Over the counter ed pills
Viagra Websites Make Life Easier | Facteur pour que le Viagra soit sans ordonnance | Farmacia online rivoluzionaria | Viagra über diese Online-Apotheke | Viagra Hitta en bra marknad i Sverige

Eggs Provençal

Posted by on May 30, 2013 in Featured, Recipes | Comments Off on Eggs Provençal

Eggs Provençal

A simple dish from Provence in my Grandmother’s Kitchen: An amazing symphony of flavors, locally sourced hot house tomatoes sautéed in extra virgin olive oil with fresh garlic, fresh eggs and thyme. An addictive dish that can be eaten breakfast, lunch, dinner and anytime. Ghinis Eggs Provencale – our signature dish Per order per person. Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place the cut sides down in your saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med heat, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic between the tomatoes, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery. Bon Appetit! We get our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe. We get our hot house tomatoes from Willcox, we support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is: 1st; reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe....

read more

Soupions a L’ail – Garlic Calamari

Posted by on May 29, 2013 in Featured | Comments Off on Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari 24 oz cleaned and sliced calamari, with tentacles 12 oz yellow onion julienned and cooked in olive oil in a large heated frying pan – set aside. In your same saute pan add: 1/4 lb sweet unsalted butter 1/4 cup olive oil 1/4 cup chopped fresh garlic Cook until the garlic starts to smell wonderful and gets a little color but be careful not to cook garlic too much or too dark, it will get a very bitter flavor. then add 1/3 cup of dry white wine and reduce by 1/2 add 1/4 tsp ea salt & pepper & a dash of cayenne pepper, and your 12 oz cooked yellow onion, once all of your ingredients are hot again…. Now you can add the calamari to the pan and stir to coat the calimari with all of the wonderful flavors top to bottom. Cover with a lid and cook for no longer than 1.5 minutes. Your calamari will be a fabulously tender work of art to your tastebuds. Soupions are the name for Calamari, but only in Marseille France. I dont think that if you were to speak this name to any Frenchman of any other city that they would know what you mean. This is an amazing dish, we serve this dish with a side of baby mixed greens topped with our housemade vinaigrette and a side of basil grilled baguettes. Serves 4 The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your...

read more

Ghini’s is the embodiment of culinary ecstasy!

Posted by on Mar 29, 2013 in Featured | 3 comments

Ghini’s is the embodiment of culinary ecstasy!

As many “regulars” will attest to, Chef Coralie is famous for her award winning breakfasts and lunches that include such favorites as Eggs Provencale, Fresh Strawberry Crepes and Omelette du Soliel. Lunch at Ghini’s is equally tempting featuring daily specials, soups & salads like; Blackened Ahi Tuna Salad,  Chicken Cordon Bleu sandwich, Croque Monsieur and Chicken Basil & Cream Pasta. Friday Night Dinner & Happy Hour is another spectacular menu including the Best Mussels in Town, Buttery Escargot, Blackened Ahi Sliders, Triple Cream Brie and Grapes & incredible house made Drink Specials all served in a casual atmosphere at moderate prices. Ghini’s is truly a beautiful taste of Southern France in Tucson. We serve Breakfast, lunch, and Friday Dinner & Happy Hour, and offer a variety of fine French boutique wines & full bar. We’re Open; Tuesday through Saturday 6:30 am-3:00pm Sunday 8:00am-2:00pm & Fabulous Friday Dinner, Drinks & Happy Hour 3:00pm-6:00pm or...

read more

Blackened Ahi Salad

Posted by on Mar 28, 2013 in Featured | Comments Off on Blackened Ahi Salad

Blackened Ahi Salad

Blackened Ahi Salad; Wild caught Ahi Tuna tossed in our home made blackened seasonings and lightly seared rare, set atop fresh romaine, shredded carrots and radishes dressed with our home made orange ginger vinaigrette topped with grilled fideo pasta and scallion

read more

Eggs Provençal

Posted by on May 30, 2013 in Featured, Recipes | Comments Off on Eggs Provençal

Eggs Provençal

A simple dish from Provence in my Grandmother’s Kitchen: An amazing symphony of flavors, locally sourced hot house tomatoes sautéed in extra virgin olive oil with fresh garlic, fresh eggs and thyme. An addictive dish that can be eaten breakfast, lunch, dinner and anytime. Ghinis Eggs Provencale – our signature dish Per order per person. Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place the cut sides down in your saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med heat, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic between the tomatoes, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery. Bon Appetit! We get our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe. We get our hot house tomatoes from Willcox, we support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is: 1st; reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe....

read more

Soupions a L’ail – Garlic Calamari

Posted by on May 29, 2013 in Featured | Comments Off on Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari 24 oz cleaned and sliced calamari, with tentacles 12 oz yellow onion julienned and cooked in olive oil in a large heated frying pan – set aside. In your same saute pan add: 1/4 lb sweet unsalted butter 1/4 cup olive oil 1/4 cup chopped fresh garlic Cook until the garlic starts to smell wonderful and gets a little color but be careful not to cook garlic too much or too dark, it will get a very bitter flavor. then add 1/3 cup of dry white wine and reduce by 1/2 add 1/4 tsp ea salt & pepper & a dash of cayenne pepper, and your 12 oz cooked yellow onion, once all of your ingredients are hot again…. Now you can add the calamari to the pan and stir to coat the calimari with all of the wonderful flavors top to bottom. Cover with a lid and cook for no longer than 1.5 minutes. Your calamari will be a fabulously tender work of art to your tastebuds. Soupions are the name for Calamari, but only in Marseille France. I dont think that if you were to speak this name to any Frenchman of any other city that they would know what you mean. This is an amazing dish, we serve this dish with a side of baby mixed greens topped with our housemade vinaigrette and a side of basil grilled baguettes. Serves 4 The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your...

read more

Ghini’s is the embodiment of culinary ecstasy!

Posted by on Mar 29, 2013 in Featured | 3 comments

Ghini’s is the embodiment of culinary ecstasy!

As many “regulars” will attest to, Chef Coralie is famous for her award winning breakfasts and lunches that include such favorites as Eggs Provencale, Fresh Strawberry Crepes and Omelette du Soliel. Lunch at Ghini’s is equally tempting featuring daily specials, soups & salads like; Blackened Ahi Tuna Salad,  Chicken Cordon Bleu sandwich, Croque Monsieur and Chicken Basil & Cream Pasta. Friday Night Dinner & Happy Hour is another spectacular menu including the Best Mussels in Town, Buttery Escargot, Blackened Ahi Sliders, Triple Cream Brie and Grapes & incredible house made Drink Specials all served in a casual atmosphere at moderate prices. Ghini’s is truly a beautiful taste of Southern France in Tucson. We serve Breakfast, lunch, and Friday Dinner & Happy Hour, and offer a variety of fine French boutique wines & full bar. We’re Open; Tuesday through Saturday 6:30 am-3:00pm Sunday 8:00am-2:00pm & Fabulous Friday Dinner, Drinks & Happy Hour 3:00pm-6:00pm or...

read more

Blackened Ahi Salad

Posted by on Mar 28, 2013 in Featured | Comments Off on Blackened Ahi Salad

Blackened Ahi Salad

Blackened Ahi Salad; Wild caught Ahi Tuna tossed in our home made blackened seasonings and lightly seared rare, set atop fresh romaine, shredded carrots and radishes dressed with our home made orange ginger vinaigrette topped with grilled fideo pasta and scallion

read more

Eggs Provençal

Posted by on May 30, 2013 in Featured, Recipes | Comments Off on Eggs Provençal

Eggs Provençal

A simple dish from Provence in my Grandmother’s Kitchen: An amazing symphony of flavors, locally sourced hot house tomatoes sautéed in extra virgin olive oil with fresh garlic, fresh eggs and thyme. An addictive dish that can be eaten breakfast, lunch, dinner and anytime. Ghinis Eggs Provencale – our signature dish Per order per person. Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place the cut sides down in your saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med heat, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic between the tomatoes, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery. Bon Appetit! We get our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe. We get our hot house tomatoes from Willcox, we support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is: 1st; reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe....

read more

Soupions a L’ail – Garlic Calamari

Posted by on May 29, 2013 in Featured | Comments Off on Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari 24 oz cleaned and sliced calamari, with tentacles 12 oz yellow onion julienned and cooked in olive oil in a large heated frying pan – set aside. In your same saute pan add: 1/4 lb sweet unsalted butter 1/4 cup olive oil 1/4 cup chopped fresh garlic Cook until the garlic starts to smell wonderful and gets a little color but be careful not to cook garlic too much or too dark, it will get a very bitter flavor. then add 1/3 cup of dry white wine and reduce by 1/2 add 1/4 tsp ea salt & pepper & a dash of cayenne pepper, and your 12 oz cooked yellow onion, once all of your ingredients are hot again…. Now you can add the calamari to the pan and stir to coat the calimari with all of the wonderful flavors top to bottom. Cover with a lid and cook for no longer than 1.5 minutes. Your calamari will be a fabulously tender work of art to your tastebuds. Soupions are the name for Calamari, but only in Marseille France. I dont think that if you were to speak this name to any Frenchman of any other city that they would know what you mean. This is an amazing dish, we serve this dish with a side of baby mixed greens topped with our housemade vinaigrette and a side of basil grilled baguettes. Serves 4 The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your...

read more

Ghini’s is the embodiment of culinary ecstasy!

Posted by on Mar 29, 2013 in Featured | 3 comments

Ghini’s is the embodiment of culinary ecstasy!

As many “regulars” will attest to, Chef Coralie is famous for her award winning breakfasts and lunches that include such favorites as Eggs Provencale, Fresh Strawberry Crepes and Omelette du Soliel. Lunch at Ghini’s is equally tempting featuring daily specials, soups & salads like; Blackened Ahi Tuna Salad,  Chicken Cordon Bleu sandwich, Croque Monsieur and Chicken Basil & Cream Pasta. Friday Night Dinner & Happy Hour is another spectacular menu including the Best Mussels in Town, Buttery Escargot, Blackened Ahi Sliders, Triple Cream Brie and Grapes & incredible house made Drink Specials all served in a casual atmosphere at moderate prices. Ghini’s is truly a beautiful taste of Southern France in Tucson. We serve Breakfast, lunch, and Friday Dinner & Happy Hour, and offer a variety of fine French boutique wines & full bar. We’re Open; Tuesday through Saturday 6:30 am-3:00pm Sunday 8:00am-2:00pm & Fabulous Friday Dinner, Drinks & Happy Hour 3:00pm-6:00pm or...

read more

Blackened Ahi Salad

Posted by on Mar 28, 2013 in Featured | Comments Off on Blackened Ahi Salad

Blackened Ahi Salad

Blackened Ahi Salad; Wild caught Ahi Tuna tossed in our home made blackened seasonings and lightly seared rare, set atop fresh romaine, shredded carrots and radishes dressed with our home made orange ginger vinaigrette topped with grilled fideo pasta and scallion

read more

Eggs Provençal

Posted by on May 30, 2013 in Featured, Recipes | Comments Off on Eggs Provençal

Eggs Provençal

A simple dish from Provence in my Grandmother’s Kitchen: An amazing symphony of flavors, locally sourced hot house tomatoes sautéed in extra virgin olive oil with fresh garlic, fresh eggs and thyme. An addictive dish that can be eaten breakfast, lunch, dinner and anytime. Ghinis Eggs Provencale – our signature dish Per order per person. Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place the cut sides down in your saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med heat, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic between the tomatoes, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery. Bon Appetit! We get our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe. We get our hot house tomatoes from Willcox, we support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local. This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive. The secret to every good recipe is: 1st; reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe....

read more

Soupions a L’ail – Garlic Calamari

Posted by on May 29, 2013 in Featured | Comments Off on Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari

Soupions a L’ail – Garlic Calamari 24 oz cleaned and sliced calamari, with tentacles 12 oz yellow onion julienned and cooked in olive oil in a large heated frying pan – set aside. In your same saute pan add: 1/4 lb sweet unsalted butter 1/4 cup olive oil 1/4 cup chopped fresh garlic Cook until the garlic starts to smell wonderful and gets a little color but be careful not to cook garlic too much or too dark, it will get a very bitter flavor. then add 1/3 cup of dry white wine and reduce by 1/2 add 1/4 tsp ea salt & pepper & a dash of cayenne pepper, and your 12 oz cooked yellow onion, once all of your ingredients are hot again…. Now you can add the calamari to the pan and stir to coat the calimari with all of the wonderful flavors top to bottom. Cover with a lid and cook for no longer than 1.5 minutes. Your calamari will be a fabulously tender work of art to your tastebuds. Soupions are the name for Calamari, but only in Marseille France. I dont think that if you were to speak this name to any Frenchman of any other city that they would know what you mean. This is an amazing dish, we serve this dish with a side of baby mixed greens topped with our housemade vinaigrette and a side of basil grilled baguettes. Serves 4 The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your...

read more

Ghini’s is the embodiment of culinary ecstasy!

Posted by on Mar 29, 2013 in Featured | 3 comments

Ghini’s is the embodiment of culinary ecstasy!

As many “regulars” will attest to, Chef Coralie is famous for her award winning breakfasts and lunches that include such favorites as Eggs Provencale, Fresh Strawberry Crepes and Omelette du Soliel. Lunch at Ghini’s is equally tempting featuring daily specials, soups & salads like; Blackened Ahi Tuna Salad,  Chicken Cordon Bleu sandwich, Croque Monsieur and Chicken Basil & Cream Pasta. Friday Night Dinner & Happy Hour is another spectacular menu including the Best Mussels in Town, Buttery Escargot, Blackened Ahi Sliders, Triple Cream Brie and Grapes & incredible house made Drink Specials all served in a casual atmosphere at moderate prices. Ghini’s is truly a beautiful taste of Southern France in Tucson. We serve Breakfast, lunch, and Friday Dinner & Happy Hour, and offer a variety of fine French boutique wines & full bar. We’re Open; Tuesday through Saturday 6:30 am-3:00pm Sunday 8:00am-2:00pm & Fabulous Friday Dinner, Drinks & Happy Hour 3:00pm-6:00pm or...

read more

Blackened Ahi Salad

Posted by on Mar 28, 2013 in Featured | Comments Off on Blackened Ahi Salad

Blackened Ahi Salad

Blackened Ahi Salad; Wild caught Ahi Tuna tossed in our home made blackened seasonings and lightly seared rare, set atop fresh romaine, shredded carrots and radishes dressed with our home made orange ginger vinaigrette topped with grilled fideo pasta and scallion

read more