TAQUITOS

MAHI MAHI TACOS

BLEU CHEESE WEDGE SALAD

POPCORN SHRIMP

BASIL, TOMATO & MOZZERELLA BALSAMIC GLAZE

DEPOT STEAK

FRESH ALASKAN HALIBUT

PRIME RIB

WITH ROASTED RED PEPPERS, CARMELIZED ONIONS and GOAT CHEESE.

PORTOBELLO SANDWICH

MAHI MAHI SANDWICH

CHICKEN SANDWICH

PRIME RIB SANDWICH

PEPPERONI

CAJUN FISH & CHIPS

Special 'PRIME RIB PIZZA'

MARGHERITA

SHRIMP WON TONS

QUESADILLA

KOREAN BBQ LETTUCE WRAPS

MAHI MAHI

CHICKEN FINGERS

MUSHROOMS

SEARED AHI TUNA

SHRIMP COCKTAIL

In a medium skillet over medium heat, add 1 tablespoon oil (from the listed oil) and sauté the chopped onion until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the shredded chicken, ground cumin, chili powder, salt, and black pepper. Stir to combine and cook 2–3 minutes until heated through. Remove from heat and stir in chopped cilantro and lime juice. Taste and adjust salt or lime as needed. Let cool slightly so it’s easier to roll.

Prepare filling

Warm the corn tortillas so they are pliable and won’t crack when rolled. To do this, heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side, or wrap stacks of 4–6 tortillas in a clean damp kitchen towel and microwave 30–45 seconds. Keep warmed tortillas covered to retain pliability.

Soften tortillas

Place a warm tortilla on a work surface. Spoon about 2 tablespoons (roughly 2 heaping tablespoons) of the chicken filling in a line across the bottom third of the tortilla. Tightly roll the tortilla away from you to enclose the filling. Place seam-side down on a baking sheet. Repeat with remaining tortillas and filling. You should yield approximately 12 taquitos.

Fill and roll

There are two common finish methods: frying for crispness or oven-baking/air-frying for a lighter result. Prepare one of the options below.

Choose cooking method

Pour the listed vegetable oil into a deep skillet or pot to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles on contact. Fry taquitos seam-side down for 1.5–2 minutes per side until golden brown and crisp. Use tongs to turn carefully. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt while hot.

Frying (traditional)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Lightly brush each taquito with oil on all sides (or spray). Place seam-side down on the sheet so they don't unroll. Bake 12–15 minutes, turning once halfway through, until crisp and golden.

Baking (lighter)

Preheat air-fryer to 400°F (200°C). Lightly brush or spray taquitos with oil and place seam-side down in a single layer (work in batches if needed). Air-fry 6–8 minutes until crisp, turning once if needed. Remove when golden.

Air-fryer (alternative)

Arrange taquitos on a platter over a bed of shredded lettuce if desired. Serve with sour cream or crema, salsa, crumbled queso fresco, and lime wedges on the side. To serve: top with a dollop of crema, spoon salsa over or on the side, sprinkle cheese and cilantro if desired, and squeeze lime just before eating.

Leftovers: store cooled taquitos in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven or air-fryer for 4–6 minutes before serving.

cooked shredded chicken (rotisserie or poached)

white onion, finely chopped

garlic cloves, minced

ground cumin

chili powder

salt

black pepper

fresh cilantro, finely chopped

lime juice

corn tortillas (6-inch)

vegetable oil (for frying) or olive oil (for brushing)

salt (for oil or finishing)

sour cream or Mexican crema

salsa verde or red salsa

shredded lettuce

crumbled queso fresco or cotija

lime wedges

In a shallow bowl or dish whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Prepare marinade

Pat the mahi mahi fillets dry with paper towels. Place fillets in the marinade and turn to coat completely. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes) to allow flavors to penetrate without breaking the fish down.

Marinate fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp oil. When oil shimmers, place fillets in the pan and cook 3–4 minutes per side (depending on thickness) until opaque and flakey inside and an internal temperature reaches 145°F (63°C). Avoid overcooking. Remove to a cutting board and let rest 3 minutes, then flake into 1-inch pieces with a fork.

Cook fish

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated medium carrot and 1 cup chopped cilantro. In a small bowl whisk 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp honey, 1 tsp salt and 1 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Cover and refrigerate until ready to assemble.

Make slaw

In a small bowl combine 1 cup sour cream (or crema), 1 tsp lime zest, 1 tbsp lime juice, 1 tsp hot sauce (or finely minced chipotle), and 1/2 tsp salt. Whisk until smooth. Adjust heat or lime to taste and refrigerate until serving.

Make crema

Warm 6–8 tortillas on a dry skillet over medium heat about 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Warm tortillas

Divide the flaked mahi mahi evenly among the warmed tortillas (about 2 oz fish per taco if making 8). Top each with a generous spoonful of slaw, a drizzle of spicy crema, a couple slices of avocado, and a few cilantro leaves. Serve with lime wedges and extra hot sauce on the side.

Assemble tacos

mahi mahi fillets, skinless

olive oil

fresh lime juice

garlic, minced

smoked paprika

kosher salt

black pepper, freshly ground

green cabbage, finely shredded

red cabbage, finely shredded

carrot, grated

fresh cilantro, chopped

lime juice (for slaw)

mayonnaise

Greek yogurt (or sour cream)

honey

lime zest

lime juice (for crema)

hot sauce (or chipotle in adobo, minced)

corn or flour tortillas (6-inch)

avocado, sliced

fresh cilantro leaves

extra lime juice (optional)

olive oil or neutral oil (for cooking)

Remove any loose outer leaves from the head of iceberg lettuce. Using a sharp chef's knife, cut the head into 4 even wedges (root end intact so wedges hold together). Pat wedges dry with paper towels and place on chilled plates.

Prepare lettuce wedge

Halve cherry tomatoes. Peel (if desired) and slice cucumber into half-moons to measure 1/2 cup. Thinly slice red onion and separate into rings; measure 1/4 cup. Scatter tomatoes, cucumber and red onion evenly over and around each wedge.

Prepare produce

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then crumble or chop into bite-size pieces. Sprinkle bacon evenly over the wedges.

Cook bacon

Sprinkle 3 tablespoons (about 0.75 cup total divided among wedges) of crumbled blue cheese over the top of each wedge and around the plate. Grind a little black pepper over each wedge and scatter minced chives if using.

Add cheese and finish

In a medium bowl, whisk together mayonnaise (1/2 cup), sour cream (1/4 cup), and buttermilk (1/2 cup) until smooth.

Whisk in apple cider vinegar (1 tbs), Dijon mustard (1 tsp), garlic powder (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) until fully incorporated.

Fold in 1/2 cup crumbled blue cheese, leaving some small chunks for texture. Taste and adjust seasoning or thickness: add up to 2 tbs more buttermilk to thin, or add a pinch more salt if needed. For extra creaminess, pulse in a blender or food processor briefly (optional).

Chill the dressing for at least 15 minutes to allow flavors to meld, or serve immediately if short on time.

When ready to serve, drizzle about 2–3 tablespoons of dressing over each wedge (or serve the remainder on the side). Garnish with toasted baguette slices or croutons and a lemon wedge if desired.

iceberg lettuce

cherry tomatoes

cucumber

red onion

bacon

crumbled blue cheese

chives (optional)

fresh ground black pepper

sour cream

buttermilk

apple cider vinegar

Dijon mustard

garlic powder

crumbled blue cheese (for dressing)

lemon wedges

toasted baguette slices or croutons

Pat the shrimp dry with paper towels. If shrimp are large, cut into bite-size pieces roughly 1 inch; for small shrimp, leave whole. Transfer shrimp to a medium bowl.

Prepare shrimp

Combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper in the bowl with shrimp. Stir to coat, cover, and refrigerate for 15–30 minutes. This tenderizes and flavors the shrimp and helps the coating adhere.

Marinate

In a shallow wide bowl or rimmed plate, whisk together flour, cornstarch, panko, Parmesan (if using), smoked paprika, garlic powder, onion powder, cayenne, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Mix dry ingredients

In a second shallow bowl whisk the egg with 2 tablespoons milk until smooth. This will be used to help the dry mixture adhere.

Set up wet station

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 to 1 1/2 inches (about 1 1/2–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown within about 30 seconds.

Heat oil

Working in small batches (6–8 shrimp at a time to avoid crowding), remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp first in the flour mixture, then dip briefly in the egg wash, then return to the flour mixture for a final coating, pressing gently so the crumbs adhere. Place breaded shrimp on a wire rack or baking sheet while you finish the rest.

Bread the shrimp

Carefully lower a few breaded shrimp into the hot oil using tongs or a spider, taking care not to overcrowd (overcrowding drops oil temperature). Fry 1 1/2–2 1/2 minutes, turning once, until golden brown and crisp. Larger pieces may take up to 3 minutes. Internal shrimp temperature should be 145°F and flesh opaque and firm.

Using a slotted spoon, transfer fried shrimp to a paper towel-lined plate or a wire rack set over a baking sheet to drain. Lightly season with a pinch of salt while still hot. Keep cooked shrimp warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

Drain

Transfer popcorn shrimp to a serving bowl or platter. Sprinkle with chopped parsley and serve immediately with lemon wedges and remoulade or spicy mayo for dipping.

Serve

If making ahead, fry shrimp until golden but slightly underdone by 10–15 seconds, cool on a rack, then freeze in a single layer on a sheet tray. Reheat from frozen in a 400°F oven for 8–10 minutes until hot and crisp. Avoid microwaving to keep crispness.

Make-ahead and reheating (optional)

raw small shrimp (peeled, deveined, tails removed if desired)

hot sauce

freshly ground black pepper

all-purpose flour

cornstarch

panko breadcrumbs (or fine dry breadcrumbs)

finely grated Parmesan cheese (optional)

onion powder

cayenne pepper

large egg

milk (or water)

neutral frying oil (vegetable, canola, or peanut oil)

chopped fresh parsley

remoulade or spicy mayo (store-bought or homemade)

Pour 1 cup balsamic vinegar into a small saucepan. Add 2 tablespoons granulated sugar and 1 teaspoon honey (if using). Stir to combine.

Prepare glaze

Bring mixture to a gentle boil over medium heat, then reduce heat to low to maintain a steady simmer. Stir occasionally to dissolve sugar.

Allow the vinegar to simmer gently until reduced by roughly half and syrupy in consistency, about 12–18 minutes. It should coat the back of a spoon. Watch carefully during the last few minutes to avoid burning.

If glaze becomes too thick as it cools, stir in up to 1 tablespoon water to reach desired pourable consistency. Remove from heat and let cool to warm (it will thicken further as it cools).

Taste and adjust: if too sharp, add a tiny pinch more sugar or 1/4 teaspoon honey and stir while warm.

Wash and dry tomatoes. Slice into 1/4-inch rounds or cut into wedges if using larger tomatoes. Place tomatoes on a platter or individual plates in a single layer or slightly overlapped.

Prepare tomatoes

Slice or tear fresh mozzarella and tuck pieces between and on top of the tomato slices. Tuck whole basil leaves between tomato and mozzarella layers for even distribution.

Arrange mozzarella and basil

Drizzle the salad evenly with 2 tablespoons extra-virgin olive oil.

Season the salad with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, distributing evenly over tomatoes and cheese.

Spoon the warm (but not piping hot) balsamic glaze over the assembled salad in a light zigzag or dots. Use more or less to taste — about 3–4 tablespoons should be enough for 4 servings.

Finish with optional garnishes: scatter 2 tablespoons toasted pine nuts or chopped walnuts, a pinch (about 1/2 teaspoon) flaky sea salt, and 1/4 teaspoon cracked black pepper for texture and visual appeal.

Let the assembled salad sit at room temperature for 5–10 minutes before serving so flavors meld; serve immediately.

ripe tomatoes (medium)

fresh mozzarella (ball or ciliegine), drained and sliced or torn

fresh basil leaves

extra-virgin olive oil

sea salt

balsamic vinegar

granulated sugar

honey (optional, for shine and body)

water (if needed to adjust consistency)

flaky sea salt (for garnish)

cracked black pepper (for garnish)

toasted pine nuts or chopped walnuts

Remove steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

Prepare steaks

In a bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 3 minced garlic cloves, 1 tbs chopped rosemary, 1 tsp brown sugar, 1 tsp freshly ground black pepper and 2 tsp kosher salt. Whisk until combined.

Make marinade

Place steaks in a shallow dish or large resealable bag and pour marinade over them. Turn to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours. If short on time, 30 minutes will still impart flavor. Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature and blot off excess marinade with paper towel (leave some of the herb/garlic pieces on for flavor).

Heat a heavy cast-iron skillet or grill to high heat until smoking hot (about 5–7 minutes for a cast-iron pan). If using a pan, add 1 tbs olive oil and heat until shimmering just before adding the steak.

Preheat pan or grill

Season both sides lightly with additional salt if needed. Place steaks in the hot pan or on the grill. For 1–1¼ inch steaks: sear 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. Do not move steaks while searing to develop a deep crust. On the last 30–60 seconds of cooking, tilt the pan and spoon hot oil over the steaks (baste) or add a knob of butter to the pan.

Sear steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute. This also finishes carryover cooking.

Rest steaks

While steaks rest, prepare compound butter. In a small bowl combine 4 tbs softened unsalted butter, 1 tbs finely chopped parsley, 1 tsp lemon zest, 1 minced garlic clove and 1 tsp salt. Mix thoroughly, then shape into a log on plastic wrap and chill briefly to firm, or simply spoon a pat onto the steaks when serving.

After removing steaks from the pan, lower heat to medium and add 1 tbs butter. Add 1 finely minced shallot and sauté 1–2 minutes until translucent.

Deglaze the pan with 1 dl red wine (or 1 dl beef stock if avoiding alcohol), scraping up browned bits with a wooden spoon. If using wine, reduce by half then add 0.5 dl beef stock to balance. Stir in 0.5 tsp Dijon mustard and 1 tsp fresh thyme leaves. Simmer 2–3 minutes until sauce is slightly reduced and glossy. Taste and season with salt and pepper.

Strain sauce if desired and spoon a little over each rested steak just before serving.

Taquitos

Mahi Mahi Tacos

Bleu Cheese Wedge Salad

Popcorn Shrimp

Basil, Tomato & Mozzerella Balsamic Glaze

Depot Steak

Fresh Alaskan Halibut

Prime Rib

Portobello Sandwich

Mahi Mahi Sandwich

Chicken Sandwich

Prime Rib Sandwich

Pepperoni

Cajun Fish & Chips

Special 'prime Rib Pizza'

Margherita

Shrimp Won Tons

Quesadilla

Korean Bbq Lettuce Wraps

Mahi Mahi

Chicken Fingers

Mushrooms

Seared Ahi Tuna

Shrimp Cocktail