Grinding on the Monon…

Not too long ago, I had to run an errand that took us north of Indy. It was a mid-morning errand, so afterwards would be perfect time for lunch. I consulted the local Indy foodie group, and found a place called Grindstone on the Monon – an American cuisine joint with decent reviews from the local foodies, so I figured what the hell. Let’s give it a go.

We started off with the Crab Dip (creamy crab, cajun seasoning, monterey jack cheese, green onions, served with tortilla chips). It was solid. Would definitely recommend if that’s your thing.

Grindstone on the Monon Crab Dip

We moved on to our main entrees. I ordered the Prime Beef Manhattan (toasted brioche, yukon gold mashed potatoes, shaved prime rib, crispy onion straws, demi-glace, green beans).

Grindstone on the Monon Prime Beef Manhattan

The wife decided to try the Lemongrass Chicken (pan seared chicken breasts, lemongrass broth, cherry tomato, red onion, red bell pepper, Yukon gold mashed potatoes, grilled asparagus).

Grindstone on the Monon Lemongrass Chicken

Let me tell you. This was one of those uppity beef manhattans – over the top in flavor and richness, but still delectable. My gold standard for a beef manhattan comes from MCL. It’s as straightforward as it comes and straight delicious if we’re being honest. This was different than that but also delectable. Like I said, very rich, but nothing in the beef or gravy screamed processed flavor. It tasted fresh and delicious. The wife tried it and agreed.

The wife was impressed with her lemongrass chicken. I also tried it, and I would be tempted to also order it again when and if we ever return. Just a good creamy lemony flavor without being a knockoff piccata. Once again fresh tasting and with a bit of zest. Would recommend.

Notables: Service and atmosphere was excellent. Our server obviously has regulars. A group of seniors arrived (after church I think), and he already had their table waiting and drinks for them. Was a very good an attentive server without being annoying. All around a great experience. Kudos to the Indy local foodies group!

Building A Better Ramen

I love Ramen Noodle soup. I have since I was a kid. It’s cheap, delicious, and (except during the height of the pandemic) pretty easy to find.

That being said, overs the years I have gravitated towards the Maruchan Creamy Chicken flavor being the best. I don’t eat at a frequency I get sick of it, so it’s all I buy. However, sometimes I feel a little bad that I’m basically eating a boiled salt slick, so I have started to find ways to “healthy” it up a little bit. I think I have it perfected.

First, in the pan/pot in which you are going to cook it, sauté some Mirepoix in a little butter. I just use the frozen stuff. Second, add the water to get it boiling, then add the noodles per the instructions. Once the noodles start get soft I add the creamy chicken seasoning but also a little chili oil for some heat. I find mine from a local restaurant (Umi) at Baesler’s back home, but you should be able to find some version of it at most grocery stores.

My final step is adding in an egg and diced cooked white meat chicken as I turn off the heat. Stirring it up, so the egg breaks apart while it cooks, and the chicken reaches temperature without over cooking. The wife is good about having cooked diced chicken breast prepared for us to use in salads, quesadillas, etc… but in a pinch a packet of this works.

The mirepoix was my idea, but everything came from talking to old fraternity brothers and/or facebook comments. This is the end result:

Sure, I still get all the sodium, but it’s a little more filling and flavorful and makes for a pretty good lunch. No snacks required (usually) before dinner.