Chicken Marinara

18 Friday Oct 2024

Posted by Bob and Robin in 5-Stars, Bistro, Buy Idaho, Chicken, Food - Frozen, Food Italian, Food Photos, Food Prep, Herbs and Spices, Idaho Vegetables, Italian Food, Local Harvests, Merlot, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Idaho

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chicken, chicken thighs, marinara, mushrooms, Rao's, tomato sauce

We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.

The dish is cooked in a large cast iron skillet.

Here it is plated with a topping of Italian Parsley

It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.

BFM Winter 2024 Schedule

10 Thursday Oct 2024

Posted by Bob and Robin in Acme Bake Shop, Beef, BFM, Boise Area Food Adventures, Boise Farmers Market, Boise Food Adventures, Buy Idaho, Buy Local, Food - Make Your Own Meals, Idaho Vegetables, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Meadowlark Farms, Peaceful Belly Farms, Rice Family Farms, True Root s Farm, Vegetables, What's For Dinner?

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BFM, Winter Boise Farmers Market Newsletter

It is not often that I post “advertisements”, but this is an exception. In this case it is for the Boise Farmers Market – BFM. I have been going there during the summer for many years and it is the highlight of my week. If you are in the Boise area, please check it out. You won’t be disappointed. The winter market is indoors and only lasts for a few weeks. Look at the graphic below and either print it out or write down the information. It runs from November 16 to December 21st. I thank you and BFM thanks you. Happy Shopping!

Old Recipe – Creamed Eggs on Toast

05 Saturday Oct 2024

Posted by Bob and Robin in 5-Stars, Buy Local, Captain's Shack, Eggs, Housemade Sauces, Idaho Eggs, Photos By: Bob Young, Recipe By: Bob Young, Sauces, Sourdough, Sourdough Bread, Spices, Spinach, What's For Dinner?

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breakfast, dinner, food, hard cooked eggs, nutmeg, recipe, recipes, thyme, white sauce

Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.

Creamed Eggs on Toast

Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme

Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.

Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.

2 Super Recipes

05 Thursday Sep 2024

Posted by Bob and Robin in 5-Stars, Android Photos, BBQ Beef, BBQ Rubs, Beef, Boise Farmers Market, Boise Foodie Guild, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Eggs, Healthy Eating, Holiday Picnic Fare, Housemade Sauces, Idaho Eggs, Idaho Sturgeon, Idaho Vegetables, Idaho's Bounty, Instant Pot, Local Farmers Markets, Photos, Photos By: Bob Young, Picnic Fare, Potato Salad, Potatoes, Recipe By: Bob Young, Recipes, Recipes - BBQ, Recipes - Dinner, Vegetables, What's For Dinner?

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dijon mustard, Instant Pot Recipes, Potato Salad, red potatoes

I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it took CenturyLink a while to determine the problem was in their modem. They let me know it was working on Labor Day at 9:30pm, but at least now it is working.

I was lucky enough to work on two recipes that are really good. One is for Instant Pot (IP) BBQ Ribs. Don’t fret. You can adjust it to your own liking. Make it more “smoky” or BBQ’d if you want. The other one came from a good friend, Scot Beseman, RN (Ret). It is for a Potato Salad that is really terrific.

These are the BBQ Ribs done in an IP. They are spare ribs, which I do not prefer but were all I could get.(https://www.rockinrs.com/CS-IP-Ribs.pdf) The recipe is rather easy, although you should really try to follow the it pretty closely. Feel free to adjust to your liking. I served it for Labor Day with Orange Jello with Carrots and Beseman Potato Salad, recipe to follow.

This is the Beseman Potato Salad (https://www.rockinrs.com/CS-Beseman-Potato-Salad.pdf) and it is really good. Love to add flowers to a salad like this for presentation. I used red potatoes, or you can use Yukon Gold potatoes, but I would not use Russet potatoes. Their water content is high and you can end up with mashed potato salad. Also, I did not peel the potatoes.. I also added some Dijon mustard to the recipe, I like the subtle flavor it gives dishes. Be sure, too, to use sweet pickles to add another flavor level.

If you have any questions or comments, please let us know.Hope you enjoy these recipes. Most of the products used in both recipes came from the Boise Farmers Market (BFM).

How About some Instant Pot Ribs?

08 Thursday Aug 2024

Posted by Bob and Robin in 5-Stars, BBQ Pork, bbq ribs, Beans, Captain's Shack, Corn, Food Photos, Gameday, Grillin' and Chillin', Homemade Sauce, Housemade Sauces, Idaho Pork, Instant Pot, Instant Pot Recipes, Made From Scratch, Party Time, Photos, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

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bbq ribs, Instant Pot Recipes, recipes

An Instant Pot is diverse and fun to use. It cooks many styles and methods. I love ribs done on a grill, but this method is quick and somewhat easy. The recipe is a little involved, but if you follow it, your ribs will come out great. Especially at the end where you caramelize them under a broiler. Here is the recipe we use. I like Baby Back Rib, but you can use any ribs. A good gameday treat. https://www.rockinrs.com/CS-IP-Ribs.pdf . In the photo below, we served them with fresh off the cob corn, or you can leave it on the cob, and doctored Bush’s Beans.

Just watch your time in the Instant Pot. 23 minutes should be enough. I went 25 minutes and that was a little long. The ribs fell off the bone when I got them out to go under the broiler. Let us know what you think and if you liked them.

Scallops with Viognier Sauce

26 Friday Jul 2024

Posted by Bob and Robin in 5 Hour Duck, Captain's Shack, Classic Sauces, Cooking Styles, Cream Sauces, Creamed Spinach, Dinner For Robin, Food - French, Food Photos, Food Prep, French Foods, Housemade Sauces, Idaho Greens, Idaho Wine, Local Harvests, Parma Ridge Winery, Photos, Prep Work, Recipe - Seafood, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, viognier sauce, What's For Dinner?

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brasing, Creamed Spinach, food, recipe, recipes, Scallops, seafood, viognier sauce

As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.

Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.

Difference Between Crab Claw and Back Fin Meat

06 Saturday Jul 2024

Posted by Bob and Robin in Blue Crab, Captain's Shack, Crab, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipe: Chef James Grimes, Shell Fish, What's For Dinner?

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back fin, Blue Crab, claw meat, crab cakes, crab meat, food, recipes

I have had several questions about the difference between crab back fin and claw meat. Are they not from the same animal? Yes they are, but like different cuts of beef, they come from different parts of the crab. I hope this short discussion will clarify the question. I prefer to use Blue Crab over any other type. Here is a recipe for Crab Cakes. http://www.rockinrs.com/CS-Crab-Cakes.pdf (Tartar Sauce – https://www.rockinrs.com/CS-Tartar-Sauce-Best.pdf)

Crab meat can be found in different parts of the crab, and each type has distinct characteristics. Here are the key differences between claw meat and back fin meat:

Claw Meat

Texture: Claw meat is typically firmer and more fibrous than back fin meat. This is because the claws are used for defense and feeding, requiring stronger muscle fibers. Color: It often has a darker color compared to back fin meat, with a slightly reddish-brown hue. Flavor: Claw meat tends to have a stronger, more pronounced flavor, which can be slightly sweeter. This makes it a favorite for dishes where a robust crab taste is desired. Use: It’s commonly used in dishes where the crab flavor needs to stand out, such as crab cakes, soups, and stews.

Back Fin Meat

Texture: Back fin meat, also known as lump or body meat, is usually flakier and more delicate than claw meat. It comes from the crab’s body and the area where the back fins attach. Color: It is typically whiter and more translucent compared to claw meat. Flavor: The flavor is milder and less pronounced than claw meat. This subtle taste makes it ideal for dishes where a delicate crab flavor is preferred. Use: Back fin meat is often used in salads, cocktails, and more refined dishes where the presentation and texture of the crab meat are important.

Each type of crab meat has its own culinary uses and can be chosen based on the desired texture and flavor profile of the dish being prepared. The crab cakes pair well with a Parma Ridge Winery Avielle.

Processed Foods

21 Friday Jun 2024

Posted by Bob and Robin in processed foods, What's For Dinner?

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diet, food, health, nutrition, processed foods

I have been thinking about this post for quite a while, And as most of you know, if in season, I definitely choose local foods, i.e., local farmer’s markets and stands. In season, I try to stay away from processed foods. But I had a comment the other day that there is no difference between local farmer’s markets products and the mega conglomerate grocery stores. I find that to be a ridiculous comparison and do not accept it. So I have been searching the web for some information on processed foods and why to stay away from them as much as possible. In season, I prepare and eat from local farmers. Here is some information on processed foods.

You can’t really avoid it, and that’s not necessarily a bad thing. Processed food is food that’s changed in any way from its natural state. That includes washing, canning, freezing, or adding ingredients to it. Baking, cooking, or preparing it counts as processing, too.
Canning or freezing some fruits and vegetables can help them stay fresh for a long time. Pasteurizing milk and cheese lengthens their shelf life. Similarly, vacuum-packing can keep meat from spoiling. All of these also help cut down on waste.
In addition to fruits and vegetables, other processed foods that can be part of a healthy diet include tuna and salmon in cans or ready-to-eat pouches, yogurt, cottage cheese, and roasted nuts.
Heavily — or ultra — processed foods have unhealthy ingredients added to make them more appealing or make them last longer. Those ingredients include things like salt, sugar, artificial colors, flavorings, and preservatives. One study found that ultra-processed foods make up about 60% of the calories in the American diet. These ultra-processed foods are packed with additives like oil, fat, sugar, starch, proteins and sodium. In the production process, they are stripped of the nutrients that help our bodies feel good and stay healthy. These ultra-processed foods are linked to weight gain, and health issues including heart disease, dementia, type 2 diabetes and cancer.
Read the labels and ingredients list! When you spot a shelf-stable option, check the ingredients list and the “best if used by” date. If there are lots of ingredients you don’t recognize, or a “best if used by” date that is years in the future, consider other options like whipping up a vinaigrette for your salad at home.
Here are some natural foods you might incorporate into your diet:
Fruits and vegetables (fresh or frozen, without added salt or sugar)
Nut butters such as peanut, almond and cashew butters (without added sugar or oil)
Nuts and seeds (unsalted and unsweetened)
Frozen meat or fish (without added salt or preservatives)
Canned tuna (in water)
Low sodium or No Salt Added canned/jarred vegetables, beans and tomatoes
Low sodium or No Salt added broth with minimal additives.
Other fish that are not processed are: Sardines are one of the healthiest fish to eat because they’re very high in omega-3s, mackerel is a good source of omega-3 fatty acids, Anchovies, Salmon, Herring, Trout and Tuna (packed in water, not oil)

In general, be aware of what you are eating and read the labels! And to be even safer, make your own meals. Cut out the fast foods. This information came from WebMD, UCLA Healthy eating, Dr Anderson, MD website among others.

Alyonka Russian Cuisine, Boise

23 Thursday May 2024

Posted by Bob and Robin in 5-Stars, Alyonka Russian Cuisine, Appetizers, Apple, Cabbage, Cakes, Caviar, Classic Cuisines, Dinner at Alyonka Russian Cuisine, Ethnic Foods, Food - Russian, Photos By: Bob Young, Potatoes, Restaurants To Try, Russian Food, What's For Dinner?

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borscht, honey cake, pelmeni, Russian, Russian cuisine, shuba

If you ar e in the Boise or plan to visit Boise, I highly recommend you go to Alyonka Russian Cuisine for a delightful and delicious meal. It is well worth the trip, time and experience and that is why I rate it a 5-Star restaurant. Their website and other information can be found at https://alyonkarussiancuisine.com/. Robin and I went there the other day, we have been there before, and the following photos are what we had for lunch. I do hope you enjoy these photos.

Let’s start with an **Apfelwein Hard Cider.** This one is really good. Sweet. Not sour or sharp.

Shuba. Layered salad – smoked salmon, potatoes, carrots, beets, with mayo touch

Borscht. Traditional Russian soup made of beets and garden
vegetables served with sour cream and toast

**Pelmeni.** Handmade Russian style dumplings with seasoned ground beef filling, served with sour cream

Different Types of Eggs Benedict

20 Monday May 2024

Posted by Bob and Robin in 5-Stars, Breakfast, Brunch, Buy Local, Captain's Shack, Classic Cuisines, Classic Sauces, Cooking Styles, Eggs Benedict, Ham, Hollandaise Sauce, Homemade Sauce, What's For Dinner?

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Canadian bacon, Eggs Benedict, Hollandaise Sauce, pancetta, recipe

Salmon Benedict on a Spinach Bed and Fresh Idaho BFM Fruit – Israli Melon

There are several differednt types of Eggs Benedict that one can make. In fact, You can really make them any way you want. The key is in the Hollandaise Sauce, not the eggs combinations. Here are the 3 basic types.

BasIC Eggs Benedict is with ham’ Canadian Bacon or pancetta. Eggs Florentine is with sauteed spinach. Eggs Royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce. Here is the recipe for Hollandaiuse Sauce that I make from scratch and we love. https://www.rockinrs.com/CIA-Basic-Hollandaise.pdf It may take some practice, but it’s worth it. Just don’t let the temperature get above 130 degrees F.