Kibbeh Nayeh
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Carni PASTA Per Compartir
per compartir | ANTIPASTI PASTA Les nostres patates braves 4,90 Spaghetti aglio e olio amb bitxo 10,90 Le nostre patate “bravas” Spaghetti aglio e olio e peperoncino Bruschetta italiana: pa torrat amb oli d’oliva, tomàquet fresc, Penne al pomodoro 12,90 all i alfàbrega 4,90 Penne al pomodoro Bruschetta italiana: pane con olio d'oliva, pomodoro fresco, aglio e Penne all’arrabbiata (tomàquet, bitxo i all) 12,90 basilico Penne all'arrabbiata (pomodoro, peperoncino, aglio) Cassola de xampinyons gratinats amb scamorza 4,90 Tagliatelle Pesto (alfàbrega, oli d’oliva, all, parmesà i pinyons) 13,90 Sformato di funghi gratinati con scamorza Tagliatelle al pesto (basilico, olio d'oliva, aglio, parmigiano e pinoli) Calamars a l’Andalusa 6,60 Spaghetti Carbonara (bacó, crema, ou i parmesà) 12,90 Calamari alla “Andaluza” Spaghetti alla carbonara (pancetta, panna, uovo, parmigiano) Calamars amb all i julivert 7,90 Spaghetti Bolonyesa (tomàquet i carn picada) 13,90 Calamari con aglio e prezzemolo Spaghetti al ragú (pomodoro e carne macinata) Plat de formatge Manxec curat 5,90 Tagliatelle amb salsa de bolets (portobello, gírgola, shimeji i Piatto di formaggio Manchego stagionato xampinyons) 13,50 Gambes amb allada 6,90 Tagliatelle funghi (portobello, orecchioni, shimeji e prataioli) Gamberetti all'aglio Spaghetti amb fruits del mar 15,90 Croqueta de pernil amb maionesa de tòfona (3 un.) 5,90 Spaghetti ai frutti di mare Crocchette di prosciutto con maionese al tartufo (3 un.) Ravioloni de ricotta i espinacs amb mantega de sàlvia i Pernil ibèric tallat a -
Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (UK)
Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (U.K.) Prep Time: 1 hour and 15 minutes, plus overnight for pickled radish Cook Time: 35 minutes Ingredients For Pickled Radish Cubes 1/3 cup rice vinegar 1/3 cup water 1/3 cup superfine white sugar 1 teaspoon kosher salt or sea salt 1 pound daikon radish, cut into 1/2-inch cubes For Pre-Coating 1/4 cup cornstarch or corn flour 2 teaspoons kosher salt or sea salt 1/2 teaspoon baking powder 8 grinds black pepper 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on) For TABASCO® Gochujang Sauce 1/3 cup dark brown sugar, packed 1 tablespoon Korean chili paste (gochujang) 1 1/3 tablespoons soy sauce 1 1/3 tablespoons TABASCO® Sauce 1 1/3 tablespoons sesame oil 2 teaspoons grated ginger 3 cloves garlic, grated 1 teaspoon roasted white sesame seeds For Batter Oil, for frying 1/2 cup cornstarch or corn flour 1/4 cup fine matzo meal, or any fine breadcrumb 1/4 cup all-purpose flour 2 tablespoons Korean chili flakes (gochugaru) 1 tablespoon kosher salt or sea salt 3 teaspoons garlic granules 3 teaspoons onion granules 1/4 teaspoon baking powder 1 cup water 1/3 cup vodka* 4 tablespoons TABASCO® Sauce For Garnish Black and/or white sesame seeds, to taste Preparation For Pickled Radish Cubes Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. -
Classic Tomato Bruschetta with Strachiatella
classic tomato Bruschetta with s trachiatella ingredients: procedure: 3 pieces soft Italian bread 1. Slice Bread approximately 1/2” thick. Brush both sides with soft butter and grill on both sides to make crispy and create 1 Tbsp butter, grill marks. room temperature 3 oz. Strachiatella 2. In a small bowl, mix grape tomatoes with kosher salt, white balsamic vinegar, garlic, shallot basil and extra virgin olive oil. 1 3 oz. grape tomatoes, cut in /4’s 3. Gather bruschettas and cut evenly in half. 1 pinch kosher salt 4. With a small spatula or spoon, place an even, thin layer of 1 Tbsp white balsamic vinegar strachiatella on each piece of bread. 1 /8 tsp garlic, finely chopped 5. In a small bowl, combine the baby arugula, lemon, and extra- 3 virgin olive oil with half the Maldon flaky sea salt and a grind of /4 tsp shallot, finely minced fresh black pepper. Mix well until evenly coated. Spread evenly 1 1 /2 tsp basil, freshly chopped over the plate. 2 Tbsp extra-virgin olive oil 6. Mix the tomatoes and sauce one more time and place even 1 cup baby arugula amounts on each piece of bruschetta. 1 /2 each fresh lemon 7. Arrange them over the arugula. 1 tsp extra-virgin olive oil 8. Garnish each piece of bruschetta with the remaining Maldon 1 flaky sea salt. /2 tsp Maldon flaky sea salt freshly cracked black pepper Variations Include: Top with sautéed wild mushrooms, roasted beets, prosciutto, fava beans, shaved brussel sprouts, etc. whipped goat c heese ingredients: procedure: 3 oz. -
Ingredient List
Ingredient List Contents Pizza Dough ......................................................................................................................... 2 Buns ..................................................................................................................................... 2 Cheese ................................................................................................................................. 3 Produce ............................................................................................................................... 4 Meats .................................................................................................................................. 5 Sauces and Dips .................................................................................................................. 7 Dressings ........................................................................................................................... 10 Desserts ............................................................................................................................. 11 Seasoning .......................................................................................................................... 12 Oils .................................................................................................................................... 13 Beverages .......................................................................................................................... 14 1 Topper’s Pizza Ingredients -
For Immediate Release Italian Foods Corporation
! ! FOR IMMEDIATE RELEASE ! ! Contact: Sue Engelhart, Sue Engelhart & Associates Francesca Lapiana-Krause ! 941-350-4735 or [email protected] Booth 3718 ITALIAN FOODS CORPORATION INTRODUCES SUNDRIED TOMATO PESTO The new red pesto is a flavorful twist! on a traditional basil pesto. SAN FRANCISCO, Jan. 7, 2014 – Italian Foods Corporation is introducing a new sundried tomato pesto at the 2014 Winter Fancy Food Show Jan. 19-21 in San Francisco. Samples area available at Booth 3718. La Piana® Sundried Tomato Pesto is imported from the Umbria region and has a pleasantly intense tomato flavor from the sundried tomatoes as well as richness and texture from cashews, said Francesca Lapiana-Krause, sales director. The red pesto is flavored with garlic, delicate Grana Padano cheese, and a pinch of chile pepper to lift the taste of the other ingredients and leave just a spark of flavor on the tongue, Lapiana-Krause said. “We love this really flavorful twist on a traditional basil pesto,” she said. It is delicious over pasta, as a bruschetta topping on charred bread or as a gourmet pizza sauce. It also works well as a condiment on sandwiches, in soups or alongside chicken and flaky white fish.” La Piana Sundried Tomato Pesto is available now in 6.3-ounce jars with a suggested retail price of $6.19. More information about Italian Foods Corporation products is available at www.ItalianFoods.com or 1-888-516-7262. About Italian Foods Corporation: Italian Foods Corporation imports traditional regional delicacies from across Italy for American home cooks. Italian Foods’ gourmet products include aged balsamic (more) ! ! ! -2- vinegars from Modena, fruit infused balsamic vinegar, shelf stable stuffed pastas, authentic regional pasta sauces, die-cut artisan egg pasta, gluten free cake mixes, grilled Italian vegetables and bruschetta toppings. -
The Thai Tabletop and Its Condiments Depending on the Dishes Offered
The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects. -
Peruvian Roasted Chicken with Spicy Cilantro Sauce SERVINGS 4 PREP TIME 10 Mins + Marinating COOK TIME 50 Mins
Peruvian Roasted Chicken with Spicy Cilantro Sauce SERVINGS 4 PREP TIME 10 mins + marinating COOK TIME 50 mins INGREDIENTS FOR THE CHICKEN FOR THE SAUCE • 6 garlic cloves, finely grated or minced • 1 cup cilantro leaves and tender stems • 3 tablespoons soy sauce • 3 to 4 jalapeños, seeded and diced • ¼ cup/1 ounce • 1 tablespoon La Fe Aji Amarillo Paste or another La Fe Queso Fresco chile paste such as sriracha or sambal • 1 garlic clove, chopped • 1 tablespoon La Fe Lime Juice • 1 ½ tablespoons La Fe Lime Juice, more to taste • 1 teaspoon La Fe Aji Panca Paste or 1 teaspoon • 2 teaspoons chopped fresh oregano or basil pasilla chile powder • ¾ teaspoon fine sea salt, more to taste • 1 teaspoon Dijon mustard • ½ teaspoon Dijon mustard • 1 teaspoon La Fe Ground Cumin • ½ tablespoon La Fe Aji Amarillo or other chile paste • La Fe Sazon • ½ teaspoon honey • 1 teaspoon La Fe Ground Black Pepper • ½ teaspoon La Fe Ground Cumin • ½ teaspoon fine sea salt • ½ cup La Fe Vegetable Oil • 1 (3 1/2- to 4 1/2-pound) chicken, halved or 4 pounds • Lime wedges, for garnish bone-in, skin-on chicken parts • La Fe Vegetable Oil, as needed DIRECTIONS 1. For the marinade: In a large bowl, whisk together through, 35 to 45 minutes (if using chicken parts, garlic, soy sauce, La Fe aji amarillo paste, La Fe lime remove the breasts after 25 to 35 minutes). Remove juice, La Fe aji panca paste, mustard, La Fe cumin, from the oven and let sit, loosely covered with foil, La Fe sazon, La Fe black pepper and salt. -
Annual Report 2016 SEKAR LAUT
PT. SEKAR LAUT Tbk 2 REKOR MURI KERUPUK TERBESAR PESERTA TERBANYAK MAKAN KERUPUK PT. SEKAR LAUT Tbk ANNUAL REPORT 2016 PT. SEKAR LAUT Tbk DAFTAR ISI TABLE OF CONTENTS Daftar Isi Analisa Keuangan i Table of Contents 38 Financial Analysis Identitas Perusahaan Ikhtisar Keuangan 01 Corporate Identity 41 Financial Highlights Lembaga dan Profesi Penunjang Keterbukaan Informasi 03 Supporting Professionals Institutions 46 Disclosure of Information Profil Perusahaan Tata Kelola Perusahaan 05 Company Profile 48 Corporate Governance Struktur Organisasi dan Data Karyawan Sumber Daya Manusia dan Manajemen Resiko 08 Organization Structure & Employee Data 54 Human Resource and Risk Management Sertifikat dan Penghargaan Kode Etik dan Budaya Perusahaan 12 Certificates and Awards 58 Code of Ethics and Corporate Culture Struktur Kepemilikan Saham Tanggung Jawab Sosial Perusahaan 19 Shareholding Structure 59 Corporate Social Responsibility Kronologis Pencatatan Saham Perseroan Surat Pernyataan Anggota Dewan Komisaris dan 21 Stock Listing History Direksi Tentang Tanggung Jawab atas 65 Laporan Tahunan 2016 PT Sekar Laut, Tbk. Laporan Dewan Komisaris Liability Statement Letter Pertaining to the Annual 23 Report from the board of Commissioners Report of PT Sekar Laut, Tbk for thr fiscal year 2016 Laporan Dewan Direksi Laporan Keuangan Konsolidasi 2016 26 Report from The Board of Directors 66 Consolidated Financial Statements 2016 Profil Dewan Komisaris 29 Board of Commissioners Profile Profil Dewan Direksi 31 Board of Directors Profile Analisis dan Pembahasan Manajemen 35 Management’s Discussion and Analysis ANNUAL REPORT 2016, PT. Sekar Laut Tbk i IDENTITAS PERUSAHAAN CORPORATE IDENTITY DEWAN KOMISARIS DEWAN DIREKSI BOARD OF COMMISSIONERS BOARD OF DIRECTORS Presiden Komisaris / Presiden Direktur / President of the Board of Commissioners: President of the Board of Directors: LODDY GUNADI HARRY SUNOGO Komisaris / Direktur / Commissioner: Directors: HARRY FONGJAYA JOHN C. -
Chili-Garlic Sauce (See Below)
Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 www.harmonyvalleyfarm.com September 7 - 8, 2018 Weather Update From Farmer Richard! Last week we reported on the status What’s In The Box? of our farm a er receiving 8” of rain PURPLE VIKING POTATOES: This is an all-purpose potato that has moist earlier in the week. This week I wanted fl esh that is more starchy than most of the other varie es we grow. It may be to update you on our status over the roasted or baked, but also is a good variety to use for soups and even mashed past week. Thankfully we had a few potatoes. dry days at the end of last week. We performed a few magic tricks to dry LEEKS: Leeks are a more delicate member of the allium family. You can use out some beds enough that we could the en re leek, less the root base. The dark green leaves at the top of the do our scheduled weekly plan ngs on shank are usually more tough, but full of fl avor. Save them and add them Friday, including our fi rst plan ng of fall to a pot of broth. Be sure to wash leeks well a er cu ng them as there is spinach. We were proud of our eff orts, some mes dirt in between the many layers. accomplishments and had smiles on GREEN TOP RED BEETS: This is our last week for harves ng beets with the our face at the end of the week! We greens s ll a ached. -
Asian Sauces
ASIAN SAUCES Kagome Custom Product Bases Asia is a vast continent that encompasses a Korean BBQ multitude of countries Savory, spicy, pungent, this Korean-inspired hot sauce gets its each with its essential piquant flavor from gochujang, the Korean fermented chili paste. flavors. At Kagome, Orange Glaze we create sauces that An American Chinese cuisine staple consisting of zesty orange capture the soul of juice, soy sauce and sugar. these spirited regions. Sweet Chili The combination of red chili peppers, vinegar, garlic and sugar result in a well-balanced, savory sauce. Red Curry Red bell peppers and red chili peppers provide the base and coloring while garlic, ginger and onion provide the flavor for this versatile, traditional Thai sauce. Green Curry Millennials and Gen Z have grown Considered the spicier curry of Thailand, this creamy sauce consists of fresh green chili up in far more diverse environments peppers, Thai basil, ginger and coconut. than previous generations. They have shown both an aptitude for and interest in becoming familiar with foreign cultures and their cuisines. -Technomic DELICIOUS USES AddingLayersofFlavor Korean BBQ Use as a marinade and finishing sauce for short ribs, flank steak and chicken thighs. VegetablesandSeafood Green Curry Expand your palate with flavors of kaffir lime and cilantro by adding a curry to your stir-fry shrimp and vegetable dishes. SavorySoup Red Curry Enhance your everyday rice noodles with a sauce GlazeOn rich in aromatic flavor and creamy coconut milk. Orange Glaze Finish those perfectly fried chicken wings with a sweet citrusy sauce. DippingSauce Sweet Chili Compliment your egg roll, tempura shrimp and pot sticker appetizer platter with this sauce. -
STARTERS Grilled Tomato Bruschetta 10 Toasted French Bread Topped
STARTERS Grilled Tomato Bruschetta 10 Buffalo Wings 9 Quesadillas Cheese 6 • Chicken 9 • Steak 10 Toasted French bread topped with chopped Chicken wings deep-fried and served naked tomatoes marinated in balsamic vinegar, or tossed in one of our special sauces (Buffalo, Toasted whole-wheat or white flour tortilla mozzarella cheese, garlic and basil barbecue or cola) filled with tomatoes, onions, cheddar and Served with celery and carrot sticks mozzarella cheese Spinach and Artichoke Dip 9 Served with sour cream and salsa Wisconsin Cheese Curds 7 Spinach, artichoke hearts, cream cheese, garlic and Parmesan cheese baked until Beer-battered Wisconsin cheddar cheese Spring Rolls 8 golden brown curds deep-fried until golden brown Crunchy vegetarian spring rolls served with Served with grilled country bread Served with ranch and sweet chili a side of sweet and sour sauce topped with dipping sauces red peppers and green onion ENTRÉES* Includes your choice of two sides Salmon Steak 20 Honey Garlic Pork Tenderloin 16 8-ounce salmon filet grilled and finished with either a 8-ounce pork tenderloin with a honey garlic sauce maple glaze or lemon and rosemary Shrimp or Fish Tacos 15 Top Sirloin Steak 18 Grilled or fried shrimp or white fish served in a creamy 8-ounce marinated USDA Choice top sirloin grilled with ginger sauce with mango and red pepper salsa Highland Corner steak seasoning to your liking Topped with cabbage and carrots in whole-wheat or white flour tortillas Boneless Rib-Eye Steak 25 Wisco Walleye 16 14-ounce USDA Choice boneless rib-eye -
Final MFP Brochure 9.5 X 7.5 30-1-020.Cdr
w w w . m f p i n d i a . i n Modern Food Products Red Chilli Paste/Mash • Hot Sauce • Pickle • Vinegar & more... Pioneers In Private Labelling Introduction Modern Food Products welcomes you to its world of Agro Products. The company has carved a niche as a most trustworthy manufacturer of Red Chilly Paste/Mash, Hot Sauce, Mango Sliced Pickle, Vinegar, various Indian Pickles, etc. for over four decades, to clients located all over the world. The company has, in the process, distinguished itself as reliable private labeler, by setting a benchmark of excellence in this competitive environment. One of the leading agro product exporters of India, Modern Food Product focuses on ensuring consistency and high-quality standards through quality and timely delivery Our Values are : To take great care & concern for the quality of our products and produce good quality consistently. To operate responsibly, by considering all our actions impact on environment and the society To operate with integrity and be honest & transparent in dealing with all the stakeholders. w w w . m f p i n d i a . i n Modern Food Products Hot Sauce (Red) A perfect sauce with the perfect balance of flavour & heat. Hot Sauce is prepared with premium quality aged red chili peppers and vinegar. Our excellent packaging methods ensure that your favourite spicy sauce remains exactly that for a long, long time It adds an extra kick to your meal, used with various cuisine including Arabian, American, Mexican and Asian. Product Name Hot Sauce - 60ml Glass Bottles Product Name Hot Sauce - 88ml Glass Bottles Description Hot sauce made from Red Chillies Description Hot sauce made from Red Chillies Package Size 60ml Glass Bottle Package Size 88ml Glass Bottle Ingredients Red Peppers, Salt, Vinegar, Stabilizer E415 Ingredients Red Peppers, Salt, Vinegar, Stabilizer E415 Quantity per 20 FT FCL 2496 Carton Quantity per 20 FT FCL 2703 Carton Private Labelling Yes Private Labelling Yes Product Name Hot Sauce - 473ml Glass Bottles Product Name Hot Sauce - 4.5 Ltr.