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Category Archives: What’s For Dinner?

What Is The Difference Between Trout and Salmon?

21 Monday May 2012

Posted by Bob and Robin in Salmon, Seafood, Special Information, Things To Do, What's For Dinner?

≈ 4 Comments


OK. That is the question. And from the Big Site of Amazing Facts, we find this information.

What Is the Difference Between Trout and Salmon, How Are They Related, and How Do You Tell Them Apart?

Trout and Salmon are so closely related that some fishermen and scientists have trouble classifying the individual species. Technically, Trout is a species of freshwater and saltwater fish. Salmon belong to some of the same family as trout but, unlike most trout, most salmon species spend almost all their lives in salt water. Both Trout and Salmon are classified as an oily fish.

The steelhead and rainbow “trout” are actually the same fish. The name steelhead is used if the fish is able to make it to the ocean, and rainbow refers to those that are landlocked away from saltwater.

In 1989, when DNA tests showed that the rainbow or steelhead isn’t really a trout after all, the fish was reclassified as a salmon. Likewise, the Atlantic salmon was determined not to be a salmon after all, but a trout.

As another example, the sockeye salmon is called the kokanee or silver trout when it resides in fresh waterways.

And then from Trout Fishing Help we find,

Most people know that trout and salmon are the same family (salmonid). Char, grayling and whitefish also belong to the salmonid family. One of the things that distinguishes fish in the salmonid family from other fish is that salmonids (trout, salmon, char, grayling and whitefish) need clean, cool water and a healthy habitat to live in. This why invasive species and plants are such a big deal when found in these environments – they threaten the population of salmonids.

Of the salmonids, trout and salmon are very closely related and most trout anglers enjoy catching salmon and vice versa. Just as there are many different species of trout (rainbow, brown, brook, lake, apache, gila, steelhead, etc.), there are different species of salmon (coho, chinook, Atlantic, sockeye, and chum). And to the untrained eye, it can sometimes be difficult identifying your catch (especially since these fish have a lot of similar characteristics).

The easiest way to to tell the difference between salmon and trout (when in doubt) is to count the number of rays on the anal fin. All trout have 12 or less rays in this fin, whereas salmon have 13 or more rays. This rule is an interesting bit of trivia, it can be useful in helping you identify the difference between trout and salmon.

So there you have some information. So what brought this up? This morning we had trout for breakfast – at least that is the way it was presented. It was pink. So I just had to ask the question. Robin said, “Google it.” I did and you have just read the results. Cheers!

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Comfort Breakfasts

21 Monday May 2012

Posted by Bob and Robin in Breakfast, Eggs, Photos, Photos By: Bob Young, Trout, What's For Dinner?

≈ Leave a comment


Here are two different comfort breakfasts. One in the traditional biscuits and gravy. The other, a real Idaho and Big Sky treat, is trout and eggs. Just look at these entrees. Enjoy!

Biscuits and Gravy
Eggs Florentine
Bacon
From our kitchen to yours …..

Trout
Hashbrowns
Eggs
Rye Toast
The Plaza Grill, Boise

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Seafood For the Preakness Stakes Race

20 Sunday May 2012

Posted by Bob and Robin in Oysters, Party Time, Photos, Photos By: Bob Young, Seafood, Shell Fish, What's For Dinner?

≈ Leave a comment


Seeing as how the Preakness Stakes are in Baltimore, it is only fitting to have seafood for the party. (Thank-You Margaret for joining us!) I bought 8 nice and fresh medium oysters from Reel Foods here in town. After shucking them without leaving my DNA all over the place, we had them with a wonderful Champagne vinegar, cracked Tellicherry Pepper and Green Onion. Wonderful! Then we also had some fine diced cucumber, too. These turned out really great.

The crab cakes, on the other hand, tasted great, but they fell apart. The mayo, chili sauce, green tomato relish and Cholula  pepper sauce was good and made the crab cakes awesome. The party went fine and we all enjoyed ourselves. We even opened some of our 1995, well aged, dark beer that we made. Now for the Belmont. Can we get Coneys? and grill them? with sauerkraut and mustard? Hmmmm.

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Baked Salmon and Cumin Sour Cream Sauce

19 Saturday May 2012

Posted by Bob and Robin in Party Time, Photos, Photos By: Bob Young, Salmon, What's For Dinner?

≈ Leave a comment


They may be calling for snow in the mountains tonight, but we had this awesome salmon for dinner.

Baked Copper River Salmon
with
cumin/sour cream sauce, capers, sauteed crimini mushrooms and spring onions

Buttered Corn

Spinach and Romaine Salad
with
sliced strawberries and pear/gorganzola dressing

2010 Shy Chenin Chennin Blanc

You just can not go wrong with a dinner like this. Fun to prep, cook, serve and especially eat. Can’t beat that salmon. Cheers!

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Rhone Night at Le Café de Paris

18 Friday May 2012

Posted by Bob and Robin in Ethnic Foods, Photos, Photos By: Bob Young, Traditional Food, What's For Dinner?, Wine Dinners

≈ Leave a comment


Wow! Another fabulous dinner at Le Café de Paris last night. We were treated to Dinner In The Rhone. A wonderful meal and Café de Paris still holds their 5-Star (out of 5) rating. If you would like to see more detail on the restaurant, please look at . The service tonight was more relaxed than I have seen it in some time. There are also some new faces. And the food was again, wonderful! Here are some photos of our meal. Enjoy! We did.

These are the two wines that we chose. Out of these two, we picked one.

This is the one we picked. A Rhone blend that went very well with our meal. 14% alcohol made it somewhat “hot”, but it was fruity enough to blend well with the meal. Besides, it has a great label.

Caviar des Canutes
Saucisson Brioché
traditional lyonnaise style lentil salad, with brioche wrapped garlic saucisson sausage

Salade Verte
field greens, roquefort bleu cheese crumbles, house vinaigrette

Poulet Farcis aux Morilles
sauce mercière, spring onion gratin, seasonal vegetable
(Out of the two entrees, we liked this best.)

Quenelles de Brochet
chardonnay braised river pike, watercress sayboyon, sautéed butter beans
(Loved those butter beans)

Bugnes Lyonnaise
Poire au Beaujolais
lyonnaise style beignet, red wine poached pears

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Open-faced Fish Tacos

17 Thursday May 2012

Posted by Bob and Robin in HDR, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?

≈ Leave a comment


Robin came up with this really fantastic Open-faced Fish Tacos. Using rolled out and browned in Crisco, she used Grand Biscuits. Then a sour cream, lime and cumin mixture is spread on the browned rolls. (Left-Click the photo and go full screen to see the layers.) We used talapia and placed that on the rolls. Topped with shredded cabbage, cilantro, avocado and a dollop of the sour cream mixture. Add to that a Pico de Gallo I made this afternoon that has diced English cucumber added to the tomato and green onions, and you have an awesome sandwich. Serve with an iced mixture of unsweetened Pomegranate juice, fresh made ginger ale, lime juice and a splash of Cholula Hot Sauce and you’ve got a super treat! We’ll have this again …. guaranteed! Enjoy.

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Chicken Florentine

16 Wednesday May 2012

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

≈ Leave a comment


Such a dinner –

Chicken Florentine
with
Almond Milk Bechamel and Roasted Pine Nuts

Romaine and Sliced Beet Salad
with
Pear Gorgonzola Vinaigrette Dressing

2010 Shy Chenin Chennin Blanc

Rolling the pounded fillet – Lemon Thyme, Mexican Tarragon, Toasted Pine Nuts and Fresh Spinach

The rolled chicken in the pan ready for the oven. 395 degrees F for about 30 minutes. Tooth pics are used to hold the roll together.

Dinner is plated

The cross section of the chicken Florentine.

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Brown Shuga Soul Food Review

15 Tuesday May 2012

Posted by Bob and Robin in Brown Shuga, Photos, Photos By: Bob Young, Soul Food, What's For Dinner?

≈ Leave a comment


If you have been missing some down home soul food, then the Brown Shuga Soul Food truck is the place you need to be. Located at 9275 W Chinden Blvd., Garden City, ID, the food truck offers some of the most amazing BBQ Chicken in Idaho – pictured here with Mac ‘N Cheese – and Pulled Pork, both made with their secret BBQ sauce. And their Collard Greens are great, too! Check this blog for their daily menus as posted in the header above. You can also find information and reviews for Brown Shuga Soul Food by clicking here: Brown Shuga Soul Food on Urbanspoon



But then you need dessert, too. Try some of their Peach Cobbler, when it is on the menu. You won’t be disappointed. For soul food in Boise and from a food truck, this easily rates 4-Stars out of 5. It’s really that good!

And don’t forget to look for Brown Shuga Soul Food Truck at the monthly Food Truck Rally. Held the second Friday of each month in rotating locations. Check this blog for monthly locations, usually posted the Monday before the rally. Cheers!

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Steamed Spinach and Shrimp

15 Tuesday May 2012

Posted by Bob and Robin in Captain's Shack, HDR, Main Dish, Photos, Photos By: Bob Young, Shrimp, Vegetables, What's For Dinner?

≈ Leave a comment


Here was an awesome dinner. Steamed shrimp over 2 bunches of fresh tarragon infused water. Sauteed ramps, chives and garlic in 1T bacon drippings. Add 1c of the tarragon water used to steam the shrimp. Add diced asparagus and steam for 2 minutes. Add the spinach and cover to wilt. This is a fantastic way to combine shrimp and spinach. If you try this, let us know how you liked it. I can also imagine it with some fiddlehead ferns. Cheers!

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Taste208, Boise

13 Sunday May 2012

Posted by Bob and Robin in Party Time, Photos, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment


While I was slaving away at Taste208 and at Shawn’s graduation party, Robin, Marnie and Brenda were “slaving away” at Maysara Saki in McMinnville, OR. It appears that they are enjoying themselves immensely. I hope so … they deserve it. Shawn’s party was awesome. Good company and good food. Wonderful steaks, salmon and chicken. Several salads and a wonderful cake that Donna made. (See below)

Taste208, on the other hand, was a let down. For the $25 entry fee, you would have thought that the food would have been sample size and no charge. Instead, most of the food was full serving size and a pretty standard fee. Here are some photos of the two events. Enjoy and Cheers!

Shawn Carman’s graduation cake by Donna Scrivner. While at Boise State University he played and coached the Lacrosse team.

Donna Scrivner and Granddaughter Quinn Carman.

Terry Knivila grills the steaks.

Some of the displays. Beer, wine and vodka were the spirits. Nepalese food, Mexican food and soups were there to eat, among some others.

Bakon Vodka

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Think Local!! Idaho Products.

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The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

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Click on the graphic to find your local farmers market either by city or zip code.

Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

True Roots Farm

Available at the Boise Farmers Market and online at https://www.trueroots.farm

True Roots is a local produce farm committed to sustainable and chemical-free farming practices. We raise pesticide-free and non-GMO produce fresh from the farm, offering a diverse variety of farm-fresh services to our local community. Since our founding in 2014, our mission has been to provide farm-direct access to clean, reliable, and affordable produce.

Reel Foods Fish Market

1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Some Awesome Recipe and Spice Sources. Culturally diverse.

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Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

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Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

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There are a lot of recipes here.

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Recipes By Robin and Bob

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Soup and Chowder Recipes

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Deep South Dish Recipes

The Recipes of Greece

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The Shiksa In The Kitchen

Great Jewish recipes!

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Some Great Boise Restaurants.

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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