Refectory Chicken Fingers

  • 1 pound chicken tenders
  • 1 ounce flour (unbleached)


  • 3 whole eggs
  • ¼ cup whole milk
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper


  • 4 ¾ ounces bread crumbs
  • 1 ⅛ teaspoons parsley (freshly chopped)
  • Grated Romano cheese
  • ⅝ teaspoon celery salt
  • ⅝ teaspoon oregano leaves
  • ⅜ teaspoon salt
  • ⅛ teaspoon black pepper
  • Granulated garlic (to taste)
  • ¼ teaspoon onion salt
  1. Preheat your fryer to 350° Fahrenheit or place sauté pan filled with oil over medium high heat.
  2. If raw tenders are very large, cut in half or into 1-1 ½ ounce pieces.
  3. Beat eggs, milk, salt, and pepper together to make a wash and set aside.
  4. Mix all breading ingredients together thoroughly.
  5. Dredge cooked or raw cut chicken into flour, then egg wash, then breading mixture, and evenly coat all sides of chicken.
  6. Fry each tender until the internal temperature reaches 165°.
  7. Enjoy with your favorite dipping sauce!

Jo’s Spicy With

  • 4 seeded soft hamburger buns
  • Breaded chicken breast (see recipe below)
  • Jo’s Special Sauce (see recipe below)
  • Smoked cheddar cheese
  • Shredded Monterey Jack cheese
  • 4 cups thinly sliced iceberg lettuce
  • Freshly ground black pepper
  • Bread and butter pickles (for serving)
  • 1 tablespoon brine 
  • 8 cups vegetable oil (for frying)

Chicken Preparation (make in advance)

  • 1¾ teaspoons salt
  • 1 teaspoon light brown sugar
  • 1 teaspoon baking powder
  • 4 skin-on or skinless, boneless chicken thighs
Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.

Jo’s Special Sauce

  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped chives
  • ½ teaspoon celery seeds
  • ½ teaspoon freshly ground black pepper
  • Kosher salt

Whisk all the ingredients together and put aside.

Chicken Dredge

  • 1½ cups all-purpose flour
  • ⅓ cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 1 large egg, beaten to blend
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons hot sauce (such as Frank’s); plus more for serving (optional)
  1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 tablespoons salt in a medium bowl.
  2. Whisk egg, buttermilk, and 3 tablespoons hot sauce in another medium bowl.
  3. Working with one piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
  4. Pour 3 tablespoons buttermilk mixture into flour mixture and work in with your fingers.
  5. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
  6. Pour oil into a large heavy pot fitted with a thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 350° Fahrenheit. Working in two batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
  7. Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about two minutes per batch.
  8. Mix 1 tablespoon pickle brine into 2 tablespoons special sauce in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, cheese, and more hot sauce, if desired.

Pembroke Cranberry Coffee Cake

Coffee Cake

  • 1 pound (4 cups) whole cranberries
  • 1 & ¾ cup sugar
  • Pinch salt
  • 8 ounces (2 sticks) butter
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon vanilla
  • 5 ounces milk

Cinnamon-Sugar Topping

  • 1 cup sugar
  • 4-8 teaspoons cinnamon
  • Melted butter (optional)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut all cranberries in half and place in a bowl with ¾ cup of sugar and soak for several hours.
  3. Cream the 1 cup sugar, pinch of salt, and butter. Add the eggs. Sift together the flour and baking powder. Mix vanilla and milk. Add alternately the dry ingredients and the milk mixture. Fold in the berries.
  4. Pour into 18"x12"x1" greased pan. Bake 25-30 minutes.
  5. Top the hot cake with the cinnamon-sugar mixture.  

Magic Bars

  • 1 ½ cups graham cracker crumbs (12 full-sized crackers)
  • ½ cup unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch morsels
  • 1 cup shredded, sweetened coconut
  • ½ cup pecan chips (or chopped pecans)
  • 1 can sweetened condensed milk
  1. Preheat oven to 350 degrees Fahrenheit. Line a 13"x9" baking dish with parchment paper. Set aside.

  2. Process graham crackers using a food processor to make fine crumbs. Add in melted butter. Mix with a fork until crumbly.

  3. Press crumbs into the bottom of prepared baking pan.

  4. Top crust with chocolate chips, butterscotch morsels, coconut, and pecans. Pour sweetened condensed milk over the top.

  5. Bake for 25-30 minutes until golden brown. Remove from oven and cool completely.

  6. Store in an airtight container at room temperature or refrigerate.

Chocolate Chip Cookies - Meeting Street Style

  • ½ cup butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  1. Preheat the oven to 350 Fahrenheit.
  2. Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
  3. In a large bowl, mix butter with the sugars until well-combined.
  4. Stir in vanilla and egg until incorporated.
  5. Add the flour, baking soda, and salt. 
  6. Mix dough until just combined. Dough should be soft and a little sticky, but not overly sticky.
  7. Stir in chocolate chips.
  8. Scoop out 2 ½ tablespoons of dough (large cookie scoop) and place 2 inches apart on baking sheet.
  9. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. 

Bruno’s Brown-ie Sundae


  • 1 cup butter, melted
  • 2 cups white sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt


  • Chocolate ice cream 
  • Whipped cream
  • Hot fudge
  • Chopped mixed nuts (optional)
  1. Preheat your oven to 350° Fahrenheit and grease a 9"x13" pan.

  2. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan.

  3. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

  4. Once brownies are cooled, cut into squares. Place one brownie in a bowl and top with a scoop of ice cream, warmed hot fudge, and whipped cream. Sprinkle with chopped nuts (if desired).