In article >,
"jmcquown" > wrote:

> With everything that has been going on this week (Mom's funeral was on
> Tuesday, had to meet with her attorney on Thursday) I was quite relieved
> when my middle-brother suggested we eat out for Thanksgiving. Oh thank
> bast, I don't have to cook!
>
> My brothers and I went to Barbara Jeans, which is a local area chain. They
> offered their regular menu but also had a few "specials" for Thanksgiving.
> I really don't like turkey but I knew they were also offering roasted pork
> loin. Okay, I can live with that But when we got there they'd added
> another "special" to the menu: salmon & shrimp "scampi". I ordered that.
>
> I'm not normally a big fan of salmon fillets, either. (I think when they
> became really popular some 15 years ago they were done to death in every
> possible restaurant.) The salmon was pan seared. It almost seemed to have
> some sort of glaze on it. It was crispy outside (but no sort of breading
> <shudder>) and fork tender and juicy inside.
>
> They also seemed to know "scampi" doesn't mean shrimp in butter/garlic
> sauce! Both the salmon and the shrimp were topped with a lovely herbed
> cream sauce, served on a bed of rice. But hey, this is the south. I also
> had to select two side dishes (and no, macaroni & cheese wasn't one of them
> LOL). I chose broccoli casserole and spinach. It never occurred to me I'd
> get a double whammy of rice since broccoli casserole, which I've made many
> times in the past, also contains rice. But no matter. I couldn't eat half
> of my dinner anyway. So I <gasp> asked for a to-go box.
>
> This place routinely places a basket of bread on the table. It includes
> delicious pumpkin bread which tastes a lot like gingerbread to me. Also
> jalapeno cornbread and huge whole wheat rolls.
>
> Anyway, it was a very good, albeit rather odd, Thanksgiving meal. I
> couldn't quite identify what herbs were in that cream sauce. I've made
> basil cream sauces in the past but this wasn't basil. And not quite strong
> enough to be tarragon. Since technically I'm from out of town I plan to
> call the restaurant just before they open for lunch today to see if I can
> get the recipe for that salmon/shrimp & sauce. All they can do is say no.
> And sometimes, if you ask nicely, they will actually give you their recipes.
>
> Hope everyone who celebrated Thanksgiving yesterday had a wonderful day.
> And thank you all for your kind words after my mother's death. They are
> much appreciated.
>
> Jill

The salmon sounds similar to what we make on the grill. The high
temperature gives it the crispy exterior, along with the glaze (in our
case, a 1:1 mixture of maple syrup and soy sauce).

The original Thanksgiving feast included wild game (venison and fowl)
and seafood, so you weren't too far off. Having Tofurky would be
another story entirely.

Cindy, wondering what her Pilgrim ancestors would have thought of
Tofurky...

--
C.J. Fuller

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