WE'RE OPEN FOR DELIVERY AND PICK UP.
WE'RE OPEN FOR DELIVERY AND PICK UP.
SOME HIGHLIGHTS for the week of July 22nd:
We’ve brought a county fair cookout to your own backyard with a loaded plate of local Grilled Pork & Chicken Kielbasa. Served homestyle, on a bed of Sauerkraut (with a cup of Spicy Brown Mustard) and Char-Roasted Sweet Pepper & Onions. And where would those links be without a side of Buddy’s from-scratch Baked Beans, and crunchy buttermilk dressing-tossed Chopped Cabbage Slaw? (BYO funnel cakes and cotton candy.)
Some foods are simply evergreen—they know no season. We’d no more turn down meatballs in the middle of July, than turn up our noses at a fresh coal-oven pizza. Plus, as far as Turkey-Spinach-Cheese Meatballs go, they’re loaded with sautéed greens, and their Fresh-Basil Tomato Sauce could even be the product of a productive summer garden. We’re serving this dish on Creamy Parmesan Rice—a speedy-man’s risotto, along with a side of Sugar Snaps and Shiitake.
Japanese sweet rice wine and soy sauce are a cook’s best friend when it comes to seasoning fish. Seared Mirin-Marinated Salmon capitalizes on that winning combination. Mirin’s sweetness allows the fillet to char slightly just around the edges—that look of deep caramelization that you can taste with your eyes! We serve it with Summer Corn Rice, a Japanese recipe, and Slowly-Broiled Eggplant with Mellow Miso Glaze. We include a simple quick-pickled Cucumber Salad sprinkled with Wakame and dressed in Sesame-Soy Vinaigrette.
Even a purist will be won over with just one bite of Southwestern Flank Steak “Cobb” Salad. We put a spin on the anticipated avocado, bacon and cheese (that satisfying contrast of creamy, salty, smoky, and umami) by swapping in cheddar and Jack cheeses and a cup of guacamole. Chopped egg and cherry tomatoes are piled high on romaine lettuce, with a dedicated row of black beans. Comes with a side of Chipotle-Lime Vinaigrette.
SOME HIGHLIGHTS for the week of July 29th:
What better main course to greet the end of this hot July with, than Oven-Poached Salmon with your favorite Basil Sauce. Cooked rosy rare, in need of just a brief re-heating, this marvelous meal includes the farmers’ market’s best: Summer Succotash, rich with sweet corn, multicolored peppers, crisp sugar snaps, and heirloom tomatoes, and Lemon-Roasted Yukon Gold Potatoes showered with Parmesan cheese.
Grilled Flank Steak beefs up even the most bountiful Chef’s Salad beyond its leafy greens, bacon, many cheeses, hard-boiled egg and assorted vegetables. And what’s the one thing that can push even a seemingly perfect dish as this, over the top? A show-stopping Blue Cheese-Buttermilk Dressing. Part buttermilk “ranch,” part creamy blue cheese, it’s a bright savory accent to the steak’s meaty char-grilled flavor.
Crab meat + sea bass is a match made in heaven when it comes to making plump, meaty fish cakes that you can’t help but crave. That winning combo makes up our Creole Seafood Cakes, seasoned, Louisiana-style, with scallions, peppers, celery (and a few finely crumbled saltines!). The dish is served with Remoulade, Chopped Slaw, and a southern side of Roasted Sweet Potato Salad with Honey, Pickled Onions and Pecans.
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