Category Archives: What’s For Dinner?

Interesting Meals To Contemplate

27 Friday Oct 2017

Posted by in Acme Bake Shop, Asian - Spices, Asian - Sushi Joy, Asian Stir Fry, Atlantic Salmon, Avocado, Bacon, Bagel, Beets, Boise Food Adventures, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Cooking Styles, Cream Sauces, Creamed Spinach, Curry, Eggs, Eggs Fried, Fruit, Greens, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Housemade Sauerkraut, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Sturgeon, Idaho Vegetables, Local Farmers Markets, Lox, Lunch For Robin, Mushrooms, Pasta, Photos By: Bob Young, What's For Dinner?

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So much fun in the past month or two. Fun in the kitchen. No particular recipe, just a game of “Chopped”. We have these items, now make something edible. Mostly I did.
Hopefully I found something from breakfast, lunch and dinner. To see any of these photos enlarged, Left-Click them. Lets start with Breakfast. I do hope this stimulates you to prepare something different. Good luck! Most of these ingredients, are available at the Boise Farmers Market at 10th and Grove.

Poached Eggs on a Potato Raft
Fresh Fruit
Bacon
Acme Bakeshop Toasted Sourdough

Alia’s Manhattan Morning
Fresh Everything Bagel
Cream Cheese
Tomato
Capers
Onion
Lettuce
Lox

Strawberry Waffle

Bagel
Salmon
Spinach
Fried Egg
Pico de Gallo

Biscuits and Gravy
Poached Egg
Fresh Honeydew

How about some lunch?

Curry Chicken Salad Sandwich on Ciabatta
Avocado
Heirloom Tomato

Huevos con Salsa
Tomato
Avocado

Deconstructed BLT

And now, Dinner!

Salmon Yakitori
Jasmine Rice
Spinach Salad
Yellow Beets
Heirloom Tomato
White Carrot Threads

Note: Yakitori is mostly a form of skewered chicken. But if you take the sauce, called “… tare, a special sauce consisting of mirin, sake, Japanese soy sauce (Shoyu. Prefered dark but white is also fine), and sugar …” and add it to something like this salmon, you get something completely different and good. No need to skewer the salmon, just marinate it for about 30 minutes and then slowly cook it on top of the stove or bake it in the oven. I do like this sauce and usually have some on hand. Easy to make.

Scallops
Fig Jam Marinated Shrimp
Celeriac Thread Salad
Celeriac, also called turnip-rooted celery, celery root or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.

Lobster Ravioli
Fresh Green Salad
with
Heirloom Tomatoes and Rose Turnip Threads

Braised Sturgeon
mushroom sauce
Heirloom Carrot Thread Salad
Creamed Spinach

From Sushi Joy in Boise
Playboy Sushi Roll
House Salad

Captains’s Shack Housemade Pasta with Prosciutto
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

Boise Farmers Market – Dee’s Rum Kãx

16 Saturday Sep 2017

Posted by in Asian Food, Boise Adventures, Boise Area Food Adventures, Boise Farmers Market, Cakes, Chef Jake Sandberg, Chicken, Dee's Rum Kãx, Greens, heirloom vegetables, Idaho Chefs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, What's For Dinner?

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And such a great morning it was. 50 degrees F and light winds. Snow in the mountains; None in the valley!

Six weeks and the market moves indoors to the Fulton Street building. But for now – Rum Cake from Dee’s Rum Kãx! And delicious it is! And some really great fruit – Israeli Melon from Rice Family Farms and some fresh Salad Greens from Ohana No-Till Farm. From Chef Jake Sandberg and Crispeats, an awesome Asian Salad. Here is some information about Dee’s Rum Kãx.

Business card. I did not find an email or web address.

Rice Krispie Bars and Rum Cake

The Rum Cake I bought. Delicious and moist!

Left-Click any of these photos to see them enlarged.

Paddles Up Boise

10 Thursday Aug 2017

Posted by in 4-Stars, Cucumber, Ethnic Foods, Food of Hawaii, Paddles Up Poke, Photos By: Bob Young, What's For Dinner?

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We had a good lunch today. Different, but good. Look at Paddles Up Poke for a very sufficient Hawaiian bowl. They’re open HOURS: Monday – Saturday: 11:00 am – 8:00 pm, Sunday: Closed LOCATIONS: WE DELIVER IN DT BOISE! and they are located at Downtown Boise: 237 N. 9th St. Boise, ID 83702

Paddles Up Poké is Idaho’s first and only specialty poké restaurant, located in the heart of Downtown Boise. Paddles Up provides Idahoans with a quick meal to support their active lifestyles. Whether you’re in need of some fuel between meetings, or just grabbing a bite to eat before you hit the river, Paddles Up has got you covered!

Robin had a Paddles Up Bowl – Tuna, Avocado, Onion, Cucumber, Green Onion, Ginger, Sesame Seeds which, she said was pretty good. I had a Lucky Peak Shellfish – Shrimp, Scallops, Crab, Sweet Onion, Cucumber, Sweet Korean, Carrots, Green Onion, Sesame Seeds, which was good, I will get a small bowl next time. I just wish the shrimp were something larger than the micro salad shrimp and bay scallops – the small ones. hey were 1 oz servings. I will rate this at a 31/2-Star restaurant. Left-Click any of these photos to see them enlarged.


Inside. Order at the counter. It moves pretty quickly.

Lucky Peak Shellfish Bowl

Here is a little more about them from their webpage.

ABOUT POKÉ
Poké (pronounced POH-KAY) means “to section, slice, or to cut.” This Hawaiian classic is a very casual meal, that families in Hawaii have been packing on the go for years. Poké has now evolved into trendy rice bowls that are customized per order. This tasty lunch is simple: chunks of raw fish marinated in our special house Piranha Sauce, packed with all the tasty toppings that you can find on your classic sushi rolls, and served on top of a bed of brown rice, white rice, zoodles, or fresh mixed greens.

WHY PADDLES UP
Paddles Up was founded in August, 2016 by Dan Landucci. When you heard the name you may have said, “Why Paddles Up?” Well, to answer your question, when you’re rafting, putting your paddles up signifies to get into attack mode when approaching rapids. The term stuck and putting your paddles up has become a life motto for the Landucci family. In August, Dan decided to put his paddles up and attack his life long dream of owning a restaurant. Dan partnered up with his long time friend, Jordan Tapangco, and together they have built a spot where Idahoans can go to refuel for their next adventure in life.

Two New Sources in Sidebar

07 Monday Aug 2017

Posted by in Crispeats, What's For Dinner?

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I have placed two new sources, both can be found at the Boise Farmers Market at 10th and Grove on Saturday mornings, of food and sauces in the sidebar under “Buy Local” and will remain there permanently. Both places offer really good products. Give them a try.

Chef Jake Sandberg, Crispeats

MFT Sauces, Scott Tharpe
Here is a link to their website: MFT Sauces (You can order online)

Some Good Summertime Meals at The Captain’s Shack

06 Sunday Aug 2017

Posted by in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Atlantic Salmon, Avocado, Bacon, Baking, Baking - Papillote, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Chicken, Cooking Styles, Crab, Curry, Desert Mountai Grass Fed Beef, Dessert, Dinner For Robin, Eggs, Eggs Over Easy, Eggs Poached, Eggs Sunnyside Up, en Papillote, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, heirloom vegetables, Herbs and Spices, Homemade Sauce, Housemade Sauces, Ice Cream, Idaho Bacon, Idaho Chicken, Idaho Eggs, Idaho Grains, Idaho Trout, Idaho Vegetables, Korean BBQ, Local Farmers Markets, Local Harvests, Martin's Swiss Dressing, Meadowlark Farms, Oma and Popie's Sauces, Oriental Food, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salads, Salmon, Sausage, Teriyaki, What's For Dinner?, Yakitori

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Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
with
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.

And if you are interested, here are some of the main sauces we use. Enjoy.

Salmon
Peas and Beet Greens
Jasmine Rice

Salmon Yakitori
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing

Biscuits and Herbal Sausage Gravy

Curry Chicken Salad
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough

Peach Jam on Cinnamon Pinwheels

Peach Jam on Cinnamon Pinwheels
Vanilla Ice Cream and Peach Jam Drizzle

Awesome 34th Anniversary

15 Saturday Jul 2017

Posted by in 5-Stars, Avocado, Beef, Bistro - Parma Ridge Winery, Boise Farmers Market, Breakfast With Robin, Captain's Shack, Celebrations, Chef Storm Hodge, Dinner At Parma Ridge Restaurant, Dinner With Robin, Eggs, Idaho Wine, Local Markets, Parma Ridge Specials, Parma Ridge Winery, Parma Ridge Winery Bistro, Party Time, Shackmade Salsa, What's For Dinner?

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Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.

 

 

 

 

On Friday, July 14th, we went to Parma Ridge Winery and Bistro. And once again, we were not disappointed! This is still a 5-Star bistro! This is their new sign along Hiway 95.

The Love of My Life and 34 wonderful years!

And for dinner, we both had a superb

Prime Rib
Garlic Potatoes
Grilled Asparagus
Storm’s Grilled Bread

And a full flight of wonderful wine. Robin and I both agree that Chef Storm’s Prime Rib is the best in the Boise area. Even better than Chandler’s in Boise. And that is not an easy task to accomplish.

And then, Saturday morning, after coming home from the Boise Farmers Market at 10th and Grove, we were watching Chef Rick Baylis on PBS and he made what looked like a fantastic Huevos con Salsa de Mango y Aquacate. I thought that I could duplicate that. I did. Here it is and all from scratch!

Shackmade Salsa de Mango

Huevos con Salsa de Mango
Aguacate y Carne de Res Rebanada

This is what I made for Robin. Had to use some of her left-over Prime Rib!

Huevos con Salsa de Mango y Aguacate

This is what I made for myself. Really yummy and very easy to do. One could very easily make this for a breakfast party.

So there you have it. Eating our way through our anniversary weekend. And it’s only Saturday!

Wonderful June Plates

02 Sunday Jul 2017

Posted by in 5-Stars, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Pasta, Recipes - Salad, What's For Dinner?

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Ah yes, so much fun to make these dishes. Some of the recipes are available and printed here. Enjoy! And yes, Idaho does raise shrimp and Australian Sea Bass. Look for Garden Creek Farms, Challis – “…Natural, Fresh, Sustainable Fish and Produce Production – Aquaculture and Aquaponics …”, ID (208) 339-4326 or email at jdoraz1963@gmail.com. Left-Click any of these photos to see them enlarged.

Fruit Salad
Fresh Strawberry
Fresh Baby Spinach
Blackberry Balsamic (Celia’s Gourmet Food, Celia’s Gourmet Foods and Olive Oil Dressing

Herb de Provence Butter
Fresh Rosemary
Fresh Lavender Blossoms
Fresh Thyme and Thyme Flowers
Fresh Oregano and Oregano Flowers
Fresh Chives
1/2 lbs Unsalted Room temperature Butter

Mix all together

Place the butter/herb mixture on Saran (plastic) wrap.

Roll into a 2″ dia log and freeze.

Idaho Shrimp Pasta
Garden Creek Farms Idaho Shrimp
(braised until just pink in the Herb de Provence Butter)

Braised Pasta
(break pasta – thin spaghetti – into 3″ pieces. Add butter to pot and “fry” the pasta. Add water and cook as usual)

Diced Fennel Frons

Fresh Raw Cold Salad – Fresh Beet Threads
Fresh Raw Carrot Threads
Martin’s Swiss Dressing

Australian Sea Bass Dinner
Garden Creek Farms Australian Sea Bass
(egg dip, flour, egg dip and Panco. Fry over low heat until golden brown.)

Jasmine Rice
(brown Jasmine rice in butter; add water, 1T butter and Jasmine tea leaves. Cook over low heat covered until tender)

Steamed Sugar Snap Peas

Salmon Dinner
Braised Pacific Salmon in Celia’s Gourmet Foods Mango Balsamic and Butter
Steamed Sugar Snap Peas and Beet Greens
Jasmine Rice

Dinner
Idaho Goat and Vandalia Onion Kabob
Grilled Peach
Green Salad
with
Tomato
Carrot Threads
Martin’s Swiss Dressing
2015 Parma Ridge Carmenere

Breakfast
Scrapple
Scrambled Eggs
Fresh Fruit Mix
Acme Bakeshop Sourdough Toast

Breakfast
Egg-In-Hole
(Acme Bakeshop Sourdough Toast)
with
Fresh Vegetables
Rosemary/Garlic Sausage

Deli Days – June 15 & 16

04 Sunday Jun 2017

Posted by in Acme Bake Shop, Acme Bake Shop Rye, Acme Bake Shop Sourdough, Deli Days Boise, Food Photos, Food Prep, Party Time, Pastrami, Pastries, Photos By: Bob Young, What's For Dinner?

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Ahavath Beth Israel

The Deli Days will be held June 15 and 16, 2017 at Ahavath Beth Israel, 11 N Latah St, Boise, Idaho. Today was a trial run and tasting for the sandwiches and some pastries. It was a yum day! If you don’t go and enjoy the food and traditions, your summer adventures will be incomplete. You can find them on FB at Deli Days Boise or CABI-Boise. Left-Click any of these photos to see enlarged.

Deli Days is Idaho’s Jewish Festival and happens every year on the 3rd Thursday and Friday of June. The event features traditional Jewish Kosher Deli Food, Homemade Desserts, Beer, Wine, Music, Dancing & More!

Products
2017 Menu Includes HOT Kosher Pastrami and Corned Beef sandwiches,, hot dogs.
We also serve sandwiches and dogs on locally baked rye bread and buns. We have knishes, home made desserts, and local beer and wine… what more you could you want?

Slicing pastrami for the trial run!

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Keeping the pastrami warm.

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Reuben Sandwiches will be available on Acme Bakedshop Old World Rye or on their Sourdough. Condiments and dressings will be available.

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Wondferful pastries are being created.

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Pastries fresh from the oven.