,

Authentic Mexican Molé Sauce for Thanksgiving

,

Thanksgiving Traditional Mexican Molé Sauce and Turkey

Thanksgiving Traditional Mexican Molé Sauce and Turkey Molé sauce and turkey have been a Southwestern/Mexican Thanksgiving tradition for many years. My daughter’s girlfriend, Mica Chavez, is a famous Santa Fe, New Mexico Chef and shares her recipe for molé which has been in her family for over 100 years. Mica has cooked for four US presidents and one Mexican president. If you want to do something a little different for Thanksgiving, I can’t recommend this enough. It’s just the best! Bon appétit and happy Thanksgiving.

Italian Sausage and Peppers

Ingredients

  • Five green bell peppers

  • One red bell pepper

  • One onion

  • Two or three garlic cloves sliced thickly

  • Olive oil and canola oil

  • Salt

  • Black pepper

  • Oregano

  • Onion powder

  • Fresh lemon

  • French baguettes


Directions

In a Chinese wok, sauté the sliced onion and thickly sliced garlic in the wok. After a few minutes, add the sliced peppers and the salt, black pepper, oregano, and onion powder. Stir and put a lid on top of this to let it sweat until very soft. While this is going on, take 8 or 10 fresh Italian sausages and cook them in a skillet or on a grill until they are done. Add them and the juice to the peppers and let it all sweat together for another few minutes. Remove to a serving plate and squeeze lemon juice on it. Eat it with the baguettes, or make a sandwich using the baguettes. Enjoy!

PO BOY SHRIMP SANDWICH

RECIPE


Remoulade Sauce Ingredients

    • Mayonnaise

    • Sriracha sauce

    • Hot sauce

    • Cumin

    • Pickle relish

Sandwich ingredients

    • French bread

    • Garlic butter

    • Creole seasoning

    • Raw shrimp

    • Chopped lettuce

    • Sliced tomatoes

    • Pancake mix

    • Cooking oil

Directions

Thoroughly mix the remoulade sauce ingredients together and set aside.  Dredge the raw shrimp in a mixture of pancake mix and Creole seasoning. Cook the shrimp for (add Creole seasoning) about two minutes per side in the oil. Butter the French bread and grill until a nice toasty brown. Add remolade sauce on the bread and add tomatoes, lettuce, and the shrimp.

SHRIMP SCAMPI

Shrimp Scampi Recipe

Ingredients:

  • Raw shrimp, preferably fresh

  • Butter

  • Chopped garlic

  • Chopped Italian parsley

  • Lemon infused olive oil

  • Lemon pepper seasoning

  • Red pepper flakes

  • Fresh lemon

  • Capers

  • Pecorino cheese

  • Angel hair pasta

  • White wine

Directions:

Cook the pasta according to directions on the package and put a lid on it to keep it warm while you prepare the scampi. In a skillet at medium heat, add lemon oil and butter, season the shrimp with the lemon pepper and cook it for proximately one minute per side. Place the shrimp in a separate dish and add more oil and butter to the skillet.  Add the chopped garlic and about half of the chopped parsley.  Add the white wine, zest from ½ of a lemon, and squeeze in the juice in from the lemon half. Sprinkle with the red pepper flakes. When all of this is blended, add the pasta and mix it thoroughly with the sauce. Add the shrimp back into this and garnish with the remainder of the parsley. Put on a serving plate and sprinkle some capers on it. Then, squeeze more lemon juice directly on the scampi. Grate a liberal portion of pecorino cheese and serve. Bon appétit!

Oklahoma Coleslaw with Salted Peanuts

Coleslaw was always a staple around Mama Mable’s kitchen. She actually put salted peanuts in the slaw. It was delicious! I did some calculations and determined there are over 10 billion ways to make coleslaw. Here is Mama Mable’s unique recipe. You’re going to love this. Bon appétit!

Recipe

Ingredients

·      1 Head of chopped cabbage

·      1 Chopped apple with skin on

·      ½ Cup of raisins

·      ½ Cup of salted peanuts

·      ⅔ cup of melted Himalayan ghee

Dressing

·      ¾ cup of mayonnaise

·      3 or 5 Tbs of white vinegar

·      Scoop of dijon mustard

·      1 or 2 Tbs of honey

·      Salt and pepper to taste

Directions

Mix dressing thoroughly and stir into the ingredients. Add peanuts at the end and stir into the slaw.

For more recipes, visit www.mamamablesboy.com

Crab Meat Corn Fritters Benedict

I love corn fritters, crab cakes, and eggs benedict. So, I combined all of them together in this original recipe. And, I have to say, it turned out absolutely delicious. This is as southern as it gets. I hope you'll give it a try and let me know how you like it. Bon appétit!

Recipe

Hollandaise ingredients

·      Four egg yolks

·      Juice from ½ lemon

·      ⅛ teaspoon salt

·      1 teaspoon Dijon mustard

·      ⅔ cup of melted Himalayan ghee

Directions

With a hand blender, mix thoroughly eggs, lemon juice, salt hot sauce and dijon mustard. Pace ⅔ cup of ghee in microwave for 90 seconds and slowly add to ingredients and blend until creamy. Let it rest in a pan of hot water while you are making the corn fritters.

Crab meat corn fritters ingredients

·      3cups of whole corn kernels (preferably fresh but frozen will be ok)

·      6 tablespoons flour

·      2 tablespoons Parmesan Cheese (preferably fresh grated)

·      ¼ cup chopped green onions

·      1 tablespoon corn starch

·      ⅛ teaspoon salt

·      One beaten egg

·      ½ Cup crab meat

·      ¼ cup chopped red bell pepper

·      Chopped basil for garnish

Directions

In a blender, emulsify half of the corn kernels. Place the other half of the corn kernels in the first skillet and brown them in the ghee and place in a mixing bowl. Now, place the emulsified corn in the same skillet and stir until a pasty toasted brown and place in the mixing bowl with the toasted whole corn kernels. Mix the two together with the flour, parmesan cheese, green onion, corn starch, salt, beaten egg, crab meat and bell pepper. Mic throughly and form into golf ball size patties and place in the second skillet. Brown each side for approximately three minutes until golden brown and crunchy. Place on a plate and add poached egg and hollandaise sauce. Garnish with extra crab meat and chopped basil. Enjoy!

Corned beef hash recipe

St. Patrick’s Day is coming up very soon. What’s more traditional than eating corned beef on St. Patrick's Day? Or, what about corn beef hash? Following is my recipe for this tasty dish. It’s easy, delicious, and you can freeze it for future meals. I have dedicated this video to the memory of my friend Dennis Michael Patrick Hogerty, a great and genuine Irishman. Enjoy!

Recipe

Corned  beef hash recipe (for four people)

·      Six large potatoes

·      One large can of chunky corn beef  (Ox and Palm is the best)

·      Sunflower oil

·      Salt and pepper

·      Smoked paprika

·      One chopped red pepper

·      One chopped green pepper

·      One chopped yellow onion

·      One bunch of chopped green onions

·      1 tablespoon chopped garlic

Directions

Steam and peel the potatoes and refrigerate them for approximately 24 hours. Slice the potatoes and place them on a griddle heated to 350° with sunflower oil.  Add the green pepper, red pepper, yellow onion, green onions, garlic, and corned beef and grill until it begins to get crispy. Add salt and pepper and smoked paprika. After about six minutes flip the potatoes (do not stir) and grill them until they are crispy.  Mix everything together and flip two or three times until the hash has reached the consistency you prefer. I personally like extra crispy. Put on a plate and add eggs (preferably sunny side up) the way you like them. You can freeze any leftovers and warm them up in a skillet and they  will  be just wonderful. Bon appétit!

,

Shrimps & Grits Recipe

,

I have been searching for several years for the perfect shrimp and grits recipe. I tried several ways of cooking this wonderful dish and I got close to perfection, but I wasn’t quite there. And then, a few days ago fortune smiled upon me and I met chef Billy Villareal on a hunting lease in South Texas. He graciously shared his recipe with me and I have to tell you it is the best I have ever tasted. There’s a lot of moving parts to this recipe but I guarantee you it’s worth it. This dish has now earned a prestigious spot in my personal menu rotation. If you like shrimp and grits, you just have to try this recipe. I guarantee it! Bon appétit

Recipe

Ingredients

Salt Pepper
1/2 Tsp. cayenne pepper 1 & 1/2 sticks of butter
1/2 lemon One bunch Italian flat parsley
8 Oz.mascarpone cheese 1 Tsp. garlic powder
1 Tsp. smoked paprika Fresh chopped garlic to taste
1 Tsp. celery seeds 1 link of andouille sausage
3 Cups Milk 3 cups water
1 & 1/2 Quaker oats grits 2 roasted red peppers
1 green pepper 2 sliced onions
1 diced tomato 5 diced celery stalks

Grits:

Bring 3 cups of water and 3 cups of milk to a boil in a sauce pan and reduce to a simmer. Add one stick of butter, mascarpone cheese, salt, pepper, and stir until grits are thick. Set this aside for the final preparation.

The stock

Peel the raw shrimp. Bring about 3 cups of water to boil in a sauce pan and add onions, celery, and raw shrimp shells. Add  salt and pepper and let the stock simmer for about 20 to 30 minutes.

The sauce

Roast and sweat two red peppers in a plastic bag. In a skillet, sauté green peppers, onions, garlic, and some of the parsley leaves. In a separate skillet sauté the andouille sausage pieces. When they are fully crispy and rendered, add 1/2 of them to the sauce and the remaining half in a separate dish. Add fresh shrimp to the skillet that the sausage was cooked in and cook until light pink. Add 1/2 the sausage, 1/2 the roasted red peppers, and the diced tomatoes to the sauce.  Poor the stock into the skillet and  season with salt, pepper, smoked paprika, onion powder, cayenne pepper, celery seeds, and garlic powder.

Final preparation

Pour the sauce in the skillet with the shrimp. Stir gently for a minute or two. Place a big ladle of the grits on a plate. Add shrimp to the top of the grits. Gently poor liquid sauce over the grits and garnish with parsley, remaining red peppers and andouille sausage pieces. Enjoy!

,

The Hash Browns at the Best Breakfast Restaurant in America (The Editors of Esquire Magazine)

,

If you like hash browns as I do, you must watch this video. The editors of Esquire magazine recently reported that the Silver Grill café in Fort Collins, Colorado  is the best breakfast restaurant in America. Furthermore, they went on to say that the hash browns at the Silver Grill are worth getting on a plane and flying to Fort Collins just to eat them.  Well, I have a guest in this video, none other than the owner of the Silver Grill Cafe, my friend, John Arnolfo. He’s going to show you how to make the best hash browns in America. I made these at home and they are over the top. There are a lot of secrets and tips to what seems to be simple. Watch, and learn how to become a hero in the breakfast kitchen. Bon appétit! 

,

Black Eyed Peas

,

Black Eyed Peas

3 cups of dry black eyed peas

A pound of diced bacon

Fresh cilantro

1 tablespoon of garlic

2 tablespoons of better than bouillon

Two diced jalapeños

One diced onion

4 ounce can of diced green chilies

One sliced jalapeño (leave the seeds in)

In a large stock pot saute the bacon, onion and jalapeños in butter and olive oil until the onions are translucent. Add garlic, cilantro and green chilies. Add the beans and enough water to cover completely. Do not soak the peas but rinse them thoroughly. Add better than bouillon. Bring to boil and reduce heat to a vigorous simmer until the peas have a nice semi-firm consistency. Add additional water as necessary. This could take up to 90 minutes.

,

Cheese Square Brownies

,

One of my favorite childhood memories from Christmas in Oklahoma was the wonderful cheese Squares Mama Mable made. We called them cheese brownies. This is a simple and delicious hors d’oeuvre. it is perfect to have around the house during the holidays. Or, what a great gift for friends and neighbors. Enjoy!

Ingredients and directions for this recipe:

  • 5 Eggs

  • ¼ Cup of flour

  • ¼ TSP of baking powder

  • Pinch of salt

  • One cup of cottage cheese

  • ½ Stick of melted butter

  • 4 oz. Can of green chiles

  • 2 Cups of grated monterey jack cheese

Put in 9 x 9 glass dish and bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees for 30 minutes.

,

French Onion Soup

,

French Onion Soup for Four

- 6 Sweet Onions

- Olive oil, Butter, Salt, White Pepper, Sugar

- Beef Stock

- Fresh Thyme

- White Wine

- Croutons

- Gruyere Cheese

- Manchego Cheese

Caramelize 6 onions in a mixture of olive oil and butter. Add pepper, salt, sugar and reduce to golden brown. Add beef stock and 4 springs of thyme. Reduce. Add white wine. Put croutons on top of that. Put in oven at 425 degrees and broil for about 10 minutes until manchego is toasted and browned. Yum yum!

BUBBA’S MIRACLE SOUP

Ingredients

  • 1 chopped onion

  • 1 Lb. sweet Italian sausage

  • 2 chicken breasts (diced)

  • fettuccine egg noodles

  • chicken stock

  • better than bullion chicken base

  • white pepper to taste

  • 1 Tsp. salt

Sauté onions, sausage and chicken in butter and olive oil.

Add water and chicken stock. Add pepper, salt and one

large spoon of chicken base. Add noodles and simmer

until noodles are soft. Enjoy!

Hungarian Goulash

Ingredients

▪ About 16 ounces of good beef cut into small cubes
▪ Salt
▪ Pepper
▪ flour
▪ 1/4 stick of butter
▪ 2 ounces of smoked paprika
▪ 1 ounce of ancho chili powder
▪ Four fresh garlic cloves
▪ One red bell pepper
▪ One green bell pepper
▪ One purple onion
▪ Better than bouillon beef stock (1 ounce)
▪ Heavy cream
▪ One small can of tomato paste
▪ 4 ounces of chopped Green chilies
▪ 2 cups of sliced mushrooms

Cut beef into cubes and cover thoroughly with flour and salt and pepper to taste. In a cast-iron skillet cover the bottom with olive oil and about 1/4 stick of butter and bring to a sizzle. About 350°. Put the meat in the skillet and brown for 3 to 4 minutes Add the garlic, mushrooms, peppers, and onions. Let it simmer for a few minutes and add the tomato paste and the beef bullion which has been dissolved in about 3/4 of a cup of water. Next, add the spices, smoked paprika, chili powder, and a small can of chopped green chilies. Let it simmer for a little bit and add about one cup of heavy cream and then add some corn starch. Serve over egg noodles.

Bubba Shrimp Salad

It's summertime and a perfect time to make a tasty salad. I invented this shrimp salad with a fusion of Blood Orange olive oil and Sicilian Lemon vinaigrette. It’s absolutely delicious. Bon  appetite.

RECIPE

  • one bag of Asian chopped salad

  • toss our the asian dressing

  • Save the crunchy stuff

  • Add cooked shrimp

  • Add sliced radishes

  • Add sliced cucumbers

  • Add roasted pine nuts

  • Add crunchy stuff from salad bag

  • Add Blood orange olive oil

  • Add Sicilian lemon vinaigrette

Creamed Chipped Beef on Toast

FOOD FOR HARD TIMES
Creamed Chipped Beef on Toast
AKA, SOS (Stuff On A Shingle)

Cream chipped beef on toast was a Great Depression food staple. Mama Mable fixed it all the time when we were kids and we just loved it. It’s an easy recipe and there are only four ingredients which were available to most people in the depression. Flour, milk, butter, and some dried beef. This was also known as stuff on my shingle. Or, something similar to that. You’re going a love this recipe. I promise!

Ingredients
½ stick of butter
1/3 cup of flour
3 cups warm milk or half and half
2 packages of chipped beef
¼ Tsp. nutmeg
½ teaspoon white pepper

Mix flour and melted butter and stir to a thick paste. Add milk, nutmeg and pepper and stir to a nice thickness. Add chipped beef and stir. Pour over grilled Texas toast.

FIND US ON FACEBOOK, INSTAGRAM AND YOUTUBE