Weekly Specials

WE E K LY SPEC IAL S

TAFZIES

DELI

• GET YOUR HANDS ON THESE

• Kentucky Fried Chicken Fingers, Southwestern Chicken Nuggets, Sweet & Smokey BBQ Boneless Spare Ribs, Sides, and much more!

THE ONLY THING BROTHERS CAN AGREE ON

savings to make you smile

WEDNESDAY MONDAY/TUESDAY

$9.99

THURSDAY

LEIL SHISHI PLATTER 12:00PM - 8:00PM $14.99

NEW! MEAT CARVING STATION AT THE DELI 5:00PM - 8:00PM

CAFE SALE! 9:00AM - 2:00PM

SUNDAY: MONDAY: TUESDAY: 8:00AM - 10:00PM

MONDAY/TUESDAY

DELI SALE! 2:00PM - 6:00PM

OMELLETE ON BAGEL SCHNITZEL SANDWICH ON BAGUETTE + CAN OF SODA PIZZA SLICE $1.49 HOTDOGS 2/$5

WEDNESDAY: 7:00AM - 12:00 AM

7:00AM - 12:00AM

7:00AM - 1.5 HRS

EVERYTHING ELSE IS JUST DECORATION.

CANDY / NUTS

Pickled Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Seasoned Patties, Sliders & Kabobs (Weissmandl-Bet Yosef Glatt)

Arayes (Weissmandl-Bet Yosef Glatt)

Seasoned Rib Eye Steak (Weissmandl-Bet Yosef Glatt)

Smoked Bbq 2nd Cut Brisket (Weissmandl-Bet Yosef Glatt)

Corned Flaked Coated Dark Chicken Cutlets (Weissmandl)

Crispy Onion Chicken Fingers (Weissmandl)

Marinated Chicken Wings *All Varieties

Refreshing

SHORTCUT MEZONOS FOCACCIA

Everyone loves focaccia but nobody has patience to wait overnight for it to rise. Well, here’s an easy shortcut Mezonos focaccia that comes out tall and fluffy, making it perfect for focaccia breadsticks or sandwiches.

Ingredients

1 packet Fleischmann’s RapidRise Instant Yeast

1 tablespoon sugar

¾ cup hot water

¾ cup apple juice

3-1/4 cups all purpose flour

1 teaspoon salt

2 tablespoons extra virgin olive oil, plus more for drizzling Flaky salt

Freshly cracked black pepper

black/green olives

Chopped herbs of choice (parsley, dill, rosemary, etc)

Directions:

1. In a large bowl, combine the yeast, water, apple juice, and sugar and let sit for 1-2 minutes (until it foams & gets creamy).

2. Add the flour and salt and knead until a dough forms.

3. Line a 9x13 pan with parchment paper and pour 2-3 tablespoons olive oil into the bottom of the pan. Transfer the dough to the pan and spread the dough until it reaches the corners.

4. Cover the pan with a towel and let the dough rise in a warm place for about 30 minutes, or until doubled in size.

5. Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with about 2-3 tablespoons olive oil; and sprinkle with salt, black pepper, olives and herbs.

6. Let the dough rise, uncovered, an additional 15 minutes while the oven preheats to 375°.

7. Bake for 25-30 minutes or until golden brown. You can return to the oven at 450° for 2-3 minutes if you prefer a darker crust. Cool slightly. Cut into squares or strips and serve.

SILKY SMOOTH CHUMMUS

Perfection, every time. Try it- love it- repeat.

Ingredients:

2 cans chickpeas, rinsed and drained

4 tablespoons tahini paste

4 tablespoons olive oil

2 lemons, juiced (½ cup lemon juice)

1 teaspoon salt

½ teaspoon black pepper

4 cloves fresh garlic

4 tablespoons water or 4-5 ice cubes

Directions:

1. Place all the ingredients in a high speed blender and blend for about 4-5 minutes until smooth.

CRUNCHY SALAD CUPS WITH TANGY

MAPLE DRESSING

The best salads don’t require any measurements. You just throw them together on a whim, making sure to include a good balance of sweet and salty, creamy and crunchy.

This outstanding layered salad requires almost no prep (besides the dressing, which you can make an advance), and is perfect to throw together when you’re strapped on time but want to whip up something gourmet and delicious.

Ingredients:

TANGY MAPLE DRESSING:

½ shallot

1 clove garlic, minced

4 teaspoons Dijon mustard

6 tablespoons apple cider vinegar

4 tablespoons maple syrup

⅔ cup Tuscanini Extra Virgin Olive Oil

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

SALAD

Spring Mix or Romaine Lettuce

Purple onion, thinly sliced

Roasted Chestnuts, halved or whole

Toasted Walnuts, optional

Heaven & Earth Veggie Croutons

Crumbled Feta Cheese

Directions:

1. Tangy Maple Dressing: In a bowl or container, combine all the dressing ingredients and blend with an immersion blender until smooth.

2. Salad: In a large serving platter or in individual cups, layer the lettuce, purple onion, chestnuts, walnuts (optional), veggie croutons, and crumbled feta cheese. Drizzle with dressing and Enjoy!

HUNGARIAN CHEESE DIP

An old-world classic brought to the modern table.

Ingredients:

7 oz farmer cheese

½ container of 8 oz sour cream

1 heaping tablespoon mayonnaise

2 cloves crushed garlic

¾ teaspoon paprika

Pinch of smoked paprika

Salt and black pepper, to taste

Pinch of red pepper flakes (optional)

Chopped parsley (fresh or dried)

Chopped dill (fresh or dried)

Directions:

1. In a small bowl, add in all ingredients and stir until combined. Garnish with a sprinkle of paprika before serving.

VEGGIE & CHEESE CUPS

Components:

Red, orange & yellow pepper, sliced into matchsticks

English Cucumbers, sliced into matchsticks

Hungarian Cheese Dip- see recipe

Assembly:

1. Place 2 tablespoons of the cheese dip on the bottom of each cup.

2. Add the pepper and cucumber sticks. Serve.

TROPICAL CREAMY MANGO SMOOTHIE

When you’re bored of strawberry, try this. It’s refreshing, creamy, and so delicious.

Yield: 4-5 Smoothie Cups

Ingredients:

2 cups vanilla ice cream

2 cups golden flow mango smoothie

1 ripe mango, peeled and cubed

Juice of 1 lemon (about 2-3 tablespoons)

Coconut flakes, for garnish

Fresh mango cubes, for garnish

Directions:

1. In a large container or pitcher, combine the vanilla ice cream, smoothie drink, mango cubes, and lemon juice. Blend with an immersion blender until smooth.

2. Pour into cups and garnish with coconut flakes and mango cubes. Add a straw and enjoy!