And now, the story of a wealthy family who lost everything, and their occasional culinary inventiveness in the face of adversity. From faulty deep-fryers to a legacy built on frozen bananas, the Bluths have dreamt up a wealth of money-making treats. Well, except for hot ham water. Somebody call Gene Parmesan.



  • Milk chocolate
  • Coconut oil
  • Frozen bananas
  • Skewers
  • Toppings of your choice

Method: Bluth Frozen Bananas

  1. Peel your bananas, stick them on a wooden skewer, and place them in the freezer to harden.
  2. Chop your chocolate into chunks and add to bowl. Place the bowl on the double boiler and let melt. When the chocolate has barely melted, add your coconut oil. You want a 5:1 ratio of chocolate to coconut oil, depending on how many bananas you’re dipping.
  3. Stir until thoroughly melted and smooth, and then remove the bowl from the boiler and set aside.
  4. Remove your bananas from the freezer and dip them in the chocolate. Before the chocolate sets, add the toppings of your choice. Let cool and harden, and then enjoy!


  • 4 pounds of pigs feet, cut into 1 inch thick pieces
  • 1 onion, cut into quarters
  • 6-8 scallions, chopped
  • 3-inch knob fresh ginger, chopped

Method: Hot Ham Water (Babish Version)

  1. In a large stock pot, add your 4 pounds of pigs feet and cover with water. Bring to a simmer until grey foam / scum floats to the top.
  2. Strain using a colander. With a chopstick, scrape out as much of the grey gunk as you can from each pigs feet piece while rinsing them under cold water.
  3. Rinse out the pot, and place the pigs feet back in, adding enough water to cover while bringing to a rolling simmer.
  4. While the water is being brought to a simmer, in a nonstick pan add the onion, scallions, and ginger (all chopped according to ingredient list). Cook over a high heat until they have some nice color on them, and then place directly into stock pot with the pigs feet.
  5. Cook broth at a rolling simmer for 12 hours.
  6. When finished, strain - but save the broth this time! Put the broth in a pot. Place that pot into a bowl that has ice and a little bit of water in it so that it will cool faster. Store in some sealable jars and save for later!



  • 120g corn flour
  • 85g all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • ½ tsp paprika
  • ¾ cup buttermilk
  • 2 whole eggs
  • 1 jalapeno, chopped
  • 1 scallion, chopped
  • 1 cup of whole corn


Method: The Cornballer (Hushpuppies)

  1. In a bowl, combine 120g of corn flour, 85g of all purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, 1 tsp kosher salt, and ½ tsp paprika. Whisk to combine.
  2. In a separate bowl, combine ¾ cup of buttermilk and 2 whole eggs. Whisk to combine.
  3. Pour the buttermilk and eggs into the dry mixture and SLOWLY whisk to combine until it’s a pancake batter consistency. It can be lumpy. Let sit for 10 minutes.
  4. Next add 1 chopped jalapeno, 1 chopped scallion, and 1 cup of whole corn. You don’t have to use these ingredients, you can use whatever you’d like as fillers. Fold in to combine.
  5. Using a small ice cream or cookie dough scoop, scoop out batter and place in a fryer that has oil heated to 375°.
  6. Fry for a few minutes - until golden, puffy, and crispy.
  7. Serve with tartar sauce and enjoy!