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Recipes
Baked Eggs with Sausage and Mushrooms
By MooK
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Short Rib Chili
By MooK
Pick over the beans to remove any stones or debris, and place them in a large pot
- to garnish:
- for the chili
- 1/2 pound dried small red beans
- 2.5 cups water
- 1 bay leaf
- 1 small onion, halved, unpeeled
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 2 cups boiling water
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 1 tablespoon cocoa powder (I used Valrhona)
- 1 whole fire-roasted red bell pepper
- Kosher or sea salt
- 1.5 pounds boneless beef short ribs, trimmed
- grapeseed or other neutral oil
- 2 cups diced yellow onion
- 2 large cloves garlic, peeled and smashed
- 1 tablespoon dried marjoram or Mexican oregano
- 1 tablespoon double-concentrated tomato paste
- 1 28 oz. can fire roasted tomatoes with juice, gently crushed
- 1 cup chocolate stout (I used Brooklyn Brewery's Black Chocolate Stout)
- 1/2 cup crushed tortilla chips
- juice of one lime
- .
- grated sharp cheddar or jack cheese
- sour cream
- fresh cilantro leaves
- quick pickled red onion
- fresh or pickled jalapeno peppers
- diced fresh avocado
- thinly sliced radishes
- tortilla chips or warm tortillas
- your favorite hot pepper sauce
Party Roast Beef Sandwiches
By MooK
Preheat oven to 350. Split each dinner roll
- 1 (12-ct) package King's Hawaiian Rolls
- 3/4 lb thinly sliced deli roast beef
- 3 Tbsp creamy horseradish sauce, divided
- 8 slices white American cheese
- 6 Tbsp butter
- 2 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp poppy seed
Impossible Coconut Pie
By MooK
Place all the ingredients in a blender
- 2 cups milk
- 1 cup shredded unsweetened coconut
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 8 tbsp (1 stick or 125 g) butter
- 3/4 cup sugar
- pinch of ground nutmeg
- pinch of salt
Green Bean Casserole
By MooK
To Make Ahead: Fried shallots can be made up to a month in advance
- 1 pound shallots, peeled and sliced 1/8th-inch-thick on a mandoline
- 2 cups canola oil
- Kosher salt
- 1 1/2 pounds white button mushrooms, rinsed and spun in a salad spinner
- 2 teaspoons soy sauce
- 2 teaspoons lemon juice from 1 lemon
- 2 cups low sodium chicken stock
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 2 cloves garlic, finely minced or grated on a microplane grater
- 1/4 cup flour
- Freshly ground black pepper
- 2 pounds green beens, ends trimmed and cut into 2 inch segments
Warm Spanish-Style Giant Bean Salad With Smoked Paprika and Celery
By MooK
Combine 2 tablespoon olive oil, tomato paste, paprika, garlic, and shallot in a medium skillet and heat over medium...
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 medium shallot, minced (about 1/4 cup)
- 1/2 teaspoon mild smoked paprika
- 2 stalks celery, peeled and cut on a bias into 1/4-inch slices
- 1 (15-ounce) jar or can of large cooked beans such as gigantes, giant lima beans, giant white beans, or butter beans, drained and rinsed
- 2 tablespoons sherry vinegar
- 1/4 cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- Crusty bread for serving
Quick Strawberry-Mint Mousse
By MooK
In a medium bowl, sprinkle the strawberries with the sugar and mash lightly with a fork until the strawberries have...
- 1 pint strawberries, hulled and quartered
- 3 tablespoons sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 heaping tablespoon slivered fresh mint
Sous-Vide Barbecue Pork Ribs
By MooK
For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard se...
- For the Spice Rub:
- 1/3 cup paprika
- 1/3 cup dark brown sugar
- 1/4 cup kosher salt
- 1 teaspoon Prague Powder #1 (optional; see note above)
- 2 tablespoons whole yellow mustard seed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons granulated garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon whole coriander seed
- 1 teaspoon red pepper flakes
- For the Sauce (if making sauced ribs):
- 1 medium yellow onion, grated on the large holes of a box grater
- 1 1/2 cups ketchup
- 2 tablespoons spicy brown mustard
- 1/3 cup dark molasses
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 3/4 teaspoon Wright’s or Colgin liquid hickory smoke
- For the Ribs:
- 2 whole racks St. Louis–cut pork ribs
- 3/4 About 3/4 teaspoon Wright’s or Colgin liquid hickory smoke
Smoked Almond Turtles
By MooK
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 cup (5 ounces) coarsely chopped smoked almonds
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1 tablespoon water
- 3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- Special equipment: a candy thermometer, a 12-count muffin pan
Roasted Beef Tenderloin with Basil-Curry Mayonnaise
By MooK
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F
- Beef:
- Vegetable oil cooking spray
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 3 cloves garlic
- 1/4 teaspoon kosher salt, plus 2 teaspoons
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 (3 1/2 to 4-pound) beef tenderloin, trimmed
- Mayonnaise:
- 1 cup mayonnaise
- 1/4 cup mascarpone cheese, at room temperature
- 1/3 cup finely chopped fresh basil leaves 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper