Hurghada Food Menu
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GRILLED TEQUILA CHIPOTLE SHRIMP BOURBON BBQ CHICKEN GLAZE BOURBON BBQ STEAK BUTTER yucateca bbq glaze 3 /4 cup (180 mL) Cattlemen’s® Chipotle BBQ Sauce 1 tbsp. (15 mL) + 1 tsp (5 mL) Club House® Ancho Chile Powder 2 tsp. (10 mL) Cocoa powder 3 tbsp. (45 mL) Water In a hot pan, toast the ancho chili powder for about 30 seconds. Hydrate cocoa and chili in water. Mix all ingredients and let sit 12–24 hours to let flavours marry. Tip: Toss slowly smoked pork shoulder in Yucateca BBQ Glaze. Served with melted cheddar, braised kale and red onions on rustic bread for a Toasted Pulled Pork Torta. bold New frontiers in bbq Developed exclusively for food service professionals, Cattlemen’s® BBQ Sauce Made with tomato paste for a thick Extendible delivers what professionals want and demand: unmatched performance in the consistency and better cling to the food by up to 20% kitchen and mouth-watering BBQ flavour on the plate. It’s all part of our commitment to delivering real ingredients and great taste. That’s our promise. No starches No caramel Ready or fillers colour to serve cattlemen’s® kentucky bourbon BBQ Sauce A thick and rich tomato paste based BBQ Sauce enhanced with the flavour of smooth cattlemen’s® chipotle BBQ Sauce bourbon, sweet molasses, and a warm spice finish. The distinct smoky heat of chipotle perfectly blended with a tangy vinegar and sweet tomato paste base. peach bourbon bbq glaze CHIPOTLE BBQ-INFUSED FRESH HERB AND LEMON 1 cup (250 mL) Cattlemen’s® Kentucky Bourbon BBQ Sauce CHIMICHURRI SAUCE 1/ cup (60 mL) Peach juice or purée 4 1 cup (250 mL) Cattlemen’s® Chipotle BBQ Sauce 1 /2 cup (125 mL) Cilantro Combine BBQ sauce and peach juice. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Crazy Good Creamy Mustard Sauce Makes
Crazy Good Creamy Mustard Sauce Makes about 1/3 cup (enough sauce for 2-3 steaks) Although I love this sauce on a perfectly grilled filet mignon, it goes well on all kinds of things. From roasted chicken to pan-seared lamb chops to baked salmon. With butter and cream as the main ingredients, it’s quite rich, so you don’t need more than a tablespoon or two for each person. It’s definitely best made the day of, and preferably, just minutes before serving. Ingredients: 1 tablespoon unsalted butter 1/2 cup heavy whipping cream 1 1/2 tablespoons good-quality stone-ground mustard Pinch of salt and pepper Instructions: Place all of the ingredients in a small sauce pan over medium heat. As the butter melts, stir the ingredients until well-combined. Reduce heat to medium low, so the sauce just barely simmers. Continue stirring and cooking for a few minutes, letting the sauce reduce and thicken. Remove pan from heat. Pour sauce into a small serving dish or ramekin. While sauce is still hot, spoon sauce over steaks (or chops, chicken, or fish). Serve immediately. www.CocinaMarie.com Best-Ever Cilantro Lime Sauce Makes about 3 cups I originally made this sauce for my Baja Fish Tacos but now I serve it with everything! Seriously: On salads, as a dip with raw veggies, on fajitas, over grilled fish, and with shrimp for dipping. When there’s some left over on my plate, I mix it in with whatever else needs a companion, like rice or beans or corn or potatoes, or just mop it up with a tortilla. -
Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc
Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm. -
Juice of The
BREAKFAST (available throughout the day) STARTERS (available throughout the day) SPECIALS (minimum of two people, after 16.30 hr) 1 Extra Bazar, large breakfast with: pide, açma and simit, marinated feta cheese, 25 Sigara Böregi, deep fried yufka roll filled with feta, mint and parsley (x 3) 5,50€ All Bizar Bazars are served with rice, Shiraz mix, fried potatoes, yoghurt sauce with moesir and seasoned cream cheese, kaymak (clotted cream), apricot jam, honey, thousand holes pancake, 26 Sarma, marinated vine leaves filled with pilau rice and a yoghurt sauce with moesir (x 4) 4,95€ tabouleh salad. yoghurt with fresh fruit, boiled egg, young matured cheese, sucuk, one fresh orange juice and 27 Calamari, fried calamari with garlic sauce 7,50€ 50 Bizar Bazar (meat), grilled kebab with veal, chicken and vegetables with a mushrooms, coffee or tea 10,00€ 28 Humuz, creamy mousse made of chickpeas with olive oil, tahini and bread 5,50€ almonds and chickpeas stew and kofta of minced beef and lamb p.p. 15,90€ For two people 19,00€ 29 Haydari, savoury buttermilk curds and bread 5,50€ 51 Bizar Bazar (fish), grilled kebab with fresh tuna and prawns with a fish, mussels and tomato 2 Healthy breakfast, ‘mild’ Turkish yoghurt, rye bread and honey with a fruit salad and a glass of 30 Falafel, with harissa and bread (x 4) 5,50€ sauce stew p.p. 16,75 freshly squeezed orange juice 6,90€ 31 Irfan’s starter (minimum of two people), zaalouk, humuz, haydari, sarma, peynir ezme, 52 Bizar Bazar (vegetarian), grilled mushroom kebab with a stew of mushrooms, almonds and 3 Thousand holes pancake (bahgrir), North African pancake with honey and butter 5,90€ sigara böregi and bread p.p. -
歡迎光臨 Welcome to China Garden
歡迎光臨 welcome to china garden 大廚推薦 Chef’s Recomendations 花卷北京鴨 Peking Duck Half $21.75 Whole $41.50 大廚推薦 chef’s recomendations 1 2 3 4 清蒸鮮鱈魚 薑蔥焗龍蝦 漢宮牛柳粒 清蒸鮮鱈魚 煙焗原隻大生蠔 Steamed Fresh Cod Fish Sautéed Fresh Maine Lobster Filet Mignon Steamed Fresh Cod Fish Smoked Baked Oysters “Cantonese” Style w/Ginger, Spring Onion (in shell) “China Garden” Style “Cantonese” Style S.P. $33.75 S.P. $19.75 $33.75 5 6 7 8 椒鹽大明蝦 ★ 香骨龍利球 沙汁玻璃蝦 金沙焗龍蝦 Salt & Pepper Sautéed Filet of Whole Sautéed Crystal Shrimp Lobster With Salty Eggs Jumbo Shrimp Flounder With Vegetables With House Salad Dressing S.P. $24.75 S.P. $18.75 9 10 11 12 椒鹽軟殼蟹★ FRESH SOFT SHELL CRABS W/CHILI & SPICY SALT .............................................................$23.75 鐵板黑椒牛仔骨★ 京都焗排骨 豉油皇大頭蝦 上湯海瓜子粉絲 Choice fresh Maryland blue crabs, fried w/chopped onions, hot chili pepper & salt Sizzling Black Pepper Delicious Kingdom King Prawn With Soy Sauce Braised Clams With Rice XO醬炒雙蚌★ sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH XO SAUCE ........... Short Ribs Spare Ribs $18.75 Noodles In Supreme Clear Broth $28.75 $17.75 $15.75 $18.75 韭黃炒雙蚌 sautÉed DELICIOUS DOUBLE SEA CUCUMBER INTESTINE WITH YELLOW LEEKS..$28.75 XO醬炒貴妃蚌 atlantic clam WITH XO SAUCE ......................................................................................................$25.75 XO醬韭黃螺片★ sautÉED FRESH SLICED CONCH & YELLOW LEEKS WITH XO SAUCE ............................$35.75 臘味田雞煲 13 14 15 16 SIZZLING FRESH FROG WITH CHINESE SAUSAGE & PORK IN CASSEROLE .......$25.75 避風塘加拿大蟹 西施炒飯 乾燒大明蝦 琵琶釀豆腐 蘿蔔牛腩煲 SIZZLING STEWED BEEF BRISKET WITH TURNIPS IN CASSSEROLE ........................ Dungeness Crab In XiShi Fried Rice W/Dried Scallops, Jumbo Shrimp in Stuffed Bean Curd & $15.75 Typhoon Shelter Style Fresh Seafood & Egg Whites Kingdom Sauce Chinese Seasonal Greens S.P. -
Sides Proteins
page 1 of 3 INGREDIENTS LIST ― SUMMER 2020 Sides Charred Broccoli broccoli, salt, pepper, extra virgin olive oil ⚫ Four Beans & Olives green beans, black beans, soy beans, white Sweet Potatoes sweet potatoes, salt, extra virgin olive oil beans, mixed olive tapenade with capers, goat horn peppers, bean vinaigrette Allergens: soy, citrus, allium, sulfites, Proteins nightshades Sweet N’ Spicy Tofu ⚫ Roasted Beets & Lentils tofu, tofu & salmon poké marinade roasted red beets, black lentils, diced red Allergens: soy, sesame, allium, nightshades onions, horseradish, lemon dressing Salmon Poké Allergens: legumes, citrus, allium, sulfites salmon (raw), scallion, tofu & salmon ⚫ Kirby Cucumbers & Feta poké marinade cucumber, feta, hibiscus pickled onions, Allergens: fish, sesame, allium, nightshades za’atar, sumac, salt and pepper, lemon juice, Wild Alaskan Salmon extra virgin olive oil salmon, safflower oil, salt and pepper, Allergens: dairy, citrus, allium lemon juice Vegan Ranch Slaw Allergens: fish, citrus red cabbage, kelp, carrots, vegan kelp ranch, Braised Pork lemon juice, salt and pepper pork, pork braise liquid, salt, pepper Allergens: citrus, allium, nightshades Allergens: citrus, allium, nightshades Shaved Brussels Sprouts Roasted Chicken brussels sprouts, dried cranberries, lemon chicken thigh, green garlic puree, safflower oil, dressing, pepper flakes, pecorino cheese, salt sumac Allergens: dairy, citrus, allium, sulfites, Allergens: citrus, allium, nightshades nightshades Baked Beet Falafel ⚫ Cucumber Avocado Gazpacho beets, chickpeas, -
Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite -
Victorian Barbecue Sauce
Victorian Barbecue Sauce Source: Ball Complete Book of Home Preserving (p. 259) Yield: 4 pint jars 8 cups chopped rhubarb 3 ½ cups lightly packed brown sugar 1 ½ cups chopped raisins ½ cup chopped onion ½ cup white vinegar 1 teaspoon ground allspice 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon salt Procedure: 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to a consistency of a thin commercial barbecue sauce, about 30 minutes. 3. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 4. Place jars in hot water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Chef Scotty’s Notes: This is a bright, fruity sauce that’s perfect for both pork and chicken. WSU Clark County Master Food Preservers ~ ~ ~ Food Preservation or Food Safety Questions? Contact us via our Food Preservation & Safety Helpline 360-397-6060 ext. 5366 - Monday thru Friday Companion recipe to The Columbian Market Fresh Article Rhubarb published on June 3, 2016. For previous article recipes visit http://ext100.wsu.edu/clark/?p=8163 . -
GJELINA from Venice Beach
lett GJELINA from venice beach california cooking travis lett photographs by Michael Graydon & Nikole Herriott COPYRIGHTED: NOT FOR AUTHORIZED Tuscan Kale Salad with Fennel, Radish, Bread Pizza with Asparagus, SottocenereDISTRIBUTION & Sunny Egg Contents Crumbs & Ricotta Salata Pizza with Smoked Mozzarella, Arugula & Grilled Kale with Shallot-Yogurt Dressing & Bottarga Toasted Hazelnuts Pizza with Bacon & Radicchio Introduction Garlic Confit Grilled Chicories with Crisp Fried Eggs & Bacon Pizza with Guanciale, Castelvetrano Olives & Shallot Confit Vinaigrette Fresno Chile Tomato Confit Grilled Escarole Wedges with Lemon-Anchovy Pizza with Fennel Salami Chapter One Aioli & Roasted Peppers Cherry Tomato Confit Lamb Sausage Pizza with Broccoli Rabe Condiments & Pickles Crispy Shallots & Shallot Oil Grilled Red Romaine with Bagna Cauda California Za’atar Spicy Sweet Cucumbers Chapter Four Carrot Top Pistou Kimchee with Guajillo Chile Paste Chapter Three Mint-Pomegranate Pesto Giardiniera Vegetables Toasts & Pizzas Mint-Pistachio Pest Pickled Red Onions Baby Radishes with Black Olive & Anchovy Aioli Grilled or Toasted Bread Jalapeño-Ginger-Mint Pesto Fermented Leeks Braised Fava Beans, Lemon, Black Pepper & Broccoli Rabe Pesto Pickled Fresno Chiles Avocado Toast Pecorino Charmoula Pickled Eggplants with Anchovy & Fresno Chile Mushroom Toast Braised Green Chickpeas with Pomegranate & Feta Parsley Salsa Verde Pickled Turnips with Meyer Lemon Smashed English Peas with Ricotta & Mint Pesto Braised Sweet Corn, Chile, Cilantro Feta & Lime on Sourdough -
MKTBAR Menu 3.1.2021
ARTISAN PIZZAS on ciabatta crust THE BUTCHER 15 mozzarella, Italian sausage, ground beef, sopressata and marinara HAM SOLO 15 Havarti cheese, prosciutto, Canadian bacon, onion, fresh STARTERS TO SHARE... jalapeno, pineapple and marinara MEATS & CHEESES 17 drunken goat cheese, Armenian string cheese, VEG OUT 15 pepper-crusted salami, prosciutto, beef basterma with roasted squash, artichoke, carrot, asparagus, crispy grapes, olives, apricot & fig jam, toasted pita chips Brussels sprouts, goat cheese & basil pesto ARTISANAL CHEESE PLATE 14 JUST CHEESE 12 drunken goat cheese, Armenian string cheese, beemster, mozzarella, Parmesan and house marinara sauce kefalograviera, grapes, apricot & fig jam, pita chips CLASSIC MARGHERITA 13 PLANTAIN CHIPS 9 Just Cheese pizza with fresh basil & tomato homemade chips, served with chimichurri & mango salsa PEPPERONI 14 MKT KILLER QUESO 10 just cheese with pepperoni melted Beemster, sharp-white Cheddar, Gruyere and Kefalograviera cheese with grilled jalapeno and roasted peppers, with toasted pita chips FROM THE GARDEN... JUST HUMMUS 7 ADD PROTEIN: topped with za'atar spice and olive oil with pita chips Grilled Chicken +5, Sautéed Shrimp +5, Parmesan Salmon +8 ZA'ATAR FRIES 7 HALLOUMI & TOMATO SALAD 12 shoestring fries dusted with za'atar, lemon zest with heirloom tomatoes, pan-seared halloumi cheese, sherry Moroccan ketchup & garlic aioli dipping sauces vinegar dressing and toasted pine-nuts PANKO-PARMESAN CAULIFLOWER 7 MKT SALAD 9 served with jalapeno ranch romaine, cucumber, mint, feta, red grapes, pistachios, and CEVICHE 14 pita croutons, with lebni garlic dressing marinated scallops, shrimp, and octopus in light tomato SALMON SPINACH SALAD 16 sauce, with avocado, onion and cilantro, pita chips grilled Parmesan garlic-herb salmon, baby spinach bed with tomatoes, fried chickpeas, black olive vinaigrette HOUSE SIDE SALAD 5 SOMETHING MORE.. -
Corporate Catering & Event Menu
Corporate Catering & Event Menu www.bistromarketplace.com 125 Park Avenue New York, N.Y 10017 Tel: 212- 661-3330 Fax: 212- 661-3363 WELCOME! And thank you for choosing Market Place Cafe as your caterer. We are pleased to introduce our new catering menu. For long, we’ve had the adventures of servicing our Clients at many different locations all around Manhattan. Whether you are around the Corner or holding A Board Meeting in lower Manhattan, we can help. Market Place Cafe was created Out of our love for Planning memorable events. MARKET PLACE CAFE is a unique, full-service event planning and catering company for Large or small Corporate and private events. We can handle every aspect of your party, including Exemplary food and Menus, rental needs, location selection and incredible buffet Floral design. Our progressive attitude sets Us apart from other companies and is what gives each Event a signature style. Our goal is to exceed your Expectations with every service we provide. Rest assured that your food will taste as fabulous as it looks. From flavor to presentation, we take pride In providing unique food not only delicious to the mouth, but also to the eye. LET US CATER YOUR NEXT EVENT For question regarding our catering service Market Place party planners are available and ready to assist you. CORDIALLY, YOUR FRIENDS AT MARKET PLACE CAFE 2 Page B R E A K F A S T (Six Guests Minimum Order) Cold breakfast Bagels $3.25 PER GUEST Served with whipped butter, fruit Jam and assorted cream cheeses Full Size Breakfast $4.95PER GUEST Baked full size muffins, danishes, croissants, scones, yogurt loaves and bagels.