BEER HOLE FREE

ROOT OH FIRE

Crispy fried green tomatoes served with remoulade.

Fried Green Tomatoes

A traditional sandwich filled with crispy fried shrimp and served with remoulade.

Shrimp Po' Boy

Chocolate Lava Cake

Spicy Crab Cakes

Fresh crawfish and avocado served with a tangy dressing.

Crawfish & Avocado

A refreshing blend of tequila, mango, and lime juice.

Mango Margarita

A classic Southern dish with shrimp, creamy grits, and rich sauce.

Shrimp and Grits

Hot Seasoning

Butter

Mild Seasoning

Cocktail Sauce

Bottled Water

Soft drink

Sausage

Corn

Taters

Who Dat

1/2 lb Crab Legs, 2 Taters, 1 Corn, 1 Sausage

Krabby Plate

Tamales

Shrimp

Crab Legs

Crawdads

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until smooth.

Add Wet Ingredients

Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Slowly mix in the beer, stirring gently until incorporated. Fold in the chocolate chips.

Add Beer

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Fill the Bundt Pan

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Cool

Once cooled, dust with powdered sugar and top with whipped cream if desired. Slice and serve your Beer Hole Free cake.

Finish and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsweetened cocoa powder

Eggs

Milk

Vegetable oil

Vanilla extract

Beer (preferably stout)

Chocolate chips

Powdered sugar

Whipped cream

Peel and dice the sweet potatoes and carrots into bite-sized pieces. Chop the red bell pepper into strips and slice the red onion into thin wedges.

Prepare the Vegetables

In a large bowl, combine the smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.

Mix the Seasoning

Add the diced sweet potatoes, carrots, red bell pepper, and red onion to the bowl with the seasoning. Drizzle with olive oil and toss until all the vegetables are evenly coated.

Toss the Vegetables

Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.

Roast the Vegetables

Once the vegetables are done roasting, remove them from the oven. Chop the fresh cilantro and sprinkle it over the roasted vegetables. Squeeze fresh lime juice on top for added flavor. Serve warm.

Garnish and Serve

Sweet Potatoes

Carrots

Red Bell Pepper

Red Onion

Smoked Paprika

Cayenne Pepper

Garlic Powder

Black Pepper

Olive Oil

Fresh Cilantro

Lime

Wash the green tomatoes and slice them into about 1/4 inch thick slices. Set aside.

Prepare the Tomatoes

In three separate bowls, place the flour mixed with salt, pepper, and cayenne in one bowl, the buttermilk in the second bowl, and the cornmeal in the third bowl.

Set Up the Breading Station

Dip each slice of tomato in the flour mixture, shaking off the excess. Then dip it into the buttermilk, allowing the excess to drip off, and finally coat it in the cornmeal.

Bread the Tomatoes

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully place the breaded tomato slices into the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes per side or until golden brown. Remove and drain on paper towels.

Fry the Tomatoes

In a bowl, combine the mayonnaise, Dijon mustard, chopped capers, parsley, lemon juice, hot sauce, and garlic powder. Mix well until smooth.

Mix the Ingredients

Cover the remoulade sauce with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Sauce

Green tomatoes

Cornmeal

Black pepper

Cayenne pepper

Buttermilk

Mayonnaise

Dijon mustard

Capers, chopped

Parsley, chopped

Lemon juice

Hot sauce

Garlic powder

In a bowl, combine the flour, cornmeal, cajun seasoning, salt, and black pepper. In another bowl, whisk together the eggs and milk.

Prepare the Shrimp

Dip each shrimp into the egg mixture, allowing excess to drip off, then coat in the flour mixture. Set aside on a plate.

Coat the Shrimp

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the coated shrimp to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

In a bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, paprika, and salt. Mix well until smooth and set aside.

Mix the Sauce

Slice the French bread or hoagie rolls in half lengthwise. Spread a generous amount of remoulade sauce on both sides.

Build the Sandwich

Layer the fried shrimp, followed by shredded lettuce, sliced tomatoes, and pickles.

Add Fillings

Close the sandwiches and serve immediately with extra remoulade on the side.

Serve

large shrimp, peeled and deveined

all-purpose flour

cornmeal

cajun seasoning

salt

black pepper

eggs

milk

vegetable oil

mayonnaise

lemon juice

hot sauce

garlic, minced

paprika

French bread or hoagie rolls

shredded lettuce

sliced tomatoes

pickles

Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the cakes.

Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking. Place them on a baking tray.

Prep the Ramekins

In a medium saucepan over low heat, melt the semi-sweet chocolate and unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.

In another bowl, whisk together the eggs, egg yolks, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the melted chocolate mixture to the egg mixture, stirring constantly. Then fold in the dry ingredients until just combined.

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill the Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Let the cakes cool in the ramekins for 1 minute before inverting them onto individual plates.

Cool Slightly

Dust the tops with powdered sugar and serve immediately with a scoop of vanilla ice cream.

Dust and Serve

granulated sugar

unsweetened cocoa powder

baking powder

egg yolks

vanilla extract

unsalted butter

semi-sweet chocolate

powdered sugar

vanilla ice cream

In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, chopped green onion, and chopped red bell pepper. Mix gently to avoid breaking the crab meat.

Prepare the Mixture

Sprinkle in the cayenne pepper, Old Bay seasoning, breadcrumbs, beaten egg, salt, and black pepper. Mix until all ingredients are well incorporated, but be careful not to overmix.

Add Spices and Binding Agents

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.

Chill the Mixture

Once the mixture has chilled, take about 1/4 cup of the mixture and form it into a patty. Repeat until all mixture is shaped into cakes.

Form the Cakes

In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side or until golden brown and crispy.

Cook the Crab Cakes

Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges on the side.

Fresh lump crab meat

Worcestershire sauce

Hot sauce (like Tabasco)

Green onion (finely chopped)

Red bell pepper (finely chopped)

Old Bay seasoning

Breadcrumbs

Egg (lightly beaten)

Olive oil

Lemon wedges (for serving)

Start by rinsing the fresh crawfish tails under cold water and set them aside to drain. Halve the ripe avocados, remove the pit, and scoop out the flesh into a mixing bowl. Dice the avocados into bite-sized pieces.

Prepare the Ingredients

Chop the cherry tomatoes in half and finely dice the red onion. Add both to the mixing bowl with the avocado.

Chop Vegetables

Rinse and chop the cilantro leaves. Add them to the mixing bowl with the other ingredients.

Add Cilantro

In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and garlic powder until well combined.

Make the Dressing

Pour the dressing over the crawfish and avocado mixture in the mixing bowl. Gently toss everything together until evenly coated. Be careful not to mash the avocado.

Mix Everything Together

Serve the crawfish and avocado mixture in individual bowls or on a serving platter. Garnish with additional cilantro if desired.

Beer Hole Free

Root Oh Fire