Chili

Poor Man's Macaroni

BBQ Beans

Loaded Baked Potato salad

Mac & Cheese

Street Corn

Cranberry Almond Slaw

1/3 Lb of Sliced Brisket on top of our BBQ Fried Rice

Brisket & Rice (sub Fried Frice)

Bottled Water

Bottled Drinks

Fountain Drinks

Banana Pudding

1/3 Lb Prime Brisket on A Martins Potato Bun

Brisket Sandwich

1/3 Lb Pulled Pork on a Martins Potato Bun, pulled to order

Pulled Pork Sandwich

1/3 Lb Home Made House Sausage / Homemade Jalapeno Sausage on a Martins Potato Bun

Sausage Sandwich

Cubed Brisket, Eggs, Onion, Chinese Sausage Wok Fried Rice to Order

BBQ Fried Rice

Brisket & Rice ( sub Fried Frice)

1/3 Lb of Sliced Brisket on a Bed of Fluffy Jasmine White Rice

Brisket & Rice

Chicken Leg Quarter

Slow Smoked Pork Shoulder Pulled to Order

Pulled Pork

Painstakingly handmade link by link weekly

Homemade Jalapeno Sausage

Homemade House Sausage

Pork Ribs

Brisket

Finely chop 1 medium onion and dice 1 green bell pepper. Mince 3 cloves of garlic. Drain and rinse 1 can of kidney beans if using; set aside.

Prep vegetables

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until mostly browned and no longer pink, about 6–8 minutes.

Brown the beef

Push beef to one side, add the chopped onion and diced bell pepper to the cleared space (add a splash more oil if pan is dry). Cook, stirring occasionally, until vegetables are softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Then add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp brown sugar, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes (if using). Stir to coat the meat and vegetables and toast the spices for 30–60 seconds.

Add tomato paste & spices

Pour in 1 cup beef broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Add 1 can diced tomatoes with their juices and the drained kidney beans (if using). Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low, partially cover, and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and chili thickens. If it becomes too thick, add up to 1/2 cup more broth or water to reach desired consistency.

Deglaze & simmer

Taste and adjust salt, pepper, or chili powder to preference. If you want more depth, simmer an additional 10–15 minutes. For a slightly sweeter balance, add up to 1 more teaspoon brown sugar; for more heat, add extra red pepper flakes or a splash of hot sauce.

Adjust seasoning

Ladle the chili into bowls and offer optional garnishes: 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 2 tablespoons sliced green onions, and 2 tablespoons chopped fresh cilantro. Serve hot with cornbread, rice, or tortilla chips as desired.

Leftovers: Cool to room temperature, transfer to airtight containers and refrigerate for up to 3–4 days or freeze for up to 3 months. Reheat on the stove over low heat, adding a splash of broth if needed.

ground beef (80/20)

onion, medium, finely chopped

green bell pepper, seeded and diced

garlic, minced

tomato paste

diced tomatoes (canned, 14.5 oz / 410 g)

beef broth

kidney beans, drained and rinsed (optional)

olive oil

chili powder

ground cumin

smoked paprika

dried oregano

brown sugar

salt

black pepper

red pepper flakes (optional, for heat)

shredded cheddar cheese

sour cream

sliced green onions

fresh cilantro, chopped

Bring 4 cups water and 1 tsp salt to a rolling boil in a medium saucepan. Add 2 cups elbow macaroni and cook, stirring occasionally, until pasta is tender but still slightly firm (about 7–9 minutes). Drain pasta in a colander and set aside. Reserve about 1/4 cup of the pasta cooking water if desired.

Boil pasta

In the same pan (wipe and return to medium heat) melt 2 tbsp butter over medium heat. Sprinkle in 1 tbsp flour and whisk constantly for about 1 minute until lightly bubbly and raw-flour smell disappears (do not let it brown).

Make roux

Gradually whisk in 1 cup evaporated milk (or whole milk) until smooth. Continue to cook, stirring, until the mixture thickens slightly and coats the back of a spoon, about 2–3 minutes.

Add milk

Stir in 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp mustard powder (or 1 tsp Dijon) and 1 tsp hot sauce or a pinch of cayenne if using. Taste and adjust salt if needed.

Season sauce

Reduce heat to low. Add 1.5 cups shredded cheddar cheese a handful at a time, stirring until each portion melts and the sauce is smooth. If sauce becomes too thick, loosen with up to 2 tbsp reserved pasta water or milk.

Add cheese

Add drained pasta back into the saucepan with the cheese sauce and stir until pasta is evenly coated. Cook together over low heat for 1–2 minutes so flavors meld. If the sauce is too thin, let it sit off heat to thicken; if too thick, add a splash of milk or reserved pasta water.

If using optional topping: preheat broiler. Transfer mac and cheese to a small ovenproof dish, sprinkle with 1/4 cup breadcrumbs mixed with 1/4 cup extra shredded cheese and a little butter, and broil 1–2 minutes until golden. Watch carefully to avoid burning.

Garnish with chopped parsley if desired and serve hot.

elbow macaroni (or other small pasta)

water

evaporated milk (or whole milk)

butter

all-purpose flour

onion powder

garlic powder

mustard powder (or 1 tsp Dijon)

hot sauce or cayenne (optional)

bread crumbs (for topping, optional)

extra shredded cheese (for topping, optional)

chopped parsley (optional)

Rinse the dry beans and remove any debris. For overnight soak: cover beans with 3 cups cold water and soak 8–12 hours. For quick soak: cover with 6 cups water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour. Drain and rinse before cooking.

Soak beans (overnight or quick)

Place soaked and drained beans in a large pot with 1.5 liters water (or enough to cover by 2 inches), the bay leaves, and 1/2 tsp of the salt. Bring to a gentle boil, then reduce to a simmer and cook until tender but not falling apart, 45–60 minutes. Drain, reserving about 1 cup of the cooking liquid. Remove and discard bay leaves.

Simmer beans

While beans simmer, heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil. If using bacon, add diced bacon and cook until fat renders and edges are crisp, 6–8 minutes. Remove most of the crisped bacon to a paper towel-lined plate leaving about 1–2 tbs fat in the pan. Add the chopped onion and cook in the bacon fat (or olive oil if not using bacon) until translucent, 5–7 minutes. Add the diced green pepper and cook 3 minutes more. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Stir in the tomato paste and cook for 1–2 minutes to remove raw edge. Add the ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, ground black pepper, and minced chipotle (if using). Mix thoroughly and bring the sauce to a gentle simmer, scraping up any browned bits from the pan. Taste and adjust sweetness or acidity: add more brown sugar for sweetness or a splash more vinegar for brightness.

Add the cooked beans and reserved cooking liquid plus the 2 cups of stock to the pan with the sauce. If you used bacon fat and reserved bacon, add the bacon back in now along with diced ham or pulled pork if using. Stir to combine, bring to a simmer, then reduce heat to low and gently simmer uncovered for 25–35 minutes, stirring occasionally, until the sauce is thickened and coats the beans. If the mixture becomes too thick, add extra stock or water 1/4 cup at a time.

During the last 5 minutes of cooking, taste and adjust seasoning with the remaining 1 tsp salt (or to taste) and additional pepper, sugar, or vinegar as needed. For a smoother, creamier texture, mash about 1/2 cup of the beans against the side of the pot with the back of a spoon and stir through.

Turn off heat and let the beans rest 10 minutes to thicken further. Spoon into a serving bowl, sprinkle with chopped parsley and a light grind of fresh black pepper. Serve warm.

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of water or stock to loosen.

dry navy beans (or cannellini/Great Northern)

water (for soaking and cooking)

chicken or vegetable stock

bay leaves

yellow onion, finely chopped

green bell pepper, diced

ketchup

brown sugar, packed

apple cider vinegar

molasses

Worcestershire sauce

Dijon mustard

ground black pepper

chipotle in adobo, minced (optional for heat)

bacon, thick-cut, diced

smoked ham or leftover pulled pork, diced

fresh parsley, chopped

freshly ground black pepper

Scrub the potatoes well. If using russets, peel if desired; Yukon golds can be left unpeeled. Cut potatoes into 3/4- to 1-inch chunks so they cook evenly.

Prep potatoes

Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size. Do not overcook; they should hold shape.

Cook potatoes

Drain potatoes in a colander and let sit for 5 minutes to steam off excess moisture. Transfer to a large bowl and allow to cool to warm (~10 minutes).

Drain & cool

While potatoes cook, whisk together mayonnaise (3 cups), sour cream (1 cup), whole milk (2 tbsp), Dijon mustard (1 tsp), apple cider vinegar (1 tsp), granulated sugar (1 tsp), and black pepper (1 tsp) in a medium bowl until smooth. Taste and adjust seasoning; add lemon juice (optional, 1 tsp) for brightness if desired.

Make dressing

While potatoes are cooling, finely chop the celery to yield about 1 cup, thinly slice the green onions (use both white and green parts) to equal about 4 stalks, finely chop the pickle, and chop the parsley and chives. Crumble or chop cooked bacon into small pieces and shred the cheddar if not pre-shredded.

Prepare mix-ins

When potatoes are warm (not hot), add the prepared celery, green onions (reserve a tablespoon of green onion and 1 tablespoon chives for garnish), chopped pickle, most of the bacon (reserve some for topping), shredded cheddar (reserve extra for topping), and chopped parsley to the potato bowl. Pour the dressing over the potatoes — start with about three-quarters of the dressing and fold gently with a rubber spatula to coat. Add more dressing if you want creamier texture. Taste and adjust salt and pepper; add up to 1/2 teaspoon fine sea salt if needed.

Combine potato salad

Cover the bowl and refrigerate at least 1 hour (up to overnight) to let flavors meld. The salad should be cold and firm when served.

Chill

Before serving, give the potato salad a gentle stir. Transfer to a serving bowl or platter.

Sprinkle the reserved crumbled bacon, extra shredded cheddar, chopped chives, a light dusting of smoked paprika, and a little parsley over the top for a loaded-baked-potato look. Adjust final seasoning with a pinch of sea salt and freshly ground pepper.

Serve chilled or at cool room temperature. Provide extra napkins — this is a hearty, creamy side that pairs well with grilled meats, barbecue, or a simple green salad.

russet or Yukon gold potatoes

kosher salt

mayonnaise

whole milk

granulated sugar

celery

green onions (scallions)

cooked bacon

sharp cheddar cheese, shredded

dill pickle (or sweet pickle), finely chopped

fresh chives, chopped

extra cooked bacon, crumbled

extra shredded cheddar

fine sea salt

lemon juice (optional, for brightness)

Bring a large pot with 3 cups water, 1 tablespoon kosher salt, and 1 teaspoon butter to a rolling boil. Add 12 oz elbow macaroni and cook uncovered, stirring occasionally, until just al dente (about 7–8 minutes). Reserve 1/2 cup of the starchy cooking water, then drain the pasta and set aside.

Cook pasta

In the same large pot (or a clean medium saucepan) melt 3 tablespoons unsalted butter over medium heat. Once foaming, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the mixture is pale golden (do not let it brown).

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until smooth. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring frequently, until it thickens and coats the back of a spoon (about 4–6 minutes).

Add milk and cream

Reduce heat to low and stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, a pinch of nutmeg, and 1 teaspoon salt. Taste and adjust seasoning if needed.

Remove the sauce from heat. Add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère in batches, stirring after each addition until fully melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency.

Melt in cheeses

Return the drained al dente pasta to the pot with the cheese sauce and stir gently to coat evenly. If the sauce tightens up, add a splash of reserved pasta water to loosen. Taste and adjust salt and pepper.

Combine pasta and sauce

Preheat oven to 375°F (190°C). In a small bowl mix 1 cup panko breadcrumbs with 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon paprika until crumbs are evenly coated.

Prepare topping

Spoon the mac & cheese into a 2-quart (or similar) baking dish and smooth the top. Evenly sprinkle the breadcrumb mixture over the surface. Bake in the preheated oven until the topping is golden and the edges bubble, about 18–22 minutes. For an extra-browned top, broil on high for 1–2 minutes while watching closely.

Assemble and bake

Remove from oven and let rest 5 minutes. Serve hot, optionally garnished with a light dusting of additional grated parmesan or chopped fresh parsley.

Serve

elbow macaroni (or small pasta shells)

butter (for pot)

unsalted butter

heavy cream

nutmeg

Gruyère cheese, shredded (or Monterey Jack)

panko breadcrumbs

unsalted butter, melted

parmesan cheese, finely grated

paprika

Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a kitchen towel.

Husk and clean

You can grill, roast, or boil the corn. For best street-corn flavor, grill: preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using an oven, preheat to 450°F (230°C) and use a baking sheet. To boil, bring a large pot of salted water to a rolling boil.

Choose cooking method

Brush each ear lightly with olive oil or melted butter to promote browning and prevent sticking. Sprinkle a pinch of salt on the corn before placing it on the heat.

Season before cooking (optional)

Grill: place corn directly on the grates and cook, turning every 2-3 minutes until charred in spots and tender, about 8-10 minutes. Roast: place on a baking sheet and roast until lightly charred, 20-25 minutes, turning once. Boil: lower ears into boiling water and cook until tender, 6-8 minutes (no char).

Grill / Roast / Boil

In a small bowl combine mayonnaise (3 tbs), Mexican crema or sour cream (3 tbs), 1/2 teaspoon of the chili powder (reserve remaining for dusting), and the salt (1 tsp). Stir until smooth. Taste and adjust salt or lime.

Mix sauce

Working one ear at a time, while corn is hot, use a brush or spoon to coat the entire cob with the mayonnaise-crema mixture. Sprinkle crumbled cotija cheese generously over the coated corn so it sticks. Squeeze lime juice from 1/2 lime over each ear after coating. Dust with remaining chili powder (or smoked paprika + cayenne mix) to taste.

Assemble

Finish with chopped cilantro and a light sprinkle of smoked paprika if using. Serve immediately with extra lime wedges on the side.

Garnish

corn on the cob

Mexican crema or sour cream

cotija cheese (crumbled) or queso fresco

lime

chili powder (or smoked paprika + cayenne blend)

fresh cilantro (finely chopped)

smoked paprika (optional, for extra smoky flavor)

Trim outer leaves from cabbage. Remove core and finely shred green and red cabbage so you have about 6 cups combined. Peel and grate or julienne the carrot. Thinly slice the celery. Place all shredded vegetables in a large mixing bowl.