From time to time, our fabulous chefs like to share recipes with you.

These recipes are not necessarily what's on the Humpy's daily menu, we may have run them as a daily special or prepared them for a special event...in any case rest assured, we wouldn't put out a recipe we didn't deem as worthy!!! So enjoy!!

Randy Paul has been with Humpy’s since 1995, in that time he has become an valuable member of the Humpy’s team.

Monday through Friday he’s the ‘man behind the curtain’ who comes up with our fabulous lunch specials, as well as a majority of our famous daily soups.

His creativity reflects the passion for his craft. He has been know to pull out all the stops and excels when it comes to special events, catering projects or coming up with new menu items.

Specializing in down home cooking, Randy Paul is just a ‘good ole boy’ at heart and his southern charm is apparent in each dish he prepares.

Little known facts…Randy believes ‘The Mullet’ will make a comeback, thinks WWE is real and the Dallas Cowboys are GODS!!!

• 2lbs ground beef
• 8oz diced yellow onions
• 1 can diced green chilies
• 1 can enchilada sauce ( hot or mild )
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 8oz bottle taco sauce
• Corn tortillas
• Mexican cheeses
• Optional-Black olives

Brown the ground beef, add diced onions, green chilies and all liquids. Bring to a simmer. Layer corn tortillas in a shallow baking pan, cover with ground beef mixture then top with cheese. Repeat layers 3-4 times. Top with a final layer of tortillas and cheese and black olives (Optional). Bake for 25 minutes at 325 degrees, or till cheese is melted.

Tim Farley joined the Humpy’s family in 2001 and in that time has proven to be a valuable asset. He came to us with an extensive background in the art of Pacific Rim cuisine, after having spent four years under award winning Chef Wilhelm Pirngruber at The Hilton Hotel on the big island of Hawaii.

The care and creativity that goes into each dish he prepares is second to none. From our nightly specials, to coming up with a perfect menu for any number of beer tastings, to various special events, we can always count on him to exceed expectations.

Tim is an Alaskan boy at heart, but you can defiantly sense the Hawaiian influence…“I love taking fresh Alaskan seafood and adding a little Pacific Rim flair to it”

Little known facts…Tim also enjoys long walks on the beach, bubble baths and music by Kenny G

• Salmon—Marinate a 6oz fillet with
• 1 tsp chopped garlic
• 1tsp chopped shallots
• 2 table spoons of olive oil

• Shallot Butter
• Zest of one lemon
• Juice of one lemon
• 4oz caramelized shallots
• 1lb butter (whole)
• 8oz olive oil

Combine shallots and olive oil in a shallow pan. Cook on medium heat until shallots are soft and brown (about 20 minutes). Strain and reserve olive oil. Combine warm shallots, lemon zest, lemon juice and butter in a food processor until smooth.

• 2 tbl Dijon mustard
• 1tbl fresh lemon juice
• 1tbl white wine vinegar
• 1tsp cracked pepper and salt to taste
• 1tsp fresh chopped thyme
• 1tsp fresh chopped parsley
• 8oz roasted shallot oil

Combine Dijon mustard, lemon juice white wine vinegar, chopped thyme, parsley and reserved shallot olive oil in a medium mixing bowl and whip until smooth. Add salt and pepper to taste.

In a small bowl toss

• 2oz julienne red onions
• 2oz julienne ripe tomatoes
• in the mustard thyme vinaigrette.

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