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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Patti McClellan finally reveals her famous creme brûlée recipe.

Patti McClellan finally reveals her famous creme brûlée recipe.

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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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