Tempura Shrimp Roll

Maryland crab meat, mango inside, topped with Maryland crab meat, fresh wasabi & old bay

Merry Maryland Roll

Mozzarella, grana padano cheese, ricotta, basil garlic oil, and tomato drizzle

Detroit Upside Down

Paloma

AVANZATO

Cheddar cheese, queso, black beans, corn salsa, red salsa, corn salsa, guacamole, ponzu

Nada-Rita

Strawberry Basil Margarita

Pesto Pasta

Three Meatballs

Roasted Veggies 16oz

Steamed Shrimp Dumpling (12 pcs)

Yum Yum Sauce

Eel Sauce

Sauce

Pork - Pan Fried Dumpling Stuffed with Pork (8 Pcs)

Pork -Steam Dumpling stuffed with pork (8 pcs)

Corn Pizza

Dumplings - Pork Pan Fried (8 pcs)

Dumplings - Pork (8 pcs)

Dumplings - Chicken (8 pcs)

Bun - Steam Pork Bun Stuffed with Pork (6 pcs)

Margarita

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Breaded chicken breast topped with marinara and mozzarella.

Chicken Parmesan

In a mixing bowl, combine the tempura batter mix with cold water. Stir gently until just combined. Be careful not to overmix; the batter should be lumpy.

Make the Tempura Batter

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil. Fry in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Ensure the sushi rice is cooked according to package instructions and seasoned with rice vinegar, sugar, and salt. Allow it to cool slightly.

Prepare the Sushi Rice

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Lay Out Nori

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread the Sushi Rice

Place 3-4 pieces of tempura shrimp, a few strips of cucumber, and slices of avocado horizontally across the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between slices for clean cuts.

Slice the Roll

Arrange the sushi rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.

Plate and Serve

Large shrimp (peeled and deveined)

Tempura batter mix

Cold water

Vegetable oil

Sushi rice (cooked and seasoned)

Nori (seaweed sheets)

Cucumber (julienned)

Avocado (sliced)

Soy sauce

Wasabi

Pickled ginger

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Rinse the Sushi Rice

In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and cook for about 20 minutes.

Cook the Sushi Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the hot rice and fold gently until the rice is coated. Let it cool to room temperature.

Season the Rice

Peel and slice the mango and avocado into thin strips. Set aside.

Prepare Mango and Avocado

Gently mix 8 ounces of Maryland crab meat in a bowl, ensuring that no shells remain. Season with a pinch of salt if desired.

Prepare Crab Meat

Place a nori sheet shiny side down on a bamboo sushi mat.

Wet your hands to prevent sticking. Take about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Spread Sushi Rice

Place a line of crab meat, mango, and avocado strips horizontally across the center of the rice.

Add Filling

Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

Using a sharp knife, slice the sushi roll into 6-8 pieces. Wet the knife between cuts to keep it clean.

Top each piece with a portion of the remaining Maryland crab meat, a small dab of fresh wasabi, and sprinkle with Old Bay seasoning.

Add Toppings

Serve with soy sauce on the side for dipping.

Serve

Sushi rice

Water

Rice vinegar

Sugar

Salt

Maryland crab meat

Mango

Avocado

Fresh wasabi

Old Bay seasoning

Nori sheets

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and active dry yeast. Stir and let sit until foamy, about 5–8 minutes.

Bloom yeast

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms.

Mix dough

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, mix in a stand mixer with a dough hook on medium-low for 5 minutes.

Knead

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

First rise

Gently deflate the dough, shape into a ball, cover and let rest 10 minutes while you prepare pan and toppings.

Punch down & rest

Preheat oven to 500°F (260°C). In a small saucepan or skillet over low heat, combine 3 tbsp olive oil and 1 tbsp butter. Add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in chiffonaded basil, red pepper flakes, and 1/4 tsp salt. Let cool slightly.

Prepare pan oil

Generously oil a 10x14-inch (or 12-inch) Detroit-style rectangular or square steel pan with 1–2 tsp of the garlic basil oil, making sure oil covers bottom and up the sides. Reserve remaining garlic basil oil to drizzle later.

Oil the pan

Season the drained ricotta with 1/4 tsp salt and 1/8 tsp black pepper; stir until smooth. If ricotta is very wet, line a sieve with cheesecloth and drain for 15–30 minutes before seasoning.

Prepare ricotta

Spread half of the shredded mozzarella evenly over the bottom of the oiled pan (this will become the top crust when inverted). Sprinkle half the grated Grana Padano over the mozzarella. Drop spoonfuls (about 1/2-inch dollops) of seasoned ricotta across the cheese layer evenly. Finish by scattering the remaining mozzarella and Grana Padano in a loose, even layer—do not compact; this helps achieve the characteristic crisp edges.

Assemble cheeses in pan

Gently stretch or press the rested dough into a rough rectangle slightly smaller than the pan. Place the dough on top of the cheese layer in the pan. Using lightly oiled fingers, gently press the dough toward the edges; let it relax and rest for 10 minutes and then continue stretching until it reaches the edges. The dough should come up the sides slightly. If it springs back, rest 5 more minutes.

Shape dough into pan

Cover the pan loosely with plastic wrap or a towel and let rise at room temperature until puffy and nearly doubled, about 30–45 minutes.

Second rise in pan

While the dough proofs, make the tomato drizzle: in a small saucepan, warm 1 tsp olive oil over medium-low heat. Add 1/2 minced garlic clove and cook 20–30 seconds until fragrant. Add crushed San Marzano tomatoes, 1/4 tsp salt and 1/4 tsp sugar. Simmer gently, stirring occasionally, until slightly thickened, about 8–10 minutes. Stir in 2 chopped basil leaves and remove from heat. Taste and adjust seasoning; keep warm.

Prepare tomato drizzle

Place the pan on the middle rack of the preheated 500°F (260°C) oven. Bake until cheese is deeply golden at the edges and crust is deeply browned on the bottom, about 12–18 minutes. Rotate the pan halfway through if your oven has hot spots.

Bake pizza

If edges need more color or crisping, move the pan to the top rack for the last 1–2 minutes while watching closely to avoid burning.

Crisp edges

Remove the pan from the oven and let sit 2 minutes to settle. Run a thin spatula around the edges if needed. Place a large cutting board or serving tray over the pan and carefully invert to release the pie so the cheese layer becomes the top. If any cheese sticks to the pan, scrape it gently back onto the crust.

Cool briefly and invert

Using a spoon, drizzle the reserved garlic basil oil across the top to add gloss and herb flavor. Spoon the warm tomato drizzle in a decorative pattern across the mozzarella. Finish with a sprinkle of the remaining Grana Padano if desired, and tear fresh basil leaves over the top. Drizzle with 1 tsp extra virgin olive oil.

Apply basil garlic oil and tomato drizzle

Let the inverted Detroit Upside Down rest 3–4 minutes, then cut into 6-8 squares. Serve hot.

Slice and serve

all-purpose flour

warm water

active dry yeast

sugar

fine sea salt

olive oil (for dough)

olive oil

unsalted butter

garlic (minced)

fresh basil (chiffonade)

red pepper flakes

whole milk mozzarella (shredded)

grana padano (finely grated)

ricotta (well drained)

salt

black pepper

canned San Marzano tomatoes (crushed)

fresh basil (finely chopped)

fresh basil leaves (for garnish)

extra virgin olive oil (for finishing)

Take a lime wedge and run it along the rim of a tall glass. Dip the rim into a plate of salt to coat it lightly. Set the glass aside.

Rim the Glass

In a cocktail shaker, combine the fresh grapefruit juice, fresh lime juice, tequila, and simple syrup. Fill the shaker with ice and shake well until the mixture is chilled.

Mix the Cocktail

Strain the mixture into the prepared glass filled with ice. Top it off with the club soda and gently stir to combine.

Strain and Serve

Garnish the drink with a wedge of grapefruit and a lime wedge on the rim of the glass.

Garnish

Fresh grapefruit juice

Fresh lime juice

Tequila

Simple syrup

Club soda

Salt (for rimming glass)

Grapefruit wedge

Lime wedge

In a large pot, bring salted water to a rolling boil.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente. Typically, this takes about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside. Reserve a cup of pasta water for later use.

Drain Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic cloves and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until they start to soften and release their juices.

Add Tomatoes

Add salt, black pepper, and optional red pepper flakes to the tomato mixture. Stir well.

Season the Sauce

Add the drained pasta to the skillet with the sauce. Toss gently to combine, adding reserved pasta water as needed to reach desired consistency.

Mix Pasta with Sauce

Remove from heat and stir in fresh basil and grated Parmesan cheese. Mix until cheese is melted and evenly distributed.

Add Basil and Cheese

Drizzle with lemon juice if desired, and serve hot. Garnish with extra basil and Parmesan cheese on top.

Finish and Serve

Pasta

Olive Oil

Garlic Cloves

Cherry Tomatoes

Fresh Basil

Parmesan Cheese

Black Pepper

Red Pepper Flakes

Lemon Juice

In a medium mixing bowl, combine the Cheddar cheese and queso. Mix well until fully blended.

Prepare the Cheeses

In a separate bowl, mix the black beans, corn salsa, and red salsa until evenly combined.

Prepare the Beans and Salsas

In a small bowl, set aside the guacamole and ponzu sauce for serving later.

Prepare the Toppings

In a serving dish or individual bowls, start by adding a layer of the cheese mixture at the bottom.

Tempura Shrimp Roll

Merry Maryland Roll

Detroit Upside Down

Paloma

Avanzato

Nada-rita

Strawberry Basil Margarita

Pesto Pasta

Three Meatballs

Roasted Veggies 16oz

Steamed Shrimp Dumpling (12 Pcs)

Yum Yum Sauce

Eel Sauce

Sauce

Pork - Pan Fried Dumpling Stuffed With Pork (8 Pcs)

Pork -steam Dumpling Stuffed With Pork (8 Pcs)

Corn Pizza

Dumplings - Pork Pan Fried (8 Pcs)

Dumplings - Pork (8 Pcs)

Dumplings - Chicken (8 Pcs)

Bun - Steam Pork Bun Stuffed With Pork (6 Pcs)

Margarita

Tiramisu

Chicken Parmesan