House-blend ground beef, buttered Brussels sprout leaves, Guinness-braised corned beef, Irish cheddar and a Jameson BBQ sauce.
Filled with a blend of ground tuna, tomatillo salsa and a creamy, sriracha-infused mayonnaise, they arrive beneath a lively pico de gallo sauce.
The crisp, savory, deep-fried blend of ground chickpeas and spices is stuffed into a pita, along with lettuce, tomato, marinated peppers, cucumbers, olives and tahini dressing.
This blend of ground pork and beef with peas, carrots and onions under a lid of mashed potatoes is as proletarian as Tuller gets.
We liked kebabs of marinated chicken; kufta, a blend of ground beef and lamb spiced with cinnamon and fennel; slices of tender gyro meat; and lamb chops (the most succulent of the bunch).
A dish named golden bags was more successful; the blend of ground shrimp, water chestnuts, button mushrooms, onions, parsley and basil arrived smoking hot in tofu jackets, with the plum sauce a cooling antidote.
The lamb kebab, a blend of ground lamb and ginger, garlic, fresh mint, coriander, and green chilies marinated for most of a day and then shaped around skewers and grilled in the tandoor oven, is mild and tender and might put Jimmy Dean out of business if Southerners could consider lamb and not pork their breakfast meat of choice.
Blend the ground nuts, the sugars and the cinnamon in a large mixing bowl, whisking to combine.
Now it's switching to Smooth Roast, a 100% Latin American arabica-bean blend custom ground for it by Seattle's Best.
