The Infamous Hotdog!

27 Monday Jun 2016

Posted by Bob and Robin in BBQ - Hotdogs, Beans, Beer and Food, Grillin' and Chillin', Grilling, Holiday Picnic Fare, Trader Joe's, Traditional Food, What's For Dinner?

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Ah yes! That ballpark treat! The fresh grilled hotdog rolling in the sand at the beach … or at the shore. Wherever or however, there is nothing better, IMNSHO, than a grilled hotdog or brat. I have two that I really like. But to be fair, all three of these types of hotdogs are good. Different flavors. Different textures. Different tastes. And the condiments that you might put on any one of these treats, will alter that flavor. Generally in a good direction.

Robin likes the Hebrew National Hotdogs. And I must say, they’re not bad.

But I like the Falls Brand, from Twin Falls, Idaho

or the Johnsonville Cheddar Brat, or any of their brats.

And which one do I like best? It’s a mood thing. Or a beer thing. Which one will go better with a Stella and some fresh made baked beans. Maybe a little potato salad. At any rate, however you enjoy them and with your favorite side, Trader Joe’s came out this week with some really good information on the lowly dog in the article Condimenting The Dog. In the article, to be found in the link listed, regarding the somewhat surprising history of a condiment,
“Condiments, from the Latin condire (“to preserve, pickle, season”), have been a culinary tactic since Ancient times. They have been used both to preserve foods as well as to enhance flavors.
So compelling and powerful, condiment use has been a source of controversy in American cuisine. In the 19th Century, several attempts were made to ban condiments. No condiments? No kidding. Sylvester Graham (of graham cracker fame), published in his 1839 Lectures on the Science of Human Life that the applying condiments, including mustard, ketchup, and cinnamon, should be prohibited because they were “highly exciting and exhausting.” Is it just us, or does hearing this encourage some intense condimenting?! Yes!”

The article lists several kinds of condiment which are easily made and constructed from ingredients found at Trader Joe’s. Just place all ingredients in a bowl and mix thoroughly and Voila! A condiment. For instance, they suggest,

“TROPICAL SWEETIE DOG:12 oz Mango Jicama Slaw and 12.5oz Island Salsa —suffuse with tropical sweetness, this dog has a very social personality. If you like it really sweet, pour on the Island Salsa; if you don’t, add salsa sparingly.
CHAAT DOG: 10oz Channa Masala, 10oz Palak Paneer and Diced Yellow Onion—savory Indian chick peas; upon savory Indian spinach and cheese; upon a robust, savory hot dog—this well spiced dog takes chaat (“savory snack”) to new heights!
RODEO DOG: 16oz Chunky Spicy Guacamole Auténtico, 13oz Cowboy Caviar and 16oz Organic White Corn Tortilla Chips — bucking with spicy, Southwestern-style flair, this dog makes you feel like strapping on spurs. Hold on tight!”

There are three suggestions from them. Use your imagination and culinary talents to find these products if you don’t have a Trader Joe’s in your area. Afterall, that’s part of the fun of summertime culinary adventures.

Yummy Beef Short Rib Borscht

12 Tuesday Jan 2016

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Beef, Captain's Shack, Classic Cuisines, Dinner At The Captains Shack, Dinner With Family, Idaho Beef, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Russian, Russian Food - Borscht, Stew, Traditional Food, Vegetables, What's For Dinner?

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beets, borscht, Carrots

You say you don’t like borscht? Or beets? The addition of the beef short ribs and the carrots, sure does sweeten the flavor of the shredded beets. The red color is still there for the soup, but the beet flavor is very mild. Robin and I think it is a superb alternative to an “official” borscht. Here is the recipe, if you want to try this – Beef Short Rib Borscht. Print one out. It takes a while to cook, we use the CrockPot, but it is well worth the effort. Left-Click any of the following photos to see them enlarged. Enjoy and let us know how you liked it. Notice that there is no cabbage in this borscht. Cheers!

Onions are caramelizing in the beef fat.

Braised – caramelized – beef short ribs, beet stems and potatoes are waiting for the beet cooking liquid.

Oh my. The finished product! And as the recipe says, “Ladle the soup into bowls and garnish with the scallions, dill and a dollop of crème fraîche [or sour cream]. Serve with spicy mustard and slices of dark bread.” The diced scallions and dill or fennel will really add to the flavors.

32nd Anniversary Dinner

15 Wednesday Jul 2015

Posted by Bob and Robin in Anniversary, Boise Farmers Market, Buy Idaho, Captain's Shack, Carrots, Classic Cuisines, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Ethnic Foods, Felzien Farms Lamb, Fennel, Food Prep, Fruits, Ginger, Green Peas, Green Salad, Harissa, Herbs and Spices, Idaho Lamb, Lamb, Local Farmers Markets, Local Harvests, Main Dish, Olive Oil, Party Time, Photos, Photos By: Bob Young, Raisins, Recipe by: Robin and Bob Young, Recipes -Tagine, Salads, Special Dinners, Special Events, Spices of Morocco, Stews, Tagine, Tagine Cooking, Tagine of Lamb, Tomatoes, Traditional Food, Vegetables, What's For Dinner?

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fennel, lamb tagine, tagine, tajine

A happy 32nd anniversary dinner tonight! Thank-You Robin for all that love and those many years! The gardenia pictured here is on our front porch. Last century, when Robin and I would go to a formal dance, I would get her a corsage of gardenia. This plant is fitting and brings back many fond memories.
The dinner tonight, Tagine of Lamb with Peas and Fennel, is a very traditional Moroccan dish and tonight we prepared it in a traditional way – in a tagine.

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing.

Ceramic tajines.
The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.
Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes. [Wikipedia]

Using the recipe link above, the vegetables are cut and placed in the tagine along with all spices.

At about 2 hours, or halfway through the cooking process, check to see if more liquid is needed.

The finished product still in the tagine. It could be served from this pot.

Tagine of Lamb with Peas and Fennel

Fresh Spinach and Tomato Salad
with
Meyer Lemon Olive Oil and Tarragon Vinegar Vinaigrette

Lamb Shank Tagine

15 Monday Jun 2015

Posted by Bob and Robin in Apricots, Captain's Shack, Cast Iron, Classic Cuisines, Classic Herb Blends, Couscous, Dinner For Robin, Dinner With Robin, Ethnic Foods, Food Photos, Food Prep, Food Trivia, Fruit, Garlic, Garlic Scapes, Herbs and Spices, Idaho Greens, Idaho Lamb, Idaho Wine, Interesting Information, Koenig Vineyards, Local Farmers Markets, Local Harvests, Local Markets, Mediterrean Foods, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes -Tagine, Slow Cooking, Special Information, Spices of Morocco, Tagine Cooking, Tagine of Lamb, Tajine, Tomatoes, Traditional Food, Vegetables, What's For Dinner?, Wines - Idaho

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apricots, garlic scapes, lamb tagine, Mediterrean food, North African food, tagine

Tagine cooking using a cooking utensil like pictured here, is a very Mediterrean or a North African style of cooking. Low heat and long time. More information on tagines and tagine can be found on this blog by Clicking Here. According to Wikipedia,

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing … The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking. Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes … Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.

Here is the process of making our Lamb Shank Tagine. Enjoy!

The lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.

The lamb shanks are seared in olive oil and Mediterranean spices in a large cast iron pot over medium heat. The Mediterrean spices can be found in most grocery stores or in speciality stores. Preheat the oven to 200 degrees F.

One thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Remove the shanks from the cast iron pot and put aside. Do not remove the lamb liquid. Lower the heat so vegetables do not burn or scorch. Add one thinly sliced onion, diced garlic and chopped garlic scapes and cook in the olive oil in the cast iron pot until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Chickpeas, drained, and chopped dried apricots are added and mixed. Add about 4 Bay Leaves.

Chopped tomato is added to the pot. Let cook until warmed through. Taste and adjust spices and seasonings as necessary.

Add the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

Add the vegetable mixture to the tagine. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

After 2 hours, the shanks should look like this.

3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..

Tagine Lamb Shank
Couscous
with
Tagine Vegetables
2012 Koenig Vineyards Devil’s Bedstead Zinfandel
(an Idaho wine!!!)

Boise Farmers Market Expands Program

23 Saturday May 2015

Posted by Bob and Robin in 2015 BFM Mobile Market, Boise Adventures, Boise Farmers Market, Buy Idaho, Comfort Food, Food, Food Carts or Trucks, Green Beans, Green Peas, Greens, Healthy Eating, Heirloom Carrots, Heirloom Squash, Heirloom Tomatoes, Herbs and Spices, Idaho Greens, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Next Generation produce, Onion, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Special Events, Special Information, Spinach, Spring Greens, Spring Plants, Spring Vegies, Traditional Food, True Roots Produce, Watercress, What's For Dinner?

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Boise Farmers Market, Mobile Market, Next Generation produce, Purple Sage Farms, spring vegetables, True Roots produce

The BFM, Boise Farmers Market, has come up with a novel idea – Take the market to those who can least afford to attend the market at 10th and Grove or any other market in the downtown corridor. In other words, hook up a trailer to a vehicle and take the produce to different neighborhoods. New idea? In the 21st Century, maybe, but I can remember the farmers coming to our neighborhood – in Delaware – and my Mother buying fresh produce that way in season. Look at what they are doing. If you need to enlarge the photos to see them or to print them, Left-Click the photo. From the BFM website, “Spring produce galore! Look for strawberries, asparagus, lettuces, mustard greens, radishes, rhubarb, micro-greens and a whole lot of love. Plus, the debut of the BFM Mobile Market on Saturday, May 23rd!”

The schedule of where the produce trailer will be.

As this poster says, “The Boise Farmers Market and the Boise Parks and Recreation are bringing fresh local produce to your neighborhood this summer! Shop for Fresh-From-The-Farm fruits and vegetables while your kids play in the park. The Mobile Market accepts SNAP benefits. For more information, please contact Janie Burns at (208) 863-6947 or at info@boisefarmersmarket.com.” You can also check the website at The Boise Farmers Market.

The Mobile Market

Map of the service and schedule for the Mobile Market.

Boise Parks and Recreation are helping with this project. Thank-You Boise Parks and Rec!

Hopefully, some of these produce vendors will have some of their produce on the Mobile Market. I know you will be able to purchase fresh, farm eggs from Meadowlark Farms. And maybe bakery items in the future.

True Roots produce.

Purple Sage Farms

Maybe some live plants? If not, fresh tomatoes should be available in season.

Another Good Römertopf Chicken

22 Friday May 2015

Posted by Bob and Robin in Alley Gardens, Arugula, Boise Farmers Market, Capers, Captain's Shack, Carrots, Chicken, Classic Cuisines, Dill, Dinner At The Captains Shack, Dinner For Robin, Garlic, Green Salad, Healthy Eating, Heirloom Carrots, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Morels, Onion, Party Time, Peaceful Belly Farms, Photos By: Bob Young, Pinot Grigio, Pinot Gris, Potatoes, Römertopf, Römertopf Cooking, Recipe by: Robin and Bob Young, Recipes, Rice Family Farms, Roasted Vegetables, Salad, Salt, Things To Do, Traditional Food, Vegetables, What's For Dinner?

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Römertopf, Römertopf cooking

Yes indeed, another good Römertopf Roasted Chicken. Love using this style of cooking – Römertopf or Tagine; slow, steamed in it’s own liquid. I like to place chopped carrots, onion and potato on the bottom of the Römertopf to keep the chicken off of the bottom of the cooking pot and keep it from burning. Make a gravy from the liquid and use the roasted vegetables as a side. I cooked this one covered at 375 degrees F for about 1 1/2 hours, plus 1/2 hour uncovered at 400 degrees F.
And we do like to keep the ingredients as local as possible: Potatoes from Rupert, Onions from Nyssa, Carrots from Boise, Herbs from our herb garden. Look at what we did and enjoy. We did! Serve with a good Pinot Gris or Pinot Grigio. Left Click the photos to see them enlarged.

One of our herb gardens. All four are about this size. The front space between the sidewalk and the street is chock full of herbs – No Grass or otherwise known as a No Mow Lawn.

The 6# chicken is resting after cooking. Stuffed with garlic - a whole bulb cut in half - onion quartered, thyme, rosemary, sage, sea salt and Tellicherry pepper.

The 6# Römertopf Chicken is resting after cooking. Stuffed with garlic – a whole bulb cut in half – onion quartered, thyme, rosemary, sage, Morel mushrooms, sea salt and Tellicherry pepper. The skin is rubbed with unsalted butter, sea salt and Tellicherry pepper. Thyme and sage leaves are scattered on the skin.

Römertopf Chicken Roasted Potatoes, Onion and Carrot Drippings Gravy Green Arugula and Black Leaf Lettuce with capers, radish sticks Olive Oil, Lime Zest and Juice and Honey Dressing

Romertopf Chicken
Roasted Potatoes, Onion and Carrot
Drippings Gravy
Green Arugula and Red Leaf Lettuce Salad
with
capers and radish sticks
Olive Oil, Lime Zest, Lime Juice and Honey Dressing

Genki Takoyaki Food Cart

19 Sunday Apr 2015

Posted by Bob and Robin in 4-Stars, Asian Food, Boise Adventures, Classic Cuisines, Ethnic Foods, Food Carts or Trucks, Genki Takoyaki, Local Farmers Markets, Octopus, Photos By: Bob Young, Seafood, Traditional Food, Vegetables, What's For Dinner?

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Boise City Market, food cart, Genki Takoyaki, Japanese cuisine, Japanese food

A novel idea – especially in Boise. Japanese food from a food cart. Rhett Atagi and Christy Beavers keep the food moving and the crowd happy as they prepare the dumplings and pass them out to the patrons at the Boise City Market. You can also find them at other events in the Boise area. Give them a call and see where they are located and at what event. Might be an idea to have them at a neighborhood gathering or family gathering. You will have to check with them. Good, classic Japanese dumplings. Give them a try.

Rhett Atagi and Christy Beavers.

The dumplings being made. The octopus ones seem to be the standard for this food cart. Other types are also available. They usually have two different types being prepared.

National Eggs Benedict Day!

16 Thursday Apr 2015

Posted by Bob and Robin in Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Eggs, Eggs Benedict, Eggs Poached, Ham, Hollandaise Sauce, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Traditional Food, Whats For Breakfast?

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blender hollandaise sauce, Eggs Benedict, hollandaise, Hollandaise Sauce

Yup! Today is National Eggs Benedict Day. So treat yourself! Have them for lunch or dinner, if breakfast is already past for you. There is a recipe for Hollandaise Sauce in the recipe file above. Enjoy!

Eggs Benedict
black forest ham, toasted English muffin, housemade hollandaise sauce
Cantaloupe Wedge

Think Local – Buy Local – Eat Local!

23 Monday Mar 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Bacon, Boise Artisan Bakery's, Boise Farmers Market, Breakfast At The Captains Shack, Captain's Shack, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Photos By: Bob Young, Pork, Potatoes, Sourdough Bread, Traditional Food, What's For Dinner?, Whats For Breakfast?

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buy Idaho, Buy Local, eat local, sourdough bread, Think Local - Buy Local

Robin and I are BIG believers in buying local and supporting our local farmers. Even in the winter when the Saturday Farmers Market is closed. (Due to open the first part of April at 10th and Grove!) We shop wise! We check the labels! This breakfast was 100% local products. The sourdough bread from Boise; the bacon from Twin Falls; the potatoes from Burley and the eggs from Nampa. And it was scrumptious. Check this out!

Falls Brand Bacon
Acme Sourdough Toast
Burley Potatoes
Jasmine Tea Mock Fried Eggs from Meadowlark Farms

Tailgating With Chili Con Carne

22 Saturday Nov 2014

Posted by Bob and Robin in Beef, Bronco Nation, BSU, Captain's Shack, Comfort Food, Corn Bread, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Photos By: Bob Young, Recipe by: Robin and Bob Young, Slow Cooking, Tailgate At The Captains Shack, Tailgate Party, Traditional Food, What's For Dinner?

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chili, chili con carne, Guatemalan Corn Bread

Rainy all day. Temperature in the mid 40’s. Snow is mostly gone. Ground is soaking wet!! But this Mom’s Chili Con Carne, I modified it slightly as Robin can not eat green peppers and I added black beans too, was absolutely as I remember it. I think delicious! Then add to the chili some Guatemalan Corn Bread and we had a great Tailgate Meal. (BSU plays Wyoming tonight on ESPN). Look at this plate. Enjoy!