Classic tequila cocktail with lime juice.

Margarita

Chocolate Lava Cake

Classic cheesecake with a graham cracker crust.

Cheesecake

Fresh salmon fillet grilled with lemon and herbs.

Grilled Salmon

Ribeye Steak

Spicy wings served with celery and blue cheese dressing.

Buffalo Wings

Mixed greens with cherry tomatoes, cucumbers, and choice of dressing.

House Salad

The Ruxton Steak

Refreshing cocktail with rum, mint, and lime.

Mojito

Start by rimming the glass with salt. To do this, run a lime wedge around the rim of the glass, then dip the rim into a plate of salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, 1 oz of triple sec, and 0.5 oz of simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Mix the Cocktail

Strain the mixture into the prepared glass filled with ice or serve it straight up if preferred. Garnish with a lime wedge on the rim.

Strain and Serve

Tequila

Lime juice

Triple sec

Simple syrup

Salt (for rimming glass)

Lime wedge (for garnish)

Preheat your oven to 425°F (220°C) to ensure it's ready for baking the cakes.

Preheat the Oven

Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking. Place them on a baking sheet for easy handling.

Prepare Ramekins

In a microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, large eggs, and large egg yolks until well combined and slightly frothy.

Whisk Eggs and Sugar

Gradually add the melted chocolate mixture to the egg mixture while whisking continuously until smooth and glossy.

Combine Mixtures

Sift together the all-purpose flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined; do not overmix.

Add Dry Ingredients

Stir in the vanilla extract until fully incorporated.

Add Vanilla

Evenly distribute the batter among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the baking sheet with the filled ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are set but the center is still soft and gooey.

Bake Cakes

Remove the cakes from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen, then invert onto serving plates. Serve immediately, optionally with vanilla ice cream or whipped cream.

Cool and Serve

unsalted butter

granulated sugar

large eggs

large egg yolks

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

semi-sweet chocolate, chopped

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.

Prepare the crust

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and let cool.

Form the crust

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and continue to beat until well combined.

Prepare the filling

Add sour cream, vanilla extract, and eggs to the cream cheese mixture. Mix until just combined, being careful not to overmix. Finally, add all-purpose flour and mix until just incorporated.

Add remaining ingredients

Pour the filling into the cooled crust and smooth the top. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for an hour.

Bake the cheesecake

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours, preferably overnight, before serving. Slice and enjoy!

Cool and serve

Graham cracker crumbs

Granulated sugar

Unsalted butter

Cream cheese

Sour cream

Vanilla extract

Eggs

All-purpose flour

In a medium bowl, combine olive oil, fresh lemon juice, minced garlic cloves, chopped parsley, chopped thyme, salt, and black pepper. Mix well to create a marinade.

Marinate the Salmon

Place the salmon fillets in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Prep the Salmon

Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, ensure the coals are hot and covered with white ash.

Preheat the Grill

Remove the salmon from the marinade and place it skin-side down on the grill grates. Grill for about 4-6 minutes on the first side.

Grill the Salmon

Carefully flip the salmon using a spatula and grill for another 4-6 minutes or until the salmon flakes easily with a fork and is cooked through.

Flip the Salmon

Remove the salmon from the grill and let it rest for a few minutes. Serve with lemon wedges and additional fresh herbs if desired.

Rest and Serve

Salmon fillet

Olive oil

Fresh lemon juice

Garlic cloves

Fresh parsley

Fresh thyme

Salt

Black pepper

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly.

Prepare the Steak

Pat the steak dry with paper towels. Rub olive oil over the surface of the steak. Generously season both sides with salt, black pepper, garlic powder, and fresh rosemary.

Season the Steak

Preheat your grill to high heat, around 450°F to 500°F (232°C to 260°C). Ensure the grill grates are clean and lightly oiled.

Place the seasoned ribeye steak on the grill. Grill for about 4-5 minutes on one side without moving it, until you achieve a nice sear.

Grill the Steak

Flip the steak using tongs, and continue grilling for an additional 4-5 minutes for medium-rare doneness. Adjust the time according to your preferred doneness level.

Flip and Continue Grilling

Remove the steak from the grill and place it on a cutting board. Let it rest for at least 5 minutes to allow the juices to redistribute.

Rest the Steak

Slice the ribeye steak against the grain into thick slices and serve immediately. Enjoy your perfectly grilled ribeye!

Slice and Serve

Ribeye steak

Garlic powder

Fresh rosemary

Pat the chicken wings dry with paper towels to remove excess moisture.

Prepare the Chicken Wings

In a large bowl, mix the baking powder, salt, and black pepper. Add the chicken wings and toss until they are well coated.

Season the Wings

Line a baking sheet with aluminum foil and place a cooling rack on top. Arrange the seasoned chicken wings in a single layer on the cooling rack.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are crispy and golden brown.

Bake

In a small saucepan over medium heat, combine the hot sauce, unsalted butter, garlic powder, and cayenne pepper.

Combine Ingredients

Stir the mixture until the butter is melted and the sauce is heated through. Remove from heat.

Heat the Sauce

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly.

Toss with Sauce

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

Prepare for Serving

chicken wings

baking powder

black pepper

hot sauce

garlic powder

cayenne pepper

celery sticks

blue cheese dressing

Rinse the mixed greens under cold running water. Use a salad spinner to dry the greens thoroughly.

Wash and Dry Greens

Cut the cherry tomatoes in half or leave them whole, depending on your preference.

Prepare Cherry Tomatoes

Peel the cucumber (optional) and slice it into thin rounds or half-moons.

Slice Cucumber

In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber slices. Toss gently to mix.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, Dijon mustard, and honey until well combined.

Whisk Dressing Ingredients

Drizzle the dressing over the salad and toss gently to ensure all ingredients are coated evenly.

Dress Salad

Mixed Greens

Cherry Tomatoes

Cucumbers

Olive Oil

Balsamic Vinegar

Black Pepper

Dijon Mustard

Honey

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Rub each steak with olive oil and generously season both sides with salt and black pepper. Make sure to coat the edges well.

In a large skillet or cast iron pan, heat over medium-high heat until hot. You can add a drop of water to check; it should sizzle immediately.

Heat the Pan

Place the steaks in the hot pan and sear for about 4-5 minutes without moving them, until a golden-brown crust forms.

Sear the Steak

Once the first side is seared, flip the steaks. Add the garlic cloves, fresh rosemary, and butter to the pan.

Add Garlic and Herbs

As the second side cooks for another 4-5 minutes, spoon the melted butter over the steaks continuously to infuse flavor.

Baste the Steaks

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Adjust cooking time based on desired doneness.

Check Doneness

Remove the steaks from the pan and let them rest on a cutting board for about 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steaks

Butter

In a sturdy glass, add the fresh mint leaves and sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils, mixing them with the sugar.

Muddle the mint and sugar

Pour in the fresh lime juice over the muddled mint and sugar mixture. Stir gently to combine.

Add lime juice

Pour in the white rum and mix well with the mint-lime-sugar combination.

Add rum

Fill the glass with ice cubes to the top.

Add ice

Pour the club soda over the ice until the glass is filled. Stir gently to combine all the ingredients without disturbing the mint too much.

Top with club soda

Garnish the drink with a lime wedge and a sprig of fresh mint. Serve immediately with a straw or a stirring stick.