123 macballs fried and topped with smoked cheddar hollandaise.

Mac & Cheese Balls

Shiitake and portabella with a side of sun-dried tomato mayo.

Crispy Mushrooms

Prime Beef Brisket Sandwich

Roasted Duck Slider

St. Louis Spare Ribs

Topped with brie cheese, sun-dried tomato mayo, and served on a pretzel bun.

Elk Burger

Tossed in truffle oil (truffle is a fungus).

Truffle Fries

Topped with pico de gallo, cilantro, and served on soft corn tortillas with jalapeno-lime mayo.

Crispy Catfish Taco

Soft Shell Crab Slider

French Fries

Topped with pico de gallo, cilantro, and served on soft corn tortillas with sage mayo.

Soft Shell Crab Taco

Served with a side of tartar sauce and on Texas toast.

Crispy Catfish Sandwich

Crispy Soft Shell Crab Sandwich

Lamb Ribs

This is a plant based meat with jalapeno-lime mayo.

Beyond Chorizo Taco

Topped with blue cheese, sage mayo, and served on a pretzel bun.

Venison Burger

Sweet Potato Fries

Pork Belly Taco

Grippo Fries

Prime Brisket Slider

Pulled Pork Slider

A patty of shiitake, portabella, sun-dried tomato, falafel, and served with sun-dried tomato mayo, on a potato bun.

Garcia Burger

Pork Belly Slider

Pulled Pork Taco

In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large bowl, combine the cooked macaroni, cheddar cheese, parmesan cheese, eggs, salt, and pepper. Mix well until all ingredients are fully combined.

Make the Cheese Mixture

Using your hands, take a small portion of the macaroni mixture and form it into a ball about the size of a golf ball. Repeat until all mixture is used.

Form the Balls

Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs. Set aside on a plate.

Coat the Balls

In a deep frying pan, heat oil over medium heat. Once hot, fry the mac & cheese balls in batches until golden brown on all sides. Remove and drain on paper towels.

Fry the Mac & Cheese Balls

In a double boiler or heatproof bowl, melt butter. In a separate bowl, whisk together egg yolks, lemon juice, water, and salt. Gradually whisk in the melted butter until smooth and creamy. Stir in smoked cheddar cheese until melted and fully incorporated.

Prepare the Smoked Cheddar Hollandaise

Drizzle the smoked cheddar hollandaise over the fried mac & cheese balls and serve immediately.

Serve

Macaroni

Cheddar cheese, shredded

Parmesan cheese, grated

Eggs

Breadcrumbs

All-purpose flour

Salt

Black pepper

Oil for frying

Smoked cheddar cheese, for hollandaise

Butter

Egg yolks

Lemon juice

Water

Salt for hollandaise

Clean the shiitake and portabella mushrooms with a damp cloth. Remove the stems and slice them into even pieces.

Prepare the Mushrooms

In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, salt, and black pepper. Gradually whisk in water until a smooth batter forms.

Make the Batter

In a large pot or deep fryer, heat the oil over medium-high heat until shimmering.

Heat the Oil

Dip each mushroom slice into the batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.

Fry the Mushrooms

In a food processor, combine sun-dried tomatoes, mayonnaise, lemon juice, and minced garlic. Blend until smooth and well combined.

Prepare the Sun-Dried Tomato Mayo

Serve the crispy mushrooms hot with a side of sun-dried tomato mayo for dipping.

Shiitake mushrooms

Portabella mushrooms

Cornstarch

Garlic powder

Sun-dried tomatoes

Mayonnaise

Garlic (minced)

Preheat your oven to 300°F (150°C). In a small bowl, mix together onion powder, garlic powder, smoked paprika, black pepper, and salt. Rub this spice mix all over the brisket.

Prepare the Brisket

Place the brisket in a roasting pan and pour the beef broth around it. Cover tightly with aluminum foil and roast in the preheated oven for about 3-4 hours, or until the brisket is tender.

Cook the Brisket

Once cooked, remove the brisket from the oven and let it rest for 30 minutes. After resting, shred the brisket using two forks.

Shred the Brisket

In a large bowl, mix the shredded brisket with BBQ sauce until well coated.

Mix with BBQ Sauce

To assemble, place a generous amount of the BBQ brisket mixture on the bottom half of each potato bun. Top with coleslaw and pickles, then cover with the top half of the bun.

Assemble the Sandwich

Serve immediately with extra BBQ sauce on the side if desired.

Prime beef brisket

Potato buns

Beef broth

Onion powder

Smoked paprika

BBQ sauce

Pickles

Coleslaw

Preheat your oven to 400°F (200°C). Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Prepare the Duck

Heat olive oil in a skillet over medium-high heat. Place the duck breast skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip the duck and transfer the skillet to the oven. Roast for 10-15 minutes until the duck is cooked to your desired doneness. Let it rest for 5 minutes.

Roast the Duck

In a bowl, combine the sliced cucumber, jalapeño, honey, rice vinegar, and sugar. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Make the Pickles

Slice the duck breast thinly. Cut the slider buns in half and layer with duck slices and the sweet and spicy pickles. Serve immediately.

Assemble the Sliders

Duck breast

Slider buns

Pepper

Olive oil

Honey

Rice vinegar

Cucumber, thinly sliced

Jalapeño, thinly sliced

Sugar

Preheat your grill or smoker to 225°F (107°C). Remove the membrane from the back of the ribs if necessary.

Prepare the Ribs

In a bowl, mix all the dry rub ingredients. Generously rub the mixture all over the ribs, ensuring they're well coated. Let them sit for at least 30 minutes.

Apply Dry Rub

Place the ribs on the grill or in the smoker, bone side down. Cook for about 3-4 hours, maintaining a steady temperature, until the meat is tender and pulls away from the bone.

Cook the Ribs

In a saucepan, combine all sauce ingredients. Bring to a simmer over medium heat, stirring occasionally, for about 20 minutes until thickened.

Prepare the Barbecue Sauce

During the last 30 minutes of cooking, brush the barbecue sauce on the ribs every 10 minutes for a flavorful glaze.

Glaze the Ribs

Remove the ribs from the grill or smoker, let them rest for 10-15 minutes, then slice and serve with additional barbecue sauce.

Rest and Serve

Pork Spare Ribs

In a small bowl, mix together the sun-dried tomatoes and mayonnaise until well combined. Set aside.

In a large bowl, combine ground elk meat, salt, black pepper, garlic powder, and onion powder. Mix gently and form into 4 equal-sized patties.

Form the Elk Patties

Preheat a grill or skillet over medium-high heat. Cook the elk patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of brie cheese on each patty and cover until melted.

Add the Brie Cheese

Spread the sun-dried tomato mayo on the pretzel buns. Top with cooked elk patties, and add arugula if desired. Close the buns and serve immediately.

Assemble the Burgers

Ground elk meat

Brie cheese

Pretzel buns

Fresh arugula (optional)

Wash and peel the russet potatoes. Cut them into thin strips to form fries.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to remove excess starch. This helps achieve crispier fries.

Soak the Fries

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Drain the soaked fries and pat them dry with a paper towel. Carefully add a batch of fries to the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt and black pepper, then drizzle with truffle oil. Toss to coat evenly.

Season and Toss

If desired, chop fresh parsley and sprinkle over the fries before serving.

Garnish

Russet potatoes

Vegetable oil

Truffle oil

Fresh parsley (optional)

In a bowl, mix together the mayonnaise, lime juice, and finely chopped jalapeno pepper. Set aside.

Prepare the Jalapeno-Lime Mayo

In a shallow bowl, combine the buttermilk, salt, and black pepper. Dip the catfish fillets into the buttermilk mixture, allowing excess to drip off.

Prepare the Catfish

In another bowl, mix the cornmeal, flour, and additional salt and pepper. Dredge the catfish fillets in the cornmeal mixture, ensuring they are fully coated.

Coat the Catfish

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the coated catfish fillets and fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Catfish

In a separate pan, warm the corn tortillas until pliable, about 30 seconds on each side.

Warm the Tortillas

To assemble, place a piece of crispy catfish on each corn tortilla, top with pico de gallo, fresh cilantro, and a generous drizzle of jalapeno-lime mayo.

Assemble the Tacos

Serve immediately and enjoy your crispy catfish tacos!

catfish fillets

cornmeal

all-purpose flour

eggs

buttermilk

jalapeno pepper

lime juice

mayonnaise

corn tortillas

pico de gallo

fresh cilantro

salt

black pepper

oil for frying

Rinse the soft shell crabs under cold water and pat them dry with paper towels. Remove the eyes and the gills.

Prepare the Crabs

In three separate bowls, set up the breading station: one with flour, one with beaten eggs mixed with milk, and one with a mixture of cornmeal, salt, black pepper, and cayenne pepper.

Set Up the Breading Station

Dredge each crab in the flour, shaking off excess, then dip in the egg mixture, and finally coat with the cornmeal mixture.

Bread the Crabs

In a large skillet, heat the vegetable oil over medium-high heat until hot.

Carefully add the breaded crabs to the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

Fry the Crabs

On each slider bun, place a fried soft shell crab, top with a handful of arugula or lettuce, and a spoonful of sweet and spicy pickles.