我们的食物
画廊餐厅 is committed to featuring the freshest most flavorful ingredients of the season. The restaurant supports many 夏洛特 and the Carolinas’ local area farms.
画廊餐厅 is committed to featuring the freshest most flavorful ingredients of the season. The restaurant supports many 夏洛特 and the Carolinas’ local area farms.
Combine all ingredients well
In a medium sauce pot over high heat sauté the bacon, 洋葱, 大蒜, anchos and salt until the 洋葱 is caramelized lightly. Add all other ingredients and simmer for ten minutes.
Combine all ingredients well
All citrus is juiced and zested
Combine all ingredients well
Grind all ingredients together in a spice grinder until very fine. 贮存阴凉干燥.
Combine all ingredients and bring to a simmer for 5 minutes. Cool and reserve for later use.
Place all ingredients in a blender and puree, keep refrigerated. Marinade up to five days ahead.
Add all ingredients to a medium sauce pot and simmer for ten minutes.
Hot smoke the roma tomatoes with apple wood chips just until the skin begins to peel away and the flesh starts to soften. Allow the tomatoes to cool to room temperature and puree everything together except the chives which will be folded in at the end. 按口味调味.
Quarter the apples and cover in a medium size pot with the vinegar and juice. Bring to a boil and cook until the apples are very soft. Strain through a fine mesh. Return the sauce to another medium size pot and add the remaining ingredients. Cook over low to medium heat stirring constantly until a thick consistency is obtained. Allow to cool completely or can.
Combine all ingredients well
Add all ingredients to a drink blender and puree well. 摩擦 brisket up to one day ahead.
Rich sauce that will stand up to Beef, Ostrich, Wild game or Fire roasted chicken
On the grill slowly roast the tomatoes, shallots, 大蒜, chili’s and bell pepper. The tomatoes and peppers should have a dark charred surface and begin to soften. The 大蒜 and shallot should have a deep caramel color. Remove each vegetable from the grill as it is done. Allow the peppers to rest while covered for five minutes then peel and seed them. Place all ingredients in a blender and pulse several times to bring the sauce together. Season with salt to finish
Light citrusy compote/vinaigrette suitable for Fish, Shellfish, Scallops or Grilled salads
Toss the fennel and red 洋葱 in canola oil and a pinch of kosher salt. Grill both just until they start to soften slightly and have taken nice marks. While the vegetables are cooking place the halved oranges on the hottest part of the grill flesh side down. Allow the oranges to take nice cross marks and begin to caramelize. Dice the 洋葱 and fennel. Once all of the ingredients have been added together, squeeze the warm oranges over everything and adjust seasoning