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Recipes
Strawberry Frozen Yogurt
By MooK
This frozen yogurt doesn't have a ton of sugar or fat, and like many frozen strawberry desserts, it will firm up ha...
- 3 cups washed, quartered strawberries (about 1 1/2 pints)
- Zest of one lemon, removed with a vegetable peeler (see note above)
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 2 cups Greek (strained) yogurt
- Lemon juice to taste, if needed
Tomatillo-Chipotle-Glazed Country Ribs
By MooK
For the Salsa: If using dried chiles, heat a dry griddle or heavy skillet over moderate heat
- Roasted Tomatillo-Chipotle Salsa:
- 6 dried guajillo or Anaheim chiles, stemmed and seeded
- 4 to 6 dried chipotle chiles, stems discarded, or 4 to 5 chipotles in adobo
- 6 large unpeeled garlic cloves
- 1 pound tomatillos, husked and rinsed
- Salt
- Sugar (optional)
- 3 pounds pork country ribs
- 2 tablespoons honey
- Romaine lettuce leaves, for serving
- sliced radishes and fresh cilantro sprigs, for garnish
Sausage Crescent Cheese Balls
By MooK
Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray
- 1 lb bulk spicy sausage
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1/2 teaspoon dried rosemary leaves, crushed
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 2 tablespoons all-purpose flour
Orange Ricotta Pound Cake
By MooK
Preheat the oven to 350 degrees F
- 1 1/2 cups cake flour (not all-purpose)
- 3 tsp. baking powder
- 1 tsp. salt
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 1/2 cups ricotta cheese (whole milk or low fat)
- 1 1/2 cups sugar, plus 1 tablespoon
- 3 large eggs
- 1 tsp. vanilla extract
- 1 orange, zested
- 2 Tbsp. Amaretto (or 1 tsp. almond extract)
- powdered sugar, for dusting (optional)
- 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Jalapeno Cheese Grits
By MooK
Recipe courtesy Stephanie March
- 2 cups quick-cooking grits
- 2 1/2 cups grated extra-sharp Cheddar
- 1 stick unsalted butter
- 1 tablespoon hot sauce (recommended: Tabasco)
- 3 large eggs, well beaten
- 2 jalapenos, finely diced
- 1/4 cup canned chopped green chiles
- Garlic salt
The Ultimate Coleslaw
By MooK
Recipe courtesy Tyler Florence, 2007
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
Deep Fried Ice Cream
By MooK
Begin by rolling balls of ice cream and setting them on a lined baking tray
- 4 scoops tub vanilla ice cream
- 2 cups crushed cornflakes
- 2 tsp cinnamon
- 3 eggs, beaten
- 4 green apples, peeled and diced
- 1/2 cup demerara/soft brown sugar
Roasted Tenderloin of Beef with Spicy Crab Salad
By MooK
Recipe courtesy Tyler Florence, 2007
- Surf
- .
- 1 pint lump crabmeat, picked over for bits of shell and cartilage
- 1/2 to 3/4 cup mayonnaise
- 1 tablespoon hot chile paste (recommended: sambal oelek)
- 2 tablespoons chopped fresh cilantro leaves
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- .
- Turf
- .
- Extra-virgin olive oil
- 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
- 1 pint vine-ripened red cherry tomatoes, washed and dried
- .
- Service
- .
- 1 bunch arugula
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- Special equipment: butcher's or kitchen twine
BBQ Chicken Pizza Dippers
By MooK
Preheat the oven to 200c. Heat the oil in a pan and add the chicken
- 1 sheet pizza dough
- 1 1/2 cups BBQ sauce
- salt and pepper to taste
- 1 tbsp chopped parsley
- 6 rashers cooked bacon, diced
- 2 cups diced chicken
- 2 tbsp oil for cooking
- 1/2 onion, sliced
- 1 cup Red Leicester, grated
- 1 cup mozzarella, grated
- Optional: 1 cup soured cream, 1tbsp chopped chives
S’mores Cheesecake
By MooK
Preheat oven to 325° Crust In a large bowl combine graham cracker crumbs, granulated sugar and melted butter
- Crust
- 2 1/2 cups graham crackers crumbs
- 1/2 cups granulated sugar
- 3/4 cups butter, melted
- 2 cups mini marshmallows
- 1/2 cups warmed hot fudge ice cream topping
- Cheesecake
- 16 oz cream cheese (2, 8 oz blocks), room temperature
- 14 oz sweetened condensed milk
- 2 tsp vanilla
- 3 eggs
- 1 cup mini chocolate chips
- 2 1/2 cups mini marshmallows, divided
- Garnish
- 1-2 Hershey bars broken into pieces
- 1/4 cup graham cracker crumbs
- 1/4 cup - 1/2 cup Hot Fudge Sauce