Quality Without the Arrogance
BY IVAN MOORE
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Stepping into El Rancho, I follow the exuberant laughter to the bar, and was not surprised to find Ray Lacondeguy entertaining patrons with his stories.
Ray bought the restaurant in 1987, and according to Maureen Brinkley, El Rancho’s longtime manager, “This would not be the restaurant it is today without Ray.
He’s a character, he knows everyone’s name and he always has a good story to share. Ray’s also picky about what he serves. He buys top-quality, and he’s conscious of his customers’ needs.”
El Rancho Inn Steak & Lobster House is a Stockton institution. Serving some of the area’s most influential people for the last 70 years, this successful restaurant is in the most unpretentious location, near the San Joaquin County fairgrounds. Anyone who’s a real connoisseur knows about El Rancho.
“We offer quality without the arrogance,” adds Ray. Patrons choose their own cuts from a display case filled with fresh meats. Filets, rib-eyes and New York steaks tempt diners with difficult decisions. Indulge in a juicy, tender USDA Choice steak grilled to perfection and sweet, melt-in-your mouth Western Australian lobster. This is standard fare at El Rancho.
“The folks who come here are hard-working people,” says Ray. “Whatever they do, they do it well.” And Ray respects that. “When I first opened the restaurant, I worked 100-hour weeks, cleaning, cooking and washing dishes. I still give this restaurant my all,” says Ray.
El Rancho has a strong following of regulars whom Ray refers to as “friends.” They appreciate and expect quality and have made El Rancho part of their lives. For the last fifteen years Leslie-Ann Eberhardt-Brown and her husband, Steve, have been dining monthly at El Rancho. “You can’t get better food, and Ray’s a great guy.
It’s a friendly atmosphere and you always see familiar faces there. It’s a very enjoyable evening,” raves Leslie-Ann.
“Some of our clientele started coming here in their 20s,” says Maureen, “now they’re in their 70s or 80s. Marriage proposals have happened here. This is a very special place.”
El Rancho Inn Steak & Lobster house offers a complete dining experience. You can always expect a scrumptious meal with excellent service, surrounded by friends in a delightful Old West atmosphere. And then of course there’s Ray, a guy who makes sure you leave with a great story to tell.
Lobster medallions
in a Thai red curry sauce
Chef Richard Hyman
Ingredients
2 tablespoons vegetable oil
4 tablespoons peeled fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chili peppers, seeded and chopped
2 tablespoons Thai red curry paste (available in Asian markets)
½ cup ketsap manis (available at Asian markets)
2 lobster tails (about 10 ounces each)
Juice of 2 limes and lime wedges for serving
1 small red bell pepper, julienned
¾ cup fresh cilantro
¾ cup fresh Thai basil (available at Asian markets)
Directions
Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chilies and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketsap manis and cook 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil.
Add the lobster, cover and steam about 6 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is tender, about another 2 minutes.
Remove the cooked lobster from sauce and remove the shells. Place, decoratively, on a plate. Spoon sauce over the lobster and garnish with cilantro and fresh Thai basil leaves.
Serve with jasmine rice.
Ray bought the restaurant in 1987, and according to Maureen Brinkley, El Rancho’s longtime manager, “This would not be the restaurant it is today without Ray.
He’s a character, he knows everyone’s name and he always has a good story to share. Ray’s also picky about what he serves. He buys top-quality, and he’s conscious of his customers’ needs.”
El Rancho Inn Steak & Lobster House is a Stockton institution. Serving some of the area’s most influential people for the last 70 years, this successful restaurant is in the most unpretentious location, near the San Joaquin County fairgrounds. Anyone who’s a real connoisseur knows about El Rancho.
“We offer quality without the arrogance,” adds Ray. Patrons choose their own cuts from a display case filled with fresh meats. Filets, rib-eyes and New York steaks tempt diners with difficult decisions. Indulge in a juicy, tender USDA Choice steak grilled to perfection and sweet, melt-in-your mouth Western Australian lobster. This is standard fare at El Rancho.
“The folks who come here are hard-working people,” says Ray. “Whatever they do, they do it well.” And Ray respects that. “When I first opened the restaurant, I worked 100-hour weeks, cleaning, cooking and washing dishes. I still give this restaurant my all,” says Ray.
El Rancho has a strong following of regulars whom Ray refers to as “friends.” They appreciate and expect quality and have made El Rancho part of their lives. For the last fifteen years Leslie-Ann Eberhardt-Brown and her husband, Steve, have been dining monthly at El Rancho. “You can’t get better food, and Ray’s a great guy.
It’s a friendly atmosphere and you always see familiar faces there. It’s a very enjoyable evening,” raves Leslie-Ann.
“Some of our clientele started coming here in their 20s,” says Maureen, “now they’re in their 70s or 80s. Marriage proposals have happened here. This is a very special place.”
El Rancho Inn Steak & Lobster house offers a complete dining experience. You can always expect a scrumptious meal with excellent service, surrounded by friends in a delightful Old West atmosphere. And then of course there’s Ray, a guy who makes sure you leave with a great story to tell.
Lobster medallions
in a Thai red curry sauce
Chef Richard Hyman
Ingredients
2 tablespoons vegetable oil
4 tablespoons peeled fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chili peppers, seeded and chopped
2 tablespoons Thai red curry paste (available in Asian markets)
½ cup ketsap manis (available at Asian markets)
2 lobster tails (about 10 ounces each)
Juice of 2 limes and lime wedges for serving
1 small red bell pepper, julienned
¾ cup fresh cilantro
¾ cup fresh Thai basil (available at Asian markets)
Directions
Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chilies and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketsap manis and cook 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil.
Add the lobster, cover and steam about 6 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is tender, about another 2 minutes.
Remove the cooked lobster from sauce and remove the shells. Place, decoratively, on a plate. Spoon sauce over the lobster and garnish with cilantro and fresh Thai basil leaves.
Serve with jasmine rice.