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Home > News > Evangeline's Closed Tuesday and Wednesday for Spring Break
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Evangeline's Closed Tuesday and Wednesday for Spring Break
March 19th, 2008
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* NOW OPEN MONDAY EVENINGS FOR DINNER @ 5:00
* Mention this newsletter to our staff to receive 20% off entrees or special features between 5:00 & 7:00 p.m. on Monday evenings.
E V A N G E L I N E ' S
N E W S L E T T E R
MARCH 18th, 2008
"Tuscaloosa's Favorite Restaurant 2007" - TuscaloosaRestaurant.com
www.evangelinesrestaurant.com
www.myspace.com/evangelinesdining
Please make note that Evangeline's will be closed Tuesday, March 18th & Wednesday, March 19th due to Spring Break.
More New Luncheon Dishes
including Chef Schofield's new creations & the return o a few requested favorites
* Chicken Salad Bruscetta
* Steak and Cheese Quesadilla with fresh Avacado
* E's Signature Chicken Salad on Wheat
* Langostine Pot Pie
* For a limited time only Grilled Quail with Dijon Mustard Glaze
... & MORE
A FEW OF THIS WEEKENDS SPECIAL FEATURES *(IN ADDITION TO OUR NEW DINNER MENU)
Creamy Asparagus Soup
New Crab and Langostine Cakes
Pan seared Duck Breast over Wild Rice and Asparagus with fresh Pineapple Salsa
Chilean Sea Bass grilled and served with Polenta and sauteed Sqaush
Grilled Chicken en Croute
Chocolate Chip Bread Pudding
Creme Brule Cheesecake
CHEF'S RECIPE / BARTENDER'S COCKTAIL CORNER
Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous
1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil
In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
Serve pork over couscous with salsa spooned on top.
The Mango Margarita
1 1/4 ounces silver tequila
1-ounce triple sec
1 1/2 ounces freshly squeezed lemon juice
2 ounces simple syrup or sweet-and-sour mix
3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glassass.
1653 Mcfarland Blvd N, Suite G4-A, Tuscaloosa, AL 35406 *(map link)
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March 19th, 2008
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