Recipes from Home Let Us Feature a Family Favorite Recipe. See Chef Ben

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Recipes from Home Let Us Feature a Family Favorite Recipe. See Chef Ben

Monday Lunch 2/8-2/14 Soup Soup of the Day Entree Mojo Salmon with Pineapple-Avocado Salsa Vegetarian Boca Picadillo Cilantro Lime Rice Sides Sautéed Peppers and Onions Tuesday Soup Soup of the Day Entrée Ghana Inspired Grilled Chicken Vegetarian Maafe Style Lentils Recipes from Home Cauliflower Rice Sides Let us feature a family Braised Kale & Collard Greens favorite recipe. Wednesday See Chef Ben! Soup Soup of the Day Entree Classic Beef Pot Roast Vegetarian Yoruba Style Egusi Stew Hours Mashed Sweet Potatoes Sides Monday-Friday Fresh Green Beans 11:00 AM – 2:00 PM Thursday Soup Soup of the Day Sunday – Thursday Entree Smoked Pork Loin 5:00 PM – 7:30 PM Vegetarian Blackened Tofu with Smoked Tomato Sauce Garlic Roast Redskin Potatoes Sides Broccoli & Cauliflower Sautee Friday Soup Soup of the Day Entree Marinated Grilled Chicken Vegetarian Tempeh Vegetable Tagine Yellow Rice Sides Moroccan Spiced Carrots nutriGOOD selections meet the following criteria: Monday Dinner 2/8-2/14 30% or w Soup Asopao de Gandules Entree Brazilian Feijoada Vegetarian Tofu Guisado Mofongo Sides Trinidad-Style Curried Chana with Steamed White Rice Bread & Arepas Salad Spinach & Orange Salad Tuesday Soup Soup of the Day Entrée Shrimp Etouffee Cilantro Lime Chicken Thigh Vegetarian Adobo Marinated Tofu with Chili Beans Cheddar Grits Sides Chili Roast Sweet Potatoes Bread & Fresh Flour Tortillas Salad Corn & Beans with Honey Vinaigrette Wednesday Soup Soup of the Day Entree Catfish Po’ Boy Vegetarian Crispy Tofu Po’ Boy Fried Pickles Sides Baked Sweet Potato Fries Bread & Toasted Hoagie Roll Salad Cucumber & Tomato Salad Thursday Soup Soup of the Day Entree Shredded Chipotle Chicken Nachos Vegetarian Mushroom, Corn, & Squash Nachos Nacho Cheese Sauce , Refried Beans , Spanish Rice , Pico de Gallo , Roasted Tomatillo Salsa , Roasted Sides Corn & Poblano Salsa , Sour Cream , Cheese , Pickled Jalapeno Bread & Fresh Made Tortilla Chips Salad Jicama Jalapeno Slaw Sunday Soup Soup of the Day Entree Buttermilk Fried Chicken Herb Garlic Roast Chicken Vegetarian Macaroni & Cheese Candied Yams Sides Butter Braised Collard Greens Bread & Cornbread Salad Quinoa Bean Salad .

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101 Sweet Mofongo with Bacon Rum Raisin Sauce
RECIPE Hero Vegetable: Plantains Sweet Mofongo with Bacon Rum Raisin Sauce (mashed sweet plantains) Ingredients: 8 very ripe plantains 3 cups vegetable oil ½ cup raisins 1 ½ cup diced fruit such as mango, pineapple, or apples 4-6 strips bacon, cooked and roughly chopped ½ cup butter ½ cup light brown sugar¼ cup Jamaican rum or 1 tsp rum extract Directions: Start with a batch of maduros for the Fufu: Choose a pot or deep pan so that the oil sits 1-2 inches deep. Heat the oil over medium high heat. To tell if the plantains are ripe enough to use, the skin of the plantain should be yellow turning black, somewhat soft with some firmness, not overly mushy so you can handle them with ease. Peel the plantains and slice diagonally into four pieces each. Fry the plantains in small batches in the hot oil. (If you’re using a deep fryer, carefully give the plantains a stir with a pair of tongs so they don’t stick together. Fry about 2 minutes on each side so they caramelize to a bright golden brown with caramelized edges. If the plantains are browning too quickly lower the heat slightly and wait a minute for the oil to cool down before frying the next batch. If you prefer the more well-done version of maduros, you’ll want to let them brown another couple minutes. Set the maduros on paper towels to drain and cool slightly. In a shallow wide rimmed pan melt the butter over low-medium heat. Stir in the fruit, rum or rum extract, and raisins.
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ENG-Gastronomic-Guide.Pdf
INGREDIENTS • RECIPES • RESTAURANTS • EVENTS Promoting research, dissemination, promotion and protection of cuisine and gastronomic activities of the Dominican Republic. El Embajador, A Royal Hideaway Hotel, Business Center. Av. Sarasota #65 academiadominicanagastronomia adg_rd www.adgastronomia.org 53 Shibuya Ichiban Restaurant Concept and Edition: 49 Dominican Gastronomic Guide by the Dominican Academy of Gastronomy (ADG). El Embajador, A Royal Hideaway Hotel, Our dishes. Business Center. Av. Sarasota #65 In these boxes, we show www.adgastronomia.org you the most emblematic academiadominicanagastronomia adg_rd dishes of our gastronomy. Writing and Text correction: Aralis Rodríguez / Luis Ros Research Collaboration: Elaine Hernández Food Styling: 54 Odile Abud Photography Dominican Dishes: Anthony Luthje Coordination and Supervision: Yajaira Abréu Design and Layout: Luis Isidor / Q Estudio Creativo Printing: Amigo del Hogar 12 Samurai Restaurant Pa'te Palo Restaurant Published by: TARGET CONSULTORES DE MERCADEO Av. Sarasota #39, Torre Sarasota Center, CONTENTS Suite 401, Bella Vista Products and Supplies 22 20 Santo Domingo, República Dominicana Tel: 809-532-2006 Forward 06 Gastronomic Tourism in the DR 26 E-mail: [email protected] www.targetconsultores.com Letter from the Minister of Tourism 07 Gastronomy in the Colonial City 40 Dominican Academy of Gastronomy 08 Restaurants Recognized 45 © Copyright 2019 All rights reserved. The partial or total reproduction of About the Dominican Republic 10 Gastronomic Events 58 this guide,
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El Cilantrillo-Menu.Pdf
APPETIZERS APERITIVOSHOUSE FAVORITES 50 ARANITAS DE PLÁTANO STUFF PLANTAIN SPIDERS 4 TOSTONES RELLENOS PLANTAIN CARRUCHO/ CONCH $12.99 | PULPO/OCTOPUS $11.99 99 | CAMARONES /SHRIMPS $11.99 | MIXTO/SEAFOOD SORULLITOS DE MAÍZ MIX $13.99 | POLLO/CHICKEN $8.99 | BISTEC/STUFF CORN FRITTERS 3 TOP SIRLOIN $8.99 *PUEDE SER PLÁTANO O YUCA MORCILLA SAUSAGE 1/2 LIBRA $4.50/ 1 LIBRA $8.75 99 99 CROQUETAS DE JAMÓN SURTIDO “EL ESMAYAO” YUCA CARNE/ 4 ALCAPURRIAS 00 HAM CROQUETTE CARNE FRITA, CHICHARRÓN DE POLLO, TOSTONES,23 MASA CARNE LONGANIZA, QUESO Y SORULLITOS DE MAÍZ. CASAVA & MEAT / PLANTAIN & MEAT 3*4 X $10.00* CON SALSA QUESO FRITO DE GUAYABA FRIED PORK, CHICKEN CRACKLING, FRIED PLANTAINS, 99 LONGANIZA, CHEESE & CORN FRITTERS ALCAPURRIAS DE JUEY 50 FRIED CHEESE W. GUAVA SALSA DIP 7 YUCA / CASSAVA CRAB *43 X $12.00* 99 POLLO ALITAS DE POLLO LONGANIZA PUERTORRIQUEÑA PASTELILLOS O CARNE 00 11 CHICKEN WINGS 1/2 LIBRA $4.50/ 1 LIBRA $8.75 CHICKEN OR BEEF 3 00 RELLENO EL SORULLO DE MAIZ DE QUESO 00 CHAPÍN 2 SURTIDO FIESTÓN PASTELILLOS 00 CORN FRITTER FILLED WITH CHEESE 15 TRUNKFISH EMPANADAS 4 SURTIDO DE EMPANADILLAS DE PIZZA | CARNE Y POLLO | ALCAPURRIA DE CARNE | CROQUETAS SALMOREJO BOCADITOS MERO 99 DE JUEYES DE JAMÓN | PALITOS DE MALANGA Y PANA PASTELILLOS 00 BREADED GROUPER BITES 9 PARTY SAMPLER OF PIZZA, BEEF & CHICKEN EMPANADA CRAB GAZPACHO 6 YUCA BEEF FRITTER | HAM CROQUETTS | MALANGA & BREADFRUIT FRIES MINI CORDON BLUE 00 99 CALAMARES FRITOS MINI CORDON BLUE 1/2 DOZ DE YUCA RELLENA 6 00 FRIED CALAMARI 9 ALCAPURRIAS DE CORN BEEF 4 BOLITAS DE MOFONGO 99 CASSAVA FILLED WITH CORN BEEF 00 PALITOS DE PANA MOFONGO BALLS 1/2 DOZ 4 BREADFRUIT FRIES 5 PALITOS DE MALANGA 00 MALANGA FRIES 5 HOUSE SALAD EN S A L A DA Cilantro house salad: lechuga, tomates, cebolla, queso,crUTONEs, pimientos, cilantro house dreSsing.
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Domino's Hosts Neighborhood Party After Racial Profiling Accusation
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Llil[[Xjllil[[Illlltlitlt 84 ."U.Ur..O,T Ntnttbtr Rqi Nqu.Ntp $3 Utolrna,Rcs {Tt
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passionate for Inspired by our food, fun people Caribbean roots & Celebrate diversity with us through our fresh and modern MENU MENU Christian and Jouvens met in school and have been friends approach of presenting Caribbean inspired cuisine, all while for the past 12 years. They skipped class on the same day, honoring our core values of safety and integrity in the food and as a result were ironically paired together by default for we serve. a Restaurant class project. Since then they always had the idea of doing something together. At Manjay, we serve a variety of delicious, colorful and high quality foods. We prepare our food eciently and we make Christian, with a Haitian background has been traveling sure that we provide our customers with safe and high around the Caribbean for quite some time. He has helped standard ingredients. several of his family’s hotels and restaurants in Haiti pros- per. Jouvens, of Bahamian background, has helped many resturants ourish around the world. They both graduated from Florida International University with a Bachelor of Science in Hospitality Management. Merging Christian‘s hospitality background and Jouvens’ culinary experience, they just want to make you feel at home! COME IN FOR A LIL SOMTIN’ COME IN FOR A LIL SOMTIN’ WE BRING THE CARIBBEAN TO YOU WE BRING THE CARIBBEAN TO YOU 8300 NE 2ND AVE. 8300 NE 2ND AVE. MIAMI FL, 33138 MIAMI FL, 33138 MANJAYRESTAURANT.COM MANJAYRESTAURANT.COM BreadCrumbs Salad lil somtin’ SOUP SANDWICHES & WRAPS appetizers SEASONAL SOUPS 7 KALE SALADRIS 10 JERK CHICKEN BITES
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WEEK 5: Sunday, 28 January - Saturday, 3 February, 2018 ALL MARKETS
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Aperitivos / Appetizers Entrees
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