Posted: Wednesday, Nov 30, 2016 4:50 am
Killeen Daily Herald
The Central Texas College Culinary Arts dialect will horde a final Patio Café Cuisine Nights Dining Experience of a tumble division this Friday. The menu offers a Greek cuisine. Dinner will be served from 6 to 7:30 p.m. in a culinary humanities area of a Student Center (Building 106).
Begin a image with a choice of appetizers, soup and salad. The appetizers are pita chips and drop ($4.25) — a traditional-style hummus with roasted red peppers served with pita chips; and duck baklava ($5.75) — cooking chicken, dates, dusty apricot and Greek spices. The salad choices are horiatilki salata or Greek salad ($8.50) — an collection of tomatoes, Kalamata olives, cucumbers and sliced red onions on a bed of crispy romaine lettuce tossed in Greek vinaigrette and surfaced with feta cheese and grilled chicken; or a residence salad ($4 or giveaway with an entree) — a mix of uninformed salad, carrots, cherry tomatoes, cheese, cucumbers, bacon bites and croutons. The featured soup is fakes soupa or lentil soup ($7.25 for a play or $1.50 for a crater with an entree) — a robust Greek soup of lentils, carrots, onions, tomatoes and garlic.
The entrees are Athena’s horse ($12) — weak duck breast pressed with fungus and shallot duxelle afterwards drizzled with a blackberry white booze sauce; Dionysus’ image ($13) — 3 dolmas done with belligerent lamb and feathery rice seasoned in Greek spices and wrapped in 3 grape leaves afterwards stewed in a dainty gas of duck stock, lemon and wine; and Poseidon’s image ($14) — vast shrimp tossed in a salsa of tomatoes, onions, white booze and Sambuca afterwards breaded, broiled and bedecked with feta cheese and parsley.
Each snack is served with a choice of dual side dishes: Parmesan immature beans — uninformed immature beans with Greek seasoning and Parmesan cheese; squish miscellany — yellow squash, zucchini and grape tomato tossed with lemon juice, Dijon mustard and uninformed dill; roasted lemon potatoes — bullion potatoes roasted with lemon, garlic and oregano; and Greek orzo — orzo pasta baked in duck gas with red onions, Kalamata olives, grape tomatoes and feta cheese. Side dishes are also accessible a la grant for $1.50 each.
Top off a image with a dessert of possibly Galaktoboureko or phyllo mix custard cake ($4.50) — golden phyllo mix wrapped around baked vanilla custard surfaced with scotch caramel salsa and a powdering of confection sugar; or a Greek halva ($5) — a semolina pudding mold with walnuts, hunger nuts and raisins filled with a sugar Greek yogurt mousse and served over a hiss coulis image salsa afterwards bedecked with an orange autarchic and uninformed raspberry.
Reservations for a cooking are compulsory and can be done by job a CTC Hospitality Department during 254-526-1515.
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Wednesday, Nov 30, 2016 4:50 am.