Montana Eats

Friday, October 17, 2008

And Now For Something Healthy

Some lovely tomatoes and avocado. I think these were for something Aimee was making.

photo by Gustavno Rivera

Thursday, October 16, 2008

Top sirloin thin sliced with raw onion, tomato, green peppers and cabbage sautued in butter and Bragg with Salsa Con Queso and parmesan cheese on a toasted bun with olive oil, chyenne powder, salt and pepper. A great sandwich. The Con Queso adds a good spice to the mix.

I certainly don't have the gumption to call this a "Philly" Cheesesteak, but it is a cheesesteak none the less.

photos by Gustavno Rivera

Archie Makes Dessert!

Bread Pudding with chocolate chips, apple, raison, eggs, butter, whole milk, vanilla and sugar.

The mixture of warm heavy whipping cream and chocolate chips to make the Chocolate Ganache.

The result looks more like chicken and gravy. It was a marvelous creation, but next time I will use a bit less of the sauce.

Photos by Gustavno Rivera

Park Ave. Bakery Goods

Park Avenue Bakery & Cafe

44 S. Park Avenue

Helena, MT 59601

(406) 449-8424

Delicious pie.

Fruit Crostata.

Photos by Gustavno Rivera

Old Advertisements

Neat-o old matchbooks and ad from

http://www.flickr.com/photos/juliewilsonworld/

The Usual Suspects

These are my go to sauces that I use on daily basis. We've got soy sauce, Brother Bru Bru's hot sauce, Magma hot sauce, Chipotle Tobasco, Two kinds of Sriracha, Bragg, Worcestershire and Cholula hot sauce.

Creole Steak Sandwich

Top sirloin steak pan fried in butter with creole seasoning, cheddar cheese, finely sliced onion and a mix of A-1 and Sriracha served on a potato bun.

photo by Gustavno Rivera

Wednesday, October 15, 2008

The Green Lid

Recommended by red-icculus from red-icculus.com a beer, hydroponics and food blog. No, not that kind of hydroponics, the legal kind. I'm going to do a side by side comparison of the two different sauces I have. I've heard this one is a bit spicier, which I'm a fan of.

photo by Gustavno Rivera