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Tag Archives: recipes

Bacon Blueberry Waffles

21 Thursday Jan 2021

Posted by Bob and Robin in 5-Stars, Bacon, Blueberries, Buy Local, Captain's Shack, Eggs Basted, Food Photos, Fruit, Idaho Bacon, Idaho Eggs, Krusteaz, Photos, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, What's For Dinner?

≈ 1 Comment

Tags

Bacon, basted eggs, blueberries, Krusteaz, recipes, waffles


I have been asked how do I make Blueberry Bacon Waffles and the answer is rather straight forward. For the bacon I use Falls Brand Thick Sliced and for the waffles I use Krusteaz but with a twist. I add 1 egg and I use 1/2 cup whole milk and 1/2 cup water in the batter. This is not really necessary but I think it makes the waffles better. Light and delicious. Here is how it is done. Enjoy!

Cut 1 strip if bacon per waffle into quarters.


Fry the bacon on the waffle iron to your doneness level.


While the bacon is cooking, place the egg and jam – it can be any and I use either Huckleberry or Blueberry for these waffles.


Add the flour, milk and water to the egg/blueberry mixture and mix well, but don’t over mix. There can be some lumps.


Pour the batter over the bacon in the waffle iron. Add blueberries, close the lid and cook.


Serve with blueberries on the waffle, syrup and basted eggs. A hearty breakfast.

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January Re-Cap

23 Wednesday Jan 2019

Posted by Bob and Robin in AirFryer, AirFryer Recipes, Cooking Styles, Interesting Information, What's For Dinner?

≈ 4 Comments

Tags

AirFryer, recipes


It’s been comparatively warm. Little snow here in the valley. Snow looks good in the mountains. Oh yea! The blog! I have been asked many times this month for recipes for an Air Fryer. So I have started to add some to the recipe file located on the Foodie Blog page or by Clicking Here. I am going to do a monthly re-cap of the Air Fryer (AF) recipes and the Instant Pot (IP) recipes that get added to the file each month.
And another suggestion was to have these two forms of cooking on separate pages – one page for Instant Pot recipes only and one page for Air Fryer recipes only. What do you think? (Yes. I’m asking for your comments.) Hope this information helps. We have made all of these recipes and adapted them to “make them ours”.

January 2019 Air Fryer Recipe Summary –

This is the AirFryer we have. Under $100 online.

  1. Asian Chicken Thighs
  2. Asian Style Chicken Wings
  3. Carrots
  4. Crispy Chicken Thighs (Second Joints, for those in the Mid-Atlantic states.)
  5. Coconut Shrimp
  6. Meatloaf (Yes! Meatloaf and it is delicious!)
  7. Pork Chops with Steamed Cabbage
  8. Sesame Salmon
  9. Baja Fish Tacos

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Having Fun With Popovers

24 Monday Sep 2018

Posted by Bob and Robin in Appetizers, Baking, Breakfast With Robin, Captain's Shack, Food Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

≈ 1 Comment

Tags

popover, recipes


Oh yes! Delicious popovers. Fill with tuna salad, ham, jam or whipped cream. These buttery, soft “rolls”, of sorts, will suit any party. Or dinner table. Or breakfast. They are so versatile. Easy to make and you don’t really need any special tools or pans. Even though there are special pans for popovers. Or, use a metal muffin pan. Big one or little one.
But where did these come? Who “invented” them? Some sources say they are related to Scottish Short Bread. But more than likely, they come from England and are a derivative of Yorkshire Pudding. “The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.
The oldest known reference to popovers is in a letter of E. E. Stuart’s in 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876. The first book other than a cookbook to mention popovers was Jesuit’s Ring by A. A. Hayes published in 1892.
In American Food (1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon, Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.
Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.
Ogden Nash inverts the historical order of events.
Let’s call Yorkshire pudding
A fortunate blunder:
It’s a sort of popover
That turned and popped under.” [Wikipedia]

And from the sensitiveeconomist. com site, “Popovers are an American recipe that are thought to have descended from English batter puddings and Yorkshire puddings, although the origin is a bit uncertain. Puddings in medieval times were not like today’s custard-like desserts, but rather were meat-based.” In other words, I’m still not completely sure where popovers came from. Although, they appear to be strictly an American treat.

So now we know a little about the popover. But now the question is:Do I need a special pan? “Popovers are airy rolls that are just as much fun to bake as they are to eat. It is a balloon-like roll with a crisp, buttery exterior and a tender, eggy interior. Many people don’t make them at home because the perception is that you need a specialty pan to bake them. Fortunately, this isn’t true.” [craftsy.com] A good, sturdy muffin pan will work just as well.
Here is a recipe that we like and it works very well.

Popovers with Scrambled Eggs and Fresh Fruit

Popovers
Total: 50 min Prep: 10 min Cook: 40 min Yield: 8 popovers
Bob and Robin Young, Boise, ID
Ingredients:
3 T melted butter, divided
2 lg Eggs
1 c whole Milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 c All-Purpose Flour
1 t Celtic Sea Salt
Directions:
Preheat the oven to 400º F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. (This is extremely important to do!)
Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.
Pour the batter into the warmed muffin tin ⅔ full (each popover will expand) and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Another variation – Popovers with Ham and Cheese Omelet and Fresh Fruit

(David Libowitz)

From David Libowitz “Sugar-Crusted Popovers

Makes 9
Adapted from my recipe in The New York Times and Maida Heatter’s Great Book of Desserts.I thought these wouldn’t stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they’re weren’t bad. But they are the best the day they’re made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well.I don’t have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.
For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140g) flour
For the sugar-coating:
2/3 cup (130g) sugar
1 teaspoon ground cinnamon
1/4 cup (60g) melted butter
Softened butter, for greasing the pan
Directions:
1. Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations,with softened butter.
2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
3. Add the flour and whiz for about 10 seconds, just until smooth.
4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
5. Bake for 35 minutes, or until the puffs are deep brown.
6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.”

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Meal Variations and Other Things

01 Tuesday Mar 2016

Posted by Bob and Robin in Apricots, Baking, Biscuits and Gravy, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Chicken, Chutney, Comfort Food, Cooking Styles, Copper River Salmon, Crème fraîche, Cultural Differences, Curry, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Benedict, Eggs Poached, Ethnic Foods, Food of India, Ham, Hard To Find Recipes, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Pork, Idaho's Bounty, Indian Food, Mirepoix, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Salmon, Sausage, Seafood, Sofritto, Soup, Special Information, What's For Dinner?

≈ 1 Comment

Tags

biscuits, country gravy, Hollandaise Sauce, recipes


26Feb2016_1_Sushi-Joy_Robin_Right-FacingSuch a great weekend again working in the kitchen. Warm enough outside to keep the kitchen door open. We can still find fresh, as such, asparagus but watch the prices. I saw prices vary here in Boise from $2.99 a pound for medium sized spears – which I bought – to $8.99 a pound for the skinny little spears, which I did not buy. It’s either $8.99 a pound for skinny little asparagus spears or my meds for this month. I chose my meds. (This is week #6 past open heart surgery for me. Go Team!) So with that introduction, here are some photos, and recipes, for our culinary endeavors for this past weekend. Enjoy!

Cream of Asparagus Soup

Cream of Asparagus Soup

Such a good and rather easy soup to make. Here is the Recipe. Enjoy! It is really a good soup.

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don't cut them much thicker than about 1/2". They will rise!

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don’t cut them much thicker than about 1/2″. They will rise!

Waffle Biscuits Here is the recipe for these

Waffle Biscuits

Here is the recipe for these Angel Biscuits. The original recipe came from Trisha Yearwood.

Salmon Benedict with Waffle Biscuits and Country Sausage Patty

Salmon Benedict on Waffle Biscuits and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Cut those biscuits out. These are thicker - about 3/4" - than the waffle biscuits.

Cut those biscuits out. These are thicker – about 3/4″ – than the waffle biscuits.

Sausage Gravy and Biscuits Scrambled Eggs with Hollandaise Sauce

Sausage Gravy and Biscuits
Scrambled Eggs with Hollandaise Sauce

Oh yes! The easiest Hollandaise ever. 5 minutes to make and no double boiler. Here is the Recipe – It is also in the recipe file above. And do you need a basic white gravy recipe? Here is my variation – White Gravy. Just add crumbled sausage for Sausage Gravy or sauteed dried beef for Creamed Dried Beef. Or try it over steamed asparagus. There’s a hundred thousand uses for this gravy. Be inventive. And daring.

I don’t have any photos for these recipes, but the plates were delicious. We made a chicken and then prepared a Chicken Curry Salad with some of the left-overs. (The rest are used in chicken stock!) But for the dressing we used this recipe, and it is superb! Chicken Curry Salad Dressing The curry dressing calls for a chutney. We don’t have any in the house. Don’t fret! Here is our own recipe for the Apricot and Cranberry Chutney.

Chutneys, by nature are, “Chutney (Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip…Major Grey’s Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey’s Chutney, in India, the UK and the US…The word “chutney” is derived from the Hindi word chatṭnī, meaning to lick. It is written differently in North and South Indian languages (Nepali: चटनी, Gujarati: ચટણી, Bengali: চাটনি, Marathi: चटणी, Punjabi: ਚਟਣੀ, Tamil: சட்டினி chaṭṭiṉi, காரத் துவையல் karathuvaiyal, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی‎, Sindhi: چٽڻي‎, Malayalam: ചട്ടിണി, chattin̩i, ചമ്മന്തി, Telugu: పచ్చడి). Pacchadi, as written in Telugu script, refers specifically to pickled fruits, whilst chutney refers to minced foods, usually made out of coconuts.
In India, “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to pickles that often contain oil and are rarely sweet.” [Wikipedia]

Our chutney, is but one of many variations of chutney. Ours is not cooked. Think of chutney as jerk sauce or sofrito, “…Italian soffritto, the Spanish sofrito, from Portuguese-speaking nations refogado (braised onions, garlic and tomato), the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the U.S. Cajun and Creole holy trinity (onions, celery and bell peppers), and the French duxelles (onions, shallots, and mushrooms, sauteed in butter). Or Cajun Trinity – they can all vary from kitchen to kitchen. Fun stuff!

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Valentines Weekend – Meals Made For Robin

16 Tuesday Feb 2016

Posted by Bob and Robin in 5-Stars, Bearnaise Sauce, Blueberries, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Celebrations, Chef Lou, Classic Cuisines, Classic Sauces, Dessert, Dinner For Robin, Eggs, Eggs Benedict, Herbs and Spices, Hollandaise Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Housemade Sauces, Idaho Beef, Idaho Chefs, Idaho Eggs, Idaho Lamb, Idaho Wine, Kitchen Adventures, Lamb, Meadowlark Farms, Mushrooms, Onion, Photos, Photos By: Bob Young, Recipe By: Chef Lou, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dessert, Recipes - Dinner, Recipes - Sauces, Snake River AVA, Special Dinners, Valentines Dinner, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Zhou Zhou Winery

≈ 3 Comments

Tags

Boeuf Bourguignon, Chef Lou's Orange French Doughnuts, Parsnip and Celeriac Puree, recipes


17Sept2015_2a_Alavita_Happy-RobinSuch a wonderful Valentines weekend spent in the kitchen making the meals for Robin and I to enjoy! And that we did! “And if you [read this article] in the next 5 minutes, we’ll include a link to the recipes!” where you can find some of the recipes for some of these treats. Boise Foodie Blog Recipes! Enjoy these photos and the recipes. And yes, the Hollandaise and Béarnaise Sauces were all made from scratch! Most of the items here are Idaho products. Zhoo Zhoo Winery Claret was served with the Valentines Dinner. 2009 Bedrock Wine Co. Rebecca’s Vineyard Pinot Noir was used in the bœuf bourguignon (French Beef Stew). Cheers!

Flowers for Robin. Loving her was the easiest thing I ever did!

Flowers for Robin
Loving her is easier than anything I’ve ever done before!

Weekend Appetizers Fennel and Celery Salad Cucumber Salad Chicken Pate Rye Toast Wedges

Weekend Appetizers
Fennel and Celery Salad
Balsamic Cucumber Salad
Chicken Pâté
Rye Toast Wedges

Saturday night Felzien Family Farms Lamb Chops with Bearnaise Sauce Steamed Asparagus with Hollandaise Sauce

Saturday night dinner
Felzien Family Farms Lamb Chops
with
Béarnaise Sauce
Steamed Asparagus

with
Sliced Almonds and Hollandaise Sauce

 

Sunday morning breakfast Eggs Benedict and Fresh Fruit

Valentines Breakfast
Eggs Benedict with Fresh Fruit and Sausage Links

 

Sunday dinner Boeuf Bourguignon with Parsnips and Celeriac Puree

Valentines Dinner
Bœuf Bourguignon

with
Parsnip and Celeriac Puree

 

Valentines Dessert Skillet Apple Pie [Modified] with Whipped Cream and Chocolate Strawberry

Valentines Dessert
Skillet Apple Pie

[Modified – I added blueberries and pear slices]
with

Whipped Cream and Chocolate Strawberry

 

Monday Morning Recovery Scrambled Eggs Bacon Chef Lou's Orange French Doughnuts

Monday Morning Recovery
Scrambled Eggs
Bacon
Chef Lou’s Orange French Doughnuts

 

And as an added bonus, here is Chef Lou’s Orange French Doughnuts. I worked several years with Chef Lou at the Westside Drive-In in Boise. Great experience. Enjoy!

Chef Lou’s Orange French Doughnuts

Source: Chef Lou Aaron, Westside Drive-In, Boise, ID
Yield: 12 doughnuts

Ingredients:
5 T Butter, room temperature
½ c Sugar
1 Egg, beaten
1/3 c Milk
½ c Ricotta Cheese or Cream Cheese, softened
Juice and Zest from one orange
2 c All Purpose Flour
1 t Salt
1 t Nutmeg
¼ c melted Butter
1 T Cinnamon mixed w/1 T Sugar

Directions:
1. In a mixing bowl, cream together butter and sugar; add egg and mix well. Add Milk and Ricotta, or cream cheese, to the mixture alternately w/dry ingredients. Mix in orange rind and juice.
2. Fill greased muffin cups to ½ full. Baked in a pre-heated oven at 350 degrees for 15-20 minutes. Cool slightly and pop doughnuts out of pan.
3. Roll doughnuts first in melted butter, then in the cinnamon sugar mixture.
For variation, you can also garnish with strawberries & whipped cream.

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Fresh Alaskan Salmon 2 Ways

10 Saturday Jan 2015

Posted by Bob and Robin in Alaskan Salmon, Asian Food, Captain's Shack, Classic Cuisines, Classic Herb Blends, Cooking Styles, Dinner With Robin, Grilling, Heirloom Carrots, Herbs, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Marinades, Salad, Salmon, Seafood, Vegetables, What's For Dinner?

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Tags

Asian marinade, Asian salmon, food photos, Grilled Salmon, recipes


BobAndRobin_Nov2009_1_Pizzalchik_PhotoWow! This salmon was super good and fresh! It should be. Our neighbor, Cary White, returned from an Alaskan trip and brought us a side of fresh salmon. Thank-You so much, Cary, this was superb. We made Asian Grilled Salmon, a new and awesome recipe that we tried, and Robin’s Icebox Lox from the side. I know the Asian Grilled Salmon was wonderful – we had some last night – and I know the lox will be superb. Here are some photos of our endeavor. Enjoy and Enjoy the recipes! Cheers.

Robin's Icebox Lox getting ready for the refrigerator.

Robin’s Icebox Lox getting ready for the refrigerator and the weight.

Asian Grilled Salmon getting to know the marinade. Just remember to use a hot grill and 3 - 5 minutes per side. Cook just long enough so the salmon releases from the grill or grill pan easily.

Asian Grilled Salmon getting to know the marinade. Just remember to use a hot grill and 3 – 5 minutes per side. Cook just long enough so the salmon releases from the grill or grill pan easily and is slightly “marked”.

Asian Grilled Salmon Fresh Asparagus and Snap Pea Saute Green Salad with Yellow Heirloom Carrots

Asian Grilled Salmon
Fresh Asparagus and Snap Pea Saute
Green Salad with Yellow Heirloom Carrots

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Holiday Season Wine Dinner

12 Wednesday Nov 2014

Posted by Bob and Robin in Beef, Buy Idaho, Cheese, Coffee, Dinner With Friends, Friends, Green Beans, Hamburger, Koenig Vineyards, Meatloaf, Photos By: Bob Young, Recipe By: Food Network, Recipes, Soup, What's For Dinner?, Wine Dinners

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Tags

Baked Alaska Meatloaf, Dill Pickle Soup, Mediterranean Green Olive Soup, recipe meatloaf, recipes


29June2014_1_The-Buzz_New-LookThe Holiday Season was started last night at The Buzz and their monthly wine dinner. Many seasonal ideas were presented: Wrapping, fun gifts, culturally correct gift giving: Brazil – avoid giving gifts of black or purple or in South Korea – never anything made in Japan or North Korea. Just a few of the suggestions.
Good job in paring the wines with the dinner. The dinner was a surprise. Things we have never thought of or tried before, Dill Pickle Soup for instance. Actually, it was surprisingly good. (Here is but one recipe for Dill Pickle Soup.) Much like a Mediterranean Green Olive Soup, which is very good, but a Dill Pickle Soup is more of a Polish soup! And the Baked Alaska Meatloaf was a surprise. (Meatloaf baked, then cooled and mashed potatoes all over then broiled. Here is a Recipe for one variation. There are several.) Here is what we had and the wines to accompany the meal. Enjoy!

Wrapped Meatballs Quick Crackers A strange appetizer. I don't know what the cheese was. 2012 Koenig Cabernet Sauvignon 15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]

Wrapped Meatballs
Quick Crackers
2012 Koenig
Cabernet Sauvignon
15.7% alc. high alcohol sometimes is a distraction. this is not. great with the main course and the meatballs. [19]
A strange appetizer. I don’t know what the cheese was.

Dill Pickle Soup 2010 Bastile use de Beauvert 13.5% alc. good sparkling wine and pared well with the soup. [17] This is a strange soup, but surprisingly good.

Dill Pickle Soup
2010 Bastille
use de Beauvert
13.5% alc. good sparkling wine and pared well with the soup. [17]
This is a strange soup, but surprisingly good.

Orzo Squash Salad Nv Cruzat nu Brut Classico 12.5% alc. good, refreshing wine. went well with the salad. [19]

Orzo Squash Salad
NV Cruzat
nu Brut Classico
12.5% alc. good, refreshing wine. went well with the salad. [19]

Baked Alaska Meatloaf Green Beans Twice Baked Potatoes 2012 Pinnacoli Primitivo 14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19] We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.

Baked Alaska Meatloaf
Green Beans
Twice Baked Potatoes
2012 Pinnacoli
Primitivo
14% alc. good paring but the Koenig Cabernet Sauvignon went much better. [19]
We found the green beans under cooked and the potato was slightly under cooked, too. The meatloaf was strange.

Peanut Butter and Chocolate Loaf 2008 Quinta Do Noval Port 19.5% alc. went well with the chocolate [18] Good dessert.

Peanut Butter and Chocolate Loaf
2008 Quinta Do Noval
Port
19.5% alc. went well with the chocolate [18]
Good dessert.

And then there is always a good cup of coffee, if you so desire!

And then there is always a good cup of coffee, if you so desire!

And here are some events that are coming to the Buzz. December 19 and 20: Buzz Wine Dinners – New Year’s Resolutions (get your reservations in!). Then on January 9, 2015, the return of Classical Jam Night! Do you play a string or wind instrument? Bring it and join in. This is always an awesome evening of some really great music. Order dinner at the counter – they usually have something special. Cheers and see you there at The Buzz, 2999 N Lakeharbor Ln., Boise (208) 344-4321!

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Chicken Dinner and Cowboy Eggs

19 Friday Sep 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Arugula, Birthdays, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast With Robin, Brussels Sprouts, Buy Idaho, Captain's Shack, Classic Sauces, Cod, Cowboy Eggs, Dinner With Robin, Eggs, Food Prep, Fruit, Gumbo, Heirloom Tomatoes, Herbs and Spices, Local Farmers Markets, Local Harvests, Meadowlark Farms, Party Time, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipe By: Robin Young, Recipes, Red Wheat, Salad, Seafood, Shell Fish, Shrimp, Sourdough Bread, Vegetables, Vinegars, What's For Dinner?

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Tags

Brussel sprouts, Cajun recipes, Cowboy Eggs, gumbo, heirloom tomato, mustard cream sauce, recipes


Robin at Flatbread.

Robin at Flatbread.

I really like this photo of Robin. I’m biased! Ah yes. Chicken Dinner and Cowboy Eggs, but not at the same time. I hope our Nutritionist sees this.
The Chicken Dinner is one that Robin has wanted to try, so last night was a perfect chance to make it. The Cowboy Eggs, also known by many different names, is at least once a week around here. I made Robin’s with Acme Bake Shop Turkey Bread – made with Red Wheat. It is super! Mine I made with Acme’s Sourdough, also super. So take a look at these meals. Give them a try. But, as a lot of our meals, there is not a measured recipe. I will try to document the chicken dinner as much as possible. Enjoy!

Braised Skinless Chicken Breast with mustard cream sauce Brussel Sprouts with balsamic and blood orange reduction Heirloom Tomatoes with basil threads

Braised Skinless Chicken Breast
with
mustard cream sauce

Steamed Brussel Sprouts
with
balsamic vinegar and blood orange reduction

Heirloom Tomatoes
with
fresh basil threads

This may sound involved and confusing. (1) Chicken Breasts – egg wash and Panko. Braise over med-low heat until golden brown. Remove from heat and turn heat off. Add 1/2 cup cream and 2 Tablespoons of a good stone ground mustard. We like Plochman’s. Work fast and stir constantly. The brown bits from the chicken will be absorbed into the sauce. When combined, pour over the chicken.
(2) Brussel Sprouts – Don’t curl your nose up, these are fantastic cooked this way. Trim off the ends of 2 cups of sprouts and cut lengthwise. Steam until tender and green. Please don’t boil! When green and tender, remove from heat. In a skillet add 3 Tablespoons of balsamic vinegar and 1 Tablespoon of Blood Orange infused Olive oil. (You can also use the zest and juice from one blood orange.) Reduce to 1/2. Add the sprouts and toss to coat the sprouts. Serve immediately.
(3) Heirloom Tomato Salad – Coarse chop about 1 cup of Arugula greens. Dice an heirloom tomato and place on top of the greens. Using fresh basil, julienne about 1 cup of the leaves. (Cut into thin strips) Generously sprinkle the basil on top of the salad.

That’s all there is to it. Use a boneless, skinless chicken breast. The balsamic reduction for the Brussel sprouts eliminates that strong, cabbage taste of the sprouts. The blood orange adds a little sweetness. Notice that there is no liquid salad dressing. If your basil is fresh and the tomatoes are fresh, you won’t need any dressing.

So for dinner tonight, I made a parsley, lemon zest and garlic gremolata to go with some baked cod and a green salad. While prepping that, I started the gumbo for the BSU game tomorrow night. They play Louisiana, so I thought gumbo would be appropriate. But first, breakfast this morning.

Cowboy Eggs (Eggs in Toast) Fresh Cantaloupe and Blueberries

Cowboy Eggs (Eggs in Toast)
Fresh Cantaloupe and Blueberries

How easier can you get? Simple. Quick. Wholesome. And the gumbo is doing fine. Here is the recipe for Robin’s 70th Birthday Gumbo. The recipe is for 60. Just reduce the size for however many you are serving. But for a tailgate party, this would be great. Try using bowls from sourdough bread. We’re making Colombian Corn Bread with ours tomorrow. Cheers!

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Muffuletta – A Different Sandwich

09 Saturday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Arugula, Captain's Shack, Chianti, Chicken, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, Recipe By: Robin Young, Recipe: Bob and Robin Young, Recipes, Sandwiches, Sourdough Bread, Tapenade, What's For Dinner?, Wine and Food, Wines - Italian

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hoagie, marchesi vineyards, muffuletta, olive salad, recipes, sub sandwich, tapenade


Tuscan village photoIt never ceases to amaze me the number of different variations to a specific dish. In this case, a sandwich. When we were growing up in Newark, Delaware, we would probably call this a ‘submarine” – we had one at least once or twice a week. The muffuletta is close, very close. The sub is Italian in nature and “discovered” in South Philadelphia, around Hog Island in the Delaware River.

The term hoagie originated in the Philadelphia area. The Philadelphia Evening Bulletin reported, in 1953, that Italians working at the World War I–era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the “Hog Island” sandwich; shortened to “Hoggies”, then the “hoagie”. [Wikipedia]

It was known in the “early years” as a Hoagie. The name “submarine” came from the submarine base, Naval Submarine Base, Kings Bay, Rhode Island, among others.

Those living in Eastern Connecticut and Rhode Island are usually told that the name is associated with two facilities in Groton : the US Navy’s submarine base, and the nearby Electric Boat Company which built them. This quote seems to support that theory : “During World War II, the commissary of the United States Navy’s submarine base in Groton, Connecticut, ordered five hundred hero sandwiches a day from Benedetto Capaldo’s Italian deli in New London, where the name ‘sub’ was soon applied to the item.” —America Eats Out, John Mariani [Morrow : New York] 1991 (p. 114-5)”

Here is some information on the muffuletta from Wikipedia.

The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.

Bread
A muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. Bread used for the Muffuletta is different from focaccia, however, in that it is a very light bread,the outside is crispy and the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but a tad heavier.

Sandwich
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
Olive salad is commercially produced for restaurants and for retail sale by vendors including the Boscoli Family, Rouses, Dorignacs, Franks, Roland Imported Foods, and Aunt Sally’s.
The traditional way to serve the sandwich at Central Grocery is cold, but many vendors will toast. This was mentioned in the PBS special Sandwiches That You Will Like.

Origins
The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans. According to Marie Lupo Tusa, daughter of the Central Grocery’s founder, it was born when Sicilian farmers selling their produce at the nearby Farmers’ Market would come into her father’s grocery for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf.

Here is probably a good variation on the original muffuletta. The recipe is

Here is probably a good variation on the original muffuletta. The recipe is Muffulettas. The one thing missing in this one that we made, is mozzarella. Also, this one has thinly sliced onion, chopped roasted peppers and arugula.

We made this variation tonight, chicken muffuletta. We used spinach, baked garlic and rosemary chicken, mortadella, thinly sliced onion and arugula.

We made this variation tonight, chicken muffuletta. We used spinach, baked garlic and rosemary chicken, mortadella, thinly sliced onion and arugula. The salad is a shrimp slaw.

You can see that variations can be many. Our one suggestion is to use a mild vinegar and not one that is sharp. If a sharp vinegar is all you have, try adding a very small amount of honey. Have fun with these. They do make an awesome sandwich. Cheers! Oh yes, serve it with a Chianti or maybe a 2013 Marchesi Vineyards Valentino Primitivo. The bread that we used for the Chicken Muffuletta is an Acme Bake Shop Sourdough.

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Two Awesome Dinners

09 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat Bread, Avocado, Boise Artisan Bakery's, Boise Farmers Market, Bruchetta, Captain's Shack, Classic Cuisines, Dinner At The Captains Shack, Dinner With Robin, Grillin' and Chillin', Grilling, Idaho Lamb, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Red Wheat, Salad, Seafood, Shrimp, Soup, Tapas, Things To Do, What's For Dinner?

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bruschetta, hollandaise, lamb, recipes, shrimp, tapas


We had two awesome dinners over the weekend. Grilled Lamb Chops marinated in fresh rosemary, fresh mint and fresh oregano, olive oil and salt and pepper. (That’s pretty much our standard marinade for lamb chops!) They were awesome. And then we made a bruschetta with an avocado and garlic spread. (The bruschetta was toasted Acme Bake Shop Red Wheat bread) Mash two cloves of garlic and mix with 1/2 avocado mashed. This makes a great tapas selection. Served that with a wonderful bowl of Coconut Shrimp Soup. Great dinners! Here, look at the photos. Enjoy!

Avocado and Garlic Bruschetta Green Salad Shrimp Soup

Avocado and Garlic Bruschetta

Fresh Green Salad

Coconut Shrimp Soup

Grilled Marinated Lamb Chop Cauliflower and Broccoli with Special Hollandaise Fresh Green Salad

Grilled Marinated Lamb Chop

Steamed Cauliflower and Broccoli
with
special hollandaise sauce

Fresh Green Salad

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