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Grant's Tasti Burgers: "Chile Relleno Pretzel Cheeseburger" – ‘Best on a Bun’ award winner: two grilled beef patties (seasoned with salt and pepper) topped with cheddar cheese, deep-fried chorizo patties, and a roasted picante pastilla pepper (stuffed with queso fresco, Monterey Jack and cheddar cheeses, battered and deep-fried), avocado ...
"Kimchi Debris Fries" (fries topped with pulled chili-spiced pork, braised in garlic, orange juice and thyme, cerole-style kimchi, Monterey jack cheese, cotjia, and scallions, served in a hot skillet); "Blue Crab Rangoon" (Rangoon made with whipped cream cheese, green onions, lime & lemon juice, jalapeños and blue crab, baked in the oven and ...
Restaurant Location Specialty(s) Lava Lava Beach Club: Kapaa, Kauai, Hawaii "Kalua Pork Sandwich" – pork butt (placed on banana leaves and rubbed with volcanic salt, liquid smoke, chopped ginger and whole green onions), braised in oven with water for 4 hours, pulled, grilled on flattop with a guava barbecue sauce (made with ketchup, molasses, brown sugar, cider vinegar and guava sauce), a ...
These green beans come with a treat: 8 cloves of creamy, buttery garlic that get air-fried alongside the green beans for bites of roasted garlic that don’t involve turning on your oven.
The crunchy veggies and beans make it colorful, while the cilantro and jalapeño pepper give it a burst of freshness and spicy flavor. Get the Cowboy Caviar recipe .
If you want to use fresh or frozen beans, just remember you need four cups total, so 1 1/2 pounds fresh or 16-20 ounces frozen. Drain the beans well. Nothing is worse than a watery casserole, so ...
"Ditalini and Cheese" –mac and cheese (made with short ditalini pasta, milk, heavy cream, sea salt, fresh ground pepper, a roux of butter and flour, aged Asiago, sharp white cheddar and American cheeses), baked in the salamander and topped with local pink shrimp (sautéed scampi-style in a hot pan with garlic, salt and pepper, butter, lemon ...
"Beef Brisket" – 60-year-old recipe: pounded beef brisket rubbed with cracked black pepper and iodized salt, slow-smoked for 16–18 hours with local wood, sliced and served two ways; the flat (a lean section) and the point (a marbled, fatty end), served on butcher paper.