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In This Issue
Private Parties
Special Offers
Q&A with Chef Irv
At Your Service
Jackson's in the News
Quick Links
Website
 
Dinner and an Aria
Thursday, March 25th
opera logo
Jackson's is once again teaming up with the Pensacola Opera to present a fantastic evening of music. 
 For more information and reservations, please call
(850) 469-9898
 Private Parties Perfected
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Looking for the perfect spot for your special event?  For more information, call Maria
            (850) 217-2347 or
click here for further details. 
Join Our Mailing List
Special Offers at Jackson's
(click each for more details)
 
Prime Time Tuesdays
16-oz. seasoned prime rib of beef, Steakhouse potato and seasonal vegetables $19.95

Wine Down Wednesdays
Select any bottle from our wine list at half price!

Bring Your Jackson to Jackson's
Two glasses of select house wine and your choice of any appetizer for $20
Cooking Classes with
Chef Irv Miller
 
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For those of you who were not able to participate in our first class of the New Year, Hot and Spicy, we have posted the recipes that were discussed and presented by Chef Irv.
Jackson's Newsletter · February 2010
Table Talk with Maria Goldberg
Marketing, Events and Public Relations


Valentine's Day, Sunday, February 14th       
Believe it or not, Valentine's Day is just around the corner!  In honor of this special day, we will be open Sunday, February 14th, at 5:00 p.m. for dinner service. We will be offering a special entrée feature for the evening; an 8-ounce filet mignon with a sweet and spicy tempura lobster topping that will be paired with spinach tossed with pomegranate and citrus vinaigrette, grilled asparagus and sesame-roasted fingerling potatoes. In addition, we will be serving from our fall/winter dinner menu. Reservations are being taken at this time. Be sure to give us a call at (850) 469-9898 to reserve your table for this special evening as seating is limited!

Laissez Les Bons Temps Rouler
Celebrate Prime Time FAT Tuesday
at Jackson's, Tuesday, February 16th   Steak House Logo
In celebration of Fat Tuesday, Chef Irv has put together a special Prime Time Fat Tuesday three-course feature for $35 per person that includes a choice of Jackson's tossed salad or a cup of shrimp and andouille gumbo, a Cajun-spiced 14-ounce prime rib with red beans and rice, and then finished off with a bread pudding soufflé with bourbon sauce. In addition to our special feature, we will also be serving our Prime Time Tuesday Prime Rib special.


Save the Third for Chef Irv: Cooking Classes at Jackson's
Coastal Southern Cuisine, Wednesday, February 24th
Living here on the Gulf coast, cooking Southern is a must! For starters, Chef Irv will walk you through perfecting grits and cooking southern peas, collard greens, and green tomatoes. He will share information about treasured locally available food including pecans, preserves, relishes, quail, goat cheese, and seafood favorites from the waters of our very own Gulf of Mexico. In addition, Miller will demonstrate how to prepare some of his favorite regional recipes including pecan-crusted Mississippi wild redfish with Louisiana meunière sauce, country fried chicken, and Chef Edna Lewis biscuits.  To sign up for classes, email me, [email protected]  or give me a call, (850) 217-2347.
Q&A with Chef Irv Miller
Perfect Risotto
 
The prized dish "risotto" hails from the Milan region of Italy. The perfect risotto should always begin with the finest of short grain rice, in this case Arborio rice. The art of cooking the rice begins by evenly coating the rice grains in a heavy-bottomed skillet with butter and chopped onions, and then directly deglazing with white wine, and then stirring in the hot simmering broth in stages. By low simmering and frequent stirring, the liquid is absorbed and the rice begins to cook and tenderize.

Make no mistake; cooking risotto requires about 25 minutes (from start to finish) of constant attention to simmering and broth absorption in order to cook the rice properly, depending, of course, on the quantity being cooked. Remember that the final outcome of this regional rice dish is for the rice to be tender and creamy.
http://www.goodgrits.com/files/recipe_pictures/rissotto.jpg
I recommend adding the simmering broth as needed. Add one or two ladles at a time, just enough broth for it to rise to the surface of the rice. Leave the skillet uncovered throughout the process! Simmer over low heat and stir mixture frequently until most of the liquid is absorbed. Repeat this 3-4 times until rice grains are tender and cooked. Classic risotto is always finished with chunks of cold butter, and grated Parmesan or Romano cheese added just before serving. Save the salt and pepper for last. Main course risotto can include chicken, shellfish, sausage, roasted vegetables and much, much more. Once you are addicted to making risotto, the sky is the limit. Like most cherished dishes, its preparation is a labor of love! Here's a recipe for sherry risotto with shrimp, chorizo and spinach, give it a try and welcome to the world of risotto!
At Your Service with Steve Ooms, General Manager
Entertaining IdeasSteak House Logo
 
The sidecar is a classic cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier or another triple sec) and lemon juice.
 
The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I, possibly in London, but more likely in Paris. The Ritz Hotel in Paris, also known as the Hotel Ritz -- the oldest Ritz Hotel in the world (1898) -- claims origin of the drink, with other rumors placing the origin at Harry's New York Bar, also in Paris.
 
Legend has it the cocktail was named "sidecar" after a good captain who was customarily driven to and from a little bar in a motorcycle sidecar. According to mythology, the officer was under the weather and asked for an aperitif before lunch. Brandy was thought to fight a cold and known to warm you up, but it was traditionally an after-dinner drink. Since it was only midday, the captain suggested that the bartender add lemon juice and Cointreau to lighten it -- and the vitamin C in the lemon juice would also help fight the cold. It was with this simple recipe that a classic cocktail was born. In the 1920s, the sidecar became a signature drink for the Hemingway ex-pat crowd in postwar Paris.
 
Today, we have seen a resurgence of classic cocktails, the sidecar no exception. So next time you're at Jackson's, ask one of our skilled bartenders to mix up a little bit of history for you to taste, or give it a try with this classic sidecar recipe. Enjoy!
Check It Out -- Jackson's is in the News!
In honor of Jackson's receiving the coveted Golden Spoon Hall of Fame Award from Florida Trend magazine, Florida Golf Central, Florida's golf, travel and lifestyle magazine, chose to highlight Jackson's in their January issue as their 19th hole feature. Click here to see the article
On behalf of us all here at Jackson's, we look forward to seeing you soon!
 
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Jackson's Steakhouse is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant
of the Fish House, Atlas Oyster House and The Deck Bar.

For more information on any of our restaurants, please visit www.goodgrits.com
 Jackson's Steakhouse is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. 
Cocktail service begins at 5 p.m. with dinner at 5:30 p.m. Tuesday through Saturday. 

400 South Palafox Street Downtown, Pensacola   I    (850) 469-9898   I   
www.jacksonsrestaurant.com