DOCSLIB.ORG

First Name Last Name Restaurant Menu Item Co-Chair Tent Donald

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
First Name Last Name Restaurant Menu Item Co-Chair Tent Donald First Name Last Name Restaurant Menu Item Co-Chair Tent Donald Link Link Restaurant Group Cajun Boudin with Cochon Mustard and Pickles Stephen Stryjewski Link Restaurant Group Smoked Bologna with Pickled Pumpkin Slaw on a Sesame Seed Bun Guy Fieri Chipotle BBQ Boudin Nachos: fresh fried corn tortillas, black beans, grilled Mexican-spiced boudin, chipotle BBQ sauce, SMC (super- melty-cheese), pico de gallo, tequila-lime crema, shaved jalapeños, pickled red onions, cilantro and Cotija Will Avelar Meril Boudin Tostada Doug Braselman Emeril's New Orleans Crispy Boudin rice balls, Chappapeela Pork Cracklins Phillip Buccieri NOLA Restauarant Boudin Stuffed Chicken Wing Anthony Scanio Emeril's Delmonico Oyster and 'Nduja Boudin Patty with Green Tomato Chow Chow and Scallion Mayo Chef Tent Cory Bahr Parish Restaurant Truck Stop Spread- Smoked Whole (Monroe) Hog Boudin, Pickles, Relish, Mustard, Fermented Hot Sauce Fried Saltines Jimmy Bannos Purple Pig (Chicago) Jamaican Jerked Boudin Patty with Poirier's Cane Syrup & Creole Mustard Eason Barksdale Bayona Moroccan Duck Sausage with Flatbread, Date Molasses and Yogurt Bill Briand Fisher's at Orange Oyster Tasso Gravy with Rice Grits Beach Marina (Orange Beach) Frank Brigtsen Brigtsen's Chorizo Sausage with Mojo Verde Carey Bringle Peg Leg Porker Memphis Sushi; Kool Aid Pickle (Nashville) Brian Campbell Ubons Mississippi BBQ Whole Hog, Bourbon Apple Cole Slaw Cody & Carroll Sac-a-Lait BoudEnchiladas Samantha Clay Conley Buccan (Palm Beach) Florida Snapper & Rock Shrimp Boudin Jacob Cureton Atchafalaya Alligator Boudin Popper on a Stick Justin Devillier La Petite Grocery Boudin & Collard Green Tamales with Roasted Chile Sauce Piquante Daniel Esses Rimon "Boudin" Stuffed Matzo Ball Soup Kevin Fink Emmer & Rye (Austin) Beef Isaan Sausage, Nuhazuhe Daikon Gabriel Beard Restaurant Boudin Tamales R'evolution Juan Carlos Gonzalez SoBou Bourbon Drunken Duck Boudin Cone Sarah Grueneberg Monteverde Boudin Meatballs, Creole Tomato S (Chicago) auce, Feta, Mint Ray Gruezke Frey Smoked Meat Boudin Spiced Pork Rillette, Puffed Rice, Pickled Vegetable Salad Michael Gulotta Maypop "The BaoDin" Boudin stuffed Bao Bun with Kumquat mustard. Becker/Rene Hall/Louapre Hogs for the Cause Ma Po Boudin Habteab Hamde Bern's Steak House Vegetarian Sausage & Stew: Boudin (Tampa) Vegetarian sausage, Winter Sqaush & Grain Stew, Bern's Farm Herbs Alex Harrell The Elysian Bar Confit Duck Liver Risotto with Roasted Apples, Charred Leeks, and Pumpkin Mostarda Michael/Andrew Hudman/Tice Andrew Michael Scarpinocc, Ham, Chicken Liver, /Chris r/Borges Italian Kitchen Carolina Gold Rice (Memphis) Chad Johnson Haven & Elevage Rye Pierogi, Chicken Heart Boudin, Hickory Jus, Tarentaise Blakley Kymen Marcello's Restaurant and Wine Bar Nick Lama Restaurant Avo Ricotta & Mortadella Cone Dustie Latolais Cochon Cannery Pork, Apple & Steen's Syrup Sausage with Spicy Bacon Jam & Pickled Red Onion Phillip Lopez Galatoires Beau Macmillan Sanctuary on Boudin "Surf n Turf" Spicy Crab and Camelback Mountain Pork Fritter, Schezuan Pickles, (Arizona) Smoked Peanut, Sesame Hijiki Emulsion Joe Maynard Criollo Turtle Boudin w/ Creole Potato Salad & Sherry Grain Mustard Ben McCauley Sylvain Duck Boudin Ragoons, Satsuma Duck Sauce Tory McPhail Commander's Palace Cochon de Lait Tostada Chris Montero Napoleon House Hogs for the Cause Smoked Sausage Boudin with Creole Mustard Phillip/Ronnie Mosley/Evans Blue Oak BBQ Boudin Enchiladas Michael Nelson GW Fins Dirty Duck Boudin Slider, Sour Cherry Foie Gras Sabayon Todd Pulsinelli Warbucks Smoked Spam and Pork Shoulder Shiso "Lettuce Wraps" Nathan Richard Cavan Hog Cracklin "Rice Crispy" Treats W/ Buffalo Trace Marshmellows Joaquin/Jennifer Rodas/Cole Bacchanal Chicken, Cured Chorizo, Field Pea & Mint Boudin with Lemon Pesto Mike/Richard Ruoss/Papier Araña Taqueria Y Smoked Chorizo with Mexican Cantina Potato Salad & Jalapeño Slaw Slade Rushing Brennan's Restaurant Octopus Boudin Shumai with Bourbon Barrel Soy Carl Schaubaut DTB Pork Rillette Pecan Pie with Root Beer Cane Syrup and Whipped Mustard Jimi Setchim Broussards Oyster Boudin & Brie Crépinette, Kale Slaw, Almond Vinaigrette Alon/Cara Shaya/Peters Saba Boudin-Stuffed Grape Leaves with on Tarator and Pickled Golden Raisins; Hummus with Black-Eyed Peas, Pecan Tahini & Sumac Leighann Smith Piece of Meat Butcher Boudin Egg Rolls Brian Steinsiek Bourbon House Oyster Boudin Wishes and Caviar Dreams; Selfies w/ Swayze Station Richard Sutton St James Cheese St James Cheese Company & Jasper Company Hill Farm Willoughby Washed with Abita Blueberry Wheat Isaac Toups Toups Meatery Boudin, White Bread & Relish Ashwin Vilkhu Saffron NOLA Pork Kabab Boudin; Warm Cabbage Slaw Nathaniel Zimet Boucherie Visit South Walton Tent Jim Richard Trenasse Boudin Stuffed Rabbit Loin, Creole Mustard Demi, Micro Herb Salad Gio Fillippone The Vue on 30A Boudin Rice Balls Todd Rogers St. Joe Club and Boudin Blanc Cajun "Fish Out of Resort Company Water" Pho Bowl; Bubble Chips Dan Vargo Hilton Sandestin Florida Alligator and Pork Belly Beach Golf Resort & Boudin, Smooth Gumbo and Spa Andouille Relish Gregg Smith Surfing Deer Smoked Hatch Chile Pepper and Bamboo Rice Boudin; Cannellini Beach Cassoulet, Ol' Major Bacon Bourbon Corn Muffin Frank Szymanski Emeril's Coastal Italian Foie Gras Boudin Arancini with Heirloom Tomato Agrodolce Dessert Tent Jacques Torres Jacques Torres Bourbon Milkshakes Chocolate Kelly Fields Willa Jean Whipped Dark Chocolate, Bourbon, Butterscotch Ashley McMillan Sucre Satsuma Bourbon Parfait; Bacon Bourbon Macaron Ashley Hansen Hansen's Hansen's Snoballs .
Load more

Recommended publications
  • De Top Van Beste Eetervaringen Ter Wereld
    LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven.
    [Show full text]
  • DAT Good Stuff Po-Boy's Boudin Boils Fries Combeauxs
    Boudin B'z Boudin Ballz 5.99 rice, pork, chicken, garlic, poblano pepper, rolled, hand battered & deep fried & drizzled w/ breaux sauce DAT good stuff total of (3) ballz stuffed w/ pepper jack cheese (PJC) 6.75 ChIcKeN & AnDoUiLlE SaUsAgE GuMbO 9.99 dark roux, white rice, chicken & andouille sausage, garnished w/ green onyon' Smoked Boudin BREAD FOR DIPPIN' +1.00 Links 3.50 each ShRiMp PlAtTa 12.50 traditional hickory smoked boudin link (7) breaux battered gulf shrimp w/ cajun seasoned fries and breaux sauce for dippin' ReD BeAnS & RiCe 7.99 Fries white rice, red beans, diced andouille sausage, garnished w/ green onyon' Slap Ya Daddy CrAwFiSh ÉtOuFfÉe 13.50 Fries 5.50 blonde roux, white rice, crawfish tails sautéed in the cajun holy trinity, garnished garlic, parmesan, breaux sauce, green with green onyon onion garnish BREAD FOR DIPPIN' +1.00 Slap Ya Daddy SmOtHeReD CaT-DaDdY 14.99 breaux battered catfish on a bed of long and fancy white rice smothered w/ "Harder" Fries 10.50 crawfish étouffée and garnished with green onyon' (SYD) fries topped with crawfish EXTRA CATFISH FILET +2.75 étouffée, our house made signature slaw & garnished w/ green onion Combeauxs The Dirty "Berty" 12.50 SeAfOoD DiNnEr CoMbEaUx 13.99 (SYD) fries topped w/ crawfish (2) breaux battered catfish, (4) gulf shrimp, w/ cajun seasoned fries, our house étouffée, red beans, chicken & signature slaw w/ tarter & breaux sauce for dippin' andouille sausage (from gumbo) & garnished w/ green onion CaT-PaPpY PlAtTa 10.99 (2) breaux battered catfish, w/ cajun seasoned fries,
    [Show full text]
  • 99¢ 79¢ 99¢ 1299
    1 DAY MEAT SALE THURSDAY, MARCH 5, 2020 2 Pack (Whole Only) Economy (Sliced Free) Economy Whole Boston Butt Whole Ribeyes Beef Tenderloin THURSDAY Pork Roast 99 99 MARCH 5, 2020 ¢ 3 lb. 6 lb. 99lb. 3 lb. Roll 80/20 USDA Boneless Fresh Pork Tenderloin Fryer Breast Ground Beef 49 49 99 2 lb. 1 lb. 1 lb. Fresh Whole Boneless Sanderson Farms Sanderson Farms Sanderson Farms Spare Ribs Pork Loin Drumsticks Wings Boneless 99 29 or Thighs 89 Thighs 1 lb. 1 lb. ¢ 1 lb. 99 89 lb. 1 lb. 10 lb. Bag 10 lb. Box 32 oz. Richard’s 2.5 lb. Selected 4 lb. Box Selected Leg Quarters Covered Wagon Griller Boudin Richard’s Krazy Cajun Richard’s Smoked Bacon Smoked Sausage 90 99 Sausage 4 ea. 99 5 ea. 99 ea. 99 ea. 12 6 ea. 9 16 oz. 13 oz. Loops Selected 4 lb. Box Selected 10 lb. Box 2.67 lb. Box That’s Smart Manda Smoked Savoie’s Breaded Breast Bar-S Corn Dogs Bacon Sausage Sausage Fritters 99 99 99 99 99 3 ea. 1 ea. 1 ea. 8 ea. 6ea. 15 oz. Selected 12 oz. Sugardale 8 oz. Selected 4 ct. Selected 16 oz. Selected Bryan Juicy Hot Dogs Farmland Pork Jimmy Dean Land O’Frost Jumbo Franks Sausage Links Breakfast Lunchmeat ¢ Sandwiches 2/$ 79 ea. ¢ 99 ea. 99 ea. 3 99 3 ea. 2 COME TRY OUT OUR SPECIALTY SEASONED & OR STUFFED • PORK • CHICKEN • JALAPENOS • SEAFOOD • SALE MEAT 1 DAY MISSE’S 12 oz. Louisiana Select 1 lb. (150 ct.
    [Show full text]
  • Lunch Menu Dinner À La Carte
    Lunch Menu Dinner à la Carte th Lunch à la Carte… 20 Anniversary Les bouchées Les bouchées doubles Lunch Deal “small bites” in French, our small dishes are These are main courses, which have been running on ideal as starters. our menus from the beginning of Maison Bleue, Back to1998 prices! we tried… but can’t take them out! Starters Escargots au Foie Gras £10.90 2 courses £9.90 Snails out of their shells, in a parsley, garlic and La Soupedu Jour £4.50 Pernod butter sauce, with seared foie gras Please ask your server for today’s recipe Joues de Boeuf à la Bordelaise £19.90 Main course only £7.50 Slow cooked beef cheeks, with a red wine glaze Spiced Goats Cheese & Spinach Booreks (v) £7.50 (Price per person) and garlic mousseline of mash ChekchoukaMerguez £5.90 Rolled in filo pastry with a chekchouka pepper salad North African street food at its best! Le Poisson du Jour £market Saigon Beef Our spicy lamb sausages with warm salsa & egg Starters £7.50 Please ask for today’s catch & recipe! Marinated in ginger, chillies, sesame seeds, sweet La Soupe du Jour basil, garlic and soy sauce with Asian greens. Haggis Balls £4.90 Canard Confit à la Paysanne £18.50 Fried in beer batter, clapshot potatoes & whisky jus Please ask for today’s recipe West coast King Scallops £10.90 Duck leg confit served with cassoulet & Toulouse Tartare of Scottish Salmon With boudin noir and sauce vierge sausage SaladeNiçoise £6.50 With smoked mackerel, soft boiled egg & green beans cured in citrus juice with a mango & lime dressing Scottish Fish & Seafood Chowder £17.50 Fondue de Camembert (v) £8.50 Haggis Balls With rustic croûtons A hearty smoked haddock, potato & seafood Tartare of Scottish Salmon £4.90 broth.
    [Show full text]
  • Bakalářská Práce
    MENDELOVA UNIVERZITA V BRNĚ AGRONOMICKÁ FAKULTA BAKALÁŘSKÁ PRÁCE BRNO 2017 NATÁLIE KOMÁRKOVÁ Mendelova univerzita v Brně Agronomická fakulta Ústav Technologie potravin Speciální masné výrobky Bakalářská práce Vedoucí práce: Vypracovala: prof. Ing. Alžbeta Jarošová, Ph.D. Natálie Komárková Brno 2017 Zadání bakalářské práce Prohlášení Prohlašuji, že jsem práci Speciální masné výrobky vypracovala samostatně a veškeré použité prameny a informace uvádím v seznamu použité literatury. Souhlasím, aby moje práce byla zveřejněna v souladu s § 47b zákona č. 111/1998 Sb., o vysokých školách a o změně a doplnění dalších zákonů (zákon o vysokých školách), ve znění pozdějších předpisů, a v souladu s platnou Směrnicí o zveřejňování vysokoškolských závěrečných prací. Jsem si vědoma, že se na moji práci vztahuje zákon č. 121/2000 Sb., autorský zákon, a že Mendelova univerzita v Brně má právo na uzavření licenční smlouvy a užití této práce jako školního díla podle § 60 odst. 1 autorského zákona. Dále se zavazuji, že před sepsáním licenční smlouvy o využití díla jinou osobou (subjektem) si vyžádám písemné stanovisko univerzity, že předmětná licenční smlouva není v rozporu s oprávněnými zájmy univerzity, a zavazuji se uhradit případný příspěvek na úhradu nákladů spojených se vznikem díla, a to až do jejich skutečné výše. V Brně dne ……………………………………. podpis Poděkování Ráda bych poděkovala vedoucí své bakalářské práce paní prof. Ing. Alžbetě Jarošové, Ph.D., za odborné vedení, vstřícný přístup, zapůjčenou literaturu, cenné rady a připomínky, které mi pomohly při vypracování této práce. Rovněž děkuji své rodině a kamarádům za podporu během celého studia. ABSTRAKT Bakalářská práce s názvem Speciální masné výrobky se věnuje základnímu pohledu na speciální masné výrobky.
    [Show full text]
  • Partial Product List
    Southern Minnesota’s Largest & Most Complete Meat Center Partial Product List Below is a list of our most popular smoked products & other unique items. Stop by to see our full line of fresh meats, deli items and large assortment of jams, mustards and dips. Summer Sausage Varieties All are made with 100% beef with the exception of the Salami. Available in 1.5 pound, 2.0 pound and 2.5 pound sizes (all weights are approximate) Original – Gerhardt Schmidt’s original recipe Garlic – with just the right amount of garlic gives this the perfect flavor German Beer – a great compliment to a glass of beer Available in 1.5 pound and 2.0 pound sizes (all weights are approximate) Swan Lake - a blend of our original and garlic varieties Available in 1.5 pound sizes (all weights are approximate) Cheddarwurst – sharp cheddar cheese gives this sausage intense flavor Salami – similar to the Swan Lake variety, this is a cooked summer sausage with both beef and pork. Specialty Sausages: only available in the 1.5 pound size (all weights are approximate) Jalapeno – for those that like a little kick, our award-winning Jalapeno Summer Sausage is made with jalapeno peppers and hot pepper cheese Minnesota Style – a unique combination of Minnesota wild rice, blueberries, honey and maple syrup Wisconsin Style – made with Wisconsin cheddar cheese, dried cranberries, honey and maple syrup Bratwurst Beef Sticks Other Sausages and Specialties Beer Beer Andouille Ham Loaf Blueberry & Wild Bold & Tangy Bacon – Traditional Hamball Mixture Rice Cheddar Bacon – Raspberry
    [Show full text]
  • Newsletterjune2019web.Pdf
    2 June 2019 From the club desk... In This Issue... MG Car Club NW update Angie’s WC Dump! As always, May is Candles Run month and so the newsleer is devoted to that EX234 in the main, although there are the Meet the members regular secons and contribuons. Candles Run Report With all the photographs posted up from the run, as Phill Jukes, one of our photographers, pointed out to me, what really stands Vintage Fesval out is that everyone is smiling and enjoying themselves. As you will MG Motor News see in the report, it’s been all posive and we have had some great Black Puddings feedback from our parcipants. Our photographs we’ve chosen for the newsleer reflect what the day is all about; dogs, people and Feeling Tyred! our very own “gilets jaune”! Rolling Road Day On another note, this month has also reminded me of the benefits Forthcoming Events of being in a club and more specifically, our club! Without going in to too much detail, crunch me arrived this month and the 1100 Contact Us had to be finished. Unfortunately, a school boy error meant the engine had to come out again. On top of that, the MGB GT’s Send us an email for more informaon gearbox decided to throw a wobbly on Drive-it-day. So, in the about the club’s acvies or to join us. course of two weeks, both engines were out and refied and the Angie Haughton - Area Secretary two cars up and running in me for the Vintage Fesval at Oulton [email protected] Park.
    [Show full text]
  • Edinburgh Castle Menu
    1 EDINBURGH CASTLE MENU CELEBRATE YOUR EVENT IN STYLE AT EDINBURGH CASTLE No matter what the occasion of your event, our simple approach of putting people first is, we believe, something that sets us apart. 2 CANAPÉS MEAT VEGETARIAN Stornoway black pudding and Clash farm pork sausage roll, tomato fondue, Parmesan shortbread, cherry tomato, parmesan cream, green basil (c) rocket (w) Perthshire wild mushroom and asparagus tartlet, semi dried tomato (w) Campbells of Linlithgow haggis rolled in Grampian oats, Auchantoshan single malt whisky sauce (w) Sticky shallot and Lanark Blue cheese tart, celery salad, thyme leaves (w) Mey Selections lamb, spring herbed polenta, minted salsa verde (w) Marinated Fet Like cheese, watermelon, salted roast almond (c) Rannoch Smokery venison, radicchio, lemon zest, sweet chilli mascarpone (c) Arran Mist Scottish brie, red onion marmalade, mini oatcakes (w) Scottish chicken, sage and shallot boudin, smoked pancetta, fig chutney, Heritage carrot tart tatin, hot beetroot chutney, pickled walnut (c) roasted almonds (w) Scotch beef cheek, panko shallot crumb, truffled parsnip, tarragon (w) DESSERT Fresh fruit skewer, pineapple, strawberry, melon & minted syrup FISH Carrot cake, cream cheese frosting Peterhead smoked haddock and leek risotto cake (w) Chocolate brownie, kirsch cherries Arbroath smokie and horseradish paté, dill crepe roulade, apple puree (c) Lemon tart, fresh raspberries Seared tiger prawns, Black Grouse whisky cocktail sauce (w) Glazed fresh berry tart, Glayva crème patisserie Scottish smoked salmon, cracked pepper, shallot, Perthshire soda bread (c) Cranachan cheesecake, raspberry, Drambuie, heather honey, toasted Smoked eel, hot beetroot chutney, horseradish and dill blinis (c) Grampian oats Bradon Rost salmon and new potato frittata, chives, lemon crème fraiche (c) Scrabster landed crab and chilli salad, wasabi and lime avocado, tomato coriander tartare (c) 3 BUFFET Please choose any 5 items made up of 3 main courses and 2 sides.
    [Show full text]
  • Nc State Charcuterie School 2017
    Speakers Dr. Dana J. Hanson, Extension Meat Specialist at NC State University, Department of Food, Bioprocessing and Nutrition Sciences, teaches NC STATE numerous classes at NC State including Muscle Foods, Charcuterie and Pork Quality and Safety. He works with the diverse food industry in the state CHARCUTERIE focusing on new product innovation, quality and safety of all meat products. SCHOOL Dr. Ben Chapman, Extension Food Safety Specialist, NC State, Department of Youth, Family and Community Sciences, his program investigates 2017 human behaviors and creates interventions aimed at food handlers, managers, and organizational decision-makers; the gate keepers of safe food. He co-hosts a biweekly pod cast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow him on Twitter @ benjaminchapman. Mr. Travis Tennant, Manager of Wolf Pack, NC State University Meat Laboratory, is working on completing his Ph.D. at NC State. He has extensive experience as a meat cutter and artisan sausage maker. Wolf Pack North Carolina State University Processed Meat Laboratory Four Monday Afternoon Sessions January 23 January 30 Department of Food, Bioprocessing and Nutrition Sciences February 6 Schaub Hall • Raleigh, NC February 13 fbns.ncsu.edu 1:00 pm – 5:00 pm Who Should Attend NC State Charcuterie School Schedule Registration This short course is designed Fee is: $500.00 per person for the professional chef or Participants will receive: anyone in the food industry that wants to learn the art and • 16 hours of hands-on instruction science of making high quality cured meats.
    [Show full text]
  • NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions
    NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions By Ned Hémard “NO REAL FRENCH WORD for Pudding” Bread pudding is the quintessential New Orleans dessert. It is served both in homes and in the finest resturants, yet there are so many variations. Rum and Bourbon are frequent sauce additives. The Bon Ton Café drizzles theirs with its almost “wicked” whiskey sauce; the Palace Café offers “White Chocolate Bread Pudding”; Clancy’s features a delicious peach version; Café Reconcile does an incredible “Bananas Foster Bread Pudding”; and the late Cordon Bleu-trained cooking school teacher Lee Barnes graced hers with an Amaretto Sauce. Considering all the many wonderful examples, Lolis Eric Elie has aptly called this most representative of local after-dinner dishes “the gumbo of New Orleans desserts”. Almost every Crescent City dining establishment has its own embellished version, as do the many households whose kitchen recipe files are richly rooted in the city’s Creole cuisine. Susan Tucker links the “association of bread pudding with New Orleans” to the French culinary principle of “thrifty in the home and grand in the public spaces”. But is bread pudding actually French? Even renowned French chef Jacques Pépin touts his recipe for British “Bread and Butter Pudding”. Bread pudding: simply grand in the home and in public spaces The Picayune’s Creole Cookbook of 1901 states boldly, “WE HAVE NO REAL FRENCH WORD for Pudding. Puddings are essentially English in origin.” The first sentence is only partially true. A few pages later, the Picayune’s Cookbook provides its recipe for “Pouding de Pain” (French for “Bread Pudding”) with the suggestion that it be served with “Hard or Lemon Sauce” or “add a little Sherry Wine”.
    [Show full text]
  • The Electric Smoker's Guide to Quick and Easy Smokin' “LAZY Q”
    Mission Statement: To provide the best product at the best price and provide superior customer service for all your Smokin-It needs Innovative products No retail mark ups or middleman The Electric Smoker’s Guide to Quick and Easy Smokin’ “LAZY Q” By Tony Langley 1 Table of Contents Forward – Thoughts from the Smokin-It forum leader The Smokin-It electric smoker . Why an electric smoker? . The advantages . The disadvantages . Common misconceptions, reported problems and solutions . Important materials and accessories . After-market enhancements Where to start . First things first – seasoning . Picking your “first smoke” . Setting yourself up for success Recipes . Brines and marinades . Sauces . Injections . Ribs . Beef . Poultry . Pork . Jerky Smokin-It customers, We are so grateful for Tony’s work and how he is willing to share his knowledge on the customer forum and in the informational piece you are about to read and use. He has taken the forum beyond what we envisioned. If you have a question on the forum he is one of a few lead people who you will receive an answer from. His knowledge is such an asset to our products, forum and our success. Tony has tested many of the accessory ideas we have, as well as many of our new smokers. He was invaluable during the stages of development of the new digital smokers. We continue to bounce ideas off of him and appreciate all the hard work he has put into this document. He has become an invaluable asset for us and ‘you’ the customer. The information included in this document is a great resource.
    [Show full text]
  • BOUDIN Menu Nov2019 Web-Small
    BREAKFAST SOURDOUGH PIZZAS 9.29 SANDWICHES SEASONAL FAVORITES 10.99 Served until 10:30am Monday-Friday, 11:00am Sat & Sun. At participating locations. Hand-stretched sourdough crust Served with a choice of original potato chips 140 cal or mixed greens 5 cal, dressing 40 cal Served with a buttery garlic toasted top and a side of mixed greens. SCRAMBLES 8.29 Goat Cheese & Sun-dried Tomato Pizza 630 cal (V) ARTISAN SANDWICHES 10.49 Calories include 3.8 oz. buttered bread bowl toasted top 340 cal. Served with potato wedges 292 cal & choice of toast 110-150 cal. Goat cheese, sun-dried tomatoes, mozzarella. Vegetable Scramble 336 cal Toasted Chicken Club Sandwich 820 cal Hot Sandwich All natural chicken breast, applewood smoked bacon, Swiss cheese, smashed avocado, tomatoes, lettuce, Oh My Pot Pie 688 cal Scrambled eggs, spinach, tomatoes, red bell pepper and broccoli. Chicken Pesto Pizza 660 cal Chicken breast, potatoes, mushrooms, peas and carrots in a rich white creamy sauce. All natural chicken breast, red onion, tomatoes, pesto sauce, cheese. mayo, toasted sliced sourdough. Turkey & Broccoli Scramble 467 cal Contains dairy & Worcestershire Sauce. Scrambled eggs, turkey, broccoli and cheddar cheese. Chicken Pesto Sandwich 740 cal Tomato, Basil & Garlic Pizza 490 cal (V) Beef Stew I Love You 591 cal Bacon & Red Bell Pepper Scramble 592 cal Tomatoes, fresh basil, fresh garlic, mozzarella. All natural chicken breast, tomatoes, arugula, balsamic vinaigrette, pesto mayo, on a sourdough baguette. Chunks of tender beef, carrots, potatoes and celery in a savory beef au jus gravy. Scrambled eggs, applewood smoked bacon, red bell pepper and Swiss cheese.
    [Show full text]