Jackson's

Chef, Irv Miller
Assistant Chef, Kevin Berrian
400 S. Palafox St., Pensacola, FL
850-469-9898

Black Mustard Lacquered Quail Salad, Lobster Fondue with Vidalia Butter Sauce
Sesame Seed Crusted Salmon with Papaya-Lime Sauce

Black Mustard Lacquered Quail Salad

  • 1 quail, split

Black Mustard Lacquer:

  • 1 cup honey
  • 1 cup Dijon mustard
  • 1 cup coarse ground mustard
  • 1/2 cup brown/black mustard seeds
  • 1 cup coarse black pepper
  • 2 cups molasses
  • 2 cups dark soy sauce
  • 2 cups rice vinegar
  • 3 cups Karo syrup
  • 1/2 Tamarind block
  • 10 limes, juiced

Measure all ingredients into a medium saucepan, except quail. Bring to a boil, simmer for 10 minutes. Let cool, store in refrigerator in airtight container. Brush lacquer glaze on quail and grill to desired doneness. Toss mixed greens with vinaigrette dressing and serve with glazed quail.

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Lobster Fondue with Vidalia Butter Sauce

  • 1 lobster, split
  • Crabmeat
  • Marinated mozzarella cheese

Vidalia Butter Sauce:

  • 1/2 cup white wine
  • 1 oz. white wine vinegar
  • 1 oz. shallots, rough chopped
  • 1/4 tsp. cracked black pepper
  • 1 bay leaf
  • 1/4 cup heavy whipping cream
  • 1 lb. unsalted butter
  • Pinch of kosher salt
  • 2 oz. Vidalia relish, squeezed

Heat wine, vinegar, shallots, pepper and bay leaf in a stainless steel saucepan. Bring to a boil over high heat. Reduce to simmer and let liquid reduce by half. Add heavy whipping cream, return to a boil. Reduce to a simmer and let mixture become slightly thick. Cut cold butter into 2 oz. chunks. Add butter, several pieces at a time, whisk until butter is incorporated. Add remaining butter chunks and whisk until incorporated. Season with salt. Strain through a fine chinoise. Add squeezed Vidalia relish.

To serve:

Fill cavity of lobster with crabmeat, melted butter, and mozzarella cheese. Roast at 350 degrees for 15 minutes or until done. Add Vidalia butter sauce and serve.

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Sesame Seed Crusted Salmon
with Papaya-Lime Sauce

  • Salmon filets
  • Coriander
  • Black and white sesame seeds
  • Cracked black pepper

Press mixture of coriander, sesame seeds, and black pepper into salmon filets. Saute in oil in hot skillet until done.

Papaya Lime Sauce:

  • 1 large papaya
  • 1 bunch fresh cilantro
  • 1 cup lime juice
  • 3 Tbsp. red chili oil
  • 1/4 cup cane or Karo syrup

Remove skin, bitter pith from papaya and cut in half. Scoop out the seeds. Rough chop. Place in food processor. Rinse and remove stems from cilantro. Add to food processor. Add remaining ingredients and process until smooth. Serve as accompaniment to salmon.

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