Conference jump4::eats

There's supposed to be a "Common Man" in Windham NH.
Has anyone eaten there?

Margo

We went once, on the Saturday of the week they opened. They were very busy,
and since they don't take reservations, it was either get there at opening 
time or wait a long time.

We had a venison stew, a corn/lobster chowder and ravioli stuffed with smoked
mozarella. All were done well. Portions were large enough that we skipped
desert. The bread basket was very good.

Service was a bit spotty, but they had only been open a few days.

We will return.

    We live down the street from it, and it's always busy.  The bar
    opens at 4, they start serving dinner at 5, and its first come,
    first served.  There isn't enough parking, and the parking area
    is usually full around 5:30 - 6:00.
    
    We've eaten there once, a few weeks after they opened.  Food was
    good, service was good.  
    
    I was pretty psyched that they were building there and thought we'd
    eat there frequently, but I don't want to do a 40 minute wait
    when I'm on my way home from work on a week night.

My wife and I went Saturday for dinner. Carol had the
grilled salmon w/maple glaze; she said it was excellent.
I had the shrimp and scallop saute, which was shrimp,
scallops, roasted red peppers, grilled portabella 
mushrooms, and broccoli served over pasta. It was good;
however, I felt it needed a bit more flavor - possibly
more garlic.
Portions were large by my standards, but being in the 
non-overweight minority I tend to think most resturants
serve too much food anyway....

You can easily make salmon with maple glaze at home.  Take a salmon filet (tail
end is best for this because it's thinner), brush with maple syrup and place on
the top rack of the oven which has been set to 450 degrees.  (Yes, that's 450,
not a typo).  Bake for 10 minutes.  Remove from oven and brush again with maple
syrup.  Return to oven and bake for another 10 minutes.  Quick, easy, and oh so
good.  It's a favorite with my kids.  I use good quality maple syrup, but I
suspect the maple-flavored corn syrups might give a sweeter taste.  I have as
yet to try it that way.

Now, if someone would only tell me how to cook salmon with a sweet,
citrus-flavored glaze, I'd be forever indebted.  (I had salmon this way once at
Ya Mamma's and haven't been able to duplicate it.)

Val

Citrus Salmon



Healthful, elegant and so easy! 



1/2 cup orange juice

1/4 cup lemon juice

2 tablespoons lime juice

1/3 cup natural or golden raisins

1/4 cup minced onion

2 tablespoons honey

1 tablespoon grated fresh ginger

1 teaspoon each grated orange, lemon and lime peel

Dash each salt and cayenne pepper

4 small salmon steaks 



In bowl mix juices,raisins,onion,honey,ginger, peels, salt and pepper. Pour over

salmon in shallow dish. Cover and chill 30 minutes; transfer to buttered baking

dish, reserving marinade. Bake in 425-degree oven, allowing about 10 minutes per

inch thickness of salmon.Season with additional salt. Meanwhile, simmer marinade

in broad skillet to reduce by half. Taste; correct seasonings. Spoon over cooked

salmon. 



Makes four servings 

You should try the maple glazed salmon at the Maplehurst Inn in Antrim, NH. I've
heard nothing but rave reviews, although I don't think I've ever ordered it
myself. They also do a lot of maple recipes, since it is their namesake. I'm
going out there on Friday, so I'll try to remember to ask my brother (the chef)
about their maple glazed salmon.

I've made that following a recipe that I picked up at the supermarket. I think
it was a pamphlet on cooking salmon that I found by the fish counter at (I
think) Market Basket. The glaze contained maple syrup and orange juice, but I'd
have to look up the other ingredients. The time I tried it, though, was on the
grille and the problem with that was that the sugar tends to burn. I've had
requests to try cooking it again, though...

-Jeff

Re: .12

Bless you!  I'll give that a try this weekend.

Re: .13

Gee, Maple Citrus Salmon -- twice the pleasure!  I had never thought of
combining the flavors. If you do get a chance, I'd really appreciate it if you'd
post the recipe.  Yes, even under the broiler, the maple syrup has a tendancy to
burn, but it's not so bad that I'd give up making it.  It's just too good.

Thanks, everyone,

Val

Re: .12
  You inspired me, we made maple glazed salmon fillets last night. I cooked
them at 400 F for 8 minutes the first side and 7 the second (they weren't too
thick).  I didn't have good maple syrup, I used Mrs. Butterworth's light, and 
also ground some gourmet pepper (mix of black, green, white and red) and a
little salt as well.  They were quite tasty!

Thanks for the idea!!!

Laura 

I'm glad to know something like Mrs. Butterworth's light rendered a tasty dish.
I've been meaning to try this with one of these syrups (so I can save the real
stuff for pancakes and french toast).

Glad you enjoyed it!  

Val