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Recipes
Sweet Tamale Pie
By MooK
Preheat oven to 400 degrees F (200 degrees C)
- Meat Mixture:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- salt and ground black pepper to taste
- 1 pound lean ground beef
- 2 (7 ounce) cans Mexican-style corn
- 1 (8 ounce) jar chunky salsa
- 1 (7.75 ounce) can Mexican-style hot tomato sauce
- 1 (4 ounce) can chopped green chiles
- 1 (1 ounce) packet taco seasoning mix
- Corn Bread Topping:
- 1 (15 ounce) package corn bread mix
- 2/3 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 2 (7 ounce) cans Mexican-style corn, drained
- 1 (4 ounce) can chopped green chiles, drained
- 1 cup shredded Mexican cheese blend
- 1 tablespoon extra-virgin olive oil
All-American Beef Stew
By MooK
Combine stock, gelatin, tomato paste, soy sauce, anchovies, and Worcestershire sauce in a blender and blend on high...
- 4 cups homemade or store-bought low-sodium chicken stock (950mL)
- 4 packets powdered unflavored gelatin (1 ounce; 30g)
- 3 tablespoons tomato paste (2.5 ounces; 75g)
- 1 tablespoon soy sauce (15ml)
- 3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
- 1 tablespoon Worcestershire sauce (15ml)
- 2 tablespoons vegetable oil
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 10 ounces white button mushroom, quartered
- 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces
- 8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh) (225g)
- 1 large yellow onion, unpeeled, split in half (10 ounces; 275g)
- 2 small stalks celery (3 ounces; 85g)
- 3 medium cloves garlic, unpeeled
- 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)
- 2 tablespoons flour (about 3/4 ounces 20g)
- 2 bay leaves
- 4 sprigs thyme
- 1 pound Yukon gold potatoes, peeled and cubed (450g)
- 4 ounces frozen peas
Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers
By MooK
Adjust oven rack to lower-middle position and preheat oven to 275°F Heat oil in Dutch oven over high heat
- 1 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 whole chuck roast (4 to 5 pounds)
- 2 medium onions, halved
- 4 carrots, peeled and roughly cut into chunks
- 2 cherry bomb or jalapeno peppers (preferably red), chopped
- 1 (12-ounce bottle) dark beer
- 4 medium, waxy potatoes, such as Yukon Gold
- 2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 1 heaping tablespoon grainy Dijon mustard
- 3 sprigs thyme
- 2 bay leaves
Braised Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream
By MooK
Horseradish Cream Combine the créme fraîche and horseradish in a small bowl
- 6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)
- 1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
- 1 tablespoon freshly cracked black pepper
- 3 dozen small pearl onions
- 1/2 cup extra-virgin olive oil
- 1 cup diced onion
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 1 1/2 cups port
- 2 1/2 cups hearty red wine
- 6 cups beef or veal stock
- 4 sprigs flat-leaf parsley
- 2 bunches Swiss chard, cleaned, center ribs removed
- Kosher salt and freshly ground black pepper
- Horseradish Cream
- 3/4 cup créme fraîche
- 1 tablespoon prepared horseradish
- Kosher salt and freshly ground black pepper
- Mashed Potatoes
- 2 pounds potatoes, scrubbed (I used Yukon Golds)
- 8 tablespoons unsalted butter (1 stick, 4 ounces), melted
- 1 cup half-and-half , warmed
- 1 1/2 teaspoons table salt
- Ground black pepper
- Chives for garnish (optional)
French Onion Macaroni and Cheese Soup
By MooK
Special equipment: four 12-ounce soup crocks For the soup: Melt the butter in a large Dutch oven or pot over mediu...
- Soup:
- 4 tablespoons (1/2 stick) unsalted butter
- 4 medium yellow onions, thinly sliced (about 14 cups)
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 2 to 3 sprigs fresh thyme
- 1 cup dry white wine
- 4 cups low-sodium beef broth
- .
- Mac 'n' Cheese Topping:
- 4 ounces elbow macaroni (1 cup)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- Kosher salt and freshly ground black pepper
- 1 3/4 cups shredded gruyere
- 1 3/4 cups shredded sharp yellow Cheddar
- 2 tablespoons panko breadcrumbs
Charred Tomatillo and Yellow Pepper Salsa
By MooK
Heat broiler to high heat
- 1 dried pasilla chili, stemmed and seeded
- 1/2 to 3/4 cup vegetable stock
- 3 tomatillos, husks removed
- 2 yellow bell peppers
- 1/4 cup canola oil
- 1/4 teaspoon salt
Pumpkin Caramel Monkey Bread Muffins
By MooK
Heat oven to 350 degrees. Spray muffin tin with non-stick spray, or use liners
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp ground cloves
- 1 tub Pillsbury Grand Flaky Biscuits
- 2/3 cup brown sugar
- 1/2 cup butter
- 1/3 cup pumpkin puree
Homemade Tartar Sauce
By MooK
Recipe courtesy Tyler Florence
- 1 cup mayonnaise
- 3 tablespoons chopped capers
- 10 tablespoons chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 lemon, juiced
- Dash hot sauce
- 1 tablespoon extra-virgin olive oil
Sous Vide Sticky Chicken Wings
By MooK
Set the Sous Vide to 147ºF (64ºC)
- 8 whole chicken wings
- 1 tablespoon Cajun spice blend
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ketchup
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 2 teaspoons light brown sugar
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 –4 teaspoons hot sauce
- Salt and freshly ground black pepper
Cheesy Chicken Wellington
By MooK
How You Make It: In a small bowl, mix together the cream cheese, cheddar, pepper, chives and garlic
- 1 sheet puff pastry
- 1 small chicken breast
- 1/2 cup cream cheese
- 1/2 cup cheddar
- 1 tsp chives, finely chopped
- 1 small clove garlic, minced
- pinch pepper
- 1 egg, beaten
- 4 sheets prosciutto
- salt, to taste