Sliders 14 Y5 Cheeseburger H
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
De Top Van Beste Eetervaringen Ter Wereld
LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven. -
Classics : Alwaysavailable Starters
CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request. -
WSCA Menu Mar Web
WILDSEEDSG WILDSEEDSG.ALKAFF ALL DAY MENU BREAKFAST LUNCH - - - DAILY AM-:PM EVE OF PH / WEEKDAY AM-AM PH / WEEKEND AM-PM EVE OF PH / WEEKDAY AM-PM PH / WEEKEND AM-PM CREAMY ABALONE MUSHROOM SOUP BIG PAN BREAKFAST TRUFFLED BRIE PIZZA (ALLOW MINUTES) EGGS | TOASTED CIABATTA | AUSTRALIAN AVOCADO | ITALIAN SAUSAGE BRIE | OYSTER MUSHROOM | TRUFFLE OIL SPICY BACON AND CREAM CHEESE BUN BACON | CAMERON HIGHLAND CHERRY TOMATOES | PORTOBELLO MUSHROOMS TRUFFLE CREAM SAUCE | ROCKET CHOICE OF EGGS: SUNNY SIDE UP | SOUS VIDE | SCRAMBLED ATAS KAYA TOAST KELONG PRAWN & SCALLOP PIZZA (ALLOW MINUTES) SOURDOUGH | BUTTER | KAYA | GULA MELAKA KELONG TIGER PRAWN AND SCALLOP | MOZZARELLA FRESH COCONUT | SOUS VIDE EGG EGG CROISSANT MASCARPONE | CAMERON HIGHLAND CHERRY TOMATOES | PESTO CROISSANT | TRUFFLE BUTTER | BRIE | SOUS VIDE EGGS WAGYU BEEF PIE (ALLOW MINUTES) SMOKED PORK PIZZA (ALLOW MINUTES) ROASTED VEGETABLES | BABY POTATO | PUFF PASTRY 'BAGEL EGGS BENNY' SMOKED PORK COLLAR | PINEAPPLE BITS CHICKEN PINCHE SANDWICH TOASTED BAGEL | SOUS VIDE EGGS | HOLLANDAISE | DILL MOZZARELLA | TOMATO SAUCE| SRIRACHA MAYO SMOKED CHICKEN BREAST | JALAPEÑO MAYO | BABY CORN | POTATO CHIPS SERVED WITH A CHOICE OF SMOKED SALMON | CRISPY BACON WILDSEED GARDEN ARRABIATA LOADED MAC CHEESE FRENCH TOAST PENNE PASTA | CAMERON HIGHLAND CHERRY TOMATO | BABY CORN GRATIN OF MACARONI PASTA | BACON | CHEDDAR CHEESE BRIOCHE | CRISPY BACON | MARINATED TOMATOES | FETA CHEESE HOMEMADE MANGO PICKLE | OYSTER MUSHROOM | PARMESAN ADD SMOKED SALMON + AGLIO E OLIO VONGOLE -
AUSTIN, TEXAS FranklinBarbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50
Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat. -
Savouring Singapore Through Burgers and Sandwiches
6/23/2016 Overview – MICE Singapore Savouring Singapore through Burgers and Sandwiches Savouring Singapore through Burgers and Sandwiches With a hectic schedule of meetings and seminars, business travellers to Singapore may only have time to grab a quick sandwich or burger for lunch or dinner. Rather than settle for the usual fast food fare, take advantage of the country's eclectic cuisine and try these creations with added local flavours to take the flavours up a notch. Ramly Burger by Loof Ramly Burgers are commonly found in pasar malams, or local night markets. They are easy to spot at these pop-up bazaars as they often attract a queue of Singaporeans patiently waiting for their beef or chicken burger patties to be pan-grilled, wrapped in omelette or topped with a fried egg, slathered with mayonnaise and chilli sauce, all held together between toasty buttered buns. Yum! Loof has created an upmarket version of this humble burger with 100% prime Australian beef, also wrapped in omelette, and topped with their secret sauce. These are served with Loof Flies, their signature French fries with a trio of Asian sauces – cucumber and wasabi, curry ketchup, and spicy mustard. More information Address: 331 North Bridge Road, #03-07 Odeon Towers Extension Rooftop, Singapore 188720 Opening Hours: Mon-Thu, 5pm-1am | Fri-Sat, 5pm-2am | Closed on Sun Tel: 9773 9304 Website: Click here (http://www.loof.com.sg/) Satay Burger by The Quarters Satay is simply a “die-die must try” Singaporean delicacy. Skewers of bite-sized marinated pieces of meat, often chicken, mutton or beef, are grilled over hot charcoal until just done – juicy, intensely flavoured and mildly charred. -
Download Recipe Book
together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1. -
Kilimanjaro Sample Menu
Kilimanjaro Sample Menu DAY 1: Big tree Camp (Mti Mkubwa) Lunch box- Fruits Arrive at camp- Tea or coffee, biscuits, cashew nuts, popcorn Dinner- Starter: Cream of pumpkin soup with garlic bread Main course: Fried fish fillet served with boiled potatoes and green vegetables Dessert- Bananas, oranges Tea and coffee DAY 2: Shira One Camp Breakfast- Morning tea, coffee, juice Assorted fruits Toast with butter, honey and peanut butter Oatmeal, sausage or bacon, eggs, hash browns Lunch- Fried chicken Cheese sandwich served with cucumber Soup and fresh carrots and cucumber Fruit, chocolates Arrive at camp: Hot drinks, popcorn, peanuts and cakes Dinner- Plantain stew with kachumbari(red onion/tomato salad) and bread Spaghetti ragu, mashed potatoes, cabbage & vegetable salad Dessert – Banana fritters, tea, drinking chocolate. DAY 3: Shira Two Camp Breakfast- Morning tea, coffee, juice Omelet, eggs, toast Cornflakes with hot milk Assorted fruits Kilimanjaro Sample Menu Lunch- French toast with hard-boiled eggs Guacamole and cakes Juice, mangos, bananas, cashews Tea, coffee and drinking chocolate Arrive at camp: Hot drinks, mahamri (East African donuts) and biscuits Dinner- Fresh cream of vegetables soup with bread, Fried rice with meat and chapati (thick tortilla) Dessert- Scrambled eggs Pineapple flambé or mangos Tea or coffee DAY 4: Baranco Camp Breakfast- Morning tea, coffee, juice Assorted fruits Toast Oatmeal, scrambled eggs with cucumber and tomato slices Tea, coffee Lunch- Carrot soup with bread Potato salad with chicken Spaghetti -
Fried Bread Pudding Balls Serves 15-20 People
Fried Bread Pudding Balls Serves 15-20 people Ingredients: Three loaves of French bread 10 eggs ½ gallon milk 4 cups sugar 2 quarts heavy cream 4 cups white chocolate chips 1 teaspoon vanilla extract Parchment Paper Canola Oil for Frying (enough for at least 2 inches deep in frying vessel) Praline sauce for drizzle over bread pudding balls Ingredients: 1 Cup of Melted Butter 1 ½ cups of brown sugar ½ quart Heavy Cream Instructions: combine all three ingredients and set aside at room temperature Bread Pudding Instructions: Preheat oven to 300 degrees Heat heavy cream and allow to simmer, carefully stirring so not to burn. Add white chocolate chips and stir until melted. Remove from heat and set aside. In separate bowl, add eggs, sugar and vanilla extract and blend well. Add the milk to the egg mixture. Slowly add the warm heavy cream and chocolate chip mixture. Line a 9x13 pan with parchment paper. Spray paper with cooking spray. Tear French bread into large chunks placing them in pan. Pour half of egg and milk mixture over the bread, pressing firmly to soak up the milk. Using your fingers, mash the soaked bread to make one solid piece in the pan. Then add the remaining milk and egg mixture. This should be very wet. Spray foil with cooking spray and cover the bread pudding. It is important to spray the foil because the bread will rise and stick to it if not greased. Bake at 300 degrees for 40 minutes covered. Uncover and bake another 20 minutes or until golden brown. -
Caramel Apple Bread Pudding
• EPISODE six • CCARAMEARAMELL APPLEAPPLE BREADBREAD PUDDINGPUDDING BEST THING SINCE STALE BREAD ingredients 4 apples peeled and sliced, I use Red Prince (local ¾ cup whole milk apple) ¾ cup heavy cream ⅓ cup brown sugar firmly packed ¼ teaspoon salt ¼ cup butter ½ teaspoon cinnamon 1 vanilla bean split and seeds scraped ½ cup white sugar pinch of salt 4 whole eggs ½ loaf homemade bread cut into 1 inch pieces Directions 1. Preheat oven to 350 degrees. Butter 8 x 8 baking 6. Pour egg mixture over the bread cubes and pan. Place bread cubes in mixing bowl and set aside. combine. Stir in caramelized apples and combine well. 2. Melt butter over medium-high heat in large 7. Let sit for about 1 hour to allow liquid to completely saucepan. Add brown sugar and a pinch of salt, soak bread cubes. stir until the sugar is dissolved. Add apples and cinnamon and sauté over medium heat until apples 8. Pour into greased 8 x 8 baking pan. are caramelized and sugar becomes a thick syrup consistency. Set aside. 9. Bake for 45-60 minutes, until custard is set and bread is golden brown. 3. In large saucepan combine heavy cream, milk, vanilla bean, ½ tsp. salt in medium saucepan and 10. Serve warm topped with Dulce de Leche sauce or bring to a simmer over medium heat. your favourite caramel sauce. 4. In separate large bowl, mix together the eggs and white sugar. 5. Remove milk from heat and slowly add to the egg mixture a bit at a time, constantly whisking as you combine.. -
Desserts Drink Special
Orders must be requested by 4 p.m. on Monday, December 28 and pickup is available at valet on Thursday, December 31 from 4 p.m.-7 p.m. Prices are subject to sales tax. Return your form to [email protected], fax it to (561) 776-4943, or drop it off at valet. Platters (each serves 2) PRICE QTY NEEDED Siberian Sturgeon Caviar, two ounces $110 Chives, sour cream, grated, egg, red onion, one dozen blini, bagel chips Grand Smoked Fish Platter, serves two Smoked salmon, sable, sturgeon, whitefish chubbs, four bagels, cream cheese, sliced tomato, $60 capers, red onion 6 Large Florida Stone Crab Claws $60 Mustard sauce, cocktail sauce, lemon 8 Jumbo Shrimp Cocktail $32 Cocktail sauce, lemon Chef Mike’s Favorite Artisanal Cheeses $36 Five high-end cheeses, dried fruit, chutney, crostini, Yes! Honey Chef Mike’s Favorite Cured Meats $48 Prosciutto di Parma, foie gras pâté, Spanish hams and chorizo, breadsticks, crostini, olives 12 Crispy Wings Your Style Choose from truffle-Parmesan, Buffalo, or Yes! Honey butter with za’atar, served with carrots, celery, $18 blue cheese dressing Seasonal Crudité & Roasted Veggie Mezze Board $28 Hummus, avocado yogurt dip, baba ganoush, red pepper spread Half Tray of Housemade RigaTONY Vodka from Solstice Italian $42 Garlic bread, Parmesan cheese One Dozen Solstice Italian Meatballs $48 House red sauce, garlic bread, Parmesan cheese Desserts PRICE QTY NEEDED Assorted Pastry Box, five pieces $22 6 Chocolate-Covered Strawberries $12 Drink Special PRICE QTY NEEDED Piper-Heidsieck Cuvée Brut Champagne $35 Member Name: Mbr. #: Email Address: Telephone: . -
Margrit Mondavi's Blini
Margrit Mondavi’s Blini © Janet Fletcher / Planet Cheese www.janetfletcher.com Ingredients: • 1/4 cup all-purpose flour • 1/4 cup buckwheat flour • 1/4 teaspoon baking soda • 1/4 teaspoon kosher or sea salt • 1 large egg, beaten • 1/2 cup plus 2 tablespoons milk, or more if needed • 2 tablespoons clarified butter, or more if needed, melted • 6 to 8 ounces smoked salmon or smoked trout • 1/3 cup labneh, crème fraîche or sour cream • Fresh dill or thinly sliced chives for garnish Directions: In a bowl, whisk together the all-purpose flour, buckwheat flour, baking soda and salt. In another bowl, whisk together the egg and milk. Add the dry ingredients to the liquid ingredients and whisk well to blend. The batter should be a little thinner than pancake batter. Transfer it to a container with a pour spout. Heat a griddle or nonstick skillet over medium heat. If using a skillet, be sure it rests level on the burner. When hot, brush lightly with melted butter. Carefully pour enough batter onto the griddle to spread into a 2-inch circle (or any size you like). Cook until bubbles appear on the surface and the blini begin to brown lightly around the edges, about 45 seconds. Turn with an offset spatula and cook on the second side until done, about 45 seconds. Taste the first one or two and adjust the heat or timing as needed. Transfer the first batch of blini to a serving platter. Brush with melted butter. Top while hot with a piece of smoked salmon, a dollop of labneh and a sprig of dill or sprinkle of chives. -
Gumbeaux's Cajun Cafe'
CAJUNCAFE 12403 Veterans Memorial Hwy Dinner Hours: Douglasville, GA 30134 Tuesday-Saturday 770-947-8288 4:00pm - Close www.gumbeauxs.com Closed Sundays & Mondays Menu Welcome to Gumbeaux’s, A Cajun Café. We’re glad you’re here! Gumbeaux’s was established in 1994 by Robert, Wendy and Dorothy Regan and is still family-owned and operated. Our goal is to give the people of Douglasville and Metro-Atlanta the best Cajun food to be had anywhere. Our menu consists of various dishes of south Louisiana, from Creole to Etouffee to Jambalaya and boiled crawfish. Most of our seafood is fresh from the waters of the Louisiana bayous, the Gulf of Mexico and the eastern US coast. We go to extreme measures to ensure that you are getting the freshest product available. Most all of Gumbeaux’s dishes are made from scratch. Some take just a few minutes longer to prepare than others. Rest assured that we do not pre-bread or pre-cook most dishes, as this would take away from the natural flavors and compromise quality. We appreciate your patience. At Gumbeaux’s we strive to have the most courteous and timely service, along with the most cost-effective and quality menu possible. Please let us hear from you – we want to see you again! Thank you for your patronage. Sincerely, Robert, Wendy, Brandon & Harrison Regan • • We are taking all necessary precautions to keep you and our employees as safe as possible during this time. We appreciate your patience. Appetizers Tiger Bait Shrimp ..................................................................................................................................................$10.95 Ten fried butterflied shrimp tossed in a homemade spicy honey remoulade sauce.