Word: shrimped
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...Applebee's' sense of disembodiment, of radical anti-locality, extends throughout its menu. A "Tuscan Shrimp Salad" bears only a notional relationship to Tuscany, where I have never seen the discordant, more-Asian-than-Italian marriage of almonds, shrimp, sun-dried tomatoes, hot peppers, sweet peppers, and soft lettuce. Were I on Bourbon Street, in New Orleans, and was delivered a steak as bland as the Applebee's "Bourbon Street Steak," I would leave, drink three or four Hurricanes, and call...
...Which brings me to the bar at Applebee's. The only meaningful difference between casual-dining restaurants and fast-food restaurants is that the former serve alcohol. (My Tuscan Shrimp Salad was nearly as fast as anything I could have eaten at McDonald's: it was delivered in under nine minutes.) But I found the Applebee's bar to be a ripoff. When I asked Cory, my bartender, for a margarita, he said proudly, "We have several!" (Everything said by Applebee's employees is uttered with unnecessary volume and transparently coached enthusiasm.) Cory then presented a huge drinks menu that...
MORTON'S STEAK BIBLE KLAUS FRITCH This meaty tome is filled with easy-to-follow recipes for steakhouse favorites like garlicky creamed spinach, perfectly crisp hash-brown potatoes and a sumptuous shrimp Alexander with beurre blanc. But in the end, it's all about the beef, and the book provides invaluable tips about how to select meat and cook it: all cuts except ground meat should be brought to room temperature and sprinkled lightly with seasoned salt. And, of course, when grilling, you should turn steak only once...
...evening after a long day of work as the sun was setting behind the mangrove. People were filtering in from town to spend the evening with the RodrÃguez brothers, and yet Don Ruben was still finishing up hammering a board into the exit of one of the shrimp ponds.Another man, Don Amadeus, had just come in, and though I don’t imagine anyone but Guatemalans could tell him apart from the rest, he was definitely of indigenous ancestry. Don Saúl and Don Celso were joking like they do all day long, when Don Ruben came...
...seasonal ingredients-and a calorie count of 475 or less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous-but not sinful-range of desserts, including strawberry-and-mango cheesecake...