Clark Howard
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HSSS: What's On the Menu (April 20)

Here is what we have come up with. We really wanted to give you a good representation of what we have to offer, while trying to find dishes we think will travel well.
 
                New England Clam Chowder
 
                Sesame crusted Ahi Tuna with seaweed salad and sweet and spicy Asian BBQ sauce
 
                (Sonoma-Cutrer Chardonnay would go well with the above)
 
 
                Island Ceviche tossed in tropical fruit salsa
 
                Brown Sugar-Ancho Chile crusted Atlantic Salmon, roasted on a cedar plank, over mixed greens, tossed in hose made raspberry vinaigrette
 
                (A to Z Pinot Grigio would go well with the above)
 
 
                Dirty Drunken Smoked Beef Tenderloin, in a Forty Creek Whiskey bacon-brown sugar sauce.
 
                (Layer Cake Cabernet Sauvignon or Forty Creek Whiskey – rocks, neat or with water) (The Double Barrel Reserve Forty Creek is fantastic as well)
 
 
 
                Fresh hand-squeezed Key Lime Pie
 
                (The Forty Creek or A to Z Pinot Grigio would go well here)




 
04/20/2013 3:04PM
HSSS: What's On the Menu (April 20)
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