The Lounge: The Bull in the Alley...Eat, Drink, Rave, Repeat

Where to begin... The Bull in the Alley, aka The Lounge, is the best steakhouse in Tulsa, bar none. Locally owned and operated, the service, wine selections, cocktails and service were all above and beyond what I and my guests expected. 

Beautiful ambiance, cozy with a casual swank, is how I’d describe this hidden jewel. But beyond the service was the food. Oh my. The steak, cooked French style with the clarified butter drizzled, nay, dripping from all sides of the beautifully prepared porterhouse. Cooked to perfection and exactly as we ordered it. 

The appetizers were delish too. The crab cakes were mostly delectable, fresh sweet crab with little breading and no greasyness. In addition, we had the escargot, also prepared perfectly with tenderness and seasoning on-point. 

The best part was when they brought us the most silky and perfectly sweetened creme brûlée I’ve ever had in my life. It came in a pie plate 😳😋 with three spoons. 

Seriously, I could go on and on but just go and try it for yourselves.  You’ll need to make reservations or you may not get a table. Bull in the Alley...food you can sink your horns, I mean teeth into 😉

Bull in the Alley 

Spanish Cauliflower Rice

Lots of interest for my Spanish cauliflower rice recipe. See recipe below.  It’s my own and I don’t measure but I guesstimated. Feel free to message me at truefoodiesoundbites@gmail.com with specific questions should you have any.  

Ingredients 

1 head of cauliflower

1 med red onion

2 large cloves of garlic

About 2 cups cherry tomatoes 

Salt

Pepper 

Red chili pepper flakes

Optional - 1 tblsp concentrated tomato paste

Optional 1/2 cup chopped cilantro

Also optional-6 large porcini mushrooms sliced 

In large sauté/grill pan add a drizzle of olive oil. Sauté mushrooms until almost dried out and caramelized. Set aside. Add another drizzle of olive oil to hot pan and add chopped onion. Sauté until translucent about 5-7 min. Add chopped or minced garlic to pan with onion and sauté together for another 10 min or so. Add in previously sautéed mushrooms. This is where you add your spices. Rough chop cauliflower until rice-like size OR just break apart cauliflower and toss into food processor, pulse a few times until it looks like rice. Put the “riced” cauliflower into the pan with onions, garlic and mushrooms. Toss around and add tomato paste. Cut cherry tomatoes in half and add to vitamix blender or food processor. Blend until puréed. Add it to the cauliflower and veggies pan. Toss around and let the liquid of the tomatoes dissipate. Toss in cilantro and enjoy!! Ok, bon appetite bitchachas and bitchachos!

Added notes: I usually cook the mushrooms at medium high as well as the onions. I turn the pan to medium when I add the garlic so it doesn’t burn and taste nasty. Be sure to dissipate the watery juice from the tomato purée...this will allow the cauliflower to cook to a riced texture and flavor.