“The Buzz” Monthly Wine Dinner – Small Wine Regions

09 Wednesday Oct 2013

Posted by in Appetizers, Beef, Cooking Styles, Dessert, Dinner With Friends, Ethnic Foods, Finger Foods, Photos By: Bob Young, Salad, Soup, Things To Do, Vegetables, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

,


Basket of Vegetables_2A very interesting selection of wines and food tonight. And as Erica Larsen said, “Great food and wine for $15. Bottles were $11 each! Delicious! Another dinner tomorrow if you are interested.” Wine selections from New Zealand, Germany, Hungary, South Africa and Portugal. And Cristi kept it interesting with the food parings. If you missed this dinner, there is another with the same fare and wines tonight, October 9. You just can not beat the price – $15.00 per person – and the food selections. Cheers and hope to see you at one of these dinners. Personally, I think this was one of the better Wine Dinners. Great job, Cristi!! Enjoy these photos. Left-Click to see them enlarged.

Silverware, A Menu and A Glass of Wine

Silverware, A Menu and A Glass of Wine

Pastry Twist Mint and Pea Pesto Cheese Dates

Pastry Twist
Mint and Pea Pesto
Cheese Dates
2013 Walnut Block Sauvignon Blanc (NZ)
13% alc . one of the better wines of the night. great finish and appeal. superb paring with the appetizer [18] $16

Pumpkin Tortilla Soup 2012 St Urbans Reisling Germany)

Pumpkin Tortilla Soup
2012 St Urbans Riesling (Germany)
9.5% alc. not my favorite wine for the night. The soup was spicy and I enjoyed it, but this wine just did not match with that flavor level. The wine was good by itself as was the soup. [16] $18

Hungarian Potato Salad 2001 Bull's Blood 12.5% alc. This was a very light version of this wine. We have had it before and it was full bodied.

Hungarian Potato Salad
2001 Bull’s Blood (Hungary)
12.5% alc. This was a very light version of this wine. We have had it before and it was full bodied. It was light enough to go with this delicious version of potato salad. I liked the salad. Different. [17] $11

Pumpkin Beef and Mushroom "Salad" Pasta and Chimichurri Sauce

Pumpkin Beef and Mushroom “Salad”
Pasta and Chimichurri Sauce
2009 Sebeka Cabernet Pinotage (S Africa)
13.5% alc. good clarity and color. full bodied and good balance [18] $11
I really enjoyed this entree. Good flavors and a good paring with the wine. Spaghetti squash on the bottom with caramelized onion made a perfect match.

Double Chocolate Bundt Cake

Double Chocolate Bundt Cake
Noval Tawny Port (Portugal)
19.5% alc. I don’t particularly like port, but this was WOW! great balance and body. [19] $20
This was a superb paring between the chocolate cake and the port. Well done!!!

Use The Left-Overs

08 Tuesday Oct 2013

Posted by in Acme Bake Shop Breads, Beef, Breakfast, Buffalo, Captain's Shack, Comfort Food, Hunters and Gatherers - Left Overs, Meatloaf, Photos By: Bob Young, Sourdough Bread, Spaghetti Squash, What's For Dinner?

≈ Leave a comment

Tags

, ,


Nothing better than finding use for the left-overs in your refrigerator. In our case, Lamb and Buffalo Meatloaf, at least for dinner. Breakfast was a little different. Here, take a look. Enjoy!

Spaghetti Squash Lamb and Buffalo Meatloaf Housemade Marinara Shaved Pecorino Romano Acme Bake Shop Ciabatta

Spaghetti Squash
with
Lamb and Buffalo Meatloaf
Housemade Marinara
Shaved Pecorino Romano
Acme Bake Shop Ciabatta

A really yummy dinner!

Poached Eggs on Acme Bake Shop Toasted Ciabatta Housemade Heirloom Salsa

Poached Eggs
on
Acme Bake Shop Toasted Ciabatta
Housemade Heirloom Salsa

Alejandra’s Mexican Restaurant in Marsing, ID

07 Monday Oct 2013

Posted by in Alejandra's Mexican Restaurant, Beans, Beef, Breakfast, Chilies Rellenos, Ethnic Foods, ID, Machaca, Mexican Food, Photos By: Bob Young, Restaurant Reviews, What's For Dinner?

≈ Leave a comment

Tags

, , , ,


07Oct2013_2_Motorhome-Marsing_Alejandras-Mexican-MarsingWe took a short trip for a couple of hours, to Marsing, ID to get “The Beast” (the motorhome) winterized. Camping World, which is a lot closer gave me an estimate of $175 and 2 to 3 days. We took it to All Seasons Fun. We have gotten parts from them this past summer and are very happy with the service and the staff. We highly recommend them if you need motorhome or 5th Wheel help and/or parts. They charged $68 and it took them about an hour. (We will take The Beast back in the spring and have them turn the system back on and check for leaks.
OK. So what does this have to do with Alejandra’s Mexican Restaurant? The restaurant is right across the street from All Seasons Fun and we have eaten at Alejandra’s in Wilder and enjoyed it very much. This one was also good and we recommend the restaurant if you are in Marsing. Just good Mexican food. Nothing fancy. Just good! Here are some photos I took. Enjoy!

Alejandra's Mexican Restaurant dining room in Marsing, ID

Alejandra’s Mexican Restaurant dining room in Marsing, ID

Wonderful Sunny Slope fresh peaches.

Wonderful Sunny Slope fresh peaches.

Robin had the Chilies Rellenos

Robin had the Chilies Rellenos

I had Machaca, almost a hash from beef, tomatoes, celery, peppers, eggs and cheese. I liked it, but I wonder what it would be like with pork?

I had Machaca, almost a hash from beef, tomatoes, celery, peppers, eggs and cheese. I liked it, but I wonder what it would be like with pork?

End Of Season Tomatoes

05 Saturday Oct 2013

Posted by in Breakfast, Captain's Shack, Comfort Food, Condiments, Eggs, Mexican Food, Photos By: Bob Young, What's For Dinner?

≈ Leave a comment

Tags

, , ,


Fried Eggs with Fresh Housemade Salsa Fresh Sliced Tomatoes

Fried Eggs
with
Fresh Housemade Salsa
Fresh Sliced Tomatoes


Question is: What do I do with all the tomatoes that were hit by frost the last two nights? I have stewed tomatoes and plenty of Green Tomato Relish. So, how about a good salsa. An Heirloom Tomato Salsa to be exact. I got 9 pints out of our tomatoes and it is good. Especially on fried eggs as pictured above. (I like the background of this photo!) This was a yummy breakfast! Now to get The Beast winterized. Monday!

Oktoberfest Pork Chops

01 Tuesday Oct 2013

Posted by in Captain's Shack, German Recipes, Main Dish, Oktoberfest, Photos By: Bob Young, Pork, Recipes, Sauerkraut, What's For Dinner?

≈ Leave a comment

Tags

, ,


For dinner last night, Brian made Robin, Marnie, Mac and I these scrumptious Pork Chops with Ginger Pear Sauce. Thank you Brian for this delightful meal – he can be awesome in the kitchen – and all of your help these past several weeks. And I know Robin appreciates your being here for her birthday. Here is his dinner. Enjoy! Here is The Recipe for these chops.

Housemade Cream of Fresh Tomato Soup and Grilled Ham and Cheese Sandwich

30 Monday Sep 2013

Posted by in Acme Bake Shop, Bread, Captain's Shack, Comfort Food, Herbs and Spices, Housemade Soup, Locavore, Main Dish, Photos By: Bob Young, Sandwiches, Sourdough Bread, Tomatoes, What's For Dinner?

≈ 1 Comment

Tags

, ,


Housemade Cream of Fresh Basil Tomato Soup Grilled Cheese Sandwich on Sourdough

Housemade Cream of Fresh Basil Tomato Soup
Grilled Ham and Cheese Sandwich on Sourdough

Great on this rainy, cool Fall day. Just hit the spot and very easy to make. I asked Robin what she wante for lunch and she said, “Tomato soup with a grilled cheese sandwich.” No tomato soup in the house. But a few fresh tomatoes, fresh basil, a little whole milk, salt and sugar and you’ve got a tomato soup. Grilled cheese was easy to make. Pull the fresh tomatoes from the Alley Garden and the fresh basil, too. Make a grilled cheese and ham on fresh sourdough from Acme Bake Shop. Comfort food!

It Was A Foodie Weekend!

29 Sunday Sep 2013

Posted by in Acme Bake Shop Breads, Bradley Smoker, Breakfast, Captain's Shack, Comfort Food, Crockpot, Cuts of Beef, Eggs, Eggs Benedict, Food Prep, Grillin' and Chillin', Mexican Food, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, What's For Dinner?

≈ Leave a comment

Tags

, , ,


And it all started on Saturday morning …… Early, for me! 5am. It was a tailgate weekend as BSU was playing Southern Mississippi (BSU won! 60 – 7). Seeing as how we did not have a “tailgate”, we renamed this Saturday event as a “Backgate Party”! We do have a back gate. Started the smoker at 5:30am and smoked 3 racks of pork ribs for 2 hours. But before I could do anything, we needed breakfast. Look at what I made.

Shrimp and Asparagus Omelet with Hollandaise Sauce and Toasted Acme Bake Shop Sourdough

Shrimp and Asparagus Omelet
with
Housemade Hollandaise Sauce
Toasted Acme Bake Shop Sourdough

And then to prep for the game. But it does not start until 8:30pm. Lots of time. Smoke the ribs for 2 hours in Alder. Then finish off some of them in the oven and the others in the crock pot. Slow … Slow … Slow cooking and low heat.

Smoked Pork Ribs Finished off in the oven for 7 hours at 200 degrees F.

Smoked Pork Ribs

Finished off in the oven for 7 hours at 200 degrees F.

Paleo Smoked Ribs Finished off in the crock pot on low for 7 hours. Yum!

Paleo Smoked Ribs

Finished off in the crock pot on low for 7 hours. Yum!

Add to the ribs some Slaw, Baked Beans, Beer, Apple Crisp (thanks Marnie), Brian, Marnie and Mac and we’ve got a party. It was a long day for me. From 5am until close to 12 mid-night. Brian made breakfast on Sunday morning. Robin has this awesome recipe for Chiles Rellenos and Brian used it. Super job, Brian!

Brian preparing the Chile Rellenos.

Brian preparing the Chile Rellenos.

Chile Rellenos

Chile Rellenos

But then, next Tuesday we have a Board meeting with the TVWS. October finds the group trying beer! Yes, beer! Not wine this month. And to keep in the “bier frame of mind”, we are also doing an Oktoberfest theme. This should really be fun. For the Board meeting, we are trying some Samuel Adams Oktoberfest Bier, German Potato Salad, Acme Bake Shop Rye Bread and I know some other goodies. (It pays to be a Board member!) I am making a Sauerbratten, click the link for our recipe. Busy, busy, busy. But fun, fun, fun! Tonight we are going to some friends house for dinner. Going to take them some wines and stuffed cream puffs. Cheers!

Awesome Blender Hollandaise Sauce

25 Wednesday Sep 2013

Posted by in Acme Bake Shop Breads, Captain's Shack, Classic Sauces, Comfort Food, Cooking Styles, Eggs, Eggs Benedict, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Sourdough Bread, What's For Dinner?

≈ Leave a comment

Tags

,


25Sept2013_1_Captains-Shack_Hollandaise-Breakfast_Terrell-RecipeEver want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.

Easy Blender Hollandaise Sauce

Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
Ingredients:
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
Directions:
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium-high speed until it lightens in color, about 20 – 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into the mixture, making your Hollandaise a bit lighter.
3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work) and drizzle in the melted butter slowly while the blender is working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.

French Wines At The Buzz

11 Wednesday Sep 2013

Posted by in Boise Adventures, Classics, Croissant, Dinner With Friends, French Foods, French Wines, Friends, Healthy Eating, Locavore, Party Time, Pasta, Photos By: Bob Young, Quiche Lorraine, Salads, Special Events, Traditional Food, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

, ,


10Sept2013_1_The-Buzz-Club_MaggieAnother in a series of good wine dinners at the Buzz last night. Some very interesting wines, presented blind, and good food. Our friend Maggie, pictured here, came along with us and it was great to see that she was feeling chipper enough to join us. We always like to have her join us in these adventures. I
This was a good meal. Not particularly the best I have had at the Buzz, but very good. I am very salt conscious, and there were two dishes that could have had a little more salt and/or pepper. I will list those dishes below. All in all ….. a fun night with good friends and good food. Glad to hear and see that Bailey is doing OK after her bike fall. Enjoy these photos of the dinner and the commentary. Cheers! Left-Click any of these photos to see them larger.

Robin is studying the wines and the dinner menu.

Robin is studying the wines and the dinner menu.

Quiche Lorraine 2009 Baron de Hoer Alsase Riesling 12.5% alc. went well with this appetizer, but light. [15] $14.00

Quiche Lorraine
2009 Baron de Hoer Alsase Riesling
12.5% alc. went well with this appetizer, but light. [15] $14.00

Salad Nicoise (Could have used a little cracked pepper and olives. But still good.) 2012 Sable d'Azure 12.5% alc blend of grenache, mouvedre and petite syrah this went well with the salad

Salad Nicoise
(Could have used a little cracked pepper and olives. But still good.)
2012 Sable d’Azure
12.5% alc blend of grenache, mouvedre and petite syrah. this went well with the salad [17] $13.00

Vegetable Trimbale (Needs a very light sprinkle of Sea Salt) 2011 Chat du Pape Cote de Rhone 14.5% alc. big wine but went well with the trimbale. [15]

Vegetable Trimbale
(Needs a very light sprinkle of Sea Salt)
2011 Chat du Pape Cote de Rhone
14.5% alc. big wine but went well with the trimbale. [15] $13.00

Beef Bourgogne (This was the best part of the dinner. Full of flavor and seasoned perfectly!) 2010 Gigondas 14.5% alc. a big red that went very well with the beef and onions. [17] $22.00

Beef Bourgogne
(This was the best part of the dinner. Full of flavor and seasoned perfectly!)
2010 Gigondas
14.5% alc. a big red that went very well with the beef and onions. [17] $22.00

Cream Puff and Apple Crepe (Good job on the cream puffs, Cristi! Veuve du Vernay Sparkling Chardonnay 11.0% alc. a great choice to pair with this dessert. [18] $12.00

Cream Puff and Apple Crepe
(Good job on the cream puffs, Cristi!)
Veuve du Vernay Sparkling Chardonnay
11.0% alc. a great choice to pair with this dessert. [18] $12.00

This review may sound harsh to some. It is not. Cristi and I talked about some of these comments and I think she accepted them as positive. Like I stated at the start, I really try to watch our salt intake, even if the food seems to need additional salt. And I know Cristi tries very hard to limit the amount of salt in her dishes. This was just one of those times when a little more would have enhanced the dishes. It was still a good dinner. Hope to see you at the next one. Cheers!!!

Cedar Plank Wild Copper River Coho Salmon

30 Friday Aug 2013

Posted by in Captain's Shack, Fruits, Grilled Fruit, Main Dish, Photos By: Bob Young, Salmon

≈ Leave a comment

Tags

, , ,


30Aug2013_1_Captains-Shack_Plank-Salmon-ReadyOh yum! Such a good dinner and easy to make. The photo to the left shows the salmon on the cedar planks with salt, pepper and fresh tarragon. That’s it. The salmon does not need anything else. I used some mesquite chips on the grill, but nothing else to cook the salmon. If you want to see the photos here enlarged, just Left-Click them. Enjoy!

Alaskian Coho Salmon Baked Potato Sauteed Fresh Green Beans with Garlic Grilled Pluots and Peach We served this with a Republic of Georgia Red and a Dessert White wine.

Cedar Plank Copper River Coho Salmon
Baked Potato
Sauteed Fresh Green Beans with Garlic
Grilled Pluots and Peach
We served this with a Republic of Georgia Red and a Dessert White wine.