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Roast Turkey with Herb Butter and Carmalized-Onion Gravy

Roast Turkey with Herb Butter and Carmalized-Onion Gravy


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Ingredients

Onion base for gravy

  • 4 large onions, thinly sliced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 1/2 tablespoons all purpose flour

Turkey

  • 6 tablespoons (3/4 stick) butter, room temperature
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 21- to 22-pound turkey; neck, heart, and gizzard reserved
  • 4 1/2 cups (about) low-salt chicken broth
  • 2 large fresh rosemary sprigs
  • 2 large fresh thyme sprigs
  • 3 tablespoons all purpose flour

Recipe Preparation

For gravy base

  • Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill.

For turkey

  • Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. DO AHEAD Can be prepared 1 day ahead. Cover and chill.

  • Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

  • Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.

Recipe by Rochelle Palermo,Reviews Section

Au Jus – Easy Au Jus Without Pan Drippings

Au Jus is easy to make, even if you don&rsquot have drippings from a roast lying around! I&rsquove come up with a fantastically simple Au Jus recipe that can be made with or without pan drippings! And, bonus? You can freeze it in small batches to pull out whenever you&rsquore craving a tasty French Dip.

We serve this beef dip with our famous French Dip Crescents and a side of Potato Wedges!


Sauteed Mushrooms with Caramelized Onion

Sauteed Mushrooms is one of the best and quick ways to cook mushrooms. Sauteed with onion they get a wonderful flavor. Adding some wine too, makes them totally irresistible. The flavors blend so well and sauteing gets them such a beautiful brown color.

The best part is that sauteing takes only few minutes to prepare, and you can have a delicious meal in a very short time. You can find so many ways to serve them with. Serve them for breakfast alongside some fresh salad end eggs, or for lunch and dinner on top of your favorite meat or vegetables. They go so well with pasta or rice too. They even can be served by themselves alongside some fresh crusty bread. Any way you choose to serve them everybody will love these mushrooms. They are totally addictive and people will ask for more.

The best way to clean mushrooms before cooking is to wipe them with a damp towel or a mushroom brush to remove any dirt. You can also rinse them, but have to do that quickly and mushrooms need to be dried immediately. If you let them too much under the water they will soak too much water. Mushrooms are like little sponges, so if you want your sauteing to get nice and brown make sure you dry them quick after rinsing.

If you are planning to saute more mushrooms use a bigger skillet so the mushrooms have space to saute either wise they will get too much water and steam.

Try it out, these sauteed mushrooms with caramelized onion are such a comforting dish, you will love it, I am sure of that.


Caramelized onion and gruyère biscuits

We’ve been on a huge breakfast-for-dinner kick this winter and while I’d like to tell you it has been triggered by earnest, respectable inclinations such as the fact that scrambled eggs, toast, and whatever vegetables or citrus salad we can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness. Once we figured out that our kid would now not only eat scrambled eggs but be excited to see them on the table [although, let’s be honest, doubly so if he can also talk us into freshly squeezing orange juice or a few slices of bacon], a whole world of unplanned dinners were opened up to us. We now can go all the way to 15 minutes before dinner to come up with a plan for it, which for me is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy. I knew this day would eventually come!

It’s also led to all sorts of diversions, usually in the quickbread department. Last week, I unearthed a recipe for caramelized onion and gruyère biscuits — that’s right, the butter, buttermilk and baking soda equivalent of French onion soup — I’d bookmarked last year and couldn’t find a single reason not to make them once I realized that they’d be a pan of eggs and a small salad away from a completely respectable weeknight dinner. Nobody warns you about this, but sometimes the problem with ostensibly passing as an adult is that there’s nobody there to question you when you decide everyone can eat biscuits for dinner.

I regret nothing. These are as amazing as you’d expect from something with diced bits of cheese that trickle out during the baking time and occasionally land in crispy frico puddles on the baking sheet. The onions are dark, sweet, intense, and briefly soaked in buttermilk before winding themselves through the biscuits. And although these make excellent breakfast or breakfast-for-dinner companions, they’d also be wonderful alongside the kind of hearty winter meal — Dijon and Cognac Beef Stew or Mushroom Bourguignon, anyone? — this blizzard brewing outside will require, nay, demand.







And for the other side of the world:
Six Months Ago: Bourbon Slush Punch (mid-January Bourbon Snow Cone Punch, anyone?)
1.5 Years Ago: Mama Canales-Garcia’s Avocado and Shrimp Salsa
2.5 Years Ago: Zucchini Bread Pancakes
3.5 Years Ago: Corn, Buttermilk and Chive Popovers

Caramelized Onion and Gruyère Biscuits
Adapted just a tiny bit from Alyce Shields at the late Pronto by Bar Bambino in SF, via Tasting Table

I made a few small changes to the original recipe, which you can see above. I halved the sugar, skipped the honey altogether, prefer to caramelize onions my own way (I find a lid in the initial stage helps the final outcome) and do better with a 1-inch vs. 1.5-inch dough, but otherwise found these to be pretty much perfect the way they were originally made. I froze half and will let them thaw for a bit before baking them, the next time the urgency strikes.

Yield: 10 3-inch (big!) biscuits

9 tablespoons (127 grams) cold unsalted butter
1 tablespoon olive oil
2 small onions, halved and thinly sliced
2 3/4 cups (345 grams) all-purpose flour
1 tablespoon (15 grams) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon coarse or kosher salt
4 ounces (about 1 cup or 115 grams) gruyère or another Swiss-style cheese in 1/2-inch cubes
1 cup buttermilk (or make your own)
Flaky sea salt
Freshly ground black pepper

Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a large skillet over medium heat, melt 1 tablespoon butter and add olive oil. Add the onions, reduce the heat to low and place a lid on top, letting them steam for about 10 minutes, stirring occasionally. Remove the lid and continue to cook the onions, stirring occasionally, until they’re deep brown about 10 to 20 more minutes. If, for whatever reason, your onions need more time, up to 10 minutes more, don’t fret, they’ll only be more delicious for it. (Mine took a total of 22 minutes, but my stove at the lowest setting is closer to what I’d call medium, so things cook/brown too quickly.) Set aside to cool.

In a medium bowl or the workbowl of a food processor, combine flour, sugar, baking powder, baking soda and salt. Dice 8 tablespoons remaining cold butter into 1/2-inch bits. If proceeding by hand, use your fingertips or a pastry blender to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea. If proceeding in a food processor, add the butter and pulse the machine in short bursts until you get the same texture, then transfer the butter-flour mixture back to a medium bowl.

Stir in diced cheese. Pour buttermilk over cooled onions and stir to combine. Add buttermilk-onion mixture to bowl and stir until combined. It’s going to seem a little dry and will help to use your hands to knead it together a few times in the bowl don’t worry if a couple floury spots remain. Turn the dough out onto a floured counter and roll out to a 1-inch thickness. Use a floured 3-inch cutter to stamp out circles and space them apart on prepared baking sheet. Gather the scrap and re-roll them as needed. Sprinkle biscuits with sea salt and pepper and bake until the scones are deep golden-brown and the cheese is melted and bubbly around the edges, 20 to 23 minutes.

Eat warm. They’re best on the first day, but if any survive it, they will taste better re-warmed on day two.


Wednesday, November 14, 2012

Mini Meatloaves with Carmalized Onion/Mushroom Gravy

1 pound ground turkey
2 beaten eggs
3/4 cup bread crumbs
1 tbsp dried onion flakes
1/2 tsp granulated garlic
4 tbsp minced fresh parsley
1 tsp salt
pepper
1 tsp dried thyme
Carmalized Onion/Mushroom Gravy
2 large onions thinly sliced
5 oz of sliced fresh mushrooms
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 1/2 cups beef stock
1/4 cup dry white wine
3 tbsp butter or margarine
3 tbsp flour
1/2 tsp dry thyme

Preheat the oven to 350. Spray a rimmed baking sheet with cooking spray or line with a silpat. Place all the above ingredients into a large bowl and mix with clean hands. Divide the mixture into 4 equal portions and shape into mini footballs. Place them onto the baking sheet and put in the oven. Bake for 30-35 minutes.

For Gravy Heat the oil in a skillet with a lid. Add the onions, sugar, salt and pepper. Stir to coat. Turn the heat down to medium and partially cover. Leave the onions alone for about 7-10 minutes or until they begin to brown. Stir and recover for another 5 minutes or until the onions are browned all the way. Remove the lid and add the mushrooms. Stir to combine with the onions and let them cook for 3 minutes. Make a space in the skillet by pushing the onions and mushrooms out of the way. Add the butter or margarine to that spot and let it begin to melt. Sprinkle the flour over the butter and mix until a paste forms. Pour the wine and the stock over all and stir to combine. Let the mixture come to a boil to thicken. Adjust seasoning and add the dry thyme. Spoon the gravy over the meatloaves when plating.


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10 Best Balsamic Vinegar Turkey Recipes Yummly

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White Balsamic Turkey Butterball®

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  • ¼ cup packed dark brown sugar
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Balsamic and Honey Glazed Roast Turkey

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Turkey with Balsamic-Honey Sauce Recipe: How to Make It

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Roast Turkey Breast with a Balsamic Glaze The Cheerful

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Balsamic Marinated Turkey Medallions Recipe FreeFoodTips.com

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Balsamic Turkey Gravy Recipe Olivelle The Art of Flavor

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Turkey Cutlets with Balsamic Pears Recipe Martha Stewart

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Fabulous Grilled Turkey Tenderloin With a Dazzling

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Balsamic Ground Turkey & Green Bean Skillet The Simple

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Tuesday, December 11, 2012

The Lighter Side of Sesame Chicken

2 pounds boneless, skinless chicken breasts cut into chunks
4 tbsp honey
2tsp sesame oil
3 tbsp sesame seeds plus more for serving
4 tbsp low sodium soy sauce
2 large cloves of garlic, minced
2 tbsp extra virgin olive oil
2 pounds of fresh broccoli cut into florets
4 green onions, sliced
salt
1/4 cup water
1/2 cup chicken stock
2 tbsp corn starch

Cook rice according to package directions. In a small bowl mix together the honey, sesame oil, 3 tbsp sesame seeds,garlic and soy sauce. Set aside. Place the broccoli in a large pot or skillet with a lid. Add the water and salt. Bring to a boil,place the lid on and steam for 5 minutes. Remove the lid and turn off the heat. Drain if necessary. Heat the oil in a large skillet or wok. Add the chicken and cook until browned. Add the broccoli and the soy/honey sauce. Toss to coat. Mix the chicken stock and corn starch together in a small bowl and pour over the chicken and broccoli. Stir to coat and until the sauce thickens. Turn off the heat and stir in the green onions. Serve over rice and garnish with more sesame seeds.


Roast Turkey with Herb Butter and Carmalized-Onion Gravy - Recipes

Granny do you Have your caramelized onion recipe on Pinterest I’d like to find it so I can save it

Yes, here's the link https://www.pinterest.com/pin/9499849183924680/

I have never eaten such french onion soup. It must be tasty if I find the recepie I will cook it for sure custom-written-papers.org/blog/order-essays.html come in here.

I am curious. Would it be okay to can this soup in a waterbath canner or should you use a pressure canner?

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How to Caramelize Onions

Ingredients

Several medium or large onions , yellow, white, or red

Balsamic vinegar , optional

Method

Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.

The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.


Saturday, September 27, 2014

Best Restaurants in Annapolis

Best Restaurants in Annapolis

Restaurants' individual food items are graded. (best ice cream is at bottom)

Revised 25 March 2019

Also see our website, "Best Crabcakes in Annapolis," at:
tastetestersclub.blogspot.com/best-crabcakes-in-annapolis-best-crab.html

See all our sites about Annapolis food:
1. Best Restaurants in Annapolis (this site)
2. Best Crabcakes in Annapolis
3. Best Cream of Crab Soup in Annapolis
4. Best Key Lime Pie in Annapolis
5. Best Ice Cream in Annapolis

Note that all crab cakes use crab from a can, except the very few places where noted below as "FRESH." Ironically, some not fresh are better due to far better recipes.

Adam's Ribs - best ribs and chicken
2019, dinner time (note: ribs are best when freshly cooked at 11 A.M.!)
ribs, not hot B+
chicken, hot A
pulled pork C
rolls C-
pork tacos B
refried beans on tacos B+
extra crispy fries B+
baked beans B
mash B-/B
gravy B/B+
combo mash and gravy B/B+
onion rings B+

2008, lunch time
a. ribs. A+
b. chicken. A+
c. crab cakes. B
d. fried rib with buffalo sauce. B++
e. gator (hot) wings C-
f. brisket sandwich (lean brisket only here) B+
g. rolls, if hot A
h. cornbread C-, with butter B-
i. slaw B/B+
j. bbq sauced shrimp with bacon wrapped and grilled B-

Abert Yau's East-West Bistro, Pasadena, MD
a. soup: crab and fresh asparagus A
b. soup: hot and sour (best ever hot and sour) A
c. crispy hot duck (cooking oil flavor) B
d. grouper with black bean sauce A-
e. veges with grouper B+

Amish Restaurant (see Pennsylvania Dutch Farmers Market below)

Annapolis Smokehuse - best pulled pork
a. pulled pork. B+
b. brisket. dry: B-/B. wet: B
c. ribs. C+/B-
d. smoked chicken, whole pieces. leg: B. thigh: B-
d. hushpuppies. C+
e. slaw. B/B+
f. brussel sprouts. B-
g. kale. A-
h. fried corn. B+

Annie's Paramount Steakhouse (across bridge from Annapolis, on Eastern shore)
a. crab imperial: first time: A second time by one of our group: D/C
b. best coffee (according to one in group)

Bay Woods Bistro (private retirement community cafe)
a. beef and vege soup, without beef C
b. same soup with beef D+/C-
c. cheeseburger (bun B/B+, beef B, but add salt and pepper, pak (as a package all together): B, but with salt and pepper: B+
d. hot fries B
e. slaw (too much mayo) C/C+
f. reuben sandwich (pastrami, thin deli sliced B-/B sour kraut is very sour C- thousand island dressing, buttered grilled marble bread B/B+, white, prob. swiss cheese) total: B-/B
g. chicken salad C+
h. chicken salad sandwich B-
Holiday menu - Memorial Day:
i. bbq chicken, grilled C+
j. grilled dogs C+/B-
k. corn on cob C+
Desserts: they serve mostly Main Ingredient's specifically:
1. key lime pie (from Sysco distributor) slilghtly pudding like with cheap fake cream on top. B/B+
2. soft serve vanilla ice cream C+/B-
3. (dry) chocolate swirl cheesecake B
4. carrot cake (alone: B, frosting with nuts alone B+) combined: B+
5. chocolate chip cookie C/C+
6. fudge brownie with big choc chunks B++

Annapolis Yacht Club:
MARCH 2019:
arctic char, with sauce of lemon peppercorn vinagret: B/B+, but with 2018 white cream A
cast iron chocolate chip cookie B/B+, with vanilla ice cream B+
bok choy C/C+
cous cous C
carrots, sliced B/B+
cream of crab soup: B/B+ top liquid with crab at bottom: B+/A-, with 2/3T of sherry: liquid alone B+, with 2/3 T of sherry including crab at bottom: B+/A-. Note: any more sherry than 2/3 T per 10 oz soup is too strong!

NOTE ON SHERRY MEASUREMENTS:
1. .67T per 10 oz = 3.3% sherry in soup x 20% max ABV (alcohol by volume) = .66% ABV (note that most sherry is 17-19% ABV).
2. Tested with sherry at 1.8% ABV: far too strong!
3. Tested with brandy at same volume per #1 above (3.3% brandy in soup) x 40% max ABV = 1.3% ABV (far too strong! and flavor even worse so, with less brandy than sherry, it's clear that brandy is not as good a mix as sherry with crab soup).
4. In future, do legal "non-alcoholic" volume of .5% ABV. This equates to about 55-61% of a T (tablespoon) of sherry per 10 oz soup (at 17-20% ABV sherry). Thus, the serving size would be slightly over 1/2 T = .5% ABV.
5. If making non-alcoholic hard liquor flavored ice cream, add 1/4 T per 10 oz of ice cream for .5% ABV. If using sherry, use 1/2 T per 10 oz of ice cream. (Sherry has about 1/2 the ABV of liquor like bourbon and vodka: 17-20% vs 35-40%.)

2018:
rockfish, charbroiled B/B+
halibut C-
2015-2016
waffle (about 1 inch thick and 4 inches in diameter, made on cast iron Rugged XI waffle maker, using Sysco waffle batter cook at 250 for 90 seconds). A+
sausage patty. B+
bacon A-
french toast with white Texas Toast, if moist inside: (request that!) B/B+, with berry compote and chantilly cream A-
french toast with wheat bread (it was also not moist inside, thus it was overcooked) C+
cherry breakfast pastry C
crab cake. (strong canned flavor) B-
crab cake sandwich with brioche bun. B
citrus black grouper B+
smoked salmon. C
omelette. B+ (It's made to order: We recommend this egg mix for the omelette, with clarified butter: with tomato, onion, mixed cubed peppers. Request no cheese inside - as waiting for it to cook destroys the needed moistness for the eggs.) After flipping omelette, sprinkle grated cheese on top and within seconds lift it out so the egg doesn't overcook inside. The grated cheese will continue melting on your plate).
porterhouse steak: New York strip part, closer to bone B, outer portion C fillet mignon portion B/B+
crab omelette (strong canned crab flavor) B-
crab imperial. B
flounder francais. B+
veges that come with flounder. A
cream of crab soup, with crab meat on bottom (can flavor). B++ with sherry: B++/A-
raw oysters B-
salmon. total: B/B+
cream sauce with salmon: A-
salmon alone: B-
lobster seafood pot pie C+
filet mignon (not chargrilled) B/B+
risoto with mushrooms B++
baked potato, old D-
side salad C+, with creamy raspberry vinegrette B+
key lime tart (pie) (among best in town) B
nutty buddy ice cream cone C
chilean sea bass B/B+
cous cous (like cram corn) C+/B-
fresh green beans B-
roasted tomato B
white bread roll C
nutty brown bread D

Boatyard Grill
a. crab cakes FRESH (one of very few places using fresh crab). spices rather bland B/B+
b-1. crab cake sandwich, with tartar sauce (thick brioche bun alone C+): B+/A-
b-2. same sandwich Without tartar sauce: B/B+
c. cream of crab soup. (uses too little crab), strong parm cheese flavor: B
d. slaw B-/B
e. sweet potato fries. B+
f. house tartar sauce. A
f. key lime pie (too mild of lime flavor and pudding texture) B-
g. Smiths, Maryland cake (layers of chocolate). B/B+
h. flounder BLT (fried flounder D+, seasoned in breaded crust, too little fish, too crispy, yet fresh fish). total sandwich: B/B+
i. dessert nachos (raspberry and chocolate syrups with ice cream: A (if no ice cream: C-)
j. burger: (meat alone: B+, flavor: A). total package: A-
k. fried oysters (best in town we've had): A-
l-1. Grand Mariner french toast alone B/B+
l-2. with syrup B+
l-3. with mandarin orange slices B/B+
l-4 with mandarin orange slice and dry cranberry pieces B++
m. fish and chips (fresh cod but super crisp panko coating has bad texture C- and B flavor total: C+
n. fries B-
NEXT TRY:
1. open faced crab dip "samwich" (artichoke, spinach, onion, parm cheese dip, open on ciabatta bread) with melted cheddar and tomatos.
2. key west fish sandwich - mahi, onion kaiser roll, lemon aioli, sauteeed peppers, onion, mushroom, havarti cheese
3. Rastafarian porch chop with Jamacain rub topped with mango chutney, and crab mac & cheese
4. baby back ribs with mango bbq sauce
5. Annapolitan (omelette): 3 eggs, lump crab, chopped tomato, scallion, mornay sauce
6. big fat scallop with black pepper, sugar, salt, pan seared with balsamic reduction
7. Halibut love point, tossed with lump crab and citrus butter
8. "a nice fish sandwich" fresh fillet of day. with lemon pepper, brioche roll, red pepper aioli, lettuce
9. grits
10. reuben: delic corned beef, slaw or kraut, 1k dressing, swiss cheese, panini fried, thick rye
11. shrimp and grits
12. crab benedict with asparagus and tomatoes
13. pepperjack grits (same as grits above?)


Cafe Normandie
a. duck mousse (duck liver) B+/A
b. sliced bagette A-
c. mini bread loaf. B
d. trout almondine B
e. frog legs with garlic (best non-fried legs ever) B+
f. pistachio cheesecake B
g. roast duck with raspberry sauce: meat: C- to B- with skin A-, with sauce B+
h. fried sweet potato B-
i. green beans and carrots B
j. cherry clafoutis (baked dessert with fruit (cherries today) B/B+
k. gapaschio : cold tomato soup with cilantro and garlic, celery, and jalapenos. B/B+
l. chocolate eclair C+/B-

NEXT TIME: lamb rack with rosemary

Cake and Cream (Main St.)
a. chocolate ice cream b - -

Cantlers, Riverside
a. grilled rockfish. B+
b. burger (the meat is B-). overall: B+
c. crab cakes FRESH (too cooked on outside, dry, when we had it). B
d. slaw. C-
e. crab (too salty).D
f. shrimp (too salty). D

Carrol's Creek - best cream of crab soup
2019:
a. cream of crab soup: BEST WE'VE FOUND: A+ (best with 1/2 T of sherry per 10 oz soup = .5% ABV (alcohol by volume, also considered max amount to be "non-alcoholic"). Any more sherry tastes too strong.
b. shrimp stuffed with crab, bacon-wrapped. 50% crab meat. A-
c. sirloin, marinated, red wine reduction, said menu, but server said it came with classic demiglaze: caternet, dijon, shallot. BEST SIRLOIN EVER HAD. A -
d. fruit cobbler B
e. coffee chocolate chip ice cream with glazed donut in a pudding: B/B+
f. caramel bourbon sauce for pudding: A, BEST DESSERT SAUCE EVER.
g. bread C-
TRY:
tenderloin sandwich $13
jumbo lump sandwich $14
TRY DINNER STARTERS:
cumin lamb rack $15
crab artichoke dip and bread 12
TRY ENTREE:
Filet mignon 36
TRY DESSERTS:
creme brulee 8.50
decadent cake 8.50
cheesecake 8.50
choc and peanut butter banana 8.50

2014:
a. cream of crab soup. BEST WE'VE FOUND A+
b. crab cakes (from can, but still very good). A-
c. rockfish (best we've found, perfect, buttery crust for it, but rockfish isn't our favorite as it's like a cross between halibut and mahi - a bit too dense for our likes. If you like denser fish, this is great. B+/A-

Checkerburgers (in Crofton, 11 miles away)
a. Champ (meat is D). overall: B+
b. Checkerburger with cheese. B-
c. fries. B
d. choc shake. B-
e. strawberry shake. D

Chick and Ruth's, Main St., breakfasts: Bs and Cs
a. crab cake. C-
b. sausage. C
c. scrapple, egg, with swiss cheese. D

Deep Creek, Arnold, MD
a. crab cake (from Venezuela, on Ice, like Jerry's Seafood in Bowie - better than all other local places) A+
b. crab imperial (crab with mayo) B+
c. panko fried fresh flounder B-/B
d. key lime pie B-/B
e. bread A-
f. twice baked potato (mixed with cheese inside) A-
g. vege medley (a strong spice) C
h. salad with flounder B

Dock Street Pub
a. crabcakes B-/B


Edgewater Restaurant
a. rockfish, fresh, broiled. B/B+
b. soft shell crab. B-/B
c. crab cakes (mild spice flavor, very faint canned flavor) B/B+
d. slaw (mayo flavor) B-
e. Okra. B+
f. green beans. B-
g. tartar sauce. B+
h. clam chowder B+, with sherry B+/A-
i. cream of crab soup (right amount of crab) A-, with sherry A
j. coctail sauce for shrimp B+
k. orange colored cheese balls with crackers B/B+, with roll C
l. fries B+
m. fresh, broiled orange roughy B
n. green beans B
o. crab imperial (strong canned flavor, needs mayo) B-
p. rolls, dark wheat A
q. rolls, white, soft B+
r. baked potato B
s. fried chicken (like grocery store made) B-
t. house apple sauce B+
u. candied beets B
v. potato salad (best) A
w. stewed tomato B/B+


Famous Dave's (we've tested it elsewhere, but not in MD it's a national chain)
a. roast chicken. B
b. bbq chicken. B
c. ribs. C+

G & M (in Lithicum, MD)
a. scallops (best ever) A
b. broiled fresh flounder (best ever). A
c. crab cakes, can flavor, as nearly all have. B
d. cream of crab soup, medium spicy for heat B+
e. shrimp (in combo plate) C-
f. slaw C
g. roll (stale in Feb 2015: C, fresh in July 2015:) B-
h. mashed potato: D
i. gravy C-
j. steak fries, if hot A-
k. fried haddock (thick batter D+, fish alone C). total: C
l. house apple sauce A
m. house potato salad C
n. house key lime pie (like pudding and with bad, artifical lime flavor) D-
o. fresh red snapper, lemon sauce with pomegranite seeds: grade B. (dry on one side - overcooked fish alone: C. Flavor grade B. overall with sauce C+
p. corn fiesta (onions, peppers, corn) B-

Gioletti's Italian Market
2019:
Suppli (fried roll with cheese and rice) B, with marinara B
Aronciti (same with meat): still to try
marinara alone B
Porchetta: pork, broc, Oniion, cheese on bagette: still to try
Vege sub: panini with eggplant, lettuce, mozz, and tomato on focacia: still to try
Zapp's potato chips - jalapeno kettle chips B

Grumps
MARCH 2018:
blue berry pancakes, overcooked B+
sausage links, from Nick's Deli B--
hollandaise sauce B/B+
crabcakes and eggs B+
crabcake mixed with chopped tomato, no canned flavor B+
muffin C+
grits B/B+, with butter B
OCTOBER 2016:
a. french toast (cinnamon flavor) B
b. blueberry pancakes A-
c. banana nut pancake (needs more banana flavor, but at least it has natural flavor) B
d. sausage link (from Nick's Deli) A-
e. sausage patty B+
f. garlic fries, strong: first time: B/B+, second time: A-
g. malted waffle, large C
h. waffle with corned beef hash B-/B
i. corned beef hash C
j. malted waffle C
k. burger: angus burger meat B/B+, bun B+, total: B+
l. crab sandwich (spices don't work for sandwich). buttered bun: A-, lettuce and tomato. bistro sauce (which is peach colored) C-
overall grade for crab sandwich: B
m. crabcakes B/B+
n. Chicken fried steak (Vickie's) B-/B alone with gravy B+
o. sausage gravy alone B
p. fried eggs (average) C
q. biscuits (margarine cooked with it, unfortunately) B
r. biscuits with gravy B+
s. grits (second best in town, after Iron Rooster however, having less cream, some will like this one better) B+/A-
t. plain pancakes C+
u. pork chops (dark meat by bone: b/B+, white C-/C overall C+
v. sauateed spinach B-
w. green beans, slightly cooked, fresh B
x. mash C
y. mash with gravy D+
DON'T GET FISH AND CHIPS - NOT OWN BATTER, PLUS MAHI (too dense)!
TRY NEXT TIME:
Note made Oct 2016:
1. chicken pot pie
2. SALISBURY STEAK
3. potato pancakes
4. slaw
5. baked beans
6. Karla's mac and cheese
7. grilled mahi sandwich
Note made March 2018:
vegie lovers omelette (with sauteed fresh mushroom, tomato, onion, green pepper)
guacamole huevos (guac, spinach, egg on marble rye toast)
pork chop and eggs
bisquit and gravy
shepards pie - special

Hogs to go - (in D.C., not Annapolis but we listed it here as we don't have a site for D.C. restaurants yet)
a. brisket D
b. brisket with sauce C
c. pulled pork C-
d. pulled pork with sauce B-
e. ribs D (like Annapolis Smokehouse)
f. ribs with sauce C+
g. chicken D
h. chicken with sauce C-
i. cornbread D+
j. sweet potato pie A-

House of Hunan
a. sweet and sour fish: fresh orange roughy in red sweet and sour sauce light battered and fried, thin fish B+/A-
b. dumpling appetizer, with steamed chicken inside: C+
c. Tom's Special eggplant: light, batter fried shrimp in chef's special sauce B+/A-
FUTURE:
all 3 ducks have no seasoning, but their own sauces:
1. Hunan duck: boned duck with brocolli, snow pea, mushroom, bamboo shoot in chef's special sauce. it's sweet, better than Hong Kong, chef says.
2. Peking Duck: well done, crispy skin, with hoisen sauce (shrimp sauce) and pancakes, whole duck.
3. Hong Kong duck (roasted)
4. tangy pheasant slices, hot spicy sauce.
5. seafood asparagus: shrimp, scallop, orange roughy, sauteed with asparagus, napa and snow peas in black bean sauce


Iron Rooster
MARCH 2018 (most of items in October 2016 below are gone!)
grits in 2019 (best ever had: made with cream and chicken stock plus a little salt) A
crab benedict in 2018: B (last time had it, in 2015, an A)
crab cake B (also an A in 2015)
pop tarts:
brown sugar B/B+
chocolate banana B/B+
mixed berry: still to try
2019: brioche french toast, light and fluffy, with batter of vanilla beans and apples: B with maple bourbon butter B+ total, with not real maple syrup B/B+ total
fried apple pie C-, with vanilla bean ice cram C+, with sauce B-
NEXT TIME:
grits again and always!!
mixed berry pop tart
COWBOY meatloaf (poached egg with it is gone, after 2016:)
cornbread waffle (A+ in 2016)

2015 and OCTOBER 2016:
challah french toast B+
crab cake benny (seared jumbo lump crab cake, beefsteak tomatoes, hollandaise, micro greens, light dusting of old bay, english muffin) 2016: A+. 2018: B
chicken and dumpling soup B+
shrimp and grits B/B+
grits (best ever) A+
fried potato A-
warm monkey bread (light cinnemon bread alone: B-) B-/B
pancakes B+
BLT and egg (with pork belly, lettuce, fried green tomato, garlic aioli, egg, broche bun) C/B-
brioche bun A-
fried green tomato A-
ranchers benny (fried green tomato, boursin cheese, roasted corn salsa, roasted poblano sauce -- too strong of a verde sauce), poached egg, hollandaise, english muffin) C
roasted pork belly IN 2016: C
corned beef hash (1/4 inch cubes corned beef: A- in their regular hash browns alone: A-), total: B+/A-
house made country sausage links B-/B
scrapple (best ever) B
bacon B
hazlenut choco flourless cake A- (test again)
brown sugar pop tart A-
orange, mango pop tart C
brocolli B/B+
crab stuffed avocado appetizer (chipotle aioli in crab with side of roasted corn salsa and fresh cut parseley) A/A+
crab A
mixed veges: sauteed, white onion, shredded carrot, corn A
2016: meatloaf, with good spices B+ (jack pepper pan gravy B+, poached egg A, fried leeks, garlic smashed red bliss potatoes). total: A- (maybe different recipe now, as egg is now gone)
pork chop (root beer and honey glazed) B-, with a few bites near bone A- overall: B
shrimp and grits (best grits ever, but needs more seasonings) B+

fried, sliced breakfast potato B
fries C
brussel sprouts B
pecan torte (pie) A-
pop tarts:
a. orange banna mango B-
UNFORTUNATELY GONE FROM MENU AFTER 2016:
DINNER:
dinner benedict (grilled 8 oz. filet mignon, toasted brioche, poached egg, buttered asparagus, tarragon hollandaise)
BREAKFAST:
iron benny (grilled beef tenderloin, carmalized onion, roasted crimini mushrooms, poached egg, bernaise sauce, crispy fried leeks, English muffin)

Jack's Chinese - tied for best crab cakes
a. crab cakes: A (the spices they use make this amazing)
b. Hong Kong roast duck (not Crispy Duck) B+
c. Orange chicken. B+
d. Crispy Duck. D+/C-

Jalapenos
MARCH 2019:
mild guac, same as below: A
jalapeno and cheese poppers B/B+
rolls B+
mole sauce: B+/A-
APPETIZERS:
Pato a la levantina: duck breast, sauteed and oven roasted with orange liquor reduction and cashews served medium rare: B-. With squeeze orange juice over it: B+
a. "chulatitas de cordero con mezcal:" lamb chops marinated with mezcal herbs, grilled, over roasted potatoes with jalapeno pesto sauce A-/A
b. appetizer: "chuletitos a la riojana:" lamb chops served over papas con rastas, topped with sauteed onion, tomato, and pimento: A

MARCH 2018:
Trout: "Trucha al caldillo relleno:" resh trout with sweet guajillo pepper, tomto, onion, bay leaves, flavored with rum and seafood broth A-
lamb rack: Cordero de castilla: lamb rack chops marinated with olive oil, herbs and garlic, grilled, topped with piquillo butter (lamb rack with red colored sauce of Spanish herbs) B+
Rack of lamb, rubbed with rosemary and served over black mole A+
lamb alone A-
sourdough bread B/B+
paella rice B
mash potato B
mild guacamole (avocado, cilantro, onion, tomato) A
hot guacamole (same plus jalapeno peppers) B+
DESSERT: banana and whipped cream chimichanga B/B+
OCTOBER 2016
a. trout (sauteed with salsa and herbs on top). A+
b. seafood paella: B+ (rice with it: A)
c. sourdough roll alone B/B+
c-2 sourdough roll with butter A
d. rice C+
e. trucua compesina rellena (clear cut trout with serrano ham (thinly shaved ham sandwiched in middle of fish, with manghego cheese (not visible) and piquillo pepper, finished with white wine and lemon butter sauce) fish alone B-/B, total: B+
f. salmon a la Navarra: salmon sauted with lemon (small chunks), capers, and finished with white wine B+
g. marinated black olives B-/B
h. marinated green olives B-
i. paella:
scallops B
shrimp B+
clams C+
fish C/C+
rice B+ but if hot: perhaps A-
j. lamb rack, special, marinated in beer, olive oil, and herbs, with tomato masa sauce (corn flour in the tomato sauce?) plus green "specs" A+
k. halibut chef's special: chargrilled B+/A-
l. polenta under halibut A
m. veges with halibut: carrot, zuch, croc, green peppers, slightly cooked, with seasoning C

TRY LATER:
all bold faced above, plus:
a. Carne Asada: rib eye steak, basted with lemon juice and butter, toped with roasted poblano pepper, Onion, and Tomato
b. Cituleta de cendo: grilled center cut pork chop (not as good as rib cut in general, not served here): marinated with vege and sesame oil, garlic, shallots, peppercorn, honey, and thyme
c. (poblano) chile relleno - get cheese only, at night only (still made as cheese only vs option with chicken and cheese)
d. pescado indio (tilapia - too strong of a freshwater fish): flash fried, crusted with plantain, grilled and served over rice and black bean sauce
e. pescado veracruz (tilapia) sauteed with tomato, pepper and white whine, and something else

Jerry's (outside Annapolis) - tied for best crab cakes
a. crab "bomb." A+
b. fried crab cakes. B+
c. beer battered halibut. C-

Kevin and Mike's at Market Place
a. fried chicken. when freshly cooked. B-/B, but C- if only warm. Adding: sweet chili sauce: B+/A-.
Adding bourbon sauce (their second best sauce): B/B+
b. fries. B-
c. gelato. C+
d. crab cake C-
e. crabcake sandwich (with mayo, lettuce, cheap bun) B-
f. fried oyster (worst in town, but they try, using fresh oysters): C-/D+
g. cream of crab soup (worst in town). D+
h. fish and chips - don't get: distributor breaded, using frozen floundera.


a. supreme. (crust only a C+). overall: B+
b. kids'spaghetti with marinara sauce, sauce only: C++
c. goatcheese/jalapenos/anchovies pizza. B

Lobster Rolls (Main St.)
a. lobster roll (on mayo with bun) C++
TRY LATER:
clam chowder

Les Folies
French bagette and butter A-
duck confit (nice crust, very little if any seasoning flavor) B+
lentils B/B+
field greens B-
escargo butter (with green specs and butter) A-/A
Denver sole B
crab cake (canned flavor, no seasoning flavor, dry) B
green beans, thin, buttered B+
carrots B-
mash potatoes B/B+
DESSERTS:
begnet C, with vanilla ice cream and raspberry sauce B-
chocolate mousse cake with mint and raspberries A - -
pican pie A (BEST EVER, MADE BY A FRENCH GUY IN BALTIMORE).
pecan pie crust C -

Main and Market
all grades 2016 and earlier, except where indicated:
2019: bread (big roll). B+
2019: fish and chips (cod in 2019 is an upgrade to last couple years of swai, which was a rather mushy fish compared to cod the smooth batter is beaten too long for better batter see Sam's Waterfront.). (used to be A with cape capensis fish and perhaps different batter pre-2016). Now: Total grade here: B/B+
2019: chocolate mousse pie A-/A
2019: decadent cake: B+

2016:
bisquit. A
salmon, herb-crusted. A
h. crab cake (strong canned flavor) B-
i. crab cake sandwich. B+
j. fried chicken. D
k. meatloaf with pork and beef, and Hungarian gravy. C++
l. mashed potatos, lumpy. C++/B-
m. citrus scallops. B+ (best are at G&M, Lithicum)
n-p. n/a
q. clam chowder B++
r. Hungarian mushroom soup A, dipped in bread A+
s. blackened salmon B/B+, with tomato and avocado B+
t. mash potatoes (creamy and much garlic) B/B+
u. filet mignon B/B+
v. crab sauce (strong canned flavor) with filet mignon C+
w. bread B
x. grilled asparagus A
y. rice with peas, carrots and corn C
DESSERTS:
1. Kentucky Derby pie (nuts and choc like big choc chip cookie) B-
2. strawberry/blueberry pie. B-
3. chocolate custard. B- -
4. chocolate mousse pie. A
5. decadent chocolate cake. B/B+
6. choc swirl cheesecake D+
7. raspberry mousse pie D+ (but choc crust is A-)
8. key lime pie (like pudding, with only a little condensed milk: C, crust C. Total: C
9.chocolate cannoli cake (cake alone B-/B), with canoli: B+, frosting alone A, canoli alone B, crust B+
10. carrot cake (alone: B, frosting with nuts alone B+) combined: B+
AT BAY WOODS ON MEMORIAL DAY 2016, LIKELY FROM MAIN INGREDIENT:
11. chocolate chip cookie C/C+
12. fudge brownie with big choc chunks B++


Mission BBQ
MARCH 2018:
brownie C-/C
stuffed jalapeno B/B+
carrot cake (not fresh, too moist when not fresh) C-
OCTOBER 2016:
whole chicken B-/B
spare ribs B-/B
baby back ribs B+
baked beans C+
pulled pork alone B
with 4 of the 6 sauces very good:
(best sauces:
honey heat A
bay bbq B+/A-
smoky mountain A
KC B+
Memphis Belle B
Texas C
fries B
cornbread B-/B
seasonal peach cobbler B++ SERVED MAY AND JUNE
wet end brisket (too dry) C+
lean brisket C+
slaw B+
potato salad B+
mash B+
mac and cheese (5 cheese) B/B+
wet brisket sandwich (bun C-) total grade, with tupelo honey heat sauce: B

LATER GET:
caramel bread pudding A SERVED THANKSGIVING TO LATE DECEMBER
seasonal strawberry shortcake
later try:
pulled chicken (marinated thighs)
sausage #1
sausage #2
turkey slices

Miss Shirley's Cafe
MARCH 2018:
grits with diced bacon, mascarpone and heavy cream, chives and tomato B
cornbread with cajun spices, alone B/B+, pepper butter alone A-, combo A-
hash browns A-
SLIDERS:
ciabatto rolls, alone B+
a. pork and egg B/B+ (pork alone B/B+, scrambled egg B+
b. bacon, cheese, and egg B
c. pepper, egg, spinach, and goat cheese A-
CRABCAKE BENNY: (needs an English muffin - next time order that as a side and add items below to it!)
crabcake alone A
fried green tomato alone B/B+
has no muffin
greens A
poached egg, dusted A
combo B+
combo with bad hollandaise sauce B+

OCTOBER 2016:
a. coconut challah french toast (with coconut cream cheese inside and coconut flakes challah bread [too thick] dipped in almond scented egg mix, stuffed with coconut cream cheese, and flaked coconut, with strawberries and bruleed bananas ask for on side: cinnamon and powdered sugar, not on it, which is standard) (if thinner bread it would be higher grade) B+/A-
b. hashbrowns A-
c. apple smoked bacon B+/A-
d. n/a
e. jalapenio peach jam (tasted like apricot) C
f. omellete of the month: crab cake, asparagus, cherry tomato, fried green tomato, corn relish, old bay hollandaise sauce - same as crab cake benny with fried green tomato, but as an omellete (needs cheese but the sauce replaces it somewhat): B+
g. cornbread (with peach jalapeno jam) A
h. cornbread alone A-/A
i. grits with diced bacon, marscapone, chives, tomato, and heavy cream B+/A- (best grits however are at Iron Rooster)
j. grits with no bacon B
k. pancake B/B+
l. bisquits with benne seed, corn, and jalapeno peach jam (similar to apricot) B-, and with peppadew butter C
m. Nana's grilled cheese: white cheddar and havarti (thick slices, not melted enough), bacon, yellow and red tomato, sourdough bread cooked in too much butter for 2 of the 3 of us (1 liked that) B
n. fried green tomato B
o. crab cake A

Try: crabcake benedict
crab cake sandwich

TRY: CRAB cake and egg and muffin
Try: crab cake sandwich


Osteria
call for daily entrees: 410-267-7700
a. sea bass. A+
b. dessert: citrus panna cotta A-
TRY LATER:
a. duck breast with blueberries, mint, port wine reduction
b. lamb chops with rosemary and white wine reduction
c. chocolate hazelnut cake

Pennsylvania Dutch Farmers Market
FOOD ITEMS RATING B+ OR ABOVE ARE RATED FIRST, HERE:
a. meatloaf. with only ketchup sauce A-
b-1. meatloaf alone. B-/B
b-2 gravy alone D
b-3 gravy over meatloaf with tomato sauce C
c. strawberry preserves (they also sell it to take home!) A+
d. dinner rolls. fresh: A-/A if stale (such as 26 May 2016) C-
e. stuffing and gravy B+
f. grits B

At Beiler's Bakery outside the restaurant itself: B+ and A's:
h. glazed donut (second best we've had in the U.S., after Krispy Kreme). B++
i. apple fritter (2nd best we've found in the U.S. after Moore's Donuts, now closed in Payson, Utah). A -
j. blueberry fritter (best we've found in the U.S.) A-
k. peach fritter B+

FOOD INSIDE restaurant: BELOW B+ GRADE ARE LISTED HERE:
a. french toast B-
b. scrapple. B-
c. what toast. C
d. blueberry pancakes. C
e. chicken pot pie (actually chicken and dumplings - with no crust) B
f. chicken pot pie, chicken alone. C+. dumplings alone B
g. peas C
h. mashed potatoes C-
i. gravy D/D+
j. cinemon twist. C

At Beiler's Bakery, items that rated below B+:
k. cake donut. C
l. raspberry-glazed donut C++
m. all other donuts. C
n. chocolates. C
o. strawberry shortcake. D+/C-.

Red Hot and Blue
older, 2003 test
a. ribs A
b. chicken B
c. brisket (wet end not requested) C+
d. pulled pork B+
e. hushpuppies A+
f. catfish B
g. slaw A-
h. baked beans B-
i. cornbread muffins A-

Royal Farms (convenience store)
a. fried chicken. B

Sam's on the Waterfront
new chef January 2018, so all items below are different or discontinued, except where updated 2019:
2019:
a. fish and chips - cod A+, batter B+ (best on East coast we've had!) total: A
b. lobster roll: B. (Notes: buttered and grilled Texas toast with it: B++, lobster and sauce of lemon juice, lemon rine, and mayo) B-.) Best lobster roll of the 2 we've had in Annapolis.
c. cream of crab soup B-
d . key lime pie (from distributor): C+/B-
e. salad C- (slightly withered greens but not good taste anyway in the combo of items)
NEXT TIME TRY:
a. crab cakes $29
b. crab cake sandwich 15
c. brulee 8
Sunday: 1/2 price wings and 1/2 price Kobe burger
2017, but most of these are gone as of 2018:
b. slaw, best in Annapolis A
c. fries, thin B/B+
d. teriyaki salmon C, sauce C
e. tartar sauce too much pickle flavor C+
f. mash with yellow curry sauce B+
g. sauteed spinach with curry sauce B+/A-
h. lamb "strips" (chops) with yellow curry sauce A-
i. moon pie, house made, flourless choc cake, layered A-

TRY: CRAB CAKES

Severn Inn
about 2015:
Cream of crab soup A+
bread and butter A
fried oyster (too much breading) C
crab cake (canned flavor, weak spices) B-/B
corn peppers with crab cake C+
fried green tomato with crab cake C+
lobster stew B-/B
fries B+
rockfish, sauteed B- (top 2, with Carols Creek, but rockfish is dense and fishy everywhere. They prep it well here with onion and cilantro)
TRY LATER HERE:
1. tomato bisque with amber 16 cheddar in multi grain bread
2. fried flounder

Shake Shack (nearest one: in D.C.)
burger A- (meat B/B+, bun A-/A, plus cucumbers, T, O, shake sauce and mayo)
fries, crinkle B+/A-

Stan and Joe's Saloon
a. reuben (bread-buttered rye toast A, pastrami: strips and chunks A, white slaw, yellow (Swiss) cheese, total: A
b. fish and chips (frozen cod C-/C) batter B/B+ total: B
c. tartar (mayo-y) C
d. fries alone B-B, with old bay B
e. slaw (mayo-y) C/C+
f. chipotle mayo (hot) C+
g. onion rings B+
h. crabcake alone B/B+
i. crabcake sandwich (bun B) B/B+
try:
1. Thurs-Fri-Sat Prime rib
2. 3 sliders with angus, bacon, cheese, and potato buns
3. maybe try: cheese steak stogie (egg rolls with thin steak and onion and cheese)
4. stan's big dipper sandwich - thin prime rib, with sauteed onion, mushrooms and provolone

Stony River
DESSERTS:
2019: key lime pie (best in Annapolis) A-/A (2nd best now is at Adams Taphouse Grill).
2018: chocolate fudge cake B/B+, with mediocre syrup, combo B
2019: carrot cake B/B+
TRY THERE:
ribeye
prime rib
mushroom meatloaf
BBQ ribs
trout

Vin's 909
2019:
bread A
olive oil (brand: Antiqua Italia): A
OG arugala salad (fried shallots, goat cheese, arugala, white valsamic vinagrete) A
Pizzas:
family allium Chive oil, whole roasted garlic, fontina, mozzarella, Parmagiano Reggiano, buttered leeks, applewood smoked bacon, tellicherry pepper crème fraiche B+
charcooterie B
spotted pig Soppressata, wild boar meatballs, tomato sauce, mozzarella, basil, and provolone C+ (with boar meatballs: C+/B-
favorite of one tester in past: "envious pig:" tomato, pesto vinagrette, ricotta cheese, spec? shallots
try in future: spatzel with pork belly
DESSERTS:
creme de pot, chocolate (pudding, too dense, dark) B
butterscotch pudding: good texture, no flavor of butterscotch C+

RESTAURANTS STILL TO TRY:
Chesapeake Seafood in Edgewater (call: is this a fish market only? 410-956-8956)
Cafe Bretton, Severna Park
Chris's Charcoal Pitt (Greek plus American)
Newnes Steakhouse (best steak in the city)
Ruths Chris
O'Leery's
Nordstram's Cafe - salmon, etc.
Mehzanoda (2nd best Italian after Osteria: seafood, and pastas, on Richie Highway, in Arnold, MD)
House Bar and Grill


Voted as non-favorites:
Ice cream:
Jo-Jo
a. chocolate ice cream: B - -
b. strawberry: C
c. black raspberry C+
d. mint choc chip C+
e. butter pecan B - - /C+
f. pistachio C+

Restaurants:
Grace Garden, Odenton, MD (outside Annapolis)

a. flounder battered in wok with sauce and veges. C+/B-
c. egg drop soup. C
d. orange chicken. D+
e pork belly seshuan. D
f. fried rice. D

Philips Seafood. C+/D

Continued, voted as C's and Below:

McGarvey's
OB's Prime
Middleton Tavern
O'Brians
Mike's Restaurant and Crab House
The Italian Market Restaurant
Castlebay Pub
Abertos Italian in Glyn Byrnie


Ice cream shops:
(worth testing again are bold faced - buy single scoop:)

Annapolis Ice Cream Co.(our fave ice cream place in Annapolis)
MARCH 2018:
Chocolate B-/B
Chocolate banana B/B+
Chocolate orange B+
2015-2016:
a.banana B+
b. mint choc chip C++
c. strawberry B
d. strawberry oreo (their best ice cream) A-
e. blueberry C
f. chocolate B-
g. raspberry B
h. chocolate coconut B
i. butter pecan D
j. maple walnut (too little maple flavor) C-
k. raspberry chocolate chip C+?
l. coconut B-
m. coffee chip (strong) B-
n. nutella strawberry B


Watch the video: Tyrkiet og EU filmen (July 2022).


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