EST.2012 EATERY

POOR CALVIN'S

EST. EATERY

Sprite

Lemonade

Iced Tea

Coca-Cola

Thai Iced Tea

A delicious special dish made with fresh ingredients.

Special Dish 1

A refreshing cocktail perfect for any occasion.

Special Drink 1

Rich chocolate cake with a ganache topping.

Chocolate Cake

Cheesecake

Chocolate Lava Cake

Steak Frites

Grilled Salmon

Spicy buffalo wings with blue cheese dressing

Chicken Wings

Classic rum cocktail with tropical flavors.

Mai Tai

Sweet Suspension Cake

Coconut Brown Rice

Japanese Fuji Apple, cover with Caramel, dark chocolate, white chocolate, pecan.

Fuji Apple

Empanada

Toasted Pound Cake

Suspension Cake

wok tossed rice noodles, fresh gailan, egg, sweet soy

Drunken Noodle Beef*

Finely chop the onion, garlic cloves, and bell pepper. Set aside for later use.

Chop Vegetables

If using, slice the avocado and chop the cilantro. Set aside for garnishing.

Prepare Optional Garnishes

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Cook the Beef

Add the chopped onion, garlic, and bell pepper to the pot. Sauté for another 5 minutes until the vegetables are soft.

Add Vegetables

Stir in the canned diced tomatoes (with juice), red kidney beans (drained and rinsed), chili powder, ground cumin, salt, and black pepper. Mix well to combine.

Combine Remaining Ingredients

Bring the mixture to a simmer. Reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.

Simmer the Chili

Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and chopped green onions. Add sliced avocado and cilantro if using.

Serve the Chili

Serve hot and enjoy your delicious homemade chili!

Enjoy!

Ground Beef

Onion

Garlic Cloves

Bell Pepper

Canned Diced Tomatoes

Red Kidney Beans

Chili Powder

Ground Cumin

Salt

Black Pepper

Olive Oil

Shredded Cheddar Cheese

Sour Cream

Chopped Green Onions

Avocado

Cilantro

In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is dissolved.

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Heat vegetable oil in a large skillet over medium-high heat. Remove the salmon from the marinade, allowing excess to drip off.

Place the salmon fillets in the hot skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is cooking, prepare jasmine rice according to package instructions.

Steam broccoli until tender, about 5-7 minutes.

To serve, place a portion of jasmine rice on each plate, top with salmon, and add a serving of steamed broccoli. Sprinkle sesame seeds over the salmon and garnish with sliced green onions.

Salmon fillets

Soy sauce

Brown sugar

Garlic cloves

Ginger

Vegetable oil

Green onions

Jasmine rice

Steamed broccoli

Sesame seeds

Rinse the quinoa under cold water in a fine mesh strainer to remove its bitterness.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.

Cook Quinoa

Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Fluff Quinoa

Chop the bell pepper, zucchini, and red onion into bite-sized pieces.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped vegetables (bell pepper, zucchini, and red onion) and sauté for about 5-7 minutes until they are tender.

Sauté Vegetables

Add the cherry tomatoes and spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts.

Add Tomatoes and Spinach

Drain and rinse the chickpeas, then add them to the skillet with the sautéed vegetables. Mix well.

Add Chickpeas

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.

Make Dressing

Pour the dressing over the quinoa and vegetable mixture in the skillet. Crumble the feta cheese on top and gently toss everything together until well combined.

Combine with Dressing

Serve the quinoa and vegetable mixture warm, garnished with additional feta cheese if desired.

Serve

Quinoa

Vegetable broth

Bell pepper

Zucchini

Red onion

Cherry tomatoes

Spinach

Chickpeas

Feta cheese

Olive oil

Lemon juice

Dijon mustard

Honey

Black pepper

Rinse the mint leaves under cold water to remove any dirt or impurities. Pat them dry with a paper towel.

Prepare the Mint

In a large pitcher, combine 2 liters of Sprite soft drink with 1 cup of fresh lime juice. Stir gently to mix the lime juice into the Sprite.

Mix Ingredients

Add the rinsed mint leaves and 4 cups of ice cubes to the pitcher. Stir the mixture again gently to distribute the mint and ice evenly.

Add Mint and Ice

Pour the Sprite mixture into glasses, leaving some space at the top. Garnish each glass with a lime slice and a sprig of mint.

Garnish the Drink

Serve immediately and enjoy your refreshing Sprite drink!

Enjoy

Sprite soft drink

Fresh lime juice

Mint leaves

Ice cubes

Lime slices

Mint sprigs

Roll the lemons on a countertop to soften them. Cut each lemon in half and use a citrus juicer to extract the juice into a measuring cup. You should have about 1 cup of lemon juice.

Juicing the Lemons

In a pitcher, combine the 1 cup of granulated sugar with 1 cup of warm water (not boiling). Stir until the sugar is completely dissolved.

Mixing the Sugar

Add the freshly squeezed lemon juice to the sugar-water mixture. Then, pour in the remaining 3 cups of cold water. Stir well to combine.

Combining Ingredients

If desired, add ice cubes to individual glasses or to the pitcher. Garnish with fresh mint leaves for added flavor and a decorative touch.

Chilling and Garnishing

Serve the lemonade immediately for the best taste. Stir well before pouring into glasses, and enjoy your refreshing homemade lemonade!

Enjoying the Lemonade

Fresh Lemons

Granulated Sugar

Water

Fresh Mint Leaves

Ice Cubes

In a medium-sized pot, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, remove it from heat and add the 4 black tea bags. Let the tea steep for about 5 minutes.

Steep Tea

After steeping, remove the tea bags from the pot and discard them.

Remove Tea Bags

If you prefer sweet tea, add 1 cup of granulated sugar to the hot tea and stir until completely dissolved.

Add Sugar

For extra flavor, add 10 fresh mint leaves to the tea and let it steep for an additional 5 minutes.

Add Mint

Let the tea cool at room temperature for about 30 minutes, then refrigerate until chilled.

Cool the Tea

Fill 2 cups with ice cubes and pour the chilled tea over the ice.

Prepare Glasses

Garnish each glass with a slice of lemon and a few mint leaves if desired.

Garnish

Black tea bags

Granulated sugar

Fresh mint leaves

Lemon slices

In a large bowl, combine the carbonated water and high fructose corn syrup. Stir gently to mix without losing carbonation.

Mix the Base Ingredients

Add the caramel color, phosphoric acid, caffeine, natural flavors, and citric acid to the mixture. Stir gently until the ingredients are fully combined.

Add Color and Flavor

Gradually add the sugar to the mixture, stirring continuously until it is fully dissolved.

Incorporate Sugar

Finally, add the lime juice to enhance the flavor. Stir gently to ensure even distribution.

Finish with Lime Juice

Refrigerate the mixture for at least 30 minutes before serving. Serve chilled over ice in a glass.

Chill and Serve

Carbonated water

High fructose corn syrup

Caramel color

Phosphoric acid

Caffeine

Natural flavors

Citric acid

Sugar

Lime juice

In a large pot, bring 4 cups of water to a rolling boil.

Once boiling, add 4 cups of Thai black tea leaves to the pot. Stir briefly, then cover and let steep for about 5-10 minutes, depending on your desired strength.

Brew Tea

After steeping, remove the pot from heat. Strain the tea into a large pitcher, discarding the leaves. Stir in 1 cup of sugar until fully dissolved.

Sweeten the Tea

In a separate bowl or pitcher, combine 1 cup of sweetened condensed milk and 1 cup of evaporated milk. Stir well to mix.

Combine Milks

Pour the sweetened Thai tea over the ice until the glass is about 3/4 full.

Pour Tea

Top off each glass with the milk mixture, gently stirring to combine for a marbled effect.

Est.2012 Eatery

Poor Calvin's

Est. Eatery