New Items, Recipes & Specials

Ingredients:
¼ cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground turkey
6 tablespoons (1.5 oz) crumbled feta cheese
cooking spray
¼ cup grated English cucumber
¼ cup plain fat free yogurt
1 tablespoon chopped fresh mint
4 slices tomato (optional)
4 green leaf lettuce leaves (optional)
4 Kaiser rolls or hamburger buns

Directions:
Combine red onion, oregano, lemon rind, salt, ground black pepper and ground turkey.  Divide mixture into four portions.  Indent center of each portion; place 1.5 tablespoons feta into each.  Fold turkey mixture around cheese; shape each portion into a ½ inch thick patty.
Heat grill pan over medium-high heat.  Coat pan with cooking spray.  Add patties; cook 5 minutes on each side or until turkey is done and not pink any longer.
Combine cucumber, yogurt, and mint in a small bowl.  Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll.  Top with top halves of rolls.
Serves 4

Ingredients:
3 12 oz cans amber or bock beer
1/3 cup + kosher salt
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds asst skin-on bone-in chicken pieces – or two whole chickens, cut up
Juice of 2 large oranges
¼ cup apple cider vinegar
½ small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sc
1 tablespoon chili powder
vegetable oil for grill grate

Directions:
Brine the chicken: combine 1 can beer, salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve.  Add the remaining 2 cans of beer, 4 cups water, and the chicken.  Cover and refrigerate overnight.
Make the barbeque sauce: combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan.  Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Let cool slightly, then puree in a blender until smooth (the sauce can be made up to 1 day ahead; cover and refrigerate).
Preheat a grill to medium low heat and brush the grates with the vegetable oil to prevent sticking.  Remove  the chicken from the brine and pat dry with paper towels; discard the brine.  Lightly season the chicken with salt, then arrange on the grill skin-side up.  Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the bbq sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes.  Transfer to a plate and let rest 5 minutes before serving.
Serves 8
Prep and cook time 1 hour – overnight brine time