|
|
|
Home > News > Evangeline's Valentines Weekend Photographs Update
Views: 100
Evangeline's Valentines Weekend Photographs Update
February 28th, 2008
|
* 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
FEBRUARY 27th, 2007
"Tuscaloosa's Favorite Restaurant 2007" - TuscaloosaRestaurant.com
www.evangelinesrestaurant.com
www.myspace.com/evangelinesdining
Valentines Photographs
We invite you Monday, March 3rd to view & enjoy all of your Evangeline's Valentines Weekend photographs at http://evangelines.shutterfly.com . The site is full of creative suggestions for creating a wonderful gift or keepsake. You'll need the password "evangelines" (all lowercase without the quotes) to gain access to the area.
New Wine Label Additions
*
Bell Wine Cellars "Clone 6" Cabernet Sauvignon, 2004 Rutherford Napa Valley
*
Caymus Cabernet Sauvignon, 2005 Napa Valley
*
Wine By Joe Pinot Noir, 2006 Oregon
A FEW OF THIS WEEKS SPECIAL FEATURES *(IN ADDITION TO OUR CURRENT MENUS)
Crab and Crawfish Cakes with Creole Remoulade
Pan seared Quail breasts with Honey Mustard Glaze atop mashed Potatoes and sauteed Squash
Blackened Ribeye Creole with Crawfish Cream atopHerb infused mashed Potatoes and grilled Asparagus
Creme Brulee Cheesecake
Mudslide Bread Pudding
CHEF'S RECIPE / BARTENDER'S COCKTAIL CORNER
Grilled Pork Tenderloins with Grilled Pineapple Salsa
2 (1-pound) pork tenderloins, trimmed of fat and silver skin
6 tablespoons olive oil
1 tablespoon ground chipotle chili powder
2 teaspoons salt, plus a pinch
1 teaspoon freshly ground black pepper
1 teaspoon dried Mexican oregano, crumbled
1 1/2 tablespoons minced garlic
3 tablespoons fresh lime juice
1 pineapple, peeled and cut crosswise into 1/2-inch slices
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
2 tablespoons minced red bell pepper
1 tablespoon finely chopped fresh cilantro leaves
Fresh cilantro sprigs, for garnishing
Cilantro Oil, for drizzling, recipe follows
Preheat a grill to high.
Rub the pork tenderloins all over with 3 tablespoons of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 teaspoons of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.
Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, and chopped cilantro and stir to combine. Set aside while you grill the pork.
Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.
Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with Cilantro Oil.
Cilantro Oil:
1/4 cup fresh cilantro leaves
2 tablespoons fresh mint leaves
1/2 cup extra-virgin olive oil
Salt and pepper
Place herbs in a mini-chopper and blend. Slowly add oil to emulsify. Season with salt and pepper.
Pineapple Mojitos
12 fresh mint leaves
2 teaspoons sugar
1 lime, quartered
Ice cubes
4 tablespoons pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda
Sugar cane sticks, for serving, optional
Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. Swirl with a sugar cane stick and serve.
1653 Mcfarland Blvd N, Suite G4-A, Tuscaloosa, AL 35406 *
or e-mail: david@evangelinesrestaurant.com
|
|
February 28th, 2008
|
|
