All Apps (except Ahi Items) Recipe

Prep

If calamari is frozen, thaw fully and pat dry with paper towels. Place in a bowl and toss with buttermilk; let sit 10 minutes to tenderize.

Coating

In a shallow bowl combine flour, cornstarch, salt, black pepper and garlic powder. Shake off excess buttermilk from calamari and dredge pieces in the flour mixture, pressing to adhere.

Fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry calamari in batches for 1.5–2 minutes until golden and crisp. Do not overcrowd. Transfer to a wire rack or paper towel-lined tray and sprinkle with chopped parsley and a pinch of salt. Serve with lemon wedges.

Whisk together mayonnaise, sriracha, lemon juice, minced garlic and salt in a small bowl. Adjust sriracha to taste. Chill until serving. Serve a small ramekin alongside the calamari.

Preheat oven to 425°F (220°C). Toss cut potatoes with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crisp.

Remove fries from oven, immediately toss with grated Parmesan, truffle oil and chopped chives. Serve hot.

Form 3 thin patties from ground beef, slightly larger than the buns. Season both sides with salt and pepper.

Heat a skillet or griddle over medium-high heat. Cook patties 2–3 minutes per side for medium (adjust to preferred doneness). In the last 30 seconds add cheddar to melt.

Lightly butter and toast slider buns in the skillet until golden. Assemble each slider with a patty, a couple pickle slices and a small smear of ketchup or special sauce. Serve immediately.

Preheat oven to 425°F (220°C) if not already heated from fries. Toss halved Brussels sprouts with olive oil, salt and pepper on a sheet pan. Roast 18–22 minutes until edges are deep golden and crisp, shaking the pan halfway through.

Meanwhile whisk sesame oil, honey, soy sauce, rice vinegar and sesame seeds in a small bowl. Adjust seasoning to taste.

Serve roasted Brussels with the honey-sesame dip for dipping or drizzling.

Arrange small portions of each happy-hour appetizer on a shared platter or separate small plates: a portion of calamari with aioli and lemon, a nest of truffle Parmesan fries, one slider, and a small pile of roasted Brussels with dip. Garnish with microgreens and extra lemon wedges. Serve immediately while hot.