MooK's profile page
Recipes
Chocolate Cornpone with Hot Mexican Chocolate Sauce
By MooK
Recipe courtesy Bobby Flay
- 1 tablespoon unsalted butter
- 3 ounces semisweet chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1/2 cup white cornmeal
- 1/4 cup sugar
- 1 tablespoon ancho chili powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup sugar
- 6 large egg yolks
- 4 ounces semisweet chocolate, melted
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Hot Mexican Chocolate Sauce, recipe follows
- 1 1/2 cups heavy cream
- 2 cinnamon sticks
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 tablespoon sugar
- 2 tablespoons ground toasted almonds
Flaky Blood Orange tart
By MooK
Deep, Dark Salted Butter Caramel Sauce Melt the sugar over medium to moderately high heat in a larger pot than you...
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
- 3 tablespoons ice water
- 8 to 10 blood oranges (about 5 ounces each) [I only needed 7]
- 1 large egg yolk mixed with 2 tablespoons of water
- Deep, Dark Salted Butter Caramel Sauce1 cup sugar
- 3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
- 1/2 cup plus two tablespoons heavy cream, at room temperature
Grilled Sweet Potato and Scallion Salad
By MooK
Recipe courtesy Bobby Flay
- 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
- 8 scallions
- 3/4 cup olive oil, divided
- 2 tablespoons Dijon mustard
- 1/2 cup cider vinegar
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- Salt and freshly ground pepper
- 1/4 cup coarsely chopped flat-leaf parsley
Braised Brisket in Apricot and Cranberry Sauce
By MooK
The brisket can be sliced and served after finished cooking in step 3, but for best results, cool and reheat
- For the Rub:
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dark brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon hot paprika
- 1/4 teaspoon mustard powder
- .
- For the Brisket:
- 2 tablespoons canola oil
- 1 whole point-cut (also sold as "second cut") brisket, about 3 to 4 pounds total, fat cap trimmed to 1/8-inch
- 1 1/2 cups finely sliced shallots (2 to 3 large shallots)
- 4 medium cloves garlic, crushed
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 (15-ounce) can tomato sauce
- 1/2 cup apricot preserves
- 1/2 cup cranberry sauce
- 1/3 cup dried cranberries
- 1/3 cup roughly chopped dried apricots
- 1/4 cup dark brown sugar
- 2 tablespoons molasses
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Chewy Brownies
By MooK
1. Adjust oven rack to lowest position and heat oven to 350 degrees F
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 Tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups (17 1/2 ounces) sugar
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 3/4 teaspoon salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
Lemon-Blueberry Yogurt Loaf
By MooK
Preheat the oven to 350°F
- 1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup plus 1 tablespoon sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
- 1/3 cup freshly squeezed lemon juice
Spicy Beef Wrap
By MooK
Pound out flank steak with meat mallet until 1/4-inch thick and roll up
- FILLING:
- 6 (4-ounce) slices of flank steak
- 4 ounces olive oil, plus 2 tablespoons
- 1 cup red wine
- 2 sliced shallots
- 2 tablespoons ground coriander
- 2 tablespoons black pepper
- 1 minced Hungarian hot pepper
- 1/2 cup minced ham
- 2 scallions chopped
- 3 tablespoons chopped flat-leaf parsley
- 1 chopped red pepper
- 1/4 teaspoon allspice
- 1-cup bread crumbs
- 1 egg
- 12 peeled seeded and diced tomatoes
Mississippi Roast
By MooK
Put it in the crock pot. Sprinkle Hidden Valley ranch dressing on top
- 1 Chuck Roast
- 1 Packet Hidden Valley Ranch Dressing Mix
- 1 Packet McCormick Au Jus mix
- 5 whole pepperoncini peppers
- 1 stick butter
- .
- Or from scratch
- .
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Pineapple coleslaw
By MooK
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use)
- 1 (20 ounce) can unsweetened pineapple tidbits
- 4 cups shredded cabbage
- 1/2 cup shredded carrot
- 1/3 cup raisins
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 4 teaspoons prepared horseradish
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
Potato Chip Chicken Strips
By MooK
In a shallow bowl, combine sour cream and seasonings
- 1 cup (8 ounces) sour cream
- 1/8 teaspoon garlic salt
- 1/8 teaspoon onion salt
- 1/8 teaspoon paprika
- 1 package (12 ounces) potato chips, crushed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch strips
- 1/4 cup butter, melted
- Salsa, barbecue sauce or sweet-and-sour sauce