Arsenal America

BANGERS & MASH (G/F)

Mac and Cheese

COLCANNON (G/F)

THE SWEET SPOT

Classic Grilled Cheese

FRIED FISH SANDO

BANGERS & MASH

Crispy Shroom Wrap

THE TRIPLE B (Big Bodacious Burger)

SUPER SEXY CAESAR

SOUP DU JOUR

Mac & Cheese

FRIED OYSTER SHROOMS

Hand-Cut Fries

COLCANNON

Cauliflower Bites

Tito's Handmade

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Mix Dry Ingredients

In a separate bowl, beat together the milk, egg, and melted butter until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Preheat Oven

Grease a 9-inch round baking dish with butter or cooking spray.

Prepare Baking Dish

Pour the batter into the prepared baking dish and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Bake Base

Spread the tomato sauce evenly over the baked base.

Add Tomato Sauce

Sprinkle the mozzarella cheese over the sauce, then layer with pepperoni slices, diced bell peppers, and sliced olives.

Layer Cheese and Toppings

Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Bake Again

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.

Garnish

Slice into wedges and serve warm, enjoying a special dish inspired by Arsenal America!

Serve

All-purpose flour

Baking powder

Salt

Sugar

Milk

Butter, melted

Tomato sauce

Mozzarella cheese, shredded

Pepperoni slices

Bell peppers, diced

Olives, sliced

Fresh basil leaves

Heat olive oil in a large skillet over medium heat. Add the gluten-free sausages and cook until browned and cooked through, about 12-15 minutes, turning them occasionally.

Prepare the Sausages

Sprinkle garlic powder, onion powder, black pepper, and salt over the sausages while cooking. Ensure they are well-coated with the seasonings.

Season the Sausages

Peel and cut the potatoes into quarters. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, black pepper, and chives. Mash until smooth and creamy, adjusting seasoning to taste.

Mash the Potatoes

In a small bowl, mix cornstarch with water to create a slurry. In a saucepan, bring the broth to a simmer, then stir in the soy sauce, onion powder, garlic powder, and black pepper.

Combine Ingredients

Add the cornstarch slurry to the simmering broth, whisking continuously until the gravy thickens, about 3-5 minutes. Adjust seasoning if needed.

Thicken the Gravy

Serve the sausages on a bed of creamy mashed potatoes, drizzling the gravy generously over the top. Garnish with extra chives if desired.

Plate the Dish

Gluten-Free Sausages

Olive Oil

Garlic Powder

Onion Powder

Black Pepper

Potatoes

Butter

Chives

Gluten-Free Chicken or Beef Broth

Cornstarch

Water

Soy Sauce (Gluten-Free)

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes. Drain and set aside.

Cook the Macaroni

In a medium saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 2 minutes until it turns golden and bubbly.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.

Add Milk

Remove the saucepan from heat and stir in the shredded cheddar cheese, salt, black pepper, and mustard powder. Mix until the cheese is completely melted and the sauce is smooth.

Incorporate Cheese and Seasonings

In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir until the pasta is evenly coated.

Combine Pasta and Cheese Sauce

Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased baking dish.

Prepare for Baking

In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and paprika. Sprinkle this mixture evenly over the top of the macaroni and cheese.

Add Topping

Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.

Bake

Macaroni

Cheddar cheese, shredded

Black pepper

Mustard powder

Breadcrumbs

Parmesan cheese, grated

Paprika

Peel the Russet potatoes and cut them into quarters. Place them in a large pot, cover with water, and add 1 tsp of salt. Bring to a boil over medium-high heat.

Prepare the Potatoes

Once boiling, reduce heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Cook the Potatoes

While the potatoes are cooking, shred the cabbage and chop the scallions. Set aside.

Prepare Cabbage and Scallions

Once the potatoes are cooked, drain them and return to the pot. Mash the potatoes until smooth.

Drain and Mash the Potatoes

Add 4 tablespoons of unsalted butter and 1 cup of milk (or dairy-free alternative) to the mashed potatoes. Mix until well combined and creamy.

Add Butter and Milk

Stir in the shredded cabbage and chopped scallions until evenly distributed throughout the mashed potatoes.

Incorporate Cabbage and Scallions

Season with 1 tsp of black pepper and optional 1 tsp of nutmeg. Mix well to combine.

Season the Colcannon

Transfer the colcannon to a serving dish and make a well in the center. Add a pat of butter for garnish if desired. Serve hot.

Russet potatoes

Green cabbage, shredded

Scallions, chopped

Unsalted butter

Milk (or dairy-free alternative)

Nutmeg (optional)

Start by cutting the ends off each plantain. Make a shallow lengthwise cut through the skin, then carefully peel the skin away from the fruit.

Peel the Plantains

Once peeled, slice the plantains diagonally into 1-inch thick pieces. This will allow for even cooking and a nice presentation.

Slice the Plantains

In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.

Heat the Oil

Carefully add the plantain slices to the hot oil in a single layer. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Fry the Plantains

Once cooked, use a slotted spoon to transfer the fried plantains onto a plate lined with paper towels to absorb any excess oil.

Drain Excess Oil

In a small bowl, mix together the brown sugar, cinnamon, and salt. Sprinkle this mixture over the hot fried plantains, tossing gently to coat evenly.

Add Flavor

Serve the sweetened plantains warm as a delicious side dish or snack. Enjoy your tropical treat!

Ripe Plantains

Vegetable Oil

Brown Sugar

Cinnamon

Spread 1 tablespoon of butter evenly on one side of each slice of bread.

Butter the Bread

Place one slice of bread, buttered side down, in a frying pan over medium heat. Add 2 slices of cheddar cheese on top, then place the second slice of bread on top, buttered side up.

Assemble the Sandwich

Cook for about 2-4 minutes until the bottom slice is golden brown. Carefully flip the sandwich using a spatula.

Grill the Sandwich

Cook the other side for another 2-4 minutes until it is golden brown and the cheese is melted. Remove from heat.

Finish Cooking

Bread slices

Cheddar cheese

In a large mixing bowl, combine lemon juice, garlic powder, paprika, salt, and black pepper to create the marinade.

Prepare the Marinade

Add the white fish fillets to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

In a shallow dish, place the all-purpose flour. In another shallow dish, beat the eggs. In a third shallow dish, combine cornstarch and panko breadcrumbs.

Set Up Breading Stations

Remove the fish from the marinade. Dredge each fillet in flour, dip in beaten eggs, and then coat evenly with the panko mixture, pressing gently to adhere.

Bread the Fish

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

Carefully add the breaded fish fillets to the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and crispy.

Fry the Fish

Once cooked, remove the fish fillets and place them on a paper towel-lined plate to drain excess oil.

Drain the Fried Fish

Toast the burger buns lightly on a skillet or grill until golden brown.

Toast the Buns

Assemble each sandwich by placing a lettuce leaf on the bottom half of the toasted bun, followed by a fried fish fillet, a slice of tomato, a dollop of tartar sauce, and a few pickle slices.

Assemble the Sandwiches

Top with the other half of the bun and serve immediately.

Serve the Fried Fish Sando

White fish fillets (e.g., cod or haddock)

Lemon juice

Garlic powder

Eggs

Panko breadcrumbs

Vegetable oil

Burger buns

Lettuce leaves

Tomato slices

Tartar sauce

Pickles

Heat the olive oil in a large skillet over medium heat. Add the pork sausages and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through.

Cook the Sausages

Peel and chop the potatoes into chunks. Place them in a large pot, cover with water, and add 1 tsp of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender.

Drain the cooked potatoes and return them to the pot. Add the butter, milk, remaining salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.

In the same skillet used for the sausages, add the chopped onion and cook over medium heat until translucent, about 5 minutes.

Sauté the Onion

Sprinkle the flour over the onions and stir for 1 minute. Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer and let the gravy thicken for about 5-7 minutes. Season with salt and black pepper.

Prepare the Gravy

On a plate, serve a generous scoop of mashed potatoes topped with the sausages, and spoon the gravy over everything. Enjoy your hearty Bangers & Mash!

pork sausages

olive oil

potatoes

butter

milk

salt

black pepper

onion

beef broth

flour

Worcestershire sauce

Spread the cream cheese evenly on each tortilla, leaving a small border around the edges.

Prepare the Wrap Base

Layer fresh spinach and shredded carrots on top of the cream cheese evenly across both tortillas.

Arsenal America

Bangers & Mash (g/f)

Mac And Cheese

Colcannon (g/f)

The Sweet Spot

Classic Grilled Cheese

Fried Fish Sando

Bangers & Mash

Crispy Shroom Wrap

The Triple B (big Bodacious Burger)

Super Sexy Caesar

Soup Du Jour

Mac & Cheese

Fried Oyster Shrooms

Hand-cut Fries

Colcannon

Cauliflower Bites

Tito's Handmade