Brunch at Lucky's: 1st Brunch Trip (Most def not the last)

Brunch at Lucky's: 1st Brunch Trip

      By True Foodie Sound Bites

First, I have to point out the photo on the left...can you see that rich, velvety, creamy goodness? Of course you can. What I meant was, can you taste that with your eyes? Of course you can. The photo doesn't begin to do this liquid, silk gold justice. 

                         

                    

                            Eggs Poblano
Poached with Poblano Hollandaise, Marinated Chicken Breast, 
Fry Bread, and Grilled Pineapple.

 I can't believe I haven't had Lucky's for brunch before now.   

You're greeted by smiling faces throughout, from the moment you walk in the door. They're accommodating as they are friendly.  We sat at a table, in the bar section where we had an excellent server, Laura. They have top shelf signature cocktails as well as the ever popular $2 mimosas. I ordered their signature Bloody Mary. It was perfect in spice, flavor and ingredient ratio.
My friend and I usually order different from one another so we can try each other's food, but this time, both of us had our eyes fixated on the description of the Eggs Poblano. I don't even know where to start. 
My mouth is watering as I type and glance at the photo. [Note to self: must post photo last, after the typing]. 
This dish is as you might guess regarding the composition typical to eggs benedict. Bread at the bottom, protein, poached egg, hollandaise sauce. What makes this like no other eggs benedict is, most of the ingredients and how it's prepared. 
The fry bread is not as dense as english muffins, it's lighter, fluffier, but the crust gives it a nice crunch and rustic flare. The protein in this case, other than the poached egg, is marinated chicken breast, not the typical ham or bacon. Soooo full of flavor, tender and juicy. 
The eggs were poached beyond perfection, not runny, not over cooked. I really, REALLY enjoyed cutting into the egg and watching that rich, orangy-gold, thick, gravy-like yolk, slowly ooze down the side of the chicken, where it mingled with the light yellow, pearl puddle of hollandaise sauce, which included flavorful, soft poblano peppers. 
If this wasn't enough (I wanted to order another one but my tummy couldn't fit it in), this dish comes adorned with grilled pineapple. At first, I thought, wow, that's an interesting garnish...until, I sliced into the grilled pineapple and swiped the hollandaise sauce with it, then put it in my mouth. WOW!! That pineapple gave the hollandaise a sweetness to it, and the hollandaise gave the pineapple a richness.  It was like a full-on separate dish...a rich tasting, yet light textured dessert, DURING THE MEAL, not after. It made me think instantaneously, Matt and Brooke Kelley know their stuff...obvy! 

I'm looking forward to this Sunday...I'm going to have the Salmon, which also comes with the hollandaise. I may even swing by for dinner to try the Grilled New York Strip, with sage brown butter, potato hash and creamed spinach. Lucky's ='s Foodie paradise

 

Dear Me, Deer Meat...the other, other, non-white meat!

Dear Me, Deer Meat!

Deer meat, the other, other non-white meat... 

by True Foodie Sound Bites

Seriously good eats. Deer meat is by far one of the most healthy meats available today. Low in fat, calories, cholesterol, high in protein. The way the meat will taste depends on the preparation you put into it prior to cooking.




INGREDIENTS

Deer Meat
Sugar
Water
Sriracha (Asian chili paste)

Flour (enough to coat all pieces of deer meat)
Salt
Garlic Salt
Paprika
Red Pepper Flakes
Onion Powder
Fresh ground Pepper
Rosemary

Bacon Fat- 1 1/2 Tablespoons
Olive Oil-    2 Tablespoons
Chicken or Beef Broth 1/2 Cup
Red Wine 1/2 Cup (use a good one such as cabernet or malbec, not grocery store wine vinegar)

DIRECTIONS

First, place rinsed deer meat in gallon sized plastic bag with equal parts sugar & water and one part Sriracha. Slowly push as much of the air out of the bag as the bag is being sealed (this helps the marinade to fully cover the meat). Marinate 24 hours to at least eight hours or overnight.    
Now, you're ready to cook, so remove the deer meat from the plastic bag marinade, rinse well, and pat dry. Mix the flour and all the dry ingredients together, add the deer meat and toss till fully coated. 
Heat a fry pan on high, melt the bacon fat and olive oil together. As soon as the oil is hot, slowly lay all the pieces of deer meat into the pan and brown (about 3 minutes), then turn once and brown on the other side (about 2 minutes). Add 1/4 cup of chicken broth and 1/4 cup of wine, making sure the deer meat is NOT completely immersed. It should only cover the meat a quarter to almost half way from the bottom, this is called braising. Bring the liquid to boil then VERY quickly, turn down heat to low. 
When the sauce reduces significantly, add the remainder 1/4 cup of chicken broth and let the liquid reduce and thicken a bit, then add the remainder of the 1/4 cup of wine. 
The meat should not braise in the sauce more than 10 minutes. Remove the meat from the pan and let the sauce thicken and reduce to your liking (add more red wine if needed or to your liking as sauce thickens). 
Let the deer meat rest at least 5 to 7 minutes before slicing...trust me, that makes all the difference on how juicy it remains.  Once the meat has rested and the sauce has thickened, you're ready to plate. Slice meat over risotto, fried or mashed potatoes or pureed cauliflower, whatever you like then drizzle sauce over it. Some roasted brussel sprouts with a starch of your choice would do this deer meat recipe justice. A nice pinot noir, cabernet or malbec would pair nicely.
Enoy! Bon Appetit! Buon Appetito! Buen provecho!