jmcquown wrote:
> Cindy Fuller wrote:
>> 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.
>>>
>> 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...
>
> Tofu isn't turkey. Tofu isn't beef. Tofu isn't anything. But feel
> free to pretend it is!
>
> Maple glaze might have factored into the glaze for the salmon although
> I didn't taste anything maple. I'm in South Carolina so maybe it was
> Karo corn syrup. Just a light brushing.
>
> I was more interested in the herbed cream sauce. I called the
> restaurant and they offered to sell me their cookbook. Um, no thanks, I
> am not buying a cook book.
>
> Most of this restaurants food is middle of the road southern U.S fare
> even though we are in the Carolina "Low Country". I already know how to
> make she-crab soup, broccoli or squash casserole, green bean casserole,
> mustard or turnip greens, etc. CFS with cream gravy. I know how to
> make red beans & rice. This is pretty ordinary southern fare. It was
> just the shrimp and salmon that was really good. And sorry, I'm not
> going to buy a $30 cookbook. It's not that important.
>
> Jill

Maybe it is in the library or a local bookstore (where you could
take a peek).

--
Jean B.