Not exact matches
The restaurants feature a full bar with craft beer,
wine, and liquor, and menu items such
as the O.F.D — a half - pound beef burger with house - made tomato jam, bacon, Swiss cheese, and sautéed mushrooms — and sandwiches like the crispy haddock, which features seasoned panko - breaded haddock fillets topped with lettuce, tomato, and balsamic tartar
sauce.
The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature
sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap,
as well
as bottled beers,
wine and liquor.
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such
as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam
Sauce with white
wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
The company's product portfolio ranges from frozen vegetables and seafood, prepared
sauces and creams, pastas, baked goods and deli meats to dairy products, canned items, cookies and pastries, olive oil, mineral water,
wine and beer,
as well
as disposable items such
as pizza boxes and plastic film wrap.
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such
as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white
wine 1 tablespoon fish
sauce, nam pla, (or substitute light soy
sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
This pairing is enhanced
as the fruit and body of the
wine enhance the savory mushroom
sauce that tops the steak.
For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach
as I did to make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon of rice
wine 1 tablespoon or sweet chilli
sauce 1 tablespoon of soy
sauce Salt and pepper to taste
Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons vegan «fish»
sauce (sold
as «vegetarian» in Asian markets) 1 teaspoon rice
wine vinegar 1/8 teaspoon salt
Other accompaniments could include salted caramel
sauce, cherry compote, a drizzle of aged balsamic vinegar, cherries in red
wine syrup, baked apricots or plums, or
as I did here, with berries and nectarines marinated in the refrigerator for a few hours in sweetened red
wine.
In case your pantry is
as poorly stocked
as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice
wine vinegar in place of sherry vinegar, white
wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato
sauce instead of canned whole!
I started by creating a Cranberry
Wine Sauce that would do double duty, on the holiday table,
as well
as in this party - ready galette.
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of
wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato
sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust
as needed
The sticky - sweet
sauce is 4 - ingredient - simple and simmers away on the stove
as the chicken bakes with rice
wine vinegar, sugar, soy
sauce and red pepper flakes.
Onions and tomato paste build flavor with a few minutes of cooking in a skillet,
as does flour which gains a nutty taste and serves to thicken the
sauce made of beef stock and
wine.
I also like to pair my roast with a
wine sauce reduction, so I've included that
as well.
1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy
sauce 1 tablespoon soy
sauce 1/4 cup Shoaxing cooking
wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more
as needed.
As apart of our olive oil series, this chicken scallopini with white
wine cream
sauce is a simple and easy recipe to make that also packs a ton of delicious flavors.
1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup
as you like) 1 tablespoon of soy
sauce 1 tablespoon of sesame oil 2 tablespoons of white
wine (or any cooking white alcohol) And freshly grounded pepper
We like to use any leftover
sauce as a salad dressing by adding red
wine vinegar to taste and water to thin it out to the preferred consistency.
I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles
as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate - chile -
wine sauce.
This means that bottles remain fully recyclable and protect sensitive products such
as juice,
wine,
sauce and liquid food from oxidation and carbonated beverages from carbon dioxide loss.
And if you want to enjoy a glass with your dish (which would complement the
sauce perfectly,... just sayin»), you might
as well just hide that bottle of
wine from your spouse until dinnertime!
Add a dash of white
wine vinegar, which acts
as an acidic but complimentary counterpoint to white
wine and makes for a brilliant
sauce that pairs well with lighter fish dishes.
You can use it in pretty much any dish that calls for white
wine such
as my favorite Linguini with White Clam
Sauce recipe or this Chicken with Artichokes dish.
Whole grain pasta mixed with a creamy, light gruyere cheese
sauce, fresh jumbo shrimp, sweet cherry tomatoes, and sliced Baby Bella mushrooms make for a perfect summer meal, especially when paired with CK Mondavi white
wine such
as Chardonnay or one of their newest blends, Blonde Five.
«I would particularly encourage businesses producing
wine, beer, dairy, nuts and grains, dried fruit and processed foods such
as baby food, snacks,
sauces, pasta and cereals to exhibit at SIAL with us.
-- Pan Seared Cod with a White
Wine Lemon
Sauce — The Mediterranean diet is well - known
as one of the best diets in the world,...
Almost an entire bottle of any red
wine of choice acts
as the base of this silky
sauce.
Hoisin
sauce 1/2 cup reduced - sodium soy
sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup black bean
sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red
wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or
as needed (optional)
The eight - entrée line includes such options
as Southwest Style Chicken Enchilada with Rice and Sweet Potatoes; Garden Chicken Alfredo with Pasta and Vegetables; Grilled Drunken Chicken with Cilantro - Lime Brown Rice; Three Cheese Lasagna with Beef and Marinara; Southwest Style Vegetable Enchilada with Rice and Sweet Potatoes; and Steak with Portobello Mushroom in a Red
Wine Sauce.
ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use
as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON
SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red
wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
I would also choose Riesling
as the perfect pairing for these Clams in White
Wine Sauce too.
Erythritol, is considered a «sugar alcohol» and is found naturally in small amounts in grapes, melons, mushrooms, and fermented foods such
as wine, beer, cheese, and soy
sauce.
I used a Spanish cava
as my sparkling
wine to make the Champagne
sauce.
Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such
as basmati or jasmine 2 tablespoons sake or white
wine 2 tablespoons tamari soy
sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds
cooking the peas with a source of acidity, such
as tomato
sauce,
wine, lemon juice or vinegar.
This special meal provides 2 people a choice of shared appetizer, separate entrées (such
as Grilled Chicken in Coffee BBQ
Sauce and Grilled Marinated Sirloin Steak), shared dessert, and non-alcoholic beverage for only $ 55 plus tax and gratuity (glasses of
wine with this special available at $ 5 / glass).
A light - bodied Sangiovese will still work because of its acidity against the richness of the dish, and could very well be a more interesting pairing than a full - bodied white
wine that has the same textural creaminess
as your
sauce.
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white
wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper
sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
sauce such
as Walkerswood Jamaican Scotch Bonnet Pepper
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such
as vinegar,
wine, soy
sauce, or citrus juice.
* 2 teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot chiles, such
as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such
as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or
wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish
sauce * 1/2 cup hot water
Most of us ingest a lot of bacteria and fungus - laden food and drinks such
as yoghurt, sourdough bread, olives, soy
sauce,
wine and don't ever fret over this bacteria.
At the historic Castro Theatre, attendees will taste after - party delights from San Francisco Bay Area Restaurant and
Wine partners joining the celebration such
as Scotland Yard, the Lunchpad, Sol Food, Teleferic Barcelona, Two Jack's Seafood,
Sauce Restaurant, Twisted Roots, Rosa d'Oro Vineyards, R&B Cellars, Sonoma Cider, and others.
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups seeded, de-ribbed, and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers, such
as Fresnos, seeded and finely chopped 2 to 4 dried ancho chile peppers, stemmed and seeded 3 cloves garlic, minced 8 whole black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red
wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2 tsp kosher salt 2 tsp dry mustard 1 tsp hot red pepper
sauce (Tabasco - style) 1/2 tsp ground ancho or red chile, or to taste
You can use white verjus
as you would use white
wine vinegar, lemon juice, or white
wine — it is good in beurre blanc, or other
sauces for chicken or fish.
Fresh fish, such
as a steelhead trout cake served with mustard cream for $ 12, and meat selections including a cocoa - espresso NY strip steak served with a red
wine demi
sauce for $ 18, are also expected fan favorites.
For dinner, guests can expect items such
as Pork Chop A La Brasa (grilled pork chop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red
wine sauce over white, sweet mashed potatoes).
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy
sauce 1 tablespoon oyster
sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red
wine (such
as merlot) 2 tablespoons soy
sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
You can use red verjus
as you would use red
wine vinegar or red
wine — it is particularly good in
sauces for meat or spicy foods,
as well
as marinating.
It is a small amount of
wine in a big pot of
sauce and most of the alcohol evaporates
as it cooks, so it might be ok for older kids.