Wonderful Easter Ham Dinner

27 Sunday Mar 2016

Posted by Bob and Robin in Buy Idaho, Cakes, Captain's Shack, Carrots, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Easter Dinner, Holiday Gatherings, Holiday Menu, Idaho Greens, Idaho Potatoes, Idaho Vegetables, Local Harvests, Photos By: Bob Young, Pork, Purple Sage Farms, Vinegars, What's For Dinner?, Wines - NW

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Easter ham, minted peas, The Chew, upside down cake

Such a great time having a meal with family. Robin, Marnie and Mac. We did miss Christopher and Sophia, but they got a “Care Package”. Hope they enjoy it. The photos below are what we had and some of the recipes are with the photos. Mac made some wonderful rolls and there are some left-over for ham sandwiches. A word about the recipes, especially the Holiday Ham recipe by Chef Michael Symon. When we watched him make the ham on the ABC program The Chew, he used a ham steak. I altered that somewhat and use a Shank Portion Smoked Ham. The same technique that Chef Symon used for browning the ham was used so I would have some pan “grameles” for the gravy. I roasted the ham in the oven at 350 degrees F but first, after cross hatching the skin and fat layer and rubbing it with some ground clove and ground allspice and then some good maple syrup. Not much, but enough to give the ham some sweetness. The recipe for the Holiday Ham and the Parsley Salad are permanently located in the recipe file above. It turned out superb. Here are some photos of the dinner. Enjoy!

Parsley Salad with Shaved Radish and Fresh Miners Lettuce

Again, another recipe adapted from Chef Michael Symon. We did alter it by adding honey, radish and miners lettuce. Enjoy the recipe – easy to do and so refreshing. Parsley Salad

Oven Roasted Shank Portion Smoked Ham
Ham Gravy
Smashed Garlic Blue Potatoes
Steamed and Minted Sugar Snap Peas

Mac made some awesome rolls to go with the ham. We also had a 2014 Estancia Pinot Grigio that went very well with the dinner.

Pineapple Carrot Upside Down Cake Marnie made this. She found these individual "cake pans" that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. It was super! Thanks Marnie.

Pineapple Carrot Cake Upside Down Cake

Marnie made this. She found these individual “cake pans” that worked very well for her. Basically, sliced pineapple on the bottom with brown sugar and then carrot cake batter on top and baked. Iced with the standard Carrot Cake Icing. It was super! Thanks Marnie.

Pineapple Carrot Cake Upside Down Cake

Icing is on the bottom! Told you it was an upside down!

Skillet Chicken and Dumplings and Crab Fritters

02 Tuesday Dec 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Holiday Breads, Acme Bake Shop Sourdough, Boise Farmers Market, Captain's Shack, Carrots, Cast Iron, Chicken, Chicken and Dumplings, Comfort Food, Crab, Crab Fritters, Dinner At The Captains Shack, Dinner With Robin, Heirloom Tomatoes, Housemade Tartar Sauce, Local Markets, Main Dish, Oak Knoll Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salad, Salmon, Seafood, Special Dinners, What's For Dinner?, Wine and Food, Wines - NW

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chicken and dumplings, crab, crab fritters, Oak Knoll Winery, Skillet Chicken and Dumplings

Ah! Two really delicious, although somewhat different, dinners. A differently delicious chicken and dumpling dinner all done in a skillet by Chef Ron Lock, Skillet and Chicken Dumplings and a delicious variation to crab cakes, crab fritters! Crab Fritters. Both recipes and dinners are well worth a try. If you don’t like crab, try using salmon. Here are the photos from the meals. Enjoy!

Skillet Chicken and Dumplings cooking!

Skillet Chicken and Dumplings
Acme Bake Shop Cranberry Sourdough Bread
Housemade Cranberry Relish

Crab Fritters Fresh Salad Greens Heirloom Tomatoes Housemade Tartar Sauce 2013 Oak Knoll Muller Thurgau

Crab Fritters
Fresh Salad Greens
Heirloom Tomato Wedges
Housemade Tartar Sauce
2013 Oak Knoll Muller Thurgau

NW Wines and Food at “The Buzz”

10 Wednesday Sep 2014

Posted by Bob and Robin in Appetizers, Beef, Bread, Buy Idaho, Cakes, Chocolate, Coffee, Cuts of Beef, Dinner With Friends, Dinner With Robin, Idaho Wine, Local Harvests, Party Time, Photos By: Bob Young, Salad, Seafood, Shrimp, What's For Dinner?, Wine and Food, Wines - NW

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chocolate, NW wines, pot roast

Cristi and Tommy keep “adjusting” the floor plan of The Buzz. They have moved the wine bar around to be able to add more table space. You can see the “adjustment” in this photo.
The dinner tonight was OK. I have had better at the Monthly Wine Dinners. But, I have also had worse. I think that by tonights dinner – Wednesday, things will be adjusted. Many thanks again to Peggy Hands-Behrens and Joseph Geist for helping with the wine pouring, table settings, menu planning and bussing the tables.
Cristi opened the evening with a 2013 Split Rail Rosé of Tempranillo that was pretty good. I was surprised. Mellow and smooth with a long finish and good appeal. [17] $15.00. Here is what else we had. Enjoy! Left-Click any of these photos to see them enlarged.

Cranberry Feta Pinwheels A very good opener and I don't like Feta! There were none left ove3r on my plate. 2011 Iris Pinot Noir 13.5% alc. light on the body and balance. fair appeal [16]

Cranberry Feta Pinwheels
2011 Iris Pinot Noir
13.5% alc. light on the body and balance. fair appeal [16] $19.00

A very good opener and I don’t like Feta! There were none leftover on my plate.

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Shrimp Louis Pasta Salad
2011 Willamette Chardonnay
12.5$ alc. very light on the bouquet but moderate balance and finish. [15] $21.00

The chardonnay went well with the salad. Good paring and good salad!

Vegetable Barley Soup
2010 Basel Claret
14.3% alc. good body and bouquet. moderate finish [15] $22.00

The soup, to me, was over spiced. It wiped the wine out and the wine emphasized the spiciness. The carrots and celery needed to be cooked a little more.

Pot Roast with Potatoes and Carrots
2013 Saviah Creek Jack Syrah
14.1% alc. great bouquet, balance and body. mild finish [18] $16.00

Some servings of the pot roast needed to be cooked longer. They were tough. And again, the carrots and potatoes needed to be cooked a little longer. I missed some gravy with the pot roast. My two slices of bread – gravy soppers – were good. Thanks, Tommy!

Vanilla Cupcake with Coffee Buttercream
2009 Brian Cellars Byzance
14.3% alc. Awesome! great balance and finish with a good appeal. The wine was a perfect match. A winner! [19] $30.00

Cristi said she would work on the recipe for the Coffee Buttercream and post it. I hope so. It was that good. See the photo below for the wine bottle label.

Brian Carter Cellars Byzance – a blend of 53% Grenache, 23% Syrah, 18% Mourvedre, 4% Cinsault and 2% Counoise. A very good wine. We bought 1 bottle.