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Onion, Croûtons, Crock 6.99 Bleu Cheese Dressing
OPENING Sweet Chili Chicken Salad - House-made chicken tenders tossed with our famous sweet DRIVE chili sauce, Springworks Farm local greens, cucum- Soup of the Day - cup 4.99 / ber, tomato, onion, croûtons, crock 6.99 bleu cheese dressing. 13.99 G* French Onion Soup - crock 6.99 G* Kale Salad - Lemon-garlic vinai- Fried Pickles - Dill pickle chips, grette, toasted almond, tomato, cu- horseradish dipping sauce. 7.99 Poutine - Fresh cut fries, Pineland cumber, onion, parmesan cheese. Farms cheddar cheese curds, brown full 8.99 / half 4.99 GF Fried Jalapeño Chips - House ranch gravy 9.99 to cool the burn. 5.99 Steak Salad - Maine Family Farms shaved natural beef, romaine Deviled Eggs - Bacon, paprika and Nachos - Fresh corn tortilla chips topped with beer cheese, tomato, lettuce, pickled onion, tomato, chives. 3.99 GF DF onion, scallion, jalapeño and cilan- croûtons, bleu cheese dressing. 12.99 G* Two Beer Sliders* - Maine Family tro. Served with house made salsa. Farms natural ground beef, onion 13.99 jam, smoked gouda, soft bun. 9.99 Add chicken or pulled pork 4.99, sour cream .50, guacamole 1.99 Pair of Soft Pretzel Sticks - Honey ADD TO ANY SALAD mustard sauce. 6.99 DIPPING SAUCE OPTIONS Chicken Breast 4.99 Basket of our Fresh-Cut Fries - 4.99 Three Fried Chicken Tenders 3.99 GF Add a dipping sauce .99 Ranch Haddock 8.99 Bleu cheese Salmon 9.99 Basket of Sweet Potato Fries - 5.99 Honey mustard Shaved Ribeye Steak 5.99 GF Add a dipping sauce .99 Horseradish sauce Hard Boiled Egg .99 Baja Pulled Pork 4.99 Basket of Onion Rings - 6.99 Sweet chili Add a dipping sauce - .99 DRESSING OPTIONS Sweet Chili Chicken Dip - Five cheeses blended with our famous Balsamic Vinaigrette sweet chili sauce, fresh fried pita Lemon Garlic Vinaigrette chips. -
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. -
Sweet Chili SAUCE
Sweet Chili SAUCE SWEETFIRE CHICKEN TM PREP TIME: 10 minutes COOKING TIME: 10 minutes 2 servings INGREDIENTS: 1/2 lb Breaded Chicken Bites 2 oz (about 1/2 cup) Diced Red Bell Pepper (1/2” Squares) 2 oz (about 1/2 cup) Diced Green Onions (1/2” Squares) 1 Tbsp Cooking Oil 4 oz* Pineapple Chunks 1/4 cup Panda Express Sweet Chili Sauce *(Use canned version with natural juice for best results) DIRECTIONS: 1. Prepare Breaded Chicken Bites according to instructions on package. 2. Heat 1 Tbsp of cooking oil in a fry pan or wok. 3. Combine diced red bell peppers, diced onions, and drained pineapple chunks into pan. 4. Pour 1/4 cup of Panda Express Sweet Chili Sauce and mix well over low heat. Do not boil sauce. Remove from heat. 5. Pour heated Panda Express Sweet Chili Sauce and ingredients over prepared breaded chicken bites. 6. Toss to coat. 7. Ready to serve with your favorite rice or noodles. ©Panda Restaurant Group, Inc. 2012. All Rights Reserved. Sweet Chili SAUCE PAN ASIAN LETTUCE WRAPS PREP TIME: 15 minutes COOKING TIME: 8 minutes 4 Main Dish Servings 8 Appetizer Servings INGREDIENTS: 1 Tbsp Dark Sesame Oil 1 lb Ground Chicken or Pork 1/2 cup Chopped Red or Yellow Onion 3 Cloves Garlic, Minced 1/2 cup Panda Express Sweet Chili Sauce, Divided 2 Tbsp Reduced Sodium Soy Sauce 1/2 cup Finely Chopped Canned Water Chestnuts or Peeled Jicama 1/3 cup Coarsely Chopped Cilantro 1 Head Boston Lettuce DIRECTIONS: 1. Heat sesame oil in a large skillet over medium heat. -
Vadouvan Shrimp & Sweet Chili Sauce
Vadouvan Shrimp & Sweet Chili Sauce with Aromatic Rice & Sesame Seeds 25–35 MINS 2 SERVINGS In this dish, fragrant vadouvan curry powder lends its warming flavor to plump, juicy shrimp, which we’re finishing with a drizzle of sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. We’re serving them over a bed of aromatic rice and a vibrant duo of sautéed bok choy and sweet peppers, then finishing it all with a sprinkle of crunchy sesame seeds. MATCH YOUR BLUE APRON WINE Zesty & Tropical Serve a bottle with this symbol for a great pairing. Ingredients 10 oz 1 10 oz 1/4 cup 1 1-inch piece 1 tsp TAIL-ON SHRIMP* LIME BABY BOK CHOY SWEET CHILI GINGER BLACK & WHITE SAUCE SESAME SEEDS 1/2 cup 2 cloves 4 oz 1 Tbsp 2 tsps SUSHI RICE GARLIC SWEET PEPPERS SESAME OIL VADOUVAN CURRY POWDER *peeled & deveined To find out more about Wellness at Blue Apron visit us at www.blueapron.com/pages/wellness, or for further nutrition information see the Nutrition Facts card. 1 1 Prepare the ingredients: F Wash and dry the fresh produce. F Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. F Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. F Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. F Combine the sliced peppers and chopped bok choy stems in a bowl. -
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz -
Sweet Chili- Glazed Pork Blueapron.Com with Vegetable Fried Rice
Sweet Chili- Glazed Pork blueapron.com with Vegetable Fried Rice 4 SERVINGS | 45–55 MINS US H L & P Serve with Blue Apron Ingredients wine that has this symbol F R Y blueapron.com/wine 1 cup Long Grain U I T 1 Pork Roast 15 oz Baby Bok Choy White Rice 2 Pasture-Raised 3/4 lb Carrots 4 oz Mushrooms Eggs 1/3 cup Asian-Style 3 Tbsps Roasted 1/4 cup Sweet Chili Sautéed Aromatics Peanuts Sauce 2 Tbsps Soy Glaze 1/4 cup Mayonnaise 1 Tbsp Soy Sauce 1 Cook the rice 4 Cook the vegetables & eggs • Place an oven rack in the center • In a large pan (nonstick, if you of the oven; preheat to 450°F. have one), heat 1 tablespoon • In a medium pot, combine the of olive oil on medium-high rice, a big pinch of salt, and until hot. 2 cups of water. Heat to boiling • Add the sliced carrots and on high. mushroom pieces; season with • Once boiling, reduce the heat salt and pepper. Cook, stirring to low. Cover and cook, without occasionally, 4 to 5 minutes, stirring, 13 to 15 minutes, or until or until lightly browned and the water has been absorbed and the rice is tender. softened. • Turn off the heat and fluff with a fork. • Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 2 Make the glaze & roast the pork • Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. -
The Assessment of the Agricultural Producer Groups and Geographic
Assessment AGRICULTURE PRODUCER GROUPS AND GEOGRAPHIC INDICATION European PROGRES Contract No. 2014/LICA-SP/55834, as of 1 December, 2014 Individual contractor: PhD Senad Hopić Belgrade, 14 May 2015 1 EXECUTIVE SUMMARY The existing legal framework relevant for the work of associations and cooperatives has not been perfect but does not limit their establishment or operations. State agricultural incentives have been implemented in all LSG units. In addition, all LSG units have allocated specific funds for agricultural development. It is identified that there are some 20–25 active cooperatives and 80–85 associations in the region. Cooperatives are mostly engaged in purchase of products, education and information dissemination, procurement of inputs, sale, processing, storing, provision of service related to equipment and machinery and extension service in livestock farming. The largest number of active associations is engaged in education and information dissemination to producers. Cooperatives face a set of problems in their business operations. The project support should be directed primarily towards the newly established cooperatives. A certain number of cooperatives have quality projects ideas (export, development of new products and technologies) that should be supported. Associations may be supported by provision of basic operational conditions, activities related to improvement of local production and/or support to establishment of their own business activities. A clear goal and sustainable business concept must be defined when establishing new associations and innovative ideas and creation of a product with added value should be encouraged. New farmers’ groups should be supported primarily in areas where such groups do not exist. The project support of European Progres to associations and cooperatives may be provided in a form of: technical assistance to farmers’ groups grouped by production sector, similar programs and problems, or publication of a call for proposals to support a certain number of best project ideas. -
Sweet N Sour
SWEET AND SPICY MARCANGELO KABOBS STIR-FRY Serves: Prep & Cook Time: 4 35 mins INGREDIENTS pkg (320 g) Marcangelo Sweet Chili Chicken Kabobs 1 chicken broth 1 cup TIPS each hoisin and oyster sauce 2 tbsp • If your sauce has cornstarch each soy sauce and lime juice 1 tbsp mixed into it, always re-whisk the sauce just before adding it to your sesame oil 1 tsp vegetables since some of the hot pepper flakes 1/4 tsp cornstarch will inevitably sink to the bottom of the bowl. cornstarch 2 tbsp • The key to a stir-fry is organization. vegetable oil 1 tbsp Because the cooking is so quick, it’s best to have all of your meat and asparagus, trimmed and cut into 1-inch pieces 3-4 cups vegetables fully prepped before you start to cook. your favourite Sweet Chili sauce, or the Marcangelo Sweet 3 tbsp Chili sauce included in the package of Kabobs • Instead of stir-frying the meat, grill the skewers for 8 to 10 minutes and sugar snap peas, threaded 2 1/2 cups then place decoratively on top of the stir-fried vegetables. julienned sweet red pepper 1 1/2 cups • The wonderful thing about stir-fries salted cashews 1/3 cup is that they’re so versatile. Feel free to substitute broccoli, green beans, green onions, chopped 2 bok choy or even Brussel sprouts for the vegetables called for above. COOKING INSTRUCTIONS • Serve with steamed Basmati rice 1. Remove Marcangelo chicken from skewers. Combine in bowl with Sweet Chili or rice noodles. -
PODRAVKA D.D. A
הרב הראשי ד"ר כותל דאדון Chief Rabbi Dr. Kotel DaDon ק"ק בית ישראל זאגרב, קרואטיה The Bet Israel Jewish Community of Croatia QR code Kosher certified companies in Chief Rabbi הרב הראשי Croatia Glavni Rabin בס"ד Page 1 of: 2. January 19, 2020 QR code Kosher list in Croatia תעודת כשרות - KOSHER CERTIFICATE הריני מאשר בזאת כי בדקתי את הרכיבים, תהליך הייצור והאריזה של המוצרים הבאים, שהינם סלטים מבושלים, חרדל, ירקות סטרילים ומפוסטרים. המיוצרים ע"י חברת ּפֹודְּרַ בְּקָ ה בקרואטיה, והם אינם מכילים ואינם באים במגע עם שום חומר לא כשר בעת הייצור והאריזה. לפיכך המוצרים הנ"ל: כשרים פרווה לכל ימות השנה למעט ימי חג הפסח. ************************************************************ I hereby certify that the following products Manufactured by: PODRAVKA d.d. A. Starčevića 32. HR - 48000 Koprivnica In the following plant located in: Podravka d.d. - Tvornica Kalnik Varaždin Biškupečka 60. HR - 42000 Varaždin are manufactured under our supervision and are certified: KOSHER and PAREVE for all year round use excluding Passover. ************************************************************************************************************* LIST OF PRODUCTS IS ON PAGE 2. ************************************************************************************************************* This certificate is valid from January 19th 2020 until January 19th 2021, and is subject to renewal at that time. וע"כ באעהח"מ, יום ראשון כ"ב טבת ה'תש"פ, _________________________________________ כותל ב"ר שלמה דא-דון, רב דק"ק בית ישראל יע"א זאגרב Chief Rabbi Dr. Kotel Da-Don Vlaška 53. 10 000 Zagreb, CROATIA; Tel/Fax: +385 1 4828599; Mobil: +385 91 345 1 345 [email protected] ; www.bet-israel.com הרב הראשי ד"ר כותל דאדון Chief Rabbi Dr. Kotel DaDon ק"ק בית ישראל זאגרב, קרואטיה QR code Kosher The Bet Israel Jewish Community of Croatia certified companies in Croatia Chief Rabbi הרב הראשי Glavni Rabin בס"ד Page 2 of: 2. -
Sweet Chili-Glazed Cod with Delicata Squash & Jasmine Rice
Sweet Chili-Glazed Cod with Delicata Squash & Jasmine Rice Sweet chili sauce is a popular Thai condiment of pickled red chiles whose heat has been mellowed by the addition of sugar. Although it’s traditionally used as a dipping sauce, tonight we’re taking advantage of its savory-sweet fl avor to create a gorgeous glaze for our cod fi llets. Served atop a hearty blend of jasmine rice, crisp cabbage and sweet, seasonal delicata squash (a winter variety known for its remarkably tender skin), it all makes for a crowd- pleasing meal. Blue Apron Wine Pairings Ancient Lakes Cellars Gewürztraminer, 2015 Los Alamos View Sauvignon Blanc, 2014 Ingredients 4 Cod Fillets ¾ Cup Jasmine Rice 6 Ounces Green Cabbage 3 Cloves Garlic 2 Scallions 1 Delicata Squash Knick Knacks 2 Tablespoons Rice Vinegar ¼ Cup Sweet Chili Sauce Makes: 4 servings Prep Time: 15 minutes | Cook Time: 25-35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp372 Recipe #372 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp372 1 2 Prepare the ingredients: Cook the rice: Wash and dry the fresh produce. Cut off and discard the root In a large pot, heat 2 tablespoons of olive oil on medium-high until ends of the scallions; thinly slice on an angle, separating the white hot. Add the white bottoms of the scallions and season with salt bottoms and green tops. Cut off and discard the ends of the and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or squash; peel the squash, leaving alternating strips of skin intact. -
Asian Flavors, Traditional Or Fusion, Get Rave Reviews
ARTICLE Asian Flavors, Traditional or Fusion, Get Rave Reviews Asian sauces and condiments are at home in all kinds of kitchens. Ranging from sweet to spicy, and not forgetting umami, they infuse instant flavor in your dishes. Soy sauce and sriracha have become pantry staples—versatile, flavorful kitchen and tabletop staples that can be used in both Asian and mainstream applications. But there are plenty of other Asian sauces and condiments that can be used in signature recipes of all kinds. Get ready for flavor. Chili Oil – Infinitely versatile for adding heat to recipes, chili oil is made from neutral peanut or vegetable oil that has been infused with dried hot peppers. Though typically made with Thai or other Asian peppers, the condiment can also be made with smoky ancho chiles or even red chile flakes. It’s commonly used for stir-fried and sautéed dishes, but it also works as a finishing oil for risottos, pastas, and seafood. Fish Sauce – Like umami in a bottle, this fermented sauce made from small fish, like anchovies, adds depth, saltiness, and savory flavor to dishes—without making food taste or smell like seafood. It’s widely used in Thai cuisine (including pad Thai) but also in Vietnamese, Chinese, Filipino, and other Southeast Asian cooking cultures. It can be mixed with lime juice, sugar, garlic, and/or chile peppers to make a dipping sauce for spring rolls and other foods. 1 Gochujang – Korea’s culinary backbone is this pungent, concentrated red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. -
Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.