Fifth Round Food & Drinks

Call Website Contact the restaurant

Fifth Round Food & Drinks At Nexlevel nexlevelsolution.com, we are a hospatality consulting operation. These dishes are curated from our clients and around the Internet.

We have tasted and or made most all of these recipes for quality assurance.

08/03/2026

Chicken Pho - Simple and easy. Good to go!

INGREDIENTS
2–3 lb chicken*
1 yellow onion
1 k**b ginger
1 bag pho spice*
1 tbsp salt
1 tbsp chicken bouillon
1 large piece rock sugar
4 quarts water
\* I’m using 2 chicken leg quarters and 1 bone‑in chicken breast. You can use any cut of chicken you prefer — just make sure it has bone and totals 2–3 lb.
PHO SPICE (IF YOU'RE MAKING YOUR OWN)
2 cinnamon sticks
2 star anise
1 cardamom pod
¼ tsp cloves
2 tsp fennel seeds
2 tsp coriander seeds
(You can also use a premade spice bag.)
TO SEASON
Fish sauce
Sugar
Salt
Chicken bouillon
TO SERVE
Chopped scallion
Chopped cilantro
Thinly sliced onions
Hoisin sauce
Sriracha
Chili oil
Bean sprouts
Basil
INSTRUCTIONS
Wash the chicken:
Soak chicken in water with 2 tbsp vinegar for 10–15 minutes. Rinse and drain under cold water. Set aside.
Char aromatics:
Peel onion and ginger. Char over open flame, or use an air fryer, oven, or broiler.
Toast pho spices:
Toast on medium‑low heat for 2–3 minutes, just until fragrant. Do not over‑toast or the broth will turn bitter. Place toasted spices into a spice bag and tie shut.
Build the broth:
Add chicken, charred onion, charred ginger, salt, chicken bouillon, rock sugar, spice bag, and 4 quarts water to a large pot.
Bring to a boil, skim off foam, then reduce heat and simmer 30–40 minutes.
If using leg quarters: 30 minutes is enough.
If using a whole chicken: simmer ~60 minutes.
Add the spice bag only for the last 30 minutes of cooking.
Remove aromatics:
After cooking, remove and discard the spice bag, onion, and ginger. Remove chicken and let cool before shredding.
Season the broth:
Taste and adjust with fish sauce, sugar, salt, and/or chicken bouillon.
Assemble:
Add pho noodles, shredded chicken, cilantro, scallion, and thinly sliced onions to a bowl. Ladle boiling hot broth over top

07/29/2026

Who don't like fried chicken?

Spicy Pickled Eggs & BeetsIngredients 2 pound small red beets, trimmed and quartered 1 cup water 1 cup sugar ...
07/28/2026

Spicy Pickled Eggs & Beets

Ingredients

2 pound small red beets, trimmed and quartered

1 cup water

1 cup sugar

1 cup distilled white vinegar

12 cloves garlic

1 Tbsp. kosher salt

1 Tbsp. black peppercorns

1 Tbsp. crab boil spice mix, such as Zatarain's

6 bay leaves

3 dried arbol chiles

6 hard-boiled eggs

Directions

Thoroughly scrub beets. In a large saucepan cover beets with lightly salted water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until beets are easily pierced with a knife; drain. Once cool enough to handle, use a sharp paring knife to peel the beets. Wear latex gloves to minimize staining your hands.

In the same saucepan combine 1 cup water, the sugar, vinegar, garlic cloves, the 1 tablespoon kosher salt, the peppercorns, spice mix, bay leaves, and arbol chiles. Bring to boiling, whisking to dissolve sugar.

Divide beets, garlic, eggs, bay leaves, and chiles among three clean pint canning jars. Pour hot brine over top to cover, leaving 1/4-inch headspace. Seal. Chill overnight or up to 1 week. Makes 6 servings.

Air Fryer Salmon BowlIngredients 250-300 grams salmon fillets, skin off approx 2 medium sized fillets 2 tablespoon...
07/28/2026

Air Fryer Salmon Bowl

Ingredients

250-300 grams salmon fillets, skin off approx 2 medium sized fillets
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sriracha
1 teaspoon crushed ginger
1 clove garlic crushed
½ teaspoon sesame oil

To serve:

2 cups cooked rice see notes
¼ cucumber sliced
1 medium avocado
½ cup shelled edamame
Sriracha mayo see notes
Nori sheets optional for garnish
Sesame seeds optional for garnish

Instructions

Cut the salmon fillets into cubes and set aside. In a bowl, mix together the soy sauce, honey, sriracha, ginger, garlic and sesame oil. Add in the cubes of salmon and toss to coat in the marinate. Set aside in the fridge for a minimum of 15 minutes to marinade but ideally 30 minutes to an hour.
Preheat the air fryer to 200°C or 400°F (if your air fryer doesn’t have a preheat function, just run for a few minutes). Add the cubes of salmon to the basket in an even layer and air fry for 3 minutes. Check and turn the salmon to prevent any burning and air fry again for another 3 minutes or until the salmon is delicate and flakes easily with a fork.
Assemble the salmon bowls. Place a cup of rice in each bowl and divide the salmon pieces between them. Add your toppings (cucumber, avocado and edamame) and garnish with pieces of nori and a sprinkle of sesame seeds. Drizzle the sriracha mayo over the top and enjoy!

Notes
Rice: You can use any rice you prefer. I like to use seasoned sushi rice. To make it, I just cook my sushi rice in the rice cooker and then use a store bought sushi rice seasoning which contains a combination of rice vinegar, sugar and salt.
While you can buy sriracha mayo from the grocery store, I usually just make my own by mixing together kewpie mayonnaise with sriracha. I usually use a ratio of 2:1 but make it according to your tastes. Season with salt.

Scallops Recipe Ingredients Sea scallops: Look for 10-20s, which means there are 10 to 20 individual shucked scallops...
07/28/2026

Scallops Recipe Ingredients
Sea scallops: Look for 10-20s, which means there are 10 to 20 individual shucked scallops per pound. Pat them dry just before you bread them so that surface moisture doesn’t cause them to steam instead of sear.
Butter and olive oil: Using both butter and oil imparts both flavors, and the oil dilutes the proteins in butter that tend to blacken and burn.
White wine: White wine keeps the sauce light without overpowering the scallops’ briny sweetness. If you prefer not to cook with wine, substitute reduced-sodium chicken broth—not stock, which is thicker and more flavorful, and which will mask the taste of the scallops.
Lemon juice: Lemon juice’s acidity enhances scallops and other seafood. Squeeze a whole lemon yourself for the brightest flavor, and serve extra lemon wedges alongside. You can also use bottled juice in a pinch.
Garlic: Scallops taste best when served simply, so use just a little garlic in the sauce. Freshly minced garlic tastes fresher than garlic scooped from a jar.
Parsley: Choose flat-leaf Italian parsley for cooking, and use curly parsley as a whimsical garnish.

Directions
Step 1: Prepare the breading

In a shallow bowl, toss the bread crumbs with the salt. Dip the scallops in the crumb mixture to coat both flat sides, patting them gently to help the coating adhere.

Step 2: Sear the scallops
In a large skillet, heat the butter and oil over medium-high heat. Add the scallops and cook them for 1 minute and 30 seconds to 2 minutes on each side, or until they’re just firm and opaque. Remove the scallops from the pan and keep them warm.

Editor’s Tip: Give the pan a swirl as the butter starts to foam and splatter. It helps the water in the butter to evaporate more steadily and minimizes the amount of hot fat that jumps from the pan. Add the scallops to the preheated pan once the oil shimmers, leaving space around each, and err on the side of slightly undercooked.

Step 3: Make the sauce
To the same hot pan, add the wine, lemon juice and garlic, and then bring the liquids to a boil. Stir in the parsley. Drizzle the sauce over the scallops and serve them immediately

Variations

Skip the breading: Pan-seared scallops show off their natural surface when you sear them directly in the hot butter and olive oil. This also removes the risk of bread crumbs loosening in the pan and burning. If you still want the texture, toss the scallops in the sauce and then sprinkle them with lightly toasted bread crumbs just before serving.
Bake the scallops: To avoid cooking scallops in batches—especially if you’re doubling this sea scallops recipe—use an oven. After you’ve patted the scallops dry, toss them in the olive oil and arrange them in a baking dish. Toast the bread crumbs in the butter, sprinkle them over the scallops and bake in a preheated oven at 425°F until the scallops are just opaque, about 10 minutes.
Change the seasonings: Replace the parsley with another fresh herb, like basil or rosemary. Mix a tablespoon or two of garam masala with the bread crumbs for a spiced coating. Instead of drizzling on a wine sauce, let guests dunk the scallops in a soy-based sauce the way you

Beef Patties with Gravy Ingredients Egg: Use one large egg. Take the egg out of the refrigerator ahead of time and le...
07/28/2026

Beef Patties with Gravy Ingredients

Egg: Use one large egg. Take the egg out of the refrigerator ahead of time and let it come to room temperature.
Green onions: The recipe calls for two sliced green onions, including all the darker and lighter green portions.
Seasoned bread crumbs: Seasoned bread crumbs add extra flavor to this dish. Make sure to use standard bread crumbs, not panko. If you don’t have any on hand, choose a substitute for bread crumbs like crushed crackers, pretzels or even potato chips.
Prepared mustard: Prepared mustard simply means the kind that you would scoop from a jar, not a mustard you make from scratch using mustard seeds or powder.
Ground beef: For the ground beef, you can use either a 90-10 or 80-20 ratio of lean to fat. It’s totally up to you.
Beef gravy: Use a 12-ounce jar of beef gravy from the store or, even better yet, make your own gravy from scratch.
Prepared horseradish: As with the mustard, prepared horseradish simply means it’s ready to scoop from a jar.
Fresh mushrooms: Standard button mushrooms work best for this recipe.
Fresh parsley: The parsley is optional, but it adds a pleasant pop of color and a nice herby flavor.

Directions
Step 1: Mix and shape the beef patties

In a large bowl, beat the egg. Stir in the onions, bread crumbs and mustard. Add the beef and mix lightly but thoroughly, then shape the mixture into four 1/2-inch-thick patties.
Step 2: Cook the beef patties

In an ungreased skillet, cook the patties until the meat is no longer pink, four to five minutes on each side, then drain any excess fat.
Step 3: Mix and cook the gravy

In a small bowl, combine the gravy, water and horseradish, then add the mushrooms. Pour this mixture over the patties and cook, uncovered, until the mushrooms are tender and heated through, about five minutes. If desired, sprinkle the patties and gravy with parsley, then serve!

Beef Patties with Gravy Variations

Use ground turkey: If you are looking to make a slightly leaner dish that will still be full of flavor, use ground turkey instead of ground beef. Follow the rest of the steps just as they are laid out here.
Skip the mushrooms: If you are not a fan of mushroom recipes, just leave the mushrooms out and proceed with cooking.
Spice it up: If you like your food with a spicy kick, add a teaspoon of hot sauce or a few shakes of cayenne pepper into the gravy. It will enrich the other flavors.

07/23/2026

Homemade Sweet & Spicy Cowboy Candy Pickled Eggs Recipe

Thai Basil ChickenEquipmentMeat ChopperOil SprayerIngredients 1x2x3x2 Tablespoon olive oil2 shallots, , thinly sliced6 ...
01/25/2026

Thai Basil Chicken

Equipment
Meat Chopper
Oil Sprayer

Ingredients
1x
2x
3x
2 Tablespoon olive oil
2 shallots, , thinly sliced
6 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, , minced
1/2 bell pepper, , thinly sliced
1 pound ground chicken, , lean, diced chicken breast or ground turkey
2 teaspoon light brown sugar
1 Tablespoon fish sauce, (or substitute hoisin sauce)
1/4 cup low-sodium soy sauce, (64g)
1 Tablespoon oyster sauce
2 Tablespoons Asian Garlic Chili Sauce, or Sambal Oelek, more or less to taste, for heat
½ cup low-sodium chicken broth, (114g)
1/4 cup water, (57g)
1 teaspoon cornstarch
2/3 cup fresh basil leaves

Cooked Jasmine rice, , for serving
Instructions
Sauté veggies: In a wok or large skillet over medium high heat, add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.
2 Tablespoon olive oil,2 shallots,6 cloves garlic,1 Tablespoon fresh ginger,½ bell pepper
Add chicken: Push veggies off to the side. Turn heat to high and add ground chicken, breaking into small pieces as it cooks.
1 pound ground chicken
Sauce: In a small bowl, stir together the brown sugar, fish sauce, soy sauce, chili sauce, oyster sauce, cornstarch, chicken broth, and water then add to the pan. Cook for 3 minutes.
2 teaspoon light brown sugar,1 Tablespoon fish sauce,¼ cup low-sodium soy sauce,1 Tablespoon oyster sauce,½ cup low-sodium chicken broth,¼ cup water,1 teaspoon cornstarch,2 Tablespoons Asian Garlic Chili Sauce
Serve: Add the basil then stir-fry until wilted. Serve over hot cooked rice.
2/3 cup fresh basil leaves,Cooked Jasmine rice

Salmon BowlsHow to make Salmon Bowls:Make Teriyaki Sauce: Add all sauce ingredients to a saucepan over medium heat. Brin...
01/25/2026

Salmon Bowls

How to make Salmon Bowls:
Make Teriyaki Sauce: Add all sauce ingredients to a saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool (sauce may be made several days in advance).

Marinate Salmon and Cook Rice: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight. Cook the rice according to package instructions.

Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes). Preheat air fryer to 400ºF. Spray basket with non-stick spray then place salmon fillets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

Assemble Salmon Bowls: Divide rice among the bowls then top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

Serve: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

Classic Homemade Cheesecake RecipeCheesecake Ingredients Cream cheese – make sure you use the full fat version at room t...
01/25/2026

Classic Homemade Cheesecake Recipe

Cheesecake Ingredients
Cream cheese – make sure you use the full fat version at room temperature so it comes out nice and rich!
Sour cream – helps soften the cheese texture and adds essential moisture with just a hint of sourness.
Eggs – how else can you get that exquisite light and fluffy yet fully creamy and smooth texture?
Sugar – for a balance of sweetness.
Lemon juice – the contrast of acidity is what brings the flavors together.
Graham cracker crust – a graham cracker cheesecake crust adds the buttery and crunchy texture that is the perfect match for that smooth and rich, creamy cheesecake filling.

Address

Memphis, TN

Opening Hours

Monday 11am - 3pm
Tuesday 11am - 3pm
Wednesday 11am - 3:15pm
Thursday 11am - 3pm
Friday 11am - 3pm

Telephone

+19013344546

Website

Alerts

Be the first to know and let us send you an email when Fifth Round Food & Drinks posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Restaurant

Send a message to Fifth Round Food & Drinks:

Shortcuts

Share