On the outskirts of Sherman, Texas sits a little restaurant known as The Library Grill. It was built in 1933 as a farmhouse and remained so until 1968.
It served as the city of Knollwood's Public Library until 1976, when it was purchased and opened as The Library Bar and Grill. With several additions, this charmingfarmhousehasfour different dining rooms and open seating on the terrace where you can enjoy cocktails and appetizers.
We stopped by to try out the menu and were not disappointed. Our first course was the roasted duck meatballs. It was a delectable oven roasted ground duck cooked to perfection, with a blueberry chipotle sauce.
Our entrees arrived and was a masterpiece of art meets food. We had the Ahi tuna, lightly Grilled and served with miso roasted carrots, grilled asparagus with a side of wasabi, pickled ginger and Soy Sauce. The other entrée was grilled lamb chops, grilled to a tender mediumrareandservedwith bacon green beans, baked mac and cheese and a side of raspberry chipotle sauce.
For dessert, we had the most amazing Creme Brulé. So, next time you’re looking for a special place for date night or just that relaxing evening out for dinner, give the Library Grill a try. If you can’t make it any time soon, here’s a special date night recipe to treat your loved ones at home.
Garlic Roasted Pork Loin Olive oil 1 tablespoon plus 1 teaspoon kosher salt, or to taste 2teaspoonsfreshlyground black pepper.
8 large cloves garlic, peeled and sliced in half lengthwise.
1 tablespoon chopped fresh rosemary.
1 tablespoon chopped fresh sage.
1 tablespoon chopped fresh thyme.
ForthePorkLoin:Preheat the oven to 500 degrees F. Place a large roasting pan over 2 burners over mediumhigh heat. Add oil to coat the bottom and heat. Season the pork loin with 1 tablespoon of the salt and 1 teaspoon of the pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side. In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper. Remove the pork from the heat. Carefully rub the garlic-herb mixture over the pork loin. Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes. While the pork is roasting, maketheRaspberryChipotle Glaze. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Once the roast is done, remove it from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.
Raspberry Chipotle Glaze 1 tablespoon olive oil 1/2 cup small, diced onion 2 teaspoons minced garlic 2 teaspoons chipotle chiles in adobo, chopped.
2 pints fresh raspberries 1/2 cup raspberry vinegar orraspberrybalsamicvinegar 3/4 cup granulated sugar 1/2 teaspoon salt FortheGlaze:Inamedium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Set aside until ready to glaze and serve with pork.