Subsribe to our newsletter

Please subscribe to our newsletter to recive the latest news and offers about our products. Your e-mail address will not be revealed to anyone.

Get in touch !

The reservation has been sent, we will contact you soon!

Tag Archives: Vegetarian

Baba Ganoush & Wedding Crashers

Have you read the last blog profiling Executive Chef Patrick Stark?  I hope so.  Each week  we will be introducing all the chefs that create the amazing specials.  Let’s get down to business.

 

sundown-specials

Chef Cristina has been making some amazing vegan soups. This week, enjoy Cristina’s Vegan Veggie Noodle Soup . But feel free to add Chicken for $1. Thirsty?  Then pair it with High Brass Revolver.

photo (3)

Still hungry, then try Jess’s “Medi Trio” with Baba Ganoush, Black Bean Hummus, Lemon Hummus & Pita. Every time I hear the word Baba Ganoush, all I think about is Wedding Crashers.   I’m still trying to figure why John keeps calling Jeremy Baba Ganoush.  Okay, back to the dish.  When your order our Medi Trio, try it with Iron Thistle from Rahr Brewery.

photo (2)

 

And last but certainly not least, our main entree.  It’s Chef Billy’s take on a classic. Enjoy Billy’s Deconstructed Chicken Cordon Bleu with Fried Swiss, Prosciutto, Sweet Potatoes, Sautéed Spinach & Local Honey Dijon. Pair this delicious meal with a Punkel from Lakewood Brewery.

 

photo (1)

 


 

read more

We’re Hiring!

0 Comments 14 January 22:05

Sundown at Granada is hiring.  We looking for an EXPERIENCED AM preppers.  Must have transportation, read recipes in English, have positive attitude, Vegan & Vegetarian knowledge, work 8 hr shifts on your feet, and lift up to 50#.  Compensation : D.O.E.

Please email resume to patrick@sundownatgranada.com. No phone calls please.
hiring
read more

12/28 – Weekend Specials

Happy Belated Festivus to all!

Hope everyone is staying warm.  If not, then our weekend specials will definitely help you with that problem.   We have three outstanding dishes from which to choose.

We’re starting off with our featured soup; Cristina’s Vegan Vegetable Wedding Soup.  You can add Free Range Chicken.  Pair this soup with a St. Arnold Christmas Ale.  It’s our version of the Italian wedding soup. I was curious why it’s called a wedding soup. It is used only for weddings?  Can only married people eat it?   As it turns out that it’s from the Italian phrase si sposono bene, meaning that two things are well married (the greens and the meat in a clear broth in a traditional wedding soup).   Mystery solved!  I feel like Scooby Doo.

Next on our list is  Billy’s Tomato Risotto with Carrots, Onion, Celery, Bell Pepper, Yellow Squash and Corn.  You can also add Chicken, Steak, Bacon, or Shrimp to it!  Everything’s better with bacon right?  Pair it with a Lakewood Punkel.

And last but not least, Jess’s Chili Burger with Cheddar Cheese and served with our Sweet Potato Fries.  Pair it with a Revolver High Brass.  Chili, cheese on a burger – oh heaven!  This will warm you up for sure.

That’s a lot of good food we just covered. No matter if you order one all or all three of the specials, you can be sure that it’s going to be delicious. Meet me at Sundown!

 

sundown-specials

read more

Vegan Holiday Meal Recipes!!

We’re in the middle of holiday season and you know what that means?  Food, food, food and more food.  We know that more and more people are now leaning toward vegan and vegetarian meals and it’s kind hard to find tasty, holiday food. So, our fantastic chefs have put together a Vegan friendly holiday meal that anyone would love.   I’ve tried it and it’s delicious! Believe me I love me some meat and  this meal fits the bill. Below are the recipes they created and Chef Patrick  showcased the meal on Good Morning Texas on WFAA-TV/Channel 8.   Enjoy!!

Quinoa Mixture
Yields: 14 servings of 2 legs

Bread Loaf Pan, approx. 2 Qts or chicken leg mold
Foil Sheets/Foil if using a bread pan
Uncooked quinoa 4 1/2 C
Vegetable broth 9 C
Salt t.t
Olive oil 6 Tbsp.
Red Onion, finely diced 3 1/2c
Shredded carrots, Rough Chop 3 C
Celery, finely chopped 1 1/2 C
Garlic cloves 15
Oregano 1 1/2 tsp.
Thyme 1 1/2 tsp.
Raw sunflower seeds, toasted and ground 4 1/2 C
Rice Flour- GLUTEN FREE 1 C
Pommegranite Vinegar 6 Tbsp.
Soy sauce -GLUTEN FREE 6 Tbsp.
Black pepper 3/4 tsp.
Rosemary sprig 1 ea.


Procedure:
*** 6Tb of Veggie Base + 9 C water.

In fine-meshed sieve, rinse millet and quinoa under cold running water until water runs clear.
In medium saucepan, combine quinoa, water and salt.
Bring to a boil over medium-high heat. Stir, cover and return to fast boil. Reduce heat to low and simmer, covered, until water has been absorbed and steam holes appear – about 40 minutes.
Meanwhile, in large nonstick skillet, heat 1 Tbsp. oil over med-low heat.
Add onion and cook until softened, about 5 minutes.
Stir in carrots, celery, garlic, oregano, and thyme and cook, stirring occasionally, about 10 minutes.
In large bowl, combine millet mixture, sautéed vegetables, sunflower seeds, flour, vinegar and pepper. Mix well.
Gently coat chicken leg mold with cornstarch and form.
Heat up vegetable oil to 350 degrees and fry till golden brown.
Drain finished legs on a paper towel to absorb grease.

OR IF YOU DON’T HAVE A CHICKEN LET MOLD OR DON’T WANNA FRY THE QUINOA LEGS:
Take mixture and pack into a foil lined metal bread loaf pan. Make sure it is completely sealed in foil.
This will help get the mixture out of the pan as well as keep in moisture.
Bake at 350 for 30 minutes.
Let it cool first before sliding it out of pan.
Slice like Turkey and serve with a dollop of the cranberry compote.
Garnish it with a sprig of rosemary.

 

Green Beans
Yield 1 Serving 1 Serving

Ingredient Quantity
Water 2 cups or A/N
Salt 1/2 tsp.
Green beans, trimmed 1/2 cup or 3 oz. wt.
Olive Oil 2 Tbsp.
Garlic, minced 2 tsp.
Almonds, slivered or sliced, toasted 1 Tbsp.
Salt t.t
Ground black pepper t.t
Procedure:
Heat up hot boiling water and add salt.
Trim ends of beans.
Get large bowl of ice water and strainer for scooping out beans.
Once water is boiling, toss green beans and simmer for 3 to4 minutes until ALMOST soft.
Scoop out beans with strainer and place in ice water to stop cooking.
Drain ice water and reserve beans.

At 10 minutes till dinner being ready:
In a skillet, heat up oil and sauté garlic till “aroma”.
Then add the green beans and cook on medium heat till hot.
Season with salt and black pepper to taste.
Before serving, add the almonds to the skillet and toss.
Whip Potatoes
Yield 4 oz. 1 Serving

Potato, peeled & diced 3oz
Vanilla Bean 1 ea.
Almond Milk 2 oz.
Salt 2 Tbsp.
Pepper 1 Tbsp.

Procedure:
Rinse, peel and dice potatoes.
Place in cold water, add 2 Tbsp. of salt, and bring to a boil.
Once to a boil, check every 10 minutes (25 minutes usual cook time)
Once fork tender, strain into a sink.
Once drained, place potatoes and vanilla beans in mixer and mix on speed 1 for 30 seconds.
Next add almond milk slowly.
Turn mixer speed up to level 2 and whip for 1 minute making sure bottom of mixer incorporated.
Season to taste.

Cranberry Compote
Yields 2 cups

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

Procedure:
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan.
Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.

Now that is a great looking meal!

read more