Seared Ahi Sandwich

Jidori Chicken Club

Grilled Cheese

Prime Steak Sandwich

REAL ITA

DOORDASH DRIVE

Easter Sunday

Happy Patrick's Day

Get all your game day food to keep the fans at the party cheering.

Big Game Valentine's Day Dinner

Pat the Ahi tuna steaks dry with paper towels. Season both sides with salt and black pepper.

Prepare the Ahi Tuna

Heat olive oil in a skillet over medium-high heat until shimmering.

Heat the Pan

Add the seasoned Ahi tuna steaks to the hot skillet. Sear for about 1-2 minutes on each side for rare, or longer if desired.

Sear the Tuna

In a small bowl, mix mayonnaise and wasabi paste together until well combined.

Make Wasabi Mayo

Spread the wasabi mayo on the bottom half of each brioche bun. Layer with lettuce, seared Ahi tuna, tomato slices, and avocado slices. Top with the other half of the bun.

Assemble the Sandwich

Serve immediately with your choice of sides.

Serve

Ahi Tuna Steak

Olive Oil

Salt

Black Pepper

Brioche Buns

Mayonnaise

Wasabi Paste

Lettuce Leaves

Tomato, sliced

Avocado, sliced

Season the Jidori chicken breasts with salt and pepper. Grill or pan-sear them over medium heat for 6-7 minutes per side, or until cooked through.

Cook the Chicken

In a skillet, cook the bacon slices until crispy. Remove and drain on paper towels.

Cook the Bacon

Slice the tomato and avocado. Wash and dry the lettuce leaves.

Prepare the Vegetables

Spread mayonnaise on one side of each slice of bread. Layer lettuce, tomato slices, avocado slices, grilled chicken, and bacon on two slices of bread. Top with the other two slices to complete the sandwich.

Assemble the Club Sandwich

Cut the sandwiches in half and serve immediately.

Jidori chicken breast

Bacon

Lettuce

Tomato

Avocado

Whole grain bread

Pepper

In a small bowl, mix the unsalted butter with fresh thyme leaves, garlic powder, black pepper, and crushed red pepper flakes.

Prepare the Butter

Spread the thyme-infused butter on one side of each slice of sourdough bread. On the unbuttered side, layer a slice of sharp cheddar cheese, followed by a slice of brie cheese, and top with another slice of cheddar. Place the second slice of sourdough on top, buttered side up.

Heat a skillet over medium heat. Once hot, add the sandwich and cook for about 3-4 minutes, or until the bread is golden brown. Carefully flip the sandwich and grill the other side for another 3-4 minutes until the cheese is melted and the bread is crispy.

Grill the Sandwich

Remove from the skillet, slice in half, and serve immediately while warm and gooey.

sourdough bread

sharp cheddar cheese

brie cheese

unsalted butter

fresh thyme leaves

garlic powder

black pepper

crushed red pepper flakes

Season the prime ribeye steak with salt and black pepper on both sides.

Prepare the Steak

In a skillet, heat olive oil over medium-high heat. Add the seasoned steak and cook for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes.

Rest the Steak

After resting, slice the steak thinly against the grain.

Slice the Steak

Slice the French baguette lengthwise and spread garlic aioli on both sides.

Prepare the Baguette

Layer the sliced steak on the bottom half of the baguette, add provolone cheese, arugula, and roasted red peppers. Top with the other half of the baguette.

Cut the sandwich in half and serve immediately.

Prime ribeye steak

Black pepper

Olive oil

French baguette

Provolone cheese

Fresh arugula

Roasted red peppers

Garlic aioli

In a large pot of salted boiling water, cook the pasta 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 about 1 minute until fragrant.

Prepare the Sauce

Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.

Add Tomatoes

Add the cooked pasta to the skillet along with the chopped basil, grated Parmesan, salt, black pepper, and crushed red pepper flakes. Toss everything together until well combined.

Combine Ingredients

Serve immediately while hot, garnished with additional Parmesan and fresh basil if desired.

Pasta

Garlic, minced

Cherry Tomatoes, halved

Fresh Basil, chopped

Parmesan Cheese, grated

Crushed Red Pepper Flakes

Trim any excess fat from the chicken breasts and pat them dry with paper towels.

Prepare the Chicken

In a bowl, combine olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Add the chicken breasts to the bowl and coat them well with the marinade. Let it marinate for at least 30 minutes.

Marinate the Chicken

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until they reach an internal temperature of 165°F (75°C).

Once cooked, remove the chicken from the heat and let it rest for a few minutes. Garnish with fresh parsley before serving.

Garnish and Serve

Chicken Breast

Paprika

Lemon Juice

Fresh Parsley, chopped

In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Mix well.

Prepare the Marinade

Rub the marinade all over the leg of lamb. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Lamb

Preheat the Oven

Peel and chop the carrots and potatoes into large chunks. Cut the onion into quarters.

Prepare Vegetables

Place the marinated lamb in a roasting pan. Surround it with the chopped vegetables. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the lamb reaches your desired doneness.

Roast the Lamb

Once cooked, remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve with the roasted vegetables.

Rest and Serve

Leg of Lamb

Garlic

Fresh Rosemary

Carrots

Potatoes

Onion

Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot.

Prepare the Corned Beef

Add beef broth, garlic cloves, black peppercorns, mustard seeds, bay leaves, and salt into the pot with the brisket.

Add Ingredients

Cover the pot and bring to a boil. Reduce heat and simmer for about 2.5 hours, or until the brisket is tender.

Cook the Brisket

While the brisket is cooking, peel and chop the carrots and potatoes. Cut the cabbage into wedges.

After 2.5 hours, add the carrots, potatoes, and cabbage to the pot. Cover and cook for an additional 30 minutes, until vegetables are tender.

Add Vegetables

Remove the brisket and let it rest for 10 minutes before slicing. Serve with the cooked vegetables.

Corned Beef Brisket

Cabbage

Beef Broth

Garlic cloves

Black Peppercorns

Mustard seeds

Bay leaves

Preheat the oven to 400°F (200°C). Place the chicken wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes until crispy.

Prepare the Chicken Wings

Once the wings are cooked, transfer them to a large bowl and toss with the buffalo sauce until well coated.

Coat with Buffalo Sauce

Wash and cut the celery and carrot sticks into bite-sized pieces. Arrange them on a platter.

On a large serving platter, layer nacho chips, sprinkle cheddar cheese, and top with jalapeños. Bake for 10 minutes until the cheese melts.

Assemble the Nacho Platter

Serve the chicken wings with ranch dressing on the side, and the nachos with guacamole and salsa.