After a very exhausting hike yesterday on the Appalachian Trail, we recuperated at the Smoky Mountain Brewery in Gatlinburg, Tennessee.
To see the details of the hike click here!
Monday, July 30, 2007
SMOKY MOUNTAIN BREWERY
After a very exhausting hike yesterday on the Appalachian Trail, we recuperated at the Smoky Mountain Brewery in Gatlinburg, Tennessee.
Monday, July 23, 2007
STEAK AND CORN ON THE COB
Wow! We just finished a fantastic meal of ribeye steak, corn on the cob, and sautéed mushrooms and onions!
The steak, was salted, peppered, and sprinkled with garlic powder and placed on a hot grill – turned once – and taken off in about 20 minutes.
I placed three ears of fresh corn inside a sheet of aluminum foil and placed them on the same grill for the same 20 minutes, turning the package once after 10 minutes!
Inside, while I enjoyed one Yuengling and one Old Scratch beer, I sautéed fresh mushrooms
and onions in a little olive oil, Smart butter, with salt and pepper.
Once I removed the steak, I cut it in half, to share with my wife, sprayed Parkay Fat Free butter on the corn, and salted the ears.
Together, the taste combination was simply wonderful!
The steak, was salted, peppered, and sprinkled with garlic powder and placed on a hot grill – turned once – and taken off in about 20 minutes.
I placed three ears of fresh corn inside a sheet of aluminum foil and placed them on the same grill for the same 20 minutes, turning the package once after 10 minutes!
Inside, while I enjoyed one Yuengling and one Old Scratch beer, I sautéed fresh mushrooms
and onions in a little olive oil, Smart butter, with salt and pepper.Once I removed the steak, I cut it in half, to share with my wife, sprayed Parkay Fat Free butter on the corn, and salted the ears.
Together, the taste combination was simply wonderful!
Sunday, July 08, 2007
SERIOUS BACK SLIDING!
Saturday was family day with dinner out in Knoxville. This week 
the Dragons chose Bonefish Grill. It’s a wonderful place on Parkside Drive, in the Turkey Creek shopping area. They seem to have a handle on fresh fish and always have at least 7 selections.
The appetizer choices for the six of us were:
Bang Bang Shrimp - Tender, crispy shrimp tossed in a creamy, spicy sauce.
Mussels Josephine - Prince Edward Island Mussels sautéed with tomatoes, garlic, basil and lemon wine sauce.
Saucy Shrimp - Sautéed in a lime tomato garlic sauce with Kalamata olives and feta cheese.
This probably sounds like a lot, but there was nothing left!
The crew settled on these entrees:
Alaskan Halibut with pasta and vegetables
Cedar Plank Salmon with vegetables
Scallops and Shrimp with
Oscar* sauce and rice 
*(Oscar Sauce is lump crab meat, asparagus, and a lemon butter sauce)
The wine choice was Beringer White Zinfandel, while the men settled for Miller Lite (btl), Sierra Nevada (btl), and New Castle draft. The draft choices at Bonefish are very limited. To us Knights, this drops the overall rating to an A-!
For more action, see Mushy's Moochings!
the Dragons chose Bonefish Grill. It’s a wonderful place on Parkside Drive, in the Turkey Creek shopping area. They seem to have a handle on fresh fish and always have at least 7 selections.
The appetizer choices for the six of us were:Bang Bang Shrimp - Tender, crispy shrimp tossed in a creamy, spicy sauce.
Mussels Josephine - Prince Edward Island Mussels sautéed with tomatoes, garlic, basil and lemon wine sauce.
Saucy Shrimp - Sautéed in a lime tomato garlic sauce with Kalamata olives and feta cheese.
This probably sounds like a lot, but there was nothing left!
The crew settled on these entrees:
Alaskan Halibut with pasta and vegetables
Cedar Plank Salmon with vegetables
Scallops and Shrimp with
Oscar* sauce and rice 
*(Oscar Sauce is lump crab meat, asparagus, and a lemon butter sauce)
The wine choice was Beringer White Zinfandel, while the men settled for Miller Lite (btl), Sierra Nevada (btl), and New Castle draft. The draft choices at Bonefish are very limited. To us Knights, this drops the overall rating to an A-!
For more action, see Mushy's Moochings!
Tuesday, July 03, 2007
BACK SLIDING – AGAIN
The wife and I met one of her sisters and brother-in-law at 
Puleo’s Grille for a delicious late lunch today. Puleo’s is located at the corner of Cedar Bluff and
North Peters Road in Knoxville, Tennessee. While the only dark beer on draft is Killian, their menu is varied and full of delicious entrées!
Here we are about to enjoy four different dishes – ain’t we nothing!
Neena chose the FIESTA CHICKEN TENDER SALAD - Golden fried chicken tenders glazed with a sweet chili sauce served over mixed greens and tossed with roasted corn, black
beans, tortilla strips, vegetables, and creamy ranch dressing.
Ron chose the CHICKEN PICCATA - A sautéed breast of chicken topped with artichokes, capers, and tomatoes simmered in a
lemon wine sauce served over linguini.
Judy had the FILET MIGNON PASTA - Marinated beef tenderloin tips, mushrooms, shallots,
garlic, peperonata, and Penne pasta tossed in a fresh basil and tomato cream sauce.
And Mushy had the GULF SHRIMP - A generous portion of Gulf Shrimp hand breaded and fried, with two of my favorite sides: Stone Ground Cheese Grits and NAPA Slaw!
Puleo’s Grille for a delicious late lunch today. Puleo’s is located at the corner of Cedar Bluff and
North Peters Road in Knoxville, Tennessee. While the only dark beer on draft is Killian, their menu is varied and full of delicious entrées!Here we are about to enjoy four different dishes – ain’t we nothing!
Neena chose the FIESTA CHICKEN TENDER SALAD - Golden fried chicken tenders glazed with a sweet chili sauce served over mixed greens and tossed with roasted corn, black
beans, tortilla strips, vegetables, and creamy ranch dressing.Ron chose the CHICKEN PICCATA - A sautéed breast of chicken topped with artichokes, capers, and tomatoes simmered in a
lemon wine sauce served over linguini.Judy had the FILET MIGNON PASTA - Marinated beef tenderloin tips, mushrooms, shallots,
garlic, peperonata, and Penne pasta tossed in a fresh basil and tomato cream sauce.And Mushy had the GULF SHRIMP - A generous portion of Gulf Shrimp hand breaded and fried, with two of my favorite sides: Stone Ground Cheese Grits and NAPA Slaw!
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