Andouille Sausage

Chef Blaine's Smoked & Pulled Pork

Atlantic Salmon Skewer

Jamaican Jerk Chicken

Grandma Claire's mac and cheese, breaded, deep-fried and served with marinara sauce and ranch dressing

Deep-Fried Mac and Cheese

Pasilla Spiced Baby Back Ribs

Grilled Parmesan polenta served with Mediterranean bruschetta house dressing

Grilled Parmesan Polenta

Three sugar cane skewers of five shrimp each, lemon pepper spiced, charbroiled and topped with Ruth's hot honey sauce

Shrimp Sugar Cane Skewers

berries and bananas layered with vanilla yogurt and granola, served in a parfait glass

The Patio Parfait

brown sugar, diced apple, cranraisins and walnuts

Oatmeal

three thick, fluffy buttermilk cakes served with butter and warm maple syrup

Buttermilk Pancakes

Ruth's fresh made banana with bananas and walnuts. Served with warm maple syrup

Banana Walnut French Toast

Two pieces of thick sliced bread dipped in powdered sugar. Served with warm maple syrup

French Toast

cinnamon roll dipped in and warm maple syrup

Cinnamon Roll French Toast

English muffin topped with chicken fried steak, sausage gravy, poached eggs and hollandaise sauce

Chicken Fried Steak Benedict

poached eggs on green chile cheese cornbread, Holy Smokes BBQ pulled pork and hollandaise sauce

Pulled Pork Benedict

poached eggs on grilled Parmesan polenta with broiled salmon, fresh spinach, salsa fresca and hollandaise sauce

Salmon Benedict

poached eggs on English muffins with pecanwood smoked bacon, tomato and hollandaise sauce

Eggs Benedict

a large flour tortilla filled with scrambled eggs, chorizo sausage, onions, green peppers, cheese, and topped with ranchero sauce. Served with pinto beans

Breakfast Burrito

hash browns, pinto beans, guacamole, and sautéed mushrooms wrapped in a flour tortilla and topped with ranchero sauce. Served with fresh fruit

Trevor's Potato Burrito

corn tortillas topped with two eggs, ranchero sauce and cheddar cheese. Served with pinto beans

Huevos Rancheros

Ruth's Famous Mile High Biscuits and Country Gravy

If using whole links, pat the andouille dry with paper towels. If you prefer bite-sized pieces, slice the links into 1/2-inch rounds. Drying helps achieve a good sear.

Prepare sausages

In a small bowl combine smoked paprika, garlic powder, onion powder, black pepper, cayenne, and kosher salt. Sprinkle the seasoning evenly over the sausage pieces (or rub onto whole links) so each piece is lightly coated.

Season

Heat a 10-12 inch skillet over medium-high heat. Add the vegetable oil and swirl to coat. When the oil shimmers, add the sausage in a single layer without crowding. Cook slices 2-3 minutes per side (or whole links 4-5 minutes per side), turning occasionally, until well browned and heated through. Reduce heat to medium if the sausage begins to char too quickly.

Sear

Transfer the sausage to a plate lined with paper towels to drain any excess oil and let rest 2 minutes. Taste and adjust seasoning with additional salt or a squeeze of lemon if desired.

Rest and finish

Place the cooked andouille on a serving platter. Sprinkle chopped parsley over the top and serve with lemon wedges on the side for optional brightening.

Andouille sausage links (smoked)

Vegetable oil

Smoked paprika

Garlic powder

Onion powder

Black pepper

Cayenne pepper

Kosher salt

Fresh parsley, chopped

Lemon wedges

Trim any excessive outer fat from the pork shoulder, leaving a thin fat cap (about 1/4 inch) to baste while smoking. Pat the pork dry with paper towels.

Trim and bind

Rub the entire surface of the pork with the yellow mustard. The mustard will act as a binder for the dry rub and will not impart a strong mustard flavor after cooking.

Apply binder

In a bowl combine kosher salt, dark brown sugar, paprika, black pepper, garlic powder, onion powder, ground cumin, dry mustard, and cayenne pepper. Massage the rub onto the mustard-coated pork, pressing firmly so the rub adheres on all sides and in crevices. Cover and refrigerate for at least 2 hours or up to overnight for deeper flavor (remove from fridge 1 hour before smoking to come to room temperature).

Mix rub & season

Preheat your smoker to a steady 225°F (107°C). Add hickory or applewood chunks according to your smoker's instructions. If using a charcoal or pellet smoker, maintain consistent temperature and smoke. Aim for indirect heat.

Prepare smoker and wood

Place the pork shoulder fat-side up on the smoker grates in the indirect zone. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Close the smoker and maintain 225°F.

Place pork in smoker

Smoke the pork for 4–6 hours until a deep mahogany bark forms and the internal temperature reaches about 165–170°F (74–77°C). Every 45–60 minutes, open the smoker briefly and spritz or mop the pork with a mixture made by warming together apple juice, apple cider vinegar, melted butter, Worcestershire sauce, and optional hot sauce to keep the surface moist and encourage smoke adhesion.

Smoke to color

When the pork hits the stall (often around 155–165°F where temperature plateaus), remove it briefly and wrap tightly in heavy-duty aluminum foil or butcher paper with 1/4 cup of the mop mixture added inside before sealing. Return to the smoker and continue cooking.

Texas crutch (wrap)

Continue smoking, wrapped, until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (a thermometer probe or small skewer should slide in with little resistance). This usually takes a total cook time of 10–14 hours for a 5 lb shoulder depending on smoker and conditions.

Finish to tender

Remove the wrapped pork from the smoker and let it rest, still wrapped, in a cooler or warm oven (turned off) for 45–60 minutes. Resting lets juices redistribute and makes pulling easier.

Rest the meat

Unwrap the pork and transfer to a large cutting board or pan. Using two forks or meat claws, shred the pork into bite-sized pieces, removing large chunks of fat as desired. Mix in up to 1 cup of barbecue sauce to taste and spoon in some of the accumulated juices from the foil to keep meat moist. Reserve additional sauce for serving.

Pull & mix

Pile the pulled pork onto hamburger buns or rolls. Top with optional coleslaw and pickles if desired. Serve immediately with extra barbecue sauce on the side.

Serve

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently with a splash of apple juice or broth to restore moisture.

Storage

bone-in pork shoulder (Boston butt)

kosher salt

dark brown sugar, packed

paprika (sweet or smoked)

black pepper, freshly ground

garlic powder

onion powder

ground cumin

dry mustard

cayenne pepper

yellow mustard (for binder)

apple juice

apple cider vinegar

unsalted butter

Worcestershire sauce

hot sauce (optional)

whole hickory or applewood chunks (for smoker)

barbecue sauce (your choice)

hamburger buns or sandwich rolls

pickles (optional)

coleslaw (optional, for topping)

Pat the salmon fillet dry with paper towels. Trim any remaining bones or ragged edges and cut the salmon into 1 to 1 1/4-inch cubes (about 24–30 pieces from 1 lb), sized so they stay moist on the skewer but cook through quickly.

Prepare salmon

If using wooden skewers, submerge them in water for at least 20 minutes before assembling to prevent burning on the grill or broiler.

Soak wooden skewers (if using)

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp Dijon mustard, 1 tsp smoked paprika, 3 tsp sea salt, and 1 tsp freshly ground black pepper until combined.

Make the marinade

Place the cubed salmon in a shallow dish or resealable bag. Pour the marinade over the salmon, gently tossing or massaging so all pieces are coated. Cover and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in acid). Reserve about 1 tablespoon of marinade for basting if you like.

Marinate the salmon

Thread 4–5 salmon cubes onto each skewer, leaving a small gap between pieces so heat circulates and they cook evenly. Arrange skewers on a sheet tray lined with parchment while you preheat the grill or oven.

Skewer the salmon

Preheat grill to medium-high (about 400°F / 200°C) with grates oiled, or preheat broiler to high and position rack 6 inches from heat. You can also use a cast-iron skillet over medium-high heat.

Preheat

Place the skewers on the preheated grill or under the broiler. Cook for 2.5–3 minutes per side, carefully turning once, until the salmon is opaque at the edges and just barely translucent in the center (internal temperature 125–130°F / 52–54°C for medium-rare to medium). If desired, baste once with reserved marinade in the final minute of cooking, and be sure to discard any marinade that contacted raw fish if it will not be cooked.

Grill or broil the skewers

Remove skewers from heat and let rest 2–3 minutes to allow carryover cooking. Sprinkle chopped parsley or dill over the skewers and serve with lemon wedges and extra lemon slices for squeezing.

Rest and garnish

Atlantic salmon fillet, skin removed

wooden or metal skewers

lemon wedges (for serving)

extra-virgin olive oil

fresh lemon juice

soy sauce (or tamari)

honey or maple syrup

fresh garlic, minced

fresh ginger, grated

Dijon mustard

smoked paprika

sea salt

freshly ground black pepper

fresh parsley or dill, chopped

extra lemon slices

Trim and roughly chop scallions. Peel and roughly chop ginger. Peel garlic. If using Scotch bonnet/habanero, cut and remove seeds if you want milder heat, then roughly chop (use gloves or wash hands afterward).

Prepare ingredients

In a blender or food processor, combine chopped scallions, thyme leaves, garlic, ginger, Scotch bonnet, dark soy sauce, light soy sauce, brown sugar, ground allspice, cinnamon, nutmeg, black pepper, salt, lime juice, and vegetable oil. Puree until smooth, scraping down sides as needed. The marinade should be thick but pourable; add 1-2 tablespoons water if too thick. Taste a tiny amount and adjust salt, sugar, or heat as desired.

Make marinade

Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2 shallow diagonal slashes through the skin and into the meat on each piece to help the marinade penetrate.

Prepare chicken

Place the chicken in a large zip-top bag or nonreactive dish. Pour most of the jerk marinade over the chicken, reserving about 2 tablespoons for finishing if desired. Massage the marinade into the slashes and all over the chicken so pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight (12–24 hours) for best flavor.

Marinate

About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off. Preheat your grill (or oven) during this time.

Bring to room temperature

Grill method: Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil the grates. Place chicken skin-side down and grill over direct heat for 4–6 minutes until well browned, then move to indirect heat (or lower flame) and continue cooking, covered, turning once, for another 15–25 minutes until internal temperature reaches 165°F (74°C). Baste occasionally with reserved marinade diluted with a little chicken broth or water (about 1–2 tbsp) to avoid burning the sugar. Oven method: Preheat oven to 400°F (200°C). Place chicken on a rack set over a rimmed baking sheet lined with foil. Roast for 35–45 minutes, basting once or twice with reserved marinade thinned with 2 tablespoons broth, until internal temp reaches 165°F (74°C) and skin is caramelized. If skin needs more color, finish under the broiler for 2–3 minutes—watch closely to avoid burning.

Grill (preferred) or oven-roast

Remove the chicken to a cutting board and let rest for 5–10 minutes to allow juices to redistribute.

Rest

If you reserved extra marinade, warm it gently in a small saucepan (bring to a simmer for 1–2 minutes) to use as a finishing glaze; do not use raw marinade without cooking. Sprinkle chopped cilantro or parsley over the rested chicken and serve with lime wedges for squeezing. Serve with rice and peas, fried plantains, or a simple salad.

scallions (green onions), chopped

fresh thyme leaves

garlic cloves

fresh ginger, peeled and chopped

Scotch bonnet or habanero pepper, seeded for less heat

dark soy sauce

light soy sauce (or use all dark if preferred)

brown sugar, packed

ground allspice (pimento)

ground cinnamon

ground nutmeg

ground black pepper

freshly squeezed lime juice

vegetable oil (or canola)

bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)

chicken broth or water (for basting/sauce)

lime wedges

fresh cilantro or parsley, chopped

extra jerk marinade (reserved)

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente (about 7-8 minutes). Drain well and return to the pot.

Cook pasta

In a medium saucepan over medium heat, melt the butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until mixture is bubbly and pale golden (do not brown).

Make roux

Slowly whisk in the milk until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon (3–5 minutes). Reduce heat to low. Add cream cheese and whisk until melted. Stir in shredded cheddar and mozzarella a handful at a time until fully melted and smooth. Whisk in Dijon mustard, salt, pepper, and nutmeg (if using). Taste and adjust seasoning.

Make cheese sauce

Fold the cooked macaroni into the cheese sauce until evenly coated. Let the mac and cheese cool slightly for 10 minutes at room temperature, then spread into a lightly greased shallow pan or bowl to chill. Cover and refrigerate until firm, at least 2 hours or preferably overnight. Chilling is important so the shapes hold when breaded.

Combine pasta and sauce

Line three shallow dishes: one with 1/2 cup flour, the second with beaten eggs mixed with 2 tablespoons milk, and the third with panko breadcrumbs mixed with grated Parmesan. Lightly spray small ramekins or a muffin tin with cooking spray or brush with melted butter to help release the mac and cheese shapes.

Prepare breading station

Spoon chilled mac and cheese into the prepared ramekins or muffin cups, pressing firmly to compact and smooth the tops. For bite-sized croquettes, scoop about 2 tablespoons each onto a parchment-lined tray and form into balls. For larger rounds, use 1/3–1/2 cup per mold. Freeze the filled molds or tray until solid, about 45–60 minutes (this helps maintain shape while breading and frying).

Form the mac shapes

Remove frozen mac and cheese portions from molds or tray. Working quickly, dredge each piece first in flour, shaking off excess; then dip into the egg wash; finally press into the panko-Parmesan mixture ensuring an even coating. For an extra-crisp double-coat (optional), chill the breaded pieces for 10 minutes, then dip again in egg and panko.

Dredge and bread

Pour vegetable oil into a heavy-bottomed pot or deep fryer so it is about 2–3 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown steadily without burning.

Heat oil

Fry the breaded mac and cheese in batches so they have room. Carefully lower pieces into the hot oil and fry 2–3 minutes for small croquettes, or 3–4 minutes for larger rounds, turning once, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing the rest.

Fry until golden

Warm the marinara lightly in a small saucepan or microwave until hot. Place ranch dressing in a small serving bowl or ramekin.

Prepare sauces

Arrange the fried mac and cheese on a platter. Garnish with chopped parsley. Serve immediately with warm marinara and ranch dressing on the side for dipping.