Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!
Yum meals an fun to do! Breakfast and twoi dinners. As folks say, “You do eat well!” and yes we do. Meals from scratch make it so much fun, interesting and nutricious. You can pick and choose what ingredients are included in the dishes. We try very hard to eat local. And now that Spring has arrived, the Boise Farm,ers Market is open every Saturday and we get fresh and locally produced items.
Let’s start with Tuesday dinner. A wonderful Asian Grilled Salmon, although I did not grill the salmon thgis time but rather braised it in the Asian marinade. And as a note, most – not all – but most of the ingredients to these dishes are local products – Idaho grown!
Tuesday’s dinner –
I have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.
A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]
#boisefoodieguildstuff, #bobfoodphotos, #boisecaptainsshackstuff
Yes it was! And many thanks to all of the Boise Farmers Market producers for supplying the awesome meal items and the Saint Lawrence Gridiron, at 703 W Bannock in Boise (208) 433-5598, for supplying the space, the Waite Staff and an awesome Chef! Just a super, super night!
I do believe that this was the first of dinners like this to raise funds for the Boise Farmers Market. And I do hope that they continue to do this Fund Raising Dinner next year and many years to follow. When you look at the menu and photos below, you will see the superb meal that we had. Congratulations to all who worked so hard to make this a success! Left-Click any of these photos to see them enlarged.
Thank-You everyone for this event. It takes a lot of hard work to arrange this. Karen Ellis – Thank-You!