Sunday, April 14, 2013

THE MEAT #1 ... Eh!

Time to pay homage to the name change of this here blog.

Let's talk about meaty goodness, dark ales, and writers from north of the border.

It pains me a little to write this, but fact of the matter is, the satisfying piece of meat I've ever eaten was not cooked here in the great state of Texas. Or for that matter ingested within the borders of the Lone Star State.

Let me set the scene. We'd been walking for hours. now y'all know I'm a particular eater. Far from what you would call exotic. So as we trudged along World Showcase at Disney's Epcot in Florida I was in sort of a dilemma. I ate some meat nachos in Mexico but it was slim pickin's after that.

Norway, China, Germany, Italy.

I had a few beers to tide me over and when we hit the American showcase the Turkey legs didn't look bad but it had only been a  few hours since those nachos and I had some good German beer sloshing around in my belly so we walked on.

Japan then Morocco.

We shopped around. Watched a few shows. Me and the genie from Aladdin compared goatees.



My wife bought some quiche at France. What the hell is quiche anyway? This shit was wicked green from I think spinach.

At the UK I had another beer and was in line for fish and chips when I heard people talkign about a steakhouse in Canada.

Steak!

Hell yeah!

That's what I'm talking about.
I couldn't get there fast enough but my wife wanted to look at a tea shop and other stuff in England so my gut growled on. it had been hours since those Mexican nachos and frankly they were not all that hot to begin with.

We finally get to said steak dubbed Le Cellier only to be told there was an hour wait. I didn't care. I was willign to camp out right there in canada and wait. hell by that point if they'd asked me to don a beaver pelt speedo and shout "I LOVE CANADIAN BACON!" I would have done it as long as there was a hunk of hot beef waiting for me afterward.


So we finally get in and seated and I look at the menu. Oh there is meat aplenty but every last bit says it has been marinated in some kind of maple concoction. I'm immediately thinking syrup and I'm tired, hungry and grouchy so it pisses me off. What the hell is wrong with these damn Canadian, I mean I could forgive them for being confused what bacon is because there idea of it is pretty damn good atop pizza but maple syrup has no place in a steakhouse. I was worried they didn't know the difference between a Waffle House and Sizzlin' Sirloin.

So I asked the waitress if I could have a steak any steak devoid of their maple marinade. She shook her ehad. We marinate everything the day before. We don't have steaks on hand that are not already. I don't know where the Disney people store there steaks. maybe they are all finely aged in Goofy's underwear. What I did know was that I was starving so I said fine bring me the bone-in 20oz ribeye, medium rare.

They served that sucker with a giant maple leaf right on top. yes that pissed me off all the more.  I scraped off the offending vegetation and dipped one tine of a fork into the juice atop the steak.

I tasted it.

A hint of maple but not in anyway sweet or syrupy.

Huh.

I sliced a small piece. The beef melted in my mouth. That damn marinade was actually good. Subtle. Didn't overpower the beefy flavor but added to it. The steak was cooked to perfection and damned if it wasn't the most satisfying steak I've eaten even now. That was 1998.

I have been back to Le Cellier several times since but they changed their menu and the steaks are no longer marinaded int he same thing nor served with a maple leaf on top. They are still tasty but not as tasty. If any of my Canadian friend knows where I could acquire said marinade I'd be forever indebted.

Now to my favorite Canadian beer.



Trois Pistoles Dark Belgian Ale brewed by Unibroue of Quebec Canada. Here in my area it comes in both a four pack and 750 ML bottle. It pours dark (cola colored) and has a milk chocolate colored head. It has a malty sweetness with just a hint of spices not entirely different from a good spiced rum. A smooth beer for as dark as it is and it leaves a nice warm sensation in your chest as a good dark ale should.

There are many talented and famous Canadian writers. Yann Martel, Margaret Atwood, and Alice Munro.

There is my good friend Joanne Brothwell who write paranormal romance.

But my favorite Canadian author is Holly Kennedy because she writes books that make me say, "Dang, I wish I wrote that." Her novels The Tin Box, The Silver Compass, The Penny Tree all inspired me to keep writing Women's fiction. Check out both her and her work. You won't be sorry.

**************

Now to today's lyrics. Remember if you can identify even one set of these lyrics you have a chance to win a Kindle copy of TWISTED ROADS at release day. Sticking with the theme of this post think Canada.

               #7

Someday I'll get over you  
I'll live to see it all through  
But I'll always miss dreaming my dreams with you

              #8

I left her where I found her
And I walked off with a gun
I was half cocked and loaded
I went lookin for someone


             #9


We hit the road feelin’ cool as Crosby, Stills and Nash
Overflowin’ with the spirit and the bible on the dash


 



 




14 comments:

Daisy said...

The maple marinated steak sounds delicious. I've heard of maple flavored ham or bacon but not steak.

With the help of Google, I'm going to guess Allen Reynolds as the one who wrote the lyrics for that first song. I'm not familiar with the song, but the site I found said that one of the people who has performed it is Alison Krauss. I like some of her songs, so I'll have to look this one up by her.

DeBie Hive said...

Mmmmm....steak....

Betty said...

If you find out the marinade let us know. It sounds great!

Debra She Who Seeks said...

I'm bursting with Canadian pride that you enjoyed our steaks, beer and books! And hooray -- I finally recognized one of those lyrics -- #9 is from the latest album by Corb Lund and the Hurtin' Albertans! I intend to do a whole series of posts on Corb Lund one of these days -- I just love him!

Gunnar Berg said...

I spend my winters in the Lower Rio Grande Vallwy and in general have found the food and beer to be dreadful. Bocks and Mexican Lagers are not beer.(in my opnion)

Dreaming my Dreams, written by Mickey Newbury, one of the best three or four songwriters who ever lived.

http://oakwoodlife.blogspot.com/

the walking man said...

Epcott isn't giving up their sauce but heres a way to make your own
Maple Barbecue Glaze

2 teaspoons
canola oil
see savings
On Sale
1
small onion, finely chopped
see savings
On Sale
3/4 cup
reduced-sodium ketchup, (see Ingredient note)
see savings
On Sale
1/2 cup
Southern Comfort liqueur, or apple juice
see savings
On Sale
1/4 cup
maple syrup
3/4 cup
cider vinegar
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire sauce, or reduced-sodium soy sauce
1 1/2 teaspoons
hot sauce
5 cloves
garlic, minced

add ingredients to list

Directions
1.
Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add ketchup, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce), hot sauce and garlic and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Let cool for about 10 minutes. Transfer to a food processor or blender and puree until smooth. (Use caution when blending hot liquids.)

Tips:
Ingredient Note: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 weeks.



Those lyrics are from Billy Bob and the Boys Band--The song is of course "Just In Be Beer"

Travis Erwin said...

Okay I screwed up on the first one in this post. I thought the song was written by the Cowboy Junkies but as one person on this list correctly identified, it was not. So that first one is not particularly Canadian

Charles Gramlich said...

I want that beer, man. I'm still skeptical about the maple flavor stuff. I guess I'll have to take your word for it.

Valerie said...

I used to live in western NY-maple syrup country too. Maple syrup ended up in all kinds of recipes, and I have to say I liked it. Now the watermelon rind pickles were a different matter...

savannah said...

steak...i'm still there. xoxoxo

Francie M said...

Funny post. Full of beavers and maple leaves. As all good posts should be. Anyway, some day I'll remember to ask someone why you call bacon Canadian bacon. Do you actually buy our bacon or is it just a brand name? Is there such a thing as American bacon??

Travis Erwin said...

What is called Canadian Bacon here is no like our regular bacon. It's sort of like ham and some pizza places just substitute ham but what I call real Canadian bacon is different. it has the look of ham but is thin sliced or shredded and is best when crispy on the edges with just enough saltiness to bring out the fine pork flavor.

Francie M said...

I've never seen 'Canadian' bacon here. The closest, from what you describe, might be peameal (not sure how you spell it) bacon. Comes on thin slices, ham coloured.

Debra She Who Seeks said...

Francie's right -- "peameal bacon" is one name that Canadians call the bacon referred to by you Yanks as "Canadian bacon." But I learned to call it "back bacon" and I love it! Mmmmm, fry it up with some eggs or have it on a sandwich -- yum!