Before I launch into my spiel about this week's foods I wanted to say THANK YOU!!!!! Last week we brought in fresh stone crab from Florida. For us, this was a fairly big financial gamble following on the heels of several mediocre low-energy weeks. You came out in force and we sold all we wanted to. (Yes, I held out 2 servings for my personal enjoyment.) I couldn't be more delighted. You've help to pave the way for more fresh seafood to be brought in. Since I usually have to order 25 pounds or more from a single dock, we don't make these purchases without a gulp or two for courage. Knowing that we now have the audience who can and will appreciate exceedingly fresh seafood—whether fish or shellfish—opens the door for more variety as well as frequency. Again, thank you for your support and encouragement. You matter.
It has been since last spring that I made Beef Rendang. The recipe I used is very reminiscent of my recent foray into chicken mole. There are LOTS of ingredients and most of them are either seed forms of spices or ground ones. In fact, there are quite a few similar ingredients. However, Beef Rendang is a Malaysian dish with a lemony bent where as the sneaky ingredient in mole is chocolate. One aspect of the the Beef Rendang (pronounced rehn-dong') that especially appealed to me was the layering of flavors—six layers! The dish begins by roasting whole spices of cloves, cardamon pods, cinnamon sticks and star anise in oil. To that is added even more spices in the form of ground coriander, cumin, fennel seed, turmeric and black pepper. Another layer with shallots, dried chiles, and ginger. Then comes coconut milk, fresh coconut, lemongrass, tamarind and fresh cilantro. I was delighted last year when this dish was so well received. I hope it continues to have a following. If you have been wishing for a beef dish that has depth and warms from the inside out, this is your dish. It will be the Flavor Journey this week beginning on Tuesday night. It is quite spicy without being overwhelmingly hot. I'll serve it over coconut rice and it comes with a side salad. $12.99
We got in a new spicy smoked sausage last week that I want to turn into a jambalaya. But then, what about a seafood entrée? Well this will offer options for both! I'll make the sausage jambalaya as the base and you can add shrimp as an option. How about that? While researching recipes I realized I had no idea what the difference was between a jambalaya and a gumbo. Trusty Google lead me to the answers. Basically, the gumbo is usually more of a soup in consistency, plus the gumbo adds okra or filé (ground sassafras root) to a long-cooked roux (slow-cooked flour and fat) for its thickening. Then it is served over rice, which was cooked separately. In a jambalaya, the rice is cooked into the whole stew and the consistency is quite a bit thicker. Both are spiced similarly and there are flavor elements they share. These include the Cajun holy trinity of garlic, bell pepper and onions as well as Serrano chili pepper (fairly mild as peppers go), bay leaves, tomatoes and celery. As I mentioned before, the rice is cooked right into the stew with broth to make the flavors rich and well married. I'll serve it with a side salad and fried green tomatoes. Served from Wednesday through Friday at dinner. $12.99; add shrimp $4.
Now that I have your juices flowing, what about lunch? Well speaking of chicken mole, I am going to feature our new chicken mole tacos all week. We've added them to our winter lunch menu for the season. Like the rendang, it starts with a huge number of dried chiles, whole spices and ground ones. All are toasted separately before being mixed together in order to give each flavor its own voice. The mole is then combined with pulled poached chicken. We'll serve them as an order of two tacos served on soft corn tortillas. Just ask for flour if that is your tortilla choice. To that we'll add our chili lime slaw you've had on our fish tacos and a bit of cotija (pronounced coh tee' hah) cheese. Cotija is a semi hard cheese and is used similarly to Parmesan. Served with a side salad at lunch for $7.75. On Tuesday we'll discount it 50 cents.
On Wednesday I'll serve shrimp and grits. I know, seems we're on a Cajun kick. Think of it as my good wishes going to the Northeast as they weather Hurricane Sandy. By the time we serve it, the worst of the winds will have abated and the aftermath will prevail. Thankfully, few hurricanes leave a pile of snow in its wake. Happy Halloween!
Thursday, Rick will take over, and he wants to serve a turkey dip sandwich on ciabatta. We'll slow roast turkey and pull it. The dressing will be a horseradish/mayo affair combined with fresh and dried cranberries. For a variety of texture we'll add a bit of thinly sliced cabbage. It'll come with a side of Cajun home fries. Save one for me!!! $7.50
Friday we'll serve pork chops with a cranberry maple syrup pan sauce, fresh green beans and garlic mashed potatoes. $7.50. You can add a side salad for $1.50.
Now about those soups~~
Early in the week~ fresh tomato bisque. Made from a slew of late season Juliet tomatoes that are roasted in their skins and then blended smooth. We'll add our homemade vegetable broth and a few fresh herbs. Crisp, clean FRESH!
Later in the week~ New England clam chowder. Of course it is made from scratch, with bacon, onions, celery, potatoes, clam juice, fresh thyme, heavy cream and our love.
Desserts~~
In addition to the tira misu, baklava and grilled pound cake with cinnamon apples early in the week, we'll have pumpkin mousse cornucopias and perhaps lemony mascarpone crepes later in the week.
Coming up November 14th—a Wednesday, our first beer tasting. We'll pair 4-5 different craft beers with apps and tasty morsels. Learn what makes each different from the other and try out something new. Sign up now. We have a limited number of seats so we can make sure we buy enough. $10 per person. This is a really good deal. Starts at 6pm. Seats are beginning to fill up fast, so don't wait.
No music is scheduled this week. We are working on scheduling 3-4 artists for the upcoming weeks including Gordon Johnston, Andy Roos and others.
Remember~~we can provide platters of food for your office meetings and work events.
Have a glorious week!~~
Susan
