Sauces and Dressings Guide
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Choose Your Protein: Choose Your Bun
BURGERS CHOOSE YOUR PROTEIN: KOBE CHICKEN BEYOND BEEF BREAST +1 BURGER +2 VEGAN PATTY CHOOSE YOUR BUN: TOASTED LETTUCE GLUTEN BRIOCHE BUN WRAPPED FREE BUN +1 CHOOSE YOUR STYLE : AIOLI BURGER* 8 AGED SHARP CHEDDAR // CRISP LETTUCE // APPLEWOOD BACON ONION JAM // VINE RIPE TOMATO // ROASTED GARLIC AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• WHITE TRUFFLE SWISS* 8 ROASTED MUSHROOMS // SWISS CHEESE // CARAMELIZED ONIONS // WHITE TRUFFLE AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE CALIFORNIA* 9 AVOCADO // PICKLED RED ONIONS // PEPPER JACK CHEESE // OVER MEDIUM EGG // CHIPOTLE AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE NEW MEXICO* 9 CHEDDAR CHEESE // NEW MEXICO HATCH GREEN CHILI // GREEN CHILI AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• BLACK & BLUE* 8 MAYTAG BLUE CHEESE // ARUGULA // APPLEWOOD SMOKED BACON // CARAMELIZED ONIONS // BLACK PEPPER AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• DEVOURED 2016 BEST DISH ITALIANO* 9 FRESH MOZZARELLA // TOMATO // BALSAMIC REDUCTION // CRISPY BACON // BASIL GARLIC AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• FALAFEL (VEGETARIAN) 7 HOMEMADE FALAFEL // HUMMUS // PICKLED ONION // MANGO SAUCE (AMBA) // CUCUMBER // BLACK PEPPER AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• CLASSIC AIOLI* 7 TOMATO // LETTUCE // CHEDDAR // DILL PICKLE CHIPS // THOUSAND ISLAND AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• BURGER OF THE NOW!* 9 A NEW CREATION EVERY MONTH SPECIFICALLY -
Simple Vinaigrette
Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else. -
Post 60 Recipes
Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste. -
Heinz® Tartar Sauce Print
Heinz® Tartar Sauce Print A zesty salad dressing - based sauce with pieces of pickle relish throughout the sauce. Variety Package Size 78000707 Heinz® Tartar Sauce 200 ct Pack/Size: 200 - 12 g cups Case Net Wt: 5.292 lbs. Case Gross Wt: 6 lbs. Case Cube: 0.27 Case Size: 9.625" x 8" x 6.063" Cases/Pallet: 225 Cases/Layer: 25 Layers/Pallet: 9 78000704 Heinz® Tartar Sauce 500 ct Ingredients soybean oil, sweet relish (pickles [cucumbers, salt, calcium chloride], sugar, distilled white vinegar, xanthan gum, alum, natural flavors, spice), water, distilled white vinegar, high fructose corn syrup, egg yolks, salt, modified corn starch, mustard flour, lemon juice concentrate, xanthan gum, onion powder, titanium dioxide, spice, calcium disodium edta added to protect flavor. Allergens: Eggs, Mustard (priority allergen in Canada) Shelf Life: 240 days Click to Enlarge P.O. Box 57 Pittsburgh, PA 15230-0057 412-237-5700 PRODUCT SPECIFICATION SHEET PRODUCT: HEINZ TARTAR SAUCE VARIETY NUMBER: 531600 -- 78000707 FORMULATION: 4551537 CHATSWORTH: 5194726 JACKSONVILLE: 5194730 MASON: 5202456 PACKAGE SIZE: 200-12g (.42oz) cups NET CONTENTS: 12g (.42oz) PRODUCT DESCRIPTION: A zesty salad dressing - based sauce with pieces of pickle relish throughout the sauce. Use as a sandwich sauce or with chicken, fish and other seafood. MANUFACTURING LOCATION: Chatsworth, CA; Jacksonville, FL; Mason, OH ANALYTICAL DATA: Acid: 0.85-1.25% Salt: 1.80-2.10% pH: 2.80-3.20 Bostwick (30sec @ 68-72°F): 2.0-5.0cm (average leading edge and side wall) MICROBIOLOGICAL DATA: Product -
Sauces & Rubs Desserts
Wings Things & choose your size and up to 2 flavors! (Excluding 5 WINGS) Fresh, 100% All-Natural Chicken. Cooked to order. Each comes with celery and your choice of Ranch or Bleu Cheese dressing. VISIT jumbo bone- in wings** HURRICANEWINGS.COM TO ACCESS 5 wings 8.99 10 wings 13.99 15 wings 18.99 20 wings 23.99 EXCLUSIVE MEMBER BENEFITS (780-1180 Cal.) (1300-2040 Cal.) (1955-3060 Cal.) (2475-3920 Cal.) boneless wings NEW! 5 wings 6.99 10 wings 11.99 15 wings 16.99 20 wings 22.99 (535-935 Cal.) (800-1545 Cal.) (1210-2320 Cal.) (1480-2930 Cal.) *THIS MENU ITEM IS COOKED TO ORDER. IT REQUIRES AT LEAST 12 MINUTES. Chicken tenders 4 tenders (500-785 Cal.) 7.99 Fresh, buttermilk soaked, hand-breaded 6 tenders (760-1040 Cal.) 9.99 chicken tenders with your choice of two dipping sauces. 8 tenders (1020-1295 Cal.) 11.99 add natural- cut fries & Classic Coleslaw for (240-920 Cal.) 2.99 Restrictions apply. Please visit the website for complete details and ways to unlock further rewards. sauces & rubs wine selections add your favorite sauce or Rub to any item barefoot wines (90-635 Cal.) 6 Oz glass 9 oz glass bottle Classic buffalo signature ridiculously hot Chardonnay, Pinot Grigio, Pink Moscato, Sangria and 5.99 7.99 17.99 roasted garlic inferno extra hot Cabernet Sauvignon hot Only for serious heat connoisseurs! medium premium (144-635 Cal.) 6 Oz glass 9 oz glass bottle dynamite buffalo bleu ECCO DOMANI - Pinot Grigio, PROPHECY - Pinot Noir, 7.99 9.99 27.99 Bring on the heat! With a hint of honey mustard. -
Pesto Aioli Vegetable Flatbread Keto Pesto Pizza
Pesto Aioli Vegetable Flatbread 1 zucchini, sliced 4 medium mushrooms, trimmed and sliced 1 small red bell pepper, quartered and seeded 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes, halved 2 tablespoons olive oil 4 mini naan flatbreads ½ cup of D&Co. Kitchen Pesto Aioli Garnishing Squeeze 1/2 cup feta cheese Fresh basil, torn Preheat oven to 350 F. In a large bowl, toss together the zucchini, mushrooms, bell pepper, onion, tomatoes and olive oil. Place the 4 flatbreads on a baking sheet lined with parchment paper. Spread about 3 tablespoons of D&Co. Kitchen Pesto Aioli sauce on top of each naan Flatbread. Add grilled vegetables and top with feta cheese. Bake until vegetables are tender, and crust is golden brown. Keto Pesto Pizza 2 Flatbread ¼ cup shredded cheddar cheese blend ¼ cup shredded mozzarella Chopped sausage balls D&Co. Kitchen Pesto Aioli Garnishing Squeeze Chopped banana peppers Marinara Sauce 25 oz. jar Take one flatbread and place it on a wire rack over a cookie sheet. Add the 1/4 cup shredded cheddar cheese and bake in the oven for 3 to 5 minutes, just until cheese melts. Lay the second flatbread on top of the melted cheese. Start adding your desired toppings on top. Add marinara sauce after the toppings as this helps keep the flatbread crispy. Place pizza back in oven for about 5 minutes or until mozzarella cheese is melted and the flatbread gets crispier. Finally, drizzle D&Co. Kitchen Pesto Aioli Squeeze on top. Tomato, Mozzarella, Pesto Stuffed Chicken Breast 4 chicken breasts 1 bottle D&Co. -
Let's Start With... Tacos Let's Start With
LET’S START WITH... CRAFT-YOUR-OWN GUACAMOLE We take dietary restrictions seriously. If you have $10.95 BOMBA LUNCH COMBOS House blend of plantain, malanga & tortilla chips a gluten intolerance, ask to see our gluten-friendly menu, and please let us know of any food allergies AVAILABLE MONDAY THROUGH FRIDAY START WITH OUR TRADITIONAL GUACAMOLE $8.5 or dietary preferences in your party. 11 A.M. TO 3 P.M. ADD FRESH INGREDIENTS: 3 Tacos + a Side* | 2 Tacos + a Salad *choose side: black beans, white rice, adobo fries, chipotle black bean soup Roasted Garlic | Pickled Jalapeños | Mango All tacos are served on corn flour blend tortilla Chipotle Honey | Candied Pumpkin Seeds TACOS Gluten Friendly: Corn Tortilla | Low Carb: Bibb Lettuce Wrap (+.50) Spicy Peppers | Black Beans BOMBA BOWLS Roasted Red Peppers | Pico de Gallo Dining with a group? Order a Taco 10-Pack & choose any 10 tacos for $35. Served with your choice of white rice or cauliflower rice Pickled Red Onions Thai Chicken Smoked BBQ Pork Chipotle Mushroom caramelized onions & poblanos, crispy onions, tamarind BBQ goat cheese, candied Grilled Adobo Chicken Bowl Vietnamese Pork Meatball Bowl peanut-plantain crumbs, spicy sauce, Salvadorian slaw 4 pumpkin seeds, oregano, hot black beans, charred scallions, Asian slaw, pickled red onions, spicy chile Queso Fresco | Goat Cheese | Bacon chile aioli, charred scallions, sauce, vinaigrette slaw 3.5 pico de gallo, cilantro yogurt sauce, aioli, kale, peanut-plantain crumbs 11 creamy cilantro slaw 4 Blackened Fish plantain chips 11 pineapple & -
Appetizers Salads
APPETIZERS CRAB CAKES CAJUN CATFISH BITES pan-seared with tomato cream sauce and bacon preserves. $12 creole breading. Served with tartar sauce. $9 SEARED SCALLOPS HUSHPUPPIES with red pepper puree, pork belly, deep-fried southern deliciousness and pineapple chutney. $14 served with honey butter. $6 SEAFOOD NACHOS AHI TUNA tortilla chips topped with jalapeño queso, sautéed thin-sliced seared ahi tuna with a balsamic shrimp, crab meat, and pico de gallo. $12 glaze and scallions. Served with wasabi and ponzu sauce. $13 SHRIMP DIP blend of house made sour cream, cheddar CHICKEN TENDERS cheese, shrimp, and spices. Served cold hand breaded or char-grilled tenders with club crackers. $8 served with honey mustard. $8 SHRIMP COCKTAIL MARTINI CHICKEN WINGS large shrimp with cocktail sauce. $9 8 jumbo wings tossed in your choice of sauce. (Spicy, Mild, Bourbon BBQ, Teriyaki Glaze, Lemon Pepper Dry Rub) Served with celery and blue cheese or ranch. $10 SALADS House Made Dressings: Ranch, Blue Cheese, 1000 Island, Ginger Wasabi Vinaigrette, Italian, Caesar, Oil and Vinegar HOUSE SALAD SHRIMP SALAD CAESAR SALAD mixed greens with diced tomatoes, a generous portion of shrimp salad romaine lettuce mixed with red onions, shredded cheddar jack on a bed of mixed greens with caesar dressing, croutons, and cheese, and cucumbers. $8 tomatoes, cucumbers, and egg. parmesan cheese. $8 Served with club crackers. $9 Add fried oysters, shrimp, salmon or chicken to any house or caesar salad for $5. SESAME TUNA SALAD BLACKENED SHRIMP WEDGE SALAD skewers of blackened shrimp served with 1/4 head of served on a large house salad with ginger wasabi iceberg lettuce, bacon, red onion, and tomatoes. -
Salads / Appetizers Sea Dishes Special Dishes
SALADS / APPETIZERS Farmer salad on а board (10) 400 gr 11,90 lv (farmer tomato, gherkins, red onion, roasted pepper, farmer cow cheese, olives) Farmer tomatoes with homemade fresh cow cheese and arugula (10,12) 350 gr 8,90 lv (farmer tomatoes, fresh cow cheese, arugula, olives and homemade pesto with cashew) Shepherd’s salad (5,10) 400 gr 8,50 lv (tomatoes, cucumbers, peppers, marinated mushrooms, bacon, cheese, yellow cheese, olives, parsley, quail egg and onion) Bulgarian salad (10) 350 gr 7,60 lv (tomatoes, cucumbers, peppers, chili pepper, parsley, onion and cow cheese) Green salad with grilled goat cheese (4,10) 300 gr 9,50 lv (mixed green salad, arugula, cucumbers, grilled goat cheese and dressing) Green salad with quail eggs (4,5) 300 gr 8,90 lv (mixed green salad and arugula, cucumbers, cherry tomatoes, parmigiano and dressing) Baby spinach salad (1,4,10,11) 300 gr 8,90 lv (baby spinach, egg, roasted pepper, cow cheese, red quinoa, tomatoes, dressing) Classic Snezhanka with cucumbers and walnuts (2,10) 200 gr 6,90 lv Hot spread (2,10) Cream cheese from hot peppers, garlic, walnuts and raspberry reduction 150 gr 6,90 lv Hummus with roasted pepper and garlic (1) 150 gr 6,90 lv (soft cheese “labne”, chilli, garlic, walnuts and raspberry reduction) “Kyopoolou” with cheese 200 gr 6,90 lv Appetizer plateau (1,10) 450 gr 14,90 lv ( kyopolou, liutenitza, hot spread, hummus with roasted pepper and garlic, snezhanka, bread) SEA DISHES Homemade “Tarama” caviar (7,12) 150 gr 7,90 lv Mediterranean salad (4,11,12) 300 gr 13,90 lv (mixed green -
Download Our Full Dining Room Menu Here
CORNISH PASTY CO. SIGNATURE PASTIES PREMIUM PASTIES VEGAN & VEGETARIAN PASTIES Vegan Pasty Specials $13 The Oggie (The Traditional Pasty) $11 Carne Adovada $14 Two varieties of rotating vegan pasty selections. Please ask your Steak, potato, onion, and rutabaga (swede) with a side of red New Mexican style pork red chili stew, Mexican rice, hatch server for today’s creations. wine gravy or ketchup. chili, and cheddar with sides of sour cream and salsa. Vegan Oggie $12 Part baked to finish at home $9 The Chicken Greek $13 Portobello, potatoes, rutabaga and onions. Served with a side of (all of our pasties are available part baked at their regular price) Chicken breast, spinach, fresh mozzarella, feta, sun-dried ketchup or HP sauce. tomato, kalamata olive, artichoke and garlic. Served with a side Vegan Cubano $12.50 Porky $13 of tahini or tzatziki. House mojo jackfruit, vegan ham, vegan cheese, dill pickles Pork, potato, apple, onion, and sage with a side of red wine and yellow mustard. Served with spicy mustard or extra yellow gravy. Chicken Tikka Masala (Red Curry) $13 mustard. Marinated chicken breast, tikka masala sauce, green bell pepper Lamb and Mint $14 and potato. Choice of minted-yogurt or tahini. Vegan Pot Pie $13 Lamb, potato, rutabaga, onion, and fresh mint with a side of red Portobello mushrooms, carrots, red potatoes, green beans, celery wine gravy. Lamb Vindaloo $14 and onion in a vegan rosemary gravy. Lamb and potato in a spicy vindaloo sauce. Choice of minted- Vegan Guinness Stew $13.50 Bangers and Mash $13 yogurt or tahini sauce. -
At Home Dining Experience
CUREDTakeaway MEAT SMALL Ararat Salami Hummus &plates Flatbread herbs, toasted sunflower seeds pimenton 11 V domestic 8 Kale & Arugula Salad sumac onion, strawberries, manchego, Jamón Serrano sherry vinaigrette 11 GF spain 9 Grilled Asparagus bagna cauda, 63º egg 11 V CHEESE Kibbeh beef and lamb, bulgur parsley salad, walnuts, garlic toum 14 Labneh & Flatbread dill oil, charred pole beans, za’atar 10 V 12-Month Manchego firm, spanish sheeps milk 9 Grilled Flat Iron curried lebanese couscous, garlicyogurt, chermoula 18 Roussas Barrel Aged Feta Spring Vegetables asparagus, beets, spring onion, squash, couscous, young greek sheep & goats milk 8 feta cheese, saffron yogurt, aleppo vinaigrette 13 GF | V Crispy Chicken Briouat phyllo wrapped turkish spiced chicken, oven-dried confit tomato jam 9 small board / 30 includes all 4 offerings Zeytoon Parvardeh persian style olives marinated with walnuts, herbs, pomegranate molasses 10 GF | V SANDWICH WINE Tunisian Hot Chicken yogurt slaw, house hot sauce, pickles, potato bun 12 by the bottle SPARKLING N/V Juvé y Camps, "cinta púrpura reserva", brut, cava, penedes, ES 40 N/V Aragosta, brut rosé, santa maria la palma, IT 56 At Home- FOR Dining TWO OR FOUR Experience - WHITE HALF CHICKEN 59/118 LACQUERED CHICKEN WITH SEASONAL PICKLES, SABZI SALAD, TOUM, HARISSA 2018 Chehalem, “chemistry”, willamette, valley, OR 32 WITH CHOICE OF: Hummus or Labneh with Flatbread 2017 Bodegas Menade, "nosso", verdejo, rueda, ES 45 WITH CHOICE OF ONE OF THE BELOW: 2017 Bodegas Raúl Pérez, “ultreia”, - Kale & Arugula Salad -
Where the Flavours of the World Meet: Malabar As a Culinary Hotspot
UGC Approval No:40934 CASS-ISSN:2581-6403 Where The Flavours of The World Meet: CASS Malabar As A Culinary Hotspot Asha Mary Abraham Research Scholar, Department of English, University of Calicut, Kerala. Address for Correspondence: [email protected] ABSTRACT The pre-colonial Malabar was an all-encompassing geographical area that covered the entire south Indian coast sprawling between the Western Ghats and Arabian Sea, with its capital at Kozhikkode. When India was linguistically divided and Kerala was formed in 1956, the Malabar district was geographically divided further for easy administration. The modern day Malabar, comprises of Kozhikkode, Malappuram and few taluks of Kasarkod, Kannur, Wayanad, Palakkad and Thrissur. The Malappuram and Kozhikkod region is predominantly inhabited by Muslims, colloquially called as the Mappilas. The term 'Malabar' is said to have etymologically derived from the Malayalam word 'Malavaram', denoting the location by the side of the hill. The cuisine of Malabar, which is generally believed to be authentic, is in fact, a product of history and a blend of cuisines from all over the world. Delicacies from all over the world blended with the authentic recipes of Malabar, customizing itself to the local and seasonal availability of raw materials in the Malabar Coast. As an outcome of the age old maritime relations with the other countries, the influence of colonization, spice- hunting voyages and the demands of the western administrators, the cuisine of Malabar is an amalgam of Mughal (Persian), Arab, Portuguese,, British, Dutch and French cuisines. Biriyani, the most popular Malabar recipe is the product of the Arab influence.