DOCSLIB.ORG

Chili Lime Tartar 1 Cup Tartar Sauce 1/4 Cup Chili Lime Cholula Hot Sauce Jalapeno Ranch 1 Cup Ranch 1/2 Cup Green Pepper Cholu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chili Lime Tartar 1 Cup Tartar Sauce 1/4 Cup Chili Lime Cholula Hot Sauce Jalapeno Ranch 1 Cup Ranch 1/2 Cup Green Pepper Cholu Chili Lime Tartar 1 cup tartar sauce 1/4 cup Chili Lime Cholula Hot Sauce Sweet and Spicy Tarter Jalapeno Ranch 1 cup tartar sauce 1 cup ranch 1/4 cup Dole Chef-Ready-Cut Diced 1/2 cup Green Pepper Cholula Hot Sauce Pineapples 3 green onions, sliced 1/4 cup Green Pepper Cholula Hot 1/4 cup cilantro, chopped Barbecue Chipotle Mayo Sweet and Savory Mustard 1 cup mayonnaise 1 cup mayonnaise 1/2 cup barbecue sauce 1/4 cup Dijon mustard 1/4 cup Chipotle Cholula Hot 1/4 cup Dole Chef-Ready Pineapple Puree Sauce 1/4 cup Chili Garlic Cholula Hot Sauce Green Goddess Salad Dressing 1 clove garlic, minced Maple Chipotle Sauce 1/2 cup mayonnaise 1 cup maple syrup 1/2 cup sour cream 1/4 cup Chipotle Cholula Hot 1/2 cup parsley Sauce 1/2 cup Dole Chef-Ready Mirepox Puree 1 tablespoon tarragon, chopped Smokey Chipotle Ketchup 3 tablespoons chives, chopped 1/2 cup ketchup 2 tablespoons lemon juice 1/4 cup Chipotle Cholula Hot Sauce 1/2 cup Green Pepper Cholula Hot Sauce Parway Smoky Western Spray to taste Cholula Vinaigrette 3 tablespoons Original Cholula Hot Sauce Black Bean Salsa 1/2 cup olive oil 1/4 recipe Cholula Vin- 6 tablespoons aga- aigrette ve nectar 1 15 ounce can black 4 teaspoons chili beans, drained and powder rinsed 2 teaspoons salt 1/2 cup Pico de gallo Zest and juice of 4 1/2 cup Dole Chef- limes Ready Sofrito Puree Pepper Cholula recipe ideations‐‐ Cajun Quesadilla‐ 2oz – Blackened Chicken or Steak, chopped ½” 2oz ‐ Roasted green chilies (pasilla, Anaheim), chopped ½” 2oz – Jack and Cheddar cheese mix, shredded ¼ oz. Green onions, chopped ¼” 2 tsp. Vegetable oil 1‐ 10” flour tortilla 1 1/2 oz. Cholula Crema Spread oil on flat top grill, place tortilla on grill, spread cheese evenly over tortilla, Sprinkle chicken or steak over ½ of tortilla, add chills and green onions and allow cooking for approximately 3 minutes or until golden brown. Fold tortilla in half to form a half moon, cut into 2 equal halves, then cut again in half to get 4 equal pieces, fan quesadilla on plate and drizzle with Cholula crema or serve on side. Cholula crema‐ 8oz – Sour Cream 3 tsp. ‐ Cholula original or New Green ¼ tsp. ‐ salt Combine in small bowl and mix well. Fried Mushrooms or Artichokes 4oz‐Medium Mushrooms, cut in half or 4oz – Artichoke hearts‐ quartered 1‐ egg, beaten 1‐ Tbsp. water ½ cup all purpose flour 1 tsp‐ garlic salt ½ tsp ‐ black pepper ½ cup – Panko bread crumbs Frying oil‐ 360 degrees 1 Tbsp. ‐ Parmesan cheese, grated 2 oz. ‐ Cholula Aioli Combine flour, garlic salt, and pepper in mixing bowl, in a separate bowl, combine egg and water, mix well. Dredge vegetables in flour, coat with egg wash, and then roll in Panko crumbs, deep fry approx. 3 minutes or until golden brown, dust with Parmesan and serve with Cholula Aioli. Cholula aioli‐ combine all in blender, blend until smooth. 1/2 cup Mayonnaise 2 cloves fresh garlic 1 Tbs. Cholula Original or Garlic 1/4 tsp. salt Drunken Diablo Sliders‐ 3‐ soft rolls or buns, 2"x2" 6oz ‐ Pork, chicken or beef, pulled or shredded, seasoned, cooked 1 1/2oz red cabbage slaw 2 1/2oz – Cholula Cuervo Tequila BBQ sauce 6 each‐ Dill pickle slices, 1/8" In a small mixing bowl, combine meat with 1 1/2oz of hot CT BBQ sauce, Place 2 pickle slices on each bottom of warmed buns, place 2oz of meat/sauce mixture on top of pickles, place 1/2oz of slaw on each slider, secure top bun with toothpick, serve with 1oz of CT BBQ on side. Cholula‐ Cuervo‐Tequila BBQ sauce‐ 1 cup ‐ BBQ sauce (Cattleman’s, KC Masterpiece, etc.) 1oz ‐ Cuervo Tequila 2 Tbsp. ‐ Cholula Garlic sauce 1 Tbsp. ‐ Cider vinegar Combine all ingredients in a small sauce pan, stir well, bring to a simmer and cook for 5 minutes to allow the alcohol to cook out of the sauce, keep warm for service. "Chulo" Nachos‐ 3oz ‐ Fried Crisp tortilla chips 2oz‐ Jack and Cheddar cheese blend, shredded 2oz‐ grilled marinated chicken, diced 1/2" 1oz‐ Black beans, cooked, whole, slightly rinsed 1/4oz ‐ green onions, chopped 1oz‐ Pico de Gallo salsa, drained 2 tsp. ‐ Cholula Crema 1/2oz Avocado salsa Place chips on baking sheet in single layer, sprinkle cheese evenly over chips, spread chicken over cheese and sprinkle beans over chicken, place in oven or cheese meltier for approx. 1‐2 minutes until cheese melted, pile cheesy chips onto serving plate, drizzle Cholula crema over chips, sprinkle with Pico de Gallo, Avocado salsa and green onions. Cholula Crema‐ 8oz – Sour Cream 2 tsp.‐ Cholula original or Green Pepper ¼ tsp.‐ salt Combine in small bowl and mix well. Avocado Salsa‐ 1 each‐ Haas Avocado, firm but ripe, diced 1/4" 1/2 tsp. salt 1/2 oz. Pico de Gallo salsa 1/2 tsp. Cholula Lime Combine in small bowl, careful not to smash Avocado too much. Black Bean "hummus" with Chips and Veggies 4oz‐ Black bean hummus 1 tsp. Olive oil 2oz ‐ warm tortilla chips, crisp 3oz‐ assorted vegetables, julienne (Carrots, bell peppers, cherry tomatoes, broccoli florets, jicama, etc) 1 tsp.‐ cilantro, chopped Place warmed hummus in small serving dish, place in middle of large plate, Arrange chips on one side and vegetable on the other drizzle olive oil over hummus, Sprinkle with cilantro, serve. Black Bean Hummus‐ 1 cup‐ Black beans, cooked tender 1/2 tsp. salt 2 tsp. Cholula Garlic sauce or try another flavor. 1oz‐ olive oil 2oz‐ water Combine all ingredients (only half the water) in blender, blend until smooth. adjust consistency with water if necessary. Call Doug West @ 424‐275‐5728 Cholula sales Cholula recipe ideas for Back of the house profits! Spicy Maple Syrup 1 cup pure maple syrup ¼ cup Cholula Chipotle or Green Pepper Hot Sauce Avocado Feta Spread 1/2 red onion, diced 1 jalapeno, seeded and diced 2 tablespoons olive oil 1 avocado 1 cup cilantro ¾ cup Feta ¼ cup lemon juice 1 tablespoons Cholula Green Pepper Hot Sauce 3 tablespoons vegetable oil Salt Cook onion and jalapeno in olive oil until tender, about 5 minutes. Puree with remaining ingredients. Season to taste. Chipotle Ranch 1 cup ranch 2 teaspoons chipotle seasoning 2 tablespoons Cholula Chipotle Hot Sauce Sweet and Spicy Glaze 1 Smithfield Carvemaster Ham 10 garlic cloves, thinly sliced ½ cup soy sauce 6 tablespoon Cholula Original or Chili garlic Hot Sauce ½ cup maple syrup 2 tablespoon lime juice 2 teaspoons lime zest 6 tablespoons fresh orange juice ½ cup olive oil Score ham to create a crosshatch pattern. Insert garlic slivers amongst the scored line. Begin cooking the ham in a 350°F oven. Meanwhile, whisk together soy sauce, Cholula, syrup, lime juice, zest, and orange juice. Slowly drizzle the olive oil into the mixture while whisking until completely combined. Place mixture in a sauce pan over medium‐high heat until slightly thickened. In the last 10 minutes of cooking, lather ham with glaze, finish cooking and serve. Poblano Corn Relish 1 large poblano Chile pepper, cut into thin strips 1 teaspoon extra‐virgin olive oil 1 small sweet onion, thinly sliced ½ cup fresh corn kernels 1 clove garlic, minced 1 tablespoon lemon juice 1 tablespoon Cholula Green Pepper Hot Sauce ¼ cup cilantro, chopped Salt and pepper In a large skillet, spread poblano strips in an even layer and cook over high heat, without stirring until lightly charred, about 3 minutes. Add olive oil and onion, cooking over moderate heat until the onion is lightly browned, another 3 minutes. Add corn and garlic stirring until heated through, about 2 minutes. Transfer to a bowl and allow to cool. Fold in Cholula, lemon juice, cilantro, and season with salt and pepper. Cajun Tartar Sauce ¾ cup mayonnaise 3 tablespoon Dijon mustard 1 tablespoon shallot, minced 1 tablespoon jalapeno, minced 1 tablespoon pimento‐stuffed olives, minced 1 tablespoon lemon juice 1 tablespoon Cajun seasoning 2 teaspoon Cholula Original or Green Pepper Hot Sauce Honey and Jalapeno Corn Bread 5 pound bag of Dawn R&H Southern Style Corn Muffin and Cornbread Mix 4 cups water 2 8.5 ounce cans of cream style corn 1 cup honey 2/3 cup Cholula Green Pepper Hot Sauce Preheat oven to 400°F. Grease baking tins. In a large bowl, add honey and water. Mix in corn muffin mix using a rubber spatula until combined. Stir in hot sauce and creamed corn. Spoon into prepared tins and bake for 15‐18 minutes or until toothpick inserted into the center comes out clean. Cajun Lemonade 12 ounces Hanger One brand vodka or Kraken Dark rum 4 ounces Pimm’s No. 1 8 ounces fresh lemon juice 4 ounces simple syrup ½ tablespoon Cholula Original Hot Sauce 8 ounces 7‐Up, chilled Mix together the first 5 ingredients. Add 7‐Up just before serving. Serve over ice. Spicy Garlic Shrimp 1 ½ pounds uncooked shrimp, peeled and deveined 3 tablespoons soy sauce 2 tablespoons Cholula Chili Garlic Hot Sauce 2 teaspoons sesame oil 2 teaspoons rice vinegar 1 teaspoon sugar 2 tablespoons olive oil Garnish: green onion, sliced In a small bowl, mix together soy sauce, chili garlic hot sauce, sesame oil, rice vinegar, sugar and set aside. In a large pan, heat olive oil over medium‐high heat. Add shrimp and cook until both sides are pink. Add sauce mixture and stir to coat all shrimp. Remove from heat and garnish with green onion. Korean BBQ Sliders Black Angus Chuck Slider Patty Sweet Roll Dough For Korean BBQ sauce: ¾ cup soy sauce ¾ cup brown sugar ½ cup rice vinegar 3 cloves garlic, minced 2 teaspoons Cholula Original Hot Sauce 1 ¼ teaspoon sesame oil 1 teaspoon ginger ½ teaspoon pepper 2 tablespoons corn starch 1 tablespoon honey For slaw: 1/2 cup mayonnaise ½ teaspoon Cholula Chili Garlic Hot Sauce 1 teaspoon green onion, sliced 3 cups green cabbage, finely shredded 1 cup kimchi 1 tablespoon honey 1 tablespoon rice vinegar For Sauce, add all ingredients except for the honey into a small saucepan and whisk to blend.
Load more

Recommended publications
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • El Balcón De Ouzo
    EL BALCÓN DE OUZO SMALL PLATES V Artichoke Bruschetta 16,000 Spinach, ricotta cheese, roasted garlic, balsamic reduction V Bruschetta with Tapenade and Manchego 16,000 Black and green olive tapenade, manchego cheese, basil P Fried Seafood Balls 25,000 Tomato, coconut, ginger and cilantro sauce. With spicy pickles G V Roasted Cauliflower 19,000 Swiss chard, pecorino cheese, lemon, sesame seeds G V Roast Beet and Watermelon Salad 18,500 Goat cheese yogurt, pickled radishes, feta, almonds, mint V Potato Gnocchi 22,000 Creamy blue cheese sauce, toasted walnuts, black truffle honey V P Grilled Local Cheese 22,000 Artesenal farmer's cheese from Minca, spicy fruit mostarda, house pita bread Braised Mussels 23,000 White wine, garlic, cream, herbs, saffron aioli G Glazed Pork Belly 20,500 Roasted and glazed pork belly with pumpkin, miso and coconut puree G P Mackerel Ceviche 27,000 Coconut leche de tigre, mango, basil, red onion and malanga chips "FLATBREADS" grilled house pita with assorted toppings V Mediterranean 22,000 Eggplant, artichokes, olives, roasted onion and pepper, feta cheese, tzatziki Bondiola 27,000 Slow roasted pork, garlic yogurt, roasted tomatoes, pickled red cabbage, green sauce Beef Tenderloin 28,500 Grilled beef tenderloin, blue cheese, marinated cranberries Gravlax 28,500 House cured salmon, herb and lime cream cheese, red onion, house pickles P Spicy - V Vegetarian - G Gluten free Please inform the server in case of any allergy - Our prices include taxes EL BALCÓN DE OUZO MEDIUM PLATES G Pan-seared Tongue 25,500 Braised
    [Show full text]
  • • Boards • • Start • • Soups & Salads • • Between Bread
    • BOARDS • • BETWEEN BREAD • CHEESE THE WALDORF afinee bleu, aged gruyere, 4 year cheddar, chicken salad, celery, candied walnuts, dark cherries, spanish almonds, honeycomb 12 sliced grapes, mayonnaise, fresh tarragon, everything croissant, green apple, fries 15 CHARCUTERIE sopressata, prosciutto, truffle ham, chorizo, VANTAGE BURGER parmesan, smoked almonds 14 cajun spiced half-pound prime beef patty, bacon onion jam, afinee bleu jalapeño aioli, applewood smoked bacon, fries 17 MEDITERRANEAN roasted garlic hummus, kalamata olive tapenade, sundried THE GROUPER RUEBEN tomato pesto, warm pita, crostini, olive oil, garlic bulb 12 pastrami seasoned local black grouper, swiss cheese saurkraut, 1000 island dressing, grilled rye, fries 22 BIG BOARD a combination of our three boards 29 • START • PIMENTO CHEESE & PORK RINDS house spice, homemade southern cheese spread 12 • ENTRÉES • SHRIMP COCKTAIL ROASTED HALF CHICKEN lemongrass infused jumbo shrimp, bloody mary cocktail 14 Italian seasoned, garlic, sea salt, lemon thyme jus, charred carrots, roasted shallots, whipped potatoes 24 FRESH SHUCKED OYSTERS west coast & east coast, half shell raw, GROUPER PICCATA watermelon granita, mignonette 16 local grouper, lemon butter, caper panko crust, garlic, cream, white wine, rice pilaf, broccolini 32 SHELLFISH PLATTER oysters, shrimp cocktail, SHRIMP & GRITS chilled Maine lobster tail, accoutrements 34 spiced royal red shrimp, stone ground grits, NEW ORLEANS OYSTERS creole butter, andouille sausage, roasted corn, garlic, butter, parsley, parmesan crumble,
    [Show full text]
  • Good Evening Open 8:30 Am - 11:00 Pm
    MARINE CUISINE GOOD EVENING OPEN 8:30 AM - 11:00 PM STARTERS Fish & Seafood Salads Focaccia - 44 Fish Kebabs - 76 Israeli salad - 42/55 And three variable appetizers On eggplant steak, goat yogurt and spicy Finely chopped salad with seven types of Artichoke alla Romana - 44 tomato salsa vegetables served with tahini Grill Roasted, with Tzatziki and Sumac “Chraime” in a pan - 88 Iceberg lettuce and beetroot salad - 54 "Baladi" Eggplant - 44 A traditional spicy fish and vegetable casserole green beans, walnuts, onion and Sainte-Maure Grilled eggplant served on Labaneh, hyssop, with Mullet fillet, green beans, pickled lemons de Touraine cheese and hot green pepper herbs and roasted tomatoes Hummus pancakes - 54 Crispy Cauliflower - 44 Fried whole St. Peter fish - 88 Baked in the oven with zucchini tahini, Israeli with tahini and chili-date syrup With French fries and lemon – soy sauce salad and sunflower sprouts Fried Seafood Tapas - 45 Seafood Carbonara - 92 Caesar salad with chicken / shrimps - 62 shrimps / calamari / small sea fish Shrimps, Calamari, Scallop and lamb bacon Iceberg lettuce, croutons, Caesar dressing with Bavarian cream and egg yolk served on Nicoise salad with red Tuna Tataki - 72 Shrimps - 52 brioche bread With tomato and ouzo butter / extra virgin olive oil Salanova lettuce, Maggie tomatoes, green (Double portion – 90) Salmon fillet - 96 beans, potato, olives and boiled egg On fresh cabbage with herbs salad and goat Lima Humus and mushrooms - 48 yogurt Lima beans mash, portobello, champignon and SOFT DRINKS wild mushrooms
    [Show full text]
  • Tartar Sauce
    Tartar Sauce About 2 cups Active Time: 10 min. Total Time: 10 min. Level of Advancement: 1/5 This is a must for fish & chips or any kind of fish sandwich! But you don't need to be a fish lover to fall in love with this great sauce. It will do justice to many other kinds of sandwiches, such as chicken. It can also be used with fries. Learn an easy way to prepare this great sauce with this recipe. Great for: ● Fish and chips ● Sandwiches ● Burgers and fries (as a condiment) Ingredients: 1 cup of mayonnaise 1 TBSP of Extra Virgin Olive Oil Juice from 1 of lemon Pinch of salt Pinch of ground pepper- ideally freshly ground 1 (about ¼ cup) dill pickle - finely diced (do not use sweet pickle) ½ of medium onion - peeled and finely chopped 1 clove of garlic - peeled and grated Tools: Measuring Spoons & Measuring Cups Chef's Knife & Cutting Board Medium Mixing Bowl (about 3 - 4 QT) Whisk Optionally: Lemon Squeezer Small Hand Grater or Garlic Press (for garlic) Silicone Spatula www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Place into a medium mixing bowl: 1 cup of mayonnaise 1 TBSP of Extra Virgin Olive Oil Juice from 1 of lemon Pinch of salt Pinch of ground pepper Thoroughly stir with a whisk until it's nicely combined (about 1 - 2 minutes). 2. Add: 1 large dill pickle - finely diced ½ of medium onion - finely chopped 1 clove of garlic - grated Thoroughly stir with a whisk until it's nicely combined (about 1 - 2 minutes).
    [Show full text]
  • The Colorado Pig Rig Truck Menu All of Our Offerings in One Place!
    The Colorado Pig Rig Truck Menu All of our offerings in one place! CPR Sandwiches The Miss Piggy Jack Daniel’s Oak Barrel Smoked Pork Shoulder. Our Signature Hickory Bacon Infused Kansas City Style Sweet & Spicy BBQ Sauce. Honeycrisp Apple Slaw. Toasted Brioche Bun. Served w/ Dill Pickle Spear Porky The Pig Jack Daniels Oak Barrel Smoked Pork Shoulder. Our AWARD Winning Bourbon & Apple Cider Braised Bacon. Hickory Bacon Infused K.C Style Sweet & Spicy Q Sauce. Honeycrisp Apple Slaw. Toasted Brioche Bun The Boss Hog Our Farm Fresh Pork Tenderloin Beer Battered with our "Secret Recipe" and deep fried to juicy perfection. Served with Bacon Aioli, Romaine Lettuce and Pickle and a Toasted Brioche Bun. Served with Dill Pickle Spear. A Pig Rig Original Pineapple Char Siu Pulled Pork Sliders Pork Shoulder Smoked & Braised in a Five Spice Char Siu Adobo. Grilled Pineapple. Sesame Apple Slaw. Kings Hawaiian Sweet Rolls The Big Bird Cherrywood Smoked Free Range Chickens. Our Signature Kansas City Style Sweet and Spicy BBQ Sauce. House Made Dill Pickle Chips. Toasted Brioche Bun. Served w/ Dill Pickle Spear Heirloom B.L.T 14 Day House Cured & Applewood Smoked Thick Cut Ancho Chili Bacon, Spicy Avocado Mayo, Freshly Picked Heirloom Tomato's, Baby Arugula & Fresh Field Greens on Toasted Sourdough Bread Texas Sloppy Joe Slow Simmered Poblano Chile Infused Ground Beef. White Onion. Cheddar & Monterrey Jack Cheese. Dill Pickle Chips. Our Signature K.C Style Pig Rig Sweet & Spicy BBQ Sauce.Toasted Brioche Bun. Served w/ Dill Pickle Spear CPR Tacos Cuban Mojo Tacos Cuban Citrus Braised Pork Shoulder with White Onion, Cilantro, Avocado-Lime Crema & Queso Fresco on Fresh Raquelitas White Corn Tortillas Takos De Alambrè Hickory Smoked Bacon.
    [Show full text]
  • 4Food Menu Descriptions
    4food Menu Descriptions Opening Menu Item Vg – Vegan – Spicy N – Contains Nuts GF – Gluten Free **FEATURE Patties All of our meat patties are produced using fresh, all natural and humanely raised animals and are fed a predominantly grass diet. All meat patties are ground using only whole mussels and no fillers. Fish patties are made using only wild, sustainably sourced fish caught in its season. Our egg patties are made using organic whole eggs. The vegetable patty is comprised of fresh cut vegetables, whole grains and herbs. None of our patties are ever frozen and all are produced in house on a daily basis. **Beef Patty Freshly ground beef from Northeast Family Farms cows is seasoned with kosher salt and freshly ground black pepper. We grind fresh chuck which is naturally approximately 25% fat. This produces a very beefy flavored patty due to the flavor profile of chuck which is slightly enhanced with the addition of salt and pepper. The fat content provides a moist and juicy texture while not appearing overly greasy. Lamb Patty Freshly ground lamb from Northeast Family Farms is seasoned with kosher salt, freshly ground black pepper, fresh garlic, toasted cumin, coriander seeds, cilantro leaves and spiced with a touch of harissa (a Moroccan chili paste). The lamb patty is not spicy-hot per se but has a “spiced” flavor profile reminiscent of North African or Middle Eastern cuisine. Pork Patty Freshly ground pork from Northeast Family Farms is seasoned with kosher salt, freshly ground black pepper, toasted fennel seeds, minced garlic and freshly chopped parsley, rosemary and sage.
    [Show full text]
  • White Castle System, Inc., Its Subsidiaries and Employees Do Not Assume Responsibility for a Particular Allergy Or Sensitivity to Any Food Provided in Our Restaurants
    INGREDIENT LIST Provided below is a listing of the components used to make our menu items along with the ingredient statements for each component. Allergens contained within these components are indicated in capital type at the end of each respective ingredient statement. We encourage customers to check these statements regularly as ingredients in menu items may change. SANDWICH BUNS Traditional Bun Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Contains 2% Or Less Of Each Of The Follwing: Yeast, Salt, Vital Wheat Gluten, Calcium Stearoyl Lactylate (Csl), Guar Gum, Monoglycerides, Monocalcium Phosphate, Sodium Alginate, Ascorbic Acid (Vitamin C), Enzymes. CONTAINS: WHEAT Impossible Slider w/Smoked Cheddar Cheese Hamburger Bun [Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Soybean Oil (With Citric Acid Added As A Preservative), Contains Less Than 2% Of Each Of The Following: Wheat Gluten, Salt, Monoglycerides, Antioxidants (Ascorbic Acid (Vitamin C), Citric Acid), Calcium Sulfate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Stearoyl Lactylate (Csl), Guar Gum, Monocalcium Phosphate, Sodium Alginate, Calcium Propionate And/Or Sorbic Acid (Added As Preservatives), Enzymes (Contains Wheat)], Impossible Burger* (Water, Textured Wheat Protein, Coconut Oil, Potato Protein,
    [Show full text]
  • Specialty and Seafood Stations (At Market Price)
    Cocktail Reception Sky View’s Seasonal Selection of Hors D ’Oeuvres Passed Butler Style “Farm to Table” Presentation (All Inclusive) Deluxe Antipasto Prosciutto de Parma, Capicola, Soppressata, Salami, Marinated Artichokes, Banana Peppers, Stuffed Cherry Peppers, Grilled Vegetables, Bean Salad, Marinated Olives, Roasted Tomatoes with Garlic, Hummus, Bread Sticks, Marinated Feta Cheese, Cornichons Fresh Fruit Pineapple, Watermeleon, Grapes, Honeydew, Canteloupe, Mango, Kiwi, Strawberries, Blueberries Yogurt Dipping Sauce Artisanal Cheese Vermont Cheddar, Asiago, Cave Aged Blue Cheese, Porter Cheddar, Smoked Gouda, Mozzarella Balls, Dried and Fresh Fruit, Almonds, Fig Jam, Brandy Cherries, Everything Flat Bread, Herbed Focaccia, Grapes, Walnut Raisin Bread Smoked Salmon Platter Thinly Sliced Smoked Salmon with Traditional Accompaniments From the Fiery Chafing Dishes (Choice of Three) Eggplant Rollatini Korean Style Beef Tips with Snow Peas, Scallions and Lime Baked Meatball Parmesan Homemade Mac and Cheese Garlic Butter Steamers with Lemon and Thyme Chicken Hawaiian topped with Pineapple, Scallion and Sesame Seeds Seafood Paella with Saffron, Chorizo, and Chicken Fried Calamari with Marinara, Garlic Aioli and Thai Chili Sauce Baked Brie en Croute with Figs, Apricot Glaze, and Almonds Sweet Italian Sausage and Peppers Broccoli Rabe and Cannellini Beans with Garlic and Capers Seafood Fra Diavolo Teriyaki Beef and Vegetable Stir-fry with Cashews, Pineapple, and Bamboo Shoots Grilled Jerk Style Chicken with Lime and Plantains Live Stations
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]