Believe it or not we are nearing the end of summer, so I felt that I should be getting out the lighter-style specials while I still can. This week’s dish features some beautiful Northwest caught albacore tuna. Since it is a very subtle fish I decided to pair it with a succotash using edamame in place of lima beans along with some great summer vegetables such as corn and tomatoes that get sauteed with jalapenos, red bell peppers and fresh oregano and parsley. I finished the dish with little dollops of a vibrant chipotle aioli that is a little heavier on the lemon juice because the acid really brings out the flavor of fish.
My brother told me about this cocktail that he had called The Gunslinger. The ingredients were right up my alley except that I don’t carry Punt e Mes but I do carry Carpano Antica, which is a very suitable substitution. Since he only tried it and didn’t make it I have to play around with the ratio until it had a perfect balance of flavor. Whether or not it is just like the one he had is impossible to tell but either way it is a great cocktail.
Our other specials this week are:
Sauteed Pea Vines (soon to be our popular Brussels Sprouts!)
Chicken and Sausage Gumbo
Chicken Breast Flatbread with a Lemon Thyme White Sauce and Fontina Cheese
Honey Lavender Milkshake
and starting this Friday we will be offering Sour Cream Pancakes with Cinnamon Apples, Mixed Berry Compote on our French Toast and Eggs Florentine.