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Vegetarian & Vegan Menu
Vegetable Lo Mein 14 (add sautéed tofu or fried tofu +3) Mongolian Tofu 16 | subs. soy protein chicken +3 baby bok choy, bean sprouts, broccoli, carrots, baby corn, lettuce, fried tofu sautéed with green and white onions in a brown sauce (vegan) Vegetarian & Vegan Menu green onion, white onion, and snow peas sautéed with soft egg noodles (vegetarian option only) Eggplant Tofu Clay Pot j 16 eggplant sautéed with fried tofu and Vegetable Chow Mein 16 shiitake mushrooms in Rendezvous’ yu (add sautéed tofu or fried tofu +3) hsiang sauce - a bit sweeter and more sautéed baby bok choy, broccoli, carrots, baby corn, and snow peas flavorful than the traditional yu hsiang; over Cantonese style crunchy egg noodles (vegetarian option only) served in a sizzling hot clay pot (vegan) Buddha’s Treasure 16 Rice Noodles fried tofu sautéed with baby bok choy, broccoli, carrots, baby corn, Vegetable Chow Fun 14 (add sautéed tofu or fried tofu +3) snow peas, and shiitake mushrooms in a brown garlic sauce (vegan) sautéed bean sprouts, green bell pepper, red bell pepper, green Walnut Tofu 16 onion, white onion, and flat, wide rice noodles (vegan; fettuccine fried tofu sautéed with carrots and peas in a creamy, sweet white like in appearance) sauce; topped with caramelized walnuts and encircled by Singapore Chow Mai Fun j 14 steamed broccoli (vegetarian option only) (add sautéed tofu or fried tofu +3) Ma Po Tofu j 16 egg sautéed with bean sprouts, green bell pepper, red bell tofu sautéed with red bell pepper, green onion, and white onion pepper, green onion, -
Presentación De Powerpoint
RECETAS PARA ESTE 15 DE SEPTIEMBRE Pozole Pozole sazonado con chile guajillo para aportar color e intensificar el sabor de la preparación, con pollo deshebrado, acompañado de la clásica guarnición de rábano, orégano, cebolla morada y láminas de aguacate, servido con aire de limón que ayuda a redondear el sabor. Tipo de receta Estándar Rendimiento 3.700 Kg Tamaño de la porción 0.37 Kg No. de porciones 10 Tiempo de preparación 20 minutos Tiempo de cocción 40 minutos Clasificación (tiempo/segmento) Plato fuerte PRODUCTO UFS: Knorr® Caldo de Pollo INGREDIENTES CANTIDAD UNIDAD Para el caldo: Pechuga de pollo con hueso 1.000 Kg Agua 3.000 L Knorr® Caldo de Pollo 0.035 Kg Laurel 0.002 Kg Chile guajillo molido 0.200 L Aceite 0.030 Kg Para la guarnición: Maíz pozolero cocido 0.500 Rábano en rodajas Kg Orégano seco 0.050 Kg Cebolla morada picada 0.001 Kg Láminas de aguacate 0.020 Kg Lechuga fileteada 0.050 Kg finamente 0.050 Kg Para el aire de limón: Jugo de limón 0.050 L Lecitina de soya 0.000 Kg MODO DE ELABORACIÓN: Paso 1.- Para el caldo: Cocer el pollo en el agua con el laurel y Knorr® Caldo de pollo. Paso 2.- Colar el caldo y desmenuzar el pollo. Calentar el aceite y freír el guajillo, agregar el caldo y el maíz pozolero, hervir por 5 minutos y rectificar sazón. Paso 3.- Para la guarnición: En un plato hondo colocar con ayuda de un cortador, montar el maíz pozolero seguido del pollo deshebrado, colocar la lechuga, los rábanos, el orégano seco y las láminas de aguacate. -
Vegetarian & Vegan Menu
Vegetarian & Vegan Menu Please note that these dishes may take slightly longer as we take extra care when preparing them. Dishes prepared vegetarian by default (some contain eggs/dairy) - please inform your server if you prefer vegan. 6 = Special preparation required, please allow extra time | j = Spicy; spiciness levels vary by dish; please specify your preference Please inform your server of any dietary needs or food allergies. Although best practices are used, items may inadvertently come in contact with trace amounts of allergens as our kitchen is not allergen-free. For $2 add 2-3 oz of: baby corn, bean sprouts, baby bok choy, bell peppers, broccoli, carrots, black mushrooms, green onions, white onions, or peas & carrots. For $3 add 2-3 oz of: green beans, shiitake mushrooms, or snow peas. Chop Sticks, Hoisin (Plum), Chili Paste, Sriracha, Hot Mustard, Sweet and Sour, Dumpling Sauce, and/or White/Black Vinegar available upon request. Checks may be split up to four ways - please request prior to ordering and thank you for your understanding. @DMRendezvous Dim Sum and then Some DelMarRendezvous Vegetable Lettuce Wraps 12 | add fried tofu +3 sautéed baby corn, green beans, carrots, peas, and snow peas; served with six lettuce cups and a side of hoisin sauce (vegan) Crispy Vegetable Spring Rolls 8 mung bean noodles, cabbage, carrots, lettuce, and black mushrooms in a crunchy shell; served with spicy Chinese mustard and sweet and sour sauce on the side (6 pieces - 3 rolls cut in half; vegan) Yu Hsiang Eggplant j 9 eggplant sautéed in a -
Entrees Curry Tempura Appetizer: Soups & Greens
APPETIZER: SOUPS & GREENS Miso Shiru 3 Seaweed Salad 5 Salmon Skin Salad 8 Miso Soup • Tofu • Scallions Marinated Seaweed Crispy Salmon Skin • Fresh Spring Mix Seaweed Shizen Salad 6 Shishoto Age 6 Edamame 5 Fresh Spring Mix • Carrot Blistered Shishoto Peppers Soybeans • Sea Salt Teardrop Tomato Sunomono 5 Burokkori 5 Cucumber • Ogo Nori • Carrot Asian Broccoli • Plum Sauce TEMPURA Ebi 8 Agedashi Dofu 5 Vegetable Tempura 5 Gulf White Shrimp Fried Tofu • Dried Bonito Shavings Seasonal Tempura Vegetables Dashi ENTREES Yaki Soba 14 Teriyaki Chicken 25 * Teriyaki Beef Tenderloin 38 Stir Fried Noodles • Chicken Grilled Chicken • Stir-fried Vegetables Buttered Asparagus • Fried Rice Shrimp • Tonkatsu Sauce Miso-Glazed Salmon 32 * Tobanyaki Skillet 39 Tofu Yaki Soba 12 Sautéed Spinach • Miso Marinade Ribeye Steak 6oz • Enoki Mushroom Fried Tofu • Sautéed Vegetables Shirataki Noodles • Gailan • Carrots * Ahi Steak 32 Onion • Beef Broth Macadamia Chicken Katsu 26 Gailan • Sweet & Sour Sauce Stir Fry Vegetables • Fried Brown Rice Soyu Cream Sauce CURRY Vegetarian Curry 18 Seafood Curry 21 Beef Curry 19 Steam Rice • Red & Green Bell Peppers Steam Rice • Red & Green Bell Peppers Steam Rice • Red & Green Bell Peppers Carrots • Eggplant • Baby Corn Carrots • Eggplant • Baby Corn Carrots • Eggplant • Baby Corn Tofu • Bok Choy Shrimp • Scallops • Clams • Calamari NY Steak Green Mussles Chicken Curry 19 Steam Rice • Red & Green Bell Peppers Carrots • Eggplant • Baby Corn NOODLE BOWLS Shirataki Noodle option available. Shirataki noodles are gluten-free -
Me Gusta Menu
Combination Plates Cheeseburger Combo $5.00 Serve with Rice, Beans, Tortillas & Salsa With Fries and Can Soda Combo #1 - Taco Combo $5.50 (2 Tacos) Two tacos, Asada, Chicken, Ordenes Extrasl Side Order Shrimp, Carnitas French Fries /Papas Fritas $1.99 Combo #2 - Tamale Plate $6.99 Rice / Arroz $1.50 Combo One Tamale, Two Tacos Beans / Frijoles $1.50 Avocado / Aguacate $0.75 Combo #3 - Chile Relleno $8.99 Sour cream / Crema $0.50 2 Tacos, Chile Relleno, Two Tacos Extra Cheese / Extra Queso $0.75 Combo #4 - 2 Chiles $8.99 Chips & Salsa $2.00 Rellenos Two Chile Rellenos, Rice & Beans Combo #5 - Chile relleno -$7.99 Tamal Beverages I Bebidas Combo #6 - 2 Tamales $6.99 ':.~ c1 aroz y frijoles (two Tamale Rice and beans Coffee $1.50 Jarritos $1.50 Family Pack #1 Snapples $1.75 Orange Juice $1.75 10 Tacos I 5 Tamales $2499 Coke 20 oz $1.75 Fresh Lemonade i- __ ~-.. $2.00 & 2 Liter Coke Horchata/Jamaica $2.00 Family Pack #2 Lancaster 518 W. Lancaster Blvd. 15 Tacos, Rice, Lancaster, CA. 9534 Beans, Salsa & $2499 2 Liter coke (661) 945-4101 Me Gusta Family Pack # 1 Lancaster Market Place Carnitas 1_5 pound $1599 44830 Valley Central Way #114 Rice, Beans, Salsa Lancaster, CA. 93536 Tortilas & 2 Liter coke (661)948-9111 Me Gusta Family Pack # 2 VISA'_ Ú-kMY _. 6 Tacos, 3 Tamales Chips, Salsa & $1599 We Accept Visa, Master Card, Debit, American express, 2 Liter coke Discovery, JCB (Taxes are not included) Desayuno/Breakfast $5.95 Quesadillas Me Gusta $6.99 Serve with Rice,Beans & Tortilas GflURllXT T:lflJllES Another Specialty Made with Mozzarela Cheese, Huevos Rancheros/Mexican Eggs '..--: Our Specialty ~ Bell Pepper, Onion & mushrooms. -
GUACAMOLE with Tostadas, Lime ...Mkt CHILE CON QUESO Classic
GUACAMOLE with tostadas, lime ............................. Mkt FLAUTAS crispy chicken tacos, lettuce, guacamole, sour cream, queso fresco ....................................... 13 CHILE CON QUESO Classic .................................................................... 7 NACHOS bean and cheese nachos, jalapeños, Picadillo ................................................................... 9 guacamole, sour cream .......................................... 10 Chicken Fajita .......................................................... 9 Compuesto (picadillo, guacamole & sour cream) ..................... 12 CHICKEN FAJITA NACHOS grilled chicken on bean and cheese nachos, jalapeños, guacamole, QUESO FUNDIDO sour cream ............................................................ 14 Broiled Monterey Jack and Chihuahua cheeses, warm tortillas, salsa cremosa ........................................... 10 STEAK FAJITA NACHOS* grilled steak on bean and ~ con rajas y hongos .............................................. 12 cheese nachos, jalapeños, guac., sour cream ........... 16 ~ con chorizo ......................................................... 13 chili gravy and ~ con camarones ................................................... 13 DELTA STYLE HOT TAMALES saltine crackers…messy but worth it! ................................ 12 CAMPECHANA DE MARISCOS 16 Mexican “cocktail” of spicy gulf shrimp, octopus, lump crab and avocado, tostadas “AGUA CHILE” TOSTADA* 16 gulf shrimp and snapper ceviche, smoked jalapeño salsa, cilantro & radish ENSALADA -
WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course. -
View Detailed Menu
BIG BURRITOS $8.29 (+tax) TORTAS $8.29(+tax) $3.19(+tax) Big flour tortilla filled with rice, beans, topped French bread filled with your choice of meat BURGERS All burgers include lettuce, tomatoes, + mayonnaise, sour cream, tomatoes, lettuce, with onions and cilantro + your choice of the mayonnaise, onions & pickles one of the following meats: onions, pepper and Jack Monterey cheese. 1. Asada (Beef) 1. Asada (Beef) COMBOS - include reg. Fries & med drink 2. Adobada (Marinated Pork) 2. Adobada (Marinated Pork) COMBO # 1 3. Pollo (Chicken) 3. Pollo (Chicken) Double Burger - $7.19 + tax 4. Carnitas (Fried Pork) 4. Carnitas (Fried Pork) 5. Chuleta (Pork Chop) COMBO # 2 5. Chuleta (Pork Chop) Cheese Burger - $6.19 + tax 6. Chorizo (Mexican Sausage) $8.79 + tax 6. Chorizo (Mexican Sausage) 7. Lengua (Beef Tongue) - $8.79 + tax $3.49 COMBO # 3 Hamburger - $5.79 + tax 8. Lomito (Pork Butt) 7. Lengua (Beef Tongue) - $8.79 + tax 9. Rajas (Strips of Pasilla Pepper) 8. Lomito (Pork Butt) KID COMBO 10. Choriquezo (Chorizo w/ Cheese) 9. Rajas (Strips of Pasilla Pepper) $3.49 includes Hamburger w/ lettuce and meat only, regular fries and small drink - $4.54 + tax 11. Chile Verde (Green Salsa Pork) 10. Chile Verde (Green Salsa Pork) 12. Vegetarian (zuchinni, lettuce, tomato, pasilla and 11. Vegetarian (zuchinni, lettuce, tomato, pasilla bell pepper and cheese) HAMBURGER - $2.99 +tax and bell pepper and cheese) CHEESEBURGER - $3.49 +tax 13. Chile Relleno (Sutffed Pasilla Pepper) $8.79 + tax 12. Jamon - Ham DOUBLE CHEESE - $4.45 +tax 14. Quezo - Cheese - $4.45 + tax (add ons: avocado: + 0.75, sour cream: + 0.50, 15. -
Breakfast Burritos Nutrition Information Breakfast Plates Famous Burritos
Nutrition Information Sat Trans Fat Chol Sod Carbs Fiber Sugar Protein Menu Items Cal Fat Fat (g) (mg) (mg) (g) (g) (g) (g) (g) (g) Breakfast Burritos Chorizo Breakfast Burrito 990 55 20 1 395 2490 81 9 7 40 Machaca Burrito - Shredded Chicken 990 48 16 0 445 3360 88 13 9 49 Machaca Burrito - Shredded Beef 950 45 15 0 475 2390 78 10 9 58 Green Pig Burrito 880 41 16 0 470 2900 77 6 7 48 Sunrise Burrito 860 42 16 1 395 3090 77 6 7 40 Spud Burrito 660 26 11 0 395 2480 75 6 6 29 BRC con Huevos Burrito 1090 49 20 0 415 2030 120 13 6 40 Carne Asada Breakfast Burrito 980 41 15 1 425 3750 94 13 7 56 Add Cheese 110 9 5 0 30 190 1 0 0 6 Breakfast Plates Americano Plate - Bacon w/ Flour Tortilla 1070 54 20 0 425 2950 100 15 6 45 Americano Plate - Bacon w/ Corn Tortillas 910 48 16 0 425 2110 83 17 6 40 Americano Plate - Carne Asada w/ Corn Tortillas 970 43 15 0 470 2820 89 20 6 56 Americano Plate - Carne Asada w/ Flour Tortilla 1130 49 19 0 470 3650 106 18 6 61 Americano Plate - Chile Colorado w/ Corn Tortillas 880 42 14 0 430 1870 87 18 8 41 Americano Plate - Chile Colorado w/ Flour Tortillas 1040 48 18 0 430 2710 105 16 8 46 Americano Plate - Chile Verde Pork w/ Corn Tortillas 970 50 18 0 470 1950 85 17 7 47 Americano Plate - Chile Verde Pork w/ Flour Tortilla 1140 57 21 0 470 2790 102 15 7 52 Machaca Plate - Shredded Beef w/ Corn Tortillas 1210 55 18 0 490 2580 120 18 10 63 Machaca Plate - Shredded Beef w/ Flour Tortillas 1370 61 21 0 490 3420 137 16 10 68 Machaca Plate - Shredded Chicken w/ Corn Tortillas 1130 50 16 0 450 3480 120 18 11 51 Machaca -
Receta 5- Pozole De Pollo
POZOLE DE POLLO 5 SERVINGS 10 SERVINGS 16 oz. Pollo 32 oz. Pollo 4 taza de maize en lata 4 taza de maize en lata 2 tazas caldo de pollo 2 tazas caldo de pollo 1 cebolla picada 1 cebolla picada 5 garlic ajos molidos 5 garlic ajos molidos 1 cucharada pasta de tomate 1 cucharada pasta de tomate 2 oz. latas de chile verde 2 oz. latas de chile verde 1 cucharada sazon de chili 1 cucharada sazon de chili 2 cucharaditas cumino 2 cucharaditas cumino 2 cucharaditas oregano 2 cucharaditas oregano 2 cucharaditas sal 2 cucharaditas sal ½ cucharadita sazon de chipotle ½ cucharadita sazon de chipotle 1 limon 1 limon 1 cucharada aceite de oliva 2 cucharada aceite de oliva Para la guarnicion Para la guarnicion 2 aguacates 3 aguacates ½ limon 1 limon Repollo rallado Repollo rallado Rábanos en rodajas Rábanos en rodajas INSTRUCCIONES 1. Coloque el sartén en la estufa a fuego medio-bajo. 2. Caliente el aceite y agregue la cebolla y el ajo, revolviendo junto. Una vez tierno y fragante, agregue los chiles verdes y la pasta de tomate. Agregue chile en polvo, comino, sal, orégano y chipotle molido. 3. Agregue el pollo, el caldo y el maíz cocido. 4. Revuelva bien y deje cocinar durante 25 minutos. 5. Agregue el jugo de lima. Ajuste el nivel de especias y sal. Si su hominy no fue salado, lo más probable es que necesite más. Como esto se asienta en "cálido", los sabores se fundirán y mejorarán. Las sobras, incluso mejor! 6. Sirva con crema agria, aguacate, lima, jalapeño o repollo rallado. -
CHIPOTLE CAESAR Romaine, Cornbread Croutons, Chipotle Lemon Caesar Dressing 13 (Add Chicken Breast +4 Or Carne Asada +6) POZOL
CHIPS & SALSA First round is on us! 3.5 Dinner Menu GUACAMOLE & CHIPS Fresh pomegranate, queso fresco, made-to-order chips 11 AGUACATE FRITO (AVOCADO FRIES) Pomegranate seeds, sliced serrano, cilantro lime salt 12 CEVICHE DE CAMARON Lime-cured Mexican Gulf Shrimp, pico de gallo, avocado, celery, cucumber, lump crab meat 19 IRON SKILLET CORNBREAD Hatch green chilis, fresh corn, citrus honey butter 9 CHICHARRÓN Crispy gold pork belly, lime-marinated red onions, pickled jalapeño, cilantro lime salt 14 TAMALES Two green chicken tamales, topped with tomatillo salsa 11 Molé is proud to present generations of authentic recipes CRAB CAKES Two jumbo lump crab cakes, avocado & tomatillo sauce, onion remoulade 19 made from scratch daily, especially homemade tortillas, salsas, and of course, traditional molé. ¡Buen provecho! CHIPOTLE CAESAR Romaine, cornbread croutons, chipotle lemon caesar dressing 13 (add chicken breast +4 or carne asada +6) WHITES POZOLE ROJO Short rib, hominy, mild red chili, lime, cilantro, cabbage, radish 15 Cava, JAUME SERRA CRISTALINO, Spain 8 / 29 CHILI VERDE Slow-roasted pork shoulder, Oaxaca cheese, charred jalapeño, side of cornbread 14 Riesling, FRISK, 2019, Australia 10 / 37 Rose, ALEXANDER VALLEY, 2019, Alexander Valley 12 / 45 POLLO Organic airline breast, mushroom chipotle cream sauce or chocolate molé 23 Sauvignon Blanc, 2019, CHASING VENUS, Marlborough 12 / 45 CARNE ADOVADA Santa Fe style smoked pork shoulder, charred jalapeño, pico de gallo, guacamole, salsa rojo 25 Pinot Grigio, 2018, MASI MASIANCO, Italy 11 -
View the Recipes (Pdf)
Anteater Test Kitchen Recipes Sukiyaki Bowl Serves 4 For the sukiyaki sauce: 3 tablespoons sake 1/3 cup mirin 2 tablespoon brown sugar 1/3- ½ cup soy sauce To prepare the sukiyaki: Oil and or butter 16 oz thinly sliced rib eye or other thinly sliced beef 1 leek, thinly sliced, only white and light green sections 8- 10 shitake mushrooms, stems removed and thinly sliced 4 cups napa cabbage cut into bite size pieces 10-12 oz soft or silken tofu, cut into bite size pieces 1 package enoki mushrooms roots trimmed off 3 cups chrysanthemum greens or other leafy green 1 large pack of shirataki noodles 3-4 cups dashi stock or desired broth or stock Brown rice to serve (optional) Combine all the sauce ingredients together and set aside. Heat a deep sauté pan or pot over medium high heat, once hot coat with oil and butter if using. Cook the meat in the pan just until browned don’t overcook, remove and set aside. Reheat the pan and add more oil and butter if desired and add in leeks, mushrooms and napa, mix around a little then pour sauce over the top. Arrange tofu, enoki, chrysanthemum greens, and noodles over the top, pout stock over everything, cover and cook until greens are wilted, about 3- 5minutes, remove lid and return meat to pan. Serve sukiyaki with brown rice. Fresh fruit oat pies Makes 8- 10 For crust 1 3/4 cup whole wheat flour 3/4 cup oat flour 2 tablespoon granulated sugar 1 cup cold unsalted butter, grated 1/4 - 1/2 cup ice water Fruit Filling 3 nectarine, apples, peaches, peeled and diced small 1/3 cup brown sugar 1 tsp cinnamon ½ teaspoon almond or vanilla extract 1 tablespoon arrowroot starch or cornstarch 2 tablespoons rolled oats Egg wash 1 egg mixed 1 teaspoon milk or cream Turbinado sugar to sprinkle on top Maple Glaze (optional) 2 tbsp Maple Syrup 1 cup icing sugar Combine flours, and sugar in a large bowl, toss in butter and using a fork toss butter with flours and sugar.