Wright's Family Steakhouse....Duncan, OK

      The world is full of great steak houses.  Oklahoma is no exception.  As per my original goal for some of this blog is to provide reviews of dining places off the beaten path.  Some famous, some not so much, but dedicated to good food.  This is such a place.  Located in the western industrial part of Duncan, OK and a true diamond in the rough.  I really can't say how long they have been in existence, but their following is both wide spread regional and very loyal.  We discovered this place when our in laws took us here 16 years ago.  We have eaten here several times since.  Our grandson loves it.  The building is an older design in a hexagonal shape and can handle a pretty good crowd.  This is always helpful. They will take reservations, but the majority of their business is 'walk in'......such is country life.  This seems more of a family place and not a Steak House you would expect; the end result is the key:  GOOD FOOD AT GOOD PRICES. 

      For us the key here has always been steak, although they do offer an excellent selection to include Chicken Fried Steak (a staple in Oklahoma), Fried Chicken Livers, Chicken Tenders, Catfish, and Fried Pork Chop among other items.  Unfortunately, and perhaps amazingly, they do not offer Prime Rib or a Porterhouse Steak.  Their appeal is across the menu.   

      The salad bar is phenomenal with a variety of fresh vegetables. This includes pea salad, cucumber salad, and all the homemade salad dressings. It also includes a 'hot bar' featuring homemade fried okra, green beans, brown beans, and a few more hot homemade choices like cabbage. There is also a baked potato bar to top off that huge tater you're gonna get with that steak.  At the end of the line you're greeted with hot homemade sweet cornbread.  The dessert bar is included with your meal and rotates quite a selection as well, but featured Peach Cobbler and Baked Apple Pie, both ala mode on our visit.  

Peach Cobbler ala Mode

      We arrived with our grandson on a Saturday night.  This boy has a reputation for really being able to strap on the 'feed bag'.  Of course what 17 year old can't?  After perusing the menu, Brock sets his sights on the 16 oz T Bone, Barb chose the 8 oz KC Strip, and I couldn't resist the 16 oz Ribeye.  

8 oz KC Strip

16 oz Ribeye

16 oz T Bone

      The total for our meal was $92.  The food was delicious as always.  The steaks were done to perfection; tender and tasty.  In fact Brock finished he entire T Bone and half of Barb's KC Strip as well.  I got some Fried Okra from the hot bar; probably the best I've ever had.  Barb got some cornbread and Brock destroyed the dinner rolls.  The cornbread was a bit dry.  I probably wouldn't get the Peach Cobbler ala Mode next time.  A big scoop of ice cream in the middle of a small bowl of cobbler w/o crust.  The atmosphere was very casual, clean, and warmly inviting.  The service was very 'family'; friendly, courteous, and prompt.  We came for a relaxing dinner with a great meal and we certainly got it.  I rate this one 4 STARS (out of 5) 

"No place is ever as bad as they tell you it's going to be" 

Chuck Thompson

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Leftover Turkey Ideas Part 2: Croque Madame

        Yet here is another recipe to use with that leftover holiday shredded turkey.  By now we are enough past the holidays so that we once again hunger for a little long bearded bird.  This one really 'takes a left turn' when it comes to originality.  I have made Croque Madame several times.  It is a delicious grilled ham and cheese type sandwich.  The original recipe I use calls for French toast.  This recipe also allows for that if your tastes desire.  Call it what you will, it is a deli style sandwich using croissants and this twist on the holidays adds another taste dimension that will satisfy you.

INGREDIENTS
• 1 cup leftover gravy or 1 cup milk
 • 1/2 cup milk • pinch of nutmeg
 • 12 ounces gruyere cheese shredded + divided
 • 1/2 cup parmesan cheese grated
 • 2 croissants halved, or your favorite bread
 • 2 tablespoons Dijon mustard
 • 4 slices fried or baked crispy prosciutto
 • leftover turkey enough for 2 sandwiches
 • leftover mashed potatoes enough for 2 sandwiches
 • leftover cranberry sauce enough for 2 sandwiches
 • leftover roasted brussels sprouts or other veggies finely chopped
 • 2 fried eggs
 • crispy sage for topping (optional)

INSTRUCTIONS
      Add the gravy and milk to a small sauce pot and bring to a boil.  Add a pinch of nutmeg.  Remove from the heat and stir in 6 ounces of shredded gruyere cheese and the parmesan cheese, stir until melted and smooth.
      Preheat the oven to 425 degrees F.  Place the 2 bottom halves of the croissants on a baking sheet or baking dish and spread with 1 tablespoon mustard over each. Top with a thin layer of roasted brussels sprouts (or whatever veggies you have) and then spread on a layer of mashed potatoes.  Drizzle the cheese sauce over the mashed potatoes.  Top with turkey, cranberry sauce and then 2 slices crispy prosciutto each.  Add the top halve of the croissant and gently push down.  Drizzle the top of the bread with more cheese sauce and then add the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
       Meanwhile, heat butter in a large skillet over medium heat.  Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes.  Place an egg on top of each sandwich, and serve hot with fresh salt + pepper.  If there is any cheese sauce leftover, drizzle that overtop as well.  This oooey gooey treat will get everywhere including your mouth;  enjoy.  Grab your forks and knives!

"I come from a family where gravy is considered a beverage"  

Erma Bombeck

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Leftover Turkey Ideas: Turkey Green Chile Enchiladas

      Here is another idea for what you can do with your leftover turkey, be it Thanksgiving or Christmas.  Everybody has a zillion more TetraziniGoulashTurkeyAlaKing recipes kicking around, but here is one that adds a little zing.  I love the fact that it still incorporates some of the same gravy, cranberry, and squash ingredients.  This is an easy meal in the RV on the road as well.  We usually freeze our leftover shredded turkey within a day of the BIG MEAL.  You can only eat so much at a time.  I like to keep it as low fat as possible using corn tortillas, but sometimes finding the larger tortillas in white corn can be a challenge.

ENCHILADAS
• 2 tablespoons olive oil
• 2 cups peeled + cubed butternut squash
 • 1 teaspoon chipotle chili powder
 • 1 teaspoon cumin
 • 1 teaspoon ground sage
 • 10 ounce can Green Chile Enchilada Sauce
 • 5 ounce can Fire Roasted Diced Green Chiles
 • ½ cup milk
 • 1-2 cups shredded turkey
 • 1/3 cup dried cranberries optional
 • 6 ounces sharp cheddar cheese shredded (I like mild cheddar)
 • 4 ounces smoked gouda cheese shredded (Monterey Jack works well too)
 • 10 ounce can Red Enchilada Sauce
 • 8-10 flour or corn tortillas
 • 1 tablespoon olive oil or butter


CRANBERRY SALSA
• 1 cup leftover cranberry sauce
 • 1/3 cup fresh pineapple chopped
 • 1 jalapeno seeded + chopped
 • 1/3 cup fresh cilantro chopped
 • juice of 1 lime

INSTRUCTIONS

Preheat the oven to 350 degrees F.  Set a large, high-sided skillet over medium heat.  Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender.  Add the chipotle chile powder, cumin and sage.  Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk.  Cook for 5 minutes or until the sauce is warmed through.  Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.  Lightly grease a 9x13 inch-baking dish.  Pour half of the red enchilada sauce into the bottom of the baking dish.

      Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 cup of the turkey mixture into each tortilla.  Roll them up and place the enchiladas in the prepared pan with seam side down.  Top with remaining red enchilada sauce and cheese.  Bake for 20-25 minutes or until the cheese is melted and gooey.  Plate and serve the enchiladas with the cranberry salsa or your choice.

"If you want to save a species simply decide to eat it.  Then it will be managed......like chickens, like turkeys, like Canadian geese" 

Ted Nugent

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