Doug's Rosemary Balsamic Chicken and Rice

At some point just about every day, I call Jacque and ask her if she has any thoughts about what she might want for dinner.  Today was no exception. Being in the midst of the holiday season, and Jacque having spent the first of what will be about five days of transforming our home into a Christmas wonderland, she wanted something simple.  I had her take a few boneless and skinless chicken breasts from the freezer.  I buy these by the bag from the grocery store or Costco and keep them on hand for a protein option when cooking. 

Not knowing what I was actually going to do with the chicken when I got home, I scavenged our refrigerator and found a large beet that needed to be used up.  Off to the IPad and a Google search of chicken and beets and presto! I found several options.  The second one on the page (http://www.primalpalate.com/paleo-blog/rosemary-balsamic-chicken-and-roasted-beets/) called for chicken with rosemary, garlic, and balsamic. A quick check of the pantry, and yes I had all of the ingredients (the actual recipe called for fresh rosemary; I used dried…but heck this was just the inspiration). 

·      2 – 3 chicken breasts

·      ¼ cup olive oil

·      2 tablespoons balsamic vinegar

·      ½ tablespoon dried rosemary

·      Lots of garlic – can you have enough?

·      One very large beet

·      Olive oil

·      Salt and pepper

·      ¾ cup sliced mushrooms

·      ¼ cup diced onion

·      ¾ cups wild rice

·      1 ½ cups water with chicken bullion added to it

(I don't bother taking the skin off of my root vegetables when cooking them...just was them well)

I started off cutting the chicken breasts into a few smaller pieces.  This was primarily so I could return them to the cold water and quickly accelerate their thawing.  While I was letting the chicken continue to thaw, I cut the beets into chunks and tossed in olive oil and seasoned with Himalayan salt and black pepper.  I spread them over half of a rimmed cookie sheet and returned to the chicken that was now thawed.

I poured about a ¼ of a cup of olive oil, and a couple of tablespoons of balsamic vinegar.  Next, I added in half a tablespoon of dried rosemary, and a lot of crushed garlic.  (I put six cloves through my garlic press.)  I hand mixed/massaged it all together and placed it on the same cookie sheet as the beets, then placed the sheet in a preheated oven on convection roast at 400 degrees for about thirty minutes.

 (sautéing the mushroom and onions)

(a pantry staple)

For our side dish I cut up four mushrooms and about a ¼ cup of Walla Walla onions and placed them in a saucepan with olive oil. I cooked them on medium until tender and then added chicken based bullion and brought it to a boil.  Upon boiling I added organic wild rice and reduced to low for about thirty minutes. 

My timing was off a little tonight, so my chicken and beets were done prior to my rice.  I simply turned off the oven and let it rest in there rather than letting it cool, or moving to the warming drawer. 

Our wine tonight followed suit with the rest of the night, and I found a bottle of Robin Ridge Flamingo 2011.  We drank it by default because it was already upstairs and did not require a trip to our wine cellar.   It is a Rose’ that has more of an orange than a rose tint to it.  While the label itself suggests pairing it with a warm evening (current whether outside is 10 degrees), I found it very enjoyable on this cold night.  Jacque and I are both at a loss as to where or when we acquired this wine, nor can we remember ever visiting Robin Ridge winery. Nonetheless, it was very refreshing, and I’m glad we had it on hand! (http://www.robinridgewinery.com)

The moral of the story: Keep a well-stocked freezer and pantry, and make it work.

Famous "St. Elmo's" Lacking the "Fire"

(Stephen and Greg Sklar at St. Elmo's)

What’s in a name? We’ve all heard of Maxim’s or Tavern on the Green, and while many have never eaten there, I think many people just assume that these restaurants didn’t become famous for no reason at all. They must have the fire of great culinary artistry to have earned their reputations, right? Well, not necessarily so…

Indianapolis boasts its own famous steak house known as St. Elmo’s, and my son, Stephen, has tried repeatedly in the past to get us reservations there.  On this last trip to see our boys at Wabash College over Halloween weekend, he finally succeeded. Stephen secured us a coveted table at this legendary steak house for 8:30 pm on a Saturday night.  After prior failed attempts to get in, we were all eager to see if St. Elmo’s was as “hot” a venue as it reputation would indicate.

Prior to dinner Jacque and I headed down to the wine bar at the Conrad where we were all staying for the night.  The wine bar at the Conrad has several stations with a dozen or so bottles of wine connected to a machine allowing you to insert a card and receive a two-ounce pour.  You load your card with money, and each wine has a brief description, its retail bottle price, and its two-ounce pour price.  The machine automatically deducts the price of the pour from your balance.  Brilliantly convenient!

The first wine I tried was a Silver Oaks 2009 Cabernet Sauv – it was one of the priciest tastings available, but I took advantage of the venue to try a wine I had heard a lot about.  It didn’t disappoint, but that doesn’t change the fact that there are many comparably fine wines at a fraction of the price. I was impressed overall with the wide and varied selection, which even included one of our favorite wines NXNW / North by Northwest.  Stephen joined us for a tasting before the four of us headed for a brisk walk from our hotel to St. Elmo’s. 

With a line of people outside, and the bar full of patrons waiting for a seat, we were shown to our table immediately.  Lorenzo our waiter introduced himself and offered me the wine list (http://www.stelmos.com/wp-content/uploads/2013/01/StElmo-WineList.pdf) I have attached a pdf link, just for your perusing fun.  I admit to being a wine snob, and Jacque and I have a pretty nice collection of wines in our cellar, but I had to look long and hard for a wine that would meet both my budget requirements and pallet.  

Finally, I ordered a bottle of Frog’s Leap 2009 Cabernet from Napa.  I was disappointed when Lorenzo offered me the customary taste and I noticed a chill to the wine.  Red wine, particularly a cabernet and your heavier reds, should be served somewhere between 60 on the low end and 68 on the high end.  For the price of wines on their list, and to truly enjoy a fine wine as part of an overall dining experience, I think it would have been totally acceptable to have opened the wine at the table and then allowed it to breath, or decanted it while suggesting that it needs a little time to come up to temperature.  I recognize, nevertheless, that with a wine inventory as extensive as the one at St. Elmo’s, not all wines will be at the perfect serving temperature. And, of course, you are better off storing wine cooler than warmer.   While the chill was a tad disappointing, once our wine came up to temperature, it opened nicely and had beautiful full tannins that lingered in the mouth but did not settle and stay.  It was a great wine to be enjoyed with a nice big steak.

(Yes, that is all horseradish)

The night before our visit to St. Elmo’s we were told by several of Stephen and Greg’s frat bothers at the Sigma Chi house that we were to try the world famous Shrimp Cocktail.  We were warned that it was extra hot made with lots of fresh horseradish, but absolutely awesome.  We were also told that one was probably enough to share between a few people if we were planning on indulging in steaks as our main course.  Lorenzo brought us a shrimp cocktail for Stephen, Gregory and Jacque to share – I don’t eat shellfish.  The reports from all three, evidenced by the beads of sweat and nostrils clearing, were that it was most definitely hot.  Still, while hot, none of them found it overpowering. The five shrimps covered a house cocktail sauce that was more fresh minced horseradish than sauce. The shrimp were a nice size and quite fresh.  Even if you are not going to have dinner at St. Elmo’s, I suggest a drink in the bar and a shrimp cocktail as an appetizer.  An online review revealed that you can purchase their sauce to take home (http://www.stelmos.com/cocktail-sauce/st-elmo-steak-house-bottle-cocktail-sauce/)

(For my appetizer, I had a simple glass of tomato juice.  This too is a St Elmo's tradition)

For our soup and salads, Jacque had their traditional navy bean soup, Stephen and Greg had Caesar Salads, and I had to try the tomatoes, onions, and blue cheese in vinaigrette.  My salad was great!  I love this traditional steak house salad.  In St. Elmo’s case they served it using nice ripe but firm tomatoes, with onions which were not over powering and which were cut nice and thin but not paper-thin.  Plenty of blue cheese crumbled over the top.  The vinergarette dressing – awesome and lots of it.

Stephen talked me into swapping salads half way through and his Caesar was also really good.  No anchovies, but plenty of anchovy paste in the dressing.  I love Caesar salads too; I have given several speeches around the making of a Caesar dressing emphasizing that the individual ingredients as stand alone foods are pretty un-appetizing to most folks (raw egg yolks, Dijon mustard, olive oil, garlic, lemon juice, anchovies and or anchovy paste, salt and pepper), but when you put them all together you get a salad that you pay a premium for in most restaurants and it does not even have tomatoes and cucumbers on it. 

(the sautéed mushrooms were great!!!)

Regarding the main dish, remember this: the main thing has to be the main thing.  I have heard several speakers say this, and have heard several people quote this. Who said it first is not as important as the fact that the main thing has to be the main thing.  When going to a great steak house the steaks have to be great; they are the main thing! Our main courses came as ordered and to the desired temperatures.  While the steaks were good, were they phenomenal?  Stephen’s steak (rib eye) had more fat than I would have expected, and my steak was heavy in the seasoning, particularly salt.  I think a great piece of meat should be able to stand on its own with minimal seasoning.  This is also why I tend to always go with a New York cut versus Jacque who traditionally will order the smallest filet mignon on the menu.  I like the marbling that you typically find in a New York steak; (my cholesterol levels probably don’t prefer it). Jacque likes the tenderness of the filet and the fact that a really good filet could be cut easily with a butter knife.  A restaurant will always score extra points with Jacque if the filet comes wrapped in bacon.

(Jacque's Filet)

Note to self – write a blog about the steak knives.  Some steak houses make a true statement by the knives they give you.  The Keg restaurant in Kelowna, BC, gives you a knife Davey Crockett would have been proud to have carried on the frontiers…but that could be a whole blog on its own.

(Creme Brûlée with lots of spoons)

For our St. Elmo’s dessert, I have one word – no, make that two: Crème Brulee. Jacque is a huge fan of Crème Brulee.  We have had Crème Brulee literally all over the world.  I can’t remember seeing a Crème Brulee on a dessert menu and it not being ordered.  Again, like the rest of the dining experience, we enjoyed sharing the Crème Brulee as our dessert, (one was enough for all of us); it was good, but not phenomenal. 

In closing, if you have never been to St. Elmo’s you should experience it, if not just for the shrimp cocktail.  But the real question is did St. Elmo’s have all the “fire” its reputation should warrant? Would we return as a family next time we are looking for a great steakhouse in Indianapolis? Well, let’s just say, if you need to contact us when we’re there, you will probably find us at the Capitol Grill. 

(The guys in the kitchen always deserve recognition.  I love going to restaurants that allow you to see their hard working kitchen crew.  No matter what you think of the meal, always take a minute to thank these guys on your way out!)

Not All Fries Are Created Equal: Twigs Signature Fries and Gorgonzola Fondue

Last Wednesday night (10/29/2014) was one to remember.  Jacque and I joined nearly my entire office staff, along with Sandy and her Branch Office Administrator, Marti, for a much needed evening out at Twigs Bistro and Martini Bar in Spokane, Washington. (http://www.twigsbistro.com/menu/river-park-square). The anticipation of a night at Twigs prompted my newest staff member, Samantha, to enthusiastically proclaim, "I like martinis!"  So our evening out with the crew started off with martinis for almost everyone - everyone except Sam and Sandy, that is. Sam opted for Jack Daniels, and Sandy settled on a glass of Terra Blanca Cabernet (http://www.terrablanca.com).

Now I love very cold, extremely dirty, vodka martinis.  I often explain to the waiter or waitress that I have a running contest going on to see who can serve me the coldest and dirtiest martini.  I detail how I prefer to have ice shavings or crystals actually floating in my drink.  I love it when a server or bartender personally steps up to the challenge, and in this case our waitress, Chanelle, did just that.  Chanelle volunteered to make it herself, and she scored extra points by offering me Grey Goose vodka and blue cheese olives in my drink. (How did she know that I absolutely love blue cheese?) Without hesitation, I eagerly accepted the offer. Still, despite loving blue cheese enough to hoard it, the olives were too good not to share, and I ended up sharing them with Jacque. We were off to a good start.

Now, delicious as the martinis were, as I stated, traditional martinis are not for everyone. Jacque, Gay, and Marci all decided on lemon drops instead (Gay Heindselman and Marci Hill are my two senior Administrators having been with me for 12 and 7 years respectively). The first round of lemon drops were obviously made pretty because they warranted a second round.  Samantha, who had so boldly proclaimed her affinity for martinis, had the seasonal huckleberry martini which was also prepared in a manner and fashion warranting a second one to be ordered. 

Personally, I am not a big sweet drink fan.  With that said, I am curious about who drinks their cocktail rotating the glass in such a way as to take advantage of the rim of sugar.  In this case, the bartenders had the perfect sugar rims - that for the most part went untouched.

(Look you can actually see the ice!!!)

As for my extra cold extremely dirty vodka martini...calabunga!  First of all, ice – yes! Floating like little diamond crystals covering the surface of a near perfect combination of vodka, vermouth, and olive brine.  It is the brine that makes it dirty.  The more brine, the dirtier it gets.  I need to inquire regarding the technical difference between a nasty martini and a very dirty martini.   Regarding my ideal blend, I want to taste liquid olive and have to think about the vodka.  I find that if you go with a lower end vodka, it is too easy to notice it without much thought.

(Twigs Meza)

For appetizers, I ordered a couple of servings of the Twigs Signature fries with their add on of the Gorgonzola fondue, and an order of the Twigs Meza (grilled pita bread served with garlic hummus, olive tapenade, spiced tomato confit and marinated feta, drizzled with extra virgin olive oil).  Jacque and I were first introduced to Twigs by our best friends, Roger and Miriam Devaney.  There is a Twigs close to their home where we have shared many meals - Signature fries with fondue having been part of every meal! 

As the title infers, a French fry isn’t merely a French fry.  Shoestring fries are great when they are part of a steak and frites plate, but I often find them too greasy and not enough potato.  Steak cut fries, the big large wedges, are also appropriate at times, but not my favorite.   Waffle fries are awesome if you are having chili fries, or some sort of “loaded fries” that you want to hold a bunch of “goop”.  Twigs cuts their fries thin, but here comes the special part that makes all fries not created equal.  After their trip to the deep fryer, they are tossed in a combination of seasonings: salt, pepper, cayenne, rice vinegar, and basil.  Even before we add the fondue, these fries are awesome, with the best part being the flash fried basil (I often find myself eating just the basil). The rice vinegar and cayenne pepper add the perfect combination of sour and heat.  The combination is unnoticeable until you think about them, but add to the overall complexity of what is normally just a fast food side order.

The Gorgonzola fondue I would not typically think of as a fondue, but is a must with the fries.  Served warm and rich, the Gorgonzola is not overpowering as some blue cheeses can be.  It is more of a dip than an actual fondue, but the name is the only thing I can think of to complain about regarding this side to the fries.

(Bistro Salad)

For dinner tonight I had the Bistro Salad, (one of my favorites), and Jacque, Sandy, and Gay all had the Argentinian Fish Tacos as their main course.  This is an appetizer, but after the fries and Twigs Meza, I don't think any of these three ate all of their tacos.  The Argentinian Fish Tacos are roasted ancho garlic, marinated mahi mahi drizzled with chipotle BBQ aioli, served on flour tortillas, with Twigs slaw and tomatoes.  The fish is served on three skewers building a tepee on the plate, with you building your own tacos.  I can't remember dining at Twigs when Jacque or Miriam has not ordered this as their entree...so that should speak to how good this dish is.  I have had it a few times myself, and I would definitely recommend it. Try it and let me know what you think.

(Fish Tacos)

So, next time you are in Spokane and looking for a great martini, really friendly service, and unquestionably good food, this foodie recommends Twigs.  If you are at the River Park Square restaurant, ask for Chanelle and tip her well!