Friday, November 26, 2010

Country Cooking Meets Soul

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ARNOLD’S WEEKEND SPECIALS
“EAST MEETS WEST”
COUNTRY COOKING MEETS SOUL
BLUEGRASS MEETS REGGAE
MUSIC FRIDAY = BLUEGRASS
MUSIC SATURDAY = REGGAE


JERK CHICKEN… Boneless breast of chicken marinated in West Indies spices and grilled. Served with Sweet Grilled Banana, brown rice, jerk jam and slow cooked greens. Served with Jamaican spicy slaw. 15.95

FRIED HAM AND BEANS… Cured ham fried in a cast iron skillet. Served with red eye gravy, pinto beans, fried green tomato and country potato salad. 13.95

CARIBBEAN BABY BACK RIBS… ½ slab of baby back ribs grilled with spices of brown sugar, coffee, dried mustard, cayenne and coriander. Slathered (I love saying that word) with homemade cranberry bbq sauce. Served with the most delicious Mac & cheese, greens and cole slaw. 16.95


Friday, November 19, 2010

Quick Thanks and Thai Acorn Squash Bisque Recipe

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The Bockfest fundraiser on Wednesday was a huge success. Thanks to all that came, mentioned us and volunteer their time. The email below is what prompted me to blog this recipe today. Also, my son says this is the best soup I have ever made.
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Subject : Arnold's Website Contact Form: OTR Brewery Dinner and Tour

---Message---
One of the courses for the OTR Brewery Dinner and Tour was a Thai Acorn Squash BIsque. Do you all make that? Or do you have the recipe you can share. It would a wonderful addition to my family's Thanksgiving dinner.

Thanks,
Rich
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Hi Rich,
I make that soup and I can tell you what is in it but I also gotta tell you I will taste it and add more of something so I can't give you the exact ingredients. Also, this feed 70 people.

Also note I have to taste everything while I am making it, the dishwasher hates me because I can dirty 20 spoons while making something. This soup is really easier to make than it looks on paper. Good luck ! Here goes...

6 acorn squash 3 diced and 3 cooked until tender then pureed
6 sweet potatoes 3 diced and 3 cooked until tender then pureed.
2 large cans of 100 percent pumpkin (no spices)
about 1/2 pound fresh basil chopped
about 3 tbs nutmeg
juice of about 6 limes (when soup is finished you might want to add more lime juice
about 3 tbs fresh grated ginger and 3 tbs ground ginger (very important to have both)
4 cans coconut milk
1 gallon milk
1/2 gallon heavy cream
Salt and pepper (the pepper balances the cayenne so don't leave it out) about 2 tbs of pepper i guess
2 tbs cayenne pepper (I am afraid of cayenne so I always add a little then increase) you might want 3tbs
roux (I make my own and I can show you but I can't tell you how to make it. You can look it up if you don't know how) Make enough to thicken it and I use butter for this roux. Maybe about 1 cup when finished, you will know
Then once this is all done you start adding honey, I used local extracted honey. I probably put in 2 cups of honey but you have to add slowly then taste, then add some more until perfect.


Sincerely,
Ronda Androski


Monday, November 15, 2010

Why "Journey to 1861" is so important to me

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This one event and the kind donation from one of my friends secures the Bockfest Parade and Festival for next year. We have taken this fundraiser and made it a wonderful evening for everyone. There are some tickets left if you have been thinking about coming, you will not be dissappointed.

Time is running out to purchase a ticket to the "Journey to 1861" this Wednesday, which includes tours of historic brewery cellars, mulled wine on a brewery rooftop, 5-course gourmet dinner, beer, and a chance to win a fabulous NYE package including dinner at Arnold's and a suite at Garfield Suites. Go to www.bockfest.com to get one before they go!


Sunday, November 14, 2010

New Lunch Menu Up

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Please click above to see our new lunch menu. We will run a few $4.99 lunch specials for the next few weeks so people can get use to the new menu. I really hope everyone enjoyed the $4.99 lunch menu that we have been running for more than a year now. For about the last 6 months we really couldn't afford to have such cheap lunches but I really didn't want to make the change. I just don't have that option any more. The prices are still very affordable and I hope you visit us!


Wednesday, November 10, 2010

Menu for "Journey to 1861" Bockfest Fundraiser

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Please visit bockfest.com for more information concerning this great Bockfest Fundraiser. Below is the menu for the evening.

COURSE I

Mix in mingle will waiting for your tour to begin

Dry Cheese with Assorted Breads and Fall Fruits

Colossal Shrimp with Bloody Mary Sauce

Salt Cured Ham with Pear Puree

Hudepohl Amber Lager



COURSE II

Thai Acorn Squash Bisque

Helles



COURSE III

Arugula Salad and Lobster Ravioli

Drizzled with Spicy Orange Sauce

OTR Ale



COURSE IV

Unconstructed Beef Stroganoff

Filet Mignon served Medium Rare

Sautéed Assorted Wild Mushroom

Sour Cream and Chive Lyonnaise Potatoes

Kris Kindle



COURSE V

Trio of Bread Puddings

Pumpkin Walnut, Crème Brulee and Mixed Berry Whiskey

Little Kings