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In This Issue
Dinner and An Aria
Special Offers
Restaurant Week
Valentine's Day
In the Kitchen with Chef Irv
At Your Service
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Dinner and An Aria
Save the Date!
Pensacola Opera
Jackson's is proud to once again partner with the Pensacola Opera for the latest installment of Dinner and An Aria on Thursday, February 24th.
Click here for details.
To reserve a table, please call
(850) 469-9898

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
Two glasses of select house wine and your choice of any appetizer for $20
Private Parties Perfected
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Looking for the perfect spot for a private party?  To reserve and for more information, call Maria (850) 217-2347 or click here for further details. 
Cooking Classes with
Chef Irv Miller

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For a full listing of all of Chef Irv Miller's cooking class recipes,

click here.
Jackson's Newsletter � January 2011
Table Talk with Maria Goldberg, Marketing and Events

Restaurant WeekThe Great Southern Restaurant Group presents Winter Restaurant Week,
January 25 - 29, 2011

The Fish House, Jackson's Steakhouse and Atlas Oyster House will once again team up to present Winter Restaurant Week, January 25 - 29, 2011. In step with similar events in cities all around the country, Restaurant Week is a culinary celebration that offers residents and visitors alike world-class dining at a great value.


Last August, the Great Southern Restaurant Group debuted Pensacola's first-ever Restaurant Week, which was incredibly well received by the community. It is on the heels of this success that the Fish House, Atlas Oyster House, and Jackson's Steakhouse will once again present this stellar event.


Chefs from each restaurant will prepare a three-course, fixed-price dinner menu utilizing the best in local and seasonal ingredients, showcasing their culinary expertise, for $33.00 per person, per restaurant. Diners are encouraged to try each special menu at all three restaurants during Restaurant Week.  Menus will be available at each restaurant Tuesday, January 25, through Saturday, January 29, beginning at 5:00 p.m.


To view each of the menus, click here.  To make reservations at Jackson's, please give us a call, (850) 469-9898.

Celebrate Valentine's Day, Monday, February 14th

Valentine's Day at Jackson's.  Perfect!Looking for the perfect spot to celebrate with your sweetheart? Celebrate this special day with us at Jackson's Steakhouse. Jackson's will open for lunch service from 11:00 a.m. until 2:00 p.m. and will also offer dinner service at 5:00 p.m. on Monday, February 14.

 

Chef Irv Miller has prepared both a lunch feature as well as a dinner feature for the occasion. During lunch service, we will offer braised boneless beef short rib with artichoke and bell peppers saut� and lobster risotto as the special feature in addition to our full lunch menu.  

 

That evening, we will be offering a special entr�e feature: beef tenderloin medallions topped with fresh red-chili-glazed lobster tail over cremini mushrooms, slab bacon, and wilted spinach with goat-cheese whipped 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
In the Kitchen with Chef Irv Miller
Polenta and Grits

Polenta is one of the regional signature foods of Northern Italy. Corn grows in the plains of Lombardy and Piedmont. Creamy polenta, rich with butter, hails from Friuli in the North. Signature dishes there reflect the richness of this dairy-producing region, so regional cooks prepare local dishes, such as polenta, using cheese and bacon. Here in the Southern United States, we mill corn for grits ... and yes, they are basically the same thing.


The Italian method of cooking fine-ground cornmeal differs from the way we cook stone-ground grits only in that the size of the grains of coarsely ground corn that characterizes grits requires longer cooking. So, when we cook medium or coarse stone-ground grits, we add the grits and the liquid at the same time and stir over medium heat until the grains of corn absorb all the liquid and gradually become tender. Then we add, for example, the cheese and butter.


When making polenta, traditionally you just boil water or broth and butter, whisk in the cornmeal until it's mushy, and then add a good-flavored cheese such as Gorgonzola or Parmesan. As with grits, polenta can also be enhanced with meat or seafood. For best results, I recommend using a double boiler setup; however, a heavy-bottomed soup pot will do the job. Avoid aluminum pots, which will discolor the polenta. Stir with a heavy-duty wooden spoon or whisk. As a ratio calculation, use 1 part cornmeal to 3 parts liquid and you will always have success! Here is a recipe to get you started, enjoy!
At Your Service with Steve Ooms, General Manager
 Aaaarrgghh!

This was first word spoken upon opening my bloodshot eyes sometime around noonSteve Ooms on New Year's Day. I remember the Pelican Drop, and Whataburger drive-through. After that, things get a little fuzzy. I've got to pull myself out of bed. After all, I've got things to do today. I've got black-eyed peas to cook. But I need something to clear my head, something to revive me. Lucky for me, I know the Corpse Reviver. The Corpse Reviver #2 to be specific.

 

Revivers were a family of cocktails extremely popular in the late nineteenth and early twentieth century. They were always served "up" (shaken with ice, then strained into a glass) and were meant to be consumed before 11:00 a.m. They were the perfect "hair of the dog" concoctions that would revive a corpse. As with so many other classic cocktails, many of them died out (along with their recipes) when prohibition set in. But thanks to The Savoy Cocktail Book, written by Harry Craddock and published in 1930, two "reviver" recipes remain: the Corpse Reviver #1 and the Corpse Reviver #2.

 

Both are worth trying, but the #2 is more popular and by far more complex. The recipe calls for gin, Cointreau, Lillet Blanc, fresh lemon juice, and absinthe. The gin, Cointreau, and absinthe are pretty easy to find locally. Lillet Blanc is a French aperitif dating back to the late 19th century made by blending Bordeaux wine with citrus liqueurs. It might be hard to find locally, but very easy to find on the Internet.

 

To make the cocktail you will need:

1 ounce of a good, dry gin

1 ounce Cointreau

1 ounce Lillet Blanc

1 ounce fresh lemon juice

1 dash absinthe

 

First, place a cocktail glass (aka martini glass) in your freezer. Let it sit there 15-20 minutes. Fill a cocktail shaker with ice and add the first four ingredients. Shake for a good 30 seconds. Now take your glass out of the freezer and splash it with a dash of the absinthe. Roll it around the glass to coat, and dump out the excess. Strain the ingredients of the shaker into the glass and garnish with a maraschino cherry. Sounds just like a modern-day martini, right? Wrong! The complex ingredients used to craft this cocktail create an experience, not just a drink. Each ingredient is clearly identifiable, yet balanced so perfectly with the others that the whole is much greater than the parts. Please make a special note: use exact measurements when preparing this libation. A little bit more or less of any one ingredient will completely change the profile and characteristics of this piece of art.

 

Although its intention is to revive a corpse, Harry advises "Four of these taken in straight succession will unrevive the corpse again ..."

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