.
Ingredients: For the talapia
2 – 5 oz Talapia fillets or sole or halibut
4 T Vegetable oil
Salt and Pepper to taste
1/4 c Sauvignon Blanc
Juice of 1 Meyer lemon, reserving the peel
1 c Brown Basamati Rice
1/2 Meyers Lemon cut into pieces
2 c Spinach, chopped
2 Spring onions, diced

Ingredients: For the sauce
1/4 c Marsala
3 t Corn Starch
1/2 c Hot water

Directions:
Place the oil, salt and pepper and lemon juice along with the lemon peel that has been cut into pieces, in a saute pan. Bring to a low simmer. Add the fish fillets and the wine. Cover and steam until the fish flakes. You may have to turn the fish once.

Directions: for the sauce
Remove the fish from the liquid. Mix the sauce ingredients together until the corn starch is dissolved. Lower the heat to medium, if not already there. Add to the pan liquid and stir continually until thickened. Spoon about 2 T of the sauce over the fish.

Steam all of the vegetables together and add to the plate when done. Steam the rice along with the spinach, onion and the lemon until the rice is soft. Add to the plate.

This is really a yummy dinner and served with a Sauvignon Blanc – we had a 2011 Indian Creek Sauvignon Blanc that was awesome! It is also what we used in the sauce and to steam the fish. Enjoy!