Brunch at Jax Cafe

Sunday, September 6, 2015

After church Dale and I decided to head to Sunday brunch at Pizza Luce. There was some kind of block party happening in front of it so we decided to try someplace else instead. I suggested Jax so we headed right over. We parked on Sirloin Strip and were seated almost immediately after entering the restaurant. 

They really had an amazing brunch spread. The lamb was quite the highlight and our server Megan sold me on the Polish Bloody Mary. I asked what made it Posish and she told me they used a Polish potato based vodka. It was an amazing Bloody Mary. Another server named Tommy came to our table and told us he was working with Megan "because they needed to let her sit down once in a while." He asked if we needed anything. We didn't but thanked him. They've got such great service there. They had a piano player this morning and our booth was right next the her baby grand. She performed a very charming Sound of Music medley. 

We toured the patio to take a look at their trout stream. I told Dale that the most elusive trout in the stream is named Captain Jack and that if if you catch him you get a special prize. He believed me. Sucker, but God I love him. 

Jax Cafe

Wednesday, August 12, 2015

Dale and I celebrated my birthday tonight and we had the good fortune of being joined by our good friends, Maggie and Cindi. As part of my recent supper club kick I chose Jax Cafe in Minneapolis as the restaurant.

The parking lot at Jax has the rows labeled like avenues. We parked on Sirloin Strip which is right next to Lobster Lane.

The gals met us at the restaurant at 6:30. Our waitress, Sheila, took our drink order. I asked for and Old-Fashioned cocktail and before I could request that it be made with brandy, she gave me the choice of just that along with whiskey or bourbon. I went with brandy (Wisconsin style) as that's my favorite spirit to add to the drink.

While waiting for our drinks to come, the family of four at the table next to us got their food order. The father got prime rib and the portion they set in front of him was HUGE. He put his hands to his mouth and actually let out a giggle of delight when he first saw it. The mother was given the same thing. The son, who looked to be 7 years old or so, was also given the same  although his looked to have a side of mashed potatoes. The daughter, who was about 3 or 4, was given small bites from her mother's plate along with a little bit of mashed potato. They all finished those huge portions of beef. I was impressed.

Anyway, I had originally intended to order the trout which you can net in the restaurant's own trout stream on their outdoor patio. I've heard they take your picture during the netting which they then put in a photo sleeve with the caption "I caught my limit at Jax." They have it ready to send home with you when you leave.

Despite originally wanting the trout, the family with the three huge orders of steak had me salivating for it so badly that I had to change my mind. I just couldn't get that beef out of my head.

We all had a lovely salad of field greens, strawberries, and balsamic vinegar. I had the 14 oz. slow roasted prime rib which came with au-jus, horseradish sauce, and a baked potato with sour cream - totally old school. It was divine. By divine I mean it was soft and tender and practically melted in my mouth. I made the right choice. The trout can wait until next time.

Our server, Sheila, was a great gal. Supper club servers are always awesome and she really is one of the best I've worked with. I think she took a shine to me too.

I'd heard that Jax did personalized matchbooks so I asked the host. He said they made little notepads as well. I ordered four of those for the four of us (see top photo).

For dessert Cindi and I each ordered ice cream drinks. I got the grasshopper and Cindi got the pink squirrel. 

The recipe for the grasshopper is as follows:

1 part ice cream (or cream)
1 part creme de menthe
1 part creme de cacao

When made with cream I suppose a shaker with ice would be the appropriate preparation. With ice cream, a blender. 

The recipe for the pink squirrel is as follows:

1 part ice cream (or cream)
1 part cream de noyaux
1 part creme de cacao

Same preparation.

Great restaurant, great food, great company, great evening. Dale loved it so much he wants to go for his birthday too. I hope the trout is ready for me.

Red Stag Supper Club

Saturday, July 18, 2015

Last night Dale and I dined at the Red Stag Supper Club and what a supper it was! We've been once before in February or March of 2013 and both had the beef stroganoff (delicious). I started with and old-fashioned for a cocktail and asked for brandy instead of bourbon (the Wisconsin way) and was told that that's how they make 'em. Dale had some wine. They weren't messing around with the old-fashioned. It was great. We started with their relish tray which included picked yellow beets, pickled turnips, pickled carrots, and hard boiled eggs. It was all divine and perfectly sized for two people to split. For dinner I had the 8oz. New York strip which came with mashed potatoes, green beans, and wild mushrooms on the side (all divine) and Dale got the fish of the day which was salmon (also perfectly prepared - he gave me a taste). Our server, Andrea, checked on us periodically and at one point I told her that I thought the restaurant doesn't mess around - it's just great food. She recommended the the carrot cake for dessert and Dale couldn't have been more pleased as it's his favorite. He loved it and I did too. Next to Mom's, it's the best carrot cake I've ever had. It was a beautiful Minneapolis summer night and we took a walk through Nordeast for that reason in addition to being incredibly full!

Dining Alone - Tuna Noodle Hot Dish

Dale's on the island and I told him that I would be doing more cooking for myself this summer. Today I experienced success! Turkey noodle hotdish is not one of Dale's favorites but I quite like it. It was delicious although it would probably have been better with some crumbled potato chips on top and maybe a little mustard mixed in with the cream of mushroom soup for some added zing.

Drinks, Dinner, and Cigars with Mike

Mike and I got together at the last minute last night. He made mafalda pasta with meat sauce. Simple but delicious. The drinks and cigars were great too.

Dinner with Dale

Dale left for his annual trip to Madeline Island this past Thursday. On Wednesday night we went to The Lowbrow for dinner. Our favorite waitress, Malory, brought me a Diet Coke with this written on it. 

Dinner with Warren and Gary

Warren had Dale and me over for dinner this past Saturday. Gary joined us as well. Drinks outside. Warren made brats and chicken for dinner. We ate inside and watched The Damned Don't Cry with Joan Crawford. We took and then texted the above photos to Warren's friend Apollo who lives in San Jose.

Thanks, A Latte

Dale and I had brunch at the Grand Cafe this morning but not before stopping at Bull Run (where Anodyne used to be) for coffee and muffins and scones. Dale had regular coffee. I had a latte. Warren got me hooked on these when I visited him in California recently.

Thanksgiving 2014 - Turkey Coloring Contest

Thanksgiving 2014

Thanksgiving 2014 - Turkey Coloring Contest

The following is from Dale's blog:

"Thanksgiving is by far my favorite holiday. To me it’s about spending time with people you love, cooking, eating, playing outside when it’s cold then coming inside where it’s toasty and warm, having a drink and eating something hearty that radiates warmth through your entire body and soul. This holiday did not disappoint. 

In addition, watching Joe and his traditions and the things he likes are as much fun as my own. Since he’s been a kid, he has waited for the Thanksgiving Day Minneapolis Star Tribune to come so he can color in the “Oh You Turkey” turkey on page one of the Variety section. Now he’s pushing 49 years old and he still colors this turkey in every year. I should send it in to see if he might win his age category."

Thanksgiving 2014 - Happiness Is Cooking!

Dale and I had a LOT of fun this year - we always do and this year was no exception.

Thanksgiving 2014 - Happy Thanksgiving

Thanksgiving 2014 - With Mom

Mom came over around 3pm. We indulged in gouda, crackers, and some red wine while finishing up with last minute preparations. The only thing that slowed us down a bit happened while I was carving the turkey and getting it on a platter. My wine glass was close to the tip of one of the turkey's legs. I had the turkey on a cutting board and he slipped around a bit during the cutting which knocked over the glass of wine which was, I admit, a bit to close to the edge of the counter. Some shards and bits made it all the way out to the living room.

Thanksgiving 2014 - Flop or Not?

Dinner was delicious. The full menu included turkey, stuffing, green beans amandine, corn, fruit salad (the kind Grandma Lex used to make - 2 cans fruit cocktail, 2 sliced bananas, whipped cream), rolls, and pumpkin pie. Oh, yeah. The pumpkin pie. I was very disappointed as it wasn't done in the middle. I did everything the same as last year except I put tin foil under the pie on the oven rack because Dale was afraid some would spill in the oven. He originally wanted me to put a cookie sheet under the pie but I was concerned that would affect the baking of it. I compromised with the tin foil. Maybe it made a difference? Oh well. This year we just ate the edges and not the center.

Thanksgiving 2014 - A Time to Baste and a Time to Rest

Thanksgiving 2014 - Athena Intrigued

Thanksgiving 2014 - Buttering Up the Turkey

Top left: Adding butter
Top right: Pat down
Bottom left: Adding more butter
Bottom right: Athena looks at the scene with a great deal of interest

Thanksgiving 2014 - Waiting

Done with its thawing, the turkey is about to go back in the fridge.

Thanksgiving 2014 - Macy's Parade

With things in the oven and/or cooling we took a break to see some of the parade.

Thanksgiving 2014 - The Finished Pie

It's out of the oven and cooling. Looks pretty good.

Thanksgiving 2014 - Oh, You Turkey

Worked on the Oh, You Turkey coloring contest in the Strib this morning. Of course I'm not going to enter it. It would win first prize and I want to give the kids out there a chance. LOL!

Thanksgiving Morning 2014 = Cranberries

With the pie in the oven, Dale made the cranberries. Cranberries are added to a saucepan with one cup of water and half a cup of sugar that have been brought to a boil. The boil until shortly after the skins come off. Dale also added a little bit of cinnamon. 

Thanksgiving Morning 2014 - Turkey

Dale washed out the turkey after it finished the little bit of thawing that it needed. Back in the fridge it went.

Thanksgiving Morning 2014 - Pumpkin Pie Recipe Part 2

I used the same recipe as last year from allrecipes.com:

"Ingredients

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 400 degrees F

In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean."

Note: I left it in the oven 10 minutes longer than stated in the recipe.

Thanksgiving Morning 2014 - Bad Dog!

Dale was up early to take out the turkey. It was still slightly frozen when we bought it. He also took out a stick of butter to give it a butter rub down once it's more thawed. He came out to the living room to read for a bit but heard Athena jump up and get something. He at first though she got the turkey but found she was eating the stick of butter (wrapper and all) when he burst into the kitchen. Athena has NEVER jumped on the counter and made a food grab before. Naughty dog!

Thanksgiving Morning 2014 - It's Cold!

This is supposed to be one of the colder Thanksgivings in quite a number of years.

Thanksgiving Eve - Dale's Take

Here's what we woke up to this morning:

The following is excerpted from Dale's blog.

"We’re settling into the long Thanksgiving weekend.  We started last night with me taking a spin class and meeting Joe at the new bar at the gym for a couple of drinks.  This idea of a bar in the gym is just genius, by the way."

"Today we’re both off work so we hit the grocery store and liquor store early.  So humane to do this without the huge number of folks who will be there tonight." 

"Then I hit yet [a] spin class at noon.  It was so great.  So many spin friends I haven’t seen in months took this class and so grateful to be able to spend time with them.  When we returned home, I shoveled the light snowfall we got today and Joe began to make pumpkin pie from scratch."

"It feels good to relax.  I’ve been so caught up with busyness and responsibility and the angst of what’s going on nationally, that it’s good to step back, have some fun, count your blessings and enjoy the simple pleasures.  Those other things are important, but so is taking a break from them to refresh and recharge."

With all the snow on the ground I had to give in to putting on a little Christmas music.

Thanksgiving Eve - Pumpkin Pie Recipe Part 1

I decided to make my own pumpkin puree again this year. 

Here's the first part of the directions for preparing the pumpkin puree [with a slight modification of my own] from allrecipes.com:

"Use 1 1/2 pound of skin-on [this year I took the skin off], raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher."

Note: I used a smaller pie pumpkin this year than last and it didn't seem to take as long in the pot.  Maybe it was because I peeled the skin off before boiling. I filled the pot to cover the pumpkin by just a little bit, maybe a half inch. It only took about 15-20 minutes before the chunks were tender enough. 

Top left: The pumpkin. It was a cute one.

Top middle: Halved

Top right: Chunked with skin off.

Middle left: Boiling

Middle: Beginning

Middle right: Draining in a colander.

Bottom left and middle: Mash

Bottom right: Just a little more than enough to store in the fridge until tomorrow morning when I assemble and bake the pie.

Thanksgiving Eve Day - South Lyndale Liquors

Our next stop was South Lyndale Liquors. That was quite the humane experience as well. While packing up our hooch, the gal at the register asked if we were doing anything exciting for Thanksgiving. Dale told her she was putting it in the bag. Funny guy.

Thanksgiving Eve Day - Kowalskis

Having off the day before Thanksgiving makes holiday grocery shopping so much more humane. Dale and I were to Kowalski's by about 9:30 this morning. We got everything we needed!

Pumpkin Tres Leches Cake

Dinner with Dale at The Lowbrow last night. The food is always fantastic. Dessert was the pumpkin tres leches cake and it was nothing less than heaven.

Pot Pie

Served with steamed broccoli.

First Pot Pie of the Season

Sunday, November 9, 2014

It's been a while since we've made a pot pie. The snowflakes are for the snow we are anticipating overnight. 

And More Pumpkin Pie

From where else? Kowalskis.

The Season of Pumpkin Pie Has Arrived

From Kowalski's.

Dale Outdid Himself This Time

 

We had Heather and Nick over last night and Dale made Julia Child's beef bourginoine recipe. We both made it for Christmas Eve a few years ago. Yesterday Dale included one of Julia's steps that we didn't do last time. He strained the broth through a colander into a sauce pan and then put the meat and other ingredients back in the Le Creuset pot. With the broth in the sauce pan, Dale skimmed off the fat. Then he added in back in with the meat in the pot. Less fatty and it tasted divine. 

Sunday Dinner - Sept. 7, 2014

Dale and I made lasagna tonight. We had nachos for an appetizer as we prepared it. I've always known that lasagna refers to the dish itself but also the noodle. I learned today that the plural of a lasagna noodle is lasagne. Huh, go figure. I've always wondered about the different spelling. Now I know. 

That Time of Year

Made Caprese salad for Dale and myself tonight. Tonight we added salt and pepper.