5 Hour Roasted Duck

08 Saturday Dec 2012

Posted by Bob and Robin in Black Rice, Duck, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Special Dinners, What's For Dinner?

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dinner, food, natural juices, spinach salad

If you like roasted duck, but you don’t particularly like all of the grease, here is a method of cooking for you. Very easy and low maintenance, but it does take some time. Five hours to be exact. And no, it is not dried out! The breast meat is very moist and the skin is crunchy and browned. The photo here is the duck resting after roasting. And please do let it rest for about 20 minutes before slicing as this will re-distribute the natural juices. And now …. The recipe!
5 Hour Roasted Duck
Remove the neck and giblet packet from the duck. Reserve or freeze. Wash the duck and pat dry. Prick the skin of the duck with a fork all over. Add salt and pepper to taste. We also stuff the cavity with apple.
Place in a suitable roasting pan. Do not cover the duck. Place in a 300 degree F oven for 4 hours. At the end of each hour, flip the duck over. Remove any grease that may be produced and continue cooking.
At the end of 4 hours, raise the temperature to 350 degrees F and continue to roast. At the end of the 5 hours, remove the duck from the oven and let it rest for at least 20 minutes before slicing.
We serve this with Black Rice and a Spinach Salad. Here is the dinner plated. Enjoy! We did.

5 Hour Roasted Duck
Spinach and Pomegranate Salad with Oil and Balsamic Vinegar Dressing
Black Rice with Duck Gravy
2006 Indian Creek (ID) Petit Verdot

Appetizers For The Season …… And Beyond!

07 Friday Dec 2012

Posted by Bob and Robin in Appetizers, Captain's Shack, Food, Food Prep, Holiday Menu, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Special Events, What's For Dinner?

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appetizer, food, holiday season, recipes appetizers, recipes for appetizers

We have a friend on FB that asked folks to post a favorite recipe for an appetizer for all to share. So many recipes …… So little time.

Here is a link to our online recipe file and more particularly Our Appetizer File. There are many recipes for appetizers here. Enjoy and hope you find one you like. Have a great Holiday Season!

Garlic Ginger Shrimp with Angel Hair Pasta

07 Friday Dec 2012

Posted by Bob and Robin in Captain's Shack, Comfort Food, Main Dish, Pasta, Photos By: Bob Young, Seafood, What's For Dinner?

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angel hair pasta, dinner, food, garlic shrimp, pasta dinner, shrimp pasta

The other night, Thursday Dec 6, we had this super pasta dinner. Very easy to make.

Garlic Ginger Shrimp on Angel Hair Pasta
with
Peas and Onion

That’s all it is. Just don’t over cook the shrimp! They get tough if you do.

The “Buzz” December Events

06 Thursday Dec 2012

Posted by Bob and Robin in Christmas, Food, Main Dish, Party Time, Restaurants, Special Dinners, Special Events, What's For Dinner?, Wine and Food

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Ah yes! It is time again for the Buzz information for December, and it looks like a busy and full month for them. Let me remind you that no where in Boise, or any other place I suspect, will you find “… such a deal” when it comes to a great wine dinner for $15.00 per plate. A full five course plated meal and 6 or so wines. But, you do need reservations! The events sell out quickly. Stop by and see them for a reservation at 2999 N Lake Harbor Ln in Boise or call them at (208) 344-4321. Here is the information from Cristi! See you there!

We hope that the holiday season is finding everyone in top shape. We have a lot of fun things on the agenda for the month. December 11 and 12 will be our monthly wine dinners, they begin at 6:30 and cost $15 a person, reservations are required, we will be focusing on traditional Christmas foods from around the world and will be discussing the health benefits of food and wine. Great night out with friends during this busy season so make reservations and join us, (208) 344-4321 or email them at BuzzWine@cableone.net.

Music continues with wine tasting on the weekends, music schedule is Dec 7 Thunder Mountain , Dec 8 Todd Palmer, Dec 14 John Cazan, Dec 15 Johnny Shoes, Dec 21 Pat Foulkner, Dec 22 Wayne White, and Dec 28 Gayle Chapman. Music begins at 7 each night, no reservations needed so feel free to stop on by and enjoy some fantastically gifted musicians and fun wines, remember there is always a dinner special on the menu for music nights with dessert specials as well.

December 15 from 3-7 we will be hosting another sit, sip, and shop outing. Great gift ideas, special riedel wine glass sale this afternoon as well. No reservations needed just come on in and pick your last minute gifts. Buzz is also delivering Christmas baskets on Christmas Eve come by and see them displayed and place your orders for Christmas Eve delivery in Ada and Canyon County.

December 21 we will be celebrating the end of the Mayan calendar with fun wines and fun apocalyptic foods. Should be a fun night out again no reservations required.

December 24 from 7-9 we will be hosting our annual Christmas Eve treat party, show up with a tray of goodies and mix and match and take a tray of Christmas treats home with you. We hope to have some live Christmas music for you and your family to enjoy and will be serving gleuwine for the adults and hot chocolate for the kids. Games will be out and visiting will be encouraged.

Don’t forget if you need any special holiday wines we can order and or suggest anything for your gift needs.

Merry Christmas to all and to all a good end of the year.,
Sincerely,

Cristi and Tom Takeda
Buzz Coffee and Wine

MickeyRay’s BBQ Opens Second Restaurant In Boise

05 Wednesday Dec 2012

Posted by Bob and Robin in BBQ Restaurants, Boise, Buy Idaho, Ethnic Foods, Grillin' and Chillin', Locavore, Party Time, Photos By: Bob Young, Restaurants, Special Information, What's For Dinner?

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lb beef brisket, lb catfish, prime rib dinner, restaurants, texas smoker

Yes, another BBQ restaurant in Boise. This one is locally owned and operated with two locations in Boise and one in Eagle. (See the graphic) I had a short, but very interesting, visit while I was there and I was impressed by the operation. This new Boise location is located where the Macaroni Grille was, at 980 Milwaukee by Staples. You can see their website at MickeyRay’s BBQ. There is also a link in the sidebar. Be sure to check these links for complete menus and the like. Let them know you saw the information here on the Boise Foodie Blog.
It was interesting to hear that they use only local maple for their smoking process in a Texas made smoker, one of only two of this type located in Idaho. There is a photo below. They try very hard to use only locally produced products, the smoker being one exception. The menu is extensive and complete, with specials on Thursday – MickeyRay’s Big Ol’ Beef Rib ($16), Friday – 3/4 lb. Catfish Fillet and Hush Puppies ($15) and Saturday – Complete Prime Rib Dinner ($18, $23 and $29) and I believe an everyday special, it takes that long to eat it, The Trough – 1 lb. Chopped Pork, 1 lb. Beef Brisket, 1 Full Rack of Ribs, 1 quart Beans and 1 lb Fries. And all for $60! That’s over 4 pounds of vittles! They have kid’s menus, sandwiches, rib plates and much, much more. (I’m getting hungry!)

MickeyRay’s BBQ on Milwaukee in Boise

They were kind enough to let me photograph their Texas Smoker – it is BIG!

Let’s have a party some evening and meet at MickeyRay’s BBQ and try their fare out. Dutch, of course. Let us know. And if you get there before we do, let them know that we suggested it to you and let us know how you like it. Cheers!

Ginger Lime Salmon

04 Tuesday Dec 2012

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

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baked salmon, copper river salmon, dinner, food, roasted potatoes

A wonderful, mild and herbal baked salmon tonight. Copper River salmon, at that.

Baked Ginger Lime Copper River Salmon
Carrots and Spinach Medley
Thyme Roasted Potatoes.

It was a Yum-O dinner!

Idaho Crab Cakes For Dinner

03 Monday Dec 2012

Posted by Bob and Robin in Crab, Main Dish, Photos By: Bob Young, Seafood, What's For Dinner?

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chardonnay, crab cakes, dungeness crab, food

This was an awesome dinner. The crab cakes were baked and not fried! We used a cupcake pan to put the crab in, then broiled for about 5 minutes then finished off in a 425 degree oven. They were wonderful! Left-Click the photo to see a larger view. Enjoy!

Homemade Dungeness Crab Cakes
Green Salad
Homemade Tartar Sauce
2010 Meadowcroft Chardonnay

Awesome Swordfish Dinner

30 Friday Nov 2012

Posted by Bob and Robin in Buy Idaho, Locavore, Meatless Monday, Party Time, Photos By: Bob Young, Seafood, What's For Dinner?

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brussels sprouts, dinner, fingerling potatoes, food, rice family

The other day, while my computer was at CastleRock Computers here in Boise getting a severe upgrade, I came across swordfish at a good price and the quality was superb. The photo here is the swordfish getting ready to be placed under the broiler. Here is what me made.

Broiled Lime/Orange Swordfish
Herb Roasted Fingerling Potatoes (Rice Family Farms, ID)
Balsamic and Current Reduction with Brussels Sprouts

Idaho Fingerling Potatoes getting ready to be roasted. The herbs were all fresh ones from our garden.

Dinner is plated!
Broiled Lime and Orange Swordfish
Herb Roasted Idaho Fingerling Potatoes
Balsamic and Current Juice Reduction with Brussels Sprouts

Our Thanksgiving 2012

23 Friday Nov 2012

Posted by Bob and Robin in Bread, Celebrations, Dried Corn, Main Dish, Photos By: Bob Young, Special Dinners, Thanksgiving, What's For Dinner?, Wine and Food

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chocolate torte, deviled eggs, food

Such a great dinner. It was great to have all of the family and extended family join us for the Thanksgiving dinner. Marnie, Mac, Sophia, Chris, Madison, Tessa and Maggie. These are the folks that made this day so great. Thank you all for joining us and for the salads, pie, deviled eggs, bread, potatoes and oyster stuffing. We did not go hungry. Enjoy this slideshow of the dinner. Cheers! The photo here are the place settings that Robin made.

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Even Buddy had his Turkey Dinner last night – small portion! And then he could not stay awake. He couldn’t even wag his tail. He was so funny. Hope everyone had as great a Thanksgiving as we did. Cheers!! Now for Christmas.

Thanksgiving Dinner Prep

21 Wednesday Nov 2012

Posted by Bob and Robin in Anniversary, Captain's Shack, Cooking Styles, Dried Corn, Holiday Menu, Party Time, Photos By: Bob Young, Prep Work, Special Dinners, Thanksgiving, What's For Dinner?

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cranberry relish, dinner, food, vegetable stock

Yes, one must prepare for this dinner. This year we will have 10 over for dinner. Maggie, Tessa and Madison Hyland, their mother Deanna, Chris (goes with Madison), Mac, Marnie, Sophia, Robin and me. Let’s see ….. That’s 10! We started today, this morning, with the prep. Here are some photos. Enjoy and don’t forget to Left-Click to see these full screen.

No, we are not making this. But wouldn’t it be delightful to place as a center piece?

Robin making her cranberry relish. Check out those ingredients.

Brioche cubes for stuffing.

Dried corn soaking. Remember – One must taste, and taste and taste and adjust and taste and taste and taste …….

Making vegetable stock to fortify the gravy. Yup! Those are oranges and limes in this stock. Great citrus overtones.

The turkey is thawing and the stuffing has all dried ingredients mixed in. Sweet potatoes are prepped. Tomorrow will be Bedlam, but exciting and fun. Maybe a small helping of 10 year old Laphroaig will help. Probably. Cheers!

Thanksgiving morning started at 7:00am. Here’s what’s cookin’!