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.
08 Saturday Dec 2012
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If 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
07 Friday Dec 2012
The other night, Thursday Dec 6, we had this super pasta dinner. Very easy to make.
Garlic Ginger Shrimp on Angel Hair Pasta
with
Peas and Onion
That’s all it is. Just don’t over cook the shrimp! They get tough if you do.
04 Tuesday Dec 2012
Posted in What's For Dinner?
A wonderful, mild and herbal baked salmon tonight. Copper River salmon, at that.
It was a Yum-O dinner!
30 Friday Nov 2012
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.
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
21 Wednesday Nov 2012
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.
09 Friday Nov 2012
Such a good dinner last night. We finally got to use some of the chukar that Dr Mofid gave us. Thank-You, Afshin, it was delicious. We still have some left along with the pheasant. To the left is the plated dinner and below is what was on the menu. If you want the recipe, Click Here. You can also use Cornish Game Hens or chicken. Enjoy these photos of the process. Be sure to view the photos in full screen.
Quail and Sausage with Grape Sauce
Black Rice with Carrot and Celery
Lamb Sausage with Grape Sauce
Chukar with Grape Sauce
2011 Panul Cabernet Sauvignon
Chukar breasts resting with salt and pepper.
Grapes being reduced to make the sauce.
Chukar, sausage and grape sauce cooking and blending the flavors. Cook slowly and covered.
14 Sunday Oct 2012
Posted in Buy Idaho, Lamb, Photos By: Bob Young, What's For Dinner?
Oh yes! Great lamb chops with all the side dishes. Here’s the full menu. Enjoy!
Broiled Felzien Lamb Chops
Steamed Brussels Sprouts
with balsamic vinegar and blood orange olive oil reduction
Fresh Green salad
tomatoes, carrot strings and baby spinach with Homemade 1000 Island Dressing
2009 Indian Creek Winery Tempranillo
07 Sunday Oct 2012
Once again, Robin made delicious and awesome Chili Rellenos. Look at this dinner. And thank-you Maggie, for the fresh salsa. It went extremely well with the dinner. Left-Click the photos to see full screen.
Chili Rellenos cooking.
Chili Rellenos with Fresh Salsa
Rice with Black Beans and Roasted Green Tomatoes
That’s our Maggie! Check that look out.
Boise Foodie Guild 