The Ultimate Vampire Resource and Directory

If you want me to come up with a recipe for you, or just need an idea on one, message me and I will help the best I can.



While trying to decide what to eat at work the other day, I decided to marinade a NY strip. With help and suggestions from my cousin (and co-worker) Jason we ended up making a nice, kind of mixed flavor, tangy, dank ass marinade.



Can you tell I had trouble naming it?



Ingredients: (modify quantities depending on your steak)



1 8oz NY Strip (use any you want though)

1 1/2 cups Soy Sauce

1 cup Buttermilk

1/4 cup Yellow Mustard

1/4 cup Worcestershire sauce

2 tbsp Liquid Smoke

1 tbsp Minced Garlic

1 tsp Minced Thyme

Pinch Salt

Pinch Cayenne Pepper



Utensils:



1 large Ziploc Bag

1 Plastic Straw



Directions:



Combine all ingredients in ziploc bag. Shake and mix until all are combined. Using the edge of a table, or by any other means, squeeze as much air out as you can. Zip closed the bag except for a small part on the corner and use the straw to suck out as much more air as you can. Zip the bag and roll it up as tight as you can. Place steak in refrigerator and let sit for about 4 hours (you can do it overnight if you want, but then it might be a bit too tangy). Remove steak, and cook to your liking. Cut up, eat, cream your pants.



That is all.

If you want me to come up with a recipe for you, or just need an idea on one, message me and I will help the best I can.



Ok, this one is pretty simple if youre good around the kitchen. It is a DELICIOUS pie, if you like coconut. I usually make this around the holidays, everyone seems to like it (except for the people that are allergic to Coconut, they die). As always, use the freshest ingredients available.



Ingredients:



3/4 cup sugar

1 1/2 cups unsweetened coconut milk

1 1/2 cups whole milk

1/4 cup cornstarch

5 egg yolks

1/4 teaspoon salt

1 cup flaked, unsweetened coconut

2 teaspoons vanilla extract

1 tablespoon butter

1 9-inch Oreo baked pie shell (use what you want though, but the Oreo is SO fucking good.)

1/3 cup toasted coconut flakes

4oz Hershey dark chocolate for garnish (optional)

Whipped cream for garnish (optional)



Utensils:



Nonstick 1 quart saucepan

Double boiler (or just 2 saucepans that will fit inside each other if you want to ghetto rig it)

Small mixing bowl

Medium mixing bowl

Small ladle

Whisk

Spatula

Plastic wrap



Directions:



In a nonstick 1 quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk (It is VERY important to have a nonstick saucepan here, if not, then you will have a hellish clean up). Scald mixture.



In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture and whisking well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until completely mixed.



Pour the filling into the pie shell. Top with toasted coconut then cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.



Optional garnish :



This can be done before or after the pie has been chilled. It is better to do before though.



Prepare the double boiler (or your ghetto rigged double boiler) with about 2-3 cups of hot water in the bottom pan and bring to a full boil. Place chocolate in top pan and melt over the boiling water, stirring constantly. Once the chocolate has melted completely, use the ladle to create a checkerboard pattern on the pie.



Once the pie is complete, top a piece with a dollop of whipped cream and enjoy!



As always, if you try this recipe, please message me with your comments.