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  • Writer's pictureMary Ann

Spring Mocktails & Lent Friendly Recipes from LA Jackson and Marsh House in Nashville

Lent-Friendly Food at Marsh House:

Cauliflower Steak with piquillo sofrito, garlic cream and Marcona crumb

Scallops with wilted greens, squash, pickled mirliton and brown butter crumb

Alabama Blue Crab Fingers with nuoc cham and peanuts.

Photo Credit Marsh House

Cauliflower Steak

piquillo sofrito, garlic cream, marcona crumb

Serves: 2


1 head of cauliflower

1 T extra virgin olive oil

1 ea garlic clove, smashed

2 ea thyme sprig

Salt to Taste

White Pepper to Taste

Piquillo Sofrito (recipe below)

Garlic Puree (recipe below)

Marcona Crumb (recipe below)


Cut the cauliflower in half, then trim the sides so they lay flat. trim the root of the cauliflower so it creates two circles.Lightly rub cauliflower steaks with extra virgin olive oil, salt and ground white pepper. Place in a large vac bag with garlic, thyme and olive olive oil. Seal bags at 98% and sous vide steaks for one hour at 185 degrees F.

Piquillo Sofrito

172 g onion, diced medium

42 g garlic, sliced

1/2 c extra virgin olive oil

85 g piquillo pepper, diced medium

1.5 tea salt

1/2 tea smoked paprika


● In a large pot add onion, oil, 1 tbsp salt. Cook over low heat for 15 minutes

● Add garlic and continue cooking over low heat for 15 minutes

● Add piquillo peppers, 2 tbsp salt, 2 tbsp paprika, continue cooking

● Stir frequently until jam-like, approximately one hour

● Strain

Garlic Purée

160 g garlic

Heavy Cream, as needed

Salt, as needed


● Peel garlic cloves and make sure to remove any bottoms from garlic.

● Add garlic to a stainless steel pot and cover the garlic with 1 inch in cold water.

● Over medium heat, bring garlic to a simmer. Once at a simmer, remove garlic and discard hot water, start fresh again with cold water. Complete this step seven times.

● Repeat this step one last time, using heavy cream until the cloves are just covered. Add salt to taste and slowly bring to a simmer. Allow to steep 15 minutes until fully tender but not falling apart. Do not scorch or brown.

● Strain, but save, the cream from the garlic. Add garlic to vitamix and add just enough cream to get the garlic to puree freely without agitation (no ladle, tool, etc). It will take a lot less cream than you anticipate, remember, you can always add but not take away. Puree until smooth, check seasoning before serving.

Marcona Crumb

1 t lemon zest, chopped

1 ea garlic clove, microplaned

1.5 c panko bread crumbs

3 T butter

1 t salt

1 T parsley, chopped

¾ c marcona almonds, very finely chopped


● Heat a large saute pan on medium heat. Once the pan is warm, begin melting butter. Melt butter until it almost starts to brown.

● Add lemon and garlic clove and cook, mixing for 30-45 seconds. Rawness should be cooked out.

● Add panko bread crumbs and salt, mixing constantly to as not burn bread crumbs. Mix and toss until bread crumbs are golden to deep golden brown. Toss parsley in at the end.

● Immediately spread out on a sheet tray lined with parchment and allow to cool to room temperature.

● Once cooled, mix in chopped marcona almonds

Where: Marsh House is located at 401 11th Avenue South in Nashville.


The "D" is Silent – ginger, lime, honey, pineapple, chili, Soda

Say "What" Again – coconut, passionfruit, lime, pineapple, Soda Float, grenadine

Why Am I Mr. Pink? – lemon, grapefruit, cinnamon, pear syrup, Soda

The "D" is Silent

.75 oz ginger

.75 oz lime

.5 oz honey

1.25 oz pineapple

3 dashes chili


Cilantro and ginger for garnish

Pour contents into shaker, shake, then pour into glass over crushed ice.

Say "What" Again

.75 oz coconut

.75 oz passionfruit

.5 oz lime

1 pineapple

.25 grenadine

Soda Float

2 pineapple frond, and flower for garnish

Pour contents into shaker, shake, then pour into glass over crushed ice.

Why Am I Mr. Pink?

.5 oz lemon

1.5 oz grapefruit

1 cinnamon

.5oz pear syrup


Cinnamon stick for garnish

Pour contents into shaker, shake, then pour into glass over crushed ice.

L.A. Jackson is located at the rooftop of the Thompson Hotel 401 11th Ave S, Nashville.

Telephone: (615) 262-6007;


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