Meatloaf

Ingredients
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon worcestershire sauce
kosher salst and freshly ground black pepper
extra-virgin olive oil
1 pound ground beef
1 pound ground pork
3 eggs
leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
sea salt and freshly ground black pepper



Cooking Instructions
Preheat the oven to 350 F.

Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Banana Cream Pie

INGREDIENTS
1/2 cup white sugar
3 Tbsp corn starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 (9 inch) pie crust, baked - Cheat and Use pillsburry roll up crust.... or some people like a grahmcracker crust in cream pies.... whatever you like it GREAT with this pie

4 bananas, sliced
Whipped cream for garnish
Heavy whipping cream
Vanilla
Powdered sugar



DIRECTIONS
In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
In a sperate bowl whisk your egg yolks to combine them well and then.....
whisk a small quantity of the hot mixture into the beaten egg yolks, add another small ammount of the hot mix to the yolks and immediately add egg yolk mixture to the rest of the hot mixture.

Cook for 2 more minutes; remember to keep stirring CONSTANTLY. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F for 12 to 15 minutes. Chill for at least 3 hours - more if you can.


Serve with whipped cream

Brownie crunch!

Ingredients
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Directions
Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac.

Bulgogi

Ingredients:
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tsp olive oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 tsp fresh grated ginger
1 teaspoon white sugar
1/2 teaspoon salt 1/2 teaspoon ground black pepper

1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped

Directions:
1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.