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Served up just so in trending cones and baskets.
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great finds for great snacking.
By the way…best Bay snacks…
San Francisco Garlic Fries
2 1/4 pounds russet potatoes, cut lengthwise into
3 x 1/3 x 1/3-inch batons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with
2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 more minutes. Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
Check out these chickpea nibbles…
2 tablespoons extra-virgin olive oil
1 small onion, minced
4 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 1/2 teaspoons sambal oelek*
4 cups water
Vegetable oil, for frying
All-purpose flour, for dusting
* sambal oelek is a Southeast Asian chili sauce.
Usually available at gourmet or specialty shops.
Lightly oil a 9-by-13-inch baking pan. Heat the olive oil in a large saucepan. Add the onion, garlic and rosemary and cook over moderate heat until the onion is very tender, 6 minutes. Stir in thesambal oelek. Add the water and bring to a boil. Slowly whisk in the chickpea flour until smooth. Reduce the heat to low and whisk until very thick, about 6 minutes. Season with salt. Spread evenly in the oiled baking pan and press plastic wrap on the surface. Refrigerate until firm, at least 4 hours. In a large pot, heat 2 inches of oil to 350°. Cut the chickpea mixture into 4-by-3/4-inch fries and pat dry with paper towels. Lightly dust the fries with flour. Fry in batches until golden, 8 minutes. Drain on paper towels, season with salt and serve.
Something so now and so nom nom
1 1/3 cups water
1/4 cup all purpose flour
1/4 cup grated Cotija cheese
3/4 teaspoon salt
Pinch of freshly ground black pepper
4 scallions, white and light green parts, finely chopped
1/2 bunch Italian parsley leaves, chopped
1 egg yolk
3/4 cup vegetable oil
Lemon wedges for trim
Red Salsa for serving
Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about
10 minutes. Set aside to cool. In a large bowl, combine the quinoa, flour, cheese, salt and pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough. Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than
1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.
Crispy Cornmeal Fritters
Called “festival” in Jamaica. Daydream some island dips.
2 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup evaporated milk
1 quart vegetable oil, for frying
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt. Using a pastry blender or
2 knives, cut in the butter until the mixture resembles coarse meal. Add the evaporated milk and stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute. Cover with plastic wrap and let stand at room temperature for
15 minutes. On a lightly floured work surface, roll the dough into a thick rope. Cut the dough into 24 pieces and roll each piece into a 9-inch rope. Bring both ends together and twist each rope tightly. In a large saucepan, heat the oil to 350°. Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes. Drain on paper towels and serve hot.
Curried Coconut Yogurt Dip
Drizzle some rum for a special island treat.
1 cup unsweetened coconut milk
2 cups plain low-fat yogurt
1 tablespoon fresh lime juice
1/4 to 1/2 teaspoon minced fresh habanero
or Scotch bonnet chile
1 tablespoon Madras curry powder
1 medium scallion, finely chopped
2 tablespoons minced fresh cilantro
Line a strainer with a coffee filter and set it over a bowl–spoon in the yogurt and let drain in the refrigerator until thickened, about 3 hours. Discard the liquid. In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes–let cool. In a medium bowl, combine the thickened yogurt, coconut milk, lime juice, habanero and curry powder.
Stir in the scallion and cilantro and garnish with the toasted coconut.
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