Big Easy Foods Turducken Cooking Instructions
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Beer Bites Beer Bites Next... Next... Eat This Eat This
C RAFT BREWING. WOOD-FIRE COOKING. BEER BITES EAT THIS BEER BITES EAT THIS WOOD ROASTED OLIVES garlic cloves, PULLED PORK PO BOY pickled fennel/radish, rosemary, ricotta salata, sultanas 11. roasted red pepper chipotle sauce, house slaw 14. DEVILED EGGS smoked pork, pickled shallots, SMOKED PORK BACK RIBS fennel caramel, chives 7. house slaw 13. SMOKED CHICKEN & ANDOUILLE GUMBO GENERAL TSO SMOKED CHICKEN basmati rice, charred onion, grilled corn bread 15. DRUMETTES pickled vegetables, spicy chili & blood orange sauce 9. ROASTED CHICKEN & SHRIMP JAMBALAYA holy trinity, andouille, tasso ham, anson mills grits 15. MARIN FRENCH, PETITE BRIE melted, seasonal fruit, almonds, toasted baguette 11. SOUTHERN FRIED CATFISH anson mills sea island red peas, carolina gold rice, charred greens, BACON BELLY BITES caramelized onions, creole mustard sauce 17. blue cheese, steens’ cane syrup 8. SHRIMP & BACON MAC-n-CHEESE topped with PULLED PORK POUTINE torn potatoes, melted cheese, breadcrumbs 12. beer-cheese, chives 11. THE BELT house smoked pork belly, sunny side up ANDOUILLE SAUSAGE house-made and egg, arugula, pickled radish, tomato, habanero salsa, smoked, brussels sprouts slaw, creole mustard house slaw 14. sauce 12. HOPSAINT BURGER thousand island, cheddar, HOPSAINT KILLER SHRIMP roasted red butter lettuce, sliced tomato, red onions, torn peppers/tomato, shallots, habanero, cilantro, potatoes 13. Add fried egg 2. cream 15. BLACKENED CATFISH PO BOY spice crust, chipotle remoulade, lettuce & tomato, baguette 15. NEXT... LOUISIANA CREOLE CHICKEN SANDWICH bleu SEASONAL SOUP 10. cheese dressing, tomato, lettuce, house pickles 13. HOPSAINT SALAD pickled onions, ash-roasted TRI TIP SANDWICH gooey cheese, cavalo nero, beets, pecans, goat cheese, sherry vinaigrette 12. -
Crossfit and Your Nutrition. Let's Start with the Basics
CrossFit and Your Nutrition. Let’s start with the basics ... The CrossFit Prescription Eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Keep intake to levels that will support exercise but not body fat. Coach Greg Glassman, CrossFit Founder and CEO (Courtesy of CrossFit Inc.) This is not groundbreaking it makes sense and supports our performance in and out of the … gym. A clean diet supports proper immune function, acts as an anti-inflammatory to the digestive system, and promotes overall health and function to our bodies both internally and externally, including organs, skeletal and muscular growth. Within CrossFit, there are two popular approaches to eating: Paleo and Zone. Paleo - link to website Zone - link to site for book Eat food that our paleolithic ancestors ate Reduces insulin spikes to improve and avoid foods that are processed performance by balancing macronutrients (including grains, legumes, potatoes). (30% protein, 40% carbs and 30% fats). Buy the food from the perimeter of the grocery Requires that you weigh and measure your food store & avoid the processed food in the middle but you can ‘eyeball it’ after a while. Great chart that doesn’t spoil see Brazil Food Guide … and meal plans here. below. The Brazil Food Guide - Brazil breaks down food in a “Eat Clean” by combining Zone and Paleo much more natural way. Their food categories are: Do something that works for you and start easy by simply cutting the crap (chip, pop, candy) from your 1. naturally or minimally processed foods; diet. Still enjoy your cheat meals (3 a week) as they 2. -
Starters Soups & Salads Burgers & Sandwiches To
TO GO TO GO BURGERS & SANDWICHES Served with French Fries INDIVIDUAL MEALS CLASSIC BURGER $12.50 Bacon, Mushrooms, Lettuce, Tomato with choice of (HEAT & SERVE) American or Gorgonzola Cheese REUBEN $11.95 SHEPHERD ’S PIE $8.95 House-Cured Beef, Sauerkraut, Swiss, Thousand Island CHICKEN POT PIE $7.95 BUFFALO CHICKEN GORGONZOLA $10.95 GARLIC CHICKEN $7.95 Fried Chicken, Hot Sauce, Country White Bread TRADITIONAL CHICKEN PARMESAN $7.95 TURDUCKEN PATTY $12.50 TRADITIONAL TURKEY DINNER $8.95 Turkey, Chicken, Duck, Corn Bread Sausage, Stuffing, Country White Bread GORGONZOLA BEEF $8.95 LASAGANA ROLLS $7.95 STARTERS FAMILY STYLE COCONUT SHRIMP $9.95 served with salad and rolls with Sweet Chili Sauce 2pl $20 | 4pl $35 | 6pl $50 BONELESS WINGS $9.95 CHICKEN PARMESAN Garlic, Honey BBQ or Buffalo Rigatoni, Red Sauce CROSTINI $9.95 TURKEY DINNER Baked Brie with Raspberry with Spiced Nuts or Gravy, Cranberry, Stuffing, Mashed Potato Tomato Mozzarella CHICKEN POT PIE BACON RANCH PIEROGIE’S $9.95 Chicken Stew, Mashed Potato, Flaky Crust Bacon, Ranch, Cheddar SHEPHERD’S PIE SHRIMP COCKTAIL $10 Beef, Corn, Mashed Potatoes, Gravy BOLOGNESE Sausage, Pork, Beef, Red Sauce, Cream, Rigatoni SOUPS & SALADS EGGPLANT PARMESAN NAPOLEAN CLAM CHOWDER $5.95 Oven Roasted Eggplant, Marinara Sauce, Mozzarella TOMATO GORGONZOLA $4.95 GARLIC CHICKEN SIDE SALAD (HOUSE, CHOP CHOP, CAESAR) $4.95 Garlic Parmesan Sauce, Mashed Potato, Green Beans ENTRÉE SALAD (HOUSE, CHOP CHOP, CAESAR) $9.50 Add Chicken $5 or Salmon $8 TO GO TO GO BUTCHER BLOCK OFF THE DOCK Served with Red -
Louisiana Cooking : Easy Cajun and Creole Recipes from Louisiana Pdf, Epub, Ebook
LOUISIANA COOKING : EASY CAJUN AND CREOLE RECIPES FROM LOUISIANA PDF, EPUB, EBOOK Sarah Spencer | 94 pages | 06 Dec 2017 | Createspace Independent Publishing Platform | 9781981482276 | English | none Louisiana Cooking : Easy Cajun and Creole Recipes from Louisiana PDF Book No trivia or quizzes yet. Have all the ingredients prepped before you start cooking. By thedailygourmet. More filters. Tammy Chmielewski is currently reading it Jan 12, Louis Peanut Butter Pie recipe. Just a moment while we sign you in to your Goodreads account. Karen D Olanlege added it Dec 20, Boudin Balls. Ingredients: 2 pints fresh Louisiana oysters in liquid 1 lb. Brandon Bales. If you prefer not to make cornbread from scratch, use 4 cups diced prepared cornbread. Give your deviled egg recipe a dose of Creole flair with shrimp, spicy mustard, and lots of garlic. You can make one of the most iconic restaurant dishes in America right in your own kitchen. Creole cookbook. I decided to simplify this recipe to use the rice as a side to the catfish rather than make it the main course—though I plan to do that later, so stay tuned! For foodies, Louisiana is great not only when it comes alive in the spring , but any time of year. A traditional Crawfish Pie recipe that originated in the town of Napoleonville. Cook your shrimp in bacon fat and we promise, you'll never look back. Shrimp Creole. Get the recipe from Simple Sweet Recipes. Cook your shrimp in bacon fat and we promise, you'll never look back. Of course, Louisiana is proudly home to the Cajun and Creole recipes Southerners love. -
Cajun ~ Creole Cooking
CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb. -
In-Laws Catering
Revised 6/15/20 In-Laws Catering Large Boudin Ball Tray (18-inch) Feeds 20-30 people $70 Customer can choose which boudin balls they would like…can do both but no way to separate; comes with Pepper Jelly Large Boudin Tray (18-inch) Feeds 20-30 people $75 Customer can choose what boudin they would like…one, two, or all three kinds; comes with Pepper Jelly Large Boudin/Sausage Platter (18-inch) Feeds 20-30 people $80 Customer can choose any type of boudin (can be all 3); comes with Pepper Jelly Large Sample Platter (18-inch) Feeds 30-40 people $90 Boudin (any kind), sausage bites, fried ribs, PJ boudin rolls, boudin balls, cracklins; comes with Pepper Jelly ****no substitutions**** Small Boudin Ball/Boudin Roll Platter (16-inch) Feeds 10-20 people $65 Customer can choose which boudin balls they would like (can mix); comes with Pepper Jelly Small Boudin/Sausage Platter (16-inch) Feeds 10-20 people $60 Sausage bites and any type of boudin; comes with Pepper Jelly Small Boudin/Boudin Ball Platter (16-inch) Feeds 10-20 people $60 Boudin balls (any kind) & boudin (any kind); comes with Pepper Jelly Food By The Pan Pork & Sausage Jambalaya $4.50 per lb; about 2 servings per pound Rice Dressing $4.00 per lb; about 2 servings per pound In-Laws Sides $75 4-inch foil full pan; about 30-40 servings $30 4-inch foil ½ pan; about 10-20 servings Roundtrip -In-Laws Beans, Smothered Green Beans, Corn Delivery Fees: 5 Miles or less $10 BBQ Dinner $9.99 per person 5-10 Miles $15 -BBQ ½ chicken or pork steak 10-20 Miles $20 -Rice Dressing 20-30 Miles $25 -In-Laws Beans 30-40 Miles $30 -Dinner Roll 40-50 Miles $35 Ribeye Dinner $15.99 per person -Ribeye -Rice Dressing -In-Laws Beans -Dinner Roll . -
JAMBALAYA by ANY OTHER NAME Andrew Sigal
JAMBALAYA BY ANY OTHER NAME Andrew Sigal ajun and Creole food exploded into the American culinary consciousness in the mid-1980s after Chef Paul Prudhomme awakened a generation’s taste buds with his Cinstant classic, ‘Blackened Redfish.’ Soon restaurants serving these cuisines began popping up across the country and around the globe. Even more widespread, Cajun-style dishes were added to the menus of otherwise pedestrian restaurants and chain-eateries. A wealth of cookbooks followed. Recipes such as gumbo, crawfish étouffée, jambalaya, and red beans with rice became indelibly stamped onto the dining landscape, along with the ‘blackening’ of virtually any foodstuff – a takeoff on Chef Paul’s seminal recipe. Prior to this sudden awareness of the exciting foods of New Orleans and its environs, Louisiana cooking was largely ignored outside of the South. Indeed, other than in relation to the American Civil War, Southern history and foodways garnered little attention in academic circles. As a result, there was scant background and knowledge of Cajun and Creole foods and culture to support greater-America’s newfound fondness for the flavours of the region. People could ascribe any attributes or history they desired to the dishes being served, and oft-repeated folklore became ‘fact.’ One such dish that continues to confound the historian is jambalaya. I first ran into the mystery of its origin while researching the history of the Acadians and the evolution of Cajun cuisine. Though jambalaya was not central to my thesis, I found myself captured by the quest and intrigued by the myriad stories that I found. -
Winter Nutrition Challenge 2017: Buy-In & Points
WINTER NUTRITION CHALLENGE 2017: BUY-IN & POINTS Big Thompson CrossFit. Strength. Dedication. Community. Loveland, CO Challenge begins February 8th! ■ Congratulations to those of you who are wanting to make a change and live a healthier lifestyle. This is going to be a fun, challenging and hugely rewarding six weeks. Remember, the more you put into this, the more you will get out of it. ■ Play by the rules, be honest and you’ll see great results. “The food you eat either makes you more healthily or less healthy. Those are your options.”– It Starts With Food Challenge Overview ■ 6 Week Challenge that includes: – Performance Workout (before/after) – Before/After photos (for your eyes only, you may share if you would like) – Body Fat Truck (before/after) - optional – Weekly email check-ins – Based off of the Whole30 – Buy-in – Points ■ Please read all of the enclosed material even if you’ve participated in a challenge with us before. The rules have changed and we are doing something new! The Buy-In ■ $20 buy in (cash only). You will get this whole amount back, as long as you make it through the challenge. – If you don’t make it through the challenge, your money will go into a pot for the next gym party. The Points ■ Food – You automatically get 3 points per day. Every food item you screw up on, you lose a point. If you lose all 3 points of the day, that’s it. Even if you messed up more, we won’t take any more away from you. -
1620.03 - Sysco Today Oct13 Q9 Layout 1 9/3/13 4:58Pm Page 12
Fall 2013 Soups Take Centre Stage Quenching Customers’ Taste for Oktoberfest Let’s Talk Turkey table of contents Foodservice Facts 2 Fall 2013 Here’s a fascinating taste of the foodservice industry by 4 numbers. The picture these stats paint may surprise you. Soups Take We Turn the Spotlight on … 3 Michael Brown, Corporate Chef CCC for Sysco Edmonton. Centre Stage The opportunity to meet and connect with customers every day is one of Michael’s favourite parts of working at Sysco. Soups Take Centre Stage 4 From health conscious recipes to more decadent selections; soup continues to grow in popularity as an entrée. Quench Customers’ Taste for Oktoberfest 6 Prost, cheers, salute, skol. No matter how you say it, Published by beer and Oktoberfest go hand in hand. Turn to page 9 to learn more Sysco Canada Let’s Talk Turkey 8 about Campbell’s Foodservice 21 Four Seasons Place, Hatch a Thanksgiving menu that features turkey. Signature line of soups. Customers will gobble it up. Suite 400, Toronto, ON, M9B 6J8 Telephone: 416-234-2666 Choosing the Right Dining Configuration 10 Facsimile: 416-234-2650 It seems everyone wants a booth or a window seat, but there are other dining configurations and choosing the 12 www.sysco.ca right one could help boost your bottom line. Tempting Tempting Millennials with the Experience 12 When it comes to tempting Millennials, it’s not just about Millennials with the food. It’s the experience that matters. the Experience We welcome your Super Foods Coming to a Menu Near You 16 comments and suggestions. -
Signature Deli
The Party Planning Order Form Date Needed:___________ Day Of The Week___________ Time Needed____________Order Taken By_____________ Customer Name___________________________________ Des Allemands 985-758-6160 Customer Phone Number____________________________ Fax: 985-758-6188 Signature Deli Appetizers: Finger Sandwich Box Tray 60-70ct Deviled Egg Tray $19.99 ___ 75 pc $31.99 $35.99 80ct Pizza Roll Tray $16.99 ___ 50 pc $18.99 $24.99 25ct Mini Egg Roll Tray $19.99 ___ 25 pc $12.99 25ct Mini Meat Pies $19.99 25ct Mini Crawfish Meat Pies $21.99 Meat: Cocktail Crawfish Pistolette 75¢ each ___ Ham ___ Chicken Salad 5 lbs Meatballs w/Gravy $24.99 ___ Turkey ___ Asst (4) 4 lbs Lil Smokies in BBQ Sauce $22.99 ___ Roast Beef Crawfish Cornbread Muffins 50¢ each 6 lbs Crawfish Queso/Chips $52.99 Bread: 30ct Seafood Kickers $31.99 ___ White ___ Plain 30pc Fried Catfish/Tartar Sauce $34.99 ___ Wheat ___ Mayo 50ct Mini Boudin Balls $26.99 ___ Combo ___ Butter 2 lbs Shrimp Dip on Bed of Lettuce $26.99 with Crackers Does Customer Want Cheese? Y or N 2 lbs Crawfish Dip on Bed of Lettuce $26.99 Does Customer Want Wheat Bread? Y or N with Crackers add $3.00 for cheese, $2.00 for with out crust, 2 lbs Chicken Salad on Bed of Lettuce $15.99 or $2.00 for wheat bread with Crackers 3 lbs Mixed Salad Tray $39.99 Sandwiches (Crawfish, Shrimp, Chicken w/Crackers) Shrimp Salad Finger Sandwich Tray 50ct $29.99 Sampler Tray (8ct Each) $24.99 Small Pistolette Sandwich Box 25ct $24.99 (Eggrolls, Party wings, Mini Meat Pies) Small Pistolette Sandwich Tray 25ct $29.99 -
Bergeron's Cooking Instructions
Bergeron’s Cooking Instructions Boilable Bag Items – Boil a pot of water. While you are waiting for the water to come to a boil run the bag under cold water. When the water comes to a boil drop the bag in the boiling water handles up. Boil on high for about 15minutes. When fully heated, turn off the stove and carefully remove the bag from the pot and cut open and serve. Shrimp and Corn Soup Crawfish Etouffee Shrimp Etouffee Seafood Gumbo Chicken and Sausage Gumbo Red Bean Gumbo Red Beans Chicken Stew Beef and Vegetable Soup Corn Machoux Jambalaya Pastalaya Rice Dressing BBQ Baked Beans Black-eyed Peas Stuffed Deboned Chickens – Place chicken in pan. Add ½ cup of water to pan. Bake in oven, covered at 350 degrees for 2 hours. Uncover and continue baking for 45 minutes until golden brown. Remove netting and enjoy! Stuffed Deboned Chicken with Boudin Stuffed Deboned Chicken with Cornbread Stuffed Deboned Chicken with Shrimp and Rice Stuffed Deboned Chicken with Crawfish and Rice Stuffed Deboned Chicken with Broccoli and Rice Stuffed Deboned Chicken with Broccoli and Cheese Stuffed Deboned Chicken with Seafood Stuffed Chicken Breast (All) – Thaw and Cook for 1 hour covered at 350 degrees. After one hour you may cook uncovered to brown. Stuffed Bell Peppers (All) – Thaw and cook for 1 hour on 350 degrees. Uncover and cook for 30 minutes. Stuffed Pork Tenderloins (All) – Thaw and Cook for 1 hour on 350 degrees. Uncover and cook for 30 minutes. Casseroles – All Larges cook frozen for 1 1/2 hour and 45 minutes covered and all small and medium casseroles for 1 hour and 45 minutes covered. -
Thanksgiving Dinners
Thanksgiving Dinners 237-3661 503 Bertrand Drive, Lafayette Quantities are limited. Order by November 21st Order by phone Monday-Friday 8am-5pm Traditional Turkey Dinner Roasted Turkey with Giblet Gravy Freshly Roasted Cornbread Dressing Sweet Potato Crunch Turkey String Beans with Cheese & Tasso Dinner Rolls Meal for 8-10 $139.98 Pineapple-Bourbon Pineapple-Bourbon Glazed Ham Ham Dinner Pineapple Bourbon Glazed Spiral-Sliced Ham Rotisserie-Cooked Cornbread Dressing Sweet Potato Crunch String Beans with Cheese & Tasso Pork Loin Roast Dinner Rolls Meal for 8-10 $139.98 & more prepared just for you. Cajun Pork Roast Dinner Become our friend on facebook Stuffed Boneless Pork Roast and receive daily specials Cornbread Dressing Sweet Potato Crunch String Beans with Cheese & Tasso Dinner Rolls Meal for 8-10 $139.98 Thanksgiving Meal Planner 237-3661 503 Bertrand Drive, Lafayette Order by phone Monday - Friday 8am - 5pm Quantities are limited. Order by November 21st Heat & Serve Sides Cooked Entrees Specialty Meats Ready to heat & serve Ready to Bake Bacon Kissed Carrots - 6.98 lb Roasted Turkey with Giblet Gravy Broccoli Au Gratin - 6.98 lb Fresh, Never Frozen Turkeys Seasoned or Injected with onion, garlic, Brussel Sprouts - 6.98lb bell pepper and celery mixture, Joey’s Plain- 2.45 lb. Seasoned- 3.45 lb. turkeys are oven roasted and ready to Injected- 3.98 lb Cranberry Sauce - 4.98 lb Order Early; Quantities Limited heat and serve for your family. Corn Macque Choux - 6.98 lb Small Serves 10-12 Turduckens 59.98 seasoned 69.98 injected Cajun stuffing or seafood jambalaya 65.98 Carrot Souffle - 6.98 lb Large Serves 16-18 Turducken Breasts Roasted Asparagus - 8.98 lb 69.98 seasoned 76.98 injected Cajun stuffed-7.25 lb.