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Recipes
Red Velvet Pancakes
By MooK
Preheat electric griddle or a large skillet to medium heat
- 1 cup all-purpose flour
- 1 1/2 Tbls cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 Tbls sugar
- 1 cup buttermilk
- 1 Tbls vinegar
- 1 egg
- 1 tsp vanilla
- 1 tsp red food coloring
- 2/3 cup white chocolate chips
- .
- Cream Cheese Glaze
- 3 oz cream cheese, softened
- 3 Tbls butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1/3 cup milk (approx)
Beef Queso Dip
By MooK
Heat olive oil in a saucepan over medium high heat
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 teaspoon Creole Seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces VELVEETA®, cubed
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup canned diced tomatoes
- 1/4 cup canned chopped green chiles
- 1/4 cup salsa verde
- 2 tablespoons chopped fresh cilantro leaves
Crème Brûlée French Toast
By MooK
You can bake a pan of bacon at the same time
- 5 large eggs plus 2 yolks (or 6 whole eggs)
- 2 1/4 cups whole milk
- 1/2 cup heavy cream (or use more milk)
- 3 tablespoons dark rum or orange juice
- 2 teaspoons vanilla extract
- 3/4 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
- 1 loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)
- 1 cup packed light brown sugar
- 8 tablespoons unsalted butter, melted
Sous Vide Cochinita Pibil
By MooK
Rub the pork shoulder with the shallot, salt, annato, garlic, pepper, cumin, oregano, and allspice
- 3 pounds bone-in pork shoulder
- 1 shallot, minced
- 2 tablespoons salt
- 2 tablespoons ground annatto (achiote)
- 6 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground allspice
- 2 tablespoons canola oil
- 1/2 cup orange juice
Salted Dulce de Leche Brownies
By MooK
Adjust oven rack to middle position and preheat oven to 350°F
- 2 1/2 sticks (10 ounces or 285 grams) unsalted butter, at room temperature, plus more for greasing
- 1 cup (about 7 ounces or 200 grams) granulated sugar
- 1/2 cup plus 2 teaspoons (about 5 ounces or 140 grams) packed light brown sugar
- 1/4 cup (about 2 ounces or 60 grams) corn syrup
- 1/2 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3/4 cup plus 2 tablespoons (about 4 1/2 ounces or 125 grams) all-purpose flour
- 1 cup (about 4 1/2 ounces or 125 grams) Dutch-processed cocoa powder
- 1/4 teaspoon table salt
- 1 cup (about 8 ounces or 225 grams) homemade or storebought dulce de leche
- Flaky sea salt, such as Maldon, for sprinkling
Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
By MooK
For the pancakes: Preheat the oven to 200 degrees F
- PANCAKES:
- 1 1/2 cups all-purpose flour
- 4 tablespoons pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
- 1 teaspoon finely grated orange zest, optional
- 1 tablespoon finely diced candied ginger
- 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
- Cooking spray or melted butter
- .
- MAPLE-CREAM CHEESE DRIZZLE:
- 8 ounces softened cream cheese
- 1/2 cup grade B pure maple syrup
- 4 tablespoons butter
Puff Pastry-Wrapped Jumbo Shrimp
By MooK
1. Heat the oven to 400°F 2
- 1 pkg. (5.2 ounces) garlic & herb spreadable cheese, softened
- 1 tbsp. finely chopped fresh parsley
- 2 slices bacon, cooked and crumbled
- 18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied
- 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
Chocolate-Caramel Cake
By MooK
For cake: Preheat oven to 325°F
- Cake:
- Nonstick vegetable oil spray
- 2 1/4 cups all-purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups sugar
- 1 1/4 cups mayonnaise (not low-fat)
- 1 tablespoon vanilla extract
- .
- Frosting and assembly:
- 12 ounces bittersweet chocolate, chopped
- 3/4 cup sugar
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3/4 teaspoon flaky sea salt (such as Maldon)
- Extra-virgin olive oil (for drizzling; optional)
Bucatini with Almond Pesto
By MooK
1. Fit your pasta extruder or stand-mixer attachment with the chilled bucatini plate
- 1 pound extruded semolina dough or dried bucatini
- semolina, for dusting
- 1 1/4 cups skin-on almonds
- 2 cloves garlic
- 1/2 cup plus 1 tablespoon (133 ml) extra-virgin olive oil
- kosher salt
- 1 jalapeño pepper, stemmed and thinly sliced
- 1 cup grated Parmesan cheese
Spaghetti and Meatball Soup
By MooK
Preheat a medium soup pot over medium heat
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow skinned onion, chopped
- 2 small ribs celery from the heart, chopped
- 3 cloves garlic, chopped
- 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
- 3 cups chicken stock
- 1 pound ground beef, pork and veal mix (meatloaf mix)
- 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
- 1/2 cup Italian bread crumbs, a few handfuls
- 1 large egg, beaten
- 2 tablespoons chopped parsley leaves
- 1/2 pound spaghetti, broken in half
- 1 cup basil leaves, torn or shredded