Chili Madness: a Passionate Cookbook Pdf, Epub, Ebook
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Sandwiches / Sandwiches Salads / Ensaladas Hot Buffet / Bufé Caliente
Sandwiches / Sandwiches Choice of a variety of sandwiches (ham, pate, meat paste, cold sausage, camembert, emmental) 4.80 Sandwich variado a elegir (jamón, paté, chicharrones finos, camembert, Emmental) Mixed sandwich (Ham and emmental cheese) – Sandwich mixto (jamón y Emmental) 7.50 Cantal cheese sandwich – Sandwich de queso Cantal 8.00 Cured ham sandwich – Sandwich de Jamón de país 8.50 Hot dog (sausages, gratinated emmental cheese) – Perrito caliente(salchichas, Emmental gratinado) 12.00 Malakoff sandwich (salad leaves, tomato, egg, ham, mayonnaise) 11.00 Sandwich Malakoff (lechuga, tomate, huevo, jamón, mayonesa) Chaillot sandwich (salad leaves, tomato, egg, poultry meat, mayonnaise) 11.00 Sandwich Chaillot (lechuga, tomate, huevo, ave, mayonesa) Troca sandwich (salad leaves, tomato, egg, tuna, mayonnaise) 11.00 Sandwich Troca (lechuga, tomate, huevo, atún, mayonesa) Classic club sandwich (Bread crumb toasted, tomato, egg, ham, Emmenthal cheese) 12.00 Emparedado Club Clásico (Pan miga toasté, tomate huevo jamón queso gruyère fabricado en Emmenthal) Club sandwich Salmon (Bread crumb toasted, tomato, salmon, guacamole ) 15.00 Emparedado Club Asalmondo (Pan miga toasté, tomate, salmon, guacamole) Plate of chipped potatoes or green salad leaves – Plato de patatas fritas o ensalada 3.80 Salads / Ensaladas Chef’salad (Ham, Emmental cheese, egg) – Ensalada del chef (Jamón, Emmental, huevo) 14.00 Vegetarian Salad (Fresh French beans, fresh mushrooms, artichoke, palm tree heart, sweet corn) 14.50 Ensalada vegetariana (judías verdes frescas, -
Burgers Lunch Favorites
Lunch Served from 11:00 AM to 5:00 PM Burgers Our 1/3 lb burgers are made from Premium Angus Beef, which means a better tasting burger. All 1/3 lb burgers come with fries, letttuce, tomato, onion and pickles. Mayonnaise is available upon request. Hamburger $10.00 Cheeseburger $11.00 Great tasting standard burger Our burger but better with cheddar Bacon Burger $12.00 Bacon Cheeseburger $13.00 Hamburger with crisp bacon Bacon and cheese atop a patty cooked just the way you want it Chili Burger $16.00 Blue Cheeseburger $13.00 If you love our handmade chili you will love it even more We add our thick blue cheese at just the right moment on one of our fantastic burgers to make this burger perfect Patty Melt $12.00 Cardiac Arrest $14.00 Grilled onions, mushrooms and swiss cheese served on 1/3 lb patty covered in blue cheese and topped with grilled rye bacon BBQ Bacon Cheeseburger $14.00 Mushroom Avocado Swiss $15.00 Bacon, BBQ sauce, onion ring and cheddar cheese result Grilled mushrooms, melted Swiss cheese and fresh in a distinctly western burger avocado Double Burger $14.00 Double Cheeseburger $15.00 Twice the burger! Double the patty, double the cheese Double Bacon Cheeseburger $17.00 Double Bypass $18.00 Twice the patty, twice the cheese and twice the bacon This double blue cheese bacon burger will have you grasping at your chest for more Black Bean Veggie Burger $11.00 Veggie Cheeseburger $12.00 This is sure to please vegans, vegetarians and omnivores The black bean veggie burger is great with swiss cheese alike Double Veggie Burger $16.00 Double Veggie Cheeseburger $18.00 Veggie patty x 2 A staff favorite, with twice the veggie patty and twice the swiss cheese Lunch Favorites All of the following come with fries and a pickle. -
THE SANDWICH! ~ Crnaril,A[Jjjam~
BEST FOODS FAMILY Here is the Best Foods Family! Foods Bread and Butter Pickles, Rich Best Foods Mayonnaise crisp and crunchy with that made from fresh eggs, whole eggs old-fashioned flavor, and spicy broken right from the shell. Best Best Foods Sweet Pickle Relish. Foods Thousand Island Dress- Nucoa, a pure vegetable margar- ing, flecked with red pimentos ine, the ideal sandwich spread. and chili sauce. Best Foods Relish These five perfect food prod- Spred, fragrant with pickles, pi- ucts are delicious aids to the mentos and rare spices. Best sandwich. rc!J3eho/J ~ THE SANDWICH! ~ Crnaril,a[JJJam~ SANDWICHES appear in many varied guises - dainty party sandwiches - substantial sandwiches for the school lunch- simple sandwiches and elaborate sandwiches - small sandwiches and sandwiches that make a whole meal. But sandwiches are always good if just a few simple rules are followed. THE BREAD-The bread may be of many varieties-whole wheat, graham or rye, Boston brown bread, nut, raisin or date, crackers, wafers. Sometimes cake is used. For fancy sandwiches, the bread should be cut very thin and all crust removed. Bread 24 hours old cuts best. For sub- stantial picnic or lunch sandwiches, cut the bread quite thick and make your fillings generous. When a whole loaf of bread is to be used, remove the crust with a very sharp knife, before slicing. When making rolled sandwiches, use very fresh bread and remove all crust and slice very thin. When sandwiches have been rolled, wrap in cloth wrung out of hot water and let stand in a cool place before serving. -
Artisan Breads Menu
About Fresh At Fresh we offer a bountiful selection of hearth baked arti- sanal breads. We specialize in naturally leavened breads made with our own starters, as well as traditional European yeasted breads and a few choice American style “loaf” breads. Our mis- sion is to bake great bread with simple, pure ingredients. None of our breads are made with artificial preservatives or chemical additives. “Artisanal” isn’t just a trendy label at Fresh. To us, artisanal means using traditional baking methods that empha- size a long, slow fermentation. Giving our bread plenty of time Artisan to ferment allows it to develop a richness of flavor and texture that cannot be created in bread that is hurried along with loads of commercial yeast. We hope you’ll try all our breads and find your favorite! Breads Bread Care For best results, eat immediately! Because we believe in using only natural ingredients and never use artificial preservatives or dough conditioners in our breads, they require a different sort of care than chemically enhanced breads. Storage To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a board or shelf. Refresh Homemade On the second day, wrap the bread in plastic to maintain its freshness. To refresh the loaf, sprinkle or mist the portion you want to serve lightly with water and place it in a preheated o Artisan 400 oven for 6-8 minutes or until crusty. You may also slice and toast the bread for delicious results. Freezing Breads The bread also freezes well wrapped in plastic, then in foil. -
How a Baby Fish Burger Captured a Nation's Palate Kim Knight
Why the Slider Stuck: How a Baby Fish Burger Captured a Nation’s Palate Kim Knight A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Gastronomy 2019 School of Hospitality and Tourism Auckland University of Technology ABSTRACT If eating is an act of self-identification then what does the uptake of a new food trend by an entire country say about that nation? The slider – a baby hamburger that originated in the United States – was an unknown foodstuff in 2011 New Zealand when celebrity chef Al Brown put a fish version on the menu of his Auckland restaurant, Depot Oyster Bar and Eatery. Less than five years later the restaurant was selling an average of 285 sliders a day (Brown, 2014) and the slider had become an unlikely restaurant signature dish that, from 2013, had its position strengthened by mass media food publications which promoted slider recipes for home cooks. This study seeks to understand how and why the slider was introduced, popularised and embedded in New Zealand, via participant interviews with industry experts and content analysis of selected food media. Gastronomic theory around the rise of smart-casual restaurants (Pearlman, 2013), the marketing power of nostalgia (D. Bell & Valentine, 2013) and the role of media in taste-making (Blank, 2007; Shrum, 1996) is applied to create an understanding of the slider’s popularity and, potentially, New Zealand’s gastronomic identity. The research suggests that the synonymy of the New Zealand slider with its celebrity chef initiator is considered crucial – Depot’s aesthetic is the “Kiwi bach” (a colloquial term for the New Zealand holiday home) and the fish slider pays homage to the white bread fish sandwich enjoyed as part of a childhood summer meal around the kitchen table at the New Zealand bach. -
Sloppy Joe on a Roll
Sloppy Joe on a Roll HACCP Process: _____ 1 – No Cook X 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve _____ 4 – SOP Controlled Ingredients Servings Directions: Include step -by -step instructions, the critical * Indicates a commodity item control points (CCP) (specific points at which a hazard can be (Local) Indicates a local item 50 100 reduced, eliminated or prevented) and critical limit (time and/or temperature that must be achieved to control a hazard). 1. Brown ground beef. Drain. Continue immediately. Ground beef* (or Local) 8 ½ lbs (raw) 17 lbs (raw) 2. Cook lentils in enough water to cover them. Simmer Onions, raw, chopped 10 oz 1 lb + 4 oz for about 30-40 minutes. Drain excess water. Puree Tomato paste* ¼ #10 can ½ #10 can lentils in a food processor. Catsup ¼ #10 can ½ #10 can 3. Add onions and minced garlic. Cook for 5 minutes. Water 2 cups 1 qt Stir in pureed lentils. Add tomato paste, catsup, water, Vinegar, distilled 1 1/8 cups 2 ¼ cups vinegar, dry mustard, pepper, green chilies and brown Mustard, powder/dry 2 Tbsp ¼ cup sugar. Mix well and simmer for 25-30 minutes. Heat Pepper 1 tsp 2 tsp to 155° F or higher. Pour ground beef mixture into Sugar, brown 2 ¾ oz 5 ½ oz steam-table pan (12” x 20” x 2 ½”). For 50 servings, use 1 pan. Hold at 135° F or higher. Lentils, cooked, no salt (Local) 3 cups 1 qt + 2 cups 4. Portion with # 12 scoop (1/3 cup) onto bottom half of Mild green chili peppers, canned, drained 1 lb + 11 oz 3 lb + 6 oz each roll. -
Fast-Food Udstyr.Qxd 16-02-2007 09:34 Side 1
Fast-Food Udstyr.qxd 16-02-2007 09:34 Side 1 Fast-Food udstyr Fast-Food Udstyr.qxd 16-02-2007 09:34 Side 3 COOKING EQUIPMENT KOGEUDSTYR KOCHER Pølsekar - Sausage pan - Wurstentöpfe Varenr. Udvendig mål i mm Spænding Max. forbrug Article No. Outside dim. in mm Voltage Total power Art. Nr. Außenmaße in mm Spanning Max. Leistung Højde Bredde Dybde Height Width Depth Höhe Breite Tiefe PK 112 300 250 350 230/400 V 1000/1500 W Tilbehør: Åben ramme. Skydelåg. Hulrist. Skillerum. Accessories: Open frame. Sliding cover. Steaming grid. Divider. PK 112 Zubehör: Offener Rahmen. Schiebedeckel. Dunstrost. Scheidewand. Gasudgave - For bottled gas - Für Propangas: PKG 112 Pølsekar - Sausage pan - Wurstentöpfe Varenr. Udvendig mål i mm Spænding Max. forbrug Article No. Outside dim. in mm Voltage Total power Art. Nr. Außenmaße in mm Spanning Max. Leistung Højde Bredde Dybde Height Width Depth Höhe Breite Tiefe PK 113 300 320 335 230 V 1000 W PK 113 Pølsekar - Sausage pan - Wurstentöpfe Varenr. Udvendig mål i mm Spænding Max. forbrug Article No. Outside dim. in mm Voltage Total power Art. Nr. Außenmaße in mm Spanning Max. Leistung Højde Bredde Dybde Height Width Depth Höhe Breite Tiefe PK 114 300 250 440 230 V 1000 W PK 114 Pølsekar - Sausage pan - Wurstentöpfe Varenr. Udvendig mål i mm Spænding Max. forbrug Article No. Outside dim. in mm Voltage Total power Art. Nr. Außenmaße in mm Spanning Max. Leistung Højde Bredde Dybde Height Width Depth Höhe Breite Tiefe PK 115 300 335 440 230 V 1000 W PK 115 Pølsekar - Sausage pan - Wurstentöpfe Varenr. -
Camp Cooking Tips and Techniques
CAMP COOKING TIPS & TECHNIQUES A collection of information from the internet, from fellow Scouters and originated specifically for this booklet. Wood Badge Ticket Item – Karl Kuegler, Jr. Originally Created January 2008 - Revised & Expanded March 2017 Camp Cooking Tips & Techniques Page 1 Notes: ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ -
Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce ............. -
Appetizers and Small Plates Personal Deep-Dish Pizzas Sliders Burgers
Appetizers and Small Plates Fried Pickles 9 Pretzel Rods 10 Chipotle Dipping Sauce Tillamook Cheddar Sauce Or Maple Cinnamon Butter Roasted Tomato & Garlic Cheesesticks 11 Latin Jumbo Shrimp Cocktail 14 Mozzerella, Provolone, White Cheddar, Muenster, Parmesan, Cumin Poached Shrimp, Cocktail, Citrus Aioli Roasted Tomatoes, Roasted Garlic Cloves, Ammoglio Sauce Buffalo Cauliflower 10 Greek Chicken Skewers 13 Roasted Cauliflower Tossed In Buffalo, Carrots, Celery Cucumber, Tomato, Olives, Feta, Balsamic Glaze Ranch or Blue Cheese Dressing Cajun Steak Bites 14 Maple Bourbon Brussel Sprouts 12 Blackened Tenderloin Tips, Potatoes, Caramelized Onions, Demi- Roasted Sprouts, Caramelized Onion, Cranberries, Toasted Pepitas, Glace, Grilled Bread Feta Cheese, Maple Bourbon Balsamic Glaze Add Blue Cheese $2 Smoked Salmon Cheesecake 13 Nacho Supreme 13 Cracker Crust, Fried Capers, Tomato, Crostini, Preserved White Corn Tortilla Chips, Chili Con Queso, Shredded Lettuce, Lemon Pico de Gallo, Black Olives, Guacamole, Salsa, and Sour Cream. Choice of Beef, Chicken, or Smoked Pulled Pork. Buffalo Wings 13 Guacamole Dip 9 10 Lightly Smoked, Fried Wings Or ½ Lb. Of Boneless. Tossed In 5- Housemade Guacamole, White Corn Tortilla Chips Alarm Habanero, Hot, Buffalo, BBQ, Honey BBQ, Parmesan Garlic, Add Chili Con Queso 2 Add Salsa 2 Cajun Rub, Mesquite Rub, Lemon Pepper, Or Plain. Carrot Sticks, Celery Sticks, Blue Cheese or Ranch Quesadilla 14 Buttermilk Fried Chicken Strips 12 Grilled Chicken, Smoked Pulled Pork, Or Grilled Veggie. Cheddar, House Cut Fries -
Chili Dog Bar Mashed Potato Bowl Beef Slider Beef Nachos Meatball
RWJ HALL BREAKFAST & LUNCH Pizza Burger Brioche Bun Option Mac & Cheese Burger Grilled Chicken with Onion Straws & BBQ Avocado Burger Pepperoni Pizza Cheese Pizza Sausage & Mushroom Cajun Chicken Pizza Veggie Pizza Calzone Breakfast Breakfast Breakfast Breakfast Breakfast Brunch Brunch Denver Scramble Breakfast Scrambled Eggs GF Scrambled Eggs with Cheese GF Eggs Benedict GF Scrambled Eggs GF-DF Scrambled Eggs with Scrambled Eggs GF-DF Hash Brown Patty DF Bacon GF-DF Sausage Links GF Ham Steak GF Sausage Patty GF-DF Cheese GF Triangle Hash Brown VE 7:15am – Sausage Links GF-DF Hash Brown Potatoes GF-DF-VE Waffles VE Baked French Toast Quiche Cheese & Sausage Hash Browns Turkey Sausage 9:30am Pancakes VE Cinnamon Vanilla French Toast Breakfast Potato GF-VE Tater Tots Blueberry Pancakes Sausage Links Mock Chicken Legs Lunch VE Lunch Lunch Lunch Sloppy Joes Wisconsin Blend Meat Ravioli Herb Roasted Chicken GF- Lunch Pork Mushroom Vesuvio California Vegetables Vegetables Dry Rub Jerk Chicken DF Cheese Ravioli VE DF Roasted Red Potatoes VE Turkey Tacos DF Potato Sweet Fries VE Bolognese Sauce GF-DF GF-VE Omelet Bar Pasta Primavera Alfredo VE Mexican Brown Rice VE-DF Asparagus Seasoned GF- Herbed Peas & Pearl Seasoned Peas GF-VE Oat Meal Chive Mashed Potatoes VE Marinara Sauce V-GF-DF Broccoli Spears GF-VE VE-DF Onions GF-DF Italian Herb Roasted Omelet Bar Lunch Steamed Carrots Grilled Zucchini GF-VE Eggplant Parmesan VE Oat Meal GF-VE Pineapple & Mango Rice Potatoes 11am – Corn Cakes VE Herbed Cauliflower GF-VE GF-DF-V Green Beans GF-VE GF-VE-DF -
Philly Cheesesteak Sloppy Joe Lesson Plan
GiGi’s Kitchen Purposeful Programs Philly Cheesesteak Sloppy Joe Lesson Plan Philly Cheesesteak Sloppy Joe INGREDIENTS: • 1 pound lean ground beef • 2 tablespoons butter • 1 small yellow onion diced • 1 small green bell pepper diced • 8 ounces brown mushrooms minced • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 1 tablespoon cornstarch • 1 cup beef broth • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy) • 6 brioche hamburger buns DIRECTIONS: Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. 2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. 3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. 5. Add the beef back into the pan. 6. In a small cup mix the beef broth and cornstarch together 7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. 8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. 9. Turn off the heat, add in the provolone cheese. 10. Served on toasted brioche buns.