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.

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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!

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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.

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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!

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SOUTHERN FRIED WILD SALMON PATTIES

Salmon patties were a staple at Mama Mable’s table. They were good, but the salmon was farm raised and canned. So, I took her basic recipe and substituted wild fresh salmon. Wow! I’ll never go back to canned salmon again.

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Escabeche with Nachos

I Learned how to make this delicious relish several years ago when I was fishing in Belize. It’s a wonderful snack all by itself. It’s great with egg dishes, hamburgers, burritos, and tacos. But it is especially good on a big ole plate of nachos. Enjoy!

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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!

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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!

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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!

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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

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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!

Pinto Beans

Soak dry beans in water for at least 12 hours
Rinse beans and put in a pot with 2 to 3 inches of water on top of beans

Add

• Salt

• Pepper

• 1 quartered onion

• two strips of raw bacon

• cumin

• cilantro

• chicken better than bullion

• 4 garlic cloves

bring to boil on high heat
boil for about a minute and place on simmer with lid on top
after one hour of simmer put in sausage links
simmer for at least another hour
taste beans to a consistency that suits you
place in soup bowl
add rice (optional)
garnish with green onions and cilantro

Cream of Poblano Rice

Honestly, this is the most delicious rice recipe I have ever tasted. A perfect side dish for sandwiches and tacos, or just eat it solo. You can’t go wrong with this. I guarantee it.

• Four cups cooked rice

• One cup chopped raw poblano peppers

• One cup chopped canned poblano peppers (de-seeded)

• 1/2 cup chopped raw onion

• One cup chopped fresh cilantro

• One Tsp. cumin

• 2 crushed garlic cloves

• Heavy cream to taste (Mexican cream is the best)

• Pickled jalapeño slices

• 3 Tsp. butter

Watch the video!

Sauté raw poblano peppers, onions, cilantro, garlic, in three tablespoons of butter until the onions are translucent. Add 4 cups of rice and the canned chopped poblano peppers. Add oil from canned poblanos and cumin. Mix well and add heavy cream to suit your taste. Add one or two tablespoons of pickled jalapeños juice. Garnish with pickled jalapeño slices and cilantro.

Chicken Enchiladas with White Cream Sauce

Make a roux with corn starch and butter and add chicken broth. Bring to semi-thick boil and add half and half. Continue to reduce, add cheese and cream. Season with cumin, garlic, white pepper and salt. Perhaps juice from ½ lime.

Mix the following Ingredients:

• 2 heaping Tbs. Corn starch
• 1 stick Butter
• a cup or 2 of Chicken broth
• about a cup of Half and half
• about a cup pf Sour cream
• 1 Tbs. Cumin
• 1 Tsp. White pepper
• I Tsp. Garlic
• Pinch of salt
• ½ cup of grated cheese

In a flour tortilla, wrap rotisserie chicken pieces and add green chilies and grated Mexican cheese. Pour white sauce over the enchiladas and bake for 30 minutes at 350 degrees.

Octoberfest German Wurst Salad

INGREDIENTS

2 & 1/2 Cups finely diced German bologna
2 & 1/2 Cups finely diced cooked wurst (smoked bratwurst ?}
¾ cup finely diced gherkin pickles
¾ cup finely diced onions
¾ cup finely diced celery
2 Tbs. white wine vinegar
salt and pepper to taste
Mayonnaise

Mix all ingredients with enough mayonnaise to hold everything together. Serve as a sandwich or eat as a side dish. Happy Octoberfest. Refrigerate for at least two hours to let the spices blend with the wurst.

KAGG (KICH ASS GUACAMOLE GAZPACHO)

Ingredients

· One large English cucumber

· Two ripe avocados

· Two celery stalks

· Two limes

· One large fresh jalapeno (with seeds in)

· One large juicy tomato

· Half and half milk

· Blood orange olive oil

· Sicilian lemon vinaigrette

· 1 tsp. cumin

· 1 tsp. salt

· 1 tsp. celery salt

· 1 tsp. cucumber dill seasoning

· One Tbs. Worcestershire sauce

· Two Tbs. Crème fraiche

· Roasted pine nuts

· Fresh Cilantro

· Jalapeno chips

· Fresh shrimp

WATCH THE VIDEO mamamablesboy.com

In a blender, combine and mix to a thick consistency, one half of the cucumber, tomatoes, one celery stalk, the jalapeno, spices, lime juice, one Tbs. oil, one Tbs. vinaigrette, Worcestershire sauce, crème fraiche, and half and half.

Chop into small pieces and add the remaining cucumber and celery. Leave enough cucumber slices for garnish. Chill for at least one hour. Garnish with cilantro, pine nuts, cucumber slices, shrimp and a dollop of crème fraiche. Drizzle with blood orange olive oil.

Mexican Quiche

Mexican Quiche

Ingredients

· Pre-baked 9-inch pie crust

· 6 eggs

· 1 cup heavy cream

· 1 tsp. nutmeg

· 1 tsp. cumin

· 1 tsp. white pepper

· cooked chorizo

· chopped green chilies

· black beans

· pickled jalapeno slices

· 4 cheese Mexican

Mix thoroughly eggs, cream, nutmeg, pepper, and cumin. Place chorizo, jalapenos, Black beans, and one half of the Mexican cheese on the bottom of the pie crust. Pour in the mixture and add the rest of the cheese liberally to the top. Bake in the oven at 350° for 41 minutes. Let cool and serve. Enjoy!

Italian white sauce and spaghetti

Take a large cast-iron skillet and bring it to medium heat 

 Add:

 five garlic cloves finally minced

 extra-virgin olive oil

 cracked red pepper to suit your taste

 Cook the ingredients until the garlic is just short of turning brown

 Drain the spaghetti and put it in the skillet and gently mix it with the ingredients.

Immediately transfer the spaghetti to a plate

 Top the spaghetti with freshly ground pecorino romano cheese

 Enjoy!

BEST EVER GREEN CHILI

TOP SECRET GREEN CHILI RECIPE

 In a large stockpot brown 2 pounds of breakfast sausage.

 Add:

·      27 ounce can of pureed tomatillos

·      27 an ounce can of hominy

·      One package of frozen green chilies. Thaw out first.

·      Palm full of dried cilantro

·      Palm full of cumin

·      One or two chopped jalapeños without the seeds

·      Generous spoonful of garlic

·      Generous spoonful of better than bouillon chicken flavor

  Bring to a boil and let chili simmer and reduce to a nice semi-thick consistency

 If you are up to it, add a little tequila at the end

 Fresh lime before you serve it will add a nice tangy flavor

BEST QUESO IN THE UNIVERSE

THE BEST QUESO IN THE UNIVERSE

This recipe was given to me by a chef named John (I can’t remember his last name) who was the head cook at the Bitterroot Fishing Lodge in Hamilton, Montana. John had previously worked as a camp cook for President George Bush the younger and told me that he always requested this queso when he returned from hunting or fishing.  When I took my first bite, I knew that I could never live my life without this again. Enjoy!

Sauté in butter fresh (not pre-cooked) shrimp with:

·      chopped jalapenos

·      white pepper

·      cilantro

·      a touch of salt

·       fresh garlic to taste

In a sauce pan bring one pint of whole cream just to the point of boiling

·      add 2 cups of shredded 5 Mexican cheese mix

·      add 8 Oz.  Package of cream cheese. 

·      add sautéed shrimp and stir until everything is melted.

Pour into a pie plate.  Sprinkle liberally fresh shredded parmesan cheese over the top.

Put in oven at 375 for 10 to 12 minutes

then, turn on broiler for about two minutes until the parmesan cheese is a nice toasted golden brown color.

Enjoy, Yum Yum!