Cheesy Corn Casserole

Ingredients:

• 4 slices bacon, finely chopped
• 6 tbsp. unsalted butter, cubed
• 4 cloves garlic, finely chopped
• ½ cup flour
• 3 cups milk
• 4 oz. cream cheese, cubed
• 2 oz. Velveeta, cubed
• 2 cups grated extra-sharp cheddar cheese
• 1 tsp. paprika
• 3 lb. fresh or frozen corn kernels
• Kosher salt and freshly ground black pepper, to taste

Directions:

Heat oven to 375°. 

Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. 

Add butter and garlic, and cook until fragrant, about 1 minute. 

Add flour, and cook, stirring, for 1 minute. 

Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. 

Remove from heat and stir in corn; season with salt and pepper. 

Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Caramelized Bacon

Ingredients:

• 1 1/4 cups packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 pound of sliced bacon

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.

Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving
 

Barbecue Pork Ribs with Bacon Barbecue Sauce

Ingredients

For the ribs

• 5 cloves garlic, minced
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 tablespoon packed dark brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons ancho or chile powder
• 2 teaspoons freshly ground black pepper
• 2 teaspoons chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon dry mustard, preferably Colman's
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (optional)
• 2 slabs pork spareribs (about 7 pounds total)

 

For the barbecue sauce

• 6 ounces bacon, diced
• 2 medium onions, finely chopped
• 5 cloves garlic, minced
• 2 teaspoons chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons smoked paprika, preferably Pimentón de la Vera*
• 1 tablespoon ancho or New Mexican chile powder
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground ginger
• 1 cup brewed coffee
• 2 tablespoons packed dark brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cider vinegar, plus more to taste
• 1 cup ketchup
• Few dashes hot sauce, such as Tabasco, plus more to taste
• 3 fresh or 2 dried bay leaves
• Kosher salt

Preparation

Prepare the rub and bake the ribs:
In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours. 

Preheat the oven to 325°F. 

Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill. 

While the ribs are baking, make the barbecue sauce:
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.

Ice Cream Bread

Ingredients:

• 2 cups of vanilla ice cream
• 1 1/2 cups of all-purpose flour
• 1/2 cup of mini chocolate chips
• Sprinkles

Direction:

Preheat oven to 350 degrees

Soften ice cream so that it is not completely frozen and can mix.

Mix ice cream, flour and chocolate chips until thoroughly incorporated.

Grease and flour bread pan.

Pour mixture into pan and coat top with sprinkles.

Bake for 45 minutes or until knife come out smooth.

Rest for 30 minutes before removing from pan.

Avocado Mango Salad

Ingredients:

• ½ cup finely chopped parsley
• ¼ cup peanut or canola oil
• ¼ cup fresh lime juice
• 2 tbsp. fresh orange juice
• 1 jalapeño, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper, to taste
• 2 ripe mangoes, peeled, pitted, and cut into ¼″ cubes
• 2 ripe avocados, pitted, peeled, and cut into 1″ chunks
• 1 small navel orange, peeled and cut into segments
• 2 tsp. unsweetened shredded coconut (optional)

Directions:

Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine; cover with plastic wrap, and refrigerate to meld flavors, about 1 hour.
 
To serve, transfer avocado salad to a serving bowl; halve orange segments crosswise, and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Bacon Milkshake

Ingredients:

• One pound of bacon
•  ½ Cup of Whole Milk
• 2 ½ tablespoons of Maple Syrup
• 1 teaspoon of salt
• 9 scoops of Vanilla Ice Cream
• Whipped Cream
• Chocolate Syrup

Directions:

Fry the bacon and drain fat into separate bowl. 

Put the milk, maple syrup, salt, and ice cream in the blender. 

Add 4 Tablespoons of the bacon fat into the mix. 

Pulse it on a lower setting. 

Pour into glasses and top with whipped cream and crumbled bacon.  Feel free to add drizzles of chocolate syrup as well. 

Kung Fu Panda Noodle Soup

Ingredients:

2 tablespoons canola oil
½ cup yellow onion finely chopped
½ cup celery finely chopped
½ cup carrots sliced in 1/2-inch rounds
1 clove garlic, minced
1-inch piece fresh ginger, grated
1 whole baby bok choy, chopped into ½-inch pieces (approx ½ cup total)
½ cup sliced mushrooms (Shitakes)
4 cups chicken broth
1 cup water
2 rounds of Udon noodles (it comes 3 rounds in a pkg so you’ll have one round left over; Soba would work too)
Soy sauce taste
Dash of sesame oil
Cilantro for garnish
Green onion for garnish


Directions:

In large soup pot, heat oil over medium heat

Add onion, celery, carrots; stir and sauté for approximately 1 minute

Add garlic and ginger; give it a stir and add Bok Choy, mushrooms, broth and water

Bring to boil then add Udon noodles, give it a good stir and cook for 3 minutes

Remove from heat, serve in bowls topped with soy sauce, sesame oil, cilantro and/or green onion