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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
APRIL 14th, 2008
"Tuscaloosa's Favorite Restaurant 2007" - TuscaloosaRestaurant.com
www.evangelinesrestaurant.com
www.myspace.com/evangelinesdining
New Wine Selections
- specific label requests are welcomed - contact David 72 hours prior to reservation
* Capion, Cabernet Sauvignon Blend, 2006 France
* La Vieille Ferme, Cotes du Ventoux Rouge, Grenache Blend 2006
* Siduri, Pinot Noir, 2006 Sonoma
* Brandborg, Pinot Noir, 2003 Umpqua Valley Oregon
... & MORE
A FEW OF THIS WEEKS SPECIAL FEATURES *(IN ADDITION TO OUR NEW DINNER MENU)
Please call in advance for Chef's nightly specials.
Flash Fried Soft Shell Crab with Creole Remoulade
Coconut crusted Scarlet Snapper over Wild Rice and sauteed Zuchini
Schrimsher's Duck Gumbo
Wild Caught Oysters with crispy breading accompanied by Lemon Pepper Cocktail Sauce
Chocolate Mousse Cake
Toasted Coconut Coffee Cake
*We now fry in a Trans-Fat Free blend of Peanut and Corn Oil
CHEF'S RECIPE / BARTENDER'S COCKTAIL CORNER
Sauteed Soft-Shell Crabs with Caper Brown Butter
2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving
To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.
Sea Breeze
1 1/2 oz vodka
4 oz pink grapefruit juice
1 1/2 oz cranberry juice
Pour vodka into an iced highball glass. Fill partially with grapefruit juice and top with cranberry juice. Garnish with a lime or grapefruit wedge, and serve.
1653 Mcfarland Blvd N, Suite G4-A, Tuscaloosa, AL 35406
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