Teriyaki Shop

This week we are offering Teriyaki bowls at the street station. You have a choice of sticky rice, brown rice, or rice noodles with steamed veggies, beef, chicken, or baked tofu.

Carne Asada Tortas

Carne asada tortas will be available Wednesday at the grill. Get in early, they sold quickly last time.

Fresh Breads

I just got in some French roll samples to check out today. I'm running a Sub Shop station next week that will have three different subs. The station will be open from Tuesday to Thursday.

Pita Station

We are running a Pita Station this week from Tuesday to Thursday. We have gyros, citrus chicken, and falafel. Each pita comes with choice of white or wheat pita, hummus, cucumber, tomato, sliced onion, shredded lettuce, feta cheese, tazatziki sauce, and a choice of saffron rice or herbed couscous.

Saigon Beef Lettuce Wraps

The beef for these Saigon beef lettuce wraps was cooked with coconut milk, chili paste, sesame oil, mirin, habanero, and some ginger. We set up some chopped peanuts, lime wedges, and chili sauce for condiments. Served with steamed white or brown rice and bibb lettuce cups.

Taco Stand

We had a soft launch today of our new "street foods" station. We did a taco stand featuring street tacos. You could get a carnitas, carne asada, or a crunchy chicken taco. We had a variety of salsas to pair up with each taco.

Cranberry Mustard Pork

The stone ground mustard and sweetness of the cranberry lend themselves perfectly with the natural sweetness of the roasted pork loin. This is a perfect light lunch for these warmer days.

Pork Carnitas Recipe

I've had several requests for the pork carnitas recipe. Here it is.

recipe:
3 pounds boneless pork shoulder (butt)
2 tablespoon olive oil
1 tablespoon salt
4 tbsp roasted garlic paste
1 orange, well washed
About 3 cups water
1/2 teaspoon fresh-ground black pepper

directions:
1. Preheat the oven to 350 degrees.
2. Cut the pork into 6 or 8 pieces. Heat the oil in a heavy roasting pan just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.
3. Squeeze the orange over the meat and toss the rind into the pan. Add enough water to almost cover the meat. Rub with the garlic and salt. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender and pulls apart easily.
4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.

Gala Apples

Gala apples are just one type of over 7,000 varieties of apples. They have a mild sweetness, and a thin skin. Galas are grown from May to September. Look for these Gala Apples and some pears in our fruit area.

Coffee Prices Soaring

Here's some insight into coffee prices everywhere rising.