Silver Moon Margarita

Hard Lemonade

arrives bubbling in its own cast iron skillet, topped with melting maple ice cream.

Skillet Apple Pie

Molasses and Chile Cured Pork Chop

gets a dollop of blue cheese butter and a port wine sauce.

Texas Flat Iron Steak

Horseradish Crusted Salmon

stuffed with cornbread and sauced with a chili sage butter.

Broiled Rainbow Trout

juicy and served with a rich mushroom gravy.

Buffalo Meatloaf

Southern Fried Chicken & Waffles

Pecan Crusted Catfish

Smoked Half Chicken

features Pepperjack cheese, Roasted Poblanos, Avocado, BBQ sauce and chicken topped with apple-smoked bacon, lettuce and tomato.

Backyard Chicken Sandwich

layers smoked turkey and mozzarella with basil pesto and hot peppers on toasted farm bread.

Turkey Melt

heaped with blueberries, candied pistachios, and blue cheese.

Indigo Spinach Salad

tender skewered shrimp enveloped stalks bursting with lemon surrounded by a crisp, lacy crust.

Corn Dog Shrimp

HOUSE FRIES

PAN-FRIED CHICKEN ALMONDINE

BREAD PUDDING

CENTER CUT PORK CHOP*

BLACKENED CATFISH

CLASSIC CHEESEBURGER*

creole sauce, tasso ham, toasted baguette

BRISKET BURNT ENDS QUESADILLA

CREOLE SHRIMP & GRITS

CHICKEN FRIED STEAK

Rub a lime wedge around the rim of a chilled rocks or coupe glass. Spread the coarse or smoked salt on a small plate and dip the rim into the salt to coat. Set the glass aside.

Prep the glass

If you chose to include egg white for a silky texture, add the egg white to a cocktail shaker and dry shake (no ice) vigorously for 10–15 seconds to emulsify and build foam.

Dry shake (if using egg white)

Add the blanco tequila (2 oz), triple sec (1 oz), fresh lime juice (1 oz), fresh lemon juice (0.25 oz), and agave syrup (0.5 oz) into the shaker. If you used the egg white, add it back into the shaker now.

Mix the cocktail

Add a generous scoop of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly frothy.

Shake with ice

Double-strain the cocktail into the prepared glass (use a Hawthorne strainer and a fine mesh strainer if available) to remove ice shards and any solids.

Strain

For the signature moonlit accent, gently float blue curaçao (0.25 oz) over the back of a bar spoon onto the surface so it forms a subtle blue crescent or halo. Alternatively, lightly drizzle it in a thin arc across the top.

Add the Silver Moon effect

Garnish with a lime or thin lemon wheel on the rim or floated on the surface. Serve immediately.

Garnish and serve

blanco tequila

triple sec (or Cointreau)

fresh lime juice

agave syrup (or simple syrup)

fresh lemon juice

egg white (optional for silky texture)

blue curaçao (for moonlit color - optional float)

coarse salt or smoked salt (for rim)

lime wheel or thin lemon wheel

Combine equal parts granulated sugar and water (for example 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat gently, stirring, until sugar dissolves. Cool to room temperature before using. Makes more than enough; store leftover in the refrigerator up to 2 weeks.

Prepare simple syrup (if you don't have any)

Fill a highball glass or Collins glass with ice (about 1 cup).

In a cocktail shaker, add 2 oz vodka, 1 oz fresh lemon juice, and 0.75 oz simple syrup. If you prefer a sweeter/softer soda-forward drink, add 0.25 oz Sprite/7UP or a dash (2–3 drops) of lemon bitters here.

Add a small handful of ice to the shaker, cap it, and shake vigorously for 8–10 seconds to chill and dilute slightly.

Strain the chilled mixture into the prepared glass over the ice.

Top with about 3 oz cold club soda. Stir gently once to combine (one slow spoon stir or two gentle lifts).

Garnish with a lemon wheel or wedge on the rim. Taste and adjust: add a little more simple syrup (1/4 oz) if you prefer sweeter, or a squeeze more lemon juice if you prefer brighter tartness.

Serve immediately with a straw or stirrer.

vodka

simple syrup (1:1 sugar to water)

club soda

lemon wheel or wedge (garnish)

optional: lemon bitters or a splash of Sprite/7UP

Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet on the counter. Have your pie dough chilled but pliable and apples peeled, cored, and sliced about 1/4-inch thick.

Preheat and prep

In a large bowl, combine the sliced apples (5 cups), 3 tbs packed brown sugar, 2 tbs granulated sugar, 1 tbs cornstarch, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp kosher salt, and 1 tbs lemon juice. Toss thoroughly so the apple slices are evenly coated and the cornstarch and sugars are distributed.

Heat the 10-inch cast iron skillet over medium heat on the stovetop for about 2 minutes. Add the 2 tbs unsalted butter and let it melt, swirling to coat the skillet.

Add the coated apple slices to the skillet and sauté, stirring occasionally, for 4–5 minutes until they begin to soften and release juices but are not fully collapsed. This concentrates flavor and helps create bubbling juices in the oven. Remove from heat.

Arrange the apple mixture evenly in the hot skillet, mounding slightly in the center. Spoon any accumulated juices from the bowl into the skillet as well so the filling is juicy.

On a lightly floured surface, roll or stretch your pie dough to a 12-inch round (large enough to drape over the skillet with a 1–2 inch overhang). If your dough is already the right size, transfer it carefully.

Drape the dough over the apples. Tuck the overhang down between the apples and the skillet edge, folding and pleating as needed to create an even rustic edge. Trim any excessive dough so it does not touch the burner when baking.

Beat the 1 large egg with 1 tsp water to make an egg wash. Brush the dough lightly with the egg wash, then sprinkle 1 tbs coarse sugar evenly over the top for sparkle and crunch.

Place the skillet on the middle rack of the preheated 400°F (200°C) oven. Bake for 25–30 minutes, or until the crust is golden brown and the filling is vigorously bubbling through vents or seams (check after 20 minutes to ensure the crust isn't over-browning).

If the crust is browning too quickly, tent lightly with foil and continue baking until the filling bubbles and the internal juices are thickened, about another 5–10 minutes.

When done, remove skillet from oven and transfer to a heatproof surface. Let rest for 10–15 minutes — this helps the filling set so it isn't too runny when served.

Scoop or slice portions of the warm skillet apple pie directly from the skillet onto plates or bowls.

Top each warm slice with a generous scoop (about 1/2 cup) of slightly softened maple ice cream so it begins to melt and meld with the hot filling. Drizzle each serving with 1/2 tsp pure maple syrup if desired for extra maple flavor.

Serve immediately while the pie is bubbling and the ice cream is melting; provide spoons and long-handled forks for easy serving from the skillet.

Granny Smith apples (peeled, cored, and sliced 1/4-inch)

Brown sugar (packed)

Granulated sugar

Cornstarch

Ground cinnamon

Ground nutmeg

Kosher salt

Lemon juice

Unsalted butter (cut into 8 small pieces)

All-purpose pie dough (store-bought or homemade, one 9- to 10-inch round)

Large egg (for egg wash)

Water (for egg wash)

Coarse sugar (turbinado) or granulated for sprinkling

Maple ice cream (softened slightly so it can be scooped)

Pure maple syrup (optional, for drizzling)

In a medium bowl whisk together kosher salt, dark molasses, brown sugar, smoked paprika, ground ancho (or guajillo) chile, black pepper, garlic powder, and cracked allspice until uniform. The molasses should help bind the dry ingredients into a slightly sticky rub.

Prepare Cure

Pat the pork chops dry with paper towel. Place chops on a rimmed tray or in a shallow baking dish. Rub the cure mixture evenly over all surfaces of each chop (about 1/2–3/4 tablespoon per side depending on chop size), ensuring the edges are coated. Place the crushed bay leaf beneath and among the chops.

Apply Cure

Pour 1 cup cold water into the bottom of the tray (not over the chops) to maintain humidity and slow salt concentration. Cover tightly with plastic wrap and refrigerate for 4–6 hours for a light cure or up to 12 hours for more pronounced flavor. Turn chops once halfway through curing.

Curing Time

After curing, remove chops from refrigerator. Rinse each chop quickly under cold running water to remove excess cure. Pat thoroughly dry with paper towels. Let the chops sit uncovered on a rack for 20–30 minutes at cool room temperature to form a tacky surface (this helps develop a good sear).

Rinse & Dry

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the minced shallot and sweat until softened and translucent, about 2–3 minutes, without browning.

Sweat Aromatics

Add 1 cup apple cider and bring to a simmer. Let the cider reduce by about half, 8–12 minutes, stirring occasionally so it does not scorch.

Reduce Cider

Lower heat to medium-low, then stir in 3 tablespoons bourbon, 2 tablespoons dark molasses, Dijon mustard, apple cider vinegar, and soy sauce. Simmer gently for 2–3 minutes to meld flavors and cook off some alcohol.

Add Bourbon & Flavorings

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk slurry into simmering sauce and cook 1–2 minutes until slightly thickened to a glossy glaze consistency. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm on very low heat; if too thick, thin with a tablespoon of cider or water.

Thicken Glaze

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until hot. Add 2 tablespoons neutral oil and heat until shimmering. Place pork chops in skillet, working in batches if necessary so not to crowd. Sear chops undisturbed 3–4 minutes until a deep golden-brown crust forms.

Preheat & Sear

Flip each chop and add 1 tablespoon butter and the thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and pan juices over the chops for 1–2 minutes to baste and develop flavor.

Flip & Baste

Transfer the skillet to a 400°F (200°C) oven and roast until internal temperature reaches 140–145°F (60–63°C) for medium, about 6–8 minutes depending on thickness. If you prefer a slightly more cooked chop, remove at 145–150°F. Use an instant-read thermometer for accuracy.

Finish in Oven

Remove chops from oven and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes (carryover will raise temp a few degrees). While resting, bring the glaze back to a gentle simmer if needed. Spoon the warm apple bourbon glaze over each chop just before serving, coating both sides.

Rest & Glaze

Plate the chops and finish with any reserved pan juices spooned on top, garnish with a thyme sprig and a lemon wedge on the side to brighten flavors. Serve immediately.

Serve

bone-in pork chops (1 to 1.25 in thick)

kosher salt

dark molasses

brown sugar (packed)

smoked paprika

ground ancho or guajillo chile

freshly ground black pepper

garlic powder

cracked allspice

bay leaf, crushed

cold water

unsalted butter

shallot, finely minced

fresh apple cider (or unsweetened apple juice)

bourbon

Dijon mustard

apple cider vinegar

soy sauce or tamari

cornstarch

cold water (for slurry)

salt

neutral oil (vegetable or canola)

unsalted butter (for pan finish)

fresh thyme sprigs (optional)

lemon wedges (for serving)

In a small bowl, combine softened unsalted butter and crumbled blue cheese. Use a fork to mash until mostly smooth with small blue cheese bits remaining for texture.

Stir in minced parsley, lemon juice, a pinch of kosher salt and freshly ground black pepper. Taste and adjust seasoning. Transfer the mixture to plastic wrap or parchment, form into a log (about 1 inch diameter), wrap tightly and chill in the refrigerator until firm, at least 30 minutes. Reserve in refrigerator until steak is ready.

Remove the flat iron steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat them dry very well with paper towels — dryness promotes a good sear.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the steaks to the pan, leaving space between them.

Sear the steaks without moving for 3–4 minutes to develop a deep brown crust. Flip and add 1 tablespoon unsalted butter, smashed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steaks (basting) for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness. Use an instant-read thermometer for accuracy.

Remove steaks to a cutting board and tent loosely with foil. Let rest for 8–10 minutes so juices redistribute. While steaks rest, make the port wine sauce.

Using the same skillet with the fond (brown bits) from the steaks, reduce heat to medium and add 1 tablespoon unsalted butter. If pan is very dry, add 1 teaspoon oil to prevent burning.

Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Scrape up any browned bits with a wooden spoon.

Carefully add the port wine to deglaze the pan (it may sizzle). Increase heat to medium-high and simmer until reduced by about half, about 3–4 minutes.

Add the beef stock and continue to simmer until sauce coats the back of a spoon and is slightly thickened, about 2–3 minutes. If using, stir in the heavy cream and simmer 30 seconds more to incorporate.

Remove pan from heat and whisk in Dijon mustard and an additional 1 tablespoon of cold unsalted butter, one small piece at a time, to slightly enrich and gloss the sauce (monter au beurre). Season with salt and pepper to taste.

If sauce is too thin, simmer a minute longer; if too thick, add a splash of stock. Keep warm until plating.

Slice the rested flat iron steaks against the grain into 1/4–1/2-inch thick slices. Arrange on warmed plates.

Place a 1/2-inch slice (about 1 tablespoon) of chilled blue cheese butter on top of each steak portion so it melts slightly from the residual heat.

Spoon the warm port wine sauce alongside or over the steak slices. Sprinkle with chopped chives or parsley and an optional pinch of coarse sea salt. Serve immediately.

flat iron steaks

neutral oil (canola or grapeseed)

fresh thyme sprigs

garlic cloves, smashed

unsalted butter, softened

crumbled blue cheese (Gorgonzola or Roquefort)

fresh parsley, minced

port wine (ruby or tawny)

beef stock

heavy cream (optional, for silkier sauce)

chopped fresh chives or parsley

coarse sea salt (optional)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and lightly oil it to prevent sticking.

Pat the salmon fillets dry with paper towels. Season the skin and flesh sides with the kosher salt and 1/2 teaspoon of the black pepper.

Brush the flesh side of each fillet with the 2 tablespoons of olive oil to help the crust adhere and promote browning.

In a medium bowl, combine the prepared horseradish, Greek yogurt, Dijon mustard, chopped dill, lemon zest, and 1 tablespoon of lemon juice. Stir until homogenous.

Make the crust mixture

In a separate small bowl, mix the panko breadcrumbs, grated Parmesan, melted butter, and the remaining 1/2 teaspoon coarse black pepper until crumbs are evenly coated. The butter will help the crumbs brown.

Fold the breadcrumb mixture into the horseradish mixture until evenly combined. You should have a spreadable but slightly textured paste. Taste and adjust: add up to 1 tablespoon more lemon juice or a pinch of salt if desired.

Carefully spoon or spread about 2 to 3 tablespoons of the horseradish-dill crust mixture onto the flesh side of each salmon fillet, pressing gently to adhere. Leave a small border of exposed flesh near the skin so the fillet cooks evenly.

Place the prepared fillets on the baking sheet, skin-side down, spaced slightly apart.

Bake in the preheated oven for 10–14 minutes depending on thickness (about 10 minutes for 1-inch thick fillets, up to 14 minutes for thicker pieces). The crust should be golden and the salmon opaque and flake easily with a fork. Internal temperature should reach 125–130°F (52–54°C) for medium; cook a bit longer if you prefer well done.

For a crisper, browned top, switch the oven to broil for 1–2 minutes after baking—watch closely so the crust doesn’t burn.

Remove the salmon from the oven and let rest 2 minutes. Squeeze a little extra lemon juice over each fillet if desired and garnish with dill sprigs and lemon wedges.

Silver Moon Margarita

Hard Lemonade

Skillet Apple Pie

Molasses And Chile Cured Pork Chop

Texas Flat Iron Steak

Horseradish Crusted Salmon

Broiled Rainbow Trout

Buffalo Meatloaf

Southern Fried Chicken & Waffles

Pecan Crusted Catfish

Smoked Half Chicken

Backyard Chicken Sandwich

Turkey Melt

Indigo Spinach Salad

Corn Dog Shrimp

House Fries

Pan-fried Chicken Almondine

Bread Pudding

Center Cut Pork Chop*

Blackened Catfish

Classic Cheeseburger*

Brisket Burnt Ends Quesadilla

Creole Shrimp & Grits

Chicken Fried Steak