Loma Virtual Thanksgiving Cookbook 2020
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Fermín: a Passion for Quality 100% Spain • 100% Pure • 100% Fermín
natural diet ibérico de bellota’s health benefits fermín: a passion for quality 100% Spain • 100% Pure • 100% Fermín Because of the Ibérico’s natural diet of acorns and its unique ability to process and store fat, the Ibérico breed is high culinary diplomacy in monounsaturated fat, promoting As Spain’s unofficial culinary ambassador to healthy cholesterol levels. High levels of the U.S. and a customer of Wagshal’s butcher, “good cholesterol” have been linked to a celebrated DC chef José Andrés brought decreased risk of heart disease. together Fermín and Wagshal’s while at the market one day. The result? A culinary match was made between the first Ibérico producer to receive USDA approval and the American importer and butcher with rare, old-world skills who is an excellent steward for such a prized Located in picturesque La Alberca, product. one of the oldest rural villages in Exclusively Imported By Wagshal’s Imports Spain, Fermín has been raising wagshalsimports.com and bringing to market 100% pure 4845 Massachusetts Ave. NW Ibérico since it was founded by the Washington, DC 20016 Martín family in 1956. Today, Fermín 202-595-3505 continues to thrive as a family-run business dedicated to artisanal Ibérico husbandry and production. ibérico products the last of its kind Including 100% Ibérico pigs fattened exclusively on fallen acorns Commonly known as Pata Negra or Ibérico de Bellota – Dry Cured Ibérico – Dry Cured Black Hoof, the Ibérico is a descendant Jamón – ham Jamón – ham of the wild boar that once inhabited Lomo – pork loin Lomo – pork loin Paleta – pork shoulder Paleta – pork shoulder the Mediterranean forests. -
Private Event Catering Guide Breakfast
Private Event Catering Guide Breakfast Classic Continental Hot Breakfast Buffet Assorted Pastries, Muffins, and Scones Cage-Free Scrambled Eggs Orange-Blossom Honey Butter Baked Cinnamon-Raisin French Toast with North American Fresh Sliced Fruit Apples and Maple Cream Fresh Squeezed Orange Juice Local Smoked Bacon, Local Herbed Locally Roasted Bergie’s Coffee and Tazo Sausage Links Teas Homestyle Fries $19 per person North American Fruit Bowl Fresh Squeezed Orange Juice Locally Roasted Bergie’s Coffee and Tazo Teas A La Carte $31.00 per person Yogurt & Granola Southwestern Breakfast Buffet $4 per person Sliced Fresh Fruit Chorizo, Potato, Cheddar, and Green Bagels with Cream Cheese Onion Frittata $3 per person Local Smoked Bacon, Tri-colored Bell Pepper and Manchego Cheese Frittata Hot Oatmeal with Raisins & Brown Sugar Green Chili Potato Hash $4 per person Fresh Flour Tortillas House-Made Salsa Rojo and Salsa Verde House Made Caramel Cinnamon Rolls Assorted Juices Locally Roasted Bergie’s Coffee and Tazo Teas $35.00 per person All Pricing is subject to 22% service charge and applicable tax Final guest counts are due ten (10) business days prior to event date by 12:00 noon A La Carte Assorted Fresh Baked Pastries $40/dozen Assorted Fresh Baked Cookies $40/dozen Fair Trade Chocolate Brownies Displays $40/dozen Taquitos and Empanadas Signature Energy Bars Serves 50 guests $250 $48/dozen Serves 100 guests $450 Bags of Chips $3 each Seasonal Sliced Fruit Display Serves 50 guests $250 Pita Chips with a Trio of Hummus Serves 100 guests $450 -
RECIPE CERTIFICATION PROGRAM GUIDE MAY 2019 WELCOME! Congratulations on Choosing to Connect Your Company and Brand with Consumers’ Interest in Heart Health
HEART-CHECK RECIPE CERTIFICATION PROGRAM GUIDE MAY 2019 WELCOME! Congratulations on choosing to connect your company and brand with consumers’ interest in heart health. Together, we can help consumers make heart-smart food and recipe choices. The following information serves as your step-by-step “how- to” program guide and provides all the information you need to navigate the certification process and then begin to leverage the certification of your recipes(s) by using the Heart-Check mark on your website, social media platforms, and in other promotional materials. The iconic Heart-Check mark has been on food packages and in the grocery store since 1995 helping consumers identify foods that can be building blocks of a heart- healthy diet. Now, recipes that meet requirements based on the sound science of the American Heart Association® can also be certified. This offers consumers a bridge from heart-healthy foods to an overall heart-healthy dietary pattern using heart- healthy recipes. Heart-Check certification provides added credibility for your brand, boosts your visibility, and helps your company connect with health-conscious consumers. Seeing the Heart-Check mark on a recipe assures consumers they are making a smart choice. As a program participant, you enjoy these benefits: • INDEPENDENT EVALUATION BY A NUTRITIONAL LEADER. The American Heart Association is one of the nation’s most recognized brands. Consumers seek our guidance on nutrition and heart-healthy living. Certification from the American Heart Association is especially meaningful to consumers because it signifies the independent voice of a trusted health organization. • BOOST YOUR BRAND’S VISIBILITY. -
TAVERN FRIES Sweet Onion / Chipotle Queso HOUSEMADE & HAND-CUT 7
1904 BROADWAY, NASHVILLE • 615.320.8580 NOVA, EGGS, ONIONS 11.50 RED VELVET WAFFLE 9.50 omelet / Verlasso smoked salmon / cream cheese drizzle griddled onion / “white trash hash” BLUEBERRY CORNMEAL WAFFLE 9.50 LOCAL HAM & CHEESE 11.50 cinnamon molasses / whipped mascarpone omelet / shaved smoky ham / brie / “white trash hash” CHEDDAR CHEESE BISCUITS 9.50 HUEVOS RANCHEROS* 12.50 chorizo gravy Cuban-style black beans / 2 eggs sunny / corn tortilla / salsa verde / queso fresco PAIN PERDU 11.50 “French toast” / challah / 50 SINGAPORE STIR FRY* 12. frosted flake crust / rocky road sauce # 1 short-grain rice / 2 eggs sunny / FatBack bacon / scallion / sweet & spicy soy / wok-flavored TURKEY B.L.T. 14.50 oven roasted turkey / FatBack bacon / roasted tomato / * 50 BENEDICT UNO 13. avocado aioli / gruyére / pretzel bread braised short ribs / 2 soft sous-vide eggs / English muffin / Tabasco hollandaise TAVERN BURGER* 12.25 wagyu filet & prime strip / meltaway bun / BENEDICT TRES* 13.50 traditional garnishes pit ham / 2 soft sous-vide eggs / +cheese: American, blue, white cheddar, English muffin / hollandaise ghost pepper jack 1.50 +add: griddled onion, mushroom 1.50 / FatBack bacon 1.75 CHIMICHANGA 15.50 grilled chicken / cumin-roasted tomato / poblano chile TAVERN FRIES sweet onion / chipotle queso HOUSEMADE & HAND-CUT 7. 50 MAPLE FONDUE ( ) 17. 00 TUSCAN garlic / Parmesan / crushed red pepper warm maple syrup / fresh fruit / red velvet waffle / BELGIAN sea salt / roasted garlic aioli blueberry cornmeal waffle / pain perdu / grilled sausage TENNESSEE sweet potato / brown sugar / sea salt / jalapeño ketchup BUFFALO CAULIFLOWER 12.50 corn meal crust / warm blue cheese fondue EGG WHITE OMELET* 11.50 EGGROLLS 11.00 fresh mozz’ / spinach / Philly cheesesteak / chipotle queso / sambal ketchup roasted tomato / fresh fruit NACHOS 13.50 MONKEY BOWL 11.50 chile-spiked black beans / three cheese blend / jalapeño vanilla yogurt / banana / fresh berries / +add: beef short rib 6.00 “angry chicken” 5.00 orange blossom honey / almond granola “BAZOOKA” GUACAMOLE 12.50 BABY WEDGE 9. -
Alma's Roman Foods
Alma's Roman Foods (From www.romanmysteries.com) I. VEGETABLES: Ostia is famous for its cabbages, but we also have carrots (white), turnips, red and white onions, radishes, celery, leeks, mushrooms, beets, sorrel, mallow, truffles, chard, chick peas, broad beans, gourds, squash, broccoli, watercress, chives, spinach, lettuce, watercress, chicory, rocket, endive, fennel, artichokes, thistle, asparagus, olives and garlic. We also eat the green 'tops' of butcher's broom, clematis, rue, purslane, mallow, wild radish and even thorn. II. FRUIT: Ostia is famous for its melons but we also have figs, dates, apples, plums & prunes, pears, cherries, pomegranate, quince, grapes & raisins. More exotic are peaches, apricots and lemons. I have only seen an orange once, and I have never tasted one... they are extremely rare! III. FISH & SEAFOOD: sole, bass, mackerel, sturgeon, tuna, turbot, red mullet, anchovies, sardines, shark, eels, oysters, clams, lobster, octopus & squid. IIII. NUTS, GRAIN & PULSE: almonds, walnuts, pine nuts, hazelnuts, chestnuts, pistachio nuts, lentils, barley, wheat, spelt. Oh dear! I'm sure I've forgotten one or two... V. MEAT & GAME: goat & kid, mutton & lamb, beef & veal, pork, rabbit, venison (deer), boar, chicken, geese, ducks, pigeons, quail, peacock, little songbirds and dormice. Very fiddly to prepare, those mice! And of course snails. Some people say that if you feed them on mint-flavoured milk you get minty snails. Personally I've never found that to work. VI. DAIRY etc: goat, sheep and cow milk, yogurt, cream, soured cream, buttermilk, cheese, and eggs. VII. SPICES & SEASONINGS: olive oil, sesame oil, vinegar, fish sauce, honey, salt, peppercorns, myrtle berries, garlic, lovage, oregano, chervil, marjoram, bay leaf, thyme, mint, sage, rue, coriander, caraway seed, mustard seed, chervil, chives, cumin, dill, aniseed, fennel, parsley, saffron, rose petals, bay leaves, grape leaves, mastic and whatever takes my fancy. -
Recipes for a Medieval Feast on the Camino
Recipes for a Medieval Feast on the Camino Perhaps you’ve already read the essay “A Camino Christmas”. If so, and if you’d like to conduct your own, the recipes for the menu items requiring preparation are presented here. Bread, in the medieval period as now in Spain, was mostly purchased from bakers, while various olives, nuts and cheeses were and are served without further preparation. The recipes have been freely adapted from a number of Spanish and medieval cookbooks. I have not had time to standardize quantities for serving sizes, but with a meal of this scale and variety, quantities are problematic in any case. I apologize to readers outside the US for using US customary measures rather than metric ones or weights. In the use of measures, as in our electoral politics, the United States is a reactionary place unwilling to adopt good ideas from the outside. Ingredient Sources: Most of the ingredients in the recipes can be purchased at standard grocery stores. For ingredients that are a little more exotic, ethnic stores – which fortunately are becoming more and more common in all parts of the country - can be useful. And in this day and age, you can always hit the internet via your favorite search engine. It is in some parts of the country difficult to buy albariño wine and some of the other good wines of Spain. Unless you can sneak into New York or California for wine shopping, Portuguese vinho verde is an adequate substitute for albariño and is widely available. Do not use any of the oak juice white wines from California for the scallop recipe Vieiras al Albariño as those California wines add a distinctive and unpleasant taste, at least for my palate! Mariscos Vieiras Gratinadas a la Gallega (Vieiras de Santiago) Gratineéd scallops Galician style 12 large, fresh scallops in shells (or buy shells at a cookware shop) 3 cloves garlic finely chopped 1 medium onion finely chopped 3 ounces jamón serrano Recipes Page 1 E.O. -
Soft Cheese Stuffed Sweet & Spicy Peppers, Grana Padano, Arugula Oil
THE FACTORY KITCHEN since 2018 lunch February 1, 2019 to begin… - peperú - soft cheese stuffed sweet & spicy peppers, grana padano, arugula oil 10 - cavolonero - chopped tuscan kale, radicchio, aged ricotta, crostini crumbs, toasted hazelnuts 13 - ortolana - field greens, watermelon radish, white onion, dates, goat cheese, champagne vinaigrette 14 - cremosella - creamy mozzarella, watercress, extra virgin olive oil, black pepper 15 - brodetto - steamed clams & mussels, white wine, garbanzo beans, garlic, chili flakes, crostini 19 *carpaccio - seared sliced prime beef, pickled mushrooms, celery, grana padano, ligurian olive oil 21 to continue or share . - pancotto - fried duck egg, speck, creamed chard, potato vellutata, crostone, black pepper 13 - barberosse gratinate - oven baked sliced red & golden beets casserole, melted asiago 14 - tonno sott’olio - yellowfin tuna conserva, roasted peppers, marinated eggplant, ciabatta crostini 14 - frittura - menabrea beer battered baby leeks, chickpea fritters, parsley, castelrosso fonduta 15 - prosciutto - 18month aged parma prosciutto, lightly fried sage dough, arugula, stracciatella 25 . focaccina calda al formaggio . - tradizionale - imported crescenza cheese, baby wild arugula, ligurian olive oil 19 - pizzata - imported crescenza cheese, san marzano tomatoes, capers, sicilian anchovies 21 - tirolese - italian~cured smoked ham, imported crescenza cheese, peppercress 23 to begin italian style . - ravioli all’ amatriciana - three cheeses filled egg pasta, cured pork jowl, onions, spicy tomato -
DSI™ 800 Pork Belly Processing System 300 Without Notice
DSI™ 800 Pork Belly Processing System 300 Subject to change without notice. 01•16 Subject to change DSI_Pork_Belly_800_011816.indd 2 1/18/16 1:19 PM Inspect, trim and sort to maximize yield and reduce labor The DSI Pork Belly Processing System is ideal for a typical integrated pork facility with in-house bacon production. With yield and labor savings leading to rapid payback, the DSI system is designed for processors seeking improved profitability through automation. The DSI system has demonstrated the ability to consistently and accurately trim millions of pork bellies and to sort each belly to its most profitable use. By employing sophisticated software combined with a machine vision system and high-pressure waterjets JBT has automated a process that has historically been done manually by highly skilled workers. The DSI pork belly trimming and sorting process Your staff loads pork bellies shoulder forward on a conveyor Achieve superior cutting performance belt – The DSI system takes it from there. The DSI process steps are: • Trim to any specification your process requires • Two-axis cutters mean no compromises are made on yield Scan • The DSI System has complete control of cutter speed • Determine width, length, thickness which results in highest quality cuts • Identify positions of fat and lean • Locate defects like holes, snowballs Keep it quiet Evaluate and optimize • Minimize sound pressure levels with our proprietary noise reduction system – just one benefit of our 30 • Automatically detect left or right belly years of experience with hundreds of DSI Portioner • Evaluate multiple cut scenarios for each belly placements worldwide. • Identify highest yield solution for any given belly • It’s no secret. -
Baconfest Naples Vendor Application
2017 Johnsonville Sausage BaconFest Naples presented by Kiwanis Club of Pelican Bay, Naples, Inc. We would love to have you as a vendor at the 4th annual BaconFest Naples event! Nominated as "The Best Family Fun Event in Collier" by Gulfshore Life, over 7,000 bacon-loving people attend last year’s event and this year will be even bigger and have even MORE BACON!! Help us fight to end childhood hunger in SWFL and sign up today! #EatBaconFeedAChild Event Date, Time & Location Saturday, November 11, 2017 (It is always the second Saturday of November) Naples Airport, South Terminal lawn (Same location as last year) 526 Terminal Drive, Naples FL 34104 Opening Ceremony is at 11:00am (Vendors MUST be set up by 9:00 a.m. and ready to cook for the Best of Bacon judging and for the Fire Marshall walk-through at 9:30 a.m.) Doors close at 6:00pm (You can come back on Sun the 12th to pack up your booth) 100% of the net proceeds are reinvested into the effort to help end childhood hunger in Southwest Florida. The Kiwanis Club of Pelican Bay, Naples, Inc. works with several 501(c)3 charities like St. Matthew’s House, Blessings in a Backpack and Pan-Florida Children’s Challenge to make every penny effective in the fight against food insecurity right here in Collier County. Please help us promote this cause by using #EatBaconFeedAChild when marketing your business with BaconFest Naples. Fees and Benefits No refunds will be made for cancellations within 60 days of the event, no-shows or inclement weather. -
JAKES Festive 3 Course Prime Dinner Menu
JAKES Festive 3 Course Prime Dinner Menu & Welcome Cocktail $85.00 Festive Starters Chef's Plates A Choice of Salad Or Soup Served with a Stack of Macaroni Pie! A Medallion of Stuffing, & Festive Sides! Soups Jug Jug. Festive Rice . Merry Veggies. Turkey & Corn Chowder This warming Chowder is full of Festive Flavour. Baked Ham Smoky Bacon & Earthy Cumin give this hearty A Bajan tradition, glazed Ham with Honey & Banks Beer. soup a true taste of Christmas in the Tropics. Candied Pineapple & Sorrel Jam Coconut & Ginger Butternut Squash The warm avours of Squash, Kale & Red Onions Oven Roasted Turkey & Rosemary Demi blend delectably, with the fresh heat of ginger & the creaminess of Island Coconut. It’s Christmas! Glace. Juicy Turkey slices, smothered in a Rosemary Gravy & Salads garnished with Cranberry & Orange Crunch. Cranberry Walrdof Salad Grilled Catch of the Day The perfect Christmas Salad, Tart Cranberries, Catch of the Day! WIth a Festive Pesto Drizzle & Tomato Juicy Grapes, Crisp Apples, Celery & Zesty Lemon Relish Dressing. A Festive Bowl! Christmas Caprese Salad "Proper" Pepper Pot ’Tis the Season’ to be Red Green & White! Farm Tomatoes, Fresh Basil & Mozzarella & Bajan Herb A true Caribbean Christmas Dish! This Celebration version Pesto. simmers Julienne of Strip Loin Steak, Onions, Garlic, Carrots & Casareep. The Pepper Pot is nished with Mountgay XO & Ginger. Merry Mac N Cheese Caesar This classic gets a ’touch of jolly’ with Crispy Mac n Cheese Croutons! Perfect toss with the Baocn Bits & Creamy Caesar Dressing! Anchovies Chicken Cordon Bleu optional. This Classic Dish is "stuffed with Aged Cheddar & Baked Ham" with a Sorrel Drizzle. -
Vegetable (Loosely) Recipes Vegetable (Loosely) Recipes Index
Vegetable (loosely) Recipes Vegetable (loosely) Recipes Index ● Green/Red Peppers : INDEX ● Mushrooms : INDEX ● Potatoes : INDEX ● Spinach : INDEX ● Vegetarian Dishes (not specific veges) : INDEX ● Zuchinni : INDEX ● Artichokes : COLLECTION ● Avocado Recipes - COLLECTION ● Beets : 2 recipes ● Beet Recipe ● Boston Baked Beans (1) ● Boston Baked Beans (2) ● Candied Yams ● Choucroute Garnie ● Crispy Eggplant Rounds ● Eggplant : COLLECTION ● Felafel (1) ● Fried Plantains ● Lentils ● Olives - curing ● Red Beans and Rice : COLLECTION ● Red Kale with Grated Coconut ● Spaghetti Squash ● Spiced Acorn Squash ● Squash Recipes : COLLECTION ● Sweet Potatoes wtih Grapefruit ● Swiss Style Green Beans amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM] Capsicum Recipes Capsicum Recipes Index ● Stuffed Peppers (1) ● Stuffed Peppers (2) ● Stuffed Peppers (3) ● Stuffed Peppers (4) ● Stuffed Peppers (5) amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM] Stuffed Peppers Stuffed Peppers From: Dan Griscom ([email protected]) Date: 7 Jul 93 00:00:59 CDT (Wed) (from Italian Vegetarian Cooking by Jo Marcangelo) (Serves 4) 4 medium red or green peppers 2 T olive oil 1 medium onion, chopped 1 clove garlic, peeled and crushed 2 small zucchini, coarsely grated 1 1/2 c slided mushrooms 2 T chopped fresh parsely 2 c fresh wholewheat breadcrumbs 1/2 c grated Parmesan cheese 1 egg, beaten Salt and pepper 1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add onion, fry 2 minutes. -
Guantanamo Bay
Guantanamo Bay Vol. 57 No. 36 Friday, September 8, 2000 Department of Defense works to expand military child care By Linda D. Kozaryn care homes. Over the past six years, DoD has American Forces Press Service added substantial funding to child care programs (Partone of a two-part series) for subsidies and improvements to facilities. The Department of Defense's child care "All of the services are committed to ex- program may be hailed as the model for the panding the availability of quality care by shar- nation, but family policy officials are deter- ing best practices and exploring options such as mined to make the best even better. expanding home-based care for infants and tod- About half of all military families have one dlers," she said. or more children below school age, according to Home-based care is "the largest untapped DoD officials and in 60 percent of these fami- portion of our child care program," according to lies, both parents work. Bernard D. Rostker, undersecretary of defense Currently, DoD meets about 58 percent for personnel and readiness. of the need for child care. "We must put the same focus and creativity Individually, the Army is at 61 percent; Navy, in increasing the in-home care system as we have 55 percent; Air Force, 57 percent; and Marine done for our much-sought-after child care cen- Corps, 58 percent. ters," he said. "Right now, we need about 20,000 spaces to JonathanHieber washes his hands before Van Horn, Rostker and other DoD and ser- achieve our interim goal of 65 percent by 2003," he sitsfor story time in the GuantanamoBay vice officials discussed efforts to expand child ChildcareDevelopment Center.