Fresh Hagerman Trout

02 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Red Wheat Bread, Alley Gardens, Backyard Garden, Baking, Baking - Papillote, Boise Farmers Market, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Ethnic Foods, Food Prep, Healthy Eating, Herbs, Idaho Trout, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Recipes, Red Wheat, Seafood, Trout, What's For Dinner?

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en papillote, Idaho Trout, Lemon Thyme

I found some what looks like some good Idaho – Hagerman to be exact – trout. Yes, I know, it’s farm raised, but still excellent trout. Did you know that 98% of the trout that you buy in the US, whether it be in a restaurant or in a grocery store or fish store is trout from Idaho? That’s a very high percentage! Tonight I think I will make a Truite au four en Papillote, Trout Baked in Foil is the direct translation but I will use parchment. Stuff the trout with some very fresh Lemon Thyme from the garden and some lemon slices, salt and pepper and a Pinot Grigio to baste. Sounds yummy!

Note: 09 July 2016 – I had a question from a reader from Georgia asking where they might buy some fresh Idaho t6rout and have it shipped to them. Here is a reply that I made to her. “Hi Nona – Thanks for the question. One source for fresh Idaho trout is http://www.clearsprings.com/consumer/products/trout/clear-cuts/. Another source may be Hagemann Ranch Trout Farm (Google it for website) and they are in Bodega Bay, CA. A lot of the restaurants in the area use them, but they do sell to individuals. I will continue to look for you. Enjoy the trout!”

Modified Eggs Benedict

01 Sunday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Boise Artisan Bakery's, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Eggs Benedict, Herbs, Herbs and Spices, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipe By: Russ Terrell, Strawberries, What's For Dinner?, Whats For Breakfast?

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Acme Bake Shop Sourdough Bread, basil, Eggs Benedict, herbs, Hollandaise Sauce, Meadowlark Farms

Yes. I know. It’s a sin to modify Hollandaise Sauce, even if it is this Easy Hollandaise. So how did I modify the Eggs Benedict? First of all I used some lightly toasted and very fresh Acme Bake Shop Sourdough Bread and then to the Hollandaise, I added 4 large leaves of chopped fresh basil. You can see the large pieces of the basil – from our yard – in the sauce in this photo. What else was local? The eggs. From Meadowlark Farms. Fresh. Deep orange yolks. Delicious eggs. The fresh fruit cup was from The Strawberry Lady at the Boise Farmers Market yesterday, and they too are awesome. It was a great breakfast. Loved it.

Modified Eggs Benedict Fresh Strawberries Coffee

Modified Eggs Benedict
Fresh Strawberries and Oranges
Coffee

This was delicious!!

Bar Code Interpretation: How To Read It

31 Saturday May 2014

Posted by Bob and Robin in Barcode Identification, Captain's Shack, Dinner At The Captains Shack, Special Information, What's For Dinner?

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Bar Code Intrepretation, barcodes

Ever wonder what the Bar Code on that product you just bought can tell you? Here is a link to Snopes and Bar Code Intrepretation. Enjoy! Here is some exerpted information from Snopes.

If the origin of what you buy is important to you, may I suggest that you write down on a card (the size of your credit card) and keep in your wallet, the following information.

The first 3 digits of the barcode is the country code wherein the product was made.

BARCODES
00 ~ 13 USA & CANADA
30 ~ 37 FRANCE
40 ~ 44 GERMANY
49 ~ JAPAN
50 ~ UK
57 ~ Denmark
64 ~ Finland
76 ~ Switzerland and Lienchtenstein
471 ~ Taiwan
480 ~ Philippines
628 ~ Saudi-Arabien
629 ~ United Arab Emirates
690 ~ 695 China
740 ~ 745 Central America
Please spread this to everyone
Read more at – Barcode Information

Here is a more complete list of the Barcode Country list.

Great Halibut Dinner

31 Saturday May 2014

Posted by Bob and Robin in Capers, Captain's Shack, Carrots, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Greens, Halibut, Herbs, Idaho Wine, Main Dish, Parma Ridge Winery, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Salad, Seafood, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho

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capers, Filets de flétan en papillote, halibut, halibut packet, saffron

Last night we had this awesome Saffron Halibut Packets, a recipe adapted from Roger Mooking. This is an absolute keeper recipe. The style of cooking halibut in parchment paper is called Filets de Flétan en Papillote, or generally en Papillote. There is a great Mexican recipe – I can’t remember it correctly right now – from the movie Tortilla Soup where they prepare a fish this way. Anyway, here is our adaption. Enjoy!

The halibut is being prepared for the parchment wrap.

See the halibut and carrots in the packet?

Opening the parchment. Be careful. There is steam in the packet.

Fresh Made Potato Leak Soup
Great starter!

The halibut is being prepared for the packet.

Saffron Halibut Packets
Fresh Carrot and Green Salad
with
lemon, olive oil and salt dressing
2004 Parma Ridge Vineyards Dry Gewurztraminer
Be sure to check the recipe above.

Boise Farmers Market Today

31 Saturday May 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Acme Bakery, Android Photos, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Carrots, Local Farmers Markets, Local Harvests, Local Markets, Parma Ridge Winery, Photos By: Bob Young, Strawberries, What's For Dinner?

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Boise Farmers Market, farmers market, fresh strawberries, super bike lane

Great to have Purple Sage Farms back at the market after graduations and weddings. Congratulations! But we did miss you. Also great to have fresh strawberries in today and fresh carrots!
I have been riding my bike to the market every Saturday because the City of Boise has added a super bike lane to Main Street going East and Idaho Street going West. These specific and guarded lanes help to keep the riders much safer. They are a great thing and I hope they keep them. Enjoy these photos!

Protected bike lane in downtown Boise. I do like them very much!

More of the protected bike lane.

The line at the fresh strawberries. I was one of the first in line. They went fast!

Here is what I waited for. I bought 2 pints. Yum!

Memorial Day/Graduation Celebration

27 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Blueberries, Bradley Smoker, Cakes, Captain's Shack, Celebrations, Comfort Food, Cookies, Corn, Dessert, Dinner At Marnies, Dinner With Family, Fruit, Grillin' and Chillin', Holiday Gatherings, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Slow Cooking, Smoking and Grilling, Special Dinners, Special Events, What's For Dinner?

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Bradley smoker, grilling, recipes, smoker

Such a great party to celebrate Memorial Day and Sophia graduating from Boise High School. Congratulations Sophia!!And absolutely great food from everyone – Mac for the hamburgers, Marnie for the strawberry cake, Chris and Madison brought the cookie pictured here and Robin’s awesome Tuscan Orange Cake and Blueberry Pie. Super great eats, everyone. And it was good that Mac’s Mom and Dad, Linda and Jim, drove all the way from Virginia to be at the party. Enjoy these photos! Cheers.

Sophia graduates! Congratulations and hugs Sophia.

Cricket is thinking, “Which way do I go?”

Eat dessert first, life is too short!!

Chris and Madison look at that awesome cookie!

Robin made this Tuscan Orange Cake and made these decorations. Great job, Honey!

Robin made this Tuscan Orange Cake and the decorations, too. Great job, Honey! Here is the recipe for the Tuscan Orange Cake (Schiacciata Alla Florentina).

Robin also made this Blueberry Pie. I do like blueberries!

Marnie made the Strawberry Cake. This was really good.

Now that dessert is over, we can eat the main meal. Yummers!

Robin and I made these Baked Beans totally from scratch. The Lyle’s Black Treacle is a Scottish addition.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

And the ribs just coming out of the smoker. Top Two Shelves - Memphis Rub. Middle Shelf - Casey's Hot Sop and the bottom shelf, Regular rub or garlic, onion and salt and pepper.

And the pork ribs just coming out of the smoker. Top Two Shelves – Memphis Rub. Middle Shelf – Casey’s Hot Sop and the Bottom Two Shelves, Regular rub – garlic, onion and salt and pepper.

Memorial Day – Grilling Season Starts!

26 Monday May 2014

Posted by Bob and Robin in 10 Barrel Brewing, Beef, Burger and Brew, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Dinner With Robin, Grilled Fruit, Grilled Vegetables, Grilling, Photos By: Bob Young, Sausage, Turkey, What's For Dinner?

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burgers, grilled fruit, grilled pineapple, grilled vegetables, grilling

Must set up the grill. Clean it. Make sure gas cylinder is full. Clean the racks. Try it out! And that we did.

Grilled Turkey/Sausage Burger
Grilled Pineapple
Grilled Potato Wedges
10 Barrel Apocalypse IPA

Sushi Joy in Boise Tonight – Wow!

24 Saturday May 2014

Posted by Bob and Robin in Android Photos, Appetizers, Asian - Sushi Joy, Asian Food, Avocado, Blue Crab, Chicken, Cooking Styles, Crab, Dinner With Robin, Idaho Chefs, Photos By: Bob Young, Restaurant Reviews, Restaurants, Salad, Seafood, Sushi Joy, What's For Dinner?

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avocado with she crab, salad, sashimi, soft shelled crab, Sushi Joy

Tonight we took a break from our kitchen and went tro our favorite Japanese/Chinese/American restaurant – Sushi Joy! And once again, it was 5-Stars out of 5-Stars! Super good. Super delightful. And here Tiger, one of the owners, is doing a super job in making some sashimi and it is fantastic! He does a great job.

Robin is at Sushi Joy awaiting here order. It's all made to order.

Robin is at Sushi Joy awaiting her order. It’s all made to order.

Robin had this Avocado – She Crab Salad.

I still love the house salad. So simple, yet so delicious. Especially their House Dressing.

For an appetizer, I had this delicious Shof Shelled Crab. The batter was so very light and the crab so delightfully mild and delicious.

For an appetizer, I had this delicious Soft Shelled Crab. The batter was so very light and the crab so delightfully mild and delicious. This dish was truly Goût de la mer – Taste of the sea!

My entree was Mango Chicken which was also great. But I think I am going back to the sashimi plates.

And Robin had the Lemon Chicken. This was big enough for two, even maybe three. Deliciously different.

Puttanesca Dinner

24 Saturday May 2014

Posted by Bob and Robin in Bedrock Wine Company, Captain's Shack, Dinner At The Captains Shack, Dinner With Family, Herbs, Herbs and Spices, Italian Food, Pasta, Photos By: Bob Young, Puttanesca, Seafood, Shrimp, Watermelon, What's For Dinner?, Wine and Food, Wines - California

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Grand Marnier, pasta di gamberetti, Pasta Puttanesca, puttanesca

This was really very good. Fun to make and easy. It is a modified version of a traditional puttanesca, but just as good, I think. I will post the recipe in the recipe file later today. But for now, here is the dish. Enjoy!! For dessert, Robin cut up some watermelon and mixed it with some blueberries. Then splashed on some Grand Marnier. It was yummy. There is none left over! Here is The Puttanesca Recipe. You can also find it in the Recipe File as listed above.

Pasta di Gamberetti Puttanesca
(Shrimp Pasta Puttanesca)

2012 Bedrock Winery Ode to Lulu Rose

Watermelon and Blueberry Mix
with
Grand Marnier

Great Meatball Dinner

22 Thursday May 2014

Posted by Bob and Robin in Acme Bake Shop Sourdough, Acme Bakery, Boise Artisan Bakery's, Boise Farmers Market, Captain's Shack, Cream Sauces, Dinner At The Captains Shack, Dinner With Robin, Herbs and Spices, Local Farmers Markets, Local Harvests, Photos By: Bob Young, Salads, Squash, What's For Dinner?, Zucchini

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fried sage, ground pork, ground turkey, parsley sauce, sage, squash, summer squash, zucchini

Not to long ago, we were watching the Cooking Channel and Bobby Flay came on with an add. He was making meatballs and then using a yogurt and parsley sauce with them. I think we duplicated that tonight. We made our meatballs out of a 50/50 blend of ground turkey and pork – not sausage – just ground pork. Here is the dinner we ended up with. Super good! Cheers.