Loaded Pries potato

Chicken Leg

Lamb

Turkey House Breast

Beef Brisket

Turkey Breast Sandwich

Lamb Neck Whole

Lamb Neck Half

Cowboy Caviar

Quart

Baked Potato with Butter, Sour cream & Cheese

Chicken Whole

Pint

Lamb Laab

Quart BBQ Sauce

Choice of Turkey, Chicken, Brisket & Sausage

Jalapeño, Pickle & Onion, Garlic Sauce & BBQ Fasolia sauce

Whole Chicken

Baked Potato topped with Chopped Brisket, Butter, Cheese, Jalapeños, Onions & BBQ sauce

Waffle Fries

Quinoa

Levant Garden

Single

Lamb Neck

Preheat the oven to 425°F (220°C). Scrub the russet potatoes under cold water, pat dry, and prick each potato several times with a fork to allow steam to escape.

Preheat and prepare

Coat the outside of each potato evenly with olive oil, then sprinkle with kosher salt and black pepper. Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until the skins are crisp and a paring knife slides easily into the center.

While potatoes bake, cook the bacon until crisp. You can pan-fry, bake at 400°F (200°C) on a lined sheet for 15–20 minutes, or microwave between paper towels. Drain on paper towels and chop into small pieces. Reserve about 2 tablespoons of bacon fat if desired for extra flavor.

Cook bacon

In a medium saucepan over low heat, warm the milk and butter until the butter melts. In a bowl, combine the softened cream cheese, sour cream, smoked paprika, salt, and black pepper. When potatoes are nearly done, reserve about 1 cup of shredded cheddar for topping. Add the warm milk mixture to the cream cheese mixture and whisk until smooth. Stir in 1 1/2 cups shredded cheddar and fold until melted and combined. Taste and adjust seasoning.

Make cheesy filling

When potatoes are baked and cool enough to handle (about 5–10 minutes), slice each potato lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch shell to maintain structure. Transfer the hot potato flesh into the bowl with the cheese mixture and mash together until smooth and creamy. If mixture is too thick, add up to 2–3 tbs of milk to reach a scoopable consistency.

Spoon the cheesy potato mixture back into the potato shells, mounding slightly. Sprinkle the filled potatoes with the remaining 1/2 cup shredded cheddar, the chopped bacon, sliced green onions, and chopped chives.

Place stuffed potatoes on a baking sheet and return to the oven for 8–10 minutes, or broil for 1–2 minutes at high watchfully, until the cheese is bubbly and lightly browned. Remove from oven.

Finish with a dollop of sour cream, extra green onions or chives, a light dusting of smoked paprika, and optional crispy onions or fried shallots. Serve hot.

russet potatoes (medium)

olive oil

kosher salt

black pepper

unsalted butter

whole milk

sour cream

sharp cheddar cheese (shredded)

cream cheese (softened)

green onions (thinly sliced)

bacon (cooked crisp and chopped)

chives (finely chopped)

smoked paprika

salt

black pepper (freshly ground)

extra shredded cheddar

sour cream (for dolloping)

fried shallots or crispy onions

Pat the chicken legs dry with paper towels. Trim any excess skin or loose bits. Sprinkle the 2 tsp kosher salt and 1 tsp freshly ground black pepper evenly on all sides of the legs and rub gently so seasoning adheres.

Prepare and season chicken

In a bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, 1 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp paprika, 1 tsp dried thyme (or oregano), and 1/4 tsp red pepper flakes (if using). Taste briefly and adjust: a little more honey if you prefer sweeter, or more lemon for brightness.

Make marinade

Place the seasoned chicken legs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, massaging it so each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 6 hours (overnight gives best flavor). If short on time, let sit at room temperature for 20–30 minutes after coating.

Marinate chicken

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with foil and place a wire rack on top if you have one — this helps air circulate and the skin crisp.

Preheat oven

Remove chicken from the marinade, letting excess drip back into the bowl. Arrange the legs skin-side up on the prepared rack or directly on the foil-lined sheet, leaving space between pieces for even browning. Reserve the leftover marinade (do not use it raw on finished chicken unless boiled).

Arrange chicken for roasting

Roast in the preheated oven for 30–40 minutes, until the skin is golden and crisp and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time will vary with leg size; check at 25–30 minutes for smaller pieces.

Roast

While the chicken roasts, bring the reserved marinade to a boil in a small saucepan and simmer 2–3 minutes to kill bacteria and thicken slightly. In the last 5 minutes of roasting, brush the boiled marinade or 1–2 tbs melted butter mixed with a teaspoon of honey over the legs and return to oven to caramelize.

Optional glaze

Remove the chicken from the oven and brush with the 2 tbs melted butter for extra sheen and flavor. Let rest for 5 minutes to redistribute juices. Garnish with 2 tbs chopped fresh parsley and serve with lemon wedges.

Rest and serve

bone-in chicken legs (thigh + drumstick)

 kosher salt

black pepper, freshly ground

soy sauce

honey

lemon juice (fresh)

garlic, minced (about 3 cloves)

paprika (sweet or smoked)

dried thyme or oregano

optional - red pepper flakes

unsalted butter, melted

fresh parsley, chopped (for garnish)

lemon wedges (to serve)

Remove the lamb from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the surface dry with paper towels — dry meat sears better.

Bring to room temperature

In a small bowl combine the kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and lemon zest to make a paste. Rub the paste evenly over the lamb, making sure you coat all exposed surfaces. Let rest for 10 minutes to let flavors adhere.

Season

Preheat your oven to 375°F (190°C). Heat a heavy oven-safe skillet or frying pan over medium-high heat until hot. Add a thin film of oil to the pan. Place the lamb fat-side down (or presentation side down) and sear without moving for 2–3 minutes until a deep golden crust forms. Turn and sear the other sides for 1–2 minutes to color all surfaces.

Sear (for stovetop/oven method)

Transfer the skillet with the seared lamb to the preheated oven (or move lamb to a roasting pan if your skillet is not oven-safe). Roast for about 18–22 minutes per pound for medium-rare (internal temperature ~130–135°F / 54–57°C). For medium, cook to 140–145°F (60–63°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Remove the lamb from the oven when it reaches target temperature. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature by a few degrees.

Rest

While the lamb rests, place the skillet over medium heat on the stovetop. Add the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by half (about 1–2 minutes), then add the stock and simmer until sauce thickens slightly, about 2–3 minutes. Whisk in the butter off the heat to finish the sauce and season to taste with salt and pepper.

Make pan sauce (optional)

Slice the rested lamb against the grain into desired thickness. Spoon the pan sauce over the slices or serve on the side. Garnish with a sprig of rosemary or extra lemon zest if desired.

Slice and serve

bone-in lamb shoulder or leg

freshly ground black pepper

garlic cloves, minced

fresh rosemary, chopped

fresh thyme leaves, chopped

lemon zest

red wine (optional, for pan sauce)

beef or chicken stock (for pan sauce)

butter (optional, for finishing sauce)

Remove the turkey breast from the refrigerator 30–60 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Place skin-side up on a cutting board or in the roasting pan. In a small bowl, combine softened butter, minced garlic, thyme, chopped rosemary (if using), lemon juice, and a pinch of kosher salt and black pepper. Rub the olive oil over the skin and exterior of the breast, then rub the herb-butter mixture under the skin where possible and over the top. Sprinkle remaining salt and pepper evenly over the surface.

Prep and Season

Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Preheat Oven

Place the seasoned turkey breast skin-side up in a shallow roasting pan or ovenproof skillet. Pour the chicken or turkey stock into the pan (not over the breast) to keep drippings from burning and to add moisture. Roast uncovered for approximately 18–22 minutes per pound until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 160°F (71°C). For 1 lb, roast about 18–22 minutes, checking temperature at the earlier end of the range.

Remove the turkey breast from the oven when it reaches 160°F. Tent loosely with foil and let rest for 10–15 minutes. The internal temperature will carry over to about 165°F (74°C) and juices will redistribute, ensuring moist meat.

While the breast rests, place the roasting pan on the stovetop over medium heat. Add the pan drippings and 1/4 cup additional stock (if needed). Scrape up brown bits, simmer 2–3 minutes to concentrate, and adjust seasoning with salt, pepper, and a squeeze more lemon juice if desired. Strain into a small saucepan and keep warm.

Slice the turkey breast against the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter, spoon pan sauce or drippings over top, and garnish with chopped parsley.

Carve and Serve

Serve each plated portion with a drizzle of pan sauce and a sprinkle of chopped parsley. Leftovers can be refrigerated in an airtight container for up to 3–4 days.

Boneless skin-on turkey breast

Kosher salt

Freshly ground black pepper

Unsalted butter, softened

Fresh garlic, minced (or 1/2 tsp garlic powder)

Fresh thyme leaves (or 1/2 tsp dried thyme)

Fresh rosemary, finely chopped (optional)

Olive oil

Chicken or turkey stock (or water)

Lemon juice (optional, for brightness)

Fresh parsley, chopped

Pan drippings/gravy

Remove excess silver skin and any large hard chunks of fat from the brisket, leaving about 1/4 inch of fat cap to keep the meat moist during cooking. If the point and flat are separated, tie them together with butcher's twine every 2–3 inches so the brisket cooks evenly.

Trim and bind

Pat the brisket dry with paper towels. This helps the rub adhere and promotes a good bark.

Mix the rub: in a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder and optional cayenne. Stir until evenly combined.

Slather the brisket: spread the yellow mustard in a thin, even layer over all surfaces of the brisket to help the dry rub stick (the mustard flavor cooks out).

Generously apply the rub to the entire brisket, pressing it into the meat so it adheres. Make sure all surfaces are covered. For best results, refrigerate uncovered for 2–12 hours to let the rub penetrate (optional).

Preheat oven or smoker to 275°F (135°C). If using an oven and you prefer a seared exterior, heat 2 tablespoons neutral oil in a large heavy ovenproof skillet or roasting pan over medium-high heat. Sear brisket fat-side down 3–4 minutes until browned, then sear the other side 2–3 minutes. You may skip searing and proceed directly to braising.

Preheat and sear (optional)

Prepare braising liquid: combine beef stock, apple cider vinegar and Worcestershire sauce. Pour about 1/2 cup of the liquid into the bottom of a large roasting pan or braising pan so there is moisture but the brisket sits slightly above liquid (you want steam and a moist environment, not to boil the meat).

Place the brisket fat-side up on a rack or directly in the pan above the liquid. Cover tightly with a lid or heavy-duty foil (seal edges well).

Braise: transfer to the oven and cook until the brisket reaches an internal temperature of 195–205°F (90–96°C) and feels very tender when probed. For a 4 lb brisket at 275°F expect about 4–5 hours; start checking at 3.5 hours. Cooking time varies by thickness; the key is tenderness, not time.

Every 60–90 minutes optionally baste (mop) the top with remaining braising liquid to maintain moisture and flavor. If the pan becomes dry, add more stock in 1/2 cup increments.

Rest: remove the brisket from the oven and keep it covered. Let rest for 30–45 minutes. Resting allows juices to redistribute and makes chopping easier and less likely to dry out.

Chop: place the brisket on a large cutting board. Using a sharp chef's knife, trim away any overly thick fat pieces if desired. For chopped-style brisket, slice across the grain into roughly 1/2-inch strips, then turn and coarsely chop into bite-sized pieces (about 1/2–3/4 inch). If you prefer finer chop, cut smaller. Retain any pan juices and fold into the chopped meat for moisture and flavor (use to taste).

Sauce and warm: if using barbecue sauce, gently fold 1/2–1 cup into the chopped brisket and warm in a covered pan over low heat for 10 minutes so flavors meld. Adjust sauce quantity to taste—some prefer moist but not saucy chopped brisket.

Garnish and serve: transfer chopped brisket to a serving dish. Sprinkle chopped fresh parsley if using. Serve hot as desired—on buns, over rice, or as a main with sides.

beef brisket (whole, untrimmed)

coarsely ground black pepper

paprika (sweet or smoked, your choice)

brown sugar (packed)

garlic powder

onion powder

ground cumin

chili powder

optional cayenne pepper

beef stock or low-sodium broth

apple cider vinegar

Worcestershire sauce

yellow mustard (for slather)

barbecue sauce (your preferred)

chopped fresh parsley (optional, garnish)

Lay out 8 slices of bread on a clean work surface (4 sandwiches). If toasting, spread butter on one side of each slice and toast in a skillet over medium heat until golden brown; set aside to cool slightly.

Assemble sandwich

Divide the 8 oz of sliced roasted turkey into four equal piles (about 2 oz / ~58 g each). Place 1–2 cheddar cheese slices on four of the bread slices (on the non-buttered side if toasted).

Prepare turkey and cheese

Pat the lettuce leaves dry and place one leaf on each cheese-topped slice. Slice the tomato into 4 even rounds (about 1/4 inch / 6 mm each) and place one or two rounds on top of the lettuce.

Add lettuce and tomato

Thinly slice the 1/4 medium red onion into rings and distribute a few rings onto each sandwich. If using pickles, add 1 slice of pickle per sandwich now.

Onion and pickles

Spread the prepared mayonnaise-mustard dressing on the remaining 4 bread slices and place them, spread-side down, on top of each assembled sandwich. Press gently, slice sandwiches in half if desired, and serve immediately.

Top and serve

In a small bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lemon juice if needed. This yields enough to spread on four sandwiches.

If you'd like a warm melt, after assembling with cheese, place sandwiches in a preheated 350°F (175°C) oven or under a broiler for 2–4 minutes until cheese softens. Watch closely to avoid burning. Serve with chips, a side salad, or extra pickles.

sliced roasted turkey breast

bread (sourdough or sandwich loaf)

cheddar cheese slices

lettuce (butter or romaine), washed and leaves separated

tomato, ripe

red onion

mayonnaise

Dijon mustard

lemon juice

pickles or dill pickles, sliced

butter (for toasting bread)

Pat the whole lamb neck dry with paper towels. Trim any excessive loose fat or silver skin, but leave some fat for flavor. If the neck is very thick in places, make a few shallow crosswise cuts in the fattier areas so the marinade can penetrate.

Trim and score

In a small bowl whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, red wine (if using), 2 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Prepare marinade

Rub the marinade all over the lamb neck, massaging it into the cuts and between any bones. Place the lamb in a shallow dish or a resealable bag, cover, and refrigerate for at least 4 hours and up to overnight for best flavor.

Remove the marinated lamb from the refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat the oven to 160°C (325°F). Meanwhile, prepare the aromatics: quarter the onion, cut carrots and celery into large pieces, and smash the additional garlic cloves with the flat of a knife.

Preheat and prepare vegetables

Heat a large heavy-bottomed Dutch oven or ovenproof braising pan over medium-high heat. Add 1–2 tbsp olive oil. When hot, add the lamb neck and brown on all sides, about 4–6 minutes per side, turning carefully so it doesn’t tear. Browning adds flavor; don’t rush it. Transfer the lamb to a plate.

Brown the lamb

Reduce heat to medium. Add another tablespoon of oil if needed, then add the quartered onion, carrots, and celery. Sauté until vegetables begin to caramelize, about 6–8 minutes. Add the smashed garlic and cook 1 minute more. Stir in the tomato paste and cook 1–2 minutes until it darkens a bit.

Sauté aromatics

Pour in the dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce for 2–3 minutes. Add the beef or lamb stock, bay leaves, thyme sprigs, and rosemary sprig. Bring the liquid to a gentle simmer.

Deglaze and build liquid

Return the browned lamb neck to the pot, nestling it into the braising liquid so the liquid comes about two-thirds up the sides of the meat (add more stock or water if necessary). The neck may protrude slightly — that’s fine. Cover the pot with a tight-fitting lid.

Place the covered pot in the preheated oven and braise for 3 to 3 1/2 hours, or until the meat is very tender and pulling away from the bone. Check once halfway through: if the liquid is rapidly evaporating, add 100 ml more stock or water. The meat should be fork-tender when done.

Braise slowly

Carefully lift the lamb neck out of the braising liquid onto a serving platter and tent with foil to rest for 10–15 minutes. Meanwhile, place the braising pot on the stovetop over medium-high heat and strain the cooking liquid into a saucepan through a fine sieve, pressing down on the vegetables to extract flavor. Skim fat if desired. Bring the strained sauce to a simmer and reduce by about a third until slightly thickened, 6–10 minutes. Stir in 2 tbsp butter and chopped parsley; taste and adjust salt and pepper.

Rest and reduce sauce

Slice or pull the lamb neck meat from the bone — it should be very tender and may fall apart. Spoon the reduced sauce over the meat and garnish with extra parsley. Serve with mashed potatoes, polenta, or buttered noodles and roasted vegetables.

Serve

Refrigerate leftovers in an airtight container for up to 3 days. The meat also freezes well up to 3 months. Rewarm gently in the oven or in a covered skillet with a splash of stock to keep it moist.

Loaded Pries Potato