THE CBH DONAIR *

Wagyu Beef Gyoza

Ranch

Buffalo Sauce

Grilled Wings

Spinach Dip

Garlic Fingers

Gyozas

Steak Bites

Dry Ribs

Kactus Chips & Dill Dip

All entrées served with mashed potatoes, gravy and vegetables, and dinner rolls

Roasted Turkey Breast

Chicken Breast

Grilled Sirloin Steak

LITTLE ITALY CHICKEN PARMESAN*

CHORIZO MAC N CHEESE

BRISKET SHEPHERD'S PIE *

OLYMPIC STIR-FRY *

DRUNKEN FISH & CHIPS

STEAKHOUSE SANDWICH *

ROASTED TURKEY CLUB *

CHICKEN TENDER BENDERS*

CHICKEN QUESADILLA *

BRISKET GRILLED CHEESE SANDWICH *

In a large bowl, combine the ground beef, breadcrumbs and milk. Add the sugar, salt, black pepper, garlic powder, onion powder, cumin and paprika. Mix thoroughly with your hands or a spoon until evenly combined and the mixture becomes slightly tacky.

Prep and mix

Form the mixture into a loaf or two flatter loaves (this helps cook more evenly). Cover and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms the meat so it slices better.

Form and rest

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Place the chilled meat loaf(s) in the skillet and brown on all sides, about 3–4 minutes per side. Reduce heat to medium-low, cover, and cook until internal temperature reaches 160°F (71°C), about 10–15 minutes depending on thickness. Remove from skillet and let rest 5 minutes, then thinly slice or finely shred the cooked meat with a knife or fork into bite-sized pieces.

Cook and slice

While the meat rests, whisk together the sweetened condensed milk, white vinegar, garlic powder and salt in a bowl until smooth and slightly thickened. Taste and adjust vinegar or sugar balance if needed. Chill in the fridge until assembly — sauce is best slightly chilled.

Warm the pita breads briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes.

On each warm pita, place about 1/4 of the shredded lettuce, a few slices of tomato and a few slices of onion.

Pile roughly 1/4 of the sliced donair meat on top of the vegetables.

Generously drizzle the sweet donair sauce over the meat and vegetables. Add hot sauce if desired.

Fold or wrap the pita, serve immediately, and enjoy. Leftover meat and sauce keep covered in the refrigerator for up to 3 days.

ground beef (80/20)

breadcrumbs (plain)

whole milk

granulated sugar

salt

black pepper

garlic powder

onion powder

ground cumin

paprika (sweet or smoked)

olive oil (for skillet)

sweetened condensed milk

white vinegar

warm pita breads or flatbreads

tomato (medium), thinly sliced

white onion, thinly sliced

shredded iceberg or romaine lettuce

optional hot sauce

Core the Napa cabbage and finely shred. Place shredded cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage tightly in a clean towel or between hands to remove excess liquid. Reserve the liquid for another use or discard.

Prepare cabbage

Finely mince the garlic and grate the ginger. Thinly slice the scallions, using both white and green parts. Combine minced garlic, grated ginger, and sliced scallions in a small bowl.

Mince aromatics

In a large mixing bowl, add the ground Wagyu beef, well-drained shredded cabbage, aromatics, soy sauce, sesame oil, mirin, rice vinegar, 1 tsp salt, white pepper, and cornstarch. Mix thoroughly with a fork or spatula until ingredients are evenly distributed and the mixture becomes slightly sticky. Taste a small pinch by briefly pan-frying (optional) and adjust seasoning if needed.

Combine filling

Lightly dust your work surface with the all-purpose flour to prevent sticking. Arrange wrappers in a single stack covered with a damp towel to keep them pliable, have a small bowl of cold water nearby for sealing, and a spoon or small ice-cream scoop for filling.

Prepare work station

Place one wrapper on your palm or work surface. Spoon about 1 heaping teaspoon (approx. 12 g) of filling into the center of the wrapper. Do not overfill to ensure proper sealing and even cooking.

Fill wrappers

Dip your finger into the cold water and moisten the wrapper edge. Fold the wrapper in half over the filling to form a half-moon. Starting at one side, make 3–4 small pleats along the edge, pressing each pleat firmly to seal and removing air pockets. Ensure the seal is tight so no filling escapes during cooking. Place finished gyoza on a lightly floured tray, seam-side up. Repeat until all filling and wrappers are used (should yield about 36–40 gyoza).

Seal and pleat

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza seam-side up or flat side down in a single layer, leaving small gaps between each. Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Pan-fry and steam (potsticker method)

Carefully pour 100 ml water into the skillet (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until water has evaporated and wrappers are translucent and cooked through. Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if needed.

Steam

Transfer gyoza to a serving plate. In a small bowl, combine 3 parts soy sauce to 1 part rice vinegar (for the 120 ml dipping sauce: 90 ml soy sauce + 30 ml rice vinegar) and add optional chili oil to taste. Serve hot with the dipping sauce.

Serve

ground Wagyu beef

Napa cabbage

scallions (green onions)

garlic cloves

fresh ginger

soy sauce

sesame oil

mirin

rice vinegar

white pepper

cornstarch

round gyoza wrappers

all-purpose flour (for dusting)

cold water (for sealing)

neutral oil (vegetable or canola)

water (for steaming in pan)

dipping sauce (soy sauce + rice vinegar)

optional chili oil

Finely chop the chives, dill, and parsley so you have about 2 tablespoons of each. Mince the garlic finely (about 2 teaspoons) and mince the shallot (about 1 tablespoon). Using fresh herbs gives the best flavor; if using dried herbs, reduce each to 1 teaspoon and add later to taste.

Prepare herbs and aromatics

In a medium mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk until smooth and homogenous.

Combine base ingredients

Stir in the chopped herbs (chives, dill, parsley), minced garlic, and shallot. Add 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, and 1/2 teaspoon Dijon mustard. Mix well so the acid and mustard are evenly distributed.

Add flavor components

Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon sugar (optional). Taste and adjust salt, pepper, or lemon as needed. If the dressing is too thick for your use (e.g., as a pourable dressing), whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach the desired consistency.

Season and adjust

Transfer the ranch to an airtight container or jar. Refrigerate for at least 1 hour (ideally 4 hours or overnight) to allow the herbs and garlic to infuse the dressing. Stir or shake before serving. Dressing will keep in the refrigerator for 5–7 days; stir before each use.

Chill and meld flavors

Serving suggestions: Use as a salad dressing, dip for vegetables or wings, or spread on sandwiches. If using as a dip, you can make a thicker version by reducing the buttermilk by 2–3 tablespoons or adding extra sour cream.

mayonnaise

buttermilk

sour cream

fresh chives, finely chopped

fresh dill, finely chopped

fresh parsley, finely chopped

garlic, minced (about 2 cloves)

shallot, minced (or 2 tbs onion)

lemon juice

white wine vinegar

Dijon mustard

black pepper, freshly ground

sugar (optional, to balance acidity)

cold water (to thin, if needed)

In a small saucepan over low heat, add the unsalted butter and melt gently, stirring occasionally. Do not let it brown; keep the heat low so butter becomes fully liquid within 2–3 minutes.

Melt butter

Once the butter is melted, reduce heat to the lowest setting and whisk in the hot sauce gradually until fully incorporated and smooth.

Add the apple cider vinegar, Worcestershire sauce, honey, garlic powder, paprika, cayenne pepper, salt, and black pepper. Whisk continuously to blend all seasonings and dissolve the honey. Keep the sauce warm but not boiling for 1–2 minutes to allow flavors to meld.

Season and balance

Taste the sauce and adjust seasoning to preference: add up to 1/2 tsp more honey if you want sweeter, or 1/4–1/2 tsp more cayenne or extra hot sauce for more heat. If the sauce looks separated, whisk vigorously off the heat for 20–30 seconds to re-emulsify. If too thick, whisk in 1 tsp warm water at a time until desired consistency is reached.

Adjust consistency and taste

Remove from heat and let sit for 2–3 minutes. Use immediately to toss with cooked chicken wings, drizzling or as a dipping sauce. Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently in a small saucepan over low heat, whisking until smooth before using.

Finish and store

unsalted butter

hot sauce (Frank's RedHot or similar)

apple cider vinegar

Worcestershire sauce

honey

ground cayenne pepper

Pat the wings dry with paper towels. If wings are whole, optionally remove tips and separate into flats and drumettes. Place wings in a large bowl or zip-top bag.

Trim and dry

Season the wings with kosher salt and freshly ground black pepper, tossing to coat evenly.

In a small bowl, whisk together the olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, ground cumin and crushed red pepper flakes until smooth.

Pour the marinade over the seasoned wings and toss thoroughly to coat each piece. For best flavor, refrigerate and let marinate 30 minutes to 2 hours. If short on time, let sit at room temperature for 15–20 minutes before grilling.

Prepare a gas or charcoal grill for medium-high heat (about 375–425°F / 190–220°C). Clean and oil the grates to prevent sticking.

Remove wings from marinade, letting excess drip off. Arrange wings on the grill over direct heat in a single layer, leaving space between pieces. Reserve any leftover marinade for cooking only if you bring it to a full boil for at least 1 minute (recommended to discard leftover marinade instead).

Grill the wings 10 minutes with the lid closed, then flip and grill another 8–12 minutes, rotating positions as needed so they char evenly. Total grilling time should be 18–22 minutes until skin is crisp, nicely charred in spots, and internal temperature reaches 165°F (74°C).

If wings are browning too quickly before cooked through, move them to indirect heat and continue cooking until done.

If using the finishing sauce, melt the butter in a small saucepan over low heat, whisk in the hot sauce and honey until smooth. Toss the hot grilled wings in the sauce to coat evenly, or brush sauce onto wings while resting for 1–2 minutes so it sets.

Transfer wings to a platter. Sprinkle with chopped parsley and serve with lemon wedges on the side. Serve immediately while hot and crisp.

Optional: provide extra hot sauce or ranch/blue cheese dressing for dipping.

chicken wings (whole, tips removed or split into flats & drumettes)

kosher salt

freshly ground black pepper

olive oil

smoked paprika

crushed red pepper flakes

butter

hot sauce (such as Frank's)

fresh parsley, chopped

lemon wedges

Wash the baby spinach well. In a large skillet over medium heat, add the spinach in batches with a tablespoon of water and wilt until just soft, about 2–3 minutes per batch. Drain in a fine-mesh sieve or squeeze in a clean towel to remove as much liquid as possible. Roughly chop the wilted spinach and set aside.

In the same large skillet, heat olive oil and butter over medium heat until butter melts. Add the finely diced onion and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Reduce heat to low. Add the softened cream cheese to the skillet (or transfer onion/garlic to a mixing bowl if your skillet is small). Stir until cream cheese is melted and combined with the aromatics.

Stir in the sour cream and mayonnaise until smooth and fully incorporated.

Add the shredded mozzarella and grated Parmesan, stirring until cheeses are melted and the mixture is uniform.

Fold in the chopped, well-drained spinach. Season with salt, black pepper, a pinch of nutmeg (if using), and crushed red pepper flakes (if using). Taste and adjust seasoning.

Stir in the lemon juice and chopped parsley to brighten the flavors.

Preheat the oven to 375°F (190°C). Transfer the dip to a 1.5–2 quart ovenproof baking dish, sprinkle the extra 1/4 cup cheese evenly on top, and bake until bubbly and lightly golden, about 15–20 minutes. Let rest 5 minutes before serving.

Oven-baked (warm, bubbly dip)

Alternatively, serve immediately at room temperature or slightly warm from the skillet without baking.

Transfer the dip to a serving bowl if baked in a separate dish. Garnish with a little extra chopped parsley and an additional sprinkle of cheese if desired. Serve with toasted baguette slices, crackers, vegetable sticks, or chips.

fresh baby spinach

cream cheese (softened)

shredded mozzarella cheese

grated Parmesan cheese

yellow onion (finely diced)

garlic cloves (minced)

nutmeg (freshly grated, optional)

crushed red pepper flakes (optional)

chopped fresh parsley

mozzarella or Parmesan extra for topping

toasted baguette slices or crackers

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and instant dry yeast. Stir and let sit 5–8 minutes until foamy.

Activate yeast and mix

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine dry ingredients

Make a well in the flour and pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Form dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

Knead dough

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

First rise

Preheat the oven to 475°F (245°C). Lightly oil a 12x16-inch rimmed baking sheet or line it with parchment paper.

Preheat and prepare pan

Punch down the risen dough and transfer to the prepared pan. Using your fingers or a rolling pin, stretch and press the dough to the edges to form an even rectangle roughly 12x16 inches. If the dough resists, let it rest for 5–10 minutes then continue.

Stretch dough

Use a fork to prick the dough all over (docking) to prevent large air bubbles during baking.

Dock the dough

In a small saucepan over low heat, melt the unsalted butter. Stir in the minced garlic and cook gently for 1–2 minutes until fragrant (do not brown). Remove from heat and stir in chopped parsley, 3/4 cup of the grated Parmesan, salt, black pepper, and red pepper flakes.

Make garlic butter

Brush the garlic butter evenly over the docked dough, making sure to get butter into the fork holes and to the edges. Reserve about 1–2 tablespoons of the butter mixture for after baking. Bake in the preheated 475°F (245°C) oven for 10–14 minutes, until the crust is golden and edges are crisp.

Brush and bake

Remove from oven and immediately brush the reserved garlic butter over the hot crust. Sprinkle the remaining 1/4 cup Parmesan evenly across the surface. Let rest 2–3 minutes to allow cheese to meld.

Finish with cheese & butter

Cut the garlic fingers into 1-inch wide strips (like pizza fingers). Sprinkle with extra chopped parsley if desired. Serve warm with pizza sauce for dipping.

The Cbh Donair *

Wagyu Beef Gyoza

Ranch

Buffalo Sauce

Grilled Wings

Spinach Dip

Garlic Fingers

Gyozas

Steak Bites

Dry Ribs

Kactus Chips & Dill Dip

Roasted Turkey Breast

Chicken Breast

Grilled Sirloin Steak

Little Italy Chicken Parmesan*

Chorizo Mac N Cheese

Brisket Shepherd's Pie *

Olympic Stir-fry *

Drunken Fish & Chips

Steakhouse Sandwich *

Roasted Turkey Club *

Chicken Tender Benders*

Chicken Quesadilla *

Brisket Grilled Cheese Sandwich *