B-Spot Glossary

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Arugula

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an edible, annual leafy green native to the mediterranean. It has a distinctive peppery flavor that grows increasingly strong as the plant mature. We use baby arugula which is tender and lighter in flavor

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Bacon slaw

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Our house made coleslaw with the addition of chopped bacon and stadium mustard

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Balsamic steak sauce

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a Michael symon original, balsamic steack sauce is sweet, acidic, and spicy from balsamic, brown sugar, cloves and cumin and picks up some depth from a hint of anchovy

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basil

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a leafy herb from the mint family with a licorice-clove flavor. basil is a key ingredient in mediterranean cooking

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Capicola

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from the italian capo (head) and collo (neck). The name of this traditional nepolitan salume tells you right away what parts of the pig its made from. The meat is generally seasoned with wine, herbs, garlic, and spices and then salted, encased, smoked, and allowed to cure for six or so months

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carolina bbq sauce

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apple cider vinegar-based barbecue sauce comprised of beer, sugar, crushed red pepper, kosher salt, black pepper, brown sugar and vinegar

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Challah

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a traditional old world style egg bread

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Cilantro

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herb with a wide delicate lacy green leaves and a pungent flavor

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Coriander

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dried seeds of the cilantro plant, sold whole or ground with a flavor similar to at blend of lemon sage and caraway

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cleveland bbq sauce

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carolina bbq sauce with the addition of cleveland stadium mustard

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Cheese whiz

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first marketed in 1953, this cheese sauce that launch

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Chorizo Sausage

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Chorizo is a term encompassing several types of pork sausage originating from the Iberian peninsula of spain. Chorizo is generally available in two foorms. either as a fresh sausage, meaning it must be cooked before being eaten, or as a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Both variations of the sausage are made using fatty pork, dried smoked red peppers, paprika, garlic, and various other spices. The chorizo used on our new jack city burger is the fresh variety

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Coffee BBQ sauce

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another original michael symon recipe. Bitterness and acidity come form the coffee, acidity from the sherry vinegar, spice from the coriander, spicy heat from the chipotle powder; and its backbone is provided by our spicy lola ketchup

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Crispy chicken

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chicken that has been marinated in buttermilk and frank's red hot sauce, dredged in flour and then deep fired

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feta cheese

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feta is a brined curd cheese traditionally made from sheep's milk, but often incorporating goat's and cow's milk. Ours is domestically produced, but maintains the distinctive tangy, salty characteristics of its European cousins.

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Fontina cheese

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A cow's milk italian cheese that has been made in the Aosta Valley, in the alps since the 12th century. Fontina has a mild, somewhat nutty flavor, while rich, herbaceous and fruity. It melts well, which works out nicely for our grilled cheese sandwich

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Griddled onions

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Large whtie onions that have been chopped and are then cooked on our flat top griddle with butter until they take on a slightly brown color and soft texture. This cooking process brings out a slightly nuttly flavor and accentuates the onions sweetness by caramelizing, or browning, its natural sugars. Griddled onions are also commonly referred to as caramelized oinions

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Ghost chili powder

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A chili powder made from the hottest peppers on earth. This extremely hot chili powder is the seasoning on our atomic burger patty and must always be handled with extreme care and caution

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Gruyere Horseradish Sauce

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A creamy mornay sauce amde with gruyere cheese and horseradish

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Habanero sauce

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A sauce made from the intensely hot habanero pepper. Habanero sauce is available in both red and green varieties. Ours is made using green habaneros and has a citrusy fruitiness to go along with its fiery heat

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Mirepoix

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Culinary term for a mixture of carrots, celery, and onions, whether raw, roasted, or sautéed. mirepoix forms the base of innumerable dishes and is, in many ways, essential, especially to classical cuisine

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Mornay (sauce)

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A bechamel sauce (milk or cream thickened with the mixture of butter and flour known as roux) to which cheese has been added

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Onion crunch

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small pieces of onion coated in flour and fried. We use Loeb's brand onion crunch

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Pastrami

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beef brisket that has been brined, coated with spices such as garlic, coriander, black pepper, paprika, cloves, allspice and mustard seed, and then smoked

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Pickled Green Tomatoes/ Pickled red onions

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OUr pickled green tomatoes and pickled red onions are prodcued using our house pickling recipe of cider vinegar, kosher salt, sugar, water, crushed red paper, black peppercorns, and whole coriander seeds

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PUlled pork

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OUr pulled pork is made from seasoned and slow-smoked pork butts. We prepare the pork with an apple cider vinegar-based carolina bbq sauce comprised of beer, sugar, crushed red pepper, kosher salt, black pepper, brown sugar and vinegar

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Pullman bread

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sometimes called the sandwich loaf or pan bread, pullman bread is made with white flour and baked in a long, narrow, lidded pan. Many popular has-produced sliced breads are pullman loaves. The slice of these breads is usually square, with four straight crusts

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Rosemary

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A woody, perennial herb originally native to the mediterranean, rosemary has an evergreen-like quality and is a member of the mint family

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Russian Dressing

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in the early 1900s, salads in fine american restaurants began featuring this dressing which usually consisted of mayonnaise and a canned tomato product. Popular theory is that, at one time, the dressing was quite fancy and included caviar, a very Russian ingredient. Our russian dressing is made combining spicy lola ketchup and mayonnaise, no caviar here.

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Salsa Verde

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A fresh green salsa made from pureed tomatillos (a plant related to the cape gooseberry, bearing small, sperical green fruit). We also use jalapeños, lime juice and cilantro in this spicy green sauce that we make in house

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Shasha sauce

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A hot originally made by liz symon's mom, sherla, and a favorite of Michael's, Shasha combines banana peppers, garlic, yellow mustard, vinegar, sugar, and flour to create a condiment that's good on everything from scambled eggs to crispy pig's ears.. and sandwiches here at B-spot of course

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Sourdough bread

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mildly sour with rich, complex deliciously wheaty flavors and a hearty but soft texture