Live Music starting this Wednesday at Bones BBQ & Burger Bar

This Wednesday starts our live music!  Come on in and try some of our new house infused spirits and enjoy live music every Wednesday and Thursday, 7-9pm Starting October 23rd!  While you are at it enjoy our some new items on our Happy Hour menu!

http://www.bonessteak.com
Located in Battle Ground Village

We've changed things up with a new menu on our bar side!

Bring your hearty appetite to Bone’s BBQ & Burger Bar!  Order up a nice juicy specialty burger like Bison, Elk or Ahi Tuna, pair it with fried pickles, a beer and you’re set to have a
great time.  From our Classic $3 burger to our BBQ Ribs and mouthwatering pulled pork you’re sure to find something scrumptious on our new menu.

Enjoy the same great bone’s
steakhouse menu on our
restaurant side!

Click Here! To view our new menu!

Tips and Tricks for the Kitchen

You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work.


1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.
2. Fresh coffee beans can also absorb nasty odors from your hands.
3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.
4. When boiling eggs, add a pinch of salt to keep the shells from cracking.
5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits.
6. To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean, dry paper towel.
7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’t true, after all. Milk that has been boiled is perfectly safe to consume.
8. To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty.
9. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.
10. If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.
11. Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
12. Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil.
13. If you aren’t sure how fresh your eggs are, place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.

Reference Life Hackery

10 Tasty Ideas for Leftover Turkey

It's The Day of the Turkey (at least here in the US) and we all know there will be leftovers. Since I can only eat so many TLTs (Turkey, Lettuce, and Tomato sandwiches), I've come up with some easy recipes and ideas so all that tasty bird doesn't go bad. If you want, leave me a comment with some other ideas for Thanksgiving leftovers.

1. Turkey Cranberry Rollup
You can do this as a sandwich, too, but I prefer it in a tortilla. Spread some cranberry sauce, put some turkey on top of it, and roll. It has all the flavor of Thanksgiving with almost none of the work.
2. Turkey Chili
I love to throw together a chili. Anymore, I don't even use a recipe, just some broth (chicken or beef, depending on what flavor I'm going for), some beans (usually kidney, but sometimes black, pinto, or even garbanzo), sometimes corn, some diced tomatoes in sauce, and tomato sauce if I want it thicker. I definitely add some onions and sometimes garlic, then salsa and chili powder, and then I put in whatever kind of meat I'm using that day. It's as easy to put turkey in as anything else, and the bird doesn't do much to change the taste.
3. Turkey and Noodles
Cook up some egg noodles. For a sauce, heat up some creamy soup (cream of mushroom, cream of celery, etc..) and add some turkey and browned onions. Put the turkey topping over the noodles and serve. Most of the time, no one besides you will realize that the meat is even turkey!
4. Turkey Fajitas
Warm up the turkey and serve it instead of chicken or beef with grilled, sliced peppers and grilled onions. Add them all to a tortilla with toppings of your choice and eat.
5. Turkey Lentil Stew
Soak your lentils until they are soft. Cook them in water with some garlic, thyme, salt, and a bay leaf until the lentils have made something of a mushy mess. Add the turkey and make sure it's all heated through.
6. Turkey Stir Fry
It took me a little while to be willing to try this one as turkey is not a meat that comes to mind when I think of stir fry. Out of desperation for something new, I finally made an attempt, and it's actually good. Soak the already-cooked turkey in the stir-fry marinade or topping of your choice. Stir fry your vegetables (I usually use a frozen mixture). Add the turkey near the end, so it has a chance to heat up but not dry out. Eat over rice or Japanese noodles.
7. Turkey Stew

Mix chicken broth with chunks of carrot, onion, potato, celery and whatever vegetables mean "stew" to you. Add some parsley, thyme, a bay leaf or two, salt and pepper to taste, and maybe some oregano for something a little different. Bring the broth with the veggies to a boil and let it boil for about 10 minutes. Add the turkey and continue to boil it until the vegetables are soft. Serve with salad and/or sourdough bread for the Panera effect.
8. Turkey Burritos
Put in turkey with the refried beans, cheese, salsa, guacamole, and whatever else makes a burrito for you. Roll up the tortilla. Heat, eat, and enjoy!
9. Turkey Pad Thai
Ok, I have a confession here--I usually buy my pad thai from Trader Joes. I'll heat it up, add any extra meat or veggies that I want, use their sauce, and serve it...even to guests! When I have turkey around, that's the meat I add and it's pretty tasty. If you're worried about the turkey taste mixing poorly with the Thai spices, press some mashed up fresh garlic into the turkey several hours before you cook and let it sit in a bag or another closed container until you're ready to use it. The garlic should overpower the turkey taste so your pad thai will be yummy, like usual.
10. Freeze it
Amazingly enough, cooked turkey survives freezing fairly well. It comes out pretty dry, so I try to use it in soups or cassaroles when I use it later, but it's still tasty and good. The best part is that I can eat it at some future point when I'm not totally sick of turkey.
The End Result?
Nothing goes to waste, and I don't feel like I'm eating the same thing over and over just to get rid of the meat. Both the frug-a-holic and the variety-lover in me are satisfied. I hope it works for you!

Reference Wise Bread



Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak

bones Steakhouse BBQ Tips!

BBQ Tips!

Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals, spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions.

Never place meat directly over an open flame. An open flame is an indication of incomplete combustion, the fire will discolor the meat by leaving a black carbon residue on the meat. Actually an  open flame has a lower temperature than coals that are glowing red.

Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.

Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process. These products will burn easily and are seldom considered an internal meat flavoring. Once added, the meat should be turned often to minimize the possibility of burning.

Joanne Vanderhoef
Media and Marketing Specialist

Bones Steakhouse
Battle Ground, WA  in the Battle Ground Village
http://www.bonessteak.com

5 tips for making delicious stuffing

 

Planning on serving stuffing at your holiday dinner? Follow these tips for a delicious dish your guests won't forget

1. Consider something other than bread. While it is the most common base, lots of other things can be used when making dressing or stuffing (technically, it’s called dressing if baked in a pan, and stuffing if cooked inside poultry or meat). For variety, search out recipes that use brown rice, quinoa or barley.
2. Sauté the veggies first. Cook all the vegetables in a pan before adding them to your base ingredient. Though the stuffing will cook further in the oven, it should be mostly cooked prior to going in—who wants to chew on a hard carrot chunk when eating stuffing?
3. Pair the herbs. I’m a purist when it comes to herbs and always use fresh over dried. But dried herbs are just fine—and using the right ones in a stuffing will bring out the flavour of the particular meat or fish it’s being served with. For example, sage works well with turkey; dill with fish; rosemary with beef, lamb or pork; and thyme with chicken.
4. Add moisture. If you’re making dressing rather than stuffing, be sure to add 
a little liquid to impart flavour and moisture. I use low-sodium chicken stock rather than butter or water; it has flavour but little fat.
5. Crisp it up. If you’re a fan of crispy pieces, finish cooking your stuffing or dressing under the broiler. But be sure to stir it occasionally to ensure that it doesn’t burn.

Reference Best Health




Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak

Warm up with a nice winter soup!

Winter is upon us and what isn't better than a nice hot bowl of soup on a cold and blustery day?

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

Ingredients

• 2 tablespoons butter 
• 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces) 
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper 
• 2 cups sliced leek (about 2 medium)
• 4 cups fat-free, less-sodium chicken broth 
• 1 cup half-and-half
• 12 ounces baguette, cut into 16 slices
• 3/4 cup (3 ounces) shredded Gruyère cheese 
• 3 tablespoons chopped chives
• Freshly ground black pepper (optional) 

Preparation

1. Preheat broiler.
2. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
3. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.
4. Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. —Jeffery Lindenmuth 

Reference myrecipes.com



Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
 

Election Day Drinks - Red, White & Blue!

It's election day!  What a perfect day to have a few people over and celebrate our right to vote!  Make your drinks fit the occasion!  Here are a few Red, White and Blue ideas for you!

1. All-American Shooter 

To achive the "layered" effect of this patriotic pleaser, place a cherry on the inside edge of the shot glass and slowly pour the curacao and then the vodka over said cherry. This will keep the liquors separate and makes for a nice garnish. 

1. 1/2 Part Grenadine
2. 1 Part Blue Curacao
3. 1 Part Vodka

Layer in a shot glass and enjoy! 

 

2. The Independence Day Margarita

Nothing say "America" like a refreshing frozen margarita. The favorite after-work cocktail of office dwellers everywhere gets a Fourth of July makeover with strawberries, pineapple and blue curacao. This one may take a little extra time but the results are well worth it. For extra flair, use colored sugar to coat the rim instead of plain ol' salt. Click here for the recipe. 

3. The Patriotic Pour - This adventurous drink off sets all of its super sweet ingredients with the spicy kick of muddle jalapeno. Use an upside down spoon to layer the blue over the red and garnish with star fruit for the white. 

1 oz watermelon pucker/schnapps

1 splash of cranberry juice cocktail 

2 slices of jalapeno

1 slice each of lemon and lime

1 1/2 oz silver tequila

splash of blue curacao

1/2 oz simple syrup

Mix the first two ingredients and pour into an ice filled glass. Muddle the jalapenos, lemon and lime in a shaker, add tequila, curacao and simple syrup and shake. Layer over the red and garnish. 

 

Bone's Steakhouse
http://www.bonessteak.com
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Join us for a discounted Halloween dinner!

Halloween is tomorrow! Not so into Trick-or-Treating? Come on in to Bones Steakhouse and enjoy a nice hot meal while everyone else is in the rain! Attached is a coupon for you!

Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak