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Thursday, June 3, 2010

Tulsa Time Part II: Flemings


On Monday night my parents took Shannon and me out to dinner at Fleming's Prime Steakhouse & Wine Bar for a nice protein dinner. Earlier that morning, Dad and I went on a 32 mile bike ride. We rode from their house downtown, down Riverside Park to Memorial and back. Wow, were there some killer hills or what! But we managed and we kicked some butt! What a ride! 

I was totally pumped but exhausted after that and decided I needed a pool. Unfortunately, my parents didn't have their pool ready for my Memorial Weekend and I let them know how upset I was by complaining on a daily basis so I went to Shannon's and laid out with her for a few hours. 

After a nice shower and nap, we headed to Utica Square for a delicious and filling steak dinner! One of the main reasons we go to Fleming's is not only their perfectly cooked steaks but their Wedge. I have had dreams about this wedge. 

I am disappointed to say I couldn't find any good pictures of the interiors of Fleming's in Tulsa. It is your typical dark mahogany wood with deep yellows and reds steakhouse. But, it is elegantly done and perfect for the concept. My Dad also pointed out how great the music always is. We always love the music. 



Fleming's had a Spring Prix Fixe Menu which none of us ordered but I would like to point out the dessert. It was a White Chocolate Bread Pudding which they so graciously let us order without ordering the Prix Fixe Menu. I believe we had three orders. Well, all of us wanted our own! It was delicious however, no competition to Dalesandro's. I'm sorry but Dalesandro's has the best Bread Pudding I have ever had in my life. 

Spring Prix Fixe Menu - 3 courses, $39.95*
An Exceptional Dinner Offering, Highlighting Tastes of the Season

In celebration of Spring, Executive Chef Russell Skall created an innovative 
3-course dinner inspired by the vibrant flavors of the season. 
With a choice of two entrées and a light but decadent dessert, it’s
 the perfect menu for a serendipitous rendezvous with friends, or a 
spring fling with someone special.
Our Director of Wine, Marian Jansen op de Haar, has 
suggested three outstanding wines to pair 
with your meal. Each will bring an extra bouquet of flavors to your table.

$39.95 per guest,* excluding wine. Available through June 21, 2010.
CHOICE OF APPETIZER
Caesar Salad
chopped hearts of romaine, aged parmesan, croutons baked with whole-grain mustard
OR
Shrimp Consommé
fresh herb dumplings and garden vegetables
CHOICE OF ENTRÉE
Broiled Scottish Salmon
spaghetti squash with lemon garlic beurre blanc and crispy capers
Suggested wine: KUMEU RIVER, Chardonnay Kumeu New Zealand, 2006**
OR
Veal Scaloppini
spring tomato sauce
served with mushroom ravioli in a gorgonzola cream sauce
Suggested wine: VOLPAIA, Chianti Classico Italy, 2005**
DESSERT
White Chocolate Bread Pudding
with bourbon crème anglaise


The butters in the bread basket are delicious. I tried to stay away from the bread but unfortunately I couldn't control myself. I mean I didn't ride 32 miles for nothing! 



And here it is, the famous Wedge. I know every steakhouse has a wedge but for some reason this is my favorite. I have a feeling it is probably because this was the first wedge I have ever had and those tend to be my favorites. 





My Dad ordered a side of the mushrooms which everyone loved. 



I ordered the side of asparagus, which I couldn't find a picture of so I thought I would show the lovely green beans. 


Shannon ordered the Fleming's Potatoes which were fabulous. 


Mom ordered the Mac and Cheese (which you will see down below with the recipe).
In the past we have ordered the Creamed Spinach and it was also great.




Shannon and I ordered the two new steaks offered from the new menu. I got the porchini Rubbed Filet Mignon which was very delicious and Shannon had the Peppercorn Steak which she said was fabulous. 





My Dad ordered the Prime New York Strip, like usual, and Mom the Main Filet Mignon, also like usual. 
Everything was delicious! 






As I previously mentioned before, we all ordered the White Chocolate Bread Pudding for dessert. I found some images of some of the other desserts which we have previously ordered. The Chocolate Lava Cake takes about 20 minutes therefore the server asks if you would like one once your meal arrives. My Mom's favorite dessert is the Fresh Berries & Chantilly Cream. It is pretty tasty! 








A few years ago my parents took Andy and Jennie to Flemings and tried a bottle of wine which is now one of their favorites. It is the Seghesio Sonoma County New Vine. There are two different types of Seghesio, the Old Vine and the New Vine. My parents usually have a hard time remembering and we end up with a bottle of the Old and New. Finally, they both remembered it is the New Vine. Let's hope I'm not confusing them now! I believe it is the New Vine...Mom, Dad help please! 

The best part about this wine is that it is drinkable immediately. 





While browsing the internet working, I found, which I hope is correct, the Flemings Steakhouse Chipolte Macaroni and Cheese recipe. If anyone tests it out, let me know how it is! 


Fleming's Steakhouse Chipolte Macaroni and Cheese


1 lb cavatappi pasta
2 teaspoons salt
1 tablespoon vegetable oil
2 Tbsp dried minced onion flakes
1/2 cup unsalted butter (1 stick)
3 tablespoons all purpose flour
2 cups heavy cream
3 cups half and half
2 teaspoons kosher salt
1 teaspoon white pepper (ground)
16 oz cheese - combination of sharp cheddar, medium cheddar and smoked swiss
1 Tbsp dried chipolte chili (chipotle chili powder)
3/4 cup panko

Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. 
Add 2 teaspoons salt and pasta and cook for 8 – 9 minute
Drain pasta and cool under cold running water. Pasta should be slightly firm. 
Toss drained pasta in oil and reserve
Melt butter in a large sauce pot over medium heat. Add onions and flour and cook 
1 – 2 minute but do not brown. 
Add cream, half and half, kosher salt, chipotle powder and white pepper.
Bring pot to a simmer. 
Cook until sauce is thick, about 5 – 6 minute Blend cheese into sauce and add cooked pasta.
Pour pasta and sauce into a 9 x 12″ baking dish. 
Sprinkle top of pasta with panko bread crumbs. Bake for 20 minutes.




Leftovers...


Well, it turns out we ordered a lot of food! So, for breakfast the next morning I made a Killer scramble! I cut up the left over asparagus, mushrooms and steaks and added them into some onions I had sautéed. Then I added in some lite laughing cow swiss cheese and mixed everything until it was a nice creamy texture and all melted together. Finally, I added in the scrambled mixture of eggs and let them cook! 


My Mom told me not to make it too good because then my Dad would be expecting one every morning! Whoopsie! Apparently it was pretty damn good. My Dad asked if Mom knew what I did! 

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