Friday, July 31, 2009

Weekly Mailer Guest Food Review (Issue 07/28/2009)

Spuds and Cherry Blossoms!

Back in the day, when I was new to this area, my husband would bring me to the Mini-Cassia area that he called his hometown. Prior to his proposal of marriage, he spent time wooing me by showing off on the Snake River. We spent all the time we could here and our days were filled with swimming, yard sales, long walks and aimless drives down country roads. Of course, he wouldn't have properly introduced me to the area if he had neglected feeding me. Being the consummate gentlemen, he always made sure I had a full belly and used that opportunity to introduce me to one of his favorite local restaurants, Stevo's. At the time, I enjoyed the coziness of the restaurant and the learning experience of the proper way to eat a steak fry. Poking a little hole into the warm, puffed-up steak fry, inserting the tip of a spicy fry sauce bottle and squeeze! I would fill the center of the fry like and eclair filled with Bavarian cream and popped that puppy into my mouth! I am ashamed to admit how many platters, over several Summers did I devour. Looking back, maybe I wooed him by showing off my steak fry eating skills. At the end of one particular day, we were perched exhausted within a booth, steaming hot steak fries in front of us, and through the window I watched a breeze lazily blow through a Cherry Blossom tree causing the blossoms to swirl past the window just as if it were snowing. The moment was absolutely beautiful and as mushy as it sounds, caused a tug at my heart as I knew that the man sitting next to me and this wonderful area would one day become a big part of my future.

Places to Visit:

Stevo's
290 South 600 West
Burley-Paul Highway
Heyburn, ID
Hours: Monday through Saturday 11:00 a.m. -9:00 p.m.
Take Out: 679-3887

Within the last year, Stevo's interior has been redecorated with modern art highlighted by retro lime green drop down lights, adding an interesting and earthy texture to the decor. Still owned and operated by Steve and Lalanne Delis and family, the food is what one has come to expect in Stevo's. The menu features everything that Stevo's does best, such as the Super Stevo's Burger which consists of a mouth watering 2/3 lb. lean Ground Beef patty, topped with your choice of Cheese, Lettuce, Tomatoes, Onions, Bacon and smothered in Mushrooms. All meals come with your choice of regular fries, steak fries, or a baked potato and the Super Burger is priced at $10.00. If you are hankering for a simple mound of their Idaho "Delish" steak fries, it will set you back about $4 and is big enough to share. Speaking of Potatoes, order up a Super Spud which comes with melted Cheese, Sour Cream and Butter and you can top it off with chucks of Steak cooked to your preference for $9.50, or my favorite, the Cheese Burger Spud, which is filling as the Ground Beef completely covers the platter at $7. They also serve an assortment of Shrimp and Fish such as the 10 oz. Boneless Idaho Rainbow Trout Fillet, which comes with a salad and is priced at $14. But, if you are going to pull out the big guns, try ordering their mouth watering and cooked to perfection 14 oz. Porterhouse New York Steak for $19.

TO ADVERTISE, SUBSCRIBE OR PLACE CLASSIFIED ADS WITHIN MINI-CASSIA'S WEEKLY MAILER OR WEEKLY NEWS JOURNAL:
221 WEST MAIN STREET BURLEY, ID 83336
(208) 678-6643
EMAIL:
production@theweeklymailer.com

Weekly Mailer Guest Food Review (Issue 06/30/2009)

It's The Little Things


Quite sometime ago, in the month of June, I was dining with my mother at a restaurant. She had found her Salmon entree so delicious that she called the waiter over to ask him where the Salmon was from. With a dead-panned face the waiter replied, "It's from the freezer". The whole table erupted in laughter. Even to this day we still chuckle about that one. The restaurant was Perkins. Many of my relatives were in town for my wedding and for convenience it was held at the Burley Best Western. It was a three day event and we came to rely on Perkins for late night slices of pie, gathering for breakfast, and they catered our wedding brunch. The staff even offered to keep our leftover wedding cake (at least the part my husband didn't shove into my face) in their fridge. At the end of our last breakfast together, I'll never forget the sweet way our waitress surprised our table with farewell slices of the cake. With weddings, one can plan for the event, but looking back, I realize it's the little things that made it so special.


Places To Visit:


Perkins Restaurant and Bakery
800 North Overland Avenue
Burley, Idaho
Hours: Weekdays 6:00 a.m.-12:00 p.m. / Weekends 6:00 a.m. -1:00 a.m.
Take-Out: 678-1304
Website: http://www.perkinsrestaurants.com/


One of the little things I really enjoy at Perkins is their chocolate milk. For something so simple, it's perfectly chocolaty, silky, rich and cold. A big, tall glass goes for $2.75, and is a great way to start a meal. The Grilled Salmon is the entree that my mother so enjoyed and comes tender and flaky with your choice of two sides for $10.59. My favorite is the Turkey Club which is double-stacked with layers of sliced Butterball Turkey, Tomato, Bacon, and Lettuce on your choice of toasted bread. The sandwich is really wonderful dipped into a side of Ranch Dressing and comes with fries for $7.99. One of the little things that could use some improvement is the quality of their side salads. On two separate occasions, I received side salads that were wilted and brown. Although that can be disappointing, their pies and bakery items are not. Perkins has a wide array of pies that satisfy from Chocolate, to Dutch Apple, to Strawberry. The Strawberry pie is perfect in the Summer season and a slice goes for $2.99, while a whole pie will run you $11.99.

TO ADVERTISE, SUBSCRIBE OR PLACE CLASSIFIED ADS WITHIN MINI-CASSIA'S WEEKLY MAILER OR WEEKLY NEWS JOURNAL:
221 WEST MAIN STREET BURLEY, ID 83336
(208) 678-6643
EMAIL:
production@theweeklymailer.com

Wednesday, July 29, 2009

Grilled Polish Sausage Sandwich!



From the grill, a no frills Polish Sausage sandwich. Split and resting on a Cracked Wheat Hoagie Bun. Two slices of American Cheese, a swipe of Mayo, a squirt of Mustard, Relish and topped with Spicy Pickled Green Beans for crunch!

Tuesday, July 28, 2009

Spicy Pickled Green Beans


Great for a cocktail garnish or as a spicy snack right from the jar! These cold, crisp Green Beans are a cinch to make. Wash and snap off the ends and place into a clean jar. For a large jar, add 1/4 cup of Kosher Salt, a good sprinkle of crushed Red Pepper, 3 parts White Vinegar and 1 part Red Wine Vinegar. Place lid on the jar and shake well. Refrigerate for up to 2 weeks.

Green Beans From the Garden!

Easy to grow. If you haven't grown green beans and you have a tiny bit of land, consider planting these next year after the last frost! Just plop the seeds into the ground about 3 inches apart, cover lightly with soil. Water regularly. Once they sprout, thin to 6 inches apart and watch them grow! Great in salads, steamed or in stir fry.

Monday, July 27, 2009

Tender Baked Chicken Breast Salad with Cantaloupe Chutney

Dig into this delish Summer salad!


Preheat the oven to 425 degrees or set your grill to medium heat.
Gather up your ingredients...

3-4 boneless, skinless Chicken breast

1 cup Mayonaisse

1 Tablespoon Deli Mustard

1 Tablespoon Dry Dill

1 Teaspoon Kosher Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Cayenne Pepper

2 Cups unseasoned Bread Crumbs

Stir together the Mayo, Mustard, Dill, Salt, Pepper, and Cayenne Pepper. Spread evenly over both sides of Chicken breast (If you have a chance, do this 2-4 hours ahead of time and refrigerate so the Chicken can absorb the ingredients). Place your breadcrumbs into a bowl and roll the Chicken breast into the crumbs. Place onto an ungreased baking dish and cook in the oven for approximately 35 minutes or, if grilling, allow to cook on indirect heat about 15 minutes on each side. Remove and let rest.

The Cantaloupe Chutney:
1/2 Cantaloupe
1/2 Red Onion
1 small Yellow Zucchini
1 Lime
1 Teaspoon Sugar
1 Teaspoon Salt
A sprinkle of Ginger
Dice the Cantaloupe, Onion and Zucchini. Add the Sugar, Salt and Ginger. Thoroughly squeeze the Lime over the mixture along with a bit of grated Lime skin (zest) over the ingredients. Stir well and refrigerate (the Chutney is even better when done overnight).
For Plating:
Slice the Chicken Breast and serve with a bed of tender salad greens topped with Cantaloupe Chutney.

Sunday, July 26, 2009


Ice cold, firm and juicy cherries from Nampa, Idaho. Every year a farmer bring them down and we buy a case. After enjoying them for a while, I then pit the cherries and into the freezer they go. It's nice to have some over a scoop of Vanilla ice cream in the middle of Winter.

"Food Review"Johnny Carino's-Twin Falls, Idaho

Bowties!

Bowtie pasta is a delicious pasta loved by children and adults because of their scalloped edges and the pinch in the middle which resembles a bow tie. Farfalle is the Italian name for this pasta and was actually derived from the word Farfalla which means butterfly. The origination of this pasta dates back to the 1500’s and comes in several sizes and mouthwatering flavors such as plain, Tomato, and Spinach. Just as with most pasta’s, it can be extremely versatile and is commonly paired with cream or Tomato sauces. One of my favorite ways to enjoy Bowtie Pasta is chilled as a simple summer salad, tossed with a bit of Italian salad dressing, garden vegetables such as thin slices of yellow Zucchini, Tomatoes and Snap Peas and topped with freshly shaved Parmesan cheese. The best part is that one need not wear a bow tie, to eat Bowtie- pasta that is!
Places to Visit:

Johnny Carino’s Italian Restaurant
1921 Blue Lakes Blvd. North
Twin Falls, ID 83301
Take Out: (208) 734-4833

The interior décor of Johnny Carino’s is reminiscent of a country Italian villa. Warm colors and an open floor plan with views of the kitchen grill immediately causes anticipation of the meal. The wait staff is very courteous and is willing to help with any questions that you may have regarding the menu or wine-list. Your server will provide your table with a basket of warm bread and drizzles of Olive Oil, which will also go perfect with any appetizer. We started with the Baked Stuffed Mushrooms for $7.99, and they were truly outstanding. Plump Mushrooms baked with Spinach, Parmesan Cheese, Red Onions and Garlic topped with Lemon Basil Cream Sauce, Roma Tomatoes and Basil. It’s great to have the bread to mop up that yummy sauce. If planned correctly, Carino’s can be easy on the wallet. Their menu includes family platters, which they say serves 2-3; although three people at our table shared a family platter and they ended up with leftovers. Delicious leftovers it must have been, as they ordered the Grilled Chicken Bowtie pasta, which comes with Bacon, Garlic, Red Onions, Roma Tomatoes and an Asiago Cream Sauce for $24.59. On Monday nights, for dine-in only, their family platters are ½ price. Now that’s a deal! A house or Caesar Salad, or soup can be added for 99¢. I ordered the Lobster Ravioli, which was very tender and filled with Maine Lobster, Sherry and Spinach, then topped with a very light Lemon Basil Cream Sauce for $14.99. I was also able to try the Baked Cheese Tortellini which is tossed with a Creamy Meat Sauce and Ricotta Cheese and baked with Mozzarella and Parmesan. The only way I can describe them are as “little pillows of Heaven”, priced at $9.99.

“You can never step into the same river; for new waters are always flowing onto you.” --Heraclitus of Ephesus

Monday, July 20, 2009

Reservations About "No Reservations"!

Check out Anthony Bourdain's blog- "Swag For My Friends" . If any foodie should be adored- Anthony Bourdain has my nomination!
But, of course, in the comment section, I addressed him as "Tony". I had to. My desire was prompted by the NO RESERVATIONS Emmy nomination. Well deserved! What an amazing person, or should I say what amazing attitude wrapped up into a shell of a person. We all know he's the real deal. Cynically weathered (in a crusty-good way), insanely intelligent; and the whole time, Sarcasm is his middle name... and that's on a good day.
Kudos to his team and crew! Check out Bourdain's blog link (as well as many others) on "Totally Boss Blogs" found on the side bar or at this link, http://anthony-bourdain-blog.travelchannel.com/

I'm not worthy, I'm not worthy! PS- Oh, by the way Mr. Bourdain- 7 days free of cigs!


** While your at it... join in the Travel Channel Travel Bug Sweepstakes found below. THIS MONTH IT'S CHILE! Go on a wine-tasting excursion valued over $10,000. Hit the button once a day!

Travel Channel Travel Bug Sweepstakes

Saturday, July 18, 2009

Mom's Mix In The Pan Apple Cake with Pecan-Coconut Frosting!

Moist and tasty!


INGREDIENTS

1 2/3 Cups All Purpose Flour

1 1/2 Teaspoon Allspice

1 Cup Brown Sugar

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Water

1/2 Cup Applesauce

1 1/3 Cup Vegetable Oil

1 Teaspoon Apple Cider Vinegar

Preheat oven to 350 degrees. Measure dry ingredients and add to an 8 inch ungreased pan. Whisk to mix. Pour wet ingredients into pan and stir. Do not overbeat mixture and spread evenly to the corners of the pan. Bake for 35 minutes, or insert a toothpick- when it comes out clean, the cake is done. Let cake cool and sprinkle with Brown Sugar or apply a Pecan-Coconut frosting. Cut into squares and enjoy! Yum!

Big Rig Travels! The Adventures of Big Rig Stephen & TK -The Truck Kat


Nearly everywhere you go across the United States, take notice at the counter near a cash register. Chances are you will run across a Big Rig Travels business card. Grab one. Go home and type in the web address on your keyboard!
This is a fantastic website about the photographic adventures of American Trucker- Big Rig Stephen and his fearless companion TK- The Truck Kat. A really cool photo gallery to peruse through from nearly every beautiful state in this nation, taken with the belief system that there is always a story to be told..."if we just listen".
Also, Big Rig Stephen has a real-time truck cam with a blog that narrates his activities, which reflects the dignity that this occupation held in days of old- to a whole new generation. Equally entertaining are his followers and fans who comment on Stephen and his faithful feline's every experience. Don't miss out on this one!

Fun at Fort Cody! North Platte, Nebraska

Don't Miss Fort Cody Trading Post!

Located at Intersection of US Hwy 83 and Interstate 80

Summer Hours: 9 a.m. to 9 p.m., 7 days a week

The rest of the year: 9 a.m. to 5:30 p.m- Monday through Saturday,

12:00 noon to 5:30 p.m. on Sunday.

http://www.fortcody.com/

Fun stuff for people of all ages. Informative and free museum with US Calvary and Indian Wars items, Native American bead work, costumes, Skookum dolls, and local historical items on display. A family photo opportunity at every turn!

The gift shop is massive and features hard to find and whimsical items, such as old-fashioned candy, wind chimes, Native American jewelery, blankets and a fascinating array of books regarding the Old West. Prices are reasonable.

Just a little sample of handmade collectibles!

And right across the street.....

One of the reasons it's hard to ignore Whiskey Creek Wood Fire Grill, is that the smell of barbecue can be detected more than a block away! It beckons to your stomach.... Come in!
Once inside you are immediately struck by the massive grill with all sorts of meats and veggies sizzling behind a glass window right at the front door. Starts the mouth watering before you even get to your table. A member of the waitstaff will seat you, if you can make your way through the Peanut shells on the floor. My kind of place!
The energy is high and people all around are licking their fingers. It's a little bit pricey but the food is fab! The St. Louis Baby Back Ribs just fall off the bone. The Rib Eye with a Peppercorn sauce is rich and flavorful. Choose from your favorite side dishes such as Mac and Cheese, moist Cornbread or a baked Sweet Potato smothered in Butter and Brown Sugar. All entrees come with a nice salad and your own loaf of homemade Marbled Rye bread that melts in your mouth.
Check out their website for their menu and locations: http://www.whiskeycreek.com/

Tuna Melts!

Easy Tuna Melts with sweet, garden-fresh Tomato and Baby Swiss!

Ingredients:
2 cans of Tuna
3 diced Celery Stalks
1 Tablespoon Capers
2 Tablespoons Mayonnaise
1 Teaspoon Deli Mustard
A dash of Old Bay Seasoning
A dash of Black Pepper
Sour Dough Bread or Rolls
1 plump Tomato
4 slices of Baby Swiss Cheese
Dried Parsley
Drain Tuna and combine with Celery, Capers, Mayo, Mustard, Old Bay and Black Pepper. Lightly toast slices of Sour Dough bread and apply the Tuna mixture generously to bread. Add thick slices of Tomato and top with Swiss Cheese and a sprinkle of Dried Parsley. Place under a broiler until the cheese begins to bubble. Enjoy!

Lettuce Have Salad!


Thank you River-Rose Garden for the pretty lettuce! Now to plant more seeds for a Fall crop!

Save Your Favorite Magazines!

I have many favorite magazines such as Sunset, Martha Stewart, Coastal Living, Victoria and Better Homes and Gardens. When I see an issue at a thrift store I buy it and file it by month at home. At the start of a new month, I go through my collection pull out the corresponding month's magazine and set them on the coffee table. Some of these issues go back to 1994 and some are from last year. Even If I had read them previously-when I sit down to enjoy them, It's like reading them for the first time and I always get new ideas.

Monday, July 6, 2009

"RECIPE" Delicious Mediterranean Coleslaw

DELICIOUS MEDITERRANEAN COLESLAW- A WONDERFUL SIDE DISH FOR ANY BARBECUE!

Ingredients:
1 Medium Green Cabbage
1 Medium Red Cabbage
1 Small Red Onion
1 Can Sliced Black Olives
1 Large Tomato
1 Container Feta Cheese
1 Box Croutons
1/2 Cup Parmesan Cheese Shavings
1/2 cup of your favorite Vinaigrette
Directions:
Finely slice all of the vegetables. Combine everything except the red cabbage, croutons and vinaigrette into a serving bowl. (Keep the red cabbage separate until ready to serve.) Chill. When serving, add the red cabbage, croutons and vinaigrette and toss! It's colors are beautiful and has a tasty crunch!


Recipe submitted by Country Bob's All Purpose Sauce Winner: Sunshine from CA

Crab Legs!

The easiest, although not the least expensive recipe in the world. Chilled King Crab Legs, hot Butter and French Bread. So good, you will have to chew with your eyes closed and savor every bite.