DOCSLIB.ORG

On the Side Refreshers Seafood Desserts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
On the Side Refreshers Seafood Desserts SANDWICHES ON THE SIDE SANDWICHES ARE SERVED WITH SIDE OF CURLY FRIES (ADD 320 CAL) SIDE GARDEN SALAD 180-400 cal = 7.79 OR COLE SLAW (ADD 190 CAL). SUBSTITUTE FRIES WITH TOTS (ADD 400 CAL), SIDE CAESAR SALAD 380 cal = 7.79 ONION RINGS (ADD 300 CAL) OR A SIDE SALAD (ADD 180-400 CAL) + 1.69 COLESLAW Made daily 190 cal = 2.69 BIG FISH SANDWICH SMOTHERED CHICKEN SANDWICH TOTS 960 cal = 4.69 Cod served on a warm bun A plump, juicy, grilled chicken breast with tarter sauce. 780 cal = 15.89 smothered in melted provolone cheese, sautéed CURLY FRIES 640 cal = 4.69 onions, green peppers and mushrooms, and » With Cheese Sauce 860 cal + 1.10 served on a toasted brioche bun. It’s big ORIGINAL Topped with cheese sauce and chopped green chile 869 cal + 5.79 BUFFALO CHICKEN TACOS and a little messy. Like family. 800 cal = 16.39 Grilled or crispy chicken tossed in your CHILI 500 cal = 6.79 ORIGINAL BUFFALO favorite wing sauce, topped with cabbage, Topped with cheese and onions 620 cal + 1.99 CHICKEN SANDWICH pico de gallo and your choice of ranch Add sour cream 23 cal + 1.49 or bleu cheese inside flour tortillas. When you crave wings, but only a sandwich Grilled 400-780 cal | Fried 580-960 cal = 14.99 will do. Hey, it happens. Hand-breaded Add guacamole 70 cal + 1.69 chicken breast, your favorite wing sauce, Choice of ranch or bleu cheese, add 310/380 cal lettuce and tomato, served on a toasted brioche bun. PHILLY CHEESESTEAK SANDWICH Grilled 590-970 cal | Fried 700-1080 cal = 15.89 Yo, Adrian … I made you a sandwich! Steak or chicken topped with sautéed onions, DESSERTS green peppers, mushrooms and provolone cheese and served on a hoagie roll. DESSERT SHOOTERS 210-330 cal = 4.09 each Beef 920 cal | Chicken 1000 cal = 17.19 Ask your Hooters Girl for featured flavors Make it a Texas Cheesesteak with beef, queso, pico de gallo,Daytona Beach® sauce CHOCOLATE MOUSSE CAKE 1070 cal = 7.59 and sliced jalapeños 670 cal + 1.69 CARAMEL FUDGE CHEESECAKE 900 cal = 7.59 KEY LIME PIE 740 cal = 7.59 SHRIMP PLATTER Dive right into deliciously fried shrimp served SEAFOOD with housemade coleslaw and your choice of fries and cocktail sauce. SNOW CRAB LEGS 1280-1590 cal = 20.39 Wild-caught, premium crab legs steamed to Substitute fries with onion rings or side salad perfection and served with a side of butter. 1450-1670 cal + 1.69 REFRESHERS This is how Hooters does upscale. BOTTLED WATER 0 cal = 4.09 1 lb | 520 cal = market price when available BAJA FISH TACOS Like a Mexican vacation, in taco form. SOFT DRINKS 0-270 cal = 4.39 FISH & CHIPS Get ’em grilled or fried crispy. Served on MILK 100 cal = 4.39 Battered and fried to crispy perfection, warm tortillas with pico de gallo, cabbage guv’ner. Served with housemade coleslaw and and a special sauce. Feeling fancy? COFFEE 0 cal = 4.09 your choice of fries and tartar sauce. Grilled 700 cal | Fried 850 cal = 15.59 ICED TEA | LEMONADE 0-130 cal = 4.39 1590 cal = 17.99 Add guacamole 70 cal + 1.69 Flavor it up! Passion Fruit, Mango, Substitute fries with onion rings or side salad Peach, Strawberry or Blackberry add 50 cal + .49 1450-1670 cal + 1.69 BAJA SHRIMP TACOS We grill seasoned shrimp, then wrap them RED BULL ENERGY DRINK 5-120 cal = 5.99 OYSTERS* in flour tortillas with an un-shrimp amount Sugar Free, Regular, Tropical, Coconut. TOGO One Dozen or a half dozen. of cabbage, pico de gallo and special sauce. Ask your Hooters Girl about location specific flavors. Raw on the half shell. Welcome to flavor beach. 280 cal = market price when available 670 cal = 15.59 Add guacamole 70 cal + 1.69 STEAMED SHRIMP Steamed shrimp that comes with lemon for squeezin’, cocktail sauce and butter. Get peelin’. ALL BRANDS ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS. THE COVID-19 VIRUS IS HIGHLY CONTAGIOUS AND CAN CAUSE ILLNESS AND DEATH. THOSE IN CERTAIN HIGHER RISK GROUPS 1/2 lb 660 cal = 17.99 ARE ESPECIALLY VULNERABLE. WHILE WE HAVE TAKEN PRECAUTIONS INTENDED TO REDUCE THE SPREAD OF COVID-19, WE 1 lb 860 cal = 31.39 CANNOT PROMISE, PREDICT, REPRESENT, WARRANT OUR GUARANTY THOSE PRECAUTIONS ARE OR WILL BE EFFECTIVE, OR THAT YOU WILL NOT CONTRACT COVID 19 FROM ANY OF OUR STAFF, OTHER PATRONS, THE DINING ENVIRONMENT OR FOOD OR BEVERAGE PRODUCTS. YOUR PATRONAGE OF OUR RESTAURANT FOR DINE-IN, DELIVERY OR TAKE-OUT MAY CAUSE YOU TO CONTRACT COVID-19 OR PASS IT ALONG TO OTHERS. YOU ARE ENTERING, EATING AND DRINKING AT OUR ESTABLISHMENTS, OR YOUR PATRONAGE VIA TAKE OUT OR DELIVERY ARE AT YOUR OWN RISK AND YOU ACCEPT ALL RESPONSIBILITY, AND HOLD Additional nutrition information available upon request. Additional nutrition information available upon request. US HARMLESS FOR YOUR DOING SO. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. CO/NM/TUC ROA TOGO_CO_NM_TUC.indd 1 6/21/21 10:25 AM SMOKED WINGS PLATTER MADE When you gotta have Hooters, but decisions Our traditional bone-in wings are marinated MILE HIGH BUILD IT just aren’t your thing. It’s six Original Hooters TO ORDER overnight, then smoked over hickory chips to seal * TEASERS Buffalo Shrimp, six Boneless Wings and six WINGS in that rich, smoky flavor. Choose from Texas BBQ, Original Hooters Style Wings, all smothered in Jerk or Garlic Habanero dry rub — or get them FOR $14.99 BEER CHEESE & PRETZELS ORIGINAL WINGS Creamy cheese gets a shot of stout beer, your choice of our legendary sauces. Style tossed in your favorite wing sauce. With only half BURGERS and is served up with salted Bavarian pretzels. 1270-1650 cal = 24.79 Every bit as good as the day we invented them the calories. We’ve made hickory history. Build it exactly how you like, with the toppings you like. Handcrafted double-patty It’s beer. It’s cheese. 1100 cal = 12.19 over 35 years ago. It all starts with chicken wings, ONION RING BASKET hand-breaded and cooked to order, then tossed 6pc 360-600 cal = 12.19 wonders featuring a great new taste we promise will make your mouth a happy 10pc 600-1000 cal = 15.89 place. Want to add more burger to your burger? Make it a Triple or a Home Run. CHIPS & QUESO Sweet onions, breaded and fried, piled high and in your favorite sauce … or try two if you’re 15pc 900-1500 cal = 23.79 It ain’t rocket surgery. It’s a creamy blend of served with your choice of dipping sauce. feelin’ saucy! 1400 cal = 12.79 20pc 1200-2000 cal = 30.89 2·¼ LB ALL BEEF PATTIES 370 cal melted cheeses mixed with roasted red and 6pc 840-1080 cal = 11.59 BURGERS ARE Add ranch or bleu cheese, add 200/260 cal + 1.39 BUILD A TRIPLE 560 cal + 2.59 green peppers, topped with housemade pico de 10pc 1400-1800 cal = 16.99 gallo. Scoop it up with corn chips. LOTS-A-TOTS BUILD A HOME RUN 740 cal + 3.89 This one practically named itself. A pile of tots 20pc 2800-3600 cal = 29.29 SERVED WITH 840 cal = 11.59 NAKED WINGS MEAT GRILLED CHICKEN BREAST 230 cal Add chili to queso to make chili con queso fully loaded with bacon, cheese, sour cream 50pc 7000-9000 cal = 69.89 1 and green onions. 1310 cal = 10.19 OK, so these are the same juicy, crispy wings but CRISPY CHICKEN BREAST 300 cal add 50 cal + 1.69 Add ranch or bleu cheese, add 200/260 cal + 1.39 without the breading or all that marketing talk. SIDE OF CHICKEN BREAST STRIPS SLIDERS ® 6pc 540-780 cal = 10.49 CURLY FRIES These aren’t your daddy’s chicken strips. Plump DAYTONA BEACH STYLE BRIOCHE BUN 240 cal Choose from ground beef stacked with cheese, 900-1300 cal = 14.99 WINGS 10pc 240 cal mustard and pickles or Buffalo chicken tossed and juicy, fried up good and crispy. Dip ’em in BUN TEXAS TOAST (ADD 320 CAL) your favorite sauce or we can do all the work Another Hooters original. Naked wings tossed in 20pc 1800-2600 cal = 25.49 with your choice of wing sauce, topped with ® 2 for you! 540-920 cal = 14.99 our one-of-a-kind Daytona Beach sauce and then 50pc 4500-6500 cal = 64.99 pickles. Served with curly fries. seared on the grill to create all that unique smoky, OR COLE SLAW Mix and match 2 of each 1000-1680 cal = 15.89 Add ranch or bleu cheese, add 200/260 cal + 1.39 AMERICAN 70 cal PEPPER JACK 70 cal ORIGINAL FRIED PICKLES sweet and spicy flavor that made ’em famous. They take a little longer to make, but hey, PROVOLONE 100 cal MONTEREY JACK 70 cal (ADD 190 CAL). MOZZARELLA STICKS Yep, we take pickled pickles, fry ’em up to order and serve ’em up with they’re worth it. BONELESS WINGS BLEU CHEESE 100 cal SWISS 100 cal Fried mozzarella cheese with marinara sauce. CHEESE a tangy dipping sauce. 1160 cal = 10.19 The best of the wing, without any pesky bones 3 CHEDDAR 110 cal Extra Cheese +1.09 620 cal = 11.19 6pc 660 cal = 11.79 to slow you down.
Load more

Recommended publications
  • Authentic Jamaican Jerk Chicken
    Authentic Jamaican Jerk Chicken Yield: Serves 4 Ingredients: 4 lbs Bone In Chicken Pieces - can substitute 4 lbs boneless/skinless chicken breasts Jerk Marinade: 6 Fresh Scotch Bonnet Peppers - chopped 3 medium Yellow Onions - chopped 8-12 cloves Fresh Garlic - crushed ½ inch piece Fresh Ginger - rough chopped 1 Cup Fresh Squeezed Orange Juice 1 Cup Cane Vinegar ½ Cup Soy Sauce ½ Cup Extra Virgin Olive Oil 2 Tbs Kosher Salt 2 Tbs Granulated Sugar 2 Tbs ground Allspice 2 Tbs ground dried Thyme 2 tsp fresh ground Black Pepper 2 tsp ground Cinnamon 2 tsp ground Nutmeg Juice of one Lime Preparation: 1) Place all of the marinade ingredients into a blender or food processor and purée into a smooth paste - Place a cup or two of marinade into an airtight container and save for service 2) Place the chicken pieces in a large zip-top bag (use two if necessary) and cover with remaining marinade - Massage into chicken pieces and then remove as much air as possible from the bag(s) and place in refrigerator for a minimum 8 hours (overnight for better results) - Turn bag(s) a couple of times during marinating -NEXT DAY- 3) Preheat oven to 450ºF -OR- Prepare grill* (if grilling, skip to step 5) 4) Remove chicken from marinade (save remaining marinade for basting) and place in a single layer on a broiler pan - Bake on the center rack of the oven for 7-8 minutes to a side or until juices run clear) - Baste with remaining marinade as desired (skip to step 6) 5) Remove chicken from marinade (save remaining marinade for basting) and grill over medium heat flipping regularly and basting with remaining marinade until cooked through (internal temp should be between 160-170ºF and juices should run clear) 6) Serve with reserved marinade to use as a dip along with festival dumplings and salad of choice - OR- Rice and peas and hardo bread * Use of a charcoal grill is recommended - Pimento wood is traditional (look for pimento wood at specialty grill shops) Taz Doolittle www.TazCooks.com .
    [Show full text]
  • Download Brochure
    Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish.
    [Show full text]
  • Spice Basics
    SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
    [Show full text]
  • Jamaican Jerk Sweet Potato & Black Bean Curry
    Jamaican Jerk Sweet Potato & Black Bean Curry Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice! Ingredients White Rice Jerk Seasoning Red Capsicum Fresh Coriander Black Beans Ginger Sweet Potato Brown Onion Vegetable Stock Brown Sugar Red Grape Vinegar Chopped Tomatoes Fresh Thyme Pantry Items Olive Oil. Salt and Pepper. Recipe #271 Livefreshr Cookline Bring 2 saucepans of water to the 0 boil. Add salt to one and vegetable stock to the other. Peel and roughly chop the brown 0.5 onion, ginger and sweet potato. Separate the coriander stalks from 3 the leaves. Finely chop the stalks and roughly chop the leaves. Set aside. 4 Thickly slice the red capsicum. Heat the olive oil in a frying pan over 5 medium heat. Add the onion, ginger, coriander 6 stalks and jerk seasoning. Cook until the onion has softened. Add the capsicum to the frying pan, 8 and cook until softened. Stir in the thyme, chopped tomatoes, vinegar, brown sugar 10 and stock. Simmer for a few minutes and then 11 add the sweet potato and simmer for 10-15 minutes more. Add the white rice to the boiling 17 salted water (about 11 mins). Stir in the beans and season with salt 25 and pepper. Estimated Number of Minutes 28 Drain the rice. Once the sweet potato is tender stir 29 through half of the coriander leaves. Distribute among serving bowls and 29.5 serve with the rice. 30 Garnish with remaining coriander..
    [Show full text]
  • Jamaican-Style Barbecue G
    Jamaican jerk Jamaican-Style marinade is full of hot, spicy, and herbal ingredients, like Scotch bonnet Barbecue peppers, scallions, ginger, garlic, thyme, bay, cinnamon, Making and using hot and spicy “jerk” peppercorns, nutmeg, and allspice. BY JAY B. MCCARTHY rowing up in Jamaica, I learned to love the wood. In Jamaica, the wood—traditionally allspice Gisland food, especially the jerk—Jamaican (called pimento), but sometimes other woods— barbecue—we ate at roadside stands. that’s used to make the barbecue frame imparts half Despite its name, Jamaican jerk has no similari- the luscious depth of flavor to jerked meats. The ties to dried meat jerky. The name comes from the other half comes from the jerk marinade itself, which way the meat was “jerked” (turned) regularly to en- is made of herbs, spices, and Scotch bonnet peppers. sure even cooking. And, like barbecue, the term jerk When I began cooking in the United States, I refers to the seasoning, the finished product, and the explored ways to recreate the hot, spicy, herbal mix- cooking method. ture that haunted my palate. Now, as a chef, I regu- Jerked meat is cooked slowly over a fire of green larly incorporate jerk into my restaurant menu. The Photo: Sloan Howard. All other photos: Ruth Lively 42 FINE COOKING Copyright © 1994 - 2007 The Taunton Press jerk mixture is easy to make, and it can be used on many kinds of meat, poultry, and fish. If the tradi- tional method of roasting jerk over green wood doesn’t suit you, you can use any kind of grill setup, a smoker, or your oven.
    [Show full text]
  • Product List Various Formats Available Contact Us for More Details
    Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
    [Show full text]
  • WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and Tobago Disc 1: Recipes from In-Country Chefs and Presenters TABLE of CONTENTS
    THE CULINARY INSTITUTE OF AMERICA IN ASSOCIATION WITH UNILEVER FOOD SOLUTIONS PRESENTS SAVORING THE BEST OF WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and tobago Disc 1: Recipes from In-Country Chefs and Presenters TABLE OF CONTENTS Ackee and Salt fish Mac and Cheese ............................................................................................... 3 Bakes .................................................................................................................................................... 4 Festival Dumplings ............................................................................................................................ 5 Jerk Chicken Spring Rolls ................................................................................................................. 6 Tamarind Ginger Dipping Sauce ..................................................................................................... 7 Spicy Mango and Mint Dipping Sauce ........................................................................................... 8 Lemongrass and Coconut Dipping Sauce ...................................................................................... 9 Sweet and Sour Pickled Onions ..................................................................................................... 10 “Kokonda” Tuna and Coconut Ceviche ....................................................................................... 11 Coconut Mayonaise ........................................................................................................................
    [Show full text]
  • Italian Seasoning
    Chili Seasoning Jerk Seasoning Though it has Mexican roots, chili con carne Jerk is a style of cooking native to Jamaica. is an American dish. It was featured at the Some historians believe it was originally World’s Fair in Chicago in 1893. developed by African slaves who escaped in Jamaica when the British captured the island from Spain in 1655. Chili powder, garlic powder, cumin, Allspice, cumin, coconut sugar, sage, oregano, paprika, onion powder, and thyme, nutmeg, sea salt, cayenne, and lime thyme. juice. Barbecue Seasoning Italian Seasoning Barbecue sauce and meat seasonings are an Italian seasoning originated in the American cuisine. Today, barbecue can vary by Mediterranean region. It is used to flavor region. The four main styles include Memphis, many Italian dishes including pastas, North Carolina, Kansas City, and Texas. breads, and pizzas. Sea salt, ground pepper, chili powder, Oregano, parsley, thyme, basil, sage, sea garlic powder, paprika, and onion powder. salt, and ground pepper. Curry Seasoning Southwest Seasoning Curry has origins in Southern India. Chili The Southwest region of the United States spices were added to traditional curry refers to Texas, New Mexico, and Arizona. seasonings after the Columbian exchange. Southwest food is known to be spicy and is Variations of “curry” also exist in Thai influenced by Spanish, Mexican and Native cuisine. American cultures. Turmeric, coriander, cumin, ground Garlic powder, chili powder, onion powder, mustard, cardamom, ground cloves, smoked paprika, cumin, and chipotle nutmeg, and cayenne. powder. Taco Seasoning Cajun Seasoning Tacos are a traditional Mexican dish, but Cajun cooking has American roots in the the taco seasoning most Americans are South—Louisiana to be specific.
    [Show full text]
  • Trends and Traditions Newsletter for July 2017
    Trends & Traditions July 2017 Madison Senior Center Thimble Island Cruise and the You are Invited to March in the Lobster Shack 37 th Annual Madison Independence Day Parade Join us for a perfect summer outing cruising around the on Tuesday, July 4 th Thimble Islands on the famous “Sea Mist.” boat. You can with the Senior Center relax and enjoy a 45 minute, narrated tour of the Thimble Islands . These islands were used for everything from farming to quarrying granite, and bootlegging to hiding treasure. (Please Note: You must be able to climb over large step into boat) Then bus over to the Lobster Shack in Branford, where among many other things you can enjoy a delicious lobster roll! The Thimble Islands tour is $12 (cash or check - no credit cards) to be paid when you board and lunch is on your own. Friday, July 14 th depart MSC at 10:15am Bus Fee: $2 Tom Lewy presents Tom Lewy attended the Mannes College of Music studying voice and opera with Martial Singher of the Metropolitan Opera, and earned a Master’s Degree in Opera from the Manhattan School of Music in New York City. He began lecturing for Seniors in both, Florida and Ohio before coming to Connect- to icut where he has lectured for SSILL and other Senior organi- zations for the last five years. Trader Joes, Talbots Join Tom Lewy as he presents one of Broadway’s all -time & LL Bean Outlet favorites, Rodgers and Hammerstein Carousel . Carousel reu- in Orange, CT nites the team of Rodgers and Hammerstein that had brought their history-making collaboration, Oklahoma to the Broad- way stage.
    [Show full text]
  • Epicentre Spice Guide
    SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
    [Show full text]
  • Jamaican Jerk Sausage
    Jamaican Jerk Sausage U.S. Ingredient Metric Percent 5 lb. Pork shoulder 2268.0 g 92.30 3 oz. Habanero chili* 90.0 g 4.00 4 tsp Salt 28.0 g 1.25 2 Tbs. Sugar, brown 22.0 g 1.00 4 tsp. Pimento (Allspice) 8.0 g 0.30 1 tsp. Cure #1 5.7 g 0.25 2 tsp. Paprika 4.0 g 0.20 2 tsp. Pepper, black 4.0 g 0.20 1½ tsp. Anise 3.0 g 0.15 1 tsp. Garlic 3.0 g 0.15 1½ tsp. Nutmeg 3.0 g 0.15 ½ tsp. Cinnamon 1.0 g 0.05 ½ tsp. Ginger, granules 1.0 g 0.05 ¾ tsp. Cloves 1.0 g 0.05 ½ tsp Mace 1.0 g 0.05 5 lb. Green Weight 2.4 Kg 100% This formulation is based on metric measures; U.S. measures are approximate! * I suggest you don’t substitute the Scotch Bonnet peppers for another variety because you want their flavor as well as their heat. Jerk sausage is hot, so adjust amount of Scotch Bonnet peppers more or less to your tolerance. I found that fresh Bonnet peppers have a better taste than the dried variety. Method: 1. Cube and chill the pork until partially frozen. 2. Grind the pork through a ½ inch (12.5mm) plate to produce a very coarse grind. 3. De-stem the peppers (wear gloves!!!!) and remove and discard the seeds; finely chop the flesh and set aside. 4. Add the remaining ingredients to a spice or coffee grinder and pulse to a fine powder.
    [Show full text]
  • BSB Menu 2020
    HOME OF THE SOLDIER AND THE BEST WINGS IN PITTSBURGH 344 Union Ave., Avalon - 412-761-7468 (SHOT) THE 1734 Pine Hollow Rd., Kennedy TWP - 412-771-7468 (SHOT) www.OGBSB.com Bone-in (6 for 6.99)(13 for 13.99)(*NEW* 26 for $26.99)(50 for 48.99) Only orders of THE WINGS Boneless (8 for 6.99)(15 for 13.99)(*NEW* 30 for $26.99)(66 for 48.99) 50/66 can be split into 2 flavors Signature Flavors Classic Flavors ACE BOOGIE-Black Magic, Butter, Dry Ranch MEAN JOE GREEN-Black & Gold with a Green ALL IN (wet/buttered/dry) AIN’T MY FAULKS-Butter, Dry BBQ, Dry Jalapeño Sauce BBQ (wet/buttered/dry) Garlic, Dry Ranch MISTER C'S-Black Magic & Parm BBQ RANCH (wet/buttered/dry) ASHY LARRY-Local Legend, Our Driest THE MOST INTERESTING FLAVOR-Not Hot, BOB’S HONEY MUSTARD Seasoning Very Interesting BOB’S SIGNATURE HOT B.A.D.-Buttered Atomic Dust MOUSE TRAP-Ziggy with a Slight Tweak CAJUN (wet/buttered/dry) BABY BLUES-Blue Cheese, Franks, Cayenne MR. DYNAMITE- Hot Mr. Northside CAJUN GARLIC (wet/buttered/dry) BIG EASY-BSB's Louisiana Licker MR. NICE GUY-Buttered Dry Jerk Ranch Rub CAJUN RANCH (wet/buttered/dry) BIGFINEWOMAN2000-Dark BBQ & Black MR. NORTHSIDE-Honey Mustard & BBQ DARK BBQ Magic Seasoning MR. PIPP-Ace Boogie adding Parm FRANK’S RED HOT THE BIG PICTURE-Salt, Butter, & Parm MS. PARKER-Most Interesting Flavor adding GARLIC BUTTER BIG SEXY-Mark’s signature flavor Black Magic GARLIC BUTTER PARM BLACK & GOLD-Gold BBQ & Black Magic NAPOLEON-Sweet Buffalo GARLIC PARM DRY BLACK & MILD-Mild Sauce & Black Magic NAPOLEON CAJUN-Napoleon add Cajun GARLIC RANCH
    [Show full text]