Another Petty’s Night: Part 1

The value this go around from Petty’s Meat Market was three evenings worth of quality dinners and dessert, price tag: $70.00.

Here are master shots of the main entrees and desserts.

Night one was composed of the following food:

1) New York Strip (8 oz.) that had been pre-marinated. This was divided into two (4 oz.) portions with coating of Olive Oil, Sea Salt and Garlic Powder. Both portions were cooked on medium-high heat for 10 minutes.

2) Dry Sea Scallops (4 total) were seasoned again with Olive Oil, Sea Salt and Garlic Powder on medium-high heat for 10 minutes.

3) Twice Baked Potatoes (2 portions) brushed with Olive Oil were heated at 350 degrees for 20 minutes.

This had produced two plates of food which left leftovers for the following day.

4. Served on the side was pint of Sierra Nevada Torpedo IPA (Indian Pale Ale). The pint was more than enough for two cold glasses. This ale was a nice accompaniment to the scallops and strip. However, I have been a bit bias toward the Sierra Nevada brand since a road trip to Boston, MA in 1995.

Following dinner on night one were these two desserts;

5) Berry Burlee (1 portion) was served as-is. It was not overly tart but, just enough blend of sweet and creamy.

6) Following the above had been a Lobster Tail Pastry. This was over indulgent piece of pastry loaded with cream. Perhaps had it been on its own, it might have been more enjoyable. The Berry Burlee was superior in texture and taste.