Punisher Mk3 Recipe

Combine vinegar, water, sugar, salt, cracked pepper, mustard seed and red pepper flakes in a small saucepan. Heat just until sugar and salt dissolve, about 1–2 minutes; do not boil. Remove from heat and let cool 5 minutes.

Place sliced cucumbers in a heatproof jar or bowl. Pour warm pickling liquid over cucumbers, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 1 hour (preferably 4 hours) before serving. Keeps up to 2 weeks refrigerated.

In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt and pepper until smooth and slightly emulsified.

Place shredded green and red cabbage and grated carrot in a large bowl. Pour dressing over vegetables and toss to coat evenly. Taste and adjust seasoning. Refrigerate at least 30 minutes so flavors meld; can be made up to 8 hours ahead.

Preheat oven to 425°F (220°C). Toss frozen tater tots with 2 tbsp neutral oil, salt and pepper so they are evenly coated.

Spread tots in a single layer on a rimmed baking sheet lined with parchment. Bake 18–25 minutes, turning once halfway through, until golden brown and crisp. For extra crispness, broil 1–2 minutes at the end—watch closely.

While tots are baking, make garlic butter: mix softened butter, minced garlic and chopped parsley in a small bowl.

Brush both sides of each slice of Texas toast with garlic butter. Heat a large skillet over medium heat and add 1 tsp neutral oil. Grill or toast bread 2–3 minutes per side until golden and crisp (or place on a sheet pan and bake at 425°F for 6–8 minutes flipping once). Remove and keep warm.

Warm BBQ sauce in a small saucepan over low heat or microwave briefly until saucy and pourable.

To assemble the Punisher MK3 plate for 2 servings: place two slices of Texas toast on the plate (one per person). Divide the baked tater tots between the two plates and mound them next to or partially on the toast.

Top each portion of tater tots lightly with warmed BBQ sauce (about 2 tbsp per serving), or toss tots gently with sauce for more coverage.

Add a generous scoop (about 3/4 cup) of cole slaw alongside the toast and tots. Arrange 1/2 cup of house pickles per plate (or a small pile), and garnish with a light sprinkle of chopped parsley and an optional brush of butter on the toast.

Serve immediately while tots and toast are hot. Provide extra BBQ sauce and pickles on the side.