Dish it out.

My request is for AJ's vegetable side order. They use green beans, carrots, and almonds. It seems to be sauteed in some type of sauce, and it is delicious. AJ's is my husband's favorite restaurant and mine. We have three small children, and whenever we are lucky enough to get out and enjoy a meal by ourselves, we go to AJ's.

Angie Carter

Jackson

AJ'S SEAFOOD GRILLE GREEN BEANS WITH ALMONDS

3 tablespoons butter or olive oil
1/2 cup chopped green onions
1/2 cup diced tomatoes
16 ounces fresh green beans
8 ounces baby carrots
1 tablespoon AJ's Seasoning of to taste
2 cloves garlic, chopped
10 ounces sliced almonds
Pepper to taste

In a skillet, melt the butter, and add the green onions and tomatoes. Cook for one minute. Saute the green beans and carrots until they are tender, and add to the other vegetables. Add remaining ingredients. Yield: 6-8 servings.

Editor's note: A.J's Seasoning is available at the restaurant in 4-ounce ($7.50) and 8-ounce ($15) sizes. The restaurant's Come Back Dressing and Creamy Poppy Seed Dressing are also available for purchase.

AJ's Seafood Grille is a casual restaurant where guests may enjoy fine dining by candlelight. Although seafood is the specialty, steaks, chicken, pork, and pasta are also featured. Vegetarian dishes include a vegetable plate composed of portobello mushrooms, roasted potatoes, and artichokes. Among the many seafood items are grouper topped with crabmeat paired with baby lobster in a cream sauce. Amaretto Chocolate Flan and Three Milk Cake are dessert stand-outs.

AJ's is owned by Lucy and John Taylor. The chef is Danny Eslava. Lunch is served Monday through Friday, 11 a.m. until 2 p.m., and dinner is served Monday through Saturday, 5 p.m. until 10 p.m. Reservations are accepted. AJ's is located at 900 E. County Line Rd., Suite 107, in Jackson; telephone [phone].

I thoroughly enjoy your column and can only hope you will be successful in obtaining this recipe. The best remoulade in the world is served at Gloster 205 in Tupelo. It originated at the old Rex Plaza Hotel. Guy Jenkins owns 205 and promised to share the recipe but never did. Good luck. Mississippi Magazine is like a trip home. I always look forward to it.

Lynda Leeson

Fair Oaks Ranch, Texas 

REMOULADE SAUCE

6 cups mayonnaise
8 boiled eggs, chopped very fine
  in food processor
2 cups Creole mustard
1/8 to 1/4 cup horseradish (to taste)
1 tablespoon worcestershire sauce
2-3 teaspoons crushed garlic
Dash hot sauce
Salt and pepper to taste

Mix all ingredients, and refrigerate until needed. Yield: Approximately 1/2 gallon.

Gloster 205 is located in an old home in Tupelo und features a variety of room sizes that enable owners Martha and Guy Jenkins to accommodate private seating for groups of 6-85 guests, as well as general seating. The restaurant has been featured on the PBS program "Southern Expressions" and in Ford Times.

Gloster 205 specializes in beef and seafood and serves only certified Angus beef. Their filet mignon is the hands-down favorite among beef entrees, stuffed Orange Roughy leads the seafood listings, while Oysters Rockefeller heads the appetizer list in popularity. Homemade coconut cake is the choice among dessert lovers.

The restaurant is open for dinner only, from 5-10 p.m. It is located at 205 N. Gloster in Tupelo; telephone [phone].

The week prior to Christmas, we enjoyed a wonderful meal with Jackson relatives at Char in Highland Village. The entire meal was delicious. We especially enjoyed the Horseradish Smashed Potatoes. Could you please try to get the recipe?

Lisa Barrett

Meridian

CHAR HORSERADISH SMASHED POTATOES

10 pounds red potatoes, quartered,
   with skin on
Salt to taste
3 gallons water to cover
2 cups prepared horseradish
1 pound whole unsalted butter
4 cups grated parmesan cheese
1/4 cup garlic salt
1 quart heavy cream

Place potatoes in pot, and cover with water; add salt, and boil until tender. When cooked, drain water. Place hot potatoes in large mixing bowl. Add all other ingredients, and mix on low speed. Do not overblend (unless you like them creamy). When blended, place in large casserole dishes, and bake at 350 degrees for 15-20 minutes.

With walls of dark wood brightened by gas lanterns, Char has the warm ambiance of an old-fashioned steakhouse. Photographs of famous Mississippians from the worlds of politics, sports, and entertainment look down on happy diners enjoying USDA Prime steaks, pecan-crusted blackfish with lump crabmeat, yellow fin tuna, Canadian salmon, and other tasty entrees. The Spinach Crisp appetizer and pecan pie are standouts.

Bill Latham and Al Roberts are co-owners of Char and the popular Amerigo, both located in north Jackson.

Char is open Monday through Thursday from 11 a.m.-10 p.m.; Friday and Saturday, 11 a.m.-10:30 p.m.; and Sunday, 10 a.m.-9 p.m. The restaurant is located at 4500 1-55 North (142 Highland Village) in Jackson; telephone [phone].