Meatballs Sliders

Fried Pickels w/ranch dip

Buffalo Mac & Cheese

Chicken Parm Sliders

Wood fired focaccia

Trident Knots

3 Tomato bruschetta

Crispy Cauliflower

Truffle Tots

Buttermilk Chicken Tenders

Any Slice & Any Pint

2 Crispy Cod Tacos

2 Baked Pretzels

2 Kalua Pork Tacos

4 Grilled Chicken Skewers

2 Crispy Shrimp Tacos

2 BBQ Pork Sliders

Beer Battered Kosher Pickles

2 Buffalo Chicken Sliders

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until fully incorporated.

Mix the ingredients

Shape the mixture into small meatballs, about 1 inch in diameter.

Form the meatballs

Heat olive oil in a skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until browned and cooked through.

Cook the meatballs

Once the meatballs are cooked, place each meatball on a slider bun. You can add your favorite toppings such as marinara sauce, cheese, and fresh basil.

Assemble the sliders

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Italian seasoning

Salt

Black pepper

Olive oil

Drain the pickles from the jar and pat them dry with paper towels.

Prepare the Pickles

In a bowl, combine the flour, cornmeal, garlic powder, onion powder, and cayenne pepper. In another bowl, whisk together the egg and milk. Dip each pickle slice first into the egg mixture, then dredge in the flour mixture.

Make the Batter

In a deep skillet, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Fry the pickles in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Pickles

In a bowl, mix together the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, salt, and black pepper until smooth.

Prepare the Ranch Dip

Serve the fried pickles hot with the ranch dip on the side.

Serve

Dill pickles

All-purpose flour

Cornmeal

Garlic powder

Onion powder

Cayenne pepper

Milk

Vegetable oil

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

Cook the Macaroni

In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until the mixture thickens.

Make the Cheese Sauce

Remove the pot from heat and stir in the cheddar cheese and cream cheese until melted and smooth. Mix in the Buffalo sauce, salt, and black pepper.

Add Cheeses and Buffalo Sauce

Add the cooked macaroni to the cheese sauce, stirring until evenly coated.

Combine Macaroni and Sauce

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish.

Prepare for Baking

Sprinkle panko breadcrumbs over the top and bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving.

Add Topping and Bake

Garnish with sliced green onions before serving.

Garnish and Serve

elbow macaroni

unsalted butter

all-purpose flour

milk

sharp cheddar cheese, shredded

cream cheese, softened

Buffalo sauce

salt

black pepper

panko breadcrumbs

green onions, sliced

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper. Set up a breading station with one bowl for the beaten egg, another for breadcrumbs mixed with half of the grated Parmesan cheese.

Prepare the Chicken

Dip each chicken breast into the egg, then coat with the breadcrumb mixture, pressing gently to adhere.

Bread the Chicken

In a large oven-safe skillet, heat olive oil over medium heat. Add the breaded chicken and cook for 4-5 minutes on each side until golden brown.

Cook the Chicken

Once the chicken is cooked, pour marinara sauce over each piece, then top with mozzarella slices and the remaining Parmesan cheese.

Add Sauce and Cheese

Transfer the skillet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Slice the slider buns in half. Place each piece of chicken on the bottom half of the bun, then close with the top half. Serve warm.

Assemble Sliders

Chicken breasts

Mozzarella cheese, sliced

Marinara sauce

Slider buns

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and sea salt. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

Mix Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled in size.

First Rise

Preheat your wood-fired oven to about 450°F (232°C).

Prepare Wood-Fired Oven

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Shape the dough into a rectangle and place it on a floured baking sheet.

Shape Focaccia

Using your fingers, create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with fresh rosemary and coarse sea salt.

Create Dents

Let the shaped focaccia rest for another 20-30 minutes while the oven is finishing preheating.

Second Rise

Transfer the focaccia to the wood-fired oven and bake for about 15-20 minutes, or until golden brown.

Bake Focaccia

Remove from the oven and let cool slightly before slicing. Serve warm.

Cool and Serve

Warm water

Active dry yeast

Sea salt

Fresh rosemary

Coarse sea salt for topping

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Knead the dough for about 5-7 minutes until smooth.

Prepare the Dough

Place the kneaded dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a rope about 12 inches long and tie it into a knot. Place the knots on a greased baking sheet.

Shape the Knots

In a small bowl, mix garlic powder, dried oregano, and parmesan cheese. Sprinkle this mixture generously over the formed knots.

Prepare the Topping

Preheat the oven to 375°F (190°C). Bake the knots for 15-20 minutes or until golden brown. Remove from the oven and sprinkle with chopped parsley.

Allow to cool slightly before serving. Enjoy your Trident Knots warm!

Sugar

Dried oregano

Parmesan cheese

Fresh parsley, chopped

In a mixing bowl, combine the diced Roma tomatoes, halved cherry tomatoes, and chopped sun-dried tomatoes. Add minced garlic and fresh basil leaves. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Mix gently until well combined.

Prepare the Tomato Mixture

Preheat your oven to 400°F (200°C). Arrange the sliced baguette or Italian bread on a baking sheet. Brush each slice lightly with olive oil.

Prepare the Bread

Bake the bread slices in the preheated oven for about 5-7 minutes, or until they are golden brown and crispy.

Toast the Bread

Remove the toasted bread from the oven and let it cool slightly. Spoon the tomato mixture generously onto each slice of toasted bread. Serve immediately.

Assemble the Bruschetta

Roma tomatoes

Cherry tomatoes

Sun-dried tomatoes

Fresh basil leaves

Garlic cloves, minced

Balsamic vinegar

Baguette or Italian bread, sliced

Preheat the Oven

Wash and cut the cauliflower into bite-sized florets.

Prepare the Cauliflower

In a large bowl, combine the cauliflower florets with olive oil, garlic powder, paprika, salt, and black pepper. Toss until the cauliflower is evenly coated.

Season the Cauliflower

Sprinkle the grated Parmesan cheese over the seasoned cauliflower and toss again to ensure an even coating.

Add Parmesan

Spread the cauliflower in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Bake the Cauliflower

Remove from the oven, garnish with fresh parsley if desired, and serve hot.

Cauliflower florets

Paprika

Grated Parmesan cheese

Fresh parsley (optional)

Preheat your oven to 425°F (220°C). Spread the frozen tater tots on a baking sheet in a single layer and drizzle with olive oil. Bake for 25-30 minutes or until they are golden brown and crispy.

Bake the Tater Tots

Once the tater tots are done baking, remove them from the oven and immediately drizzle with truffle oil. Sprinkle the grated Parmesan cheese, salt, and black pepper over the top. Toss gently to coat.

Add Truffle Oil and Seasoning

Transfer the truffle tots to a serving dish and garnish with chopped fresh parsley. Serve immediately while hot.

Frozen tater tots

Truffle oil

In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together the all-purpose flour and cornstarch. This will be used for the coating of the chicken.

Prepare the Breading

Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each strip in the flour-cornstarch mixture, ensuring each piece is well coated. Shake off any excess flour.

Coat the Chicken

Heat oil in a large skillet over medium-high heat. Once hot, add the coated chicken tenders in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Use a meat thermometer to ensure internal temperature reaches 75°C (165°F).

Fry the Chicken

Remove the chicken tenders from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with your choice of dipping sauce and heat level.

Drain and Serve

Chicken breast, cut into strips

Buttermilk

Cornstarch

Oil for frying

Preheat your oven to 475°F (245°C) to ensure a crispy crust.

On a floured surface, roll out the pizza dough to your desired thickness and shape.

Spread the pizza sauce evenly over the rolled-out dough.

Add Sauce

Sprinkle shredded mozzarella cheese generously over the sauce.

Add Cheese

Add your choice of toppings evenly across the pizza.

Add Toppings

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice it up, and enjoy with your favorite pint of beer or beverage.