Menu 12 Years Or Younger

Total Page:16

File Type:pdf, Size:1020Kb

Menu 12 Years Or Younger APPETIZERS CRAB DIP $14 THE ORIGINAL GREENE TURTLE’S FAMOUS CRAB DIP TOPPED WITH MOZZARELLA CHEESE AND OLD BAY. SERVED WITH THREE WARM PRETZEL STICKS AND CRACKERS. CRAB PRETZELS $13 THREE PRETZEL STICKS STUFFED WITH THE ORIGINAL GREENE TURTLE’S CRAB DIP, TOPPED WITH CHEDDAR CHEESE AND OLD BAY. ½ POUND STEAMED SHRIMP $11 STEAMED SHRIMP WITH OLD BAY AND ONIONS. SERVED WITH CRACKERS, COCKTAIL, AND LEMON. ONE DOZEN RAW OYSTERS $18 ONE DOZEN RAW OYSTERS OVER ICE. SERVED WITH CRACKERS, COCKTAIL, AND LEMON. CRAB FRIES $13 FRENCH FRIES TOPPED WITH THE ORIGINAL GREENE TURTLE’S CRAB DIP, CHEDDAR CHEESE, AND OLD BAY. PUB FRIES $10 FRENCH FRIES TOPPED WITH CHEDDAR CHEESE, BACON, AND SCALLIONS. SERVED WITH A SIDE OF RANCH AND SOUR CREAM. BLACKENED AHI TUNA $13 SEARED AND BLACKENED AHI TUNA, SERVED WITH A SIDE OF TERIYAKI AND CUSABI. HAND BREADED CHICKEN TENDERS $11 FIVE HAND-BATTERED CHICKEN TENDERS. SERVED WITH HONEY MUSTARD AND BBQ. CHEESEBURGER SLIDERS $12 THREE CHEESEBURGER SLIDERS TOPPED WITH SAUTÉED ONIONS AND CHEDDAR CHEESE. JERK CHICKEN $11 THREE GRILLED CHICKEN TENDERLOINS MARINATED IN OUR JAMAICAN JERK SEASONING, TOPPED WITH GRILLED PINEAPPLES. SERVED WITH HONEY MUSTARD. BAVARIAN PRETZEL STICKS $9 FOUR BAKED PRETZEL STICKS SERVED WITH HONEY MUSTARD AND QUESO. ONIONS RINGS $9 CLASSIC BASKET OF FRIED ONION RINGS. MOZZARELLA STICKS $9 CLASSIC FRIED MOZZARELLA STICKS SERVED WITH MARINARA. CAULIFLOWER CHEESE PIZZA $10 CAULIFLOWER PIZZA CRUST TOPPED WITH MARINARA AND MOZZARELLA CHEESE. CLASSIC NACHOS $10 TORTILLA CHIPS TOPPED WITH QUESO, CORN PICO, JALAPENO, AND CHIPOTLE SOUR CREAM. ADD CHICKEN $3 ADD CHILI $3 ADD BUFFALO CHICKEN DIP $4 WINGS BONE IN WINGS OR BONELESS WINGS 10 WINGS FOR $14 20 FOR $22 FLAVORS: OLD BAY, SMOKY BBQ, GARLIC PARM, JAMAICAN JERK, HONEY BBQ, CHIPOTLE HONEY MUSTARD, SPICY RANCH, MILD, BUFF-A-QUE-BAY, THAI CHILI, KINDA HOT, KINDA CRABBY, BLAZIN HOT SOUPS BOWL SERVED WITH CRACKERS $6 MARYLAND CRAB FRENCH ONION CHILI S.O.D. SALADS SALAD DRESSINGS: RANCH, HONEY MUSTARD, BLEU CHEESE, CAESAR, BALSAMIC VINAIGRETTE, SWEET VIDALIA ONION VINAIGRETTE, SPICY RANCH, OIL AND VINEGAR HOUSE SALAD $9 CUCUMBERS, TOMATOES, SHREDDED CHEDDAR, CARROTS, RED CABBAGE, CROUTONS. ADD CHICKEN BREAST $4 ADD TWO HAND BREADED CHICKEN TENDERS $5 ADD SHRIMP $5 TURTLE COBB SALAD $14 GRILLED CHICKEN BREAST, BACON, TOMATOES, BLEU CHEESE CRUMBLES, SLICED CUCUMBERS, AVOCADO. JERK CHICKEN $13 TWO GRILLED CHICKEN TENDERLOINS MARINATED IN OUR JAMAICAN JERK SEASONING, RED ONIONS, TOMATOES, BACON BITS, GRILLED PINEAPPLE, HONEY MUSTARD DRESSING. BLACKENED CHICKEN CAESAR $13 BLACKENED CHICKEN BREAST, PARMESAN CHEESE, CROUTONS, CAESAR DRESSING. APPLE PECAN $12 SLICED APPLES, PECANS, CRAISINS, BLEU CHEESE, TOMATOES, SWEET VIDALIA ONION VINAIGRETTE. SOUTHWEST SHRIMP SALAD $14 BLACKENED SHRIMP, CORN PICO, AVOCADO, SHREDDED CHEDDAR, CRUNCHY TORTILLA STRIPS, SPICY RANCH DRESSING. CAPRESE SALAD $12 THICK SLICED MOZZARELLA, SLICED TOMATOES, ROASTED RED PEPPERS, BASIL, OVER A BED OF GREENS DRESSED WITH BALSAMIC GLAZE AND OLIVE OIL. BLACK & BLEU SHRIMP SALAD $14 BLACKENED SHRIMP, BACON, CRUMBLE BLEU CHEESE, RED ONIONS, TOMATOES, BLEU CHEESE DRESSING WEDGE SALAD $9 BLEU CHEESE CRUMBLES, BACON, TOMATOES, AND BLEU CHEESE DRESSING ATOP A WEDGE OF ICEBERG LETTUCE. BURGERS & CHICKEN SUBSTITUTE BEEF PATTY FOR A CHICKEN BREAST FOR NO ADDITIONAL CHARGE. SUBSTITUTE BEEF PATTY FOR A TURKEY PATTY OR CHIPOTLE BLACK BEAN PATTY FOR $2. SERVED WITH A SIDE OF KETTLE CHIPS. HAMBURGER $10 ADD CHEESE $1 ADD BACON $1 ADD SAUTÉED ONIONS $1 ADD SAUTÉED MUSHROOMS $1 CHEESE: AMERICAN, CHEDDAR, PROVOLONE, SMOKED GOUDA, PEPPER JACK, SWISS FREE: SHREDDED LETTUCE, TOMATO, RED ONION, PICKLES, JALAPENOS, RAW MUSHROOMS CHESAPEAKE $15 MINI CRAB CAKE, AMERICAN CHEESE, BACON, OLD BAY. COWBOY $14 CHEDDAR CHEESE, BACON, SAUTÉED ONIONS, BBQ SAUCE. SOUTHWEST $14 PEPPER JACK CHEESE, AVOCADO, CORN PICO, ROASTED RED PEPPER, SHREDDED LETTUCE, CHIPOTLE SOUR CREAM. CAPRESE $14 THICK SLICED MOZZARELLA CHEESE, BASIL, SLICED TOMATO, SHREDDED LETTUCE, ROASTED RED PEPPER, BALSAMIC GLAZE. BUFFALO BACON RANCH $14 BUFFALO DIP, PEPPER JACK CHEESE, BACON, RANCH DRESSING. STEAKHOUSE $14 SAUTÉED MUSHROOMS, SAUTÉED ONIONS, SWISS CHEESE, ONION RING, A-1 SAUCE. HANDHELDS SERVED WITH A SIDE OF KETTLE CHIPS MARYLAND CRAB CAKE $16 BROILED CRAB CAKE ON A BUN WITH LETTUCE AND TOMATO. SERVED WITH A SIDE OF TARTAR SAUCE. CLASSIC CHEESESTEAK $12 BEEF OR CHICKEN, SAUTÉED ONIONS, PROVOLONE CHEESE. LOADED CHEESESTEAK $14 BEEF OR CHICKEN, SAUTÉED ONIONS, ROASTED RED PEPPERS, SMOKED GOUDA CHEESE, SHREDDED LETTUCE, PICKLES. BUFFALO CHICKEN SANDWICH $13 FRIED CHICKEN BREAST, TOSSED IN MILD SAUCE ON A POTATO BUN WITH LETTUCE AND TOMATO. SERVED WITH RANCH DRESSING. SHRIMP SALAD SANDWICH $14 HOMEMADE SHRIMP SALAD SERVED ON A BUN WITH LETTUCE AND TOMATO ADULT GRILLED CHEESE $13 SMOKED GOUDA, PEPPER JACK, BACON, ROASTED RED PEPPERS, PULLED PORK, BBQ SAUCE. CRABBY MELT $13 GRILLED CHEESE, STUFFED WITH CRAB DIP, CHEDDAR CHEESE, SLICED TOMATO, AND BACON. FRENCH DIP $13 THIN SLICED ROAST BEEF, SAUTÉED ONIONS, TIGER SAUCE, PROVOLONE CHEESE, SIDE AUS JUS. FISH TACOS $13 BLACKENED GRILLED COD, SHREDDED LETTUCE, CORN PICO, AVOCADO, CHEDDAR CHEESE, CHIPOTLE SOUR CREAM. SHRIMP TACOS $14 BLACKENED GRILLED SHRIMP, SHREDDED LETTUCE, CORN PICO, AVOCADO, CHEDDAR CHEESE, CHIPOTLE SOUR CREAM. JERK CHICKEN TACO $12 GRILLED CHICKEN TENDERLOINS MARINATED IN OUR SECRET JAMAICAN JERK SEASONING, SHREDDED LETTUCE, CORN PICO, CHEDDAR CHEESE, PINEAPPLES, HONEY MUSTARD. AHI TUNA TACOS $14 SHREDDED LETTUCE, PINEAPPLES, SCALLIONS, TOPPED WITH TERIYAKI AND CUSABI SAUCE. ASIAN LETTUCE WRAPS $12 CHICKEN BREAST, MUSHROOMS, PECANS, TERIYAKI, SCALLIONS, ICEBERG LETTUCE, THAI CHILI SAUCE ON THE SIDE. FISH TACO WRAP $13 FRIED COD, LETTUCE, CORN PICO, CHEDDAR CHEESE, TEQUILA LIME DRESSING. CHICKEN TENDER WRAP $11 CHICKEN TENDERS, LETTUCE, CORN PICO, CHEDDAR CHEESE, HONEY MUSTARD. BLACKENED CHICKEN CAESAR WRAP $11 GRILLED CHICKEN, LETTUCE, PARMESAN CHEESE, CAESAR DRESSING, CROUTONS. VEGAN WRAP $10 LETTUCE, TOMATOES, CUCUMBERS, CARROTS, RED CABBAGE, AVOCADO, CORN PICO, RED ONIONS, SWEET VIDALIA ONION VINAIGRETTE. BLACKENED CHICKEN QUESADILLA $11 BLACKENED CHICKEN, CHEDDAR CHEESE, CORN PICO, SIDE OF CHIPOTLE SOUR CREAM. SEAFOOD QUESADILLA $16 CHEDDAR CHEESE, CORN PICO, CRAB CAKE, SHRIMP, OLD BAY, CHIPOTLE SOUR CREAM. ENTREES DOUBLE CRAB CAKE ENTRÉE $24 TWO BROILED CRAB CAKES SERVED WITH MASHED POTATOES AND VEGGIES. 14 OZ NY STRIP STEAKS $24 14 OZ GRILLED NY STRIP STEAK SERVED WITH MASHED POTATOES AND VEGGIES. HOG HAMMERS $18 FOUR GRILLED HOG HAMMERS COVERED IN BBQ SAUCE SERVED WITH FRENCH FRIES. FISH N CHIPS $14 HAND BEER BATTERED FRIED COD SEASONED WITH OLD BAY. SERVED WITH FRENCH FRIES, TARTAR, AND THAI CHILI. CHICKEN IMPERIAL $16 TWO GRILLED CHICKEN BREASTS TOPPED WITH A MINI CRAB CAKE, PROVOLONE CHEESE, AND OLD BAY. SERVED WITH FRENCH FRIES AND VEGGIES. BBQ CHICKEN BREAST $14 TWO GRILLED CHICKEN BREASTS TOPPED WITH BBQ SAUCE, BACON, CHEDDAR CHEESE, AND GRILLED PINEAPPLE. SERVED WITH FRENCH FRIES AND VEGGIES. BLACKENED CHICKEN BREAST $14 TWO BLACKENED AND GRILLED CHICKEN BREASTS. SERVED WITH FRENCH FRIES AND VEGGIES. SIDES KETTLE CHIPS SUB-$0 ADD $2 FRENCH FRIES SUB-$1 ADD $3 SWEET FRIES SUB-$2 ADD-$3 ONION RINGS SUB-$2 ADD-$3 VEGGIE OF THE DAY SUB-$2 ADD-$3 MASHED POTATOES SUB-$2 ADD-$3 MAC AND CHEESE SUB-$3 ADD-$5 HOUSE SALAD SUB-$3 ADD-$5 CAESAR SALAD SUB-$3 ADD-$5 KIDS MENU 12 YEARS OR YOUNGER SERVED WITH FRENCH FRIES OR APPLE SAUCE ALL KIDS MEALS COME WITH A COMPLIMENTARY DRINK CHEESEBURGER SLIDERS $7 TWO, 2 OZ CHEESEBURGERS WITH CHEDDAR CHEESE KIDS PIZZA $7 5” CHEESE PIZZA MAC AND CHEESE $7 KRAFT MAC AND CHEESE CHICKEN BREAST SANDWICH $7 CHICKEN BREAST WITH AMERICAN CHEESE ON A POTATO BUN CHICKEN TENDERS $7 THREE CLASSIC CHICKEN TENDERS DESSERTS BROWNIE SUNDAE $7 WARM BROWNIE, SCOOP OF ICE CREAM, WHIPPED CREAM, CHOCOLATE SAUCE CINNAMON SUGAR CHURRO DONUTS $7 TWO WARM CHURROS SHAPED IN DONUTS COVERED IN CINNAMON SUGAR CHEESECAKE $7 CLASSIC CHEESECAKE WITH WHIPPED CREAM AND CHOCOLATE SAUCE SMITH ISLAND CAKE $7 FAMOUS VANILLA CAKE WITH CHOCOLATE ICING SMITH ISLAND CAKE, WITH WHIPPED CREAM AND CHOCOLATE SAUCE ICE CREAM SUNDAE $7 TWO SCOOPS OF VANILLA ICE CREAM WITH WHIPPED CREAM AND CHOCOLATE SAUCE .
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]