Meadowlark Restaurant » dinner specials

Grilled Hanger Steak with Porcini Rub

Wiley — Sun, 13 Sep 2009 21:18:06 +0000

The Italians know what to do with beef, and this preparation of meaty hanger steak is great for summer eating. The beef is rubbed with a spice mixture of coarse salt, toasted paprika, ground peppercorns, a little brown sugar and dried porcini mushrooms crushed to a powder. The mix coaxes such an incredible earthy, beefy flavor from the steak—a simple, stunning result of mushroom, salt, sugar and beef that goes perfectly with a drizzle of good olive oil, fresh vegetables and a mound of steaming polenta.

Pan-fried Walleye

Wiley — Sun, 13 Sep 2009 21:15:58 +0000

Fresh out of Lake Erie, walleye pike is Ohio’s favorite dinner fish. And no wonder—mild and sweet with a delicate texture, I can hear it sizzling in frying pans all over the state. Here the fish is rolled in cornmeal, fried crispy on the griddle and served with celery sauce, a creamy, Southern-style tartar sauce flavored with minced celery, celery seed, green onion and lemon. Add buttermilk mashed potatoes and sauteed broccolini and you’ve got Midwestern eating at its best.

Arctic Char with Herb Leaves and Lemon Mayonnaise

Wiley — Sun, 13 Sep 2009 21:09:50 +0000

A delicious fish, brilliant orange like salmon, with a delicate flavor more like trout. Parsley and dill leaves are pressed into the fish, then it is seared on the griddle and sauced very lightly with a squiggle of homemade lemon mayonnaise. Served with sauteed Yukon Gold potatoes and fresh vegetables.

Pink Meatballs in Lettuce Cups

Wiley — Sun, 13 Sep 2009 20:59:20 +0000

Fresh salmon makes the most light-textured meatballs imaginable, fragrant with mint and basil and spiked with lemongrass, ginger and garlic. Served in lettuce cups with pickled and fresh vegetables and a squiggle of sesame mayo, these little hot-on-cold bites are delicious and addictive.

Fried Green Tomatoes with Chow-chow

Wiley — Sun, 13 Sep 2009 20:58:39 +0000

Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat. The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions and chopped green tomato that goes with every summer thing in the world.

Israeli-style Hummous with Eggplant, Za’atar, and Olive Oil

Wiley — Wed, 18 Feb 2009 00:08:40 +0000

Why serve hummous when it’s to be had in every grocery store in the land? Because there is hummous, and then there is hummous. Israeli-style hummous is silky and smooth, no cumin in sight, enriched with lots of fresh lemon and olive oil. It is mounded with roasted eggplant, strewn with whole chickpeas and toasted pumpkin seeds and sprinkled with za’atar, a fragrant explosion of herbs mixed with toasted sesame seeds and flakes of salt. Served with wedges of warm flarbread.

Tomato Salad with Goat Cheese Brie and Herbs

Wiley — Wed, 18 Feb 2009 00:07:34 +0000

Local field tomatoes are arriving, and of course Ohio, in its unparalleled tomato glory, is suddenly the envy of the world. Or ought to be. What could be better than thick slices of juicy tomato topped with creamy pieces of snow white brie and strewn with fresh thyme, chives and basil. Sprinkled with coarse salt and a grinding of pepper, drizzled with really good extra virgin olive oil….this is a simple dish I’ve been waiting to savor all year.

Capellini al Limone

Wiley — Wed, 18 Feb 2009 00:07:28 +0000

The best pasta for hot weather: Zest and juice some lemons. Stir this together with extra virgin olive oil and tons of the best Parmigiano Reggiano you can find. Go get some 100% whole grain capellini. Cook these delicious, skinny little strands, drain and toss them with your lemony, cheeseful goodness. Shower with ribbons of fresh basil. Swoosh it into a warm bowl and lift the hot pasta with fork to mouth. Go to heaven.