Tag Archives: dinner

Baked Mahi Mahi In Wine and Herbs

19 Tuesday Mar 2013

Posted by in Captain's Shack, Carrots, Food Prep, Herbs, Mahi Mahi, Main Dish, Meatless Monday, Photos By: Bob Young, Recipe By: Bob Young, Seafood, What's For Dinner?, Wine and Food

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18Mar2018_1_Captain's-Shack_Mahi-MahiWe came across a good buy on some Mahi Mahi the other day and decided to make this dish. It was really great! And then add a Carrot and Parsnip Medley and we had an awesome dinner. Here is the recipe. Not very hard to do and the results are really good. Cheers! Left-Click to see the photo enlarged. Enjoy the recipe adapted from the Food Network. This recipe serves four.

Baked Mahi Mahi with Wine and Herbs

Ingredients
4 sprigs Fresh Thyme
8 sprigs Fresh Parsley
3 Bay Leaves, preferably fresh
8 cloves Garlic, smashed
4 (6-ounce) skinless Mahi Mahi fillets
Kosher salt and freshly ground black pepper
3/4 c dry White Wine – Sauvignon Blanc
4 T Extra-Virgin Olive Oil
2 t freshly squeezed Lemon Juice, Meyer’s Lemon
12 Cherry or Pear Red and Yellow tomatoes, for garnish

Directions
Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the Sauvignon Blanc and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

Smoked Steelhead For Dinner

22 Friday Feb 2013

Posted by in Bradley Smoker, Captain's Shack, Main Dish, Party Time, Photos By: Bob Young, Salmon, Seafood, Special Dinners, Steel Head, Things To Do, What's For Dinner?, Wine and Food

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22Feb2013_2_Smoked-Steelhea_SmokerCostco had a great buy on steelhead this afternoon. So we just had to get some. We really do try to go meatless on Mondays and Fridays. Salads. Vegetable dinners. Pasta. And seafood. This is the first time since last fall that I have fired up the Bradley – pictured here on the left. And right on cue, it was running. (Thanks Bob and Donna, again. After 5 1/2 years, it is still going strong. Just like me!) So our dinner was awesome. And I used some rub on the steelhead that my sister sent us for Christmas, Savory Spice Shops Park Hill Maple and Spice Pepper that I sprinkled over the fish. Patted it in slightly and let it sit for about 30 minutes before putting in the smoker for 1 hour at 240 degrees. It was great! Here is our dinner plated. Cheers!

Smoked Steel Head
Baked Potato
Braised Green Beans with Fennel Slices and Roasted Garlic
2008 Papapietro Perry Russian River Pinot Noir

Good Soup for Dinner

19 Tuesday Feb 2013

Posted by in Captain's Shack, Comfort Food, Food, Food Prep, Main Dish, Photos By: Bob Young, Recipe: Bob and Robin Young, Rice, Soup, Squash, What's For Dinner?, Wine and Food

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18Feb2013_1_Robins-Squash-Soup_PlatedLast night Robin found this recipe for an awesome squash soup. Don’t stop reading! I am not particularly fond of squash either. But this is a really good soup. Easy to make and can be made ahead of time. I added the garlic clove to the recipe. We also added just a little rice that had been sauteed in the sage butter to the bottom of the bowl before ladling in the soup. A surprisingly good addition. Try this soup, you will probably like it. Cheers!

Butternut Squash Soup with Parmesan and Fried Sage Leaves

Source: Epicurious Butternut Soup with Parmesan and Fried Sage Leaves
Note: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.

Ingredients:
3 T Butter
1 Onion, coarsely chopped
1 clove Garlic, chopped
1 T chopped Fresh Sage
1 – 2¾ lbs Butternut Squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt Chicken broth (We used fresh made duck broth)
1/3 cup freshly grated Parmesan Cheese
24 fresh Sage Leaves

Directions:
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped garlic and chopped sage; stir 1 minute. Add squash and broth.
Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves and serve with a good Pinot Noir like a 2008 Papapietro Perry Russian River Pinot Noir.

Scallops and Angel Hair Pasta

14 Monday Jan 2013

Posted by in Captain's Shack, Ethnic Foods, Food, Food Prep, Italian foods, Main Dish, Pasta, Photos By: Bob Young, Recipe by: Robin and Bob Young, Scallops, Seafood, Shell Fish

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14Jan2013_1_Captains-Shack_Garlic-Sauteed-Scallops_Wint_Angelhair-PastaA great Meatless Monday dinner –

Scallops Sauteed in Garlic Butter and Lemon Juice
with
Angel Hair Pasta, Gremolata and Cilantro Topping

Spring Green Salad and Kumquat Dressing

Question now is: What is a Gremolata? Gremolata, an Italian condiment, is made from finely minced parsley, garlic and lemon zest. Traditionally served with veal, it is also an excellent accompaniment for fish and seafood dishes.
Ingredients:
Zest of two large lemons
2 lg or 4 sm cloves Garlic, crushed
4 T finely chopped Italian Parsley
2 t Olive Oil
½ t Salt
¼ ground Black Pepper
Preparation:
Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.

Try it sometime. Easy to make and quite good! Cheers.

Steamed Idaho Trout For Dinner

05 Saturday Jan 2013

Posted by in Beans, Captain's Shack, Cinder Wines, Food, Green Beans, Idaho, Idaho Trout, Main Dish, Photos, Photos By: Bob Young, Salad, Seafood, Sliced Carrots, Things To Do, Viognier

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05Jan2013_1_Captains-Shack_TroutSuch a great dinner tonight. I don’t particularly like fresh water fish, but this was great!!

Wine Steamed Idaho Trout
Green Beans with Garlic and Sliced Carrots
Rice and Spinach Salad
2007 Cinder Viognier

Such a yummy dinner!

Crockpot Sausage and Cabbage

29 Saturday Dec 2012

Posted by in Brats, Captain's Shack, Comfort Food, Crockpot, Ethnic Foods, German Recipes, Main Dish, Photos By: Bob Young, Recipe By: Robin Young, Sauerkraut, Sausage, Things To Do, What's For Dinner?, Wine and Food

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29Dec2012_1a_Captains-Shack_Crockpot-Sausage-Cabbage-Wine_BetterIt’s snowing outside. Started this afternoon. And Robin said she wanted to make Sausage and Cabbage in the crockpot. This was scrumptious!! We used 1/2 head of red cabbage large chopped, 6 Falls Brand Smoked Sausages, 1 cup of a good white wine like a chardonnay or pinot gris, 1 onion large chopped, 3/4 cup of a flavorful sauerkraut (we used what we made), 1 can of whole beets and 1 T Fennel seeds. Place all in the crockpot, except for the beets, and cook for 4 hours on high. At 3 1/2 hours, add the drained beets. Serve with a 2009 Bedrock Winery Cabernet Sauvignon and you have an awesome. Dinner. Cheers!

Marnie’s Roasted Root Vegetable Soup

27 Thursday Dec 2012

Posted by in Captain's Shack, Food, Food Prep, Holiday Menu, Photos By: Bob Young, Recipe By: Marnie, Recipes, Soup, Special Dinners, Vegetables, What's For Dinner?

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27Dec2012_1_Marnies-Roasted-Root-Vegie-SoupFor Christmas Dinner, Marnie made this great Roasted Root Vegetable Soup, pictured here. We just had to get the recipe. Try it. You’ll like it.

Marnie’s Roasted Root Vegetable Soup

Serves: 4-6

Ingredients:
1 lg Sweet Potatos, peeled and chopped into 1″ dice
1 Parsnip, peeled and diced
1 Rutabaga, peeled and chopped into 1″ dice
2 Carrots, peeled and diced [one carrot]
1 Poblano chili, seeded and chopped into 1″ strips or 1 Onion, chopped into 1” dice
1 c Coconut Milk [13 oz can]
3 c Vegetable Stock [Better Than Broth concentrate]
1/8 t Cayenne pepper
1 T pure Maple Syrup
1 t fresh minced Thyme
1 T fresh minced Rosemary

Directions:
1. Preheat oven to 400 degrees F.
2. Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray.
3. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
4. Place both cookie sheets in the oven and roast veggies until tender — about 35 – 50 minutes. The sheet with the carrots may be done first; be sure to check periodically.
5. When all veggies have finished roasting, remove from oven and reserve some chunks for serving, very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup and cayenne pepper.
6. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe! When the soup is smooth, serve immediately or pour into a large pot with reserved chunks and re-heat on the stove briefly.

Two Super Dinners

21 Friday Dec 2012

Posted by in Captain's Shack, Food, Food Prep, Lamb, Main Dish, Photos By: Bob Young, Rice, Salad, Salads, Salmon, Seafood, Things To Do, Tomatoes, What's For Dinner?

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Here are two super dinners that we had. Both can be made within 30 minutes and are very easy to do. Enjoy and don’t forget to Rate these articles. Just click the Stars!

Lemon Curd and Old Bay Broiled Copper River Salmon
Spinach and Applesauce Salad
Rice and Asparagus

Broiled Garlic and Rosemary Felzien Family Farm Lamb Chop
Steamed Spinach with Tomatoes
Buttered Corn

Idaho Potato Bowl Tailgate Party

15 Saturday Dec 2012

Posted by in Beans, Beef, Beer and Ale, Belhaven Scottish Ale, Comfort Food, Food Prep, Main Dish, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, What's For Dinner?

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15Dec2012_1_Moms-Chili_In-Pot-CookingToday was the Famous Idaho Potato Bowl here in Boise at the BSU Stadium. So, we needed to have something for our small Tailgate Party. Maybe potatoes? Yes, but with what? How about with my Mom’s Chili Con Carne Modified over a good, baked potato. (The photo to the left is the dish in the crockpot!) Wow! It was great! and it did bring back some memories of her making the chili. I just had to modify it because Robin can not eat sweet green peppers. So I modified Mom’s recipe and used Poblanos that I fire roasted on the grill. And most of this was locally grown: the beef, potatoes, onions and peppers. The tomatoes were not. Here are some photos with the Chili over a fresh Baked Potato. Enjoy!

Here is the chili plated with a Stella and a Belhaven to accompany the dish.

And plated with just a Belhaven. A very creamy smooth and slightly sweet Scottish Ale.

5 Hour Roasted Duck

08 Saturday Dec 2012

Posted by 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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08Dec2012_1_Captains_Shack_5-Hr-duck_OvenIf 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