Mud Pie

Black Beans

BBQ Beans

Cole Slaw

Vegetarian Chili

Enchilada Casserole

Beef Chili

Butternut Squash Casserole

Jamaican Jerk

Chicken Wings

Mesquite-smoked BBQ Beef Brisket

Chipotle BBQ Pulled Pork or Green Chile Carnitas

Mesquite-Smoked BBQ Babyback Ribs

Salmon Filet, Seared Beef Tenderloin, Wild Mushroom and Spinach Strudel.

SOUTH OF FRANCE

Chilled Tarragon Poached Chicken with Prosciutto, Shrimp and Scallop Sauté with Heirloom Tomatoes, Ratatouille, Pesto Tortellini Salad.

MEDITERRANEAN

Chilled Smoked Salmon w/Horseradish Cream, Caper Relish, Lemon Slices, Lemongrass Buffalo Meatball, Watermelon Salad.

HEAT WAVE

Smoked Brisket & Ground Beef Tex-Mex Chili; Served with: Bags of Fritos & Jalapeno Cornbread.

FRITO PIE BAR

Flan

Romaine lettuce tossed in a classic Caesar dressing topped with grated Parmesan cheese and croutons.

SPA STYLE CAESAR SALAD

Choose two (2) entrees: Carne Adovada, Shredded Mesquite Smoked BBQ Beef Brisket, Seared Chimayo Chicken Breast w/Poblano Peppers & Onions.

PECOS PICNIC

Tres Leches Cake

Southern Fried Chicken, Shredded house-smoked BBQ Brisket, Tillamook Macaroni & Cheese casserole.

DOWN HOME PICNIC

Add-on Tomatillo Shrimp

Marinated Chicken Breast Fajitas, Marinated Crimini Mushroom Fajitas.

FAJITAS BUFFET

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish or springform pan. Place the chocolate sandwich cookies in a food processor and pulse until very fine crumbs form (or place in a sealed bag and crush with a rolling pin).

Prepare crust

Transfer crumbs to a medium bowl and stir in melted butter and 1 tablespoon granulated sugar until evenly moistened and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pie dish (use the bottom of a measuring cup to compact it). Bake the crust for 8–10 minutes until set. Remove from oven and let cool while you prepare the filling.

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream with 2 tablespoons granulated sugar and 1 teaspoon fine sea salt over medium heat until it just begins to simmer (do not boil). Remove from heat and pour the hot cream over the chopped chocolate. Let sit 2 minutes to melt.

Make chocolate ganache

Gently whisk the chocolate and cream until smooth and glossy. Add the 2 tablespoons butter and 1 teaspoon vanilla extract; whisk until fully incorporated and silky. If using the optional coffee/liqueur, whisk it in now (1 tablespoon brewed coffee and 1 tablespoon coffee liqueur or espresso).

Allow the ganache to cool slightly (5–10 minutes) so it thickens just enough to pour but not be too runny. Pour the ganache into the cooled crust and smooth the top with an offset spatula. Tap the pie dish gently on the counter to release air bubbles.

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours to set. (Note: the menu requests 48-hour notice — for best texture and flavor, make the pie 24–48 hours ahead and keep refrigerated; the flavors meld and the filling firms to the ideal 'mud' consistency.)

About 30 minutes before serving (or after the ganache has fully set), chill a mixing bowl and whisk or beaters in the freezer for 10 minutes. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form. Do not overbeat — you want stable, smooth peaks.

Whip cream

Spread or pipe the whipped cream over the chilled ganache layer in an even layer. Return to refrigerator for 15–30 minutes to let the topping set to the pie.

Just before serving, sprinkle chocolate shavings or sift a little cocoa powder over the whipped cream. Scatter mini chocolate chips or toasted chopped nuts if desired.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps covered in refrigerator for up to 3–4 days; for best texture, serve within 48 hours.

chocolate sandwich cookies (e.g., Oreos), finely crushed

unsalted butter, melted

granulated sugar

bittersweet or semisweet chocolate, chopped

heavy cream

unsalted butter, room temperature, cut into pieces

vanilla extract

fine sea salt

strong brewed coffee, cooled

coffee liqueur (Kahlúa) or espresso, optional

heavy whipping cream

powdered sugar

chocolate shavings or cocoa powder

mini chocolate chips or toasted chopped nuts (optional)

Rinse the dried black beans in a colander under cold running water and remove any stones or debris.

Place the rinsed beans in a large bowl and cover with at least 4 cups of water. Soak for 6–8 hours or overnight. (Optional quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour.) Drain and rinse the soaked beans before cooking.

In a heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering.

Add the finely chopped onion and sauté 6–8 minutes, stirring occasionally, until soft and beginning to brown at the edges.

Add the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook 1–2 minutes more, stirring, until fragrant (be careful not to burn the garlic).

Add the drained beans to the pot with the aromatics and stir to coat.

Pour in 6 cups of fresh water (reserve remaining water in case you need to adjust), add the bay leaves, and bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially (lid slightly ajar) and simmer gently for 60–90 minutes, stirring occasionally, until beans are tender. If the liquid level drops below the beans during cooking, add additional hot water as needed to keep beans partially submerged.

About 10–15 minutes before beans are done, season with 2 tsp salt and 1 tsp black pepper, taste, and adjust seasoning as needed. Continue to simmer until desired tenderness.

If you prefer a creamier texture, mash 1/4–1/2 cup of the cooked beans against the side of the pot with the back of a spoon and stir to thicken the cooking liquid.

Remove pot from heat. Discard bay leaves.

Stir in 1 tbs apple cider vinegar or lime juice to brighten the flavor. Adjust salt and acidity to taste.

Garnish with chopped cilantro and green onion if using. Serve warm as a side dish alongside rice, grilled meats, or on tacos.

dried black beans

water (for soaking and cooking)

bay leaves

olive oil

yellow onion, finely chopped

garlic, minced

ground cumin

dried oregano

smoked paprika

salt

black pepper

apple cider vinegar or lime juice

cilantro, chopped (optional)

chopped green onion (optional)

Drain and rinse the canned navy and kidney beans thoroughly in a colander. Set aside to drain while you prepare the aromatics.

Rinse beans

Mince the garlic, finely dice the onion and bell pepper, and measure out the sauce components so they’re ready to add.

Heat a large heavy skillet or medium saucepan over medium heat. Add the olive oil and when shimmering, add the diced onion. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the diced green pepper and continue to cook 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté vegetables

Stir the tomato paste into the pan with the aromatics and cook 1 minute to deepen flavor. Add the ketchup, brown sugar, apple cider vinegar, Dijon mustard, soy sauce, liquid smoke (if using), smoked paprika, chili powder, black pepper, and salt. Stir well to combine.

Combine sauce ingredients

Pour in the vegetable broth (or water) to loosen the mixture and simmer the sauce for 2–3 minutes, stirring occasionally so it thickens slightly and flavors meld.

Add the drained navy and kidney beans to the pan and gently stir to fully coat the beans with the sauce. Reduce heat to low.

Combine beans with sauce

Simmer gently, uncovered, for 15–20 minutes, stirring occasionally so the sauce reduces to a glossy, spoon-coating consistency and the flavors marry. If the beans begin to dry out, add up to 2–4 tablespoons additional water or broth. Taste and adjust seasoning, adding more salt, pepper, brown sugar, or vinegar as needed to balance sweetness, acidity, and salt.

Once the sauce is thick and the beans are heated through, remove from heat. Stir in chopped parsley or chives if using. Let sit 5 minutes to allow flavors to settle—beans will thicken slightly as they cool.

Serve warm as a side. These BBQ Beans pair well with grilled vegetables, cornbread, or a mixed green salad. Leftovers keep in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

canned navy beans (drained and rinsed)

canned kidney beans (drained and rinsed)

yellow onion, finely diced

green bell pepper, finely diced

garlic cloves, minced

tomato paste

ketchup

brown sugar, packed

apple cider vinegar

Dijon or yellow mustard

soy sauce (or tamari)

liquid smoke (optional, for smoky flavor)

chili powder

ground black pepper

vegetable broth or water

fresh parsley or chives, chopped (optional garnish)

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, kosher salt and black pepper until smooth and sugar is dissolved.

Combine dressing ingredients

If you prefer a thinner, creamier dressing, whisk in the buttermilk 1 tablespoon at a time until you reach desired pourable consistency. Taste and adjust seasoning with more salt, pepper or sugar as needed; add the optional lemon juice for extra brightness.

Adjust consistency and flavor

Core and finely shred the green cabbage and red cabbage (use a sharp knife, mandoline or food processor with shredding disc). Shred or julienne the carrots and thinly slice the green onions. Place all prepared vegetables in a large mixing bowl.

Prepare vegetables

Pour about two-thirds of the dressing over the shredded vegetables and toss thoroughly with tongs or two large spoons until everything is evenly coated. Reserve the remaining dressing to adjust later so the slaw isn't overdressed.

Toss with dressing

Cover the bowl and refrigerate the slaw for at least 30 minutes and up to 4 hours. Chilling allows flavors to meld and softens the cabbage slightly. Before serving, toss again and add more dressing if needed to reach your preferred coating.

Rest and chill

Stir in the sliced green onions and chopped parsley (if using). Taste and adjust seasoning with additional salt, pepper or lemon juice. Serve chilled as a side.

Finish and serve

Mayonnaise

Apple cider vinegar

Sugar

Dijon mustard

Celery seed

Kosher salt

Freshly ground black pepper

Buttermilk (optional, for a creamier, pourable dressing)

Green cabbage, shredded (about 1 small head)

Red cabbage, shredded

Carrots, julienned or shredded

Green onions, thinly sliced (white and light green parts)

Fresh parsley, chopped (optional)

Lemon juice (optional, for brightness)

Peel and dice the onion to measure 1 cup. Core, seed and dice the green and red bell peppers to measure combined 1.5 cups (1 cup green, 1/2 cup red). Peel and grate or finely dice the carrot to measure 1 cup. Mince the garlic cloves.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion, bell peppers and carrot. Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1 teaspoon dried oregano and 1/4 teaspoon cayenne pepper. Cook 1 minute, stirring, to toast the spices and coat the vegetables and tomato paste.

Bloom the paste and spices

Pour in the 28 oz diced tomatoes with their juices and 2 cups vegetable broth. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce heat to low and simmer, uncovered or partially covered, for 15 minutes to allow flavors to meld and the mixture to reduce slightly.

Add liquids and simmer

Stir in the drained and rinsed black beans, kidney beans and pinto beans, and 1 cup corn kernels. Continue to simmer on low, partially covered, for another 10–15 minutes so beans heat through and flavors combine.

Add beans and corn

About halfway through the final simmer (after beans and corn are in), season the chili with 1.5 teaspoons salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to an additional 1/2 teaspoon salt if needed, and increase cayenne in 1/8 teaspoon increments if you want more heat. If the tomatoes are very acidic, stir in 1 teaspoon brown sugar or maple syrup to round the flavors.

Finish with 2 tablespoons fresh lime juice and stir in 1/4 cup chopped fresh cilantro. Taste and adjust final seasoning. If the chili is thicker than you prefer, add up to 1/2 cup additional broth or water and bring back to a simmer.

Serve hot topped with optional diced avocado, a dollop of sour cream or plain yogurt, and shredded cheese if using. Offer tortilla chips or warm tortillas on the side. Leftovers keep well refrigerated for 3–4 days and freeze for up to 3 months.

yellow onion

green bell pepper

red bell pepper

carrot (medium)

canned diced tomatoes (with juices)

vegetable broth

canned black beans, drained and rinsed

canned kidney beans, drained and rinsed

canned pinto beans, drained and rinsed

corn kernels (fresh or frozen)

ground coriander

ground oregano

cayenne pepper

lime juice (fresh)

brown sugar or maple syrup (optional, balances acidity)

fresh cilantro, chopped

avocado, diced (optional)

sour cream or plain yogurt (optional)

shredded cheddar or Mexican blend (optional)

tortilla chips or warm tortillas

If using roast pork, shred cooked pork until you have 4 cups. If using chicken, poach or roast chicken breasts or thighs, then shred to measure 4 cups. Season shredded meat with 1/2 tsp salt and 1/2 tsp black pepper and set aside.

Prepare protein

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Remove from heat and set aside.

Prepare onions

In a wide skillet, heat remaining 2 tablespoons oil over medium heat. Working 3–4 at a time, briefly fry each corn tortilla for about 10–15 seconds per side until pliable but not crispy. Drain on paper towels and stack, or warm tortillas in a 250°F (120°C) oven covered with foil while assembling to keep pliable.

Soften tortillas

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Spread 1/2 cup of your chosen sauce (see chosen sauce directions below) evenly across the bottom. Place a single layer of 4 softened tortillas to cover the bottom (they can overlap). Sprinkle one-third of the sautéed onion, one-third of the shredded meat, and 1 cup of shredded cheese over the tortillas. Pour 3/4 cup sauce evenly over the layer. Repeat this layering two more times (tortillas, onion, meat, 1 cup cheese, sauce), ending with a top layer of 1 cup cheese.

Assemble casserole layers

Cover casserole loosely with foil and bake 20 minutes. Remove foil and bake until cheese is melted and bubbling and edges are lightly browned, about 10–12 more minutes. Let rest 10 minutes before cutting.

Bake

If using canned roasted green chiles, drain and chop. If using fresh roasted chiles, peel, seed, and chop. In a blender or food processor, combine the chopped green chiles and 1 cup chicken broth. Blend until mostly smooth; leave some texture if you prefer.

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in the remaining 1 cup chicken broth and the blended chiles until smooth.

Add 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, stirring occasionally, and cook 5–7 minutes until sauce thickens slightly. Taste and adjust salt. Use 1/2 cup warm sauce to spread on the casserole bottom and reserve remaining sauce (about 1 1/2 cups) to pour between layers as directed in assembly. If sauce is too thin, simmer 2–3 minutes longer; if too thick, thin with a splash of broth.

Remove stems and seeds from dried chiles. Place chiles in a bowl and pour 2 cups hot (not boiling) water over them. Let soak 15–20 minutes until softened. Reserve soaking liquid.

In a blender, add rehydrated chiles (drained but keep 1/2 cup of the soaking liquid), tomato paste, minced garlic, 1 cup of the beef/pork broth, 1 tsp cumin and 1 tsp oregano. Blend until smooth. If needed, add more soaking liquid or broth to reach a pourable consistency.

Heat 1 tablespoon oil in a saucepan over medium heat. Carefully pour blended chile mixture into the pan (it may sputter). Cook 4–5 minutes, stirring, then add the remaining 1 cup broth. Simmer 8–10 minutes until slightly thickened. Season with 1 tsp salt and adjust to taste. Use 1/2 cup to spread in the casserole bottom and reserve the remainder (about 1 1/2 cups) to pour between layers as directed in assembly.

When casserole has rested and been portioned, serve with a dollop of sour cream, a few radish slices, a squeeze of lime, and a sprinkle of chopped cilantro if desired.

Mud Pie

Black Beans

Bbq Beans

Cole Slaw

Vegetarian Chili

Enchilada Casserole

Beef Chili

Butternut Squash Casserole

Jamaican Jerk

Chicken Wings

Mesquite-smoked Bbq Beef Brisket

Chipotle Bbq Pulled Pork Or Green Chile Carnitas

Mesquite-smoked Bbq Babyback Ribs

South Of France

Mediterranean

Heat Wave

Frito Pie Bar

Flan

Spa Style Caesar Salad

Pecos Picnic

Tres Leches Cake

Down Home Picnic

Add-on Tomatillo Shrimp

Fajitas Buffet