Winter Citrus

Total Page：16

File Type：pdf, Size：1020Kb

JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre .

Copy Link

Recommended publications

Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de
[Show full text]
A Mexican Food Fiesta in North Park!
Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions.
[Show full text]
Special Events
SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required.
[Show full text]
Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya
[Show full text]
La Cajeta, Un Dulce De Leche De Cabra
Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1).
[Show full text]
Sample Menus
Sample Special Event Menus CONTINENTAL BREAKFAST BUFFET Buffets offered for a minimum of 10 guests Based on 90 minutes of service Homemade Breads with Sweet butter Bagel Bar with Whipped Cream Cheese and Sweet Berry Smear Seasonal Fruit Salad Granola with Assorted Yogurts Orange and Cranberry Juice AMERICAN BREAKFAST Buffets offered for a minimum of 10 guests. Based on 60 minutes of service Homemade Breads and Fresh Baked Muffins Seasonal Fruit Salad Choose one of the following egg options: Scrambled Eggs Eggs Benedict Quiche (Lorraine or seasonal with choice of : with Hobb’s Canadian Bacon vegetable) Pork sausage, chicken apple or sausage or applewood smoked Chardonnay Hollandaise Frittata bacon Sonoma Country potatoes tossed with sweet onions Orange and cranberry juice Menus are for reference only and provided as a sample of our offerings. Menus are seasonal and subject to change. Please contact the sales department at 707.575.7350 Ext: 176 for current menus and pricing. Sample Special Event Menus ADDITIONS TO YOUR BUFFET To be sold in conjunction with either the American or Continental Buffet Scrambled eggs Apple wood smoked bacon, chicken sausage or pork sausage (choose 1) Vanilla French toast with warm pure maple syrup Eggs Benedict with Chardonnay hollandaise Quiche (Lorraine or Seasonal Vegetable) Smoked salmon lox with traditional garnishes of capers, hard-boiled eggs, chives, sliced red onions and tomatoes, served with bagels Omelet Station Whole eggs and egg whites, chicken apple sausage, ham, bacon, red bell pepper, green onions, mushrooms, cherry tomatoes, cheddar cheese, pepper jack cheese, goat cheese Plus $150 attendant fee (1 attendant per 30 guests) Menus are for reference only and provided as a sample of our offerings.
[Show full text]
Los Dulces Regionales, Tradición, Costumbre E Identidad Mexiquense
LOS DULCES REGIONALES, TRADICIÓN, COSTUMBRE E IDENTIDAD MEXIQUENSE LIC. JAIME CASTRO RESENDIZ CRONISTA DEL PLANTEL CUAUHTÈMOC LIC. NORMA GONZÁLEZ PAREDES CRONISTA DEL CENTRO UNIVERSITARIO UAEM TEXCOCO. En México al decir “DULCE” se abarca un universo de sensaciones y de productos y se hace referencia a una amplia gama de fenómenos que van desde la naturaleza a la cultura, de las frutas a los postres pasando por obras de la literatura, musicales, refranes populares cuentos y leyendas las cuales nos incitan a comer una deliciosa golosina tradicional, (Reyes:1990) Al hablar de la historia del hombre, se debe de hablar de la cultura, de lugares, costumbres y tradiciones, así como también del arte culinario el gusto por el dulce no sólo de los indígenas de la época prehispánica quienes generaron un amor por la naturaleza la cual se vio reflejada de una manera importante en el desarrollo cultural en todos los ámbitos de su vida, logrando inclusive organizar un calendario de fiestas y costumbres que regían sus vidas y he incluso su alimentación ya que para ellos los dioses que regulaban sus hábitos culinarios. Por eso es importante resaltar que la aparición de la cultura del dulce en México es históricamente trascendental, para consolidar la identidad nacional y regional, ya que se definen sus rasgos más característicos que le dan un toque especial, y se tiene un gusto privilegiado por el supuesto de que sabemos que a través del dulce se estimula el sabor y el colorido de los dulces tradicionales. La presencia del dulce antes de la llegada de los españoles ya era un acierto ya que la miel silvestre, de la caña del maíz y del maguey, el mezquite y la tuna fueron sin lugar a duda la fuente de dulce más importante entre los indígenas.
[Show full text]
Download Menu
TACOS Sour Cream ½ pint --- $2.39 Guacamole ½ pint --- MARKET 3 Rolled tacos & cheese --- $3.49 PRICE Shredded beef rolled tacos, topped w/cheddar & jack cheese. Tamales per Dozen --- $16.00 3 Rolled tacos & guacamole -- $4.79 ½ Dozen Tamales --- $9.00 Shredded beef rolled tacos, topped w/guacamole, cheddar & jack cheese. EXTRAS Taco salad --- $4.99 MENU Tortilla shell w/bed of lettuce, beans, Cheese --- 89¢ pico de gallo, your choice of red chilli chicken or shredded beef, topped Guacamole --- 89¢ w/cheddar & sour cream. Sour Cream --- 89¢ BREAKFAST BURRITO $5.39 ea ENCHILADAS Tortilla --- 89¢ A- Bean, Cheese & Eggs. $4.99 Beef --- $5.99 Shredded beef wrapped w/ two corn DESSERTS B- Bacon, Cheese, Potatoes & Eggs. tortillas, topped w/enchiladas sauce, C- Chorizo, Potatoes, Cheese & Eggs. cheddar, jack cheese & lettuce. Churros --- $2.09 Plain, Cajeta, Cream. D- Ham, Potatoes, Cheese & Eggs. Chicken --- $5.99 E- Sausage, Potatoes, Cheese & Eggs. Red chilli chicken wrapped w/ two Churros --- $2.19 F- Mexican omelet ham, Cheese, Salsa & Eggs. corn tortillas, topped w/enchiladas Strawberry. sauce, cheddar, jack cheese & lettuce. G- Machaca, Cheese, Potatoes & Eggs. Xangos --- $4.69 H- Steak, Cheese, Potatoes, Salsa & Eggs. Cheese --- $5.99 Cheese cake chimichanga dessert. Plenty of cheese w/two corn tortillas, I- Potatoes, Cheese & Eggs. $4.99 topped w/enchiladas sauce, cheddar, jack cheese & lettuce. KIDS COMBOS Viva Burrito Colorado KIDS 1 6990 Leetsdale Dr. 7550 Pecos St. 6796 W. Colfax Ave. 5165 Federal Blvd. SIDE ORDERS Denver, CO. 80224 Denver, CO. 80221 Lakewood, CO. 80214 Denver, CO. 80221 One Quesadilla --- $3.99 (303) 320 4753 (303) 412 7391 (303) 274 0754 (303) 455 1384 Quesadillas --- $4.59 OPEN 24HRS Sun-Thu 6am-10pm Every day 6am-10pm Every day 6am-10pm Your choice of Carne Asada or Pollo Fri & Sat 6am-2pm Tortilla filled w/ Cheddar cheese.
[Show full text]
Pick Two Signature Tacos
STARTERS GOOD KARMA GUACAMOLE CRISPY COCONUT SHRIMP RED HOT CHICKEN NUGGETS 50¢ donated to local charities 9 with ancho crema 12 poblano ranch, homemade pickles 10 CHIMAYO CORN DIP BLUE CORN NACHOS BBQ PORK TAQUITOS with mesa panna bread 9 grilled chicken 13 skirt steak 14 pineapple habanero BBQ sauce 9 QUESO BLANCO TEXAS TOOTHPICKS MESA SAMPLER classic 9 grilled skewers of steak, chicken and caramelized onion-basil quesadilla, BBQ pork ground beef-chorizo 10 smoked sausage with dipping sauces taquitos and grilled steak nachos 14 TWO CHEESE QUESADILLAS and mesa panna bread 12 CRISPY FRIED HATCH STRIPS chicken 13 steak 14 ancho mayo, poblano ranch 7 spinach & mushroom 12 IN A BOWL PERFECT TORTILLA SOUP 9 ROJO SHRIMP SALAD VERACRUDA CHOP SALAD PAINTED DESERT SOUP greens, mango, avocado, jicama, red onion, grilled chicken, greens, cucumber, avocado, two soups - corn chowder and black bean 9 tomato and citrus vinaigrette 14 tomato, olives, roasted peppers, capers, red onion, cotija, herb vinaigrette 13 WRAP & SOUP DUO SW GRILLED CHICKEN CAESAR chicken-bacon-avocado wrap and a romaine, grilled corn, garlic-parmesan croutons, BURRITO BOWL cup of soup or salad 11 cotija, spicy Caesar dressing 13 coconut lime rice, black beans, jack cheese, grilled corn, pico, cilantro, avocado, sour cream. choice of: TACO SALAD NAVAJO CHICKEN SALAD carne asada 14 grilled chicken 12 ground beef-chorizo, romaine, black beans, greens, jicama slaw, corn, black beans, tomatoes, pulled pork 12 grilled veggie 12 avocado, corn, roasted poblanos, jack cheese, avocado,
[Show full text]
Menú De Desayuno
Menú de Desayuno Jugos y Fruta Jugo: Naranja | Zanahoria | Verde | Toronja PLATO DE FRUTA LECHES DE LA ESTACIÓN Soya | Almendra | Arroz Servido con yogurt y granola Regular | Deslactosada o queso cottage SMOOTHIES PLATO DE FRUTA VERDE Fresa | Manzana | Piña Servido con kiwi, pera, manzana verde, Mango | Papaya | Plátano melón verde y uva verde Nuestra Panadería CANASTA DE PAN DULCE WAFFLES CON NATA BATIDA FRESAS DE PESCADERO Y MENTA WAFFLES BELGAS AL NATURAL CON MANTEQUILLA Y MIEL MAPLE WAFFLES CON NATA BATIDA CON PLÁTANO Y CAJETA Pan Francés y Hot Cakes HOT CAKES CON PAN FRÁNCES CLÁSICO PLÁTANO Y CAJETA Acompañado de mantequilla y miel maple Acompañados con plátanos, crema batida y cajeta de leche de cabra PAN FRANCÉS CON PLÁTANO O FRESA HOT CAKES CON FRESA Acompañado de miel maple, mantequilla Acompañados con fresa y crema batida y plátanos o fresas en rodajas Todos los platillos en los Resorts Pueblo Bonito son libres de grasa Trans. Los precios están en moneda nacional. IVA incluido, servicio no incluido. Menú de Desayuno Crepas CREPAS DE FRESA Y MENTA CREPAS DE NUTELLA Y PLÁTANO Rellenas de queso crema, fresas y menta Rellenas de nutella con plátano CREPAS DE MORAS CREPAS DE JAMÓN Y QUESO Rellenas de queso crema Rellena de jamón, queso mozzarella, con moras silvestres champiñones y salsa de pimiento morrón rojo CEREALES AVENA Zucaritas | Choco krispis Con fruta, canela y azúcar cocinada Froot loops | All-bran con leche entera o light Special k | Corn ﬂakes Muffins y Bagels BAGEL CON SALMÓN MUFFIN INGLÉS CON HUEVO, Servido con salmón, queso crema, JAMÓN Y QUESO lechuga, jitomate, cebolla, pepino Con papa hash brown y alcaparras BAGEL CON HUEVO, TOCINO Y QUESO Con papa hash brown Todos los platillos en los Resorts Pueblo Bonito son libres de grasa Trans.
[Show full text]
Taco Boards Brunch Plates for the Table Breakfast
BRUNCH FOR THE TABLE BRUNCH PLATES to share or not to share {served from 10:30am - 2:30pm} SALSA SAMPLER 9 EL ADMIRAL* 10 LOBSTER ENCHILADAS 24 BURNT HALF GRAPEFRUIT 4 two over easy eggs, breakfast potatoes, grilled toast suiza sauce, green rice, watercress, pickled onions CHURROS 7 choice of pepper bacon or chorizo verde CENTRO HASH* 13 cinnamon, sugar, chile, cajeta HUEVOS RANCHEROS* 11 potatoes, chorizo, roasted anaheim chile, LOBSTER DEVILED EGGS (2) 6 corn tortillas, two over easy eggs, chihuahua cheese, ranchero two over easy eggs, avocado chicharrone & chives salsa, avocado, pico, crema CENTRO BENEDICT* 12 SALSA SAMPLER 7 add shrimp +5 | chorizo verde +4 salsa fresca, spicy avocado verde, apricot poached eggs, shaved ham, on sourdough toast, habanero, corn tortilla chips BREAKFAST ENCHILADAS 12 smothered in queso QUESO 9 soft scrambled eggs, spinach, cheese, green chile, salsa BIRRIA BREAKFAST BURRITO 14 roasted chiles, crispy shallots, tortillas, chips suiza, watercress-tomato salad smoked birria brisket, eggs, potatoes, chihuahua cheese, add chorizo verde +4 | add poached egg* +1.50 add shrimp +5 | chorizo verde +4 onion, smothered GUACAMOLE 9 CENTRO FRENCH TOAST 13 14 corn torilla chips GREEN CHILE CHEESE BURGER tres leches cake dipped in custard, bacon, fruit, maple syrup roasted anaheim chile, white cheddar cheese, serrano aioli, GUACAMOLE DELUXE 11 STEAK & EGGS* 23 toasted brioche bun, wedge fries fried plantains, pickled fresno, crispy make it a slopper +2 | add a fried egg +2 chickpeas, semilla salsa, corn tortilla chips
[Show full text]
Texas Co-Op Power • December 2020
Germans Transform GivinG Texans Holiday meal Hill country tHe HeAvens MAin event For electric cooPerAtive MeMbers deceMber 2020 Sweet Life Panaderías serve up pan dulce and traditions held dear in Mexican American culture contents December 2020 04 currents The latest buzz 06 tcP talk Readers respond 18 co-op news Information plus energy and safety tips from your cooperative 29 Footnotes in texas History He Gave Us the Stars By W.F. Strong 30 tcP Kitchen The Main Event By Megan Myers 34 Hit the road Ghost Town Hangout 12 By Chet Garner 08 37 Focus on texas Sweet Burgs in a Photo Contest: Memories New Land On Wheels visits to panaderías for pan A wave of German immigrants dulce create cherished family 175 years ago transformed 38 observations bonds for mexican Americans. the texas hill Country. Hooked on Worms By Tom Widlowski By Vianney Rodriguez By Dan Oko Photos by Eric W. Pohl Illustration by David Vogin Illustration by Tim Carroll On the COver vianney rodriguez with her favorite pan dulce selections. Photo by Jason David Page AbOve traces of German culture in the hill Country. Illustration by David Vogin texAsCOOppOwer.COm deCember 2020 TEXAS COOP POWER 3 Currents “Christmas is doing a little something extra for someone.” —CHarles m. sCHUlz Park Pride texas has two of the best state parks in the country. Palo duro Canyon state Park, in the panhandle, and Brazos Bend state Park, about 45 miles southwest of downtown houston, rank second and third according to a national rating by hometoGo. Looking Brighter as the Northern sure, nigHts Are getting longer Hemisphere approaches the winter solstice, December 21 —but there’s a bright side.
[Show full text]