American, Monterey Jack, Swiss, Cheddar, Bleu Cheese, Grilled Jalapeños, Bacon, Sautéed Mushrooms.

BLACK & BLEU BURGER

A half pound of fresh ground beef hot off the grill, cooked to order on a toasted Martin's Potato Roll with lettuce, tomato, & onions.

THE HERO BURGER

Eight (8) fried shrimp dunked in buffalo wing sauce.

BUFFALO SHRIMP

A half pound of fresh ground beef hot off the grill, American cheese, lettuce, red onion, pickles, & Unicorn sauce on a toasted Martin's Potato Roll.

ALL AMERICAN BURGER

A pile of hot fries topped with chili & a shredded cheese.

CHILI CHEESE FRIES

PICKLE FRIES NEW!

Spinach, crawfish, cream cheese, & stuff that ain't none o'yer damn bidness! Served with hot pita bread.

SPINACH & CRAWFISH DIP

10 WINGS. Choose a sauce: Buffalo, Teriyaki, Cajun (dry rub), Spicy Buffalo, Spicy Teriyaki, Spicy Cajun (dry rub), Spicy Clipper (sweet & smoky).

WINGS

Six (6) beer battered mozzarella sticks served with marinara sauce & topped with shredded cheese.

MOZZARELLA STICKS

Gather all ingredients and prepare them for cooking.

Prepare the Ingredients

In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.

Cook the Bacon

In the same skillet, add 1 tablespoon of olive oil and sauté the chopped mushrooms until golden brown. Season with salt and black pepper. Remove from heat.

Sauté the Mushrooms

Slice the jalapeños in half and remove the seeds. Drizzle with olive oil and grill them until they are slightly charred. Set aside.

Grill the Jalapeños

In a large bowl, combine the ground beef with salt and black pepper. Form into 4 equal patties.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes on each side for medium doneness. Add the Monterey Jack, Swiss, and Cheddar cheese on top of the patties during the last minute of cooking to let it melt.

Cook the Patties

On the bottom half of each burger bun, place a cooked patty, followed by crumbled bleu cheese, sautéed mushrooms, grilled jalapeños, and crispy bacon. Top with the other half of the bun.

Assemble the Burgers

Serve the Black & Bleu Burgers with your choice of sides and enjoy!

Serve

Ground beef (80/20 blend)

Monterey Jack cheese

Swiss cheese

Cheddar cheese

Bleu cheese

Jalapeños

Bacon

Mushrooms

Burger buns

Salt

Black pepper

Olive oil

Take 0.5 pounds of fresh ground beef and shape it into a patty approximately 1 inch thick. Season both sides generously with salt and black pepper.

Prepare the Beef

Heat your grill or stovetop skillet over medium-high heat. Add 1 tablespoon of cooking oil to prevent sticking.

Preheat the Grill

Place the beef patty on the hot grill. Cook for about 4-5 minutes on one side without moving it. Flip the patty and cook for an additional 3-4 minutes for medium-rare, or longer for your desired doneness.

Cook the Patty

While the patty is cooking, place the Martin's Potato Roll on the grill for the last 1-2 minutes of cooking to toast it lightly.

Toast the Roll

Once the patty is cooked to your liking, remove it from the grill. Place the cooked patty on the toasted Martin's Potato Roll. Top with a leaf of lettuce, slices of tomato, and onion.

Assemble the Burger

Serve the burger hot with your choice of sides or condiments. Enjoy your Hero Burger!

Ground beef

Martin's Potato Roll

Lettuce

Tomato

Onion

Cooking oil

Start by rinsing the peeled and deveined shrimp under cold water. Pat them dry with paper towels to remove excess moisture.

Prepare the Shrimp

In a shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika. In another dish, beat the two eggs. In a third dish, place the breadcrumbs.

Prepare the Breading Stations

Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs. Make sure each shrimp is evenly coated and set aside on a plate.

Bread the Shrimp

Large shrimp, peeled and deveined

All-purpose flour

Cornstarch

Eggs

Breadcrumbs

Garlic powder

Paprika

Oil for frying

Take the ground beef and divide it into two equal portions, about half a pound each. Shape each portion into a patty about ¾ inch thick. Make a small indentation in the center of each patty with your thumb; this helps the burger cook evenly.

Prepare the Beef Patties

Season each patty generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes before cooking to enhance the flavors.

Season the Patties

Preheat the grill to medium-high heat. Place the patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and add a slice of American cheese on top of each. Grill for another 3-4 minutes or until the cheese is melted and the burger is cooked to your desired doneness.

Grill the Patties

While the burgers are grilling, slice the Martin's Potato Rolls in half and toast them on the grill for the last 1-2 minutes until they are golden brown.

Prepare the Rolls

On the bottom half of each toasted roll, place a generous amount of lettuce, followed by the grilled burger patty with melted cheese. Top with sliced red onions and pickles. Drizzle with Unicorn sauce (your choice of a special sauce) and cap it with the top half of the roll.

Serve the All American Burger immediately with your favorite side, such as fries or a salad.

ground beef

American cheese slices

lettuce

red onion

pickles

Martin's Potato Rolls

Grate the cheddar cheese if not pre-shredded. Set aside for topping the fries.

Prepare the Cheese

Shredded cheddar cheese

Slice each dill pickle into quarters, lengthwise, to create pickle fries. Pat them dry with a paper towel to remove excess moisture.

Prepare the Pickles

In one shallow bowl, add the all-purpose flour. In a second bowl, whisk the eggs until well blended. In a third bowl, combine the breadcrumbs, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

Set Up the Breading Station

Coat each pickle fry first in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.

Bread the Pickle Fries

In a large, deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread in; it should sizzle immediately.

Heat the Oil

Working in batches, carefully place the breaded pickle fries into the hot oil. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

Fry the Pickle Fries

Serve the hot pickle fries immediately with ranch dressing on the side for dipping.

Dill pickles

Onion powder

Ranch dressing (for serving)

In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-5 minutes.

Sauté Spinach

In a large mixing bowl, combine the sautéed spinach, crawfish tails, cream cheese, sour cream, and shredded cheddar cheese. Stir until well combined.

Mix Ingredients

Add garlic powder, onion powder, Cajun seasoning, salt, and black pepper to the mixture. Adjust the seasoning to your taste. Mix thoroughly.

Season the Mixture

Transfer the mixture to a baking dish and smooth the top. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until bubbly and golden brown on top.

Bake the Dip

While the dip is baking, cut the pita bread into wedges and toast them in the oven for about 5-7 minutes, or until warm and slightly crisp.

Prepare Pita Bread

Remove the dip from the oven and let it cool slightly before serving. Serve hot with the toasted pita bread.

Fresh Spinach

Crawfish Tails

Cream Cheese

Sour Cream

Shredded Cheddar Cheese

Garlic Powder

Onion Powder

Cajun Seasoning

Black Pepper

Olive Oil

Pita Bread

Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken wings with olive oil, salt, and black pepper. Toss well to coat the wings evenly.

Prepare the Chicken Wings

In a small saucepan, melt the butter over low heat. Once melted, add the hot sauce and garlic powder, stirring until well combined. Remove from heat and set aside.

Make the Buffalo Sauce

In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, and sesame oil. Heat over low heat, stirring until the sugar has dissolved. Set aside.

Make the Teriyaki Sauce

In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt. Rub the mixture all over the chicken wings.

Prepare the Cajun Dry Rub

Place the chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until they are crispy and cooked through.

Bake the Wings

Once cooked, remove the wings from the oven. If using Buffalo sauce, toss the wings in the prepared sauce. If using Teriyaki or Cajun dry rub, coat the wings with the respective sauce or rub.

Toss in Sauce

Chicken wings

Hot sauce

Butter

Soy sauce

Brown sugar

Rice vinegar

Sesame oil

Cayenne pepper

Dried thyme

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well to ensure even distribution of dry ingredients.

Prepare the Battering Mixture

Gradually add the beer to the dry mixture, stirring gently until a thick batter forms. Avoid over-mixing; some lumps are fine.

Add Beer

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully dip each mozzarella stick into the batter, ensuring it is evenly coated.

Dip the Mozzarella Sticks

Once the oil is hot, gently place the battered mozzarella sticks into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown.

Fry the Sticks

Remove the fried mozzarella sticks from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle shredded cheese on top while they are hot.

Drain and Top with Cheese

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir to combine.

Add Tomatoes and Seasonings

Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.

Black & Bleu Burger

The Hero Burger

Buffalo Shrimp

All American Burger

Chili Cheese Fries

Pickle Fries New!

Spinach & Crawfish Dip

Wings

Mozzarella Sticks