Dish it out.The bruschetta bruschetta Noun an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc [Italian] at Rossini in Ridgeland is fresh and delicious and appears to be a dish that could be made at home. Please ask Chef Tony for the recipe. Max McDaniel Jackson BRUSCHETTA MIX One loaf French bread 1/2 cup olive oil 12 tomatoes 1/2 purple onion 3 ounces fresh basil Salt and pepper to taste Parmesan cheese, freshly grated Preheat oven to 475 degrees. Slice French bread into 1/4-inch slices, brush with olive oil, and bake for about S minutes or until crisp. Finely chop tomatoes, onion, and basil, and mix together with the remaining olive oil. Add salt and pepper
Rossini Cucina Italiana is a casual yet elegant Italian restaurant with a wide variety of choices. A mural of an Italian street cafe near the entrance sets the tone. It is owned by chef Tony Spreafico and his wife, Lori banks Spreafico. Rossini offers good value as well as good food. Complimentary crostini is served while guests are browsing the menu, and sorbet is presented between the included salad course and the entree. The most popular appetizers are portobello por·to·bel·lo or por·ta·bel·la or por·to·bel·la n. pl. por·to·bel·los or por·ta·bel·las A mature, very large cremini mushroom. [Origin unknown.] mushrooms and a bisque bisque 1 n. 1. a. A rich, creamy soup made from meat, fish, or shellfish. b. A thick cream soup made of puréed vegetables. 2. Ice cream mixed with crushed macaroons or nuts. made of lobster, shrimp, and crab. Entrees include seven veal listings, chicken Marsala, and pasta and seafood dishes. Outstanding is a seafood pasta with lobster, shrimp, mussels, and scallops it? Alfredo sauce. Favorite desserts are tiramisu tir·a·mi·su n. A dessert of cake infused with a liquid such as coffee or rum, layered with a rich cheese filling, and topped with grated chocolate. and chocolate cannoli. Rossini is open for dinner Monday through Saturday from 5-10 p.m. Although lunch is not served daily, private luncheons may be scheduled. The restaurant is located at 1060 E. County Line Rd. in Ridgeland; telephone 601/899-9111. Please try to get the recipe for the crab casserole (it has another name, named for a grandchild) from Germaine's Restaurant in Ocean Springs. It is wonderful, and we go every chance we get. Carol Ingrain in·grain tr.v. in·grained, in·grain·ing, in·grains 1. To fix deeply or indelibly, as in the mind: Hattiesburg CRABMEAT SHAWN MICHAEL 1 tablespoon butter, melted 4 ounces lump crabmeat 2 ounces Cheese Sauce (recipe follows) Crushed Ritz crackers Stir together melted butter and crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce . Spoon into a buttered ramekin ram·e·kin also ram·e·quin n. 1. A cheese preparation made with eggs and bread crumbs or unsweetened puff pastry, baked and served in individual dishes. 2. A small dish used for baking and serving. . Spread Cheese Sauce over top. Sprinkle with crushed Ritz crackers. Bake at 350 degrees for 15-20 minutes. Yield: 1 serving. CHEESE SAUCE: 1/4 cup butter 1/4 cup flour 2 cups milk 1 cup Monterey Jack cheese, grated 2 cups cheddar cheese, grated 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon sherry Melt butter, and stir in flour to make a roux Roux , Pierre Paul Émile 1853-1933. French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins. , cooking 3-4 minutes on low. Add milk slowly. Keep reducing until thick. Slowly stir in cheeses, salt, cayenne, and sherry. Cook on low until cheese is melted. Allow to cool before spreading over crabmeat. Germaine's has beer? purchased by Vikki McElhose and is now named Chandler's. Crabmeat Shawn Michael was formerly called Crabmeat Anna Scott. The new owner has preserved the atmosphere and menu of Germaine's, which was originally Trilby's. The same antiques and grandfather clock are in place, and paintings by local artists share wall space with historic Ocean Springs memorabilia. The only charade made by McElhose is an emphasis on casual dress. Every dish is prepared to order. Standouts include crab cakes, cream of crab soup, panned veal, and crab, shrimp, and oyster entrees. A dessert favorite is meringues filled with vanilla ice cream and raspberry sauce. Chandler's is open Wednesday from 11 a.m.-2 p.m., Thursday and Friday from 11 a.m.-2 p.m. and 5-10 p.m., Saturday from 5-10 p.m., and Sunday from 11 a.m.- 7 p.m. Private parties may be scheduled on Mondays and Tuesdays. The restaurant is located at 1203 Bienville Blvd. in Ocean Springs; telephone 228/875-4426. I would love to have the recipe for Keegan's Salmon Rios. I can't order anything else when I go there. It is my favorite restaurant in Jackson, and since I don't live there, I would love to be able to try this at home. My husband even likes this dish, and he is not a big fan of salmon. Thanks so much! Connie Black Greenwood KEEGAN'S SALMON RIOS 4 (7-ounce) salmon filets 2 tablespoons house seasoning (salt, pepper, garlic, and Cajun seasonings to taste) 2 jars Rose's Lime Marmalade 1/2 cup Dijon mustard 3 tablespoons minced pickled jalapenos Black Bean Salsa and Chimichangas (recipes follow) Brush fish with oil, and season for grilling. Over low heat, melt marmalade until smooth. Add Dijon mustard and jalapenos, and continue to cook over low heat for 15 minutes. Grill salmon on a hot mesquite grill for 2 minutes per side or until cooked medium. To serve, place Black Bean black bean see castanospermum australe, erythrophleumchlorostachys. Salsa on each plate. Place cooked salmon filet leaning on salsa pile, and coat with the jalapeno/lime glaze. Cut cooked Chimichanga chim·i·chan·ga n. A deep-fried burrito. [American Spanish.] in half at a 45-degree angle, and place halves on either side of salmon, cut side down. Drizzle glaze around edge of plate. Yield: 4 servings. BLACK BEAN SALSA: 2 ears sweet yellow corn, cooked and cut off the cob 1 cup black beans, cooked 1/4 cup red bell pepper, diced 1/4 cup poblano pepper, diced 1/4 cup cilantro, de-stemmed and diced 3 tablespoons cider vinegar 2 tablespoons olive oil Salt and pepper to taste Mix together ingredients. Chill for 3 hours. CHIMICHANGAS: 1/4 cup red bell pepper, diced large 1/4 cup green bell pepper, diced large 1/3 cup yellow onion, diced 1/3 cup Monterey Jack cheese, shredded 4 (6- to 8-inch) flour tortillas Mix together peppers, onions, and cheese. Place 1/4 of mixture on each tortilla, wrap, and secure with a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. . Deep-fry for 4 minutes at 375 degrees. Chris Jacobs is owner and executive chef of Keegan's, a casual family-style restaurant with creative dishes and reasonable prices. Entrees average $15.95, including salad. Seafood is the specialty, delivered fresh daily from New Orleans. Keegan's signature dish is Southern Pie, a cornbread bowl filled with crab, scallops, shrimp, crawfish crawfish: see crayfish. , and spinach in a cheese sauce. Outstanding among meats is Sugar and Spice sugar and spice “what little girls are made of.” [Nurs. Rhyme: Mother Goose, 108] See : Children Pork Tenderloin topped with sugared figs, chipotle chi·pot·le n. A ripe jalapeño pepper that has been dried and smoked for use in cooking. [American Spanish, from Nahuatl xipotli.] Noun 1. sauce, and onions. Keegan's is also especially proud of its sandwiches; a standout is Philly Cristo, pan-fried with a filling of thinly sliced prime rib, horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. , and melted Swiss cheese. Desserts, made in-house, include chocolate espresso creme brulee and key lime pie Key lime pie is a dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The pie is topped with meringue, then baked until the meringue is a golden brown.[1] Some key lime pies use other types of whipped toppings or none at all. in praline crust. Keegan's is open Monday through Friday from 11 a.m.-10 p.m, Saturday from 4-10 p.m., and Sunday for brunch beginning at 10 a.m. The restaurant is located at 7040 Old Canton Rd. in Ridgeland; telephone 601/898-4554. WOULD YOU LIKE TO HAVE RECIPES FROM YOUR FAVORITE MISSISSIPPI RESTAURANTS? Send your request to Food Editor Mary Leigh Furrh, and the recipe could appear in our Dish It Out column. Send request via e-mail to mtfurrh@aol.com or in writing to Dish It Out, 5 Lakeland Circle, Jackson, MS 39216. (Please note that recipes from chain restaurants may not be available.) |
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