Fall Mule

cabbage slaw, pineapple salsa, lime crema

Blackened Salmon Tacos

Sweet Potato Fries

castelvetrano, cuquillo, manzanilla & gordal olives, citrus, cinnamon, clove

Marinated Olives

Chill a copper mule mug or an old-fashioned glass by filling it with ice and setting aside while you prepare the drink (about 1–2 minutes). Discard the chilling ice before building, or keep if you prefer extra dilution.

Prepare glass

In a cocktail shaker (no need to be dry), add the vodka, fresh lime juice, apple cider, maple syrup, and Angostura bitters. Add 4–6 medium ice cubes to the shaker.

Combine base ingredients

Shake vigorously for about 8–10 seconds until the shaker feels cold to the touch and the maple syrup is fully integrated.

Shake

If you chilled your serving mug and removed the ice, fill it with fresh cubed ice (about 1 cup). Strain the shaken mixture into the mug. Top gently with 4 oz ginger beer (adjust to taste), pouring slowly to preserve carbonation.

Build and top

Give the drink a gentle stir (1–2 rotations) to combine ginger beer without flattening it. Taste and adjust: add an extra 1/2 oz apple cider for more fall fruitiness or a dash more maple syrup for sweetness.

Finish

Slide two thin apple slices onto the rim or float them on top of the drink.

Tuck a fresh thyme sprig into the mug so the aromatic leaves sit above the drink; clap the sprig between your hands first to release oils if desired.

Lightly dust the surface with a small pinch (about 1/8 tsp) of ground cinnamon if using. Serve immediately with a short stirring spoon or straw.

vodka

freshly squeezed lime juice

ginger beer

apple cider (preferably unsweetened)

maple syrup (pure)

Angostura bitters

ice (cubed)

apple slice (thin)

fresh thyme sprig

ground cinnamon (optional dusting)

Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and lime juice.

Preparation

Combine the blackening seasoning ingredients (use pre-mixed 2 tbs if available) in a small bowl. Rub the seasoning evenly over both sides of each fillet, pressing gently to adhere.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add the butter and swirl to melt; it will foam briefly.

Place the salmon fillets in the skillet and sear without moving for 3 minutes to develop a dark crust. Flip and cook 2–3 more minutes for medium (internal temp ~125–130°F / 52–54°C). Cook longer 1–2 minutes if you prefer well done. Remove from skillet and let rest 2 minutes, then flake into bite-size pieces.

In a large bowl combine thinly sliced green and red cabbage, shredded/julienned carrot, and chopped cilantro.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, lime juice, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss to combine. Taste and adjust salt or lime as needed. Chill for at least 10 minutes to meld flavors (can be made up to 2 hours ahead).

In a medium bowl combine diced pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

Add lime juice and salt, stir to combine. Taste and adjust sweetness or acidity—if pineapple is very tart, add a teaspoon of honey. Let sit 5–10 minutes for flavors to marry.

In a small bowl whisk together sour cream, lime zest, lime juice, hot sauce (if using), and salt until smooth. Adjust seasoning to taste. Refrigerate until ready to use.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 300°F oven for 8–10 minutes.

Place a spoonful of cabbage slaw in the center of each tortilla, top with flaked blackened salmon, then a generous spoonful of pineapple salsa.

Drizzle lime crema over the top, sprinkle with extra cilantro and crumbled cotija if using, and serve with lime wedges for squeezing.

Serve immediately while salmon is warm and tortillas are pliable.

salmon fillets, skin removed

blackening seasoning (paprika, smoked paprika, cumin, garlic powder, onion powder, dried oregano, cayenne, salt, black pepper)

olive oil

unsalted butter

fresh lime juice

green cabbage, thinly sliced

red cabbage, thinly sliced

carrot, julienned or shredded

fresh cilantro, chopped

lime juice

mayonnaise

apple cider vinegar

honey

salt

black pepper

fresh pineapple, finely diced

red bell pepper, small dice

red onion, finely diced

jalapeño, seeded and minced

sour cream or Mexican crema

lime zest

hot sauce (optional)

corn or flour tortillas

lime wedges

extra cilantro leaves

cotija or crumbled feta (optional)

Preheat oven to 425°F (220°C). Wash and peel the sweet potatoes if you prefer (leaving the skin on is fine). Cut each sweet potato into even 1/3–1/2-inch thick fries/sticks so they cook evenly.

Prep and cut

Place the cut fries in a large bowl and cover with cold water. Soak for 20–30 minutes to remove excess surface starch (this improves crispiness). If short on time, soak for at least 10 minutes.

Soak

Drain the fries and pat them thoroughly dry with clean kitchen towels or paper towels. Transfer to a dry bowl. Sprinkle the cornstarch and baking powder (if using) over the fries and toss to coat evenly. Add the 2 tablespoons oil, kosher salt, black pepper, and smoked paprika; toss again so each fry is lightly coated.

Dry and toss with coating

Line two baking sheets with parchment paper and spread the fries out in a single layer, ensuring they are not crowded and edges do not touch. This may require using two sheets or baking in batches. Bake in the preheated oven for 12 minutes, then rotate the pans (swap top/bottom and front/back) and flip each fry with a spatula. Continue baking another 8–12 minutes until edges are browned and fries are crisp. Total bake time will be about 20–24 minutes depending on thickness and oven; watch so they don’t burn.

Arrange and bake

For extra crispness, finish under the broiler for 1–2 minutes—watch closely to prevent burning.

Final crisp (optional)

Immediately after removing from the oven, transfer fries to a large bowl or platter. Sprinkle the prepared malt vinegar salt evenly over the fries (see Malt Vinegar Salt section). Toss gently to distribute. Let rest 2 minutes so coatings set before serving.

Season and rest

Combine the 1 teaspoon malt vinegar with the 1 teaspoon fine sea salt in a small bowl. Stir until the vinegar is absorbed and the salt is slightly damp but not soupy. If it seems too wet, spread the mixture on a small plate and let it air-dry 5–10 minutes to return to a flaky, sprinkleable texture. Use immediately to season the hot fries so the vinegar flavor adheres.

Whisk together mayonnaise, sriracha, lemon juice, honey (if using), garlic powder, and the 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust heat or acidity by adding more sriracha or lemon juice as desired. Chill until ready to serve. Serve on the side for dipping the fries.

sweet potatoes

cornstarch

neutral oil (vegetable, canola, or peanut), for tossing

kosher salt

freshly ground black pepper

smoked paprika

baking powder (optional, for extra crispness)

malt vinegar

fine sea salt or flaky sea salt

sriracha

fresh lemon juice

honey (optional, to balance heat)

garlic powder

Rinse the olives under cool water in a colander and drain well. If olives are very salty, soak in cold water for 20 minutes, then drain and pat dry.

If any olives are whole and you prefer more flavor penetration, gently bruise a few with the back of a spoon or make a small slit with a paring knife.

Zest the orange and lemon into a small bowl, then juice both fruits. Reserve 1 tablespoon of orange juice and 1 tablespoon of lemon juice; set remaining juice aside for another use or add all if you prefer a brighter marinade.

Prepare citrus and aromatics

In a medium mixing bowl combine the olive oil, reserved orange and lemon zest and juices, crushed garlic, thyme sprigs, bay leaves, cinnamon stick, whole cloves, crushed red pepper, black pepper, kosher salt, and honey. Whisk gently until the honey and oil are combined.

Taste the marinade and adjust seasoning: add up to another 1/4 tsp salt or a splash more citrus if desired. Keep in mind the olives will absorb flavor over time.

Place all rinsed and drained olives in a clean, wide jar or airtight container large enough to hold the olives in a single layer or shallow pile.

Pour the marinade over the olives, making sure aromatics (garlic, cinnamon, cloves, bay, thyme) are distributed through the jar so each portion of olives has contact with oil and spices.

Add the thin orange and lemon slices to the jar, tucking them among the olives.

Seal the jar and refrigerate for at least 24 hours, preferably 48 hours, turning the jar once or twice to redistribute oil and aromatics. For best flavor let marinate up to 5 days; flavors will deepen and mellow.

Remove the jar from the refrigerator about 30 minutes before serving to bring the oil and olives closer to room temperature so flavors bloom.

Transfer olives to a serving bowl, spooning several tablespoons of the marinade oil and a few aromatics (small bits of zest, garlic, cinnamon or clove if desired) over the top.

Sprinkle chopped parsley over the olives and garnish with the reserved thin citrus slices. Serve with crusty bread or as part of a mezze board. Leftover marinated olives will keep in the refrigerator for up to 2 weeks; bring to room temperature before serving.