Dish it out.Recently, we had dinner at Pan-Asia on County Line Road in Ridgeland, where the old Brick Oven restaurant used to be, and we were pleasantly surprised to find such an authentic menu of Thai dishes (served on beautiful black and red Gall Pittman pottery!). Our favorite thing, however, was the Miso-Glazed Sea Bass. Could you see if chef Grant Nooe would share his recipe? I would love to re-create this dish for our friends in Denver. Lisa Dwernychuck Denver, Colorado MISO-GLAZED SEA BASS 1 cup Miso paste 1 cup Mirin sweet rice wine 4 (10-ounce) sea bass fillets 1 cup balsamic vinegar 3 ounces butter 2 cups jasmine rice 2 cups coconut milk cup water 2 teaspoons yellow curry powder Salt and pepper to taste Oil for sauteing Combine Miso paste with Mirin, and emulsify until completely mixed. Marinate sea bass in Miso mixture for at least 1 hour before cooking. For balsamic glaze, in a small saucepan, simmer balsamic vinegar until it is almost completely dry, then remove from heat and slowly add butter until it is emulsified. Set aside. Thoroughly rinse rice until most of the starch is removed. Place rinsed rice in a medium saucepan. Add coconut milk and water. Add curry powder, salt, and pepper to taste. Simmer for 20 minutes or until rice is fluffy. Set aside. In a medium skillet, add a small amount of oil, enough to lightly coat the bottom of the skillet. Heat oil until it is almost smoking. Add marinated fish, and sear on both sides until flesh becomes brown and caramelized. Transfer seared fish to a pan for baking, and place in a preheated 350-degree oven. Cook for about 3 minutes, depending on the thickness of the fish. Remove, and set on plates with rice. Place about 1 tablespoon of balsamic glaze around fish to accent the presentation. You may add steamed asparagus and broiled tomatoes to plate if desired. Yield: 4 servings. Pan-Asia chef Grant Nooe has created a wonderful menu that has something for every palate palate (păl`ĭt), roof of the mouth. The front part, known as the hard palate, formed by the upper maxillary bones and the palatine bones, separates the mouth from the nasal cavity. , from spicy Thai sauces for fish to mellow mel·low adj. mel·low·er, mel·low·est 1. a. Soft, sweet, juicy, and full-flavored because of ripeness: a mellow fruit. b. , flavor-infused soups. Thai dishes historically are encompassed with many layers of flavors that can have a fiery punch, and the Pan-Asia waiters are helpful in choosing the amount of "heat" the diner diner, restaurant resembling the railroad dining car that is its source. In the mid-19th cent., the first dining cars that appeared on trains were nothing more than an empty car with a fastened-down table. George M. wants. The restaurant is open Monday-Thursday, 11 a.m-2 p.m., 5-9:30 p.m.; Friday-Saturday, 11 a.m.-2 p.m., 5-10 p.m.; and Sunday, 11 a.m.-2 p.m. Pan-Asia is in the Promenade shopping center shopping center, a concentration of retail, service, and entertainment enterprises designed to serve the surrounding region. The modern shopping center differs from its antecedents—bazaars and marketplaces—in that the shops are usually amalgamated into at Avery Boulevard and County Line Road; telephone 601/956-2958; www.pan-asia.com. For the home cook, fresh sea bass has become more readily available in the Jackson area at Kroger and Brookshire's grocery stores and from local fishmonger Earl Duggan, located in the Stein Mart Stein Mart NASDAQ: SMRT is a chain of department stores that sells boutique, apparel, footwear, linens and home decor. Stein Mart, Inc. is based in Jacksonville, Florida, and describes itself as "a hybrid between a better department/specialty store and a traditional parking lot Thursdays through Saturdays. While visiting our daughter last spring, my husband and I had the pleasure of eating at the Purple Parrot Cafe in Hattiesburg, and I have not been able to get the White Chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate Bread Pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. out of my head. We live in Dallas Shot during a 1991 sold-out performance at the Dallas Starplex Amphitheater. Track listing
Melody Orrantia Dallas, Texas “Dallas” redirects here. For other uses, see Dallas (disambiguation). The City of Dallas (pronounced [ˈdæl.əs] or [ˈdæl. WHITE CHOCOLATE BREAD PUDDING 5 ounces white chocolate 4 egg yolks, plus 1 whole egg 1/4 cup sugar 2 teaspoons vanilla extract 1 1/2 cups heavy whipping cream 1/2 cup milk 1/4 teaspoon salt 1 large loaf sourdough bread (or as needed), crusts removed, cut into 1-inch cubes Melt white chocolate in a double-boiler. In another double-boiler over moderate heat, combine egg yolks, egg, sugar, vanilla, whipping cream, milk, and salt. When blended and warm, add melted white chocolate, and stir well. Fold bread cubes into custard mixture. Let sit for S minutes, then mix on low speed with an electric mixer using the paddle attachment. Pour into a buttered 2.2-quart Pyrex baking dish, and cover with parchment paper. Bake in a preheated 350-degree oven for 45 minutes. Remove paper, and cook for an additional 15 minutes to brown the top. When cooled completely, scoop out individual portions, and heat to just warm in the microwave. Top with warm White Chocolate Sauce. Yield: 8-12 servings. WHITE CHOCOLATE SAUCE: 8 ounces white chocolate 1/2 cup heavy whipping cream Melt white chocolate in a double-boiler. Add cream, and blend thoroughly. Sauce will keep in the refrigerator and can be reheated in the microwave until just warm. Purple Parrot chef Robert St. John was elated e·lat·ed adj. Exultantly proud and joyful. e·lat  ed·ly adv.e·lat to share his recipe with our readers. "The key to this dessert is using a good-quality white chocolate and care when melting the chocolate because it can burn easily," he says. The restaurant has an eclectic menu full of wonderful dishes with New Orleans New Orleans (ôr`lēənz –lənz, ôrlēnz`), city (2006 pop. 187,525), coextensive with Orleans parish, SE La., between the Mississippi River and Lake Pontchartrain, 107 mi (172 km) by water from the river mouth; founded influences and lots of new and innovative dishes with fresh seafood and tantalizing tan·ta·lize tr.v. tan·ta·lized, tan·ta·liz·ing, tan·ta·liz·es To excite (another) by exposing something desirable while keeping it out of reach. sauces. St. John is also owner/chef of Crescent City Crescent City is the name of the following places:
The Purple Parrot Cafe is open Monday through Friday, lunch 11 a.m.-2 p.m. and dinner 6-10 p.m.; Saturday, 6-11 p.m.; and Sunday, brunch 11 a.m.-2 p.m. The restaurant is located at 3810 Hardy St. in Hattiesburg; telephone 601/264-0656; www.nsrg.com. Traveling back home, I had the opportunity to eat lunch at Back Door restaurant in Columbia, and the appetizer we tried was outstanding! Any chance you could get chef Fran Ginn to give up the recipe for her Mushroom mushroom, type of basidium fungus characterized by spore-bearing gills on the underside of the umbrella- or cone-shaped cap. The name toadstool is popularly reserved for inedible or poisonous mushrooms, but this classification has no scientific basis. Bruschetta bruschetta Noun an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc [Italian] ? Sandra Clay Atlanta, Georgia MUSHROOM BRUSCHETTA 4 diagonal-cut slices French bread, grilled cup mushrooms, sliced 1 tablespoon olive oil cup heavy cream 2 tablespoons sherry 1 small sprig fresh tarragon, chopped (or 1/2 teaspoon dried tarragon) 2 tablespoons green onions, chopped Salt and pepper to taste Truffle oil, chopped fresh parsley, and grated Parmesan cheese for garnish Place sliced French bread on a hot grill for 1-2 minutes on each side. In the absence of a grill, bread can be toasted in the oven or in a grill pan. In a skillet, saute mushrooms in olive oil for 5-6 minutes or until any water on mushrooms has evaporated. Add heavy cream, sherry, tarragon, and green onions, and boil for about 2-3 minutes or until cream is slightly reduced and thickened. Check seasonings, and add salt and pepper to taste. Place grilled bread on a plate, and pour mushroom-cream mixture over bread. Finish with drops of truffle oil, chopped parsley, and freshly grated parmesan cheese. Back Door Restaurant, located on Main Street in downtown Columbia, is known for its contemporary Mississippi cuisine using traditional Southern ingredients and encompassing influences from other regions across the country. Chef Fran Ginn has also added "On the Road Specials," which change weekly, offering diners Diners can mean:
Outer Mongolia desert wasteland between Russia and China; figuratively and literally remote. [Geography: Misc.] See : Remoteness " and "Rustic Italian." Back Door Restaurant is open for lunch and dinner Monday through Friday, 11 a.m to 2 p.m. and 5 to 9 p.m. The restaurant is closed on Wednesday nights. The restaurant's address is 705 Main St., Columbia; telephone 601/736-1490; www.backdoorrestaurant.com. WOULD YOU LIKE TO HAVE RECIPES FROM YOUR FAVORITE MISSISSIPPI RESTAURANTS? Send your requests to us, and the recipe could appear in our Dish It Out column. Send requests via e-mail to editor@mismag.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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