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Thursday, November 3, 2011

Red Coach Inn



Up and at 'em early on Saturday morning. Heading east to Niagara Falls. First though, we wanted to stop and get some Barberton chicken. Supposedly the best fried chicken in Ohio. In our opinion, don't waste your money, time or calories. It was greasy, flavorless and pretty awful. Fortunately, that wasn't the case for most of the food we had on our vacation.


Several years ago, Connie was consulting at a bank in Buffalo. He got the whole team together for a trip to Niagara Falls. They ate a fantastic dinner at a place called the Red Coach Inn. We checked to see if they were still in business and found they're a bed and breakfast. Super double bonus. Reservations were made. When Connie ate there the first time, he had a swordfish dish that was so incredible that I wrote to the chef and asked for the recipe. He was kind enough to send it to me. Butterlfied swordfish is served on a bed of lightly sauteed spinach with roasted red peppers. It's magnificent.


We got to Niagara with just enough time to head to the Canadian side and see the falls. We parked at the American falls and walked the mile down to the Canadian falls. Absolutely amazing. I'd never seen them and they were on my bucket list so I was like a kid in a candy store.









Back to the Red Coach with just enough time to run in for our 8 pm dinner reservations. Unfortunately, dinner wasn't stellar. The chef was off getting married and whoever was in charge loved the salt shaker. I had to send my scallops on pasta dinner back. Connie soldiered through his lobster mac and cheese even though it was equally salty. My replacement was duck - overcooked duck. But, the flavors were marvelous. Breakfast the next morning absolutely made up for any misgivings I had about dinner. I had a crab benedict. The crabmeat was fresh and oh, so flavorful. The eggs were perfectly poached. And, the hollandaise was exactly right. YUM! Connie had a smoked salmon bagel - and some of my crab benedict. His bagel was so huge that we managed to make half of it our lunch!


If you're in the area, I'd highly recommend staying at the Red Coach. Our room was lovely. Everyone on the staff was so friendly. The whole place is just gorgeous.




For our recipe, let's skip back to Kara's birthday party. I knew there wasn't a lot of time to prepare a meal since I had an appointment the evening before that'd last way late and I'd be lucky to get home by 8pm. So, I went to pork tenderloin. It's so versatile and so easy. The tenderloins were still frozen after our three hour ride. Actually, they served as the ice pack for the rest of the dinner ingredients that needed to be chilled on the way. We butterflied them then slathered them with the marinade. A quick trip to the grill and they were done.  Alongside we had the potato gratins we love,



roasted acorn squash with butter and brown sugar



and a salad with the last of the cherry tomatoes from our CSA and a good sprinkle of shredded gruyere along with a homemade mustard vinaigrette.




Mustard BBQ Pork Tenderloin


Ingredients:


2 pork tenderloins
1/2 c dijon mustard
2 T soy sauce
2 t garlic salt


Directions:


Mix the mustard, soy sauce and garlic salt. Slather it on the pork and allow it to sit at room temperature for about 20 minutes.



Grill to your preferred level of doneness.

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