Pimento Smoked lamb Rib, House pickles, Milk Bread

Jerk Lamb Rib

Mojito

Chocolate Lava Cake

Ribeye Steak

Grilled Salmon

Crispy Calamari

Oysters

Branca Menta

Barrell Whiskey “Vantage”Cask Strength

Pinot Noir, Stoller Estate, Willamette Valley 2023

Grenache, Tribute to Grace, Santa Barbara, California 2022

Cabernet Sauvignon, Longevity Wines, California

Gruner Veltliner, Bründlmayer, L&T, Kamptal 2024

Seedlip Spice Non Alc Spirit

Braulio

Suze

Cynar

Amaro Montenegro

Fernet Branca

Jagermeister

Amaro Ciociaro

Amaro Nonino

Martell Blue Swift

Camus XO

In a large bowl, combine the jerk spice mix, olive oil, salt, and black pepper. Rub the mixture all over the lamb ribs. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate the Lamb

Prepare your smoker or grill for indirect cooking, using pimento wood chips for a smoky flavor. Preheat the smoker to 120°C (250°F). Place the marinated lamb ribs on the grill grate and cook for 4-5 hours, or until the meat is tender and pulls away from the bone.

Smoke the Lamb

Thinly slice the cucumber, carrot, and red onion. Place them in a large jar or bowl.

Prepare the Vegetables

In a saucepan, combine the white vinegar, sugar, salt, and water. Bring to a boil, stirring until the sugar and salt are dissolved.

Make the Pickling Liquid

Pour the hot pickling liquid over the sliced vegetables. Let them cool to room temperature, then cover and refrigerate for at least 1 hour before serving.

Pickle the Vegetables

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and milk. Mix until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Add softened butter and knead until fully incorporated.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Let it Rise

Preheat the oven to 175°C (350°F). Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 30 minutes. Bake for 25-30 minutes until the bread is golden brown.

Shape and Bake

Lamb ribs

Jerk spice mix

Olive oil

Salt

Black pepper

Cucumber

Carrot

Red onion

White vinegar

Sugar

Water

All-purpose flour

Milk

Yeast

Butter

Begin by taking a sturdy glass and placing it on a flat surface.

Prepare the Glass

Add the fresh mint leaves to the glass. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils, being careful not to tear them into small bits.

Muddle the Mint

Cut the lime in half. Squeeze the juice from one half of the lime directly into the glass over the muddled mint. You can use the other half for garnish later or add more juice if desired.

Add Lime Juice

Pour 1 oz of simple syrup into the glass. This will sweeten your mojito. Adjust the amount to taste.

Add Simple Syrup

Measure 2 oz of white rum and pour it into the glass on top of the muddled mint, lime juice, and simple syrup.

Add Rum

Fill the glass with ice cubes up to the top.

Add Ice

Pour 4 oz of club soda over the ice, filling the glass. This adds the refreshing fizz to your mojito.

Top with Club Soda

Stir gently to mix the ingredients. Garnish with a sprig of mint on top. Serve immediately with a straw or stirrer.

Garnish and Serve

White Rum

Fresh Mint Leaves

Lime

Simple Syrup

Club Soda

Ice Cubes

Mint Sprig (for garnish)

Preheat your oven to 425°F (220°C). This ensures that your lava cakes will bake properly.

Preheat the Oven

Grease four ramekins (6 oz size) with butter and dust with flour. This will help the cakes release easily after baking.

Prepare Ramekins

In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, whole eggs, egg yolks, and vanilla extract until well combined and slightly frothy.

Mix Sugar and Eggs

Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly until fully combined.

Combine Mixtures

Gently fold in the all-purpose flour and a pinch of salt until just combined. Be careful not to overmix.

Add Flour and Salt

Evenly distribute the batter into the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm and the center is slightly soft.

Bake the Cakes

Remove from the oven and let sit for 1 minute. Carefully run a knife around the edges, then invert onto plates. Serve immediately with a scoop of vanilla ice cream.

Cool and Serve

unsalted butter

semi-sweet chocolate

granulated sugar

all-purpose flour

eggs

egg yolks

vanilla extract

salt

vanilla ice cream

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Generously season both sides of the steaks with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Add the seasoned ribeye steaks to the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.

Sear the Steaks

During the last minute of cooking, add the garlic cloves and sprigs of rosemary to the skillet. Baste the steaks with the pan juices.

Add Garlic and Rosemary

Remove the steaks from the skillet and let them rest for about 5-10 minutes before slicing.

Rest the Steak

Peel and chop the potatoes into evenly sized chunks.

Prepare the Potatoes

Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Cook the Potatoes

While the potatoes are boiling, peel and smash the garlic cloves. Add them to a small saucepan with the butter and cook over low heat until fragrant, about 5 minutes.

Cook the Garlic

Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes using a potato masher.

Drain and Mash the Potatoes

Add the garlic-butter mixture, cream, salt, and black pepper to the mashed potatoes. Stir until well combined and creamy.

Combine Ingredients

Spoon the garlic mashed potatoes onto plates and serve alongside the ribeye steaks.

Serve

Ribeye steak

Garlic cloves

Fresh rosemary

Potatoes

Cream

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.

Make the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 6-8 minutes per side, or until the salmon flakes easily with a fork.

Grill the Salmon

In a bowl, toss the asparagus, bell peppers, and zucchini with olive oil, salt, and pepper.

Toss the Vegetables

Place the seasoned vegetables on the grill alongside the salmon. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Remove the salmon and vegetables from the grill. Serve the grilled salmon alongside the grilled seasonal vegetables. Enjoy!

Plate the Dish

Salmon fillets

Lemon juice

Garlic cloves, minced

Asparagus, trimmed

Bell peppers, sliced

Zucchini, sliced

Olive oil (for vegetables)

Salt and pepper (to taste)

If using whole calamari, clean and cut them into rings. Rinse and pat dry with paper towels.

Clean the Calamari

In a shallow dish, combine the all-purpose flour, salt, black pepper, and cayenne pepper. In another dish, beat the eggs. In a third dish, add the panko breadcrumbs.

Prepare the Breading Station

Dip each calamari ring into the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. Set aside on a baking sheet.

Bread the Calamari

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add breaded calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate.

Fry the Calamari

In a bowl, mix the mayonnaise, minced garlic, lemon juice, and sriracha sauce until well combined. Season with salt and black pepper to taste.

Refrigerate the spicy aioli for at least 15 minutes before serving to allow the flavors to meld.

Chill the Aioli

Serve the crispy calamari hot, accompanied by the spicy aioli for dipping.

calamari rings

cornstarch

black pepper

cayenne pepper

panko breadcrumbs

vegetable oil

mayonnaise

garlic cloves

lemon juice

sriracha sauce

Rinse the oysters under cold running water to remove any sand or debris from the shells. Use a scrub brush if necessary to clean the shells thoroughly.

Cleaning the Oysters

Using an oyster knife, carefully insert the knife into the hinge of the oyster and twist to open it. Slide the knife along the top shell to detach the meat and remove the top shell. Leave the oyster in the bottom shell, ensuring the liquor remains.

Opening the Oysters

In a small bowl, combine the red wine vinegar, finely minced shallots, crushed black peppercorns, and salt. Stir well to mix all ingredients together.

Cover the mignonette sauce and refrigerate it for at least 30 minutes to allow the flavors to meld together.

Chill the Sauce

On a serving platter, create a bed of crushed ice. This will help keep the oysters cold while serving.

Prepare Serving Dish

Place the opened oysters on the bed of crushed ice, ensuring they are stable and can hold the liquor.

Arrange Oysters

Serve the oysters immediately with a small dish of mignonette sauce on the side for dipping.