Moke Chicken

Ingredients:

• 6-7 lbs of boneless/skinless chicken thighs
• 2 cups soy sauce
• 1 1/3 cups sugar
• 1 cup red wine
• 2 tsp sesame oil
• 1/4 cup 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 blender works nicely.

Put the marinade and chicken in a bowl, and refrigerate overnight.

Strain the marinade into a pan. Bring to a boil, then reduce heat to simmer the marinade long enough to reduce by about 1/2.

Grill the chicken. Slice it up, then pour marinade over the top. Mix it all up, and serve on a bed of white rice.

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Shepherd's Pie

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.

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Sweet Baked Beans

This is a slightly-modified version Steven Raichlen's Best BBQ Beans On the Planet. For some amazing grilling recipes and techniques, check out his books: The BBQ Bible and How to Grill.

Ingredients:

• 1 pound bacon cut into 1/4-inch slivers and fried
• 1 can (15 ounces) black beans (drained, rinsed and air-dried)
• 1 can (15 ounces) dark red kidney beans (drained, rinsed and air-dried)
• Bush’s Original Baked Beans (28 oz can + 15 oz can)
• 1 large sweet onion, finely chopped
• ½ anaheim chili (blistered, peeled and finely chopped)
• ½ poblano chili (blistered, peeled and finely chopped)
• 5 cloves garlic, minced
• 2 cups Sweet Baby Ray’s original barbecue sauce
• 1 ½ cups firmly packed light brown sugar
• ½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

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Chipotle Shrimp Etouffee

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.

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