Good eats! Tank-size breakfast items all day at Tank’s Bar and Grill

Published: Friday, March 01, 2013 @ 4:34 PM
Updated: Monday, March 04, 2013 @ 8:43 AM

One thing is for certain, The Gambler at Tank’s Bar and Grill is not for the light eater.

The monster of a meal - two pancakes, one slab of french toast, bacon and hash brown and a ‘girlie’ size omelet - is often a two person job.

That said, a waitress at the Wayne Avenue eatery established in 1989 says many have taken it on solo.

She recalled one customer chowing down a Gambler, several wings and most of his girlfriend’s Lumber Jack (three eggs, ham, hash browns and three pancakes).

Somehow he didn’t even explode.

Tank’s is known around town for its thick, juicy burgers and hand cut fries.

(The hunt is on for the best fries in the Miami Valley. Click here to vote for your favorite in our Best of Dayton poll. )

But its breakfast can’t be overlooked partly because many of the items are so dang big.

They are tank-sized really.

The so-called girlie omelets, for instance, look like a full-grown woman until you see its mother.

Both fluffy omelets come stuffed or covered in any combination of green peppers, banana peppers, onions, mushrooms, tomatoes, salsa, ham, bacon, sausage and American, cheddar, Swiss, provolone and pepper jack cheese.

Breakfast and brunch on Saturday and Sunday are often busy, but that shouldn’t be a deterrent. Breakfast items are served all day and are worth the wait.

Details:

Tank’s Bar and Grill

2033 Wayne Ave., Dayton

(937) 252-2249

Bar: 7 a.m. to 2:30 a.m. daily

Kitchen opened 7 a.m. to 2 a.m.

Breakfast and regular menu available until close

Summer Vegetable Casserole

Published: Tuesday, May 24, 2011 @ 9:57 PM
Updated: Tuesday, May 24, 2011 @ 9:57 PM

The tomatoes, artichoke hearts and spices give this beautiful side dish a
Mediterranean touch.

 

Hands on time: 3 minutes  Total time: 1 hour and 26 minutes  Serves: 8 servings

Ingredients:

    2 Chinese eggplant or 1 medium fancy eggplant, sliced 1/3- to 1/2-inch
    thick

    1/4 cup olive oil, divided

    2 medium potatoes, sliced 1/4-inch thick

    Ground pepper to taste

    1 tablespoon dried basil, divided

    1 tablespoon dried oregano, divided

    1/4 cup grated Romano or Parmesan cheese, divided

    3 yellow squash, thinly sliced

    1 (7-ounce) jar marinated artichoke hearts, drained and quartered

    1 large onion, thinly sliced

    1 (15-ounce) can petite diced tomatoes

    1 cup white wine

Instructions:

Spray the bottom of a 2-quart baking dish or 9-by-13-inch pan with cooking
oil. Preheat oven to 375 degrees. Soak the eggplant slices in salted water.

Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high
heat. Lightly brown the potato slices on both sides (they do not need to be
completely cooked through). Arrange in the bottom of the prepared pan.

Drain the eggplant and blot lightly with a paper towel. Heat 2 tablespoons
olive oil in the same skillet and lightly brown the eggplant on both sides.
Arrange over potatoes. Season with ground pepper, half the basil, half the
oregano and half the cheese. Arrange sliced squash on top. Sprinkle with
the artichoke hearts.

Heat remaining 1 tablespoon oil in the skillet. Lightly saute the onion
slices. Spread over the vegetables in the casserole.

Spread the tomatoes and their juice on top of the onions. Sprinkle with
more ground pepper, plus the remaining basil, oregano and cheese. Pour the
wine over the top and cover tightly with a glass lid or aluminum foil.

Bake for 60 to 75 minutes, checking once during baking to make sure the
vegetables are not drying out (if they are, add 1/2 cup water). When the
cheese is melted and the vegetables are tender, remove foil or lid and cook
an additional 10 minutes to lightly brown the top. Let stand at least 15
minutes before serving.

Notes:

Tester's note: Depending on what is coming out of your garden or local
farmers market, you can add or substitute zucchini, fresh tomatoes or young
okra. Try adding some pitted kalamata olives with the artichoke hearts,
too.

Nutrition:

Per serving: 191 calories (percent of calories from fat, 47), 5 grams
protein, 20 grams carbohydrates, 5 grams fiber, 9 grams fat (2 grams
saturated), 4 milligrams cholesterol, 244 milligrams sodium.         

Trio of Herbed Summer Finger Sandwiches

Published: Tuesday, May 24, 2011 @ 9:51 PM
Updated: Wednesday, May 16, 2012 @ 9:32 AM

> Perfect for: Luncheons, casual get-togethers.
> Make and take: Assemble sandwiches up to a day before. Slice, stack on a platter and cover with plastic wrap.

 

Hands on time: 20 minutes  Total time: 20 minutes  Serves: 16

Ingredients:

    Tomato and Basil Sandwiches:
    8 slices white bread
    1/4 cup mayonnaise
    2 large tomatoes, sliced thin
    1 bunch fresh basil, sliced in ribbons
    Salt and pepper to taste

    Cucumber and Arugula Sandwiches:
    6 spinach flour tortillas
    3 ounces low-fat cream cheese
    1 small clove garlic, minced
    1 cup fresh arugula leaves
    1 large cucumber, peel and thinly sliced

    Avocado, Chipotle and Cilantro Rounds:
    2 pieces lavash flatbread
    1/4 cup mayonnaise
    1/2 teaspoon (or more) chipotle puree (see note)
    1 avocado, peeled, pitted and coarsely chopped
    2 tablespoons chopped fresh cilantro
    1 Roma tomato, chopped (optional)

Instructions:

Transfer to a plastic container and store in freezer.
To make Tomato and Basil Sandwiches: Spread one side of each slice of white bread with 1 1/2 teaspoons mayonnaise. Arrange sliced tomatoes on 4 of the slices; sprinkle with basil ribbons. Season with salt and pepper to taste. Top with remaining 4 slices bread; cut each sandwich into quarters.
To make Cucumber and Arugula Sandwiches: Place 2 of the tortillas on work surface. In a small bowl, combine cream cheese and minced garlic. Spread each tortilla with 1/4 of the cream cheese mixture. Sprinkle with 1/4 of the arugula. Cover with a single layer of sliced cucumbers. Top each with another tortilla; spread with remaining cream cheese. Repeat layers of arugula and cucumbers; top with remaining tortillas. Cut each sandwich into 8 wedges.
To make Avocado, Chipotle and Cilantro Rounds: Place the flatbreads on a work surface. In a small bowl, combine mayonnaise and chipotle puree. Spread half of mixture on each flatbread. Sprinkle each with half of the chopped avocado, cilantro and tomato, if using. Roll each flatbread tightly into a log and cut crosswise into 8 slices.

Notes:

Little sandwiches are perfect for summer parties: They're casual and easy to grab on the go.

Note: To make chipotle puree: In a food processor, puree contents of 1 small can (7 ounces) of chipotle peppers in adobo sauce.

Nutrition:

Tomato and Basil Sandwiches, per serving: 59 calories (percent of calories from fat, 49), 1 gram protein, 7 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 1 milligram cholesterol, 97 milligrams sodium.
Cucumber and Arugula Sandwiches, per serving: 103 calories (percent of calories from fat, 25), 3 grams protein, 16 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 3 milligrams cholesterol, 167 milligrams sodium.
Avocado, Chipotle and Cilantro Rounds, per serving: 65 calories (percent of calories from fat, 73), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), 1 milligram cholesterol, 37 milligrams sodium. 

Tomato-Field Pea Salad With Garlic Mayonnaise

Published: Tuesday, May 24, 2011 @ 9:49 PM
Updated: Tuesday, May 24, 2011 @ 9:49 PM

Hands on time: 15 minutes  Total time: 20 minutes  Serves: 6

Ingredients:

    FOR SALAD:

    1 1/2 cups shelled field peas (a mixture of 2 or 3 kinds is nice, but a single variety is good, too)
    Kosher or sea salt and freshly ground pepper
    6 cups ripe summer tomatoes (again, variety is good. I prefer a mixture of heirlooms, beefsteaks and cherries. Larger tomatoes should be cut into ¸-inch wedges, cherry tomatoes should be cut in half)
    1 small bunch fresh basil
    3 to 4 tablespoons extra-virgin olive oil
    Garlic Mayonnaise to taste (recipe follows)


    FOR GARLIC MAYONNAISE:
    Makes 1 3/4 cups-- Hands on time: 15 minutes-- Total time: 15 minutes

    1 tablespoon cider or white wine vinegar
    1 tablespoon freshly squeezed lemon juice
    1 teaspoon kosher salt
    1 teaspoon dry mustard
    2 large egg yolks, preferably organic and free range
    1 1/2 cups peanut oil or light olive oil, or a combination of both
    2 tablespoons boiling water
    1 teaspoon garlic, shoot removed, chopped and rubbed to a very fine paste with a pinch of kosher salt

Instructions:

FOR SALAD:
Blanch the field peas in a large saucepan of generously salted, rapidly boiling water for 3 minutes. Drain the peas and plunge them immediately into a bowl of salted ice water to stop the cooking and set the color of the peas. When well-chilled, drain thoroughly and refrigerate.
Just before serving, put the sliced tomatoes in a large mixing bowl. Season generously with salt and a few grinds of black pepper. Tear the basil leaves into rough pieces about 1/3 inch and sprinkle over. Add the refrigerated field peas and dress with extra-virgin olive oil to coat well. Taste carefully for seasoning and serve immediately with garlic mayonnaise drizzled over.

FOR MAYONNAISE:
Combine the vinegar, lemon juice, salt and dry mustard in a nonreactive bowl and whisk until the salt and mustard are dissolved. Add the egg yolks and beat until smooth. Add the oil, drop by drop at first, and then in a slow, steady stream, whisking constantly until all the oil has been incorporated and you have a very thick emulsion.
Pour the boiling water over the garlic paste and let stand for 2 minutes. Whisk the garlic mixture into the mayonnaise. If mayonnaise is very thick, you may thin to desired consistency by whisking in a small amount of hot water.
You can make this up to 3 days before serving. It will keep longer, but the garlic flavor can become too strong, and eventually acrid.

Nutrition:

Per serving, without Garlic Mayonnaise: 127 calories (percent of calories from fat, 50), 3 grams protein, 14 grams carbohydrates, 4 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 38 milligrams sodium.

Per tablespoon: 110 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 15 milligrams cholesterol, 68 milligrams sodium. 

Sauteed Summer Squash

Published: Tuesday, May 24, 2011 @ 9:47 PM
Updated: Tuesday, May 24, 2011 @ 9:47 PM

 Mix it up with zucchini, freshly chopped tomato, or shredded carrots for color and added nutrition. -- Virginia Willis, for Evening Edge



 

Hands on time: 5 minutes  Total time: 10 minutes  Serves: 4

Ingredients:

    1 tablespoon canola oil
    1 medium onion, preferably Vidalia, diced
    4 medium summer squash, sliced
    8 small okra pods, sliced
    Coarse salt and freshly ground black pepper

Instructions:

Heat the oil in large skillet. Add onion and cook until clear and translucent. Add the yellow squash and okra continue cooking over medium heat, stirring until squash begins to soften. Season with salt and pepper. Cover and continue cooking over low heat until just tender, about 5 to 7 minutes.

Nutrition:

Per serving: 100 calories (percent of calories from fat, 36), 3 grams protein, 13 grams carbohydrates, 5 grams fiber, 4 grams fat (trace saturated fat), no cholesterol, 7 milligrams sodium.