H O M E O F Mels the Original When You Visit Mels, You’Re Experiencing Part of the American Dream
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Delicious X Design FIN10.5.Indd
Delicious byDesign 30 YEARS | 30 RECIPES ROBERT SUGAR Photography|Renée Comet Styling|Lisa Cherkasky AURAS DESIGN Delicious byDesign 30 YEARS / 30 RECIPES This book is dedicated to Lynn Ann Lubitz sister, friend, fellow cooking enthusiast, and eternal optimist ©2011 AURAS DESIGN DELICIOUS BY DESIGN IS SET IN MERCURY TEXT, MUSEO SANS AND MUSEO SLAB ISBN# 978-0-578-09232-4 Delicious byDesign 30 YEARS / 30 RECIPES ROBERT SUGAR Photography|Renée Comet Styling|Lisa Cherkasky AURAS DESIGN CONTENTS Main Dishes Starters, Sides, 2 Braised Short Ribs in Red Wine Spices, and Sauces 5 Not-macaroni and Cheeses 9 AURAS Spice Mix 6 Un-ribbed Roast 9 Savory Spice Blend 9 Super-Slow BBQ Baby Back Ribs 13 Simple Marinara 10 Flat Roast Chicken 17 Avocado Coulis 13 Chicken Parmesan 37 Decadent Smashed Potatoes 14 Perfect Steak 38 Brussels Spouts for Haters 17 Swordfi sh with Avocado Coulis 38 Simplest Sweet Potatoes 18 Sea Bass in Foil 38 Roasted Sweet Onions 21 Ultimate Meatloaf 41 Super-Buttery Rice 22 Latkes 41 Slow-Roasted Tomatoes 25 Pan-Roasted Salmon with Hash 41 Corn Sauté 26 Mom’s Chopped Liver 41 Four and Twenty Breadsticks 29 Cashew Shrimp Stir Fry 42 Savory Pie Crust 30 Risotto with Lemon and Asparagus 45 Brown Rice Pilaf 33 Shrimp and Grits 57 Quick Coleslaw 34 Onglet Salad 57 Cocktail Sauce 42 Chicken Pot Pie 58 Champagne Beurre Blanc 45 Chicken Thigh Bake 58 Spinach Timbale 46 De-boned Herbed Turkey Breast 49 Softest Egg Scramble 50 Juiciest Hamburgers Two Ways 53 Layered Omelet 54 Asian Mussel Soup 57 Crab Cakes with Coleslaw About AURAS 61 Simplest Tomato Soup 1 Introduction 61 Ultimate Grilled Cheese 68 30 Years / 30 Clients 62 Pan-Fried Chicken 70 AURAS Employees 1981–2011 65 Vegetable Gratin 71 Biographies 66 Shirred Eggs in Two Sauces hen we began to contemplate Internet start-ups, are a high-risk long shot. -
Blt-Menu.Pdf
ADDITIONAL LUNCH OPTIONS WEEKDAYS 12:00 - 3:30 PM FRIED PICKLES with Franch dressing 8 THE BLT BLT bacon, lettuce, tomato, yuzu kosho, mustard, basil 12 CHILLED YELLOWFIN TUNA lettuce wraps, white cocktail sauce, pickled PASTA A LA ANNA spaghetti with spicy lemon, dill 18 harissa, red onion and a fried egg 12 TAMALES Tejeda-style, filled with hierloom BEET AND MINT SALAD meyer lemon beans and cheddar cheese, Mexican vinaigrette, granola, ricotta salata 10 oregano 12 BRUSSELS SPROUTS fried with smoked black garlic mayo, macadamia nuts 12 ROMAINE SALAD creamy miso-ginger dressing, french beans, onions, cilantro, CHICKEN MONDAY pickled serrano 8 add chicken breast +6 BLT CHICKEN BUCKET 8 pieces of dark meat, french fries with smokey garlic aioli, OCTOPUS & SHISHITO PEPPERS butter braised greens and cucumber salad stir-fried with celery, lime and mint 15 with chili-green peppercorn crisp 40 CHARRED QUAIL corn nuts, cilantro and PASTA TUESDAY lime with ancho pepper-sunflower seed sauce 1 for 12 OR 2 for 19 BIBB LETTUCE SALAD with creamy burrata, marinated grapes and champagne TOMATO & MAYONNAISE SANDWICH vinaigrette 14 heirloom tomatoes, Duke’s mayo, white bread with the crust cut off 13 RIGATONI beef bolognese, parmesan 16 MORTADELLA SANDWICH provolone, CACIO E PEPE black pepper, pecorino anchovy aioli, pickled cabbage, romano 12 pepperoncinis 12 GARLIC BREAD w/ marinara for dipping 5 AROMATIC CHICKEN SANDWICH charred, spiced dark meat with pickled STEAK ‘DAY’ WEDNESDAY pineapple, cucumber, avocado, basil 13 HAWAIIAN PRIME STEAK THE PARTY MELT beef patty with crispy baked potato stuffed with spinach cheese, caramelized onions, and thinly artichoke dip, salsa and sour cream 19 sliced red onions 12 SIDES FRENCH FRIES plain, hard spiced, OR pecorino and black pepper 6 BRUNCH SPROUT SALAD of quinoa, lemon and SATURDAY & SUNDAY olive oil, dukkah 6 no fuss brunch that’s as delicious as it is easy to walk in for with the BEST BROCCOLI garlic butter, sumac-spiced bloody marys. -
From Slovenian Farms Learn About Slovenian Cuisine with Dishes Made by Slovenian Housewives
TOURISM ON FARMS IN SLOVENIA MY WAY OF COUNTRYSIDE HOLIDAYS. #ifeelsLOVEnia #myway www.slovenia.info www.farmtourism.si Welcome to our home Imagine the embrace of green 2.095.861 surroundings, the smell of freshly cut PEOPLE LIVE grass, genuine Slovenian dialects, IN SLOVENIA (1 JANUARY 2020) traditional architecture and old farming customs and you’ll start to get some idea of the appeal of our countryside. Farm 900 TOURIST tourism, usually family-owned, open their FARMS doors and serve their guests the best 325 excursion farms, 129 wineries, produce from their gardens, fields, cellars, 31 “Eights” (Osmice), smokehouses, pantries and kitchens. 8 camping sites, and 391 tourist farms with Housewives upgrade their grandmothers’ accommodation. recipes with the elements of modern cuisine, while farm owners show off their wine cellars or accompany their guests to the sauna or a swimming pool, and their MORE THAN children show their peers from the city 200.000 how to spend a day without a tablet or a BEE FAMILIES smartphone. Slovenia is the home of the indigenous Carniolan honeybee. Farm tourism owners are sincerely looking Based on Slovenia’s initiative, forward to your visit. They will help you 20 May has become World Bee Day. slow down your everyday rhythm and make sure that you experience the authenticity of the Slovenian countryside. You are welcome in all seasons. MORE THAN 400 DISTINCTIVE LOCAL AND REGIONAL FOODSTUFFS, DISHES AND DRINKS Matija Vimpolšek Chairman of the Association MORE THAN of Tourist Farms of Slovenia 30.000 WINE PRODUCERS cultivate grapevines on almost 16,000 hectares of vineyards. -
Sinfo-December-2013.Pdf
12 ISSN 1854-0805 December 2013 The latest from Slovenia ON THE POLITICAL AGENDA INTERVIEW: Miroslav Mozetič, MSc IN FOCUS INTERVIEW: Dr Bojana Rogelj Škafar HERITAGE: Slovenian Potica Polona Anja Valerija Tanja Irena Vesna Let this New Year be the one, where all your dreams come true, so with a joyful heart, put a start to this year anew. Wishing you a happy and prosperous New Year 2014. Editorial Board CONTEnts EDITORIAL ON THE POLITICAL AGENDA INTERVIEW 7 Miroslav Mozetič, MSc Photo: Bruno Toič In these times of financial and social crisis, the Consti- tutional Court faces new chalenges A Photo: Tamino Petelinšek/ST Tamino Photo: IN FOCUS INTERVIEW 14 Dr Bojana Rogelj Škafar Tanja Glogovčan, editor Research and communicating our knowledge of the wealth of ethnological heritage are of key importance A few of this year’s events to inspire you for the year to come Our December issue being focused on Slovenian ethnological Photo: Personal archives Personal Photo: characteristics, we are delighted to present below the work and success of the Slovene Ethnographic Museum, viewed through the experience of its Director, Dr Bojana Rogelj Škafar, and its permanent exhibition entitled “The Relationship between Nature and Culture”. The forthcoming year will mark the 600th anniversary of the beginning of the enthronement rituals of the Carinthian dukes, which has since been one of the most important distinctions of Slovenia in the European area and is also one of the topics dealt with in this issue. HERITAGE 28 Dr Janez Bogataj There is no holiday in Slovenia without the traditional Slovenian Slovenian potica festive cake potica. -
“Egg Sandwich”—A Breakfast Sandwich Author: Cathy Hwang Skill Level: Easy Cuisine: American Course: Breakfast Growing up W
“Egg Sandwich”—a breakfast sandwich Author: Cathy Hwang Skill level: Easy Cuisine: American Course: Breakfast Growing up we would have a breakfast treat that our family called an “Egg Sandwich”. My Uncle George, who grew up in Latvia and lived in Buffalo NY, taught us how to make it. I’m not sure where he got the recipe but it’s delicious. When I make it I think of him and if he were still here I’m sure he would be happy I’m sharing it with you. The ingredients are simple: buttered bread, fried bologna, fried egg, American cheese, and pickles. You say pickles on a breakfast sandwich? Yes, trust me, it works :) You can easily scale this recipe up or down depending on how many mouths you’re feeding. Ingredients for 1 Breakfast Sandwich: 2 slices of bread 1 egg 1 slice of bologna 1 slice American Cheese ½ pickle (sliced) or pre-sliced pickles 2 pats of butter (for buttering bread) ½ tbsp or less vegetable oil (for frying egg) Instructions: 1. Heat a medium non-stick pan over medium heat. Shave off thin slices of butter and place in pan to melt (~2 pats for 2 pieces, you can adjust on how buttery you like your bread). Add 2 slices of bread coating one side with melted butter. Allow to toast ~30 seconds. Flip and toast briefly on the non-buttered side (30 seconds) then flip back over to buttered side down. Turn off heat (or on low) but keep bread on pan (this will help cheese melt later and keep sandwich warm:)) 2. -
BOOTS and Bling
St. FrAncis Episcopal Gala BOOTS and Bling. InterContinental Hotel 7:30 p.m. Cocktails, Auction, Entertainment 9:00 p.m. Welcome, Invocation, Live Auction, Appeal 11:30 p.m. Checkout *Silent Auction closes immediately after Live Auction *Big Boards begin closing thirty minutes after close of Live Auction A word from our trail bosses Howdy, and welcome to the St. Francis Boots and Bling Gala! On behalf of St. Francis Episcopal Day School’s more than 800 stu- dents and the congregation of St. Francis Episcopal Church, thank you for your support of this event and of the St. Francis community as a whole. We also extend our heartfelt gratitude to Maureen Graf, Kelli Weinzierl and their committee members—all of whom who have worked so diligently to make this a successful evening. Without the countless hours invested by our chairs, volunteers and staff, as well as the generosity of our underwriters and donors, none of this would be possible. Your participation in this year’s Gala and Auction makes a profound statement about the strength of our community’s commitment to St. Francis and the depth of your dedication to our collective mission and vision. We hope that—as you warm yourself by the campfires of fellowship and have a heapin’ helpin’ of good, clean fun—you tremendously enjoy this Gala With a Kick! 2 The Reverend Stuart A. Bates Susan B. Lair, Ph.D. 2011 Gala Sharpshooters Gala Co-Chairs Kelli Weinzierl and Maureen Graf We are thrilled to welcome you to the 2011 St. Francis Boots and Bling Gala. -
Phuket City Bang Wad Dam Freedom Bay King Rama Mai Phai Cape IMAGE Asia IX Park
63 A3 See listing page 72 PHUKETPHUKET ISLAND Where to Eat in Phuket Sarasin Bridge Thepka ssatri Rd. Mai Khao Beach Tha Maphrao Bay Phuket International Airport Blue Canyon Sirinart Kung Bay National Park Nai Yang Beach Mission Hill . d 16 R i r 15 t a s Sai Cape Helipad s a Yang Cape k p e h T 13 Nai Thon 22 Kho Phra Teaw Beach National Park 10 Po Bay Bang Pae Waterfall Layan Ao Po Cape Thalang Tonsai Koh Kala Waterfall Phuket Layan Beach Airpark Bang Rong T h 6 Bay 17 e p k a s Paklok s a t ri Bang Tao Beach R 4 d Heroines' . Monument Son Cape Cherngtalay 6 2 8 Yamu Cape Rd. Surin Beach Srisoonthorn Tha Ruea Bay Tha Ruea Sing Cape Kamala Beach Koh Keaw . d R 2 i Kathu Waterfall r Koh Maphrao t a s Loch Palm By Pass Rd s a k p e Sapam h Kathu 4 T Tourise Police Kalim Beach Phra Baramee Rd. Tesco Lotus Index Patong Beach View Point Phuket Country Club Big C Jungceylon Central Festival Homeworks Koh Sire Phuket City Bang Wad Dam Freedom Bay King Rama Mai Phai Cape IMAGE asia IX Park est W ad Vichit o Phap Pla Cape Relax Bay R Saphan hin ofa st a Ea h d C a o R Phuket Bay fa Koh Kui o a h Wat Chalong C Karon Beach Nam Bo Cape P Koh Taphao Noi a View Point t a k HomePro Village Ao Chalong Koh Taphao Yai Rd Ao Makham Koh Pu . -
Ultimate BLT Sandwich | Cook's Country
Serves 4 The biggest challenge when building this classic American sandwich is balance. A bulletproof construction blueprint helped us stack the components thoughtfully—meaning that each bite included salty bacon, crunchy lettuce, and sweet tomatoes. Doctoring up mayonnaise with some basil and lemon juice both boosted the overall flavor of the sandwich and helped glue it all together. On either end, we discovered that toasted potato bread was the best option. slices bacon Buy the best tomatoes you can find that are about 2 inches in diameter. If vine-ripened tomatoes your tomatoes happen to be larger, use only two or three slices per sandwich. Since broiler outputs vary, keep an eye on the toast in step 3. You may need tablespoons extra-virgin olive oil more than one package to get 16 slices of bacon. Do not use thick-cut bacon in tablespoon red wine vinegar this recipe. Salt and pepper ½ cup mayonnaise Adjust oven rack 6 inches from broiler element and heat oven to 400 ¼ cup chopped fresh basil degrees. Arrange bacon in single layer on aluminum foil–lined rimmed baking sheet, overlapping slightly as needed to fit. Bake until bacon is deeply browned ½ teaspoons lemon juice and crispy, 25 to 30 minutes, rotating sheet halfway through baking. Transfer Pinch cayenne pepper bacon to paper towel–lined plate; discard bacon fat and foil. Heat broiler. slices potato sandwich bread Meanwhile, core tomatoes and cut into 16 (1/4-inch-thick) slices (you head Bibb lettuce (8 ounces), leaves may have some left over). Whisk oil, vinegar, 1/4 teaspoon salt, and 1/4 separated teaspoon pepper together in shallow dish. -
Great Sandwich Ideas
SPREADING GREAT SANDWICH IDEAS WITH LURPAK® With the Food-To-Go Sandwich market worth an estimated £5bn and annual spend up 1.7%, this suggests a continued growth. More people are buying sandwiches (footfall +7.2%) and there appears to be a willingness to pay more for good quality sandwiches (price per pack +3.2%).* Bread sales are in decline as busy people increasingly buy their lunchtime sandwich at work or in the high street. Sandwiches are the UK’s leading lunchtime meal, so it’s really not surprising your customers are seeking out new and exciting flavours, textures and ingredients. As the nation’s favourite butter brand, LURPAK® has commissioned exclusive research to DISCOVER BRITAIN’S NEXT TOP SANDWICH. We want to help you understand what’s next for our lunchtime favourite, so you can stay on-trend with a mouth-watering sandwich menu. *Source: Kantar Panel (52 w/e July 17, 2016) SUPERFOOD MULTIGRAIN FOCACCIA FLATBREAD RYE SOURDOUGH SPELT LOAF AHEAD Super bread with added superfoods. Italian cuisine is having a resurgence. Flatbreads have appeal as sandwich The traditional loaf may not be as Popular due to its sturdy nature and Enriching breads with chia seeds, This means a comeback for breads wraps, particularly when freshly popular but the rise in alternative ability to produce hearty sandwiches, WITH THE vitamin D, quinoa and pumpkin such as Focaccia. Ingredients baked baked and warmed. This includes breads is growing. along with the fact that the grain is seeds is perfect for health conscious in the bread, like sundried tomatoes Indian naan, Iranian sangak and non-GM and wholemeal. -
Burgers Burgers Burgers
cold beverages burgers burgers burgers Gluten-friendly menu Available | gluten free bun +2.00 Fresh-squeezed lemonade Fresh-squeezed all natural lemons & cane Bacon cheeseburger on steroids* Bad Ass burger* sugar. 3.45 | 340 cal. Monterey Jack cheese, three pieces of jalapeño Two 5 oz patties, Housemade American Cheese, sTRAWBERRY lemonade bacon, three pieces of applewood smoked bacon, buttermilk fried bacon, horseradish mayo, lettuce, Fresh-squeezed all natural lemons, cane housemade bacon mayo, shredded iceberg lettuce, tomato & pickle, it lives up to it’s name in every tomato, red onion & pickles. 14.75 | 1100 cal. way. 14.45 | 1650 cal. sugar & delicious strawberries. 3.95 | 350 cal. bd’s * Pastrami * SOFT drinks 2.95 | 0-250 cal. all-american burger Our premium 7oz patty topped with Boar’s Head® Pepsi® Sierra Mist® Ketchup, yellow mustard, shredded iceberg lettuce, tomato, red onion & pickles. 10.25 | 630/770 cal. thinly sliced pastrami, Swiss cheese, pickled Diet Pepsi® Mountain Dew® 1.00 ® ® Add Housemade American Cheese. + jalapeños, arugula & drizzled with Bad Daddy’s Dr Pepper Mug Root Beer sauce. 13.45 |890 cal. Diet Dr Pepper® Schweppes® Ginger Ale Smokehouse* Magic mushroom* Handcrafted BURGERS Angus patty topped with pulled pork, pepper fresh brewed iced OR sweet tea jack cheese, onion straws, lettuce, tomato & A mix of sautéed wild & button mushrooms, • 2.95 | 0 cal. /180 cal. Fresh Signature Angus blend BBQ sauce. 12.95 | 1120 cal. Swiss cheese, creamy truffle aioli & arugula. 12.75 | 870 cal. • * housemade INGREDIENTS Nick’s patty melt ask us about our * On rye bread with Swiss cheese, grilled onions, Daddy’s philly local craft beers & cocktails mayo & Dijon mustard. -
Lunch & Dinner Menu
BLT’S RESTAURANT more than just a sandwich shop All sandwiches and burgers include your choice of french fries, house made macaroni salad, potato salad, or house made coleslaw. Upgrade your side to our beer battered onion rings, fried zucchini, crisscut fries for an additional 1.99 cold sandwiches hot sandwiches Includes choice of side. Make any cold sandwich a wrap at no charge. Includes choice of side. Make any hot sandwich a wrap at no charge. Upgrade and add bacon, avocado, or cheese for an additional charge. Upgrade and add bacon, avocado, or cheese for an additional charge. BLT CHICKEN BACON RANCH SANDWICH Our namesake that made us the best lunch in town. Six strips of Grilled chicken or crispy tenders, thick cut bacon, jack cheese, thick cut bacon, tomato, romaine, and mayonnaise on toasted romaine, tomato, ranch, on a toasted bun. Choice of side. 13.99 sourdough. Choice of side. 12.99 BUFFALO CHICKEN SANDWICH BIGFOOT’S BLT Crispy buffalo chicken, jack cheese, romaine, tomato on a toasted You won’t find a bigger BLT on the mountain. We’ve tripled our bun. Choice of side. 13.99 original with 18 strips of thick cut bacon, tomato, romaine, and HAWAIIAN CHICKEN SANDWICH mayonnaise on toasted sourdough. Choice of side. 19.99 Grilled chicken breast, thick cut bacon, swiss, romaine, tomato, CLUB pineapple, teriyaki sauce on a toasted bun. Choice of side. 13.99 A double decker of roasted turkey, ham, thick cut bacon, swiss, BARBEQUE BEEF SANDWICH romaine, tomato, and mayonnaise piled high on toasted sourdough. Thin sliced sirloin, grilled onions, barbeque sauce, melty cheddar Choice of side. -
Breakfast Sandwiches
www.blackberry.cafe Follow Us BREAKFAST SANDWICHES All stacks and sandwiches are served with a side of All sandwiches served with house greens homestyle potatoes (upgrade to fruit for $1.50) (upgrade to market side for $1.50) Farmhouse 8.00 Chicken Avocado Club 10.50 Two egg sandwiches with thick-cut hickory smoked bacon Sliced chicken breast, bacon, tomatoes, arugula, served on biscuits with blackberry jam and avocado with lemon basil aioli Breakfast Stack on Greens 7.50 Turkey, Apple & Gouda 8.75 Served over greens without bread, choose one: Sliced turkey, apples, and gouda cheese with chutney and greens Traditional: Bacon, fried eggs, spring mix, and herbed aioli Veggie: Sliced gouda, spinach, tomato jam, caramelized Tavern Ham 8.75 onions, herbed aioli, and fried eggs Ham & Cheese: Ham and spring cheddar with fried eggs Ham and havarti cheese, house made pickles, and roasted red onions with garlic beer mustard Ham & Cheese Croissant 8.00 Roast Beef Panini 10.50 Flaky croissant with ham and cheddar Sliced roast beef, havarti cheese, roasted red onions, Add two fried eggs for 1.00 and arugula with red pepper horseradish cream Veggie Sandwich 7.50 Grilled Cheese 7.75 Sliced gouda, spinach, tomato jam, caramelized onions, Spring cheddar and havarti with our famous herbed aioli, and fried eggs on ciabatta bread tomato jam Breakfast Sandwich 7.75 Caprese Panini 8.25 Bacon, fried eggs, spring mix, and herbed aioli on Tomatoes, fresh mozzarella, basil pesto, spinach, ciabatta bread and tomato jam grilled on a ciabatta bun Avocado Toast 7.50 ABJ 6.75 Two thick slices of ciabatta toast with smashed avocado House made maple almond butter and our home-made and fresh arugula.