Mix all ingredients together. Add protein and marinate for 2-6 hours.

Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

Toast the sliced almonds in a pan over low heat until they turn slightly toasted, keep them moving every 15 seconds or so, about 5 minutes total. Set aside to cool.

Peel the bananas and slice them ¼ inch thick. In a large skillet, over medium low heat, melt the butter, add in the banana slices and then add the brown sugar. Cook until the banana slices start to loose their shape and integrity, but not mush! Remove from the heat and set aside to cool.

Break up the short bread cookies into ¼ inch chunks, set aside.

Have the jar of fudge at the ready, set aside.

Melt the unsweetened chocolate in the top of a double boiler (I used a small steel bowl in a small skillet with hot water on low heat), as the chocolate melts, start adding in the cocoa powder, a little at a time until it is blended well with the melted chocolate. Whisk in the milk, a little at a time, until it is well blended. Add the shot of espresso, mix well. Remove from heat and let cool.

In a large bowl whisk the eggs until light and fluffy, about 2 minutes. Now whisk in the sugar a little at a time until all the sugar is incorporated.
Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
When the mixture in the machine is almost to the point you want your ice cream at, add the extras in, the banana mixture, fudge, marshmallows, toasted almond slices and short bread pieces. Let the machine run another 2-4 minutes and transfer to a freezer container or two, minus a taste tester teaspoon... err tablespoon worth!

In my case, once I added the fudge, cookie pieces, marshmallows, almonds and bananas in the machine's drum, it wouldn't turn, so if this happens to you, just turn off the machine remove the blade/agitator and pour into your final freezer container and give it a brief hand mixing to your liking, like a swirl or in my case I made a zig-zag pattern.

Loosen the skin of chicken on the open sides, you'll notice it adheres strongly to one side in particular, let that side stay attached.
Square the chicken thigh with a boning knife, by laying it on its skin side down, the skin should now be pushed to side where it does not get trimmed away (make sure that the one side the skin is attached, stays attached!).
Now trim the knuckle off the bone, there will be a groove where your heavier chef knife will do the trick just inside the knuckle bone, press hard with the back end of the chefs knife, give it hard short hit to the knife end with your palm to get the knife through. Trim any pieces of cartilage you may have missed and in general any veins, tendons or any thick pieces of fat that will not render.
Trim the edge of the other side of the knuckle you removed, just square it off.

Wrap the skin around the whole thigh, tuck in ends, smooth the top and tuck tuck tuck. Place 8-10 thighs in each large zip lock bag and add 4 cups of the chicken stock to each bag.
Place the marinated thighs in the refrigerator for 5 hours.

Remove the thighs from the brine and place skin side down on a wire rack with a sheet pan underneath it.
Mix all the dry rub spices together. Sprinkle the dry rub spices evenly over the bottom of the chicken. Don't be shy because a lot of flavor needs to come from that single bite that judges will take!

Now it's time for the spice rub.

300°F. to 310°F.

Put the chick thighs skin side up, making sure they are wrapped snugly in their skin in an aluminum baking pan, 8 to a pan, use a whole stick of butter, cut into pieces, tucked into the sides of the chicken and pan and between the 2 rows of chicken, you don't want to put the butter on top of the chickens skin to keep the spices adhered.
Now a quick thin spritz of I can't believe it's not butter spray over the top of the chicken will help to break down any fat in the skin.

Place in an offset heat source BBQ for 1 hour.

If the color is looking good then put a temperature probe into one of the thickest thighs and wrap the top with tinfoil so you don't burn the chickens skin. You are looking for 196-197°F.
Once the temp is hit, you want to have a quick dunk in your BBQ sauce, let the thighs sit back on a wire rack so the excess sauce drips off and add it back to the smoker for 10 minutes to set the sauce.

The final step is to give the thighs a quick spritz (through a spray bottle) of apple juice to create a shiny sheen on top.
Use any chicken that is too small looking or the skin shrunk back too much as your taste tester, check for salt content and bam! time for the judges to judge!

In a very hot skillet blister the halved cherry tomatoes, tossing them around for about 1 minute. Turn off the heat and mix in the fresh herbs and roasted garlic cloves, remove into a small bowl, then mix in the olive oil and salt and set aside for brushing over the top right before the dough is ready to bake.

Mix the yeast and sugar with the warm water (read what temperature the water should be, on the yeast packet instructions). Let the yeast bloom (get foamy) @ 5-10 minutes. Mix the yeasty mix with the flour and olive oil.
Knead for 5-10 minutes until the dough is slightly elastic, then let rest in a warm area, covered, until the dough doubles in size (about 30-45 minutes).

Pre-heat your oven to 425°. F.
Prepare a regular cookie sheet with sides with some olive oil or place a sheet of parchment paper down. Roll out the dough, place in the cookie sheet and dimple the dough using your finger, every inch or so up, down, across the dough, creating little dimples.

Now, using the tomato/herb/garlic/olive oil mix, spread evenly across the top of your dimpled dough. Place in the oven for 20 minutes or until the top is golden brown.

In a blender or food processor pulverize the Habaneros, minus the stems with the Brown Sugar, Soy Sauce, Worcestershire Sauce, Rice Wine Vinegar, Liquid Smoke and Orange Juice.
Mix together the black pepper, onion powder, garlic powder and brown sugar

Trim any silver skin and fat off the outside of the beef.
Cutting against the grain, slice slabs of beef ¼ inch thick. When all the beef is cut into ¼ inch thick slabs, look on both sides of the slab for thick veins of fat, trim these away as leaving them in reduces the time they stay edible and also can go rancid.

Now cut the trimmed slabs of beef into pencil sized sticks, depending on how long they are you may want to cut them in half (or thirds if using a London broil cut of beef).

Add the onion powder, garlic powder, black pepper and kosher salt to the beef strips. Let sit, covered, in the refrigerator while the marinade cools.

Place the beef pieces into the marinade and mix up. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, 6-8 hours is ideal, overnight is fine.

Drain the liquid off, it's fine to have bits of the pepper and spices on it.

Line your trays with their non-stick screens, or if using an oven, line cookie sheets with parchment paper.

Place the beef pieces in a line a ¼ inch away from any edges, and leaving a ¼ between rows, and fill up the trays/cookie sheets.

If you are using a dehydrator, set it on jerky or 165° F.

If you're using the oven set it at its lowest temperature, then keep the door of the oven open a crack. 170 is the ideal temperature. (If you have no way of knowing your ovens temp with the door open, you must pay closer attention and your time is less then the dehydrators time.

Dehydrator time vaaries on the doneness you like. test one at 6 hours, then at 7 hours. My latest batch was at 9 hours but my average dry time is 8 hours.

Let cool down, package in portions inside seal-a-meal bags or ziplock bags.

Your jerky is safe refrigerated for at least 2 weeks, but they're addictive and I bet it won't last those 2 weeks!

In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired.

Mix the shrimp, salt, onion powder and mirin. Add the cornstarch and the egg white in the side of the bowl with the shrimp and mix the white and starch together so there are no lumps, then using the velveting technique, hand mix the shrimp until the egg whites and starch have evenly coated the shrimp and seem to take on a smoother "velvety" texture, let the shrimp rest for 30 minutes before frying.

Make your sauce by mixing all of the sauce ingredients together. Set Aside, in the fridge if your letting your protein sit for over an hour.

Shallow or deep fry your protein, a handful at a time, do not crowd the pan. Once you are finished with all of your protein.

Add the shrimp (or whatever protein you are using) back to your shallow fry pan, if you deep fried, using a new pan, heat it up and add your fried protein, mix in any vegetables you like, mix in the peanuts and chilis, toss until all incorporated. toss for a few minutes to warm it all through, then add your sauce, 1/2 at a time until you are happy with the taste. Serve over Jasmin rice and sprinkle with remaining green onions.

In a large bowl, mix the graham crackers, brown sugar, the tsp of lemon zest and the ½ melted butter together.
Line a springform pan with parchment paper. Bake the crust for 10 minutes and remove from the oven.

Using a mixer on low speed, mix the cream cheese and sugar until well blended.
Beat in ½ of the cream, lemon juice and zest.
In a sauce pan add the water and gelatin, let sit 5 minutes.
Put on low heat until gelatin dissolves, whisk in the rest of the cream.|
Add this mixture to the cream cheese mixture and blend together. Beat the mixture till fluffy on low speed.

Pour the cheesecake filling over the baked crust. Gently tap the pan on a hard surface to release any air bubbles. Bake for 55-65 minutes, the edges will be set, while the center will still have some jiggle to it. Turn off the oven and crack the oven door open but leave the cheesecake in the turned off oven for an hour.
Now remove the cheesecake from the oven and release the springform, you may need a butter knife to run around the edges to release the cheesecake fully from the springform pan. Let the cheesecake cool completely. At this point you can spread on some lemon curd or decorate the top with some candied lemon pieces. I like mine as is. Refrigerate covered until ready to serve.

Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.

Add in a small amount of pink gel food coloring and mix. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.

Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined.

The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.

In a food processor, pulse several times to combine the all-purpose flour, and 1/2 tsp each salt and sugar.

Add the cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea size pieces remaining.

Add 6 tblsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tblsp ice water, 1 tblsp at a time). Do not overmix.

Turn out onto work surface; knead once or twice, until dough comes together. Split the dough into 3 equal pieces. Flatten each piece of dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

Place the dough on a floured piece of parchment or waxed paper. Using the knuckles of your hand, press edges of dough to help prevent cracking when you roll it out. Repeat for each piece of dough.

Roll the dough to a 14-inch round. Using parchment paper, lift and wrap the dough around the rolling pin, being careful to unroll over a 9-inch pie plate. Fit it into the bottom and along the sides of the plate, being careful not to stretch or tear dough. Repeat for each piece of dough.

With a paring knife, trim the dough 1" over the plate then fold under and seal to form a rim. Crimp the rim with a fork or your fingertips. Prick bottom of pie dough all over with a fork. Repeat for each piece of dough. Refrigerate for 1 hour.

Boil or bake potatoes until tender.

Remove the skin and discard, place in a mixer and blend until smooth.

Pre-heat oven to 365˚F.

Add the melted butter, sugar, nutmeg, cinnamon, and salt. Combine well.

Add the eggs, one at a time and mix well in between each egg.
Add the flour, buttermilk, vanilla, lemon extract and mix well.

Fill each of your pies with 1/3 of the pie filling.
Bake for about 1 hour or until the center of the pie is set.