THE STANDARD BISCUIT

CRISPY ROASTED POTATO JALAPEÑO BEIGNETS

Seared Atlantic Salmon Filet *

SMOKED FERMENTED TROUT ROE, CABBAGE

RELISH

SWEET CORN HUSH PUPPIES

BACON, EGG, AMERICAN CHEESE, ANSON MILLS ANTEBELLUM

ANTELOPE GRITS

SALTINES & FIXE HOT SAUCE

Fixe Chopped

Toasted Focaccia

Cinnamon Roll

Grilled NY Strip Steak *

Fixe Burger *

Pulled Pork Sandwich

Crispy Louisiana Catfish

Fried Chicken Sandwich

The Bukowski Biscuit

The Herbivore *

Breakfast potatoes

Crispy Brussels sprouts, boudin gravy

Bacon, egg, American cheese, Anson Mills toasted farro, fixe hot sauce

TEXAS SHRIMP & GRITS

FRESH BLUE CRAB

Preheat oven to 450°F (230°C). Position a rack in the upper-middle of the oven. Line a baking sheet with parchment paper or a silicone mat; set aside. If you prefer very tall biscuits, place a metal biscuit ring or an inverted oven-safe skillet on the sheet to warm.

Preheat and prepare

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly distributed.

Combine dry ingredients

Cut 3/4 cup (cold) unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining. If using a food processor, pulse in short bursts to reach the same texture. These pea-sized butter pieces create flaky layers.

Cut in the butter

If using add-ins (up to 1/2 cup shredded cheddar or 2 tablespoons chopped chives), fold them into the dry mixture now so they’re evenly distributed around the butter pieces.

Add optional mix-ins

Make a well in the center of the flour mixture. Pour in 1 cup cold buttermilk. Using a fork or a rubber spatula, fold the mixture gently just until the dough comes together and most of the dry flour is incorporated. The dough should be slightly shaggy and sticky but hold when pressed. If it’s too dry, add up to 1/4 cup cold whole milk, 1 tablespoon at a time, until it holds.

Incorporate liquids

Turn the dough onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle roughly 3/4 to 1 inch thick. Do not overwork—the goal is to retain those butter pockets.

Turn out and pat

Fold the dough in thirds like a letter (fold one short side toward the center, then the other over it). Rotate dough 90 degrees and gently pat back to 3/4–1 inch thickness. Repeat the fold once more if you want taller, layered biscuits (2 folds is typical). This creates laminated layers when baked.

Fold for layers

Using a 2 1/2 to 3-inch round biscuit cutter (or a floured drinking glass), press straight down without twisting to cut rounds. Pressing straight down keeps the layers intact. Gather scraps, gently press them together (do not overwork) and cut additional biscuits until you have 8–10 biscuits total depending on cutter size.

Cut biscuits

Place biscuits close together (sides touching) on the prepared baking sheet if you want soft sides, or spaced apart for crisper edges. Chill on the counter for 10 minutes if the butter has become too soft; otherwise proceed to egg wash.

Arrange on sheet

Beat 1 egg with 1 tablespoon water to make an egg wash. Brush the tops of the biscuits lightly with the egg wash for a golden color. Bake in the preheated 450°F (230°C) oven for 12–15 minutes, until the tops are deep golden brown and the bottoms are baked through. Ovens vary — check at 10 minutes and adjust as needed.

Egg wash and bake

Remove biscuits from the oven and immediately brush the tops with 2 tablespoons melted butter to keep them tender and flavorful. Transfer to a wire rack for a few minutes before serving.

Finish

Serve warm split with butter and honey or jam, or use as the base for sausage gravy. For a breakfast sandwich, layer sliced ham or sausage and a fried egg. Biscuits keep at room temperature in an airtight container for up to 2 days; reheat at 325°F (160°C) for 8–10 minutes to refresh.

all-purpose flour

baking powder

baking soda

fine salt

granulated sugar

unsalted butter, cold

buttermilk, cold

whole milk, cold (optional to adjust)

egg (for egg wash)

melted butter (for brushing)

chopped fresh chives or herbs

shredded cheddar

honey, jam, or sausage gravy (for serving)

Preheat the oven to 425°F (220°C). Toss the potato cubes with 1 tablespoon olive oil, ¾ tsp kosher salt and ¼ tsp freshly ground black pepper until evenly coated.

Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 22–28 minutes, turning once halfway, until golden and fork-tender with crisp edges.

Let the potatoes cool completely (important). Once cool, roughly mash with a fork or potato masher so there are still small chunks—you want texture, not a smooth puree. Measure 1½ cups mashed roasted potatoes and refrigerate until cold (at least 30 minutes).

In a large bowl whisk together 2½ cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tsp granulated sugar until evenly combined.

Cut the 3 tbs of cold diced butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add the cooled mashed roasted potatoes (1½ cups) to the bowl. Using a fork or rubber spatula, gently fold the potatoes into the flour mixture. Some moisture will be absorbed; it's normal.

In a small bowl whisk together 3 tbs milk and 1 large egg until blended. Pour this into the potato-flour mixture and stir until a shaggy dough forms. If the dough feels very dry, add up to 1 additional tablespoon milk, 1 tsp at a time. Do not overmix.

Fold in 2 tbs chopped chives, 2 tbs drained chopped pickled jalapeños, ½ cup grated sharp cheddar, ½ tsp ground black pepper and ¼ tsp smoked paprika (if using). Taste a small pinch of raw dough for seasoning (optional) and adjust salt if needed.

Turn the dough out onto a lightly floured surface and gently knead 4–6 times just to bring it together. Pat into a ¾-inch thick rectangle. Using a 2-inch round cutter (or a knife to cut 2-inch squares), cut rounds/squares and transfer to a parchment-lined tray. Re-roll scraps once and cut additional beignets. You should get about 18–22 beignets depending on size.

Place the tray in the refrigerator for 15–20 minutes to firm up the dough—this helps them hold shape while frying.

Heat 1 cup vegetable oil in a heavy skillet over medium heat. Heat until oil registers 350°F (175°C) on a thermometer; if you don't have a thermometer, test with a small piece of dough—it should sizzle and brown in about 45–60 seconds.

Place ¼ cup flour mixed with 2 tbs fine cornmeal (if using) on a plate. Lightly dredge each chilled beignet in the flour mixture, shaking off excess. This creates a dry surface that increases crispness.

Working in batches (do not crowd), carefully add 6–8 pieces to the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side, turning once with tongs or a slotted spatula. Adjust heat as needed to maintain 325–350°F: you want steady browning without burning.

Use a slotted spoon to transfer beignets to a wire rack set over a baking sheet or to paper towels to drain briefly. Season immediately with a light sprinkle of flaky salt if desired. Keep finished beignets warm in a 200°F (95°C) oven on a tray while you fry remaining batches.

If oil level gets low between batches, add small amounts to maintain about ¼–½ inch depth; reheat to proper temperature before continuing.

While beignets chill, whisk together ½ cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp finely chopped pickled jalapeño, ¼ tsp salt and 1⁄8 tsp black pepper until smooth. Taste and adjust lime or salt as desired. Chill until ready to serve.

Serve beignets hot with the jalapeño-lime sour cream for dipping.

salt

cold unsalted butter, diced

cold roasted potatoes, mashed (see Roasted Potatoes sub-section)

milk (whole or 2%)

egg, large

finely chopped fresh chives

finely chopped pickled jalapeños (drained)

grated sharp cheddar cheese

ground black pepper

optional: smoked paprika

small Yukon Gold or red potatoes, unpeeled, cut into 1-inch cubes

olive oil

kosher salt

freshly ground black pepper

vegetable oil (for shallow frying)

all-purpose flour (for dusting)

fine cornmeal (optional, for extra crisp)

sour cream

mayonnaise

lime juice

finely chopped pickled jalapeño

Pat the salmon fillets dry with paper towels. If thick (more than 1"), let sit at room temperature 15 minutes to remove chill.

Check for pin bones and remove with kitchen tweezers if present. Lightly score the skin (1 shallow slash every 1"), if desired, to prevent curling.

In a small bowl combine kosher salt, black pepper, garlic powder and lemon zest. Sprinkle evenly over both sides of each fillet; press gently to adhere.

Place a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Add the olive oil and let it shimmer but not smoke (about 1–2 minutes).

Heat the pan

Carefully place salmon fillets skin-side down in the pan, spacing them so they are not crowded. Use a spatula to press each fillet down gently for 10–15 seconds to keep skin contact and prevent curling.

Sear skin-side down

Cook skin-side down without moving for 4–6 minutes depending on thickness, until the skin is deeply golden and crisp and you can see the cooked edge rise about two-thirds up the fillet.

Flip the fillets gently and add the butter, smashed garlic clove and thyme to the pan. Tilt the pan slightly and spoon the foaming butter over the exposed flesh continuously for 30–60 seconds to baste and finish cooking. Cook an additional 1–2 minutes for medium-rare to medium (internal temp 120–125°F/49–52°C for medium-rare, 125–130°F/52–54°C for medium).

Finish flesh-side

Remove garlic clove and thyme sprigs. Transfer salmon to a warm plate, skin-side down or slightly angled for presentation.

Squeeze 1/2 tablespoon of fresh lemon juice over each fillet, sprinkle with chopped parsley and a pinch of flaky sea salt if using.

Serve immediately with lemon wedges alongside. Recommended accompaniments: roasted vegetables, steamed greens or buttered rice.

fresh Atlantic salmon fillets (skin-on)

black pepper, freshly ground

garlic powder

lemon zest

unsalted butter

fresh garlic, smashed

fresh thyme sprigs

fresh parsley, chopped (for garnish)

fresh lemon juice

lemon wedges

optional flaky sea salt

Gently remove the trout roe from the sack if not pre-separated. Inspect for any membrane pieces and remove them carefully with a small spoon or your fingertips. Work gently to keep eggs whole.

Clean and inspect

In a small bowl combine 2 tsp fine sea salt, 1 tsp sugar, 1 tsp smoked sea salt and 1 tbsp white wine vinegar. Add 2 tbsp cold sterile water and 1 tsp starter culture (optional) and whisk until dissolved. This creates a lightly saline, slightly acidic medium to begin a mild fermentation and flavoring.

Brine & fermentation mixture

Place the cleaned roe in a non-reactive container (glass or ceramic). Gently pour the brine mixture over the eggs, making sure they are just covered. Press down lightly to remove large air pockets but do not break the eggs. Cover with plastic wrap or a tight lid leaving a small vent for gases. Refrigerate at 38–42°F (3–6°C) for 24–48 hours. Check after 24 hours: eggs should have taken on a slightly firmer texture and a subtle tang; longer time increases firmness and tanginess.

Cure the roe

After fermentation, carefully drain the brine and gently rinse the roe with cold water, then pat dry on paper towels. Transfer to a clean bowl and sprinkle the smoked sea salt evenly, tossing very gently to coat. Add 1 tbsp neutral oil and gently fold to keep eggs separated and glossy.

Rinse and smoke-salt finish

Allow the finished roe to rest refrigerated for 1 hour to let flavors settle. Keep covered and use within 5 days. When serving, handle gently with a spoon so you don’t crush the eggs.

Rest before serving

In a small jar or bowl combine 3 tbsp apple cider vinegar, 2 tbsp water, 1 tsp sugar and 1 tsp fine sea salt. Stir until sugar and salt dissolve.

Prepare quick pickle

Place 2 cups thinly sliced cabbage in a bowl, sprinkle a light pinch of the pickle liquid over it (about 1–2 tbsp), and toss. Press the cabbage down, cover, and let sit for 10–15 minutes to soften and take up a touch of acid.

Salt and massage cabbage

Heat a heavy skillet or cast iron over medium-high heat until smoking slightly. Add 1 tsp neutral oil and spread the cabbage in an even layer. Allow it to char without moving for 1–2 minutes, then toss and let additional edges char 1–2 minutes more; total time 3–4 minutes. You want some caramelized edges but still some crunch. Remove from heat and immediately toss with lemon zest and 1 tbsp chopped fresh dill. If you prefer no char, simply toss the massaged cabbage with the remaining pickle liquid, lemon zest and dill.

Char the cabbage (optional)

Lightly butter 8 toast points or slices and toast until golden. If using crusty bread, slice thinly and toast in oven at 375°F (190°C) for 6–8 minutes until crisp.

Toast and prep base

Spread 1/2 tsp softened butter or 1/2 tsp creme fraiche on each toast. Spoon 1/2 tsp creme fraiche onto each piece if using separately. Place a small nest (about 1–2 tbsp) of the charred/pickled cabbage on each toast.

Plate the components

Carefully spoon 1–2 teaspoons of the smoked fermented trout roe atop the cabbage on each toast piece. Use a small spoon and gentle motions to avoid breaking the eggs.

Top with roe

Sprinkle microgreens or chopped chives and a little dill over each toast. Add a tiny grind of black pepper if desired. Serve immediately with additional creme fraiche and lemon wedges on the side.

Finish and garnish

Keep leftover roe refrigerated in an airtight container with a thin layer of neutral oil on top to prevent drying. Use within 5 days. Leftover cabbage keeps 2–3 days refrigerated.

Storage note

fresh trout roe (sack, cleaned)

fine sea salt

white sugar

smoked sea salt (or smoked kosher salt)

white wine vinegar

cold water (sterile or boiled & cooled)

starter culture (plain yogurt or whey) - optional

neutral oil (grapeseed or light olive) for packing

small green cabbage (or Savoy), halved and thinly sliced

apple cider vinegar

water

neutral oil (for char)

fresh dill, chopped

unsalted butter (softened) or cultured butter

crusty bread or toast points

creme fraiche or sour cream

microgreens or chives (for garnish)

Trim ends off the dill pickles and finely dice into approximately 1/8–1/4 inch pieces. Peel and very finely mince the shallot so pieces are small and distribute evenly. Rinse capers briefly under cold water and pat dry; chop roughly if large.

Prepare pickles and aromatics

In a medium mixing bowl combine the diced pickles, minced shallot, drained capers, chopped dill, chopped parsley, and lemon zest. Toss to combine so the aromatics are evenly distributed among the pickles.

In a separate small bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and sugar until smooth. Taste and adjust acidity or sweetness so the dressing is balanced — it should be tangy with a touch of sweet.

Make the sauce

Season the sauce with sea salt and coarse black pepper. Add hot sauce if using for a mild heat and whisk to incorporate.

Pour the sauce over the pickle mixture. Using a rubber spatula, fold gently until every piece of pickle and aromatic is coated. Start with folding 8–10 times; do not overwork or puree — relish should remain chunky.

Transfer the relish to an airtight container. Stir in chopped chives and, if desired, finish with a very light drizzle (about 1/2 teaspoon) of olive oil to add sheen and richness.

Refrigerate at least 30 minutes before serving to let flavors meld; for best flavor refrigerate 2–4 hours or overnight. Stir once before serving and adjust salt or acidity if needed (add a pinch more salt or 1/4 tsp vinegar).

Serve chilled or at cool room temperature alongside brunch items: bagels, smoked salmon, scrambled eggs, omelettes, breakfast potatoes, or as a condiment for sandwiches and plate garnishes.

dill pickles (medium)

shallot

capers (drained)

fresh dill (finely chopped)

flat-leaf parsley (finely chopped)

Lemon zest

Greek yogurt (plain, 2% or whole)

Dijon mustard

sugar (or honey)

coarse ground black pepper

sea salt

hot sauce (optional)

chopped chives

olive oil (drizzle, optional)

In a large mixing bowl whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Dry ingredients

In a separate smaller bowl whisk the egg with the buttermilk, then whisk in the whole milk, melted butter, and honey (if using) until smooth.

Wet ingredients

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be thick but spoonable; if too thick add up to 2 tablespoons more milk. Avoid overmixing — a few small lumps are fine.

Combine

Fold in the sweet corn kernels, chopped green onion, and chopped cilantro or parsley (if using) until evenly distributed. Taste a small bit of batter (raw egg caution: optional) and adjust salt or sweetness if desired. Let the batter rest 5–10 minutes to hydrate the cornmeal; this improves texture.

Add corn and aromatics

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (roughly 2–3 cm). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float steadily without browning too quickly.

Heat oil

Using two spoons or a small cookie scoop (about 1 tablespoon per hush puppy) scoop batter and form rounds. For a neater shape, wet one spoon to help release batter. Work in batches to avoid overcrowding: fry 6–8 hush puppies at a time depending on pot size.

The Standard Biscuit

Crispy Roasted Potato Jalapeño Beignets

Seared Atlantic Salmon Filet *

Smoked Fermented Trout Roe, Cabbage

Relish

Sweet Corn Hush Puppies

Bacon, Egg, American Cheese, Anson Mills Antebellum

Antelope Grits

Saltines & Fixe Hot Sauce

Fixe Chopped

Toasted Focaccia

Cinnamon Roll

Grilled Ny Strip Steak *

Fixe Burger *

Pulled Pork Sandwich

Crispy Louisiana Catfish

Fried Chicken Sandwich

The Bukowski Biscuit

The Herbivore *

Breakfast Potatoes

Crispy Brussels Sprouts, Boudin Gravy

Bacon, Egg, American Cheese, Anson Mills Toasted Farro, Fixe Hot Sauce

Texas Shrimp & Grits

Fresh Blue Crab