Bacon Corned

Coca – Cola

A glass of ice cold, delicious whole milk

Whole Milk

Apple, Tropicana Orange, Cranberry, Pineapple, Grapefruit

Fruit Juice

Side of Homefries

Corned Beef Hash or Chourico

Muffin of the Day

Bowl of oatmeal with brown sugar & raisins, served with fresh fruit

Deluxe Oatmeal Granola Bowl

Crumble sausage and salsa folded into eggs with a 3 – cheese blend (not available as a sandwich)

Mexican Omelette

Chourico, white onions, and green peppers folded into eggs with 3 – cheese blend

Azorean Omelette

Chopped ham and green peppers folded into eggs with 3 – cheese blend (American for sandwiches)

Eastern Omelette

Chopped ham, white onions, and green peppers folded into eggs with 3 – cheese blend (American for sandwiches)

Western Omelette

Jalapeños

Spinach

Broccoli

'Shrooms

Onions

Tomato

Green Peppahs

Choice of toppings on your choice of bread.

Roll

Scrambled eggs & toppings rolled in a soft flour tortilla.

Bowl

Filled with your choice of toppings & cheese, served with home fries topped with scrambled eggs.

Omelette Scram

Local style (add hollandaise)

Green peppers, onions, & chourico scrambled into an egg topped with American cheese and served on grilled Portuguese sweet bread

Azorean Sandwich Portuguese Sailor

In a bowl combine ground beef, kosher salt, black pepper, Worcestershire sauce, grated onion (squeezed to remove excess liquid) and minced garlic. Mix gently with your hands or a fork until just combined — do not overwork the meat.

Divide mixture into four equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to help them cook evenly.

Form patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon oil or butter. When hot and shimmering, add patties (work in batches if necessary). Cook undisturbed 3-4 minutes until a brown crust forms, flip, then cook 3-4 minutes more for medium (adjust time for desired doneness). If using cheese, place a slice on each patty in the last minute and cover the pan briefly to melt.

Cook patties

While patties cook, lay bacon slices in a separate skillet over medium heat. Cook, turning occasionally, until crisp to your preference (about 8-10 minutes). Transfer to paper towels to drain and keep warm. Reserve 1 tablespoon of bacon fat in the pan if desired.

Crisp bacon

In the bacon pan (or a small saucepan), add shredded corned beef and warm over medium heat. Stir in yellow mustard, brown sugar and 1/4 teaspoon black pepper. Cook 2-3 minutes until heated through and slightly caramelized. If mixture seems dry, add 1 teaspoon of the reserved bacon fat or a splash of water. Taste and adjust seasoning; stir in chopped parsley if using.

Warm corned beef

Chop the crispy bacon into bite-sized pieces and fold into or sprinkle over the warmed corned beef mixture so the topping is a combination of shredded corned beef and bacon bits.

Assemble topping

Heat a nonstick skillet over medium heat with 2 tablespoons vegetable oil. Add frozen or fresh hash brown patties and cook 3-5 minutes per side until golden brown and crispy. For shredded potatoes, press into a thin even patty and cook 5-7 minutes per side. Transfer to a warm plate and keep in a low oven (around 200°F / 95°C) if necessary.

Cook hash browns

In a separate skillet, melt 1 tablespoon butter over medium heat. Add breakfast sausage links or smoked links and cook, turning occasionally, until browned and cooked through (internal temp 160°F/71°C for pork) about 10-12 minutes depending on size. If using precooked smoked links, heat through 5-6 minutes.

Cook links

Split buns and toast cut sides in a dry skillet or under a broiler until lightly browned, about 1-2 minutes per side.

Toast buns

Place a cooked beef patty on the bottom bun. Spoon a generous portion (about 2 tablespoons) of the bacon-corned topping over the patty. Add pickles if desired and top with the bun. Repeat for remaining patties.

Assemble Bacon Corned

Serve each Bacon Corned burger with a hash brown patty and two sausage or smoked links on the side. Garnish with extra parsley if desired. Provide mustard or ketchup on the side.

Plate with sides

ground beef (80/20)

kosher salt

black pepper, freshly ground

Worcestershire sauce

yellow onion, grated (with excess liquid squeezed out)

garlic, minced

neutral oil or butter (for pan)

thick-cut bacon

corned beef, shredded or chopped (canned or leftover brisket corn beef)

yellow mustard

brown sugar

black pepper

optional: chopped fresh parsley

frozen or fresh hash brown patties (or scraped shredded potatoes)

breakfast sausage links (pork or turkey), or smoked links

vegetable oil (for frying hash browns)

butter (for links, optional)

burger buns (or toasted thick bread)

American cheese slices or cheddar (optional)

pickles or pickled jalapeños (optional)

In a small bowl combine orange zest, lemon zest, ground cinnamon, ground nutmeg, ground coriander, crushed dried lavender, and ginger. Add scraped vanilla bean or 1/2 tsp vanilla extract and stir to blend. This is a concentrated aromatic mixture that will be infused into the syrup.

Prepare concentrate

If using whole spices or fresh ginger, lightly toast (dry) the orange and lemon zest and spices in a small skillet over medium heat for 30–45 seconds, just until fragrant. Allow to cool before proceeding.

In a small saucepan combine 1/4 cup granulated sugar and 1 tbsp light brown sugar with 3 tablespoons of water. Warm over low heat, stirring until sugars dissolve completely and the mixture becomes a clear syrup (1–2 minutes). Do not let it boil vigorously. Remove from heat.

Make simple cola syrup

While the syrup is still warm, stir in the Cola Spice Concentrate (all contents from the small bowl). Allow the spices and zests to steep in the warm syrup for 5–10 minutes to extract their aroma and flavor.

Strain the warm syrup through a fine-mesh sieve or coffee filter into a clean small jar to remove solids and zest. Press gently on solids with the back of a spoon to extract liquid, then discard the solids. Stir in the 1 tsp vanilla extract (if using vanilla extract instead of bean) and 1 tsp caramel color if you want a darker cola hue. If using powdered caffeine, stir it into the syrup now until dissolved (ensure it is food-grade and measured accurately).

Taste the concentrated syrup — it should be noticeably sweet and aromatic. If it tastes too thin, you can return to very low heat and reduce another 1–2 minutes, but do not burn. Let the syrup cool to room temperature.

In a large chilled glass, add 1 cup ice. Pour 2 tablespoons of the prepared cola syrup over the ice. Add 2 cups chilled carbonated water (seltzer) slowly to preserve bubbles. Stir gently with a long spoon to combine, tasting and adjusting: add up to 1 more tablespoon syrup if you prefer a sweeter/stronger cola flavor.

Assemble Coca–Cola style soda

Add 1 tsp fresh lime juice and 1 tsp fresh lemon juice to the assembled soda and stir gently to incorporate bright citrus notes. Garnish with a lime wedge or wheel.

Serve immediately while fizzy. If making multiple servings, scale syrup (2 tbsp per serving) and keep syrup refrigerated in a sealed jar for up to 5 days. Stir or gently shake before using, as some separation may occur.

carbonated water (seltzer), chilled

granulated sugar

light brown sugar, packed

fresh lime juice

fresh lemon juice

vanilla extract

caramel color (homemade or store-bought), optional for color

caffeine (optional, finely powdered food grade)

orange zest (finely grated, avoid bitter pith)

lemon zest (finely grated)

ground cinnamon

ground nutmeg

ground coriander

dried lavender (culinary), crushed

dried ginger powder or fresh grated ginger

vanilla bean (scraped) or additional vanilla extract

ice cubes

lime wedge or wheel

Place the serving glass in the refrigerator or freezer for 5–10 minutes to pre-chill it. This step is optional but helps keep the milk colder longer.

Chill glass (optional)

Remove the chilled glass. Add 4 ice cubes to the glass. Adjust number of ice cubes up or down depending on how cold you want the milk and how much dilution from melting you accept.

Pour 1 cup of whole milk into the glass over the ice cubes. Pour gently to avoid splashing and excessive froth.

If the milk is not cold enough, optionally add a tablespoon or two of cold water or more ice cubes. Stir gently with a spoon to distribute chill evenly.

If desired, add 1 tsp chocolate syrup and stir gently until combined, or sprinkle a pinch of ground cinnamon on top. Taste and adjust optional additions to preference.

Optional flavoring

Serve immediately while cold. Discard any milk left at room temperature after 2 hours for food safety (1 hour at temperatures above 90°F / 32°C).

whole milk

optional: cold water (to adjust chill)

optional: chocolate syrup

optional: pinch of ground cinnamon

Ensure all bottled juices are well chilled. If any juice is pulpy (especially orange or grapefruit), decide whether you prefer pulpy texture or want to strain it. If straining, pour those juices through a fine mesh sieve into a pitcher to remove large pulp pieces.

Chill and check

Measure the apple juice, orange juice, cranberry juice, pineapple juice, and grapefruit juice into a large measuring cup or directly into a 2-quart (≈2 L) pitcher.

Measure

Stir the combined juices gently but thoroughly for about 20–30 seconds to fully incorporate flavors. Taste the blend.

Adjust sweetness and acidity: if the mixture tastes too tart from cranberry or grapefruit, add up to 1 teaspoon simple syrup or honey and stir until dissolved. If it needs more brightness, add the fresh lemon or lime juice (start with 1 teaspoon and increase to taste).

Fill individual glasses with ice cubes if serving chilled over ice. Pour the blended juice over the ice (about 1 to 1 1/2 cups per serving depending on glass size).

Garnish each glass with a mint sprig and a slice of orange or apple on the rim, if desired. Serve immediately.

Apple juice (100% pure, no sugar added)

Tropicana orange juice (or other 100% orange juice)

Cranberry juice (100% or cocktail depending on sweetness preference)

Pineapple juice (100% canned or fresh)

Grapefruit juice (pink or white, strained if preferred)

Fresh lemon or lime juice

Simple syrup (if extra sweetness desired)

Ice cubes

Fresh mint leaves (for garnish)

Orange or apple slices (for garnish)

Wash and scrub the potatoes well (no need to peel unless preferred). Cut each potato into 1/2-inch dice: halve lengthwise, lay flat and slice, then cut across into cubes. Place cut potatoes in a bowl. Peel and small-dice the onion. Mince the garlic finely and set aside.

Prep potatoes and aromatics

Place the diced potatoes in a medium saucepan and add about 1 cup of water (just to cover the bottom so they start steaming — you want some water but not fully submerging). Add a pinch (about 1/8 tsp) of salt. Bring to a simmer over medium heat, cover, and steam/very gently simmer for 5–7 minutes until the outsides are just tender but not falling apart. Drain thoroughly in a colander and let sit 1–2 minutes to release steam so excess moisture evaporates.

Par-cook potatoes

While potatoes drain, heat a large skillet over medium-high heat. Add the vegetable oil and butter. Once butter foams and oil shimmers (about 1 minute), add the drained potatoes in a single layer as much as the pan allows — if necessary, do this in two batches to avoid crowding. Let potatoes cook undisturbed for 3–4 minutes to form a golden crust.

Heat pan and brown potatoes

Using a spatula, turn and toss potatoes so more surfaces brown. Add the diced onion and continue to cook, stirring every 2 minutes, for 6–8 minutes total until potatoes are golden brown and onions are softened and slightly caramelized. Stir in the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Add onion and seasonings

Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper over the potatoes. Toss to coat evenly and cook 1 more minute to bloom the spices. Taste and adjust seasoning if needed.

Finish and season

Remove from heat, sprinkle chopped fresh parsley over the top, and transfer to a warmed side plate. Serve immediately as a side for 2–3 people (depending on appetite).

Garnish and serve

russet potatoes (medium)

yellow onion

garlic cloves

vegetable oil

unsalted butter

smoked paprika

dried thyme

freshly ground black pepper

fresh parsley, chopped

water (for par-cooking)

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry in the colander for 5 minutes, then transfer to a bowl.

Prepare potatoes

Spread the drained potatoes on a tray and gently mash or press with the back of a fork so some surfaces are slightly broken — this increases crisping. Season with 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper and toss to coat.

Par-cook potatoes for crisping

In a large heavy skillet (10–12 inch), heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat until butter foam subsides. Add the chopped onion and diced green pepper. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook aromatics

Push the onion and pepper to the sides of the pan, increase heat to medium-high, add the remaining 1 tablespoon vegetable oil. Add the par-cooked potatoes in a single layer. Let them sear without moving for 3–4 minutes to develop a crust. Flip portions and let brown another 3–4 minutes, turning until most pieces are golden and crisp. If the pan gets dry, add the remaining 1 tablespoon butter and let it brown slightly for flavor.

Brown potatoes

Reduce heat to medium. Add the diced corned beef or crumbled chourico to the skillet and stir to combine with potatoes and vegetables. Break up any large chunks with your spatula. Sprinkle smoked paprika, remaining 1/2 teaspoon black pepper, and remaining 1/4 teaspoon kosher salt over the mixture. Press the hash down with the spatula and let it cook undisturbed for 2–3 minutes to allow a crust to form on the bottom. Stir and press again once or twice until meat is heated through and some crisp bits have formed, about 4–6 minutes total.

Add meat and season

Stir in chopped parsley and taste, adjusting salt and pepper as needed. If using eggs, make 4 small wells in the hash and crack one egg into each well. Cover the skillet and cook over low heat until eggs are set to your liking (about 4–6 minutes for runny yolks, longer for firm yolks). Alternatively, fry eggs in a separate pan. Serve hot with hot sauce or ketchup on the side.

Finish and serve

If using leftover corned beef from a brisket, trim excess fat and dice finely. For chourico, drain off rendered fat if it's excessive and reserve a tablespoon to cook vegetables for extra flavor. Hash keeps well refrigerated for 3–4 days and reheats in a skillet to restore crispness.

Notes

cooked corned beef, finely diced (or cooked chourico, removed from casing and crumbled)

russet potatoes, peeled and diced into 1/2-inch cubes

yellow onion, finely chopped

green bell pepper, finely diced (optional)

vegetable oil (or neutral oil)

ground black pepper

eggs (for serving, optional)

hot sauce or ketchup (for serving, optional)

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Preheat and prepare pan

Whisk dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

Combine wet ingredients: In a separate medium bowl, whisk the large egg lightly, then add 1 cup buttermilk, 1/2 cup melted cooled unsalted butter, and 1 tsp vanilla extract. Whisk until homogeneous.

Make the batter: Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no large streaks of flour remain. Do not overmix — a few lumps are fine. The batter should be thick but spoonable. If it seems very stiff, add 1–2 tbsp extra buttermilk.

Prepare berries: If using frozen blueberries, do not thaw. Toss 1 cup blueberries with 1 tablespoon flour to coat; this helps prevent them from sinking and turning the batter purple.

Fold in berries: Gently fold the floured blueberries into the batter until evenly distributed. Avoid over-folding to keep the muffins tender.

Portion batter: Using a 1/3-cup scoop or two spoons, divide the batter among the prepared muffin cups, filling each about 3/4 full.

Make streusel: In a small bowl combine 1/4 cup flour, 1/4 cup packed light brown sugar, 1/4 tsp ground cinnamon, and a pinch (1/8 tsp) salt. Add 2 tbsp cold cubed unsalted butter and rub between your fingertips until mixture resembles coarse crumbs.

Top muffins: Sprinkle a generous pinch of streusel over each filled muffin cup if using.

Bake: Place the muffin tin on the middle rack and bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12–16 minutes more, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes. Serve warm or at room temperature.

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze cooled muffins individually wrapped for up to 3 months; thaw at room temperature or warm briefly in a low oven.