Oreste’s

Rollin Smoke BBQ

Dozo Omakase & Handroll

Winsome Prime

Kim’s House Grill BBQ

Craft Boba Tea

Soirée Coffee Bar

Milagro Tacos

Pesca Coastal Classics

Pesca Coastal Classics & Boozy Cocktails

Ari’s Pantry

Kate Weiser Chocolates

Beto & Son

Sum Dang Good

Saint Rocco’s

LaRue Doughnuts

Coin Toss

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Cook the Pasta

While the pasta is cooking, peel and finely chop the garlic cloves.

Prepare the Garlic

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally until they soften and start to burst.

Add Cherry Tomatoes

Once the pasta is cooked, reserve a cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet with the tomatoes and garlic. Toss to combine, adding reserved pasta water as needed for desired consistency.

Combine Pasta and Sauce

Stir in the fresh basil, salt, and black pepper. Mix well to combine all flavors.

Season the Dish

Plate the pasta and sprinkle with grated Parmesan cheese before serving. Enjoy!

Serve

Pasta

Olive Oil

Garlic

Cherry Tomatoes

Fresh Basil

Parmesan Cheese

Salt

Black Pepper

In a large mixing bowl, combine all the dry ingredients: brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and ground cumin. Use a whisk to thoroughly combine the ingredients until well mixed.

Mixing the Rub

Transfer the BBQ rub to an airtight container. Store it in a cool, dry place for up to 6 months. This rub can be used on various meats such as ribs, chicken, or brisket.

Storing the Rub

Brown sugar

Paprika

Garlic powder

Onion powder

Black pepper

Cayenne pepper

Ground cumin

In a fine mesh strainer, rinse the sushi rice under cold running water until the water runs clear. This removes excess starch.

Rinse the Rice

In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 18-20 minutes, or until the water is absorbed.

Cook the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Gently fold to combine without mashing the grains. Allow to cool to room temperature.

Season the Rice

Slice the fresh salmon and tuna into thin strips suitable for sushi. Set aside.

Prepare the Fish

Slice the avocado and cucumber into thin strips. Set aside.

Prepare the Vegetables

Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side up.

Lay Nori Sheet

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread Rice

Place a few slices of salmon, tuna, avocado, and cucumber diagonally across the rice.

Add Fillings

Using the bamboo mat, lift the edge closest to you and roll it over the fillings tightly, forming a cone shape. Seal the edge with a little water.

Roll the Handroll

Serve the handrolls with soy sauce, wasabi, and pickled ginger on the side.

Sushi rice

Water

Rice vinegar

Sugar

Fresh salmon

Tuna

Avocado

Cucumber

Nori sheets

Soy sauce

Wasabi

Pickled ginger

Start by removing the prime rib roast from the refrigerator and let it sit at room temperature for about 1 hour. This allows the meat to cook evenly.

Prep the Prime Rib

In a small bowl, combine minced garlic, chopped fresh rosemary, salt, black pepper, and olive oil. Mix well to form a paste.

Make the Garlic-Rosemary Paste

Rub the garlic-rosemary paste all over the prime rib roast, ensuring it's evenly coated. This will help to flavor the meat and create a nice crust.

Season the Meat

Preheat your oven to 450°F (232°C). This high temperature will help sear the outside of the roast.

Preheat the Oven

Place the seasoned prime rib roast in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes.

Roast the Prime Rib

After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Lower the Temperature

In a saucepan, combine the beef broth and the drippings from the roasting pan. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.

Prepare the Au Jus

Once the roast reaches the desired doneness, remove it from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.

Rest the Meat

Slice the prime rib and serve with the prepared au jus on the side.

Prime Rib Roast

Fresh Rosemary

Beef Broth

In a bowl, combine soy sauce, honey, minced garlic, grated ginger, and black pepper. Mix well until fully combined.

Prepare the Marinade

Place the chicken thighs, pork ribs, and beef steak strips into a large resealable plastic bag. Pour the marinade over the meats, seal the bag, and massage the marinade into the meats. Refrigerate for at least 2 hours, preferably overnight.

Marinate the Meats

Wash and cut the bell peppers into bite-sized pieces, cut the red onion into wedges, and slice the zucchini. Set aside.

In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika. Stir continuously until the mixture comes to a simmer. Reduce heat and let it cook for about 10 minutes until slightly thickened.

Make the BBQ Sauce

Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.

Preheat the Grill

Remove the meats from the marinade and discard the marinade. Grill the chicken thighs for about 6-7 minutes per side, pork ribs for 12-15 minutes per side, and beef steak strips for 4-5 minutes per side or until desired doneness.

Grill the Meats

Place the prepared vegetables on the grill alongside the meats. Grill for about 5-7 minutes or until they are tender and have grill marks.

Grill the Vegetables

Once all the meats and vegetables are grilled, remove them from the grill and let them rest for a few minutes. Serve with the homemade BBQ sauce on the side.

Honey

Garlic cloves, minced

Ginger, grated

Chicken thighs, boneless

Pork ribs

Beef steak, cut into strips

Bell peppers, assorted colors

Red onion, cut into wedges

Zucchini, sliced

Ketchup

Apple cider vinegar

Worcestershire sauce

Smoked paprika

In a saucepan, bring 4 cups of water to a boil. Add 1 cup of tapioca pearls and stir gently to prevent sticking. Once the pearls float to the top, reduce the heat and simmer for 15-20 minutes until they are translucent and chewy.

Cook the tapioca pearls

If desired, add 2 tablespoons of brown sugar to the cooked tapioca pearls and stir until dissolved. Let the pearls sit in the sweetened water for an additional 10 minutes to absorb the flavor.

Sweeten the pearls

In a separate saucepan, bring 2 cups of water to a boil. Remove from heat and add 2 tablespoons of black tea leaves or 2 tea bags. Steep for 5-7 minutes, depending on your desired strength.

Brew the tea

After steeping, remove the tea leaves or bags and add 2 tablespoons of your chosen sweetener, stirring until fully dissolved.

Sweeten the tea

Stir in 1 cup of milk or non-dairy milk to the brewed tea. Mix well and taste, adjusting sweetness if necessary.

Add milk

To enhance your boba tea, you can add 1 teaspoon of vanilla extract and 3 tablespoons of your favorite fruit puree or syrup. Stir well to combine.

Add flavor

In a glass, add a portion of the cooked tapioca pearls (about 1/4 cup). Pour the brewed tea mixture over the pearls, filling the glass to your desired level.

Combine boba and tea

Add ice if desired and serve with a wide straw. Enjoy your homemade craft boba tea!

Tapioca pearls

Brown sugar (optional for sweetening)

Black tea leaves or tea bags

Sweetener (honey, sugar, or syrup)

Milk or non-dairy milk

Vanilla extract

Fruit puree or syrup (e.g., strawberry, mango)

Start by brewing 4 cups of your favorite coffee. Use a coffee maker or a French press according to your preference.

Brew the Coffee

In a small saucepan, heat 2 cups of milk over medium heat until warm but not boiling. Stir in 1 tsp of vanilla extract and mix well.

Prepare the Milk

Once the coffee is brewed, pour it into a large serving pot. Add 4 tablespoons of sugar to the coffee, adjusting to taste, and stir until fully dissolved.

Sweeten the Coffee

Slowly pour the warmed milk mixture into the sweetened coffee, stirring gently to combine.

Combine Coffee and Milk

Drizzle 1 tablespoon of chocolate syrup into the coffee mixture and stir to incorporate.

Add Flavor

Pour the coffee into individual cups. Top each cup with a generous dollop of whipped cream (about 1/4 cup per cup).

Garnish the Coffee

Sprinkle a pinch of cinnamon powder on top of the whipped cream for added flavor. Add a few marshmallows and sprinkle some chocolate shavings over the top. Optionally, garnish with coffee beans.

Finishing Touches

Freshly Brewed Coffee

Milk (whole or plant-based)

Vanilla Extract

Chocolate Syrup

Whipped Cream

Cinnamon Powder

Marshmallows

Chocolate Shavings

Coffee Beans (for garnish)

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Cook the Ground Beef

Stir in taco seasoning and water. Bring to a simmer and cook for an additional 5 minutes, stirring occasionally until the mixture thickens. Season with salt and pepper to taste.

Add Seasoning

While the beef is cooking, wrap corn tortillas in aluminum foil and place in a preheated oven at 350°F (175°C) for about 10 minutes to warm them up.

Warm the Tortillas

While the tortillas are warming, prepare your toppings: shred lettuce, dice tomatoes, and slice the avocado. Cut the lime into wedges.

Prepare the Toppings

Once everything is ready, take a warm tortilla and fill it with the beef mixture. Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and slices of avocado.

Assemble the Tacos

Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your Milagro Tacos!

Ground beef

Taco seasoning

Corn tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Lime

In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Cook the Orzo Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Set aside.

Sauté the Spinach

In the same skillet, add another tablespoon of olive oil. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes on each side, or until cooked through and flakes easily with a fork. Remove and set aside.

Cook the Salmon

In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.

Cook the Shrimp

Add the clams to the skillet, along with the lemon juice, and cover. Cook until the clams open, about 5-7 minutes. Discard any that do not open.