Supper Clubs of America

The supper club is a dying breed, going the way of penny candy (Now $11.49 a pound), and taxi drivers that speak English (Or even Spanish, or Russian, or Arabic or anything I can understand!).The ones that remain do so because they cater to their communities and have done since the War or earlier. Many tend to smell like incontinent cats, mothballs, old carpets, and menthol cigarettes. They are stuck running in place like a run in the stocking of the universe, a twang of the garter belt of time or the black banana in the fruit bowl of life, opening their doors onto strange and mystical places where live accordion music has not yet been outlawed or at least been driven underground.

Today I was reminded of such a place in Black Eagle, Montana; with an exterior décor reminiscent of an air raid shelter, and an interior reminiscent of the better class of truck stop (i.e.: dark so that you don’t see the stains).

On trips to America in the eighties I always looked forward to going to this place. There were four items on the menu that stayed in my mind for the six months to a year between visits. They were the Half and Half Platter (ah, now everyone familiar with Great Falls knows where I am talking about), the Minestrone in a Bread Bowl, the Crab Louis, and the bread sticks (OMG the Bread sticks!).

Now we are not talking authentic Italian food by any means, but if you accept that fact and understand that you are going to have a tasty American meal it can be quite a treat.

They offered (Offer, they may still be around) Montana sized portions, indeed the plates were enormous and stacked top heavy like an elephant’s backside, but hearty and filling very much unlike an elephants backside, unless that’s your thing…

Half and Half Pasta Platter (Half Creamy Clam or Mushroom/Half Red Sauce)

For The Red Sauce:

1 Clove of garlic chopped

4 Tbs of olive oil

½ Pound of ground beef (Or carrots and celery see below)

1 Onion chopped

½ cup of red wine

1 Can of tomato paste

1 28oz Can of crushed tomatoes

¼ Tsp of Sugar

2 Tsp of dried basil

1 Tsp of dried oregano

2 Tbs of chopped parsley

½ Cup of Parmesan cheese divided

Method:

Heat the olive oil in a pan and add the garlic, sauté for 2 minutes add the beef and cook stirring constantly to break up any lumps, for about 3-4 minutes until all the pink is gone. Add the onion and cook till the beef is browned and the onion is transparent, add the tomato paste and cook till beginning to brown a little then add the red wine and scrape up and bits that may have stuck to the bottom of the pan, Add the tomatoes, sugar, basil, oregano and parsley. Cover and cook for an hour stirring every so often and breaking up the tomatoes with a wooden spoon. Add half of the parmesan cheese and cook for a further 30 minutes. Remove from heat adjust seasonings add a little salt and pepper and one tablespoon of butter stir until butter is melted and sauce is glossy, When serving sprinkle with remaining parmesan cheese. This is just fine if you leave out the beef and just start with the onions and add a half cup of chopped celery and a half cup of chopped carrots, it makes a rather hearty vegetable sauce.

Creamy Clam or Mushroom Sauce:

2 Cloves of garlic

2 Tablespoons of butter

2 Cans of minced Clams (Drained Liquid reserved) (Or half a pound of mushrooms)

¼ cup of white wine

1 ½ Teaspoons of lemon pepper seasoning

1 Cup of milk or half and half

Pinch of nutmeg

1 Tablespoon of Parmesan

1 Tbs of cornstarch mixed with one tbs of milk

2 Tablespoons of fresh parsley chopped

Method:

Melt the butter in a skillet and add the clams, cook for 30 seconds then add the garlic, and the lemon seasoning cook for 1 minute more then add the wine and the reserved liquid, cook for 3-4 minutes till almost all liquid has evaporated then pour in the cream, the nutmeg, the Parmesan, and the cornstarch mixture, heat for 2-3 minutes without boiling till thickened, Sprinkle with parsley when serving. This is also great as a mushroom sauce, substitute ½ pound of mushrooms for the clams and increase wine to 1/2 cup.

To Serve cook one pound of spaghetti, in boiling salted water till al dente, put one quarter on each serving plate, spoon some red sauce on one side and the clam sauce on the other side, sprinkle parmesan over the red sauce and parsley over the clam sauce side.