On the Road: Illinois to Nebraska, Omaha Steaks and My Black Bean Dip
Jul. 11, 2010 7:40 pm
Updated: Jul. 13, 2010 2:49 pm
We are finally on the road! We were an hour late getting started Thursday morning, but managed to miss all but a few sprinkles of the forecast thunderstorms. I'll take that trade-off.
We traveled across most of Illinois on I-72 before picking up U.S. 36 to go across Missouri. U.S. 36 was a surprisingly scenic drive. Being the native flatlanders that we are, we find even the smallest of hills scenic. Still, I have always found beauty in the
long stretches of rural America that so many fly over. There is peace and strength in the rows of crops and rolling pastures.
Thursday was also Nancy and my 21st wedding anniversary. When we got to Lincoln, we asked the great folks at the hotel about finding a unique local place. They suggested the Red Fox Steakhouse. Since we're somewhere between Omaha and
Kansas City, we ordered the
Omaha Steaks NY Strip and the babyback ribs special to share. The steak was simply seasoned with salt and pepper and was cooked to a perfect medium rare. It was as tender as you would expect. The ribs were a little disappointing. A little overcooked with
nothing special about the sauce. It wasn't that they were bad, we were just hoping for more. The cornbread biscuit they came with, on the other hand, was wonderful! Soft, moist and deliciously corny, we knew it wasn't anything close to low-fat, so went easy
And here's a little something that I came up with recently. I took my Hummus recipe and substituted Southwestern ingredients to make a black bean dip. I took it in and shared it with folks at my office and it was a big hit. Creamy, with the freshness of cilantro
and the smokiness of chipotle, this is a wonderful, healthy snack. I served it with some toasted tortillas.
Get the recipe at
Fight the Fat Foodie.