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Italian Piccolo Panino with a Smoked Ice Negroni

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Italian Piccolo Panino

Italian Piccolo Panino with a Smoked Ice Negroni

Author Mark & Fey
Print Pin
Course Sandwich, Snack
Keyword Aviation American Gin, Negroni, Panino, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt for seasoning
  • 1 French baguette sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 7oz raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

Instructions

  • For the smoked ice negroni:
  • To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 
  • In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 
  • For the Italian piccolo panino:
  • In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.
  • Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
play video

Beer Soaked Grilled Cheese with Hatch Chile

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Beer Soaked Grilled Cheese with Hatch Chile

Beer Soaked Grilled Cheese with Hatch Chile

Author Mark & Fey
Print Pin
Course Lunch, Sandwich
Keyword grilled cheese, Hatch Chile, Sandwich
Cook Time 20 minutes
Servings 4

Ingredients

  • 8 slices of bread
  • 16 slices mild cheddar cheese
  • 1 cup diced white onion
  • 1 cup diced fire roasted hatch chile
  • 6 eggs
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles for seasoning
  • 4 Tbsp unsalted butter
  • Neutral oil for the pan

Instructions

  • Heat a large skillet or griddle to medium high heat. Coat with oil. Add your onions and the hatch chile and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened, for about 5 minutes. Remove from the heat and set aside.
  • Make your soaking mixture by adding the eggs, the full can of Pabst Blue Ribbon and season with Salt and Pepper + Three Chiles in a big rectangular container. Mix well until evenly combined. You can use an immersion blender to make it super smooth if desired.
  • Set your skillet or griddle to medium low heat. Add butter. Soak your slices of bread in your soaking mixture and place in the skillet or griddle. Cook for a couple of minutes and flip the slices of bread. Add 2 slices of cheese to each slice of bread and cook for a few more minutes until the cheese begins to melt. Add your hatch chile and onions to half of your bread slices and close your sandwiches. Cook for 6 more minutes, flipping your sandwiches every 2 minutes. Remove from the heat and serve while hot.
play video

Mortadella Breakfast Sandwich

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Mortadella Breakfast Sandwich

Mortadella Breakfast Sandwich

Author Mark & Fey
Print Pin
Course Breakfast, Sandwich
Keyword Breakfast, Mortadella, Pork, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the aioli

  • 1/2 cup mayo
  • 1/4 cup sour cream or mexican crema
  • 2 limes zested and juiced
  • 1 1/2 Tbsp Sriracha
  • Kosher salt for seasoning
  • 8 slices of bacon
  • 12 slices of uncured mortadella
  • 4 eggs
  • 4 slices provolone cheese
  • 4 brioche buns
  • Salt and Pepper + Three Chiles

Instructions

  • Make your aioli sauce by combining the ingredients in a small bowl and stir them until evenly combined. Set aside.
  • Cook the bacon on a skillet or a griddle over medium high heat until crispy. Remove from the heat and set aside.
  • On the same skillet or griddle with the bacon fat, cook your mortadella slices until golden brown on both sides. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • On the same skillet or griddle, cook your eggs to your liking seasoning with your Salt and Pepper + Three Chiles. We like an over easy egg with a runny yolk for extra sauce. Add a slice of your provolone cheese to each egg and cook for 1 more minute to melt the cheese. Remove from the heat and set aside.
  • Build your sandwiches starting with the bottom bun, followed by bacon, mortadella, your egg with provolone cheese and finish with the top bun smeared with your aioli.
play video

BBQ Sausage Sammy

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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BBQ Sausage Sammy

BBQ Sausage Sammy

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich
Keyword BBQ, Pork, Sandwich, Sausages
Cook Time 25 minutes
Servings 4

Ingredients

For the Coleslaw

  • 1 14oz bag of three color coleslaw
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 3 Tbsp buttermilk
  • 3/4 cup mayo
  • 2 Tbsp apple cider vinegar
  • 1 Tsp celery seeds

For the Sammy

  • 8 slices sourdough bread
  • 1 pack Johnsonville queso sausage
  • 8 slices mild cheddar cheese
  • 1/2 cup of your favorite BBQ sauce
  • neutral oil for the pan

Instructions

  • For the coleslaw, in a medium bowl, mix in your three color coleslaw, buttermilk, mayo, apple cider vinegar, celery seeds and salt and pepper to taste for seasoning. Stir until all ingredients are evenly combined and set aside.
  • Heat a large skillet or a flat top to medium high heat and coat with oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Put mayo on one side of each slice of your bread and toast on the skillet or flat top over medium heat until lightly toasted, then add 1 slice of cheddar cheese to each slice of bread and toast for a few more minutes to melt the cheese.
  • While you let the cheese melt, return your sliced sausage onto the skillet or flat top over medium heat and add your BBQ sauce to the sausages and cook for a few more minutes. Remove from the heat and set aside.
  • Once the cheese is melted, remove the bread from the heat and begin to build your sandwiches. Add your coleslaw to the bottom slice, followed by your BBQ sausage and top with another slice of bread. Enjoy!
play video

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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BBQ Pulled Pork Sandwich Tower

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce and Mustard Slaw

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep, Sandwich
Keyword Labrea Bakery, Pork, pulled pork, Sandwich
Cook Time 4 hours 30 minutes
Servings 6

Ingredients

For the pork and sandwich

  • 1 ½ pounds boneless pork shoulder
  • Spiceology Salt Pepper + Three Chiles Spice blend
  • 6 LaBrea Bakery Take and Bake Everything Rolls

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 1 cup vegetable oil
  • 1 16-ounce bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Instructions

  • Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.
  • You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 
  • Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 
  • Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 
  • Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 
  • Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce.  Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 
  • Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.
play video

La Brea Bakery Smoked Meatball Sammy

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Meatball Sandwich

La Brea Bakery Smoked Meatball Sammy

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich
Keyword Beef, Labrea Bakery, meatballs, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the meatballs

  • 1 pound 80/20 ground beef
  • 1 pound bulk Italian sausage
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup fine breadcrumbs
  • ½ cup milk
  • 1 large egg
  • ¼ cup finely grated Parmesan cheese
  • 4 cloves garlic minced
  • ¼ cup finely chopped fresh parsley
  • Olive oil for seasoning

For the red sauce

  • 1 28 ounce can tomatoes
  • 3 cloves garlic
  • Salt Pepper + Three Chiles Seasoning
  • ¼ cup olive oil
  • Handful fresh basil leaves

For the sandwiches

  • 4 La Brea Bakery Take and Bake Ciabatta Rolls
  • Avocado oil for grilling the bread
  • ½ cup pesto
  • 1 cup finely grated Parmesan cheese

Instructions

  • Heat a grill for medium indirect heat. 
  • Combine the beef and sausage in a large mixing bowl. Season with kosher salt and black pepper. Add the breadcrumbs, milk, egg, Parmesan, garlic, and parsley. Use clean hands to gently work the meat mixture together. Try not to over mix. 
  • Divide the meatball mixture into 12 meatballs, packing them loosely into rounds. Arrange the meatballs in a baking dish and season with more salt and drizzle with olive oil. Cook the meatballs for 20 minutes at medium heat. 
  • While the meatballs cook, make the red sauce. Combine the canned tomatoes, garlic, Salt Pepper + Three Chiles, basil and olive oil in a large bowl. Use an immersion blender to puree the sauce until smooth. 
  • When the meatballs are browned and almost cooked through, pour about 2 cups of the sauce over the meatballs and cook until bubbly, about 15 minutes more. Remove the meatballs from the grill to rest. 
  • Brush the La Brea Bakery Take and Bake Ciabatta Rolls with avocado oil and grill for 1 to 2 minutes over direct heat, until charred. 
  • Build the sandwiches by smearing pesto on each half of the La Brea Bakery Take and Bake Ciabatta Rolls, top the bottom half with 3 meatballs, lots of grated Parmesan.
play video

Picanha Steak Burger

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 
play video

Crunchy Birria Burger

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Birria Burger

Crunchy Birria Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, birria, Burgers, Smash burgers
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • 8 Oaxaca cheese shredded by hand
  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consomme
  • 4 burger buns
  • Handful of corn tortilla chips
  • 1/2 cup salsa verde

Instructions

  • Divide the beef into 4 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside.
  • Heat a large griddle or skillet over direct heat. Add four mounds of Oaxaca cheese and as it begins to melt, top each with the birria. Top with about 2 tablespoons of consomme and cook until the cheese is melted and crispy on the bottom. Remove from the pan and keep warm while you cook the burger patties.
  • Working in batches of two, add two beef rounds to the skillet at a time – season each with salt. Let the burger balls cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with Oaxaca cheese and consomme, cook until melted.
  • Build the burgers by topping the bottom bun with a burger patty, then the cheese skirted birria, a few chips and some salsa verde before topping with the top bun.
play video

Coney Island Rippers with PBR Mustard

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Coney Island Rippers with PBR Mustard

Deep Fried Coney Island Rippers with PBR Mustard

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, hot dogs, PBR
Cook Time 20 minutes
Servings 4

Ingredients

For the PBR Mustard

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/3 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • Kosher salt for seasoning
  • 1/2 teaspoon ground turmeric
  • Pinch of ground all spice optional

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

Instructions

  • Pour the beer into a wide skillet and bring to a simmer over medium high heat. Cook until reduced to 1 cup, about 15 minutes. Combine the reduced beer with the mustard seeds and vinegar in a bowl. Cover and refrigerate overnight.
  • The following day, add the sugar and spices to the mustard mixture and move to a blender. Process the mustard on high until smooth. Taste and season with salt. Move to an airtight container for long term storage. Refrigerate for at least 12 hours again before using.
  • Heat the oil in a large skillet over medium high heat. Once the oil is shimmering, add the hot dogs and cook until they burst, or at least blister, and remove them to paper towels to drain. Build the dogs by putting a wiener in each bun, topping with mustard and chopped onions. Bet you can’t eat just one!
play video

Ninja Smash Burger

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Ninja Smash Burger

Author Mark & Fey
Print Pin
Course Burger, Dinner, Sandwich
Keyword Beef, Ninja, Piedmontese, Smash burgers, Spiceology
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds ground beef
  • Salt Pepper + Three Chiles seasoning
  • 1 small white onion thinly sliced
  • 4 potato buns
  • 8 slices American cheese
  • Sriracha mayo
  • Handful of baby arugula

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our Ninja Woodfire Outdoor Grill.
  • Divide the beef into four equal parts and roll them into meatballs. Season with our Salt Pepper + Three Chile seasoning.
  • Grill the onions until they get softened and slightly charred, about 3 minutes. Toast the buns while you’re at it.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!
  • Once you see juices pooling on the meat flip the burger. Add the cheese and cook until melted.
  • Build the burgers by adding sriracha mayo on the bottom bun, a pinch of argula and a burger patty, onions, another burger patty, and more onions.