Text 23703, 79 rader
Skriven 2012-04-14 01:44:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Grand Hotel / Canada
============================
 -=> On 04-12-12  22:43,  Jim Weller <=-
 -=> spoke to Dave Drum about Tips <=-

 DD> None of the grand old hotels made it past the early 1970s.

 JW> They survive and continue to thrive in Canada. A lot of the old
 JW> railway hotels are stone built and have wonderful architecture.
 JW> Their restaurants and the menus have been updated since the robber
 JW> baron days but are still first class and slightly old fashioned.
 JW> If you order a martini there they ask, "how dry" and not "which
 JW> flavour".

We visited a couple of them on our way to Jasper Lodge in 2009.  They
were impressive.  Had a late breakfast on Lake Louise that was superb.

Here is an album taken in Banff -- pictures 16-18 show that hotel.  VERY
impressive.

http://s311.photobucket.com/albums/kk451/dale5351/canada_2009/a_Banff/#


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Devils Bow Ties
 Categories: Beef, Pasta, Pepper, Sauce
      Yield: 4 Servings
 
  1 3/4 lb Beef tenderloin
      3 tb Worcestershire sauce
    1/2 ts Hot Sauce
      1 ts Garlic powder
      2 tb Hot paprika
      1 tb Hot cayenne
      1 ts Black pepper
    1/2 ts Each dried thyme, oregano,
           Red pepper flakes
      3 tb Olive oil
     12 oz Package bow-tie past, cooked
           Al dente
           Pimento-Pepper sauce (recipe
           Follows)
    1/2    Red bell pepper, julienne
 
  Second Place winner, Pennsylvania Beef Cookoff 1990
  Gilda Lester, of Chadds Ford, Penn $200
  
  Cut fillets into strips, about one inch by two inches.  In bowl,
  mix hot sauce, Worcestershire sauce, garlic powder, paprika, cayenne,
  black pepper, thyme, oregano, red pepper flakes, and two tbsp. olive
  oil.  Add strip steaks to bowl and mix well to coat spices evenly.
  Cook pasta according to package directions.
  
  Pimento-Pepper Sauce: In blender or food processor combine
  one 7-ounce jar roasted peppers, undrained;
  one 4-ounce jar pimentos, drained;
  three cloves garlic, cut up;
  three tbsp. olive oil;
  three medium canned tomatoes, undrained;
  one teaspoon Each, tomato paste, sugar, basil,
      1/4    cup Romano cheese,
  salt and pepper to taste.
  Puree, then put in saucepan and simmer about 20 min.
  In very hot skillet, add remaining tbsp. olive oil, add steak strips
  and cook quickly.  On heated platter, arrange boe-tie pasta, drizzle
  pimento-pepper sauce over pasta, arrange steak down center of
  platter.  Drizzle any remaining sauce over steaks.  Garnish with Red
  Pepper.
  From: Pat Stockett                    Date: 05-17-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:14:16, 14 Apr 2011
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