BACK FORTY

EDMUND'S BREWING OAST

GOAT ISLA

BAMA ORANGE

GOAT ISLA REWER

MOSA BLOOD

SIGNATURE HOUSE COFFEE

APEROL SPRITZ

SQUID INK TOP SHELF BLOODY

PALOMA

PIMMS CUP

MIMOSAS

IRISH COFFEE

TUNA POKE POWER BOWL

TUNA POKE BOWL

"LONDON CALLING" FISH & CHIPS

FRIED CALAMARIS

WINE

OLD FASHIONED

HISTORIC LIBATIONS

FULL SPEED AHEAD

THE ROYAL PUNCH

DAMN THE TORPEDOES

Start by finely chopping the onion and mincing the garlic cloves. Set aside.

Prepare the Ingredients

In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Cook the Ground Beef

Once the beef is browned, add the chopped onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onions are translucent.

Add Onions and Garlic

Pour in the BBQ sauce and stir to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

Add BBQ Sauce

While the mixture is simmering, slice the burger buns in half and toast them lightly on a separate skillet or in a toaster.

Prepare the Buns

On the bottom half of each toasted burger bun, place a generous scoop of the BBQ beef mixture. Top with shredded cheddar cheese, a few pickle slices, lettuce leaves, and a slice of tomato.

Assemble the Burgers

Cover with the top half of the bun. Serve immediately with your choice of sides, such as fries or a salad.

Finish and Serve

Ground Beef

BBQ Sauce

Onion

Garlic

Cheddar Cheese

Burger Buns

Pickles

Lettuce

Tomato

Salt

Pepper

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Preheat and Prepare

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir until well mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be lumpy but cohesive.

Combine Mixtures

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before cutting into squares and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Eggs

Vanilla extract

Gather all the ingredients listed for brewing. Make sure the barley malt is crushed for optimal extraction.

In a large brewing kettle, bring 10 liters of water to a boil over medium-high heat.

Boil the Water

Once the water is boiling, slowly add the 5 cups of crushed barley malt. Stir well to combine.

Add Barley Malt

Reduce the heat and let the mixture simmer for 60 minutes. Stir occasionally to prevent sticking.

Simmer the Mixture

After 60 minutes, add 1 cup of hops to the mixture. Continue to simmer for an additional 15 minutes.

Add Hops

After the total of 75 minutes of simmering, remove the kettle from heat and cool the wort as quickly as possible. You can use an immersion chiller or place the kettle in an ice bath.

Cool the Wort

Once cooled to room temperature, transfer the wort to a sanitized fermentation vessel.

Transfer to Fermentation Vessel

Sprinkle 2 tablespoons of yeast over the wort in the fermentation vessel. Stir gently to combine.

Add Yeast

Seal the fermentation vessel with an airlock and allow it to ferment in a dark, cool place for 1-2 weeks, or until fermentation activity has ceased.

Fermentation

After fermentation is complete, in a small saucepan, dissolve 0.5 cups of priming sugar in a cup of water and boil for 5 minutes. Cool the syrup.

Prepare for Bottling

Add the cooled priming sugar syrup to the fermented beer and gently mix. Bottle the beer in sanitized bottles and cap them. Allow to carbonate for 1-2 weeks at room temperature.

Bottle the Beer

Chill the bottles and enjoy your homemade Edmund's Brewing Oast!

Enjoy

Barley Malt

Hops

Water

Yeast

Priming Sugar

Rinse the goat meat pieces under cold water and pat dry with paper towels. Season them with salt, black pepper, and goat seasoning, ensuring they are well coated.

Prepare the Goat Meat

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned goat meat in batches, searing until browned on all sides. Remove the meat and set aside.

Sear the Meat

In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Stir in the chopped tomatoes and cook for about 5 minutes until they start to soften and release their juices.

Add Tomatoes

Return the seared goat meat to the pot. Pour in the coconut milk, stirring to combine everything well. Bring the mixture to a gentle simmer.

Combine Ingredients

Cover the pot and let the goat meat simmer on low heat for about 1.5 to 2 hours, or until the meat becomes tender, stirring occasionally.

Cook the Goat

Once the goat meat is tender, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.

Finish and Garnish

Goat meat (bone-in, cut into pieces)

Olive oil

Onion (finely chopped)

Garlic (minced)

Ginger (grated)

Tomatoes (chopped)

Coconut milk

Goat seasoning or spice mix

Black pepper

Fresh cilantro (for garnish)

Fill a cocktail glass with ice cubes to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine the fresh orange juice, vodka, triple sec, and simple syrup.

Mix the Ingredients

Add ice to the cocktail shaker and shake well for about 15-20 seconds until well chilled.

Shake

Remove the ice from the chilled glass and strain the cocktail mixture into the glass.

Strain and Serve

Garnish the cocktail with a slice of orange on the rim of the glass.

Garnish

Fresh Orange Juice

Vodka

Triple Sec

Simple Syrup

Orange Slice (for garnish)

Ice Cubes

Begin by preparing all the ingredients for the dish. Chop the goat meat into bite-sized pieces, finely chop the onion, and mince the garlic and ginger. Dice the tomatoes and slice the green bell pepper.

In a large bowl, combine the goat meat with salt, black pepper, coriander powder, cumin powder, and chili powder. Mix well and let it marinate for at least 30 minutes to enhance the flavor.

Marinate the Goat Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then add the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Sauté the Aromatics

Add the marinated goat meat to the pot and cook for about 10 minutes, stirring occasionally, until the meat is browned on all sides.

Cook the Goat Meat

Stir in the diced tomatoes and sliced green bell pepper, cooking for an additional 5 minutes until the vegetables soften.

Add Vegetables

Pour in the coconut milk, bringing the mixture to a gentle simmer. Cover the pot and let it cook for 1.5 to 2 hours, or until the goat meat is tender. Stir occasionally and adjust seasoning as needed.

Incorporate Coconut Milk

Once the goat meat is tender, remove from heat and stir in the fresh cilantro. Serve hot with rice or flatbread.

Goat meat

Garlic cloves

Ginger

Tomatoes

Green bell pepper

Coriander powder

Cumin powder

Chili powder

Fresh cilantro

In a large mixing bowl, combine the pomegranate juice and cranberry juice. Stir well until mixed thoroughly.

Prepare the Juices

Pour in the fresh lime juice and agave syrup. Stir again until all ingredients are fully incorporated.

Add Lime and Agave

Take a serving glass and fill it halfway with ice cubes. This will keep the drink chilled.

Prepare the Glasses

Carefully pour the juice mixture over the ice in each serving glass, filling it to the top.

Pour the Mixture

Add fresh mint leaves and a slice of lime on the rim of each glass for garnish.

Serve immediately while cold, and enjoy your refreshing MOSA BLOOD drink!

Serve

Pomegranate Juice

Cranberry Juice

Fresh Lime Juice

Agave Syrup

Mint Leaves

Lime Slices

Start by boiling water to prepare the coffee. Measure 4 cups of water and pour it into a kettle or saucepan. Heat until the water reaches a rolling boil.

Prepare the Coffee

While the water is boiling, measure out 0.5 cups of freshly ground coffee beans. For optimal flavor, use medium to coarse grind sizes.

Measure Coffee Grounds

Once the water is boiling, remove it from heat. In a coffee maker or French press, combine the ground coffee with the boiling water. Stir gently to ensure all the coffee grounds are saturated. Let it steep for about 4-5 minutes.

Brew the Coffee

After steeping, strain the coffee to separate the liquid from the grounds. If using a French press, simply press the plunger down slowly. If using a coffee maker, allow it to finish brewing.

Strain the Coffee

In a serving cup, pour the brewed coffee. If desired, add up to 0.5 cups of milk for creaminess. Sweeten with sugar to taste, starting with 2 tsp, and stir well. For an aromatic touch, add 0.5 tsp of vanilla extract.

Add Milk and Sweeteners (optional)

Serve the coffee hot and enjoy your Signature House Coffee. Optionally, garnish with a sprinkle of cocoa powder or cinnamon for added flavor.

Freshly ground coffee beans

Milk (optional)

Sugar (optional)

Vanilla extract (optional)

Fill a large wine glass with ice cubes to chill the glass.

Pour 3 oz of Aperol over the ice in the glass.

Add Aperol

Gently pour 3 oz of Prosecco into the glass over the Aperol, allowing it to mix slightly.

Pour Prosecco

Add 1 oz of club soda to the glass for a refreshing finish.

Top with Club Soda

Garnish the drink with a slice of orange on the rim of the glass.

Stir gently to combine the ingredients, then serve immediately and enjoy your Aperol Spritz!

Bb!

Back Forty

Edmund's Brewing Oast

Goat Isla

Bama Orange

Goat Isla Rewer

Mosa Blood

Signature House Coffee

Aperol Spritz

Squid Ink Top Shelf Bloody

Paloma

Pimms Cup

Mimosas

Irish Coffee

Tuna Poke Power Bowl

Tuna Poke Bowl

"london Calling" Fish & Chips

Fried Calamaris

Wine

Old Fashioned

Historic Libations

Full Speed Ahead

The Royal Punch

Damn The Torpedoes