ESTAURANT BLISHED

& BAR

STROUDS 8500

THE STUFFERS

Bag BAGE

504 alexis

Mixed vegetables stir-fried with soy sauce and tofu.

Vegetable Stir Fry

Tender chicken breast served with seasonal vegetables.

Pan Fried Chicken

Layers of pasta with vegetables and cheese.

Vegetarian Lasagna

Marinated grilled chicken served with seasonal vegetables.

Grilled Chicken

Rich chocolate mousse topped with whipped cream.

Chocolate Mousse

Pasta tossed with fresh vegetables in a light garlic sauce.

Pasta Primavera

Fried calamari served with marinara sauce.

Calamari

Beef Wellington

Chocolate Fondant

Toasted bread topped with garlic butter and herbs.

Garlic Bread

Rich chocolate cake with a molten center.

Chocolate Cake

Tender steak served with garlic mashed potatoes.

Filet Mignon

Marinated chicken breast with lettuce, tomato, and mayo.

Grilled Chicken Sandwich

Classic Italian dessert with coffee-soaked ladyfingers.

Tiramisu

Pasta in a creamy Alfredo sauce topped with grilled chicken.

Chicken Alfredo

Mushrooms filled with a blend of cheeses and herbs.

Stuffed Mushrooms

Breaded chicken breast topped with marinara sauce and cheese.

Chicken Parmigiana

Cooked to perfection and served with mashed potatoes.

Ribeye Steak

In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the beef sirloin to the bowl and coat it in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Beef

Heat a skillet over medium-high heat. Remove the beef from the marinade and sear it in the skillet for about 4-5 minutes on each side, or until a nice crust forms. Remove from heat.

Sear the Beef

Pour the red wine into the skillet, scraping up any brown bits from the bottom to incorporate into the sauce. Bring it to a boil and let it reduce by half.

Deglaze the Pan

Add butter to the skillet and swirl until melted. Return the beef to the pan, spooning the sauce over it. Cook for an additional 2-3 minutes for medium-rare.

Finish the Beef

Wash and peel the potatoes, then cut them into quarters. Boil them in salted water for about 15 minutes or until fork-tender. Drain and set aside.

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil and salt. Spread them on a baking sheet and roast in the oven for about 10-15 minutes, until tender and slightly crispy.

Roast the Asparagus

Slice the beef sirloin and arrange it on a plate. Add the roasted asparagus and boiled potatoes alongside the beef. Drizzle the red wine sauce over the beef.

Plate the Dish

Chop the fresh parsley and sprinkle over the beef. Serve with lemon wedges on the side for an extra burst of flavor.

Add Garnish

Beef Sirloin

Olive Oil

Garlic

Fresh Rosemary

Salt

Black Pepper

Red Wine

Butter

Asparagus

Potatoes

Fresh Parsley

Lemon Wedges

In a large bowl, gently muddle the fresh mint leaves to release their oils. Do this with a muddler or the back of a spoon.

Prepare the Mint

Add the lemon juice and simple syrup to the muddled mint leaves. Stir well to combine the flavors.

Mix the Base

Fill a serving pitcher with ice cubes, approximately 3 cups. Pour the mint and lemon mixture over the ice.

Add Ice

Slowly pour the club soda over the mixture in the pitcher. Stir gently to combine without losing the fizz.

Pour the Club Soda

Add lemon slices and fresh fruit to the pitcher for garnish and additional flavor. Stir gently once more.

Garnish

Pour the drink into glasses filled with ice and garnish with additional mint leaves if desired. Enjoy your refreshing & BAR drink!

Serve

Fresh mint leaves

Lemon juice

Simple syrup

Club soda

Ice cubes

Lemon slices

Fresh fruit (berries or citrus)

In a large pot, bring water to a boil. Add 1 tablespoon of salt to the boiling water. Then, add the fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once the pasta is cooked, drain it in a colander and reserve about 1 cup of the pasta water. Set the pasta aside.

Drain and Set Aside

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Sauté Garlic

Stir in the crushed red pepper flakes, followed by the canned diced tomatoes. Cook for about 5 minutes, allowing the flavors to meld together.

Add Spices and Tomatoes

Stir in the chopped fresh basil and let it simmer for another 2-3 minutes. Season with black pepper to taste.

Add Fresh Basil

Add the drained fusilli pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Combine Pasta and Sauce

Plate the pasta and top with grated Parmesan cheese. Serve immediately while hot.

Serve with Cheese

Fusilli pasta

Olive oil

Garlic, minced

Crushed red pepper flakes

Canned diced tomatoes

Basil, fresh, chopped

Parmesan cheese, grated

Black pepper

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Cook the Meat

Once the beef is browned, add the chopped onion and chopped bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are softened.

Add Vegetables

Sprinkle in the garlic powder, salt, and black pepper. Stir to combine and cook for another minute.

Season the Mixture

Remove the skillet from heat and stir in the cooked rice and shredded cheddar cheese until well combined.

Combine with Rice and Cheese

Lay out the large tortillas on a clean surface. Brush each tortilla lightly with olive oil on one side.

Prepare Tortillas

Spoon an even amount of the beef mixture onto the center of each tortilla. Fold the sides over the filling and then roll it up tightly from the bottom.

Fill the Tortillas

In the same skillet, place the stuffed tortillas seam-side down. Cook over medium heat until golden brown and crispy, about 2-3 minutes per side.

Heat the Stuffers

While the stuffers are cooking, prepare the toppings by mixing together sour cream, chopped green onions, and sliced jalapeños in a small bowl.

Prepare Toppings

Slice the cooked stuffers in half and serve with the topping mixture on the side for dipping.

Ground Beef

Chopped Onion

Chopped Bell Pepper

Garlic Powder

Cooked Rice

Shredded Cheddar Cheese

Large Tortillas

Sour Cream

Chopped Green Onions

Sliced Jalapeños

In a small bowl, combine warm water (1.5 cups) and sugar (2 tbs). Sprinkle the active dry yeast (2 tsp) over the water and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tbs). Mix well.

Mix Dry Ingredients

Once the yeast is frothy, pour it into the dry ingredients. Mix until a dough starts to form.

Combine Mixtures

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Knead the Dough

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Let the Dough Rise

Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and then poke a hole through the center with your finger, stretching it to form a bagel shape.

Shape the Bagels

In a large pot, bring water to a boil and add baking soda (2 tbs). This will help give the bagels their chewy texture.

Prepare Boiling Water

Carefully drop a few bagels at a time into the boiling water. Boil for about 1-2 minutes on each side, then remove with a slotted spoon and place on a baking sheet sprinkled with cornmeal (2 tbs).

Boil the Bagels

While the bagels are still wet, sprinkle your desired toppings (sesame seeds, poppy seeds, everything seasoning) on top. You can also sprinkle with coarse sea salt to taste.

Add Toppings

Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until golden brown, rotating halfway through for even baking.

Bake the Bagels

Once baked, remove the bagels from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Baking soda

Cornmeal

Sesame seeds

Poppy seeds

Everything bagel seasoning

Coarse sea salt

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.

In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and well-blended.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Fold in the chocolate chips gently to the batter.

Add Chocolate Chips

Grease a 9x13 inch baking dish or line it with parchment paper for easy removal.

Prepare Your Baking Dish

Pour the batter into the prepared baking dish and spread it evenly.

Pour Batter

Place the baking dish in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool for about 10 minutes before cutting into squares and serving.

Granulated sugar

Baking powder

Milk

Vegetable oil

Large egg

Vanilla extract

Cinnamon

Nutmeg

Chocolate chips

Press the firm tofu to remove excess moisture. Cut it into 1-inch cubes.

Prepare the Tofu

Wash and chop all vegetables as indicated in the ingredients list. Ensure the broccoli is cut into small florets, and the carrot is julienned.

Prepare the Vegetables

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the cubed tofu and stir-fry for about 5-7 minutes until golden brown. Remove the tofu from the skillet and set aside.

Stir-Fry the Tofu

In the same skillet, add a little more sesame oil if necessary. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then add the broccoli, carrots, bell pepper, snap peas, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Cook the Vegetables

In a small bowl, mix together the soy sauce, water, cornstarch, and a splash of sesame oil. Stir until smooth.

Estaurant Blished

& Bar

Strouds 8500

The Stuffers

Bag Bage

504 Alexis