Awesome Birthday Wine Dinner At the Buzz

02 Monday Apr 2012

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

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This was a great birthday for me. Michelle Larson also had a birthday and Cristie and Tommy, owners of the Buzz, did a superb job creating a party atmosphere! Both Michelle and I thank them sincerely for allowing this party to happen. Look at the menu we had. See anything “strange”? The dinner was served backwards – that is, dessert first! Cristie is so creative. I want to thank our friends and family who joined us and the many cards and gifts they gave: Ed and Mary, Jan (Maize), Margaret, Robin, Bob and Gail, Marnie and Mac, Sophia, Madison and Chris and Barbara and Patrick. Thank you all so very much for making this a fantastic day.

Brunch at Berryhill and Co. Hard to see the cake with the candle.

Some of the gifts received at the Buzz.

70 Beers!!!

Ed and Mary, Jan, Margaret and Robin.

Bob and Gail, Marnie and Mac, Madison and Chris. Sophia was not in the photo.

An awesome TBA that Robin and I offered to all of our friends who were there. It’s a sweet wine so there were some who did not like it. But not many. We are happy that we could share this fantastic wine with everyone. Auction value? $425.00

One beer for every year – 70 different beers!

Dessert
Donauweller Cake
NV Zonin Lambrusco
8.5% alc, not my favorite, light on bouquet and balance [12] $10.00
NV Fonseca Porto
20% alc, it was a good port, good balance and bouquet [16] $20.00 (750 ml)

Chicken Rollatini
Baked Tomatoes
2010 Poggio Sangiovese
13.5% alc, weak on body but overall a good wine. [17] $17.00
2010 Bolla Bardolino
12.0% alc, week on body and finish. [14] $10.00

Salad
Asparagus and Edamame
(Interesting and good salad)
2010 D’Aguino Pinot Grigio
12.0% alc, really a good wine. [17] $10.00
2010 Tabali Sauvignon Blanc
13.5% alc, weak on color and balance. [14] $13.00

Soup
Sopa Poblano
Awesome soup!
2010 Arenal Carmenere
14.0% alc, a little weak on the bouquet but went well with this soup. [17] $13.00
2010 Montes Malbec
14.0% alc, a good strong malbec. did not over power the soup [ 18] $13.00

Appetizer
Salmon Bites
Worstenbroodjes
Chiles en Nogada
2009 Luna Merlot
14.9% alc, a big and bold merlot. [19] $22.00 
2008 Yellowtail Reserve Merlot
14.0% alc, another big merlot [18] $11.00

Again, I thank everyone for making this a great Birthday Party! Cheers.

Two Dinner We Had

01 Sunday Apr 2012

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Boise has an art project: They are having local artists paint the signal control boxes throughout the city. Here is one such piece of art. I have named him Falcon Man. Interesting.


Here are two delicious dinners that we have had this past week. Both were good, but I preferred the Asian Slaw with Grilled Chicken best. Left-Click to see enlarged. Enjoy.

Asian Slaw
with
Grilled Chicken

Baked Sole
lemon, parsley, butter, paprika
Sliced Beets
Green Salad
with
Carrot Threads

Great Birthday Cake!

29 Thursday Mar 2012

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Thank-You so very much, Carlynne! These will make an awesome Birthday Cake, at least now we have 24 little BDay cakes! But I had to trade our postman, Jeff, a box of Girl Scout Thin Mints for these. The Kandy Kakes are in safe-keeping in the refrigerator. We can not get any Tastykake products here in Boise. We are to far away from Phildelphia. Yum-O!

Sole For Dinner Tonight

29 Thursday Mar 2012

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We came across a good buy on sole the other day from Cash and Carry here in Boise. So tonight, we are having the following recipe. At the end of the recipe is a good discussion on the difference between sole and flounder. Enjoy!

Fillet of Flounder or Sole
with
Seasoned Lemon Butter

Prep Time: 5 minute
Cook Time: 30 minutes 

Total Time: 35 minutes 
Serves: 4 

Ingredients: 

1½ pounds Flounder or Sole fillets 
1 t Salt 
⅛ t Pepper
¼ c melted Butter 
Juice of 1 lemon, about 2½ T 
2 t finely minced Onion 
finely chopped fresh Parsley 
Paprika 

Directions: 
Cut fish into serving-size pieces; arranged in buttered shallow baking dish. Sprinkle fish with salt and pepper 

In a small bowl or measuring cup, combine melted butter, lemon juice, and minced onion; pour over fish. Sprinkle with paprika; bake at 325° for about 30 minutes, or until fish is cooked through. Garnish with chopped parsley. 

Note: Sole is a type of flatfish. Dover sole, the most common type, is a member of the Soleidae family. Flounder is also a type of flatfish categorized under Heterosomata. Both fish are flat, with both eyes on one side of their face so they can hide on the ocean floor and watch for prey. While both are oval in shape, flounder is more rounded. Sole are most commonly found in the eastern Atlantic Ocean and the Mediterranean Sea, while flounder is found in the northern Atlantic Ocean and the Pacific Ocean. Both sole and flounder have delicate, flaky flesh and a mild, sweet taste. There are several types of each fish, each with a slightly different flavor, generally considered discernible only by more experienced palates. (Source: http://www.ehow.com) 

Here in North America we have no true sole only flounders. When Europeans came to the Americas they called flounders soles because they looked like the fish they knew in the “old world”. This has led understandably to much confusion over the years. The only true sole would be Dover Sole, Solea solea. Lemon sole is one of the names given to winter flounder, Pseudopleuronectes americanus, (also known as black back). Usually at the retail level when multiple flounder sku’s are sold; flounder is the name given to the refreshed less expensive product, and sole (or lemon sole) is the name given to the more expensive fresh cut product. Fluke,Paralichthys dentatus also called summer flounder can also be sold as sole fillet. Sometimes there is a distinction between sole and lemon sole with the latter referring to a larger fish or a bigger fillet. All these fresh flounders produce a mild and tender white fillet when cooked, so as long as they are fresh I don’t think it matters much what you call them. The refreshed (previously frozen) fillets can be of varying quality, because they usually contain sodium preservative solutions that have you paying for water. Go with fresh when possible. (Source: http://seafoodshop.blogspot.com)

New Rules For Boise Backyard Farmers

29 Thursday Mar 2012

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Can’t say that the photo to the left, the artwork on one of Boise’s signal control boxes, has anything to do with this article. But wait! The bird in the art looks a little like a chicken. Well, maybe. In the March 20 issue of the Idaho Statesman, there was a great article on New Rules for Boise Urban Gardners which includes bees, chickens, ducks and rabbits. The home gardener is not included in the proposal as an urban farmer. To differentiate between the two, the proposal as reviewed in the Statesman says that, “Land used to grow plants and harvest food or ornamental crops for educational purposes, donation, use by those cultivating the land, or for sale locally. Home gardens are not considered urban farms … The new ordinance still permits small produce stands, with minor permitting changes.”  It is really an interesting article and a good and informative read. What about those noisy roosters at sunrise?  “Noisy roosters are still banned in city limits, with the exception of two older neighborhoods in West Boise. The few complaints the city has received are mostly about roosters …”  Cheers!

Chicken Dinner

29 Thursday Mar 2012

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A fun and good dinner tonight.

Fried Chicken Breasts
with
Gemolata 
Cream of Carrot Soup
Green Salad
2010 Sawtooth Gewurztraminer

Where Does That Steak Come From On The Beef?

26 Monday Mar 2012

Posted by in Cuts of Beef, Special Information, What's For Dinner?

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I came across this graphic while in Albertson’s Grocery Store. And I know that many people want to know what part of the beef they are eating. Here is a pretty good graphic produced by Raymond Vineyards, 849 Zinfandel Lane, St. Helena, CA 94574. You will also find their suggestion for which wine to serve with what cut of beef. And you ask, “Why beef descriptions from a winery?” Here is directly from their web site. Although now, not beef, but other livestock. “Sheep, goats and chickens now make their home in our Theater of Nature and provide some of the compost that nourishes our vineyard.” Enjoy! Left-Click the graphic for a larger view.

Braised Pork with Cream Mustard Sauce

25 Sunday Mar 2012

Posted by in Photos, Photos By: Bob Young, Pork, What's For Dinner?

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Braised Center-Cut Pork Chop
with
Cream Mustard Sauce
Balsamic Brussels Sprouts
Green Salad with Carrot Strips
Baked Sweet Potato
(not pictured)
2006 Parma Ridge Vineyards Zinfandel

This was a really good dinner. Easy to prepare. Enjoy!

TBA For When?

24 Saturday Mar 2012

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

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Most people, if they are extremely lucky, will have 3 TBA’s (Trockenbeeren Auslese) in their lifetime. This will be my 6th! This is an Austrian wine. A rich gold color and awesome! Each grape is picked by hand and each grape has sugar concentrated in it. This particular wine has an alcohol level of 10.0%. Question is – When will be a good time to open this?

Greek Tilapia

24 Saturday Mar 2012

Posted by in Ethnic Foods, Greek Food, Photos, Photos By: Bob Young, What's For Dinner?, Wine Dinners

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You see? We eat other seafood than salmon. Here is a good recipe for tilapia done in a little different way. Our menu for tonight?

Greek Tilapia
(See recipe)
Rice Stuffed Grape Leaves
Greek Green Beans
2008 Vale Wine Co. Merlot


Greek Tilapia Recipe

While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho

Ingredients:
6 tilapia fillets (4 ounces each)
4 teaspoons butter
1 egg
1 cup (4 ounces) crumbled tomato and basil feta cheese
1/3 cup fat-free milk
1/4 teaspoon cayenne pepper
1 large tomato, seeded and chopped
1/4 cup chopped ripe olives
1/4 cup pine nuts, toasted
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/8 teaspoon pepper

Directions:
In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.

Yield: 6 servings.

I reduced the recipe to feed just Robin and I and it turned out just fine. You can see the plated dinner in the photo above. Enjoy!