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.

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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!

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!