Happy Patrick's Day

JACKSON STREET

Easter Sunday

Get all your game day food to keep the fans at the party cheering.

Big Game Valentine's Day Dinner

Juicy beef burger with lettuce, tomato, and onion on a brioche bun.

Classic Burger

Crispy chicken wings tossed in buffalo sauce.

Buffalo Wings

Old Fashioned

Chocolate Lava Cake

Mozzarella Sticks

Juicy beef patty with cheese, lettuce, and tomato.

Cheeseburger

Fettuccine pasta tossed in creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

Juicy beef patty topped with bacon and cheddar cheese.

Bacon Cheeseburger

Crispy fried pickles served with a side of ranch.

Fried Pickles

Crispy cauliflower tossed in buffalo sauce, served with ranch.

Buffalo Cauliflower

Rum, mint, lime juice, sugar, and soda water.

Mojito

Rich chocolate cake served with a scoop of vanilla ice cream.

Chocolate Cake

Creamy cheesecake topped with strawberries.

Cheesecake

Battered fish served with fries and tartar sauce.

Fish and Chips

Juicy beef patty served with lettuce, tomato, and fries.

Burger

Tortilla chips topped with cheese, jalapeños, and salsa.

Nachos

Spicy wings served with ranch or blue cheese dressing.

Chicken Wings

Classic margarita made with tequila, lime juice, and orange liqueur.

Margarita

A refreshing India Pale Ale with a blend of hops.

House IPA

Crisp romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

In a large bowl, mash the Irish potatoes until smooth. Mix in finely chopped green onions, shredded cheddar cheese, flour, egg, salt, and black pepper until well combined.

Prepare the Potato Cakes

Shape the mixture into small patties. Heat vegetable oil in a skillet over medium heat. Cook each potato cake for about 4-5 minutes on each side until golden brown. Drain on paper towels.

Form and Cook the Cakes

Place the corned beef in a large pot and cover it with beef broth. Add bay leaves, salt, and black peppercorns. Bring to a boil.

Prepare the Corned Beef

Once boiling, reduce heat and simmer for about 2 hours. Add chopped carrots, potatoes, and cabbage to the pot, cover, and cook for an additional 30-40 minutes until vegetables are tender.

Cook the Vegetables

Preheat the oven to 350°F (175°C). In a saucepan, combine Guinness stout and butter over medium heat until melted. Remove from heat and whisk in cocoa powder and sugar until smooth.

Make the Cake Batter

Beat in eggs and vanilla extract. Gradually add flour and baking soda, mixing until combined.

Combine Ingredients

Pour the batter into a greased cake pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Bake the Cake

Irish Potato Cakes

Green Onions

Cheddar Cheese

All-Purpose Flour

Salt

Black Pepper

Vegetable Oil

Corned Beef

Cabbage

Carrots

Potatoes

Beef Broth

Bay Leaves

Black Peppercorns

Guinness Stout

Unsweetened Cocoa Powder

Granulated Sugar

Butter

Eggs

Vanilla Extract

Baking Soda

Preheat your oven to 350°F (175°C). This ensures that your dish will cook evenly.

Preheat the Oven

Grease a 9x13 inch baking dish with butter or line it with parchment paper for easy removal.

Prepare Baking Dish

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

Combine Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until well combined.

Mix Wet Ingredients

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

Combine Dry and Wet Mixtures

Gently fold in the chopped nuts and chocolate chips into the batter until evenly distributed.

Fold in Toppings

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

Bake the Mixture

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Dust with powdered sugar before cutting into squares to serve.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

Vanilla extract

Cinnamon powder

Chopped nuts (walnuts or pecans)

Chocolate chips

Powdered sugar

Preheat the oven to 325°F (165°C). Score the surface of the ham in a diamond pattern, making shallow cuts.

Prepare the Ham

In a medium bowl, combine brown sugar, honey, Dijon mustard, ground cloves, ground cinnamon, and pineapple juice. Mix well until smooth.

Make the Glaze

Place the ham in a roasting pan. Brush the glaze generously over the ham, ensuring it gets into the cuts.

Glaze the Ham

Cover the ham with foil and bake for 1 hour. Remove the foil, baste again with the glaze, and continue baking uncovered for another 30-45 minutes, or until the internal temperature reaches 145°F (63°C).

Bake the Ham

Remove the ham from the oven and let it rest for 15 minutes before slicing. Serve warm.

Rest and Serve

Wash the asparagus and trim the woody ends. Preheat the oven to 400°F (200°C).

Prepare the Asparagus

Place asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.

Season the Asparagus

Roast in the preheated oven for 15-20 minutes, or until tender and slightly crispy.

Roast the Asparagus

In a large mixing bowl, combine carrot cake mix, eggs, and vegetable oil. Beat on medium speed for 2 minutes until well blended.

Prepare the Cake Batter

Fold in the chopped walnuts gently into the batter.

Add Walnuts

Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan. Once cooled, spread the cream cheese frosting evenly on top.

Cool and Frost

Cut into squares and serve. Enjoy your delicious Easter dessert!

Serve

Bone-in Ham

Brown Sugar

Honey

Dijon Mustard

Ground Cloves

Ground Cinnamon

Pineapple Juice

Fresh Asparagus

Olive Oil

Carrot Cake Mix

Chopped Walnuts

Cream Cheese Frosting

Preheat your oven to 400°F (200°C). Place the chicken wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes until crispy.

Prepare the Buffalo Chicken Wings

In a large bowl, toss the baked chicken wings with the buffalo sauce until evenly coated.

Toss in Buffalo Sauce

Serve the buffalo chicken wings hot with celery sticks and blue cheese dressing on the side.

Serve with Celery and Dressing

In a bowl, mix the ground beef with salt and pepper. Form into 12 small patties (about 3 oz each).

Form the Beef Sliders

Heat a grill or skillet over medium-high heat. Cook the sliders for about 3-4 minutes per side or until desired doneness.

Cook the Sliders

Place each slider patty on a slider bun, top with a slice of cheddar cheese, pickles, ketchup, and mustard. Serve immediately.

Assemble the Sliders

Deep fry or bake the French fries according to package instructions until golden brown and crispy.

Prepare the French Fries

Place the fries on a serving platter and serve with ranch dressing for dipping.

Serve with Ranch Dressing

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the brownie mix, eggs, and vegetable oil. Mix until smooth.

Prepare the Brownie Batter

If desired, fold in the walnuts into the brownie batter.

Add Walnuts (optional)

Pour the batter into a greased baking pan and bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool before cutting into squares.

Bake the Brownies

Buffalo Chicken Wings

Buffalo Sauce

Celery Sticks

Blue Cheese Dressing

Beef Sliders

Slider Buns

Pickles

Ketchup

Mustard

French Fries

Ranch Dressing

Chocolate Brownie Mix

Walnuts (optional)

In a large bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix gently with your hands until just combined. Do not overwork the meat.

Mix Ingredients

Divide the mixture into two equal portions and shape them into patties, about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing while cooking.

Form Patties

Preheat your grill or a skillet over medium-high heat. If using a skillet, add a small amount of oil to prevent sticking.

Preheat Grill or Skillet

Place the patties on the grill or skillet. Cook for about 3-4 minutes on one side, then flip. If adding cheese, place a slice on top of each patty after flipping. Cook for an additional 3-4 minutes for medium doneness.

Cook Patties

While the burgers are cooking, slice the tomato and red onion into thin rounds. Wash the lettuce leaves and pat them dry.

Slice Vegetables

Optional: Toast the brioche buns on the grill or in a toaster until golden brown.

Toast Buns

Start by placing the lettuce leaves on the bottom half of each bun. Add the cooked patty on top, followed by slices of tomato and red onion. Add condiments of your choice, then cover with the top half of the bun.

Layer Ingredients

Ground beef (80/20 blend)

Black pepper

Garlic powder

Lettuce leaves

Tomato

Red onion

Cheddar cheese (optional)

Brioche buns

Mayonnaise

Rinse the chicken wings under cold water and pat them dry with paper towels. Ensure they are completely dry to achieve maximum crispiness when baked.

Cleaning and Drying

In a large bowl, combine the chicken wings with salt, black pepper, and baking powder. Toss until the wings are evenly coated with the seasoning mixture.