Posts tagged Cook
How to Cook Maya Tepeizcuinte (Paca Jungle Rat)
Jan 24th
In aspiring to the quest of a free and inquiring mind I often get exposed to the unexpected and sometimes exotic. Such was my brush with Tepe. I have a few Tepes on my jungle ranch and, along with my jaguar and boa, felt it important to get to know my critters, responsible caretaker that I am and all that touchy feely soft side stuff. The agrarian reform law and my fellow ejido members have legally put me and mi senora in charge of what is allowed and not allowed on our jungle ranch. Including an ever expanding Tepe colony. But unlike the jaguar I had no inherent fear of the Tepe. That is until I saw how big it gets.
I won’t actually give you the “official” recipe for Tepe here; for that you will probably have to find a Maya like my friend Poot though as you will see it doesn’t require special sauces, seasonings or fancy cookware. After all it is a rat…and it’s all in how it’s cooked: underground, like a rat.
My authority is Poot, a jungle man who goes out everyday into the jungle. I really enjoy going into the jungle with Poot as there is a whole jungle world that is invisible to most of us climate controlled urbanites. Poot has taught me to respect, not fear, the jungle. The only animal the Maya men truly fear is the jaguar…and that is why they will often carry a shotgun when going deep into the jungle. They certainly don’t fear Tepe.
Odds are you won’t find a real jungle man in Cancun or Playa del Carmen because catching and cooking Tepe is a real skill and art that is quickly lost in the land of street tacos, supermercados and the Oxxo convenience stores of Chetumal or Tulum. And no simple mousetrap will do for this monster. He could eat a conventional trap. So the only ones that hunt Tepe are the Maya. And to find real jungle people one has to actually go to the jungle…just like going after the Tepe. Duh.
Poot doesn’t speak English nor I Maya but we both speak Spanish. When I first introduced myself to Poot he said, “Deal — that sure is a funny name”. I replied, ” Poot — that sure is a funny name”. We both laughed and became good friends. On my first trip to the ranch he asked me if I had ever eaten Tepe. I said no as I am from Veracruz and as far as I know we don’t have Tepe there. We have rats but not that big…At least I’ve never seen one and believe me if I had seen one I would have remembered it. Tepe is not the sort of thing one forgets…
Poot promised that before I caught my flight from Cancun back to San Jose I would eat Tepe. I didn’t pay it much attention but on the afternoon two days before our departure he shouted outside our palapa that he had trapped one and to come on over.
From the first day we moved to our Maya jungle village palapa our neighbors have brought us food. (Occasionally our neighbors in the Bay Area bring us food but none has ever brought rat.) And since the wife is an excellent cook and our native Veracruz cuisine is world famous, she returns the favor. I like that. There is something nice about being social and there is something very social about food. And neighbors sharing Tepe with neighbors.
An interesting thing about the Maya, or at least in our little village, is they only kill animals in self defense or to eat. My guess this has probably been passed down from generation to generation for eons and that’s why my neighbors think that way. Makes sense. I know Poot pretty well and know the highlight of his day is when he heads out into the jungle…it’s his life. In the jungle he and the jaguar are kings. In Cancun or Playa the jaguar is stuffed on the wall and Poot is a day laborer. Poot said he would never leave the jungle. I bet the jaguar says the same thing. I have to leave because I can’t raise or hunt enough food to support us. Yet. Poot wants to teach me but I don’t think I could bring myself to stick my hand down into Tepe’s hole…
The jungle is absolutely brutal and unrelenting hence the expression ‘it’s a jungle out there.’ That’s why the Maya thrive in the jungle and soft first worlders like me don’t. We can’t. Well, usually not. Since the Maya are the poorest indigenous people in Mexico, they hunt to eat. I see them sometimes out on our ranch but I would never say anything if someone is hunting to eat. And in watching them I can tell you that hunting animals in the jungle is no fiesta. And I never have heard them brag about killing animals — even when drinking with my Maya pals in the cantinas where they will brag on just about anything else.
Those who feel the Maya children should go hungry and spare the critters are fools. Sorry. I love critters too and I will not hunt them but I will not judge a man who is feeding his family. Consider the alternative which happens all too frequently, especially in the remote areas of Quintana Roo and Chiapas and points south.
Obviously I’m not a sport hunter and not really even a hunter. Somehow I never really got a thrill out of killing animals and I killed a fair number back when we lived on the ranch in Veracruz. We raised oranges and I shot hundreds of small woodpeckers that would eat the oranges. The wife would pluck the birds and fry them up…three or four making a very tasty meal. I once shot a seven foot snake. I have killed a number of large chicken hawks. Never did kill any human chicken thieves or orange bandidos though. And never saw a Tepe. Nothing even close.
So for my money, the Tepe is one giant rat. Technically it’s not a rat as we urban dwellers know it…but it looks like a rat and has feet and teeth like a rat. It’s like a rat except it can get up to 10 kilos or 25 pounds. They are honkers. They live near marshes or swamps giving totally new meaning to the words swamp rat.
Poot makes a stone and stick trap at their den entrance and traps them. Zero cost. He’ll even pull them out with his hands, something a non-jungle man like me would never consider. He says he is always very careful as they can easily bite off a thumb. I’m still not interested. He kills the Tepe with his machete. That is one big rat. I will never have to remind myself to not stick my hand down in a Tepe hole. My fingers are fine the way they are…
He skinned the critter, cut it up, laid it on banana leaf stalks over very hot coals, placed a metal card table top over the fire and covered it all in dirt. No seasonings whatsoever. In a little over an hour we were eating Tepe, a cross between tender chicken and pork. With tortillas and habanero salsa… yummy! Poot prefers Tepe to other jungle animals. He says the meat is tastier and more tender than weasel or wild pig.
Once or twice a month he gets the urge for Tepe and he sets his traps. It might take him a day or two but sooner or later gets his Tepe. When he has money he eats chicken; when he has no money he eats Tepe. He never goes hungry though there are times when he only eats beans, tortillas and habanero peppers: the longevity diet. And a bit of Tepe. Maybe that’s why Mayan’s hair doesn’t turn gray…or fall out like mine.
If you ever get the chance to see or eat Tepe, take a look at the teeth on that guy and tell me he’s not one big rat. I was so impressed I put a whole Tepe photo album on my blog…who knows, maybe we’ll start a Tepe farm. Then again probably not.
Jack D. Deal is the owner of Deal Business Consulting. aRelated articles may be found at http://www.jddeal.com and http://www.freeandinquiringmind.typepad.com
What Is A Good Recipe To Cook A Pit Cooked Pig?
Jan 23rd
pig is 100 lbs. and we are going to cook it in the ground but have never done it.
How Do I Cook A Pigs Heart?
Jan 21st
Fry? grill? eat with onion? (I like the fat on my bacon and liver but do i have to remove the fat and ateries from the heart for safety reasons?)
How Do I Cook 50 Lbs Of Bbq Ckn At Once?
Jan 21st
For a Grad party, we have BBQ ckn. Parboil first? Cook raw and turn often, or put in lage tin pans on the grill above the hot coals in a pig roaster and then lightly sear on the grill. How best do I accomplish this? I have 100 leg and thigh pieces, 80 lbs of charcoal for the pig roaster and I need this timed well. What do you suggest?
How to Cook for Sunday Dinner
Jan 20th
From as far back as I can remember there have been special church occasions when dinner on the church grounds was the order for the day. Far too many times I watched as person after person walked in with store purchased fried chicken. Whether the reason for this was lack of time, lack of planning, or lack of ideas I was never quite certain. I was certain however, that this was not isolated to my church alone.
It may seem odd but I have traveled all over the country and lived in many different areas of the culture. One thing that seems constant no matter where I live is that someone inevitably brings fried chicken from a local restaurant or deli as his or her potluck offering. There is nothing wrong with this of course, but there are so many great recipes available for Sunday dinner cooking that it seems odd that so many would resort to this tired old tradition rather than spicing things up with a spicy taco casserole or sweetening the deal with some delightfully delicious and simple to make dessert.
Sunday dinners obviously aren’t the only time when cooking a casserole or making a dessert is a good decision for the day. They are, however, the most common from my childhood, which is why I often refer to them. There are also ‘pitch ins’ at work that require a contribution and these are an excellent opportunity to make coworkers envy your culinary talents. Even for those who are health conscious however, there are many wonderful types of salads that can be prepared for occasions such as this that will provide you with a guilt free entrée at the event for which you are preparing your offering.
You do not have to choose calorie or fat filled dishes for your Sunday dinner cooking. In fact, when you are doing the cooking you should cook the things you enjoy eating. Most of us are much more likely to put our best efforts into preparing the foods we enjoy rather than those that feel as though they are a chore for us to make. The same holds true when cooking for potlucks and such. Just be careful that you do not prepare the exact same dish every time or people will think that it is the only dish you can prepare.
I recommend checking out casserole recipes online and in your favorite magazines. Even magazines that offer healthier eating options often have a casserole, large salad, or even a healthy dessert you can prepare for these events. My personal solution has always been to collect recipes over time that I would like to try out and use the potluck audience as my recipe guinea pigs. This way if my family or I do not like it, we won’t be stuck with leftovers for a week and if we do like it, we can put it into our rotation of recipes for use at home.
Sunday dinner cooking doesn’t have to be nearly as stressful as many of us make it out to be. Many wonderful crock-pot recipes can actually be prepared while you sleep. Just load your slow cooker with the proper ingredients and turn it on before turning in. You should awaken to the wonderful aroma of whatever delightful dish you have prepared and still manage to get ready for church in record time. This tried and true technique is a great way to make Sunday dinner cooking quick and easy.
Even if you are one of the many who have very limited culinary talents it is quite possible to wow your friends, relatives, and fellow church members with the correct ’simple to make’ recipe. Desserts are by far the best way to go in this effort and can also be made the night before (in many cases) and stored in the refrigerator. Desserts are almost always a good bet and very few people ever complain about them regardless. The Kraft foods website offers some fabulously easy to make and delicious desserts if you are in need. The next time it is your turn to join in on the potluck preparation don’t resort to fried chicken. Dish up something that will truly turn heads instead.
For tips on gluten allergy and egg allergy, visit the Common Food Allergies website.
We Won A Slab Of Pork Ribs But Seems To Bigger Like Half A Pig-best Way To Cook It?
Jan 20th
have a gas grill .the oven in the kitchen.turky fryer to use out side. with peanut oil.probly 14to16 pounds.wish i had a smoker.thank you every one.
Sunday Dinner Cooking – 10 Easy Tips To Cook Exciting Food
Jan 20th
Sundays have always been special in many aspects. One of them are the Sunday Dinners at the church. Potluck on Sundays refers to one lucky person offering food for all at the local church. Ever since I have been attending these dinners I remember, most people offered fried chicken. Why only this option? Well, it is easily available at the neighboring food store. So easy, just walk in to the store pick out a few packs of fried chicken and walk in to the church.
As far as I can evaluate it happens due to lack of time, planning and ideas. But imagine, what if you cook scratch out a bit of time, prepare something simple yet special & elegant and offer it in the potluck! So many people would be impressed! Some would be jealous! And almost all would be surprised! So much appreciation and satisfaction that you offered something with so much love and little effort! Won’t you like to do the same?
Picking a fried chicken from a deli or a local restaurant might not be wrong, but, its surely repetitive, boring and certainly nothing special!
There are so many simple & easy recipes available through varied resources that you can go ahead with; for instance spicy taco casserole or the dessert items!
Here are a few ideas 7 resources for your next Sunday dinner:
1. Surf the internet.
Internet is surely a global resource to quench all your thirst related to whatever aspect it may be. Key in the right keywords and you can find several easy to cook dishes at one go. Kraft foods website offers some delicious desserts that are quite easy to cook.
2. Desserts are often a good choice for Sunday dinners.
Sweet delicacies can be made within no time just a night before. These can be frozen overnight and so can be easily carried over to serve. Such desserts that tickle the taste buds of almost all of us are easy tricks to make your coworkers envious of your culinary talent at the ‘pitch ins’ at work.
3. Check out the casserole recipes.
Casserole recipes are often quick, simple and delicious.
4. Try the crock pots & slow cookers.
There are several dishes that you can cook in the crock pots & slow cookers. Just fill it in with the ingredients, turn it on and sleep over. By the time you complete your health sleep, the food would be done giving out a yum aroma and you could make up to the church in a record time.
5. Read through the magazines.
Many magazines offer interesting cookery sections. Magazines offer very healthy eating options such as large salad, casserole, or a healthy dessert.
6. Opt some healthy foods.
It is not necessary to select fat filled or calorie filled dishes for the Sunday dinner.
7. Enjoy the cooking.
It is often said that the cook’s mood defines the taste of the food. So, cook the dishes that you enjoy. Do not opt for any long recipes that feel you are forced to work on. Instead of being helpful, it would become more tedious and the food would get the bad taste of the cook. Hence, do not make it a stressful activity for yourself.
8. Do not repeat the same dishes.
Try a new recipe every time rather than sticking to the same thing time and again. It can make even a good dish repetitive and boring, just like the fried chicken.
9. Prepare a bank of recipes.
I suggest you to collect some recipes over time so that the next time you have to make the Sunday dinner, you do not have to vigorously search for them.
10. Treat your potluck audiences as guinea pigs.
Though every individual puts in all their effort & love in the dishes they cook, sometimes the results are not that perfect. This could also save you and your family from getting stuck with leftovers for a week. And a rather happier option, if you like the food, you can put it into rotation of recipes at home.
Now, those with little or no culinary talents go out to surprise your family, friends, and fellow church members with the correct ’simple to make’ recipes. Instead of getting on to fried chicken next time, cook up something awesome and get famous with your folks!
Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.
What Is The Best Way To Cook A Pig?
Jan 20th
In a pit? On a grill? In a pig roaster? What is the best way to cook a freshly slaughtered PIG?
Learning to Cook in the World of Warcraft
Jan 20th
When I first started playing World of Warcraft as a Mage in my early levels, I ignored the profession of cooking, thinking it to be a boring and menial task for an aspiring heroic type, like myself. Instead, I focused all my energies – and Mana – on my daily grind for cheap wow gold and hanging out with guild friends in the Pig & Whistle (Stormwind).
It’s not that I thought cooking was hard or mysterious, it’s just that I never appreciated the many advantageous that cooking can provide – even for a Mage. After all, why to learn cook when I could simple conjure up a tasty cinnamon roll?
Learning to cook from an early level can have many advantages – especially for those classes that cannot create their own food. By having a handy supply of high energy nosh in your old kit bag you’ll spend less time healing and reduce the downtime between grinding sessions enabling you to grind for longer, increasing your hourly rate of gold production as a result.
Cooking also has the advantage of adding buffs to food in the form of additional stamina and spirit, provided you stay seated for at least 10 seconds while eating. These buffs increase in value and longevity the higher the cooking skill you reach and the range of exotic food that you’ll be able to cook; this is in addition to the amount of health per second the food supplies.
This fact was taught to me by my old friend Stephen Ryback who is also the cook at the Pig and Whistle, Stormwind. In between practicing with his throwing knives (makes me think he wasn’t always a cook), Stephen will also show you how to cook a mean ‘Spider Sausage’ and a lean ‘Coyote Steak’. The steak only requires a cooking skill of 50 and restores 243 health over 21 seconds; in addition, you’ll receive a buff of plus 4 stamina and spirit. The sausage, on the other hand, requires you to have a cooking skill of 200 and restores 1392 health over 30 seconds in addition to a buff of plus 12 stamina and spirit lasting 15 minutes.
Stephen is one of the many cooking trainers that you’ll find in every major city; but coming by cooking recipes is another matter. While many of the trainers will also supply a limited number of common recipes, you’ll find many exotic and hard-to-find recipes located all over Azeroth, sold by a wide variety of vendors – not just cooks.
Recipes are also supplied as rewards for quests and these can be a useful way to help you grind and level your cooking skill at the same time. An example is the quest for Thelsamar Blood Sausages obtained from Vidra Hearthstove at Loch Modan. The reward is of course the recipe for Blood Sausage (Cooking 60, Health 243, Stamina +4, Spirit +4). As you travel around the Loch you can’t help run into all the necessary wildlife necessary for the quest.
But if you’re really stuck for a recipe then why not head back to the Pig & Whistle, Stormwind. There you’ll find the famous Kendor Kabonka, Master of Cooking Recipes. Kendor sells around 13 recipes – many of which are also supplied as quest rewards such as the recipe for ‘Westfall Stew’ and Redbridge Goulash.
Now, here’s the thing: very few people know of Kendor and his recipes so why not snap up several for a few silver and auction them for several gold. Many folks will bite your hand off to obtain them!
I have written at great length on the profession of cooking in my gold guide which is still free to subscribers for a short time. So snap up a bargain and follow the link below for your copy today.
Marcus Ty writes extensively on the art and craft of making World of Warcraft Gold. His tips and strategies are chronicled in The Journal of Marcus Ty – Gold Making Guide. Read his Blog World of Warcraft Gold Guide.
HOME COOKING: Hard Rock Cafe Recipes You Can Cook At Home – Rock Your World Chicken Quesadillas – prepare a delicious meal to impress family, friends
Jan 18th
With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.
Back in the 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.
The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.
So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.
No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”
The young proprietors put it on the wall. After that, the guitars never stopped coming.
The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.
Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…
–Hard Rock Cafe Baked Potato Soup–
8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced — peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions — white Part only
Additional chopped bacon –
Grated cheese and Chopped parsley for Garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.
Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
–Rock Your World Chicken Quesadillas–
4 flour tortillas
1 grilled chicken breast
barbecue sauce
crushed pineapple
bacon bits
colby-jack cheese
cooking oil spray
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
–Hard Rock Cafe Orange Freeze–
2 cups orange sherbet
1 cup freshly squeezed orange juice
1/4 cup milk
1 sprig fresh mint (for garnish)
In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.
You may have to stop the blender and stir the mixture up a bit to help it combine.
Pour into a tall, chilled glass and place a sprig of fresh mint on top.
Serve immediately, either to drink or as a dessert.
Or try…
–Hard Rock Cafe BBQ Beans–
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
–Hard Rock Cafe Grilled Vegetable Sandwich–
6 Tbl Mayonnaise
1/2 ts Fresh Parsley — Chopped
Dried Oregano
Salt to taste
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese — Grated
8 Onion Ring Slices
4 slices Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill.
To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.
Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.
Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.
Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.
Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.
Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Other Popular items on the Hard Rock Cafe Menu:
Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.
Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.
Hard Rock Cafe Veggie Burger: Served with a Side Salad.
Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.
Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef