4th of July 2020 Takeout Cooking Instructions


Appetizers

Grilled Garlic Rosemary Prawns – Grill on high until hot and well browned on each side.  If you prefer, ask for them to be pre seared so you can warm in your oven at 400 degrees for 5-7 minutes until hot.

Cheesy Bread-.  Bake at 350-400 degrees for 12-15 minutes on appropriate pan until crisp, hot and Melty.   Pour the olive oil on rimmed platter.  Drizzle with the Fig Balsamic and sprinkle with the crushed red chilis.

Entrees

Baby Back Ribs (par baked) –   Let meat sit at room temperature 30 minutes.  Grill over medium heat until well browned on each side or Cook in 400 degree oven for 20-25 minutes until crisp and hot.  Cut between bones, toss in a bowl with the pre warmed sauce and platter.

Tri Tip (pre smoked) –   Let meat sit at room temperature 30 minutes.  Grill over medium heat until well browned on each side or Cook in 350 degree oven for 10-12 minutes until meat is 130 degrees for med. rare. 2 min. more for medium, 2 min more for med well and 2 min more for well.  Let sit for 5 minutes before Slicing as thin as you can and serve with chimichurri sauce drizzled over top.  If you prefer, ask for it already cooked and sliced thin and serve at room temperature or gently warmed in 200-degree oven for 10 minutes.

Mahogany Chicken Legs (par baked) –   Let meat sit at room temperature 30 minutes.  Grill over medium heat until hot and well browned on both sides.  If you prefer, bake in 400 degree oven for 20-25 minutes until crisp and hot.  Serve with the pineapple salsa on side or sprinkled over the top.

Portobello Burger-   Grilled the Mushroom over medium heat until hot & well browned on both sides.  Grill the bun until hot and lightly browned.  Spread the aioli on bottom bun, top with the mushroom, Lettuce, tomato, onion.  Spread the avocado on top bun, then spear on tip with pick

Sides

Asian Noodle Salad- In large bowl, Mix all the ingredients except the almonds and cilantro with well stirred dressing to taste.  Platter and garnish with the nuts and cilantro

Arugula Salad- In large bowl, Mix all the ingredients except the Goat Cheese and Pistachio’s with well stirred dressing to taste.  Platter and garnish with the cheese and nuts.

Caesar Salad- Toss the Greens with dressing to taste and platter up.   Top with the croutons and asiago cheese.

Caprese Salad- Arrange the sliced tomato around platter.  Tuck sliced Burrata and Basil leaves in between each slice of tomato.  Drizzle with Virgin Olive Oil and Fig Balsamic Dressing.

Sides Continued

Gazpacho – Top soup with Tomatillo Avocado Salsa and serve.

Fruit Salad – Put mixed fruit in bowl and garnish with the Berries.

Old Fashion Potato Salad – Put in bowl and garnish with chopped Parsely.

Elote– Grill the Corn until nicely browned on all sides.  Spread mayonnaise all around, then top with the spices, cheese, and cilantro.  Serve with lime wedge on side.

Garlic Bread – Grill on BBQ or Bake in oven until hot and nicely browned