Author: Ken Baker

Baba Au Rhum

Print Recipe
Course Dessert
Cuisine French

Ingredients
  

For the cake

  • 1 pkg Dried yeast
  • 4 oz Milk
  • 2 each Eggs
  • 1 ⅔ cup Flour
  • 2 tbsp Sugar
  • 1 tsp Orange zest
  • 1 tsp Lemon zest
  • 1 tsp Salt
  • 4 oz Butter softened
  • ⅓ cup Golden raisins or dried currants
  • 1 tbsp Dark rum

For the Rum Syrup

  • 1 ½ cup Water
  • 1 cup Sugar
  • ⅔ cup Dark rum
  • ½ tsp Vanilla

To Serve

  • Lightly whipped cream or sabayon
  • Raspberries, strawberries, blueberries, apricot preserves

Instructions
 

  • Soak dried fruit in rum, set aside.
  • Brush baba molds with melted butter.
  • Heat milk to 115℉, add yeast and sugar. Let sit for 5 minutes.
  • With mixer on low speed, add eggs, then flour, salt, and remaining soft butter.
  • Bring mixer up to medium speed, and beat mix for 5 minutes.
  • Cover bowl and let rise for 1 hour, or when doubled in size.
  • Preheat oven to 375℉
  • Make rum syrup.
  • Drain dried fruit, punch down dough, add fruit, place in molds, and let rise another 50-60 minutes.
  • Bake cakes for 25-30 minutes. Let cool 10 minutes before tapping out of molds.
  • Pour rum very slowly on cakes. Brush cakes with warm apricot preserves, mixed with warm water.
  • Garnish with whipped cream and assorted fresh berries.

Peking BBQ Sauce

Print Recipe
Course Sauce
Cuisine Asian, Chinese

Ingredients
  

  • 1 ½ tbsp Ketchup
  • 2 tsp Plum sauce
  • 2 tsp Chili sauce
  • 1 tsp Sweet bean or hoisin sauce
  • 1 tbsp Worcestershire
  • 1 ½ tbsp Black vinegar
  • 1 tbsp sugar
  • ½ tsp 5 Spice
  • 2 tbsp Water

Instructions
 

  • Combine all and blend thoroughly.

Asian Marinade for Ribs/Chicken Wings

Print Recipe
Course Sauce
Cuisine Asian

Ingredients
  

  • ¼ cup Red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ¼ cup Brown sugar
  • ¼ cup Soy sauce
  • 1 pinch Salt
  • ¼ cup White vinegar
  • 1 head Pickled garlic peeled

Instructions
 

  • Combine and blend well.

Notes

Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.

Asian Roasted Chicken - Salt n Pepper

Print Recipe
Course Main Course, Sauce

Ingredients
  

  • 1 each Spatchcock chicken

Chicken cavity

  • Lime
  • Onion
  • Garlic
  • Orange
  • Cilantro stems

Rub

  • Black peppercorn toasted & crushed
  • White peppercorn toasted & crushed
  • Szechuan peppercorn toasted & crushed
  • Salt

Instructions
 

Rub

  • Combine all.

Chicken prep

  • Fill chicken with cavity ingredients.
  • Truss chicken. Rub spice mix all over outside of chicken.
  • Cook at 450℉ for 25 minutes per pound.

Notes

[Insert video url for how to truss chicken]

Asian Roasted Chicken - Spicy

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 each Spatchcock chicken

Marinade

  • Lemongrass
  • Cilantro stems
  • Garlic mash into paste
  • White pepper
  • Fish sauce
  • Palm sugar
  • Dark soy sauce
  • Chili-garlic paste

Dipping Sauce

  • Toasted rice powder
  • Fish sauce
  • Tamarind paste
  • Brown sugar
  • Lime juice
  • Chili powder
  • Shallots
  • Cilantro

Instructions
 

Dipping Sauce

  • Combine all sauce ingredients and liquify.

Marinade

  • Combine all ingredients and blend.

Chicken

  • Marinate chicken overnight.
  • Grill over flame. Baste with juices.

Notes

Chef says "Serve with rice and papaya salad". 

Asian Roasted Chicken - Vietnamese

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 each Spatchcock chicken

Marinade

  • Lemongrass
  • Cilantro stems
  • Garlic cloves mashed into paste
  • Fish sauce
  • Ketchup manis
  • Brown sugar

Dipping Sauce

  • Fish sauce
  • Lime juice
  • Garlic
  • Chilies
  • Sugar
  • White vinegar

Instructions
 

Marinade

  • Combine & blend all marinade ingredients.

Chicken

  • Marinade chicken for 20 minutes.
  • Roast, skin-side up at 400℉ for 40 minutes.

Dipping Sauce

  • Combine all sauce ingredients and liquify.

Asian Slaw

Posted 9 months ago by Ken Baker

Asian Slaw

Print Recipe
Course Salad, Side Dish
Cuisine Asian

Ingredients
  

Slaw Mix

  • 3 cup Red cabbage shredded
  • 3 cup Green cabbage shredded
  • ½ each Red pepper julienned
  • 2 each Carrot julienned
  • ½ each Cucumber seeded & thinly sliced
  • 3 each Scallion chopped
  • ½ cup Cilantro chopped

Dressing

  • ½ cup Peanut butter
  • 2 tbsp Soy sauce
  • 2 tbsp Coconut milk
  • 2 tbsp Rice wine vinegar
  • 2 each Limes juiced, or
  • ½ each Orange juiced
  • 2 tbsp Honey, maple syrup, or brown sugar
  • 2 tbsp Ginger (fresh) shredded
  • 2 tsp Garlic shredded
  • 2 tbsp Sesame seed toasted, or black
  • 1 tbsp Chili-garlic paste
  • Fried wontons for garnish
  • Lo mein noodles to make into a pasta salad

Instructions
 

  • Combine slaw mix.
  • Pour dressing over slaw mix and combine.

Asian Short Ribs

Print Recipe
Course Appetizer, Main Course, Snack
Cuisine Asian

Ingredients
  

  • 4 each Red chilies mild
  • 3 tbsp Ginger
  • 2 tbsp Garlic
  • 6 each Pickled garlic cloves
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • ½ cup White vinegar
  • 3 tbsp Soy sauce
  • ½ cup Brown sugar
  • ¼ cup Water
  • 2 tsp Salt
  • 5 lb Short ribs

Instructions
 

Marinade

  • Blend all ingredients (except the ribs, bonehead)

The Ribs

  • Brown ribs on all sides. Deglaze the pot with marinade.
  • Place in instapot and cook 45 minutes.
  • Remove meat. Reduce the liquid until thick.
  • Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.