Uncle Stus Fun Due Dessert Bar Recipes

Steps:

• For marinade: Add steak and 1/4 cup water to a large mixing bowl. Sprinkle in the meat tenderizer and mix thoroughly. Sprinkle in the baking soda and mix thoroughly. Sprinkle in sugar, chicken bouillon, white pepper and MSG if using and mix thoroughly. Pour in soy sauce and mix thoroughly, then sprinkle in potato starch and mix thoroughly. Pour in sesame oil and vegetable oil and mix thoroughly. Let sit for 15 to 20 minutes.
• For rice noodles: Heat some water in a large pot and fit it with a steamer rack. Using a grain mill, grind the soaked rice with the soaking water, catching the ground mixture in an extra-large bowl. Add 1/2 cup water in increments if mill stone is not saturated enough with water to get a fine grind. Add oil, salt, tapioca starch, half the potato starch and half the cake flour to the ground rice water. Using a hand blender, blend all ingredients together, being careful not to splatter. Add about 1/2 cup water if the mixture is too thick. Once the mixture is blended and smooth, add the remaining potato starch and cake flour. (If the mixture is too thick, add water slowly in increments of 1/2 cup at a time.) When the mixture sticks to your blender beaters and drips a single trail of liquid back into the bowl, the mixture is ready for cooking.
• Cover a flat surface with plastic wrap and brush the plastic with oil. Put a 9- to 10-inch round cake pan into the steamer rack and cover. (Have the heat on high to ensure the water is on a constant boil.) When the pan is hot, remove the lid and brush the pan with oil. Ladle in a thin layer of the rice mixture to cover the bottom of the pan. Replace cover and steam, 2 to 3 minutes. Remove pan from the pot and flip the noodle sheet out onto the oiled plastic wrap. Fold noodle sheet into halves or thirds and set aside to cool. Continue with remaining rice noodle mixture. Cut noodles 1/2-inch thick.
• For chow fung: Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When oil is hot, add rice noodles. Sear each side of noodles to golden brown. Adjust heat as necessary to avoid burning or under-browning the noodles. When noodles are golden brown, turn of heat and remove noodles from skillet. Set aside.
• Mix together oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using and 1 teaspoon cooking wine in a small bowl. Set aside.
• Heat a wok (or large skillet) over high heat; add remaining 2 tablespoons peanut oil. When oil is hot, add steak. Separate steak pieces for even cooking. Add remaining teaspoon cooking wine, spreading it over the steak. Turn steak once to cook both sides to medium, about 1 minute for each side.
• Add Spanish onions, stirring, about 2 minutes.
• Reduce heat to medium-high. Add seared rice noodles and stir to mix all ingredients together. Add the sauce mixture, spreading to cover as much of the noodles and steak as possible. Toss everything so sauce will coat all ingredients.
• Add mung bean sprouts and green onions. Toss to mix all ingredients together. Turn off heat, plate and serve.

Steps:

• Put the chocolate in a medium heatproof bowl. Bring 1/2 cup of the cream to a gentle simmer in a small heavy saucepan over medium-high heat. Pour the cream over the chocolate. Stir together and set aside to cool for 5 minutes.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl until soft peaks form.
• Reserve 1/2 cup of the whipped cream and 1/4 cup each of the strawberries and raspberries. Add half of the crushed meringues and the remaining berries to the remaining whipped cream in the large bowl. Stir to combine then pour out onto a large cutting board and top with the reserved berries. Drizzle lightly with the chocolate sauce. Top with the remaining crushed meringues and reserved 1/2 cup whipped cream. Garnish with the pistachios and serve.

Steps:

• Regular graham cracker crumbs, for sprinkling
• Line a baking sheet with parchment paper.
• In a food processor, pulse the chocolate graham crackers until they resemble fine crumbs. Add the cream cheese and marshmallow creme and pulse until the consistency of dough. Add 1 teaspoon or so more of cream cheese if the dough is still crumbly.
• Using a tablespoon, scoop out the dough and flatten between the palms of your hands. Place a mini marshmallow in the center, wrap the dough around it and roll into a ball. Place on the prepared baking sheet. Repeat until all the dough and marshmallows are gone. You should get around 20 balls. Freeze until firm, 20 to 30 minutes.
• Place the chocolate chips in a heat-proof bowl. In a small saucepan, bring the cream to a light simmer. Pour the cream over the chocolate and let sit for about 5 minutes. Then stir with a rubber spatula until a nice smooth consistency.
• With a fork, dip each ball into the melted chocolate mixture. Place on the baking sheet and sprinkle with the regular graham cracker crumbs. Repeat with the remaining balls. Refrigerate until the chocolate has set, about 15 minutes.