04 Saturday May 2013
Green Salad
pickled beets and hard cooked eggs
2012 Sawtooth Winery (ID) Gewurtztraminer
Such a good dinner last night. It was yummy! Left-Click the photo to see enlarged. Enjoy. Cheers!
19 Tuesday Mar 2013
We 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.
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.
22 Friday Feb 2013
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Costco 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!
19 Tuesday Feb 2013
Last 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!
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.
14 Monday Jan 2013
A great Meatless Monday dinner –
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.
05 Saturday Jan 2013
Posted 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
Such a great dinner tonight. I don’t particularly like fresh water fish, but this was great!!
Such a yummy dinner!
29 Saturday Dec 2012
It’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!
27 Thursday Dec 2012
For 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.
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.
21 Friday Dec 2012
Posted 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
15 Saturday Dec 2012
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Today 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.
Boise Foodie Guild 