Sandwiches Starters Salad Pasta Pizza Coal-Fired Burger
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Summer Inspiration Menu
SUMMER INSPIRATION MENU #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM The “Classic” BarBecue From the Grill Grilled JumBo Angus CheeseBurgers All Beef Franks BBQ Chicken Quarters Grilled VegetaBle Burgers Sweet Potato Wedges with Rosemary House-Made Sweet Vinegar Cabbage Slaw Chef’s Seasonal Rigatoni Pasta Salad Fresh Sliced Watermelon Chocolate Chip Cookies “Texas” Inspired BarBecue Select three proteins… Grilled BBQ Chicken Quarters Smokey Molasses BaBy Back RiBs BarBecue Smoked Beef Brisket JumBo Angus CheeseBurgers All Beef Franks Grilled VegetaBle Burgers Baked Beans with Molasses and Brown Sugar Grilled Corn with Maple Butter Sautéed Green Beans with Caramelized Bacon Southern Potato Salad House-Made Sweet Cornbread Brownies and Blondies #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM The “Tex-Mex” Barbecue Select three proteins…. BBQ Chicken Fajitas Shredded Pork BBQ ChiLi Con Carne Dry Rub St. Louis Ribs Jumbo Angus Cheeseburgers GriLLed ALL-Beef Franks Nachos, Fresh GuacamoLe, SaLsa Spanish StyLe Rice and Beans TraditionaL Mexican Corn ELote LocaL Dijon Red BLiss Potato SaLad Fresh Sliced Watermelon, Mountain Mint Fire Roasted Onions and Peppers Flour and Corn TortiLLas Shredded Romaine Lettuce & LocaL Cabbage, Shredded Cheese, Maine Loose Tomato Pico De GaLLo, Sour Cream Assortment of Cookies and Fruit CrumbLe Bars #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM “Carolina” Inspired Barbecue Select three proteins…. Carolina Pulled Chicken Carolina Dry Rub Baby Back Ribs Carolina BBQ Pulled Pork Grilled JuMbo Angus Cheeseburgers Grilled Hot -
Galiee-Style-Fish-Kebabs-2.Pdf
Mediterranean Fish Kebobs and Zucchini Pepper Salad Ingredients: Equipment List: Ice Martini glass Pomegranate juice, 4 oz. per person Cocktail shaker Orange flavored sparkling water - mocktail Measuring spoons and cups Vodka - citrus or unflavored Spoons for stirring Cointreau or other orange liqueur Cutting board and knives Small, medium, and large bowls Olive oil Damp kitchen towel Vegetable oil (e.g., grape seed, canola) 4-5 Skewers for fish kebabs - about 12” long Date molasses/syrup, honey, or maple syrup Serving plates for salad and kebobs Agave syrup - mocktail Glass dish to marinate fish Orange blossom water Baking sheet and parchment paper Black pepper Grill pan or large skillet Red chile flakes Tongs and whisk Coriander Brush for olive oil (optional) Cumin Plastic bag or covered dish, to sweat Ground fennel peppers Kosher salt Mixer with dough hook (optional) for Za’atar or rosemary leaves flatbread Bread flour Instant yeast Things to have completed Greek yogurt prior to the start of class: Firm white fish filets, 1” to 1-1/2” inch thick • Print out the recipes and read through! • At least 1 hour prior to class, make Arugula flatbread dough (optional) Cilantro • Soak skewers for at least 30 minutes, if 2 Bell peppers using wood/bamboo skewers Fresh dill • About 30 minutes prior to class, rinse Garlic fish in water, pat dry and cut in cubes. ~4 Lemons (~5 oz. juice plus slices) Sprinkle lightly with salt and leave 1 Lime uncovered on a plate in the refrigerator Fresh mint • Preheat oven to 425°F 1 Orange • Preheat grill, if using Fresh -
Onions and Leeks
for the Gardener Growing Onions and Leeks here are approximately 400 species of wild onions, leeks, and their relatives found world-wide. The principal garden Tspecies are – Allium cepa u Bulbing onions Allium cepa aggregatum u Shallots, multiplier onions, potato onions Allium cepa proliferum u Topset onions, Egyptian onions, tree onions Allium sativum sativum u Softneck, artichoke garlic Allium sativum ophioscorodon u Stiffneck, ophio, topsetting garlic Allium ampleloprasum (porrum) u Leeks, elephant garlic Allium fistulosum u Bunching onions, scallions Allium schoenoprasum u Chives Onions’ dry, papery outer layers protect the bulbs’ Allium tuberosum u Chinese chives stocks reduce tree size (15-20 feet) succulent inner layers from drying and damage. Illustration by Megan O’Dea ONIONS – Allium cepa The cultivated species of onions are thought to be native to Central and Southwest Asia—Iran, Afghanistan, and Pakistan. Evidence of cultivated onions dates back to 2,800-3,200 bc in Egypt, with onions in evidence both in the decoration and hieroglyphics of the pyramids. The bulbs were also used as part of the embalming and mummification process. Onions are biennial herbaceous plants commonly grown as annuals. They are seeded in the fall or early spring, harvested in the summer, and used fresh or stored for winter. They feature a restricted, shallow root system, with unbranched, pure white succulent roots measuring 6 x 6 inches. Much like the perennial grasses of the steppes and plains, Alliums are constantly sloughing off old roots (almost on a daily basis) and developing new feeding roots. As a result they add significant amounts of organic matter to the soil and contribute to much-improved surface soil structure. -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
The Beneficial Health Effects of Vegetables and Wild Edible Greens
applied sciences Review The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability Elena Chatzopoulou 1 ,Márcio Carocho 2 , Francesco Di Gioia 3 and Spyridon A. Petropoulos 4,* 1 Kent Business School, University of Kent, Canterbury CT2 7NZ, Kent, UK; [email protected] 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] 3 Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, PA 16802, USA; [email protected] 4 Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece * Correspondence: [email protected]; Tel.: +30-2421-09-3196 Received: 20 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. -
Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily
Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins. -
EC00-1207 Growing Onions, Shallots, and Chives
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2000 EC00-1207 Growing Onions, Shallots, and Chives Susan Schoneweis University of Nebraska-Lincoln Laurie Hodges University of Nebraska at Lincoln, [email protected] Loren J. Giesler University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Schoneweis, Susan; Hodges, Laurie; and Giesler, Loren J., "EC00-1207 Growing Onions, Shallots, and Chives" (2000). Historical Materials from University of Nebraska-Lincoln Extension. 2012. https://digitalcommons.unl.edu/extensionhist/2012 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. University of Nebraska Cooperative Extension EC00 -L207 -B Growing Onions/ Shallots, and Chives Susan Schoneweis, Extension Coordinator for Environmental/Home Horticulture; Laurie Hodges, Extension Specialist-Horticulture; and Loren Giesler, Extension Plant Pathologist The common onion (Allium cepa) is the most popu- often indicates that mechanical damage or decay has lar and widely grown A1lium in Nebraska home gar- occurred. Heat destroys alliinase, so whole boiled on- dens. Many members of the onion family (Alliaceae) ions tend to have little flavor because the flavor precur- are used in flower gardens because of their interesting sors have little chance to react with the enzyme. flowers and foliage, but here we're going to focus on the onion as a vegetable crop. -
Italian Food Pdf, Epub, Ebook
ITALIAN FOOD PDF, EPUB, EBOOK Elizabeth David,Renato Guttuso | 464 pages | 28 Jun 2011 | Penguin Books Ltd | 9780140273274 | English | London, United Kingdom Italian Food PDF Book Classically flavored with almonds, this cookie gets baked in an almost loaf shape, then sliced on the bias to create long cookies, and then those get baked again. Playing quizzes is free! The most traditional is thinly sliced beef topped with olive oil and lemon juice, but some people will make the dish with fish. Think of it as an Italian grilled cheese. I make 2 trays of this for every family get-together, and it's gone in a flash! It was created in by a baker named Francesco Favaron in Verona, Veneto, Italy, in response to the popularity of French baguettes. Close to no nutritional value? Italian food varies greatly depending on what part of the country you're in. From lasagna and wine to steak and mashed potatoes, these mouthwatering dietitian favorites are flat-belly friendly. Pecorino is a group of hard Italian cheeses made from sheep's milk. Read on to find out the 11 Italian foods you won't find in Italy! Pizza siciliana. The food of Tuscany reflects a history of peasant fare; the area is famous for minestrone, essentially a soup made from leftovers and inexpensive vegetables. Cooking with Cheese. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram. Brasato al Barolo Read More Next. There are lots of places you can get muffuletta sandwiches outside of Italy and they're actually pretty good. -
2016 Tomato Explosion Participating Restaurants
2016 Tomato Explosion Participating Restaurants ***Participating in Feed the Need - Add to the Tab . Restaurant Name Tomato Explosion Dish Benton Park Sidney Street Café Seasonal Tomato Salad Central West End Atlas Restaurant Caprese Salad Brasserie by Niche Chilled Tomato Soup Dessel's Public House Geisert Farms Tomato Pasta Drunken Fish BLT Roll Herbie's Vintage 72 Fried Green Tomato and Crispy Pork Belly Napoleon Kingside Diner Margherita Flatbread Pi Pizzeria Tomatoes and Cheese Salad Retreat Gastropub Tomato Basil Bisque The Scottish Arms Local Heirloom Caprese Salad Taste by Niche Fresh Tomatoes, Grilled Corn and Fried Okra The Block Fried Green Tomatoes The Tavern Kitchen and Bar Fried Green Tomoatoes Wildflower Restaurant Velvety Tomato Soup Chesterfield Babbo's Spaghetteria Pasta Pomodoro Pi Pizzeria Tomatoes and Cheese Salad YaYa's Euro Bistro Caprese Salad Clayton Avenue Restaurant Gazpacho Bar Les Freres Caprese Francias C.J. Mugg's TBA Five Star Burgers The Tomato Explosion Burger I Fratellini Caprese with Burrata Kakao Chocolate 1. Tomato Bark 2. Gazpacho Pates de Fruits Oceano Bistro Tomato Plate Pastaria Caprese Salad Remy's Kitchen & Wine Bar Balsamic Marinated Heirloom Tomato Salad Wheelhouse Tomato and Avocado Bruschetta Columbia, MO Babbo's Spaghetteria Pasta Pomodoro Creve Coeur Five Star Burgers The Tomato Explosion Burger La Salsa Fresh Mexican Grill All Burritos Pickleman's Gourmet Café Veggie Pizza Downtown Bridge Tap House & Wine Bar After Dinner Tomato (Heirloom Tomato Sorbet) Copia Urban Winery 1. Pomodoro Pasta 2. Grilled Cheese with Tomato Soup HIRO Asian Kitchen Sweet Soy Braised Chicken Mango Peruvian Cuisine Tomato stuffed with quinoa, Peruvian olives, red peppers, queso fresco, Andean corn & cilantro Pi Pizzeria Tomatoes and Cheese Salad Rooster Summertime Mary (Gazpacho Bloody Mary served with Picked Shrimp) 360 Rooftop Bar 1. -
Genetic Mapping of a Major Gene Affecting Onion Bulb Fructan Content
Theor Appl Genet (2006) 112: 958–967 DOI 10.1007/s00122-005-0199-5 ORIGINAL PAPER John McCallum Æ Andrew Clarke Meeghan Pither-Joyce Æ Martin Shaw Æ Ruth Butler Don Brash Æ John Scheffer Æ Ian Sims Sjaak van Heusden Æ Masayoshi Shigyo Michael J. Havey Genetic mapping of a major gene affecting onion bulb fructan content Received: 13 October 2005 / Accepted: 14 December 2005 / Published online: 11 January 2006 Ó Springer-Verlag 2006 Abstract The non-structural dry matter content of onion analysed on a dry weight basis, reducing sugar and bulbs consists principally of fructose, glucose, sucrose fructan content exhibited high negative correlations and and fructans. The objective of this study was to under- bimodal segregation suggestive of the action of a major stand the genetic basis for the wide variation observed in gene. A polymorphic SSR marker, ACM235, was iden- the relative amounts of these carbohydrates. Bulb car- tified which exhibited strong disequilibrium with bulb bohydrate composition was evaluated in progeny from fructan content in F2:3 families from the ‘W202A’ · crosses between high dry matter storage onion varieties ‘Texas Grano 438’ mapping population evaluated in two and sweet, low dry matter varieties. When samples were environments. This marker was mapped to chromosome 8 in the interspecific population ‘Allium cepa · A. roylei’. Mapping in the ‘Colossal Grano PVP’ · ‘Early Long- Communicated by P. Langridge keeper P12’ F2 population showed that a dominant J. McCallum (&) Æ M. Pither-Joyce Æ M. Shaw Æ R. Butler major gene conditioning high-fructan content lay in the New Zealand Institute for Crop and Food Research Limited, same genomic region. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter.