El Tequileño blanco tequila, triple sec, lime, soda - 1oz

Lime Tequila Crush

Pickled shimeji mushrooms, yuzu broth, avocado purée

Ahi Tuna Tataki

Flame-torched beef, truffle soy glaze, jalapeño

Wagyu Beef Oshi Press

Fresh berries, vanilla crème anglaise, almond florentine crumble, raspberry coulis, Chantilly cream, maple syrup

Almond Berry Pancake

Thinly sliced beef, crispy rice, soy ginger mushrooms, gochujang sauce, soft egg, kimchi

Korean Beef Bibimbap

Yuzu crab, avocado, cucumber, sriracha aioli, sesame soy paper

Spicy California Roll

Hand-breaded, panko crusted, citrus plum sauce

Crispy Chicken Tenders

Smirnoff vodka, guava, strawberry, lime, soda - 1oz

Guava Vodka Crush

Wok-seared vegetables, ginger soy sauce, jasmine rice, peanuts. Spice with 1-6 hunan peppers

Vegan Hunan Kung Pao

Sriracha aioli, togarashi, sweet chili soy

Vegan Crispy Chili Tofu

Almond florentine, fresh berries, vanilla bean ice cream

Sticky Toffee Chocolate Pudding

Aburi Salmon Sushi Press is a sushi dish that features pressed sushi rice topped with seared salmon and other traditional ingredients. This version emphasizes a combination of flavors and textures, including the warm, smoky notes from the aburi (searing) and the fresh taste of sushi rice and toppings like avocado and green onions. Here's how to make it at home.

Aburi Salmon Sushi Press

Black truffle cream, ricotta, spinach, seasonal vegetables, fresh basil, parmesan

Truffle Tortellini

Nashville Crispy Chicken + Pickle Skewers

Grilled or cajun chicken, garlic cream, cracked black pepper, parmesan

Chicken Fettuccine Alfredo

Chipotle chili, poached eggs, crumbled feta, pickled red onions, crispy potato pavé

Chorizo Hash

Cajun chicken breast, confit garlic butter, warm potato salad, bacon, coleslaw, kale oil

Cajun Blackened Chicken

Budweiser

Coors Light

Corona

Heineken

Guinness

Strongbow

Bud Light

Begin by preparing your glass. If desired, moisten the rim of a chilled glass with a lime wedge and dip it into a small plate of salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine 1 oz of El Tequileño blanco tequila, 0.5 oz of triple sec, and 1 oz of fresh lime juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Drink

Strain the mixture into the prepared glass filled with ice, making sure to leave some space at the top.

Strain and Serve

Top off the drink with 3 oz of soda water and gently stir to combine the ingredients without losing carbonation.

Add Soda

Garnish your drink with a lime wedge on the rim and enjoy your refreshing Lime Tequila Crush!

Garnish and Enjoy

El Tequileño blanco tequila

Triple sec

Fresh lime juice

Soda water

Lime wedge

Salt

Start by seasoning the Ahi tuna steak with salt and black pepper on both sides.

Prepare the Ahi Tuna

Heat sesame oil in a pan over medium-high heat. Sear the tuna for about 30 seconds on each side, ensuring the center remains rare.

Sear the Ahi Tuna

Remove the tuna from the pan and let it rest for a few minutes. Once rested, thinly slice the tuna into 1/4 inch thick pieces.

Slice the Tuna

In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer over low heat until dissolved.

Prepare the Pickling Brine

Add the shimeji mushrooms to the brine and let them soak for at least 30 minutes at room temperature or refrigerate for a few hours.

Pickle the Mushrooms

In a bowl, combine yuzu juice, dashi stock, soy sauce, and mirin. Whisk until well mixed.

Mix the Broth Ingredients

Cut the large avocado in half and remove the pit. Scoop the flesh into a blender.

Prepare the Avocado

Add lemon juice and a pinch of salt to the avocado. Blend until smooth and creamy, adding water if necessary to reach desired consistency.

Blend the Purée

Ahi Tuna Steak

Soy Sauce

Sesame Oil

Black Sesame Seeds

White Sesame Seeds

Black Pepper

Shimeji Mushrooms

Rice Vinegar

Sugar

Yuzu Juice

Dashi Stock

Mirin

Avocado

Lemon Juice

Generously season the Wagyu beef with salt and black pepper on all sides.

Season the Wagyu

Using a flame torch, lightly torch each side of the Wagyu beef until it reaches a medium-rare internal temperature, about 50-55°C (120-130°F). Remove from heat and let rest.

Torch the Beef

In a small saucepan, combine soy sauce, truffle oil, brown sugar, and mirin. Stir well.

Combine Ingredients

Over medium heat, let the sauce simmer until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.

Reduce the Glaze

Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions. Typically, combine rice with water in a rice cooker and cook until fluffy.

Cook Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it is still warm. Let cool to room temperature.

Season the Rice

Line a sushi mold or a flat dish with plastic wrap. Place a layer of sushi rice in the bottom, followed by a layer of the torched Wagyu beef. Add another layer of sushi rice on top, pressing down gently.

Press the Sushi

Remove from the mold and slice into bite-sized pieces. Top each piece with a drizzle of truffle soy glaze, a slice of jalapeño, and a sprinkle of chopped chives or green onions.

Slice and Garnish

Wagyu beef

Black pepper

Soy sauce

Truffle oil

Brown sugar

Jalapeño

Chives or green onions

Sushi rice

Rice vinegar

In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until evenly combined.

Mix Dry Ingredients

In another bowl, whisk together milk, egg, vanilla extract, and melted butter until well mixed.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the fresh mixed berries.

Combine Dry and Wet Ingredients

Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes or until golden brown.

Cook Pancakes

In a saucepan, combine milk, heavy cream, and half of the granulated sugar. Heat over medium heat until it just begins to simmer.

Heat Milk and Cream

In a bowl, whisk together egg yolks and remaining sugar until pale and thick.

Whisk Egg Yolks

Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper the yolks.

Combine Mixtures

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Strain into a bowl and let cool.

Cook Sauce

Stir in the scraped vanilla bean and let the crème anglaise cool in the fridge until ready to use.

Add Vanilla

In a saucepan, melt butter over medium heat. Stir in sugar and corn syrup until well combined.

Melt Butter

Remove from heat, then stir in sliced almonds and flour until fully incorporated.

Add Almonds and Flour

Spread the mixture onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Allow to cool and break into pieces.

Bake Crumble

In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and create a sauce, about 5 minutes.

Prepare Raspberries

Pass the mixture through a fine mesh strainer to remove seeds and obtain a smooth coulis.

Strain the Mixture

In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form.

Whip Cream

Place pancakes on a serving plate. Drizzle with vanilla crème anglaise, raspberry coulis, and top with Chantilly cream.

Plate the Pancakes

Sprinkle almond florentine crumble over the pancakes and serve with maple syrup on the side.

Add Crumble and Syrup

All-purpose flour

Baking powder

Granulated sugar

Milk

Vanilla extract

Melted butter

Fresh mixed berries (strawberries, blueberries, raspberries)

Heavy cream

Egg yolks

Vanilla bean (split and scraped)

Sliced almonds

Butter

Corn syrup

Fresh raspberries

Lemon juice

Powdered sugar

Maple syrup

In a bowl, combine thinly sliced beef, soy sauce, grated ginger, minced garlic, and sesame oil. Mix well and let it marinate for at least 30 minutes.

Marinate the beef

Heat a pan over medium-high heat. Add the marinated beef and cook for about 5-7 minutes, or until browned and cooked through. Set aside.

Cook the beef

In the same pan used for the beef, add sliced mushrooms and julienned carrots. Sauté for about 5 minutes until they are tender and the mushrooms and carrots have caramelized slightly.

Sauté the mushrooms and carrots

Blanch the spinach and bean sprouts in boiling water for 1-2 minutes. Drain and set aside.

Prepare spinach and bean sprouts

Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the rice cooker instructions. Alternatively, bring the water to a boil in a pot, add the rice, cover, and simmer on low for about 20 minutes.

Cook the rice

In a large bowl, layer the cooked rice at the bottom. Top with cooked beef, sautéed mushrooms and carrots, blanched spinach, bean sprouts, and kimchi. Create a small well in the center of the bowl for the soft-boiled egg.

Assemble bibimbap

Place the soft-boiled egg in the center. Drizzle gochujang over the top and sprinkle with sesame seeds and sliced green onions.

Add toppings

Mix everything together with chopsticks or a spoon and enjoy your Korean Beef Bibimbap!

Serve

thinly sliced beef

soy sauce

ginger (grated)

garlic (minced)

sesame oil

button mushrooms (sliced)

carrot (julienned)

spinach (blanched)

bean sprouts

green onion (sliced)

short-grain rice

water

gochujang (Korean red chili paste)

soft-boiled eggs

kimchi

sesame seeds

Rinse the sushi rice under cold running water until the water runs clear to remove excess starch.

Rinse the Sushi Rice

Combine the rinsed sushi rice and water in a rice cooker. Cook according to the manufacturer's instructions.

Cook the Rice

Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved. Pour this mixture over the hot rice and gently fold to incorporate. Let it cool to room temperature.

In a bowl, flake the imitation crab meat and mix with yuzu juice, sriracha, and mayonnaise until well combined.