I'm #1? Google Search and "Substantial Sandwich"
Looking for any measure of success these days, I have stumbled across this modestly pleasing factoid:
Looking for any measure of success these days, I have stumbled across this modestly pleasing factoid:
I used to race bicycles a very long time ago. Campagnolo still used friction shifting, the shifters themselves lived on the down tube, and didn't have anything to do with the brake levers. Racers shaved their legs and attached tires to the rims with glue, not wire (or kevlar?) beads.
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An unlikely combination for sure...but rounded out with a salad of quinoa, arugula, tomatoes in a caramelized onion/balsamic dressing, a few sauteed mushrooms, and the dessert containing the home made ricotta with berries, honey and mint? An unlikely, but enjoyable combination none the less.
I rubbed the big rib eye with coffee, New Mexico red chile powder, cumin, salt, and brown sugar. Grilled to medium-rare (more medium unfortunately), the steak had a lovely char on the outside yielding to a nice red (or pink) center. Tender, juicy and infused with the slightly smoky flavor of the rub, the steak was a carnivore's delight.
To work with our vegetarian friend, we made a quick salad dressed with the balsamic onion spread we picked up from All Things Italian and some olive oil - and a bit more good balsamic vinegar.
The star of the evening however, was the last minute dessert of fresh ricotta - which we made to prove how simple this process was - with fresh berries, honey and a few slivers of mint leaves. The dish was pretty in a red-white-and-blue kind of way and it tasted fresh and AWESOME.
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Bozeman's WeeBees Cafe is an attractive alternative to the downtown scene with their creative American cuisine and focus on local and fresh ingredients. Summertime diners are rewarded with great views of the Bridgers (and the neighborhoods of NW Bozeman) from the second floor deck.
We dined here for two reasons tonight: a co-worker was also going here and I was fixating on good food all afternoon -and- we were feeling lazy and grocery-challenged at home.
It was a good "special" day for me...LaTinga's enchiladas at lunch and now: Local Wagyu sirloin with morels and bacon/cheddar mashed potatoes for dinner.
For the record, I was going to get a salad.
Now I was having fresh gazpacho with a tasty Domaine de Fontsainte rose; and the aforementioned special with a nicely acidic Rioja...and a bite of Jen's strawberry rhubarb shortcake.
To top it all off, I was wearing flip-flops. Indulgent!
Before we head out, I take a moment to bump into my now dining co-worker and her friends to annoy them with bad jokes and weak metaphors.
The low-angle light makes their lettuce wraps look extra good. Next time....
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I *love* Bozeman's LaTinga. They know your name. They make fresh corn tortillas. They make me happy; and judging from the line out the door on most days, they make many others happy too.
Whether I go for the indulgent Tex-Mex-y nachos (with home-made chips and scorching hot salsa) or one of their more authentic tingas, moles, or rellenos I am almost always glad I did.
Today's lunch special was a bit more exotic than usual: Enchiladas with tuna, potatoes, olives, and yellow chile.
A enchilada version of the classic salad Nicoise?
Salty olives, chunks of tuna and potatoes produced a savory filling to the fresh corn tortillas that did their best to hold together the goodness within. A few bits of cilantro and onion brighten up the flavor.
....All of this glugged down with an extremely refreshing cantaloupe juice drink.
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Not wanting to heat up the house by pre-heating a 550-degree oven for an hour or so has spawned an innovation in our home: using the grill as pizza oven.
Initial attempts at grilling pizzas destroyed several "pizza stones". As it turns out, these common items don't like high heat, and actually break apart rather violently with a nice "pingk!" when over heated.
Subsequent attempts at the cousin of the pizza, the calzone, were more successful. These could be slid directly onto the grates and flipped.
Which is exactly what we did with our pizza tonight - flip it.
Sliding a bare rolled out crust onto the grates - and flipped a couple of minutes later - then topped and finished - worked pretty well. Hot (and cool) spots on the grill must be known and accounted for.
Tonight we made two pies using ingredients we picked up at the Bozeman's All Things Italian:
Teleme (an American rif on Tallegio) and The Gracious Gourmet Balsamic Four-Onion Spread
&
Fresh Mozzarella and a mix of thinly sliced hot and sweet sopresetta
First, the Teleme and four-onion spread pizza was basically inhaled. Crack junkies likely go through their stash slower than this pizza was consumed. Okay, we were hungry and this was the first one off of the grill, but...dude...that creamy oooey-gooey melty cheese and sweet onion spread were REALLY good buddies. Spread these two ingredients on just about anything and you will make new friends and influence any people you serve it to. Not to meniotn, Jen's dough was behaving nicely - and produced a very good product tonight.
The more traditional pie of sopresetta and mozzarella was quite good - although I over-charred one corner (again...know your hot spots, kids). As for the Mozzarella, it did pretty good - but the Teleme blew it away in terms of texture and flavor. Don't get me wrong, the mozz. was very fresh and good - just not the supreme melter that the Teleme (or the other mozzarella in the case at ATI) is. This mozzarella tonight would be perfect for a Caprese salad application with it's slightly firmer texture.
I should also mention the Fra’ Mani Gentile traditional salame that started the evening off. The creamy and chewy texture of this hard salami is true to the cause. Loaded up with the Teleme and onion spread it was deadly. Yum.
Thanks to the ever-helpful folks at All Things Italian for the hookup on the great new cheese and onion spread where the fully-stocked case of meats and cheeses is one of Bozeman's best.
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We just checked out the latest Johnny Depp film today, Public Enemies. It was fun, especially since I am not feeling that great and outdoor activities were out of the picture. As for the movie, Johnny Depp is pretty good as a smirking, bank-heisting-badass. Summary: if you like CSI-like scenes of sucking chest wounds and gurgling last breaths, wrapped up in 1930s machine-gun fire fights all while pegging the Depp-O-Meter, this flick is for you.
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What a great day to have off - nice weather and, oh by the way - the first mountain stage of the Tour de France.
The coffee was good and properly poured; the racing was spectacular; the huge crowd of bike geeks at Rockford Coffee makes me happy to call Bozeman home.
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I suppose that it is a good thing that I feel the need to explain myself when choosing to dine at a chain restaurant. So...here goes:
-We have no "real food" at home right now
-We were in possession of a $10 gift card from Ted's
-The restaurant is four blocks from the office
-They make fresh french fries
Tonight it was the "Buffalo Margarita"...an ice cold and chugable mix of Sapphire Gin, Cointreau and fresh citrus juice; chopped salad of iceberg, corn, chickpeas, salami, red onion, basic vinaigrette; and the fried fish sandwich - with fries of course. The squishy dark rye bun is a nice companion to the crunchy and tender fish.
I actually had to add some salt to the dish - a rare activity when supping on chow at a big chain restaurant.
Guilty as charged...I actually enjoyed my meal.
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