Latin Week

Pack your bags! Join Branmor’s American Grill for a tour around the world! Each week our Chef’ will prepare 4-5 different entrees inspired from around the world. Starting August 6, 2010 an running thru September 12, 2010 these International specials will change weekly, every Friday… so dine at Branmor’s American Grill often & keep your bags packed for a weekly tour around the world! Bon Appetit!

Featuring the following specials from September 3^rd thru September 9^th, 2010.

SKIRT & HEELS (Spain)

Chile, cilantro & cumin marinated & char-grilled Prime skirt steak teamed with grilled prawns, teamed with chorizo hash blended with pablano peppers, graced with a roasted tomato demi glace.   26

JUMBO SCALLOPS (Argentina)

Paneed jumbo dayboat scallops set atop a guajillo pepper cream, set on chorizo potato hash, graced with sauteed peppers & onions & mango salsa.  24

DUCK MOLE (Mexico)

Split White Pekin Duck braised with a rich pumpkin seed mole sauce, graced with spanish rice & brocolinni garnished with shaved Spanish Manchengo cheese.   23

ADOBO MARGARITA PORK (Puerto Rico)

Pan sauteed boneless pork loin city strip steak teamed with chorizo potato hash blended with pablano peppers, crowned with a margarita salsa.   19

FISH TACOS (Mexico)

Chile & lime marinated salmon, mahi mahi & shrimp in corn tortillas teamed with a pablano cream, accompanied with lettuce, tomato, Manchengo cheese, Spanish rice & black bean – corn salad. 18

Items & pricing are subject to change without notification.

Become a fan of Branmor’s American Grill on Facebook or follow us on Twitter @branmors.

Italian Week

ITALIAN WEEK!

Pack your bags! Join Branmor’s American Grill for a tour around the world! Each week our Chef’ will prepare 4-5 different entrees inspired from around the world. Starting August 6, 2010 an running thru September 12, 2010 these International specials will change weekly, every Friday… so dine at Branmor’s American Grill often & keep your bags packed for a weekly tour around the world! Bon Appetit!

Featuring the following specials from August 27^th thru September 2^nd 2010.

BISTECCA alla FIORENTINA (Italy)

Char-grilled peppercorn & rosemary seasoned bone-in Kansas City Strip steak teamed with basil infused Yukon gold mashed potatoes, graced with a Marsala infused demi glace.   29

PIZZIOLA SALSICCIA (Italy)

Provolone & green pepper studded Italian sausage simmered in a red sauce blended with peppers, onions & calamata olives, served atop garlic & butternut squash infused risotto.   19

VEAL TORTELACCHI (Italy)

Beef & veal filled jumbo tortelonni set atop a sage cream blended with julienne proscuitto, graced with steamed broccoli tossed with grape tomatoes, garnished with shaved Parmesano Reggianno cheese.   19

ROMAN STYLE CHICKEN (Italy)

Char-grilled boneless breast of chicken set atop a butternut squash infused risotto, accompanied with yellow & red peppers, grape tomatoes, prosciutto & capers in an EVOO blended chicken broth.    21

PORK PICCATA (Italy)

Paneed pork tenderloin slices simmered in a lemon caper butter sauce, accompanied with garlic & basil infused Yukon gold mashed potatoes, graced with shaved Parmesano Reggianno cheese.  22

Items & pricing are subject to change without notification.

Become a fan of Branmor’s American Grill on Facebook or follow us on Twitter @branmors.

Featuring the following specials from August 19th thru August 26th, 2010.

HALIBUT A LA MATOLLA (Italy)

Pan seared Halibut set atop a grilled polenta cake paired with sauteed broccolini then graced with a tomato & caper sauce garnished with a watercress salad.  23

HUNTER STEW (Germany)

Pork tenderloin, beef sirloin, chicken & sausages simmered in wild mushroom demi glace blended with onions, carrots & sundried cherries, graced with roasted fingerling potatoes. 24

DUCK A L’ORANGE (France)

Oven roasted split Maple Leaf Farms White Pekin duck accompanied with basil yukon gold mashed potatoes paired with sautéed asparagus then graced with a cherry orange sauce. 23

SPICY INDIAN STEAK (India)

Char-grilled Indian spiced Grid Iron steak paired with a Tikka rice pilaf blended with green peas, cherry tomatoes, & slivered almonds topped with a Indian spiced demi glace. 23

MAKARONATHA TOU PSARA (Greece)

A Greek Fisherman’s pasta consisting of salmon, mahi mahi, shrimp, lobster & PEI mussels in a mildly spicy tomato sauce blended with peppers, set atop al dente fettuccine, graced with crumbled feta cheese. 25

Items & pricing are subject to change without notification.

MOROCCAN BEEF TANGINE (Morocco)

Beef sirloin simmered with butternut squash, chickpeas  & onions in a Moroccan spiced tomato sauce, teamed with cous cous & broccolinni.     21

FIREPOT STEAK KEBABS (China)

Skewered sirloin cubes marinated in a fiery chili garlic sauce, serve atop Jasmine rice, accompanied with stir fried peppers, onions & broccoli.     23

SHRIMP POMODORO (Italy)

Pan sautéed shrimp simmered in a cherry tomato pomodoro sauce, tossed with fresh mozzarella cheese, garnished with shaved Parmesano Reggianno cheese.   21

LOBSTER & BRIE PASTA (France)

Butter poached lobster meat set atop al dente fettuccine tossed with a brie & white wine infused cream, tossed with grape tomatoes & chives.     25

DUBLINER CHICKEN (Ireland)

Ham & Kerrygold Irish cheddar cheese filled airline chicken breast set atop fried potatoes & broccolinni, teamed with a chicken jus .    21

PORK SCHNITZEL (Germany)

Breaded pork tenderloin sautéed to a golden brown, set atop kaese spaetzle & green beans, accompanied with  a hunter’s sauce.

LAMB SAUSAGE & ORRICHIETTI (Greece)

Grilled lamb sausage, cut on a bias, tossed with sun-dried tomatoes, spinach, artichoke hearts, calamata olives & orrichietti pasta in a rich chicken broth teamed with Feta cheese crumbles.

AUSSIE RAINBOW RUNNERS (Australia)

Oven roasted Rainbow Runner fillet (aka. “Hawaiian Salmon”) set on lemon myrtle mashed potatoes, teamed with a Macadamia butter sauce infused with Riesling, garnished with sun-dried cherries.

STRIPED MARLIN (Mexico)

Char-grilled striped marlin fillet set atop jasmine rice blended with black beans, graced with a tequila infused cilantro butter sauce, crowned with a chipotle cactus salsa.

STEAK AU POIVRE (France)

Char-grilled peppercorn seasoned hangar steak teamed with roasted fingerling potatoes, accompanied with a brandy infused cream, topped with roasted mushrooms.

Pack your bags! Join Branmor’s American Grill for a tour around the world! Each week our Chef’ will prepare 4-5 different entrees inspired from around the world. Starting August 6, 2010 an running thru September 12, these International specials will change weekly, every Friday… so dine at Branmor’s American Grill often & keep your bags packed for a weekly tour around the world! Bon Appetit!

Here are a few sample menus from our successful 2009 WorldFeast;

Puerco Mojito (Cuba)

Char-grilled pork loin medallions set atop refried black beans, graced with a mint infused pomegranate glaze teamed with steamed baby carrots.

Halibut Frescos Sofrito (Puerto Rico)

Pan sautéed Alaskan Halibut fillet set atop Spanish risotto, topped with stewed onions & red beans.

Steak & Pommes de Terre au Gratin (France)

Char-grilled flat iron steak cut on a bias, teamed with Yukon gold potatoes au gratin blended with goat cheese, teamed with asparagus spears.

Veal Medallions & Welsh Rarebit (Britain)

Pan sautéed veal tenderloin medallions served over toasted paninni with a white cheddar-peppercorn welsh rarebit teamed with sautéed spinach.

Dubliner Chicken (Ireland)

Oven roasted boneless breast of chicken filled with broccoli, ham & Irish Dubliner aged cheddar cheese, teamed with parslied potatoes & haricot vert, graced with a mustard butter sauce.

Really want to spice up your cheeseburger? Add a little pizazz to your morning eggs? Or even better yet, a biscuit & egg sandwich with aged white cheddar? Try making a spicy Sundried Tomato Bacon Jam. What? Bacon! Jam? You heard me right, bacon jam.

Ground Tenderloin Burger with roasted garlic aioli & sundried tomato bacon jam!

Now, bacon jam is not really a new thing.  It is really great stuff! Bacon jam sounds like it could really be something exotic, but it has been around for hundreds of years. Simply put, bacon jam is basically a potted meat.

Potted meats are traditionally meat scraps, herbs, spices and some kind of acid like vinegar or spirits like brandy or whiskey. Preparing potted meats was like giving an extra lifeline to your leftovers, preserving them and making them last a few more weeks. Making a potted meat is simpler than making pates or even mousses. By using quality ingredients, one can make a slew of off shoot variations.

As for my version of a simple bacon jam, I wanted to make it simple, with a little sweetness and a bit of spice… but not too much.

Use the best bacon you can get…  I prefer Neuske’s. Super smoky, excellent quality… nice & thick.

Bacon jam is excellent on slices of tomatoes, plopped on a warm biscuit, stirred into a bowl of beans or spread on top of a cheeseburger. Or you can just grab a spoon and dig into your jar.

Sundried Tomato Bacon Jam

Ingredients:

3 pounds of bacon

1 cup of garlic, minced

1 ½# Spanish onion

1 pound sundried tomatoes, julienne

12oz. strong coffee

2 cups Honey

1  Tablespoon leaf thyme

1 cup of strong brewed coffee

3 Tablespoons liquid  hickory smoke

1 pound brown sugar

1 cup champagne vinegar

3 Tablespoons black pepper

2 Tablespoons salt

Method:
Cook the bacon until fat is rendered, but not too crisp. Cut cooked bacon into two-inch sized pieces.
On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, honey, brown sugar, champagne vinegar and coffee. Simmer on low for two hours, stirring occasionally. If jam starts to get dry, add water, 1/4 cup at a time.

Make sure you skim off any unwanted bacon fat!

After two hours, place bacon jam into a food processor, and puree for two or three seconds, tops. You just want to bring it together but still have some chunks.

the final product.

Date: Wednesday, May 19, 2010

Time: 5:30pm – 7:00pm

Location: 300 Veterans Parkway, Bolingbrook, Illinois 60440

Join our management team & staff for a FREE Beer Tasting Event at Branmor’s American Grill! This event will take place on Wednesday May 19, 2010 from 5:30pm to 7:00pm.

We will be featuring Goose Island’s “312″ Urban Wheat Ale & “Matilda” Belgian Ale.. Being that this is our first ever Beer tasting event …. This will be FREE for our customers!

Please be sure to register at the front desk. When you register, you will be given two tickets redeemable for two taster glasses of beer. Any additional glasses will be $2.

We will pair the beers with some hot hors d’oeuvres, artisan cheeses (tbd) with assorted crackers, crostini & breads teamed with fresh crudites with a roasted garlic dip.

This event is a RESERVATION ONLY EVENT! We would appreciate that you respond via FaceBook Event or by phone ( 630-226-9926 630-226-9926 ). If you are not on FaceBook, why not join today!

Also, I would like to extend an invitation to stay for dinner after our Beer Event! If you do decide to stay for dinner, please feel free to download a 25% OFF Dinner Voucher available for this date only. Sorry, no rain checks.

We hope to see you at this exciting event!

Walter J. Dobrovolny

Executive Chef | Partner

Christine Birck

Owner

Dining discount voucher is available for dinner only. Beer, liquor & wine not included. Please remember to tip your server on the full amount of your check. Thank You.

Brewmasters Notes: Matilda Belgian Ale

Wild in character, with a slightly fruity aroma and a spicy yeast flavor that is as unique as it is satisfying – Matilda is an intriguing choice for beer and wine lovers alike. Dry and quenching, it’s the perfect accompaniment at the dining table or for casually socializing at the bar.

Brewmasters Notes: 312 Urban Wheat Ale

Densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body. This gives 312 a balance of flavor and refreshment that never fills you up and won’t let you down.

If you will be dining after this evening’s event, please print a dining voucher for 25% off your dinner. (Liquor, beer & wine not included.)

This voucher is located below. Click on it to open a larger image then print!

Branmor’s American Grill | 300 Veterans Parkway | Bolingbrook | IL | 60440

Treat your graduate to a hot & delicious meal prepared by our chefs at Branmor’s American Grill. There are plenty of options. We can also customize your special event. Just contact our “Catering Specialists” Mary Swiontek 708-254-8228 or Karin Matusiak 708-557-3947. Our Chef’s at Branmor’s have created a drop-off menu of some of our most delectable entrees & sides designed for easy service. Disposables are included in our package price. They include: Dinner plates, dinner napkins, knives, forks, Serving spoons & tongs. All food is prepared in aluminum pans ready for service.

To download and view our catering packages please follow this link.   http://bit.ly/chfz6s