blueberry pie (croissant crust)

well, here's a lazy assed way to make pie. if u ever need to get to a potluck but all the ez stuff to make (like potato salad) is already being prepared by someone else, run down the store, and get these ingredients:

• 1 can Pillsbury crescent dinner rolls
• 1/2 can blueberry pie filling
• 9-inch pie plate
• apricot jam

in half an hour's time, u'll have a beautiful blueberry pie which u can tell people that u (sorta) made it urself.... haha, cheater bug... but who cares? in today's society, no one's really gonna be up ur arse if u didn't make every aspect of that dish from scratch.

so, here's how u do it:

1. unroll the dinner rolls.
2. arrange the 8 triangular rolls on the pie plate into an 8-edged star, with about 3 inches of the narrow end of the tip extending from the rim of the pie plate.
3. trim and patch the dinner rolls so that the base of the pie plate is evenly covered.
4. spoon blueberry pie filling onto the base.
5. bring the tips of the dinner rolls over the filling towards the center of the pie.
6. bake in preheated oven for 30 minutes at 350F.
7. heat some apricot jam with some water and brush it over the pie crust.
8. let sit for 20-30 minutes before serving.

* pie in picture was left in the oven a lil too long and i also ran out of jam so no glaze. still tastes good though.

tada... now wait for the pat on your back..

turkey bacon burger patties

this recipe combines two of america's favorite meat: turkey & bacon... a great fourth of july burger! place it on a grill while watching the spectacular fireworks... shiok!



Ingredients:

• 0.65lb grounded turkey
  
• 8oz bacon
  
• 1 medium sized large onion
  
• 1/2 bulb garlic
  
• handful of cilantro, roughly chopped
  
• 8 tbsp honey bbq sauce
  
• 2 tbsp brandy
  
• 1 tbsp oyster sauce
  
• 2 tbsp sesame oil
  
• 1 tbsp chili oil
  
• 1 tbsp vege oil
  
• 3 tbsp bread crumbs
  
• 1 egg, lightly beaten
  
• salt & pepper to taste
  
• handy food processor

Directions:

1. peel and cut the ends off the onion and garlic. cut the onion into decent sizes and dump them into the food processor with the garlic and pulverize it. transfer the garlic onion mix to a pan and add the oils (all 3 kinds). turn on the heat to medium high and stir fry it, slowly reducing the heat bit by bit. just cook until fragrant but not browned. remove from heat and let cool.


2. now cut the bacon into more manageble sizes and dump them into the food processor with the cilantro. let the machine to its work.


3. mix together all the ingredients listed (except the food processor of course).
   heat a little glug of oil in a pan and then add a small dollop of the patty mixture to the pan. fry on medium low heat until cooked through. let it cool and give the patty a try. check to make sure that its taste is to your liking and also that the burger patty binds properly.
   once well adjusted, shape the meat mixture into burger sized patties (this recipe makes abt 8 servings of half inch patties) and package them in foil. freeze until ready to cook.

flaming b52 shot

so... i decided to make myself a b52 shot on thursday night, and offered to make one for my friend too. next thing i know, there's ppl knocking on my door and more and more ppl just started popping up and what started as a mini recreational drinking session turned into a full fledged room party all the way up to 5am with ppl leaving my room completely trashed. haha, sweet...

i generally dont do shots but i've come to love this drink a lot. it costs a bomb but i make it pretty often and my friends loves it too...

get a clean shotglass. equip each bottle with a speed pourer. fill 1/3 of the shotglass with kahlua. then another 1/3 with baileys irish cream poured over the back of a spoon or ice-cream stick. top with 1/3 of cointreau also poured over the back of a spoon. light it on fire, enjoy the flame for abt 5-10 seconds. blow it out, and bottoms up!

this drink is layered so that the cointreau (40% alcohol) is on top for flaming purposes and to give the drink a kick. the center layer of baileys helps support the cointreau while the bottom most layer is kahlua so that u'll get a nice aftertaste.

a note to fellow pyromaniacs. try not to watch the flame for too long. i know it's pretty but u'll end up burning ur lips if u let it heat the rim of the shotglass for too long.

sorry for the fuzzy pic, the photographer was a little tipsy... hehe... (._.)