tag:blogger.com,1999:blog-15833245445493119522024-03-13T23:37:11.875-04:00Madfish Grill RestaurantSeafood * Steaks * Salads * Sandwiches * Outdoor Dining * Early Bird * Lunch * Dinner * Sunday BrunchMadfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1583324544549311952.post-44001071962334944272011-03-10T20:09:00.002-05:002011-03-10T20:12:36.959-05:00We've MovedThe Madfish Grill blog has moved! You can now find us at <a href="http://madfishgrillblog.com">madfishgrillblog.com</a>. The entirety of the posts on this blog have been exported to the new blog. If you follow our blog on a Blogroll or on Reader, you will not be redirected to the new blog. I'm working on it. :)Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-49648272146732779632011-02-04T14:59:00.003-05:002011-02-04T15:15:57.756-05:00Valentine's Dinner for TwoValentine’s Day is on a Monday this year, and at <a href="http://madfishgrill.com">Madfish Grill</a> we plan on celebrating for the entire weekend preceding the day of love. We will have an extravagant Dinner for Two for just $59! This magnificent menu will include, for each couple, a bottle of wine, two appetizers, two entreés and 2 desserts. The Valentine’s Day Dinner for Two menu will be available Friday, February 11th through Monday, February 14th, which means you don’t necessarily have to celebrate on Valentine’s Day itself... you can avoid the crowds! We have already begun taking reservations, so make yours today! Check out the menu below!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5171/5416183591_c9001036bd_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 389px; height: 640px;" src="http://farm6.static.flickr.com/5171/5416183591_c9001036bd_z.jpg" alt="" border="0" /></a>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-45488747884805210272011-01-28T15:01:00.002-05:002011-02-04T10:19:30.799-05:00Two Dine for $25... a.k.a. Early Dining<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5138/5396455632_1e57eb8421_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 389px; height: 640px;" src="http://farm6.static.flickr.com/5138/5396455632_1e57eb8421_z.jpg" alt="" border="0" /></a><br />Last year, I did a <a href="http://madfishgrillsarasota.blogspot.com/2010/04/may-is-early-bird-month.html">post on our Early Bird Menu</a>. Ignore that post... we have done a complete overhaul on our Early Dining gig!<br /><br />7 days a week, from 4:00-6:00pm we offer a '2 Dine for $25' menu (which can also be '1 Dines for $12.50). Each guests chooses one First Course option and one Second Course option. The possibilities are (almost) endless! And I'll tell you what - it ends up being a very filling meal for a very reasonable price!<br /><br />My personal favorite combination is the Crispy Thai Calamari to start, followed by the Local Clams & Linguine. Yum! What is your favorite 2 Dine course combo?<br /><br /><span style="font-size:78%;">As always, menu items are subject to change :)</span>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-74986587963963277732011-01-20T22:05:00.006-05:002011-01-28T15:01:17.118-05:00Taste of the Suncoast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5210/5374513338_4fbe4b8811_z.jpg"><br /></a>We are really excited to be participating in the Taste of the Suncoast on Thursday, February 17th in downtown Sarasota. The event is benefiting All Faiths Food Bank... one of our favorite charities! We'll be serving our Mad Crab & Corn Chowder and can't wait to see what the other restaurants are serving! See below for ticket purchase information.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5210/5374513338_4fbe4b8811_z.jpg"><img style="border: 4px solid black; display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 495px; height: 640px;" src="http://farm6.static.flickr.com/5210/5374513338_4fbe4b8811_z.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5210/5374513338_4fbe4b8811_b.jpg"><br /></a>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-37895079295300051452011-01-17T13:47:00.002-05:002011-01-17T13:51:15.253-05:00January 2011 Newsletter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5041/5363986195_bb5e2739ea_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 380px; height: 665px;" src="http://farm6.static.flickr.com/5041/5363986195_bb5e2739ea_b.jpg" alt="" border="0" /></a><br />Our monthly newsletter is email to the members of our Rewards Program. If you would like to sign up to receive coupons, special offers & newsletters from Madfish Grill, please <a href="http://madfishgrill.rewardblaster.com/">click here.</a> Signing up online earns you a free appetizer!Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-64571414956621673542010-08-05T10:25:00.003-04:002010-08-05T10:29:37.253-04:00Think Pink - For the Cure!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CiSViCGXWxbi2na6w157o4aBmRKPWWdzvdbYg6nijNZLHEFtXANcOtRbzgqq1n7_VAK7jEEI-OdhomAR2eyXKRo2UbwYJSfQ_VDfxc1vW6i0j5n8C3scFepKfo_39lBhLWZaEO2QKJok/s1600/Pink+2010.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 257px; height: 397px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CiSViCGXWxbi2na6w157o4aBmRKPWWdzvdbYg6nijNZLHEFtXANcOtRbzgqq1n7_VAK7jEEI-OdhomAR2eyXKRo2UbwYJSfQ_VDfxc1vW6i0j5n8C3scFepKfo_39lBhLWZaEO2QKJok/s320/Pink+2010.jpg" alt="" id="BLOGGER_PHOTO_ID_5501931988110691650" border="0" /></a><br />For 2 years running, August has been all about Pink here at Madfish. We have a special Pink Menu with some special Pink items... the proceeds from which go to Team Treasure Chest. Team Treasure Chest is a lovely group of local ladies who will walk in the <a href="http://ww5.komen.org/findarace.aspx?itc=lefthpban:155">Susan G Komen Race for the Cure</a> walk in October. Last year, we helped them raise almost $2000!<br /><br /> Thirsty in this summer heat? Try a Ta-Ta Tini or a Susan G Cosmo... or maybe a glass of Cupcake Riesling or Chardonnay. All that drinking making you hungry? Fill up with a Spicy Tuna Martini and finish it all off with a red velvet cake Ice Cream Cupcake... made just for us by Cold Stone Creamery. Just think - you're eating and drinking to help cure breast cancer!<br /><br />Join us Saturday, August 7 from 6-10pm for the 2nd Annual Pink Kick-Off! Bring your friends and enjoy a night of fine food, specialty drinks and Ice Cream Cupcakes! 10% of all sales from the 7th will benefit <a href="http://ww5.komen.org/">Susan G. Komen - for the cure</a>!<br /><br />Whether it is you or someone you know, we have all been touched by cancer. With your support and all of our efforts, <span style="font-style: italic; font-weight: bold; color: rgb(199, 21, 133);">together we can make a difference</span> to help find a cure. <span style="font-style: italic; font-weight: bold; color: rgb(199, 21, 133);">Until then... the cure awaits!</span>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-73275603547358493722010-04-22T14:26:00.006-04:002010-05-06T09:39:52.984-04:00May is Early Bird Month!We are very pleased to announce that May is Early Bird month here are <a href="http://madfishgrill.com">Madfish</a>. We are offering our <a href="http://www.madfishgrill.com/early-bird-menu.asp">Early Bird menu</a> all day, every day throughout the lovely month of May. From open to close, 7 days a week.<br /><br />It is no secret that Sarasota County is a retiree area. In fact, over 30% of the county population is age 65 or older, which is more than double the national average. And we're talking permanent residents, folks. This completely counts out the snowbirds that grace us with their presence for 4-6 months of the year. (And on that note... travel safely, seasonal friends! We will miss you this summer and look forward to your return in the fall!)<br /><br />I'm not saying that it is a bad thing that Sarasota has so many older residents. They do pretty much sustain almost every business in the area. It is because of our area's population that a good number of restaurants in the area, just like us at <a href="http://madfishgrill.com/">Madfish</a>, have an <a href="http://madfishgrill.com/early-bird-menu.asp">Early Bird menu</a>. Often, we get customers visiting from other areas of the country that are pleasantly surprised by the offering of an Early Bird menu. (We also often get younger out-of-town visitors wondering why there are so many older customers. We like to point out that they <span style="font-style: italic;">are</span> in Sarasota, after all.)<br /><br />So what is Early Bird dining? Traditionally, an Early Bird menu is served earlier than the main dinner menu and offers a more narrow selection... often at a reduced price. Our Early Bird entrees vary from sirloin to pasta to seafood, and include a house salad or a cup of soup. Prices range from $9.99 - $13.99. According to <a href="http://en.wikipedia.org/wiki/Early_bird_dinner">Wikipedia</a>, it is usually associated with the elderly and with Florida.<br /><br />Some Sarasota restaurants limit their Early Bird menus to only senior citizens. We, however, are an all-inclusive kind of place. <a href="http://madfishgrill.com/early-bird-menu.asp">Our Early Bird menu</a> is available to all ages - from 11:00 in the morning until 5:30 in the evening, 7 days a week. We want you to remember that it is perfectly acceptable to order off of the Early Bird menu if you are only 34 years old. Perfectly fine with us. In fact, Early Bird is a cost-effective way to dine if you are, say, a young married couple on a budget. You can be out the door with full bellies for under $30!<br /><br />So, come join us this month for Early Bird month! Remember - all day, every day for the entire month!Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-81125997750795574422010-03-16T15:18:00.004-04:002010-03-18T10:27:41.146-04:00Fish Fight!Each year, <a href="http://sarasota.creativeloafing.com/gyrobase/index">Creative Loafing</a> magazine holds a local food competition in honor of NCAA March Madness (the college basketball National Championship tournament for all of you non-sports fans out there). Thus we have the 2010 Fish Fight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://fishfight.clsarasota.com/"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 192px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHAwePGzD41uTLm28zPqrNfF4IlQyheWr_PpiAVeXXP28VydwNy270Z0X75WMq0ihZpoVtRGuPwhyphenhyphenctUel7bB9AQnabXZmfK368wLLPbrUbvhLrGeubdZ8SN1JBKFHEn9ts-pRgQgxSR1/s320/fish-fight-web.jpg" alt="" id="BLOGGER_PHOTO_ID_5449315475821508450" border="0" /></a><br />In the past, their food critics have tasted around for the area's best burgers and pizza. This year, they are having the consumers vote on the area's best fish sandwich. Each week is a different round, with the winners from each week being pitted against other winners. We are into Round 2 this week and up against Pincher's Crab Shack, with voting continuing until Monday the 22nd at noon. Pincher's is giving us some tough competition, so please take a minute and <a href="http://blogs.creativeloafing.com/the941/2010/03/15/fish-fight-round-2-voting-pinchers-crab-shack-vs-madfish-grille/">CLICK HERE TO VOTE FOR US!!!</a> You can vote more than once... you just have to wait 10 minutes in between votes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhVv3IWnILRlSWImJb25_wHvkFddyWkqoaQEibKehRy-pATnv2IzZouz70XcHRD1anTCP58Thd0eSjTza7sMoW9c_LZjYUT4eijSJO6cdW6brK4dXQWnl3qk8R72RVl-wT3KzdLgRO4qj/s1600-h/P1000205.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhVv3IWnILRlSWImJb25_wHvkFddyWkqoaQEibKehRy-pATnv2IzZouz70XcHRD1anTCP58Thd0eSjTza7sMoW9c_LZjYUT4eijSJO6cdW6brK4dXQWnl3qk8R72RVl-wT3KzdLgRO4qj/s320/P1000205.JPG" alt="" id="BLOGGER_PHOTO_ID_5449978794411543698" border="0" /></a><br />We offer a lot of fish sandwich options at <a href="http://madfishgrill.com/">Madfish</a>. We can serve any of our fish as a sandwich... tilapia, grouper, mahi, etc. We also have Baja Fish Tacos. Our most popular fish sandwich, however, is our Key West Fish Sandwich. It is a big piece of Pacific Whitefish (Basa) tempura battered and fried... served on Cuban bread with lettuce, tomato, onion and tartar sauce. Not only is it yummy, but it will FILL YOU UP!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF9LaGET6utDKxRtIMPJX1LfnXuWnQywC-T4k6AlFnnk5Ra8kNN-rAtSNKTU9DSWojuBz8wCLv1PnZNFbUlF6Mwl14FLoRcfnZNlRfRBtW4Y6DEkOsltPIiP0I9lRJvbrK_U_QlnNTA5M/s1600-h/P1000200.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF9LaGET6utDKxRtIMPJX1LfnXuWnQywC-T4k6AlFnnk5Ra8kNN-rAtSNKTU9DSWojuBz8wCLv1PnZNFbUlF6Mwl14FLoRcfnZNlRfRBtW4Y6DEkOsltPIiP0I9lRJvbrK_U_QlnNTA5M/s320/P1000200.JPG" alt="" id="BLOGGER_PHOTO_ID_5449978782277787426" border="0" /></a><br />Vote for us in Creative Loafing's Fish Fight, and come in sometime to try the Key West!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsR2iG38LsAkd_oT73XwLduwqWSKX_mH9hco6a8mbK4jfrdt2EavZVDTwgVuUySahDwjKV0qWaE-K8aPoHw1fMM9QSbITdCUt-xo3b2o9fcSpj31O92btez1ZsGT1aW5hbV8EsimLwTjH/s1600-h/P1000203.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsR2iG38LsAkd_oT73XwLduwqWSKX_mH9hco6a8mbK4jfrdt2EavZVDTwgVuUySahDwjKV0qWaE-K8aPoHw1fMM9QSbITdCUt-xo3b2o9fcSpj31O92btez1ZsGT1aW5hbV8EsimLwTjH/s320/P1000203.JPG" alt="" id="BLOGGER_PHOTO_ID_5449978786922920386" border="0" /></a>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-16817455481134429352010-03-08T11:33:00.009-05:002010-03-09T14:49:36.316-05:00St. Patrick's Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.buycostumes.com/mgen/merchandiser/26443.jpg"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuikPV1RHqU9FR8Svpe69Q-XW2zUYdKcF5ge_esa0BykOH-MKR1C1eLGRDSE1pyEK1MCroUoepm6NJkcdoLp4ulT7VDt1HghfWrhQExT9qEdY4kpPXMO6Ra8fwKy7SqMjFUct9QsnYOyBl/s320/26443.jpg" alt="" id="BLOGGER_PHOTO_ID_5446336352173558386" border="0" /></a><br />We love St. Patty's Day at <a href="http://madfishgrill.com/">Madfish</a>. We love it so much that every year we make a whole bunch of Corned Beef and Cabbage... and just about every year we sell out. We'll start serving the American version of the Irish specialty, complete with potatoes and carrots, at 11:00am... and we'll keep serving it 'til the pot is empty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/flaurella/116069143/sizes/m/"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwIDf_WKOXGzPKjVx9j_zJ1Sxx_BI_R6ti9bKLA7Rkn0TSQGXX3GlRm2mMIca_c_fLOgstCyZStdgAppcrobny7QUI0i4Jzf3beWyfPCzuiIy4ps1hvrgnZ6moJHteU-g7Bzw_m4QPoKP/s320/116069143_1de7cc20f7.jpg" alt="" id="BLOGGER_PHOTO_ID_5446337010640010402" border="0" /></a>So, what's the deal with <a href="http://en.wikipedia.org/wiki/Corned_beef_and_cabbage">Corned Beef and Cabbage</a> anyways? It's technically not even an Irish dish... it really comes from New England, where the Irish first settled in the US. In Ireland, the closest thing to 'Corned Beef and Cabbage' is 'Bacon and Cabbage', with a bacon similar to Canadian bacon or salty ham. When the Irish immigrated to America, they began using corned beef instead of pork. Somewhere along the way, Americans adopted this meal as the traditional meal for St. Patrick's Day... since, you know, St. Patrick's Day is an Irish holiday and all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsUMwPxJT-8W7kCj2Vd6JrmUks1kzlddQXIzrOehZyV24A4baFTrqt-VMDB5DGdDBXEXZ67BHn4EWbtm2LMqg-AayEzJW0aqavvJ7l-X1UN3rYzpccI5tpgvnyc-7k_KfmgFzkCoiJmYF/s1600-h/Irish_clover.jpg"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 220px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsUMwPxJT-8W7kCj2Vd6JrmUks1kzlddQXIzrOehZyV24A4baFTrqt-VMDB5DGdDBXEXZ67BHn4EWbtm2LMqg-AayEzJW0aqavvJ7l-X1UN3rYzpccI5tpgvnyc-7k_KfmgFzkCoiJmYF/s320/Irish_clover.jpg" alt="" id="BLOGGER_PHOTO_ID_5446339537897693586" border="0" /></a><br />Speaking of <a href="http://en.wikipedia.org/wiki/Saint_Patrick%27s_Day">St. Patty's</a> being an Irish holiday, let's talk a little about it's history. In Ireland, Paddy's Day (as they call it) is an annual feast day celebrating St. Patrick, who is one of the patron saints of Ireland. Though Paddy's Day has been a religious holiday in Ireland for centuries, it didn't become a public holiday until 1903, and is now recognized as a national holiday. Those lucky Irish get to take a day off to drink and eat and celebrate!<br /><br />Wearing green and shamrocks has been a tradition since the 17th century... evidently St. Patrick used the shamrock to teach people about the <a href="http://en.wikipedia.org/wiki/Holy_Trinity">Holy Trinity</a>. "The wearing of the green" actually means to wear a shamrock on your clothing. Just remember, whatever you do... don't wear a 4-leaf clover. They aren't Irish and it doesn't make the Irish happy when you get 4-leaf clovers and 3-leaf shamrocks confused. Trust me... I know from experience.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/commons/c/c5/Green_Chicago_River_on_Saint_Patricks_Day_2009.jpg"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZEvYufjDBMyay4O9DxU5t62xnCuYMXjd-cdOkPIfXk_eYPxnLYaM-7CXlgZiD-DNrVig22HFEHO92H8F-JKnGiJC_fK9FXYvZhAv3wIfyg4QqjH-1R62CNhQeVBH9848GjSMJfaV9qCe/s400/790px-Green_Chicago_River_on_Saint_Patricks_Day_2009.jpg" alt="" id="BLOGGER_PHOTO_ID_5446347520421974754" border="0" /></a>In the US, St. Patty's day is kind of a big deal, whether you are Irish or not. I think it's mostly because people like the excuse to drink green beer and dress in head to toe green. In all seriousness, though... the Irish Society of Boston held the first St. Patrick's Day parade in the United States in 1737. New York's first celebration was in 1766, where the parades were meant to be statements about the unfair treatment of Irish immigrants. Numerous cities in America now hold parades and find different ways to celebrate the holiday. Chicago (see picture above) dyes the river green, as does Indianapolis. Savannah dyes all of it's fountains in the downtown parks green, and Seattle and many other cities paint their traffic stripes green along parade routes.<br /><br />We don't dye any waterways green in Sarasota, but we do dye the beer green at Madfish! Come and join us for a day of corned beef, green beer and shamrock-wearin' fun!Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-21770123144271724872010-02-02T16:25:00.009-05:002010-02-11T14:29:58.212-05:00Beer at Madfish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMDRY9dMw_gowkftWNpd_XUZfVWfLtRZDphUDnMny7C_D82OE0QFrhksAuDFTL108fm37C0Sy35-PpsCvYqfye_TqUBtI7X9r0YiiZUNeuwVsp9h1ttOmJsxPhZup1h-B5gzkbO1aZTSk/s1600-h/P1000427.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMDRY9dMw_gowkftWNpd_XUZfVWfLtRZDphUDnMny7C_D82OE0QFrhksAuDFTL108fm37C0Sy35-PpsCvYqfye_TqUBtI7X9r0YiiZUNeuwVsp9h1ttOmJsxPhZup1h-B5gzkbO1aZTSk/s320/P1000427.JPG" alt="" id="BLOGGER_PHOTO_ID_5436795661065122866" border="0" /></a>Ahhh, beer. It seems that beer is the trendy beverage these days. Not wine... not martinis... beer. There are bars devoted solely to the glory and culinary experience that is often now associated with beer, like our Cattlemen Road neighbor, <a href="http://www.the-cock-n-bull.com/index.htm">The Cock & Bull Pub</a>. <a href="http://en.wikipedia.org/wiki/Microbrewery">Microbrews</a> are increasingly popular, as are <a href="http://en.wikipedia.org/wiki/India_Pale_Ale">IPAs</a>, seasonal brews, <a href="http://en.wikipedia.org/wiki/Stout">stouts</a>, <a href="http://en.wikipedia.org/wiki/Porter_%28beer%29">porters</a> and just about anything "different."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHET55iAoEOgq06xs-i-B6xavwUNDBdQ6axZZBVhscqjbziYjjpLhpE-N8C8FIb2YG52QB5jQ_XFs8Eb86f3_BUxMqE6bwbMRVJ9h0wE45dASkzuneX92aNvxZ2Nsi7eLU_pA9CKKTSHe/s1600-h/P1000428.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHET55iAoEOgq06xs-i-B6xavwUNDBdQ6axZZBVhscqjbziYjjpLhpE-N8C8FIb2YG52QB5jQ_XFs8Eb86f3_BUxMqE6bwbMRVJ9h0wE45dASkzuneX92aNvxZ2Nsi7eLU_pA9CKKTSHe/s320/P1000428.JPG" alt="" id="BLOGGER_PHOTO_ID_5436816911157827874" border="0" /></a>Now, <a href="http://madfishgrill.com/">Madfish</a> is known to be more of a liquor and wine type of establishment, but we want you to know that we have some great beers available. We always have a few featured and special beers that aren't on our regular "Beer List," so don't be afraid to ask us what we've got on hand!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EhWBKL3xKEWRPqadHOukFmEg6RLCG0-7OVW_OoMXB7oNCH86EoYByVrDGLKOfj4lC5Vq_ocqIW-iaBxHGPKH_Mn7zOk-Aj4vYUOcNfHQRkNZBIIC7Za_0sn8IBBePI5wdkk7VgcW1116/s1600-h/P1000425.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EhWBKL3xKEWRPqadHOukFmEg6RLCG0-7OVW_OoMXB7oNCH86EoYByVrDGLKOfj4lC5Vq_ocqIW-iaBxHGPKH_Mn7zOk-Aj4vYUOcNfHQRkNZBIIC7Za_0sn8IBBePI5wdkk7VgcW1116/s320/P1000425.JPG" alt="" id="BLOGGER_PHOTO_ID_5436795693080508578" border="0" /></a>Of course, we have your "regular" brews: Miller Lite, Bud, Corona, Heinekin (& Heinekin Light!), etc. We carry MGD 64 & Bud Select, as well as Newcastle, Beck's regular, dark & light. We've also got Bass Ale in a bottle, which is a popular choice amongst our regulars.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQ3yA5I10o66H3bmeAoTUjpfeplmRIWOM90t92TDP1wXAoLvUiqyaN6huxP6SQUhfpivaXR-qWhqbieFQhDMs1cJIxnOTS6ctGYEJ2w56NqbCZtKoILRhxbL99C9gihhFKT4RSnChqYBE/s1600-h/P1000429.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQ3yA5I10o66H3bmeAoTUjpfeplmRIWOM90t92TDP1wXAoLvUiqyaN6huxP6SQUhfpivaXR-qWhqbieFQhDMs1cJIxnOTS6ctGYEJ2w56NqbCZtKoILRhxbL99C9gihhFKT4RSnChqYBE/s320/P1000429.JPG" alt="" id="BLOGGER_PHOTO_ID_5436795673815762290" border="0" /></a>Some of the newer and more interesting bottles on our list include Sierra Nevada Torpedo, Stella Artois and Abita Jockamo. One of our newest favorites is <a href="http://www.arrogantbastard.com/">Arrogant Bastard Ale</a>... it says on the bottle that you probably won't like it, but we've found plenty of customers who can't get enough. We also carry <a href="http://www.redbridgebeer.com/">Redbridge</a> for our gluten-free friends.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLYagfYS7-50cJ7KqTHxIxvpvJbmoAvuC1ayN5FvHYlFOd6Fhjqx-CD2JOV1lwr23-ozPOwv3NN2NAhqrUL6K2YKJMfyBX7wN3kZG17ZoESlXXGTMhGJ3JZVJ3Pd0RciGGPyaaIhjPvqK/s1600-h/P1000431.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLYagfYS7-50cJ7KqTHxIxvpvJbmoAvuC1ayN5FvHYlFOd6Fhjqx-CD2JOV1lwr23-ozPOwv3NN2NAhqrUL6K2YKJMfyBX7wN3kZG17ZoESlXXGTMhGJ3JZVJ3Pd0RciGGPyaaIhjPvqK/s320/P1000431.JPG" alt="" id="BLOGGER_PHOTO_ID_5436795682656750466" border="0" /></a>By the makers of Arrogant Bastard is <a href="http://www.stonebrew.com/porter/">Stone Smoked Porter</a>, with a definite smokiness and some chocolate & coffee undertones. The most popular new beer we feature is <a href="http://www.lefthandbrewing.com/">Left Hand Milk Stout</a>, which has won awards all over the place. Our regular bar guests (okay, and our beer enthusiast employees) really love this one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi357Nlwov_1znBH6aFEIPcYSN0JxQqNiKJOtmRZPvgdT3Pl3iP1jRP26tprw6YlF36a86-48eRAPbAA-yPjQ3YJgO0U8YQbGipZlq2rbE3vXwCxgD6hhsGte85EScdmlx2SQR60dbvuzIH/s1600-h/P1000433.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi357Nlwov_1znBH6aFEIPcYSN0JxQqNiKJOtmRZPvgdT3Pl3iP1jRP26tprw6YlF36a86-48eRAPbAA-yPjQ3YJgO0U8YQbGipZlq2rbE3vXwCxgD6hhsGte85EScdmlx2SQR60dbvuzIH/s320/P1000433.JPG" alt="" id="BLOGGER_PHOTO_ID_5436821247571514066" border="0" /></a>We don't have a whole lot of space for taps, and we have a few staples, like Miller Lite, Mich Ultra & Yuengling, but we do like to keep what we have on tap rotating and fresh. We carry a Sam Adams seasonal brew, which right now is their Noble Pilsner. We're also pouring Brooklyn Brown Ale and are about to switch out Bud heavy for Mojo Risin', a double IPA from the <a href="http://www.boulderbeer.com/">Boulder Beer Company</a>. Keep an eye out for tap handles to change every few weeks!<br /><br />If you have any questions about the beers we carry, or have any suggestions about what you'd like to see in our bar, leave a comment!Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-27574947357488834582010-01-21T18:37:00.004-05:002010-01-21T20:16:04.828-05:00Coupons for HaitiBack in December, <a href="http://madfishgrill.com/">we</a> held a donation drive for Toys for Tots that we called <a href="http://madfishgrillsarasota.blogspot.com/2009/12/holidays-at-madfish.html">'Coupons for Tots.'</a> We had a lot of success with that program and were able to donate over $1600 to the organization. Due to the success of that donation drive, we have decided to do the same thing for Haiti Earthquake Relief.<br /><br />For every $5 that customers donate, they may pick a Madfish coupon out of a box that they may use that day or on a subsequent trip. All donations will be sent directly to the <a href="http://www.redcross.org/en/">American Red Cross</a> to be used for Haiti earthquake relief. Coupons range from free desserts and appetizers to 10% off a guest's entire bill.<br /><br />We are so blessed to be in this country, where we have safe buildings... and we are lucky to be in Florida, where we don't have to worry about earthquakes. At least we have a warning when hurricanes come through.<br /><br />Please help us help those who are less fortunate. If you can't make it in to donate through Madfish, we urge you to make a donation on the <a href="http://arc3.convio.net/site/PageServer?pagename=ntld_main&s_subsrc=RCO_ResponseStateSection">Red Cross website</a> or through another organization of your choosing.Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-67186705648684084892010-01-10T20:09:00.007-05:002010-01-10T21:50:18.447-05:002 Dine for $29<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEina-pTg-SIRLDQw8oKP2VRZ6qaXi4v2m3qWTNDJzsaSSsFLvQUF1a2P7lc3MuU7sUgX0-HiPoG6f6Rdmu4-TlJHuDU711gEBdsM0ZjYxbBDv_k2fT1U0IS3htsEvkAIVcYdjfMR1f2AHqe/s1600-h/P1000325.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 232px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEina-pTg-SIRLDQw8oKP2VRZ6qaXi4v2m3qWTNDJzsaSSsFLvQUF1a2P7lc3MuU7sUgX0-HiPoG6f6Rdmu4-TlJHuDU711gEBdsM0ZjYxbBDv_k2fT1U0IS3htsEvkAIVcYdjfMR1f2AHqe/s320/P1000325.JPG" alt="" id="BLOGGER_PHOTO_ID_5425285469811942754" border="0" /></a>This month we are running a special promotion at <a href="http://madfishgrill.com/">Madfish</a>. A special dinner for two promotion we like to call "2 Dine for $29." Go ahead, rub your eyes and read it again. 2 for $29.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOJpvCBSBzA6mjZ7yy53BeXPeU-h3rryVIaE3F9-ZY31Xh7Py_r681iQ3ONcbrOQesT2OVbImIUlXYCbvekRX7zbZY8P3tX1s9_apyOANtCOLQo5HvEXAIjazbaCeTaBEkGuFedJwtO8D/s1600-h/P1000322.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOJpvCBSBzA6mjZ7yy53BeXPeU-h3rryVIaE3F9-ZY31Xh7Py_r681iQ3ONcbrOQesT2OVbImIUlXYCbvekRX7zbZY8P3tX1s9_apyOANtCOLQo5HvEXAIjazbaCeTaBEkGuFedJwtO8D/s320/P1000322.JPG" alt="" id="BLOGGER_PHOTO_ID_5425285457633282946" border="0" /></a>Each guest receives one glass of house wine and gets to choose 1 appetizer and 1 entree. That's 2 glasses of wine, 2 apps and 2 entrees for $29. Total.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PjdyKCMDwH6Oxqe6LOdA4tmuGSCvRxpG9cTc-aJ4xrFtWy7af0COZwq0Y5pECByUBR4r0E15zNTabmB4k-0athstPCIxaYynbFejadux-cC0lSrRljV6p5EL8CDfaPytU_Rd1lMY4L1p/s1600-h/P1000317.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PjdyKCMDwH6Oxqe6LOdA4tmuGSCvRxpG9cTc-aJ4xrFtWy7af0COZwq0Y5pECByUBR4r0E15zNTabmB4k-0athstPCIxaYynbFejadux-cC0lSrRljV6p5EL8CDfaPytU_Rd1lMY4L1p/s320/P1000317.JPG" alt="" id="BLOGGER_PHOTO_ID_5425285453913532130" border="0" /></a>Want to switch out a dessert for an appetizer? No problem. Want a well cocktail instead of a glass of wine? Sure thing. Dining out for one or have a party of 3 that would all like this special offer? We'd be happy to accommodate and call it "1 Dines for $14.50" or "3 Dine for $43.50."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5mqSxuo9gu33JGAC8q6gVFvnXYetX23de4Q28en_XifxfcCQMz-W9Mz7-oWNEK6tVaLIH2rFghPi8pl_37CmBFoC4QG_KSGqr9prgxCeZlcG5VVyr_qGkKQZ4Lb5NEBMmep6QVm0ukxU/s1600-h/P1000300.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5mqSxuo9gu33JGAC8q6gVFvnXYetX23de4Q28en_XifxfcCQMz-W9Mz7-oWNEK6tVaLIH2rFghPi8pl_37CmBFoC4QG_KSGqr9prgxCeZlcG5VVyr_qGkKQZ4Lb5NEBMmep6QVm0ukxU/s320/P1000300.JPG" alt="" id="BLOGGER_PHOTO_ID_5425285442871868786" border="0" /></a>The menu consists of 8 appetizer and 11 entree choices, and will be offered for a limited time... come in and try it while it lasts!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKTmlMcg55WjsQjZjhvNFZTFSNaOEow17dIYTdKnyVbLgtdtaxWsNQnJohJrLwXlc6MqcjDToQQ18CFKqCuo9gR214tPw-MLwHa-oUl9R3LtQmyExuMT70kAry_eYLHR39iHXWJaCv8i7/s1600-h/P1000309.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKTmlMcg55WjsQjZjhvNFZTFSNaOEow17dIYTdKnyVbLgtdtaxWsNQnJohJrLwXlc6MqcjDToQQ18CFKqCuo9gR214tPw-MLwHa-oUl9R3LtQmyExuMT70kAry_eYLHR39iHXWJaCv8i7/s320/P1000309.JPG" alt="" id="BLOGGER_PHOTO_ID_5425285449455503538" border="0" /></a>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com1tag:blogger.com,1999:blog-1583324544549311952.post-87827051835128602752009-12-14T09:34:00.007-05:002009-12-14T13:41:44.227-05:00The Holidays at MadfishWe love the holidays here at <a href="http://madfishgrill.com/">Madfish</a>. We love it so much that the day after Thanksgiving, first thing in the morning, Alicia breaks out all of the Christmas decorations and we start playing Christmas music. We all just love the peace and giving and happiness of the season, and we love to be able to share it with our customers. It doesn't matter what religion you are, or what holidays you celebrate... this season is all about love, caring and being thankful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFxrz9-B7Dj5ttLK7Z6p0uCSbxbYYsLqfPf8dWKaChY2KE9-ifNzFBV-az9ctyD86h-mVw20L_wvhW5caBSYR5On20xP7_ADdH1laEx8vqH5l-7T6lGMxlF5ufh4pX2pCG0XK5m-fEYul/s1600-h/P1000141.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFxrz9-B7Dj5ttLK7Z6p0uCSbxbYYsLqfPf8dWKaChY2KE9-ifNzFBV-az9ctyD86h-mVw20L_wvhW5caBSYR5On20xP7_ADdH1laEx8vqH5l-7T6lGMxlF5ufh4pX2pCG0XK5m-fEYul/s400/P1000141.JPG" alt="" id="BLOGGER_PHOTO_ID_5415129745585582594" border="0" /></a><br />We are already in the middle of Hanukkah and Christmas is only 11 days away (yikes!) but I wanted to share with you some of the things that we are doing here besides just being in the holiday spirit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2W28JQeP78ZYJgtqIpvbmDE1TkHLEjVr5bQzZdm9HmDX47XEs5x9praMzySdr4tVHW5hGNsBMhrpLRZhLy7djBbBQnAk0qD-nAy7neXrr194x7euBbEiPPDdFNy02IioD-8z64xqd_R2/s1600-h/P1000137.jpg"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2W28JQeP78ZYJgtqIpvbmDE1TkHLEjVr5bQzZdm9HmDX47XEs5x9praMzySdr4tVHW5hGNsBMhrpLRZhLy7djBbBQnAk0qD-nAy7neXrr194x7euBbEiPPDdFNy02IioD-8z64xqd_R2/s400/P1000137.jpg" alt="" id="BLOGGER_PHOTO_ID_5415130188650665986" border="0" /></a><br />First, we have proudly partnered with <a href="http://www.toysfortotssarasota.org/">Toys for Tots</a> to help bring Christmas gifts to children who would otherwise probably not receive them. There are two ways that you can help us help the kids: 1. We have a big toy box up in our lobby for guests and staff members to fill with new, unwrapped toys. These toys will be picked up a few days before Christmas and distributed to the children.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQsuNU8ZRjxDwrIDpytX3Nba4JvsrOtQgzX7YCZX0h_g6KHf-lygE6xIM3ZumrVeFyipSLzLKx1Yv_7zGZLnvEALEjZ4HhfLbofQiIzzSTNmhRxOkmRAcpeJMyGyWE_ehbT8VD7OdWcJQ/s1600-h/P1000145.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQsuNU8ZRjxDwrIDpytX3Nba4JvsrOtQgzX7YCZX0h_g6KHf-lygE6xIM3ZumrVeFyipSLzLKx1Yv_7zGZLnvEALEjZ4HhfLbofQiIzzSTNmhRxOkmRAcpeJMyGyWE_ehbT8VD7OdWcJQ/s400/P1000145.JPG" alt="" id="BLOGGER_PHOTO_ID_5415130193718096690" border="0" /></a><br />2. We also have a Toys for Tots promotion called "Coupons for Tots." Through December 18, for every $5 that a customer donates to Toys for Tots, they can pick a surprise Madfish coupon out of a box. Each coupon is worth at least $5, and there are some good ones in there! Free cocktails, free desserts, free dinner entrees, even $25 gift certificates! All of the money raised goes straight to Toys for Tots and will be used to purchase gifts for the children. We began raising money the last week of November and have raised $1415.00 so far. That's a lot of toys for a lot of deserving kids!<br /><br />The last thing we are doing this holiday season is giving a little something back to our customers. Through the month of December, we will give you $5 for every $25 in purchased gift cards. That's $20 for every $100 in gift cards you purchase! Our gift cards do not expire and may be purchased in any dollar amount. They make great stocking stuffers and gifts for everyone on your list.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier-c3a3CRUzR2bdRtArPORPYIDvZjYpJKMdGoOyJP5DJ53V75y1c9Xt84PpZRRyAW6PMDrho24j_of9Wg5Qt2IObRwn-ukpOrWGBElIg0jr18SBIJS3_5aEKF6DpatSfMD3j68EHZpMch/s1600-h/P1000154.JPG"><img style="border: 4px solid black; margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier-c3a3CRUzR2bdRtArPORPYIDvZjYpJKMdGoOyJP5DJ53V75y1c9Xt84PpZRRyAW6PMDrho24j_of9Wg5Qt2IObRwn-ukpOrWGBElIg0jr18SBIJS3_5aEKF6DpatSfMD3j68EHZpMch/s400/P1000154.JPG" alt="" id="BLOGGER_PHOTO_ID_5415130204480642802" border="0" /></a><br />I should probably mention our holiday hours:<br />Christmas Eve - Open 11am - 8pm (make your reservations now!)<br />Christmas Day - Closed<br />New Year's Eve - Open 11am - 10pm (make your reservations now!)<br />New Year's Day - Closed for lunch; Open 4pm - 10pm for dinner<br /><br />The management team and staff at Madfish Grill sincerely wishes you and your family and friends a very happy and bright holiday season!Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-70536607582915920642009-09-20T19:01:00.004-04:002009-09-20T20:38:33.538-04:00The Vault<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmET3Vz8kbGdBK7yzTk95H1n5Olqm-G8WwzkigQTZRiItJSvsXnOAyq26a3yVtXxcwrMQWkVDxVt1AdFL8uMre8f9DGDkNuxbFohqsRosm_j-ugJScgsylguY-YJhpLPI2QhYKGvJL02pc/s1600-h/FH000009.jpg"><img style="border: 4px solid black; cursor: pointer; width: 270px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmET3Vz8kbGdBK7yzTk95H1n5Olqm-G8WwzkigQTZRiItJSvsXnOAyq26a3yVtXxcwrMQWkVDxVt1AdFL8uMre8f9DGDkNuxbFohqsRosm_j-ugJScgsylguY-YJhpLPI2QhYKGvJL02pc/s400/FH000009.jpg" alt="" id="BLOGGER_PHOTO_ID_5383700287722560434" border="0" /></a><br /></div><br />Often, guests make reservations at <a href="http://madfishgrill.com">Madfish</a> for "you know, that little room you've got." That little room is called the Vault. You see, Madfish Grill used to be a bank, which we now find kind of ironic because the bank that currently resides next door used to be a restaurant. The Vault here at Madfish used to be the vault at the bank. We decided to leave it in place for several reasons:<br /><ul><li>Vaults are heavy</li><li>Vaults are meant to be permanent</li><li>Vaults make really good hurricane & tornado shelters</li><li>It costs a whole lot of money to remove a vault</li><li>Vaults would probably make good wine cellars</li><li>Vaults would probably make cozy little private dining rooms<br /></li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjux4F65MPo3eH7YfAH6AKHfMGmL0AQxNEHj6nEtkAkGiOW_s0bDLFHaPoLpErkk2vyQ2CV_2hqOQqXiuIOko35F63_7icEyPizrI6bce1kYX7ukS5R8GX5CKNyoJJan5b6iSOqZyTZ2Ujo/s1600-h/FH000007.jpg"><img style="border: 4px solid black; cursor: pointer; width: 270px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjux4F65MPo3eH7YfAH6AKHfMGmL0AQxNEHj6nEtkAkGiOW_s0bDLFHaPoLpErkk2vyQ2CV_2hqOQqXiuIOko35F63_7icEyPizrI6bce1kYX7ukS5R8GX5CKNyoJJan5b6iSOqZyTZ2Ujo/s400/FH000007.jpg" alt="" id="BLOGGER_PHOTO_ID_5383700279316628674" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL42pJigJOTD99V8pxHtMIexPskqDLc4slE1kJI2sFSpFvn6ryqD42Qkdm0NPip4cTysHyvUsB9tsb5xAEXqAS7nB7Z-1He5OM6hDTZEfejpBwMv6NhiC3aoeZ58qghlxaIh0N1-0PpMP/s1600-h/FH000006.jpg"><img style="border: 4px solid black; cursor: pointer; width: 270px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL42pJigJOTD99V8pxHtMIexPskqDLc4slE1kJI2sFSpFvn6ryqD42Qkdm0NPip4cTysHyvUsB9tsb5xAEXqAS7nB7Z-1He5OM6hDTZEfejpBwMv6NhiC3aoeZ58qghlxaIh0N1-0PpMP/s400/FH000006.jpg" alt="" id="BLOGGER_PHOTO_ID_5383700272673445586" border="0" /></a><br /><br /><div style="text-align: left;">The Vault comfortably sits up to 8 people, and we ask that you have at least a party of 5 people to reserve it. The Vault is a popular place, and often books up early, especially during season!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJILDKE7nsDAmfgYYDGAX5MheIeEUYOTicQUKZfNwiqMR4IEfQB5nq27RC0Q2KsehqtIne9xy8Fu4dSLjS6tGgcySpeXfJ1ridajkstEnaOQK-NJgYV5zqpFcHjhQvSn340MAkrLUJobEt/s1600-h/FH000013.jpg"><img style="border: 4px solid black; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJILDKE7nsDAmfgYYDGAX5MheIeEUYOTicQUKZfNwiqMR4IEfQB5nq27RC0Q2KsehqtIne9xy8Fu4dSLjS6tGgcySpeXfJ1ridajkstEnaOQK-NJgYV5zqpFcHjhQvSn340MAkrLUJobEt/s400/FH000013.jpg" alt="" id="BLOGGER_PHOTO_ID_5383700297476997954" border="0" /></a><br /><br /><div style="text-align: left;">Remember how I mentioned above that vaults probably make good wine cellars? Well, just so happens to be true. We store our wine (and extra liquor) in the back of the Vault. It makes a great storage space, and also inspires some interesting conversation amongst guests.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9lEIau6tBUFbOSZG4hICFHLXVBz1d4YWHoE7R3qnggWcUaxE8EKHycQEzDYIWpSg0rROiTw8Ne1Ry6uupxR2k1qK1Kk2sBNRcT0jhp_jAnazlQ2vSCB1Ki7MNkpMTUcb8s1obzU4eMM_/s1600-h/FH000023.jpg"><img style="border: 4px solid black; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9lEIau6tBUFbOSZG4hICFHLXVBz1d4YWHoE7R3qnggWcUaxE8EKHycQEzDYIWpSg0rROiTw8Ne1Ry6uupxR2k1qK1Kk2sBNRcT0jhp_jAnazlQ2vSCB1Ki7MNkpMTUcb8s1obzU4eMM_/s400/FH000023.jpg" alt="" id="BLOGGER_PHOTO_ID_5383700301050667714" border="0" /></a><br /><br /><div style="text-align: left;">So, that is the story of the Vault at Madfish. I am working on getting some pictures together on the transformation of Madfish from bank to restaurant. My favorite part of the transformation is the Vault, but I also love how we transformed the drive-through into a kitchen. Stay tuned to see the pictures... I should be able to post them next week!<br /></div></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-86122036284247663152009-09-07T13:25:00.003-04:002009-09-07T13:47:05.804-04:00Whole Belly Ipswich Clams<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FMe65qYWqjttwpXfU0N-hLp6nafAGAzVEV6MqWlEIN1qTs7XbjjAcbX9GeBnJjhKXn9cfp2jxMnIBFPo6v03Qewxilb7hTKmR0-kuFC7wuDwDNZOWqozTcDUf4rz5t7KD9eEb7hUIwLJ/s1600-h/FH000004.jpg"><img style="border: 4px solid black;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FMe65qYWqjttwpXfU0N-hLp6nafAGAzVEV6MqWlEIN1qTs7XbjjAcbX9GeBnJjhKXn9cfp2jxMnIBFPo6v03Qewxilb7hTKmR0-kuFC7wuDwDNZOWqozTcDUf4rz5t7KD9eEb7hUIwLJ/s400/FH000004.jpg" alt="" id="BLOGGER_PHOTO_ID_5378780406228630194" border="0" /></a>
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<br /></div><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CUsers%5Cmadfish%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">In the shell or out of the shell, <a href="http://en.wikipedia.org/wiki/Mya_arenaria">steamers or Ipswitch clams</a> are the same little delicacy.<span style=""> </span>If you have ever tried to “shuck” a soft shell clam conventionally, you know it’s a process that can take a while.<span style=""> </span>There is little to be found on the subject, but there are a few tricks if you don’t want steamers and you want to fry the little guys…</p><p class="MsoNormal">
<br /></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.farmfresh.org/food/food.php?zip=02108&food=110"><img style="border: 4px solid black;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuiQdazNn1c2gOWHEAvfD3O7mLKLZA0YVHAcKT6MRfAaMvyI3VuOSITxFXNqzjj93xBWDa8uEfyVxNNoY2ZSQ0guhO421K2HQVRptaEy2He7ey9leTVDqdnQHvClxEqF-xAYiYUAzmW3h/s400/Steamers+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5378780425617636114" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">First you have to wash the clams. Put them in a pot that holds them all and then cover with boiling water (don’t boil the clams!) <span style=""> </span>Just hot soak them for 30 seconds or so, then transfer them to an ice water bath so they don’t <a href="http://en.wikipedia.org/wiki/Carry_over_cooking">carry-over cook</a>. <span style=""> </span>This will loosen the dark skin that protects the clam and allow you to peel them.<span style=""> </span>In the processed version that is commercially produced, the <a href="http://en.wikipedia.org/wiki/Siphon_%28mollusc%29">siphon</a> is also usually removed partially or completely. The siphon is the protruding “finger” from the clam that retracts when you pick the little guys up. You can eat the siphon, but think chewier than a <a href="http://en.wikipedia.org/wiki/Hard_clam">Quahog</a>. It takes a while to get proficient, but if you are cleaning ten pounds of steamers for frying, have a couple (well, make that a six-pack) of cold beer on hand.<span style=""> </span>You’re more likely to get your friends to help that way, and it will go a lot quicker.<span style=""> </span>You’ll need about two pounds of clams in the shell to create one fried clam plate. There is an approximate 29% yield by weight. The other method is to lay them out flat and put them in the freezer for 15 minutes, but then you have to wait for them to thaw out a little before you get to work.</p><p class="MsoNormal">
<br /></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://shop.legalseafoods.com/index.cfm/pk/product/ac/list/cid/10056"><img style="border: 4px solid black;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSt5qRmff5tZb8GlTe9Pcdj0l7Q5et2OlD-tnAhlSQEvrgpy50HvFauZfpt-QmWP3s8urH22F2xp0vJMpOY3JL2MmKLYvxMiRHwaVYlCH5HEpR474R3heI9C4SDIoGJ9j16r1euGUHiPS/s400/Steamers.jpg" alt="" id="BLOGGER_PHOTO_ID_5378780420890351842" border="0" /></a></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">While you’re shucking, now’s the time to put someone on those hand-cut fries that you are going to need to go with them. <a href="http://www.dailymunch.com/2008/12/how-to-make-handcut-homemade-french-fries.html">Here’s a quick how to on that subject while we are here…</a>. Some people swear by peanut oil for its high burn point, others shy away because of the frequency of peanut allergies in the world today.<span style=""> </span>Either way, a candy or deep-fat thermometer is helpful to keep your oil in the sweet spot – between 350-375 degrees. The clams cook fast, especially at 375, so keep your eyes on them.<span style=""> </span>Of course, all the usual disclaimers apply – don’t try this at home, wear goggles, consult an attorney, etc., etc.. <span style=""> </span>Use a good fish fry (or chicken fry) dry batter.<span style=""> </span>The clams will be “wet” enough on their own to hold the light coating.<span style=""> </span>Separate them well before you drop them (read: gently place with a cast iron glove on (lawyers, you know)) Otherwise, you end up with a clump.<span style=""> </span>I like a lot of salt, but I don’t salt them before serving, that is the beauty of their origin.<span style=""> </span>Let them cool so you don’t burn the roof of your mouth before eating and enjoy!</p><p class="MsoNormal">
<br /></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhym59yJWpJ0ZRbUI6fAOBScQC91AQ4HBbopjPezPABh0Liz9UAWPQAODsyDBqALKgTI5YLCZwi6JFL3rz5usVXp56Bo57lE7wQvvnVSz1xaHiLORmemTRpqOyi8cxXL0SVxpoCzU8Hxg/s1600-h/FH000005.jpg"><img style="border: 4px solid black;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhym59yJWpJ0ZRbUI6fAOBScQC91AQ4HBbopjPezPABh0Liz9UAWPQAODsyDBqALKgTI5YLCZwi6JFL3rz5usVXp56Bo57lE7wQvvnVSz1xaHiLORmemTRpqOyi8cxXL0SVxpoCzU8Hxg/s400/FH000005.jpg" alt="" id="BLOGGER_PHOTO_ID_5378780412010498498" border="0" /></a></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Here’s some links on the topic…<span style=""> </span>Oh yeah, and did I mention that we have Ipswitch fried clams on the menu at <a href="http://madfishgrill.com/">Madfish Grill</a>?<span style=""> </span>You don’t have to go through all this trouble, or even travel to <st1:place st="on">New England</st1:place> to enjoy this unique fare.<span style=""> </span>Sometimes we even have Steamers on special.<span style=""> </span><a href="http://madfishgrill.com/location.asp">Give us a call</a> to check availability.</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a href="http://www.saveur.com/article/Kitchen/Ipswich-Clams">Some History…</a></p> <p class="MsoNormal"><o:p>
<br /></o:p></p> <p class="MsoNormal"><a href="http://www.ipswichma.com/ipswichma/clambox/">Where to get ‘em in Ipswitch...</a><o:p> </o:p>Bring cash!<span style=""> </span>No credit cards accepted, and these clams ain’t cheap!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a href="http://www.arnoldsrestaurant.com/">
<br /></a></p><p class="MsoNormal"><a href="http://www.arnoldsrestaurant.com/">The quintessential <st1:place st="on">Cape Cod</st1:place> clam shack</a> There’s a line to get ‘em in the “summa” that’s a mile long from 11AM ‘til 9PM!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a href="http://timeinthekitchen.com/2009/05/how-to-cook-clean-and-eat-a-new-england-steamer-clam/">
<br /></a></p><p class="MsoNormal"><a href="http://timeinthekitchen.com/2009/05/how-to-cook-clean-and-eat-a-new-england-steamer-clam/">How to cook, clean and eat a steamer…</a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a href="http://www.sagamorelobster.com/1lbs-ipswitch-steamer-clams-p-21.html">
<br /></a></p><p class="MsoNormal"><a href="http://www.sagamorelobster.com/1lbs-ipswitch-steamer-clams-p-21.html">Where to buy…</a><o:p> or <a href="http://www.jameshooklobster.com/">here... </a>
<br /></o:p></p> Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-45011245655547033032009-08-16T16:41:00.003-04:002009-08-16T20:14:37.523-04:00Seafood Martinique<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQLz8na2yRYa00PwANEr5axY1TyMQkyVO-3AIN5kEw2AmcnykxgCozc0sk7EHQYikbqbV7INkYuvbD3EIqBzePAmdg_yYnEhdz4wJbrUfxBbdX8JOgc9QTUps5SVgoqdy1pxAUSrPzwI9/s1600-h/DSC01153.JPG"><img style="cursor: pointer; width: 335px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQLz8na2yRYa00PwANEr5axY1TyMQkyVO-3AIN5kEw2AmcnykxgCozc0sk7EHQYikbqbV7INkYuvbD3EIqBzePAmdg_yYnEhdz4wJbrUfxBbdX8JOgc9QTUps5SVgoqdy1pxAUSrPzwI9/s400/DSC01153.JPG" alt="" id="BLOGGER_PHOTO_ID_5370714906856816114" border="0" /></a></div><br /><a href="http://madfishgrill.com/">Our</a> most often asked for recipe is for Mangospacho (I will post that recipe soon... promise), which does not surprise me. It is our own unique spin on traditional Gazpacho... sweet and tart and a little spicy all at once. What does surprise me, however, is our second most often requested recipe. People don't ask for the Lobster Fondue or the Caribbean Egg Rolls, nor do they ask for our best selling, Maryland-resident approved Crab Cakes.<br /><br />They ask for Seafood Martinique. It is a simple dish with seafood, a creamy vodka sauce and penne pasta. Nothing crazy. Nothing out of the ordinary. Just consistently tasty. It is so simple that I almost feel bad sharing it with you... like sharing will take away some of the magic when you <a href="http://madfishgrill.com">come in and order it.</a><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNldX4NALzJRFNRllOpCGk-LlE87O9PnCal11B4eGCFvrK-HcYU_U0UIbxzcLsf-MLnkB-thau_lw4db362gK0l-xbJrnz38g8xE-8yiJmskKnOjO5aV_G_NyDUDbnDxTC8FAcW3vKyf9N/s1600-h/DSC01132.JPG"><img style="cursor: pointer; width: 357px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNldX4NALzJRFNRllOpCGk-LlE87O9PnCal11B4eGCFvrK-HcYU_U0UIbxzcLsf-MLnkB-thau_lw4db362gK0l-xbJrnz38g8xE-8yiJmskKnOjO5aV_G_NyDUDbnDxTC8FAcW3vKyf9N/s400/DSC01132.JPG" alt="" id="BLOGGER_PHOTO_ID_5370714895845751794" border="0" /></a></div><br />Nah... it's still magic. I'll tell you why - the secret is in the sauce. We make our own marina with our own roasted garlic. Your own marinara, or marinara from a can, will work just fine too.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWftqyxvumqWGHf8S6T8K0joFNSjfePNztgciyX7-WHmNmDmeMwKNFUjHk4go2fFKKKxGBptBQay1NG_yeU7Aa35lI3bavNKUicJpZq2gQg6fuboeWNbVVGl9ZA2RkWVlNCsCbVZ9GE0LQ/s1600-h/DSC01145.JPG"><img style="cursor: pointer; width: 295px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWftqyxvumqWGHf8S6T8K0joFNSjfePNztgciyX7-WHmNmDmeMwKNFUjHk4go2fFKKKxGBptBQay1NG_yeU7Aa35lI3bavNKUicJpZq2gQg6fuboeWNbVVGl9ZA2RkWVlNCsCbVZ9GE0LQ/s400/DSC01145.JPG" alt="" id="BLOGGER_PHOTO_ID_5370714918351600338" border="0" /></a><br /><br /></div>So, here it is... Seafood Martinique... makes 2 large servings. (Enough for dinner tonight and probably lunch tomorrow!)<br /><div style="text-align: center;"><br /></div>1-2 tbsp olive oil<br />8 oz scallops<br />8 oz shrimp<br />Salt & pepper to taste<br />3/4 cup heavy cream<br />3/4 cup marinara sauce<br />1/2 cup diced tomatoes<br />1 lb cooked penne pasta<br />1/3 cup grated Parmesan-Romano cheese<br />1/4 chopped fresh basil<br />4 oz shredded lobster meat<br /><br />Heat a large saute pan with the olive oil to medium-high. I suggest using a deep pan if you have one. Saute the shrimp and scallops with a pinch of salt & pepper until nearly done.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQjqNmRQEp7DKhGPOw4rDIBH8NZKfjmaOS_mWxBR3OYsinUBKaagB7pXkWFLcKRbq-jbELJncQ-MRbpVHb3kAlokZ6TQQQL6AUwpwz4FVRaKuJ2ihJMgul3x_enoi0i_U0suQ2xuojGNq/s1600-h/DSC01115.JPG"><img style="cursor: pointer; width: 299px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQjqNmRQEp7DKhGPOw4rDIBH8NZKfjmaOS_mWxBR3OYsinUBKaagB7pXkWFLcKRbq-jbELJncQ-MRbpVHb3kAlokZ6TQQQL6AUwpwz4FVRaKuJ2ihJMgul3x_enoi0i_U0suQ2xuojGNq/s400/DSC01115.JPG" alt="" id="BLOGGER_PHOTO_ID_5370714894019182530" border="0" /></a></div><br />Add in the heavy cream and reduce for 1-2 minutes. Add the marinara, tomatoes, pasta, cheese and basil. Stir and heat through. Pour into dishes, top with lobster meat and garnish with more Parmesan-Romano cheese. Eat. Mmmmm.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgrFTubkz6LC2HpZyGIik9PTQQCSQNgu5nwTIHVnGfrgVl63Psi7DhbcuZwrp5fWfqArabi2EYuCDSlncuON9l9hXcpHTROIeZBheKUjzO8uevxhgEgZhZE5WhXXkn0sJtjFyKEprlaxL/s1600-h/DSC01140.JPG"><img style="cursor: pointer; width: 328px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgrFTubkz6LC2HpZyGIik9PTQQCSQNgu5nwTIHVnGfrgVl63Psi7DhbcuZwrp5fWfqArabi2EYuCDSlncuON9l9hXcpHTROIeZBheKUjzO8uevxhgEgZhZE5WhXXkn0sJtjFyKEprlaxL/s400/DSC01140.JPG" alt="" id="BLOGGER_PHOTO_ID_5370714915009668978" border="0" /></a></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com1tag:blogger.com,1999:blog-1583324544549311952.post-61432635772179700712009-08-15T11:26:00.003-04:002009-08-15T15:04:11.969-04:00The Pepper Garden<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuu_tJ_ixlKYxu77J1LGGuK4CGlv6c64W3qXWyFNvKpaThNEgtUKrvvQt_yJ_Dk5bFfc8xceGHMpWI96pUd4TC22P-AilTUm4rX5QiACANGnJVdOVArWaU4BTNDv2Uv1OvQ3IFY9vo_FI/s1600-h/DSC00689.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuu_tJ_ixlKYxu77J1LGGuK4CGlv6c64W3qXWyFNvKpaThNEgtUKrvvQt_yJ_Dk5bFfc8xceGHMpWI96pUd4TC22P-AilTUm4rX5QiACANGnJVdOVArWaU4BTNDv2Uv1OvQ3IFY9vo_FI/s400/DSC00689.JPG" alt="" id="BLOGGER_PHOTO_ID_5370223428749568306" border="0" /></a><br /></div><br />One of our summer projects at <a href="http://madfishgrill.com/">Madfish</a> was a pepper garden. Sadly, it didn't last. The heat and not enough water ultimately caused its demise, but I wanted to share some pictures of the plants and the 'harvest' in its once-upon-a-time glory.<br /><br />The peppers in the above picture were what we got the most of... we picked cayennes, red hot cherries and serranos almost weekly. We never really used these in any of our dishes, but the boys in the kitchen made some great spicy salsas!<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-j7IYdsAQWP8saufle2RIUVsJYNhK6Yh4KF8YDlRZrI0Avx1KsVWGvldallOKiGWrhMibUPelIU5-dM665FW83eAmT_vgS8Dex-YP9WYolVHhpybmqRVeRRJwJcZsu-XnZ6gzC-GraZd/s1600-h/DSC00711.JPG"><img style="cursor: pointer; width: 277px; height: 354px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-j7IYdsAQWP8saufle2RIUVsJYNhK6Yh4KF8YDlRZrI0Avx1KsVWGvldallOKiGWrhMibUPelIU5-dM665FW83eAmT_vgS8Dex-YP9WYolVHhpybmqRVeRRJwJcZsu-XnZ6gzC-GraZd/s400/DSC00711.JPG" alt="" id="BLOGGER_PHOTO_ID_5370223409844135954" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPb1moEFEFZ8U2lKXQ398Jk6VXBNIJA01Of60E2h4xlY3T5NHasQEjFiETMSf7a6pT8sdevRTE31Tz2Lh4p6hVblGiOX3m_nELy5YYSuslJcrKtTTj823zVRLsikzkQ07w-SGVPNVUWO-S/s1600-h/DSC00719.JPG"><img style="cursor: pointer; width: 287px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPb1moEFEFZ8U2lKXQ398Jk6VXBNIJA01Of60E2h4xlY3T5NHasQEjFiETMSf7a6pT8sdevRTE31Tz2Lh4p6hVblGiOX3m_nELy5YYSuslJcrKtTTj823zVRLsikzkQ07w-SGVPNVUWO-S/s400/DSC00719.JPG" alt="" id="BLOGGER_PHOTO_ID_5370223414056445330" border="0" /></a><br /></div><br />The garden just before the leaves starting getting yellow :)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryeVwPc7q3ITECvmyY9kqKaNHS9hzb4Vu2PhsaUVfvYEN93boJkizn_KxrXT1UBe15ZEe-0W17AxIxGEQ0UCPOt_jBMnoeP5BXkU_HN0sZNBbQHHK0vGsDP_RyfgCZ1CTYR5l_XrKrnZE/s1600-h/DSC01178.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryeVwPc7q3ITECvmyY9kqKaNHS9hzb4Vu2PhsaUVfvYEN93boJkizn_KxrXT1UBe15ZEe-0W17AxIxGEQ0UCPOt_jBMnoeP5BXkU_HN0sZNBbQHHK0vGsDP_RyfgCZ1CTYR5l_XrKrnZE/s400/DSC01178.JPG" alt="" id="BLOGGER_PHOTO_ID_5370223422414927170" border="0" /></a><br /><br /><div style="text-align: left;">Our final crop. Red, yellow, orange and green bells plus a couple of hot banana peppers and poblanos. I would like to try to peppers again next year, but maybe in pots instead to hold the moisture.<br /><br />Any ideas on another 'crop' that we could plant come fall? Our spot is in full sun most of the day, which can be tough. I was thinking some different kinds of lettuce... ?<br /></div></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-82642959842474472212009-07-17T10:30:00.005-04:002009-07-17T11:27:29.515-04:00Tapas-Style Tasting Menu<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPulWOhwWBojvurGvKNftBkYo6WB9uKXnwohJuRQk7rnyvZ8I3FuD7IQs-oKZra3M3R0Jicgtp_MtktdCy3Ow3KjIOhagTVhpJg6aMi526pR-orMBWs2djqgX_29eQow2c5TmD9h5AkzV/s1600-h/DSC00876.JPG"><img style="cursor: pointer; width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPulWOhwWBojvurGvKNftBkYo6WB9uKXnwohJuRQk7rnyvZ8I3FuD7IQs-oKZra3M3R0Jicgtp_MtktdCy3Ow3KjIOhagTVhpJg6aMi526pR-orMBWs2djqgX_29eQow2c5TmD9h5AkzV/s400/DSC00876.JPG" alt="" id="BLOGGER_PHOTO_ID_5359437821778493490" border="0" /></a><br /><span style="font-size:78%;">Thai Shrimp Salad<br /><br /></span><div style="text-align: left;">The Tasting Menu has returned to <a href="http://madfishgrill.com">Madfish Grill</a>!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOQiA6o2EonNH5bB94C7Gqk2mdZsRFsHYAAJL59s1Sy28YX-TQUvC0oVETwDzPgjDC8UFxEt_sAI5hLoTXsR1Iompi9xp-OzW_DZ4lL0RJty8OwDy8zQ-kcQFIKi6m5CH4vZeI1JzGfo2/s1600-h/DSC00817.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOQiA6o2EonNH5bB94C7Gqk2mdZsRFsHYAAJL59s1Sy28YX-TQUvC0oVETwDzPgjDC8UFxEt_sAI5hLoTXsR1Iompi9xp-OzW_DZ4lL0RJty8OwDy8zQ-kcQFIKi6m5CH4vZeI1JzGfo2/s400/DSC00817.JPG" alt="" id="BLOGGER_PHOTO_ID_5359437808587722242" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;">Signature Crab Cakes</span><br /><br /></div>You see, last summer we rolled out this fantastic little menu full of fantastic little dishes. We called it the Tasting Menu. It was wildly popular. We took it away during season, mostly because our kitchen is not really set up for tapas service, especially when the dining room is super-busy and jam-packed with a wait list an hour long. But, during the summer, when it isn't all that busy, this tapas thing was a lot fun... both for the customers and the staff.<br /><br />So, we decided to bring it back.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X7qzxnz7OEbkuyXnBY_1NnVMJkhE6Z5pDU0WvZucUu7ovPzeHjkbcpCqy9XUTIV2E0GZ6PAauIu5kSORlpzCbIDyyNRbFQAkQdZj60oda1sEt6ev9B26Eysroh82Z6g1JvwqHQ_Ff1TA/s1600-h/DSC00901.JPG"><img style="cursor: pointer; width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X7qzxnz7OEbkuyXnBY_1NnVMJkhE6Z5pDU0WvZucUu7ovPzeHjkbcpCqy9XUTIV2E0GZ6PAauIu5kSORlpzCbIDyyNRbFQAkQdZj60oda1sEt6ev9B26Eysroh82Z6g1JvwqHQ_Ff1TA/s400/DSC00901.JPG" alt="" id="BLOGGER_PHOTO_ID_5359437825241018754" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;">Soft Shell Crab<br /><br /></span></div>Let me explain what the Tasting Menu is all about...<br />There are about 30 items on this little menu, from salads and seafood to steak and desserts. You can purchase 1 or 2 of these items for $7.33 each. OR, if you purchase 3 or more, they are $6.33 each. To make things a little more interesting, we added some cocktails and premium glasses of wine to the list... if you purchase 3 food items, these drinks are only $6.33 as well! This means you can have a 3 course meal, with a Thai Shrimp Salad, Crab Cakes, Creme Brulee AND a glass of Mark West Pinot Noir for just $25. That's a pretty good deal.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacU-cNkZlvjzF-9itQ8MAutaZFBc7NXtnFG3dF4i7Ifep8ytVsdKKRH3xzjnAx065K7NagVNHTPkJvagqHk2bKRcVCmk_D7ClvLzhwzYLPg-CFdspZJ9P4kuFfOBZka9ICpddO7VT2s4X/s1600-h/DSC00910.JPG"><img style="cursor: pointer; width: 400px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacU-cNkZlvjzF-9itQ8MAutaZFBc7NXtnFG3dF4i7Ifep8ytVsdKKRH3xzjnAx065K7NagVNHTPkJvagqHk2bKRcVCmk_D7ClvLzhwzYLPg-CFdspZJ9P4kuFfOBZka9ICpddO7VT2s4X/s400/DSC00910.JPG" alt="" id="BLOGGER_PHOTO_ID_5359438089800394338" border="0" /></a><br /><span style="font-size:78%;">Potato Crusted Cod<br /><br /></span><div style="text-align: left;">We realized that in the summer, people don't want to eat quite so heavily. It is hot and humid, and a big steak or Fettuccine Alfredo or a lot of other comfort foods can make you, well, uncomfortable. The Tasting Menu is fun way to eat a little lighter.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx-sIt5xx7qLvZ7JOueeVeZvZOSLZ8V0DieA79-ra5h8IrM5Q6cT_uNHmnzwj59cdnR8yjWwZ73uK3K_BXYifX5rloRGpYbl4dosCQuZB_N6fOiUopZtUcNcXNnERmiPF4RSXfsbJtZUt/s1600-h/DSC00826.JPG"><img style="cursor: pointer; width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx-sIt5xx7qLvZ7JOueeVeZvZOSLZ8V0DieA79-ra5h8IrM5Q6cT_uNHmnzwj59cdnR8yjWwZ73uK3K_BXYifX5rloRGpYbl4dosCQuZB_N6fOiUopZtUcNcXNnERmiPF4RSXfsbJtZUt/s400/DSC00826.JPG" alt="" id="BLOGGER_PHOTO_ID_5359437818246619682" border="0" /></a><br /><span style="font-size:78%;">Saucy Shrimp Scampi<br /><br /></span><div style="text-align: left;">The original idea of the Tasting Menu came from <a href="http://madfishgrillsarasota.blogspot.com/2009/07/brief-history-of-tapas.html">Tapas (I wrote about the history of Tapas here last week).</a> Tapas is a Spanish cuisine, and in the United States it as seen as a social way of dining. We encourage our customers to order several Tasting plates for the table to pass and share. This gives everybody a unique taste of several different dishes. Of course, we understand if you want to keep all of your delicious small plates to yourself!<br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQS8C7O9454j-APVh0jwDLCrAttRzV9rk55_Fh8BwFzvSpZrMuBXVAUuVzUaj6tlLV4Xlp-Nu9hmzsDoNOwz3KzaLg6Xj1xHSW4IdFO8u2X0TbsD_uHnRmkm2MlCORIV0sPZwbZAr7UqoL/s1600-h/DSC00819.JPG"><img style="cursor: pointer; width: 252px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQS8C7O9454j-APVh0jwDLCrAttRzV9rk55_Fh8BwFzvSpZrMuBXVAUuVzUaj6tlLV4Xlp-Nu9hmzsDoNOwz3KzaLg6Xj1xHSW4IdFO8u2X0TbsD_uHnRmkm2MlCORIV0sPZwbZAr7UqoL/s400/DSC00819.JPG" alt="" id="BLOGGER_PHOTO_ID_5359437812734147410" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;">Big Bang Lobster Bites<br /><br /></span><div style="text-align: left;">To check out the entire Tasting Menu,<a href="http://madfishgrill.com/NewsLetter/ShowNewsletter.aspx?ID=12"> click here!</a><br /></div></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com1tag:blogger.com,1999:blog-1583324544549311952.post-74154207184587541562009-07-09T14:05:00.005-04:002009-07-09T15:27:34.053-04:00A Brief History of Tapas<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://atvs.ii.uam.es/bioidmulticomm09/banquet.jsp"><img style="cursor: pointer; width: 289px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyJRjznAfiClHwt7PDiXm0QRq-Ams9zK5TN-pvwSlexCPlrBNfb3WrAhkcLBPl9m0Xzhpp9wvkxAe0qYrZIlCZ0WgNcoGDRC7kK0pLUeIJWU_pf9U9sdq48jvfEHkqbZdTxyWFnKqgee3/s400/tapas2.jpg" alt="" id="BLOGGER_PHOTO_ID_5356528333589559538" border="0" /></a><br /></div>Mmmmm. Tapas.<br /><br />I love Tapas... it is such a fun, social way to eat really great food.<br /><br /><a href="http://madfishgrill.com/">We at Madfish</a> are rolling out our new <a href="http://madfishgrill.com/NewsLetter/ShowNewsletter.aspx?ID=12">Tapas-style Tasting Menu</a> this week, and I thought it would be fun to delve into the history of Tapas.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.lataparia.com/menu.html"><img style="cursor: pointer; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyb7fTKGm_cV9aZ2S1U44ZVAYjLXJOkqmgdbq3fznG2cSt5lUdHIaCsxRN1clEqWS6WekglgIKoxpLMi3QM43taRzoegAAg1ReoESqEAFGrtsH3LbiNLf6IyFDUCb-A-8cgH8rUcsaXkgv/s400/tapas3.jpg" alt="" id="BLOGGER_PHOTO_ID_5356528339215861266" border="0" /></a><br /></div><br /><a href="http://en.wikipedia.org/wiki/Tapas">Tapas</a> are appetizer-like dishes that originated in Spain. They can be snacks, small plates, finger food... and they can be made of just about anything. In Spain, just about every bar carries tapas. Some serve one complimentary with each drink, and some offer an array for purchase. Tapas are said to keep the Spanish fueled when going from bar to bar before lunch and especially before their late dinner.<br /><br />Tapas, as a cuisine, is seen as social. Parties order numerous plates for the whole table to share. Instead of being focused on only the meal in front of you, tapas allows you to openly converse while sharing something delicious with friends.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.apartmenttherapy.com/la/tabletop-servingware/tapas-plates-005064"><img style="cursor: pointer; width: 275px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1irT9wuKGMgVATyMozvN0NDZ8YxbuyES6LqyWBsbgSUTx5ubS6Z6SN88iD0hJQtWPRJQfBXZxtQwxuPYlKJ5TE_Bxxs-bWgx8Dr1BzLgPmWsIOD_ui9ylJ9UyUzh_-5I_GiWK-A-X5B9J/s400/tapas-plates-11-16.jpg" alt="" id="BLOGGER_PHOTO_ID_5356527388727636722" border="0" /></a><br /></div><br /><br />Tapa means 'cover' in Spanish, and it is said that the original tapas were slices of bread or meat placed as a cover on top of a drink (wine or sherry) in order to protect it from fruit flies. An extension of this idea is that people often stand at Spanish bars, and they needed somewhere to place their plates while eating their tapa. They placed their small plates on top of their drinks, creating a lid, or cover.<br /><br />A more folkloric explanation of tapas involves King Alfonso X (some sources cite King Alfonso XII of Castile.) It is said that he ordered a cup of sherry at a popular inn on a windy day in the port city of Cádiz. His waiter covered the cup with a slice of cured ham to protect the sherry from the beach sand, and from then on King Alfonso ordered his sherry 'with the cover.'<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.eatcatalunya.com/"><img style="cursor: pointer; width: 368px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Vvi7f5LShwRquRUk5qBFZc7rzQL6mKHHy_6Ki006xPULIp7rX2LPVBpEn4DDVBesVZGR5P1Y4p6UGrEJSrBXVvzCaSvYCCC0E-9rqU5W50OXWvcCpDR_0xlsUmLXtfkrXzTFbeprlbFn/s400/tapas.jpg" alt="" id="BLOGGER_PHOTO_ID_5356528329194251138" border="0" /></a><br /></div><br />In recent years, tapas has become popular cuisine all over the world. Tapas restaurants and bars in the United States often follow the traditional Spanish influence, but there are many that create their own tapas style. In our own Sarasota, <a href="http://www.ceviche.com/3134">Ceviche</a> is a popular traditional Spanish tapas bar, and is located in a beautiful building downtown. In Savannah, GA there is a tapas bar called <a href="http://www.jazzdsavannah.com/">Jazz'd</a> which hosts a more eclectic menu and features many southern specialties. If you are ever in Savannah, please check it out... the food and the atmosphere are both amazing!<br /><br /><br />As I mentioned earlier in this post, Madfish's new <a href="http://madfishgrill.com/NewsLetter/ShowNewsletter.aspx?ID=12">Tasting Menu</a> is a tapas-style small plate menu. We first introduced this menu last summer and, due to its popularity, decided to reincarnate it this summer. The appetizer-sized plates may be purchase individually for $7.33 each, or 3 plates for $18.99. I will post pictures and a more extensive explanation of this new menu soon!<br /><br />Until next time... Ciao!Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-39936572040247291002009-07-02T11:03:00.008-04:002009-07-02T17:13:47.767-04:00Cupcakes for the Cure<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tsWyjkI7xbX6vGZwI3lOJzm5YooWNhO5yD4ciOvgY5xPm8meGFv-WcXvLRSlKyZdWTdsw6zplQxWEsmt_OQbcpokb8jmbKUfiyjyQZDjhwHNDsN2J2chCPYMmJx0sf_AZHkrZG2ifBwH/s1600-h/DSC00666.JPG"><img style="cursor: pointer; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tsWyjkI7xbX6vGZwI3lOJzm5YooWNhO5yD4ciOvgY5xPm8meGFv-WcXvLRSlKyZdWTdsw6zplQxWEsmt_OQbcpokb8jmbKUfiyjyQZDjhwHNDsN2J2chCPYMmJx0sf_AZHkrZG2ifBwH/s400/DSC00666.JPG" alt="" id="BLOGGER_PHOTO_ID_5353879221198780194" border="0" /></a><br /><br /><div style="text-align: left;">Cancer. I don't know anyone who hasn't been affected by some form of cancer. I have lost 1 grandfather to lung cancer already, and am very close to losing the other. My best friend's father died from liver cancer, and one of my closest friends was diagnosed with testicular cancer at the age of 22. I have 3 close friends who have lost their mothers to breast cancer. And that is just how this awful disease has affected me... I am just one person. There are no six degrees of separation when it comes to cancer... it touches everyone.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDfI_T2tJ-euSUEfPhqbODh0zjwwKw6xbcoJeGg_KppwaPPxUw7Fo9IEzzNOJk642WD-yniToA-x-6g_o-oHMSGJ7F0e5r0-9QV9K_80E4mWC-RrMS7uswOXn3fNGoJ_uTuqQeMn2dG5G/s1600-h/DSC00659.JPG"><img style="cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDfI_T2tJ-euSUEfPhqbODh0zjwwKw6xbcoJeGg_KppwaPPxUw7Fo9IEzzNOJk642WD-yniToA-x-6g_o-oHMSGJ7F0e5r0-9QV9K_80E4mWC-RrMS7uswOXn3fNGoJ_uTuqQeMn2dG5G/s400/DSC00659.JPG" alt="" id="BLOGGER_PHOTO_ID_5353879218788071186" border="0" /></a><br /><br /><div style="text-align: left;"><a href="http://www.madfishgrill.com">Madfish</a> has decided to do our part in battling cancer. We have a regular customer and dear friend who is walking in the <a href="http://ww5.komen.org/findarace.aspx">Susan G Komen Race for the Cure</a> in Atlanta in October. She is walking as a part of Team Treasure Chest, which is a group of 3 ladies in Sarasota and a few others in Georgia. They need to raise $2300 a piece in order to participate in the walk, and we really want to help them achieve that goal.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBhkiFMmF95IJ2Bk1C4mZIfUDLrpoKGMQdC8VlnzYIf6s13_xNlblWxA-Y3PmIY-WSfrVPV6fyDJy9EKGCbcMksTuQgWp43t9lViklY8PDWRxmMi0-wPGe53A2n5j3sH-ppHZ9uZZgG4f/s1600-h/DSC00674.JPG"><img style="cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBhkiFMmF95IJ2Bk1C4mZIfUDLrpoKGMQdC8VlnzYIf6s13_xNlblWxA-Y3PmIY-WSfrVPV6fyDJy9EKGCbcMksTuQgWp43t9lViklY8PDWRxmMi0-wPGe53A2n5j3sH-ppHZ9uZZgG4f/s400/DSC00674.JPG" alt="" id="BLOGGER_PHOTO_ID_5353879229158058882" border="0" /></a><br /><br /><div style="text-align: left;">The first step in our fundraising efforts is cupcakes. Yummy, yummy ice cream cupcakes from <a href="http://www.coldstonecreamery.com/cakes/cupcakes.html">Cold Stone Creamery.</a> We have paired up with the Cold Stone on S. Tamiami, owned by Henry & Michelle Mathison, to bring you these scrumptious goodies. They come in 3 flavors and are sold individually for $2.79 or in packs of 6 for $12.99. Proceeds from the sale of the cupcakes will go to the walkers for the <a href="http://ww5.komen.org/default.aspx">Susan G Komen Race for the Cure</a>.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAi3psyhMIK-RusS7h37Png-7w7_u40ZwnsS8h20c_eeULfWmhv_Jkwq0-2n05fVl-JawXsoIWQK5ECowS8tMpOWuURvUKp2tdXwdnS1z7Ji_PYxQl8UgO6JJaAFhHk7lVUhfLeUYjDwF/s1600-h/DSC00684.JPG"><img style="cursor: pointer; width: 379px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAi3psyhMIK-RusS7h37Png-7w7_u40ZwnsS8h20c_eeULfWmhv_Jkwq0-2n05fVl-JawXsoIWQK5ECowS8tMpOWuURvUKp2tdXwdnS1z7Ji_PYxQl8UgO6JJaAFhHk7lVUhfLeUYjDwF/s400/DSC00684.JPG" alt="" id="BLOGGER_PHOTO_ID_5353879232565223378" border="0" /></a><br /><br /><div style="text-align: left;">We started selling cupcakes on Monday, June 22 and as of Wednesday, July 2 (just a week & a half!) we have sold 187 cupcakes. That's a lot of goodness for a good cause! We are so excited that our staff is so on board with this cause... they are doing a fantastic job of filling in customers on our humble effort to raise money for something so important to so many people.<br /><br /><div style="text-align: center;"><img src="file:///C:/Users/Madfish/AppData/Local/Temp/moz-screenshot-11.jpg" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1PjxgbsucygeBBzYQERBWC22ZSZ85RFo65073A84-Rc5txpcmDTByeHXPoysUxFxqPPYScs1acdEXfGywSP0JHRlY-VIkiid8V8v4DHptsZbmNcALrou4Cg4887q8oVyOLQKiRrprPXa/s1600-h/Cupcake+08+Sauvignon+Blanc+72dpi+400px.jpg"><img style="cursor: pointer; width: 46px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1PjxgbsucygeBBzYQERBWC22ZSZ85RFo65073A84-Rc5txpcmDTByeHXPoysUxFxqPPYScs1acdEXfGywSP0JHRlY-VIkiid8V8v4DHptsZbmNcALrou4Cg4887q8oVyOLQKiRrprPXa/s200/Cupcake+08+Sauvignon+Blanc+72dpi+400px.jpg" alt="" id="BLOGGER_PHOTO_ID_5353965263439043426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sp45P0PtdRT1liZdSw7jLJYrMgXytTTvh-37OBPu8vRS_Yn_HvGWbL6H-HgwYhiqms-2jr9pWI54Yt4gEnAr28dWEsaZtoT_QPDJEz3PjcAw_9yR7wKsM_ZVS-rtv_0kwJGSwvrLbVn7/s1600-h/cupcake+logo.jpg"> <img style="cursor: pointer; width: 129px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sp45P0PtdRT1liZdSw7jLJYrMgXytTTvh-37OBPu8vRS_Yn_HvGWbL6H-HgwYhiqms-2jr9pWI54Yt4gEnAr28dWEsaZtoT_QPDJEz3PjcAw_9yR7wKsM_ZVS-rtv_0kwJGSwvrLbVn7/s200/cupcake+logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5353968064744057458" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRil8kK6aPAApLy8rlAP8GxIWMwwk5hLTUqKncXsiA5bsZ2OX-r46bYAzr1xPyc9EFl1eJD-48qrHkZBUzo-jx6ffqBpi67oSf-RLAUxXD6CuQMW5rUq5xPQRRnXlqd150hVH7-ScMh0Ax/s1600-h/Cupcake+07+Chardonnay+72dpi+400px.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRil8kK6aPAApLy8rlAP8GxIWMwwk5hLTUqKncXsiA5bsZ2OX-r46bYAzr1xPyc9EFl1eJD-48qrHkZBUzo-jx6ffqBpi67oSf-RLAUxXD6CuQMW5rUq5xPQRRnXlqd150hVH7-ScMh0Ax/s1600-h/Cupcake+07+Chardonnay+72dpi+400px.jpg"><img style="cursor: pointer; width: 55px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRil8kK6aPAApLy8rlAP8GxIWMwwk5hLTUqKncXsiA5bsZ2OX-r46bYAzr1xPyc9EFl1eJD-48qrHkZBUzo-jx6ffqBpi67oSf-RLAUxXD6CuQMW5rUq5xPQRRnXlqd150hVH7-ScMh0Ax/s200/Cupcake+07+Chardonnay+72dpi+400px.jpg" alt="" id="BLOGGER_PHOTO_ID_5353965259287607698" border="0" /></a><br /></div><br />The second step in our fundraising efforts has to do with <a href="http://www.cupcakevineyard.com/">Cupcake Vineyards. </a>We just began to carry their Sauvignon Blanc and their Chardonnay, both of which are refreshing and lovely wines. Needless to say, we were all impressed when we tasted them for the first time. Proceeds from the sales of both Cupcake wines will also be donated to <a href="http://ww5.komen.org/default.aspx">Susan G Komen for the Cure</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOOMbd88Vxbtr1ocPDful7fNvmsFow0GVlx9y50lVZAUkcaGRmHNgE1iNXlayQSkRIgkcf0BqnD7pb-ejWFALVpXqUcnUTXcpzXVxn62BAoCwXYYlIPby3yY92P47izDRMUiPYQcCe072/s1600-h/pink_ribbonv.jpg"><img style="cursor: pointer; width: 120px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOOMbd88Vxbtr1ocPDful7fNvmsFow0GVlx9y50lVZAUkcaGRmHNgE1iNXlayQSkRIgkcf0BqnD7pb-ejWFALVpXqUcnUTXcpzXVxn62BAoCwXYYlIPby3yY92P47izDRMUiPYQcCe072/s320/pink_ribbonv.jpg" alt="" id="BLOGGER_PHOTO_ID_5353971038035910274" border="0" /></a><br /><br /><div style="text-align: left;">The third and final part of our fundraising efforts for <a href="http://ww5.komen.org/default.aspx">Susan G Komen</a> is the Pink Menu. During the month of August, we will have a menu featuring the ice cream cupcakes, the Cupcake wines, and a few "Pink Drinks" from our bar... the proceeds from which will of course go to Komen! I will blog more about this in the month to come as details become more solidified. Team Treasure Chest will also have a big banner up in the restaurant which you can sign for a dollar. They will carry this banner with them to Atlanta!<br /><br />We wish all of you out there who have been affected by cancer, whether it be breast cancer or some other form of the disease, our heartfelt condolences and our best wishes for the future. Please come in and help support an honorable cause and a <a href="http://ww5.komen.org/default.aspx">remarkable foundation</a>, which will no doubt one day find a cure for the disease that has touched all of our hearts.<br /></div></div><br /></div></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-6916708495159086862009-06-24T09:42:00.023-04:002009-06-25T12:25:41.722-04:00How to Eat a Whole Maine Lobster<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGT8hL4LbZeu-pvT-fkrd3T5VACujOA3Wn9Kb9Pf2uA_4DLRu7XxfTNqUWci885JzmIR0XNwpT5BdJIwk7gmO746sNrrLMH86MUe9TJ2x8t9MGNb99dH48nXwkOaLQiO6Fh7ATbznzY5i/s1600-h/DSC00552.JPG"><img id="BLOGGER_PHOTO_ID_5350889785607216882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGT8hL4LbZeu-pvT-fkrd3T5VACujOA3Wn9Kb9Pf2uA_4DLRu7XxfTNqUWci885JzmIR0XNwpT5BdJIwk7gmO746sNrrLMH86MUe9TJ2x8t9MGNb99dH48nXwkOaLQiO6Fh7ATbznzY5i/s400/DSC00552.JPG" border="0" /></a>As many of you are already aware, <a href="http://madfishgrill.com/">Madfish Grill</a> holds a Lobster Bake every Wednesday night during the summer. We have been doing this for years now, and it is always anxiously awaited by our regular customers. Our lobster bake is $21.99 and starts out with a cup of Kickin' Seafood & Corn Chowder, followed by a bowl full of littleneck clams, red potatoes, corn on the cob and a whole 1 1/4 pound Maine lobster. It's a lot of grub for just over twenty bucks.<br /><br />While many of our guests already know how to eat their lobster, we find that there are a lot of people who have never undertaken this task before. I am here to teach you the proper way to dissect your lobster... not that tearing apart a sea creature to find every scrumptious little piece of meat could ever really be proper.<br /><br />Before we dive into the dissection, I want to show you how we get your meal ready...<br /><br /><div style="TEXT-ALIGN: center"><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjL-LX4aAig0fgDHCBoqJgb2RpzsLSxQMPHpCfVGGK_Xk66rdakcTuYgVNa8mea76IkkAtXoMR_AUPdp7p-fhv3uqa8RRUFJwZpRqM3vdfaM8R1mrC4xKfvTnex2SX-UJHnvB7EQo5iC_o/s1600-h/DSC00542.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEG97P8IjTqLFNBmqk4xWINO2XC46PAevAvdHcxZuUP08EOFCCqsL6E47mdUwS3AcQo5EW3-Fq8mNpPCZ_uQEC1Iqhw6W-kDe8yd8PuVt2xA2iZ1cpF0n9EQW77KUg-rZv7QYQAI5_uVl/s1600-h/DSC00536.JPG"><img id="BLOGGER_PHOTO_ID_5350894430327518738" style="WIDTH: 260px; CURSOR: pointer; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEG97P8IjTqLFNBmqk4xWINO2XC46PAevAvdHcxZuUP08EOFCCqsL6E47mdUwS3AcQo5EW3-Fq8mNpPCZ_uQEC1Iqhw6W-kDe8yd8PuVt2xA2iZ1cpF0n9EQW77KUg-rZv7QYQAI5_uVl/s320/DSC00536.JPG" border="0" /></a><br /><br /><div style="TEXT-ALIGN: left">We start with a live 1 1/4 pound Maine Lobster. This particular little guy was a very angry lobster. I don't think he wanted to be the subject of our lesson. We steam the lobsters to order for a few minutes... till they are good & red.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlwH_PkVL2GvdxHpJ0wtH-uERoNO1Wh2l5zHpJyBb886Gwesb07RDT0NESzLTLLpWg_oIPBXugNryjzQdORD9XP1Wqd7MICCVuUmHp2TkuLMIV-NmNdPGNou4Zz1aGr1sB1oy__rOOfNg/s1600-h/DSC00542.JPG"><img id="BLOGGER_PHOTO_ID_5350894434479963842" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlwH_PkVL2GvdxHpJ0wtH-uERoNO1Wh2l5zHpJyBb886Gwesb07RDT0NESzLTLLpWg_oIPBXugNryjzQdORD9XP1Wqd7MICCVuUmHp2TkuLMIV-NmNdPGNou4Zz1aGr1sB1oy__rOOfNg/s320/DSC00542.JPG" border="0" /></a><br /><br /><div style="TEXT-ALIGN: left">We also steam the clams, and boil the corn & potatoes with some good fresh herbs.<br /><br />Now, my friends, the lesson begins. I apologize in advance for some blurry pictures... Ben's gloved hands move fast, kind of like he knows what he's doing. For today's class, you will need a cooked lobster, crackers, scissors and a cocktail fork.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq9tyRKj6C7M0NeVG3Dm4vnAURQwaFcjmdT85XIMRstAVYMa4TTJv1-qGbVMDfG2CHWCaBCvRhOjWPAu6q59nWYd5QRK5Gre4bHV_hyp1S4enQ1rUulHoPPcYc_U6KvxwGlK9Oe0ZKDvr/s1600-h/DSC00557.JPG"><img id="BLOGGER_PHOTO_ID_5350897593674537618" style="WIDTH: 229px; CURSOR: pointer; HEIGHT: 255px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq9tyRKj6C7M0NeVG3Dm4vnAURQwaFcjmdT85XIMRstAVYMa4TTJv1-qGbVMDfG2CHWCaBCvRhOjWPAu6q59nWYd5QRK5Gre4bHV_hyp1S4enQ1rUulHoPPcYc_U6KvxwGlK9Oe0ZKDvr/s320/DSC00557.JPG" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNn1QvXzWH6zYCmCEX_vunK_tY2GrH0UFLBZmeeD-VnkUGKWvjndjsOmQm8H0F3-cPB3uI3atkcsagVwCTUc7WVv3THH-Tac6TBpYwg72cj-7f3g_6rpELleCo-LHT6Dko4gRYF7vmCfv/s1600-h/DSC00558.JPG"><img id="BLOGGER_PHOTO_ID_5350897598029956978" style="WIDTH: 214px; CURSOR: pointer; HEIGHT: 247px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNn1QvXzWH6zYCmCEX_vunK_tY2GrH0UFLBZmeeD-VnkUGKWvjndjsOmQm8H0F3-cPB3uI3atkcsagVwCTUc7WVv3THH-Tac6TBpYwg72cj-7f3g_6rpELleCo-LHT6Dko4gRYF7vmCfv/s320/DSC00558.JPG" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYuhv_GdKx4tVeRd2mq1_pn3loa0yH2kiE0VIncRGSy3ynYPVWbInYY50SdLkBY9dKrQI1fM2DpwNLc-HNX0DPKqSMWyZsytyuyfQHlhRYYAsVwttXe-nAe6tR2CHfA_3HVhrr2UJqk-s/s1600-h/DSC00559.JPG"><img id="BLOGGER_PHOTO_ID_5350897602489673778" style="WIDTH: 228px; CURSOR: pointer; HEIGHT: 238px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYuhv_GdKx4tVeRd2mq1_pn3loa0yH2kiE0VIncRGSy3ynYPVWbInYY50SdLkBY9dKrQI1fM2DpwNLc-HNX0DPKqSMWyZsytyuyfQHlhRYYAsVwttXe-nAe6tR2CHfA_3HVhrr2UJqk-s/s320/DSC00559.JPG" border="0" /></a><br /><div style="TEXT-ALIGN: left">The first thing you want to do is take the tail off. Just grab a hold of it, move it back and forth a bit, and twist it off. Don't worry about the slimy green stuff in the body... it is tomally - the lobster's liver. Some consider this a delicacy, but we don't recommend eating it. We recommend ignoring it and continuing on...<br /><br /></div></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeb2GzJZL8HL_kq9HRpoBjcUflTLt5Th1Z2ecQQcHHWeYsw6VJX4vBCywgSfz_Veq8YMNAsEczKd1ybNCRIylg-9kI9vKUo6djuky4n9dcovXzQrRQAxeptvLMjGY8PpAFNCkus4nmA19/s1600-h/DSC00556.JPG"><img id="BLOGGER_PHOTO_ID_5350897593639629506" style="WIDTH: 275px; CURSOR: pointer; HEIGHT: 270px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeb2GzJZL8HL_kq9HRpoBjcUflTLt5Th1Z2ecQQcHHWeYsw6VJX4vBCywgSfz_Veq8YMNAsEczKd1ybNCRIylg-9kI9vKUo6djuky4n9dcovXzQrRQAxeptvLMjGY8PpAFNCkus4nmA19/s320/DSC00556.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFYcKqOEdaMBIfJHALl3FLMSQqd7YJRHwYfEqVEUSRvggSTMnnkQVrZzePdM0XhA8n-deWj4bOH59LiPCliCoq4M1WqsneqaXYSmF9XAYha-ygFTM6ib2T1p88PkB-hBZGeq56_Evx3iB/s1600-h/DSC00561.JPG"> <img id="BLOGGER_PHOTO_ID_5350897606502789458" style="WIDTH: 280px; CURSOR: pointer; HEIGHT: 270px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFYcKqOEdaMBIfJHALl3FLMSQqd7YJRHwYfEqVEUSRvggSTMnnkQVrZzePdM0XhA8n-deWj4bOH59LiPCliCoq4M1WqsneqaXYSmF9XAYha-ygFTM6ib2T1p88PkB-hBZGeq56_Evx3iB/s320/DSC00561.JPG" border="0" /></a><br /></div></div></div><div style="TEXT-ALIGN: left"><br />Next you want to take the claws off. Again, grab hold and twist. This will leave you with the tail, 2 claws, and the head. You can twist off the 8 little legs at this point - I am not going to show you, but the best way to get at the sweet, tender meat inside is to bite down on the legs and suck the meat out.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5m_94e8RR5xyyeNDmGJhSKS5ilIGLlbB3t_NBJK9_kcPRgUltkFwfF6smkNmhhmr1Y6W6MfHbI56hJJWu_FHfP579k99Axh0c4hZlfm-sf_QkogkP7dAzDUVMA7KEluS1j6DGTzS2yBGP/s1600-h/DSC00562.JPG"><img id="BLOGGER_PHOTO_ID_5350904479759092338" style="WIDTH: 197px; CURSOR: pointer; HEIGHT: 311px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5m_94e8RR5xyyeNDmGJhSKS5ilIGLlbB3t_NBJK9_kcPRgUltkFwfF6smkNmhhmr1Y6W6MfHbI56hJJWu_FHfP579k99Axh0c4hZlfm-sf_QkogkP7dAzDUVMA7KEluS1j6DGTzS2yBGP/s320/DSC00562.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq2-Yq7lu6V_8i75mesq77jDkyZ81WDfBoHR9m0uYDYlh3IWc-i57uk-no_PGwCgW0blD7UUIfJZLIEWeqq9ddR_2HYILhkcF6tAVSNQJP1AJTciC-nHP2Wk2VoyT2voKw6buFNUlyOqg/s1600-h/DSC00563.JPG"> <img id="BLOGGER_PHOTO_ID_5350904480888367634" style="WIDTH: 242px; CURSOR: pointer; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq2-Yq7lu6V_8i75mesq77jDkyZ81WDfBoHR9m0uYDYlh3IWc-i57uk-no_PGwCgW0blD7UUIfJZLIEWeqq9ddR_2HYILhkcF6tAVSNQJP1AJTciC-nHP2Wk2VoyT2voKw6buFNUlyOqg/s320/DSC00563.JPG" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhal25c5QwWeGMVIIe6LkgFM3JwgUNpxB3lmCwzKsOJ404v34TDzGpp9_wUE7PoeOpZvKRZR02yMvJxOsmbsmK1BBIg6AKxX3O_XNb8-NeZkWwkKoBO4d0SIKOU8bozrtCgP_Hmc0uZYv_1/s1600-h/DSC00564.JPG"><img id="BLOGGER_PHOTO_ID_5350904485621371362" style="WIDTH: 229px; CURSOR: pointer; HEIGHT: 312px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhal25c5QwWeGMVIIe6LkgFM3JwgUNpxB3lmCwzKsOJ404v34TDzGpp9_wUE7PoeOpZvKRZR02yMvJxOsmbsmK1BBIg6AKxX3O_XNb8-NeZkWwkKoBO4d0SIKOU8bozrtCgP_Hmc0uZYv_1/s320/DSC00564.JPG" border="0" /></a><br /><br /><div style="TEXT-ALIGN: left">Okay, on to the meat. To get to the tail meat, which many consider the best part of the lobster, hold the tail in the palm of your hand. and crush it. You want to hear a good crack.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGQ4OHq7mpWInU7_gc4rqnVf2g6ff_Tm6GqXzLL-gsdYWZagTJk4u75zANsy6w6NaZ9h2961g5hucolqvPclXnTeVEdSX1FL9iidgcL55iy8q1pGrnn0TLe-pF-b8eoGqRSSWiG3u-AQS/s1600-h/DSC00567.JPG"><img id="BLOGGER_PHOTO_ID_5350904490210954610" style="WIDTH: 206px; CURSOR: pointer; HEIGHT: 179px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGQ4OHq7mpWInU7_gc4rqnVf2g6ff_Tm6GqXzLL-gsdYWZagTJk4u75zANsy6w6NaZ9h2961g5hucolqvPclXnTeVEdSX1FL9iidgcL55iy8q1pGrnn0TLe-pF-b8eoGqRSSWiG3u-AQS/s320/DSC00567.JPG" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VtXAeon3Mm-iUykpaR9ZuEmzJs74Ta3aCn_ckRD_Bx74f66WzhtKltqQ_x-ZRK9ApIVB1W1o6n0yUdtj-zu9-C2e83Bgi_nm7pY3SvlHUHw2iMAbzKt8bCCspebww1lwqonG3uuEkBVQ/s1600-h/DSC00568.JPG"><img id="BLOGGER_PHOTO_ID_5350904495282669394" style="WIDTH: 229px; CURSOR: pointer; HEIGHT: 159px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VtXAeon3Mm-iUykpaR9ZuEmzJs74Ta3aCn_ckRD_Bx74f66WzhtKltqQ_x-ZRK9ApIVB1W1o6n0yUdtj-zu9-C2e83Bgi_nm7pY3SvlHUHw2iMAbzKt8bCCspebww1lwqonG3uuEkBVQ/s320/DSC00568.JPG" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwgqZKj1dvm0sk6naUwiTQkn9VtGe4ieDqvfccUkzuvHJmpdOo4AFezAVqgSfgCCjwr1PhLXBG2N3dxZI4_zFZHd0eYD9aLcTbEp5-wmVTSl9TIE0abgpI-aPOz8AhQmrO6gS9-zWIROX/s1600-h/DSC00569.JPG"><img id="BLOGGER_PHOTO_ID_5350904589467215058" style="WIDTH: 222px; CURSOR: pointer; HEIGHT: 164px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwgqZKj1dvm0sk6naUwiTQkn9VtGe4ieDqvfccUkzuvHJmpdOo4AFezAVqgSfgCCjwr1PhLXBG2N3dxZI4_zFZHd0eYD9aLcTbEp5-wmVTSl9TIE0abgpI-aPOz8AhQmrO6gS9-zWIROX/s320/DSC00569.JPG" border="0" /></a></div><br />Grab the shell on each side, flip it open, and pull the tail meat out in one big piece.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXkiZRtfMb31RGIJtMa3biAHjBHt3KBjCqvPVg73zFbl1vJHWRdxntlrTh4W_8rc5s6s8vpb5EctDt52TfoJHdYK_cC-oeZWWmlpJF4Cbl_YsqQ5qtfI7whyRYdCrp0SqWGDtl2Yn-kme/s1600-h/DSC00574.JPG"><img id="BLOGGER_PHOTO_ID_5350906735994537266" style="WIDTH: 238px; CURSOR: pointer; HEIGHT: 315px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXkiZRtfMb31RGIJtMa3biAHjBHt3KBjCqvPVg73zFbl1vJHWRdxntlrTh4W_8rc5s6s8vpb5EctDt52TfoJHdYK_cC-oeZWWmlpJF4Cbl_YsqQ5qtfI7whyRYdCrp0SqWGDtl2Yn-kme/s320/DSC00574.JPG" border="0" /></a><br /></div><br />Time for the claws - take your crackers and crack the claw at the base of the small pincer.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSxObnq6Wfpq9ENjdf1D1IdN8cfH3CcSXkFxZSehMESQxdob0mRfHtLZD7IUx46RMtWn8pIW9L9nLSp_NQu_XiuQcYZr_rewJ4ZQNiXResuvABuA57GJbryPu7hXOdZ9F-Xj4xzhPT7jo/s1600-h/DSC00578.JPG"><img id="BLOGGER_PHOTO_ID_5350906739881419666" style="WIDTH: 221px; CURSOR: pointer; HEIGHT: 164px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSxObnq6Wfpq9ENjdf1D1IdN8cfH3CcSXkFxZSehMESQxdob0mRfHtLZD7IUx46RMtWn8pIW9L9nLSp_NQu_XiuQcYZr_rewJ4ZQNiXResuvABuA57GJbryPu7hXOdZ9F-Xj4xzhPT7jo/s320/DSC00578.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUB2nvdIlS9wBH7cIL_AHTzmTxTcXJNPhYwMTjA0P2IHoTj5Q-EEeZsJVE31hpnDJ9E9ta5Mk0TfOztOAZc3YKZl-1d83x27dHCi-OBo07z0R-mNfWfIgmPJAWjhTcaSuRhHN15coxdd6/s1600-h/DSC00582.JPG"> <img id="BLOGGER_PHOTO_ID_5350906741723923378" style="WIDTH: 200px; CURSOR: pointer; HEIGHT: 165px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUB2nvdIlS9wBH7cIL_AHTzmTxTcXJNPhYwMTjA0P2IHoTj5Q-EEeZsJVE31hpnDJ9E9ta5Mk0TfOztOAZc3YKZl-1d83x27dHCi-OBo07z0R-mNfWfIgmPJAWjhTcaSuRhHN15coxdd6/s320/DSC00582.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-VoSshg9NZTIJ5tEBNW4TXxBHYdKN35IsWZlFhFEprYR4NAR1kESh_PyQ2Tk8FVWDzZpLoEJN1PBlvgkwfXBuKgWBl-jPA6-4arOab3NBKSLWSkQ5pmgZ9tp1d_EOTjd_kvsikbBi6Sd/s1600-h/DSC00585.JPG"> <img id="BLOGGER_PHOTO_ID_5350906744047703138" style="WIDTH: 217px; CURSOR: pointer; HEIGHT: 165px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-VoSshg9NZTIJ5tEBNW4TXxBHYdKN35IsWZlFhFEprYR4NAR1kESh_PyQ2Tk8FVWDzZpLoEJN1PBlvgkwfXBuKgWBl-jPA6-4arOab3NBKSLWSkQ5pmgZ9tp1d_EOTjd_kvsikbBi6Sd/s320/DSC00585.JPG" border="0" /> </a><br /><br /><div style="TEXT-ALIGN: left">Wiggle it around a little to separate the back end of the claw from the meat. Then, wiggle the pincers around a bit and pull out the rest of the meat.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0enfE6RIaKTr0fxzoXTSIFyixR1SJa1xgIPN_AsRAEhrVOhUGJMa2BChuGbsn7W30vSNI0QOobLo9So7e-tu1piEtDoUIoUjoXypVrfZYcinRbVvkWqWfruc2oSF6gqVvJCpBhmqBEpo9/s1600-h/DSC00587.JPG"><img id="BLOGGER_PHOTO_ID_5350907118642713698" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 168px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0enfE6RIaKTr0fxzoXTSIFyixR1SJa1xgIPN_AsRAEhrVOhUGJMa2BChuGbsn7W30vSNI0QOobLo9So7e-tu1piEtDoUIoUjoXypVrfZYcinRbVvkWqWfruc2oSF6gqVvJCpBhmqBEpo9/s320/DSC00587.JPG" border="0" /></a><br /></div><br />If you are as skilled as our Ben, you can get every morsel of claw meat out in one piece. If you are not as skilled as Ben (like, say, if you are me), you might get to practice using your crackers a little more and you might have to use your cocktail fork to dig out the rest of the claw meat.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA7RiKdjSVln9ZEK7db-vgpALG3d5K0AtYKDjm5txo5iPPg-xS8Fg5s3Nwfhx5P50rUCH9eT3d3Q-tevEP08guvCi6hBTbZMNFlyTmwc_Cq2F9VYd2iLqLhe3bzr6Y-MOWmWgmY5mewxI/s1600-h/DSC00592.JPG"><img id="BLOGGER_PHOTO_ID_5350964462060793618" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA7RiKdjSVln9ZEK7db-vgpALG3d5K0AtYKDjm5txo5iPPg-xS8Fg5s3Nwfhx5P50rUCH9eT3d3Q-tevEP08guvCi6hBTbZMNFlyTmwc_Cq2F9VYd2iLqLhe3bzr6Y-MOWmWgmY5mewxI/s320/DSC00592.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphen1TWZBsgTPz2Ctne-actq5fFHX7NA9obNWpVS960wZYGZlnF9AYwIaS74F2Znxq3Llo7vrAe0vNCBGI5lg9CIwUDrVNpwVkx__tqb39d45s2D4EULLiRiGvXbjrG8azQLyviwq0j8LxE/s1600-h/DSC00604.JPG"> <img id="BLOGGER_PHOTO_ID_5350964465949286210" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphen1TWZBsgTPz2Ctne-actq5fFHX7NA9obNWpVS960wZYGZlnF9AYwIaS74F2Znxq3Llo7vrAe0vNCBGI5lg9CIwUDrVNpwVkx__tqb39d45s2D4EULLiRiGvXbjrG8azQLyviwq0j8LxE/s320/DSC00604.JPG" border="0" /></a></div><div style="TEXT-ALIGN: center"> </div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksTcUNCwWBETfO9mQ3fF4Bxm2Mb_f6D0iO6CNZx3CHVURuC9j63luopRRt4rnv4ilM6t34s-NTkJesIn29nCSES96wT0Mbjc7w3K2LEtd4oSp2mvrGIW4J0dEly_ekQPtFv1kPmGmRttf/s1600-h/DSC00625.JPG"><img id="BLOGGER_PHOTO_ID_5350964469434068066" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksTcUNCwWBETfO9mQ3fF4Bxm2Mb_f6D0iO6CNZx3CHVURuC9j63luopRRt4rnv4ilM6t34s-NTkJesIn29nCSES96wT0Mbjc7w3K2LEtd4oSp2mvrGIW4J0dEly_ekQPtFv1kPmGmRttf/s320/DSC00625.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufDmzDLRniU-yXAMFWI2vytpARF9RYPZXddHK6Wp3RbmDXHdSLqSaI9mMDp16Lh_6qdzN6B1WNz1jCF-_AurUF8qp087Ip8dnSh-5hShiASjFOomCVM9iknfU0W0-9v6xa1YfUzZfAvti/s1600-h/DSC00611.JPG"> <img id="BLOGGER_PHOTO_ID_5350964469144917394" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufDmzDLRniU-yXAMFWI2vytpARF9RYPZXddHK6Wp3RbmDXHdSLqSaI9mMDp16Lh_6qdzN6B1WNz1jCF-_AurUF8qp087Ip8dnSh-5hShiASjFOomCVM9iknfU0W0-9v6xa1YfUzZfAvti/s320/DSC00611.JPG" border="0" /></a><br /><br /><div style="TEXT-ALIGN: left">The knuckles of the lobster are quick and easy. Just use your crackers at each joint and on the shell in the middle of each joint. You might have to break out the scissors and cut through some of the shell in order to get the meat from each knuckle out in one piece.<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzfdJ-ExY-tEn9A1gznJTRmIQKq3p7bHg8Uo2VBxfGUA3ynn8WMbQILDddUHpNurZVy0-E1ECEli13auqQzAO8RBnAMBZcx15OOoZi2TTTiHYb8jcXaLLX6cFHPPsSbmrfRf1eEkC-xpC/s1600-h/DSC00630.JPG"><img id="BLOGGER_PHOTO_ID_5350966540868105314" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzfdJ-ExY-tEn9A1gznJTRmIQKq3p7bHg8Uo2VBxfGUA3ynn8WMbQILDddUHpNurZVy0-E1ECEli13auqQzAO8RBnAMBZcx15OOoZi2TTTiHYb8jcXaLLX6cFHPPsSbmrfRf1eEkC-xpC/s320/DSC00630.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPL1Xgbps1Ns79dMbSbubRcBw-k2ZEVHEwtpdtWZ_Dauj_rhR8yzUWxcjqGsdkKbTWgqRQQP1lY_7ci06mlgHKs0jkRsQBqaawxZBD0zYhF-G5e1cbUbzLA__XYBZ7kMyAFfKye60QBtP/s1600-h/DSC00633.JPG"> <img id="BLOGGER_PHOTO_ID_5350966542522603458" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPL1Xgbps1Ns79dMbSbubRcBw-k2ZEVHEwtpdtWZ_Dauj_rhR8yzUWxcjqGsdkKbTWgqRQQP1lY_7ci06mlgHKs0jkRsQBqaawxZBD0zYhF-G5e1cbUbzLA__XYBZ7kMyAFfKye60QBtP/s320/DSC00633.JPG" border="0" /></a><br /><br /><div style="TEXT-ALIGN: left">All of that twisting, cracking and digging for meat and here is what you end up with! The best part about eating whole lobster is that you get to enjoy it as you go! If you want to come try out your lobster skills, we have live Maine lobster every Wednesday night! </div></div></div></div></div></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-9922730094142599562009-06-17T14:05:00.014-04:002009-06-18T10:24:38.980-04:00Bete Noir - Classic Flourless Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxOmaBQ1ZsDxt7KbSEK9oLVyC01l1uuvkFAH977tgUIKNfV1oobwodlC6Zw0mYE659Rgmh4JypbpoSJc6CL1gyXsfbGukC4L9_px_159rA9XmXJN5CT6bkH4BPKiqq2F5-qfgDmBMlJe_/s1600-h/DSC00436.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxOmaBQ1ZsDxt7KbSEK9oLVyC01l1uuvkFAH977tgUIKNfV1oobwodlC6Zw0mYE659Rgmh4JypbpoSJc6CL1gyXsfbGukC4L9_px_159rA9XmXJN5CT6bkH4BPKiqq2F5-qfgDmBMlJe_/s400/DSC00436.JPG" alt="" id="BLOGGER_PHOTO_ID_5348379530223552674" border="0" /></a><br />Mmmm. Flourless cake... in all of its fudgy goodness. There are many many flourless chocolate cakes out there, most of them tasty in their own right. Our version is called the Bete Noir. It is scrumptious and it is probably our most popular <a href="http://madfishgrill.com/dessert-menu.asp">dessert</a>. I am here to teach you how to make it.<br /><br />Here's what you need:<br />36 oz unsweetened baker's chocolate (we use dark chocolate)<br />1.5 cups water<br />1.5 pounds butter<br />4 cups granulated sugar<br />15 egg yolks<br /><br />Here's how you put it together:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ppkTAF5_uvEeRgZX0Fi5BYwQhvCND_jl6tITHp-PjI3n9g9I1T3yVWblBt92R8tWxutHhFhEaAqCEfYt7a6a65wjQGlWdRw75XavdVs-BJi-zE9YAvVEJHXoqGPA6lj4NNfXNUmQAsbX/s1600-h/DSC00397.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ppkTAF5_uvEeRgZX0Fi5BYwQhvCND_jl6tITHp-PjI3n9g9I1T3yVWblBt92R8tWxutHhFhEaAqCEfYt7a6a65wjQGlWdRw75XavdVs-BJi-zE9YAvVEJHXoqGPA6lj4NNfXNUmQAsbX/s400/DSC00397.JPG" alt="" id="BLOGGER_PHOTO_ID_5348385010014081954" border="0" /></a><br />Place chocolate and butter in a large mixing bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7g9IQ1lCL8vQqGmaRMVW9PgFsYfeRYwLy_HWRUbzyfXvCJgVKnUUUs6MIE4T_VHKQ8bSke4R1IyM4FceEbkgnKnxI3ZFygqIh9qw2FncumwWdzvp15n2sUrz_aHNqizbBont0d0fquGK/s1600-h/DSC00399.JPG"><img style="cursor: pointer; width: 290px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7g9IQ1lCL8vQqGmaRMVW9PgFsYfeRYwLy_HWRUbzyfXvCJgVKnUUUs6MIE4T_VHKQ8bSke4R1IyM4FceEbkgnKnxI3ZFygqIh9qw2FncumwWdzvp15n2sUrz_aHNqizbBont0d0fquGK/s320/DSC00399.JPG" alt="" id="BLOGGER_PHOTO_ID_5348459453981123746" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1s-2Rc7zvA-eo1scvFDUYkmXkJKuAFdi4VR2DZiMGtOah2UGR8nxVWDdM9wZkVLuVxwyOMhIDpZil8N7vPx74bFjGKoxx_wLp8GQMsgKOCBt2-59IVYhc4hJvLaPjT4AFaGHtfW9BHfZ2/s1600-h/DSC00391.JPG"><img style="cursor: pointer; width: 291px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1s-2Rc7zvA-eo1scvFDUYkmXkJKuAFdi4VR2DZiMGtOah2UGR8nxVWDdM9wZkVLuVxwyOMhIDpZil8N7vPx74bFjGKoxx_wLp8GQMsgKOCBt2-59IVYhc4hJvLaPjT4AFaGHtfW9BHfZ2/s320/DSC00391.JPG" alt="" id="BLOGGER_PHOTO_ID_5348459452018451666" border="0" /></a><br /><br />Bring the water and 3 cups of the sugar to a boil for one minute. If your mixing bowl is metal, you can place it right on top of the heating simple syrup to begin the melting process. If your mixing bowl is plastic, that is okay... it will just take longer to melt in the next step.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkU9LLkG41Jy6_YhrBaQneElWQAzsGj0e7O8MIiErUvHdBn3GLDQopXeIQNfEO72DoE_hMMb6vGkpn5ngZWZNyy5bGJPGmzSYayVNl7iBfC87Ku6bxJrUZK1NAeh031c_63KkRZeGBi4K/s1600-h/DSC00411.JPG"><img style="cursor: pointer; width: 276px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkU9LLkG41Jy6_YhrBaQneElWQAzsGj0e7O8MIiErUvHdBn3GLDQopXeIQNfEO72DoE_hMMb6vGkpn5ngZWZNyy5bGJPGmzSYayVNl7iBfC87Ku6bxJrUZK1NAeh031c_63KkRZeGBi4K/s200/DSC00411.JPG" alt="" id="BLOGGER_PHOTO_ID_5348460967448757698" border="0" /></a><br /></div><br />Slowly pour the simple syrup mixture into the mixing bowl and stir until the chocolate and butter are completely melted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHmPLW8_BKVoNRzMQBMq38vmtb-eSMhr-TUy3i2RlT04vxgpcPW9y7AgQJX02Pb9XRm4yWJaPjIyvaT6srZ1Xdx6Mqf8RL62H8N6qJPdaj0_Zh9INYLeXPduymtnAwCxyX9Vlgp0ArDXV/s1600-h/DSC00403.JPG"><img style="cursor: pointer; width: 231px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHmPLW8_BKVoNRzMQBMq38vmtb-eSMhr-TUy3i2RlT04vxgpcPW9y7AgQJX02Pb9XRm4yWJaPjIyvaT6srZ1Xdx6Mqf8RL62H8N6qJPdaj0_Zh9INYLeXPduymtnAwCxyX9Vlgp0ArDXV/s320/DSC00403.JPG" alt="" id="BLOGGER_PHOTO_ID_5348459459996324930" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVEQgJi9VRF1fLWtYJlehUi0rr78NA57DHcAFWRIasN6G9ePvI9HeJQlzJVfO80rXGQFbe0wCQY4RVu6b-wUbMlX0zkxiLcfju_yCQlF-jd4blNzT9Fh8QtcKSGE1EMQnZFulx08c2i6S/s1600-h/DSC00405.JPG"><img style="cursor: pointer; width: 197px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVEQgJi9VRF1fLWtYJlehUi0rr78NA57DHcAFWRIasN6G9ePvI9HeJQlzJVfO80rXGQFbe0wCQY4RVu6b-wUbMlX0zkxiLcfju_yCQlF-jd4blNzT9Fh8QtcKSGE1EMQnZFulx08c2i6S/s320/DSC00405.JPG" alt="" id="BLOGGER_PHOTO_ID_5348459462498874290" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5GiGj8kguWj6iYX79w2qzATVIDADHeYyuJVVw_khhILPHJFy8bcJoFolALpKSq2GQpcgq2R30yOfaTWDdPl4oJ_XC7zoFf__Ay7-0Ut-_YM54YFQOUwsPFQ8wKthBWsY3ucJiwtwI3iW/s1600-h/DSC00406.JPG"><img style="cursor: pointer; width: 225px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5GiGj8kguWj6iYX79w2qzATVIDADHeYyuJVVw_khhILPHJFy8bcJoFolALpKSq2GQpcgq2R30yOfaTWDdPl4oJ_XC7zoFf__Ay7-0Ut-_YM54YFQOUwsPFQ8wKthBWsY3ucJiwtwI3iW/s320/DSC00406.JPG" alt="" id="BLOGGER_PHOTO_ID_5348459469451331586" border="0" /></a><br /><br />Mix the 15 eggs yolks with the remaining cup of sugar.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__tYW0tltAePRKn5x5T3ZTZfuJKJaQCoA5fPeQx4kry7YReuVLdis9Zutrl55a2cm0h2UImfQIy3NUpdoG1aJjN-yPq2xHNboR6mMklKXhj9bqk1aPrZoCn4OCMj1Hvh4JPfXEYmpImyu/s1600-h/DSC00425.JPG"><img style="cursor: pointer; width: 314px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__tYW0tltAePRKn5x5T3ZTZfuJKJaQCoA5fPeQx4kry7YReuVLdis9Zutrl55a2cm0h2UImfQIy3NUpdoG1aJjN-yPq2xHNboR6mMklKXhj9bqk1aPrZoCn4OCMj1Hvh4JPfXEYmpImyu/s200/DSC00425.JPG" alt="" id="BLOGGER_PHOTO_ID_5348460971188438034" border="0" /></a><br /></div><br />Fold the egg mixture into the chocolate mixture until smooth and creamy.<br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXr0nectcHndMhBQ9yQTwuHjy37xp9nZ5Y7v6pPpDIRsMK6sCD8h9MgUr0anQt-9ihF_iEEO-_UJPH4WpstLvn4fUuwP-k9jZLRSUuGTTAXRdQaxxMZpikoGHuMTS_A9zTgdV9M4cQDNrh/s1600-h/DSC00442.JPG"><img style="cursor: pointer; width: 220px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXr0nectcHndMhBQ9yQTwuHjy37xp9nZ5Y7v6pPpDIRsMK6sCD8h9MgUr0anQt-9ihF_iEEO-_UJPH4WpstLvn4fUuwP-k9jZLRSUuGTTAXRdQaxxMZpikoGHuMTS_A9zTgdV9M4cQDNrh/s200/DSC00442.JPG" alt="" id="BLOGGER_PHOTO_ID_5348460975011809394" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Lh0YS56xOKj7g_LxtOxPnPvfZPAu41CxS7T_ZrEPRpIVoDybKyabrnjI2GIirpg5m4Ss05-CBiUYlTvAajepT26tMCs-cpOH31-5QWY0XymTleLRo2Vq4LsD2g6Rwtm_A7lFmT37cwFa/s1600-h/DSC00518.JPG"><img style="cursor: pointer; width: 220px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Lh0YS56xOKj7g_LxtOxPnPvfZPAu41CxS7T_ZrEPRpIVoDybKyabrnjI2GIirpg5m4Ss05-CBiUYlTvAajepT26tMCs-cpOH31-5QWY0XymTleLRo2Vq4LsD2g6Rwtm_A7lFmT37cwFa/s200/DSC00518.JPG" alt="" id="BLOGGER_PHOTO_ID_5348460981194114962" border="0" /></a><br /></div><br /><div style="text-align: left;">Bake in a water bath at 375 degrees for 45 minutes to an hour, or until set. The deeper your water bath, the longer it will take to bake.<br /><br />After baking, turn upside down on a cutting board and knock the whole thing out of the pan. This works really well if you have used parchment paper. Use a hot, clean knife to cut.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfNgX9JB2y6W7DchBN6tnsfEmxFY5cgtVpPvzyrAoaPTJrBLzCqNex3gvJDkH5cO-iY_ZMoWwpZ7J8Mt17PfbHMejrGJX9Sk3iJgwyJtFO2RfhRvtZ4a6JhXpwCzJcEfZkWoq1sR9EGox/s1600-h/DSC00648.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfNgX9JB2y6W7DchBN6tnsfEmxFY5cgtVpPvzyrAoaPTJrBLzCqNex3gvJDkH5cO-iY_ZMoWwpZ7J8Mt17PfbHMejrGJX9Sk3iJgwyJtFO2RfhRvtZ4a6JhXpwCzJcEfZkWoq1sR9EGox/s400/DSC00648.JPG" alt="" id="BLOGGER_PHOTO_ID_5348672963824280674" border="0" /></a><br />We serve our Bete Noir with raspberry & white chocolate sauces. Pretty!<br /></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com2tag:blogger.com,1999:blog-1583324544549311952.post-9854720040694344322009-06-11T10:15:00.010-04:002009-06-11T11:36:28.811-04:00Stoli Doli - Pineapple Infused Vodka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje91fBg7reqt4msqfVGFPWsulchlKqqTZXlXU3GiNESv1LGZDDbMvj6vhR9uhakajSt3oyThg1sHLBSi22k3Q2W5Tx85UmGSPXOSp0gBNAHZc9KWtFaHz7cOICLeywJdSggJEYMtmkXXui/s1600-h/DSC00496.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje91fBg7reqt4msqfVGFPWsulchlKqqTZXlXU3GiNESv1LGZDDbMvj6vhR9uhakajSt3oyThg1sHLBSi22k3Q2W5Tx85UmGSPXOSp0gBNAHZc9KWtFaHz7cOICLeywJdSggJEYMtmkXXui/s400/DSC00496.JPG" alt="" id="BLOGGER_PHOTO_ID_5346075476852217474" border="0" /></a>First off, before I dive into Stoli Doli pineapple vodka goodness, I want to announce that our <a href="http://www.madfishgrill.com/">newly designed website</a> is up and running! Please please please check it out and tell us what you think! Along with the new site comes new email addresses... send any comments or questions to info@madfishgrill.com. If you receive our daily specials, they will now come from specials@madfishgrill.com. If you would like to receive our daily specials, let us know! Thanks so much to <a href="http://www.webtivitydesigns.com/">Webtivity Designs</a> in Bradenton for making our website spectacular!<br /><br />Okay, on to the alcohol. It is yummy. You would never think that it is straight vodka. That being said, we have a 2 drink limit on it. Kind of like the <a href="http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&hs=sxQ&q=bahi+hut+sarasota+fl&aq=0&oq=bahi+hut+sarasota&aqi=g1">Bahi Hut's</a> Mai Tais, except for we don't have some secret ingredient. It's just vodka and pineapple, baby.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5KhLvsdaq8gmwqnNIO8smaqSaGcVQmDV4VjeeomHVcdBCiAz5mlJb3yP8RR9lpSdzg6VLkQ70beBT-ckgxgBeyi3buGJy4YCueeA418flsIZ993xzx_zWPxEd0LOe2Rjq6I6lIcF5FDm/s1600-h/DSC00456.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5KhLvsdaq8gmwqnNIO8smaqSaGcVQmDV4VjeeomHVcdBCiAz5mlJb3yP8RR9lpSdzg6VLkQ70beBT-ckgxgBeyi3buGJy4YCueeA418flsIZ993xzx_zWPxEd0LOe2Rjq6I6lIcF5FDm/s320/DSC00456.JPG" alt="" id="BLOGGER_PHOTO_ID_5346077542041244290" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpHGyvqY0nt9e-qBsI_U0cg_IU53df2Wpj1cGnQf6P0H-DQh1FkB2u_GwAu5RIwrNT2E77-Th8WMpYpn3FUw5PWr6SYXooUNrRt_nmPcSKrPDe9t3jcI0_RR6J091b2Fwjv2-s1Ui8p1f/s1600-h/DSC00469.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpHGyvqY0nt9e-qBsI_U0cg_IU53df2Wpj1cGnQf6P0H-DQh1FkB2u_GwAu5RIwrNT2E77-Th8WMpYpn3FUw5PWr6SYXooUNrRt_nmPcSKrPDe9t3jcI0_RR6J091b2Fwjv2-s1Ui8p1f/s320/DSC00469.JPG" alt="" id="BLOGGER_PHOTO_ID_5346077537446066386" border="0" /></a><br /></div><br />Ben came up with the idea of making our own infused vodka, and this is how we did it...<br /><br />We started with 4 Dole pineapples and 5 bottles of vodka. We used Stoli so we could call it Stoli Doli (get it??), but you can really use any vodka you'd like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigBiCMxhi2LEyliNgRaeImBGtoj9bHwReXJV1p6aHTzjGw3c5eIwN4G4d1nwaoj5FNjp3BAVnr0CmUM39URKe3Q6YNkDjlBupvZ3yVlFn_-nlCVClndMqjMVvmz3qWLA5YRAwfkPirsOu/s1600-h/DSC00458.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigBiCMxhi2LEyliNgRaeImBGtoj9bHwReXJV1p6aHTzjGw3c5eIwN4G4d1nwaoj5FNjp3BAVnr0CmUM39URKe3Q6YNkDjlBupvZ3yVlFn_-nlCVClndMqjMVvmz3qWLA5YRAwfkPirsOu/s320/DSC00458.JPG" alt="" id="BLOGGER_PHOTO_ID_5346078787728352002" border="0" /></a><br />First, slice off the rind.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdGvzAMP26bQZaQJDhvwMkJuml9XeHN6zk99z8zZCg9OguUOSy4y2xqvz0uNFdXGT1E9kYBs2R7CO-pBWwXrsNfwG0ISdZ_LWH5egw-Z8e1pG5y2f2Q-DSBidE4bwTWYvYuxlEZcqONVT/s1600-h/DSC00461.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdGvzAMP26bQZaQJDhvwMkJuml9XeHN6zk99z8zZCg9OguUOSy4y2xqvz0uNFdXGT1E9kYBs2R7CO-pBWwXrsNfwG0ISdZ_LWH5egw-Z8e1pG5y2f2Q-DSBidE4bwTWYvYuxlEZcqONVT/s320/DSC00461.JPG" alt="" id="BLOGGER_PHOTO_ID_5346078793339975714" border="0" /></a><br />Then, cut 2 or 3 pineapples into thin slices. We cheated and used a meat slicer.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwuZCUvHgGtAdhmKyoh6DfNKERqBVspsb2SUPchrwxtysMGlbHBZ6yniKoYhNBD0QLERXsRxpiO6Yjdt8TUKrHxyUFVoe1qM9-Fmi0IGT7SnwbqABzZPNvLCX20ap6XQXXjMwt1uqWmMF/s1600-h/DSC00462.JPG"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwuZCUvHgGtAdhmKyoh6DfNKERqBVspsb2SUPchrwxtysMGlbHBZ6yniKoYhNBD0QLERXsRxpiO6Yjdt8TUKrHxyUFVoe1qM9-Fmi0IGT7SnwbqABzZPNvLCX20ap6XQXXjMwt1uqWmMF/s200/DSC00462.JPG" alt="" id="BLOGGER_PHOTO_ID_5346091431672802370" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHsBDwzOFhtKnaYdmciy6zHvwxfaXm2EpNyEXdpstLaq21fD1a3tNJyCktU4ZRncYHNaCMM0UiIrRonlFRnU83TnsKh6-JstJwGUdsuBaaaoaHv_tK6etXgtsKsZg4RgD4XUKPHJLYg9K/s1600-h/DSC00477.JPG"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjeNtDZSmkwX0zXgSS1F53ziY4XXEnYX_gLp7uBdoQONPZe1AYEEpDz_q1FvX9r5vYeVdbqu1Yq-Ozq7JNk4CW3B_c-V2A_YJd5gPtoQ-PWSwXL9FaK9uxJsE2j7DrptB4SqN65mj9BAt/s1600-h/DSC00476.JPG"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjeNtDZSmkwX0zXgSS1F53ziY4XXEnYX_gLp7uBdoQONPZe1AYEEpDz_q1FvX9r5vYeVdbqu1Yq-Ozq7JNk4CW3B_c-V2A_YJd5gPtoQ-PWSwXL9FaK9uxJsE2j7DrptB4SqN65mj9BAt/s200/DSC00476.JPG" alt="" id="BLOGGER_PHOTO_ID_5346091441699333794" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHsBDwzOFhtKnaYdmciy6zHvwxfaXm2EpNyEXdpstLaq21fD1a3tNJyCktU4ZRncYHNaCMM0UiIrRonlFRnU83TnsKh6-JstJwGUdsuBaaaoaHv_tK6etXgtsKsZg4RgD4XUKPHJLYg9K/s1600-h/DSC00477.JPG"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHsBDwzOFhtKnaYdmciy6zHvwxfaXm2EpNyEXdpstLaq21fD1a3tNJyCktU4ZRncYHNaCMM0UiIrRonlFRnU83TnsKh6-JstJwGUdsuBaaaoaHv_tK6etXgtsKsZg4RgD4XUKPHJLYg9K/s200/DSC00477.JPG" alt="" id="BLOGGER_PHOTO_ID_5346091440807697586" border="0" /></a><br /></div><br />Once you have the pineapples sliced, stick them to the insides of your container, all the way up the sides. They have to be sliced pretty thinly for them to bend and stick. We used about 2.5 pineapples for this part. We sliced the remaining fruit more thickly by hand and threw them in. You want your container pretty chock full o'pineapple.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFNsz2XKKhZPUZD2eNmnf3Zy7wzAQXkvKSYvc5FI9gCycxRZFCgYWRwhaP1JYZu6u967cnXhN21kFToCO1IjPgF9JLqdXHEWwBqZ5oX2kn5YEsTY6YkILXknv20xy2-_DFz5H2PuCOW04/s1600-h/DSC00486.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFNsz2XKKhZPUZD2eNmnf3Zy7wzAQXkvKSYvc5FI9gCycxRZFCgYWRwhaP1JYZu6u967cnXhN21kFToCO1IjPgF9JLqdXHEWwBqZ5oX2kn5YEsTY6YkILXknv20xy2-_DFz5H2PuCOW04/s320/DSC00486.JPG" alt="" id="BLOGGER_PHOTO_ID_5346092903392358418" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCtpA_mE1hyADxKlYkrWFvtwo3fLFGdqV8PARxRc85zque1MWiQlK9um0mJYyDYZaSv-S-KPFL5-9BftEQtwpanWk_kgBUXmzNej5BVyG9hcUHwJanU6JNYx6ZW4LuybdAaBEOO9vFiwu/s1600-h/DSC00504.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCtpA_mE1hyADxKlYkrWFvtwo3fLFGdqV8PARxRc85zque1MWiQlK9um0mJYyDYZaSv-S-KPFL5-9BftEQtwpanWk_kgBUXmzNej5BVyG9hcUHwJanU6JNYx6ZW4LuybdAaBEOO9vFiwu/s320/DSC00504.JPG" alt="" id="BLOGGER_PHOTO_ID_5346092904671937154" border="0" /></a><br /></div><br />We threw the top of a pineapple in for good measure and good looks, then we filled 'er up.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcjktIm3C9tVBvWSKFXiTa7sh1H1l-xaVpnXGuuShEh29KcbPBgwTtup9bOrz9pm-cFd7QrjafK9i1PAr0g-pt-926Yy3DvysaS0TWBW-_fTPhLvan82yb7lY0_5iTg-O41skBewbKwcD/s1600-h/DSC00514.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcjktIm3C9tVBvWSKFXiTa7sh1H1l-xaVpnXGuuShEh29KcbPBgwTtup9bOrz9pm-cFd7QrjafK9i1PAr0g-pt-926Yy3DvysaS0TWBW-_fTPhLvan82yb7lY0_5iTg-O41skBewbKwcD/s400/DSC00514.JPG" alt="" id="BLOGGER_PHOTO_ID_5346093560064036930" border="0" /></a><br />Our finished product, in its proud new home behind the bar. Come on in to try it! $7.99 a glass, on the rocks or up. It really is tasty and flavorful... beats vodka and pineapple juice hands down!<br /><br />If you make this at home... it will last a good couple of weeks. It is alcohol after all. We do recommend keeping it in the fridge though, when not in use.<br /><br />Stay tuned for our next flavor - we'll make a new one when this pineapple vodka runs out! Any suggestions???Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com9tag:blogger.com,1999:blog-1583324544549311952.post-67476473807711722022009-06-04T10:43:00.001-04:002009-06-04T10:44:18.140-04:00Lunch Specials - Thursday 6/4<p class="EC_MsoNormal" style="text-align: center; font-family: times new roman;" align="center"><b style=""><span style="font-size: 24pt; color: rgb(255, 102, 0);">Lunch Specials</span></b><b style=""><span style="font-size: 24pt; color: blue;"></span></b></p> <p class="EC_MsoNormal" style="margin-left: 0.5in; text-align: center; font-family: times new roman;" align="center"><b style=""><span style="font-size: 16pt;">Iced Tea Flavor: </span></b><span style="font-size: 16pt;"><span style=""> </span>Black Currant<span style=""> </span></span></p> <p class="EC_MsoNormal" style="text-align: center; font-family: times new roman;" align="center"><b style=""><span style="font-size: 16pt;">Quiche: </span></b><span style="font-size: 16pt;">Chicken, broccoli, tomato, Cheddar-Jack</span></p> <p class="EC_MsoNormal" style="margin-left: 0.5in; text-align: center; text-indent: -0.5in; font-family: times new roman;" align="center"><b style=""><span style="font-size: 16pt;">Soup: </span></b><span style="font-size: 16pt;">Potato Bacon</span></p> <p class="EC_MsoNormal" style="text-align: center; font-family: times new roman;" align="center"><span style="font-size: 16pt;"> </span></p> <p class="EC_MsoNormal" style="text-align: center; font-family: times new roman;" align="center"><b style=""><span style="font-size: 20pt; color: purple;">Grouper Baja Salad</span></b></p> <p class="EC_MsoNormal" style="text-align: center; font-family: times new roman;" align="center"><b style=""><span style="font-size: 16pt; color: black;">Blackened grouper served over a bed of lettuce, pico de gallo, cilantro slaw and cheddar-jack cheese, garnished with tortilla chips. Served with a side of chipotle ranch. </span></b></p> <p class="EC_MsoNormal" style="text-align: center; font-family: times new roman;" align="center"><b style=""><span style="font-size: 16pt; color: black;">$10.99</span></b></p>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0tag:blogger.com,1999:blog-1583324544549311952.post-74460442673757382782009-06-02T18:38:00.002-04:002009-06-02T18:46:51.088-04:00Introducing the 10 for $10 MenuHere it is... our 10 for $10 menu in full! This menu is in honor of our 10th Anniversary!<br /><br /><div style="text-align: center;"><span style="color: rgb(0, 102, 0);font-size:180%;" >10 entrees for $10</span><br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Jerk Steak & Mushroom Salad</span><br />Marinated ‘jerk’ style beef tips quickly sauteed with mushrooms and a sweet &<br />spicy jerk sauce over mixed greens with craisins, hard boiled egg and tomatoes.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Andaloo</span><br />Shrimp, chicken and andouille sausage in a Marsala cream sauce with<br />honey, peppers and onions, served over rice.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Firecracker Shrimp</span><br />Shrimp stir fried with scallions, garlic, bell peppers, onion, tomatoes<br />and ancho chilis, tossed with linguini.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Seafood Bombay</span><br />Shrimp and scallops in a spicy yellow curry sauce, served over rice.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Mussels in Champagne Cream</span><br />PEI Mussels sauteed in a lemon-champagne cream sauce tossed with linguini.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Palm Island Chicken</span><br />Chicken breast marinated in citrus and tropical juices, finished with a<br />Caribbean BBQ glaze. Served with Jasmine rice and vegetables.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Jambalaya</span><br />Andouille sausage, chicken and shrimp simmered in a spicy red sauce over rice.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Seafood Portobello</span><br />Sauteed shrimp and scallops served over a grilled portobello mushroom cap.<br />Topped with lobster sherry cream sauce. Served with Jasmine rice and broccoli.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Cedar Planked Salmon</span><br />Salmon fillet roasted on a cedar plank and finished with a mango BBQ sauce.<br />Paired with sweet mashed potatoes and broccoli.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >London Broil</span><br />Sliced Sirloin finished with a mushroom demi-glace, served with<br />loaded mashed potatoes and vegetables.<br /><br /><span style="color: rgb(0, 153, 0);font-size:180%;" >$10 Bottles of Wine</span><br />BV Century Cellars Cabernet Sauvignon<br />BV Century Cellars Chardonnay<br /><br /><span style="color: rgb(0, 153, 0);font-size:180%;" >$40.00 Dinner for Two</span><br />Price includes a bottle of wine per couple, one cup of soup or salad<br />per person, one entree per person and one dessert per person!<br /></div>Madfish Grillhttp://www.blogger.com/profile/16634689889392843611noreply@blogger.com0