06 Wednesday Jun 2012
Posted in Lamb, Local Harvests, Locavore, Main Dish, Photos, Photos By: Bob Young, What's For Dinner?
This was a great dinner! Especially if you like lamb, and our supply is running low. Check this out and enjoy. We did!.
Rice with Fire Roasted Tomatoes
Fresh Green Salad
with
Carrot and Cucumber Threads
31 Thursday May 2012
Posted in Photos, Photos By: Bob Young, Seafood, What's For Dinner?
Such a different, but good dinner tonight!
Corn Pie
Potato Salad on Fresh Greens
Broiled Swain in Lemon Butter
That’s nice, you say. But just what is Swai? Various sources on the inter net gave us these answers.
Swai are farmed river catfish native to Southeast Asia. They are an excellent source of omega-3 fatty acids, and they are naturally low in saturated fat and cholesterol. Much like the American catfish, Swai are light, sweet and flaky. Often compared to the mild cod and sole, Swai can be used in pretty much any recipe calling for basic fish
Swai fish is a fish native to South East Asia and especially Vietnam but also Laos, Cambodia and Thailand. Given the excellent cuisines from these countries it certainly seems worthwhile investigating what Swai fish is. Another advantage of the Swai fish is its cost. As fish prices continue to rise, Swai is at a huge advantage as it is plentiful and retails somewhere in the region of under $5 a pound which is an excellent price. (http://www.ask.com/questions-about/Swai-Fillets)
So, what is Swai fish like to eat? Well, it is a delicately flavoured white flesh with a somewhat flaky texture that is perhaps best grilled or broiled. Whilst it can be cooked quite simply and has a delicate taste, it is also excellent with sauces. (http://charliegrumples.hubpages.com/hub/What-is-Swai-Fish)
Swai is a fish with white-beige flesh that you can find in fillet form. It is light and flaky, and has a mild sweet flavor. The fish is found in Southeast Asia mainly along the Mekong River in Cambodia and Vietnam. A 3.5 ounce fillet has 90 calories, 4 grams of fat (1.5 saturated), 45 milligrams of cholesterol, and 50 mg of sodium. Experts say you can bake, broil, coat with bread crumbs and fry, grill or sauté the fish. (http://www.kgbanswers.com/what-is-swai-fillet-its-a-fish-where-does-it-come-from/4726416)
We broiled our very simply. 1 T Butter, unsalted, Juice and zest of 1/2 lemon. Sprinkle of Paprika. Broiled for 8 minutes at 550 degrees F. That’s it. Pretty straight forward and easy. We got ours at WinCo, but I suppose you can purchase it almost any place. Enjoy!
30 Wednesday May 2012
Posted in Photos, Photos By: Bob Young, Pork, What's For Dinner?
So what happens to the BBQ Pork Ribs that are left over? (We had 3 giant slabs!!!) You make
either Trader Joe’s Bold and Smoky Kansas City Style or KC Masterpiece Original – Robin likes the KC best on pork. You just can’t go wrong with this. Enjoy!!
27 Sunday May 2012
A super good dinner tonight!
Really a good and delicious dinner. And all in one pot. Easy to make and clean up. After Two and a Half hours at 350 degrees F, the lamb just falls apart. We generously rubbed the shanks with Ras El Hanout Spice Mix, a Moroccan style spice blend. And one half cup of wine for steam. Enjoy! Tagine is a very Mediterranean type of cooking. The meal is cooked slowly over medium heat and sealed in the tagine.
Here is the vegetable medley layered in the bottom of the tagine with the lamb placed on top of the vegetables. Notice some of the Ras El Hanout on the shanks.
The lamb shanks, or you can use pork or beef shanks, too, placed on the vegetables in the tagine. Notice the top of the tagine. It is cone shaped to allow the steam to swirl around the shanks. The steam port is visible on the top left of the top.
25 Friday May 2012
Robin found this bone-in pork chop recipe from the National Pork Board. I like pork. Anyway you prepare it. But this is by far some of the best I have ever eaten. It is delicious!! Here is the recipe for Bone In Pork Chops with Hawaiian Marinade. The recipe serves 4. She only likes the bone in pork. Bone in anything, makes for a more flavorful meal. Our meal is pictured here. This recipe is also in the Master Recipe List.
Scalloped Potatoes
Spiced Apples
And when you are grilling these, remember they are thick. Grill them over very medium heat, slowly. And be sure to let us know how you like these. Cheers!
23 Wednesday May 2012
Posted in BBQ Sauce, Beef, Party Time, Things To Do, What's For Dinner?
Whoa, Tiger! Mark you calendars for this one! From the Help Idaho web site, “… For 2 days, Meridian will explode into life with non-stop cooking and family-friendly events that are sure to bring a smile to every face. The event is sanctioned by the Kansas City Barbeque Society and will feature some of the nation’s top barbeque teams. They will be competing for a huge $10,000 purse and the chance to claim the title of Grand Champion.
In addition to the barbeque competition, there will be live music, hot air balloons, beer and wine gardens and a whole lot more. Admission to the event is FREE! Don’t miss out on this hot opportunity to be a part of the most delicious event Idaho will see this year!”
21 Monday May 2012
Posted in Salmon, Seafood, Special Information, Things To Do, What's For Dinner?
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!
21 Monday May 2012
Posted in Breakfast, Eggs, Photos, Photos By: Bob Young, Trout, What's For Dinner?
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
20 Sunday May 2012
Posted in Oysters, Party Time, Photos, Photos By: Bob Young, Seafood, Shell Fish, What's For Dinner?
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.
19 Saturday May 2012
Posted in Party Time, Photos, Photos By: Bob Young, Salmon, What's For Dinner?
They may be calling for snow in the mountains tonight, but we had this awesome salmon for dinner.
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!
