Banana Ketchup

Course Sauce

Ingredients
  

  • ¼ cup Peanut or vegetable oil
  • 1 cup Onion, chopped
  • 1 tbsp Garlic, chopped
  • 2 each Jalapenos, seeded & chopped
  • 1 tsp Turmeric
  • Ginger
  • 1 tsp Ground Allspice
  • 8 each Bananas, ripe
  • 1 cup Rice wine vinegar
  • 4 tbsp Honey
  • 4 tbsp Rum
  • 2 tbsp Tomato paste
  • 2 tbsp Soy sauce
  • 1 tsp Kosher salt
  • Water as needed

Instructions
 

  • Heat oil in a sauce pan, add onions and cook until translucent.
  • Add garlic, jalapenos, ginger, turmeric, and allspice; stirring until fragrant.
  • Stir in bananas, vinegar, honey, rum, tomato paste, soy sauce and salt.
  • Bring to a boil, lower heat to a simmer.
  • Cover and cook for 15 minutes, stirring often.
  • Remove from heat and let cool for 10 minutes.
  • Puree until smooth, adding water for consistency.

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.

    Bacon-Wrapped Chicken Hot Dog

    Course Main Course
    Cuisine American

    Ingredients
      

    Mayonnaise Mix

    • Mayonnaise
    • Dijon mustard
    • Black pepper
    • Cayenne pepper

    Chicken Prep

    • Chicken breast split lengthwise
    • Bacon

    Condiments

    • O Bachan's Japanese BBQ Sauce
    • Pickled jalapenos

    Instructions
     

    Mayonnaise Mix

    • Combine mayonnaise, Dijon mustard, black pepper and cayenne pepper, mix well.

    Chicken Prep

    • Season chicken strip with salt, then brush with the Mayonnaise mix.
    • Wrap chicken strip with bacon. Place on a foil-lined baking sheet.
    • Cook chicken wrap in 500℉ oven for about 20 minutes.
    • Brush cooked chicken with Japanese BBQ sauce. Serve on hot dog bun with mayo mix & pickled jalapenos.

    Chef Ken's Homemade Bacon

    Course Appetizer, Breakfast, Side Dish
    Cuisine American

    Ingredients
      

    • 5 lb Pork belly
    • 1 ¼ tsp Prague powder 5.7 grams
    • 5 tbsp Kosher salt
    • 5 tbsp Brown sugar
    • 3 tbsp Maple syrup + 1 tsp
    • 3 tbsp Black pepper, cracked + 1 tsp
    • 1 ½ tsp Red pepper crushed

    Instructions
     

    • Prepare cure, combined all ingredients into a paste.
    • Place pork in a large zip lock bag, rub cure onto meat.
    • Seal the bag, and refrigerate for 7 days, turning once daily.
    • Remove from bag and rinse off cure & slimy build-up on exterior of pork.
    • Pat belly dry, place on wire rack over sheet pan, sprinkle with more black pepper, and leave on the rack, refrigerated for another 24 hours.
    • Develop the pellicle on the outside of the bacon.
    • Pre-heat smoker to 160-170℉. Use hickory, apple, or maple wood chips.
    • Place bacon on grill plate and smoke approximately 6 hours, or until 155℉.
    • Remove and chill bacon completely. Slice to purpose and cook.

    Baba Au Rhum

    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
    • cup Golden raisins or dried currants
    • 1 tbsp Dark rum

    For the Rum Syrup

    • 1 ½ cup Water
    • 1 cup Sugar
    • 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

    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.