Monthly Archives: February 2008

Moke Chicken

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Ingredients:

5 lbs of boneless/skinless chicken thighs
2 cups soy sauce
1 1/3 cups sugar
1 cup red wine
2 tsp sesame oil
2 teaspoons Sriracha hot sauce
2 tsp garlic powder

Method:

Combine everything but the chicken and mix well enough to dissolve the sugar and garlic powder. A sealed container you can shake works best.

Set aside at least one cup of marinade, and use the rest to cover the chicken in a plastic zipper bag, and refrigerate overnight.

Strain the marinade and grill the chick. While the chicken is cooking, reduce the marinade over low heat by about 1/2

When the chicken is done, foil it for 5-10 minutes, slice it up, then pour marinade over the top. Mix it all up, and serve on a bed of white rice.

Shepherd’s Pie

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Ingredients:

3 lbs ground beef
16 oz mixed veggies
4 cups beef gravy
5 lbs potatoes
1 stick butter (room temp)
16 oz sour cream
1 lb grated sharp cheddar cheese
2 bulbs roasted garlic
1 tablespoon kosher salt

Method:

Scrub and peel (if desired) your potatoes. Cut them into 1/2” slices and add to water to boil until soft enough to mash.

While the potatoes are cooking, roast the garlic, and brown/drain the ground beef.

Stir the ground beef and mixed vegetables together in an enormous baking pan. I like the big aluminum ones. Mix the gravy in with the meat/veggie blend.

When your potatoes are done, drain the water, then put them back in the pot for mashing. Add the butter and garlic, and mash by hand.

Add the cheese, sour cream and salt, and mix well with an electric mixer, until smooth.

Spread the cheesy mashed potatoes evenly over the meat/veggie/gravy mix. Cover with aluminum foil and bake at 350 for 45 minutes.

Chipotle Shrimp Etouffee

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A very simple Etouffee for those of us that are land-locked and have poor access to crawfish. Shrimp will do in a pinch.

Ingredients:

1 1/2 lbs uncooked shimp
32 ounces clam juice
8 ounces chicken broth
2 sticks butter
1 cup flour
1 cup diced bell pepper
1 cup diced celery
2 cups diced yellow onion
4 cloves minced garlic
1 minced chipotle in adobo sauce
1/2 to 1 teaspoon Tony Chechere’s creole seasoning
1 tablespoon minced parsley

Method:

Melt the butter. Add flour gradually, wisking all the way. Make a roux that matches the color of peanut butter.

Add onions, celery and bell peppers. Cook about 5 minutes.

Add garlic and chipotles and garlic. Cook 1 minute.

Gradually add clam juice, then chicken broth, stirring as you go.

Add creole seasoning and parsley. Bring to a boil, then simmer for 20 minutes. Add shrimp and simmer for another 5 minutes, until shrimp is cooked.

Serve on a bed of white rice.