Bacon Cheese Fries

Grilled Vegetable Quesadilla

Chicken Salad

Beef Tell-Tale Heart

Small Mahi Taco

Beef Pit & Pendulum

Beef Annabel Lee

Beef Hop Frog

Wash and scrub the potatoes well. You can peel them if you prefer. Cut potatoes into 1/4–1/2-inch thick sticks for classic fries. Rinse cut fries in cold water until water runs clear to remove excess starch (about 2–3 rinses).

Prepare potatoes

Place rinsed fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) in the refrigerator. This further removes starch and helps crisping. After soaking, drain the fries, spread them on a clean kitchen towel or paper towels and dry thoroughly—pat until mostly dry.

Soak and dry

If using, sprinkle the 2 tbs cornstarch over the dried fries and toss to coat evenly. Season with 1 tsp kosher salt and 1/2 tsp black pepper, tossing to distribute evenly.

Toss with cornstarch and seasoning

In a deep, heavy-bottomed pot or deep-fryer, add the oil and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently on contact. Maintain steady heat and monitor with a thermometer.

Heat oil

Working in batches (do not overcrowd), fry the potato sticks for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, or until golden brown and crisp. Remove and place on a rack or paper towels. Immediately season lightly with additional pinch of salt to taste.

Second fry (crisp)

While fries are resting after the first fry (or in a separate skillet), cook the bacon strips until crisp. For stovetop: place bacon in a cold skillet in a single layer, cook over medium heat, turning occasionally, about 8–10 minutes until crisp. For oven: lay bacon on a foil-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes. Transfer cooked bacon to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Cook bacon

If you plan to melt the cheese over the fries in the oven rather than letting residual heat melt it, preheat oven to 375°F (190°C). Arrange fries on an oven-safe platter or baking sheet.

Preheat oven (optional)

Place the hot fries on an oven-safe platter or individual plates. Sprinkle the shredded cheddar evenly over the fries, then scatter the crumbled bacon on top. If using the oven, place under a preheated broiler or in the 375°F oven for 2–4 minutes just until the cheese melts and becomes gooey. Watch closely to avoid burning. Alternatively, cover the platter tightly with foil for 2–3 minutes to allow residual heat to melt the cheese.

Assemble and melt cheese

Spoon dollops of sour cream over the melted-cheese fries or serve on the side. Sprinkle the sliced green onions and chopped parsley over the top, and dust lightly with smoked paprika if using. Serve immediately while hot and cheesy.

Finish and garnish

Russet potatoes (medium), peeled or scrubbed

Vegetable oil (for frying) or canola oil

Cornstarch (optional, for extra crispiness)

Kosher salt

Freshly ground black pepper

Sharp cheddar cheese, shredded

Bacon strips

Green onions (scallions), thinly sliced

Sour cream

Fresh parsley, chopped (optional)

Smoked paprika (optional)

Wash peppers, zucchini and mushrooms. Remove cores and seeds from bell peppers and slice into 1/2-inch strips. Peel and cut the red onion into 1/2-inch wedges. Slice zucchini into 1/4-inch rounds or half-moons. Slice mushrooms if not pre-sliced.

Prepare vegetables

Place all prepared vegetables in a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss until vegetables are evenly coated.

Season vegetables

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a large cast-iron skillet over medium-high heat. If using a skillet, add a small amount of oil to coat. Spread vegetables in a single layer (work in batches if needed). Grill or cook, turning occasionally, until tender and charred in spots: about 6–8 minutes for peppers and onions, 4–6 minutes for zucchini and mushrooms. Remove from heat and let cool slightly.

Grill or pan-roast

Once slightly cooled, chop the larger pieces (pepper strips and onion wedges) into bite-sized pieces about 1/2 inch. Transfer vegetables to a bowl and stir in 2 tablespoons chopped fresh cilantro and the juice of half the lime (reserve the other half for serving). Taste and adjust seasoning with a pinch more salt or pepper if needed.

Chop

Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter or a light coating of oil and allow to melt/heat until shimmering.

Heat skillet

Lay one flour tortilla flat. Sprinkle about 3/4 cup shredded cheese over half the tortilla, leaving a 1/2-inch border. Spoon about 1/2 to 3/4 cup of the grilled vegetable mixture over the cheese, spreading evenly. If using, sprinkle 1/4 cup crumbled queso fresco on top of the vegetables. Top with another 3/4 cup shredded cheese (this helps the top and bottom adhere). Fold the empty half of the tortilla over the filled half to form a semicircle.

Assemble quesadilla

Carefully transfer the folded quesadilla to the hot skillet. Cook 2–3 minutes on the first side until golden brown and the cheese begins to melt; press gently with a spatula. Flip and cook another 2–3 minutes until the second side is golden and the center is fully melted. Reduce heat slightly if the tortilla browns too quickly before the cheese melts. Repeat to make the remaining 3 quesadillas, adding more butter/oil to the pan as needed.

Cook quesadilla

Transfer cooked quesadilla to a cutting board and let rest 1 minute (this helps the cheese set slightly and prevents spill-out). Slice each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Squeeze remaining lime half over wedges if desired.

Rest and slice

Arrange quesadilla wedges on a platter. Garnish with extra chopped cilantro. Serve immediately with sour cream, salsa, and guacamole on the side for dipping.

red bell pepper

yellow bell pepper

red onion

zucchini

mushrooms (cremini or button), sliced

olive oil

ground cumin

smoked paprika

kosher salt

black pepper

large flour tortillas (10–12 inch)

shredded Mexican blend cheese (cheddar/Monterey Jack)

crumbled queso fresco or feta (optional)

butter or oil for skillet

fresh cilantro, chopped

lime (for serving)

sour cream or Greek yogurt

salsa

guacamole or mashed avocado

Place chicken breasts in a medium saucepan or deep skillet and add 2 cups water or low-sodium chicken broth, 1 bay leaf (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat.

Prepare chicken

Once simmering, reduce heat to low, cover, and poach the chicken until internal temperature reaches 74°C (165°F) and meat is opaque throughout, about 12–15 minutes depending on thickness. Check with a meat thermometer at the thickest part.

Remove chicken to a cutting board and let rest 5 minutes, saving the poaching liquid if you want to thin the dressing later. Shred or dice the chicken into bite-sized pieces.

While chicken rests, rinse and spin or pat dry the mixed salad greens. Thinly slice celery, halve grapes, dice the apple, and thinly slice green onions. If using nuts, toast them in a dry skillet over medium heat, stirring, until fragrant (2–3 minutes). Let cool.

In a large mixing bowl, combine shredded/diced chicken, celery, grapes, apple, green onions and toasted nuts (if using). Season lightly with 1 tsp salt and 1/2 tsp black pepper, then toss gently to combine.

Add the dressing (see Dressing section) to the bowl and fold until ingredients are evenly coated. Taste and adjust seasoning: add a little more salt, pepper, lemon juice, or a spoonful of poaching liquid to loosen, if needed.

To serve, arrange the mixed greens on plates or a platter and mound the dressed chicken salad on top, or toss the greens with a small portion of dressing and then top with chicken salad.

In a small bowl or jar, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, 1 tsp apple cider vinegar, and 1 tbs honey until smooth.

Slowly whisk in 1 tbs olive oil to emulsify. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, honey for sweetness, or a splash of reserved poaching liquid (or water/broth) to thin the dressing to your preferred consistency.

If you used poaching liquid and reserved it, cool it before adding to the dressing. Start with 1–2 teaspoons and add gradually to avoid making the dressing too thin.

boneless skinless chicken breasts

mixed salad greens (lettuce, baby spinach, arugula)

celery stalks, thinly sliced

red seedless grapes, halved

red apple, cored and diced (leave peel on)

green onions, thinly sliced

toasted chopped pecans or walnuts (optional)

salt

mayonnaise

plain Greek yogurt (or additional mayo)

Dijon mustard

lemon juice (fresh)

apple cider vinegar

honey

freshly ground black pepper

water or low-sodium chicken broth (for poaching)

bay leaf (optional)

In a bowl, whisk together soy sauce, red wine, Worcestershire sauce, brown sugar, minced garlic, grated ginger, smoked paprika, and 1 teaspoon black pepper until sugar dissolves.

Prepare the marinade

Place the trimmed flank steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat thoroughly. Add the 1 tablespoon vegetable oil to the bag to help distribute. Refrigerate and marinate for at least 2 hours and up to 8 hours (overnight is ok for deeper flavor).

Remove the steak from the refrigerator 30 minutes before cooking to come closer to room temperature. Reserve the marinade for a quick pan sauce later (keep separate from raw juices). Pat the steak dry with paper towels to ensure good browning.

Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add 1 tablespoon oil if needed. Sear the steak 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness. For a more even cook, sear edges briefly with tongs. Transfer steak to a cutting board and let rest for 8–10 minutes, tented loosely with foil.

Sear the steak

While the steak marinates (or while it rests), warm a medium skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. When foaming subsides, add the sliced shallots and sauté 2–3 minutes until translucent.

Add the sliced mushrooms and diced red bell pepper. Cook 4–5 minutes, stirring occasionally, until mushrooms release their juices and peppers soften.

Stir in tomato paste and cook 1 minute to remove raw flavor. Add the spinach in batches, stirring until wilted. Sprinkle kosher salt and 1 teaspoon red wine vinegar, stir to combine. Cook another 1–2 minutes until mixture is thick and cohesive. Taste and adjust seasoning with additional salt or pepper as needed. Remove from heat to cool slightly.

Mix the softened goat cheese and fresh thyme into the warm vegetable mixture to create a creamy, spreadable 'heart' filling. Set aside.

Lay the rested steak flat on a cutting board. Using a sharp knife, slice the steak thinly across the grain into 1/8–1/4-inch slices. To create the 'tell-tale heart' presentation, arrange slices in an overlapping fan or form a heart shape on a warmed serving platter, leaving a slight gap in the center.

Spoon the warm vegetable-goat cheese filling into the center gap or on top of the arranged steak slices to resemble a heart. The warm filling will soften the cheese and complement the beef.

Quick pan sauce (optional): Return the skillet used for searing to medium heat. Pour reserved marinade into the pan and bring to a simmer, scraping browned bits. Cook 2–3 minutes until slightly reduced and bring to a safe temperature (boil 1 minute) to kill any raw meat residue. Stir in 1 tablespoon butter and 1–2 teaspoons chopped parsley. Drizzle sauce lightly over steak and around the platter.

Finish with a sprinkle of coarse sea salt and freshly ground black pepper and garnish with remaining parsley. Serve immediately.

flank steak (or skirt steak), trimmed

soy sauce

red wine (or dry sherry)

Worcestershire sauce

brown sugar

garlic, minced

fresh ginger, grated

black pepper, freshly ground

vegetable oil

shallots, thinly sliced

red bell pepper, small dice

baby spinach, packed

cremini mushrooms, thinly sliced

tomato paste

red wine vinegar

goat cheese (or cream cheese), softened

fresh thyme leaves

butter

fresh parsley, chopped

coarse sea salt

Pat the mahi-mahi dry with paper towels and cut into 4 small taco-sized pieces (about 2 oz each). In a shallow bowl combine 1 tablespoon olive oil, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add the fish pieces and turn to coat on all sides. Cover and let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prepare and marinate fish

Heat a nonstick or cast-iron skillet over medium-high heat until shimmering. Add a thin film of neutral oil or nonstick spray. Place fish pieces in the pan, leaving a little space between them. Cook undisturbed 2–3 minutes per side, depending on thickness, until the exterior is golden and the internal temperature reaches 140–145°F (they will flake easily but still be moist). Remove from heat and let rest 1–2 minutes, then flake into bite-sized pieces with a fork for easy taco assembly.

Cook the fish

In a medium bowl combine 1 cup thinly shredded green cabbage, 1/4 cup thinly shredded red cabbage, and 2 tablespoons chopped fresh cilantro. Add the zest and juice of 1/2 lime. In a small bowl whisk together 2 teaspoons mayonnaise, 1 teaspoon sour cream (or crema), 1/2 teaspoon hot sauce (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning; set aside to meld while you warm tortillas and cook fish. If using sliced avocado or pickled red onion, prepare them now.

Make quick slaw

Warm 4 small tortillas: heat a dry skillet over medium-high heat. Lightly brush or spray one side of each tortilla with a little vegetable oil (about 1 teaspoon total) and place oil-side down in the hot skillet. Warm 20–30 seconds per side until pliable and slightly charred at the edges. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Warm tortillas

Divide the flaked mahi evenly among the 4 warmed tortillas (about 2 oz of fish per taco). Top each with a generous spoonful of the quick slaw. Add optional sliced avocado and a little pickled red onion if using. Garnish with extra cilantro leaves and a lime wedge on the side. Serve immediately with additional hot sauce or crema if desired.

Assemble tacos

Serve 4 small mahi tacos immediately while warm. Leftover cooked fish can be refrigerated in an airtight container for up to 2 days; slaw will keep up to 1 day but may become wetter. Reheat fish gently in a skillet over low heat or flake cold and serve chilled in tacos.

mahi-mahi fillets (skinless)

fresh lime juice

garlic (minced)

black pepper (freshly ground)

small corn tortillas (6-inch) or small flour tortillas

vegetable oil (for warming/char)

green cabbage (thinly shredded)

red cabbage (thinly shredded)

fresh cilantro (chopped)

lime (zested and juiced)

sour cream or Mexican crema

hot sauce (optional)

avocado (sliced) - optional

pickled red onion (optional)

lime wedges

extra cilantro leaves

Add a generous handful of ice to a large mixing glass to chill it for 10–20 seconds; then discard the melting water. This step chills your tools so the cocktail doesn’t dilute prematurely.

Prepare mixing glass

Add 2 oz bourbon, 0.5 oz mezcal, 0.75 oz sweet vermouth, 0.5 oz oak-aged amaro, 2 dashes chocolate bitters, 1 dash Angostura bitters, and 0.25 oz demerara syrup to the chilled mixing glass.

Measure and combine

Fill the mixing glass with fresh large ice, then stir gently with a bar spoon for 20–30 seconds (about 30–40 strokes) until the mixture is well-chilled and slightly viscous. Proper stirring both chills and brings the right dilution to balance the spirit-forward drink.

Stir to chill and dilute

Place a large clear ice cube into an old-fashioned (rocks) glass. If not using a single large cube, fill the glass with fresh ice.

Prepare glass

Using a hawthorne or julep strainer, strain the cocktail from the mixing glass into the prepared rocks glass over the ice cube.

Strain

Express the oils from a large piece of orange peel by holding it over the drink, skin-side down, and giving it a firm squeeze so the oils spray over the surface. Run the peel around the rim, then drop it into the cocktail. Sprinkle a tiny pinch of smoked salt on top of the peel or on the drink if desired to enhance the smoky/umami notes.

Garnish and finish

For a theatrical smoked presentation (befitting the name 'Pit & Pendulum'), hold the filled glass under a small cloche or inverted bowl. Light a small piece of wood chip or use a torch on a sprig of cinnamon or cedar, capture the smoke in the cloche briefly, then invert the cloche onto the glass to trap the smoke. Let sit for 20–30 seconds, lift the cloche, then serve. Alternatively, briefly torch the orange peel to release extra aromatics, or use a chef’s torch to char the peel slightly before expressing.

Rinse your mixing glass and tools immediately after use to keep them clean (especially if using syrup or amaro). Dry and store for next use.

bourbon

mezcal

sweet vermouth

oak-aged amaro (or substitute: Averna)

chocolate bitters

angostura bitters

demerara syrup (2:1 sugar to water)

smoked salt (optional, for garnish)

orange peel (large)

large mixing glass or cocktail shaker

bar spoon

strainer (hawthorne or julep)

old-fashioned glass (rocks glass)

large clear ice cube or chilled ice

channel or standard peeler

chef's torch (optional for express smoke)

Peel and finely mince the garlic. In a bowl, combine soy sauce, dry red wine, olive oil, brown sugar, Worcestershire sauce, minced garlic, chopped rosemary, thyme leaves, freshly ground black pepper, and kosher salt. Whisk until sugar dissolves and mixture is homogenous.

Prepare marinade

Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the beef, turning to coat evenly. Press out excess air if using a bag and seal. Refrigerate for at least 3 hours, preferably 6–12 hours, flipping once halfway through to ensure even flavor penetration.

Marinate beef

Remove the beef from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Reserve the marinade (set aside) for later use in the sauce if you plan to cook it (see safety note).

Bring to room temperature

Preheat a heavy skillet or cast-iron pan over medium-high heat. Pat the steak dry with paper towels to promote a good sear. Season lightly with a pinch more black pepper if desired.