HE EASY RESTAURANT AND BAR

THE EASY RESTAURA BAR

Hot wings served with blue cheese dressing

Chicken Wings

Cajun Shrimp

Juicy beef patty with lettuce, tomato, and special sauce

Big Easy Burger

Garlic Mashed Potatoes

Garlic Broccoli

Seasoned Rice

A warm, rich & chocolatey brownie topped with pecans and a buttery bourbon sauce served with a scoop of ice cream.

Chocolate Brownie

Homemade bread pudding, topped with bananas sautéed in a sweet bourbon rum sauce and a scoop of ice cream.

Banana Foster

Fresh shrimp, roasted jalapeños and andouille sausage served over creamy gouda grits.

Shrimp and Creamy Gouda Grits

Shrimp, bacon, sun dried tomatoes, spinach, onions and penne pasta simmered in a sherry cream sauce.

Shrimp & Sherry

Three cheese ravioli and sautéed spinach in a cream sauce, garnished with blue cheese.

Spinach and Cheese Ravioli

Choice of plump Louisiana crawfish or shrimp, sautéed in a butter roux and veggies, served over seasoned rice.

Crawfish or Shrimp Etoufee

Crawfish tails or shrimp sautéed in a spicy creole sauce served over seasoned rice.

Crawfish or Shrimp Creole

The Big Easy's version of this cajun classic includes simmered chicken and andouille sausage topped with seasoned rice.

Chicken and Sausage Gumbo

Fresh mixed greens, tomatoes, cucumbers, red onions, shredded cheese, and croutons.

Big Easy House Salad

Big Easy Silver

Big Easy Gold

Choice of Two Appetizers, Choice of Four Main Courses, Choice of Dessert, Sodas, Tea and Coffee included.

Big Easy Platinum

Cornbread Muffins

Brownies

Rice

Fruit Salad

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula.

Cook the Beef

Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook for about 5 minutes, or until the vegetables are softened.

Add Vegetables

Stir in the diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer.

Mix in Other Ingredients

Reduce heat to low and let the mixture simmer for 20 minutes, stirring occasionally.

Simmer

Once the chili has thickened, serve hot in bowls. Top with shredded cheddar cheese, sour cream, and sliced green onions.

Serve

Ground Beef

Onion, chopped

Garlic, minced

Bell Pepper, chopped

Canned Tomatoes, diced

Tomato Sauce

Chili Powder

Cumin

Salt

Black Pepper

Olive Oil

Cheddar Cheese, shredded

Sour Cream

Green Onions, sliced

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the cherry tomatoes and cook for about 5 minutes until they start to soften.

Sauté Garlic and Tomatoes

Add the cooked pasta to the skillet with the tomatoes. Toss to combine and heat through for an additional 2-3 minutes. Stir in the fresh basil and season with salt and black pepper to taste.

Combine Ingredients

Remove from heat, sprinkle with grated Parmesan cheese, and serve immediately.

Pasta

Olive oil

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Black pepper

Preheat the Oven

In a large bowl, combine the chicken wings, garlic powder, salt, and black pepper. Toss until the wings are evenly coated.

Prepare the Wings

Place the wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through, until crispy and fully cooked.

Bake the Wings

In a small saucepan, melt the butter over medium heat. Once melted, stir in the hot sauce and mix well.

Make the Sauce

Once the wings are done baking, remove them from the oven and toss them in the hot sauce mixture until well coated.

Coat the Wings

Serve the hot wings with blue cheese dressing and celery sticks on the side.

Chicken wings

Hot sauce

Butter

Garlic powder

Blue cheese dressing

Celery sticks

In a large bowl, toss the shrimp with Cajun seasoning until evenly coated. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side or until they are pink and opaque.

Season and Sauté Shrimp

In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in chopped parsley and lemon juice, then remove from heat.

Prepare Garlic Butter

Pour the garlic butter over the cooked shrimp in the skillet, tossing to combine. Serve immediately, garnished with additional parsley if desired.

Large shrimp, peeled and deveined

Cajun seasoning

Unsalted butter

Fresh parsley, chopped

Lemon juice

In a bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined, then form into two equal patties.

Prepare the Beef Patty

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired level of doneness.

Cook the Patties

In a small bowl, mix together mayonnaise, ketchup, and mustard to create the special sauce.

Prepare the Special Sauce

Toast the burger buns lightly. Spread the special sauce on the bottom bun, add a lettuce leaf, place the cooked patty, top with a slice of tomato, and cover with the top bun.

Assemble the Burger

Serve the Big Easy Burger with your favorite sides and enjoy!

ground beef

salt

black pepper

burger buns

lettuce

tomato

mayonnaise

ketchup

mustard

Peel the Russet potatoes and cut them into quarters. Place them in a pot of cold, salted water.

Prepare the Potatoes

Bring the pot to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.

Boil the Potatoes

In the last 5 minutes of cooking the potatoes, add the garlic cloves to the pot to soften them.

Cook the Garlic

Once the potatoes are cooked, drain them and return them to the pot. Add the softened garlic, butter, milk, salt, and black pepper.

Drain and Mash

Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy. Adjust the consistency with more milk if desired.

Mix Until Smooth

Taste and adjust seasoning if necessary. Serve warm as a side dish.

Russet potatoes

Garlic cloves

Milk

Wash the broccoli florets thoroughly under cold water and cut them into bite-sized pieces.

Prepare the Broccoli

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the broccoli florets to the skillet and stir to coat them in the garlic oil. Sprinkle with salt and black pepper. Sauté for 5-7 minutes until the broccoli is tender but still bright green.

Cook the Broccoli

Remove from heat, drizzle with lemon juice, and toss to combine. Serve hot as a side dish.

Finish and Serve

Broccoli florets

Garlic cloves, minced

Start by rinsing the long-grain rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.

Rinse the Rice

In a medium pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Sauté Aromatics

Add the salt, black pepper, turmeric powder, and cumin seeds to the pot. Stir well to combine and allow the spices to toast for about 1 minute.

Add Spices

Add the rinsed rice to the pot and stir to coat the rice with the oil and spices. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

Cook the Rice

Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in the chopped cilantro before serving.

Fluff and Garnish

Long-grain rice

Water

Vegetable oil

Turmeric powder

Cumin seeds

Fresh cilantro, chopped

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

Preheat Oven

In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar and brown sugar until smooth.

Melt Butter

Stir in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the butter mixture and stir until just combined. Be careful not to overmix.

Mix Wet and Dry Ingredients

Fold in the chopped pecans, reserving a few for topping.

Add Pecans

Pour the batter into the prepared baking pan, spreading it evenly. Top with reserved pecans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake

Allow the brownies to cool in the pan for at least 10 minutes before slicing. Serve warm with a scoop of ice cream and drizzle with bourbon sauce.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

pecans

In a skillet, melt the butter over medium heat. Add the brown sugar, stirring until dissolved. Slice the bananas and add them to the skillet, cooking for about 2 minutes on each side.

Sauté the Bananas

Carefully add the bourbon and rum to the skillet. Allow the mixture to bubble and caramelize for another minute, then remove from heat. Stir in the cinnamon and vanilla extract.

Add Spirits

bananas

bourbon

cinnamon

In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the grits and reduce heat to low. Cook the grits for about 20-25 minutes, stirring occasionally until thickened.

Prepare the Grits

Once the grits are cooked, stir in the heavy cream, butter, and shredded Gouda cheese until creamy. Season with salt and black pepper to taste. Keep warm.

Add the Cream and Cheese

In a large skillet, heat olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Add minced garlic and diced roasted jalapeños, cooking for an additional 2 minutes.

Cook the Sausage and Shrimp

Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes. Stir well to combine with sausage and jalapeños. Season with salt and black pepper.

Add Shrimp

Spoon the creamy gouda grits onto plates and top with the shrimp and sausage mixture. Garnish with sliced green onions before serving.

He Easy Restaurant And Bar

The Easy Restaura Bar