Dinner at the Dirty Dog Cafe- Grosse Pointe Farms, Mi

The first thing that comes to mind about this place is WOW!  If you don't want to keep reading, just go.  This was one of the best evenings we have had in some time.  I've wanted to try this place ever since it got such raved reviews in "Hour Detroit" magazine.  With the girl at camp, Jeanne and I decided yesterday to go try it out and see what all the buzz was about.  We were not disappointed, we had a blast. 

Think cool jazz club meets fine dining.  They have two seatings, a 6pm and 8:30pm.  This is due to the performance during dinner.  If you go to the early show you have to be out by 8:15pm for the next seating.  The late show goes an hour and then there's a 10:30pm encore performance that you can sit through.  We went to the 8:30 seating.  You want to show up early as there are no reserved tables, first come first served.  I liked this (I'm always early), as you're rewarded for being one of the first to arrive.  We got to choose our table and picked a super spot right up front close to the musicians.  When you book your reservation they charge a $10 per person cover charge for the show.

So, we pulled up and were met by the complimentary valet right in front.  Dropped the car and walked in through a beautiful, massive carved wood door and instantly the decor says, Rat Pack hip.  Very hip, man.  You almost expected to see Frank Sinatra, Dean Martin and Sammy Davis Jr. at one of the tables.  It's not a large space, but also it doesn't feel small.  It's like I said, it gives you that very cool jazz club feel.  The place is immaculate, very clean.  The bar is straight back, the tables are covered in white linen, staff in pressed black dress.  The area where the musicians will be is set up by the front off to your right.  A very intimate feel.  The space is dimly lit, not too dark, with colored accent lights illuminating the ceiling.  When we arrived it was this cool blue and later morphed to an amber to give the room a totally different vibe while the show was going on.   It's the kind of place that makes you feel welcome and there's an air of "somethings going on" and you want to be a part of it.  It also helped that as the 8:30pm crowd started to show everyone was dressed to impress, no kids, and there were many beautiful people.

Let's get to the service and food.  We started at the bar.  The bartender was attentive and mixed some killer cocktails.  J had a Cosmo, in her expert view it was flawless.  I started with a Belvedere, very cold with a twist of lemon.  You can't screw it up and he didn't.  In front of you was a never ending white bowl of freshly popped, popcorn.  A great counterpoint to the drinks.  Simple and perfectly seasoned.  The hostess approached us and we were invited to choose our table, we settled the bar tab, took our drinks and went to our two top.  

From here the evening just got better and better.  It's always a good sign when you see multiple items on the menu you want to try.  When presented with this quandary, I usually fantasize about getting one of each and I guess I could, but would quickly need a new wardrobe.   We started with an order of the Flash fried Calamari with Roasted Pepper Tomato Sauce.  The squid was done perfectly; crisp on the outside and tender to the bite.  The sauce was very flavorful, good acidity and had a slight zing, but not overwhelming.  The presentation was inviting and sophisticated being served in a simple white deep bowl.  A great dish.

The performance started just before our appetizer hit the table.  The Johnny Trudell Quintet was awesome.  Admittedly, I am not the biggest Jazz fan, but they were great, I enjoyed the music and would happily see them again.  They were very lively, super entertainers and fun to watch.  The show made the dining experience a even more memorable event.

For her entree, Jeanne ordered the Prime Flat Iron Steak.  It was pan roasted with Oregon black truffle butter and came with Duck-fat fries.  I rarely do steak out, unless at an exceptional place that specializes, but the Prime Filet just spoke to me.  It was also pan roasted, served with forest mushrooms and hericot verts.  It was accompained by a sauce foyote, a variation on classic Bearnaise.   We both ordered our beef  medium-rare and they nailed it, perfect.  I too got a side of the Duck-fat fries, had to do it; they were crisp, expertly done, and addictive.  The thing dreams are made of.  I would give both dishes a solid "A".  With dinner we got a bottle of  '07 California Cabernet, a great match for our steaks.  Dessert, was a shared  Warm Apple "Betty" served in filo with caramel ice cream.  Talk about gilding the lily!  This was over the top, but without being too complicated.  Just simple ingredients done extremely well.  A great ending to a great meal. 

Needless to say, we will be going back.  Next time we'll be bring friends and share this gem!

Rib Eye Steak with Olive Vinaigrette

Olive Vinaigrette-
1 C. black olives
1 clove garlic
3 tbsp. red wine vinegar
3 tbsp. olive oil
3 tbsp. vegetable oil
salt and pepper, to taste

Steak-
Rib eye
1 Tbsp. Herbs de Provence ( typically made of mixing thyme, fennel, rosemary, oregano, savory, tarragon, mint, marjoram, and chervil.  In France this is made with fresh herbs and used by the handful.  Dried is how I use it or I use some of the herbs from Jeanne's garden to substitute)
salt & pepper, to taste

Start food processor or blender and drop clove of garlic in to mince.  Stop and scrap down bowl.  Add olives and vinegar.  Puree mixture.  While processor is running, drizzle oils into mixture to make emulsion.  Should be pretty thick. Season with salt and pepper, reserve.

Preheat grill.  Season steak with herbs, salt and pepper.  Grill steak (I like med-rare).  Let rest for 10 minutes, slice on platter and drizzle vinaigrette over the meat.  Serve and enjoy!

Pacific Salmon with Chimichurri Sauce

• 1 Salmon Fillet, skinned and deboned
• Chimichurri Sauce -
• 1 bunch parsley
• 1 bunch cilantro
• 3 tablespoons capers
• 2 garlic cloves
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil

Turn on your food processor and drop in garlic to mince.  Stop and scrap down the bowl.  Put the parsley, cilantro, capers in a run processor to finely mince. Add the vinegar and pepper flakes.  Pulse to combine.  While processor is running drizzle in olive oil and mix until well combined. Season with salt and black pepper.  Let sit for 30 minutes so that the flavors blend.

Heat broiler to high.  Coat fish with Chimichurri sauce and place on baking pan.  Place fish under broiler, starting close to the heat elements for 3 minutes.  Lower rack and continue to cook fish under broiler until done, I like medium to medium rare on my salmon, so maybe another 8-10 minutes.   Remove from oven and let rest for 5 minutes.  Put extra sauce in bowl and serve with the fish.  Serve and enjoy!

Baked Orzo Pasta with Fontina and Peas

• I love this dish.  I saw Giada De Laurentiis prepare this and was immediately hooked.  It's both decadent and flavorful.  A spectacular side-dish to make any meal an event!
• 
  
• 4 cups chicken broth
• 1 pound orzo pasta
• 3 tablespoons butter, plus more to grease the baking dish
• 1 onion, chopped
• 8 ounces mushrooms, sliced
• 1 cup Marsala wine
• 1/2 cup heavy cream
• 4 ounces shredded fontina cheese (about 1 cup)
• 4 ounces diced fresh mozzarella cheese (about 1 cup)
• 1 cup frozen peas, thawed
• 1/2 teaspoon salt
• 1/2 teaspoons freshly ground black pepper
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 teaspoon dried thyme

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Weekly Menu July 23rd - July 29th

Saturday-
E's got a sleep-over so, I'm taking J out for a date


Sunday-
Stir-fried Rice with Tofu and Vegetables

Monday-
Pasta with Eggplant, Roasted Vegetables, and Sun-dried Tomato Ragu

Tuesday-
Indian Curried Lentils with Rice

Wednesday-
Grilled Pork Loin with Roasted Corn and Potato Hash

Thursday-
Bean and Cheese Quesadillas with Garden Fresh Salsa and Avocado

Friday-
Dinner out in the "D" after E's Performance of "Princess Ida" at the Detroit Opera House 

Mahi-Mahi Fajitas with Fresh Citrus Slaw

Fajitas-
1 # Mahi-Mahi
Rub Mix-
1 Tbsp. Chili powder
1/2 Tbsp. Onion powder
1 Tsp. Granulated garlic powder
1 tsp. Cumin
1 Tbsp. fresh minced oregano
kosher salt
ground black pepper

4 Tbsp. vegetable oil
1 medium Sweet Onion, thinly sliced
1/2 Green Bell Pepper, sliced lengthwise, 1/2" slices
1/2 Red Bell Pepper, sliced lengthwise, 1/2" slices
1/2 Yellow Bell Pepper, sliced lengthwise, 1/2" slices
1 clove garlic, minced
juice of 1 fresh lime
2 green onions, sliced thinly
Corn or flour tortillas
favorite salsa
ripe avocado, sliced (a little trick to keep the slices green is to keep the sliced avocado in a bowl of cold water.  they will last for up to 6 hours without turning.)
Citrus Slaw- recipe below.

Preheat oven to 400 degrees.
In a mixing bowl combine all rub ingredients.  Coat fish generously with the rub mixture.  Heat skillet over medium high heat, add  2 Tbsp. oil and let get hot. (You can just as easily prepare the fish on the grill) Once slightly smoking, carefully place fish in pan and sear both sides to golden brown.  Transfer fish to baking sheet and put into the oven to finish cooking, approximately 6-8 minutes depending on how thick a cut of fish.  Once done remove and reserve warm.
Meanwhile, while fish is in oven put the same skillet you prepared the fish in back on high heat.  Add remaining oil and let get hot.  Add onions and peppers and rapidly saute.  Add garlic for the last 1-2 minutes, do not burn.  Add lime juice and correct season with salt and pepper.  Remove from heat and reserve warm.  Warm tortillas in the microwave or on the grill and serve with fish, bell pepper mixture, green onions, salsa, avocado, and Citrus Slaw.  Enjoy!

Fresh Citrus Slaw- (can be made 8 hours before and refrigerated)
4 C. green cabbage, sliced very thin (I use my food processor or mandolin)
2 carrots, grated
1 bunch green onions, sliced thinly
1/2 C. flat leaf parsley, chopped
2 Tbsp. sour cream
2 Tbsp. mayonnaise
2 Tbsp. water
1/2 tsp. celery seed
1 tsp. fresh grated lemon zest
2 tsp each (4 total) of fresh lemon and lime juice
1 tsp. sugar
salt and pepper, to taste

In a mixing bowl whisk together sour cream, mayonnaise, zest, celery seed, lemon and lime juice, water, and sugar.  Add the remaining ingredients and coat well.  Correct seasoning with salt and pepper.  Let sit in the refrigerator for at least 1 hour to let flavors develop.  Serve and enjoy!

Coffee Rubbed Smoked Pork Tenderloin with Peach Glaze

2 Pork tenderloins (trimmed)
1 C. Hickory or Mesquite chips, soaked for 1 hour and drained
4 Tbsp. fine ground coffee
4 Tbsp. brown sugar
4 Tbsp. kosher salt
2 Tbsp. butter
4 Tbsp. peach preserves
1 shallot peeled, shaved thin
1/4 C. cognac
1 bulb fennel, tops removed and shaved thin
2 tsp. fresh thyme, chopped
Salt and fresh ground black pepper, to taste
2 ripe peaches, pitted and halved

Preheat charcoal grill.  While waiting for coals to get hot, mix coffee, brown sugar and salt in a mixing bowl.  Rub tenderloins generously with mixture, season with black pepper and let sit until grill is ready. 
Meanwhile, in a medium sauce pan melt butter over medium high heat.  Add shallots and fennel, cook until fennel is tender.  Carefully add cognac (best to remove pan off of the heat, add liquor and then return to heat).  Reduce by half and add preserves, thyme and season with salt and pepper.  Mix well and divide glaze equally into two bowls, reserve. 
Once coals are hot add wood chips.  Using one of the bowls of peach glaze, brush some onto the tenderloins and place both on grill atop of coals, cover.  Smoke/cook pork until done, approximately1 hour turning every 15 minutes.  Each time you turn the tenderloins, brush on more glaze and then turn.
Once pork is done remove from heat and let rest for 10 minutes.  While waiting for meat to rest place peaches, cut side down, on grill to warm.  Slice pork and serve with reserved portion of glaze and grilled peach halves.  Enjoy!