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Pacific Grill's Roasted Pear Salad
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Serving Size: 6
Ingredients
Method
• Preheat a grill, grill pan or oven. Slice each pear in half. Slice each halve into even slices about ¼”
thick. Spray with nonstick vegetable spray, and grill on both sides taking care to not tear the pears.
Set aside until ready to serve, then briefly re-warn the pears in the oven.
• Alternatively, roast the pear slices until heated through and lightly caramelized in a 350° oven.
• Arrange the salad greens in the center of the plate on six oversized plates. Arrange the pear slices
over the greens. Add the crumbled blue cheese over the greens. Add some of the spiced pecans.
• Finish with the vinaigrette, taking care not to hide the other ingredients, and adding some of the
vinaigrette around the salad greens on the plate itself.
Pacific Grill's Pickled Beets
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Serving Size: 25
Ingredients
Method
• Combine all ingredients in large saucepan and bring to a boil.
• Cool and refrigerate until needed.
• Pour over warm beets, and let marinate for at least 2 days.
Pacific Grill's Citrus Vinaigrette |
Ingredients
1 medium shallot minced
1/4 tsp garlic minced
1/4 Cup White Balsamic Vinegar
1/2 Cup Extra Virgin Olive oil
1 tsp chopped fresh thyme
1/4 fresh vanilla bean scraped [can be left out]
Method
• Blend all ingredients in a bowl. Taste and correct the seasoning on a piece of lettuce to make sure the flavors are balanced. Refrigerate until needed. HINT: Do not taste the salad dressing from a spoon or your finger as you will get a better idea actually tasting it on a lettuce leaf or making a tiny “mini” salad to make sure the flavors are balanced and enough salt and pepper is in the dressing, enhancing the salad’s taste.
Pacific Grill's Spiced Pecans |
Ingredients
1 pinch salt
1 pinch cayenne
1 pinch nutmeg
½ teaspoon cinnamon
1 teaspoon sugar
1 pinch paprika
1 pinch allspice
1 pinch clove
1 dash maple syrup
1 cup pecan halves (halves and pieces)
olive oil spray, to coat
Method
• Preheat over to 300°. Combine spices and maple syrup in a bowl • Warm the nuts in the oven for five minutes. Take the nuts out of the oven and lightly spray with nonstick spray. Toss to coat. Add the spices and toss again • Put back onto nonstick sprayed baking sheet tray and into the oven for 5-10 minutes more • Check frequently until the nuts turn a slightly darker color • Remove and allow to cool. The nuts will crisp as they cool. When fully cooled, store until ready to use in an airtight container. Nuts will keep for several days NOTE: The spiced pecans are delicious as a cocktail snack with hors d’oeurves or in salads with blue cheese and fruit.
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Pacific Grill's Apple Cider Vinaigrette |
Ingredients
4 teaspoons parmesan reggiano cheese
2 slices apple-smoked bacon
4 dates-pitted
salt & pepper to taste
toothpicks
fresh italian parsley,
for garnish
2 cups apple cider
¼ cup cider vinegar (we use Braggs brand)
2 shallots minced
¼ cup maple syrup (or honey)
¾ cup olive oil
(we use a blend of canola and olive oil)
1 teaspoon salt (and pepper to taste)
Method
• Whisk all ingredients together • Taste and correct seasonings • Chill until needed Pacific Grill's Meat Candy |
Ingredients
4 teaspoons parmesan reggiano cheese
2 slices apple-smoked bacon
4 dates-pitted
salt & pepper to taste
toothpicks
fresh italian parsley,
for garnish
4 teaspoons parmesan reggiano cheese
2 slices apple-smoked bacon
4 dates-pitted
salt & pepper to taste
toothpicks
fresh italian parsley,
for garnish
Method
• Preheat oven to 350o. • Bake bacon on a cooking sheet for 6 1/2 minutes. Allow to cool to touch. Slice bacon in half & set aside. • Fill each date with 1 teaspoon parmesan reggiano cheese. • Wrap each stuffed date with 1/2 slice of bacon. Spear with toothpick. • Bake at 350o for 7 minutes. • Garnish with fresh italian parsley.
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1502 Pacific Avenue
Tacoma, WA 98402
(253) 627-3535
Lunch
11:30AM - 2PM Monday - Friday
Dinner
5PM - 9PM Monday - Thursday
5PM - 9:30PM Friday - Saturday
Happy Hour
