Archive | February 20th, 2010

Gianni’s Adds Pizzas to Menu

Gianni’s Adds Pizzas to Menu

Gianni’s Italian Cuisine, 2602 N. Loop 1604 W., has added a new lineup of pizzas to its menu.

The list includes the Chermley, with pesto, grilled chicken, sautéed mushrooms and house-made mozzarella; the Quattro Formaggio with house-made mozzarella, ricotta, blue cheese and provolone; and the Gianni, with shrimp, oysters, calamari, clams and mussels.

Spinach Alfredo pizza, a Greek-style pizza with feta and Kalamata olives, a vegetable pizza and a classic margherita pizza with tomatoes, basil and the house-made mozzarella are also on the list.

Gianni’s has also started making its own pasta and sausage in house.

The restaurant is open for lunch Tuesday-Friday and dinner Tuesday-Sunday.

Gianni’s Italian Cuisine
2602 N. Loop 1604 W.
(210) 233-9240

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What’s Hot: Cucumber Salad in a Jar

What’s Hot: Cucumber Salad in a Jar

On a run to Ali Baba International Food Market for fresh pita bread the other day we picked up a jar of Pulaski Cucumber Salad. The sliced cukes resembled sliced hamburger sliced dills, but had a fresher look.  Fresher is how they tasted, too.

I’ve already picked up a second jar. The flavor is less acidic than pickles, with a little sweetness like bread and butter pickles but far less intense. They are not overly salty or vinegary. In other words, as much a salad as a pickle. But they are really good on sandwiches: chicken or tuna salad, Italian meats and hamburgers, too.  I’m thinking they’d be great on pulled pork sandwiches and served along with barbecue.

The pickles are a product of Poland, but packed in the United States. A 30-ounce jar is $3.99. You’ll find them on the pickle aisle at Ali Baba, down toward the fresh produce end. Ali Baba is at 9307 Wurzbach Road.

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