Great chicken recipe and the news

Hi Folks-

And ta da! We are here! Judging by the number of phone calls for special orders we have indeed hit the holiday season. While the weather is not very seasonal and I am really feeling for the ski areas I feel like I’ve been given a little bit of a reprieve. Last year at this time there was over a foot of snow and it was damn cold. I am ready for winter but running around in a sweater holds a certain charm for me.

Still plenty of time to order most things, I’ve found another source for turkeys and ham so if you call tomorrow for those items I still may be able to get them. Click here for the list if you’ve lost it…Holiday offerings.

We do also have some room on our catering calendar, not in the next two days but after that, so if you are hosting a houseful and want to add a little time to your schedule call us a couple of days in advance and we do a great selection of appetizer platters as well as some lovely main dishes.

In the middle of this cheerful holiday mayhem we have been working on our house and just had the living room floors refinished. They are stunning but have added to my mental list… order pheasents, buy presents, make gift baskets, make brie en croute, move all of living room furniture back into living room, restore kitchen configuration…Christmas cookies for home have moved disapointingly down the list!

A great easy dish that I have made twice in the last two weeks, Chicken Provencal from the New York Times cooking site. Simple, only changes were to dust the chicken with corn starch instead of flour (and that makes it GF) and double the wine to 2/3 of a cup. The Chicken will be amazingly crispy if you don’t crowd it in the pan.

Lots of great fish tomorrow!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Striped Bass

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Shrimp

  • Pemaquid Oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Market Worth Walking To

802.223.7051

www.uncommonmarket.net

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