DOCSLIB.ORG

Good Stuff from Our Kitchen

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Good Stuff from Our Kitchen Good Stuff from Our Kitchen Lee C. Adkins and Kathy Adkins October 20, 2020 PREFACE i Preface In February 1995, I started putting together this cookbook. Kathy (the main food tester and critic) and I (head cook and bottle washer) wanted to write down all of the commonly used recipes that have been gathering in our recipe archives. You know the kind I'm talking about, card files that contain cryptic, food stained notes passed along to us by our friends and families. By April, I had started to include new recipes that we tried and liked. So, the outcome of our `little' project has turned into this book that documents many of the wonderful foods that we have cooked and enjoyed since then. Bunny and I hope that you will try a few of these and think of us as you enjoy them. Of course, if you try something and don't like it, then think of someone else. Feel free to modify any of these as you like and to pass along the ones you like to your friends and family. Wherever possible we have tried to cite the appropriate source or inspiration for the recipes included. I hope we haven't offended those whose recipes we've modified and won't be sued by those whose published recipes we have used so freely. Here are a few notes on usage. Everything shown in blue is an internal link. Click on it and you will be whisked to page to which the reference refers. This includes every recipe listed in the table of contents and in the extensive index. Items in red are links to other websites. One thing that is not so obvious is that you can also click on the numbered references, disguised in boring black, to get to the reference as listed in the bibliography. Bunny (a.k.a., Kathy) and I hope you have a great 2017 and beyond. And, keep sending us your favorite recipes so that we can include them in future editions of Good Stuff from Our Kitchen! Also, check out a list of resources to which we often refer. Lee C. Adkins Good Stuff from Our Kitchen Copyright ©1995, 2017 by Lee C. Adkins and Kathy Adkins. All rights reserved. ii Preface to 2018 Edition I started compiling this 23 years ago when the collection of recipes was quite modest. I've been adding things to it and that collection now includes over 280 recipes. The initial volume served two purposes. 1) It allowed me to collect recipes that we liked so that we could remember having them and to document the inspiration so that they could be reproduced. 2) It was also a way for me to learn to use LATEX. It still gets used for both purposes. As my collection grew, problems with the original organization scheme compounded. Each chapter's recipes were put into one large file. The chapter files were then included to compile the entire book. This now makes maintenance difficult and proper organization nearly impossible. So, this edition fixes a lot that. Each recipe is now resides in its own file and chapter files consist of a set of input statements to bring in each recipe. Its easy to reorganize and move things around without running the risk of killing the recipe itself. A vast improvement. So, if you used the previous version, you won't see new recipes, at least not imme- diately. Some were revised to reflect current practice. The most obvious change to a user is that each recipe now starts a new page. This creates a lot of awkward white space, but it makes printing individual recipes on letter sized paper much more friendly. I'm hoping that the organizational changes to the underlying work will lead to more frequent updates and make it easier for us to use. Lee C. Adkins October 20, 2020 Contents Preface.....................................i Preface to 2018 Edition............................ ii Contents iii Seasonings & Rubs1 Simon and Garfunkel Rub...........................1 Meathead's Memphis Dust..........................2 Emeril's Creole Seasoning Mix........................3 Emeril's Southwest Seasoning Mix......................4 Donnie's Spice Mix...............................5 Reduced Salt Creole Seasoning Mix......................6 Dry Rub for Ribs................................7 Wild Willy's Number One-derful Rub....................8 Chile Rub....................................9 Big Bob Gibson's Rib Rub.......................... 10 Taco Seasoning I................................ 11 Steak Rub.................................... 12 iii iv CONTENTS Homemade Chili Powder............................ 13 Hawaij...................................... 14 Sauces 15 Creole Sauce.................................. 15 Roasted Red Pepper Sauce.......................... 16 Orange Anaheim Pepper Sauce........................ 17 Taco Sauce................................... 18 Enchilada Sauce................................ 19 Tortilla Sauce.................................. 20 Ninfa's Green Sauce.............................. 21 Tomatillo Sauce................................. 22 Horseradish Tequila Cream Sauce....................... 23 Remoulade Sauce................................ 24 Very Hot Cajun Sauce for Beef........................ 25 Not So Very Hot Cajun Sauce...................... 25 Piri Piri..................................... 26 Brisket Sauce.................................. 27 Georgia Barbecue Sauce............................ 28 Memphis Red Barbecue Sauce........................ 29 Mario's Alabama White Barbecue Sauce................... 30 Vaunted Vinegar Sauce............................ 31 Emeril's Barbecue Sauce............................ 32 Louisiana Sweet Barbecue Sauce....................... 33 Columbia Gold................................. 34 Classic Tartar Sauce.............................. 35 Jalape~noTartar Sauce............................. 36 Tomato Tartar Sauce.............................. 37 CONTENTS v Chili Gravy................................... 38 Basic Vinaigrette................................ 39 B´echamel Sauce................................. 40 Creamy Blue Cheese Dressing......................... 41 Blue Cheese Dipping Sauce.......................... 42 Cotija Ranch Dressing............................. 43 Tomatillo Avocado Ranch Dressing...................... 44 Condiments 45 Tomato Corn Salsa............................... 45 Pico de Gallo.................................. 46 Guacamole................................... 47 Red Hot Onions................................ 48 Tunisian Tomato Relish............................ 49 Mojo de Ajo.................................. 50 Roasted Tomato Salsa............................. 51 Fire-Roasted Tomato Salsa.......................... 52 Olive Salad................................... 53 Katsu Sauce................................... 54 Tzatziki..................................... 55 Salads 57 Thai Slaw.................................... 57 KFC Coleslaw.................................. 58 New Orleans Coleslaw............................. 59 Lee's Coleslaw................................. 60 Cowtown Coleslaw............................... 61 Maw-Maw's Slaw................................ 62 vi CONTENTS Mike Anderson's Cole Slaw.......................... 63 Sweet and Sour Slaw.............................. 64 Tangy Slaw................................... 65 Perfect Potato Salad.............................. 66 Cold-Fashioned Potato Salad......................... 67 American Style Potato Salad......................... 68 French Style Potato Salad........................... 69 Spanish Garlic Potato Salad.......................... 70 Bayou Potato Salad.............................. 71 Baigan ka raita................................. 72 Caesar Salad.................................. 73 Fried Crawfish Caesar Salad.......................... 74 Caesar Salad Fixings.............................. 76 Dave's Green Bean Salad........................... 78 Marcella's Green Bean Salad......................... 79 Cauliflower Salad................................ 80 Fiesta Chicken Salad.............................. 81 Lime-Cilantro Vinaigrette........................ 81 Smoked Chicken Salad............................. 82 Zea's Spinach Salad.............................. 83 Spinach-Orange Salad............................. 84 Pasta Salad................................... 85 Macaroni Salad................................. 86 Shrimp Salad.................................. 87 Piri Piri Shrimp and Pasta Salad....................... 88 Pasta Salad................................ 88 Christmas Pickled Shrimp Salad....................... 89 CONTENTS vii Moroccan Salad................................. 90 Asian Cucumber Salad............................. 91 Duck Liver Crostini with Cucumber Salad.................. 92 Black Bean Salad................................ 93 Stuffed Eggs with Anchovies and Cheese................... 94 Murphy's Mexican Bean Dip......................... 95 Layered Bean Dip............................... 96 Variation................................. 96 Seafood 99 Lee Bailey's Fried Catfish........................... 99 Fried Shrimp, Oysters, or Catfish....................... 100 Bath.................................... 100 Breading.................................. 100 Cowtown Cakes................................. 102 Emeril's Grilled Tuna with tortilla sauce and tomato corn salsa ........ 103 Salmon with Thai Red Curry Sauce..................... 104 Wasabi Crust Baked Salmon......................... 106 Beer-Battered Fish Tacos........................... 107 Tanzanian Fish Curry............................. 109 Thai Red Curry Crawfish........................... 110 Crawfish Pies.................................. 111 Crawfish Fettuccine.............................
Load more

Recommended publications
  • Shaya- an Odyssey of Food
    Sivan / Tammuz 5779 Berkshire Jewish Voice • jewishberkshires.org Page 21 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Shaya: An Odyssey of Food, My Journey Back to Israel By Carol Goodman Kaufman Although his eponymously named book mainly because I happened to have all the purportedly brings chef Alon Shaya back to ingredients in the house that day. But, for his roots in Israel, most of the recipes in it all the flavorful ingredients called for (cin- come from every place else he has worked. And namon, pistachios, dried cherries), I found Shaya doesn’t set up his cookbook in the usual these biscotti-like cookies surprisingly lack- manner, starting with appetizers and proceed- ing in flavor. Perhaps the addition of almond ing through soups, salads, entrees, and des- extract would provide the much-needed serts. No, he takes us along with him as he has punch. traveled the world, cooking in places as diverse as Italy and New Orleans. It’s only in the last chapters that he finally comes home to Israel. Be forewarned: There’s a lot of treyf in this book (e.g., Kugel in Crisis, made with 10 ounces of bacon). Luckily, there were enough recipes to sample in order to do a decent review. Despite the unusual plan of the book, I started with appetizers, and chose one that Shaya says reminds him of his grandmother. Lutenitsa is a Bulgarian relish Za’atar Toad in the Hole made of tomatoes and roasted eggplants and peppers. Often served as part of a Serves 4 mezze platter, this recipe calls for only eight ingredients, but the eggplant and peppers all need to be charred to within an inch of their lives.
    [Show full text]
  • 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.
    [Show full text]
  • Product Catalog
    Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding
    [Show full text]
  • The Hybrid Model Read It and Eat It: Fall/Winter Spice Exploration
    Read It and Eat It: The Hybrid Model Original Program: We would get together every 6 weeks in person to talk about a particular chef or cuisine. Everyone who came to the meeting would bring a dish they had made from the book selection and we would all eat and chat about what we liked, didn't like, or changed. Now: Read It and Eat It is a Take and Make program where patrons register to receive a packet of spices. These spices are packages up and made available for pick up along with an informational sheet. All registered patrons are then automatically registered for our virtual meetings. These meetings are optional, but a lot of fun. Additional Info: Cost: around $100 per season (we meet about once a month now) spices (this can be what creates variation in cost) souce: www.theheadnut.com plastic envelopes Questions? Feel free to contact me: Sarah Ward, [email protected] Read It and Eat It: Fall/Winter Spice Exploration Virtual Meetings (all start at 7pm): October 29th: Ground Sumac November 19th: Turmeric December 17th: Harissa January 21st: Hawaij February 25th: Fennel By registering for the spice pick up you have already been registered for the virtual meetings. You should have received a confirmation email, if you did not please check in with Sarah, [email protected]. You will get an automatic event reminder two days before and Sarah will email everyone the log in information for the virtual meeting separately. Read It and Eat It: Fall/Winter Spice Exploration October 29th: Ground Sumac Region of origin: Middle East Uses: Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish.
    [Show full text]
  • Datz-Daily-Menu February-2021-2.Pdf
    Meats ready to be served by the pounds! 1101 1st Ave S | St. Pete 2 Hot off the press Breakfast Times WEEKDAYS (TAMPA LOCATION ONLY) 7 AM - 11 AM EGGS HANDHELDS Eggs are served with your choice of house-cut Idaho breakfast potatoes, Handhelds are served with your choice of house-cut Idaho cream cheese cheddar grits or fruit salad. breakfast potatoes, cream cheese cheedar grits or fruit salad. Chicken N’ Waffle Benedict cheddar-Crusted Breakfast tacos Boneless crispy chicken tenders, poached eggs and Tasso ham Bacon, scrambled eggs, house-made pico de gallo, smashed hollandaise on a Belgian waffle. 13 avocado, cilantro and house-made Hatch chile salsa, topped The LumberJack with Cotija cheese. Served in cheddar-crusted corn tortillas. 14 Three eggs any way. Served with Jones’ breakfast sausage, Compart Duroc® ham, cubano breakfast sandwich bacon and wheat berry toast. 12 Fried egg, pulled pork, Compart Duroc® ham, pickle and Swiss cheese Jack’d Up Steak and Eggs piled on a Wolferman’s ® English muffin. 11 Seared steak, two eggs any way, crispy hash browns and wheat berry toast. 17 Popeye’s Rise N’ Shiner Chicken N’ Waffle Short Rib Biscuit Benedict Fried egg, bacon, fresh spinach and smoked gouda. Served on Benedict Beef short rib, pepper-jack cheese, poached eggs and smoked tomato an artisan challah bun. 11 Get your hands on this one. hollandaise on a buttermilk biscuit. 14 Vegan Croissantwich datz new Datz Good Hash datz-a-classic! Hearty vegan five-grain Italian croissant, plant-based JUST Egg® scramble, spinach, roasted red peppers and vegan provolone.
    [Show full text]
  • Catering Guide Raleigh Studios
    Catering Guide Raleigh Studios STATIONED HORS D’OEUVRES Cold Seafood Bar Selections to Include: Jumbo Shrimp Cocktail Pacific Oysters Mignonette Chilled Seared Seeded Salmon Platter with Pommery Mustard Traditional Scottish Smoked Salmon Service Clams Mignonette Lobster Salad in Phyllo Cups with American Caviar Assorted Sushi or Sashimi with Soy, Pickled Ginger, and Wasabi Smoked Fish Presentation with Condiments and Breads Crab Claws Seafood Ceviche en Coquille Scallop Dish Ahi Tuna Tartar Prices Based on Customized Selection Traditional Caviar Service Served with Toast Points, Lemon Wedges, Minced Egg White, Sieved Egg Yolk, Minced Sweet Onion and Crème Fraiche Price Based on Grade Selection Imported & Domestic Cheese Presentation Selections to Include: Creamy Dill Havarti, Emmenthaler, Jarlsberg, Baby Gouda, Herbed Goat Cheese, Lemon Stilton, Maytag Bleu Cheese, NY Black Waxed Cheddar, Sonoma Pepper Jack Kirsch Gourmandise, and Provolone Variety of Gourmet Crackers Served with assorted Nuts, Dried Fruits & Garnishes $6.95 per person Baked Brie en Croute Puff Pastry Wrapped Brie Wheel served hot with Toasted Almonds and Fresh Baguette Rounds $45.50, serves approximately 20 guests Seasonal Fresh Fruit Cascade Selections to Include Honeydew, Cantaloupe, Watermelon, Pineapple, Strawberries and Assorted Fresh Berries $7.25 per person Fresh California Crudité Antipasti Balsamic Grilled Red & Green Peppers, Carrots, Zucchini, Eggplant, Yellow Squash, Red Onions Raw Broccoli & Cauliflower Florets, Cherry Tomatoes, Celery Sticks, Marinated
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Super SAMPLER $12 CHEF's SAMPLER
    Cajun Cove – 89 Royal Palm Pt. , Vero Beach FL - 772-617-6359 CAJUN FARE Soups Cajun Crab Bisque -- Cup 8 Bowl 12 Bean, Kale, and Andouille Sausage --Cup 4 Bowl 8 Salads House: Mixed Baby Greens with Veggies and Dressing Small 4 Large 8 Cajun Caesar: Tender Hearts, Tossed with Our Cajun Caesar Dressing, Croutons and Parmesan 8 Fresh and Crispy Wedge: with Crumbled Blue Cheese Dressing and Bacon Chips 8 -- You Select the Meat* With Chicken, Shrimp or Andouille Add $4 With Tasso Ham, Crawfish or Catfish Add $6 With Steak, Calamari, Oyster or Gator Add $8 Sides Cajun Fries or Baked Potato 3 Red Beans and Rice 3 Cajun Cove Dirty Rice 3 Bleu Cheese Slaw or Veg o' Day 3 Asparagus 3 Broccoli-Cheese Corn Bread 3 Spicy, Cheesy Grits 3 Brussels ‘n Bacon 3 Fresh Hush Puppies 3 Appetizers Cajun Fried Mushrooms (6) 6 Broiled Oysters Rockefeller, BBQ, or Steamed Boudin Stuffed Jalapenos (6) 7 Half Dozen 12 Bacon Wrapped Shrimp (6) 10 Full Dozen 22 Cajun Fried Shrimp (6) 10 DIRTY Oysters, Oysters Popeye ½ lb Cajun Calamari 10 Half Dozen 12 Shrimp Cocktail (6) 8 Full Dozen 22 Gator Bites 9 Escargot with Hot Garlic Butter (6) 8 Bayou Wings with Bleu Cheese and Celery Stix Caprese w/fresh Mozzarella (2) 8 You sauce’em Fried Pepperjack Cheese (4) 5 Half Dozen 6 Candied Pepper Bacon Delight (6) 8 Full Dozen 12 Boudin Stuffed Mushrooms (6) 8 Fresh Oysters ½ Shell in Season (Raw) Cove Sausage Maxi Balls (6) 8 Half Dozen 10 Boudin Empanada (4) 6 Full Dozen 18 Bacon Wrapped Chicken Livers (6) 6 Fried Oysters with Our Dippin’ Sauce Baked Clams Casino in Butter
    [Show full text]
  • Catering Guide Raleigh Studios
    Catering Guide Raleigh Studios STATIONED HORS D’OEUVRES Cold Seafood Bar Selections to Include: Jumbo Shrimp Cocktail Pacific Oysters Mignonette Chilled Seared Seeded Salmon Platter with Pommery Mustard Traditional Scottish Smoked Salmon Service Clams Mignonette Lobster Salad in Phyllo Cups with American Caviar Assorted Sushi or Sashimi with Soy, Pickled Ginger, and Wasabi Smoked Fish Presentation with Condiments and Breads Crab Claws Seafood Ceviche en Coquille Scallop Dish Ahi Tuna Tartar Prices Based on Customized Selection Traditional Caviar Service Served with Toast Points, Lemon Wedges, Minced Egg White, Sieved Egg Yolk, Minced Sweet Onion and Crème Fraiche Price Based on Grade Selection Seasonal Fresh Fruit Cascade with Chocolate Fondue Selections to Include Honeydew, Cantaloupe, Watermelon, Pineapple, Strawberries and Assorted Fresh Berries Served with Hot Grand Marnier Chocolate Fondue $6.25 per person Fresh California Crudité Antipasti Balsamic Grilled Red & Green Peppers, Carrots, Zucchini, Eggplant, Yellow Squash, Red Onions Raw Broccoli & Cauliflower Florets, Cherry Tomatoes, Celery Sticks, Marinated Artichoke Hearts, Button Mushrooms, Buffalo Mozzarella, Diced Genoa Salami & Mortadella Kalamata & Black Olives, Sweet Gherkins, and Hearts of Palm $8.95 per person Imported & Domestic Cheese Presentation Selections to Include: Creamy Dill Havarti, Emmenthaler, Jarlsberg, Baby Gouda, Herbed Goat Cheese, Lemon Stilton, Maytag Bleu Cheese, NY Black Waxed Cheddar, Sonoma Pepper Jack Kirsch Gourmandise, and Provolone Variety of Gourmet
    [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]
  • Views Mother's Day Buffet Menu Boards & Baskets Imported And
    Views Mother’s Day Buffet Menu Boards & Baskets imported and domestic cheese board artisan flat bread & crackers cured meats and pickled vegetable antipasto marinated olives, roasted peppers, assorted dips, pestos, & tapenade exotic fruit & berry display local melons, papaya, dragon fruit, mangos, & kiwi fresh pressed juice bar mother’s day bakery basket cinnamon rolls, coffee cake, assorted croissants & muffins Starters chilled poached prawns display fresh lemons, horseradish cocktail sauce, mustard sauce, & sesame aioli main lobster & sweet corn chowder oyster crackers grilled veg & couscous salad feta cheese, pine nuts and a fire roasted piquillo pepper & cumin vinaigrette orecchiette pasta and poached rock shrimp salad preserved lemon, asparagus & dill spring greens salad pickled vegetables & a coconut yuzu vinaigrette heirloom tomato, avocado, and arugula salad fresh mozzarella Breakfast made to order omelet station meats, smoked salmon, vegetables & cheese hand carved candied nueskes bacon maple syrup & parker house rolls artisan breakfast sausages butter roasted red bliss potatoes rosemary & sea salt Views Mother’s Day Buffet Menu Entrees salt roasted prime rib of beef horseradish cream and au jus pan roasted organic salmon garlic spinach, tomato confit, & fresh dill slow roasted porcini crusted pork loin creamy wild mushroom orzo pasta & charred broccolini Dessert waffles whipped cream, strawberry compote, dark chocolate fondue, & white chocolate mousse chocolate covered strawberries, assorted verrines, cupcakes, cake pops, fruit tarts, & chocolate truffles Bloody Mary Bar bloody mary mixers featuring tomato juice, bloody mary mix, clamato juice celery salt, montreal steak spice, smoked sea salt pickled vegetables featuring pepperoncini’s, okra, green beans, asparagus, pickles, cherry peppers fresh celery spears, sliced fresno and jalapeno peppers olives featuring spanish jumbo stuffed, jalapeño stuffed, garlic stuffed peppered bacon atomic horseradish, crystal hot sauce, sriracha, cholula hot sauce, tabasco, jalapeno tabasco, worcestershire sauce .
    [Show full text]
  • Chef Juan Carlos' 3 Course Tasting
    SWEETS SMALL BITES BIG BITES to share... or not! try a few, they’re meant to be shared when you want something for yourself *Wagyu Hanger Steak A La Plancha 30 8 Cherries Jubilee & White Chocolate Bread Pudding 10 Soup du Jour Snake River Farms beef. confit garlic & onion, varied cooking techniques. farm fresh produce house made vanilla bean ice cream (please allow 25 minutes) drunken wild mushroom butter Gumbo du Jour 8 *Bananas Foster on the Half Shell 9 *Geaux Fish a la Crawfish Boil 30 Slow cooked stock with fresh local ingredients. house made vanilla bean ice cream & rum spiked Foster sauce Creole spiced mashed potatoes Louisiana seafood boiled vegetables, confit garlic gnocchi, crawfish broth Chocolate Coma Bar 9 Pork Cracklin’ 1 dark chocolate fudge brownie, white chocolate mousse, crispy pork skin… it is what it is *Foie Gras Burger 24 salted caramel & candied pecans covered in milk chocolate ganache *Yellowfin Tuna Cones 8 brioche bun. sunny-side up egg, duck bacon. pineapple ceviche & basil avocado ice cream foie gras fondue, foie gras ice cream root beer float Smoked Boudin Stuffed Fried Quail 32 Sweet Potato Beignets 6 apple cider & bourbon braised greens, spiced apple gastrique CHEF JUAN CARLOS’ foie gras fondue & chicory coffee ganache Crispy Boudin Balls & Cracklin’ 5 *Apple Demi-Glace Pork Tenderloin 22 3 COURSE TASTING $38 ghost pepper jelly. pickled okra mustard andouille & five bean cassoulet Tuna & Foie *Louisiana Shrimp al Ajillo 25 Yellowfin tuna, foie gras fondue, sunflower seeds, Okeechobees & Crawfish 12 egg yolk & brioche toast sambal mayo & furikake spiced artichokes, crawfish maque choux a la plancha with confit garlic, citrus & Leidenheimer bread *Louisiana Shrimp al Ajillo Creole Panzanella Salad 8 Buffalo Trace Bourbon Braised Short Rib 26 a la plancha with confit garlic, citrus & Leidenheimer bread baby arugula.
    [Show full text]