Key Lime Pie

Course Dessert
Cuisine American
Servings 10 Mgr's cut, 8 Chef's Cut, 6 Family cut

Ingredients
  

  • 7 ea Egg yolks *use egg whites to make merengue! or freeze for up to 3 months for other recipes.
  • 2 ea Eagle Sweet condensed milk 14.5 oz can
  • 1 cup Nellie & Joe's Key Lime Juice
  • ¾ tsp Cornstarch
  • 2 ea 10" Graham Cracker pie shell cut recipe in half for 9" shell

Instructions
 

  • Pre-heat oven to 250℉
  • Separate yolks. It's best to do this at egg's coldest temp. In mixing bowl, beat yolks on medium-high until they are pale yellow and firm.
  • Turn of the mixer, and add in the condensed milk. Blend eggs & milk on low for minute. Scrape down the sides of the bowl if necessary, then turn the mixer back on low.
  • Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix until fully combined.
  • Pour 1 lb. of mixture into each graham cracker shell. Any remaining mix, pour into a Pyrex dish to have as a snack for being a such a hard-working Cheffie.
  • Bake for 30 minutes. Pies should be solid, just the slightest "shake".
  • Remove from oven, allow to cool on a rack. Place in the fridge to serve same day, or freezer to store. From frozen, allow 30-45 minutes to thaw.
  • Serve with a dollop of whipped cream.

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.

Balsamic Onions

Course Side Dish

Ingredients
  

  • 2 oz Olive oil
  • 3 each Onion, thinly sliced
  • 2 each Garlic clove, thinly sliced
  • 4 oz Balsamic vinegar
  • 2 tsp Light brown sugar
  • 1 tbsp Rosemary, chopped
  • 2 tsp Kosher salt
  • 1 tsp Black pepper

Instructions
 

  • Heat oil in large saute pan over medium heat. Add onions and garlic, cook until onions start to brown, about 15 minutes.
  • Add balsamic vinegar, brown sugar and rosemary. Stir well.
  • Lower heat and cook an additional 5 minutes. Add salt & pepper to taste, and plate.

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.

    Bacon Cured With Maple

    Course Appetizer, Breakfast, Side Dish
    Cuisine American

    Ingredients
      

    • ¼ cup Kosher salt
    • 2 tsp Pink salt
    • ¼ cup Brown sugar
    • ¼ cup Maple syrup
    • 5 lb Pork belly

    Instructions
     

    • Combine dried ingredients and maple syrup in a bowl. Mix well.
    • Rub pork, place in a zip lock bag and cure in refrigerator for 7 days.
    • Rinse and dry off, let sit uncovered, overnight.
    • Cook or smoke as purposed.