Shafts (Saturday Special)

Margarita Pizza (Monday Special)

Nachos

Caesars (Sunday Special)

Tito Wells (Tuesday Special)

Soft Pretzel

Tuna Crisps (Tuesday Special)

Hummus

Pints of House Beer (Friday Special)

House Wine (9 oz)

Palomas (Monday Special)

Smoked Wings (Wednesday Special)

Paloma

Peroni (Wednesday Special)

House Wine (6 oz)

House Brews

16 oz House Brew + 1 oz Shot (Lager + Tequila)

House Brew + Shot

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add ground beef and cook until browned. Season with salt and black pepper.

Prepare the Filling

In a bowl, combine the cooked ground beef, ricotta cheese, and chopped basil. Mix well.

Mix the Filling

Fill each pasta piece with the beef and ricotta mixture. Arrange them in a baking dish.

Stuff the Pasta

Pour the marinara sauce evenly over the stuffed pasta.

Add Marinara Sauce

Sprinkle mozzarella and Parmesan cheese on top of the marinara sauce.

Add Cheese Topping

Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the cheese is bubbly and golden.

Bake

Remove from the oven, let cool for a few minutes, then garnish with additional fresh basil before serving.

Garnish and Serve

Pasta (penne or rigatoni)

Ground beef

Ricotta cheese

Marinara sauce

Mozzarella cheese (shredded)

Parmesan cheese (grated)

Garlic (minced)

Olive oil

Salt

Black pepper

Fresh basil (chopped)

In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. In another bowl, mix flour and salt. Add the yeast mixture and olive oil to the flour. Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Prepare the Dough

Preheat your oven to 475°F (245°C) while the dough is rising.

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.

Shape the Pizza

Spread tomato sauce evenly over the base. Tear the mozzarella into pieces and distribute over the sauce. Add salt and pepper to taste.

Add Sauce and Toppings

Bake in the preheated oven for about 12-15 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and immediately top with fresh basil leaves and a drizzle of olive oil. Slice and serve hot.

Finish with Basil

All-purpose flour

Warm water

Active dry yeast

Sugar

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

Olive oil (for drizzling)

Salt and pepper

Preheat the Oven

Spread the tortilla chips evenly on a large baking sheet.

Prepare the Tortilla Chips

Sprinkle the shredded cheddar cheese over the chips, followed by black beans, jalapeños, and diced tomatoes. Drizzle with olive oil and sprinkle salt to taste.

Add Cheese and Toppings

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove from the oven and let cool for a minute. Top with sour cream, guacamole, and chopped green onions before serving.

Serve

Tortilla chips

Shredded cheddar cheese

Black beans, canned

Jalapeños, sliced

Sour cream

Guacamole

Diced tomatoes

Chopped green onions

Rim a tall glass with celery salt by running a lemon wedge around the rim and dipping it into a plate of celery salt.

Prepare the Glass

In the prepared glass, add the vodka, clamato juice, Worcestershire sauce, and hot sauce. Stir gently to combine.

Mix the Ingredients

Fill the glass with ice cubes to chill the drink.

Add Ice

Garnish with a celery stalk and a lemon wedge. Serve immediately and enjoy your Caesar!

Vodka

Clamato juice

Worcestershire sauce

Hot sauce (e.g., Tabasco)

Celery salt

Lemon wedge

Celery stalk (for garnish)

Ice cubes

In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula.

Cook the Beef

Stir in the diced onion, garlic, and bell pepper. Cook for an additional 3-4 minutes until the vegetables are softened.

Add Vegetables

Add the canned diced tomatoes, black beans, corn, and taco seasoning. Stir well and let it simmer for 10-15 minutes.

Mix in Remaining Ingredients

Spoon the mixture into bowls and top with shredded cheddar cheese, sour cream, cilantro, sliced jalapeños, and avocado.

Onion, diced

Garlic, minced

Bell pepper, diced

Canned diced tomatoes

Black beans, drained and rinsed

Corn, frozen

Taco seasoning

Cheddar cheese, shredded

Chopped cilantro

Sliced jalapeños

Avocado, sliced

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activating the Yeast

In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and melted butter. Mix until a dough forms.

Mixing the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Kneading the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a large pot, bring water to a boil and add baking soda.

Prepping the Baking Solution

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.

Shaping the Pretzels

Boil each pretzel in the baking soda water for about 30 seconds, then remove and place on a baking sheet lined with parchment paper.

Boiling the Pretzels

Preheat the oven to 450°F (232°C). Bake the pretzels for 12-15 minutes or until golden brown.

Baking

Remove from the oven, brush with melted butter, and sprinkle with coarse sea salt.

Finishing Touches

all-purpose flour

active dry yeast

granulated sugar

salt

warm water

unsalted butter

baking soda

water

coarse sea salt

unsalted butter (melted)

In a medium bowl, combine the canned tuna, mayonnaise, green onion, lemon juice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Prepare Tuna Mixture

On a serving platter, arrange the tortilla chips. Top each chip with a spoonful of the tuna mixture.

Assemble Tuna Crisps

Sprinkle shredded cheese over the tuna-topped chips. Add sliced jalapeños and fresh cilantro on top.

Add Toppings

Serve immediately while the chips are crisp. Enjoy your Tuna Crisps!

canned tuna

mayonnaise

green onion

lemon juice

black pepper

tortilla chips

shredded cheese

fresh cilantro

sliced jalapeños

Drain and rinse the canned chickpeas under cold water. Set aside a few whole chickpeas for garnish.

Prepare the Chickpeas

In a food processor, combine the rinsed chickpeas, tahini, olive oil, garlic cloves, lemon juice, ground cumin, and salt. Blend until smooth.

Blend Ingredients

If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached. Blend again to incorporate.

Adjust Consistency

Taste the hummus and adjust seasoning as needed. You can add more salt, lemon juice, or garlic based on your preference.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, sprinkle with paprika, and garnish with whole chickpeas and fresh parsley.

Canned chickpeas

Tahini

Garlic cloves

Lemon juice

Ground cumin

Water

Paprika (for garnish)

Fresh parsley (for garnish)

Clean and sanitize all brewing equipment including the fermentation vessel, airlock, and bottles.

Step 1: Prepare the Equipment

In a large pot, heat 5 gallons of water to about 165°F (74°C). Add the malted barley and steep for 30 minutes. Remove the grains and bring the liquid (wort) to a boil.

Step 2: Boil the Wort

Once boiling, add the hops and boil for an additional 60 minutes. Stir occasionally to avoid scorching.

Step 3: Add Hops

After boiling, cool the wort rapidly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Step 4: Cool the Wort

Transfer the cooled wort to the fermentation vessel and pitch the yeast. Seal with an airlock and let it ferment at room temperature (65-75°F or 18-24°C) for 1-2 weeks.

Step 5: Fermentation

Once fermentation is complete, dissolve priming sugar in a small amount of boiling water and add it to the beer before bottling. Fill bottles, cap them, and let them condition for another 2 weeks.

Step 6: Bottling

Once conditioned, chill your beer and enjoy your homemade house beer!

Step 7: Enjoy

Malted Barley

Hops (Cascade or similar)

Yeast (Ale Yeast)

Priming Sugar

Pour 9 oz of your chosen red or white wine into a wine glass.

Pouring the Wine

Serve chilled for white wine or at room temperature for red wine. Enjoy responsibly!

Enjoying

Red or White Wine

Rim a glass with salt by running a lime wedge around the edge and dipping it into a plate of salt.

Shafts (saturday Special)

Margarita Pizza (monday Special)

Nachos

Caesars (sunday Special)

Tito Wells (tuesday Special)

Soft Pretzel

Tuna Crisps (tuesday Special)

Hummus

Pints Of House Beer (friday Special)

House Wine (9 Oz)

Palomas (monday Special)

Smoked Wings (wednesday Special)

Paloma

Peroni (wednesday Special)

House Wine (6 Oz)

House Brews

House Brew + Shot