“Chopped” In the Kitchen

31 Thursday Mar 2022

Posted by Bob and Robin in 5-Stars, AirFryer, Beef, Beets, Cabbage, Chicken, Eggs, Greens, Photos By: Bob Young, What's For Dinner?

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airfried chicken, beets, cabbage, chicken fried steak, Martin's Swiss Dressing, meatloaf, seafood alfredo

It is always fun to see what is in the refrigerator or in the kitchen, in general. This week was no different. No particular recipe, “Just Do-It!”. And I don’t usually post an advertisement within a post. But there are exceptions. This is one of them. “Oma & Popies” is very local to Boise, and is very good. But, Swiss Hibiscus, https://swisshibiscus.com/made-in-portland-oregon is a superb dressing and is totally produced in Portland, Oregon. You can call them at (503) 477-9224 and place an order, or use the link. If you are in Portland, or in the area, their address is 4950 NE 14th Ave, Portland, OR, 97211. This dressing is great on salads, but I like to dip French Fries in it or use it on baked salmon. Yum-O! OK. Enough of the ads (They don’t know I have this blogged!)

BP_30Mar2022_1d_Captains Shack_AF Fried Chix and Cabbage

Daughter Marnie, said she had some chicken and would make dinner. There was some cabbage that needed to be used so she made this delicious AirFryer Chicken with steamed cabbage. It was delicious!

There was some sea scallops – those are the big ones – and large, 16-20 count, shrimp, parsley and parmigiano that was begging to be used. So how about making a Scallop and Shrimp Alfredo. Easy one pot meal. Made it with fettuccini and and some white wine and served with chopped parsley.

Wife Robin asked for Chicken Fried Steak one night. Had some steak that needed to be used and some crushed saltines (won’t use saltines twice for this!), but they did not adhere to the steak like I wanted. Served with baked potato and peas and carrots. Good, but not Earth shattering.

And finally, meatloaf. Hard to find a good meatloaf. This was good, but a little too loose. This is what the crushed saltines were originally used for. A cup of milk in the mix is a little to much. Need to cut back to a half cup. Flavors were good. The salad was some canned beets from last summer, spinach and lettuce blend and had cooked eggs. All-In-All, a good, flavorful dinner. http://www.rockinrs.com/CS-Meatloaf.pdf

Yummy Beef Short Rib Borscht

12 Tuesday Jan 2016

Posted by Bob and Robin in Acme Bake Shop, Acme Bakery, Beef, Captain's Shack, Classic Cuisines, Dinner At The Captains Shack, Dinner With Family, Idaho Beef, Idaho Potatoes, Idaho Vegetables, Local Farmers Markets, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Russian, Russian Food - Borscht, Stew, Traditional Food, Vegetables, What's For Dinner?

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beets, borscht, Carrots

You say you don’t like borscht? Or beets? The addition of the beef short ribs and the carrots, sure does sweeten the flavor of the shredded beets. The red color is still there for the soup, but the beet flavor is very mild. Robin and I think it is a superb alternative to an “official” borscht. Here is the recipe, if you want to try this – Beef Short Rib Borscht. Print one out. It takes a while to cook, we use the CrockPot, but it is well worth the effort. Left-Click any of the following photos to see them enlarged. Enjoy and let us know how you liked it. Notice that there is no cabbage in this borscht. Cheers!

Onions are caramelizing in the beef fat.

Braised – caramelized – beef short ribs, beet stems and potatoes are waiting for the beet cooking liquid.

Oh my. The finished product! And as the recipe says, “Ladle the soup into bowls and garnish with the scallions, dill and a dollop of crème fraîche [or sour cream]. Serve with spicy mustard and slices of dark bread.” The diced scallions and dill or fennel will really add to the flavors.

Sweet Mustard Chicken Thighs

09 Wednesday Apr 2014

Posted by Bob and Robin in Bacon, Beet Greens, Beets, Boise Farmers Market, Buy Idaho, Captain's Shack, Chicken, Ice Cream, Local Farmers Markets, Onion, Photos By: Bob Young, Recipe: Bob and Robin Young, Strawberries, Vegetables, What's For Dinner?, Wine and Food, Wines - Idaho

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beet greens, beets, chicken, chicken thighs, Idaho wine, red pepper flakes, Sweet Mustard Chicken

This was a great alternative to fried or the basic baked chicken. A little sweet from the brown sugar and a little tangy from the mustard, without the strong mustard presence. I did tweak the recipe a little since the cayenne made it a little to hot for us. Changed it to red pepper flakes. Plus the sauce was not thick enough and just a little bland. You can see the recipe here: Sweet Mustard Chicken Thighs. It is in PDF format. I suppose that if you don’t like chicken thighs – second joints – you can use legs or breasts but make sure they still have the skin on and bone-in. And the wine went extremely well with the dinner. The wine is from Idaho as were the beets, beet greens and strawberries. Enjoy!

Sweet Mustard Chicken Thighs
Fresh Beet Greens with Bacon
Fresh Sliced Beets with Balsamic
2008 Vale Wine Co Merlot

Pound Cake
Fresh Strawberries
Ice Cream

Breaded Mahi Mahi For Dinner ….. Warm Beet-Orange Salad Recipe

13 Monday May 2013

Posted by Bob and Robin in Asparagus, Beans, Captain's Shack, Mahi Mahi, Main Dish, Party Time, Photos By: Bob Young, Recipes, Seafood, Special Information, What's For Dinner?, Wine and Food

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ahi Mahi, beets, homemade tartar sauce, leon millot, Mahi Mahi

Yes we did have Braised Mahi Mahi tonight. But first ………….. I was showing the wine cellar to a friend, Mike from Acme Bakery in Boise (Mike makes awesome bread and his rolls are the ones used by 10 Barrel Brew Pub in Boise, for their burgers) when I noticed a seriously leaking bottle. Yes, it was the one shown here. Almost 75% of the wine was gone – most evaporated. But now the question is, how many of the readers here have ever had a wine made from the Leon Millot grape? I never had one. Here is some information from House of Vines blog.

This is another little hybrid that was developed in France. In fact it is has the same parentage as its more well known sibling Marechal Foch. Two other hybrids came from this same cross including Marechal Joffre and Lucy Kuhlman. Leon Millot is an early ripening black grape with small bunches, often 2-3 per shoot the largest usually about 70-80 grams.

It is cold hardy to approximately -25 to -30 c and while bud break is relatively early it is a little later than Foch making it appealing to those where later spring frost can be an issue. It is also known to ripen a few days earlier than Foch but these accounts appear somewhat subjective. Typically it ripens in 135-140 days, with flowering to harvest being about 85-90 days. What is known is that it regularly ripens to the same brix as Foch but does not have the high acidity problems that Foch can have in some years. In fact the juice chemistry is often excellent for wine making. [House of Vines]

Braised Mahi Mahi
with
homemade tartar sauce and bread crumbs
Rosemary White Beans
Onion and Asparagus with Morel Mushrooms

Here is the beet salad that Marnie made for Mother’s Day. She got the recipe from the food Network. Enjoy!

Warm Beet-Orange Salad

Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes.

Peel the beets and cut into wedges.

Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl.

Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

Enjoy the information and the recipe. Thanks Marnie for sharing this. Please VOTE above. Thanks!