Yesterday, I extolled the virtues of Montana grass fed beef. This night just confirmed my impression after eating at Grizzly Bar. Montana beef is in a class by itself. Our T-Bone steaks that night were over an inch thick and had just enough fat to keep the meat moist and flavorful. When I describe meat as being tender, I don’t mean soft and mushy. These steaks had a nice “chew” or some tooth resistance that let you savor the taste but that didn’t require endless chewing.
When I saw the size of these steaks, my initial reaction was “I’ll never be able to eat that much.” The next thing I knew, all that was left on my plate was a bone and a few pieces of fat. Where did that steak go?
To accompany the steaks, Joan made a delicious cold (actually served at room temperature) quinoa salad that was seasoned with soy and garlic. Since both soy and garlic are frequently used in marinades for beef, it should come as no surprise that the flavors in this salad were the perfect accompaniment for the grilled steaks.
A few nights later, the four of us went to Mike and Joan’s favorite local Chinese restaurant – Grand Garden. While the restaurant does have a lunch buffet plus an evening buffet on Friday and Saturday nights, this was a non-buffet evening. A quick read of the menu showed that close to half of the selections were marked with a chile to indicate hot and spicy. That’s my kind of Chinese food.
Mike chose the Pineapple Shrimp – shrimp, red peppers, and pineapple in a creamy pineapple sauce. He generously shared with his fellow diners his perfectly prepared shrimp—cooked just until done, retaining a crisp, but not rubbery, texture.
After scanning the hot and spicy options, Chuck ordered the Kung Pao Triple - diced veggies (celery,
As we entered, I noticed that Mongolian Beef was one of the night’s specials.
This was a good if not outrageously authentic Chinese dinner, and Grand Garden earns a 4.0 Addie rating.
*This is a recipe of Giada DeLaurentis’ that I took from the Food Network. In a tall glass or large red wine goblet, place one ounce of limoncello and one ounce of peach schnapps. Add ice cubes. Fill glass with prosecco. Stir.
And yes. This is all alcohol.
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