Sh*t, that's fresh: Chapter 3
Where is my mind?
I had a permanent bathroom pass when I was in junior high.
Kind of hilarious, right?
Exasperated, my parents and doctors desperately tried to figure out why I always had to go to the bathroom with little-to-no medical proof of an actual bladder problem - so the school finally issued me a permanent bathroom pass so I wouldn’t spend the entire day fidgeting and disrupting class.
In hindsight, I’m pretty sure it was my not-yet-diagnosed anxiety (and probably ADHD) that found me unable to sit for a whole class period without having to get up, walk around, and b r e a t h e.
Looking back, it’s probably the same reason I slowly picked and chewed a large hole through the sleeve of my favorite denim jacket, too easily gave into peer pressure, had (and still do) a nose twitch that grows more frequent with stress and/or stillness, and found myself fleeing when I felt big things I didn’t know what to do with.
But because anxiety and ADHD were unheard of for us Gen Xers, I was instead considered distracted, difficult, and simply not applying myself - that is, unless I was in an environment that really inspired or stimulated me.
All of this to say, there are things MUCH more satisfying (and delicious) than stone-washed denim to dig into when you’re feeling some kind of way.
One of those being this beautiful and refreshing Snap Pea Salad with Radish, Mint, Anchovy and Aged Sharp White Cheddar Cheese.
Inspired by the opening of a gorgeous new restaurant in our hometown, this salad is the perfect pairing for a rich cut of beef, or stand alone dish to be enjoyed all summer and spring.
Here’s what you’ll need:
snap peas
radishes
mint
microgreens
Sharp white cheddar cheese, shaved
1 lemon, juiced
6 anchovy fillets
4 cloves garlic, minced
1/4 cup mayo
1/4 cup plain Greek yogurt
2 tbsp extra virgin olive oil
salt
pepper
Here’s what you’ll need to do:
Make dressing by blending anchovies, mayo, yogurt, extra virgin olive oil, lemon juice, and garlic. Season to taste with salt and pepper. Set aside.
Quarter radishes and slice peas on the diagonal into bite-sized pieces.
Toss peas and radishes with dressing.
Serve topped with torn mint leaves, a sprinkling of micro greens, shaved Sharp white cheddar, and fresh ground pepper.
Enjoy!
Oh, and here’s a printable version of the recipe for you. 👇
Easy and delicious, these locally-sourced Grilled Lamb Loin Chops cook up quick and have a succulent fat cap for searing.
And believe it or not, you can grill this beauty of a dish even faster by cooking with Match Light Charcoal from our friends at Kingsford.
Perfect for us grillers on-the-go, Match Light is made with North American wood that delivers authentic wood-fired flavor with just the strike of a match.
So you can spend less time manning the fire, and more time focused on flavor.
Here’s what you’ll need:
1 lb lamb loin chops
1 bundle fresh cilantro
1 shallot
1 jalapeno, seeded
4 cloves garlic
1/2 cup red wine vinegar
3/4 cup extra virgin olive oil
salt
pepper
Here’s what you’ll need to do:
Preheat grill to medium high.
Generously season lamb with salt and pepper.
Sear the fat cap edge of your lamb on the preheated grill, then continue to grill for 3 to 4 minutes per side, or until it reaches an internal temp of 130-135 degrees (for medium rare).
Remove lamb from grill and allow to rest while you make your chimichurri.
For the chimichurri, place cilantro leaves, shallot, garlic, jalapeño, red wine vinegar, extra virgin olive oil and a pinch of salt into a food processor and blend until combined and smooth.
Arrange lamb on a platter and drizzle with chimichurri, or serve on the side if preferred.
Enjoy alongside roasted Yukon gold potatoes, garnished with pea shoots and grilled lemon wedges (optional).
I spend a lot of time talking about the incredible dishes we find on our travels, but not so much about those we love in our little hometown.
Come to think of it, that’s because we tend do most of the cooking when we’re here - but that doesn’t mean we don’t have a handful of fabulous places we like to keep on speed dial when we want a bit of a treat.
And now Old Salt’s The Union is on that list, too.
Such a special place to open in Montana (yes, I’m talking to the whole state on this one), The Union has taken a long-standing, somewhat depressed building in the heart of Downtown Helena and made it nothing short of magical - light and airy, with whisps of wheat lining the walls, and a unique wood-fired grill setting the stage for what’s to come - a dining experience deeply rooted in Montana flavors made with locally-sourced meat and other fabulous treats.
Not to mention their walk-in butcher shop that has, and will continue, to keep us stocked up on the highest quality ingredients for cheese plates, charcuterie, and grilling - including the lamb loins used for the above recipe.
And while I can’t NOT mention their $2 beef sticks that we’ve suddenly become obsessed with, this post is about one of the best dinners we’ve enjoyed out in a long time.
Deciding what to order was a task in itself, but we finally landed on sharing an appetizer of the light, yet caramelized and extra crispy, Beef Fat Fried Onions with a Charred Scallion Ranch.
For dinner I ordered the Slow-Cooked Beef Short Ribs with a Red Wine Butter and the world’s creamiest Bausch Potatoes from Whitehall, Montana, while Hahn ordered their daily rotating Butcher’s Steak, which happened to be a perfectly cooked 12 oz New York Strip sprinkled with Maldon salt and a decadent side of Bone Marrow Butter. And to cut through the fat of those beautiful entrees, we shared a fresh and delicious Snap Pea Salad with Radish, Mint, Anchovy and Aged Sheep’s Cheese (the dish that inspired the fresh as f*ck recipe above).
And let’s not forget about the Cup of S’mores we shared to finish the night with.
A ridiculously wonderful addition to the Montana food scene, the Union is exquisite, yet casual, and worth the drive from anywhere in the state.
Open Wednesday through Sunday in Downtown Helena.
Butcher Shop Hours: 8am - 6pm
Restaurant Hours: 4pm - 9pm (10pm on Fridays & Saturdays)
And on that note, I wish you love, happiness and good eats.
Thank you so much for being here,
Lisa
What a FUN way to learn that I need to keep an eye on the 501s around this house.