. . . in America.
So, the clickbait headline grabbed me.
But this "Yelp has recently compiled a list of the best steakhouses in
America for 24/7 Tempo. The site identified businesses listing steak as
a specialty, then ranked them according to a number of factors, including
user ratings and the total number of reviews.
We list the top 25 restaurants, including the top one." let me down
with a thud. Nevertheless, I was curious, so ....
1. SP Brazilian Steakhouse: Lakeway, Texas. "What a wonderful
experience. The food was amazing." Another comment: "The service was impeccable, the food delicious, and a great ambiance." Ribeye, filet
mignon, top sirloin, bottom sirloin, and beef ribs are among the meaty offerings." But, of course, that's YELP for you.
Of more interest was a link to "Here is the best hidden gem restaurant
in every state" mostly because I wanted to see if they could get away
from Chicago where these sorts of list *always* wind up with their
entry for Illinois. Downstate gets no respect ((C) Rodney Dangerfield)
And what do you know - they left Chi-town for "Wide spot in the road,
Illinois" .... L'Erable, a town I'd never heard of is just off of I-57
between Onarga and Kankakee (where I have family). It's one of those "unincorporated areas" with no post office or municipal services other
than a road sign.
The blurb says "There isn't much to the town of L'Erable, described as
being in the middle of nowhere, but for the devoted fans of The
Longbranch it is worth the drive. The food is solid American fare,
cooked well at a reasonable price. The place fills up with mostly
locals, but everyone gets a friendly welcome."
So, I whistled up a menu and learned they are only open Wednesday thru
Saturday and from 16:00 to 21:00.
https://www.menupix.com/menudirectory/menu.php?id=1305048
I might give their Asiago Chicken a whirl .... or I might save the gas
and time and make this at home.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Penne Pasta w/Chicken & Asiago Cream Sauce
Categories: Pasta, Poultry, Dairy, Pork, Vegetables
Yield: 6 servings
16 oz Pkg penne pasta
3/4 c Heavy cream
4 Boned, skin off chicken
- thighs or 2 breasts; in
- cubes
5 sl Bacon; rough chopped
1 c Asiago cheese; grated
1 c Onion; chopped
2 cl Garlic; rough chopped
14 oz Can diced tomatoes *
1 tb Dried basil
1 tb Parsley flakes
1 tb Dried oregano
3 ts Sugar; or less
1/4 ts Pepper; fresh ground if you
- can
2 tb Butter
2 tb Olive oil
Cook pasta to al dente. Drain and set aside in a large
bowl.
Heat oil in large skillet. Add chicken and cook until
done. Place in bowl and set aside.
Heat butter in same large skillet. Add bacon, onion and
garlic. Saute for approximately 5 minutes. Remove and
add to pasta bowl.
Add the tomatoes (with liquid), oregano, basil, sugar
and pepper.
Cook over medium-lo heat until liquid slightly reduces.
Add cream and chicken, and cook another 5-10 minutes,
stirring occasionally.
Add cheese and stir until melted.
Pour the sauce mixture over the pasta and toss well.
Serve with grated Parmesan cheese.
* UDD would use Red Gold diced tomatoes w/chilies for
a mild "wake-up call". Yomatoes may be increased if
you wish.
By: Darci Juris
RECIPE FROM:
https://www.justapinch.com
Uncle Dirty Dave's Archives
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