Benny’s Chop House is one restaurant I like to visit in 2011. Had a sampler dish at the March of Dimes event last year, and it was YUM. From Info Menu handed out at the event, Benny’s offerings include Raw Bar (oysters, jumbo prawns and shellfish tower), Salads & Soups (Belgian endive with goat cheese, pecans and mustard vinaigrette), Hot Appetizers (lobster ravioli in tomato cream sauce), Cold Appetizers (Wagyu Beef Carpaccio), Steaks, Chops & Entrees (Venison Osso Bucco) and Fish.
A recipe of the month was included in the flyer and it’s my fave side dish/appetizer ever.
2 lbs fresh spinach, washed with tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic (I add a bit more!)
salt and pepper to taste
1/4 teaspoon nutmeg
1/2 cup heavy cream
Bring a 3 quart pot of slated water to a boil over high heat. Add the spinach and steep for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to extract as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach, stir just until the remaining liquid is released from the spinach. Add the cream, salt, pepper and nutmeg. Cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately. (Oh serve with lots of tortilla chips, yes).
I can’t wait to try Benny’s Michigan Apple Tart, served with cinnamon ice cream and caramel sauce.