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In This Issue
Father's Day Brunch
Dinner with Strings Attached
In the Kitchen with Chef Irv
At Your Service

 

 


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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 Melissa (850) 433-9450 or click here for further details. 

Save the Date!

 

Vive la France: A Bastille Day Food and Wine Event

Bastille Day

Thursday, July 14, 2011

5:30 p.m.

 

For more information, click here

To make your reservation,

give us a call, 850-469-9898.

Cooking Classes with
Chef Irv Miller

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For those of you that missed our last class, Bold Southwest Flavors, the recipes can be found through the links below.

   

Chilled Avocado Soup with & Crabmeat Relish

   

Southwest Spice Rub 

   

Seared Prime Tuna and Avocado Tostado

   

Mole Poblano 

 

Chicken and Black Bean Tamales with Chipotle Cream 

 

Sopapilla Cheesecake Pinwheels 

 

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

click here.

Jackson's Newsletter � June 2011  

Table Talk with Maria Goldberg, Marketing and Events 

Jackson's Serving Father's Day Brunch, Sunday, June 19 

 

Jackson's will be open and serving Father's Day brunch on Sunday, June 19, from 10:00 a.m. until 3:00 p.m. The brunch menu is fixed price, $32 per person, and will feature a choice of appetizer and entr�e. In addition, all dads will receive a complimentary martini.  For full menu, please click here

 

For reservations, please call (850) 469-9898. 

Dinner with Strings Attached, Thursday, June 23  

 

Jackson's is proud to once again partner with the Pensacola Symphony Orchestra to present "Dinner with Strings Attached" on Thursday, June 23, at Jackson's Steakhouse.

   

This is a wonderful opportunity that will offer newcomers and symphony enthusiasts alike an evening dinner performance by a remarkable trio of musicians. Join PSO Board President, Tad Ihns, and Vice President, Roger Webb with featured symphony musicians Stephanie Riegle on flute, Barbara Gabriel on cello, and Katie Ott on the harp. Musical selections for the evening will include a sampling of great classics of the Baroque Era as well as modern pieces. Guests are bound to recognize and enjoy the variety of music.

 

There will be two seatings for this event; 5:00 p.m. and 7:30 p.m. In addition to our full dinner menu, which will be available for the evening, Chef Miller has prepared a special-feature entr�e: 12-ounce Delmonico with grilled shrimp and cherry tomato topping with buttermilk-Gorgonzola dressing and bacon mashed potatoes.

 

This is a limited-seating event. For reservations, please call Jackson's Steakhouse, (850) 469-9898.

In the Kitchen with Chef Irv Miller 

The Mystic of Moles 


Mole. It's of no consequence that this chocolaty concoction is quickly identified as the strangely dark, reddish, rich, fruity, spicy sauce on the Southwest plate. The landscape of the mixture is of ingredients from three continents - North America, Europe and Africa - and it the first international dish created in the Americas.

 

While chili-pepper sauces existed in pre-Hispanic Mexico, the complicated moles of today did not. Most moles have upwards of twenty-five ingredients. The chocolate mole mixtures come in various flavors and ingredients, with chili peppers always being the common ingredient factor. The bittersweet chocolate (you can always add brown sugar to sweeten late or you can add more dried fruit in the recipe) is stirred in towards the end of cooking the sauce. Through the miracle of food chemistry, the chocolate aids in the balancing of the sourness of tomatillos, acidity of tomatoes, sugars from the dried fruit, and spiciness from the fresh and dried chilies. The sauce comes in a variety of colors, including red, brown, yellow, black and green. Best-known of all mole varieties is mole poblano, and is recognized as "typical" to the central region of Mexico, where the state of Puebla is located. ("Poblano" means "of Puebla" in Spanish.) Yellow mole is a specialty of Oaxaca. According to an expert, Chef Rick Bayless, the ingredients of mole can be grouped into five distinct classes: chilies, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas, bread). 

 

These days the labor of toasting and grinding the ingredients to make a "true mole" from scratch has been shortened by prepared mole pastes and powders. These mole mixes are available at many markets in Mexico. Several brands of mole paste are also available in the United States and can be found online as well. Moles are recognized as an authentic national dish of Mexico. They are not usually stand-alone dishes, but are served alongside chicken, beef, turkey or tamales. Included in this newsletter, just to the left, you will find a recipe for Southwest Mole.  Let me know how it turns out, enjoy!

At Your Service with Steve Ooms 

General Manager   


Bombay #2 

 

I think it's safe to say that martinis, whether vodka or gin, are the cocktail of choice for many who imbibe. They bring an air of class and sophistication to those who hold the frozen, triangular glass in their fingers. A simple combination of liquor and vermouth, shaken or stirred, then garnished with olives or a twist. Many even prefer the removal of the vermouth and opt for just straight vodka or gin. But why? Does vermouth taste bad? Does anyone even know what it tastes like? Does anyone know what it is? The probable answer to all three questions is "I don't know." Well, let me tell you a little bit about this mysterious potion.

 

In the late 18th century, there was an Italian distiller by the name of Antonio Benedetto Carpano. Being a very cultured and passionate man, he believed that the local red wine being produced in the region was not suitable for a lady of sophistication. So he set out to create a concoction that would be more appropriate. He tasked and toiled, blending white wine, spices, and spirits, arriving at the perfect amalgamation. Now only the name remained unsolved. Being a lover of the German poet Goethe, Antonio settled on the name "wermut," which is the German word for wormwood, an ingredient in his new creation. Through years and translations, it became the name we know today, vermouth.

 

It remained wildly popular for centuries. It was consumed by itself as an aperitif, and mixed with liquors in different variations. Its demise has only happened recently, and is now almost completely forgotten and misunderstood. Until now.

 

The original Carpano vermouth recipe has resurfaced. It is aptly named Carpano Antica Formula, which means Old Carpano Formula. It is still being made today, just as it was when fashionable ladies of the time would sip and swoon over poetry readings by Antonio Benedetto himself. Sweet aromas of vanilla and spice fill your nose, followed by flavors of plum and citrus that coats your whole palette. It then finishes with a surprising and enjoyable bitter flavor of orange rind. It is very complex and warm.

 

This month's cocktail highlights Carpano Antica Formula. It's called the Bombay #2. Like Antonio's "wermut," it is a complex cocktail. Its perfect balance gives you not only a good drink, but also an amazing experience. Enjoy!

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