DROP SPICES

Old Cown

EVERY JACK

No.7 JACK Royal

Foach The

Mura It

Bout Ngco Ing

Bre Co

Dunk Happy Basset

Hoppy Brewer

Crispy chicken tenders served with a choice of dipping sauce.

Chicken Tenders

Mixed vegetables stir-fried in a savory sauce, served over rice.

Vegetable Stir Fry

Crisp romaine lettuce, Parmesan cheese, croutons, and Caesar dressing.

Caesar Salad

Made with ground brisket, tator tots, cheddar jack cheese & queso

Crunchy Beef & Cheese Wrap

Beer-battered cod served with chips and tartar sauce.

Fish and Chips

Lettuce, tomato, salsa, cheddar jack cheese, sautéed peppers & onions

Fajita Wrap

Lettuce, tomato, Swiss cheese, sautéed peppers & onions and chipotle sauce

Chipotle Ranch Wrap

Lettuce, tomato, Swiss cheese, bacon & ranch dressing

Bacon Ranch Wrap

Grilled Salmon Filet

Lettuce, tomato, Swiss cheese, bacon & jerk sauce

Jamaican Jerk Wrap

Lettuce, tomato, cheddar jack cheese, bacon bits, ham & honey mustard dressing

Club Wrap

Chipotle Black Bean Burger

Lettuce, tomato, onion, cheddar jack cheese, ranch & buffalo sauce

Buffalo Ranch Wrap

Crispy or grilled chicken, fresh salad mix, tomato, onion, egg & cheddar jack cheese

Chicken Salad

In a small bowl, combine all the spices including cinnamon, nutmeg, allspice, ginger powder, ground cloves, turmeric, black pepper, and paprika.

Prepare the Spice Blend

Using a whisk or fork, mix the spices thoroughly until they are well combined and evenly distributed.

Mix Thoroughly

Taste the spice mixture. Add salt and sugar as needed to balance the flavors, mixing again to incorporate any additional ingredients.

Adjust Flavor

Transfer the spice mixture into an airtight container and store in a cool, dry place. This mixture can be used in various dishes for added flavor.

Store the Mixture

Cinnamon

Nutmeg

Allspice

Ginger Powder

Ground Cloves

Turmeric

Black Pepper

Paprika

Salt

Sugar

Chop the onion, bell pepper, and mince the garlic. Set aside.

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon (about 5-7 minutes). Drain any excess fat.

Cook the Ground Beef

Add the chopped onion, minced garlic, and bell pepper to the pot with the beef. Sauté for about 5 minutes until the vegetables are soft.

Add Vegetables

Stir in the diced tomatoes, kidney beans, corn, beef broth, chili powder, cumin, salt, and black pepper. Bring to a boil.

Add Remaining Ingredients

Reduce the heat to low and let the mixture simmer uncovered for 30 minutes, stirring occasionally.

Simmer

Ladle the Old Cown into bowls and top each serving with shredded cheese, a dollop of sour cream, and chopped green onions.

Serve the Dish

Ground beef

Onion, chopped

Garlic, minced

Bell pepper, chopped

Diced tomatoes

Kidney beans, drained and rinsed

Corn, drained

Beef broth

Chili powder

Cumin

Black pepper

Olive oil

Shredded cheese

Sour cream

Chopped green onions

In a large bowl, combine the ground beef, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Prepare the beef mixture

Divide the beef mixture into four equal portions and shape each portion into a patty that is slightly larger than the hamburger buns.

Shape the patties

Heat a grill or skillet over medium-high heat. Cook each patty for about 4-5 minutes on one side, then flip and place a generous amount of jack cheese on top. Cook for an additional 4-5 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.

Cook the patties

While the patties are cooking, slice the hamburger buns in half and toast them lightly on the grill or in a toaster until golden brown.

Toast the buns

On each toasted bun bottom, place a cooked patty with melted jack cheese. Top with shredded lettuce, tomato slices, onion slices, and pickles. Add ketchup and mustard to taste, then place the top of the bun on each burger.

Assemble the burgers

Jack cheese, shredded

Hamburger buns

Garlic powder

Onion powder

Lettuce, shredded

Tomato, sliced

Onion, sliced

Pickles, sliced

Ketchup

Mustard

Begin by chilling a cocktail glass by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

In a mixing glass filled with ice, combine 2 oz of Old No. 7 Tennessee Whiskey, 1 oz of sweet vermouth, and 2 dashes of Angostura bitters.

Mix the Cocktail

Stir the mixture gently for about 30 seconds until well chilled.

Stir

Discard the ice water from the cocktail glass and strain the chilled mixture into the glass.

Prepare the Glass

Garnish the drink with a maraschino cherry dropped into the glass and express the oils from an orange peel over the top before placing it in the drink.

Add the Garnish

Old No. 7 Tennessee Whiskey

Sweet Vermouth

Angostura Bitters

Maraschino Cherry

Orange Peel

In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Mix well to distribute the dry ingredients evenly.

Mixing the Dough

Gradually pour in the water while stirring the mixture with a wooden spoon until a rough dough forms.

Adding Water

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Kneading

Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a small bowl, mix together the olive oil, fresh herbs, garlic powder, and black pepper. Set aside to let the flavors meld.

Preparing Flavor

Once the dough has risen, punch it down to release air. Roll it out onto a floured surface to about ½ inch thickness.

Shaping the Dough

Spread the prepared olive oil mixture evenly over the surface of the rolled-out dough.

Adding Flavor

Cut the dough into desired shapes (squares or strips). Place them on a baking sheet lined with parchment paper. Cover with a towel and let them rise for an additional 30 minutes.

Cutting and Final Rise

Preheat the oven to 400°F (200°C). Bake the foach for about 20-25 minutes, or until golden brown and baked through.

Baking

Remove from the oven and let cool on a wire rack before serving.

Cooling

All-purpose flour

Water

Yeast

Fresh herbs (basil, thyme, or rosemary)

Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a pot, combine the rinsed rice with 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed.

Cook the Rice

While the rice is cooking, peel and chop the carrot, chop the bell pepper, and measure out 1 cup of green peas.

Chop the Vegetables

Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

Prepare the Chicken

In a skillet, heat 2 tbs of olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Cook the Chicken

Add the chopped carrot, bell pepper, and green peas to the skillet with the chicken. Stir-fry for an additional 5 minutes.

Drizzle 2 tbs of soy sauce over the chicken and vegetable mixture, tossing to combine, and cook for another 2 minutes.

Season the Mixture

Once the rice is cooked, fluff it with a fork and add it to the skillet with the chicken and vegetables. Stir well to combine all ingredients.

Combine Rice and Chicken Mixture

Taste the mixture and adjust seasoning with more soy sauce or salt if necessary.

Final Seasoning

Rice

Olive Oil

Carrot

Bell Pepper

Green Peas

Chicken Breast

Soy Sauce

Slice the bamboo shoots into thin strips and set aside. Chop the shiitake mushrooms into bite-sized pieces. Peel and finely chop the ginger. Cut the lemongrass stalks into 3-inch pieces and crush them lightly.

Soak the rice noodles in hot water for about 15 minutes or until they are soft. Drain and set aside.

Prepare the Rice Noodles

In a large pot, bring the vegetable broth to a boil. Add the crushed lemongrass, chopped ginger, and soy sauce. Let it simmer for about 5 minutes to infuse the flavors.

Cook the Broth

Add the sliced bamboo shoots and shiitake mushrooms into the pot. Cook for another 5 minutes until the mushrooms are tender.

Stir in the soaked rice noodles and chili paste into the broth. Cook for an additional 3-4 minutes until everything is heated through.

Add Noodles

Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and chopped green onions. Serve immediately.

Plate the Dish

Bamboo shoots

Lemongrass stalks

Fresh ginger

Shiitake mushrooms

Rice noodles

Vegetable broth

Soy sauce

Chili paste

Fresh cilantro

Lime wedges

In a small bowl, combine warm water (1.5 cups) and sugar (1 tbsp). Sprinkle active dry yeast (2 tbsp) over the water and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together all-purpose flour (4 cups) and salt (1 tsp).

Mix Dry Ingredients

Add the frothy yeast mixture and olive oil (2 tbsp) to the dry ingredients. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

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

In a mixing bowl, combine cream cheese (8 oz), fresh herbs (0.5 cups), garlic powder (1 tsp), black pepper (0.5 tsp), and salt (0.5 tsp). Mix until smooth and well combined.

Prepare Filling

After the dough has risen, punch it down and transfer it to a floured surface. Divide it into 8 equal pieces.

Shape the Dough

Roll each piece into a circle about 5 inches in diameter. Place a generous tablespoon of the filling in the center of each circle. Fold the dough over the filling and seal the edges by pinching them together.

Fill and Shape

Place the filled dough on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.

Drop Spices