Samosa

Chicken Salad Caesar

Oyster Bay Sauvignon

Clamato Caesar

Nachos (Chicken or Brisket)

Chicken Wings or Fingers

Pepperoni Pizza

Zeke's Thick Cut Burger

Smoked Chicken Bacon Dip

Smoked Brisket Sandwich

With crispy bacon, lettuce, tomato, and guacamole

Blackened Chicken Club

Caesar Salad

Southwest Caesar Salad

Stuffed with herbed bacon, jalapeños, onions, and cheese

Firecracker Shrimp

Crispy Pork Ribs

GRILLED CHEESE

WINGS

CHICKEN FINGERS

MAC CHEESE

CHICKEN QUESADILLA

Ice Cream Sundae

PIETOWN PIZZA

Served with toast and choice of hash browns or fresh fruit

SPINACH, MUSHROOM & CHEESE OMELETTE

Deep Fried Cheesecake

In a large mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 tsp carom or cumin seeds and mix. Pour in 2 tbsp oil and 1 tbsp ghee (or melted butter). Rub the fat into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add about 1/2 cup cold water, a little at a time, and knead into a firm, smooth dough (similar to pie dough, slightly stiffer than chapati dough). Total kneading time ~5–7 minutes.

Mix and Knead

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes at room temperature to relax the gluten and make rolling easier.

Place the peeled cubed potatoes in a pot and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 10–12 minutes. Add the frozen peas during the last 2–3 minutes to heat through. Drain well and mash coarsely with a fork or potato masher; leave some small chunks for texture. Set aside to cool slightly.

Cook Potatoes and Peas

Heat 2 tbsp vegetable oil in a skillet over medium heat. When hot, add 1/2 tsp mustard seeds. When they begin to pop, add 1/2 tsp cumin seeds and 1/8 tsp asafoetida (if using). Sauté for a few seconds until fragrant.

Temper Spices

Add 1 finely chopped green chili (optional) and 1 tsp grated ginger to the skillet and sauté 30–45 seconds. Add 1/2 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp garam masala; stir for 15–20 seconds to bloom the spices. Add the cooled, mashed potatoes and peas to the skillet and mix thoroughly to combine with the spices.

Build the Masala

Season the filling with 1/2 tsp amchur (or 1/2 tsp lemon juice) and 3/4 tsp salt. Cook for 2–3 minutes, stirring, to allow flavors to meld and any excess moisture to evaporate. Taste and adjust salt or tang. Stir in 2 tbsp chopped fresh cilantro. Remove from heat and let the filling cool completely before assembling samosas.

Divide rested dough into 8 equal portions (for medium-sized samosas). Keep portions covered to prevent drying. Take one portion and roll it into a ball, then flatten slightly and roll into an oval about 6–7 inches long and 4–5 inches wide, roughly 2 mm thick.

Divide Dough and Roll

Using a knife or pizza cutter, cut the rolled oval in half lengthwise to make two semi-ovals. Take one semi-oval and form a cone by bringing the straight (cut) edges together with about a 1/2 inch overlap; seal the overlap by brushing a little water or the flour-water slurry on the edge and pressing firmly to stick. Make sure the cone has a bottom (pinch the point closed).

Cut and Shape

Hold the cone upright and spoon about 2–3 tablespoons of the potato-pea filling into the cone, leaving space at the top for sealing. Brush the top edges with the flour-water slurry (mix 1 tsp flour with 1 tsp water into a paste) and fold the open edge down, pressing firmly to seal. Ensure there are no gaps or holes. Shape the sealed samosa slightly into a neat triangular pillow by pressing edges gently.

Fill and Seal

Repeat with remaining dough and filling. Keep assembled samosas covered with a cloth to prevent drying before frying.

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pan or kadai to a depth of about 2–3 inches. Heat over medium heat until oil reaches approximately 350°F (175°C) — a small piece of dough should sizzle and rise steadily when dropped in. If you don't have a thermometer, test by dropping a small scrap of dough; it should brown in about 60 seconds.

Heat Oil

Gently slide 3–4 samosas into the oil (do not overcrowd). Maintain a medium heat so they cook through without burning — adjust heat to keep oil temperature steady. Fry, turning occasionally, until samosas are golden brown and crisp on all sides, about 6–8 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest 2–3 minutes before serving so filling firms up slightly.

Fry Samosas

Repeat with remaining samosas. If oil gets too hot, lower heat; if samosas absorb too much oil, increase heat slightly. Serve warm with chutneys or ketchup.

all-purpose flour (maida)

salt

carom seeds (ajwain) or cumin seeds

oil (vegetable or canola), for dough

ghee or melted butter

water (cold, for kneading)

russet or Yukon gold potatoes (medium), peeled and cubed

frozen green peas (or fresh)

vegetable oil

mustard seeds

cumin seeds

asafoetida (hing) (optional)

green chili, finely chopped (optional)

ginger, grated

turmeric powder

coriander powder

garam masala

amchur (dry mango powder) or lemon juice

fresh cilantro, chopped

all-purpose flour (for sealing)

water (to make slurry for sealing)

neutral oil for deep frying (vegetable, canola or peanut)

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch for even cooking.

Prep chicken

Season both sides of the chicken with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder; rub to coat evenly.

Heat a large skillet over medium-high heat until hot. Add the seasoned chicken and cook 4-6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is golden brown. Reduce heat to medium if browning too quickly.

Transfer cooked chicken to a cutting board and let rest 5-8 minutes, then slice into 1/2-inch thick strips or bite-sized pieces.

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Add 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove, and 1/2 tsp anchovy paste. Whisk to combine.

Slowly whisk in 2 tbs olive oil until the dressing is emulsified and creamy. Season with 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or anchovy paste for umami.

If the dressing is too thick, thin with up to 1 tbs water or additional lemon juice until desired consistency is reached. Refrigerate briefly if not using immediately.

Place 6 cups chopped Romaine lettuce in a large salad bowl.

Add 1 cup halved cherry tomatoes (optional) and 3/4 cup freshly grated Parmesan cheese to the bowl.

Drizzle 3/4 cup of the prepared Caesar dressing over the lettuce (start with about 6 tbs and add more to taste). Toss gently but thoroughly to coat leaves evenly.

Add the sliced warm chicken on top of the dressed lettuce and gently toss once more, or arrange the chicken on top if preferred.

Scatter 1 cup croutons over the salad and finish with an additional sprinkle of Parmesan if desired. Serve immediately.

boneless skinless chicken breasts

olive oil

Kosher salt

freshly ground black pepper

garlic powder

Romaine lettuce (washed, dried, chopped)

cherry tomatoes (optional, halved)

parmesan cheese (freshly grated)

croutons (store-bought or homemade)

mayonnaise

plain Greek yogurt

fresh lemon juice

Dijon mustard

Worcestershire sauce

garlic (minced)

anchovy paste (or 2 anchovy fillets, mashed)

Chill a coupe or Nick & Nora glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail. When ready, discard the ice water and pat the glass dry.

Prepare glass

Lightly sprinkle the two thin cucumber slices with the pinch of sea salt and a pinch of cracked black pepper. Gently muddle the seasoned slices in the bottom of a mixing glass or shaker using a muddler or back of a spoon just enough to release a little cucumber juice and aroma—do not over-muddle into a puree.

Season cucumber

Add the gin, dry vermouth, fresh lime juice, and elderflower liqueur to the muddled cucumber in the mixing glass.

Mix base spirits

Pour the chilled Sauvignon Blanc into the mixing glass. Add 4 large ice cubes (or enough to fill the mixing glass) and stir gently for 12–15 seconds to chill and lightly dilute the mixture. If you prefer a slightly more effervescent finish, gently roll the mixture between two large mixing glasses for 6–8 seconds instead of stirring vigorously.

Add wine and ice

Double-strain the chilled mixture into the prepared coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to catch cucumber solids and ice shards.

Fine strain and serve

Express the oils of the cucumber ribbon or citrus twist over the drink (if using) by holding it skin-side down 2–3 inches above the glass and giving it a quick sharp twist. Float the cucumber ribbon gently on the surface. If desired, rest a sprig of fresh dill or microgreens across the rim for a bright aromatic note.

Garnish and finish

For a briny accent reminiscent of an oyster bar, lightly wet the rim of the glass with a lime wedge and dip briefly into flaky sea salt before pouring. Alternatively, add a very small pinch of sea salt directly to the mixed cocktail and stir once to incorporate—taste first and add sparingly to avoid over-salting.

Sauvignon Blanc (chilled)

Gin (preferably London dry)

Dry vermouth

Fresh lime juice

Elderflower liqueur (St-Germain or similar)

Cucumber, peeled and thinly sliced

Fresh English cucumber ribbon (for garnish)

Sea salt

Cracked black pepper

Ice (large cubes)

Cucumber or citrus peel twist (for express oils)

Sprig of fresh dill or microgreens

Pour celery salt and optional coarse salt onto a small plate and mix so the rim will adhere evenly.

Run a lime wedge around the outside rim of a tall highball or Caesar glass to moisten it.

Invert the glass and dip the outer rim into the celery/coarse salt mixture to create an even salted rim. Set the glass aside.

Fill a cocktail shaker or mixing glass with the ice cubes (about 1 cup) to chill the drink while you assemble the rest.

Add 8 oz Clamato juice, 1.5 oz vodka, 1 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 oz fresh lime juice, 0.25 tsp celery salt, and 1 tsp freshly ground black pepper into the shaker or mixing glass.

Stir the mixture briskly for about 15–20 seconds to chill and combine. (Do not shake vigorously — you want to avoid over-aerating the tomato-clam base.)

Taste and adjust seasoning: add another dash of hot sauce for heat, up to 0.5 tsp more Worcestershire for umami, or a pinch more celery salt if needed.

Fill the rimmed glass with fresh ice if desired (top up so drink is cold and not overly diluted).

Strain or pour the mixed Caesar into the prepared glass over the fresh ice.

Garnish with a lime wedge on the rim, a celery stalk, and (if using) two cooked shrimp and a pickled green bean or olive on a cocktail pick.

Serve immediately with a straw and a small spoon for the garnish if needed.

Clamato juice

Vodka

Hot sauce (e.g., Tabasco)

Celery salt

Freshly ground black pepper

Lime wedge (for rim and garnish)

Celery salt (for rim)

Coarse salt or kosher salt (optional for rim)

Celery stalk (garnish)

Cooked shrimp (optional garnish)

Pickled green bean or olive (optional)

Ice cubes

Preheat the oven to 425°F (220°C). Arrange an oven-safe large rimmed baking sheet or a shallow roasting pan. If using a broiler for finishing, ensure the top rack is 6–8 inches from the heat source.

Preheat & organize

If using rotisserie chicken, shred into bite-sized pieces. If using brisket, chop into 1/2-inch pieces. Pat proteins dry with paper towels and set on a plate.

Rinse and drain black beans. Slice jalapeños and green onions. Chop cilantro and place pico de gallo, guacamole, and sour cream in small bowls for topping.

In a medium bowl combine 1 tablespoon olive oil, ground cumin, smoked paprika, kosher salt, and black pepper. Add shredded chicken or chopped brisket and toss to coat evenly.

Season protein

Heat a large skillet over medium-high heat. Add the seasoned chicken or brisket and warm 3–4 minutes until heated through and edges begin to brown slightly. Remove from heat and keep warm.

Warm protein

Spread half of the tortilla chips in an even single layer across the prepared rimmed baking sheet, leaving very small gaps so chips overlap slightly but form a stable layer.

Distribute half of the warmed protein evenly over the chips. Sprinkle half of the black beans, half of the pickled jalapeños, and half of the shredded Monterey Jack and cheddar cheeses evenly over the chips and protein.

Add the remaining chips as a second, lighter layer, then top with the remaining protein, black beans, jalapeños, and cheeses. Sprinkle green onions (reserve some for garnish) and a light pinch of extra smoked paprika if desired.

Bake in the preheated 425°F oven for 6–9 minutes, until cheeses are melted and bubbling. If you want browned, slightly crisp cheese edges, switch to broil for 1–2 minutes—watch closely to avoid burning.

Bake

Remove from oven. Immediately top with pico de gallo, dollops of guacamole and sour cream (or spoon chipotle crema over), remaining green onions and chopped cilantro. Squeeze lime wedges over the nachos to taste and scatter remaining jalapeños if desired.

Offer hot sauce at the table. Serve the nachos hot on the baking sheet or transfer to a large platter, encouraging diners to pick from edges inward so the bottom chips remain crisp.

tortilla chips (thick-cut or restaurant style)

shredded Monterey Jack cheese

shredded sharp cheddar cheese

cooked shredded rotisserie chicken

OR smoked brisket, chopped

black beans, rinsed and drained

pickled jalapeños, sliced

pico de gallo (or fresh tomato salsa)

green onions, thinly sliced

fresh lime wedges

sour cream

guacamole

chipotle crema (or crema with adobo)

hot sauce (optional)

ground cumin

smoked paprika

kosher salt

Pat the 4 pieces of chicken dry with paper towels. If using whole wings, separate into drumette and flat if desired. Place chicken in a bowl and season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/2 tsp paprika. Let sit 10 minutes at room temperature while you prepare the batter.

Prepare

In a shallow bowl combine 1/2 cup all-purpose flour, 1 tbsp cornstarch, and 1/4 tsp baking powder. In a separate small bowl whisk 1 egg with 1/4 cup cold water (or club soda) until smooth. Pour the wet into the dry and whisk until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; add up to 1 tbsp more water if too thick.

Mix batter

Pour about 1 cup neutral oil into a heavy skillet to reach ~1/2 inch depth, or heat a deep fryer to 350°F (175°C). Heat over medium-high until oil registers 350°F or a small drop of batter sizzles and rises immediately.

Heat oil

Working one piece at a time, dip the seasoned chicken into the batter to fully coat, letting excess drip off. Carefully place chicken into hot oil, spacing pieces so they don't touch. Fry for 4–6 minutes per side (wings) or 3–5 minutes per side (fingers) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Remove to a wire rack or paper towel-lined plate to drain.

Coat and fry

In a small saucepan or microwave-safe bowl, combine 2 tbsp hot sauce and 1 tbsp unsalted butter. Warm gently until butter melts and sauce is slightly emulsified, stirring to combine. Toss fried chicken in the sauce to coat lightly.

Buffalo-style sauce

For a sweet-savory option, whisk together 2 tbsp honey, 1 tsp soy sauce, and 1/2 tsp apple cider vinegar. Warm briefly in a small pan until honey thins, then toss with fried chicken.

Honey soy glaze

Arrange the 4 pieces on a serving plate, sprinkle with 1 tbsp chopped parsley, and garnish with 2 lemon wedges. Serve immediately with 2 tbsp ranch or blue cheese dressing on the side.

Samosa

Chicken Salad Caesar

Oyster Bay Sauvignon

Clamato Caesar

Nachos (chicken Or Brisket)

Chicken Wings Or Fingers

Pepperoni Pizza

Zeke's Thick Cut Burger

Smoked Chicken Bacon Dip

Smoked Brisket Sandwich

Blackened Chicken Club

Caesar Salad

Southwest Caesar Salad

Firecracker Shrimp

Crispy Pork Ribs

Grilled Cheese

Wings

Chicken Fingers

Mac Cheese

Chicken Quesadilla

Ice Cream Sundae

Pietown Pizza

Spinach, Mushroom & Cheese Omelette

Deep Fried Cheesecake