Banana Cream Pie #1

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, melted

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Bring to a boil.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process cookies, then add syryp and butter.
  • Press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

 

Banana Cream Pie #2

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 each Bananas, large; and sliced

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Cook over low heat until thick.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process crumbs and press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

Baklava Cupcakes

Course Dessert, Snack
Cuisine American, Mediterranean

Ingredients
  

CUPCAKES

  • 1 ¼ cup Vegetable oil
  • 2 ½ cup Sugar
  • 1 ¼ cup Water
  • ½ cup Orange juice
  • 1 each Orange rind, grated
  • ½ tsp Cloves, ground
  • ½ tsp Cinnamon
  • 1 tbsp Baking powder
  • 4 cup Flour

Honey Simple Syrup

  • 1 cup Sugar
  • 1 cup Water
  • ½ cup Honey

Filling

  • 1 cup Toasted walnuts, ground fine
  • ½ tsp Cinnamon
  • 2 tbsp Sugar
  • 4-5 tbsp Honey syrup

Cream Cheese frosting

    Instructions
     

    Cupcakes

    • Make cupcakes, using cream method. Bake 18-22 minutes.
    • Core when cooled.

    Syrup

    • Combine ingredients, bring to boil for 5 minutes.

    Filling

    • Combine ingredients in processor, process to thick paste.
    • Inject into cupcakes.

    Assemble process

    • Brush cupcakes with syrup, frost & top with filling. Garnish with baklava crumbs & cinnamon-sugar.

    Asian Marinade for Ribs/Chicken Wings

    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 Short Ribs

    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.

    Asian Sticky Ribs

    Prep Time 21 days
    Cook Time 1 day 2 hours 30 minutes
    Course Appetizer, Main Course
    Cuisine Asian, BBQ

    Ingredients
      

    Marinade

    • ½ cup Fresh red chilies mild
    • 2 tbsp Garlic
    • 2 tbsp Ginger
    • 2 tsp Onion powder
    • 2 tsp Garlic powder
    • ½ cup Brown sugar
    • 3 tbsp Soy sauce
    • Salt
    • 2 oz Vinegar
    • 5 each Pickled garlic cloves
    • Ribs Pork or Beef, Chef's preferred

    Pickled Garlic

    • 1 lb Garlic cloves
    • 1 tbsp Sea salt
    • 1 cup Vinegar
    • 1 cup Spring water
    • cup Soy sauce
    • 3 tbsp sugar
    • 1 cup Spring water
    • cup Vinegar

    Instructions
     

    Pickled Garlic prep Pt. 1

    • Remove root ends of garlic, rinse and drain.
    • Add to a jar.
    • Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.

    Pickled Garlic prep Pt. 2

    • Bring soy sauce, sugar, and water to a boil, then add vinegar.
    • Pour off vinegar brine from garlic.
    • Add soy brine over garlic while still hot.
    • Let sit at room temp for 2 weeks or longer (the longer, the better).

    Ribs prep/cook

    • Blend all ingredients until smooth.
    • Pour marinade on ribs and refrigerate overnight.
    • Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
    • Reduce the remaining marinade until thick.
    • Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
    • Place oven on low broil, cook until browned.

    Asian Meatballs

    Course Appetizer, Main Course, Side Dish, Snack
    Cuisine Asian

    Ingredients
      

    Deez Ballz

    • Ground beef
    • Ground pork
    • Breadcrumbs
    • Chicken stock
    • Scallions
    • Garlic
    • Sesame oil
    • Salt

    Dis Sauce

    • Ginger julienne
    • Carrots julienne
    • Red pepper
    • Zucchini
    • Chicken stock
    • Brown sugar
    • Soy sauce
    • Hoisin sauce
    • Corn starch

    Instructions
     

    Prep yer ballz

    • Mix all ingredients lightly.
    • Roll into golf ball size.
    • Sear in oil; don't over cook.

    Make yer sauce

    • In the same pan used to sear your ballz, add ginger, carrots, red pepper, zucchini, chicken stock, brown sugar, soy sauce, hoisin sauce, and corn starch.
    • Bring to simmer, then add your ballz. Cover, lower heat, and cook another 4-5 minutes.
    • Serve in lettuce or cabbage cups, or bao buns.

    Asian Meatball/Sausage

    Course Appetizer, Main Course, Side Dish
    Cuisine Asian

    Ingredients
      

    • Ground beef
    • Ground pork
    • Sriracha
    • Coconut milk
    • Sugar
    • Fish sauce
    • Salt
    • White pepper
    • Cilantro
    • Scallions minced
    • Lemongrass bruised and minced
    • Garlic
    • Ice water

    Instructions
     

    • Mix all very well, let sit for at least one hour
    • Fry as needed,

    Asian Chicken Wings

    Course Appetizer, Main Course
    Cuisine Asian

    Ingredients
      

    • ¼ cup Oyster sauce
    • ¼ cup Hoisin sauce
    • 2 tbsp Worcestershire sauce
    • 2 tbsp Soy sauce
    • 1 tbsp Ginger
    • 1 tbsp Shaoxing wine
    • 2 tsp white pepper
    • ½ tsp MSG
    • 1 tsp Fish sauce
    • 1 tbsp Garlic grated

    Instructions
     

    • Brine chicken for at least 4 hours in Kosher salt, sugar, Frank's red hot, and water.
    • Mix together the sauce. Pour over chicken and marinate overnight. Reserve some marinade for basting.
    • Par bake at 400℉ for 25 minutes.
    • Finish to a char on fire grill, basting as you go.