When in Texas, Eat Steak!

When in Texas, Eat Steak (a.k.a. The Best Meal of my Entire Life)

After the Buffett show last week, I hung around for an extra day to visit with my friend Terry.  We decided to put on our “grown up” clothes and treat ourselves to some truly “fine” dining.  On Terry’s recommendation, we ended up at "Ocean Prime" in downtown Dallas. 

To start with the happy ending:  I would have paid $1,000 for that meal and not batted an eyelash (at least that’s what I said while under the influence of some of their excellent wine).  Everything was absolutely wonderful, from top to bottom. 

Terry told me that their waitstaff is provided with three months of training.  It certainly shows.  Our waiter, David, made excellent suggestions for wines to complement our meals.   I have no doubt that he could have suggested at least two wines for any item on the menu, and explain how they would complement the food they were paired with.  

Terry started with a Spanish chardonnay that David suggested.  She loved it.  I had a "Black Orchid" cocktail made with black raspberry vodka and some other delightful yummies.  Garnished with an edible orchid bloom, it was sooooo good.  In case you're curious, the orchid flower was crunchy, but didn't really have any taste of its own.

Our appetizers were oysters on the half shell and a shrimp cocktail.  My shrimp cocktail came in a container kept cold by dry ice.  The dry ice looked like it was "smoking" as it was served, so it made for quite a presentation!  In that container were three of the most gigantic shrimp I have ever seen ("gigantic shrimp"...is that any oxymoron?)  You would think that being so large, they would be tough, but nooooo.

Onto the main courses:  Terry had an 8 ounce filet Mignon, and I a 16 ounce rib eye.  We learned that the correct term to use when you want your meat cooked on the "rare" side of "medium rare" is "rare push."  Good to know!  Both our steaks were literally so tender we could almost cut them with fork.  We know, because we tried!  My steak was at LEAST an inch thick, and both steaks were seasoned perfectly.  HEAVEN ON A PLATE!  Those steaks literally appealed to ALL our senses:

>The lovely presentation

>The sound of us going "OGMYGOD" with each bite

>The smell of perfect meat

>The incredible taste, of course

>and even the FEEL of juice dripping over my tongue with each and every bite.  

We shared a side dish of black truffle macaroni and cheese.  OMG.  Words cannot describe.  I have literally never tasted anything like it.  Forget everything you know about mac-n-cheese.  There was not a morsel left in the serving dish.  Terry told David that had we not been in a public place, she would have licked to the bowl clean.  I definitely would have accompanied her on the spoon.

Our desserts were everything we hoped for.  Terry had lemon cheesecake with blueberries.  It was the traditional "dry" style, made with ricotta cheese, that we both prefer.  I had creme brulee, and it too was absolutely perfect.  There's just something so magical about using your spoon to break through a perfectly glazed sugar surface and then dive into the depths of a sea of custard below.  Served with few fresh berries, it was just right.

I haven't even talked about the "ambiance."  Waiters in white coats are there to attend to your every need.  Empty plates and glasses are removed from your table without you even realizing it.  Ladies' chairs are held for them.  The music is soft, but just loud enough for you to hear and enjoy it.  Whether you're in the Sammy Davis room or the Frank Sinatra room you will be sooo well taken care of.  

I basically spent a days' pay on one meal (not something a single girl takes lightly) and I don't care.  Worth every penny.  

Q:  Would I recommend "Ocean Prime" to a friend?

A:  Is everything bigger in Texas?  :wink:

Bon Apetite, Y'all! 

Green Beans w/ Shallots

I made a plate of green beans tonight.  Are you sitting on the edge of your seat yet for this uber-exciting topic?  Ha ha.

I never did this before and it turned out really good, so I wanted to share.  I'm sure someone, somewhere, has done this before, but it was new to me and it's my blog so I get to write what I want.

I took my non-stick saute pan and sauted some sliced shallots in butter.  Shallots are like "light" onions...much "gentler" flavor than an onion.  Then I put some fresh green beans in there and put the lid on.  Let them cook just a bit-just enough so that they'd still be quite crunchy.  

Take the lid off.  Let the shallots get a bit carmelized.  While this is going on, you'll find that some of the beans are actually getting kind of browned on the outside.  

When things are done ("done" is whatever you consider "done") put your beans on your dinner plate.

Last step-and this is crucial-sprinkle with fresh lemon juice.  Something about the lemon juice with the way it combines with the carmelized shallots is totally awesome.    

Had intended to save some for lunch tomorrow, but they were so good I just ate the whole plateful for my dinner!

Credit Where Credit is Due

I said at the beginning of this that I'd give credit wherever it was due.  I was reminded today that I've inadvertently neglected to give one very important piece of credit.  Credit is more than due to the lovely and incredibly talented Mrs. Robinette Cross.  Robinette was the person who gave me the idea to start this blog, and even suggested the website from which to do it.  

Thanks, Robinette.  I am totally enjoying this "blog-spereince" more than I imagined I would.  You encourage and inspire me every day, Robinette.  

Thanks, and have a great day FOR ME. 

Pumpkin Spice Pancakes & Syrup (sometimes I impress even myself!)

Digital camera is broken, so you'll just have to take my word for things.  I have an honest face; you can trust me.  Really.

Realizing that I had some Bisquick, eggs, and milk this morning, I felt like creating something.  I said to myself, "Self:  wonder if I could make some pumpkin spice pancakes?"  Turns out, I (mostly) could.  I just mixed up a bowl of Bisquick for pancakes, then added some ginger, ground cloves, cinnamon, nutmeg and vanilla extract.  Don't ask me how much.  All I could tell is "right much" of some of it and "not so much" of others.  (For future reference, I should have about doubled all the quantities).  So while the first couple of pancakes were doin' their thing in my new Calphalon (did I just hear choir of angels sing as I said that????), I realized that I had no pancake syrup in the house.  Now we are getting the part where I impressed even myself.  

Since there was flippin' WAY I was putting on clothes and going out to a store to get some, I determined I'd just have to formulate a Big Plan "B."  Did anyone get the Buffett reference?  It's one of my favorites, but I digress.  And don't call me Shirley.  

Rooting around in my cabinets, I realized that what I DID have was some Karo light corn syrup and some molasses.  I figured if those two things mixed together don't make syrup, then my name is Mildred McGee.  So I mixed them together (roughly a 50/50 mix) and added some melted butter.  Whisked them all together and VOILA!  I had me some dadgummed good pancake syrup!  Pancakes were right snappy too.  

Afterthought:  I just this second realized that I have some pumpkin spice coffee creamer in the fridge.  Bet it would have been good to substitute that for about 1/2 the milk in th recipe.  

Sometimes, just SOMETIMES, I impress even myself.  Me and my big head will move on to the next thing now.....Rock on, y'all!!!

Taco Layer Dip

This is my version of a standard.  Along the way, I learned the beauty of mixing in cream cheese with sour cream.  YUMMMM!!

2# ground beef (85% lean)

2 pks of taco seasoning

Sautéed onion (mixed in with the seasoned meat)

Shredded lettuce

8 oz. finely shredded cheddar cheese

4 oz. cream cheese

12 oz. sour cream

(warm the cream cheese to room temp, then mix it in with the sour cream)

1 “regular” size jar of salsa

A few sliced olives

Tostitos scoops

Layer the items in a pan.  I think I did it in this order:

Cooked meat mixture-cheese-lettuce-salsa-the rest of the meat-the rest of the cheese-sour cream mixture-olives.

Paula Deen, I'm Not Amused with You Right Now

So now she reveals that she has Type 2 diabetes.  Apparently, she was diagnosed a few years ago, but is just now revealing it. Hers are the only recipes from the "celebrity chefs" that I'll make for company without doing a trial run first.  That's VERRRRY high praise coming from me.

Here's my issue:  she's announced that she's partnering with a pharmaceutical company to help develop a new drug for people with Type 2 diabetes.  Now, bear in mind that Type 2 diabetes is (largely) REVERSIBLE by changing the bad habits that got you there.  In a nutshell, poor eating habits got you to that that states.  Correcting them will almost always get you back to a "non-diabetic" state.  

Since you asked (ha ha!) This is what I think Paula Deen SHOULD do:  she should take an entirely different approach.  I think she should partner with someone like the guy who wrote South Beach Diet and create a whole new show (or at least a book) about how to eat REALLY GOOD food but geared toward diabetics.  All KINDS of things can be made REALLY yummy and be diabetic-friendly.  For example, I have a friend who make the most wonderful chocolates that don't even use sugar.  

For those who are not familiar with South Beach Diet, it's really not just another "diet" book.  It's a terrific way to learn about eating healthy.  I "go to" it regularly.  A theme that runs through it is about using the right combination of foods to reverse Type 2 diabetes.  Of course, it's beneficial to people who aren't even diabetic. 

If someone as well-known as she is, and who has such a great knowledge of good cooking is going to make money off of a situation like this, why doesn't she use that celebrity and knowledge to help educate people about how REVERSIBLE their condition is???????  She'd still make plenty of money.  

There is FAR too much money being made off of the "industry" of diabetes.  First of all,  synthetic insulin is HORRILBE for your body on a long term basis.  That's not just my opinion; that's coming from a nurse-friend of mine.

I say she's using her power for evil and not for good, and I am not impressed. 

Trader Joe's, I love you

Trying to get back to eating better.....thanks to my friend Kati Hattwick, I now know the joy that is "Soyaki" sauce and the beauty that is a bag of pre-cut butternut squash.

I took the salmon and smacked it in a saute pan with some of the soyaki.  As it heated, the soyaki carmelized....yummmmm!!!

I put the squash in a separate saute pan with a little bit of olive oil and some salt and pepper.  Browned it a little, and....yummmm!!!

The bag of squash was $5; I used what I wanted for dinner, and froze the rest.  I suspect it won't last "too" long so I'll be eating right much butternut squash in coming weeks, but it's good for me so, ya know.