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Pastrami and Hash (sliced grilled pastrami and fried pastrimi-spice hashbrown topped with red & green pepper softito, scrambled eggs and Russian dressing on a toasted poppyseed Kaiser roll); "The Bodega" (pork sausage patty topped with scrambled eggs, cheese and hot pepper mayo on a sage & black pepper biscuit). The Front Porch Cafe: Miami, Florida
Cajun Cornbread – yellow corn flour, salt, baking soda, half-dozen eggs, sweet cream corn, diced onions, red & green peppers, and jalapeños, blend of cheddar and Monterey jack cheeses, and a pound of wild-caught crawfish, spiced with salt, garlic powder, and cayenne, baked in a square pan, plated and topped with a poached egg. Hot Suppa!
"Triple B (a.k.a. Bacon Boot Bomb)" – bone-in pork shoulder rubbed with house-secret spices (paprika, black pepper, salt and dried oregano), smoked for 10 hours, pulled and layered on top of a lattice of bacon and ground spicy pork and brisket hash (made with smoked beef brisket, green & red bell peppers, white onions, and tomatoes), and ...
Restaurant Location Specialty(s) Bull Taco: San Elijo State Beach, Cardiff, California 'Inauthentic Mexican': "LBC Taco (Lobster, Bacon and Chorizo Taco)" – fresh lobster tail meat cooked on the flattop with bacon and ground soy chorizo sausage, seasoned with special spice blend (salt, black pepper, ginger, sugar and red pepper), topped with diced onions, cilantro, and shredded cabbage ...
These chicken wings are oven-baked until crispy then tossed in lemon pepper, butter, hot sauce, honey, and lemon juice. This zesty recipe is a hit on game day!
The meat is simply rubbed with olive oil, salt, pepper, and a fresh herb butter, and thrown in the fryer. Get the Air Fryer Turkey Breast recipe . Caitlin Bensel
3. Mango Habanero. The truth is, I used to be smitten with Wingstop’s Mango Habanero. Prior to tasting my newfound favorites, I had this mentally ranked among the best Wingstop flavors.
"Smoked Wings" – jumbo chicken wings (marinated in an apple-based brine for 24 hours, rubbed with 'red rub' consisting of mustard powder, paprika, cayenne pepper, cumin and brown sugar), smoked low and slow for two hours then deep-fried, and served with a white dipping sauce and celery.