Pan Roasted Grouper
Served over Saffron Rice and Vegetables Du jour topped Creamed Corn Salsa
Tapas $13.00 /Entrée $24.00

Um, okay. Grouper. With saffron. And "salsa". Hmmm.

Appetizer Special

Marinated Pork Loin
Pork Tenderloin Marinated in a Citrus Soy Marinade Served over Asian
Slaw Topped with Apple and Honey Demi glaze.

$11.00

glaze? Or glacé?

Jill <---posts these just for fun

On 09/05/2015 3:37 PM, jmcquown wrote:
> Pan Roasted Grouper
> Served over Saffron Rice and Vegetables Du jour topped Creamed Corn Salsa
> Tapas $13.00 /Entrée $24.00
>
> Um, okay. Grouper. With saffron. And "salsa". Hmmm.
>
> Appetizer Special
>
> Marinated Pork Loin
> Pork Tenderloin Marinated in a Citrus Soy Marinade Served over Asian
> Slaw Topped with Apple and Honey Demi glaze.
>
> $11.00
>
> glaze? Or glacé?
>
> Jill <---posts these just for fun
>
Just Franglais:-)
Graham

--

On Sat, 09 May 2015 17:37:13 -0400, jmcquown >
wrote:

> Pan Roasted Grouper
> Served over Saffron Rice and Vegetables Du jour topped Creamed Corn Salsa
> Tapas $13.00 /Entrée $24.00
>
> Um, okay. Grouper. With saffron. And "salsa". Hmmm.

Not just any salsa. Corn salsa is so yesterday - this one is
*creamed* corn salsa. Yuck.

Corn goes well with fish. I've made corn relish to go with salmon a
couple of times, no reason why it couldn't go with grouper too.

Corn Relish

2 ears fresh corn
1/4 cup chopped green onions - white and light green parts
separated from the leafy greens (thinly slice dark green tops and
set aside)
1/4 cup diced red bell pepper
2 teaspoons olive oil
1 tablespoon rice or wine vinegar
1/2 teaspoon oil (neutral flavor or olive)
1 pinch cayenne pepper, or to taste (I use Aleppo pepper)
salt and ground black pepper to taste

I fire roast the corn before I cut it off the cob and nothing else
sees heat. If that's not an option, then cut the kernels off the cob
and put them in a warm saute pan with the bell pepper and onion whites
and light green part that have been cut to approximately the same size
as the corn kernels.

Season with salt, black pepper, cayenne pepper, add some dark green
onion tops (reserve the rest for garnish), olive oil, and vinegar.
Stir for a minute or two to warm through, but not long enough to wilt
the green onion tops.

>
> Appetizer Special
>
> Marinated Pork Loin
> Pork Tenderloin Marinated in a Citrus Soy Marinade Served over Asian
> Slaw Topped with Apple and Honey Demi glaze.
>
> $11.00
>
> glaze? Or glacé?
>
> Jill <---posts these just for fun

I keep telling you - you're missing your calling as their menu editor
and proof reader.


--

sf

On 5/10/2015 9:46 AM, sf wrote:
> On Sat, 09 May 2015 17:37:13 -0400, jmcquown >
> wrote:
>
>> Pan Roasted Grouper
>> Served over Saffron Rice and Vegetables Du jour topped Creamed Corn Salsa
>> Tapas $13.00 /Entrée $24.00
>>
>> Um, okay. Grouper. With saffron. And "salsa". Hmmm.
>
> Not just any salsa. Corn salsa is so yesterday - this one is
> *creamed* corn salsa. Yuck.
>
> Corn goes well with fish. I've made corn relish to go with salmon a
> couple of times, no reason why it couldn't go with grouper too.
>
> Corn Relish
>
> 2 ears fresh corn
> 1/4 cup chopped green onions - white and light green parts
> separated from the leafy greens (thinly slice dark green tops and
> set aside)
> 1/4 cup diced red bell pepper
> 2 teaspoons olive oil
> 1 tablespoon rice or wine vinegar
> 1/2 teaspoon oil (neutral flavor or olive)
> 1 pinch cayenne pepper, or to taste (I use Aleppo pepper)
> salt and ground black pepper to taste
>
> I fire roast the corn before I cut it off the cob and nothing else
> sees heat. If that's not an option, then cut the kernels off the cob
> and put them in a warm saute pan with the bell pepper and onion whites
> and light green part that have been cut to approximately the same size
> as the corn kernels.
>
> Season with salt, black pepper, cayenne pepper, add some dark green
> onion tops (reserve the rest for garnish), olive oil, and vinegar.
> Stir for a minute or two to warm through, but not long enough to wilt
> the green onion tops.
>
>>
>> Appetizer Special
>>
>> Marinated Pork Loin
>> Pork Tenderloin Marinated in a Citrus Soy Marinade Served over Asian
>> Slaw Topped with Apple and Honey Demi glaze.
>>
>> $11.00
>>
>> glaze? Or glacé?
>>
>> Jill <---posts these just for fun
>
> I keep telling you - you're missing your calling as their menu editor
> and proof reader.
>
>
I let them know when I find blunders. Like when they were serving
conch fritters but spelled it "conk". They made the correction. They
aren't about to hire me to do the job precisely because I'm so critical.
I know that poor woman cringes when she sees an email reply from me
about the specials.

Jill

On Sat, 09 May 2015 17:37:13 -0400, jmcquown >
wrote:

snip
>
>Marinated Pork Loin
>Pork Tenderloin Marinated in a Citrus Soy Marinade Served over Asian
>Slaw Topped with Apple and Honey Demi glaze.
>
>$11.00
>
snip
>
>Jill <---posts these just for fun

I smoked a pork tenderloin that was marinated with citrus and soy this
last Tuesday. I was supposed to put honey in the marinade but my
honey is solid and needs warming. I used apple wood. It was
wonderful. That must be a common combination.
Janet US

On Sun, 10 May 2015 06:46:26 -0700, sf > wrote:

snip Corn salsa is so yesterday -
snip

Why is it 'yesterday?' It tastes good, no?
Janet US

"Janet B" > wrote in message
...
> On Sun, 10 May 2015 06:46:26 -0700, sf > wrote:
>
> snip Corn salsa is so yesterday -
> snip
>
> Why is it 'yesterday?' It tastes good, no?
> Janet US

No. I don't like corn or beans in my salsa.

On Sun, 10 May 2015 22:57:42 -0700, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Sun, 10 May 2015 06:46:26 -0700, sf > wrote:
>>
>> snip Corn salsa is so yesterday -
>> snip
>>
>> Why is it 'yesterday?' It tastes good, no?
>> Janet US
>
>No. I don't like corn or beans in my salsa.

I wasn't asking you, I was talking to sf.
Janet US

On 5/11/2015 9:50 AM, Sqwertz wrote:
> Where the hell did Julie come from?

Are you going to stalk her like you did poor Omelet?

Janet B wrote:
>
>I smoked a pork tenderloin that was marinated with citrus and soy this
>last Tuesday. I was supposed to put honey in the marinade but my
>honey is solid and needs warming. I used apple wood. It was
>wonderful. That must be a common combination.

Solidified honey would have disolved in the citrus juice as easily as
granulated sugar.

On Mon, 11 May 2015 08:31:33 -0600, Janet B >
wrote:

> On Sun, 10 May 2015 22:57:42 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Janet B" > wrote in message
> .. .
> >> On Sun, 10 May 2015 06:46:26 -0700, sf > wrote:
> >>
> >> snip Corn salsa is so yesterday -
> >> snip
> >>
> >> Why is it 'yesterday?' It tastes good, no?
> >> Janet US
> >
> >No. I don't like corn or beans in my salsa.
>
> I wasn't asking you, I was talking to sf.
> Janet US

It was a joke, Janet, but the new thing on the horizon really is corn
"relish" which looks just like corn salsa, except it doesn't have
heat. The pepper is red bell instead of a southwest hot pepper, it
uses vinegar instead of lime and cilantro is replaced by green onion
(using the leafy green part for color).

Corn relish is a great accompaniment to that crispy skin pan roasted
salmon I've been making lately. It's a dual purpose combination
condiment and vegetable in the amount I use. All you need is salad.

--

sf

On Mon, 11 May 2015 13:53:29 -0700, sf > wrote:

>On Mon, 11 May 2015 08:31:33 -0600, Janet B >
>wrote:
>
>> On Sun, 10 May 2015 22:57:42 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Janet B" > wrote in message
>> .. .
>> >> On Sun, 10 May 2015 06:46:26 -0700, sf > wrote:
>> >>
>> >> snip Corn salsa is so yesterday -
>> >> snip
>> >>
>> >> Why is it 'yesterday?' It tastes good, no?
>> >> Janet US
>> >
>> >No. I don't like corn or beans in my salsa.
>>
>> I wasn't asking you, I was talking to sf.
>> Janet US
>
>It was a joke, Janet, but the new thing on the horizon really is corn
>"relish" which looks just like corn salsa, except it doesn't have
>heat. The pepper is red bell instead of a southwest hot pepper, it
>uses vinegar instead of lime and cilantro is replaced by green onion
>(using the leafy green part for color).
>
>Corn relish is a great accompaniment to that crispy skin pan roasted
>salmon I've been making lately. It's a dual purpose combination
>condiment and vegetable in the amount I use. All you need is salad.

I guess I was thinking of corn relish. However, I wanted to be in the
know with the latest trend It's hard to tell these days what's in
and what's not. You know, replace all your granite countertops
because the color is so last year!
Janet US

On Mon, 11 May 2015 15:09:08 -0400, Brooklyn1
> wrote:

>Janet B wrote:
>>
>>I smoked a pork tenderloin that was marinated with citrus and soy this
>>last Tuesday. I was supposed to put honey in the marinade but my
>>honey is solid and needs warming. I used apple wood. It was
>>wonderful. That must be a common combination.
>
>Solidified honey would have disolved in the citrus juice as easily as
>granulated sugar.

If I had the time then to dig it out. My plan is to get it out of the
narrow-necked bottle and into a wide-mouth peanut butter jar -- that's
the plan
Janet US

On Mon, 11 May 2015 15:48:29 -0600, Janet B >
wrote:

> It's hard to tell these days what's in
> and what's not. You know, replace all your granite countertops
> because the color is so last year!

Granite isn't replaced by the year, but it's a good indication of what
age group you're in and when your kitchen was installed - just like
your choice of cabinet style does. Same with wall color.

In fact, the price of quartz counters has plummeted in the last couple
of years because the patent on the process (or maybe it was the
equipment) expired. Something expired. Whatever it was makes it as
inexpensive as granite now and more desirable because you don't have
to take care of quartz counters the way you need to with granite.

--

sf