PEANUTS

DESSERT OF THE DAY

PK PREMIUM ROOT BEER FLOAT

PAN SALMON – SEARED

PK cornbread CHILI

Braised Shortrib

Pan Salmon

Ribeye

pickled red onion, pickled egg, avocado, smoked cheddar

PK Chopped Cobb Salad

Super Kale & Friends Salad

Beer Pretzel Cheese Dip

MADI RUM BREAD PUDDING

SHORT RIB

FRENCH DIP

PRETZEL CHEESE DIP

LOW COUNTRY CLAMS

German mustard style & beer pretzel cheese dip

SOUP

SAUVIGNON BLANC

PROSECCO

Eagle Rare PKSB

no crouton parmesan reggiano, crouton & housemade caesar

GRILLED ROMAINE LETTUCES

PK CHILI

fries topped w/ smoked cheddar mornay, pork belly, sour cream & chives

PK POUTINE

cavatappi pasta, three cheese blend, toasted breadcrumbs, fine herbs

MAC AND CHEESE

In a medium bowl, dissolve 1 tsp kosher salt into 1 cup warm water to make a light brine. Stir until fully dissolved.

Prepare brine

Add 2 cups raw peanuts to the brine, stir to coat, and let soak for 15 minutes. This helps the salt adhere and seasons the peanuts evenly. Drain well in a colander and pat slightly dry with a towel.

Soak peanuts

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Preheat oven

If using oil, toss the drained peanuts with 1 tablespoon neutral oil to help browning and spice adhesion.

Toss with oil

Spread the peanuts in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once at the 10-minute mark to promote even browning. Watch closely during the last 5 minutes to avoid burning; peanuts go from golden to burned quickly.

Roast

Remove the baking sheet from the oven and immediately sprinkle any additional salt to taste over the hot peanuts; toss to distribute. Let the peanuts cool completely on the sheet — they will crisp as they cool.

Cool and salt

Once cooled, store peanuts in an airtight container at room temperature for up to 2 weeks.

Store

While peanuts are draining, combine 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp ground black pepper, and 1 tbsp brown sugar (if using) in a small bowl and mix well.

Mix spices

After tossing peanuts with oil (step above), sprinkle the spice mix over the peanuts and toss until evenly coated.

Coat peanuts

Proceed to roast as directed in the Roasted Peanuts section. The spices will toast and adhere during roasting, producing a fragrant, spicy-sweet peanut.

Roast with spices

raw peanuts (in-shell or shelled)

kosher salt

water (for brine)

neutral oil (optional, for roasting)

smoked paprika

cayenne pepper

ground black pepper

brown sugar (optional for sweet-spicy)

Sprinkle the powdered gelatin over the 3 tablespoons cold water in a small bowl. Stir gently and let sit 5–10 minutes until gelatin swells and becomes spongy.

Bloom gelatin

In a medium saucepan combine whole milk, heavy cream, 1/4 cup granulated sugar, scraped vanilla bean seeds and pod (or 1 tsp vanilla extract), and 1/8 tsp salt. Warm over medium heat, stirring frequently, until mixture is hot and sugar has dissolved but not boiling (small bubbles at edge), about 5–7 minutes.

Heat dairy and sugar

Remove the saucepan from heat. Remove the vanilla bean pod if used. Add the bloomed gelatin to the hot cream mixture and whisk until gelatin is fully dissolved, about 1–2 minutes. If using vanilla extract, stir it in now.

Dissolve gelatin

Strain the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any undissolved bits. Divide the panna cotta mixture evenly among 4 serving glasses or ramekins (about 3/4 cup each).

Strain and pour

Let cool to room temperature for 15–20 minutes, then cover each container with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days.

Chill

Combine 1 cup mixed berries, 2 tablespoons granulated sugar, 1 tablespoon water, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and sauce thickens slightly, about 6–8 minutes. For a chunkier compote, mash gently with a fork; for smooth, use the back of a spoon.

Cook berries

Remove from heat and let cool to room temperature. The compote will thicken further as it cools. Taste and adjust sweetness or lemon if desired.

Cool compote

When panna cotta is set, spoon 2–3 tablespoons of the cooled berry compote over each panna cotta portion, spreading gently but leaving some panna cotta visible.

Top each serving with a sprinkle of grated lemon zest, a fresh mint leaf, and an optional cookie or a few toasted almond slices for crunch.

Serve chilled. Leftover panna cotta can be kept covered in the refrigerator for up to 3 days; compote will keep separately for up to 5 days.

whole milk

heavy cream

granulated sugar

vanilla bean (split and scraped) or pure vanilla extract

gelatin (powdered)

cold water (for blooming gelatin)

salt

mixed fresh or frozen berries (strawberries, blueberries, raspberries)

lemon juice

water

fresh mint leaves

grated lemon zest

optional cookie or toasted almond slices

Place the tall glass in the freezer for 5–10 minutes ahead of time, or fill it with ice water while you prep to ensure the float stays cold longer. Empty the ice water before assembling.

Chill glass

Place 2–3 scoops (about 3 scoops / roughly 3/2 to 2 cups depending on scoop size) of vanilla ice cream into the chilled glass. Pack gently so there's room for the soda but the ice cream remains stable.

Slowly pour 2 cups of chilled root beer down the inside of the glass at a slight angle to reduce foaming. Pour in short bursts if the head becomes too large; allow foam to settle and then top up to 2 cups total.

If you want a creamier, richer flavor (PK premium style), gently press the edges of the scoops so a little ice cream is submerged in the root beer, then add a small additional splash (up to 1/4 cup) of root beer to reach desired level of fizz and creaminess.

Add 1–2 tablespoons of whipped cream on top of the foam, if using.

Drizzle 1 teaspoon of chocolate or caramel drizzle over the whipped cream for an upscale touch (optional).

Top with 1 maraschino cherry and insert a long spoon or sundae straw.

Serve immediately with the spoon/straw so the guest can swirl ice cream into the root beer as they drink.

root beer (chilled)

vanilla ice cream

whipped cream

maraschino cherry

luxury chocolate or caramel drizzle (optional)

sundae straw or long spoon

tall chilled glass (12–16 oz)

spoon or ice cream scoop

Remove salmon from the refrigerator 15–20 minutes before cooking to take the chill off. Pat fillets dry thoroughly with paper towels (this is critical for a good sear). If the fillets have a thick pin bone, remove it with tweezers.

Prepare fillets

Season both sides of each fillet with kosher salt and freshly ground black pepper. If the fillets are thick, season the sides as well.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot — about 2–3 minutes. Add 2 tbs olive oil and swirl to coat the pan.

Place fillets skin-side down in the pan, spacing them so they aren’t crowded. Press each fillet gently with a spatula for 10–15 seconds to ensure the skin makes full contact with the pan and doesn’t curl.

Cook skin-side down without moving for 4–6 minutes, depending on thickness (4 minutes for ~3/4-inch, up to 6–7 minutes for 1-inch+). You want deep golden-brown, crisp skin. Spoon pan juices over the top as it cooks for even heat.

When the skin is crisp and the salmon is cooked about two-thirds of the way up the side, add 2 tbs unsalted butter and the thyme or dill sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets for 30–60 seconds to baste and add flavor.

Flip the fillets carefully and sear the flesh side for 30–90 seconds, just until the salmon reaches desired doneness (internal temperature 120–125°F for medium-rare, 130°F for medium). Remove fillets to a warm plate and loosely tent with foil to rest for 2–3 minutes. Squeeze a little lemon over the fillets before serving.

After removing the salmon, reduce heat to medium. Add the minced shallot to the still-hot pan and sauté for 30–45 seconds, scraping up any browned bits (fond) from the bottom of the pan.

Add 1/4 cup dry white wine or chicken stock to deglaze the pan. Increase heat briefly and simmer for 1–2 minutes until reduced by about half.

Add 1 tbs lemon juice, the cubed cold butter, and swirl or whisk off heat to emulsify the sauce into a glossy finish. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in chopped parsley.

Taste and adjust seasoning. Spoon the sauce over the rested fillets and serve immediately.

salmon fillets (skin-on)

freshly ground black pepper

olive oil

unsalted butter

fresh lemon

fresh thyme or dill (optional)

shallot, finely minced

dry white wine or low-sodium chicken stock

cold unsalted butter, cubed

fresh parsley, chopped

black pepper

Preheat the oven to 425°F (220°C). Place a 9-inch cast iron skillet or an 8x8 baking pan in the oven while it heats so it gets hot. This will give the cornbread a crisp bottom.

Preheat and prepare pan

In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until evenly combined.

In a separate bowl whisk the buttermilk, eggs, melted butter, and honey (if using) until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few small lumps are fine.

Carefully remove the hot skillet or pan from the oven and brush the bottom and sides with a little additional melted butter or oil. Pour the batter into the hot pan and smooth the top.

Bake for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let rest for 5–10 minutes before slicing. Serve warm with butter alongside chili or cut into squares to nestle pieces into chili bowls.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil.

When the oil shimmers, add the diced onion and green bell pepper. Sauté 5–6 minutes until softened and starting to brown. Add the minced jalapeño (if using) and garlic and cook 30–45 seconds until fragrant.

Add the ground beef (or beef/pork mix) to the pot. Break it up with a spoon or spatula and cook until browned, about 6–8 minutes. Drain off excess fat if there's more than 2 tablespoons, leaving some for flavor.

Stir in the smoked paprika, ground cumin, chili powder, dried oregano, 1.5 teaspoons salt, and black pepper. Cook 1–2 minutes to toast the spices and coat the meat.

Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and deepen flavor.

Pour in the fire-roasted diced tomatoes with their juices and 1 cup beef broth (or water). Add the drained kidney beans if using. Stir to combine.

Bring the chili to a gentle simmer, then reduce heat to low. Add the dark brown sugar, apple cider vinegar, Worcestershire sauce, and minced chipotle (if using). Simmer, uncovered, stirring occasionally, 25–35 minutes until the chili thickens and flavors meld. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.

Just before serving, stir in half of the chopped cilantro and remove from heat. Keep warm until ready to serve.

Ladle chili into bowls and top with shredded cheddar, a dollop of sour cream, remaining cilantro, and a generous square or scoop of warm cornbread on the side or nested on top.

yellow cornmeal

all-purpose flour

baking powder

baking soda

buttermilk

large eggs

unsalted butter, melted

honey (optional, for slightly sweeter cornbread)

yellow onion, diced

green bell pepper, diced

jalapeño, seeded and minced (optional)

garlic, minced

ground beef (80/20) or a mix of beef and pork

ground cumin

chili powder

dried oregano

tomato paste

fire-roasted diced tomatoes (canned)

beef broth or water

kidney beans, drained and rinsed (optional)

dark brown sugar

apple cider vinegar

Worcestershire sauce

chipotle in adobo, minced (optional, for heat/smokiness)

fresh cilantro, chopped (for garnish)

shredded cheddar (for serving, optional)

sour cream (for serving, optional)

Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. If desired, lightly dust each rib with the 2 tbsp flour, shaking off excess—this helps with browning and will slightly thicken the sauce.

Prepare ribs

Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp unsalted butter. When oil is shimmering and butter foams, add short ribs in a single layer (work in batches if crowded). Sear ribs without moving 3–4 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Heat pan and sear

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add minced garlic and 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the garlic is fragrant.

Sauté aromatics

Pour in 1 cup dry red wine to deglaze the pot, using a wooden spoon to scrape up browned bits from the bottom. Bring to a simmer and reduce by about half, 3–5 minutes. This concentrates flavor and burns off alcohol.

Deglaze with wine

Stir in 3 cups beef stock, 8 oz crushed tomatoes, and 1 tbsp Worcestershire sauce. Return the seared short ribs and any accumulated juices to the pot so the liquid comes about two-thirds of the way up the ribs. Add bay leaves, thyme sprigs, rosemary (if using), and whole peppercorns.

Add liquids and return ribs

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the short ribs are fork-tender and the meat is falling from the bone, about 2.5 to 3 hours. Check once after 90 minutes to ensure liquid level is adequate; if it is evaporating too quickly, add up to 1/2 cup additional stock or water.

Oven braise

Carefully remove the pot from the oven. Transfer short ribs to a serving platter and tent loosely with foil to keep warm. Using a large spoon, skim off excess fat from the surface of the braising liquid. Remove and discard bay leaves, thyme stems, rosemary sprig, and peppercorns if desired.

Rest and skim

Place the pot with braising liquid over medium-high heat on the stovetop. Simmer until the sauce reduces and thickens to a glossy consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Off the heat, whisk in 1 tbsp cold unsalted butter until melted and incorporated to give the sauce a silky finish. Stir in chopped fresh parsley.

Reduce and mount sauce

Spoon the sauce over the short ribs and serve hot. Suggested accompaniments: mashed potatoes, creamy polenta, buttered noodles, or roasted root vegetables.

Peanuts

Dessert Of The Day

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Pk Cornbread Chili

Braised Shortrib

Pan Salmon

Ribeye

Pk Chopped Cobb Salad

Super Kale & Friends Salad

Beer Pretzel Cheese Dip

Madi Rum Bread Pudding

Short Rib

French Dip

Pretzel Cheese Dip

Low Country Clams

Soup

Sauvignon Blanc

Prosecco

Eagle Rare Pksb

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Pk Chili

Pk Poutine

Mac And Cheese