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’!

Orange and Onion Green Bean Casserole, Apple and Herb Stuffing, Sweet Potatoes

The turkey is stuffed and ready for browning. 19 pounder should be just fine. I need a larger oven, though.

Robin’s Pineapple Upside Down Cake

19 Monday Nov 2012

Posted by Bob and Robin in Dessert, Party Time, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Things To Do, What's For Dinner?

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brown sugar mixture, cast iron skillet, dessert, food, ground cardamom

Robin found and made this awesome Pineapple Upside Down Cake, after she “tweaked” it a little bit. The original recipe says that the run is “optional”. Yea! right! She also added pecans in between the pineapple rings. I remember growing up (that assumes that the goal was net), my Aunt Peggy making this cake. Robin’s is just as good if not better! This was an awesome finish to a good BBQ Ribs dinner. Enjoy!

Pineapple Upside Down Cake

Source (Adapted): Robin Young
Ingredients:
¼ c Butter
¾ c Light Brown Sugar
2 T Pineapple Juice
3 T Dark Rum
½ small fresh Pineapple, peeled, cored, and sliced
½ c Butter
1½ c All-Purpose Flour
⅛ t ground Cardamom
½ t Salt
2 t Baking Powder
½ c White Sugar
1 egg
½ c cold Milk

Directions:

Preheat the oven to 400°F (200°C)
Melt ¼ cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
Melt ½ cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
Pour batter over the pineapple slices in the skillet; spread evenly to cover. Optional maraschino cherries and/or pecan halves between pineapple slices. Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Entertaining at The Buzz In Boise

14 Wednesday Nov 2012

Posted by Bob and Robin in Bistro, Party Time, Photos, Photos By: Bob Young, Restaurants, Special Events, What's For Dinner?, Wine and Food

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chocolate walnut, food, restaurants, sparkling wine, wine club, wine selection

Such a great dinner at The Buzz for the November Wine Club Dinner. Cristi did an awesome job in presenting wines that went along with the theme of The Art of Entertaining. Here are some photos from last night and the wines that we had. Really a super dinner and wine selection. Be sure to look at the photos full screen and grab a fork. Enjoy! We did. See you at the next event. Use the link above and call The Buzz for reservations. The best $15.00 you’ll ever spend!

BLT Slaw
Simple Stromboli
2010 Franco Serra
13.0% alc. superfine wine with these dishes, went best with the slaw [19]
This was a great opening dish and wine. Great choices!

Beef and Barley Stew
2011 Les Trois Couronnes Cotes du Rhone
14.0% alc another good pairing of wine and food. [19]

Chicken Wellington
Cranberry Cabbage (delicious!)
Broccoli (Yum-O!)
2010 Meadowcroft Chardonnay
14.5% alc. In my opinion – the best wine of the evening. It went so very well with everything on the plate. [19]

Chocolate Walnut Bread Pudding
Honeybun Cake
NV Renwood Port
I did not particularly like this port as well as some otheres I have had [17]
NV Almond Sparkling Wine of Veuve du Vernay
awesome with tyhese desserts. Loved it! [19]

One of the wines we had tonight.

Another wine we had.

Whole Foods Media Tour, Boise

13 Tuesday Nov 2012

Posted by Bob and Robin in Buy Idaho, Celebrations, Food, GMOs, Hard To Find Foods, Organic Foods, Photos By: Bob Young, What's For Dinner?, Whole Foods

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ballard family, chevre cheese, food, kitchen pantry, zeppoles

On November 12, Robin and I were invited to attend the Whole Foods Media Tour by Glenda Catron. Thank you, Glenda, it was informative and interesting. The public tour, also held on the 12th, was well attended and filled up quickly. The “Ribbon Cutting”. also know by Whole Foods fans as the “Break Bread Ceremony” where a giant loaf of bread will be shared, will be at 9:30 am on Wednesday, November 14. Here are some interesting facts that Ben Friedland, District Manager of Whole Foods, pointed out to us. There are 342 stores in the US, Canada and United Kingdom and all of them are designed differently to reflect the community where they are located. As he said, “When you walk through the doors, it’s like walking into your kitchen pantry. We want you to feel at home.”
It is really great to see all of the local, Idaho Produced and Grown items. Some of the Idaho businesses represented are: Gaston’s Bakery, Zeppoles Bakery, Rollingstone Chevre Cheese, Ballard Family Cheese, and Homestead Natural Foods. All of the meats at this store are 30-40% locally produced. This is by no means the total list.
And Idaho wineries are also represented and I think the Idaho breweries are too.
Non-GMO products and quality products will be found here. Read the labels and be familiar with the PLU codes. (GMO products start with an 8. 80000 would be a GMO. 90000 products are organic.) Here are some photos of the tour. You can pause the slideshow at any time and you can go back or forwards. Enjoy!

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PS: As a late post from Glenda Catron,
“About Whole Foods Market^®
Founded in 1980 in Austin, Texas, Whole Foods Market ( www.wholefoodsmarket.com ) is the leading retailer of natural and organic foods and America’s first national “Certified Organic” grocer. In fiscal year 2012, the Company had sales of approximately $12 billion and currently has 342 stores in the United States, Canada, and the United Kingdom. Whole Foods Market employs approximately 73,000 Team Members and has been ranked for 15 consecutive years as one of the “100 Best Companies to Work For” in America by Fortune magazine.”