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The most prominently featured main course is Brazier's trademark chicken demi-deuil; others are roast pork, chicken with morels and cream, fillet steak Rossini, grilled chicken with béarnaise sauce, and poularde de Bresse poached en vessie [n 7] with Riesling white wine. The larger courses are interspersed with dishes such as chicory salad ...
Sweetness: Brown sugar in the marinade not only balances out the saltiness from the soy sauce and the acidity from the lemon juice, but it also brings a hint of caramelized flavor to the chicken ...
From grilled chicken with honey mustard glaze, grilled sweet chili lime chicken, and grilled Hawaiian BBQ chicken, to skewers such as grilled sticky sweet chicken skewers, grilled chicken souvlaki ...
In Romania, fried potatoes are sometimes served with mujdei, a popular garlic sauce, [27] or sprinkled with grated or crumbled brânză (a kind of sheep milk cheese). [28] Fries are a popular side dish with grilled steaks, schnitzels and mititei, and are also a frequent ingredient in shawarmas.
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Steak frites, [a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin.
Nutrition: Grilled Chicken&Avo BLT (Per Order): Calories: 910 Fat: 56 g (Saturated Fat: 16 g, Trans Fat: 1) Sodium: 1,800 mg Carbs: 56 g (Fiber: 6 g, Sugar: 4 g) Protein: 49 g. Often associated ...
Chateaubriand sauce (sometimes referred to as "crapaudine sauce" [27]) is a culinary sauce that is typically served with red meat. [28] It is prepared in a series of reductions, and typically accompanies Chateaubriand steak. [28] [29] [30] Other dishes, such as tournedos villaret and villemer tournedos, also incorporate the sauce in their ...