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Home > News > Post-Valentines Newsletter
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Post-Valentines Newsletter
February 22nd, 2008
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* NOW OPEN MONDAY EVENINGS FOR DINNER @ 5:00
* Mention this newsletter to our staff to receive 20% off any entree or special feature selection between 5:00 & 7:00 p.m. Monday evenings for dinner.
E V A N G E L I N E ' S
N E W S L E T T E R
FEBRUARY 21st, 2007
"Tuscaloosa's Favorite Restaurant 2007" - TuscaloosaRestaurant.com
www.EvangelinesRestaurant.com
www.myspace.com/evangelinesdining
Thanks to all who made our Valentines Weekend such a special success. We will be e-mailing each of you a link & password in our next newsletter, so that you may have access to all of your Valentine's dinner photographs.
New Wine Labels
Montinore Estate Pinot Gris, 2006 Willamette Valley
Louis Jadot Pouilly Fuisse 2006 France
Terre di Giola Pinot Grigio, 2006 Italy
Pietra Santa Cabernet Sauvignon, 2003 Cienega Valley
Tiera Zinfandel, 2005Sonoma County
A FEW OF THIS WEEKENDS SPECIAL FEATURES *(IN ADDITION TO OUR CURRENT MENUS)
Lump Crab and Crawfish Cakes
Chicken and Roasted Corn Chowder
Fresh grilled Halibut over Mashed Potatoes and sauteed Squash
Muslide Bread Pudding
Cheesecake Brownies with Fudge Sauce
CHEF'S RECIPE / BARTENDER'S COCKTAIL CORNER
Chicken Marsala
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
FRENCH MARTINI
1 1/2 ounce vodka / Absolut Citron
1/2 ounce Chambord (raspberry liqueur
1/4 ounce fresh pineapple juice
1 twist of lemon peel
Pour each of the above into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, and serve.
AN OPPORTUNITY TO "COOK WITH CHEF" COMING SOON / *Please contact Chef Calye Schofield for dates and times @ 752-0830
1653 Mcfarland Blvd N, Suite G4-A, Tuscaloosa, AL 35406 *
or e-mail: david@evangelinesrestaurant.com
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February 22nd, 2008
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