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Recipes
Buffalo Chicken Sausages
By MooK
Combine chicken, buffalo wing sauce, hot sauce, salt, paprika, and cayenne in a large bowl
- 4 pounds pounds skin on, boneless chicken thighs, cubed
- 1 cup Franks Red Hot Buffalo Wings Sauce
- 1/4 cup Franks Red Hot Sauce
- 2 tablespoons Kosher salt
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1/4 cup apple cider vinegar, chilled
Pork Chops With Apple Cider Pan Sauce
By MooK
Pat pork chops dry with a paper towel
- 4 bone-in pork rib chops (about 2 1/4 pounds total)
- 4 tablespoons kosher salt
- 1 tablespoon sugar
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 2 tablespoons minced shallot (1 medium shallot)
- 2 teaspoons minced thyme leaves, divided
- 3/4 cup apple cider
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons minced parsley
Slow Cooker Fiesta Chicken
By MooK
Combine all ingredients in your slow cooker
- 2 to 2-1/2 lbs chicken breasts, fat trimmed
- 2 (14 oz) cans diced tomatoes, undrained
- 2 (10 oz) cans corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 pkg taco seasoning mix
Baked Four Cheese Jalapeno Skillet Dip
By MooK
Shred the cheddar, pepper jack, and parmesan cheeses in a bowl and set them aside
- 1 Cup Cream Cheese
- 2 Cups Cheddar Cheese
- 1 Cup Pepper Jack Cheese
- 1 Cup Parmesan Cheese
- 1 Cup Sour Cream
- 1 Cup Breadcrumbs Plain or Italian
- 1.5 Ounces Pickled Jalapenos
- 1 Whole Fresh Jalapeno deseeded and diced
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
Mini Stuffed Potatoes
By MooK
Preheat oven to 400°F. Cut potatoes in half crosswise
- 12 to 15 baby red-skinned potatoes, washed, skins on
- 2 tablespoons olive oil
- 2 cups sour cream
- 5 tablespoons finely sliced scallion or chives
- 2 to 3 strips crisply cooked bacon, crumbled or finely chopped
- freshly ground black pepper
Corn Bread Chicken Bake
By MooK
Place chicken in a large skillet and cover with water; bring to a boil
- 1-1/4 pounds boneless skinless chicken breasts
- 6 cups cubed corn bread
- 8 bread slices, cubed
- 1 medium onion, chopped
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 2 tablespoons butter, melted
- 1-1/2 to 2 teaspoons rubbed sage
- 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce
By MooK
For the Wontons: Combine pork, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and knead an...
- For the Wontons:
- 1 pound ground pork shoulder
- 2 teaspoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon finely ground white pepper
- 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions)
- 2 teaspoons minced fresh garlic (about 2 medium cloves)
- 2 teaspoons Shaoxing wine or dry sherry
- 40 thin square wonton wrappers
- .
- For the Sauce:
- 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
- 2 teaspoons sichuan peppercorns
- 1/4 cup vegetable or canola oil
- 1 tablespoon roasted sesame oil
- 3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon minced fresh garlic (about 3 medium cloves)
- 1 tablespoon toasted sesame seeds
- .
- To Cook and Serve:
- 2 tablespoons lightly crushed roasted peanuts (optional)
- 2 tablespoons minced fresh cilantro leaves and fine stems
Buffalo Fried Shrimp
By MooK
Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refriger...
- 2/3 cup mayonnaise
- 1/4 cup plus 3 tablespoons Buffalo hot sauce
- 2 teaspoons whole-grain mustard
- 1 heaping tablespoon chopped dill pickle
- 1 heaping tablespoon minced shallot
- 1 heaping tablespoon finely chopped fresh parsley
- Peanut or vegetable oil, for deep-frying
- 1 cup all-purpose flour
- 1 cup lager beer
- 1 1/2 pounds large shrimp, peeled and deveined (tails intact)
- 2 stalks celery, thinly sliced diagonally
Slow-Cooked Korean Short Ribs With Green Onion and Pear
By MooK
The short ribs may be made and refrigerated up to two days in advance
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless beef short ribs
- Freshly ground black pepper
- 3 medium cloves garlic, minced
- 1 1/2 tablespoons minced fresh ginger
- 1/2 cup mirin or sweet sherry, or more as needed
- 1/4 cup ponzu sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple juice
- 1 tablespoon toasted sesame oil
- 1/2 cup plus 2 tablespoons water, plus more as needed
- 1/3 cup packed dark brown sugar
- 2 tablespoons Chinese black vinegar or unseasoned rice vinegar
- 2 tablespoons cornstarch
- Cooked white rice, for serving
- 2 green onions, thinly sliced, including green parts
- 1 Asian pear or other just-ripe pear, cored and cut into matchsticks
Foolproof Béarnaise Sauce
By MooK
Combine vinegar, wine, herb stems, shallots, and black peppercorns in a small saucepan
- 1/4 cup white wine vinegar
- 1/2 cup dry white wine
- 3 sprigs tarragon, leaves finely minced, stems reserved separately
- 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)
- 1 small shallot, roughly chopped
- 1/2 teaspoon whole black peppercorns
- 2 egg yolks
- Kosher salt
- 1 1/2 sticks (12 tablespoons) unsalted butter