Posts tagged Grill

Magnolia Grill

On a lovely drive the Applegate Valley to taste some local wine, husband and I had heard from friends about a great little restaurant in Ruch and decided to give it a try. The place: Magnolia Grill, owned and operated by Michael Wurster.

What a great little place. For lunch I had a delicious Cobb salad, loaded with grilled chicken, bacon, avocado, hard boiled egg and crumbled Rogue Creamery Bleu Cheese. I topped that off with a glass of crisp Griffin Creek Viognier. Husband had the “Special” a turkey and Cappicola sandwich in an herbed roll with steak fries and Iced Tea. Knowing we were way too full to have dinner later, we thought we should a least make ourselves even more miserable and try a homemade dessert. We had a Banana Spring Roll. This was a banana rolled in brown sugar, wrapped in a won ton skin, deep fried and covered with a drizzle of caramel, toasted coconut and a scoop of vanilla ice cream. WOW! DE-LISH!!

They are open 6 days a week starting at 7:30 for breakfast, lunch and dinner (Monday’s Closed)

Other menu items include three different eggs benedicts (one with grilled tomato and Portobello mushrooms), Chicken fried steak and eggs, Build your own omelets with several delectable items to choose from along with standard breakfast fare.

Lunches range from (and just to name a few) homemade soups and salads, hamburgers and veggie burgers, a Grilled Eggplant sandwich with caramelized onions, sweet roasted red peppers and provolone on a roll with chipotle mayo. A Rueben with hand pulled corned beef, Jamaican Jerk Spiced Pulled Pork sandwich with mango chutney.

They have a large and intriguing dinner menu including a Light Fare menu with Littleneck Clams, Cajun Crawfish Won-Tons, or a Blue Bison Burger. Other dinner selections range from Pasta’s, Steaks, Jambalaya or Fish and a Pork Tenderloin that is topped with an apple and sage chutney, served with garlic mashed potatoes and sautéed veggies. Too many items to list.

There is a great kids menu at great prices too!

Magnolia Grill
7360 Hwy 238
Jacksonville, Oregon
541-899-8700

About a 35 mile drive from Grants Pass, OR
Check out this mention in April 2007 edition of Sunset Magazine

http://www.sunset.com/sunset/travel/article/0,20633,1595995,00.html

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Grilled Pizzas

Grilled Pizzas

2 packages dry yeast
1 1/2 cups warm water
1 tsp sugar
2 cups flour
1 1/2 cups semolina flour
1 tsp salt
2 TB extra virgin olive oil
cornmeal
(makes 2 medium pizzas or four small)

In mixing bowl, dissolve yeast in warm water. Add the sugar and the all purpose flour. Beat vigorously for one minute. Dough should be the consistency of cake batter. Place a towel across the bowl. Find a warm spot in the kitchen or use the oven set at 150 and let the dough rise for 30 minutes or until double.

After 30 minutes stir the dough and add the semolina flour, salt and olive oil. Mix well. Place dough on heavily floured surface and knead well for 8 minutes adding additional flour as needed. This is a very sticky dough so make sure your hands and counter are floured well.

Form the dough into 2 balls (at this point you can freeze the dough or use it to make pizza’s immediately).

When ready, place dough on a pizza peel that has been sprinkled with cornmeal. Press dough out with hands over peel. I usually make mine misshaped but loosely in a circle.

Slide dough rounds on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Top with your favorite toppings.

Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Transfer to plates.

Pizza sauce

3 TB tomato paste
1 cup tomato sauce
1/8 tsp or more crushed red pepper flakes
2 tsp oregano
2 tsp basil
2 tsp thyme
1/4 tsp sugar

***For Pizza toppings, I am one of those cooks that don’t measure much unless I am baking something. Especially with Pizzas as it is all about how much you want to pile on!

~Buffalo and Buffalo

Pizza Dough – 1/2 of a dough recipe
Pizza Sauce
Buffalo Mozzarella, sliced (aka; Mozzarella di Bufala Campana)
Buffalo Salami ( I use Full Circle Bison Salami from Williams, Oregon)

Slide dough round on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Spoon pizza sauce on top of pizza leaving about 1/4 from edge of dough free of sauce. Layer mozzarella slices first. Top with Buffalo Salami. Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Let sit about 2-3 minutes before cutting.


~My version of a Margarita Pizza

Pizza Dough – 1/2 of a dough recipe
Olive Oil
Crushed Garlic
Buffalo Mozzarella, sliced (aka; Mozzarella di Bufala Campana)
Fresh tomatoes, sliced to desired thickness
Fresh Basil, whole leaf
salt
pepper

Slide dough round on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Brush pizza top with small amount of Olive Oil, leaving about 1/4 from edge of dough free of oil. Sprinkle with crushed garlic. Layer mozzarella slices first. Top with tomatoes. Sprinkle with salt and pepper. Top with whole basil leaves. Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Let sit about 2-3 minutes before cutting.


~Blue Cheese, Mushroom and Roasted Garlic Pizza

Pizza Dough – 1/2 of a dough recipe
Extra Virgin Olive Oil
Blue Cheese, good quality. I use Rogue Creamery Blue Cheese from Central Point, Oregon, about 1/2 pound
Roasted Garlic cloves, about 8-10
Sautéed Mushrooms about 3/4 cup. Sautéed in butter with a splash of white wine and pinch of salt and pepper

Slide dough round on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Brush pizza top with small amount of Olive Oil, leaving about 1/4 from edge of dough free of oil. Sprinkle blue cheese evenly over pizza. Arrange mushrooms and roasted garlic. Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Let sit about 5 minutes before cutting. This helps the blue cheese to set, otherwise you’ll have a runny mess when you cut it.

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Beacon Bar & Grill

There once was a place called the Lantern Cafe. Half smoky bar, half cafe. The food was cheap and so-so and the cafe was always filled with smoke from the bar. If you went in for lunch and asked what the special was, the standard answer is “.50 cents off anything on the menu”. Okay then. After years and years someone bought the Lantern Cafe and refurbished the inside. Gallons and gallons of special paint were used to cover the thick smoke stained walls. They opened the wall that divided the cafe and bar which made it nice and bright. The new owners are the owners of one of my favorite restaurants, Aja. I was very excited to try this new place. If Aja was good, then surely Beacon Bar and Grill would be the same!

I have tried Beacon Bar and Grill four times now. I really wanted to like it. I tried to like it.

First time was the Cobb Salad. HUGE. Way to huge. When I am presented with a plate that could seriously feed three people, I’m not as impressed as I am concerned. First thing that came to my mind was waste. After I got over that feeling, I dug in. Or tried to. I had to ask for a separate plate as this enormous salad toppled all over the place.

The plate was a huge pile of romaine lettuce. The kind from a bag. I can handle that and I know if helps to cut the cost of cleaning and tearing your own lettuce, but I always feel that you get “seconds” in bags. Most all of the romaine lettuce pieces were the spine or rib of the leaf. Rarely a nice piece of actual green. On top of the lettuce riblets sat huge slices of red onion. The slices were way to big to fit in the mouth. Next to that chicken, again in large pieces, chunks of chopped boiled eggs, and tomatoes, UNDERCOOKED bacon, crumbled blue cheese topped with avocado slices. I chose the homemade blue cheese dressing. I’m a big fan of the Cobb, but that bacon was very undercooked and the veggie pieces cute too large. The dressing was decent and the crumble of blue good.

Next trip, my acquaintance wanted to share the Cobb again. I agreed to give it a try as long as we shared a plate of Onion Rings with roasted garlic ketchup. I was really looking forward to that garlic ketchup. It was ketchup, nothing garlic about it. Sad because the Onion rings were decent.

Then came the salad. Yep it was the same. Huge chunks of veggies and undercooked bacon. I kicked myself for not asking ahead of time to have them crisp it up. Not only that, but the avocado was so under ripe you could not eat it.

Ok one more chance. I played it safe. Ordered the veggie sandwich. This was a nice sandwich. Nothing to write home about, but tasted good. Served on Rye bread with cream cheese, cucumber, tomato, red onion, avocado, sprouts, mushrooms and ranch dressing. The bread seemed a tad dry but the fries were good.

Back again. I really wanted this place to work for me. I ordered the house salad and a bowl of clam chowder. The salad was fair, again standard Fancy greens in a bag. The soup was surprisingly good. Hot, creamy, nice tender clams and oyster crackers to top it off. Then off to sit at the bar. I ordered a Bloody Mary. WOW, this thing was a piece of art and a meal in it’s own right. Good amount of vodka to mix. Nice and spicy with Tabasco and horseradish, a bit too much acid (juice of lemon, lime and olive juice). Then the garnish. Pickled Asparagus, celery, green olives, pickled onions all place strategically on a rim of salt.

At this point they are moving up my taste bud scale.

New night. Ordered the Crispy Chicken Sandwich. Lightly coated in Panko bread crumbs, with portabella mushroom slices, Swiss cheese, fried onion rings and a smoked bbq sauce on Ciabatta. This was a bit of a disappointment. The bbq sauce tasted vaguely of bbq and more like marinara. The cook must have dunked the breaded chicken breast in the sauce. The chicken was very soggy. I only ate half of this and all the fries. The fries here are great. Hot, crispy and salted just right.

The service has been great each time and the place was nice and clean. I commend the owners for cleaning up the old Lantern.

I’ll most likely try again, but further down the line. I had high hopes but so far my hopes are dashed.

Beacon Bar & Grill

2030 NE Vine St
Grants Pass, OR 97526
(541) 472-9375

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