Decadent warm brown butter cake, bourbon – maple sauce, vanilla ice cream

Bourbon – Maple Brown Butter Cake

Brisket Grilled Cheese Sandwich

Sweet Heat BBQ Bacon Burger

Impossible Burger (single)

All-American Pub Burger - Single

White Caprese Pizza

Carnivore Pizza

Brass Tap Classic Pizza

Hot Honey Pepperoni Pizza

BBQ Chicken & Bacon Pizza

Tacos Steak on Flour Tortillas

Tacos- Fish on Corn Tortillas

Tacos- Fish on Flour Tortillas

Tacos- Brisket on Corn Tortillas

Tacos- Brisket on Flour Tortillas

Tacos Poblano Chicken (corn)

Tacos Poblano Chicken (Flour)

Mac'n Cheese Bites w Pork

Mac'n Cheese Bites

Fried Pickles

Fried Green Beans

Pancho Tots with Brisket

Pancho Tots

Loaded Fries with Brisket

Preheat oven to 350°F (175°C). Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt, then continue cooking, stirring frequently, until butter foams and the milk solids turn deep golden brown and aroma is nutty, about 6–8 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking; let cool until warm (about 10 minutes). Reserve about 1–2 tablespoons of brown butter for the sauce (or use the additional butter specified there) if desired.

Prep and brown butter

Whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder and 1/2 teaspoon fine sea salt in a medium bowl; set aside.

Dry ingredients

In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup packed light brown sugar. Add the warm brown butter a little at a time while whisking to combine (mixture may thicken). Whisk in 3 large eggs, one at a time, until smooth. Stir in 1/2 cup whole milk and 1 teaspoon pure vanilla extract until incorporated.

Wet ingredients

Fold the dry ingredients into the wet mixture with a rubber spatula until just combined; do not overmix. Scrape the batter into a greased 9-inch round cake pan (or 8-inch for a taller cake) lined with parchment. Smooth the top and bake at 350°F (175°C) until a toothpick inserted into the center comes out with a few moist crumbs, about 30–38 minutes (baking time will vary with pan). Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool 15 minutes more; serve warm or at room temperature.

Combine and bake

While cake bakes or during the final 10 minutes of baking, melt 1/4 cup unsalted butter in a small saucepan over medium heat and brown it lightly (about 2–3 minutes) — watch carefully to avoid burning. Add 2 tablespoons light brown sugar and 1/2 cup pure maple syrup; stir and bring to a gentle simmer. Simmer 2–3 minutes to slightly thicken and concentrate flavor.

Make sauce

Remove pan from heat and carefully stir in 3 tablespoons bourbon (stand back briefly if pan is hot to avoid flame), then whisk in 1/4 cup heavy cream until smooth. Return to very low heat for 30 seconds to meld, then remove from heat and stir in 1/4 teaspoon fine sea salt. Taste and adjust: add another tablespoon maple syrup if you prefer sweeter sauce, or a splash more bourbon for boozier flavor (reduce if serving to children). Keep warm until serving.

Finish sauce with bourbon and cream

To serve, slice the warm brown butter cake and place a slice on each plate. Spoon warm bourbon–maple brown butter sauce over the cake. Top each slice with a generous scoop of vanilla ice cream. Scatter toasted pecans over the top if using and finish with a light pinch of flaky sea salt for contrast. Serve immediately.

unsalted butter

all-purpose flour

granulated sugar

light brown sugar (packed)

baking powder

fine sea salt

large eggs

whole milk

pure vanilla extract

unsalted butter (for sauce)

pure maple syrup

light brown sugar

bourbon

heavy cream

vanilla bean ice cream (or quality store-bought)

toasted pecans (optional)

coarse sea salt or flaky salt (optional)

Place the thinly sliced smoked brisket in a medium skillet over medium-low heat. Add the beef au jus (about 60 ml), yellow mustard, Worcestershire sauce, and black pepper. Stir gently to coat the brisket and heat for 3–5 minutes until warmed through and most of the liquid is absorbed but the meat remains moist. Remove from heat and keep covered so it stays warm while assembling sandwiches.

Warm and season brisket

If using caramelized onions, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the thinly sliced onion and 1 teaspoon salt. Cook, stirring occasionally, until soft and deep golden, about 10–15 minutes. Add 1 teaspoon brown sugar in the last 2 minutes if using to speed browning. Transfer onions to a bowl and set aside.

Lay out 4 slices of bread, buttered side down. Evenly divide half of the grated cheddar across the 4 slices (about 1/2 cup cheddar per sandwich base).

Top the cheddar with an even portion of the warmed brisket (about 1/2 cup brisket per sandwich). If desired, place 2 dill pickle slices and about 2 tablespoons caramelized onions over the brisket.

Sprinkle an even layer of shredded mozzarella and the remaining cheddar over each sandwich (about 1/2 cup combined cheese per sandwich). Top with the remaining bread slices, buttered side up.

Heat a large skillet or griddle over medium-low to medium heat. Place assembled sandwiches in the skillet (work in batches if necessary). Cook 3–4 minutes on the first side, pressing gently with a spatula or heavy pan, until the bread is golden brown and the cheese begins to melt.

Carefully flip each sandwich and cook another 3–4 minutes on the second side, pressing occasionally, until the second side is golden brown and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and melt the cheese.

Remove sandwiches to a cutting board and rest 1 minute. Slice each sandwich in half diagonally and serve immediately.

smoked brisket, thinly sliced

beef au jus or pan juices

yellow mustard

Worcestershire sauce

black pepper

thick-cut sandwich bread (sourdough or country loaf)

sharp cheddar cheese, grated

mozzarella cheese, shredded

caramelized onions (see optional)

dill pickle slices (optional)

butter, softened

yellow onion, thinly sliced

olive oil

salt

brown sugar (optional, speeds caramelization)

Divide the ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick, making a shallow dimple in the center of each patty with your thumb to prevent doming. Sprinkle both sides of each patty evenly with kosher salt, black pepper, garlic powder, and onion powder.

Form and season patties

Let the seasoned patties rest at room temperature while you prepare other components — about 10 minutes. This helps them cook evenly.

In a small saucepan over medium-low heat, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, chopped chipotle, hot honey, Worcestershire sauce, and salt. Stir until sugar dissolves and sauce is warmed through. Simmer gently 3–4 minutes until slightly thickened, stirring occasionally. Taste and adjust heat or sweetness (add more chipotle for heat, more honey for sweetness). Remove from heat and set aside.

Make the sauce

Preheat oven to 400°F (204°C). Arrange bacon in a single layer on a baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes depending on thickness until crispy but still slightly pliable for layering on burgers. Transfer cooked bacon to paper towels to drain.

Cook the bacon

Thinly slice red onion if not already sliced. Prepare pickle slices and wash lettuce leaves. Keep toppings ready to assemble.

Butter the cut sides of the brioche buns with softened butter. Toast cut-side down in a skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Toast buns

Heat a heavy skillet or grill over medium-high heat and oil lightly or add a small pat of butter. Place patties on the hot surface and cook without moving 3–4 minutes to form a crust. Flip and immediately brush the cooked side with a generous spoonful of the Sweet Heat BBQ Sauce. Lay a slice of cheddar on each patty, cook another 3–4 minutes for medium (adjust time to desired doneness). During the last 30–60 seconds, brush the other side with sauce as well so both sides have glaze.

Cook patties

If using an instant-read thermometer, target internal temperature: 160°F (71°C) for well-done, 145–150°F for medium-rare to medium (adjust per local guidelines).

Spread mayonnaise (optional) on the bottom bun. Place a lettuce leaf, then the glazed cheddar-topped patty, two slices of bacon (overlapping), 2 pickle slices, and a few rings of red onion. Spoon an additional 1–2 teaspoons of Sweet Heat BBQ Sauce on top of the bacon if desired. Cap with the toasted top bun.

Assemble burgers

ground beef (80/20)

kosher salt

freshly ground black pepper

garlic powder

onion powder

ketchup

brown sugar (packed)

apple cider vinegar

smoked paprika

chipotle in adobo, finely chopped

hot honey or honey

thick-cut bacon

sharp cheddar cheese slices

red onion

dill pickle slices

butter lettuce or iceberg leaves

brioche burger buns

unsalted butter, softened

optional: mayonnaise

Remove the Impossible patty from the refrigerator (if chilled) or take it from the freezer and let sit 5 minutes while you assemble toppings. Preheat a heavy skillet or cast-iron pan over medium-high heat for 2–3 minutes until hot.

Preheat and prepare

Pat the patty dry with a paper towel if there is excess moisture. Lightly brush or rub both sides with the vegetable oil. Sprinkle approximately 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper evenly over both sides.

Season patty

Add a small drizzle (about 1 tsp) of oil to the hot skillet and swirl to coat. Place the patty in the pan and cook without moving for 2–3 minutes to develop a sear. Flip and cook another 2 minutes. Press gently with a spatula once after flipping to increase contact for an even sear. If using a frozen patty, cook 3–4 minutes per side. Total cooking time should be about 4–6 minutes for fresh patties, 6–8 minutes for frozen.

Cook patty

During the final 30–60 seconds of cooking, place the cheddar slice on the patty. Cover the pan with a lid or tent with foil for 30–45 seconds to help the cheese melt and the patty finish cooking. Remove from heat once cheese is melted and internal temperature reaches around 160°F (71°C) or until desired doneness and warmth.

Melt cheese

While the patty rests 1 minute, heat another small pan or wipe the same skillet clean and add 1 tsp butter. Split the bun and place cut sides down in the buttered pan over medium heat. Toast for 30–60 seconds until golden and lightly crisp. Remove and set on a plate.

Toast bun

In a small bowl, mix 1 tablespoon mayonnaise with 1 teaspoon ketchup and 1 teaspoon yellow mustard. Taste and adjust if you prefer more ketchup or mayo.

Prepare condiments

Spread half of the mayo-ketchup-mustard mix on the bottom bun. Place the lettuce leaf on the bottom bun, then add the cooked Impossible patty with melted cheese. Top the patty with tomato slices, red onion rings, and pickle slices. Spread the remaining sauce on the top bun and place it over the toppings.

Assemble burger

Press gently to compress slightly, cut in half if desired, and serve immediately. Provide extra ketchup or pickles on the side if preferred.

Finish and serve

Impossible Burger plant-based patty (frozen or fresh)

Potato hamburger bun (or brioche)

Sharp cheddar cheese slice (or vegan slice)

Vegetable oil or neutral oil

Unsalted butter (room temperature) or vegan butter

Kosher salt

Black pepper (freshly ground)

Mayonnaise

Ketchup

Yellow mustard

Dill pickle slices

Tomato slices

Red onion slices (thin)

Romaine or butter lettuce leaves

In a small bowl, combine mayonnaise, yellow mustard, ketchup, Worcestershire sauce, sweet relish, and a pinch of black pepper. Stir until smooth. Taste and adjust seasoning. Set aside in refrigerator while you cook the burger.

Make burger sauce

Gently shape the 0.25-lb portion of ground chuck into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center with your thumb to help it cook evenly. Season both sides with the measured kosher salt and freshly ground black pepper.

Form and season patty

Heat a cast-iron skillet or heavy griddle over medium-high heat until hot (about 2–3 minutes). Add 1/2 tsp vegetable oil and swirl to coat. Place the patty in the pan and cook undisturbed for 3 minutes to develop a brown crust. Flip and cook the second side for 2 minutes. Reduce heat to medium and place the cheddar slice on the patty; cover the pan (or tent with foil) and cook 1–2 minutes more until cheese is melted and internal temperature reaches 155–160°F for a well-done pub-style burger (or 140–145°F for medium). Remove patty and let rest on a plate for 1–2 minutes.

While the patty rests, spread 1/2 tsp softened butter on the cut sides of the bun. Place the bun, cut-side down, in the same skillet over medium heat for 30–45 seconds until golden and lightly crisp. Remove from heat.

Spread about half of the prepared sauce on the bottom bun. Place leaf lettuce on the sauce, then the rested cheeseburger patty. Add tomato slices, red onion rings, and dill pickle slices on top of the patty. Spread remaining sauce on the top bun and set it on the assembled burger.

Serve immediately while hot with your choice of fries or chips. Provide extra sauce on the side if desired.

ground chuck (80/20)

vegetable oil (for griddle or pan)

potato or brioche burger bun

sharp cheddar cheese slice

leaf lettuce (iceberg or romaine)

tomato

mayonnaise

sweet relish

butter (softened, for toasting bun)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Activate yeast

In a large bowl, combine flour and salt. Make a well and add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Mix dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot 45–60 minutes until doubled. (If short on time, let rest 30 minutes.)

Knead & rest

While dough rises, warm 3 tablespoons olive oil in a small saucepan over low heat. Add minced garlic and gently warm for 1–2 minutes until fragrant but not browned. Remove from heat and set aside to infuse.

Make garlic oil

In a bowl, combine ricotta and 1 tablespoon grated Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon of the garlic-infused oil. Taste and adjust seasoning.

Prepare ricotta spread

Slice fresh mozzarella into 1/4-inch pieces (or tear into bite-sized pieces). Thinly slice tomatoes and season them lightly with a pinch of salt and pepper. Tear basil leaves roughly and set aside.

Slice tomatoes and cheese

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature possible (475–500°F).

Preheat oven

Punch down risen dough and divide into two equal portions for two 10–12-inch pizzas (or use whole for one large pizza). On a lightly floured surface, stretch or roll each portion into a thin round, leaving a slightly thicker edge for the crust.

Shape dough

Brush the stretched dough lightly with the remaining garlic oil (use about 1 tablespoon per crust). Dollop the ricotta mixture across the surface in spoonfuls and gently spread to leave some open spaces. Distribute sliced mozzarella evenly. Arrange tomato slices on top, leaving the edges clear. Sprinkle red pepper flakes and remaining salt and pepper.

Assemble pizza

Transfer the pizza to the preheated oven on the stone or hot baking sheet. Bake 8–12 minutes, until crust is golden and cheese is melted and bubbling. Timing depends on oven temperature and pizza thickness.

Bake

While pizza bakes, pour 1/2 cup balsamic vinegar and 1 teaspoon honey (or sugar) into a small saucepan. Bring to a gentle boil, then reduce to low and simmer, stirring occasionally, until reduced to about 3–4 tablespoons and syrupy (6–10 minutes). Remove from heat and let cool slightly; it will thicken more as it cools.

Make balsamic reduction

When pizza is out of the oven, let rest 1–2 minutes. If using burrata, place the burrata in the center and gently tear to release creamy interior. Scatter fresh basil leaves over the hot pizza. Drizzle 1 tablespoon extra-virgin olive oil over top, then lightly drizzle the balsamic reduction to taste (about 1–2 tablespoons). Optionally add an extra sprinkle of flaky sea salt and cracked black pepper.

Finish pizza

Slice and serve immediately while hot, with additional basil and balsamic on the side if desired.

Bourbon – Maple Brown Butter Cake

Brisket Grilled Cheese Sandwich

Sweet Heat Bbq Bacon Burger

Impossible Burger (single)

All-american Pub Burger - Single

White Caprese Pizza

Carnivore Pizza

Brass Tap Classic Pizza

Hot Honey Pepperoni Pizza

Bbq Chicken & Bacon Pizza

Tacos Steak On Flour Tortillas

Tacos- Fish On Corn Tortillas

Tacos- Fish On Flour Tortillas

Tacos- Brisket On Corn Tortillas

Tacos- Brisket On Flour Tortillas

Tacos Poblano Chicken (corn)

Tacos Poblano Chicken (flour)

Mac'n Cheese Bites W Pork

Mac'n Cheese Bites

Fried Pickles

Fried Green Beans

Pancho Tots With Brisket

Pancho Tots

Loaded Fries With Brisket