Brooklyn

Speckled Hen

KAYAK

Gluten Free BROTHERS Golden PRAIRIE PATH

FULTON IPA

Boulder Brown

Crimson CONCANNON

Endish HORSE

McMANIS Pinot Noir

Malbec TINTO / NEGRO

EVODIA Garnacha

Albarino BURGANS

VILLA GWOLF

NATURA Chardonnay

Cava Brut CRISTALINO

Today's Curry

Filet mignon, brandy cream sauce, green peppercorns, mash

Steak Au Poivre

Macaroni Cheese

Dragon's Milk Braised Beef Rib

Wild Alaskan Sockeye Salmon

Parmesan chicken breast, lemon butter, mash, fried artichokes

Chicken Milanese

Filet mignon, caramelized onion, Amablu cheese, horseradish cream

Steak Sandwich

Line caught Alaskan Cod, homemade tartar sauce

Classic Fish & Chips

Uncle Bryan Burger

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until it doubles in size.

Let Dough Rise

Preheat Oven

Once risen, punch down the dough and transfer it to a floured surface. Roll it out to your desired thickness.

Shape the Dough

Transfer the rolled-out dough to a baking sheet or pizza stone. Spread the tomato sauce evenly over the surface, then sprinkle with mozzarella cheese, sliced pepperoni, and oregano.

Add Sauce and Toppings

Bake in the preheated oven for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake

Remove from oven, garnish with fresh basil leaves, slice, and serve hot.

Garnish and Serve

All-purpose flour

Water

Active dry yeast

Salt

Sugar

Olive oil

Tomato sauce

Mozzarella cheese

Sliced pepperoni

Fresh basil leaves

Oregano

Rinse the chicken thighs under cold water and pat them dry with paper towels. This helps to ensure a crispy skin.

Prepare the Chicken

In a large bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano. Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.

Season the Chicken

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Oil

Add the seasoned chicken thighs to the skillet skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Turn the chicken over and cook for another 5 minutes.

Sear the Chicken

Reduce heat to medium-low, cover the skillet, and cook for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Cook Through

Remove the chicken from the skillet and let it rest for a few minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.

Chicken thighs, bone-in

Black pepper

Smoked paprika

Garlic powder

Onion powder

Dried thyme

Dried oregano

Fresh parsley, chopped

Lemon wedges

Heat 6 gallons of water to around 165°F (74°C).

Prepare the Mash

Add the Pale Malt, Crystal Malt, and Crisp Flaked Corn to the heated water. Stir well to ensure all grains are saturated.

Add Grains

Maintain the mash temperature at 152°F (67°C) for 60 minutes. Stir occasionally.

Mash Rest

After mashing, drain the wort from the grains into a kettle and rinse the grains with hot water to extract as much sugar as possible.

Lautering

Bring the wort to a boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes.

Boil Wort

With 15 minutes left in the boil, add 1 oz of Centennial hops.

Add Finishing Hops

After boiling, cool the wort quickly to about 70°F (21°C) using an immersion chiller.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American Ale yeast and seal the vessel with an airlock.

Fermentation

Allow the beer to ferment for about 1-2 weeks at room temperature, or until fermentation activity has ceased.

Primary Fermentation

Dissolve 3 oz of corn sugar in a small amount of boiling water to create priming sugar.

Prepare for Bottling

Add the priming sugar solution to the fermented beer, then transfer the beer into sanitized bottles and cap them.

Bottle the Beer

Let the bottles condition at room temperature for another 1-2 weeks before refrigerating.

Conditioning

Pale Malt

Crystal Malt (40L)

Crisp Flaked Corn

Cascade Hops

Centennial Hops

American Ale Yeast

Corn Sugar

Preheat your oven to 350°F (175°C) and prepare a baking pan by greasing it or lining it with parchment paper.

Preheat the Oven

In a large bowl, whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and sugar until well combined.

In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and the egg (or flax egg) until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Gently fold in the chopped pecans and dried cranberries into the combined batter.

Add-in Extras

Transfer the batter into the prepared baking pan and spread it out evenly.

Pour into Baking Pan

Place the baking pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool

Gluten-free all-purpose flour

Baking powder

Ground cinnamon

Unsweetened almond milk

Vegetable oil

Vanilla extract

Egg (or flax egg for vegan option)

Chopped pecans

Dried cranberries

In a large brew kettle, heat 6 gallons of water to around 165°F (73°C). Add the crushed Pale Malt, Crystal Malt, and Caramel Malt. Stir well and maintain the temperature at around 150°F (65°C) for 60 minutes.

Mash the Grains

After the mash is complete, sparge the grains with hot water (around 170°F / 77°C) until you collect about 6.5 gallons of wort in your brew kettle.

Sparge the Grains

Bring the wort to a boil. Once boiling, add the Amarillo Hops and boil for 60 minutes, stirring occasionally.

Boil the Wort

With 15 minutes remaining in the boil, add the Citra, Simcoe, and Cascade Hops to impart flavor and aroma.

Add Flavor Hops

After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale Yeast. Seal the fermenter with an airlock and ferment at around 68-72°F (20-22°C) for 1-2 weeks.

Once fermentation is complete, dissolve 3 oz of corn sugar in about 2 cups of boiling water. Add this solution to the bottling bucket along with the beer. Bottle the beer and cap the bottles.

Bottling

Allow the bottles to carbonate at room temperature for about 2 weeks before chilling and enjoying your homemade Fulton IPA.

Carbonation

Caramel Malt

Amarillo Hops

Citra Hops

Simcoe Hops

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Whisk together until well mixed.

In another bowl, beat the eggs and then add the melted butter, vanilla extract, and water. Mix until smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.

Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Batter

In a small bowl, whisk together the powdered sugar, cocoa powder, and milk until smooth and creamy.

Prepare Topping

Once the brownies are baked and cooled slightly, spread the topping evenly over the top of the brownies.

Add Topping to Brownies

Allow the brownies to cool completely before slicing into squares and serving.

Serve

Granulated sugar

Unsweetened cocoa powder

Eggs

Butter, melted

Powdered sugar

Milk

Dice the onion, garlic, bell peppers, and carrot. Set aside.

Prepare the Ingredients

In a large bowl, combine the beef with red wine, bay leaves, paprika, salt, and black pepper. Allow to marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Beef

In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until they become translucent, about 5 minutes.

Sauté the Vegetables

Remove the beef from the marinade (reserve the marinade for later) and add it to the pot. Sear the beef on all sides until browned, about 8-10 minutes.

Add Beef and Marinade

Add the diced bell peppers, carrots, and tomatoes to the pot. Pour in the reserved marinade and stir to combine.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 2-3 hours, or until the beef is tender and easily shredded with a fork.

Simmer

Once cooked, stir in the chopped parsley. Adjust seasoning with salt and pepper to taste. Serve hot with crusty bread or over rice.

Finish and Serve

Beef (chuck or brisket)

Red wine

Onion

Garlic

Bell peppers (red and green)

Tomatoes (diced)

Carrot

Bay leaves

Paprika

Parsley (fresh, chopped)

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

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

Pour the wet mixture into the dry mixture. Stir gently until just combined. Avoid overmixing. Fold in the chopped nuts if using.

Sprinkle in the ground cinnamon and fold it into the batter until evenly distributed.

Add Flavor

Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.

Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove from oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Brooklyn

Speckled Hen

Kayak

Gluten Free Brothers Golden Prairie Path

Fulton Ipa

Boulder Brown

Crimson Concannon

Endish Horse

Mcmanis Pinot Noir

Malbec Tinto / Negro

Evodia Garnacha

Albarino Burgans

Villa Gwolf

Natura Chardonnay

Cava Brut Cristalino