Heights Eats

My latest projects have involved trying to pull off the best possible renditions of simple dishes. I already tried pizza and bean burritos (using homemade refried beans and tortillas), so I thought I’d try burgers:

The patties were chuck roast from Millgate Farms, course ground twice (Michael Symon’s technique, which makes for really juicy burgers) and coated with Montréal Steak Seasoning and pepper. The Swiss was grassfed Meadow Maid (all of these were from North Union Market). The fries are leftover from Melt, reheated in the oven.

The English Muffins were loosely based on Alton Brown’s recipe, but with a number of simplifications. These were the best English Muffins we’ve ever had, based on a simple yeast dough that does not require kneading and has a very short rise time. They were great with breakfast and would likely made good pizza crusts as well.

English Muffins

(makes about 8 muffins)

1 1/2 cups whole milk 1 tablespoon sugar 1 teaspoon salt 1 envelope yeast, … continue reading

Now that Reddstone has fully implemented the new menu they presented to food bloggers in their tasting dinner, we decided to pay them another visit. We also had a restaurant.com coupon for $25 off a dinner of $35 or more. We were also encouraged by their vastly improved website.

The patio was beautiful as usual, and the new menu looks really good. We started off with the nachos ($8), which were very generously portioned.

They were overstuffed with flavorful cheese, chicken, black beans, corn, scallions and spicy sour cream. They were very yummy, and we especially appreciated that the cheese etc. was layered throughout, not just on top. We barely made a dent in these, and the leftovers comprised a full meal later.

Jonathan love quesadillas, so he ordered a vegetarian version ($8) for his entrée.

He was not a fan, unfortunately. I had noticed that it included shasha sauce (a banana pepper and mustard mixture popularized by Michael … continue reading