Happy Pi Day! 3-14

Happy Pi Day Everyone!!! 3-14-16

In honor of Pi Day here is a link to my Banana Cream Pie!!!  I hope you check it out and what Pie will you be eating today!! LOL!! 🙂

https://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/

Father’s Day & BBQ Ribs!

Well I hope any Dad’s out there that are reading this had a Great Father’s Day yesterday, I believe that my Dad did 🙂

At least his belly was full 😛

We had Ribs, grilled cabbage and onions which came from his garden, mashed potatoes and I made him a Banana Cream Pie which is his favorite 🙂
Check out my blog on the Banana Cream Pie in the archives.

I also posted in the past my recipe for the BBQ ribs, but I changed it up a little this time.  
For Christmas someone gave me some “Bacon BBQ Salt” so instead of the kosher salt I use that instead and I add a little cumin this time as well.

I like doing a dry rub first then adding BBQ sauce  on them at the end, but everyone has there own method but if you try my recipe here I know you will not be disappointed 🙂

These ribs were so dang gone lip smack-in delicious, you will be making them all the time 🙂

And this recipe is really really so easy, there is NO excuse not to make these ribs!!!!!

Now I made 4 racks so everyone would have plenty of leftovers 😛

Spices used

mix all in bowl, then I added the brown sugar

all my ribs

Pull the skin off the back of the racks

I like cutting them in half

spray my foil

add the rub to the ribs all over

put them in foil on baking sheets

cover with another piece of foil

make packets and I put the entire baking sheets in my fridge 
for 24 hours 🙂

Take them out of fridge 1 hour before cooking,
bake for 3 hours in a 300 degree oven

after 3 hours, I cut the top piece of foil off

look at how tender the meat is 🙂

add your favorite BBQ Sauce and put back in the oven

Done

1 full rack of Baby Back Ribs

Rub – Makes about 1 cup

1/3 cup brown sugar, packed
1 tbsp. black pepper
1 tbsp. kosher salt or 1 tbsp. Bacon BBQ Salt
1 1/2 tbsp. paprika
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tbsp. chili powder
1/2 tbsp. oregano
1 tbsp. cumin

1 bottle of your favorite BBQ Sauce

Preheat oven to 300 degrees.

Mix all spices together in a bowl, set aside.  Flip ribs over to the back, there is a thin piece of skin that needs to be removed, at one end of the ribs with a knife or with your finger nail start at an edge to peel up a little of the skin. With a paper towel grasp the skin and pull gently as the skin comes up, using the paper towel helps it from slipping out of your grasp.
Rub a the entire rack with all the rub on both sides, put into a jumbo zip-loc bag, or you can cut ribs in half and use a gallon size bag.
Place in refrigerator over night.

 

Take ribs out of the refrigerator about 1 hour before cooking.

Using heavy-duty aluminum foil, lay one sheet out 8 inches longer then the rack of ribs. spray sheet with non stick cooking spray and place ribs face up, take another sheet same length and spray one side as well, putting that side down on top of ribs.  Fold both edges of the foil together rolling the edges towards the ribs, stopping about 1 inch before the ribs.

(I went ahead and put them in my foil packets instead of zip loc bags, and put them on the baking sheets and set them in fridge, then I just pulled them out and they were ready for the oven)

Place the package on a baking sheet and bake for 3 hours, after 3 hours  take out of the oven, increase heat to 425 degrees.
Remove the top piece of foil and add your favorite BBQ sauce to the top of the ribs all over, then place back in over without foil for 15 minutes.

The meat just melts off the bones, so GOOD!

Bones clean 🙂  enjoy!!

Banana Cream Pie for Father’s Day

Banana Cream Pie – Happy Father’s Day Dad!!!

My Dads ultimate favorite thing is Banana Cream Pie, I make it for him on his birthday and Father’s Day…I know I should make it more often for him because he just absolutely loves it. I remember the last time was his birthday and I had stayed overnight and I woke up around 5:00am and there he was cutting himself a piece of pie. I had to laugh, so I started to make 2 cause the first one does not last the night.

So this is my Banana Cream Pie I make for my Dad.

Now I use a pre made pie crust, I know, I know I should make one from scratch but if you have time then you should for sure, but I don’t mind cutting that corner if I don’t have time.

First I bake my crust, then let it cool.

In the meantime I make the filling.

1/3 cup cornstarch
3 large egg yolks, keep whites to use in the meringue

1 ½ cup whipping cream
1 ½ cup whole milk
2/3 cup sugar
¼ tsp. Salt
1 ½ tsp. Vanilla
2 tbsp. Unsalted butter, softened

In a medium saucepan, whisk sugar, cornstarch and salt, then whisk in whipping cream, milk, then egg yolks. Cook over medium-high heat, whisking until custard thickens and just boils. Remove from heat and whisk in butter and vanilla and set a side.

Slice 3 large ripe bananas, put half the slices over the crust, then half the filling, rest of bananas ending with the rest of the filling, spread evenly. Set aside.

The meringue topping, I use a marshmallow topping, some will call it a 7 minute frosting.

¾ cup sugar, plus 2 tbsp.
1 tbsp. Light corn syrup
2 tbsp. Water
3 large egg whites, left over from the filling, room temp.

In a small saucepan, add sugar, corn syrup and water, cook over medium heat, stirring occasionally, until sugar has dissolved. Increase heat a little and insert in a candy thermometer until it registers 230 degrees.

In the meantime, using an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 ½ minutes.

Gradually add 2 tablespoons sugar, once the syrup reaches 230 degrees, pour the syrup in a steady stream down the side of the bowl containing the egg white mixture with the mixer on medium-low speed.

Then beat on medium speed until cool 5- 10 minutes, the frosting should be thick and shiny.

Take frosting and put all of it on top of the banana and filling mixture, mound it up high and with the spreader, spread all the way to the edge of the pie crust.

Now since this is not really a meringue, I take my little crème brulee torch and torch the topping to make it look like a meringue.

Set in the refrigerator for at least 4-5 hours or longer to set. Slice and enjoy!!!