. 15 .95 (Serves 4) 20 fried shrimp, 1 lb . Cajun chicken tenderloins, 4 tilapia fillets, 1 quart dirty rice . . .
Super Sharp $2.----2.85 10 oz Wimmers Beef Sausage $ 9 oz Dakota Brand Sausage $ 14 oz. Co-Jack $5.50----7.86 8 oz. Cold pack Spread- Sharp Cheddar $3.30----4.71 - Jalapeno $3.30----4.71 - Garlic Herb $3.30----4.71 - Bacon Flavored $3.30----4.71 GARVIN all beef summer sausage $5.25----7.5 1.25-1.5lb GARVIN Cheddar summer sausage $5.75----8.21 1.25-1.5lb GARVIN Cajun summer sausage $5.75----8.21 1.25-1.5lb
Antipasti Caldi e Freddi Hot & Cold Appetizers $8.50 Gamberi St. Daniele Seasoned Shrimp wrapped prosciutto sauteed with fresh broccoli florettes, julienne roasted peppers in garlic and olive oil with a reduction of marsala wine, lemon, and fine herbs (also available as dinner entree) Polenta Contadina 6.50 “Original recipe” of corn meal cake from Joseph’s home town served with grilled sausage oven baked with fontina cheese in a rosa sauce Eggplant Rollatine 6.50 Fresh calamari dusted with ginger flavored flour, salt and pepper, fried and served with a spicy marinara couli. Calamari “Marco Polo” $7.00 Francaise slices of eggplant, rolled with a Spinach Mornay oven baked with mozzarella cheese served with
Tamale The tamale is a delicious dish of Nicaragua, a relative of tamale from the casing (pie cornmeal dough) stuffed with pork or chicken, wrapped in banana leaves and steamed. The mass is added achiote, sour orange, onion, pepper, garlic, rice and potatoes, among other ingredients, and special occasions, also puts grapes and prunes, olives and capers in brine. This mixture is wrapped in banana leaves (not edible) and tied with twine fine, which will give
Main dishes consist of caramelized red braised pork, chicken katsu, tender broiled pork with spicy pepper sauce, pad Thai, and chicken curry fried rice. Finally,
This is in Kalamazoo, they claim to go back to about 1919 and they do the Coney’s right in the window as you would like to see and the buns are nice and steamy. Now you see they use it’s the kind of a purple onion, but it’s a wonderful Coney Island. This is a Port Huron chain, kind of interesting in that they have three restaurants and they serve their Coney’s over the top, which means they do a Detroit style sauce. They use a skinless hotdog, which is a little bit different, but they put the chili sauce over the mustard and onions, they put it on top. I was in one of their places, their downtown locations, I said “can I just have one the normal way” and they told me I couldn’t.
Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro (coriander). Also prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with
stewing beef, cut into 1-inch cubes | |1 tablespoon extra virgin olive oil | |miced onions | |1/2 lb. large carrots, cut into 1/2-inch thick coins | |3 large potatoes, in 1-inch cubes | |2 Bay leaves | |salt and pepper, to taste | |2 tablespoons flour (or enough to coat meat) | |garlic and onion powder (for sprinkling) | |1 quart beef stock
How to Make Louisiana Gumbo Making Louisiana chicken and sausage gumbo is actually a really simple process to endure. You need to gather some ingredients from your pantry or make a short trip to the super market for the ingredients needed. You will need four chicken leg quarters, pound of your favorite Louisiana sausage (I use Richards with green onions), jar of dark roux, two yellow onions, one medium green bell pepper, two strips of celery, two cloves of garlic, one jar of chicken broth, Cajun seasoning of your choice, black pepper, hot sauce of your choice, two bay leaves, two handfuls of green onions, and seven large eggs. Also you will need rice, but the amount depends on how many you are feeding. Personally, we use 6 cups of rice
So how does a diner to know which one to choose? Villa Ortega’s has the best food of Puerto Nuevo. Villa Ortega’s provides a wide variety of sea food. Its broad menu includes lobster or shrimp quesadillas, steak and fresh lobster served in its shell, chimichangas (fried lobster burritos) and fish fillet in different presentations. All entrees include a choice of tortilla soup or salad served with vegetables, Mexican rice and beans, and handmade flour tortillas.