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Recipes
Slow-Roasted Beef Tenderloin
By MooK
The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots
- 1 center-cut trimmed beef tenderloin, 2 to 3 pounds
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 sprigs thyme
- 1 shallot, roughly sliced
- Finely minced chives, for serving
- Coarse sea salt such as fleur de sel or Maldon, for serving
- .
- Horseradish Cream Sauce
- 1/2 cup heavy cream
- 1/2 cup crème fraîche or sour cream
- 1/2 cup prepared horseradish
- 2 tablespoons chives
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Italian Bread
By MooK
Make Biga Stir 2 cups bread flour, 1 cup warm water, and 1/4 teaspoon instant yeast together in medium bowl until ...
- Biga
- 2 Cups (11 ounces) bread flour
- 1 Cup (8 ounces) warm water , 105 to 115 degrees
- 1/4 Teaspoon instant or rapid-rise yeast
- Dough
- 3 Cups (16 1/2 ounces) bread flour , plus additional 1/2 cup as needed
- 1 Teaspoon instant or rapid-rise yeast
- 1 1/4 Cups (10 ounces) warm water , 105 to 115 degrees
- 2 Teaspoons table salt
- Vegetable cooking spray
Garlic Bread
By MooK
Adjust oven rack to lower-middle position and heat oven 450 degrees
- 1 teaspoon garlic powder
- 1 teaspoon water
- 8 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 —5 garlic cloves, minced to paste (1 tablespoon)
- 1 (1-pound) loaf soft Italian bread, halved horizontally
Mustard-Mascarpone Bruschetta
By MooK
Whisk 1/2 cup mascarpone, 1/4 cup chopped fresh basil, and 3 tablespoons Dijon mustard in a medium bowl
- 1/2 cup mascarpone
- 1/4 cup chopped fresh basil
- 3 tablespoons Dijon mustard
- salt
- pepper
Dry Rubbed Ribs with Vinegar BBQ Sauce
By MooK
Recipe courtesy Anne Burrell Serve with Rockin' Baked Beans
- For the dry rub: *Tip: This will make enough rub for more than the recipe; store the extra in an airtight container and save it for the next time!
- 1/2 cup pimenton
- 1/4 cup kosher salt
- 1/4 cup celery salt
- 1/2 cup brown sugar
- 1/2 cup granulated garlic
- 2 tablespoons cayenne pepper
- 2 tablespoons whole cumin, toasted and ground
- 2 tablespoons whole coriander, toasted and ground
- 2 teaspoons ground cinnamon
- 1 tablespoon dry mustard powder
- 2 racks pork spareribs
- 1 to 2 beers (plus more for drinking, if desired)
- .
- Vinegar BBQ sauce
- .
- 2 cups apple cider vinegar
- 3 cloves garlic, smashed and finely chopped
- 1 teaspoon crushed red pepper flakes
- 1/2 cup tomato paste
- 2 tablespoons Creole mustard
- 1/4 cup brown sugar
Chocolate Chip Cookie Mousse Bomb
By MooK
With your mixer combine softened cream cheese and powdered sugar on medium speed until smooth
- 4 oz cream cheese, room temperature
- 1 cup Cool Whip, thawed
- 1 cup powdered sugar
- 25 Chocolate Chip Cookies, approx (I used Chips Ahoy), 10 cookies chopped for mousse, 15 cookies for assembly
- 2 cups semi sweet chocolate chips
- 1 Tbsp vegetable shortening
- optional ~ mini chocolate chips for garnish
Garlic Bread
By MooK
Adjust oven rack to lower-middle position and heat oven to 450 degrees
- 1 teaspoon garlic powder
- 1 teaspoon water
- 8 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 —5 garlic cloves, minced to paste (1 tablespoon)
- 1 (1-pound) loaf soft Italian bread, halved horizontally
Grandma’s Cheez Eggs
By MooK
Heat small skillet over low to medium-low heat
- 3 whole Eggs
- 1 Tablespoon Evaporated Milk
- 1 pinch Salt
- 1 Tablespoon (to 2 Tablespoons) Butter
- 1 slice Extra Thick Velveeta Cheese
Sopa de Lima (Yucatán-Style Lime Soup)
By MooK
Use a vegetable peeler to remove four 2-inch strips of lime zest and two 2-inch strips of grapefruit zest
- 2 whole limes, plus 1 more lime for garnish
- 1 grapefruit
- 1 large white or yellow onion (about 8 ounces; 225g), unpeeled
- 1 pound (450g) bone-in, skin-on split chicken or turkey breasts (about 1 whole chicken breast or 1/2 small turkey breast)
- 8 large cloves garlic, unpeeled, divided
- 4 dried Turkish bay leaves
- 3 whole cloves
- 1 (3-inch) piece cinnamon stick, preferably Mexican canela
- 5 whole allspice berries
- 15 whole black peppercorns
- Large pinch dried Mexican oregano
- 1 quart (960ml) homemade or store-bought low-sodium chicken stock
- 2 Roma tomatoes
- 6 tablespoons (90ml) vegetable oil, divided
- 1 Hungarian wax pepper (or 1 small green bell pepper), finely minced
- Kosher salt
- 6 small corn tortillas, cut into strips
- Small bunch fresh cilantro leaves, roughly chopped
Bacon Jam
By MooK
Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain ...
- 2 pounds bacon, cut into 1-inch pieces
- 1/2 cup bacon drippings
- 2 large yellow onions, cut into very thin
- slivers
- 1/2 cup brown sugar
- 1/4 cup garlic, minced
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup bourbon whiskey
- 1 cup brewed coffee
- 1/2 cup sherry vinegar
- 1/2 cup maple syrup
- 3/4 cup ketchup