Sandwiches Hickory Smoked Pulled-Lamb Sandwich Hickory-smoked lamb, hand-pulled, so it's tender and juicy. Served with your choice of our authentic vinegar-based or Hickory Bar-B-Que sauces and topped with marinated slaw. Served with seasoned fries, ranch beans and fresh coleslaw. Honey-Mustard Grilled Chicken Sandwich A grilled boneless chicken breast served on a butter-toasted bun with honey mustard, bacon, lettuce, tomato and Jack cheese. Served with seasoned fries and fresh coleslaw.
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
Add 2 bottles of Newman’s Own Light Lime Vinagrette and Boil-in-bag Cajun seasoning. Put in onions, eggs(if desired) and garlic. Let ingredients come to a rolling boil and then add the sausage. After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob.
Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 15 minutes. You will have to babysit it. Remove the saucepan from the heat and stir in the butter and sour cream. Season with salt and pepper and serve immediately.
Wednesday’s special is the savory smothered meatballs in chunky, red marinara sauce jammed with roasted tomato sweetness. There are side orders that range from creamy oven baked macaroni and cheese to spicy Cajun style red beans and rice. There is also a plethora of vegetables like sweet and buttery corn on the cob, green beans accented with ham hocks, collard greens cooked with either pork or turkey, steamed, leafy cabbage with salt pork, and candied yams made with brown sugar and a gooey, melted marshmallow topping. The next in line is the dessert, which is the most pleasing course of the meal. There is also an array of treats to select from like the pecan pie with meaty pecans and a rich filling that jiggles.
Midas Burger’s chicken sandwiches are to die for. The buns are so fresh it’s like they melt in your mouth. The secret though, is in the preparation - each fresh, never frozen piece of skinless, boneless chicken breast is hand battered with their special herbs and spices. The chicken is always extremely juicy, and that’s not even the cherry on top. What makes the chicken sandwich is the chicken sauce, which can only be found locally; people are definitely missing out on that.
A lot of people loved their local Coney’s and they don’t know that there’s more than one kind of Coney Island in the Detroit area. A classic Coney, oh its delicious, it’s a steamed bun and the buns in many of these places are made by metropolitan bakery, which supplies its Coney steamers to lots of Coney Islands. The bun must be steamed that is so good and then you take a hotdog, it’s a beef and pork hotdog with a natural casing on it so that when you bite it it snaps. You grill that, you don’t boil it, you could boil and grill it as some people do, but it’s grilled and then this is very important, on top of that we put a bean less chili, its an all meat chili sauce and then onions that are diced or minced, they can be Spanish or Bedalia, but they tend to be a white onion and then ordinary garden variety yellow mustard and that’s your Coney in Detroit. If you go to Flint and Jackson you’ll get a Coney dog that is it’s same kind of bun same kind of hot dog, but the chili’s different, its really called a meat topping, it’s not called a chili sauce.
The original Pozole is made using dried Hominy and the pig’s head and neck bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute. We are using canned hominy in this recipe since it is available at the supermarkets here in the States and buying dried Hominy and pig’s head meat is hard to find. This recipe is for a red pozole, even though in Mexico we also have white (with out the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.
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
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like.