Trike Restaurant Finds Worthy of Posting

03 Wednesday Dec 2025

Posted by Bob and Robin in 5-Stars, Boise Area Food Adventures, Buy Local, Ethnic Foods, Food - Asian, Food Photos, Fusion Foods, Restaurant Reviews, Restaurants, Sushi Schack, What's For Dinner?

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Asian, boise restaurants, sashimi, seafood, sushi

I had some very good comments about posting about my trike excursions and the restaurants I found along the way. So here is another. I hope you enjoy it. Let me know. There will be 4 different -places, Westside Drive-In, Sushi Shack, Terraces of Boise and one from my own kitchen. (Not really a restaurant) So let’s get started.

This is from the Terraces of Boise, where my wife was hospitalized. It is a Pear Rutabaga Soup. Two items I would never think to combine. I asked them for the recipe, but they would not give it to me. I know the pears and rutabaga were roasted and then put in a blender and pureed and that gave it a “soupy” consistency. It is delicious and worthy of locating the recipe!

This photo is Eggs Benedict from my kitchen, Most people who have been inn the kitchen and have seen it just love. The Eggs Benedict procedure was taught to me by Bobby Flay and Jacque Pepin via the internet, TV (PBS) and cook books. The Hollandaise Sauce is not hard to make, it just takes some care and do not exceed 130 degrees F. Egg yokes, Dijon mustard, Aleppo Pepper, Worchester Sauce, Unsalted Good Butter, 3 oz good white wine and constant whipping. Delicious!

The last place that I will take you to for now, is the Sushi Shake in East Boise in the Barber Park area, The photo above is of the interior. Same with the photo below.

When you go to an Asian restaurant, one must have Saki and make it a good one.

How about a good Clam and Mushroom Miso Soup? And this is delicious.

A good California Roll Sushi Roll will satisfy that need and goes wonderful with the Saki.

And of course a great Sashimi goes well too! A 4 fish Sashimi. Located at Eckert Road and Warm Springs Blvd.

The Menu

And finally a Beef Stroganoff from Westside Drive-In by Chef Lou Arron. It is awesome as is his entire menu. It is located at 21st and State Street in Boise

This is the GPS map that is on my trike/phone that keeps me on the straight and narrow. Start at5 point A. You bikers can down load this program for your phone. It is called Cyclers. This map is to Sushi Shake.

A Twist to Bagel and Lox

13 Monday Jan 2025

Posted by Bob and Robin in Brunch, Captain's Shack, Eggs Basted, Kitchen Adventures, Photos By: Bob Young, Recipe - Seafood, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, What's For Dinner?

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bagels, breakfast, brunch, food, lox, micro greens, recipe, recipes, salmon, seafood

We do like a good bagel, cream cheese and lox, We have been known to make our own lox – cured salmon. We also like an old dish, Egg in Hole. This is a twist on that theme – Grilled Bagel (any kind), Egg in Hole and Lox. A n easy recipe, quick – 10 minutes and delicious. Here.s how to do it.

Ingredients – (Serves 2)
2 Bagels, any kind
4 lg Eggs
Lox
unsalted Butter
Micro Greens, any kind, I like Alfalfa/Broccoli

Directions –
1. Cut each bagel in half, leaving half of the hole with the bagel hole. Enlarge the hole if necessary.
2. Thoroughly butter both sides of the cut bagel, Add butter and a little vegetable oil to a large skillet. Start to grill the bagel halves, cut side up. Grill until the bagel is browned, Turn bagel over and grill the cut side until barely browned. Add an egg to the hole and cook until the white is set.
3. Add a little water to the pan and cover with a glass lid. Cook until the yolk is set to your liking. Remove from pan and top with lox and then some sprouts on the lox. Serve immediately.

Halibut Beurre Blanc

03 Friday Jan 2025

Posted by Bob and Robin in 3-Stars, Arugula, Captain's Shack, Food - French, Help Needed, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - French, Sauces, Seafood, Special Dinners, Spices, tarragon, What's For Dinner?

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arugula, beurre blanc, fish, French recipes, French sauce, halibut, Sauces, seafood

Not everything one makes comes out as expected or as good as one “dreams” about. This is one of those times. I made a Halibut Beurre Blanc – https://www.rockinrs.com/Beurre-Blanc2.pdf – and it was OK, but just Ok. Nothing to write home about. The beurre blanc was thin, not as thick as I would have liked it, and the tarragon and clove were just about non-existent. The temperature was kept at around 120 degrees F and it did not break. The liquid did reduce to 1/2 cup and it did take about 40 minutes to complete the sauce. I have made this several times over the years, but this was about the most delinquent I have ever done! If you look at the recipe and can give me any suggestions as to how to correct it, I sure would appreciate your comments and suggestions. Thanks.

Recipes From My Mom

11 Wednesday Dec 2024

Posted by Bob and Robin in Appetizers, Classis Sauces, Cream Sauces, Cultural Differences, Food, German Recipes, Homemade Sauce, Homemade soup, Recipe - Dessert, Recipe - Homemade, Recipe - Seafood, Recipe - Soup, Recipes, What's For Dinner?

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chicken, desserts, family recipes, Mother Sauces, old recipes, recipes, red meat, Salads, seafood

My Mom passed away this date in 1995. She was a 30 year cancer surviver. I miss her and her kitchen talents. Therefore, I am posting 3 of her recipes in her memory. I do hope you try them and look/read/try her recipe file, https://www.rockinrs.com/recipes.htm. There are Many recipes in this file. And many family ones and favorites.

———

Recipe Name: Crab Stuffed Mushrooms
Serves: 8 Prep Time: 30 min Oven Temp: 400ºF Oven Time: 12 min
Ingredients:
1# Crab meat
24 Mushrooms, fresh
½ c Mushroom stems, chopped
2 T Butter, softened
1 egg, beaten
2 T Parsley, chopped
½ t Salt
¼ t Garlic, minced
2 T Parmesan cheese, grated
De-stem the mushrooms. Set aside. Chop the stems into small pieces. Mix all ingredients, except the mushroom caps, until the mixture balls together. Place the mushroom caps on a lightly greased cookie sheet. Fill each mushroom cap with the mixture. Place in a pre-heated oven at 400ºF. Cook for 12 – 15 minutes until just browned. Serve hot.

———-

Recipe Name: Green Tomato Relish 2
Yield: 5 quarts Prep Time:
Ingredients:
5½# Tomatoes, end of the season pink with some green tint, chopped
6 Onions, chopped
½ c Salt
3 c Vinegar
6 Green peppers, diced
3 Sweet red peppers, diced
6 Garlic cloves, minced
1 c Brown sugar
3 c Corn syrup, dark
1 T English mustard
1 T Cloves, whole
1 Cinnamon stick
1 T Ginger
1½ t Salt
Combine tomatoes and onion. Sprinkle with salt and let stand for 3 hours. Rinse and drain. Heat vinegar, peppers, garlic, sugar, salt and syrup to a boil. Add the vegetables and spices (tied in a cheese cloth bag) and boil gently for 10 minutes. Hot pack in jars.

————

Recipe Name: Wilted Lettuce Dressing
Serves: 8 Prep Time: 1 hour
Comments: A favorite family salad dressing. This is the original and old version.
Ingredients:
6 Slices of bacon, crisp and crumbled
4 T Bacon drippings
¼ c Vinegar
2 T Water
½ t Sugar
1 Egg beaten

Add the bacon drippings to a pan over medium heat. Add slowly the vinegar, water and sugar. Bring to a slow boil stirring constantly. Add the diced bacon. Add the beaten egg to the pan stirring constantly until blended and thickened. Quickly pour over 1 head of chopped iceberg lettuce.

Be sure to look at the complete recipe file and info at the above link. Enjoy!

Scallops with Viognier Sauce

26 Friday Jul 2024

Posted by Bob and Robin in 5 Hour Duck, Captain's Shack, Classic Sauces, Cooking Styles, Cream Sauces, Creamed Spinach, Dinner For Robin, Food - French, Food Photos, Food Prep, French Foods, Housemade Sauces, Idaho Greens, Idaho Wine, Local Harvests, Parma Ridge Winery, Photos, Prep Work, Recipe - Seafood, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, viognier sauce, What's For Dinner?

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brasing, Creamed Spinach, food, recipe, recipes, Scallops, seafood, viognier sauce

As you can see, I have changed the opening graphic. I was playing around with AI and came up with several of these. It fits with the Captain’s Shack. Robin and I thoroughly like scallops, especially sea scallops – the larger ones. We also enjoy brazing them, over medium low heat, and that is important. Here is the recipe. I know, there are several recipes available for a Viognier Sauce, but this one is one I came up with. https://www.rockinrs.com/CS-Scallops-Viognier.pdf. The recipe is scaled for 2, but you can easily adjust the recipe to suit your needs without adjusting the sauce.

Notice the light braise on the scallops and it is served with Creamed Spinach. A good combination. I always put fresh grated nutmeg in all by white sauces and a cream sauce is a white sauce. If you make these, and it is not difficult, just watch the heat and cook 2-3 minutes per side, and let us know how you liked them.

New High End Restaurant in Eagle, Idaho

12 Friday Apr 2024

Posted by Bob and Robin in 5-Stars, Beef, Boise Restaurants, Ceviche, Classic Cuisines, Classic Sauces, Classics, Cooking Styles, Crab, Crab Cakes, Crème fraîche, Dinner at Coa Del-Mar, Food - Mexican, Food of Central America, Food Photos, Lobster, Main Dish, Mussels, New Restaurant Trial, Paella, Photos By: Bob Young, Restaurant Reviews, Rice, Scallops, Sea Scallops, Seafood, Shrimp, Special Events, What's For Dinner?, Wine and Food

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Coa Del-Mar, food, restaurant, restaurants, seafood, travel

It isn’t often that I write about a new restaurant and the By Invite Only dinner – pre opening – to “show off” their menu. But Coa Del-Mar, 2121 E Riverside Dr, Eagle, Idaho is one that I feel compelled to write about. It is well worth it. From their website, “… The nearly 10,000-square-foot restaurant includes a large patio that overlooks a pond.The restaurant will welcome customers on Monday, April 15. It has started to accept reservations on the Resy platform… The Latin and seafood-inspired restaurant will share similarities to both Barbacoa and co-owner Nikolai Castoro’s other restaurant in downtown Boise Coa De Jima. We’re going to bring hot rocks and icetinis and steak options, but the focus is on ceviches and fish options. We’re working to get seafood flown in fresh daily from Hawaii…In addition to its stunning artwork, Coa Del Mar boasts an impressive menu curated by Chef Enrique Martinez, featuring fresh seafood flown in daily and innovative takes on Latin-inspired dishes. From signature ceviches to Barbacoa’s famous “hot rock steak,” there’s something to delight every palate.”

It is large, spacy and can be rather loud due to the crowds of people. The art in the restaurant is all by local artists and it is beautiful. Prices are definitely high end but definitely worth it, and it would be a perfect place for that special dinner, for that special event, for that special person. Here are some photos of the restaurant. Thank you Joe Levitch for letting me join you for this event. I greatly appreciate it.

When you enter the restaurant, this is the artwork that greets you, less Joe Levitch.

The main dining room will keep you in awe with this beautiful Chihuly style glass work. It is huge and beautiful. That’s the inside. Now for some of the food and how each plate is presented.

Making guacamole at your table.

Fresh made guacamole

The Beef Taco plate is beautiful and the meat is extremely tender and well prepared.

The Seafood Platter has lobster, scallops and shrimp on a Truffle Whipped Potato bed. Delicious! Some of the other entrees follow.

The folks sitting at the next table, were kind enough to let me photograph their dinners. These are Crab Cakes and they look delicious and not over stuffed with filler.

Coconut Shrimp

Lobster and Mussels

Seafood Paella

Key Lime Dessert

Creme Brule

So there you have a small sample of the dishes they offer. They are delicious. I hope if you are in the area, you call for reservations starting Monday April 15. You may not get a seat if you don’t call. There is a complete wine and liquor menu.

Working on Paella

29 Friday Sep 2023

Posted by Bob and Robin in chorizo, Paella, What's For Dinner?

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chorizo, Paella, seafood

Just so you don’t think I have been goofing off, I have been working on paella. What is paella? Basically, it is a traditional Spanish or Basque – northern Spain – dish. Rice based with a variety of vegetables – sweet peppers, carrots, broccoli, onions and lots of seafood of various kinds – clams, shrimp, mussels and fish.

Paella is a traditional Spanish dish that originated in the Valencia region. It is typically made with saffron, olive oil, garlic, onion, and tomatoes, and typically includes some combination of meats, seafood, and vegetables. The dish is traditionally cooked in a large, shallow pan called a paellera, and is often served as the main course of a meal. Paella is considered to be a symbol of Spanish culture and is enjoyed by people all over the world.
(ChatGP)

paella, in Spanish cuisine, a dish of saffron-flavoured rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

To prepare paella, pieces of meats such as chicken, pork, or rabbit and seafood such as clams, shrimps, mussels, crayfish, and squid are sauteed in olive oil with onions, garlic, and herbs and removed from the pan. Rice, tomatoes, saffron, and stock are simmered together, the meats and seafood mixed in, and the dish is garnished with peas, pimientos, and other vegetables. Traditional paellas are made out of doors over a wood fire.
(Britannica)

The photo above is a paella that two friends of mine and I made for 38 people who where competitors in a Pointer Dog Competition near Jordan Valley, Oregon and on the high desert. (Photo below) When I get the recipe completed, I will post it on this blog. It is involved, but not difficult.

Chanterelle Omelet, Seafood Stir Fry and Scrumptious Chicken Wings

06 Tuesday Oct 2015

Posted by Bob and Robin in Appetizers, Asian Food, BBQ Chicken, Boise Farmers Market, Brocolli, Bronco Nation, Captain's Shack, Carrots, Chicken, Chicken Wings, Chinese Food, Coconut Rice, Dinner At The Captains Shack, Gameday, Local Farmers Markets, Local Harvests, Mushrooms, Mushrooms - Chanterelles, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Seafood, Sea Scallops, Seafood, Shell Fish, Shrimp, Slow Cooking, What's For Dinner?

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chanterelles, chicken wings, coconut rice, seafood, seafood stir fry

Such a good meal combination. No! Not all at once but over three days. The recipe for the chicken wings and the stir fry are listed permanently in the recipe file. The link to that file is at the top of this page. But for now, here is the link to the Shrimp, Scallop and Pineapple Stir Fry recipe and the recipe for the Robin’s Chicken Wings, that would be great at a Tailgate Party! Here is some information about chanterelle mushrooms –

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.”
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.

Chanterelle Omelet with Fresh Chives, Sausage and Local Cantelope

Chanterelle Omelet
with
Fresh Chives, Sausage and Local Cantaloupe

Next meal, wonderful Seafood Stir Fry. Look at this!

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. Here it is cooking.

Scallops, shrimp, celery, broccoli and pineapple in a wonderful stir fry. See the recipe and enjoy. Here it is cooking.

Shrimp, Scallop and Pineapple Stir Fry
Coconut Rice and Chow Mein Noodles

And finally, awesome tailgate fare with these chicken wings. (Recipe above) Don’t bypass marinating the wings for the 2 hours or so. Enjoy!

Chicken wings getting happy!

Sticky Marinated Chicken Wings Fresh Vegetable Mixture

Robin’s Chicken Wings
Fresh Raw Vegetable Mixture

Great Visit to Capitol Cellars

26 Wednesday Aug 2015

Posted by Bob and Robin in 4-Stars, Beef, Boise Adventures, Capitol Cellars, Dinner With Friends, Dinner With Robin, Food Photos, Idaho Beef, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Potatoes, Idaho Wine, Lamb, Photos By: Bob Young, Seafood, Shell Fish, Shrimp, Special Dinners, What's For Dinner?, Wine and Food, Wines - Idaho, Wines - Washington

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Capitol Cellars, lamb, seafood, shrimp

Really a good visit tonight to the newly opened – March 2015 – of Capitol Cellars at 5th and Main Streets in Boise in the Belgravia Building. (There is also an AirBNB in the building, Belgravia AirBNB.) The ambiance is like entering a “wine cave”. Dim lights; cool air and wonderful Waite Staff. In certain sections of the restaurant, it is like sitting in a wine cellar – because you really are! I have placed a permanent link in the sidebar of this blog so you can contact them, make reservations or check their manu. Definitely a 4-Star (out of 5-Stars) restaurant. My only comments about the food is that the risotto seemed to be a little gummy – undercooked. The crispy fries were not really as crispy as I had expected. I expected more of a twice fried Belgium style potato. Here are some photos from our visit. Enjoy! It is great to see that they use Idaho products and produce as much as possible. This would be a great Date Night restaurant or Special Occasion.

The entrance at 5th and Main in the Belgrade Building.

The entrance at 5th and Main in the Belgravia Building.

Part of the main dining room.

The wine cellar.

Wine cellar ambiance.

Shoup Pernod Shrimp
garlic, shallot, basil, Pernod cream sauce

Cheese plate
specialty artisan and local cheeses, fruit, spiced nuts, port-fig jam, imported olives, baguette & crackers

Borah Burger
Idaho Kobe beef, fresh mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli, brioche bun

Risotto

The Senator’s Prime Rib
Idaho-northwest raised beef, Idaho bake potato, warm horseradish sauce, au jus

Pete’s Idaho Lamb Shank
Lava Lake Lamb. goat cheese polenta, seasonal vegetable, natural jus

Logan Smyser, Director of Operations, shows us how to use a sabre to remove the top of a champagne bottle.

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

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

Once 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.

Green Beans Fries
A great appetizer!

Shrimp Tomato Bisque

Clam Chowder
There’s actually clams in here!

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