Stick a fork in us and ROLL us back to the car ’cause we’re done.
We tried about 8-10 of the 17 meat varieties they were serving and were so stuffed we just couldn’t go on – which is unheard of for Hubby!
The experience begins with a huge salad bar and evolves into a scrumptious meat-feast where the gracious servers (Gauchos) bring large skewers of roasted meats to your table and slice a bit off for you. Saturday they were serving 17 kinds of beef, pork, lamb and chicken.
I was assured by the staff that all meats except the chicken legs are gluten-free! Yippee! And most of the salad bar as well – anything with gluten is obvious (bread, pasta, etc) with no hidden gluten-containing ingredients. Wow! Some items had dairy; but those were also obvious, so we could easily self-select.
It was quite the feast (as reflected by the price) and worth every penny! Repeatedly, our eyes rolled to the back of our heads in bliss as we chewed each tender roasted morsel.
We are in love.
Planning a return for Hubby’s birthday in September.
Let’s see…one leftover steak and three people to feed…
Sometimes leftovers create some of the best meals by accident. I usually save small portions of leftover meat for stir fry, but tonight found myself without the accompanying vegetables. I do however, nearly always have sautéed mushrooms and onions in the fridge. Tonight there also happened to be some fresh green beans I’d meant to fry up in bacon grease. Hmm…small change of plans…
First, I sliced up the steak as if I were making stir fry and browned it well in ghee, salting it to taste. Then added a generous helping of mushrooms and onions (also sautéed in ghee) until well-heated and flavors melded. Set the meat aside and added freshly snipped green beans to the pan with a little water, covered and steamed until tender.
Piled the green beans on each plate with a helping of steak, mushrooms and onions atop. Yummy! It was gone so fast there wasn’t any time to capture it in photos!
Mushrooms & Onions are so versatile and handy to have in the fridge. Slice your onions either manually or with a food processor (I prefer the latter), salt generously and sauté in ghee until browned. Set onions aside in a bowl and sauté the mushrooms in ghee, salting generously. When well-browned, combine onions and mushrooms thoroughly, cool and keep refrigerated in an airtight container for up to a week. The generous salting will help preserve and extend its usefulness. Add to eggs, vegetables, atop meats, or anything else you can dream up. Yum!