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Boldnewfrontiers In
GRILLED TEQUILA CHIPOTLE SHRIMP BOURBON BBQ CHICKEN GLAZE BOURBON BBQ STEAK BUTTER yucateca bbq glaze 3 /4 cup (180 mL) Cattlemen’s® Chipotle BBQ Sauce 1 tbsp. (15 mL) + 1 tsp (5 mL) Club House® Ancho Chile Powder 2 tsp. (10 mL) Cocoa powder 3 tbsp. (45 mL) Water In a hot pan, toast the ancho chili powder for about 30 seconds. Hydrate cocoa and chili in water. Mix all ingredients and let sit 12–24 hours to let flavours marry. Tip: Toss slowly smoked pork shoulder in Yucateca BBQ Glaze. Served with melted cheddar, braised kale and red onions on rustic bread for a Toasted Pulled Pork Torta. bold New frontiers in bbq Developed exclusively for food service professionals, Cattlemen’s® BBQ Sauce Made with tomato paste for a thick Extendible delivers what professionals want and demand: unmatched performance in the consistency and better cling to the food by up to 20% kitchen and mouth-watering BBQ flavour on the plate. It’s all part of our commitment to delivering real ingredients and great taste. That’s our promise. No starches No caramel Ready or fillers colour to serve cattlemen’s® kentucky bourbon BBQ Sauce A thick and rich tomato paste based BBQ Sauce enhanced with the flavour of smooth cattlemen’s® chipotle BBQ Sauce bourbon, sweet molasses, and a warm spice finish. The distinct smoky heat of chipotle perfectly blended with a tangy vinegar and sweet tomato paste base. peach bourbon bbq glaze CHIPOTLE BBQ-INFUSED FRESH HERB AND LEMON 1 cup (250 mL) Cattlemen’s® Kentucky Bourbon BBQ Sauce CHIMICHURRI SAUCE 1/ cup (60 mL) Peach juice or purée 4 1 cup (250 mL) Cattlemen’s® Chipotle BBQ Sauce 1 /2 cup (125 mL) Cilantro Combine BBQ sauce and peach juice. -
Scents and Flavours
Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition. -
Crazy Good Creamy Mustard Sauce Makes
Crazy Good Creamy Mustard Sauce Makes about 1/3 cup (enough sauce for 2-3 steaks) Although I love this sauce on a perfectly grilled filet mignon, it goes well on all kinds of things. From roasted chicken to pan-seared lamb chops to baked salmon. With butter and cream as the main ingredients, it’s quite rich, so you don’t need more than a tablespoon or two for each person. It’s definitely best made the day of, and preferably, just minutes before serving. Ingredients: 1 tablespoon unsalted butter 1/2 cup heavy whipping cream 1 1/2 tablespoons good-quality stone-ground mustard Pinch of salt and pepper Instructions: Place all of the ingredients in a small sauce pan over medium heat. As the butter melts, stir the ingredients until well-combined. Reduce heat to medium low, so the sauce just barely simmers. Continue stirring and cooking for a few minutes, letting the sauce reduce and thicken. Remove pan from heat. Pour sauce into a small serving dish or ramekin. While sauce is still hot, spoon sauce over steaks (or chops, chicken, or fish). Serve immediately. www.CocinaMarie.com Best-Ever Cilantro Lime Sauce Makes about 3 cups I originally made this sauce for my Baja Fish Tacos but now I serve it with everything! Seriously: On salads, as a dip with raw veggies, on fajitas, over grilled fish, and with shrimp for dipping. When there’s some left over on my plate, I mix it in with whatever else needs a companion, like rice or beans or corn or potatoes, or just mop it up with a tortilla. -
Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc
Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm. -
Aging Well Recipe Book [email protected]
https://barbsobel.com/ Aging Well Recipe Book [email protected] Hi, Thank you for downloading my Aging Well recipe book. Make sure to look through the notes. There are some great substitution ideas and helpful hints. I would love to get your feedback about recipes that you tried. Happy cooking! Barbara https://barbsobel.com/ https://barbsobel.com/ Triple Berry Protein Bowl 10 minutes Strawberries (sliced) Wash berries and place in bowl(s). Sprinkle berries with hemp seeds and Blueberries slivered almonds. Top with almond butter and pour almond milk over top. Blackberries Enjoy! Almond Butter Hemp Seeds Slivered Almonds Unsweetened Almond Milk https://barbsobel.com/ Make Ahead Blueberry Chia Parfait* 30 minutes Unsweetened Almond Or In a bowl, mix together the almond milk, chia and seeds. Whisk until well Coconut Milk Or Water combined. Let the mixture sit for 30 minutes at room temperature or cover and Chia Seeds store in the fridge overnight. Frozen Blueberries Or Raspberries (thawed) Once it has thickened up, layer chia pudding into mason jars or containers. Add a layer of blueberries and sprinkle with slivered almonds. Repeat layers until all Slivered Almonds ingredients are used up. Eat right away or seal jars and store in the fridge until ready to eat. Enjoy! Use shredded coconut or hemp seeds instead. If your chia seeds do not create a gel, they may be stale. Time to buy a new bag! https://barbsobel.com/ Spinach and Sweet Potato Egg Muffins 35 minutes Avocado Oil Preheat oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil. -
Homemade Spices to Help You Save Time and Money
36 Homemade Spices to Help You Save Time and Money POULTRY SEASONING GREEK SEASONING 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. ¼ C dried oregano leaves; 2 TBS fennel seeds; 2 powdered ginger; 1 tsp. marjoram; 1 ½ tsp. thyme; 3 T TBS crushed dried lemon grass; ¾ tsp. black pepper packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken HERB MIX bouillon powder; 1 pkg. Lipton cup tomato soup mix Mix together in a mortar and pestle and then store 1 T onion powder; 1 T garlic powder; 1 T dried in an airtight container. When ready to use, mix 1 parsley flakes; 1 t. dried basil leaves; 1 t. dried tablespoon to 1 cup of flour for coating on any type thyme leaves; 1 t. dried marjoram leaves; 1 t. of pultry such as chicken, turkey, and cornish game pepper hens. HERBS DE PROVENCE CHILI POWDER 1 T dried basil leaves; 1 T dried marjoram leaves; 1 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red T dried summer savory leaves; 1 T dried thyme or cayenne pepper; ½ tsp. garlic powder leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds CINNAMON SUGAR BREAKFAST SAUSAGE SEASONING 1 c granulated sugar; 2 T ground cinnamon 1 teaspoon Celtic sea salt; 1 teaspoon chili powder CREOLE SEASONING blend; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ½ teaspoon ground ginger; ¼ teaspoon onion 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black powder; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 2 ½ t. -
Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite -
Ingredient List
Ingredient List Contents Pizza Dough ......................................................................................................................... 2 Buns ..................................................................................................................................... 2 Cheese ................................................................................................................................. 3 Produce ............................................................................................................................... 4 Meats .................................................................................................................................. 5 Sauces and Dips .................................................................................................................. 7 Dressings ........................................................................................................................... 10 Desserts ............................................................................................................................. 11 Seasoning .......................................................................................................................... 12 Oils .................................................................................................................................... 13 Beverages .......................................................................................................................... 14 1 Topper’s Pizza Ingredients -
2021 Menu Template.Indd
Cedars Lebanese Restaurant 112 Campbell Ave SE (540) 761-3030 Available To-Go $10 Lunch Choose your entree (each choice comes with tabbouleh or french fries & beverage) Beef Kebab Wrap: grilled, marinated chunks of beef w/onions, tomatoes, & hummus Shish Taouk Wrap: cubes of marinated chicken breast grilled and served on a pita with tomatoes, pickles, and garlic sauce Beef Shawarma Wrap: tender slices of marinated beef w/lettuce, and tahini sauce Chicken Shawarma Wrap: slices of chicken breast topped with tomatoes, pickles, and garlic sauce wrapped in a warm pita Chicken Kebab Wrap: grilled ground chicken mixed with onions and parsley, wrapped in pita with garlic, lettuce, tomatoes, and pickles Falafel Wrap: falafel patties wrapped in pita bread with lettuce, tomatoes, pickles, and tahini sauce Baba Ganouj Wrap: grilled eggplant, tahini, garlic, and lemon juice, rolled in pita with lettuce and tomato Chicken or Beef Shawarma Salad $20 Dinner Choose Your First Course Taboulleh Salad- chopped parsley, onions, tomatoes, and crushed wheat blended with lemon juice and olive oil Fattoush Salad- cucumber, green peppers, tomatoes, onions, parsley, and pieces of toasted bread with special summak house dressing Hummus with Pita Bread- a blend of mashed chickpeas and tahini sauce flavored with lemon juice and olive oil Baba Ganouj with Pita Bread- a blend of mashed and grilled eggplant, tahini, garlic, and lemon juice Grape Leaves- grape leaves stuffed with rice, tomatoes, onions, parsley, and mint, cooked in olive oil and lemon juice Choose Your -
GJELINA from Venice Beach
lett GJELINA from venice beach california cooking travis lett photographs by Michael Graydon & Nikole Herriott COPYRIGHTED: NOT FOR AUTHORIZED Tuscan Kale Salad with Fennel, Radish, Bread Pizza with Asparagus, SottocenereDISTRIBUTION & Sunny Egg Contents Crumbs & Ricotta Salata Pizza with Smoked Mozzarella, Arugula & Grilled Kale with Shallot-Yogurt Dressing & Bottarga Toasted Hazelnuts Pizza with Bacon & Radicchio Introduction Garlic Confit Grilled Chicories with Crisp Fried Eggs & Bacon Pizza with Guanciale, Castelvetrano Olives & Shallot Confit Vinaigrette Fresno Chile Tomato Confit Grilled Escarole Wedges with Lemon-Anchovy Pizza with Fennel Salami Chapter One Aioli & Roasted Peppers Cherry Tomato Confit Lamb Sausage Pizza with Broccoli Rabe Condiments & Pickles Crispy Shallots & Shallot Oil Grilled Red Romaine with Bagna Cauda California Za’atar Spicy Sweet Cucumbers Chapter Four Carrot Top Pistou Kimchee with Guajillo Chile Paste Chapter Three Mint-Pomegranate Pesto Giardiniera Vegetables Toasts & Pizzas Mint-Pistachio Pest Pickled Red Onions Baby Radishes with Black Olive & Anchovy Aioli Grilled or Toasted Bread Jalapeño-Ginger-Mint Pesto Fermented Leeks Braised Fava Beans, Lemon, Black Pepper & Broccoli Rabe Pesto Pickled Fresno Chiles Avocado Toast Pecorino Charmoula Pickled Eggplants with Anchovy & Fresno Chile Mushroom Toast Braised Green Chickpeas with Pomegranate & Feta Parsley Salsa Verde Pickled Turnips with Meyer Lemon Smashed English Peas with Ricotta & Mint Pesto Braised Sweet Corn, Chile, Cilantro Feta & Lime on Sourdough -
MKTBAR Menu 3.1.2021
ARTISAN PIZZAS on ciabatta crust THE BUTCHER 15 mozzarella, Italian sausage, ground beef, sopressata and marinara HAM SOLO 15 Havarti cheese, prosciutto, Canadian bacon, onion, fresh STARTERS TO SHARE... jalapeno, pineapple and marinara MEATS & CHEESES 17 drunken goat cheese, Armenian string cheese, VEG OUT 15 pepper-crusted salami, prosciutto, beef basterma with roasted squash, artichoke, carrot, asparagus, crispy grapes, olives, apricot & fig jam, toasted pita chips Brussels sprouts, goat cheese & basil pesto ARTISANAL CHEESE PLATE 14 JUST CHEESE 12 drunken goat cheese, Armenian string cheese, beemster, mozzarella, Parmesan and house marinara sauce kefalograviera, grapes, apricot & fig jam, pita chips CLASSIC MARGHERITA 13 PLANTAIN CHIPS 9 Just Cheese pizza with fresh basil & tomato homemade chips, served with chimichurri & mango salsa PEPPERONI 14 MKT KILLER QUESO 10 just cheese with pepperoni melted Beemster, sharp-white Cheddar, Gruyere and Kefalograviera cheese with grilled jalapeno and roasted peppers, with toasted pita chips FROM THE GARDEN... JUST HUMMUS 7 ADD PROTEIN: topped with za'atar spice and olive oil with pita chips Grilled Chicken +5, Sautéed Shrimp +5, Parmesan Salmon +8 ZA'ATAR FRIES 7 HALLOUMI & TOMATO SALAD 12 shoestring fries dusted with za'atar, lemon zest with heirloom tomatoes, pan-seared halloumi cheese, sherry Moroccan ketchup & garlic aioli dipping sauces vinegar dressing and toasted pine-nuts PANKO-PARMESAN CAULIFLOWER 7 MKT SALAD 9 served with jalapeno ranch romaine, cucumber, mint, feta, red grapes, pistachios, and CEVICHE 14 pita croutons, with lebni garlic dressing marinated scallops, shrimp, and octopus in light tomato SALMON SPINACH SALAD 16 sauce, with avocado, onion and cilantro, pita chips grilled Parmesan garlic-herb salmon, baby spinach bed with tomatoes, fried chickpeas, black olive vinaigrette HOUSE SIDE SALAD 5 SOMETHING MORE.. -
The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
CONTENTS ACKNOWLEDGMENTS INTRODUCTION TO CANNABIS COOKERY CHAPTER 1: Active Ingredients Basic Recipes THC Oil (Cannabis-Infused Oil) Cannacoconut Oil Cannabis-Infused Mayonnaise Simple Cannabutter Long-Simmering Cannabutter Wamm Marijuana Flour Tinctures Quick Cannabis Glycerite Long-Simmering Ganja Glycerin Green Avenger Cannabis Tincture CHAPTER 2: Irie Appetizers Roasted Ganja Garlic Cannellini Dip Hookah Lounge Hummus Green Leafy Kale Salad in Brown Cannabutter Vinaigrette Obama’S Sativa Samosas Stuffed Stoned JalapeñO Poppers Sativa Shrimp Spring Rolls with Mango Sauce Ganja Guacamole Mini Kind Veggie Burritos Pico de Ganja and Nachos Kind Bud Bruschetta with Pot Pesto Stoner Celebrity Favorite: Lil’ Snoop Hot Doggy Doggs CHAPTER 3: Munchie Meals Reggae Rice and Bean Soup Cream of Sinsemilla Soup Tom Yum Ganja Stoner Celebrity Favorite: Texas Cannabis Chili Shroomin’ Broccoli Casserole Om Circle Stuffed Butternut Squash Chicken and Andouille Ganja Gumbo Time-Warp Tamales Red, Green, and Gold Rasta Pasta Potato Gnocchi with Wild Mushroom Ragu Big Easy Eggplant Alfredo Ganja Granny’s Smoked Mac ‘n’ Cheese Psychedelic Spanakopita Sour Diesel Pot Pie Cheeto Fried Chicken Bacon-Wrapped Pork Tenderloin with Mango Chipotle Glaze Pot-and-Pancetta-Stuffed Beef Tenderloin with Port Mushrooms CHAPTER 4: High Holidays Valentine’s Day, February 14: Sexy Ganja–Dipped Strawberries St. Patrick’s Day, March 17: Green Ganja Garlic Smashed Potatoes 4/20, Cannabis Day, April 20: 420 Farmers’ Market Risotto Independence Day, July 4: Sweet and Tangy Bar–B–Cannabis