tell her Cooking Ala Rick said HAPPY BIRTHDAY !!!!
On Saturday March 12th , Cooking Ala Rick visited “Ye Olde Standish Grille & O’leary’s Pub Located at 175 North Bedford Street . This is a family owed and operated restaurant has been in business for over 50 years so they are doing something right.
We were promptly seated, The waitress took our drink order came back with our beverages then took the order for our meals. We had the Buffalo tenders for an appetizer. 1st thing I noticed is that they didn’t look like tenders usually look. They were flat. Now they were made from white meat and they were tender. Why somebody wanted to flaten these tenders, I have no idea…Possibly frozen. They were a little to moist in the middle..The flavor was good but for an appetizer they were very hot. They should have been more mild,,, my son likes buffalo but he never would have been able to eat one of these. My wife liked the flavor but could only eat 1. That’s the otherthing, there are only 4 on the platter. Normally buffalo wings or tenders are in larger quantities. For Entrée’s we ordered the Surf and Turf and the Seafood Trio .. The Trio ,which consisted of Fish, shrimp and scallops, were properly cooked with a light batter . had a nice flavor and Just enough to satisfy your hunger. The Surf and turf consisted of a 10oz choice sirloin and 2 fried shrimp, the steak was cook as ordered to med rare. It was a choice cuof beef which is more tender than the select some places would sell you but it lacked one thing… it had no seasoning.. if there’s is one thing I talk about here on this show is that food doesn’t come seasoned,, you need to do that before you cook it. Table salt and pepper are add ons, the real flavor comes from the chef behind the line and what he does to the food he cooks. For vegetables we had butternut squash, baked potato and Delmonico potatoes.. the butternut and the Delmonico had too much salt.. The prices were reasonable. The décor is very out-dated, over 20years. They definitely need a remodel, at least new tables/booths, brighten up the walls, everything was dark. I think we were the longest couple in the restaurant. There were younger people at the bar. We both enjoyed our meal and would give them another try another time. Now for the ratings:
Ratings: (out of 5)
Service: 4
Menu Selection: 3
Cleanliness: 4 could have been better, but it was too dark to tell.
Presentation: 3.
Bang for the buck: 4 it cost us approx 58.00 plus tip not bad for getting drinks too.
For a total Cooking Ala Rick Spatula rating of 18 out of 25
We will go back.
Ye Old Standish Grille 175 North Bedford Street
MA 02333-1168
(508) 378-3682
http://standishgrille.webs.com/
Saint Patrick's Day (Irish: Lá Fhéile Pádraig) is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick (c. AD 387–461), the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture.
'Ireland Forever'
Erin go braugh is a phonetic version of "Éirinn go brách," which in Irish (Gaelic) means "Ireland Forever." It was an Irish blessing used to express allegiance to Ireland.
It could also translate as "Ireland 'till doomsday," "Ireland until eternity," "Ireland until the end (of time)" or "Ireland until the Day of Judgment."
Wearing of the green
Originally, the color associated with Saint Patrick was blue. Over the years the color green and its association with Saint Patrick's day grew. Green ribbons and shamrocks were worn in celebration of St Patrick's Day as early as the 17th century. He is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pagan Irish, and the wearing and display of shamrocks and shamrock-inspired designs have become a ubiquitous feature of the day]In the 1798 rebellion, in hopes of making a political statement, Irish soldiers wore full green uniforms on 17 March in hopes of catching public attention. The phrase "the wearing of the green", meaning to wear a shamrock on one's clothing, derives from a song of the same name.
legend credits St. Patrick with banishing snakes from the island,[53] however all evidence suggests that post-glacial Ireland never had snakes
Did you know they even dye the Chicago River green every year for St Patrick’s day
Corned Beef and Cabbage
Now just so you know
Although it's not necessarily traditional in Ireland, corned beef and cabbage is very popular with Irish-Americans on St. Patrick's Day. The term "corned beef" gets its name from the corn size pellets of salt that were traditionally used to cure the beef. You can buy Corned beef that has already been brined and it comes with a spice packet that you can add to the water when you cook. You can also substitute the brisket for a smoked or picnic shoulder
3 - 4 pound corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole (optional)
1 small head cabbage, cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
4 parsnips
Directions
1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. cook for an additional 20-30 minutes or until the potatoes are tender. Remove the pot from the heat.
3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat against the grain. Serve meat on a platter and spoon juices over meat and vegetables. Good with mustard or even horseradish on the side.
What do you do with the leftovers ?
Why you make bubble and squeak of course, Whats bubble and squesk you ask, well that’s why we are here.
They only thing additional you really need and its optional..so ….. is some bacon…just a few slices the reason the call this bubble and squeak is because that’s the sound it make while its cooking
You are going to love this dish.
Take your left over cabbage and chop it coarsely, cut your potatoes, carrots, parsnips all the same way, chop the meat into bite size chunks.
Cut 3 or 4 slice of bacon into 1” pieces,
Heat your cast iron skillet to high, add a little veg oil and then place the bacon pieces in the pan…. When the bacon is about half way cooked, add the cabbage and turn the heat to med to med. The cabbage will start to squeak and bubble.. add the vegetables, cook for about 5 mins and then add the meat. Cook for about 10 – 15 mins turning food over occasionally for uniform heating. This is a dish you will make again and again…
What else can you do with left over’s ? you can make a pea soup, now I probably wouldn’t use the left over cabbage in the soup, but the meat, potatoes, carrots all sound good to me.
PEA SOUP
For this Pea Soup you will need
1 Bag split dried peas
2 teaspoons marjoram
1 teaspoon granulated garlic
Salt and pepper to taste
First soak your dried split peas on a large bowl of water over night. Pick out anything that floats or rocks and well things that aren’t peas.. drain off the water.
Cut all the meat you can off of your bone and set the meat to the side.
Place the bone in a large stock pot and fill with enough water to cover the bones.
Cover and bring to a boil for approx 1 hour.
While the water is boiling, finely chop the meat and place it in a bowl to the side.
Cut the carrots, potatoes into small pieces. Now these are optional, but I like my Peas Soup with them.
After 1 hour remove the bone from the pot and run under cold water so you can handle it, you are going to remove the rest of the meat.
Chop what meat you were able to get off the bone. Add that to the other meat. Sprinkle the meat with the marjoram, salt and granulated garlic.
Add you split peas to the pot and bring temp down to a low boil, Stir occasionally to prevent burning. cover the pan, after 30 -45 mins bring heat to a simmer. all the while continue to stir. The peas are softening and starting to cook, they thicken at the bottom of the pan, you don’t want them to stick once this starts to thicken nicely, if you need to you can use a potato mash in the pot to help the process along .. once this starts to get thick then add the meat, continue to cook for about 30 – 45 mins. And please stir often. This will be once of the best soups you have ever had… Bob Newale was here last time I made this< just ask him what he thinks of this soup.
Soda bread
Sheppard’s Pie by the way, here we don’t do it properly.. most Americans make Sheppard’s pie with ground beef, it is supposed to be made from Lamb ….as in “Sheppard’s”
So happy St Patricks day, Erin Go Bragh and remember
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