Espresso dry rubbed with chimichurri, loaded crispy mashed potato.

Prime New York Strip

Smoked Salmon Croquettes

Toasted Coconut Cake

Cucumber boat with sushi rice, Ahi tuna and Sriracha mayo with fresh jalapeno.

Cucumber Tuna Sashimi

Roasted red and golden beets, crispy goat cheese fritter, arugula, honey, herb vinaigrette, and toasted pecans.

Roasted Beet and Goat Cheese Salad

In a small bowl, mix together espresso powder, brown sugar, paprika, garlic powder, salt, and black pepper.

Prepare the Rub

Generously rub the mixture over both sides of the New York Strip steaks. Let them sit at room temperature for about 30 minutes.

Rub the Steak

In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir until well mixed and set aside.

Make the Chimichurri

Peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

Prepare the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth.

Mash the Potatoes

Spread the mashed potatoes onto a baking sheet and drizzle with olive oil. Bake at 425°F (220°C) until golden and crispy, about 20-25 minutes.

Crisp the Potatoes

Preheat your grill or skillet over high heat. Sear the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak

Plate the crispy mashed potatoes and top with the grilled steak. Drizzle chimichurri sauce over the steak and enjoy!

Serve

New York Strip Steak

Espresso powder

Brown sugar

Paprika

Garlic powder

Salt

Black pepper

Fresh parsley, chopped

Fresh cilantro, chopped

Garlic, minced

Red wine vinegar

Olive oil

Red pepper flakes

Russet potatoes

Butter

Heavy cream

1. Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly.

Make the Croquettes

2. In a mixing bowl, mash the potatoes and add the smoked salmon, green onions, beaten egg, bread crumbs, fresh dill, salt, and black pepper. Mix until well combined.

3. Shape the mixture into small patties or croquettes.

4. Heat olive oil in a frying pan over medium heat. Fry the croquettes for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.

smoked salmon

potatoes, peeled and cubed

green onions, finely chopped

egg, beaten

bread crumbs

fresh dill, chopped

salt

black pepper

olive oil

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

Prepare the Oven

In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream together the softened butter and the remaining sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry mixture to the wet mixture, alternating with the coconut milk, and mix until just combined.

Combine Mixtures

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Pour and Bake

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Cool the Cakes

all-purpose flour

granulated sugar

unsweetened shredded coconut

baking powder

unsalted butter, softened

eggs

vanilla extract

coconut milk

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt into the rice and let it cool.

Prepare the Sushi Rice

Cut the cucumbers in half lengthwise and scoop out the seeds to create a boat for the filling.

Prepare the Cucumber

In a small bowl, mix together the Sriracha and mayonnaise until well combined.

Prepare the Sriracha Mayo

Dice the Ahi tuna into small cubes and set aside.

Prepare the Ahi Tuna

Fill each cucumber boat with a layer of sushi rice, followed by the diced Ahi tuna. Drizzle with Sriracha mayo.

Assemble the Cucumber Boats

Slice the fresh jalapeno thinly and place on top of the tuna for added spice.

Add Jalapeno

Serve immediately and enjoy your Cucumber Tuna Sashimi!

Cucumber

Sushi rice

Ahi tuna

Sriracha

Mayonnaise

Fresh jalapeno

Rice vinegar

Sugar

Preheat the oven to 400°F (200°C). Wrap the red and golden beets individually in aluminum foil and place them on a baking tray. Roast for about 45-60 minutes, or until fork-tender. Let cool, peel, and slice.

Roast the Beets

In a bowl, crumble the goat cheese and form small patties (about 1 inch in diameter). Coat each patty in panko breadcrumbs. In a skillet, heat oil over medium heat and fry the fritters until golden brown on both sides, about 3-4 minutes per side.

Prepare Goat Cheese Fritters

In a dry skillet over medium heat, toast the pecans for about 5 minutes until fragrant, stirring frequently. Remove from heat and let cool.

Toast the Pecans

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper to taste. Add chopped fresh herbs (like parsley or thyme) for extra flavor.

Make the Herb Vinaigrette

In a large bowl, toss the arugula with the herb vinaigrette. Arrange the roasted beet slices on top, add the goat cheese fritters, sprinkle with toasted pecans, and drizzle with honey before serving.

Prime New York Strip

Smoked Salmon Croquettes

Toasted Coconut Cake

Cucumber Tuna Sashimi

Roasted Beet And Goat Cheese Salad