As is usual for us on Friday night, we went out to dinner with Dear
Daughter's family. We decided on an Italian family-owned restaurant
less than a mile away.

We are very familiar with the menu but always check out the two daily
specials on the white board at the entrance.

Woohoo! Last night was a hard choice--seafood risotto or braciole
(thin beef rolled around a luscious filling...I have no idea what, then
simmered in a tomato sauce for hours until it's incredibly tender. The
first time we had it, our waitress, daughter of the owner, says they
always called it "melting meat" in her childhood when her grandmother
served it to the family.

It is so good but it's evidently time consuming since they only offer it
every few months, in limited availability--once it's gone, it's gone.
They actually have people who ask that the staff call when is is on the
menu. We got there early and two of us ordered it. It was excellent as
always

gloria p.

On Sat, 30 Jan 2010 16:42:07 -0700, "gloria.p" >
wrote:

>
>
>As is usual for us on Friday night, we went out to dinner with Dear
>Daughter's family. We decided on an Italian family-owned restaurant
>less than a mile away.
>
>We are very familiar with the menu but always check out the two daily
>specials on the white board at the entrance.
>
>Woohoo! Last night was a hard choice--seafood risotto or braciole
>(thin beef rolled around a luscious filling...I have no idea what, then
>simmered in a tomato sauce for hours until it's incredibly tender. The
>first time we had it, our waitress, daughter of the owner, says they
>always called it "melting meat" in her childhood when her grandmother
>served it to the family.
>
>It is so good but it's evidently time consuming since they only offer it
>every few months, in limited availability--once it's gone, it's gone.
>They actually have people who ask that the staff call when is is on the
>menu. We got there early and two of us ordered it. It was excellent as
>always
>
>gloria p.

That's one of my, gotta make sometime, dishes. I've been wanting to
make one for the longest time. Maybe sometime soon.

Thanks for the post, sounds like you all had a wonderful meal.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/24/10

"gloria.p" > wrote in message
...
>
>
> As is usual for us on Friday night, we went out to dinner with Dear
> Daughter's family. We decided on an Italian family-owned restaurant
> less than a mile away.
>
> We are very familiar with the menu but always check out the two daily
> specials on the white board at the entrance.
>
> Woohoo! Last night was a hard choice--seafood risotto or braciole
> (thin beef rolled around a luscious filling...I have no idea what, then
> simmered in a tomato sauce for hours until it's incredibly tender. The
> first time we had it, our waitress, daughter of the owner, says they
> always called it "melting meat" in her childhood when her grandmother
> served it to the family.
>
> It is so good but it's evidently time consuming since they only offer it
> every few months, in limited availability--once it's gone, it's gone.
> They actually have people who ask that the staff call when is is on the
> menu. We got there early and two of us ordered it. It was excellent as
> always
>
> gloria p.
>

Gloria,

What is the name of the restaurant. I think you live pretty far south of
me, but I am always looking for a great Italian restaurant. We enjoy
Venice, and usually go to the Holly and Orchard Rd location. My old
absolute favorite is Pagliacci's.
We went to Max Gill and Grill in the old South Gaylord shops. I have always
considered it as just okay for dinner and much better for lunch than dinner.
Last time we had dinner there was three plus years ago. Well, the place has
come up in the world. Atmosphere was great, service was great, dinner was
great, and the prices are reasonable.

Anyway, give me the name of the restaurant near you home.

Later,

Dale

"gloria.p" > wrote in message
...
>
>
> As is usual for us on Friday night, we went out to dinner with Dear
> Daughter's family. We decided on an Italian family-owned restaurant
> less than a mile away.
>
> We are very familiar with the menu but always check out the two
> daily specials on the white board at the entrance.
>
> Woohoo! Last night was a hard choice--seafood risotto or braciole
> (thin beef rolled around a luscious filling...I have no idea what,
> then simmered in a tomato sauce for hours until it's incredibly
> tender. The first time we had it, our waitress, daughter of the
> owner, says they always called it "melting meat" in her childhood
> when her grandmother served it to the family.
>
> It is so good but it's evidently time consuming since they only
> offer it every few months, in limited availability--once it's gone,
> it's gone.
> They actually have people who ask that the staff call when is is on
> the menu. We got there early and two of us ordered it. It was
> excellent as always
>
> gloria p.


I make braciole occasionally. My mother and grandmother made it too,
and we've never really followed a recipe, but here's how I make it.
Not sure if it will compare with the dish you enjoyed.

I use round steak that I've pounded thin and cut into pieces. I make a
filling of bread crumbs, minced onion, minced italian parsley, cheese
(parmesan or romano), basil, oregano, salt and pepper. Place some
filling on each piece of meat, roll it up and secure with a pick. I
lightly brown the rolls a bit in some olive oil and then drop them
into my simmering homemade tomato sauce and cook for at least an hour
or so.

I use this same filling for making stuffed calamari. I don't brown the
calamari, but instead I place them in a baking dish, cover them with
chopped tomatoes and bake, uncovered, for 45 minutes at about 350.

Which reminds me, I use this same filling for stuffed artichokes, but
I think I'm getting way off topic here! :-)

eddiegirl