Bread Pudding

 INGREDIENTS

 

Yeast rolls, cut into 1 inch cubes (16 oz.)

4 cups milk

3 large eggs, beaten

1 cup sugar

1 cup raisins

3 tablespoons butter

2 tablespoons pure vanilla extract

2 tablespoons Bourbon

 

BOURBON SAUCE

1⁄2 cup butter, softened

1 cup sugar

1 large egg, well beaten

2 tablespoons Bourbon

 

DIRECTIONS

Combine bread and milk in a large mixing bowl; set aside for 5 minutes.

Add eggs, sugar, raisins, butter and vanilla; stir well.

Spoon mixture into a greased 3 quart casserole.

Bake, uncovered, at 325°F for 1 hour or until firm.

Cool in pan at least 20 minutes before serving.

Spoon into individual serving bowls; serve with Bourbon Sauce.

Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.

Add egg, stirring briskly with a wire whisk until well blended.

Cook over medium heat 1 minute.

Remove from heat, cool slightly; stir in bourbon.

Authentic Carne Asada Sous Vide Flank Steak

 INGREDIENTS

2 pounds skirt steak trimmed of excess fat (recipe note #2)

Carne Asada Marinade

1 jalapeño seeded and minced

4 cloves garlic minced

½ cup fresh cilantro leaves chopped

juice of 1 orange

juice of 1 lime

juice of 1 lemon

2 tablespoons apple cider vinegar

⅓ cup olive oil

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Added: Brown Sugar, Onion Powder and Paprika to taste as optional ingredients

INSTRUCTIONS

 In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat - recipe note #3).

When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.

Slice thinly across the grain and serve.

EDIT: Sous Vide at 130 for 3-5 hours.

Homemade Waffles

 Ingredients  

▢2 cups all purpose flour

▢1 tablespoon baking powder

▢½ teaspoon salt

▢2 tablespoons sugar

▢2 large eggs divided

▢1 ⅔ cups milk

▢⅓ cup melted butter or oil

▢1 teaspoon vanilla extract

Instructions 

Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature gauge).

Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.

In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.

In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note

Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.

Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown

Granny's Banana Pudding

1 small instant vanilla pudding box

1 can eagle brand

1 3/4 cup milk

2 cool whip (8oz each)

1 package vanilla wafers

3-4 bananas

 

Mix pudding, milk, and eagle brand.

Chill 10 minutes

Fold in 1 cool whip

 

Layer wafers, pudding and banana slices twice.

 

Top with whipped cool whip and nilla wafer crumbs.

Crème Brulee Sous Vide

 5 egg yolks

1/2 cup sugar

2 cups heavy whipping cream

1/4 teaspoon salt

1 teaspoon vanilla extract

Mix all ingredients together except the HWC.  Slowly pour in the cream will continuing to mix well.  Let mixture sit for a few minutes while getting your SV up to 179 degrees.  Pour mixture in bag and using water displacement method, but bag in water bag.  Cook between 1-4 hours then let cool on counter.

Put into ramakins or small containers, preferably not ones that will melt.  Chill in fridge for at least a few hours.When ready to serve, sprinkle Turbinado or Demerara sugar on top and torch the sugar with a small (or big) torch.