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Sassy Swine Carolina Style BBQ Sauce the Carolinas Might Be the Most Particular Barbecue Region in the Country
SASSY SWINE CAROLINA STYLE BBQ SAUCE The Carolinas might be the most particular barbecue region in the country. Our delicious Carolina BBQ sauce is a unique vinegar-based recipe with a little tomato added for sweetness. This style is most prevalent in North Carolina and upper-middle South Carolina. SASSY SWINE CAROLINA STYLE BBQ SAUCE The Carolinas might be the most particular barbecue region in the country, owing to long tradition and many variations on the traditional Carolina theme. Our delicious Carolina BBQ sauce is a unique vinegar-based recipe with a little tomato added for sweetness. This style is most prevalent in North Carolina and upper-middle South Carolina. It's micro-batch-prepared. Product Attributes Benefits Insights • No artificial flavors, • Clean label ingredients Combo meals and plates are the preservatives or added colors • Labor and cost saving – no need most common BBQ dish, followed • Micro-batched to cook the sauce by hot sandwiches (13% menu • Gluten free • Traditionally used on BBQ pork incidence) and center-of-plate pork • No high fructose corn syrup that is pulled from a shoulder or a (9%). Pizza (8%), wing apps (8%) • Vinegar-based sauce with tomato whole hog and burgers are other applications. added for sweetness • Cross-merchandise with Scoop • Sweetened and thickened with COP items tamarind and molasses • Back-of-the-house quality and taste in ready-to-use format Menu It/Uses Ingredients Cooking Instructions Amazing versatility not just as a Key ingredients include: Ready to use. BBQ sauce, but as a pizza sauce, • Cane sugar burger topping, meatloaf glaze or • Apple cider vinegar paired with many of our exclusive • Yellow mustard brand items, such as Patuxent ® • Molasses Farms Premium Pulled Pork. -
UNIVERSAL STUDIOS LOT COMMISSARY MENU (All MENU ITEMS SUBJECT to CHANGE)
UNIVERSAL STUDIOS LOT COMMISSARY MENU (All MENU ITEMS SUBJECT TO CHANGE) Join Us for Our Outside BBQ Station Guest Restaurant MONDAY – FRIDAY 11:30am - 2:00pm MONDAY SOUP: Chicken Noodle | Vegan Vegetable Soup ACTION BREAKFAST: Smoothie Bar | BYO Omelet Bar | BYO Waffle Bar GLOBAL BREAKFAST SPECIAL: Ham & Cheese Scramble - GRAB N GO BREAKFAST: Sausage, Fried Egg & Cheese Breakfast Sandwich GRILL BREAKFAST SPECIAL: Chorizo, Cheddar & Chive Breakfast Tacos ACTION LUNCH: Build Your Own Pasta Bowl GRILL LUNCH SPECIAL: Green Chili Chicken Quesadilla – chipotle tortilla, cheddar-jack cheese, grilled chicken, fire roasted green chilies, pico de gallo, sour cream, guacamole PIZZA: Vegan Wild Mushroom – roasted garlic oil, sautéed wild mushrooms, chives, vegan “mozzarella”, gf cauliflower crust TOASTED: Toasted Salad on Croissant | Avocado BLT COMFORT: BYO Taco Salad Bowl – beef barbacoa, pork carnitas, cumin scented black beans, spanish rice, assorted toppings: shredded lettuce, tomato, jalapeno, cotija cheese, shredded cheddar, pico de gallo, sour cream, salsa verde, pickled red onion, black olives GLOBAL: Greece – grilled lemon chicken breast, artichoke, mushroom & heirloom tomatoes, roasted eggplant & squash, lemon rosemary potatoes, warm pita & hummus OUTDOOR BBQ: Ponchos Tlayudas TUESDAY SOUP: Miso Soup | Chicken Lemon Orzo ACTION BREAKFAST: Smoothie Bar | BYO Omelet Bar | BYO Waffle Bar GLOBAL BREAKFAST SPECIAL: Goat Cheese, Spinach & Organic Egg White Scramble GRAB N GO BREAKFAST: Turkey, Swiss, & Turkey Bacon Croissant Breakfast Sandwich -
SIBO Bi Phasic Diet Serves 2
Phase 7 DAY SIBO Meal Plan 1 serves 2 Phase 1 | Restricted | SIBO Bi Phasic Diet Rebecca Coomes 1 the healthy gut Join us for our latest SIBO recipes, articles, interviews with leading specialists, SIBO cookbooks and more. THE HEALTHY GUT THE HEALTHY thehealthygut.com © The Healthy Gut 2018 Recipes: Rebecca Coomes All rights reserved. No part of this publication may be reproduced or distributed Editor: Rebecca Coomes and Kate Saunders-Morgan in any form or by any means, electronic or mechanical, or stored in a database or First published in Australia in 2017 Creative Director: Rebecca Coomes retrieval system, without prior written permission from The Healthy Gut. by The Healthy Gut Design and typesetting: Yedah Merino Designs The information in this book is for information purposes only. It is not intended PO Box 1405 Photographers: Aliki Dimitrakopoulos and Rebecca Coomes nor implied to be a substitute for professional medical advice. Please consult Camberwell East VIC 3126 Prop and food styling: Aliki Dimitrakopoulos and Rebecca Coomes your healthcare provider to discuss your personal healthcare requirements or Food preparation: Rebecca Coomes treatment plan. Reading the information in this book does not create a physician- patient relationship. 2 contents 4 The SIBO Bi-Phasic Diet Protocol 36 SIBO Cookbooks contents contents 5 The SIBO Bi-Phasic Diet Phases 37 Live Well With SIBO 6 Food Tables 10 Meal Plan 11 Recipe Index 12 Shopping List 13 Breakfasts 18 Lunches 22 Dinners 31 Extras 24 the SIBO bi-phasic diet protocol This meal plan has been developed in compliance with Dr. Nirala Jacobi’s SIBO Bi-Phasic Diet protocol and has a range of recipes that are suitable for the Restricted phase of the diet. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning. -
Asian Dipping Sauce Makes 1 Cup | Active Time: 10 Minutes | Total Time: 10 Minutes
Asian Dipping Sauce Makes 1 cup | Active Time: 10 minutes | Total Time: 10 minutes Step 1: Starting the Sauce 1 to 2 tsp Garlic-Ginger Paste, or to To start the sauce, place all of the ingredients into a pot and bring to a boil over taste medium heat. Turn down the heat to medium-low and let simmer for 30 seconds or 1/4 cup soy sauce so, or until the sugar has melted, and then remove from the heat. 1/4 cup ponzu Note: Instead of the Garlic-Ginger Paste use 1 to 2 tsp minced fresh ginger and 1/4 cup rice wine vinegar garlic instead. 2 1/2 tsp sweetener (such as sugar, agave, rice syrup) If needed, add a touch of water to balance out the tartness—keeping in mind 1 tsp toasted sesame oil however that the sauce is supposed to have a good punch to it. 1/2 teaspoon hot red pepper flakes 1/8 to 1/4 cup water, as needed Step 2: Finishing the Sauce 1 green onion, finely minced To finish the sauce, pour the mixture into a bowl and add the finely minced green onion. While this sauce is best when first made, it will keep for several days, in an air- tight container, in the refrigerator. Note: If making ahead, it is best to add the green onion just before serving so that it maintains its vibrant green color. Serve this sauce with your favorite Dumplings or Potstickers, such as these Edamame & Roasted Shiitake Mushroom Gyozas, or use as a sauce for vegetables, rice dishes and/or these delicious Green Onion Cakes.. -
Virgin Cranberry Basil Sangria Carolina-Style Barbecue Chicken
Next week, we celebrate Independence Day! We’ve put together a few recipes to help make your celebration a success! The Farmers Markets in the area are open, and full of fresh produce. Next week we will publish more recipes using the great finds at the Farmers Market. If you have a favorite dish prepared with the goods you find at the Farmers Market near you, send it in! Recipes, with photo (and a short story/history), if available, can be submitted to [email protected]. Virgin Cranberry Basil Sangria Yields: 4 Servings Prep Time: 10 Mins Total Time: 10 Mins 3 c. cranberry juice Juice of 1 orange (about 1/2 c.) 1 (12-oz.) can seltzer 1 orange, sliced 1 apple, cored and sliced 1/3 c. frozen cranberries 1/4 c. packed basil leaves Ice In a large pitcher, combine cranberry juice, orange juice, and seltzer. Add fruit and basil and stir to combine. Pour over ice to serve. Carolina-Style Barbecue Chicken Level: Easy Total: 40 min Active: 30 min Yield: 4 servings 1/2 c. yellow mustard 1/4 c. apple cider vinegar 1/4 c. packed lt. brown sugar 1-1/2 T. mustard powder 2 tsp. hot sauce 1/2 tsp. Worcestershire sauce Kosher salt & freshly ground pepper 2 T. unsalted butter, melted 8 skin-on, bone-in chicken thighs (2 to 2-1/4 lbs.) Vegetable oil, for brushing 1 large tomato, sliced Prepared macaroni salad, for serving (optional) Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. -
Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. -
Melissa Cookston Grill, Light the Coals, Then Bank to One Side; Put a with More of the Rub, 1 Tablespoon at a Time, If Memphis Barbecue Co
fun cooking MEMPHIS-STYLE BABY BACK RIBS ACTIVE: 1 hr l TOTAL: 6 hr l SERVES: 4 to 6 FOR THE RUB 1 cup turbinado sugar ½ cup packed light brown sugar Pro pitmasters often use large wood chunks instead of chips—the flavor ½ cup kosher salt is stronger. If you’re using chunks, ⅓ cup Hungarian paprika keep in mind that you don’t need to ¼ cup ancho chile powder soak them, and you should only use 2 tablespoons granulated garlic them on charcoal grills, not gas. On 1 tablespoon onion powder 2 teaspoons mustard powder 1½ teaspoons cayenne pepper 4. When the grill registers 250˚, add the wood 1 teaspoon ground cumin chips: On a gas grill, fill a smoker box with the Freshly ground black pepper chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the FOR THE RIBS chips over the coals. Place the ribs bone-side 2 racks baby back ribs down on the cooler side of the grill. Cover the (2 to 2½ pounds each) grill and smoke the ribs for 2 hours (if using FIRE! 2 tablespoons packed light brown sugar charcoal, adjust the air vents and add more The barbecue world isn’t just a boys’ club, 2 tablespoons pure maple syrup coals as needed so the temperature stays thanks to these top pitmasters. Try these ¼ cup apple juice around 250˚). 5. While the ribs are smoking, lay out 2 long recipes in your own backyard! FOR THE BARBECUE SAUCE AND GLAZE sheets of heavy-duty aluminum foil (or double 2 tablespoons canola oil pieces of regular foil). -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
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!