21 Friday Feb 2025
Posted in 5-Stars, Beef, What's For Dinner?
Ok. This has been a Tim’s week. Fun. eixcting and delicious! This is the entrance along the Boardwalk apartments on Chinden and 41st street in Garden City, just outside of Boise, Definitely a 5-Star burger. A 6oz burger! Let’s take a lookk at the restaurant. They also serve buffalo burgers. A real treat!
All in all this is worth making a trip for a super good burger. Most of the products are made from local produce.
12 Wednesday Feb 2025
Posted in 5-Stars, BBQ Pork, eat local, neighbor tims bbq, What's For Dinner?
Tags
I made a post about this establishment and said I wanted to try their pulled pork and that I did. But I put it in a sandwich with a slaw dressing – a very SE tradition, particularly in Tennessee. The sandwich and pulled pork were superb. I definitely would do that again! This is a 5-Star sandwich. Here is their web site – http://www.neighbortimsbbq.com
12 Wednesday Feb 2025
Posted in 5-Stars, Brocolli, Recipe By: Captain's Shack, Soup, What's For Dinner?
Robin, and me too, love a good Broccoli Cheddar Soup. So, instead of using our standby, I decided to make one, and it was darn good. Rich, creamy and full of broccoli florets. You could use asparagus instead of broccoli. Remember, to adjust to the thickness you like, at the end you can add more milk, to make it thinner, or cheese to make it thicker. Great on a cold winter day. Here is the recipe – https://www.rockinrs.com/CS-Broccoli-Cheddar-Soup.pdf
11 Tuesday Feb 2025
Posted in 3-Stars, BBQ Pork, BBQ Restaurants, BBQ Rubs, BBQ Sauce, BBQ Sausages, Buy Idaho, Buy Local, What's For Dinner?
I rarely do restaurant reviews on this blog. Probably, I should do more. So here I go with an awesome find, especially if you are in the Boise area. I’ve been searching for a locally owned and product sourced for quite some time now and here is what I found, after many bbq meals.
Neighbor Tim’s BBQ, 7802 W Goddard. Boise 83704 – across for Bishop Kelly High School – http://www.neighbortimsbbq.com, is what I found. Open Tuesday – Sunday 11am – 8pm, (208) 514-4899
I was looking for some good pork ribs. Not to spicy and good smoke ring and flavor. I found it.
And yes, there is a certain amount of spiciness, but not over powering of the meat flavors or bothersome to the tongue. The potato salad has a bite as do the beans. The slaw would be great on a pulled pork sandwich – slaw is typical of a SE sandwich topping. That being said, and serving with 5 people, Ribs 5-Stars, Sauces 5-Stars, Beans 5-Stars, Slaw 3-Stars and Potato Salad 3-Stars. Overall rating 4.2 Stars out of 5 possible. The spiciness got to the folks. I thought it was a good level.
Here is some info I found about them. Neighbor Tim’s BBQ in Boise, Idaho is a Texas-style barbecue restaurant and catering business owned by Tim Goebel. The business began as a catering company in Santa Barbara, California, and then moved to Boise in 2020.
Origins
Moving to Boise
Menu
Catering
Neighbor Tim’s BBQ provides catering services for events and individuals.
24 Friday Jan 2025
Posted in 5-Stars, Photos By: Bob Young, Recipes, What's For Dinner?
Tags
Now this was a fun and challenging recipe to follow and make. There is at least one update to do and that is the baking time. The recipe calls for 40 to 50 minutes or 195 degrees F. I think I will adjust the product temperature down to probably 180 degrees F and t he time down to 40 minutes at most. The finished rolls were a little dry. The orange flavor was lacking probably because the oranges were small. Here i s the recipe – https://www.rockinrs.com/CS-AL-Orange-Rolls.pdf I will be interested in your comments.
22 Wednesday Jan 2025
Tags
Carrots Lyonnaise, Finland, Finnish Salmon Soup, French Food, oven roasted pork, recdipes, salmon
Here are two recipes that I tried this past week and both are delicious! The Salmon Soup (https://www.rockinrs.com/CS-Salmon-Chowder.pdf) and Carrots Lyonnaise (https://www.rockinrs.com/CS-Carrots-Lyon.pdf). Both are not difficult to do. I would suggest prepping everything before starting for each recipe. Lets start with the soup.
Prep items before starting.
The second dish is Carrots Lyonnaise which I served with an Oven Roasted Pork Tenderloin (https://www.rockinrs.com/CS-Pork-Loin.pdf). Super good paring!
13 Monday Jan 2025
We do like a good bagel, cream cheese and lox, We have been known to make our own lox – cured salmon. We also like an old dish, Egg in Hole. This is a twist on that theme – Grilled Bagel (any kind), Egg in Hole and Lox. A n easy recipe, quick – 10 minutes and delicious. Here.s how to do it.
Ingredients – (Serves 2)
2 Bagels, any kind
4 lg Eggs
Lox
unsalted Butter
Micro Greens, any kind, I like Alfalfa/Broccoli
Directions –
1. Cut each bagel in half, leaving half of the hole with the bagel hole. Enlarge the hole if necessary.
2. Thoroughly butter both sides of the cut bagel, Add butter and a little vegetable oil to a large skillet. Start to grill the bagel halves, cut side up. Grill until the bagel is browned, Turn bagel over and grill the cut side until barely browned. Add an egg to the hole and cook until the white is set.
3. Add a little water to the pan and cover with a glass lid. Cook until the yolk is set to your liking. Remove from pan and top with lox and then some sprouts on the lox. Serve immediately.
10 Friday Jan 2025
Tags
anchovy, black olives, capers, dinner, food, pasta, puttanesca, recipe, recipes, spaghetti
This is really a good version of spaghetti, full of flavor. I have made it before, several times, but I have no idea where the recipe is. Can’t even find it on my computer. I came across this one which is very similar to the one I have made. Fun to make, it only takes about 20 minutes as long as you have all the ingredients prepped. Have a go with it and have fun making it. A classic Italian dish.
Spaghetti Puttanesca
(Spaghetti With Capers, Olives, and Anchovies)
Source: adapted from Serious Eats
Bob and Robin Young, Boise, ID
The Captain’s Shack 10 January 2025
PDF: CS-Spaghetti-Puttanesca.pdf
Note: Pasta that packs an aromatic punch, thanks to garlic, anchovies, capers, and olives. Go light on the additional salt. The anchovy, cspers and olives have plenty.
Prep: 15 mins Cook: 20 mins Total: 20 mins
Serves: 3 to 4
Ingredients:
6 T (90ml) Extra-Virgin Olive Oil, divided
4 med Garlic Cloves, thinly sliced or finely chopped by hand
4 to 6 Anchovy Fillets, finely chopped (1 1/2 to 2 tablespoons)
Large pinch Aleppo Pepper
¼ c Capers, drained and chopped (about 2 ounces; 60g)
¼ c chopped Pitted Black Olives (about 2 ounces; 60g)
1 c (225g) Whole Peeled Tomatoes, preferably San Marzano, roughly broken up by hand, about half a 14-ounce can
One 5-ounce (140g) can Oil-Packed Tuna (optional)
Celtic Sea Salt
8 ounces (225g) Dried Spaghetti
Small handful minced Fresh Parsley Leaves
1 oz (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
¼ t freshly ground Tellicherry Black Pepper
Directions:
In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. Adjust heat as necessary to keep it gently sizzling. Add capers and olives and stir to combine.
Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dent olive oil, parsley, and cheese. Season with salt and pepper. Serve immediately with more grated cheese at the table. Serve with a good red wine, like merlot.
09 Thursday Jan 2025
Posted in Brussels Sprouts, Caesar Salad, What's For Dinner?
Now I know what you are thinking – at least some of you. Yuk! But know, there are several ways you can counteract the sulfur in them. This is but one way. The recipe for this comes from Jamie Oliver and is Brussels Sprouts Caesar – Style. It’s a salad and some of the sprouts are seared, which tends to reduce the offensive flavor and odor. The recipe has anchovies in it; please use them. Here we go.
Brussels Sprouts Caesar-Style
Ingredients:
50g (1 ¾ oz) Parmesan cheese, plus extra to serve
1 Lemon
3 T Greek-style yoghurt
1 sm handful soft herbs, such as basil, flat-leaf parsley, dill
½ t Worcestershire sauce
Extra Virgin Olive Oil
3 Anchovies in oil (optional)
500g (1.1 lbs) Brussels Sprouts
2 thick slices of Stale Bread
1 clove of Garlic
Extra Virgin Olive Oil
Directions:
Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, then add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil and the anchovies (if using). Blitz (pulse) until smooth, then pour into a large serving dish.
Trim and halve half of the sprouts through the root. Place in a large dry frying pan, cut-side down, and char until brown and blistered. Finely slice the remaining sprouts then pile on top of the sauce. Tip the charred Brussels over the top and put the empty pan back on the heat.
Slice the bread into 1cm chunks, tip into the pan and toast. Make a well in the center, peel and grate the garlic into the pan, and then drizzle with olive oil. Give the pan a shake.
Grate over the remaining Parmesan, shake the pan, add another drizzle of extra virgin olive oil, then return to the heat, until the cheese is melted.
Tip the crunchy cheesy croutons onto the salad and then give everything a really good toss until it’s coated in the lovely dressing. Speed peel over shavings of Parmesan and serve.
07 Tuesday Jan 2025
Posted in 5-Stars, Bacon, Captain's Shack, Chowder, Clams, What's For Dinner?
The first time I posted this recipe to this blog was in September 2009. It’s time to enhance it and give the reader some suggestions for the ingredients, especially the clams. Here is a link to the “original” recipe straight from the Jersey Shore and the Cape May area. Here is the Direct Link to the chowder. If you are not sure how to shuck clams, then lightly steam them, about 2 minutes until they are just open. Remove clam from shell and set aside. Strain and save the liquid! And there are markets available for either frozen or canned (which should work fine along with liquid). Walmart, Chef’s Store (Snows chopped) and Whole Foods for national suppliers and in Boise , Reel Foods on Vista Ave. Ok. Here is the recipe, Enjoy!
Tom’s Cove Clam Chowder
Recipe Source: Tom’s Cove, New Jersey
Serves: 8
Ingredients:
6 Bacon slices, diced
3½ c Tomatoes, fresh and chopped, optional
20 oz Clams, fresh and with juice or canned or frozen
2½ T Thyme, dried
Parsley, chopped
1 c Red Onion, diced fine
2 c Hot water
16 oz Heavy Cream
16 oz Clam Juice, if using
3 c Red Potatoes, diced
Salt and pepper to taste
Directions:
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, if using, water, cream, clam juice and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy.
Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another 1½ t thyme. Simmer to taste. Cool and re-heat for better chowder.
Boise Foodie Guild 