Tags
Béarnaise sauce, Colters Creek winery, cottonwood grille, Crème Brûlée, garlic mashed potatoes, London Broil
It was a good meal. And to get the negative out of the way, I thought the peas we had were a little salty for us – we eat very little salt – so the saltiness may not be entirely true for everyone. We would have liked a little more garlic in the potatoes. So will this keep us from going back? Probably not. The Kobe beef that Robin had was so very tender and delicious. My London Broil was good and the Béarnaise sauce on it was wonderful! Robin had an awesome Chocolate Mousse served in a White Chocolate Cup and I had a delicious Crème Brûlée. Here. Look at these photos and enjoy! If you want a more detailed review of the Cottonwood Grille, look at Our Restaurant Guide.
Wonderfully fresh seafood!
How fresh were these? You could taste the ocean and smell the ocean and hear the waves crashing on shore. That’s how fresh they were!
Love how this is presented.
with
garlic mashed potatoes and steamed peas
with
garlic mashed potatoes and steamed peas
And with our dinner, we asked for a Fraser Vineyards Cabernet Sauvignon but they were out of it. So we got a good 2011 Colter’s Creek Syrah, both are Idaho wines are very good and went quite well with our dinners.
But beforer we went for dinner here at the Cottonwood Grille, we went to the Arid Club, which is designed “To establish a club of business and professional men and women whose members are uniformly congenial with one another as nearly as may be, to provide them with an attractive and convenient meeting place, and to exclude there from bigots, propagandists, boosters, go-getters, uplifters, reformers, and snobs. [Arid Club Preamble]” for the release of the documentary film on the Idaho Wine Regions called “Idaho Wines: From Bud to Taste Bud”. It is on its way to be presented at the Sun Valley Film Festival.
Grilled Meatloaf
05 Monday Aug 2013
Posted in Acme Bake Shop, Bread, Captain's Shack, Comfort Food, Cooking Styles, Grillin' and Chillin', Grilling, Main Dish, Meatloaf, Orchard House, Party Time, Photos By: Bob Young, Ravenswood Winery Zinfandel, Recipe By: Bob Young, Recipes, Sourdough Bread, Special Dinners, What's For Dinner?, Wine and Food
The late Joe Swan, winemaker Swan Vineyards, Forestville, CA in the Russian River Valley, once said that you can not get a good meatloaf away from home or in a restaurant. (The Orchard House in Marsing, ID makes an awesome meatloaf!!) After I made this meatloaf, Robin said, “Joe would have loved this!” That is the greatest compliment I could ever receive. The photo above, is the meatloaf on the grill cooking. It was not wrapped in the aluminium foil. The foil was just laid there to reduce the flare ups. It worked. First hour at 350 degrees F – low heat. The second 45 minutes to an hour, raise the temperature to 450 degrees F. Look for a probe temperature of 165 – 175 degrees F. Let rest before cutting. Here is the menu. Enjoy!
Grilled Meatloaf
Garlic Mashed Potatoes
Green Salad with Fresh Garden Tomatoes
Lyonnaise Sauce
Fresh Acme Bake Shop Sourdough Bread
2009 Ravenswood Winery (Sonoma, CA), Old Hill Vineyards, Zinfandel
Yum-O!! If you would like the recipe, look here for Grilled Meatloaf. Cheers and enjoy!
Maggie’s Dinner, II
31 Wednesday Jul 2013
Sunday we made Baked Chicken for Maggie and Trish. (See below) I asked her what she was hungry for and she said, “Liver and onions and a Stella Artois and/or a Chianti.” Well, here is what we made for Trish and Maggie:
Green Salad with Fresh Tomato Cubes
Roasted Garlic Mashed Potatoes
Trish is a friend of Maggie’s that is staying with her a lot of the time and cooking for her. Three of us decided that Trish does enough. We can make some dinners. We love doing this for those two! And yes, she was resupplied with Stella and some new Chianti.
Boise Foodie Guild 