• About and Contact
  • Air Fryer Cooking Charts and Conversions
  • Air Fryer Recipes – Update: August 2020 – Chicken Olivia
  • Barcode Country List
  • Boise Foodie Blog Recipes – Updates: Dec 2020 – Herbs de Provence
  • Boise Restaurant Guide – 52 Restaurant Choices! Updated: July 2018
  • Companion Garden Planting
  • Instant Pot Recipes – Update August 2020 – IP Chicken with Ketchup, Honey and Soy
  • Recipes from the Captain’s Shack: Dec 2020 – CS Prime Rib

Boise Foodie Guild

~ – Enjoy a meal or a recipe with us! Be sure to check the Sidebar and Menu above. Interesting resources are listed there. Most are hot links. Air Fryer (AF), Instant Pot (IP) and Captain's Shack (CS) recipes now have their own page. Subscribe to the blog. It's still FREE!

Boise Foodie Guild

Tag Archives: salmon

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.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Yea! The BFM is open!

14 Saturday Apr 2018

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Alaskan Salmon, Asian Food, Avocado, Bacon, Blue Crab, Boise Farmers Market, Breakfast At The Captains Shack, Buy Idaho, Crab Cakes, Dinner At The Captains Shack, Eggs Basted, Eggs Fried, Eggs Omelets, Housemade Sauces, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Polenta Roys Calais, Lamb, Local Farmers Markets, Local Markets, Omelet, Photos By: Bob Young, What's For Dinner?

≈ 1 Comment

Tags

Blue Crab, eggs, lamb, lox, salmon


Just a little cloudy and cool, but still fun to see all of the “new”, fresh produce. Great to see some new vendors, too. And with new vendors, comes new “kitchen” ideas and menus. And here are just a few. And with that, comes some new products. The first is Lions Mane Mushrooms. CAUTION: Know your wild mushrooms and the distributors before eating. Some are toxic!

Hericium erinaceus (also called lion’s mane mushroom, monkey head, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus) is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines. Hericium erinaceus can be mistaken for other species of Hericium, all popular edibles, which grow across the same range. In the wild, these mushrooms are common during late summer and fall on hardwoods, particularly American beech. [Wikipedia]

Common name: Lion’s Mane, Bearded Tooth, Hedgehog Mushroom, Satyr’s Beard, Old Man’s Beard, Unbranched Hericium.
Description: The bearded tooth fungus is white when fresh and yellowish with age. It has long spines. The fungus is 4-10” (10-25 cm) across. It is an oval to rounded solid mass of spines which hang in a beardlike fashion. The spines cover the sides and are formed in lines. This fungus is attached to the tree by a tough, thick, root like structure. The spines are .4 – 1.5 “ (1-4cm) long.
Ecology/associated hosts: The bearded tooth can be parasitic, found on living trees; especially oak, maple, and beech, and saprotrophic, found on decaying hardwoods. The season is from August – November.
Harvest: Harvest of bearded tooth mushrooms can be difficult as often the fungus is growing high in a tree. The best method is to cut the fruit body at the base, close to the tree and thus remove it in one piece.
Many wild picked Hericium mushrooms may house various tiny beetles and/or sawdust, appearing like bits of decayed wood. Thorough cleaning by shaking and hand removal of such nuisances is often needed. If the mushroom has begun to discolor to a yellowish tone, it is too old and likely will have a sour or unpleasant flavor after cooking. [Midwest Mycology Org]

With all of this information in mind, here is one use – A Lion’s Mane Mushroom Omelet!

Lion’s Mane Mushroom and Garlic

Sautéed Lion’s Mane Mushrooms with Garlic

Lion’s Mane Mushroom Omelet
Raspberries and Blueberries
Bacon
Garlic Toast

And then there is seafood. I grew up on seafood – which I did not particularly like at the time. But it was either seafood or liver. I really don’t care how you cook liver or what you do to it – It’s still liver! If you like crab cakes, and Robin and I do, here is a recipe we came up with. Give it a try. CS Crab Cakes. These are mostly East Coast Style, less the saltine crackers. But still made with Blue Crab (Phillips). It’s an Atlantic thing.

Crab cakes in egg rings and getting ready to cool down. The cooling is important!

CS Crab Cakes
Asian Salad

But you can not have dinner without breakfast. Here are two to try. Differently good!

Lemon Pancakes
Over Easy Eggs

Avocado Eggs
Toasted Acme Bakeshop Sourdough Logs
Fruit
Polenta Cakes

(Remove the seed from 1/2 an avocado and place a poached or soft cooked egg in the hole. Top with micro greens.)

Whisky Cured Salmon (Lox)

Shepherd’s Pie

And the good thing about all of these meals? 95% of the ingredients came from the Boise Farmers Market or their vendors. (Eggs, lamb, polenta, micro greens, bread, bread crumbs (from Acme Bakeshop sourdough bread), mushroom, etc. We eat well and know where our products come from. Thank-You BFM and vendors!

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Visiting The Melting Pot

04 Thursday Aug 2016

Posted by Bob and Robin in 4-Stars, Atlantic Salmon, Boise Adventures, Brocolli, Buy Idaho, Cheese, Cooking Styles, Dinner at The Melting Pot, Dinner With Robin, Eggs, Fondue, Green Salad, Idaho Greens, Photos, Photos By: Bob Young, Ravenswood Winery Zinfandel, Restaurant Reviews, Restaurants, Salads, Salmon, Seafood, Special Dinners, What's For Dinner?

≈ 1 Comment

Tags

Atlantic Salmon, Fondue, salmon


03Aug2016_1_Melting-Pot_SignVisit The Melting Pot in Boise for a fun dinner or Happy Hour. Good food with a fun presentation. And yes, the kids are welcome! 4-Star restaurant in Boise. And here is a link to their extensive Fondue Menu. Check it out! More importantly, I think, is “just what is a fondue?”
According to the Cambridge dictionary, “a hot dish prepared by keeping a container of either hot oil or melted cheese over a flame at the table and putting pieces of meat in the oil to be cooked or pieces of bread into the cheese.”
And from Justhungry.com, “In Switzerland, ‘la fondue’ means a cheese fondue and nothing else. Other types of dip-bits-of-food-in-a-communal-pot dishes are specifically called fondue-something, e.g. fondue bourgignonne (bits of beef filet fried in a pot of oil), fondue chinoise (thin slices of beef or other things cooked in a pot of broth), and so on.”
The cheese fondue at The Melting Pot consists of, “CLASSIC ALPINE – rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95” Delcicous. Here is what we had to complete this 4-Star evening. Enjoy!

Window sign at 6th and Main Streets in Boise.

Window sign at 6th and Main Streets in Boise.

Main bar. A large variety of beer and wine.

Main bar. A large varity of beer and wine.

I you wish in season, a nice patio.

I you wish in season, a nice patio.

A 2013 Ravenswood Zen of Zine for us!

A 2013 Ravenswood Zen of Zin for us!

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don't really call it a Caesar Salad. (That was the Waiters words.

APPLE BACON SPINACH
Fresh spinach, crimini mushrooms, sliced egg, spicy pecans, Granny Smith apples and apple bacon vinaigrette
Gluten Free 5.75

And yes, a salad at the Melting Pot. They have 3 selections, although since the Caesar Salad has minimal, and barely noticeable anchovies, I don’t really call it a Caesar Salad. (Those were the Waiters words.) The above salad was delicious!

CLASSIC ALPINE - rich, sweet-yet-earthy Featured Cheeses: Gruyère, Raclette, Fontina. Melted with: White wine, garlic, fresh nutmeg. Gluten Free $8.95

CLASSIC ALPINE FONDUE
rich, sweet-yet-earthy
Featured Cheeses: Gruyère, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg

Gluten Free $8.95

Stirring the Classic Alpine Fondue

Stirring the Classic Alpine Fondue

Classic Alpine Fondue

Classic Alpine Fondue

Hmmm. It was good!

Hmmm. It was good!

Salmon

ATLANTIC SALMON FILET
potato, mushroom and brioccoli

21.50

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Fish Sticks – Not Mrs. Pauls!

13 Friday Jun 2014

Posted by Bob and Robin in Beer and Food, Boise Farmers Market, Captain's Shack, Carrots, Cheese, Dinner At The Captains Shack, Dinner With Robin, Garlic, Herbs and Spices, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Main Dish, Photos By: Bob Young, Recipes, Salad, Salmon, Seafood, Spices, Vegetables, What's For Dinner?

≈ Leave a comment

Tags

Beer, Carrot Threads, copper river salmon, Fish Sticks, salmon, sweet potato


In fact, these are made from some fresh salmon. Breading is totally different from the store bought “things”. The recipe follows the photo. Enjoy! We did. This is an awesome way to make salmon.

Housemade Salmon Fish Sticks Special Dipping Sauce Fanned Baked Sw2eet Potato with Garlic Butter Fresh Green Garden Salad wit5h Carrot Threads Full Sale LTD Lager

Housemade Salmon Fish Sticks

Special Dipping Sauce

Fanned Baked Sweet Potato
with
garlic butter

Fresh Green Garden Salad
with
carrot threads and “peachy” peach vinaigrette

Full Sail LTD Lager

And the recipe for both the salmon and the dipping sauce.

Parmesan Fish Sticks and Special Dipping Sauce


Recipe courtesy of Giada De Laurentiis

Total Time: 21 min Prep: 4 min Cook: 17 min Yield: 4 to 6 servings
Level: Easy

Ingredients:
1 (18-ounce) center-cut Salmon Fillet, about 9 by 4 inches, skinned
1/2 c All-Purpose Flour
1/2 t fine Sea Salt
1/4 t freshly ground Black Pepper
3 Egg Whites
1 c grated Parmesan
1 c seasoned Bread Crumbs
Olive oil, for drizzling
1/3 c Mayonnaise
1/3 c Plain Yogurt
1 T Dijon Mustard
1 T chopped fresh Parsley or Chives

Directions: For the Fish Sticks:
Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Directions: Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Great Saturday for Three Reasons!

10 Saturday May 2014

Posted by Bob and Robin in Big Lost River Meats, Boise Farmers Market, Buy Idaho, C and G Wild Alaska Salmon, Local Farmers Markets, Local Harvests, Local Markets, Salmon, Sausage, Scans By: Bob Young, Seafood, Special Information, What's For Dinner?

≈ Leave a comment

Tags

Big Lost River Meats, Boise Farmers Market, C and G Wild Alaska Salmon, Rosemary Sausage, salmon, sausage, Wild Alaska Salmon


Farmers-Market-ChickenYes indeed! A great Saturday for three reasons: (1) Be sure to congratulate Robin on being 5 weeks smoke free! It’s not easy. (2) Wish Robin a Happy Mother’s Day tomorrow and (3) A good time at the Boise Farmers Market, even though the weather was not the best – It snowed on the mountain! I met some great new vendors today. The Big Lost River Meats in Mackay, ID ((208) 588-3085), their Garlic and Rosemary Sausage is wonderful and C&G’s Wild Alaska Salmon. I got some good salmon information from them. Enjoy the information! Cheers.

Big Lost River Meats 410 Pine Street Mackay Idaho 83251 (208) 588- 2849 This was a great sausage.

Big Lost River Meats
410 Pine Street
Mackay,Idaho 83251
(208) 588- 3085
This was a great sausage.

Here is some good information on salmon. We always have Coho (Silver) or Copper River Sockeye (Red) salmon in our freezer. No problem having baked or poached salmon several times a week.

C&G W@ild Alaska Salmon

C&G W@ild Alaska Salmon
C&G Wild Alaska Salmon
Great information about them and contact information on their web site

10May2014_1_Salmon-Info-Pg_2

10May2014_1_Salmon-Info-Pg_3

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Scrumptious Dinner At “Fresh Off the Hook”

19 Saturday Apr 2014

Posted by Bob and Robin in Appetizers, Buy Idaho, Cod, Comfort Food, Fresh Off the Hook, Green Beans, Halibut, Locavore, Pasta, Photos By: Bob Young, Restaurant Reviews, Salmon, Scallops, Seafood, Shrimp, Things To Do, Vegetables, What's For Dinner?, Wine and Food

≈ Leave a comment

Tags

bay scallops, cod, Fresh Off the Hook, salmon, seafood


18Aprikl2014_1_Fresh-Off-the-Hook_Menu-CoverOnce agai, we went to Fresh Off the Hook in Boise and were treated to another awesome dinner. It is, without a doubt, the Best In Boise for seafood. Yes. A 5-Star seafood restaurant. Their Menu is full of surprises and delicious. I want to try one of everything. For instance, their fried foods are more like the tempura at Sushi Joy, it is light and not grease soaked. The fried foods taste like they are supposed to. Shrimp taste like shrimp. Cod tastes like cod. Not over powered with batter. It is good! In short, if you are in Boise, you must try to go to Fresh Off the Hook. Cheers and enjoy these photos.

Sauvignon Blanc (Chile) on the left and a Kendal Jackson Chardonnay on the right. Look at the color difference.

Sauvignon Blanc (Chile) on the left and a Kendall-Jackson (CA) Chardonnay on the right. Look at the color difference.

Robin is enjoying herself.

Robin is enjoying herself.

Green Beans Fried A great appetizer!

Green Beans Fries
A great appetizer!

Shrimp Tomato Bisque

Shrimp Tomato Bisque

Clam Chowder There's actually clams in here!

Clam Chowder
There’s actually clams in here!

Seafood Linguini

Seafood Fettuccini
Tiger shrimp, bay scallops, bay shrimp, zucchini, mushrooms, scallions and diced tomatoes sautéed in white wine and garlic butter smothered in our creamy Parmesan-garlic sauce tossed with fettuccine noodles. Topped with Parmesan, tomatoes and scallions, and served with warm sourdough bread 14.99

Captain Alex’s Seafood Platter A medley of cod, salmon, halibut, mahi mahi, Jumbo shrimp, calamari and clams battered and deep fried to perfection. Served with chef’s choice sautéed vegetables and wild rice 18.99

Captain Alex’s Seafood Platter
A medley of cod, salmon, halibut, mahi mahi, Jumbo shrimp, calamari and clams battered and deep fried to perfection. Served with chef’s choice sautéed vegetables and wild rice 18.99

Fishing boat

Fishing boat

Sailing rig. These are ship models that are placed around the restaurant.

Sailing rig. These are ship models that are placed around the restaurant.

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

Lox and Scrambled Eggs for Breakfast

28 Friday Feb 2014

Posted by Bob and Robin in Acme Bake Shop Breads, Breakfast, Brunch, Captain's Shack, Icebox Lox, Lox, Party Time, Photos By: Bob Young, Recipe By: Robin Young, Recipes, Salmon, Sourdough Bread, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

Boise Foodie Blog Recipes, icebox lox, lox, salmon


Here is an awesome recipe for Robin’s Icebox Lox. It can also be found in the recipe file above. We had this for breakfast this morning. Yum!

Robin's Icebox Lox Scrambled Eggs Acme Bake Shop Toasted Sourdough

Robin’s Icebox Lox
Scrambled Eggs
Acme Bake Shop Toasted Sourdough

43.624890
-116.214093

Share this:

  • Email
  • Pinterest
  • Facebook
  • Print
  • Instagram
  • More
  • Twitter
  • Instagram

Like this:

Like Loading...

  • Bob and Robin
  • rockinrobin43

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Copyright Notice

Creative Commons License
This blog and all work herein is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

The Current Weather at the Captain’s Shack

Click the image to see the very latest and current weather at the Captain's Shack in Boise, Idaho

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 177 other subscribers

Thanks to all of these readers of this blog!

  • 274,193 Folks Reached

Monthly Archives of this Blog

Translate This Page

Assoc of Food Bloggers

Association of Food Bloggers

BFM Drive-Thru

Boise Farmers Market Drive-Thru

Air Fryer Cooking Time and Temperature Conversion Calculator

To convert to the AirFryer

AirFryer Recipes

https://www.airfryerrecipes.com/

Air Fryer Conversions

Rule of 25%. Reduce oven/frying temperature by 25% and time by 25%.

Fork To Spoon – Air Fryer and Instant Pot Recipes

Great resource for AF and IP information and recipes.

AirBnB Buhl, Idaho

Welcome to Mary Anne’s place, a historic cottage in the heart of Kelley’s Canyon Orchard. Just 20 minutes from Twin Falls, unwind in this quiet retreat by enjoying the pleasant sound of a nearby creek and views that look out into the orchard. 4 guests · 2 bedrooms · 3 beds · 1 bath, Wifi · Free parking · Kitchen, Entire House! 1903 River Rd, Filer, Idaho 83328

Snake River AVA (Idaho Wine Districts) Happenings

Follow what is happening in the Idaho wine districts, Snake River AVA, Eagle Foothills AVA and the Lewis and Clark AVA. Events, tastings, dinners and other exciting happenings. Look for BNB's at a winery.

Bloglovin’

RSS Links

RSS Feed RSS - Posts

RSS Feed RSS - Comments

-----------------------
I Know. Not Idaho Products, But still Worth A Try!
----------------------

Rockin’ Rs

----------------------
Items of Blog Interest.
-----------------------

Member of The Internet Defense League

The History Kitchen

Interesting historical information about food - prep, origins and uses. Written by a kitchen anthropologist!

-----------------------
Of Concern To This Blog
----------------------

Recent Posts

  • A Little Variation of Eggs Benedict
  • Saint Jacques au Saffron
  • 3 Delicious Meals
  • To Chew or not to Chew? To Peel or not to Peel? Those are the questions.
  • Tri-Tip Grilled

-----------------------
Think Local!! Buy Local!!

Let them know you saw their logo on this blog. Thanks!
----------------------

Buy Local!

If you are not from Idaho, think about Buying Local in Your area! As for us, we have lived in Idaho since 1982. We Buy Idaho wherever possible.

Chef Jake Sandberg, Crispeats

Food References and Recipes

Buy Local

And it does ... Just Make Sense! Regardless of where you are from.

------------------------
Think Local!! Idaho Products.

Let them know you saw their logo on this blog. Thanks!
-----------------------

The New Boise Farmers Market

Summer and Winter - 1500 Shoreline Dr, Boise (Americana and Shoreline)

Idaho Farmers Markets

A listing of statewide Farmer's Markets with contacts.

Find Your Local Farmers Market

Click on the graphic to find your local farmers market either by city or zip code.

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

Click the image for pork recipes.

Kelley’s Canyon Orchard

1903 River Rd, Filer, ID 83328 Hours: 10am - 6pm, Phone: (208) 543-5330

Malheur River Meats

Matthews Idaho Honey

Matthews All-Natural Meats

Meadowlark Farms

All natural Eggs, Lamb and Chicken

Purple Sage Farms

Reel Foods Fish Market

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

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

-----------------------
Some Awesome Recipe and Spice Sources. Culturally diverse.

Let them know you saw their logo on this blog. Thanks!
------------------------

Crockpot Recipes

Many good recipes here.

A Taste of France

A collection of French recipes

Basque Recipes

Best Ever Recipes of Mexico

Malaysian Recipes

Awesome Malaysian recipes.

Memorie di Angelina Italian Recipes

My Best German Recipes Web Site

Regional and Oktober Fest Recipes

There are a lot of recipes here.

Sauer Kraut Recipes

Recipes By Robin and Bob

Recipes that we have collected and created throughout the years.

Recipes of Elizabeth W. Young, Bob’s Mother

These are the recipes that my Mother collected over 85 or so years. The photo of my Mother was one of the last I have of her. It was taken in July, 1987.

Recipes From The Mediterranean Area

Soup and Chowder Recipes

Recipes from "My Recipes"

Deep South Dish Recipes

The Recipes of Greece

Tasty Mexican Recipes

The Shiksa In The Kitchen

Great Jewish recipes!

-----------------------
Some Great Boise Restaurants.

Let them know you saw their logo on this blog. Thanks!
-----------------------

Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

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

Awesome food and wine!

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!

Flying Pie Pizzaria

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

-----------------------
Think Local!! Boise Breweries, Brew Pubs and Wine Bars.
Let them know you saw their logo on this blog. Thanks!
-----------------------

10 Barrel Brewery Boise

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

Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

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

-----------------------
Miscellaneous Items
-----------------------

Blog Syndication

NetworkedBlogs
Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
Follow my blog

Blog Badge

Local & Regional Food Blogs - BlogCatalog Blog Directory

  • Follow Following
    • Boise Foodie Guild
    • Join 61 other followers
    • Already have a WordPress.com account? Log in now.
    • Boise Foodie Guild
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: