I’m Dreaming of a White Russian

If you want to kick it up a notch for the holidays, here are the recipes for two great cocktails, A festive Margarita AKA "Rita the Red Nosed Reindeer" and "I'm Dreaming of a White Russian." These are the creations of a professional mixologist, Dr. Chris Grans, an opera coach and symphony conductor who was visiting from Berlin, Germany.

I’m Dreaming of a White Russian

Fill a short glass with ice

Mix

* 2 Oz. Vodka

* 1 Oz. Kahlua

* 2 Oz. heavy cream

pour vodka in glass over ice

pour kahlua over vodka

pour cream over kahlua

That’s it! It really is that easy.

PECAN-PUMPKIN PIE CHEESECAKE

A great holiday dessert for people who can't decide whether they want to have pumpkin pie or pecan pie. Now, you can have both.

Tips

Mix cheesecake ingredients very slowly to prevent cracking

Bake cheesecake over water bath

Use steel spring form pan

Be sure to spray baking oil in the spring form pan

Bake crust for 15 minutes in preheated oven

Bake cheesecake at 350° for 70 minutes

Mix ingredients at room temperature

After 70 minutes, turn off the oven and open the door for one hour

Place aluminum foil over cheesecake and put in refrigerator for a minimum of six hours

Crust Ingredients

* 2 cups of cookie crumbs

* ½ cup pecan pieces

* 1 stick of melted butter

* ¼ cup of sugar

* 1 Tsp. salt

Topping Ingredients

* ¾ stick of melted butter

* 1 cup of toasted pecans

* ¼ cup brown sugar

* optional 1 jigger bourbon

Cheesecake Ingredients

* 3 bars room temp cream cheese

* 1 cup sour cream

* 4 eggs

* 1 TBS. corn starch

* 1TBS. pumpkin spice

* 1 cup sugar

* ¾ cup canned pumpkin

Cajun Gumbo

An authentic Cajun gumbo recipe with a few adaptations from Mama Mables Boy. Just in time for Mardi Gras! Easy and delicious.

Tips

Mix the flour and the oil together and place in the microwave for five minutes. Remove, stir and place back in the microwave for one more minute. Then repeat this process one or two times until the mixture is a nice chocolate brown color and has a nutty aroma.   Heat the roux in a wok and when it is hot, Place  2/3 of the celery, onions, and green peppers,  and all of the jalapeños in the wok and stir thoroughly. Then I add the garlic, thyme, oregano, and basil. Stir a bit more and then place the remaining 1/3 of the celery, peppers, and onions into a blender with some water and turn it into a mush.   Add this to the wok and stir until well cooked. Transfer this to a large stock pot, and add water, better than bouillon, Worcestershire sauce, molasses, bay leaves, chicken, and sausage.   Add water and bring to a boil for a few minutes and then turn the heat down a bit and keep reducing and adding more water. Do this for about an hour until the gumbo becomes nice and thick.   Serve the gumbo with fried shrimp and chopped green onions.

 Ingredients (gumbo)

        One bowl chopped celery

·      One bowl chopped bell peppers

·      One bowl chopped onions

·      One bowl sausage links

·      One bowl chicken pieces (cooked in advance)

·      Heaping tablespoon thyme

·      Heaping tablespoon basil

·      Heaping tablespoon oregano

·       Two finely chopped jalapenos (seeds out)

·      1 heaping tablespoon of chopped garlic

·       heaping tablespoon chicken better than bullion

·      about 3 tablespoons of Worcestershire shire sauce

·      1/4 cup of molasses

·      5 bay leaves

·      chopped green onions

·      fried shrimp

Ingredients (roux)

·      One cup of flour

·      One cup of canola oil

CINNAMON ROLL BREAD PUDDING

A delicious and simple bread pudding recipe using cinnamon rolls as a substitute for bread. Anybody can make this. It's a winner!

Place bread or cinnamon rolls in large baking dish

 Add two or 3 cups of fresh peaches or raisins

 Mix ingredients together and pour over bread and fruit

 Let ingredients soak for at least 20 minutes

 Bake for one hour at 350°

Ingredients

·     4 or 5 cups of bread or cinnamon rolls

·     1 cup sugar (1/2 if using cinnamon rolls)

·     ½ cup brown sugar (1/4 if using cinnamon rolls)

·     three eggs

·     3 cups half and half

·     1 & ½ Tbs. vanilla extract

·     3 cups of fresh peaches

Whiskey Sauce

·     ½ cup white sugar

·     ¼ cup brown sugar

·     ½ stick melted butter

·     one or two jiggers whiskeys

·      blend together over low heat and stir until slightly thickened

Pumpkin Cheesecake

How about pumpkin cheesecake for Thanksgiving? I found this recipe in my mother's box of over 500 recipes. I think it is about 60 or 70 years old. I just had to try it out. WOW! It's easy, delicious, and almost foolproof.

 Tips

 Mix ingredients well until they are creamy

 Bake for 70 minutes at 350°

 Turn the oven off and open the door for one hour and let the cheesecake cool down

Put the cheesecake in the refrigerator for a minimum of six hours

 Use a springform pan or your cheesecake will be a disaster

Ingredients

·      2    8 ounce packages of Philadelphia cream cheese

·      ¾    cup of sugar

·      16 ounce can of pumpkin

·      just a touch of salt

·      tablespoon of cinnamon

·      ¼     teaspoon of ginger

·      ¼     teaspoon of nutmeg

·      room temperature eggs

The Perfect Steak

A few tips and surprises on cooking the perfect steak. A clue, outdoor grills are almost impossible for a steak to reach perfection. Want to know more? Take 13 minutes and watch this. Bon appetite

Be sure the steak is it room temperature when you start to cook

 Preheat the oven to 500°

Use a cast iron skillet/fajita plate

Put a spoonful of ghee on the skillet before you heat it up

Heat the cast-iron skillet/fajita plate on the stove top as hot as you can get the flame.

Rub the steak generously with ghee, salt-and-pepper only

Place the steak on the skillet/fajita plate according to the f following formula

Flip the steak and place in the oven according to the following formula

 Serve the steak on the skillet/fajita plate and it will stay hot until the last bite. My soul doing, the steak will start at a little above rare and continue to cook TO medium rare

THE SECRET FORMULA

MEASURE THE THICKNESS OF YOUR STEAK

 MULTIPLY THE THICKNESS BY 1.5

THEN, TAKE THIS CALCULATION AND USE IT FOR TIME ON THE BURNER AND TIME IN THE OVEN

 FOR EXAMPLE, A 2 INCH STEAK TIMES 1 ½ EQUALS THREE. THEREFORE, THREE MINUTES ON THE RED HOT SKILLET ON THE STOVE TOP, FLIP THE STEAK AND PUT IT IN THE 500° OVEN FOR ANOTHER THREE MINUTES.

Italian white sauce and spaghetti

This is a secret recipe from my friend Federico Materazzi who grew up in Pisa, Italy. Only three ingredients plus pasta! It is unbelievably easy to make and over-the-top delicious. In Italy it is known as, "spaghetti agilo olio e peperoncino." Bon appétit!

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!

Fried Shrimp

I have discovered a secret to crunchy fried shrimp. You're going to have to watch this video to discover what it is. I guarantee it is the easiest, fastest, and most delicious fried shrimp you have tasted. This is perfect for shrimp po boy's, Gumbo( ala Mama Mable's Boy) sandwiches, and just plain ole dipping into remoulade sauce.

Tips

Only use raw shrimp to start with

 Heat up canola oil in a frying pan (preferably cast-iron)

 Medium heat

 Dredge moist shrimp into a mixture of Aunt Jemima pancake mix  and seafood seasoning. I use Rodell’s which can be purchased at Costco.

 Fry until crunchy brown color appears on both sides.

Popovers

Popovers are one of the most temperamental breads to bake.In this video you will see a hands-on demonstration with some secrets, as to how to make a perfect popover.

TIPS

·      Everything at room temp or you will have a disaster

·      Put a small piece of butter in each container and preheat at 400° for two minutes

·      Pour mixture into container until approximately half way up to the top

·      Bake for 20 minutes at 400°

·      Reduce temperature to 300° and bake for another 20 minutes

      Do not peek or you will have a disaster!!!!!!!!!

INGREDIENTS

(mix together until creamy consistency)

·      3 warm eggs

·      1 & ¼ cup of regular flour

·      1 & ¼ cup of room temp milk

·      ¼ teaspoon salt

·      1 tablespoon melted butter

·      1 small piece of melted butter in each pre-heated popover container

PIG CANDY

How to take bacon strips and turn them into a delicious and addictive candy.

This is really easy! You can’t mess us up!   But beware, this stuff is really addictive. Eat at your own risk.

 Tips

·      Go to the butcher shop and have them cut a slab of bacon into ½ inch thick strips

·      Cut the strips in half and then lengthwise into small square strips

·      Rub the strips liberally with a mixture of yellow mustard and brown sugar

·      Place in the oven for about 45 minutes at 375°

 That’s it! It really is that easy.

3 2 1 4th of July Ribs

And easy formula for making perfect ribs on the 4th of July. Try this, and you will be a hero. You can't miss!

TIPS

·      Rub ribs with a mixture of mustard and brown sugar

·      Liberally apply a dry rub of your choice

·      Put tinfoil over ribs and let them rest of the refrigerator for a day    

·      Remove ribs from the refrigerator and let them warm to room temp

·      Only use hardwood lump charcoal on smoker

·      Bring your smoker or grill to 225°

·      Place soaked woodchips on lump charcoal

·      3 Place ribs meat side up over a pan of water and smoke for three hours

·      Remove ribs from smoker and mop them and wrap them in tinfoil

·      2 Place them back on smoker at 225° for two hours

·      Unwrap the ribs from tinfoil and baste them with a BBQ sauce of choice

·      1 Increase temperature to 300° and bake for one hour

·      Allow the ribs too cool for 1&1/2half hours and then slice them

·      Enjoy

MOP FORMULA

            Mix together

                         Apple juice or apple cider vinegar

                         Brown sugar

                         Garlic

 Brush this mixture on the ribs after three hours and wrap them in tinfoil

THE PERFECT OMELET

It took me five years to perfect this omelet recipe. If you take the time to watch this, you will learn several commonly made mistakes in making a great omelet. Hint, no brown spots! Enjoy!

Tips

•  Two brown eggs at room temperature 

•  Cook over very low heat with lid on top

•  Use sliced cheese, not shredded cheese

•  Use a crêpe pan if you have one, otherwise a 9 inch skillet

•  Mix eggs with half-and-half

•  Loosen up the pan with ghee, not butter or oil

•  Cook ingredients in a separate pan, do not mix in with the eggs

Ingredients

·        two room temperature eggs

 ·        half-and-half

 ·        ghee

 ·        just a touch of salt

 ·        ingredients to suit your taste

 ·        tomatoes and/or mushrooms will keep the omelet hot

 ·        cheese slices, not shredded

Jalapeno Cornbread

A jalapeño cornbread recipe from my mother from about 1950. This is the best you'll ever taste. It is so moist you could eat it with a spoon. It just doesn't get any better!

TIPS

 With a paper towel, rub a thin layer of corn oil or canola oil on a black cast-iron skillet. Preheat the cast-iron skillet for several minutes before you pour the cornbread mixture into it. This will make the bread crispy on the side and bottom.

 If you can find it, use yellow stone ground corn meal.  If not, use regular steel ground processed cornmeal.

 Bake at 375° for 35 minutes

INGREDIENTS

·      1 ½ cups of yellow cornmeal

·      one heaping tablespoon of flour

·      A teaspoon of salt and 1 teaspoon of baking soda

·      one cup of warm butter milk

·      1/3 cup of corn oil

2 eggs

·      ½ cup of chopped green bell pepper

·      one chopped small onion

·      five slices of bacon, chopped and drained

·      one small can of creamed corn

·      two or four chopped jalapeños with the seeds out

·      1 ½ cups of grated Mexican 4 cheese mix

Remoulade Sauce

An original, quick, easy, and delicious recipe for southern Remoulade sauce. If it takes you more than three minutes to make this, you've done something wrong. Enjoy!

In a bowl mix:

 Hellmann’s Mayonnaise (about one cup)

 Sriracha sauce to taste

 Hot sauce to taste

 Cumin to taste (one teaspoon?)

 A big helping of dill pickle relish

 That’s it, it really is that easy and simple.

Oklahoma Biscuits

Uploaded by Mama Mable's Boy OKIE Cooking on 2016-11-30.

Tips

 Brush each biscuit with egg wash

Be gentle with the dough

Eat the biscuits is soon as they get out of the oven, they get old quick

Use melted butter

 ingredients

·      2 cups of flour

·      about a half palm full of baking powder

·      a little bit of sugar

·      a little bit of salt

·      one stick of melted butter

·      enough half-and-half added slowly to get to a nice spongy texture

Panna Cotta

And easy, delicious and authentic recipe for Italian Panna Cotta. Also known as cooked cream. Hey great and stunning recipe for a novice cook who wants to impress dinner guests. You can make this in advance to keep in the fridge for a couple of days days before serving. Absolutely delicious.

This is really easy! You can’t mess it up!   But beware, this stuff is really addictive. Eat at your own risk.

Ingredients

·      2 ¼ cups of heavy cream

·      ¾ cup of sugar

·      Zest from one lemon

·      1 tablespoon of vanilla extract

·      2 tablespoons of lemon cello

·      one package of gelatin powder

Combine cream, sugar, lemon zest, and limoncello into a sauce pan and bring to a froth.

 Add cold water to the gelatin powder and let it set up

 Add the gelatin  to the hot cream and stir until the gelatin is mixed in. Pour into ramekins and add toppings to suit your taste. Refrigerate for at least 12 hours.

 That’s it! It really is that easy.

Oklahoma-Texas Pecan Pie

The best darn pecan pie recipe ever! Easy to make and absolutely delicious. Make this, and you will be a hero.

Tips

Bake slowly for two hours at 225°.  Many recipes say you could bake this for a much shorter time and higher temperature, for example 30 to 45 minutesat 350°, but if you do, you will get a fudgy pie filling.  Pecan pie is meant to be more like a very thick golden colored jam.

Avoid using pecan pieces for your pie filling. However, whole pecan halves make the pie difficult to cut into nice unbroken wedges. So, to solve this problem I simply break the pecans in half before I put them into the pie filling.

My personal preference is to put the pie into the refrigerator and let it cool off before I serve it. However, room temperature is OK. You are not likely to have a good experience if you try to serve the pie warm out of the oven.

 Ingredients

·        1 1/3 cup of light corn syrup

·        1 1/3 cup of sugar

·        1 teaspoon of salt

·        1 tablespoon, or perhaps a little more of vanilla extract

·        1 ½ tablespoon of melted butter

·        Six Whole brown eggs

·        About 3 cups of pecan halves

·        Optional-a small jigger of Kentucky or Tennessee bourbon

BEST EVER GREEN CHILI

A fresh approach to green chili. No flour needed. Yum Yum! You're gonna love this. Best of all, you can whip this up in less than 15 minutes.

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

This recipe was given to me by a fomer hunting camp cook for President George W. Bush. I submitted it to The American Heart Association for approval. I was rejected and told not to send them any more recipes.

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!

Oklahoma Sausage and Gravy

Mama Mable's Boy shows how to make wonderful sausage gravy with his secret ingredient. Perfect for biscuits.

Tips

 Do not leave this stuff unattended or it will get totally out of hand

I think a cast-iron skillet works best, but use what you have

Remove the skillet from the fire as soon as the half-and-half starts to bubble

Don’t overdo the nutmeg or you will start seeing snakes on the wall

Sift flour in slowly to avoid lumping

Stir often

Be aware the gravy will thicken significantly after you turn the heat off.

Ingredients

·        Crumbled breakfast sausage, 1 pound will make enough for 4 to 6 people and biscuits

·        A touch of salt

·        A touch of black pepper

·        A touch of white pepper

·        A touch of nut Meg

·        Half and half  

·        Sifted flour until you get the consistency you like