Tacos

Pretzel Bites

Apple Walnut Salad

Caesar Salad

3 Thirty Three Burger

Tuna Tostada

Boneless Tenders

10 piece with your choice of buffalo, BBQ bourbon, teriyaki sesame, sriracha honey, Montreal dry rub, or Cajun dry rub.

Extra side blue cheese or ranch .50

Wings

Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a bowl, combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss the chicken in the spice mixture until evenly coated and let rest for 10 minutes to absorb flavors.

Prepare and Season

Heat a large skillet over medium-high heat until hot. Add the seasoned chicken thighs in a single layer (work in batches if needed) and cook undisturbed for 4–5 minutes until a brown crust forms. Flip and cook another 4–5 minutes, or until an instant-read thermometer registers 165°F (74°C). Remove to a cutting board and let rest for 5 minutes, then chop or shred into bite-sized pieces. Squeeze the juice of half the lime over the chicken and toss to coat.

Cook

In a medium bowl combine the diced tomatoes, diced white onion, chopped cilantro, and minced jalapeño. Add 1 tablespoon lime juice and 1/4 teaspoon kosher salt, stir to combine, and taste. Adjust salt or lime as desired. Let sit at room temperature while you finish the rest so flavors meld (5–10 minutes).

In a small bowl or blender, combine Greek yogurt (or sour cream), packed cilantro leaves, 1 tablespoon lime juice, honey, minced garlic, and 1/4 teaspoon salt. Blend or whisk until smooth. Add 1 tablespoon water, a little at a time, to reach a pourable consistency. Taste and adjust seasoning with more salt or lime if needed.

Warm the tortillas: wrap the stack in a clean kitchen towel and microwave for 30–45 seconds, or warm individually in a dry skillet over medium heat for about 20–30 seconds per side, until pliable and lightly browned in spots.

Build the tacos: place a warmed tortilla on a plate, add about 2–3 tablespoons shredded lettuce or cabbage, 2–3 tablespoons of the chopped/shredded chicken, a spoonful of pico de gallo, a sprinkle of shredded cheese, and a drizzle of the creamy cilantro-lime sauce. Repeat with remaining tortillas.

Finish and serve: garnish with lime wedges and extra cilantro if desired. Serve immediately while the chicken is warm.

boneless skinless chicken thighs

olive oil

ground cumin

chili powder

smoked paprika

garlic powder

onion powder

kosher salt

black pepper

lime

ripe tomatoes, seeded and diced

white onion, finely diced

fresh cilantro, chopped

jalapeño, seeded and minced

lime juice

plain Greek yogurt or sour cream

fresh cilantro leaves, packed

honey or agave

garlic, minced

salt

water (to thin)

small corn or flour tortillas

shredded lettuce or cabbage

shredded cheddar or cotija cheese

lime wedges

In a large mixing bowl combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If not foamy, the yeast may be inactive — start over with fresh yeast.

Activate yeast and mix

Add the melted butter, flour, and salt to the yeast mixture. Stir with a wooden spoon or use a stand mixer fitted with a dough hook on low speed until ingredients are combined and a rough dough forms (about 2 minutes).

Form dough

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 4–6 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons flour if excessively sticky.

Knead

Place dough in a lightly oiled bowl, turning to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

First rise

Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 8 equal portions. Working with one portion at a time, roll each into a rope about 12–14 inches long.

Divide dough

Using a sharp knife or bench scraper, cut each rope into 1-inch pieces to form the pretzel bites. Place pieces on a lightly floured tray while you prepare the baking soda bath.

Cut bites

Cover the cut bites loosely with plastic wrap or a towel and let rest for 15–20 minutes while you heat the water for the bath. They will puff slightly.

Short proof

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

Preheat oven

In a wide, shallow pot, bring 8 cups water and 2 tablespoons baking soda to a gentle boil. Reduce to a simmer so it does not boil over when adding dough.

Prepare bath

Working in batches, use a slotted spoon or spider to carefully lower 8–10 pretzel bites at a time into the simmering baking soda bath. Simmer each batch for 20–30 seconds, turning once to coat evenly. Remove and drain briefly on a wire rack or folded towel to remove excess water.

Dip bites

Whisk the egg with 1 tablespoon cold water to make an egg wash. Arrange the dipped, drained pretzel bites on the prepared baking sheets spaced about 1/2 inch apart. Brush each bite lightly with egg wash and sprinkle with coarse salt to taste.

Egg wash and season

Bake in the preheated 425°F oven for 12–15 minutes, rotating the pans halfway through, until the bites are deep golden brown.

Bake

Remove from oven and immediately brush each pretzel bite with the 2 tablespoons melted butter. This adds flavor and a glossy finish.

Brush with butter

Let pretzel bites cool on a rack for 5 minutes, then serve warm. Offer mustard, cheese sauce, or other dips on the side.

Cool and serve

all-purpose flour

instant dry yeast

granulated sugar

fine sea salt

warm water

unsalted butter, melted

water

baking soda

cold water

coarse kosher salt or pretzel salt

melted butter (for brushing)

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool and then roughly chop.

Toast walnuts

Wash and dry the salad greens thoroughly (use a salad spinner or pat dry). Place greens in a large serving bowl.

Core and thinly slice the apples. To prevent browning, toss the apple slices immediately with the lemon juice in a small bowl.

Thinly slice the red onion into rings or half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes and drain.

Crumble the feta cheese and measure out dried cranberries.

In a small bowl or jar combine apple cider vinegar, honey, Dijon mustard, salt, pepper, and lemon juice. Whisk or shake to combine until honey is dissolved.

Slowly drizzle in the olive oil while whisking continuously (or add olive oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add more honey for sweetness or more vinegar for brightness).

Add the sliced apples, toasted chopped walnuts, dried cranberries, and thinly sliced red onion to the bowl with the greens. Toss gently to combine so ingredients are evenly distributed.

Drizzle about two-thirds of the dressing over the salad and toss lightly to coat. Add more dressing to taste, keeping some reserved if serving family-style so additional dressing can be added at the table.

Sprinkle crumbled feta over the top and garnish with chopped parsley or mint if using.

Serve immediately so apples remain crisp. If you must hold the salad for later, keep dressing separate and add within 10–15 minutes of serving.

Mixed salad greens (baby spinach, arugula, and butter lettuce)

Apple (medium, firm such as Honeycrisp or Granny Smith), thinly sliced

Walnuts, toasted and roughly chopped

Dried cranberries

Red onion, very thinly sliced

Feta cheese, crumbled (or goat cheese)

Extra-virgin olive oil

Apple cider vinegar

Honey

Dijon mustard

Lemon juice (fresh)

Salt

Black pepper, freshly ground

Fresh parsley or mint, chopped

Rinse the romaine heads under cold water, separate leaves, and spin or pat dry thoroughly. Excess water will dilute the dressing and make croutons soggy.

Wash and dry lettuce

If using store-bought croutons, skip. For homemade: preheat oven to 375°F (190°C). Cut 2 cups of day-old bread into 1/2-inch cubes, toss with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet, and bake 10–12 minutes until golden and crisp. Cool.

Toast or prepare croutons (if making homemade)

Reserve about 2 tablespoons finely grated Parmesan for the dressing and shave or thinly slice about 1 ounce for garnish and tossing into the salad.

Grate and shave cheese

Finely mince the garlic cloves and anchovy fillets together with a pinch of salt using the flat of a chef's knife, or mash into a smooth paste using a small bowl and the back of a spoon.

Mince aromatics

In a medium bowl, whisk together the anchovy-garlic paste, mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce until smooth. While whisking constantly, slowly drizzle in 1 tablespoon extra-virgin olive oil to help emulsify. Stir in the 2 tablespoons grated Parmesan until incorporated. Taste and season with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting lemon or salt as needed.

Emulsify dressing

Let the dressing rest in the refrigerator for 10 minutes if time allows so flavors meld. Stir again before using.

Chill briefly

Tear the dried romaine leaves into bite-size pieces and place in a large salad bowl.

Add 2 cups of croutons and about half of the shaved Parmesan to the bowl.

Add dressing: start by spooning about 1/3 cup of dressing over the lettuce. Using tongs, toss gently but thoroughly to coat leaves evenly. Add more dressing a tablespoon at a time until leaves are lightly coated to taste. Avoid overdressing; classic Caesar is glossy but not drowning.

Taste and adjust: if the salad tastes flat, add a squeeze of lemon or a sprinkle of salt and toss again.

Plate and finish: divide among plates or serve family-style. Top with remaining shaved Parmesan and lemon wedges on the side.

Romaine lettuce

Parmesan cheese

Croutons (store-bought or homemade)

Mayonnaise

Fresh lemon juice

Worcestershire sauce

Garlic

Anchovy fillets

Grated Parmesan (for dressing)

Freshly ground black pepper

Lemon wedges

Extra shaved Parmesan

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, 2 tablespoons sweet pickle relish, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust seasoning (add more hot sauce or relish to preference). Cover and refrigerate while you prepare the rest.

Make the sauce

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form into thin patties about 3.5–4 inches wide and roughly 1/2 inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming during cooking. Do not overwork the meat.

Form patties

Season both sides of each patty with 1 tsp salt and 1 tsp freshly ground black pepper combined (divide evenly across patties). Lightly brush or rub 1 tsp Worcestershire sauce over each patty (divide the 1 tsp total across patties).

Season patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon vegetable oil and spread. Place patties on the hot surface and cook 2–3 minutes without moving until a brown crust forms. Flip and immediately place a slice of cheddar on two patties for a double-cheese version (if stacking two patties per burger) or on each if using single. Cook another 2–3 minutes for medium (adjust time for desired doneness). If stacking two patties per burger to reach the 'three three' concept (see assembly), stack now allowing cheese to melt between them.

Cook patties

While patties cook, warm a separate skillet over medium heat. Add 6 slices bacon and cook, turning occasionally, until crisp, 6–8 minutes. Transfer to paper towels to drain.

Cook bacon

Thinly slice 1/2 red onion into rings. If you prefer milder onion, soak slices in cold water for 5 minutes then drain.

Slice onion

Have 8 slices bread-and-butter pickles and 4 butter lettuce leaves rinsed and spun/dried, set aside.

Prepare pickles and lettuce

Spread the softened butter on the cut faces of 4 brioche bun halves. Place buttered sides down on a clean skillet over medium heat and toast until golden, 1–2 minutes. Remove from heat.

Toast buns

For each burger: spread about 1.5 tablespoons of Thirty Three Sauce on the bottom bun. Place one or two patties depending on desired height (if you want a stacked double to echo '3 Thirty Three' use two patties on the bottom and one on top — otherwise use one). Layer with 2 slices cheddar per burger if stacking, 1 slice if single. Add 1–2 slices of crispy bacon per burger, 2 bread-and-butter pickle slices, a few red onion rings, and a butter lettuce leaf. Spread another 1 tablespoon of sauce on the top bun and close the burger.

Assemble burgers

Serve immediately while hot with fries or a side salad. Offer extra sauce on the side.

Serve

ground beef (80/20)

black pepper, freshly ground

vegetable oil (for griddle/pan)

sharp cheddar cheese, sliced

bacon

red onion

bread-and-butter pickles

butter lettuce leaves

mayonnaise

ketchup

sweet pickle relish

hot sauce

paprika

brioche buns, split

butter (softened)

If using store-bought crisp shells, brush each with about 1/2 teaspoon vegetable oil and sprinkle lightly with coarse salt. If you prefer extra-crispy, shallow-fry shells: pour oil into a large skillet to reach about 1/8 inch depth, heat over medium-high until shimmering, fry each corn tortilla 30–45 seconds per side until golden and crisp, transfer to a paper towel-lined plate and season with salt. Set aside.

Prepare and crisp tostada shells

Drain canned tuna well and flake with a fork into a medium bowl. Add mayonnaise and Greek yogurt (if using) and stir until combined. Add finely diced red onion, chopped jalapeño, lime juice, chopped cilantro, ground cumin, smoked paprika, salt, and black pepper. Mix gently so tuna is coated but still slightly chunky. Taste and adjust seasoning with extra lime or salt as needed.

Mix tuna filling

For best flavor meld, cover and refrigerate the tuna mixture for 15–20 minutes while you prepare the rest of the components. If short on time, you can assemble immediately.

Chill briefly (optional)

Prepare vegetables and garnishes: wash and drain lettuce or cabbage and shred if needed. Halve cherry tomatoes. Slice or dice the avocado and, to avoid browning, toss slices with a few drops of lime juice. If using pickled red onion or cotija cheese, have them ready in small bowls for topping.

Place a crisp tostada shell on a plate. Spread a thin bed of shredded lettuce or cabbage (about 2 tablespoons) to create a moisture barrier. Spoon about 1/3 to 1/2 cup of the tuna mixture onto each tostada (evenly distributing across 6 shells). Top with avocado slices, a few cherry tomato halves, a sprinkle of pickled red onion and crumbled cotija or feta if using. Finish with a drizzle of hot sauce or a spoonful of salsa and a small sprinkle of chopped cilantro.

Assemble tostadas

Serve immediately so tostadas stay crisp. Provide extra lime wedges and hot sauce at the table. Leftover tuna mixture can be stored covered in the refrigerator for up to 2 days.

corn tostada shells

vegetable oil (for brushing or shallow-frying)

coarse salt

canned tuna in water, drained and flaked

plain Greek yogurt (optional to lighten)

red onion, finely diced

jalapeño, seeds removed and finely chopped

freshly ground black pepper

ripe avocado, sliced or diced

green leaf lettuce or shredded cabbage

cherry tomatoes, halved

pickled red onion (optional)

crumbled cotija or feta cheese (optional)

hot sauce or salsa (to serve)

If using larger chicken breasts, trim fat and slice each breast into 3–4 long tender-like strips, about 3/4 to 1 inch thick. Pat the strips dry with paper towels.

Trim and cut

Season both sides of the strips lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside while you prepare the brine or breading.

Combine 2 cups cold water with 1 tbsp kosher salt and 1 tsp granulated sugar in a bowl. Stir until dissolved. Submerge the chicken strips in the brine for 15–20 minutes in the refrigerator to improve juiciness. After brining, remove chicken and pat completely dry.

Set up three shallow bowls or pans: (1) flour mixture: whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp black pepper and 1 tsp kosher salt. (2) Wet mixture: beat 2 large eggs with 1/2 cup milk and 1 tsp hot sauce if using. (3) A clean tray for coated tenders.