Kitty's Cafe

Thursday is generally the day of the week that neither Jan nor I have anything scheduled, so we try to go out for a lunch date or do something else fun when we can. We have been wanting to try Kitty's Cafe for some time. Howard Hannah, the owner and executive chef at the Rieger Hotel, one of Kansas City's top restaurants was quoted as saying that "Kitty's has the best pork tenderloin in KC." 

As you can see from the photo Kitty's is not much more than a hole in the wall. It houses a kitchen, a counter at which you place your order and another counter that has about four eat-in seats. Four or five people can stand comfortably waiting on their orders, but not any more than that. There is an outdoor dining area that is sheltered by an open sided aluminum top. A few wrought iron tables and chairs complete the ambience. 

When we placed our orders for tenderloin sandwiches and fries we were asked if we wanted the regular. Since we were new customers we inquired as to what constituted a regular and were told that the regular came with, onion, tomato, lettuce and hot sauce. We had them hold the onion but went for everything else. 

Our order came out about ten minutes later, hot out of the fryer. The sandwiches had three thin slices of pork tenderloin, each breaded and fried to a lovely golden color. The toppings were as advertised and we were happy that the hot sauce wasn't too hot. Just enough to give the sandwich a delightful little kick. I had a bite before we got the picture taken, but here is what the sandwiches looked like:

I think you can see in the last photo that I enjoyed the pork tenderloin a lot. 

Kitty's is not a place for a dinner date, but if you want a good old fashioned pork tenderloin sandwich and some fries to go with it, give it a try. You will think it is fun and tasty!!

Tina's marinated and grilled flank steak

My daughter Tina is a very good cook. This is one of her go-to recipes. She marinates the meat the day ahead and then pulls it out of the fridge to grill on the day it will be served. It is really simple and very tasty. When you grill the meat, don't overcook it. Flank steak is a pretty tough cut and it will get tougher the longer you grill it. To serve,slice it across the grain into the thinnest slices you can manage. That will make the slices very tender. 

Ingredients:

11/2 to 2 Lbs. flank steak
1/2 Cup vegetable oil
4 TBSP soy sauce
4 TBSP lemon juice
3 Cloves garlic, diced
4 TBSP thinly sliced green onions
2 tsps Lawry's seasoned salt 
1/2 tsps pepper

Preparation:

24 hours before serving, combine all of the marinade ingredients in a mixing bowl and mix together well. Put flank steak into a large sealable plastic bag. Pour marinade over the meat. Seal the bag and shake gently to cover all of the surfaces of the meat. Refrigerate until ready to cook. Grill over medium high heat. Baste with remaining marinade. It only takes a few  minutes per side to cook. Remove from grill. Let rest for 5 minutes and slice thinly. Goes well with fresh sweet corn and some sliced tomatoes from your local farmer's market.