Have you started your mushroom hunting yet? Now is a really good time to get out and forage. Mayapples are just getting going and their fruit are edible--though I have not tried any. I was thinking that mayapples and mandrake were the same plant. I am sure one of our well trained customers will straighten me out if I am wrong. If I remember correctly the shape of mandrake roots looks much like a human body—hence the name. Seems like I read that morels can often be found in a cluster of mayapple plants. They are those little umbrella looking plants that are green, grow in clusters and stand about a foot high. Underneath are yellow flowers and then the may apple. Remember that I'll pay $8/ pound for morels.
Growing up in Texas chiggers were as much a part of "country life" as ticks. My father loved to go out exploring and would regularly have us kids tag along. He always kept an old sock filled with dry sulphur powder in the trunk of the car. Before traipsing cross country we'd bang our ankles with the stuff and make sure our shirt-tails were tucked in. The only time I remember getting lots of chigger bites was at summer camp and those were outrageous. I never heard of any bad effects from the sulphur and my dad was pretty safety conscious. Give it a try.
The sweet chili salad we introduced last week got good reviews and enough interest I think I'll keep it around awhile. It has a very different flavor profile than anything else we serve or even that is served anywhere nearby. Starting with a romaine base I add shredded cabbage, rice noodles, sprouts, red pepper, carrot shreds, cilantro and roasted peanuts. The dressing is made with dried chili peppers, sugar, salt, rice vinegar, peanut butter and lime juice. It has a distinctly Asian flavor profile—Thai or Vietnamese even. You can add wood-fired chicken, salmon or even grilled shrimp for extra protein.
The sandwich for the week are Carnitas. We serve them on soft tortillas with cilantro lime slaw and limes plus queso fresco. They come with a side for $7.99 The flavor profile is somewhat different from pulled pork, although they start out the same way. The carnitas have the addition of coriander seed, fresh orange juice and fresh jalapenos.
Wednesday's special will be chicken satay with a rice base. Served with a peanut sauce for $7.59
I have already wood-fired the chicken. We'll warm it and serve it over a flavorful veggie-filled rice.
Thursday~ with Cinco de Mayo coming up over the weekend we'd be amiss if we didn't at least salute our Mexican friends with the ever popular Creamy chicken enchiladas. I'll make a Spanish rice to accompany the enchiladas. These enchiladas are made with lots of fresh spinach and seasoned with hatch peppers. They have a warmth that is not too hot. We always sell out of these so call ahead if you want them. $7.99
Friday~I'm keeping the Mexican theme going but this time I am making a chili, red pepper, corn and queso fresco quiche. Served with a side salad for $7.99
Flavor Journey~If you enjoy lamb ribs you'll like our first special. I am slow baking them with garlic and rosemary. They'll be served with garlic potatoes and asparagus or broccoli raab. Broccoli raab is related to the broccoli family and has been turning up on many of the country's finest menus. We'll just give it a light saute. $14.99 Please note: VERY few servings of this.
Also this week—pork loin roast cooked with lots of garlic and a pan-dripping based gravy. Served with garlic potatoes and broccoli raab plus side salad. $12.99
Seafood~ Rockfish Vera Cruz- Cooked the traditional way with tomatoes, olives, capers, jalapeno peppers and served on top of a rice bed. Paired with asaparagus and lemon. Side salad, of course $14.99
I hope you can keep up with the energy this week. It is bound to be a dandy weather-wise. Enjoy.
As always, we appreciate the time and effort you take to make this a part of your weekly dining time. Your energy helps to keep us going and the business alive. Thank you~~
Susan
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