J.R.'s Grill & Salad Bar


*Orange Roughy w/ California Salsa*

Salsa 3/4 cup chopped tomato 1/2 cup chopped peeled ripe avacado 2 tablespoons sliced green onions 1 tablespoon chopped fresh cilantro 1/4 teaspoon salt 1 jalapeno chile, chopped Fish 1 tablespoon oil 1 tablespoon lime juice 1 pack orange roughy fillets Grill Directions: Heat grill. In medium bowl combine all salsa ingredients, mix well. Set Aside. Cut 12 inch-square piece of heavy-duty foil. Pierce several holes in foil. In small bowl, combine oil and lime juice. Mix well. When ready to grill, brush fish w/ oil mixture. Place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place fish fillets on foil. Cook 6 to 7 minutes or until fish flakes easily with fork, turning once. Serve salsa over grilled fish.

Pocono Dining at J.R.'s Grill & Salad Bar
Located at The Budget Inn and Suites ~ I-80, Exit 308
East Stroudsburg, PA 18301
570-424-5451 ~ 800-233-8144


*Charcoal and Gas-grilled Sirloin Steak Tips*

2 lbs sirloin steak tips, trimmed of excess fat Southwestern Marinade- 1/3 cup soy sauce 1/3 cup vegatable oil 3 medium garlic cloves, pressed through garlic press or minced (about 1 tablespoon) 1 tablespoon dark brown sugar 1 tablespoon tomato paste 1 tablespoon chili powder 2 teaspoons ground cumin 1/4 teaspoon cayenne Combine all ingredients in small bowl. -or- Garlic, Ginger & Soy Marinade- 1/3 cup soy sauce 3 tablespoons vegatable oil 3 tablespoons toasted sesame oil 3 medium garlic cloves, pressed through garlic press or minced (about 1 tablespoon) 1 piece(1 inch) fresh ginger, minced (about 1 tablespoon) 2 tablespoons dark brown sugar 2 teaspoons grated zest from 1 orange 1/2 teaspoon red pepper flakes 1 medium scallion, sliced thin Combine all ingredients in small bowl. Lime or orange wedges for serving. 1. Combine marinade and meat in gallon- size zipper-lock bag; press out as much air as possible and seal bag. Refridgerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly. 2. About halfway through marinatin time, ignite about 6 quarts (1 large chimney) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes. Create two-level fire by spreading single layer of coals over half of grill bottom and arranging remaining coals in layer several briquettes high over other half. Position grill rack over coals, cover grill and heat rack until hot, about 5 minutes; scrape grill rack clean with wire brush. Grill is ready when thicker layer of coals is medium-hot. 3.Remove steak tips from marinade and pat dry with paper towels. Grill, uncovered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare(about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness. 4. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Serve lime wedges with the Southwestern-marinated tips and orange wedges with the garlic, ginger and soy-marinated tips.

Pocono Dining at J.R.'s Grill & Salad Bar
Located at The Budget Inn and Suites ~ I-80, Exit 308
East Stroudsburg, PA 18301
570-424-5451 ~ 800-233-8144


*Tortino di Melanzane: Eggplant Cake*

2 1/4 cups flour Pinch salt 1/2 pound butter, cut into chunks 1 egg, beaten 2 tablespoons very cold water 4 tablespoons extra-virgin olive oil 2 large eggplants, peeled and sliced lengthwise into 1/4-inch thick slices 4 cloves garlic, minced 1 red onion, finely chopped 1/2 bunch mint leaves, chopped 1/2 bunch thyme leaves 1/2 bunch oregano leaves Salt and pepper, to taste 1 cup thick tomato puree Pecorino Toscano, for grating Preheat the grill or broiler. Mound the flour and salt in the center of a cutting board. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Mix in the egg and cold water and work the dough just enough so that it comes together. Wrap in plastic and refrigerate 30 minutes. Brush the eggplant slices with olive oil and grill on both sides until marked and crispy, about 3 minutes per side. Set aside. Meanwhile, in a 12 to 14-inch skillet, heat the olive oil over high heat until just smoking. Add the garlic and onion and sauti over high heat until light golden brown. Add the mint, thyme, oregano and salt and pepper to taste and cook 5 minutes more. Stir in the tomato puree, bring to a boil, simmer until very thick and stew like and remove from heat. Preheat the oven to 350 degrees F. Roll the dough out to an even 1/8-inch thickness and fit it into a 10-inch tart pan. Blind bake the pastry shell for 20 minutes, until golden brown, then remove from oven and allow to cool. Layer the eggplant slices and tomato sauce mixture in the tart shell, alternating layers and ending with a layer of eggplant. Cut the slices if necessary to fit the pie shell. Top with abundant grated cheese and bake in the oven 20 minutes, until the cheese is browned and the sauce is bubbling. Let cool 15 minutes, then slice and serve.

Pocono Dining at J.R.'s Grill & Salad Bar
Located at The Budget Inn and Suites ~ I-80, Exit 308
East Stroudsburg, PA 18301
570-424-5451 ~ 800-233-8144


*Marinated London Broil*

1/3 cup minced shallots 3 tablespoons soy sauce 1/2 cup olive oil 3 tablespoons fresh thyme Big dash hot sauce 3 tablespoons freshly squeezed lemon juice 1 1/2 pounds flank steak Cress, for garnish Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.

Pocono Dining at J.R.'s Grill & Salad Bar
Located at The Budget Inn and Suites ~ I-80, Exit 308
East Stroudsburg, PA 18301
570-424-5451 ~ 800-233-8144


*Seafood Pilau*

4 tablespoons ketchup 2 tablespoons Worcestershire sauce 4 tablespoons demerara sugar 2 cups unsweetened coconut milk 1 cup water 2 teaspoons Scotch bonnet hot sauce 1/2 cup olive oil, plus more, if necessary 1 cup diced carrots 1 large onion, diced 1 red pepper, diced 2 teaspoons chopped garlic 2 tablespoons chopped fresh thyme 1 pound fresh codfish, cut in 1 1/2-inch chunks 8 cups rice, cooked 1 pound crawfish, cooked and cleaned 2 (12 1/2-ounce) cans pigeon peas, drained, and rinsed 1 cup chopped scallions Kosher salt Freshly ground black pepper 1 pound jumbo (U-15) shrimp, cleaned and deveined Preheat oven to 375 degrees F. In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce. Set aside. Heat a large skillet over high heat. Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme. Saute until fragrant. Turn the cooked vegetables out onto a dish. Reheat skillet, adding more oil if necessary. Saute cod until almost done, add to vegetables. Reheat the skillet. Add the ketchup mixture, and bring to a boil. Add back the vegetables and cod. Stir in the rice, mixing well. Keep moving the rice, like a stir-fry. After a few minutes, add the crawfish, pigeon peas, and the scallions. Season, to taste. Scatter the shrimp on the top of the rice. Cover the skillet and put it into the oven for about 15 minutes. Cook until shrimp are opaque, and slightly curled.

Pocono Dining at J.R.'s Grill & Salad Bar
Located at The Budget Inn and Suites ~ I-80, Exit 308
East Stroudsburg, PA 18301
570-424-5451 ~ 800-233-8144


*Scallops a la Meuniere*

1 1/2 pounds bay scallops (preferably Nantucket), rinsed and drained 1 cup milk 2 pounds spinach, coarse stems discarded and the leaves washed well and drained 1/2 cup (1 stick) plus 3 tablespoons unsalted butter Freshly grated nutmeg Salt and Pepper 1/4 cup vegetable oil About 1/2 cup all-purpose flour for dredging the scallops Juice of 1/2 lemon 1/3 cup minced fresh parsley leaves Discard the small, tough muscle from the side of each scallop and in a bowl let the scallops soak in the milk, covered and chilled, for 1 hour. While the scallops are soaking, in a large saucepan steam the spinach in the water clinging to its leaves, covered, over moderately high heat for 3 to 4 minutes, or until it is wilted. Drain the spinach in a colander, squeeze it dry in a kitchen towel, and coarsely chop it. Drain the scallops and pat them dry. In a small skillet cook the spinach in 2 tablespoons of the butter over moderate heat, stirring, until it is hot and season it with the nutmeg and salt and pepper to taste. Spread the spinach on a heated platter and keep it warm, covered. Divide the oil and four tablespoons of the remaining butter between two heavy skillets and heat the fat over moderately high heat until it is golden. While the fat is heating, working in batches, dredge the scallops in the flour and in a large sieve shake off the excess. Divide the scallops between the skillets, in the hot fat sauti them, stirring and separating them with a fork, for 1 to 2 minutes, or until they are opaque and light golden, and transfer them with a slotted spoon to the bed of spinach. Season the scallops with the lemon juice and salt and pepper and sprinkle them with the parsley. In a small saucepan heat the remaining five tablespoons butter over moderately high heat until it is golden brown and has a nutlike fragrance and pour the brown butter carefully over the scallops.

Pocono Dining at J.R.'s Grill & Salad Bar
Located at The Budget Inn and Suites ~ I-80, Exit 308
East Stroudsburg, PA 18301
570-424-5451 ~ 800-233-8144