Ahhhhh . . . Tax Day in our household. No, no, not April 15th, but the day we go to the tax accountant. It’s not a bad day here in Food Good Land. The best part is we get a night out. When I say we, I mean just wifey and myself. No kids. Let me say that again, no kids. The words just roll off the tongue. So, against all fiscal responsibility, we went out to eat. We chose a place we have heard very good things about: The Brick Street Grill in Grand Blanc, Michigan. It was a pretty good choice.
We arrived about 7:00 on a Saturday evening and had a 45 minute wait. We thought about leaving, but saw an opening in the bar and sat down. I had a Bells Beer while wifey had a chocolate martini and an amaretto stone sour. About right on the dot (45 minutes) we were seated in the pub area. Yes, there were sports on TV’s and it was a little loud, but the atmosphere was very pleasant for an evening out. Our meal started out with a nice selection of breads and a delicious honey walnut butter. We ordered their Brick Street Lettuce Wraps and were pleasantly surprised. The spicy sesame ginger sauce was very good. Spicy, but not burning hot. The salad was ok, nothing to write home about. Nothing really different with it.
Now the meal was very good. I ordered the Tender Bricks: saffron lobster ravioli in a red cream vodka sauce served with beef tenderloin medallions covered in a demi glaze (sic) topped with onion hay (fried onion strings). Very good. None of the flavors were over powering and the meal just covered the pallet. I love the initial taste of the saffron ravioli, followed by the fresh tomato mixed with the red vodka cream sauce and finishing with the mild sweetness of the lobster. Now throw in the beef tenderloin and you’ve got a winner. I ordered a Shoofly shiraz to go with the meal. Actually, the wine was the worst part of the meal. Not very full. The middle and the end of the drink were pretty mild and fruity. Not a good combo for me.
In all, the experience of taking my wife out to a nice restaurant was great. The music was great and the service pretty good. I would (and have) recommend this place to others.
Here’s the menu. Look and see what interesting types of things they have there.
Wow! It’s been forever since I have posted. Sorry about taking so long to put one up. I know you all hang on my every word (for those that might not know me, I can be just a wee bit sarcastic, it comes in my job description). This is a post I have been meaning to make, but just haven’t had the energy to do so. Since my wife is kicking my rear end in the blogging department, I figure I need to step it up. So here goes.
I was making breakfast on Saturday morning: eggs and bacon for the kids, omelets for the adults. I finished making a three cheese omelet for the wife. After serving it, I decided I wanted something a little different myself. Inspired by Bob Cobb, who invented the Cobb salad from stuff he had in his restaurant, I went rummaging through my refrigerator and came out with some very different omelet ingredients.
1 tbsp of cold water
2 tbsp stick butter (you can use a cooking spray, but eggs and butter are meant for each other)
1/4 cup feta cheese
4 tbsp grated Parmesan cheese, split into half
1 slice of Provolone cheese cut into half (can use mozzarella cheese)
2 strips bacon, crumbled (you can substitute turkey bacon)
1 green onion
Pinch of salt
4 turns fresh cracked black pepper (1/4 tsp)
1 handful baby spinach leaves, washed and dried
8″ – 10″ saute pan, non stock preferred
Start by cooking your bacon like you normally would and crumble. Julienne cut the green portion of your green onion. Crack the eggs in a large glass or bowl, add water, salt, black pepper and scramble thoroughly with a fork. Don’t use a whisk. The whisk will add air to the eggs and, for an omlette, you don’t want that. Heat your pan on medium – medium low (4 on my stove top) and add the butter. When the butter is melted, add the egg. Let the egg start to cook on the bottom, about a minute to a minute and half. Turn the heat down one notch and start to tilt and slowly swirl the egg around the pan. Allow the egg to start to cook about three quarters on an inch up the side of the pan. Keep swirling until the egg is mostly cooked on top. You may have to set the pan on the heat for a minute to heat the sides. Turn the heat down another notch until the egg is thoroughly cooked. Keep in mind that I can’t stand over cooked eggs. I have a hard time with crunchy, over cooked eggs. If you like that, keep the heat up to three. (A traditional French omelet will leave the top a little underdone, but with salmonella, so you may want to stay away from that.) The rolling will pull the egg away from the bottom and the sides of the pan.
When the egg is done to your liking, lay your provolone cheese inside on one half of the omelet. Spread your feta and bacon over top of the provolone. Place your spinach over top and sprinkle with half of the Parmesan cheese. Now most people will have you flip the omelet in the air. Not I. Just take your spatula (a nice wide one, if you have one) and fold almost in half. I like to have the spinach peeking out (maybe I have OCD tendencies after all). Slide the omelet onto a plate, sprinkle with the remaining Parmesan cheese and green onion and, serve.
The great thing about this omelet is the freshness of the spinach. To be frank, I really am not a big fan of cooked spinach. It’s good in small doses, like in a lasagna, but it tends to be too bitter when eaten as a side. I can’t say the same about fresh spinach. This dish has all the freshness and crunch of the raw spinach with the delicious blend of the three distinct cheese. It has become a hit with the wife and even some of the kids!
Once you learn how to make an omelet, the world, or at least the world of flavors, is at your finger tips. The great thing about them is that the egg is pretty neutral. You can go with many themes of flavors. You can do a basic, traditional cheese omelet. You can add fresh spices to egg right before it’s finished cooking. I’ve made what I call my BCT omelet (provolone, Parmesan and, bacon topped with two or three slices of fresh tomato). Experiment with your omelet and it’s flavors. Find what you like and share it with those around you!