Ducks Mahal

Yelling at each other from one room to the next:

The Little Woman asks, “Why do you have red paint on the grocery list?”

Me: I’m going to paint the wagon wheel at the mailbox.

LW:  Make sure to buy Rustoleum.

Me: Yes dear.

LW:  Did you set all the clocks forward?

Me:  Yes dear.

LW:  Forward you know.  Spring forward, Fall back.

Me:  Yes dear, got it.

LW:  I thought you were going to vacuum the bathroom floor.

Me: I’ll get it, I’m waiting for the floor to dry some, I just showered.

LW:  I better call my Mom.  Are you coming with me to Aunt Freddie’s today?

Me: (I’m thinking, who turned on her motor?)  Of course dear, she’s my aunt, not yours.

LW:  Okay but we can’t stay long, I have work to do.

Me:  Fine dear, you tell me when you need to leave.

LW:  What’s for dinner?

Me:  Al the Wops

LW: Huh?  What’s that?

Me:  No worries, you’ll like it.

Before the dinner menu: Spring is here.  The weather has been absolutely delicious.  The pear tree is beginning to blossom.  Other blossoms are not too far behind.  And yesterday was the first day I prepped the BBQ grille from its long winter hiatus.  It’s good to separate oneself from the kerfuffle of US politics and bad economics to focus on other things, like the outdoors and BBQing.

On Al’s Place: Al the Wops is a little joint in Locke, California, south of Sacramento on the Sacramento River.  The politically correct persons gave Al the Wops a butt-load about the name and its offensiveness toward Italians.  Now they call it Al’s Place as not to offend, but it will always be Al the Wops to me and it will always have “Al Wops” on the front.  A basic on the menu at Al’s is grilled steak, salad and a Marinara sauce.  Chase that with a nice bottle of red wine and jackpot, we have a comfort food winner.

This is a pic of Al’s Place.  I like funky.

This is a pic of the bar inside.

Those are dollar bills tacked to the ceiling.  The tradition is to fold a dollar bill, place a tack through it, place a silver dollar or heavy coin in your hand under the tack and fling it up to the ceiling to make the dollar stick.  Not sure how this tradition started but it’s like leaving money in the Trevi Fountain, sorta.

There is another establishment in San Francisco that serves a steak and Marinara dish.  It’s Original Joe’s.  Pic below is an Original Joe’s serving.  However, that’s actually prime rib and pasta but you can get a grilled steak.  In my dish I used a strip loin

How to make a fair cut of meat better:

I look for the cheapest steaks and study the grain and fat content b/c I know I can always tame it some.  First, always coat the steak with a light coat of olive oil.  I brush it on.  This prevents it from sticking to the hot grille.  Second, take a seasoning like the one I use, Montreal Steak seasoning from McCormick, sprinkle it on the steak and then press the seasoning into the surface of the meat.  Always make sure to cut away any thick fatty parts.  Bring a timer and cook on hot coals and keep turning at one minute intervals per side to the desired doneness. For medium rare, a one inch thick steak should be cooked 6 to 8 minutes total.  There are some books that suggest leaving it on four minutes then turn for another four.  I have learned through trial and error, the fire can get extra hot and you’ll overcook it if you’re not carefully observant.

Marinara Sauce

1 Tbsp olive oil

1 Tbsp dried basil

Salt and pepper

1 15 oz. can of tomato puree

2 whole garlic cloves

½ cup of red wine

In medium sauce pan, sauté garlic in olive oil for several minutes.  Add all other ingredients and cook on low for about 20 minutes.

Pasta Shells

Follow directions

Salad

Whatever floats your boat.

I use a medley of fresh radicchio, romaine, endive, celery and avocado with a creamy Italian.

The real trick in this meal is timing.  Start coals first b/c they will take 20 minutes to get nice and hot.  Then start the Marinara and boil the water for the pasta.  While that’s happening put the salad together.  By the time the coals are ready the sauce should be good so turn the burner to warm.  Leave the pasta in the water after boiling but turn off the burner.  Bring steaks to grille.  Everything should be nice a hot when the steaks return.

Serve.