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Tag Archives: recipe

Two Interesting Meal Ideas

25 Friday Feb 2022

Posted by Bob and Robin in 5-Stars, Asparagus, Basmati rice, Buy Idaho, Buy Local, Dinner With Family, Food Prep, Herbs and Spices, Housemade Sauces, Idaho Vegetables, Idaho Venison, Idaho Wild Game, Local Farmers Markets, Photos, Photos By: Bob Young, Prep Work, Recipe by Eric Rhodes, Recipe By: Captain's Shack, Vegetables, Venison, What's For Dinner?

≈ 1 Comment

Tags

backstrap, balsamic, basmati, blackberry jam, recipe, Red Chard, Rice, salmon, tenderloin, Venison


Here are two dishes we made this past week. Both are delicious and fairly easy to do, especially the salmon. Take a look.

The first is a baked salmon dish that does not have a specific recipe. This time we used a local Golden Plum Jam, but normally I use a MacKays Orange Marmalade. Just make sure the salmon is dry before you spread the jam, or marmalade, on the fish. Lightly salt and pepper the fish before adding the jam and then bake for about 7 minutes in a 375 degree F oven. Enjoy.

Golden Plum Jam or Orange Marmalade Coated Salmon served on a bed of Steamed Red Chard and Spinach.

Next we have a delicious venison backstrap pan roast with a special Blackberry Jam Sauce. A mixture of reduced blackberry jam, made from fresh blackberries from our daughter’s bushes last fall, and a good balsamic vinegar and apple cider. (See the recipe) OK. So your question is, “What is backstrap?”

Venison backstraps are a cut of meat that is found along the back of a deer; alongside the spine. They are often confused with a tenderloin cut of meat. While they aren’t the same as a tenderloin, they are considered one of the most tender cuts of meat of a deer. Also, known as striploin. There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap or striploin. The difference between backstrap and tenderloin is, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.

Recipe: http://www.rockinrs.com/Erics-Venison-Backstrap.pdf
Venison Backstrap plated with Asparagus and Mashed Garlic Potatoes

This dish would be awesome with a pork tenderloin, if you don’t have venison. Use the same recipe that is linked under the photo of the venison. If you use pork tenderloin, serve it with beets, either whole small beets or sliced, or sauteed cabbage.

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Smoked Brisket

12 Saturday Sep 2020

Posted by Bob and Robin in 5-Stars, BBQ Beef, Beef, Beef - Brisket, Boise Foodie Guild, Buy Idaho, Buy Local, Captain's Shack, Cooking Styles, Idaho Beef, Photos, Photos By: Bob Young, Recipe By: Bob Young, Redipes - Grilling, What's For Dinner?

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Tags

brisket, grilled brisket, recipe, smoked brisket


This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.

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Great Coconut Shrimp Soup for Dinner

07 Saturday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat Bread, Acme Bakery, Bread, Captain's Shack, Chowder, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Red Wheat, Seafood, Shrimp, Soup, What's For Dessert?, What's For Dinner?, Wine and Food

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Tags

bread, chowder, coconut shrimp, Coconut Shrimp Soup, recipe, seafood soup, soup


This soup, or chowder, Coconut Shrimp Soup really makes an awesome dinner. Rich and smooth with a slight hint of spice. If you like it hotter, just add more cayenne or paprika. I have also placed a link to the recipe in the recipe file above. Enjoy!

Coconut Shrimp Soup Acme Bake Shop Red Wheat Toast Pinot Grigio

Coconut Shrimp Soup
Acme Bake Shop Red Wheat Toast
Pinot Grigio

Then for dessert -Chocolate Ice Cream, with Fresh Queen Anne Cherries

Then for dessert –

Chocolate Ice Cream
with
Fresh Queen Anne Cherries

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Scotch Eggs For Breakfast

12 Monday May 2014

Posted by Bob and Robin in Appetizers, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Eggs, Local Farmers Markets, Local Harvests, Locavore, Photos By: Bob Young, Recipes, Scotch Eggs, Whats For Breakfast?

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Tags

breakfast, recipe, scotch egg recipe, scotch eggs


12May2014_1b_Captains-Shack_Scotch-Eggs_Plated_FlashI have never tasted Scotch Eggs. Robin has, probably in another life or at Piper Pub here in Boise. They were “invented” in London in an upscale department store. Here is a link for more information on Scotch Eggs – What Are They?, posted earlier on this blog. (There is a recipe there also.) They are really not too difficult to make, but I think I should have had the heat a little lower, cooked them slower and a little longer. But they were good. Enjoy!

Scotch Eggs prepped and ready for frying.

Scotch Eggs prepped and ready for frying.

Scotch Eggs. This  is how I presented them.

Scotch Eggs. This is how I presented them.

Scotch Eggs

Scotch Eggs

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Statehouse Oyster Chowder on a Cold Day

03 Friday Jan 2014

Posted by Bob and Robin in Captain's Shack, Chowder, Comfort Food, Main Dish, Oysters, Photos By: Bob Young, Recipe By: Peggy Young, Seafood, Soup, What's For Dinner?

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Tags

chowder, Joseph Swan Vineyards Gewurztraminer, oysters, recipe, Statehouse Oyster Chowder


I thought this Statehouse Oyster Chowder was pretty good. Robin is not an oyster fanatic. I’m not a “fanatic”, but I do like them ever so often. Tonight, at 30 degrees and the inversion setting up, it tasted good and it was a treat to a cold body. If you would like the recipe, it is linked above. Thanks to my sister Peggy for sharing this.
03Jan2014_1_Captains-Shack_Oyster-Chowder_Plated Serve this with either a 2012 Ste Chapelle Special Harvest Riesling – Idaho Snake River AVA – or a 2012 Joseph Swan Vineyards Gewurztraminer, preferred, and you will have an awesome dinner on a cold, winter’s night. Enjoy the chowder. We did! Cheers. (Wonder if my Dad would have put Sherry in it. Hmmmm.)

43.624890
-116.214093

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Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

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Asiago’s – Italian

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Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

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Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

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Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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10 Barrel Brewery Boise

830 W Bannock St., Boise (208) 344-5870

Cloud 9 Brewery and Pub

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Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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