QuesAAHdillas

Boneless Wings

Bone in Wings

Old Bay

Asian Zing

Whiskey BBQ

Ale House

Buff-AAH-lo

buttermilk battered pork tenderloin tossed in Korean sauce, topped with sesame seeds, served with ranch dressing.

Korean Pork Nuggets

wontons topped with fresh ahi tuna, scallions, avocado, cucumbers, shredded carrots, pico de gallo, sweet chili sauce, hoisin glaze.

AAHi Tuna Nachos

3 small hotdogs with various toppings: 1. garlic roasted tomatoes, avocado, sriracha aioli 2. bacon bits, crispy shallots, ale house sauce 3. diced pork roll, queso, everything seasoning.

Jersey Dog Flight

tri colored tortilla chips, topped with ground beef, jalapeno queso, pico de gallo, jalapenos, shredded lettuce, packed into a tin can served with sour cream & guacamole.

Tin Can Nachos

grilled garlic marinated shrimp, sweet chili sauce, bibb lettuce, mango pico de gallo, cucumbers, carrots, served with Asian sesame dressing.

Firecracker Lettuce Wraps

flying ish IPA, wine herbs, garlic broth, sweet butter, served with garlic ciabatta bread points.

Clams & Chorizo

fresh-cut jersey fries, smoked mozzarella, and baileys demi glaze. Add braised short rib +$8.00.

Disco Fries

tri colored tortilla chips, topped with whiskey BBQ pulled pork, jalapenos, monterey jack cheese, pico de gallo, pepper vinegar slaw, lime creme, guacamole.

Pulled Pork Nachos

served with tri colored chips, celery & carrots, side of homemade blue cheese dressing.

Buff-AAH-lo Chicken Dip

marinated ahi tuna, avocado, mango pico de gallo, spicy citrus aioli, and wonton shell.

AAHi Tuna Taco

fried calamari with cherry peppers served with homemade marinara.

Crispy Calamari

new jersey’s famous pork roll sliced into jersey cut fries served with jalapeno queso & sriracha ketchup.

Jersey Fries

guinness braised short rib, baileys demi glaze, crispy onions, cheddar cheese, and horseradish aioli.

Short Rib Sliders

blackened salmon, topped with lime creme fresh.

Chipotle & Lime Salmon Bites

seasoned slab bacon topped with hot honey and charred rosemary.

Butcher Bacon

parmesan & panko crusted mozzarella cheese curds served with homemade marinara & homemade drunken sauce.

Fried Mozzarella Curds

In a large bowl combine shredded chicken, black beans, roasted red peppers, sliced green onions, chopped cilantro and sliced jalapeño (if using). Toss gently to distribute ingredients evenly.

Prep filling

Sprinkle the cumin, smoked paprika, garlic powder, salt and black pepper over the filling mixture. Toss again to coat all pieces evenly.

Season filling

Stir in about 1 1/2 cups of the shredded cheese into the filling mixture so the cheese helps bind the filling when heated. Reserve remaining 1/2 cup cheese for assembling the quesadillas.

Combine softened butter and olive oil in a small bowl. Add a pinch (about 1/4 tsp) of the ground cumin and smoked paprika (from the earlier measured spices) to the butter mixture and stir until emulsified. This seasoned butter will be brushed on the tortillas before toasting.

Place a large nonstick or cast-iron skillet over medium heat and let it warm for 2 minutes.

Heat skillet

Brush one side of a tortilla lightly with the seasoned butter. Place the buttered side down in the hot skillet.

On the side of the tortilla facing up in the skillet (the unbuttered side), evenly spread about 1/4 of the filling mixture, leaving a 1/2-inch border. Sprinkle about 2 tablespoons of the reserved shredded cheese over the filling for extra melt and a crispy edge.

Top with a second tortilla, buttered side up. Press down gently with a spatula to compact the quesadilla and encourage melting.

Cook 2–3 minutes until the bottom tortilla is golden brown and crisp. Flip carefully and cook another 2–3 minutes until the second side is golden and the cheese is melted through. Reduce heat slightly if the tortilla browns too quickly before cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 4 wedges. Repeat process with remaining tortillas and filling. Replenish pan fat with a teaspoon of butter or oil if needed between batches.

Arrange quesadilla wedges on a platter. Serve with sour cream/crema, pico de gallo, guacamole and lime wedges on the side. Squeeze lime over wedges just before eating for a bright finish.

Optional: garnish with extra chopped cilantro and sliced green onions if desired.

flour tortillas (8-inch)

shredded Mexican blend cheese

cooked chicken, shredded (rotisserie or grilled)

black beans, rinsed and drained

roasted red peppers, sliced

thinly sliced green onions

fresh cilantro, chopped

sliced jalapeño (optional, seeds removed for less heat)

unsalted butter, softened

olive oil

ground cumin

smoked paprika

garlic powder

salt

black pepper

sour cream or Mexican crema

fresh pico de gallo or salsa

guacamole

lime wedges

Trim fat and any sinew from the chicken breasts. Cut the chicken into 1 to 1 1/2-inch bite-size pieces so they cook quickly and evenly.

Trim and cut

Place the cut chicken in a bowl. Add 1 cup buttermilk, 1 tsp salt, and 1 tsp black pepper. Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Brine/marinate

While the chicken marinates, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a wide shallow bowl or rimmed plate. The cornstarch adds extra crispness.

Remove chicken from the refrigerator. Working in batches, allow excess buttermilk to drip off each piece, then toss pieces in the flour mixture to fully coat. Press the breading onto the chicken so it adheres. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven (enough to come about 1/2 inch up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

Fry the coated chicken in batches without crowding the pan, about 3 to 4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Remove cooked pieces with a slotted spoon to a paper towel-lined plate or a clean wire rack.

While chicken fries, make the sauce: in a small saucepan over low heat, melt 1/4 cup unsalted butter. Add 1/2 cup hot sauce, 1 tbsp honey, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, and 1/4 tsp salt. Whisk until smooth and warmed through, about 2–3 minutes. Remove from heat.

Place the hot fried chicken pieces in a large bowl, pour the warm sauce over them, and toss gently until all pieces are evenly coated. For less heat, reserve some sauce and toss only half the batch; for extra crispness, toss, then return coated pieces to a 375°F (190°C) oven for 4–5 minutes on a wire rack before serving.

Arrange sauced boneless wings on a platter. Serve immediately with celery sticks and 1/2 cup ranch or blue cheese dressing for dipping.

Leftovers: refrigerate cooled wings in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to crisp.

boneless, skinless chicken breasts

buttermilk

all-purpose flour

cornstarch

onion powder

cayenne pepper

vegetable oil (for frying)

unsalted butter

hot sauce (e.g., Frank's RedHot)

honey

apple cider vinegar

celery sticks

ranch or blue cheese dressing

If the wings are whole, separate into flats and drumettes by cutting at the joint. Remove any small wing tips if present. Rinse briefly and pat each piece thoroughly dry with paper towels. Dry skin is essential for crisping.

Trim and pat dry

Place the wings in a large bowl. Season with kosher salt and freshly ground black pepper and toss to distribute evenly.

In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, brown sugar, and cayenne (if using). Stir to blend.

Sprinkle the dry rub over the wings and toss until all pieces are evenly coated.

For extra-crispy skin (optional): in a separate small bowl, mix cornstarch and baking powder. Sprinkle the mixture over the wings and toss lightly so each wing has a very thin, even coating. Do not use so much that wings are paste-y; just a light dusting.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place an oven-safe wire rack on top. Lightly oil the rack or spray with nonstick spray so wings don't stick.

Preheat and prepare pan

Arrange wings in a single layer on the rack with space between pieces for air circulation.

Roast in the preheated oven for 25 minutes. After 25 minutes, flip each wing and continue roasting for an additional 18–25 minutes, until skin is deep golden-brown, crisp, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total roasting time will be about 43–50 minutes depending on size.

Roast

For extra crisping, turn the oven to broil on high for 2–4 minutes at the end, watching carefully to avoid burning.

Pan-fry: Heat 2–3 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, cook wings 5–7 minutes per side until crisp and cooked through, adjusting heat so they brown without burning. Drain on paper towels.

Deep-fry: Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden brown and cooked through. Drain on a wire rack or paper towels.

If serving naked (no sauce), transfer roasted/fried wings to a serving platter and sprinkle with chopped parsley. Serve immediately with lemon wedges or dipping sauce of choice.

To make a simple glaze: In a small saucepan or in the microwave, melt the butter then stir in hot sauce, honey (or maple syrup), and apple cider vinegar. Warm gently until combined and slightly thickened. Taste and adjust heat/sweetness.

Place cooked wings in a large bowl, pour the sauce over them, and toss quickly to coat evenly. Transfer to a platter, garnish with chopped parsley, and serve immediately.

bone-in chicken wings (separated into flats and drumettes)

kosher salt

freshly ground black pepper

brown sugar (lightly packed)

cayenne pepper (optional, for heat)

baking powder (aluminum-free)

hot sauce (like Frank's RedHot)

honey or maple syrup

fresh chopped parsley (for garnish)

Place celery seed, mustard seed, black peppercorns and white peppercorns in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and they bloom (about 2–4 minutes). Remove from heat and transfer to a plate to cool slightly.

Toast whole spices

When slightly cooled, transfer the toasted seeds and peppercorns to a spice grinder or high-speed blender. Pulse to a medium-fine consistency. You want some texture but no large whole seeds unless you prefer a coarse final blend.

Grind toasted spices

In a bowl, combine the freshly ground seed/pepper mixture with the paprika, cayenne, ground bay leaf, mace, cloves, allspice, ginger, cardamom, nutmeg, celery salt and kosher salt. Whisk thoroughly until evenly distributed and there are no clumps from the salt or paprika.

Combine ground spices

Taste a small pinch (note: this will be salty and concentrated). Adjust cayenne for heat, celery salt for saltiness, or paprika for color if desired. Transfer the seasoning to an airtight jar and let it rest for at least 24 hours so flavors marry. Store in a cool, dark place for up to 6 months; shake before each use.

Adjust and store

Celery seed

Mustard seed (yellow or brown)

Black peppercorns

White peppercorns

Cayenne pepper

Paprika (sweet or smoked, based on preference)

Ground bay leaf

Ground mace

Ground cloves

Ground allspice

Ground ginger

Ground cardamom

Ground nutmeg

Celery salt

Kosher salt

In a medium bowl, whisk together 1/2 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 teaspoon chili-garlic sauce until honey dissolves.

Make Sauce

In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon water until fully dissolved. Set aside. This will thicken the sauce at the end.

Prepare Slurry

Pat the chicken pieces dry and season lightly with 1/8 teaspoon black pepper and 1/4 teaspoon salt. If using tofu, press and cube it and toss with a little cornstarch for crisping. Trim and cut broccoli into bite-sized florets, slice the red bell pepper, julienne the carrot, and separate whites and greens of the green onions.

Prep Protein & Veg

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until browned on the bottom. Stir and continue cooking 3–4 minutes more until cooked through (internal temperature 165°F/74°C). Remove chicken to a plate. If using tofu, cook 3–5 minutes per side until crisp and golden; remove to plate.

Cook Protein

Add the remaining 1 tablespoon oil to the hot pan. Add the broccoli florets and carrot; stir-fry 2 minutes. Add the red bell pepper and the white parts of the green onions; stir-fry another 1–2 minutes until vegetables are bright and just tender-crisp.

Stir-Fry Vegetables

Return the cooked chicken (or tofu) to the pan with the vegetables. Pour the prepared sauce over the mixture and bring to a gentle simmer for 1 minute. Stir the cornstarch slurry once more and pour into the pan. Stir constantly until the sauce thickens and coats the chicken and vegetables, about 30–60 seconds.

Combine & Simmer

Remove the pan from heat. Stir in 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame seeds, and 2 tablespoons chopped cilantro (if using). Taste and adjust seasoning with additional salt or a splash of soy sauce if needed.

Finish

Scatter the green parts of the sliced green onions over the dish and serve immediately with lime wedges on the side.

Garnish

Spoon the Asian Zing over 4 cups of steamed jasmine rice or toss with cooked noodles. Serve hot with lime wedges on the side for extra zing.

low-sodium soy sauce

rice vinegar

sesame oil

fresh ginger, grated

garlic, minced

chili-garlic sauce (Sriracha or sambal oelek)

water (for cornstarch slurry)

boneless skinless chicken thighs, cut into 1" pieces (or tofu for vegetarian)

broccoli florets

red bell pepper, sliced into 1/2" strips

carrot, julienned

green onions, sliced (whites and greens separated)

neutral oil (vegetable or canola)

toasted sesame seeds

fresh cilantro, chopped (optional)

fresh lime juice

steamed jasmine rice or noodles

Heat a medium saucepan over medium heat. Add the neutral oil and when shimmering add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Carefully pour in the whiskey to deglaze the pan. Allow it to simmer and reduce for 1–2 minutes to cook off some alcohol and concentrate flavor. Scrape any browned bits from the pan with a wooden spoon.

Deglaze with whiskey

Stir in the ketchup, tomato paste and brown sugar until combined. Add the apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, kosher salt, and red pepper flakes (if using). Stir well to incorporate. Add 1/2 cup water to loosen the mixture.

Build the sauce

Bring the sauce to a gentle simmer over medium-low heat. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to a glossy barbecue consistency, about 20–25 minutes. Taste and adjust seasoning: add a pinch more salt, a teaspoon more vinegar for brightness, or a tablespoon more brown sugar if you want it sweeter.

Simmer and reduce

When the sauce is thick and flavorful, remove from heat. For a smooth texture, use an immersion blender or transfer to a blender and puree until smooth (careful with hot liquids). If you want a richer finish, stir in the optional 2 tablespoons of butter and 2 tablespoons extra whiskey while the sauce is still warm. Let cool to warm before using. The sauce will thicken further as it cools.

Finish and cool

To glaze meats: brush the warm whiskey BBQ sauce onto grilled or roasted meats during the last 5–10 minutes of cooking. For a sticky glaze, apply multiple thin coats, allowing each coat to set for 1–2 minutes under heat before applying the next. If using on slow-cooked pork or chicken, toss shredded meat with sauce just before serving to preserve moisture.

Storage: Cool sauce completely, then transfer to an airtight container. Refrigerate up to 2 weeks or freeze up to 3 months. Rewarm gently on the stovetop before use; add a splash of water or whiskey if too thick.

Serving suggestion: Spoon or brush over ribs, chicken, pulled pork, burgers, or use as a dipping sauce. Garnish finished dishes with chopped fresh parsley if desired.

Quesaahdillas