Some of the other add - ins for Humm's bowls include the Salmon Rösti with frisée salad, smoked salmon, soft - boiled egg, dill - caper relish, potato crouton, cucumber, radish, pickled onion and buttermilk vinaigrette and a bowl
with plancha - cooked hangar steak combined with roasted broccoli, crispy rice, parmesan, lemon, chile and crispy shallot.
Not exact matches
Evo takes cooking - zone temperature control to the next level: Unlike anything else in the griddle or
plancha category, the MultiZoneTM features three independent cooking zones, each separated
with IsoBar ™ technology.
Marry it
with bold sauces, rubs and glazes and it's no wonder why the
plancha is a way of life in Spain, France's Basque region as well as Mexico.
This offering, from the quartet of Jimmy Bannos (Jr. and Sr.), Scott Harris and Tony Mantuano, have settled on an Italian approach to the dining concept, and their small - plates menu offers cured meats, «smears» like mortadella, balsamic and pistachio, and pork neck bone gravy
with ricotta, and a series of dishes cooked «a la
plancha,» such as charred green onions
with romesco sauce and pork tripe a la parmigiana
with pork skin breadcrumbs.
There's more, of course, like tender glazed pork ribs
with togarashi, and crispy cumin lamb cooked a la
plancha with scallions and snap peas.
Undeterred, Jeff suggests a typical Bogotáno dish: Pollo y carne a la
plancha — a heaping meat platter paired
with roasted baby potatoes, patacones (flattened fried plantains), and everyone's favorite, arepas.