Posts Tagged ‘beef’

Restaurant Review: Capital Grille

September 14, 2009

We are looking for a steak house we love more than the ones we went to back in Chicago. We chose Capital Grille for restaurant week lunch this year. We wanted dinner, but they only offered lunch. It’s located on a corner in Penn Quarter. You’ll recognize it from the ferocious lions guarding the door and the window into the aging meat locker. Yummy. Review after the bump.

There are 2 lions at the front door, guarding the delicious foods within.

There are 2 lions at the front door, guarding the delicious foods within.

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Restaurant Review: 1789

September 3, 2009

I first went to 1789 when my now husband proposed. It was a magical evening. The fireplace was roaring in the main room. Love was in the air. The food was *amazing*. You can imagine why we decided to come back.

It’s a cozy restaurant that’s good for birthdays and other celebrations.  As adventurous as we are most of the time, we’ve been three times and gotten the same entree three times. Both of us. Normally, I’d say, “BOOOORRRRING.” But their lamb is that good.

We went to 1789 for their “sizzling summer special,” a $40, 3-course dinner (lamb and steak are an extra $8). We invited another couple to join us, and of course they were sharers. Nothing is worse than going to a good restaurant and people won’t share. We even got a small taste of another dinner! One of them ordered something different.

After we ordered, we got an amuse bouche. Delicious! The bite had a sort of a ceviche of rockfish with herbs on a mini tomato on a slice of French bread.

The right amount of citrus and oil in the amuse bouche make a tasty snack.

The right amount of citrus and oil in the amuse bouche make a tasty snack.

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Burrito Party!

September 9, 2008

The Safeway by us isn’t in the greatest of areas. They still, however, get the same kinds of meats as “nicer” Safeways. Typically, this means we get our beef (usually NY strip), pork (usually chops), and lamb (varies) for 1/2 off. This week, along with 2 excellent looking NY Strip steaks, I picked up some very nice looking boneless short ribs for ridiculously cheap. Sounds like time for a Burrito Party!

Get ready for a party!

Get ready for a party!

I ended up doing this a little backwards. I first salted and peppered the short ribs and grilled them to get the grill flavor and those fun grill hash marks (I grilled to a step below rare). Then I marinated them for a few hours in a mixture I made up and pan cooked them to medium-rare. For the marinate, I kinda just splashed things in a 1-gallon sealable bag. I’ll do my best to estimate the proportions below.

Steak Marinade
Couple of tablespoons olive oil
1/2 c Orange Juice
Juice of 1/2 lime
1/4 c Tequila!
7-10 squirts of Worcestershire sauce
2 T of fresh herbs, loosely packed (way less if dried)
1/2 medium onion, sliced (with the grain/top to bottom, rather than crosswise)
3 garlic cloves, minced
hot peppers, chopped (to taste – I used 2 cayenne peppers)

Directions: Mix everything together! Add the beef (or meat of choice), give it a good smush around now and every few hours, and let it sit in the fridge for up to 24-hours.

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