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Atlanta Falcons Fried Chicken

Copy of fine dining for everyone (1)




2 tablespoons paprika

2 tablespoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons dried oregano

1/2 teaspoon cayenne pepper

1 cup buttermilk

1 large egg

Kosher salt

One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings

1 1⁄2 cups all-purpose flour

1⁄2 cup cornstarch

1 teaspoon baking powder

4 cups vegetable shortening or peanut oil


1.  Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.


2.  Whisk the buttermilk, egg, 1-tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.


3.  Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.


4.  Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.


5.  One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.


6.  Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.

7.  Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.

New England Patriots Clam Chowder


Copy of fine dining for everyone (2)



4 dozen little neck or cherry stone clams, scrubbed

4 thick slices bacon, cut into lardons

1 large onion, cut into 1/4 inch dice

Kosher salt

11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice

3 tablespoons flour

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 bundle of thyme

2 bay leaves

1 to 2 shakes hot sauce, optional (recommended: Tabasco)

Extra-virgin olive oil



Steam clams until they have fully opened and reserve the liquid.

Coarsely chop the clams and reserve.

Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.

Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.

Toss in the reserved clams season and enjoy.

Dallas Cowboys Texas Toast Steak Sandwich



Steak Sandwich On Texas Toast With Crispy Onions And Blue Cheese


1⁄3 Cup Garlic Mayo

2 cloves garlic finely minced

6 Slices Texas Toast

2 Ribeye Steaks

½ Cup Blue Cheese

½ Crispy Onions

½ Cup Crispy Fresno Chilis

1 Bunch Of Salad Greens


In a small bowl, combine mayonnaise and garlic. Heat Texas toast on a foil-lined baking sheet according to package directions.

Meanwhile, in a large saute pan cook the rib eyes till medium beef. Let rest and then slice thin

Layer warmed Texas toast with garlic mayo , steaks, blue cheese, greens, crispy chilis and onions.


Detroit Lions Coney Dogs


Detroit Coney Dogs


Extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, chopped

1 pound lean ground beef

1 medium jar ketchup, about 2 1/2 cups

1 teaspoon chili powder

2 tablespoons prepared yellow mustard

Kosher salt and freshly ground black pepper

4 all-beef hot dogs

4 hot dog rolls

1/2 cup cheese wiz


Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hot, add the onion and garlic and cook, about 5 minutes. Add the ground beef and cook until browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

Heat a pan and sear the dogs for about 5 minutes. Place face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili, cheese, and onions


Pittsburg “Primanti Brothers” Sandwich




8 Slices Sourdough Bread, Approximately ¾ Inch Thick
8 Ounces Thinly Sliced Pastrami Or Corned Beef
4 Eggs
2 Russet Potatoes, Cut Lengthwise And Fried As French Fries

Oil For Frying Fries
4 Ounces Gouda Cheese, Sliced
Pepper Slaw

Pepper Slaw

½ Head Green Cabbage, Shaved
1 Red Pepper, Sliced Into Thin Strips
¾ Cup Cider Vinegar
¼ Cup Sugar
½ Tablespoon Ground Black Pepper
½ Tablespoon Celery Seed, Lightly Toasted

3 Tablespoon Canola Oil


Combine All Ingredients. Let Sit For A Minimum Of Five Minutes.


  1. Heat The Pastrami Or Corned Beef In A Skillet.
  1. Separately, Fry The Eggs To Over-Medium
  1. Then Fry The Fries Till Soft And Golden Toss In Sea Salt And Reserve
  1. Cut A Large Piece Of Heavy-Duty Brown Paper Or Butcher Paper To Approximately 18-Inches Square. Place It On The Counter. In The Center Of The Paper, Place One Slice Of Sourdough Bread. Top That With ¼ Of The Heated Pastrami Or Corned Beef, ¼ Of The Sliced Gouda, One Fried Egg, And ¼ Of The Pepper Slaw And Fries
  1. Top With A Second Slice Of Sourdough Bread.  Press The Sandwich Down With Moderate Firmness. Roll It Very Tightly In The Paper And Keep Pressing Down. Slice The Sandwich In Half And Enjoy

Dallas Bbq Brisket Beef Burgers




2 Pounds Ground Beef Chuck

Vegetable Oil, For Rubbing

Salt & Freshly Ground Pepper

3/4 Cup Barbecue Sauce

4 Hamburger Buns, Split

1 Tablespoon Bbq Rub

Sliced Pickles

8 Slices Thick Cut Bacon

1lb Bbq Beef Brisket

8 Oz Can Crispy Fried Onions

2 Tablespoons Butter

1/3 Cup Crumbled Blue Cheese


  1. Form 4 Beef Burgers; Rub With Oil Season With BBQ Rub, Salt And Pepper. Grill Over High Heat, Turning Once, For 5 Minutes For Medium-Rare. Brush With 1/2 Cup Of The Barbecue Sauce And Grill Until Glazed, About 1 Minute Per Side.
  2. Then Gently Warm The Shaved Brisket And Set Aside
  3. Brush The Buns With Butter And Grill When Buns Are Golden Brown Brush Them With The Remaining Barbecue Sauce. Top The Burgers With The Warm BBQ Beef Brisket, Pickles, Blue Cheese, And Crispy Onions And Enjoy


Buffalo Chicken Lollipop Wings With Buttermilk Blue Cheese Dip





  • 2 To 3 Pounds Chicken Drumsticks
  • 1 1/2 Cups Buffalo Sauce
  • 1 Cup Melted Butter
  • 1 Gallon Canola Oil, For Deep Frying, To Cover
  • 1 Tablespoons Kosher Salt


  1. For The Wings: Cut The Wings At The Base Of The Bone And Pull The Meat Down, To Form The Lollipops.
  2. Preheat The Fryer Oil To 350 Degrees F.
  3. Fry The Wings Until Golden Brown And Fully Cooked, 8 To 10 Minutes.
  4. Warm The Buffalo Sauce And Mix With The Melted Butter
  5. When The Wings Are Ready Toss In Buffalo Butter Sauce
  6. Serve With Celery, Carrot Sticks And Blue Cheese Dip


  • 4 Cups Mayonnaise
  • 3 Cups Crumbled Blue Cheese
  • 1 Cup Minced Onion
  • 1/2 Cup Lemon Juice
  • Kosher Salt And Freshly Ground Black Pepper


  1. For The Buttermilk Blue Cheese Dip: Combine The Mayonnaise, Blue Cheese And Lemon Juice. Season With Salt And Pepper. Refrigerate Until Serving.

Open Faced Wild Smoked Salmon Sandwich With Arugula, Tomatoes, Lemon Aioli, And Garlic Bread





  • 2 Pounds Wild Salmon Fillets
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Pepper
  • Directions:

Season Salmon With Salt, Pepper, And Olive Oil. Smoke Salmon For 4 Hours At 120 Degrees.

For The Sauce:

  • 1 Cup Good Mayonnaise
  • 2 Cloves Garlic Finely Chopped
  • 1/4 Cup Sour Cream
  • 3/4 Teaspoon Lemon Juice
  • 1 Teaspoon Chopped Chives
  • 1 Teaspoon Chopped Dill
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper


Mix Till All Ingredients Are Incorporated In A Bowl.

To Assemble:

  • 6 Slices Thick Cut White Bread Brushed With Garlic Butter
  • 1/4 Pound Baby Arugula
  • 1 Sliced Beefsteak Tomato
  • 1 Sliced Seedless Cucumber


  • To Assemble The Sandwiches, Slice The Bread Into ½ Inch Pieces.
  • Spread A Tablespoon Of Garlic Butter On Each Cut Side And Toast At 425 For 3-4 Minutes.
  • On The Bottom Place Some Arugula, Sliced Tomato, Cucumber And Then A Piece Of Salmon.
  • Drizzle With Lemon Aioli & Serve

North Carolina BBQ Pulled Pork Sandwich



  • 1 whole bone-in pork shoulder (Rubbed with3/4 cup Carolina Seasoning & Smoked)
  • 3/4 cup Carolina Seasoning
  • Double recipe North Carolina-Style Vinegar BBQ Sauce
  • 10 Rolls

Carolina Rub:

  • 1/4 cup sweet paprika
  • 3 tablespoons firmly packed brown sugar
  • 2 tablespoons dried oregano
  • 2 tablespoons granulated garlic
  • 1 tablespoon ancho chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon celery salt

Mix all ingredients in a bowl till smooth

North Carolina-Style Vinegar BBQ Sauce:

  • 3 cups cider vinegar
  • 3/4 cup sugar
  • 1/3 cup ketchup
  • 1/4 cup honey
  • 1/4 cup kosher salt
  • 2 tablespoons crushed red pepper flakes
  • 1 1/2 teaspoons freshly ground black pepper

Mix all ingredients in a bowl till incorporated


  1. Shred Pork with a fork and mix with BBQ sauce
  2. Place pork in bun
  3. Top with coleslaw and more BBQ and serve

Hotlanta Chicken & Waffle Sandwich topped with Maple Bacon Dijonaiss




3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/3 cup canola oil

1 egg

1 teaspoon sugar

Waffle Instructions

  • In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt and mix well.
  • Then mix the buttermilk, canola oil, egg, and sugar separately.
  • Combine wet and dry mix and let sit in the refrigerator for 30 minutes.
  • Preheat waffle iron and make 4 waffles

Fried Chicken Instructions

Canola oil to fry

1/2 cup all-purpose flour

1 cup panko bread crumbs

3/4 teaspoon Cajun seasoning

10 dashes hot sauce

1 egg, beaten

1 tablespoon water

12 chicken tenders

  • Heat 2-3-inches of canola oil in a pan to 375 degrees.
  • Place flour in a small bowl and in another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water.
  • Then toss each tender in flour, then in egg mixture, and then in panko. Set aside.
  • When oil is hot Fry until the tenders are cooked through and golden, about 3 to 5 minutes.


Maple Bacon Dijonaisse Instructions

1 cup mayonnaise

1/2 cup pure maple syrup

1/4 cup dijon mustard

Splash of lemon juice

Salt & pepper

  • Whisk all ingredients in a bowl and season


Sandwich assembly ingredients and instructions

12 slices applewood smoked bacon, baked crispy

8 slices pepper jack cheese

1 Beefsteak tomato

2 cups arugula

  • Top waffles with fried chicken, cheese, bacon, tomato, arugula, and sauce.
  • Slice in half and enjoy



San Diego Style Crispy Fish Tacos With Chili Mayo




  • Canola Oil For Frying
  • 2 Cups Panko Bread Crumbs
  • 3 Eggs Whisked
  • 2 Pounds Halibut or Snapper
  • 8 Flour Tortillas
  • ½ Head Purple Cabbage, Shredded
  • ½ Cup Picked Cilantro
  • ½ Cup Diced Tomatoes
  • Chili Mayo
  • Sliced Limes


1) Heat Oil To 375 Degrees.

2) Bread Fish By Dipping First In Flour, Then Egg, And Then Panko Breadcrumbs Until Coated

3) Fry Fish Until Golden And Cooked Through, About 3 To 5 Minutes.
4) Warm Corn Tortilla In A Pan Until Soft

5) Place Crispy Fish On The Tortilla And, Top With Shredded Cabbage, Tomatoes, Cilantro And Chili Mayo

6) Garnish With Lime

Chili Mayo

  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 2 Chipotle Peppers In Adobo Sauce
  • Juice Half Lime


1) Put The Mayonnaise, Sour Cream, Peppers, And Lime Juice In A Blender And Blend Until Smooth

2) Season With Salt And Pepper



Crispy Shrimp Po-Boys Topped With Creole Remoulade




  • Julienne Celery Root And Apples
  • 1 Pound Maryland Jumbo-Lump Crab Meat
  • 8 Saltine Crackers, Crushed
  • 2 Teaspoons Chopped Fresh Cilantro
  • 1 Egg, Beaten
  • 1 Tablespoon Duke's Mayonnaise
  • 1 Tablespoon Unsalted Butter At Room Temperature
  • 1 Teaspoon Dijon Mustard
  • ¼ Teaspoon Worcestershire Sauce
  • 1 Dash Hot-Pepper Sauce, Such As Tabasco
  • 3 Tablespoons Vegetable Oil
  • Salt And Freshly Ground Pepper To TasteMix All Ingredients And Season With Salt And Pepper


  1. In a medium bowl, combine crabmeat, saltines, cilantro, salt, and pepper. In a separate bowl, beat together the egg, mayonnaise, butter, mustard, Worcestershire, and hot sauce. Combine that mixture with the crabmeat and mix well.
  2. Shape the mixture into 4 crab cakes and refrigerate for at least 1 hour, and up to 24.
  3. Heat 3 tablespoons of vegetable oil in a non-stick frying pan over medium-high heat until the oil is hot. Sauté the crab cakes in batches until golden brown on each side, about a total of 3 to 5 minutes. Set on a paper towel shortly when done.
  4. Serve immediately, garnish with celery root slaw and mustard aioli
  5. 1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)

Celery Root & Apple Coleslaw

  • 1 Granny Smith Apple, Cut Into Matchsticks (2 Cups)
  • 1/4 Cup Plus 1 Tablespoon Fresh Cider
  • 2 Teaspoons Sugar
  • 2 Teaspoons Dijon Mustard
  • 2 Teaspoons Chopped Fresh Flat-Leaf Parsley

1. Julienne Celery Root And Apples
2. Mix All Ingredients And Season With Salt And Pepper

Mustard Aioli

  • 1 Garlic Clove
  • 1⁄4 Teaspoon Coarse Kosher Salt
  • 1 Cup Mayonnaise
  • 2 Tablespoons Coarse-Grained Dijon Mustard
  • 1 Tablespoon Fresh Lemon Juice


  1. Using a blender, blend garlic with coarse kosher salt until paste forms.
  2. Blend in all remaining ingredients.
  3. Season with salt and pepper.


Philly Ribeye Cheesesteak Topped With Truffle Cheese Wiz




  • 2 Sesame Sub Rolls
  • 1 Pound Thin Sliced Ribeye
  • 1 Green Onion
  • ½ Cup Shitake Mushrooms (Thinly Sliced)
  • 1 Red Bell Pepper (Thinly Sliced)
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Truffle Cheese Wiz For Serving
  • 1 Teaspoon Chopped Chives
  • Salt And Pepper


  1. Heat a large cast iron sauté pan over medium-high heat.
  2. When hot add mushrooms and sear, then add bell peppers and cook for another three minutes then add green onions, remove from heat and set aside.
  3. Season with salt and pepper
  4. Clean and reheat the cast iron pan.
  5. Add the meat to the hot part of the griddle; continue stirring the meat over medium high heat until the meat is cooked through, about 2 minutes. 

Sandwich Assembly Directions

  1. Split bread into two portions lengthwise.
  2. Hollow the soft bread from inside and place sautéed meat, peppers, onions, mushrooms, chives & top with truffle cheese
  3. Serve & enjoy

Truffle Cheese Wiz

  • 2 1/2 Tablespoons Butter
  • 3 Tablespoons All-Purpose Flour
  • 2 Cups Warmed Milk
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon White Pepper
  • Pinch Freshly Grated Nutmeg
  • 2 Ounces Grated Cheese, Such As Gruyere


  1. In a medium saucepan, melt the butter over medium-high heat then add the flour and cook, stirring constantly, until a paste is made, about 1 minute.
  2. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 minutes.
  3. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow sauce to simmer for 2 to 3 minutes.


Crispy Shrimp Po-Boys Topped With Creole Remoulade




  • Vegetable Oil, For Frying
  • 2 Cups All Purpose Flour
  • 3 Tablespoons Creole Or Cajun Seasoning
  • Eggs, Whisked For Breading
  • 2 Cups Panko Breadcrumbs
  • 20 Large Shrimp , Cleaned
  • 4 Hoagie Rolls, Split
  • Remoulade
  • 1 Head Bibb Lettuce
  • 1 Tomato Sliced


  • Heat 2-Inches Vegetable Oil In A Dutch Oven Or Cast-Iron Skillet Over Medium-High Heat Until 350 Degrees.
  • Whisk The Flour And Creole Seasoning In A Bowl. Add The Eggs To Another Bowl And The Panko To Another Bowl.
  • Dredge The Shrimp In The Flour, Then Egg And Then The Panko.
  • Fry The Shrimp Until Golden Brown, 2 To 3 Minutes. Drain The Shrimp And Season With Salt.
  • Spread The Remoulade On Each Roll, Top With Lettuce Leaves, Sliced Tomato, 5 X Fried Shrimp.


  • 1 Cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Lemon Juice
  • 1/4 Teaspoon Tabasco Sauce
  • 1 Tablespoon Chopped Fresh Flat-Leaf Parsley
  • 1 Scallion Thinly Sliced
  • Salt And Freshly Ground Black Pepper
  • Combine all ingredients in a bowl and mix till all blended

San Diego Style Crispy Fish Tacos With Chili Mayo


  • Canola Oil For Frying
  • 2 Cups Panko Bread Crumbs
  • 3 Eggs Whisked
  • 2 Pounds Halibut, Snapper,
  • 8 Corn Tortillas
  • ½ Head Purple Cabbage, Shredded
  • ½ Cup Picked Cilantro
  • ½ Cup Diced Tomatoes
  • Chili Mayo
  • Sliced Limes


1) Heat Oil To 375 Degrees.

2) Bread Fish By Dipping First In Flour, Then Egg, And Then Panko Breadcrumbs Until Coated

3) Fry Fish Until Golden And Cooked Through, About 3 To 5 Minutes

4) Warm Corn Tortilla In A Pan Until Soft

5) Place Crispy Fish On The Tortilla And, Top With Shredded Cabbage, Tomatoes, Cilantro And Chili Mayo

6) Garnish With Lime

Chili Mayo

  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 2 Chipotle Peppers In Adobo Sauce
  • Juice Half Lime


1) Put The Mayonnaise, Sour Cream, Peppers, And Lime Juice In A Blender And Blend Until Smooth

2) Season With Salt And Pepper

Cleveland Polish Boy Sandwich


Sandwich Ingredients

  • 2 Tablespoons Canola Oil
  • 4 Kielbasa (1 Pound)
  • 4 Hoagie Rolls, Toasted
  • French Fries, For Garnish


  • 2 Tablespoon Spicy Brown Mustard
  • 3 Tablespoon Mayonnaise
  • 1 Tablespoon Champagne Vinegar
  • 2 Teaspoons Worcestershire Sauce
  • 1 Teaspoon Sugar
  • 1 Pound Napa Cabbage, Cored And Shredded (6 Cups)
  • 1/2 Red Onion, Thinly Sliced
  • 1 Garlic Clove, Minced
  • 1/2 Jalapeño, Minced
  • Kosher Salt

Barbecue Sauce

  • 1/2 Teaspoon Whole Coriander Seeds
  • 1 Cup Apple Cider Vinegar
  • 1 Red Onion, Quartered
  • 1 Garlic Clove, Crushed
  • 1 Canned Chipotle In Adobo
  • 2 Teaspoons Adobo Sauce
  • 3 Tablespoons Bourbon
  • 1/2 Cup Spicy Brown Mustard
  • 1/4 Cup Yellow Mustard
  • 3 Tablespoons Pure Maple Syrup
  • 3/4 Teaspoon Black Pepper
  • Kosher Salt


In A Bowl, Whisk The Mustard, Mayonnaise, Vinegar, Worcestershire Sauce And Sugar. Add The Cabbage, Red Onion, Garlic And Jalapeño, Season With Salt And Pepper And Mix. Cover And Refrigerate The Slaw For 1 Hour.

Barbecue Sauce 

In A Saucepan, Toast Coriander Seeds Over Medium Heat About A Minutes. Add The Vinegar, Red Onion, Garlic, Chipotle And 
Bourbon And Bring To A Boil. Simmer Over Moderate Heat Until Slightly Reduced, About 
5 Minutes.

Strain The Sauce And Add In The Adobo Sauce, Mustards, Maple Syrup And Pepper And Season With Salt.


On A Grill Or A Griddle Cook The Kielbasa About 10 Minutes. Smear Some Of The Bbq Sauce On The Cut Sides Of The Rolls And Set A Sausage In Each Roll. Top With Slaw And Fries.


Miami Cuban Sandwich




Sandwich Ingredients

  • 3 Lbs Pound Breaded & Fried Pork Loin
  • 3 Lbs Smoked Pulled Pork
  • 3 Lbs Thin Sliced Ham
  • 8 Slices Swiss Cheese
  • 8 Slices Provolone Cheese
  • 1 Cup Mayo
  • 1 Cup Dijon Mustard
  • 2 Cups Sliced Pickles
  • 2 Baguettes Cut Into 8 Pieces
  • 4 Tbls Salted Butter

Sandwich Assembly

  1. Slice The Baguette In Half
  2. Lay Out The Swiss Cheese
  3. Lay Out The Ham And Pulled Pork And Top With The Crispy Breaded Pork Cutlet
  4. Then Top With Pickles And Provolone Cheese
  5. Smear The Baguette With Mayo And Mustard And Close The Sandwich
  6. Brush The Outside Of The Bread With Butter
  7. In A Warm Pan Or Griddle Press The Cuban Sandwich Till It Is Flat & Crispy
  8. Flip And Toast The Other Side Of The Bread And
  9. Slice Serve & Enjoy

Kansas City Brisket Sandwich

Kansas City Brisket Sandwich


Kansas City Burnt Ends Brisket Sandwich Smothered With KC BBQ Sauce, Pickles, Onions & Bacon Jam

Sandwich Ingredients

  • 4 Lb Smoked Beef Brisket Burnt Ends
  • 8pc Hero Rolls
  • 2 Cups Sliced White Onions
  • 1 Cup Sliced Pickles
  • 3 Cups Kc Bbq Sauce (See Recipe)
  • 3 Cups Bacon Jam (See Recipe)

 Sandwich Assembly

  1. Slice Hero Rolls In Half And Place Beef Brisket Burnt Ends On The Bottom Half Of The Roll
  2. Smother Burnt Ends In Kc BBQ Sauce, Top With Pickles And Onion
  3. On The Other Piece Of Bread Smear With Bacon Jam And Place On Top Of The Brisket

Kansas City Bbq Sauce Ingredients

  • 2 Tablespoons Canola Oil
  • 6 Cloves Garlic, Smashed
  • 2 Tablespoons Tomato Paste
  • 1 Slightly Heaping Tablespoon Chili Powder
  • 1 Tablespoon Paprika
  • 1 Teaspoon Crushed Red Pepper
  • 1/4 Teaspoon Ground Allspice
  • Pinch Ground Cloves
  • 2 Cups Ketchup
  • 2 Cups Water
  • 1/2 Cup Cider Vinegar
  • 1/4 Cup Dark Molasses
  • 1/4 Cup Firmly Packed Dark Brown Sugar
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 2 Teaspoons English-Style Dried Mustard
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Bay Leaf

Kansas City Bbq Sauce

Heat Oil In A Medium Saucepan Over Medium Heat. Then Add Garlic, Tomato Paste, Chili Powder, Paprika, Red Pepper, Allspice, And Cloves Stirring, Until Paste Is Dark Red About 3 Minutes. Then Add Ketchup, Water, Vinegar, Molasses, Brown Sugar, Salt, Soy Sauce, Worcestershire, Mustard, Black Pepper, And Bay Leaf. Adjust Tt To Maintain A Gentle Simmer And Cook Until The Flavors Come Together, About 30 Minutes. Remove And Discard Bay Leaf Before Using.

Bacon Jam Ingredients

  • 1 Lb Smoked Bacon, Diced Into Small Pieces
  • 4 Garlic Cloves, Chopped
  • 1 Medium Brown Onion, Sliced
  • 3 Tablespoons Brown Sugar
  • Splash Of Tabasco Sauce
  • 1 Cup Brewed Coffee
  • 1⁄4 Cup Apple Cider Vinegar
  • 1⁄4 Cup Maple Syrup
  • Black Pepper
  • ½ Cup Water

Bacon Jam

In A Pot Fry Bacon Until Lightly Browned. Then Fry The Onion And Garlic In Rendered Bacon Fat For 10-12 Minutes. Then Return Bacon Back To Pot And Add The Rest Of The Ingredients Including. Gently Simmer On Low For 2 Hours. Cool For About 15-20 Minutes And Then Place In A Food Processor. Pulse For 2-3 Seconds And Serve.

Texas Sliders

Texas Sliders

Texas Smoked Beef Brisket Sliders Topped With Tangy Apple Coleslaw

Sandwich Ingredients

  • 4 Lbs Smoked And Sliced Beef Brisket
  • 8pc Slider Rolls
  • 1 Cup BBQ Sauce Of Your Choice
  • 2 Cups Apple Coleslaw

Sandwich Assembly

  1. Slice Sliders Rolls In Half And Place Sliced Beef Brisket On The Bottom Half Of The Roll
  2. Spoon A Dollop Of BBQ Sauce On Meat And Top With Apple Slaw And Other Piece Of Bread 

Tangy Apple Coleslaw With Honey Dressing

Honey Dressing Ingredients

1/4 Cup Cider Vinegar

1 Cup Mayonnaise

1/3 Cup Honey

2 Teaspoons Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

1 Medium Cabbage, Cored, Finely Shredded

2 Large Carrots, Peeled, Julienne

1 Bunch Scallions, Thinly Sliced

1/2 Cup Chopped Parsley

4 Granny Smith Apples Cut Into Sticks

Prepare The Honey Dressing. In A Bowl, And Mix All The Ingredients Together

Prepare The Salad In A Large Bowl, Combining All The Cabbage, Carrots, Scallions, Parsley, And Apples. Pour In The Dressing And Mix Till All Ingredients Thoroughly And Serve.




Servings: 8

  • 8 Each ¼ Lb Hot Dogs
  • 1 Lb Of Shaved Pastrami
  • 1 Cup Thousand Island Dressing
  • 1 Tablespoons Extra-Virgin Olive Oil
  • 8 Slices Of Swiss Cheese
  • 3 Cups Of Sauerkraut
  • 4 Cups Crispy Onion Straws
  • 1 Pickle


Cook Time: 10 Minutes

  • Heat 1 Tablespoons Oil In Large Skillet And Sear Hot Dogs Over Medium Heat. About 4 Minutes
  • Remove The Dogs And Add Pastrami And Sear Very Quickly To Warm Through About 1 Minute
  • Top Hot Dog With Pastrami, Swiss Cheese, Sauerkraut, Thousand Island Dressing, Crispy Onion Straws, And Garnish With A Sliced Pickle






  • 4 Tablespoons Extra-Virgin Olive Oil, Divided
  • 3 Cups Chopped Onions
  • 6 Garlic Cloves, Finely Chopped
  • 3 Pounds Ground Beef
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 1/2 Teaspoons Ground Allspice
  • 1 1/2 Teaspoons Ground Cinnamon
  • 1 1/2 Teaspoons Cayenne Pepper
  • 1/4 Teaspoon Ground Cloves
  • 4 Cups Beef Broth
  • 1/3 Cup Tomato Paste
  • 3 Tablespoons Apple Cider Vinegar
  • 1 1/2 Tablespoons Chili Powder
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon (Packed) Brown Sugar
  • 1 Tablespoon Worcestershire Sauce
  • 4 Tablespoons Chopped Fresh Italian Parsley
  • 1 Pound Spaghetti
  • Shredded Cheddar Cheese
  • Chopped Onions
  • Crispy Jalapeno
  • Diced Tomatoes
  • 1 Tablespoon Sour Cream



  • Heat 2 Tablespoons Oil In Large Deep Skillet Over Medium Heat. Add Onions; Sauté Until Tender, About 15 Minutes
  • Add Garlic; Stir 1 Minute.
  • Add Beef; Cook Until Browned, Breaking Into Pieces, About 15 Minutes.
  • Add Cocoa And All Dry Spices And Stir.
  • Stir In 4 Cups Broth And Tomato Paste
  • Bring To Boil; Reduce Heat To Medium-Low. Simmer Uncovered Until Thickened, Stirring Often, About 1 Hour. Spoon Fat From Top Of Chili. Season With Salt And Pepper.
  • Meanwhile, Cook Spaghetti In Pot Of Boiling Salted Water Until Tender But Still Firm To Bite, Stirring Occasionally. Drain. Transfer To Large Bowl.
  • Divide Spaghetti Among Bowls. Top With Chili. Garnish With Cheese, Onions, Tomato, Crispy Jalapenos, And Parsley.

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