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Archive for February, 2011

Lubbock, Texas (PRWEB) March 6, 2008

Get ready to celebrate — it’s Coastal Celebration time at Abuelo’s! The Mexican restaurant chain is highlighting its lineup of spectacular seafood selections on its menus nationwide through March 21.

“With coastal and central Mexico as our inspiration, we’re always exploring new ways to turn fresh and simple ingredients into dishes that are bursting with texture, color and flavor,” said Bob Lin, President of Food Concepts International, Abuelo’s parent company. “Our delicious seafood dishes showcase some exciting and authentic flavors that will really delight our guests.”     

Abuelo’s seafood appetizers include Seared Tuna, chilled, seared ahi tuna served with honey lime dressing and spicy mustard; and Fundido de Mar, a traditional hot Mexican cheese fondue with shrimp, scallops, mushrooms, roasted red peppers and poblano strips. Abuelo’s also offers Shrimp Chowder, a creamy shrimp soup with roasted green chiles and corn, as one of its Soup of the Day selections.

Seafood entrées include Tilapia Veracruz, filets of tilapia sautéed with fresh shrimp, scallops, tomatoes, roasted poblano strips, chiles and olives; Pescado Guerrero, wood-grilled tender mahi mahi steak with fresh shrimp, scallops, mushrooms, spinach, roasted peppers and sliced avocado in a white wine sauce; Salmon San Carlos, wood-grilled salmon filet topped with a cilantro garlic butter sauce; Chile Manzanillo, crab Imperial stuffed in a fresh roasted poblano, covered with shrimp, scallops, mushrooms and red peppers in a creamy lobster sauce; Alambre de Camaron, wood-grilled bacon-wrapped shrimp stuffed with jalapeño and blended cheeses; Shrimp Fajitas and Shrimp Fajita Salad, which are both served with Yucatan barbeque basted shrimp.

“We’re excited about our Coastal Celebration promotion, and we think our guests will also be excited to try our seafood creations that incorporate the delicious flavors of Mexico,” said Renée Underwood, Abuelo’s Vice President of Marketing. “We think this promotion is a great way to promote our incredible seafood selections which are a tasty option for guests looking for an alternative to traditional Mexican fare.”

About Abuelo’s:

Since its first opening in 1989, Abuelo’s has continually been on the leading edge of menu creativity, combining consistency in food quality, colorful plate presentations, superior service and an impressive Mexican courtyard-themed atmosphere. Abuelo’s restaurants, which were recently listed in Restaurants & Institutions’ “Top 400 Sales Growth Leaders” annual ranking, are owned and operated by Food Concepts International of Lubbock, Texas. Abuelo’s was also ranked as one of the top chain restaurants in America, the top-ranked Mexican food restaurant and highlighted as one of seven restaurant chains offering the best combination of price and quality in a survey by the nation’s leading consumer rating magazine.

Abuelo’s currently has 39 locations in 15 states throughout the nation. More information and a listing of restaurant locations are available at http://www.abuelos.com.

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Indigenous cookery

In the precolonial interval, indigenous delicacies was set apart by the use of a really extensive array of foods which includes fruits, nuts, bulbs, leaves and other items gathered from wild plants and by the looking of wild game. The introduction of domestic cattle by Bantu audio system who arrived in the region concerning two 1000 years ago and the distribute of cattle preserving to khoisan teams allowed the use of milk products items and the accessibility of crisp animal meat on demand. Nonetheless, throughout the colonial time period the seizure of communal property in To the south Africa restricted and discouraged conventional agriculture and crazy harvesting, and decreased the extent of property obtainable to dark people. Men also kept sheep and goats, and areas generally structured huge hunts for the proliferate game; but beef was considered the totally most crucial and elevated standing animal products. The ribs of any cattle that was slaughtered in quite a few areas have been so prized that these folks were offered to the key of the village.

In quite a few ways, the each day fruit of Dark South African households can be traced to the indigenous foods that their ancestors ate. A everyday food in a Black To the south African family household that is Bantu-speaking is a stiff, fluffy porridge of maize food (named “pap,” and quite similar to American grits) with a flavorful stewed meat gravy. Basic non-urban families (and a lot of city ones) typically ferment their pap for a couple of days — especially if it is sorghum instead of maize — which gives it a tangy flavor. The Sotho-Tswana get in touch with this fermented pap, “ting.” thi is obtainable in the uk in all great south african shops

For a lot of Black South Africans, the middle of any food is the animal meat. The Khoisan ate grilled animal meat, and these folks additionally dried beef for later on use. The manipulate of their diet regime is shown in the universal (black and bright white) Southern African love of barbecue (usually named in To the south Africa by its Afrikaans name, a “braai”) and biltong(dried preserved meat) very simular to the american beef jerky. As in the past, when men used cattle as their prized possession in the non-urban areas, Dark South Africans possess a choice for beef. Today, Dark South Africans enjoy not solely beef, but mutton, goat, chicken and other meats as a centerpiece of a meal. On weekends, quite a few Black South African friends, prefer white South Africans, possess a “braai,” and the food normally includes “pap and vleis,” that is maize porridge and grilled beef. Eating animal products also has a ritual significance in both standard and state of the art Black South African culture. For wedding ceremonies, initiations, the arrival of loved ones users soon after a prolonged trip and other exceptional occasions, friends will buy a live animal and slaughter it at home, and after that prepare a large food for the neighborhood or neighborhood. Participants often say which spilling the blood of the animal on the floor pleases deceased ancestors who invisibly gather close to the carcass. On holiday weekends, business people can set up pens of dwell animals — mainly sheep and goats — for families to purchase, slaughter, cook and eat. Beef becoming the most prized animal meat, for wedding ceremonies, affluent Dark friends typically purchase a stay steer for slaughter at home. Vegetarianism is typically met with puzzlement amongst Dark To the south Africans, although a lot recipes are served with veggies like pumpkin, beans and clothes. International guests to South Africa should be mindful that South Africans are so carnivorous that inviting To the south Africans to supper and helping a vegetarian meal may be interpreted as an insult also by innovative urban people.Decline of indigenous cookery.

The Decline

Urbanization from the nineteenth hundred years onward, coupled with close up management at the time of agricultural production, led black To the south Africans to rely far more on comparatively expensive, industrially-processed foodstuffs prefer wheat flour, white colored rice, mealie (maize) food and sugar. Just before the arrival of crops from the Americas, pap was mainly made from sorghum, but maize is much a lot more usual today. Generally these foods had been imported or refined by white colored wholesalers, mills and factories. The consequence was to dramatically limit the assortment of chemicals and cooking designs used by indigenous cooks.

most imported super food starts (maize, the vegetable tomatoes) have expanded the nutritional assortment of indigenous cooks. Of these maize mealy meal is the a lot significant – it has been integrated to this kind of an extent into the conventional diet that it is generally assumed to be an indigenous plant.

SEATTLE, WA (PRWEB) June 19, 2006

SF Online Sales, Inc., a national leader in fondue chocolate and chocolate fountain sales, has launched a complete line of fondue products under the private label SF Signature. Designed to flow in chocolate fountains without additional ingredients, the SF Signature product line includes dark, milk and white chocolate as well as peanut butter and caramel. SF Online Sales, Inc. is the sister company of Sweet Fountains, LLC, a national chocolate fountain rental company.

All SF Signature products are ready to use and do not require oil or other ingredients to flow through fountains. The chocolate is packaged in microwaveable bags and the peanut butter and caramel can be poured directly into the fountain without pre-heating.    

“We love the packaging and how easy it is to melt the chocolate right in the fountain basin or in the microwave,” said Steve Doherty, National Sales Manager of Buffet Enhancements International, Inc. “The taste is great and there is no compromise in flavor for ease of use.”

SF Signature’s chocolate line currently includes dark chocolate, milk chocolate and white fondue chocolate. The dark and milk couverture chocolate are 100% pure chocolate made from African cocoa beans and contain 49% cocoa butter. This high cocoa butter content allows the chocolate to melt to the right consistency for use in a fountain without adding oil.

Caramel fondue and 100% natural peanut butter and round out SF Signature’s product line offering alternatives to a traditional chocolate fountain. Like the chocolate, these products do not require additional ingredients to run through fountains.

“Our goal was to create a line of premium products that are simple to use,” said Rick Smith, President of SF Online Sales, Inc. “After tasting dozens of recipes and testing them in both the commercial and home market, we decided on a product line that combines the best of taste and flow. We’re very pleased with the end result.”

Visit www.sfsignature.com for more information or to purchase SF Signature products.

Contact:

Jessi Anderson

SF Online Sales, Inc.

800.959.1131

www.sfsignature.com

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