Rich chocolate cake with vanilla ice cream

Chocolate Cake

Mojito

Salmon

Ribeye Steak

Meatballs

Tuna Tartare

Old Fashioned

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Dry Ingredients

In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until well blended.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in boiling water until the batter is smooth.

Combine Wet and Dry Mixes

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

Cool the Cakes

Once the cakes are cool, layer them with your choice of frosting, and serve slices with a scoop of vanilla ice cream on the side.

Serve with Ice Cream

all-purpose flour

granulated sugar

cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

In a sturdy glass, add the fresh mint leaves and the juice of the lime. Use a muddler or the back of a spoon to gently press the mint leaves to release their oils, and mix with the lime juice.

Muddle the Mint and Lime

Add the granulated sugar to the mint and lime mixture. Muddle again to help dissolve the sugar.

Add Sugar

Pour in the white rum and stir gently to combine all the ingredients.

Mix in Rum

Fill the glass with ice cubes, leaving some space at the top.

Add Ice

Pour club soda over the ice until the glass is full. Stir gently to mix.

Top with Club Soda

Garnish with a sprig of fresh mint and a lime wedge. Serve immediately.

Garnish and Serve

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

Season the salmon fillets with salt and black pepper on both sides.

Prepare the Salmon

In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.

Sear the Salmon

In the same skillet, reduce the heat to medium. Add butter and minced garlic, cooking until fragrant (about 30 seconds). Stir in lemon juice and capers, cooking for another minute.

Make the Lemon Caper Sauce

Return the salmon to the skillet to coat with the sauce. Serve the salmon topped with the lemon caper sauce and sprinkle with chopped parsley.

Serve

Salmon fillets

Olive oil

Salt

Black pepper

Butter

Garlic cloves, minced

Lemon juice

Capers, drained

Fresh parsley, chopped

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before grilling. This helps them cook evenly.

Prepare the Steak

Pat the steaks dry with a paper towel. Rub both sides with olive oil, then season generously with salt and black pepper.

Season the Steaks

Preheat your grill to high heat, around 450°F (232°C).

Preheat the Grill

Place the steaks on the grill and cook for 4-5 minutes on one side. Flip and cook for another 4-5 minutes for medium-rare, or longer depending on your desired doneness.

Grill the Steaks

While the steaks are grilling, melt the butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and stir in chopped fresh parsley.

Make Garlic Butter

Once cooked to your liking, remove the steaks from the grill and let them rest for 5 minutes. Drizzle the garlic butter over the steaks before serving.

Rest and Serve

Black Pepper

Olive Oil

Garlic

Fresh Parsley

Preheat the Oven

In a large bowl, combine ground beef, bread crumbs, parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix until well combined.

Mix Ingredients

Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Form Meatballs

Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and browned.

Bake Meatballs

While the meatballs are baking, you can heat store-bought or homemade marinara sauce in a saucepan over medium heat.

Prepare Marinara Sauce

Once the meatballs are done, add them to the marinara sauce and let them simmer for a few minutes. Serve hot with pasta or bread.

Combine and Serve

ground beef

bread crumbs

parmesan cheese, grated

garlic, minced

parsley, chopped

black pepper

Finely dice the fresh tuna using a sharp knife and place it in a mixing bowl.

Prepare the Tuna

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tuna. Gently mash the avocado with a fork until combined.

Prepare the Avocado

Add the soy sauce, sesame oil, lime juice, sesame seeds, and chopped green onions to the tuna and avocado mixture. Season with salt and black pepper to taste.

Mix the Ingredients

Cover the mixture and let it chill in the refrigerator for about 10 minutes before serving. Serve in bowls or on crispy wonton chips.

Chill and Serve

Fresh Tuna (sushi-grade)

Avocado

Soy Sauce

Sesame Oil

Lime Juice

Sesame Seeds

Green Onion (scallions), chopped

In an old fashioned glass, place the sugar cube and add the Angostura bitters on top. Muddle them together until the sugar is dissolved.

Muddle the Sugar

Pour the bourbon or rye whiskey over the muddled sugar and bitters.

Add Whiskey

Add one large ice cube or a few smaller ones to the glass.

Stir gently to combine and garnish with a twist of orange peel and a maraschino cherry.