1. KŌU Meat the Mets

2. About I love meat and I am Jewish put them together you get a kosher meat Restraunt. That how this got started. A table for 8+ costs 20% Gratuity of bill

3. Appetizers

4. Guacamole 2 ripe avocados 1/2 teaspoon Kosher salt 1 Tbsp of fresh lime juice or lemon juice 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro (leaves and tender stems), finely chopped A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips

5. Buffalo Wings Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

6. Soft pretzels Ingredients: 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature) 1 packet active instant yeast (2 and 1/4 teaspoons) 1 teaspoon salt 1 Tablespoon (8g) granulated sugar 3.75 - 4.25 cups (480-530g) all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour) 1 large egg, beaten coarse sea salt for sprinkling Directions: Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions. This fifth step is optional. You can boil 9 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

7. Teriyaki Chicken Wings Ingredients Wings: 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry Salt and freshly ground black pepper Olive oil 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned Leaves from 1/2 bunch fresh cilantro, chopped Teriyaki Sauce: 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice wine vinegar 1/4 cup brown sugar 1 fresh, hot red chile, halved 5 garlic cloves, halved 2 -inch piece fresh ginger, smashed with the side of a large

8. Moroccan Meat Cigars 1 teaspoon olive oil 1/2 cup paprika 1/2 pound canned crushed tomatoes, drained 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon lean ground beef 1/8 teaspoon ground allspice 1 (16 ounce) package phyllo dough cooking oil spray Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes. Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet. Bake in preheated oven until lightly browned, about 25 minutes.

9. Dinners

10. Bourbon Chicken 2 lbs boneless chicken breasts, cut into bite-size piecesboneless chicken breasts 1 -2 tablespoon olive oilolive oil 1 garlic clove, crushedgarlic clove 1/4 teaspoon gingerginger 3/4 teaspoon crushed red pepper flakescrushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugarlight brown sugar 2 tablespoons ketchupketchup 1 tablespoon cider vinegarcider vinegar 1/2 cup waterwater 1/3 cup soy saucesoy sauce Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street. Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.

11. Simple Baked Chicken Drumsticks 5 -6 chicken drumstickschicken drumsticks garlic powder pepper salt olive oil Directions: Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ). Add drumsticks (space enough apart so they aren't touching each other). Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Bake another half an hour (or until cooked til 160 degrees)).

12. The Very Best Salisbury Steak 1 (10 1/2 ounce) can campbells French onion soup 1 1/2 lbs ground beefground beef 1/2 cup dry breadcrumbs 1 eggegg 1/4 teaspoon saltsalt 1/8 teaspoon ground black pepper, to tasteground black pepper 1 tablespoon all-purpose flourall-purpose flour 1/4 cup ketchupketchup 1 -3 teaspoon Worcestershire sauce, to tasteWorcestershire sauce 1/2 teaspoon mustard powdermustard powder 1/4 cup waterwater Directions: In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

13. Herb-Roasted Salmon with Fingerling potatoes INGREDIENTS 1 lemon, zested and juiced 1½ tablespoons flaky sea salt 2 pounds fingerling potatoes, large potatoes halved lengthwise 3 tablespoons extra-virgin olive oil, divided Freshly ground black pepper, to taste Two 6-ounce salmon fillets Kosher salt, to taste 2 tarragon sprigs, finely chopped ¼ bunch Italian flat-leaf parsley, finely chopped 8 basil leaves, finely chopped 1 garlic clove, finely chopped Bitter Greens With Citrus Dressing 1 cup frisée (or watercress) 1 cup mixed greens ½ cup Italian flat-leaf parsley, stems removed and leaves left whole ½ orange, zested and juiced ½ lemon, zested and juiced 2 teaspoons whole grain mustard ¼ cup extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste PREPARATION 1. Preheat the oven to 425°F. Blend the lemon zest and sea salt in a small bowl with your fingers. Toss the potatoes on a large baking sheet with black pepper and 2 tablespoons of olive oil and arrange them in a single layer. Roast the potatoes for 25 minutes, then remove the baking sheet from the oven and toss with the lemon-salt mixture. Return to the oven and continue to roast until the potatoes are golden-brown and tender when pierced with a sharp knife, about 5 minutes more. Transfer half the potatoes to a container and reserve for the bean and potato salad in Recipe #3. 2. While the potatoes are roasting, season the salmon fillets with salt and pepper. Mix together the tarragon, parsley, basil, garlic and the remaining tablespoon of olive oil in a medium bowl. Spread the herb mixture over the salmon fillets and place the salmon in a small baking dish. Roast until the fish is flaky and almost cooked through, about 10 minutes. Remove the dish from the oven, cover with aluminum foil and set aside to rest for 10 minutes. 3. Make the citrus dressing: In a small bowl, whisk together the zest and juice from the lemon and orange with the mustard and olive oil. Season with salt and pepper. Add the frisée, mixed greens and parsley leaves to a medium bowl and drizzle half of the dressing over (reserve the rest for the green salad in Recipe #3.) Toss to coat and season with salt and pepper. 4. To serve, place a salmon fillet on each plate and drizzle with lemon juice. Divide the potatoes and dressed salad between the two plates and serve.Recipe #3 TIPS: The mixed greens in the salad temper the assertive flavor of the frisée. Feel free to substitute in other greens such as watercress or arugula for the frisée. Store the roasted potatoes (cooled completely) and half the salad dressing in airtight containers in the fridge for the bean and potato salad later in the week. Shake the dressing vigorously before using.

14. Italian Hot Dogs 1 hot dog 2 tablespoons canola oil (can use vegetable or olive oil)canola oil 1 medium potatopotato salt pepper 1 small onion, slicedonion 1 green bell peppergreen bell pepper spicy mustard 1 torpedo roll (steak) Directions: Grill or broil hot dog. Wash peel and cube potato. Toss potato in oil, season with salt - pepper. Sauté potatoes until fork tender (like home fries or they can be roasted). Sauté onion and pepper until tender. Place your hot dog in torpedo roll,. Top with spicy mustard, potatoes, peppers and onions

15. Garlic and Onion Burgers Ingredient 2 pounds ground beef 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 1/2 cup minced onion 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon Italian-style seasoning Directions In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours. Preheat grill for high heat. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

16. Meatloaf 1 1/2 lbs ground beef (ground shoulder roast is good)ground beef 1 slice bread (broken or chopped finely) 1 eggegg 1 small vidalia onions or 1 small type sweet onion, finely choppedsweet onion 1 teaspoon table salttable salt 1/4 teaspoon black pepperblack pepper 4 tablespoons ketchupketchup 1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-halfhalf-and-half Sauce 4 tablespoons apple cider vinegarapple cider vinegar 2 -4 tablespoons dark brown sugar, packed firm (to taste)dark brown sugar 1/2 cup ketchupketchup Directions: Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good. Recipe should be"plump" from the addition of the milk or Half & Half. It should NOT be runny. A second batch of sauce served hot is good to serve with the meatloaf. Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

17. Desserts

18. Carrot Cake Ingredients 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts Directions In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

19. Honey cake Ingredients cooking spray 3 1/2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 cup canola oil 1 cup honey 1 1/2 cups white sugar 1/2 cup brown sugar 3 eggs 1 teaspoon vanilla extract 1 cup strong brewed coffee (decaf is fine) 1/2 cup orange juice 1/4 cup whiskey Check All Add to Shopping List Directions Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray. In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan. Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.

20. Chocolate Zucchini Cake III Ingredients 2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups vegetable oil 3 cups grated zucchini 3/4 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

21. Fudgy Brownies I Ingredients 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup boiling water 2 cups white sugar 2 eggs 1/3 cup vegetable oil 1 1/3 cups all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

22. Specialties

23. Chocolate Chicken Ingredients 1/2 cup water 1 cup vegetable oil 1/4 cup chocolate syrup 1 egg 1 teaspoon vanilla extract 1 pinch salt 1 cup plain bread crumbs 1 cup unsweetened cocoa powder 4 skinless, boneless chicken breast halves Directions Preheat oven to 375 degrees F (190 degrees C). Pour water into a 9x13-inch baking dish. Whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. Mix bread crumbs and cocoa powder together in a shallow bowl. Poke holes into chicken breasts using a fork. Dip chicken in the oil mixture, covering completely. Press chicken into bread crumb mixture until both sides are coated. Arrange chicken in the prepared baking dish. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees)

24. Smoked Texas Brisket Ingredients 8 pounds beef brisket 15 cloves garlic, peeled 1/4 cup Greek-style seasoning Directions Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning. Place mesquite wood over gray/hot charcoals. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.

25. Drinks

26. Lemonade Ingredients 1 3/4 cups white sugar 8 cups water 1 1/2 cups lemon juice Directions In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

27. Mets drink Orange Sorbet Died blue water Put the sorbet in the bottom of a wine glass Pour the blue water in afterwards

28. Orange Soda 1 (12-ounce) can frozen, pulp-free orange juice concentrate, thawed and undiluted 2 (2-liter) bottles lemon-lime soft drink, chilled 1 to 2 oranges, thinly sliced Preparation Stir together orange juice concentrate and lemon- lime soft drink when ready to serve. Serve over ice in individual glasses with an orange slice. Note: Stir this refreshing beverage occasionally to keep the ingredients thoroughly mixed.