BBD Menu 02 19 2019 Working ORIGPRICES V8c.Indd
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Nutritionals Updated
Nutritionals Updated - TooJay's Menu Please be aware that during normal kitchen operations involving shared cooking and preparation areas, the possibility exists for cross contact with allergens and gluten- free products. Please be aware that we use common fryer oil so cross-contact with any fried items may occur and could include egg, fish, milk, nut, soy and wheat allergens. Every opportunity is taken to minimize the exposure where possible. Due to these Calories Sugars (g) Protein (g) Total fat (g) Trans fat (g) circumstances, we are unable to guarantee that any menu item can be completely free Sodium (mg) Dietary fiber (g) Dietary Potassium (mg) Saturated fat (g) Calories from fat Calories (mg) Cholesterol Poly unsat fat (g) Carbohydrates (g) Carbohydrates of allergens. fat (g) Mono unsat Limited Time Offer (LTO) Seasonal Items Turkey Cranberry Griller (with slaw, fries and pickle) 1000 390 44 17 0 5 4.0 125 3250 470 109 6 34 Pastrami Grilled Cheese Roasted Veggie Pasta 1410 770 87 18 23 37 30 1310 770 131 10 8 Roasted Veggie Pasta with Chicken 1730 840 95 20 24 40 200 1590 1280 131 10 8 Roasted Veggie Pasta with Shrimp 1530 780 89 18 23 38 270 1580 990 131 10 8 Red Velvet Cake (Slice) 680 290 33 15 0 5 4.5 85 860 160 88 1 64 33 Red Velvet Cake (Whole) 5640 2410 272 120 2.0 44 39 680 7160 1330 731 8 526 265 Starters Beer Battered Onion Rings w/ Remoulade sauce 1490 1050 119 19 25 2180 30 95 19 10 Cheese Blintzes (2) - plain 880 560 63 25 0 15 8 290 760 250 62 39 19 Cheese Blintzes (2) w/ blueberry topping 1030 560 63 25 0 15 8 290 -
Pastrami on Rye with Deli Mayo and Fresh Pickles Ingredients Pickling
Pastrami on Rye with Deli Mayo and Fresh Pickles Recipe courtesy of Caroline McCann. Caroline’s favorite recipe on the EGG is pastrami, which is cooked daily at her butchery and is delicious – just ask any of her loyal customers! Ingredients 4½ lbs (2 kg) grassfed beef brisket – deboned, fat on Hickory chips for smoking Pickling Mix 3 cups (.7 L) water ¼ cup (60 ml) kosher salt ¼ cup (60 ml) brown sugar 2 bay leaves 1 tbsp (15 ml) coriander seeds, crushed 1 tsp (5 ml) peppercorns, crushed 1 tbsp (15 ml) mustard seeds, crushed Place all ingredients in a pot and heat until sugar is dissolved. Using the Stainless Steel Flavor Injector, inject the pickling mix into the meat. Place the brisket in a deep dish, pour in the remaining pickling mix and cover dish with cling wrap. Place in the back of the refrigerator for 3 days. Nurse it by turning it every day and making sure the pickling covers the meat. After 3 days take it out and soak it for 8 hours in cold water. Pat dry. Rub 4 tbsp (60 ml) fresh coarsely ground black pepper 2 tbsp (30 ml) coriander powder 1 tsp (5 ml) mustard powder 1 tbsp (15 ml) brown sugar 1 tbsp (15 ml) paprika 2 tsp (10 ml) garlic powder 2 tsp (10 ml) onion powder Mix rub ingredients together. Massage a little oil onto the beef brisket to help the seasoning stick; rub spice mix generously onto the brisket and refrigerate to season overnight. Method Set the EGG for indirect cooking with the convEGGtor at 215°F/102°C. -
Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce ............. -
1 Muffins!Recipe Book
Muffins, Muffins, Muffins!Recipe Book 1 Muffins, Muffins, Muffins!Recipe Book TABLE OF CONTENTS BANANA CRUMB 7 LEMON POPPY SEED 8 CHOCOLATE CHOCOLATE-CHIP 9 CHOCOLATE CHEESECAKE 10 PUMPKIN 11 COFFEE CAKE 12 STREUSEL TOPPED BLUEBERRY 13 CHOCOLATE CHIP 14 APPLE CINNAMON 15 CORN BREAD 16 GLOSSARY 18 5 BANANA CRUMB MUFFINS INGREDIENTS: 1 1 /2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 /2 teaspoon salt 3 bananas, mashed 3 /4 cup white sugar 1 egg, lightly beaten 1 /3 cup butter, melted DIRECTIONS: 1 /3 cup packed brown sugar 2 tablespoons all-purpose Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, flour or line with muffin papers. 1 /8 teaspoon ground 1 cinnamon In a large bowl, mix together 1 /2 cups flour, baking soda, 1 tablespoon butter baking powder and salt. In another bowl, beat together ba- nanas, sugar, egg and melted butter. Stir the banana mixture Cooks 12 Muffins into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 35 TOTAL TIME: MIN 3 Add a /4 cup of PREP TIME: 15 MIN In a small bowl, mix together brown sugar, 2 tablespoons chocolate chips COOK TIME: 20 MIN flour and cinnamon. Cut in 1 tablespoon butter until mixture or nuts to the resembles coarse cornmeal. Sprinkle topping over muffins. batter for banana Bake in preheated oven for 18 to 20 minutes, until a tooth- chocolate chip pick inserted into center of a muffin comes out clean. muffins or NUTRITIONAL INFORMATION banana nut Amount Per Serving muffins Calories: 263 Total Fat: 8.1g Cholesterol: 40mg 7 LEMON POPPY SEED MUFFIN INGREDIENTS: Add glaze on 2 cups unbleached all-purpose the tops of the flour muffins after they 2 teaspoons baking powder cool for a added 1 /4 teaspoon fine salt sweet treat! 1 /2 cup unsalted butter, at Glaze room temperature, plus 2 Tbsp fresh more for greasing the pan lemon juice 1 teaspoon finely grated 1 cup confec- DIRECTIONS: lemon zest tioner’s sugar 2 /3 cup granulated sugar, Preheat the oven to 375 degrees F. -
100 Best Cheap Eats
100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829. -
Pastrami Was a Way to Preserve Meat Before Modern Refrigeration
Pastrami Was A Way To Preserve Meat Before Modern Refrigeration Pastrami lovers across the country look forward to their favorite sandwich on January 14 as they recognize National Hot Pastrami Sandwich Day. A very popular delicatessen meat, pastrami is usually made from beef however sometimes is made from pork, mutton or turkey. The pastrami was originally created as a way to preserve meat before modern refrigeration. To make pastrami, the raw meat is placed in brine, then partially dried, seasoned with various herbs and spices, smoked and steamed. A wave of Romanian Jewish immigration introduced pastrami (pronounced pastróme), a Romanian specialty, in the second half of the 19th century. Early English references had used the spelling “pastrama” before the modified “pastrami” spelling was used. New York kosher butcher, Sussman Volk is generally credited with producing the first pastrami sandwich in 1887, claiming to have gotten the recipe from a Romanian friend in exchange for storage of his luggage. Due to the popularity of his sandwich, Volk converted his butcher shop into a restaurant to sell pastrami sandwiches. Pastrami is typically sliced and served hot on rye bread, a classic New York deli sandwich (pastrami on rye), sometimes served with coleslaw and Russian dressing. Pastrami and coleslaw are combined in a Rachel sandwich ( a variation of the Reuben sandwich using corned beef and sauerkraut) In Los Angeles – The classic pastrami sandwich is served with hot pastrami right out of the steamer, sliced very thin and wet from the brine then layered on double-baked Jewish-style rye bread. It is traditionally accompanied by yellow mustard and pickles. -
Tallahassee Magazine
$5 “One of the top 10 things to do in Tallahassee.” - Tallahassee Magazine “When ... researching the history of the American soda fountain ... all roads led to Gregory Cohen [owner of Lofty Pursuits], probably the country’s leading expert on the institution.” - New York Times Locally Owned and Only in Tallahassee • LoftyPursuits.com • March 2014 DAIRY SODAS HANDMADE SODAS Dairy sodas are made with either milk or A master of the soda fountain is called a Fizzician. A Fizzician is cream. Lactose intolerant and vegan a special type of Soda Jerk with expertise in mixing flavors and folks don’t worry, we can make any of textures of sodas. In many ways a Fizzician is very much like a these using almond milk and they are bartender mixing his specialties. There are three standard sodas just as good. that we make. Not all flavors work with all of these mixtures, but our Jerks and Fizzicians can help you choose. If you can’t Egg Creams choose, try a suicide, which is up to six flavors mixed as a single If there’s no egg or cream in it, why is it drink. called an egg cream? The original name was the French “Chocolat et Crème.” which, when said with a Brooklyn accent became a Chocolate Egg Cream. This is our signature drink and our favorite. It is made from milk, seltzer and our own handmade chocolate syrup. This drink has been made in Brooklyn for over 1 00 years, since it was invented by Louis Asture in his candy store on 4th Avenue and 7th Street in Manhattan. -
PDF Download the Artisan Jewish Deli at Home Ebook Free Download
THE ARTISAN JEWISH DELI AT HOME PDF, EPUB, EBOOK Michael Zusman,Nick Zukin | 272 pages | 26 Sep 2013 | Andrews McMeel Publishing | 9781449420079 | English | Kansas City, United States The Artisan Jewish Deli at Home PDF Book I actually kind of felt like I was sitting in on conversations and getting to know people. Other editions. Kosher Recipes Appetizers Bread Challah. With over recipes for classic NY deli dishes you can make it yourself and WOW your family and friends. The brown sugar gave this stew a sweet flavor while the vinegar offered a contrasting kick to it. To make the sauce, place the egg yolks, mustard, lemon juice, salt, and cayenne in a blender and blend on medium speed until frothy. If this book is any indication of what I will find - I am in for a treat. I have yet to give cookbooks produced by Andrews McMeel Publishers less than 4 stars. Curried Lentil and Sweet Potato Soup - classic flavor, new to me with the sweet potato. They are not authentic enough, they are not how their favourite deli does something, they use all of the wrong ingredients to make a classic but all one can say here was pah! Thank you! Decrease the heat so the water is just below a simmer. Community Reviews. Watching delicious foods come together from nothing rather than from a bunch of pre-made ingredients provides a sense of satisfaction. The author makes it LOOK easy, but many of these recipes take quite a bit of finesse - babka, rugelach, bagels. Open Preview See a Problem? Add 3 quarts ice-cold water to a 2-gallon or larger food-safe container that will fi t in your refrigerator. -
Lunch-Dinner-Menu-062021.Pdf
FRIED MOZZARELLA 8.50 TABBOULEH 9.25 Lightly breaded mozzarella cheese sticks, deep fried Finely chopped parsley, tomatoes, onions and and served with a rich marinara sauce. wheat germ, mixed with oil and lemon juice. FRIED MUSHROOMS 8.50 HOMMUS 9.25 Chickpeas, sesame paste, lemon juice and spices made BUFFALO WINGS 11.95 into a thick dip with pita bread, topped with olive oil. Chicken wings lightly fried and served with celery sticks and ranch or bleu cheese dressing. SPICY HOMMUS 9.95 CHICKEN TENDERS BASKET 9.25 BABA GAHANOUSH 9.25 Lightly battered fried chicken tenders served in a Eggplant purée mixed with tahini and lemon, basket with fries and Dijon sauce. served with pita bread, topped with olive oil. SPICY BABA GHANOUSH 9.95 HOMEMADE POTATO PANCAKES 8.95 Served with apple sauce or sour cream. DAWALI 8.50 Grape leaves stuffed with rice, chickpeas, tomato FRIED ZUCCHINI 8.50 and parsley, topped with feta cheese and served with Fresh zucchini slices, hand-breaded and turnips, cucumbers and pita bread. deep fried, served with Dijon dip. KIBBEE 10.95 JOE’S COMBO PLATTER 14.50 Deep fried lamb and beef mixed with A combination of chicken tenders, zucchini, cracked wheat, filled with sautéed minced meat, mozzarella sticks, wings with marinara, onion and pine nuts, served with yogurt bleu cheese or ranch and honey Dijon. and pita bread. LEBANESE DELIGHT 14.95 MOUJADERAH 10.50 Two freshly baked spinach pies served with Purée of lentils and rice topped with fried onion, hommus, tabbouleh and pita bread. served with cabbage salad, laban, and pita bread. -
Breakfast / Lunch / Dinner Non-Alcoholic Drinks
BREAKFAST / LUNCH / DINNER Pastrami Hash – Roasted potato hash “home fries” tossed with house cured and smoked pastrami and caramelised onion served with a sunny egg on top 16 (gf) Huevos Rancheros – Toasted flour tortilla topped with black beans, avocado, smoked pork, freshly grated manchego and pico de gallo, drizzled with ranchero sauce and served with a sunny egg on top 17.50 (gf on request) Eggs Benedict – 2 poached eggs with your choice of grilled Gotzinger bacon, house cured and smoked pastrami or salmon lox served with hollandaise, spinach and rye toast 18 (gf on request) Eggs and Toast- 2 eggs your way with your choice of rye or Turkish toast 9 (gf on request) Substitute toasted bagel for 2 Avo and Toast – Toasted deli rye with smashed avocado, crumbled feta and Israeli salad 16 (gf on request) Bagel and Cream Cheese – Your choice of plain, sesame or everything bagel, toasted or fresh, with choice of plain, strawberry or cinnamon sultana cream cheese spread 7 Bagel and Lox – Cold smoked salmon on a generous schmear of cream cheese with capers, red onion and dill served on a toasted “everything” bagel 11 Granola Yogurt Parfait – our house-made nutty granola with Greek yogurt parfait, goji berries, chia seeds and fresh berries 12 Breakfast Extras. 1 egg your way (2.5), 2 slices of Gotzinger streaky bacon (3.5), grilled chorizo (3), Israeli salad (3), avocado (3), small chips (gf) (3.5) Baklava 7 – Assorted Muffins 5.50 – Toasted Banana Bread – Lemon Meringue Tart 7 NON-ALCOHOLIC DRINKS Wolff Coffee Roasters: Espresso 3.8 / Piccolo -
Complete Care Dining Service Inc. Monthly Menu
October Complete Care Dining Service Inc. Monthly Menu Week 1 Am Snack Breakfast Lunch Pm Snack Dinner HS Snack Thursday Coffee/ Tea Scrambled Eggs & Poached Tilapia with Creamy Dill Sauce, Coffee/ Tea Soup of the Day Coffee/ Tea 10/1/2020 Assorted Pastry Fresh Sweet Potatoes, Roasted Broccoli Assorted Ham & Swiss Sandwich w/ Tossed Salad Assorted Pastry Assorted Hot/ Cold Or Snacks Or Snacks Cereal Veal Parmesan Over Parslied Noodles w/ Key Cottage Cheese w/ Fresh Fruit, Freshly West Blend Vegetables Baked Blueberry Muffin Dessert: Assorted Cakes / Pastry Dessert: Assorted Fruit Friday Coffee/ Tea Homestyle Waffles Center Cut Pork Chop w/ Red Pesto, Coffee/ Tea Soup of the Day Coffee/ Tea 10/02/2020 Assorted w/ Maple Syrup Pensylvania Dutch Stuffing, Sunshine Carrots Assorted Chicken Ranch Sandwich on a Roll, Assorted Pastry Assorted Hot/ Cold Or Snacks Caprese Salad Snacks Cereal Liver & Onions, Creamed Corn, Sauteed Or Green Beans Homemade California Cheeseburger w/ Dessert: Assorted Cakes/ Pastry Lettuce, Tomato, & Red Onion Dessert: Assorted Fruit Saturday Coffee/ Tea Scrambled Eggs & Pepper Steak Stir Fry over Classic White Rice, Coffee/ Tea Soup of the Day Coffee/ Tea 10/03/2020 Assorted Pastry Oriental Vegetables Assorted Fresh Roasted Turkey Sandwich, Caesar Assorted Pastry Assorted Hot/ Cold Or Snacks Salad w/ Croutons Snacks Cereal Homemade Three Cheese Macaroni & Or Cheese, Stewed Vegetables Classic Tuna Sandwich, Cole Slaw Dessert: Assorted Pudding Dessert: Assorted Fruit *Menus are Subject to Change. Week 2 Am Snack Breakfast -
Brooklyn Egg Cream 4
“Preserving the History of the Jewish Delicatessen since 2011” Hours - Sunday - Monday 7am - 3 pm Tuesday - Saturday 7am - 9pm BEVERAGES BAGELWICHES BREAKFAST BURRITOSTEIN 6.75 Tropicana Orange Juice 2.50 See other juices in cooler. Choice of American, Swiss, Provolone Fried eggs, quesco blanco cheese, cilantro, lime Fresh brewed Ice Tea 2.75 Tazo Hot Tea 2.25 Cheddar or Pepper Jack cheese Fennel sausage, salsa roja, jalepenos. (Tazo flavors can be seen at counter) Substitute egg whites .75 Croissant 1.70 Dispenser Sodas 2.95 Milk 2.25 Chocolate Milk 2.50 Scrambled Eggs 3.95 Egg & cheese 4.50 CORNED BEEF HASH & EGGS 10.95 Fresh Lemonade 2.50 Long Neck sodas 2.95 Eggs, mushrooms, onions, cheese 4.95 You won’t find a better hash in the south. Beers – Domestic 3 Imported 3.95 Craft 5.65 Eggs, Taylor pork roll, cheese 5.95 Includes choice of toast. (See case for other beverage choices) Eggs, bacon, sausage or ham 5.25 Eggs, bacon, sausage or ham and cheese 5.85 POTATO LATKES 8.95 CB&D COFFEE BAR Eggs, cheese, ham, peppers, onions 5.85 Worth trying if you’ve never had them. Fresh Idaho Bottomless cup 2.95 Eggs, lox, onions 6.50 potatoes shredded and seasoned with onions, The coffee flavors were created by us and not found Eggs, corned beef or pastrami 6.95 shredded carrots, black pepper and kosher salt, anywhere else. Even better, the coffee beans for made into free form patties and grilled. Served with 10.25 each of our flavors were roasted this week.