CAFE MALTA BLEND COFFEE BEANS Our blend of light-roast Ethiopian and French-roast Guatemalan, custom roasted for us by Austin Roasting Company (11.99/11 oz)
BEEF AND PORK RAGÙ
This is a classic Italian meat sauce we use on our signature Maltagliati. But whatever shape of pasta you have, you’ll love this hearty ragù. To feed 4 people, warm the entire contents in a skillet, add 2 ounces of the pasta’s unsalted cooking water and bring to a simmer. Then add 1 pound of pasta, cooked al dente, and toss to combine. (The ragù is seasoned enough for the pasta, so don’t add any salt!) Plate it up and garnish with parmesan Reggiano, a drizzle of extra-virgin olive oil, and chopped parsley. (6.99/16 oz)
INGREDIENTS: beef brisket, pork shoulder, tomato, onion, carrots, celery, white wine, garlic, salt, lemon juice, rosemary, sage, black pepper, nutmeg, parmesan Reggiano, bay leaf
CHERMOULA A North African pesto of cilantro, parsley, lemon & spice meant to compliment seafood that works well with other proteins or vegetables. Ours has a gentle touch of heat. Use it to marinate for an hour before grilling or baking your favorite seafood, and/or spoon it over grilled or roasted fish, pork, or vegetables. (3.99/8 oz)
CRACKED PEPPER PORT SAUCE One of our favorite creations. Black pepper and port simmered together with cream to make a spicy-sweet sauce for steak. Just warm it up and pour it on! (3.99/8 oz)
INGREDIENTS: cream, port wine, red wine, black pepper, salt
DIJON-BRANDY SAUCE Inspired by a classic French steak sauce. Warm it up and drizzle it over your favorite cut of beef (or pork, or chicken…) to give it the French bistro treatment. (3.99/8 oz)
INGREDIENTS: cream, Dijon mustard, brandy, white wine, canola oil, butter, garlic, black pepper, salt
GORGONZOLA SAUCE This is the sauce we toss our housemade gnocchi in, but it goes great with any pasta. Heat it in a skillet, add 2 ounces of the pasta’s cooking water, then add 1 pound of very al dente pasta. Simmer until the pasta is perfectly cooked, then plate it up with grated parmesan and chopped parsley. (6.99/16 oz)
INGREDIENTS: cream, white wine, gorgonzola cheese, butter, garlic, olive oil, black pepper, salt, thyme
HARISSA The North African go-to for serious heat. A thick paste (not vinegar-thin) that adds a great dose of capsicum, citrus, garlic & spice. Use it wherever you’d like a little more heat – but remember that a little goes a long way! (4.99/8 oz)
PARSLEY-PECAN PESTO A Texas take on a classic. This is the sauce we use for our brisket ravioli, but you can use it anywhere you’d use (basil) pesto Genovese, including sandwiches and even as a garnish for soup or a flavoring for rice. For pasta, add a little of the pasta’s cooking water to the pesto in a large bowl, swirl to emulsify, then toss in a pound of hot al dente pasta and serve it up with grated parmesan Reggiano. (6.99/8 oz)
PIRI-PIRI SAUCE A Portuguese favorite that traditionally uses African piri peppers. We use our own blend of chiles and add garlic, lemon, orange zest, vinegar & olive oil. The classic use: marinate your chicken or shrimp before grilling, and baste with a little of the fresh sauce just before taking it off the grill. (3.99/8 oz)
ROASTED RED PEPPER VINAIGRETTE For a salad dressing without any added sugar, this is surprisingly tangy & sweet, thanks to the natural sweetness of roasted red peppers. Toss your favorite salad in this vinaigrette and watch it disappear. (3.99/8 oz)
INGREDIENTS: canola oil, roasted red bell peppers, white wine vinegar, garlic, thyme, salt, black pepper
SOFFRITO The secret to our famous mussels. “Soffrito” means cooked low, and in this case, we’ve simmered tomato, garlic, parsley & a little heat in olive oil for long enough to marry all their flavors. Add 3-4 tablespoons to 12 ounces of mussels (or other shellfish) along with 2 oz. of white wine and a tablespoon of butter. Cover and simmer until the mussels open, plate and garnish with chopped parsley – and plenty of bread for the sauce. (4.99/8 oz)
BAHARAT Rub this Middle East spice blend into skewered lamb, beef, or chicken and grill or broil it for a fantastic kebab. Serve with hummus, yogurt, lots of fresh parsley & cilantro and lemon wedges. (3.99/4 oz)
RAS EL HANOUT Meaning “best in the house.” Add this savory-sweet blend to roast chicken, meat, lamb, or vegetables, or to any sort of stew or tagine, for a taste of North Africa. (3.99/4 oz)
