Published on February 25, 2017

The Nitehawk Popcorn

Swing for the “Fences” with this next level popcorn. Hack(saw Ridge) your old standard popcorn recipes, they’re about to become “Hidden Figures” once you taste this version. We aren’t “Lion” to ya! (Sorry, we had to!) 


– 3½–4 ounces plain popped popcorn

– 1 pound melted butter

– 1 ounce truffle oil

– 1 teaspoon salt

– ½ teaspoon citric acid

How to Make It

1. Combine butter and truffle oil in a bowl, stirring as much as possible.

2. Create a batch of seasoning by combining two parts of salt to one part of citric acid. If you don’t have citric acid readily available, substitute fresh lemon zest.

3. Drizzle ¼ cup of butter mixture over popcorn, and sprinkle citric salt to taste. Shake it up and serve.

Chicken On A Stick

Make Ryan Gosling and Emma Stone dance with pride with this “La La Land”-inspired tasty treat.


– 5 oz chicken breast (Cut into strips, placed on skewers then grilled or sauteed)

– 2 tablespoons BBQ Sauce (Spread onto cooked Chicken Skewers)

– 4 tablespoons Pineapple Salsa

Pineapple Salsa


– ½ fresh pineapple (peeled and diced)

– 2 scallions (chopped)

– ½ medium red onion (small dice)

– 1 jalapeno (seeds removed and diced)

– 2 limes (zested and juiced)

– 1 tablespoon rice wine vinegar

– 2 teaspoons salt

– ½ tablespoon Sambal (Thai Chili Paste)

– 1 ripe avocado (diced)

How To Make It

1. Combine all ingredients and enjoy!

BBQ Sauce


– 2 cups ketchup

– 1 tablespoon Worcestershire

– 1 tablespoon brown sugar

– 2 tablespoons dijon mustard

– 1 teaspoon cayenne pepper

– 1 teaspoon black pepper

– 2 teaspoons kosher salt

– 1 tablespoon apple cider vinegar

How To Make It

1. Whisk all ingredients together in a bowl.

2. Season as needed. 

The L.A. Sunset

Wash down all those Chicken on a Stick’s with this tasty and gorgeous cocktail.


– 1 ounce Banhez Mezcal

– ¼ ounce St. Germain Elderflower Liqueur

– ½ ounce fresh lime juice

– ½ ounce prickly pear puree

How to Make It

1. Mix all the ingredients in a shaker with ice.

2. Strain and pour into a glass over ice, and enjoy!

Brisket Rub and Braising Liquid “What Don’t You Want”

Channel Texan vibes in “Hell or High Water” with this incredible brisket.


– 4 tablespoons brown sugar

– 4 tablespoons salt

– 1 tablespoon cayenne pepper

– 1 tablespoon smoked paprika

– 1 tablespoon chili powder

– 1 teaspoon black pepper

– 3 cups apple cider vinegar

– 1 cup water

– 12 oz (1 Bottle) Shiner Bock beer (Or any domestic beer)

– 2 jalapenos (rough chopped)

– 1 medium spanish onion (diced)

– 5 lbs beef brisket

How To Make It

1. Combine first six ingredients to make rub.

2. Cut brisket into four to six smaller pieces, depending on size and rub generously.

3. Allow brisket to stay in dry rub for at least two hours, preferably overnight.

4. Place seasoned brisket in deep roasting pan and bake, uncovered, in oven at 350 degrees for 30 minutes.

5. Combine last five ingredients in blender and blend until smooth.

6. Pour liquid into roasting pan with brisket and cover with aluminum foil.

7. Continue to cook brisket at 350 degrees for four hours or until fork tender.

8. Pull apart brisket, skim excess fat of braising liquid and incorporate into meat.

9. Serve on a toasted sesame seed bun and top with Corn & Sweet Pea Succotash. (See recipe below)

Corn & Sweet Pea Succotash


– 1 can corn (drained and rinsed)

– 1 can sweet peas (drained and rinsed)

– ½ cup pickles (rough chopped)

– ¼ cup pickled jalapenos (rough chopped)

How To Make It

1. Mix all ingredients together in medium bowl.

2. Season as needed.

Chandler’s Charters Fish & Chips

Channel “Manchester by the Sea” with these tasty battered fish and chips.

Beer Batter 


– 16 oz Narragansett beer

– 5.5 tablespoons flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon salt

– ½ teaspoon cayenne pepper

– 1 egg white

How To Make It

1. Whisk together dry ingredients.

2. Incorporate beer and egg white.

Fish & Chips 


– 5 ounces cod (Cut into strips dipped in flour, then beer batter. Fried at 350 degrees until golden brown and hot throughout.)

– French Fries

– Fresh Parsley (chopped)

– Tartar Sauce

– Lemon Wedge

Tartar Sauce


– ¼ cup capers (chopped)

– ¼ cup cornichons (chopped)

– 2 cups mayo

– 2 teaspoons kosher salt

– 1 tablespoon malt vinegar

– 2 teaspoons Tabasco

How To Make It

1. Mix all ingredients together in a bowl.

2. Season as needed. 

The Claudia Maria Cocktail

The perfect refreshing partner in crime to Chandler’s Charters Fish & Chips.


– 1 ½ ounces New England Distilling Gin

– ¼ ounce Combier Pamplemousse Rose

– ½ ounce honey thyme syrup

– 1 ounce fresh grapefruit juice

– ¼ ounce fresh lime juice

– 2 ounces soda water

How to Make It

1. Rim a pilsner glass with sea salt.

2. Mix all the ingredients together in a shaker with ice.

3. Top glass with ice and add soda water.

4. Strain mixture over and garnish with a lime.

Cuban Risotto Balls

Channel that Miami spirit in out-of-this-world “Moonlight” with these out-of-this-world risotto balls.


– 1 box Arborio rice

– 1 medium spanish onion (diced)

– 5 cloves garlic (minced)

– 1.5 tablespoons blended oil

– ¼ cup unsalted butter

– 1 can black beans (15.5 oz) (drained and rinsed)

– 1 can diced tomatoes (14.5 oz) (chopped)

– 1 jar roasted red peppers (12 oz) (diced)

– 3 tablespoons ground cumin

– 1 teaspoon cayenne pepper

– 2.5 cups grated parmesan cheese

– 3 yellow plantains (cut into rings)

How to Make It

1. Slowly cook diced onions and garlic with blended oil in large pot, on medium heat, until onions are translucent.

2. Add rice and butter and toast the grains of rice.

3. Slowly add three to four ladles of boiling water, at a time, to the rice; stirring constantly.

4. When rice is completely cooked, stir in beans, tomatoes, peppers and spices.

5. Finish with parmesan cheese and check for seasoning.

6. Spread onto baking trays lined with parchment or wax paper and cool completely.

7. When mixture is completely cool, use clean hands to portion the risotto into balls.

8. Roll balls into uniform spheres. Using standard breading procedure with all purpose flour, egg wash and ground panko breadcrumbs.

9. Heat oil to 350 degrees and fry risotto balls until golden brown and hot throughout. Use same oil to fry plantains. Serve with a side of Cilantro-Jalapeno Aioli. (See recipe below)

Cilantro-Jalapeno Aioli


– 1 oz cilantro (washed and rough chopped)

– 1 lime zested and juiced1 jalapeno (rough chopped)

– 1 teaspoon kosher salt

– 2 cups mayo

How To Make It

1. Place first four ingredients into blender and blend until smooth.

2. Whisk cilantro-jalapeno mix into mayo.

3. Season as needed.