Tag: red peppers

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Lunchtime! Here’s what’s on deck

Urban Deli's meatloaf very popular "comfort food," the meatloaf sandwich.

We’re moving closer to the lunching hour so we thought we’d better let you in on what the features are today. They would be:

1) Chicken Schnitzel Sandwich with side choice – Delicious!

2) Quiche is our Deli version of a Greek Quiche topped with our own Cheese Sauce

3) Deli Meatloaf Sandwich with side choice – In our top five sellers in 2010

4) Creamy Pesto Pasta – Roasted Red Peppers, Portabello Mushrooms & Spinach in a creamy pesto sauce & topped with fresh Parmesan cheese

By the way, if you get so busy you can’t see a way to come in and sit down for lunch, just give us a call at 652-3354 and come by to pick up your order. It’s pretty easy.

Hope you’re day is going great!

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Lunch special today – heat!

It’s a chilly day so our lunch specials are all about heat! We have:

1. Steaming & Stacked High Montreal Style Smoked Meat Sandwich on Montreal Rye Bread

2. Roast Beef Melt Sandwich – comes with side choice

3. Montreal Style Smoked Meat Sheppards Pie and comes with a side choice

4. Vegetarian Pasta – Creamy Pesto….sauteed mushrooms, roasted red peppers,spinach, cream & parmesan cheese

5. Daily Quiche:  Bacon, tomato, spinach, mushrooms, onions & cheese – topped with our homemade cheese sauce

6. Soup:  Aromatic Beef Soup served with a homemade buttermilk biscuit

Keep warm and we you can make it in so we can provide you with some Urban Deli heat. 🙂

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Deli Menu

Below you’ll find our main, “in the restaurant” menu. This includes sandwiches, entrées, burgers, pasta and much more. Take out and catering orders – call us at 652.DELI (3354) – to-go container fees apply. (See menu below the pic.)

Montreal Smoked Meat

Soups

all soups served with a buttermilk biscuit
*Gluten Free

– Mulligatawny Mondays* – cup $4  |  bowl $7
– Tomato Soup Tuesdays – cup $4  |  bowl $7
– WTFS Soups – ask your server – cup $4  |  bowl $7
– Split Pea & Ham* – cup $5  |  bowl $8

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Choose one side for all sandwiches & burgers:

Daily Soup, Deli Frites, Pickles, Pasta Salad, Potato Salad, Coleslaw, Quinoa (for Quinoa add $.50 )
(Additional Side Options $3: House, Spinach or Caesar Salad)

Deli Specialties

Montreal Smoked Meat* – The best, east of Montreal!  Sliced hot & piled high, Deli mustard on light rye bread  $14
Uptown Big Beef Bad Boy* – shaved roast beef, a mix of sautéed onions, roasted red peppers, pepperoncinis (for a slight kick), Provolone cheese, horseradish aioli, Deli mustard & beef jus for dipping $14
Reuben* – Montreal smoked meat, mix of sauerkraut, bacon & onion, Swiss cheese, cumin curry Dijon mustard $12
Deli Meatloaf* – popular from day one!!! Deli meatloaf, sundried tomato spread, aged white cheddar, garlic aioli $12

Deli Delight Sandwiches

East Coast Club* – chicken, bacon, roasted red peppers, guacamole, tomato, lettuce, aioli (add cheese $1) $13
Philly Beef* – roast beef, sautéed mushroom & onions, garlic aioli, Swiss cheese $13
Chicken Cordon Bleu – lightly breaded chicken, ham, Swiss cheese, dijon aioli $13
Buffalo Chicken Grilled Cheese – lightly breaded chicken dipped in Franks Hot Sauce, melted aged cheddar and provolone cheese, Deli coleslaw $12
Curry Chicken Salad* – chopped chicken, red onion, celery, curry mayo, spinach, tomato – curry flavour without the heat! $11
Caprese* – Mozzafina, pesto, tomato, balsamic glaze (cold cuts add $2.50) $11
Mediterranean* – artichoke hearts, cucumber, black olives, feta, shaved red onion, roasted red peppers, lettuce, tomato, pesto, aioli $12
Chicken Parmesan – lightly breaded chicken breast, house made marinara sauce, pesto, mozzarella $12
Chicken Salad* – roasted chicken, cranberries, ‘toasted’ sunflower seeds, fennel, celery, carrots, honey, lemon, mayo, lettuce, tomato $11

Pressed Sandwiches

Vegetarian* – a mix of sautéed portabella mushrooms, roasted red peppers, lightly breaded eggplant, pepperoncinis, black olives, spinach, pesto, sundried tomato spread, Swiss cheese $12
Croque Monsieur* – ham, swiss cheese, UD cheese sauce $12
Cold Cut* – beef and genoa salamis, ham, mortadella, pepperoncinis, shaved red onion, provolone cheese, aioli, vinaigrette $13
Tuna Melt – tuna, onion, celery, pepperoncinis, mayo, melted mozzarella cheese $12
French Dip* – beef, aged white cheddar, UD creamy cheese sauce & au jus for dipping $13

Burgers

Urban Burger* – UD patty, lettuce, tomato, roasted garlic aioli $12
BIG Burger* – UD patty, bacon, mushrooms, Swiss cheese, spinach, aioli $14
PB Burger* – UD patty, bacon, aged cheddar, peanut butter, lettuce $13
Salmon Burger* – salmon fillet, spinach, tomato, lime caper aioli $13

Salads

Half salads available for Spinach, Caesar & Deli House
Add: chicken, tuna / curry chicken / ham / breaded chicken $5
Add: Salmon $8

Spinach Salad* – spinach, grilled portabella mushrooms, feta cheese, diced tomato, sausage meat bits, egg, maple vinaigrette $13
Cobb* – chopped romaine, (choose one: chicken, tuna, or potato salad), egg, ham, diced tomato, carrot, red onion, feta, vinaigrette dressing $14
Deli House* – romaine lettuce, bell peppers , artichoke hearts, shaved red onion, cucumber, pepperoncinis, black olives, tomatoes, feta cheese, breaded eggplant garnish, vinaigrette dressing $12
Caesar Salad UD Style* – chopped romaine, seasoned sausage meat bits, croutons, dressing, Parmasean cheese $12

Urban Deli Pasta Bowls*

Mac n’ Cheese* – UD signature cream sauce, aged white cheddar & Parmasean cheese – creamy! $13
Vegetarian Pesto Pasta* – sautéed portabella mushrooms, spinach, roasted red peppers in UD cream sauce $14
Coconut Curry Chicken* – pasta, roasted chicken, house made coconut curry sauce – great flavours! $14

* = available gluten-free
Please advise server if you are tested celiac, or choose no gluten.
We offer gluten-free products and do our best to reduce cross-contamination.
However, we are a deli.

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Take – Out / Catering Orders call us at 652.DELI (3354)
to-go container fees apply

PLEASE ADVISE YOUR SERVER OF ALLERGIES

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Sautéed red peppers – so versatile!

Red peppersThis dish is versatile, easy to make and requires minimal ingredients — and it is so delicious!

The sautéed red peppers are equally great as a stand-alone dish or a  compliment to other dishes such as a topping for steamed chicken, pasta, or salads and served with a nice Italian bread or baguette, or with grilled sausages.

My sister Michael-Ann and her girlfriend Jodi recently visited Saint John from Manhattan (one of my favorite food cities).  Jodi, who also lived in Italy for a few years, prepared one of her many recipes, which were taught to her in the kitchens of Italy.

I made the sautéed red peppers this past Saturday following Jodi’s recipe and found it easy and the results were fantastic!

Ingredients:

  1. Extra virgin olive oil — approx 3/4 to 1 cup (I used a 10.5” skillet – measured the width of the top lip opening of my skillet)
  2. 2 to 3 Garlic Cloves
  3. 8 to 9 red peppers (yellow can be used too and mixed in). Cut into large pieces – skins on. (I used 11 red peppers with my skillet size. I cut each pepper in half, top to bottom, removed the seed core and the top green stem and then cut each half into six long slices, again cutting top to bottom.)
  4. Approximately 1/2 cup Kalamata olives, pitted (I used black olives and wished I had used Kalamata olives simply for the better flavor)
  5. 2 tablespoons of capers (If using dried salted capers less is needed as they can be salty)
  6. Salt

Method:

Coat large skillet with extra virgin olive oil ¾ to 1 cup (approx 1/4 inch).  Add garlic cloves cut into 2 to 3 large pieces.  Heat oil and garlic until garlic starts to brown but do not completely brown the garlic.

Add cut red peppers to hot oil.  Do not worry if the peppers are heaping over the skillet because they will melt down as they are heated.  To help keep the peppers in place use a lid smaller than the skillet and press down.  Slowly start to rotate the peppers as they cook down.  Turn the peppers frequently.  (I cooked the peppers at a simmer and for 1.5 hours … Ok, I started talking and got side tracked … It all worked out for the good though.)

When the peppers are softened in the oil, add the Kalamata olives, capers and salt to taste.  Cook the peppers until the oil turns to a clear red color and the peppers are soft.  There should be no crunch at all to your sauteed peppers.

Serve hot, warm or cold. It’s even better on day two!

***

Bio: Liz is the owner of the Urban Deli. With a sister in Manhattan, she has visited New York many times and invariably studies the Big Apple’s famous delis.

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