Recipes for Turning 60

At the close of each year, SSFM gathers to celebrate
the firm’s successes with a themed party that centers on food.
This year, in celebration of our 60th anniversary,
we looked to our roots for dishes that are reminiscent of our early years.

We’ve selected popular menus from circa 1959, the year of our founding.
In a sense, our celebratory recipes might be considered
SSFM comfort food – menus that are nostalgic and sentimental.
Each of our Groups created a meal of recipes
that you can enjoy throughout the year.

As we celebrate turning 60, everyone at SSFM
wishes you a happy and prosperous 2019 and bon appetite.

Recipes for Turning 60

At the close of each year, SSFM gathers to celebrate
the firm’s successes with a themed party that centers on food.
This year, in celebration of our 60th anniversary,
we looked to our roots for dishes that are
reminiscent of our early years.
 
We’ve selected popular menus from circa 1959,
the year of our founding. In a sense,
our celebratory recipes might be considered
SSFM comfort food – menus that are nostalgic and sentimental.
Each of our Groups created a meal of recipes
that you can enjoy throughout the year.

 

As we celebrate turning 60, everyone at SSFM
wishes you a happy and prosperous 2019
and bon appetite.

 

Recipes for Turning 60

At the close of each year, SSFM gathers to celebrate
the firm’s successes with a themed party that centers on food.
This year, in celebration of our 60th anniversary,
we looked to our roots for dishes that are reminiscent
of our early years.

We’ve selected popular menus from circa 1959,
the year of our founding.
In a sense, our celebratory recipes might be considered
SSFM comfort food – menus that are nostalgic and sentimental.
Each of our Groups created a meal of recipes that you
can enjoy throughout the year.

As we celebrate turning 60, everyone at SSFM
wishes you a happy and prosperous 2019
and bon appetite.

Table of Contents

– From our Strategic Services Group –

Yosemite Sam Slamming 50/50 Burgers

Porky Pig Potato Skins

Carrot Cake

– From our Structural Engineering Group –

Beef Stew with Daikon

Groovy Cheesy Fondue

Chocolate Dippers

Old Fashioned

Ricky Ricardo Mini Cubano Sandwiches

Ricky Ricardo Mini Cubano Sandwiches

Ingredients

Ingredients

Homemade Focaccia Bread
6-1/2 cup flour
1-1/2 Tbsp salt
1 Tbsp sugar
1/4 cup olive oil
2-3/4 cup water
1-1/2 Tbsp yeast
1-1/2 tsp oregano
1 tsp black pepper
1-1/2 tsp onion powder

Toppings (optional)
2 garlic cloves
1 cup pepper jack cheese
1 tsp oregano
10 olives
1 tsp salt

Sandwich
8 Rolls (see recipe above)
1-lb. Honey Ham
1/2 lb. Swiss Cheese
Mustard
20 oz. Dill Pickle Sandwich Slices
Shredded Pork (Kalua Pig)

Homemade Focaccia Bread
6-1/2 cup flour
1-1/2 Tbsp salt
1 Tbsp sugar
1/4 cup olive oil
2-3/4 cup water
1-1/2 Tbsp yeast
1-1/2 tsp oregano
1 tsp black pepper
1-1/2 tsp onion powder

Toppings (optional)
2 garlic cloves
1 cup pepper jack cheese
1 tsp oregano
10 olives
1 tsp salt

Sandwich
8 Rolls (see recipe above)
1-lb. Honey Ham
1/2 lb. Swiss Cheese
Mustard
20 oz. Dill Pickle Sandwich Slices
Shredded Pork (Kalua Pig)

Cooking Instructions

Cooking Instructions

Focaccia Bread

  1. Coat 13” x 18” pan with oil
  2. Hand mix all ingredients (except toppings) until smooth consistency
  3. Knead into a ball and place dough on baking pan
  4. Use olive oil to coat rolling pin
  5. Brush olive oil over entire surface of dough after rolling flat
  6. Sprinkle desired toppings and drizzle olive oil
  7. Bake at 450 degrees for 25 minutes

Prep time: 20 minutes. Yields approximately 12 sandwiches (24 slices)

Sandwich

  1. Spread mustard on both sides of the Ciabatta Roll.
  2. Layer each sandwich in the following order: Half Ciabatta Roll, Swiss Cheese, Shredded Pork, two slices of Pickles, two slices of Honey Ham, half Ciabatta Roll.
  3. Use a Panini Grill to grill both sides of the sandwich. Or grill both sides in a frying pan using another frying pan as a weight.

Prep time: 5 minutes. Yields approximately 8 sandwiches

Vitameatavegamin Soup

Vitameatavegamin Soup

Ingredients

Ingredients

2 Smoked Ham Shanks (Frozen)
4 Carrots (Diced)
2 Sweet Round Onions (Diced)
3 Stalks of Celery (Diced)
Whole Stewed Tomatoes (16oz can)
Whole Kernel Corn (15oz can)

10oz Frozen Spinach (or 16oz Fresh Spinach) Chopped
Box Small Shell Macaroni
1/4 Cup Vegetable Oil or Butter
1/4 Cup Flour
1/2 Cup Corn Starch
Salt & Ground Pepper to taste

2 Smoked Ham Shanks (Frozen)
4 Carrots (Diced)
2 Sweet Round Onions (Diced)
3 Stalks of Celery (Diced)
Whole Stewed Tomatoes (16oz can)
Whole Kernel Corn (15oz can)
10oz Frozen Spinach (or 16oz Fresh Spinach) Chopped
Box Small Shell Macaroni
1/4 Cup Vegetable Oil or Butter
1/4 Cup Flour
1/2 Cup Corn Starch
Salt & Ground Pepper to taste

Cooking Instructions

Cooking Instructions

Soup Broth:

  1. In a stock pot place the Smoked Ham Shanks, and fill with water covering the Shanks by a few inches. Bring to a boil, then cover, adjust heat to medium and let simmer for minimum 2.5 hours (The longer you simmer the deeper the flavor will get).
  2. Once the Smoked Ham Shanks are cooked remove from the broth to cool. Place the broth in a separate container so the stock pit can be reused.

Roux:

  1. Heat the Vegetable Oil or Butter (till melted), then add flour. Mix flour until the oil or butter is incorporated thoroughly.
  2. Keep on high heat, add broth to Roux one cup at a time, using a whisk to incorporate the liquid till no lumps are present, before adding the next cup of broth till all of the broth has been added.
  3. Add the following to the Broth:
    Carrots, Onions, Celery, Spinach, Corn, and Crush the Whole Stewed Tomatoes (crush whole tomatoes in hand), 2 Tablespoons Salt, 1 Tablespoons Ground Pepper, 6 cups of water.
  4. Remove and discard the bones from the Smoked Ham Shanks. Chop the Ham into to small pieces and return to broth.
  5. Bring broth to a boil then reduce heat to simmer and cover. Simmer for an hour, then bring Soup up to a boil add 2.5 cups of Small Shell Macaroni.
  6. Combine cornstarch and cup of water into a slurry, this will be used to thicken your soup to the final consistency.
  7. Add cornstarch slurry to the boiling soup a quarter cup at a time, and stir, the soup will start to thicken as the cornstarch cooks, continue to add cornstarch as needed till the soup is the consistency desired.
  8. Turn off heat and stir soup occasionally so that the macaroni does not clump together at the bottom. Add salt and pepper as needed to your taste. The soup will be ready to eat in ½ hour.

Yields approximately 16 bowls

Dark Chocolate Red Wine Truffles

(Wine Stomping Factory episode)

Dark Chocolate Red Wine Truffles

(Wine Stomping Factory episode)

Ingredients

Ingredients

8 ounces bittersweet chocolate — (or semi-sweet) roughly chopped
1/2 cup heavy cream
4 tablespoons dry red wine, — such as Cabernet Sauvignon

2 teaspoons Imperial Sugar Powdered Sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon espresso powder
10 oz. of melting chocolate

8 ounces bittersweet chocolate — (or semi-sweet) roughly chopped
1/2 cup heavy cream
4 tablespoons dry red wine, — such as Cabernet Sauvignon
2 teaspoons Imperial Sugar Powdered Sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon espresso powder
10 oz. of melting chocolate

Cooking Instructions

Cooking Instructions

  1. Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high, just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder.
  2. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.) Cover bowl, then place it in refrigerator to set, 1 to 2 hours.
  3. Line a baking sheet with parchment or wax paper. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, working quickly, coat in melted chocolate and shake off the excess before placing on the baking sheet, then repeat with remaining chocolate.
  4. Refrigerate truffles for 30 minutes to set. Serve slightly chilled.

Prep time: 25 minutes. Yields approximately 24 truffles.

Edible Cookie Dough Truffles

Edible Cookie Dough Truffles

Ingredients

1/2 cup unsalted butter room temperature
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 tsp vanilla
1 cup + 2 Tbsp all-purpose flour

1/2 tsp sea salt
2/3 cup mini chocolate chips
3 Tbsp milk
8 oz. milk chocolate chopped
8 oz. dark chocolate chopped

Ingredients

1/2 cup unsalted butter room temperature
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 tsp vanilla
1 cup + 2 Tbsp all-purpose flour
1/2 tsp sea salt
2/3 cup mini chocolate chips
3 Tbsp milk
8 oz. milk chocolate chopped
8 oz. dark chocolate chopped

Cooking Instructions

Cooking Instructions

  1. Line a baking sheet with parchment.
  2. In a small bowl, whisk flour and salt, set aside.
  3. Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
  4. Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes. Stir in chocolate chips.
  5. Using a small cookie scoop (2 tsp), scoop cookie dough and roll into balls. Place on prepared baking sheet and freeze for 30mins.
  6. Place chopped chocolate into two separate microwave bowls. Microwave separately — starting with 30 seconds, stir, then in 10 second intervals until chocolate is completely melted. Allow to cool slightly.
  7. Remove cookie dough balls from freezer and dip into melted chocolate using a fork or chocolate dipping tool. Place on parchment lined baking sheet and drizzle with additional chocolate if desired.
  8. Refrigerate for at least 15 minutes to set. Serve slightly chilled.

Prep time: 1-hour, 30 minutes. Yields approximately 36 truffles.

Piccante Drink

Piccante Drink

Ingredients

Ingredients

Vodka (1.50 oz.)
Lime Juice (0.50 oz.)
Pineapple Juice (2.00 oz.)

Milk (Splash)
Jalapeño (2 Slices)
Cilantro (2 Stems)

Vodka (1.50 oz.)
Lime Juice (0.50 oz.)
Pineapple Juice (2.00 oz.)
Milk (Splash)
Jalapeño (2 Slices)
Cilantro (2 Stems)

Cooking Instructions

Cooking Instructions

  1. Muddle jalapeños, add to ice
  2. Pour liquid ingredients over ice and stir
  3. Add sprig of cilantro as garnish

Yields one 4 oz. serving

Baby Back Ribss

Baby Back Ribs

Ingredients

Ingredients

1c water
¼c apple cider vinegar
1t liquid smoke (optional)
Bbq sauce of your choice

*Dry Rub for 6lbs of baby back ribs:
1/3c kosher salt
1/4c dark brown sugar
3T paprika
1T black pepper
1T garlic powder
1T onion powder
1T dry mustard
1T chili powder
1T allspice
1T cumin
1T herbs de provence

1c water
¼c apple cider vinegar
1t liquid smoke (optional)
Bbq sauce of your choice

*Dry Rub for 6lbs of baby back ribs:
1/3c kosher salt
1/4c dark brown sugar
3T paprika
1T black pepper
1T garlic powder
1T onion powder
1T dry mustard
1T chili powder
1T allspice
1T cumin
1T herbs de provence

Cooking Instructions

Cooking Instructions

  1. Mix all dry spices together and pat on to both sides of ribs
  2. Place wire basket into the Instant Pot.
  3. Add water, apple cider vinegar and liquid smoke to the Instant Pot.
  4. Coil ribs upright inside the pot so that bones are standing vertically along the side.
  5. Secure the lid and close vent
  6. Press “manual” or “pressure cook” and cook on high pressure for 25 minutes
  7. When finished, allow pressure to release naturally for 15 mins, then turn valve to quick release.
  8. Carefully remove ribs into a large foil lined baking pan or baking sheet, and brush on bbq sauce.
  9. Optional: broil in the oven for 2-3 minutes to caramelize the bbq sauce.

Mac and Cheese

Mac and Cheese

Ingredients

Ingredients

1 lb pasta of choice
6 T butter
1 c yellow onion
1 t minced garlic
6 T flour

6 c milk
2 eggs
16 oz shredded sharp cheddar
8 oz shredded mozzarella cheese
Salt and pepper to taste

1 lb pasta of choice
6 T butter
1 c yellow onion
1 t minced garlic
6 T flour
6 c milk
2 eggs
16 oz shredded sharp cheddar
8 oz shredded mozzarella cheese
Salt and pepper to taste

Cooking Instructions

Cooking Instructions

  1. Preheat oven to 350 degrees
  2. Cook pasta al dente in heavily salted water, then drain. Do not rinse
  3. In separate pot, sauté onion and garlic, then melt butter
  4. Whisk in flour until smooth
  5. Stir in milk, then temper in the eggs
  6. Stir in the cheese, season with salt and pepper
  7. Pour pasta and cheese sauce into a deep 9x13 baking/casserole pan
  8. Bake for 35-45 mins, until top has a golden brown crust
  9. Remove from oven and let cool for 10 minutes before serving.

Napoleon’s Shredded Boar Bits

Napoleon’s Shredded Boar Bits

Ingredients

Ingredients

Pulled Pork
Pork Butt or Shoulder (5 lbs)
Hawaiian Salt (to taste)
Banana and Ti Leaves (2p)

Basil Relish
Tomatoes (1/2 cup)
Sweet Onions (1/4 cup)
Fresh Basil (1 bunch)

Creamy Aioli
Mayonnaise (1/2 cup)
Creamy Horseradish (1 T)
Lemon Juice (1 t)

Grilled Baguettes
Fresh baguettes
Butter

Pulled Pork
Pork Butt or Shoulder (5 lbs)
Hawaiian Salt (to taste)
Banana and Ti Leaves (2p)

Basil Relish
Tomatoes (1/2 cup)
Sweet Onions (1/4 cup)
Fresh Basil (1 bunch)

Creamy Aioli
Mayonnaise (1/2 cup)
Creamy Horseradish (1 T)
Lemon Juice (1 t)

Grilled Baguettes
Fresh baguettes
Butter

Cooking Instructions

Cooking Instructions

Pulled Pork

  1. Cut up pork butt into smaller chunks, place into foil pan lined with banana and ti leaves, season with Hawaiian salt to taste
  2. Place in smoker for 3 hours at 225 degrees, then cover with foil and smoke for 3-4 hours more or until fork tender. Let rest for 30 minutes, then shred into small pieces
  3. Do not discard drippings, as this will be absorbed into pork.

Basil Relish

  1. Dice tomatoes and onions.
  2. Chiffonade (cut into long thin strips) basil and mix with tomatoes and onions, season with salt/pepper to taste.

Creamy Ailoi

  1. Combine all ingredients and place into squeeze bottle if available.
  2. Refrigerate.

Grilled Baguettes

  1. Slice baguettes into 1/4- inch diagonal pieces.
  2. Lightly butter and grill on stove or toaster.

Place pulled pork onto grilled baguette, top with basil relish and drizzle with creamy aioli. Perfect appetizer.
Note: can also use store bought kalua pig

Snowball’s Savory Pumpkin Soup

Snowball’s Savory Pumpkin Soup

Ingredients

Ingredients

Japanese Pumpkin (Kabocha) –
  ¼ lb roasted
Bonito dashi stock – 1 packet
Water – 8 oz.

Sake – 1 – 3 Tbsp to taste
Soy Milk – 12 oz.
Salt / Pepper to taste
Green Onions for garnish

Japanese Pumpkin (Kabocha) – ¼ lb roasted
Bonito dashi stock – 1 packet
Water – 8 oz.
Sake – 1 – 3 Tbsp to taste
Soy Milk – 12 oz.
Salt / Pepper to taste
Green Onions for garnish

Cooking Instructions

Cooking Instructions

Kabocha Pumpkin

  1. Remove seeds, wrap in foil, roast for 30 minutes. Let cool and remove skin (or soup will turn a greenish color) and mash.

Stock

  1. Simmer Bonito dashi and sake.

Soup

  1. Add kabocha mash to stock and stir until well mixed.
    For a smoother soup, mash the Kabocha thru a fine sieve. For creamy soup, add 12 oz. of soy milk.
  2. Add salt and pepper to taste.
  3. Top with Green Onion garnish.

Place pulled pork onto grilled baguette, top with basil relish and drizzle with creamy aioli. Perfect appetizer.
Note: can also use store bought kalua pig

Moses’ Country Style Raven Bits

Moses’ Country Style Raven Bits

Ingredients

Ingredients

6 Boneless Chicken Thighs
2 cups Buttermilk
Chipotle Pepper – Loose flakes
Spices – salt, pepper,
    garlic powder, paprika

2 cups Flour
2 quarts Vegetable Oil
Breadcrumbs/Panko
1/4 lb Ground Pork Sausage

6 Boneless Chicken Thighs
2 cups Buttermilk
Chipotle Pepper – Loose flakes
Spices – salt, pepper, garlic powder, paprika
2 cups Flour
2 quarts Vegetable Oil
Breadcrumbs/Panko
1/4 lb Ground Pork Sausage

Cooking Instructions

Cooking Instructions

Chicken

  1. Cut up chicken into smaller chunks and soak in buttermilk for a couple hours.
  2. Dredge in flour, chipotle flakes, and panko mixture.
  3. Place in fryer (350 degree for 8-10 minutes depending on size) and removed when golden brown.
  4. Drain oil on cooling rack.

Sausage Gravy

  1. Brown sausage in sauce pan, add flour and water to achieve desired thickness.

Serve Chicken drizzled with Sausage Gravy.

Muriel’s Honey Corn Bread

Muriel’s Honey Corn Bread

Ingredients

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt

1 cup whole milk
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup honey

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup honey

Cooking Instructions

Cooking Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl mix the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium sized bowl, whisk together the milk, eggs, butter and honey.
  4. Add the wet to the dry ingredients and stir until just mixed.
  5. Lightly spray the muffin tins with nonstick cooking spray. Skip this step if using paper liners. Fill the muffin tins 2/3 full with the batter.
  6. Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes or until golden brown.
  7. Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack.

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Ingredients

Ingredients

Chocolate Cupcakes
(makes 20 regular or 60 mini)

1 ½ c flour
1c sugar
1t baking soda
1t salt
½ c cocoa powder
1c water
½ c vegetable oil
1t vinegar

Cookies & Cream Frosting
1c unsalted butter, softened
3 ½ c powdered sugar
1t milk
1t vanilla extract
½ t salt
½ package of oreos, crushed in a large ziplock bag

Chocolate Cupcakes
(makes 20 regular or 60 mini)

1 ½ c flour
1c sugar
1t baking soda
1t salt
½ c cocoa powder
1c water
½ c vegetable oil
1t vinegar

Cookies & Cream Frosting
1c unsalted butter, softened
3 ½ c powdered sugar
1t milk
1t vanilla extract
½ t salt
½ package of oreos, crushed in a large ziplock bag

Cooking Instructions

Cooking Instructions

Cupcakes

  1. Preheat oven to 350 degrees
  2. In a bowl, mix all dry ingredients well.
  3. Add all liquid ingredients, then combine until smooth.
  4. Pour into lined cupcake pans, filling each about 2/3 full.
  5. Bake 15-17 mins for regular, 11-15 mins for mini cupcakes, or until a toothpick inserted near the center comes out clean.
  6. Remove from baking pans and cool completely on a wire rack.
  7. Top cooled cupcakes with oreo buttercream frosting.

Frosting

  1. In a bowl, beat butter and sugar together until blended.
  2. Add salt and mix.
  3. Add milk, vanilla and crushed oreos, beat for 3-5 minutes or until smooth & creamy.

Peanut Butter Banana Cupcakes

Peanut Butter Banana Cupcakes

Ingredients

Ingredients

*Peanut Butter
Cream Cheese Frosting
(makes 4.5 cups)

3/4c unsalted butter, softened
6oz cream cheese
3/4c creamy peanut butter
1-1/2t vanilla extract
3-1/2c powdered sugar, sifted

*Banana Cupcakes (makes 20 regular or 60 mini)
1 box vanilla cake mix
1 box instant banana pudding
2 bananas, slightly over-ripe, mashed

*Peanut Butter Cream Cheese Frosting (makes 4.5 cups)
3/4c unsalted butter, softened
6oz cream cheese
3/4c creamy peanut butter
1-1/2t vanilla extract
3-1/2c powdered sugar, sifted

*Banana Cupcakes (makes 20 regular or 60 mini)
1 box vanilla cake mix
1 box instant banana pudding
2 bananas, slightly over-ripe, mashed

Cooking Instructions

Cooking Instructions

*Peanut Butter Cream Cheese Frosting

  1. Using electric or hand held mixer, beat butter on medium until creamy.
  2. Add cream cheese, peanut butter & vanilla, beat until fully incorporated.
  3. Gradually increase mixer speed to high, and continue beating until fluffy.
  4. Gradually add powdered sugar and beat on low speed until well combined.
  5. Turn mixer to high and beat until smooth.

*Banana Cupcakes (makes 20 regular or 60 mini)

  1. Preheat oven to 350 degrees

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

Ingredients

Ingredients

Strawberry Buttercream Frosting
1c unsalted butter, softened
3 ½ c powdered sugar
1t milk
1t vanilla extract
½ t salt
10oz jar of strawberry jam

  or preserves (not jelly)

Lemon Cupcakes
(makes 20 regular or 60 mini)

6 lemons, juice only
2 sticks unsalted butter, softened
1c sugar
4 eggs, room temperature
1 ½ c flour
4t baking powder
Pinch of salt

1 1/4 lbs pork belly
1 lb potatoes
½ teaspoon salt
1/4 teaspoon sugar
1/4 cup vegetable oil
1/4 cup dark soy sauce
1 can beer
½ can water
1 tsp fresh ginger
Chopped Green Onion or Chives for garnish

Cooking Instructions

Cooking Instructions

Strawberry Buttercream Frosting

  1. In a bowl, beat butter and sugar together until blended.
  2. Add salt and mix.
  3. Add milk and vanilla, beat for 3-5 more minutes until smooth.
  4. Add in jam, mix together until well combined. Frosting should be pink.
  5. Note: Mix in additional powdered sugar as needed if frosting texture is too runny/thin.

Lemon Cupcakes

  1. Preheat oven to 360 degrees.
  2. Juice all your lemons, remove any seeds.
  3. In a bowl, beat butter with sugar until creamy, about 2-3 minutes. Add eggs and mix well.
  4. Add dry ingredients to batter and mix until smooth.
  5. Add in ½ cup of lemon juice and mix until combined. Batter will be on the thicker side.
  6. Spoon batter into a lined cupcake pans, filling about 2/3 full.
  7. Bake 14-16 mins for regular, 10-13 mins for mini cupcakes, or until a toothpick inserted near the center comes out clean.
  8. Remove from oven and pour 1-2 teaspoons of lemon juice over each regular cupcake (¼ to ½ tsp for mini cupcakes).
  9. Remove from pan and cool completely on a wire rack.
  10. Top cooled cupcakes with frosting.

Yosemite Sam Slamming 50/50 Burgers

Yosemite Sam Slamming 50/50 Burgers

Ingredients

Ingredients

1 pound ground beef
(if you can’t get
grass fed get LEAN meat,
bacon has all the fat you need)

1 pound raw bacon
1 egg
2 teaspoon black pepper
1 teaspoon garlic powder

4 parts fresh Lemonade
1 part Kentucky Bourbon
1 tablespoon Honey

Cooking Instructions

Cooking Instructions

  1. Using a meat grinder, have your bacon thawed out but chilled in the freezer for 20-30 mins prior to grinding to help it grind easier
  2. Put you ground beef in a mixing bowl and grind your bacon into the bowl or hand mix it in if you had to slice it
  3. Using your hands mix the beef and bacon together until everything is evenly incorporated
  4. Now add all of your remaining burger ingredients and mix well with your hands and form them into patties. They will shrink so this go a little larger
  5. Once formed, let them sit at room temperature for 20-30 minutes
  6. Once ready, preheat your grill and go to town. Cook the burgers to an internal temp of 165 degrees
  7. Serve & Enjoy!

Porky Pig Potato Skins

Porky Pig Potato Skins

Ingredients

Ingredients

4 large russet or 5 yukon
potatoes (washed)
3 Tablespoons butter, melted
1 to 2 teaspoons of kosher salt

2 cups of shredded cheddar cheese
Sour cream, optional
Sliced green onions, optional

4 large russet or 5 yukon potatoes (washed)
3 Tablespoons butter, melted
1 to 2 teaspoons of kosher salt
2 cups of shredded cheddar cheese
Sour cream, optional
Sliced green onions, optional

Cooking Instructions

Cooking Instructions

  1. Wash potatoes and then cut ends of potatoes off & discard
  2. Cut the rest of the potatoes into approximately 1/2 inch slices
  3. Brush both sides & edges of potatoes with butter & sprinkle with salt. Place on foil covered pan & bake for 30 minutes, or until fork tender. Turn potatoes onto opposite side after about half way, to brown the other side.
  4. When potatoes are done, top with cheese and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly. Top with a little sour cream and green onions if desired.
  5. Serve & Enjoy!

Carrot Cake

Carrot Cake

Ingredients

Ingredients

Carrot Cake
3 cups blanched almond flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 cup sugar or honey
1/4 cup vegetable oil or shortening
3 cups carrots, grated
1 cup raisins
1 cup walnuts
teaspoon ground nutmeg
5 large eggs

Cream Cheese Frosting
1 8-once package cream cheese
1 1/2 stick softened butter
2 cups Confectioner’s sugar

3 cups blanched almond flour
1 teaspoon saltv
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 cup sugar or honey
1/4 cup vegetable oil or shortening
3 cups carrots, grated
1 cup raisins
1 cup walnuts
teaspoon ground nutmeg
5 large eggs

Cream Cheese Frosting
1 8-once package cream cheese
1 1/2 stick softened butter
2 cups Confectioner’s sugar

Cooking Instructions

Cooking Instructions


Carrot Cake

  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs, sugar or honey, and oil or shortening
  3. Stir carrots, raisins, and walnuts into wet ingredients
  4. Serve & Enjoy!

Creme Cheese Frosting

  1. Cream together cream cheese and butter.
  2. Add enough confectioners’ sugar to make frosting of a spreadable consistency.

Beef Luau Stew

Beef Luau Stew

Ingredients

Ingredients

3 lbs stew meat
4 quarts water
2 pounds luau (taro leaves)
2 tablespoons salt

3 lbs stew meat
4 quarts water
2 pounds luau (taro leaves)
2 tablespoons salt

Cooking Instructions

Cooking Instructions

  1. Wash luau thoroughly; break off stems and remove fibrous part of stems and veins. Remove a small portion of the pointy tip of the leaf (superstitious belief that this minimizes the prickliness of the luau).
  2. Put stems and leaves into a saucepan. Add 2 quarts water and cook until luau is tender, about 2-3 hours until the leaves break down. You can use a pressure cooker or instant pot to cut your cooking time in half. Drain the luau after cooking.
  3. Salt stew meat.
  4. Brown the meat in a large saucepan.
  5. Add 2 quarts of water. Bring to a boil, lower heat, and cook 1 1/2 hours or until meat is tender, but not falling apart.
  6. Stir luau into meat mixture. Cook 10-15 more minutes.

NOTE: If you don’t cook the luau enough, you may experience an unpleasant itchy reaction in your throat when you eat it.

Shoyu Chicken Skewers

Shoyu Chicken Skewers

Ingredients

Ingredients

1 cup soy sauce
1 cup brown sugar
1 cup water
6 cloves garlic
1 tablespoon powdered ginger
1 tablespoon black pepper

1 tablespoon oregano
1 teaspoon paprika
Green onion (for garnish)
Sesame seed (for garnish)
3 lbs skinless chicken thighs
Wooden skewers

3 lbs stew meat
4 quarts water
2 pounds luau (taro leaves)
2 tablespoons salt

Cooking Instructions

Cooking Instructions

  1. Cut chicken thighs into 1″ strips.
  2. Combine chicken and all ingredients into large bowl and mix thoroughly.
  3. Place bowl in refrigerator and let marinate for 24hours.
  4. Allow 1 hour prior to grilling, place wooden skewers in water.
  5. Remove chicken and put 3-4 pieces on skewer.
  6. Grill each side on high heat for 8 minutes.
  7. Garnish with green onion and sesame seed.

Spam ‘N’ Cheese Ribbon Loaf

Because if there’s anything better than Spam, it’s Spam in a loaf.

Spam ‘N’ Cheese Ribbon Loaf

Because if there’s anything better than Spam, it’s Spam in a loaf.

Ingredients

Ingredients

1 can Spam
1 package cream cheese, softened
1 teaspoon lemon juice

1 teaspoon grated onion
1 tablespoon minced parsley
1/4 teaspoon salt

1 can Spam
1 package cream cheese, softened
1 teaspoon lemon juice
1 teaspoon grated onion
1 tablespoon minced parsley
1/4 teaspoon salt

Cooking Instructions

Cooking Instructions

  1. Cut Spam into 8 even slices.
  2. Mix together the remaining ingredients and spread between the slices of Spam.
  3. Wrap together in plastic wrap and chill at least 4 hours or overnight.
  4. Slice and serve.

Lomi Salmon Dip

Lomi Salmon Dip

Ingredients

Ingredients

1/2 lb Lomi Salmon
8 ounce Cream Cheese
Ritz Crackers

1 teaspoon grated onion
1 tablespoon minced parsley
1/4 teaspoon salt

1/2 lb Lomi Salmon
8 ounce Cream Cheese
Ritz Crackers

Cooking Instructions

Cooking Instructions

  1. Mix Lomi Salmon and cream cheese
  2. Serve on cracker

Pineapple Poke Cake with Pineapple Glaze

Pineapple Poke Cake with Pineapple Glaze

Ingredients

Ingredients

3 cups blanched almond flour
1/2 cup unsalted butter
(1 stick), melted
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour

1/2 teaspoon salt, or to taste
1/4 teaspoon baking soda
one 20-ounce can crushed pineapple, drained very well with juice reserved
about 2 cups confectioners’ sugar
3 to 4 tablespoons pineapple juice, or as needed for consistency

1/2 cup unsalted butter (1 stick), melted
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1/4 teaspoon baking soda
one 20-ounce can crushed pineapple, drained very well with juice reserved
about 2 cups confectioners’ sugar
3 to 4 tablespoons pineapple juice, or as needed for consistency

Cooking Instructions

Cooking Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, baking soda, and stir until just combined, don’t over-mix.
  5. Add the crushed pineapple and stir to combine. Make sure the pineapple has been very well drained because if it’s not the cake will be so moist and wet that it won’t set. Reserve the juice for the glaze.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. Baking times may range dramatically due to the moisture level in the pineapple (some fruit is much juicer than others), how well it was drained, climate and oven variances, etc. If you feel like cake is browning too quickly on top before it’s setting up in center, tent with a sheet of foil (loosely drape a sheet of foil over the pan) and bake until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Set cake on a wire rack to cool momentarily while you make the glaze.
  8. In a large mixing bowl, add 2 cups confectioners’ sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
  9. Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don’t need to make craters or get too wild poking because the glaze finds a way to soak in.
  10. push it back up into the center and then use the spatula to ‘squish’ it down into the holes. Even if it looks like there’s too much glaze, it eventually soaks in. The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

1950s Mai Tai

1950s Mai Tai

Ingredients

Ingredients

1 oz dark rum
1 oz light rum
1/4 lime
1/2 oz orange curacao
1/8 oz orgeat syrup
Pineapple slices as garnish

1 oz dark rum
1 oz light rum
1/4 lime
1/2 oz orange curacao
1/8 oz orgeat syrup
Pineapple slices as garnish

Cooking Instructions

Cooking Instructions

  1. Shake all ingredients, except garnish, in a shaker until well chilled./li>
  2. Garnish with pineapple and serve

Beef Stew with Daikon

Beef Stew with Daikon

Ingredients

Ingredients

Beef chuck short ribs boneless
    usda choice from Costco, 1 lbs
Daikon, 0.7 lbs
Carrot, 0.5 lbs
Garlic, 1 bunch
Ginger, 0.1 lbs

Green onion, 0.1 lbs
Dark soy sauce, 4 teaspoon
Salt, 2 teaspoon
Oil, 3 teaspoon
2 bottles of beer

Beef chuck short ribs boneless
    usda choice from Costco, 1 lbs
Daikon, 0.7 lbs
Carrot, 0.5 lbs
Garlic, 1 bunch
Ginger, 0.1 lbs
Green onion, 0.1 lbs
Dark soy sauce, 4 teaspoon
Salt, 2 teaspoon
Oil, 3 teaspoon
2 bottles of beer

Cooking Instructions

Cooking Instructions

  1. Prepare beef: cut beef into a small block, about 1½ cubic inches, and boil in hot water for 5 minutes, and then take all beef out and wash in cold water;
  2. Prepare daikon, carrot, garlic and ginger: wash all materials, cut daikon and carrot into triangle shape block, slice ginger and garlic;
  3. Cook beef: heat oil in the pot to 350 degree F, add ginger and garlic first, and then add beef, mix all of them very well; the next step add beer into pot and mix them very well; cover the pot and heat the mixture to boiling, and then turn down the fire to medium, the beef mixture need cook about 2 hours; in this duration, it is necessary to frequently stir beef mixture (about one time per 20 minutes);
  4. Final cook: add daikon and carrot into beef mixture and add dark soy sauce, and then stir very well and cover the pot, every 15 minutes to stir the mixture, this process need about 45 minutes.
  5. Serving preparation: add salt into beef stew and mix very well, and then add green onion. Right now, beef stew is ready for serving.

Groovy Cheesy Fondue

Groovy Cheesy Fondue

Ingredients

Ingredients

1/3 pound firm alpine-style
  cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine —
  such as Sauvignon Blanc

1 clove garlic — minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

1/3 pound firm alpine-style cheese — such as gruyere

1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

Cooking Instructions

Cooking Instructions

  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.

Chocolate Dippers

Chocolate Dippers

Ingredients

Ingredients

6 ounces semisweet chocolate,
  chopped into small pieces
4 ounces milk chocolate,
  chopped into small pieces
1/2-3/4 cup whole milk (depending on
  thickness preference, I use 1/2 cup)

1 and 1/2 tablespoons unsalted butter, optional
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Flaky sea salt, for topping, optional

Dipping Ideas
Fresh fruit: such as bananas, strawberries, raspberries, blackberries, clementines, etc.
Cookies: oreos, piroette cookies, milanos

6 ounces semisweet chocolate, chopped into small pieces
4 ounces milk chocolate, chopped into small pieces
1/2- 3/4 cup whole milk (depending on thickness preference, I use 1/2 cup)
1 and 1/2 tablespoons unsalted butter, optional (see note)
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Flaky sea salt, for topping, optional

Cooking Instructions

Cooking Instructions

  1. Start by preparing all of the ingredients/treats you will be dipping in the fondue. The preparation of the fondue goes quickly so you want to have all the treats and skewers (if using) ready!
  2. To make the fondue, in a small bowl, combine the chocolate, 1/2 cup milk or cream, and butter* and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
  3. Stir until completely smooth.
  4. Add more milk if desired. Remove from the heat and stir in the vanilla and salt.
  5. Serve this warm fondue immediately with whatever you’ve chosen to serve it with.
  6. If the fondue gets too thick (or starts to harden), reheat in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted and smooth again.

Old Fashioned

 

Old Fashioned

Ingredients

Ingredients

1 teaspoon (5g) superfine sugar
2 to 3 dashes bitters (Angostura or Fee Brothers’ Whiskey Barrel-Aged Old Fashioned Bitters are some brands)
2 ounces (60ml) bourbon or rye whiskey
Orange and/or cocktail cherry, such as Luxardo to garnish (optional)
Makes 1 glass

1 teaspoon (5g) superfine sugar
2 to 3 dashes bitters (Angostura or Fee Brothers’ Whiskey Barrel-Aged Old Fashioned Bitters are some brands)
2 ounces (60ml) bourbon or rye whiskey
Orange and/or cocktail cherry, such as Luxardo to garnish (optional)
Makes 1 glass

Texas Oven-Roasted Beef Brisket

Texas Oven-Roasted Beef Brisket

Ingredients

Ingredients

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper

1 tablespoon sugar
2 tablespoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 tablespoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Cooking Instructions

Cooking Instructions

  1. Preheat the oven to 350 degrees F.
  2. Make a dry rub by combining chili powder, salt, garlic and onion powder, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub.
  3. Place in a roasting pan and roast, uncovered, for 1 hour.
  4. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
  5. Lower oven to 300 F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
  6. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Bonanza Baked Beans

Bonanza Baked Beans

Ingredients

Ingredients

1/2 – 1 package Bacon
6 hot dogs
6 Redondo’s Hawaiian Wieners
1 Portuguese sausage
2 cans pork and beans

1 round onion, chopped
1/2 cup brown sugar
1 C Ketchup
1 T Mustard
1 bunch cilantro, chopped

1/2 – 1 package Bacon
6 hot dogs
6 Redondo’s Hawaiian Wieners
1 Portuguese sausage
2 cans pork and beans
1 round onion, chopped
1/2 cup brown sugar
1 C Ketchup
1 T Mustard
1 bunch cilantro, chopped

Cooking Instructions

Cooking Instructions

  1. Cut up and Cook bacon and Portuguese sausage for about 5-7 minutes.
  2. Add onions and cook until translucent.
  3. Add hot dogs and cook for another 2-3 minutes.
  4. Add pork and beans, brown sugar, ketchup, mustard and cilantro.
  5. Reduce heat to medium and cook, covered, for 10 minutes and serve!

Asian Cole Slaw

Asian Cole Slaw

Ingredients

Ingredients

1 cabbage – thinly sliced

Sauce:
1 C Mayo
1/4 C Sugar
1 T. Sesame Oil
Black Goma (sesame seeds)

1 cabbage – thinly sliced
Sauce:
1 C Mayo
1/4 C Sugar
1 T. Sesame Oil
Black Goma (sesame seeds)

Cooking Instructions

Cooking Instructions

  1. Wisk ingredients together.
  2. Add additional sugar as needed.
  3. Toss with cabbage.
  4. Lastly, add Black Sesame Seeds for color. Enjoy!