Menu for November 22

Tuesday's Child

 Saturday, BCP 9:00 to 1:00

Sczechwan Chinese

Kung Pao Chicken is a classic preparation that includes marinated chicken, fresh vegetables peanuts and Szechwan peppers. This dish is spicy hot with sweet and tangy notes from citrus, ginger and honey. Served with sticky short grain rice. $10

Thailand

Larb is a warm (or room temperature) salad of Thai chili spiced beef, marinated red onions, and ground slow roasted rice. It is served with fresh green leaves and eaten much like you would a lettuce wrap. This unusual salad is hearty and healthy. $9 *

India

Pork Vindaloo is an iconic Goan curry. Cubes of lean local pork are infused with a masala of spices and a tangy splash of vinegar. We've added an accent of local pumpkin because we can. Served with fluffy basmati rice, a loaf of Naan and a side of fresh pineapple raita  $10 *

Lebanon

Shish Taouk is found on almost all street corners in the Middle East. This version is courtesy of a former neighbor from Lebanon. The grilled chicken kabab is served with a pita loaf, classic Lebanese garlic sauce (like an Aioli), and a side of tabbouleh salad. $10 *

Hungary

Beef Paprikash is shredded slow cooked beef filet with peppers, onions and a red yogurt sauce mildly but richly spiced with Hungarian paprika and other spices. Served with homemade old school dumplings to soak up the sauce. $9

U.S.A.

We have New England style clam chowder this week in limited quantities. Imported cold water Atlantic clams, potatoes, fresh herbs and lots of cream. $10 (24 ounces)

All of these are packaged for two servings.

Meals MUST be pre-ordered by Friday at 9 a.m. They will be available for pick up at the BCP Saturday market fresh and chilled--ready to heat and eat or freeze. 

*the greens in the Thai larb, the pineapple raita and the tabbouleh can't be frozen.

Pre-order from tuesdayschildgourmet@gmail.com by nine on Friday morning. 

The Saturday Market

Fresh Fish! This week, our skipper, Captain Daniel will be joining us at the market on Saturday. The captain will bring fish and seafood that couldn't get any fresher. Captain Daniel runs all the boats and does an excellent job finding hot spots. He's also got a passion for hot spots in food. Daniel is an Indian food freak. He collects curries like other people buy souvenir shot glasses.

Beer-B-Q! While you're at the market don't forget to pick up one of our Beer-B-Q sandwiches ($4.00). Pork, slowly cooked in Panama cerveza and spiced with our own special order sauce from Alabama. Always a sell out. You can buy a large portion for $8 (16 oz.) or small for $4 (8 oz).  (Best to order bulk in advance—$18 for 24 oz.) We'll top it off with the world's finest slaw, too. Take away slaw is $2.00 small $4.00 large.

Vegetarian Chili Our own housemade blend of ancho, chipotle, cayenne and guajillo plus two nameless but potent Panama garden peppers provide an excellent element of heat while deeply carmelized onions, sweet organic bell pepper bring the mellow to our slow-cooked pink chili beans. $2 (8 oz.) $4.00 (16 oz.). $9 (24 oz.)

Artisan corned beef! This is fully cooked, thin sliced and vacuum packed in two sizes: $4 (4 oz.) and $8 (8 oz.)

We can also sell you a traditional corned beef brisket, ends trimmed and ready to boil for a festive Irish dinner. This requires two weeks' notice. Market Price

Corned beef hash. Two frozen patties of our own corned beef mixed with onions and potatoes. Simply start the patties in a cold pan and cook them low and slow to develop the characteristic crust. Top with a poached egg for a genuine 'diner' experience at home. $4.00.  Our next run of hash is going to be on November 29. None available this week, sorry.

Smoked Mountain Trout. This is delicately smoked rainbow trout that is sealed for freshness in vacuum packs. We provide you with the perfect accompaniment of horseradish cream. This fish is very rich and a side of fish makes an impressive appetizer. Top a salad with pieces of fish for something really unique and tasty. $8 for a single side, $15 for a whole butterflied fish.

See you at the Saturday market from nine until one. Pre-order from tuesdayschildgourmet@gmail.com by nine on Friday morning. 

Whenever possible, we use our artisanal ingredients from our fellow foodies. This menu features Piero's yogurt in three dishes as well as greens and vegetables from Green Hope and Palmira Produce. Local pumpkin found a home in the Vindaloo and the honey used to sweeten the Szechuan Chinese dish is the precious contribution of Boquete Bees. We had no idea honey could be so special. We use this liquid gold as often as we can.

Many of our specialty spices or items like cold water clams, are sourced abroad.

Thank you for reading. http://tuesdayschildgourmet.blogspot.com/ has archived menus and other food related musings.