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Benihana Hibachi Chicken and Hibachi Steak bbq steak beef hibachi recipe http://ping.fm/CTBLX
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Steak, salad, whole wheat bread
Broiled steak (protein) with salad (vegetable) and 100% whole wheat bread (limited carb)
A Fresh Idea for Dinner: Homemade Vietnemese Steak Sandwiches (Bánh Mì)
The Bánh Mì is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, mayonnaise) and native ingredients from Vietnam (cilantro, hot chiles, and pickled carrots). We love the bánh mì from Via Cafe in Los Angeles' Chinatown...it's so fresh and delicious that you could almost eat two.
This was the first time I made one myself, and it is fast, fresh and easy. I love the way the baguette soaks up the dressing from the pickled vegetables, and the marinated steak is packed with flavor. Normally, I would have used flank steak, but Trader Joe's didn't have it, and Greg suggested Filet Mignon. It was a wonderful substitution and because it's so lean, you only need to marinate for a half hour. You can also substitute sliced chicken or tofu.
Do try...
Bánh Mì
Ingredients (2 sandwiches)
Steak with Lime Marinade
3/4 lb flank steak, or two filet mignons (4 oz each)
juice of 2 limes
1 tblsp soy sauce
1 tblsp minced fresh ginger
2 pinches red pepper flakes
1 tblsp EVOO
salt and fresh black pepper
Pickled Vegetables
1 garlic clove, minced
1 tsp sugar
1 pinch red pepper flakes
1/2 tsp minced ginger
1 tblsp rice wine vinegar
1 tblsp lime juice
2 carrots, grated
1/2 cucumber, seeded and cut in matchsticks
2 jalapenos, thinly sliced
2 scallions, thinly sliced
1/4 cup chopped cilantro
1 fresh baguette
1. Combine all ingredients for the marinade, and coat the steak. Cover and refrigerate for 30 minutes.
2. Combine garlic, sugar, red pepper, ginger, vinegar and lime juice in a small bowl. Pour half of the dressing over the vegetables and reserve the rest for the sandwich.
3. Scrape excess marinade from the steak and grill over medium-high heat to desired temperature (for medium-rare flank steak, 5 minutes per side. For filet mignon, 8 minutes per side). In a small saucepan, bring the reserved marinade to a boil and then set aside. Let the meat rest for 10 minutes. Divide the baguette in two, split open, and lightly grill.
4. Thinly slice the meat against the grain. Layer the meat on the baguettes, and drizzle with the reduced marinade. Top with pickled vegetables and extra dressing.
Sizzling steak for lunch in Luzhou. Good way to avoid the H1N1 fuss at school.
Delicious steak lunch from Houcaller steak house in downtown Luzhou.
Day 17 (10/12)
On the road again! And on the way home...
Went out to breakfast with grandma at a Jewish Deli "Deli-News" nearthe house. I had challah french toast and it was good! The portions
were so huge, though, that I didn't have the energy to taste anyone
else's food... Said good-bye to Grandma back at Kelly's (and took a fair well picture
with one of the bizillions of halloween decorations that they have
"only just started" to put up), and kept trucking! Drove straight up to Amarillo and stopped for the most disappointing
meal we've had yet: "The Big Texan" is known more for it's 72 oz.
steak challenge than the quality of its food, but it seemed like a fun
place so we checked it out. Oddly enough I was mostly disappointed by
the food - Aba was more disappointed by the service. If there is a
steak equivalent of a mealy apple that's what it tasted like. Aba
claims that happens and still enjoyed it but I thought it was gross.
And the burger bun was made out of something less substantial than
wonderbread - burger overdone too (although that really bothered me
less than the bun...) Anyways have to have at least one bad egg!
Hopefully that was the last one... Kept driving after dinner and made it to Tucumcari, NM for the night.
Motel heaven - small town which seems to be made up entirely of
hotels. And cheap!
Day 7 (10/2)
Got ready for 2 days of intense driving! We're on a sprint now to get to Carlsbad Caverns by Sunday! I forgot we have a deadline for next weekend... we're at the Texas Renaissance Fair next Saturday.
Breakfast at a cute bakery in Bishop: Erick Schat's Bakkery. Great pastries, but Aba says "not up to Ken's standard though" (for reference: Ken's Artisan Bakery is a dynamite bakery in Portland, and Aba is a regular for breakfast there). That was the verdict anyways until he had some of their bread - he was blown away, although I was less impressed (good... but i like the donuts!)
Drove through Death Valley - mostly for the drive, with a couple stops to take in the views. Very cool, but I think the most impressive aspect of the park was the incredible landscape, and I can't say I'd rush back to take the park in leisurely. Although I do wish we'd been able to see Scotty's Castle - that sounded interesting. Grabbed a burger at the main Visitor Center site (Furnace something?) which was surprisingly good. Great fries and slaw (I'm taking Aba's word on that - coleslaw is gross no matter what it looks like if you ask me) too.
After Death Valley started the real trucking, and drove straight through Vegas and into Arizona. We did a quick stop to check out the Hoover Dam - they're building a new freeway there and the foundation they have in place so far looks amazing.
Once we were on a straightaway without as much to look at (read: Interstate 40), we put some David Sedaris on - learned a little about his affair with Mike Tyson, and just drove.
We stopped in Kingman for a steak. Kudos to the Southwest for being able to put on a decent steak wherever you go! Kingman Co. Steakhouse - weren't expecting too much but had a pretty tasty piece of meat and some less exciting ribs.
We're back on the road now and almost to Flagstaff! Went through a super smoky section where a controlled burn was in place and that looked so wild with the smoky hills lit up red in the night. I wish I could've gotten a picture, but that's just not the sort of thing you can capture with a point-and-shoot camera out a car window...
Monte's @ bsc Revisited
Monte's @ bsc is back!
Actually, they've been back since they reopened after renovations, in July. They just didn't tell us. Well, they never took our numbers. But come to think of it, they would have our numbers from their reservation log!
Other than that fail, we were very glad to see the ol' faces, with a new concept to the interior. Less cowboy, more urban. With potted ferns galore. Nice.
Seth is a mini celebrity there, since steak was one of the things Adeline could take well during her pregnancy.i think we ate there every other week, sometimes weekly. (Daddy did not complain about this pregnancy craving.)
And then we found that it's something Seth likes too, when he started taking solids! (Again, no complaints!)
And their steak lunch set only went up by one ringgit.
Recommended if you like clean tasting steak. (Also surf and turf!)
Polenta and kalamata olive chips with peppered rump steak
These polenta chips are crispy on the outside and creamy in the middle. A great and healthy alternative to potato chips!
Polenta and kalamata olive chips
Ingredients for 2 people
- 450ml vegetable stock
- 100gr quick cook dried polenta
- 30gr stoned black Kalamata olives in brine chopped finely
- 1/4 red pepper chopped finely
- 1 tbs chopped parsley
- salt and freshly ground pepper
- Line a square baking tray with clingfilm. Put the vegetable stock into a large saucepan and bring to a boil
- Stir the polenta into the stock (stirring continuously) and cook for 2 min or according to the packet instructions until thick.
- Remove from the heat and stir in the olives, pepper and parsly. Season with the salt and pepper according to taste.
- Pour into the baking tray and level it with the back of a spoon. Set aside for 30 min or until it is cold.
- Preheat the oven to 200 C. Remove the polenta from the tin and discard the clingfilm. Cut into 16 chunky chips and tranfer to a non stick baking tray. Bake for 20-25min or until golden.
