Posts Tagged ‘Jonathan’s Cork’
Thursday, June 24th, 2010
 Jonathan Landeen is renown for his flavorful style of dishes from seafood to ostrich. This time, Jonathan has suggested that you sample two of his seafood menu items, one a starter and the other an entre.
The first item on the menu is a starter. It's the Crab Cakes made with Blue crab meat combined with a savory bread crumb dressing, then sautéed to a golden brown for $9.50. This one is made for a white....the Spanish Quarter white a Spanish blend w/ chardonnay and albarino.
Next up is a "main event" entre........the TEQUILA SHRIMP. Now this is no ordinary shrimp dish! Imagine sweet and succulent Mexican shrimp marinated with tequila and red chili, grilled and served with a pistachio, cilantro pesto. This wonderful dish runs $19.00
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Tags: Jonathan's Cork
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Wednesday, December 16th, 2009
After what I'm certain most would agree has been a chaotic year, it's more important than ever to focus upon some quality time with family and friends. So on this Christmas Eve day, let me wish those of you who celebrate this landmark holiday a festive, healthy and safe Christmas surrounded by those who are most meaningful to you. This is the time to focus upon the "good" in life.
With the year end holidays fast approaching, I thought that it would be fun to poll a few of the chefs in town and ask them which wines they would like to see on their holiday table. We were fortunate enough to catch up with Doug Levy of Feast (www.eatatfeast.com), Beverage House on East Broadway, Pat Connors from Pastiche (www.pasticheme.com), Kevin Anderson, Cellar Mgr of AJ’s Fine Foods (www.ajsfinefoods.com), Jeff Fuld of Elle (www.ellerestaurant.com) and the always entertaining Jonathan Landeen of Jonathan’s Cork (www.jonathanscork.com). Just for fun, I threw in a batch of varietals that I would like to see on a holiday table.
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Tags: AJ's Fine Foods, Elle Country Restaurant, Feast restaurant, Holiday wines, Jonathan's Cork, Pastiche Restaurant
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Friday, November 20th, 2009
SHRIMP BOMBAY
24 Shrimp (mediums 16-20 count ) Peeled and deveined
3 T. Minced Shallots
1/2 C. Bombay Gin
2 C. Heavy Cream
1/4 C. Sliced green olives w/ pimentos
3 T. Oil
2 T. flour
1 tsp. Bombay Spice (to taste)** Recipe below
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Tags: Jonathan's Cork
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Wednesday, November 18th, 2009
As we approach Thanksgiving 2009, I thought that it would be instructive to check in on several of Tucson’s chefs and ask them what they are doing for the upcoming holiday. As you might imagine, it varies with many closing their restaurant for the holiday so that they and their employees can share the day with family while others will be serving those who wish to eat out.
Janos is celebrating at home again this year, featuring an earthy pig roast in a pit, a la 2007. You can read about the process by accessing his website at www.janos.com and clicking on to his blog, pictures and all!! Wines that Janos will be considering this year are a Kabinett Riesling and a “local” blend from Page Springs Cellars of Grenache, Syrah and Zinfandel.
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Tags: Acacia, Elle, Feast restaurant, Hacienda del Sol, Janos and J-Bar, Jax Kitchen, Jonathan's Cork, Marriott Starr Pass Resort & Spa, Pastiche
Posted in Wine & Food Pairing | Submit Your Comment »
Tuesday, October 6th, 2009
STUFFED PORK CHOPS with Fresh Apple Sauce
Ten -Twelve 12Oz. Bone-in Pork Chop
6 Cups Wheat and Sour Dough Bread diced
2 Cups Onion (chopped)
2 Cups Celery (chopped)
1/4 lb. Butter
1 Cup Pecan pieces
1 Cup Dried Cranberries (chopped)
1/2 C. chicken stock
2 tsp. Salt and 1 tsp.pepper
1/2 C.Apple juice
1/2 C. white wine
1/4 cup Canola oil
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Tags: Jonathan's Cork
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Monday, October 5th, 2009
For those of you in my “generation,” you cannot help but recall the nightly new segment close from the infamous anchor, Walter Cronkite. After visiting with you in your living room for 30 minutes, sharing the world events of the day, Walter would close with an authoritative “…and that’s the way it is…” followed by the date. Somehow, you just knew that that’s all the news there was to tell. No debate, no questions asked.
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Tags: Acacia, Elle Restaurant, Feast restaurant, Janos and J-Bar, Jax Kitchen, Jonathan's Cork, Tucson Originals
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Thursday, September 24th, 2009
Beef Brisket
Serves 6
Ingredients:
3 lb Brisket
6 Medium Carrots Peeled and Cut in Half
3 Medium Onions Peeled
6 Cloves of Garlic Peeled
Canola Oil
Salt and Pepper to Taste
6 Roma Tomatoes Cut in Half and Seeded
1 Bay Leaf
Optional: Papaya Pulp or 10 Dried Papaya Seeds Crushed
Celery
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Tags: Jonathan's Cork
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Tuesday, June 2nd, 2009
With AJ's Summer Wine Spectacular now in full bloom, the Wine Inquirer offers up two Spectacular wines to pair with cuisine. Plus, Jonathan Landeen, from Jonathan's Cork shares one in house pairing plus a tasty summer recipe.
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Tags: AJ's Fine Foods, Jonathan's Cork
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