<![CDATA[RIP - Main Cookbook]]>Thu, 11 Apr 2024 11:58:36 -0700Weebly<![CDATA[Oatmeal Raisin Cookies]]>Mon, 27 Nov 2023 23:12:17 GMThttp://devonmoody.com/main-cookbook/oatmeal-raisin-cookies
  • 1/2 cup(s) (1 stick) plus 6 tablespoons butter (200 g), softened
  • 3/4 cup(s) firmly packed brown sugar (156 g)
  • 1/2 cup(s) granulated sugar (100 g)
  • 2 Eggs
  • 1 Teaspoon(s) vanilla (5 ml)
  • 1-1/2 cup(s) all-purpose flour (180 g)
  • 1 Teaspoon(s) Baking Soda (6 g)
  • 1 Teaspoon(s) ground cinnamon (6 g)
  • 1/2 Teaspoon(s) salt (optional) (4 g)
  • 3 cup(s) Quaker Oats (quick or old fashioned, uncooked) (242 g)
  • 1 cup(s) raisins (200 g)
  • 1/2 cup walnuts, chopped (100 g)
  1. Heat oven to 350°F.
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Add oats and raisins/nuts; mix well.
  6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake 8 to 10 minutes or until light golden brown.
  8. Cool 1 minute on cookie sheets; remove to wire rack.
  9. Cool completely.
  10. Store tightly covered.
Source: ​quakeroats.com, "Vanishing Oatmeal Raisin Cookies," 2023
<![CDATA[Peanut Butter Cookies]]>Mon, 27 Nov 2023 22:46:50 GMThttp://devonmoody.com/main-cookbook/peanut-butter-cookiesPicture
  • 1 and 1/3 cups (170g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
  • 1 large egg, at room temperature
  • 3/4 cup (about 185g) creamy peanut butter (see note)
  • 1 teaspoon pure vanilla extract

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
  3. Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
  4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  5. Roll & coat the dough: Place remaining 1/2 cup (100g) of sugar into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape into a thicker disc (since indenting the balls flattened them out.
  6. Bake for 10 to 12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
  7. Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
  8. Cookies stay fresh covered at room temperature for up to 1 week.
  • Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter. If using natural peanut butter, make sure it’s at room temperature, stirred well, and expect a slightly crumblier cookie. 3/4 cup of peanut butter weighs anywhere between 185-195 g.
<![CDATA[Ice Box Pie]]>Tue, 06 Sep 2022 18:17:06 GMThttp://devonmoody.com/main-cookbook/ice-box-pieIngredients
  • ​1 lb vanilla wafers (or 12 oz box) crumbled
  • 1 lb butter, divided
  • 1 pkg powder sugar
  • 3 eggs, divided
  • 2 tsp vanilla, divided 
  • 1 cup nuts, chopped
  • 5 TBS cocoa powder
  • 4 TBS hot water
  1. ​Divide the wafer crumbles into 3 equal parts. Put 1/3 on the bottom of a 8x12 pan. 
  2. Cream 1/2 lb butter with 1/2 pkg powdered sugar.
  3. Beat in 3 egg yoks, 1 tsp. vanilla, 1 cup nuts.
  4. Fold in 3 beaten egg whites.
  5. Pour mixture over the layer of wafer crumbs.
  6. Cover with 1/3 crumbs.
  7. Cream 1/2 lb butter with other 1/2 pkg powder sugar, 5 tbs cocoa, 4 tbs hot water and stur in 3 egg yoks. Add 1 tsp vanilla.
  8. Put last 1/3 crumbs on top.
Source: Martha "Nana" Moody
<![CDATA[Cheesy Potatoes]]>Tue, 06 Sep 2022 17:30:39 GMThttp://devonmoody.com/main-cookbook/cheesy-potatoes
  • One medium onion diced fine
  • 1 stick of butter
  • 1 can of condensed cream of chicken soup
  • 1 ½ # of frozen raw hash browns
  • 2 cups of shredded sharp cheddar cheese
  • 8 oz (cup) sour cream
  • rice krispies
  • spray butter
  1. Clear onions in the stick of butter allow to cool a little so as not to break down the
  2. sour cream.
  3. Mix Cream of chicken soup and sour cream with the “sort-of cooled” butter &amp; clarified onions.
  4. Mix cheddar cheese and hash browns
  5. Carefully mix in clarified onions w/butter, sour
  6. cream, and chicken soup into the chedder
  7. cheese and hash browns.
  8. Cover with rice krispies (approx. ¼ inches thick
  9. Bake at 350 degrees for 1-hr. (uncovered)
Source: Lisa Moody
<![CDATA[Hattie Nixon’s Sweet Potato Pie]]>Tue, 06 Sep 2022 17:19:16 GMThttp://devonmoody.com/main-cookbook/hattie-nixons-sweet-potato-pie
  • 2 med. sweet potatoes (baked or boiled, cut unto 1" cubes)
  • 1/4 to 1/2 cup butter
  • 1 1/2 c sugar
  • 1/2 c Heavy Cream
  • dash salt
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 tsp baking powder
  1. Cook the sweet potatoes. Mash hot with a larger lump of butter.
  2. Add sugar, salt, and beat in whole eggs (one at a time). Add cream, spices, and baking powder.
  3. Bake in pie shell at 425 for 45 min or till done. 
Source: Hattie Nixon
Note: 425 degrees for 45-min, is usually too long. Bake in the preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Joe K. Moody likes to add 1/2 c of finely chopped pecans. 
<![CDATA[Yebra (Yebries)]]>Tue, 06 Sep 2022 17:12:59 GMThttp://devonmoody.com/main-cookbook/yebra
  • 3 lbs of ground lean pork (lamb is original)
  • 3 cups of long grain white rice (Not instant or minute rice)
  • Garlic, minced
  • Black pepper
  • Salt
  • 3 cups of beef or chicken stock
  • 2 large heads of cabbage (The flat heads work better than the taller ones)
  1. Make a circular cut around the stem of the cabbage and blanch in a large pot of boiling water for about 5-minutes. Cool and peal off the large outer leaves. There will only be about 8-10 per head. Cut the back off of the main stem.
  2. Place the rice in water with a little butter and cook until about ¾ done – about 10-minutes. Drain
  3. Mix pork, ¾ cooked rice and then salt, pepper and garlic to taste. (about one clove of garlic per pound of pork).
  4. Roll pork mixture into small balls, enough to fill about ½ to 2/3 of the leaf --- roll into cabbage leaf. (make sure there is enough cabbage leaf left to tuck in the ends before rolling.)
  5. Place grate in bottom of presto-pressure-cooker and stack the cabbage rolls onto this grate. Add 2-cups of beef or chicken stock to pressure cooker ---close lid and pressure of 20 minutes. Pour cold water on lid of cooker to stop cooking time.
Source: Joe Kay Moody
Notes: Serves about 12 people, Serve with crackers and sweet pickles. If you don’t have a pressure cooker, simmer rolls for 2-3 hours, adding stock, add more water as stock evaporates. If you wish to cut this recipe, mix pork and uncooked rice to a ratio of 1:1.
<![CDATA[King Ranch Javelina]]>Tue, 06 Sep 2022 17:05:04 GMThttp://devonmoody.com/main-cookbook/king-ranch-javelina
  • 1 10 ¾ oz. can cream of mushroom soup
  • 1 10 ¾ oz. can cream of chicken soup
  • 1 can rotel tomatoes (If you want it more mild, use either the mild rotels or simply
  • use chopped tomatoes and add a can of mild green chilies.) Of course, if you
  • want it hotter, then go for the gusto and add chopped jalapeños and/or Tabasco.
  • ½ cup chicken or beef broth (If you like it more moist use more broth.)
  • 12 corn tortillas ripped into 1 ½ to 2 inch pieces
  • ½ cup chopped onions
  • 2 to 2 ½ cups of shredded cheddar cheese
  1. Preheat oven to 350 degrees F.
  2. Lightly mist 9X13 inch Pyrex baking dish with non-stick spray. Blend soups, rotels &amp; chicken or beef broth until smooth but not too watery.
  3. Cover dish bottom with ½ the tortillas and layer with ½ the meat, onions, cheese &amp; soup mixture, in that order. Apply the remaining tortillas and layer, but ending this last layer with the remaining cheese.
  4. Bake 1 hour at 350 degrees F. uncovered. Serve with warm corn or flour tortillas.
Source: Joe K. Moody
Note: This recipe is is originally for chicken but Joe made it using javelina. In fact he thinks it’s about the best way to
fix javelina unless you Bar-B-Que it.
<![CDATA[Creamy Frozen Fruit Cups]]>Tue, 06 Sep 2022 17:01:47 GMThttp://devonmoody.com/main-cookbook/creamy-frozen-fruit-cups
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh mint, optional
  1. In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.
  2. Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.
Source: Barbara Moody
<![CDATA[Garlic Bread]]>Mon, 05 Sep 2022 02:05:17 GMThttp://devonmoody.com/main-cookbook/garlic-breadGarlic Bread
  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tablespoons unsalted butter

  1. Preheat the oven to 350 degrees F.
  2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
  3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
  4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
  5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.
Source: 2006, Ina Garten
<![CDATA[Creaser]]>Mon, 05 Sep 2022 01:34:08 GMThttp://devonmoody.com/main-cookbook/creaser
  • 2 cups Mayonnaise 
  • 1 tablespoons anchovy paste
  • 1/2 tablespoons Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon balsamic or red wine vinegar
  • 1 dash tabasco
  • 2-3 cloves fresh garlic, peeled
  • 1/2 whole lemon, juiced
  • 1/2 cup freshly grated Parmesan
  • 1 dash salt
  • Freshly ground black pepper
  1. For the dressing: Place the mayonnaise and anchovy paste into a bowl. Throw in the Dijon mustard, vinegar, Worcestershire, garlic, tabasco, and lemon juice. Mix well.
  2. Add the Parmesan, salt and a generous grind of black pepper. Mix the whole thing together until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.​
  3. Toss with greens (preferably hearts of romaine lettuce), garnish with white archive filets (not the dark) and pepperoncini. To make it a main course, top with chopped white roasted chicken.
<![CDATA[Sheet Pan Nachos]]>Mon, 05 Sep 2022 01:25:00 GMThttp://devonmoody.com/main-cookbook/sheet-pan-nachosUsing the chili recipe , spread 1 layer of mixed Doritos and Restaurant Style Corn Chips on a sheet pan. Dollop chili mixture over chips. Drizzle Cheese Wiz over top. Sprinkle Queso Fresco cheese over the top. Add 1 cup minced green onion. 1/2 cup picketed jalapeños. Repeat layers. Add 1 cup grated yellow sharp cheddar. For the top layer, sprinkle with Cotija Mexican cheese. Garnish with 1 cup black beans. Place sheet pan into 350 degree oven for for about 20 minutes, until all cheese has melted. Remove from oven and garnish with 1 cup chopped cilantro, 1 cup picked jalapeños, and a dusting of Mexican seasoning. Serve with Applebee's Perfect Margarita.]]><![CDATA[Queso Con Carne]]>Mon, 05 Sep 2022 01:22:05 GMThttp://devonmoody.com/main-cookbook/september-04th-20226762714Using the chili recipe, when chili is hot, add 1 lbs Velveta cheese, cubed. Stir to melt. Add 2 cup ChiChi's salsa. Mix in 1 cup roughly chopped cilantro and 1 cup minced green onion. In separate skillet, take 2 1" thick medium boneless quality steaks (sirloin or strip), let come to room temperature and then pat dry. Cover with Mexican seasoning on both sides. Add a few pinches of hickory salt and freshly cracked pepper. In an oiled skillet, sear on both sides, about 2 minutes per side. Remove from skillet (middle should be rare), and slice the steaks into 1/4" ribbons about 1" long. Mix ribbons into the chili-cheese mixture, ideally minutes before serving. Keep over low heat or in a chafing dish. Serve with Doritos, Restaurant Style Corn Chips, and a side bowl of ​pickled jalapeños.]]><![CDATA[Frito Pie]]>Mon, 05 Sep 2022 01:19:58 GMThttp://devonmoody.com/main-cookbook/september-04th-2022Using the chili recipe, take large bowls and mound one handful off fritos into bottom of bowl. Add a layer if chili over the fritos. Grate 1/3 cup of aged or sharp cheddar cheese over the top of the chili. Add a large dal of source cream. Garnish with minced green onion, 1 palmful roughly chopped cilantro, and pickled jalapeños.
<![CDATA[Peanut Butter & Jelly Bars]]>Sat, 27 Aug 2022 23:42:59 GMThttp://devonmoody.com/main-cookbook/peanut-butter-jelly-bars
  • ½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan
  • 1½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups creamy peanut butter, such as Skippy (18 ounces)
  • 3 cups all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1½ teaspoons kosher salt
  • 1½ cups raspberry jam or other jam (18 ounces)
  • 2/3 cups salted peanuts, coarsely chopped
  1. Preheat the oven to 350 degrees.  Grease a 9 x 13 x 2-inch baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.  With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.
  3. In a small bowl, sift together the flour, baking powder, and salt.  With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture.  Mix just until combined.
  4. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly.  Spread the jam evenly over the dough.  Drop small globs of the remaining dough evenly over the jam.  Don’t worry if all the jam isn’t covered; the dough will spread when it bakes.  Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.  
  5. Cool and cut into small squares.
Source: Barefoot Contessa at Home by Ina Garten, ​2006
<![CDATA[Cream of Mushroom Soup]]>Sat, 27 Aug 2022 23:13:40 GMThttp://devonmoody.com/main-cookbook/mushroom-soup
  • ​1 large yellow onion, chopped
  • 2 TBS butter
  • 2 TBS Olive Oil
  • 1 celery rib, chopped
  • 2-3 garlic cloves, minced 
  • 1.5 c dry white wine
  • 32 oz good chicken broth (mushroom both works too)
  • 3 TBS four 
  • 1 TBS salt, kosher
  • 1/2 TBS black pepper, fresh ground
  • 1 TBS thyme, fresh chopped
  • 1 TBS chives, finally minced 
  • 1 c heavy cream 
  • 24 oz cremini mushrooms, roughly chopped 
  • 8 oz shiitake mushrooms (or other wild)
  1. ​In a dutch oven (or large heavy bottom pot) over medium heat, add the butter and olive oil. Add the onions and celery. Cook until translucent. 
  2. Add minced garlic and cook for 1 min. 
  3. Add flour and cook for another few minutes until the flour smells nutty.
  4. Add the white wine, thyme, chopped cremini mushrooms, and broth. Stir until the soup thickens, about 10 minutes.
  5. Using an emulsion blender, puree all ingredients until very smooth. 
  6. Add heavy cream, salt, pepper, and chives to taste. Reduce heat to low, and allow to simmer.
  7. In a separate sauce pan over medium-high heat, add 1 TBS butter and sautee the remaining mushrooms.
  8. To serve, tumble in sauteed mushrooms.
Source: Jay
<![CDATA[Broccoli Cheese Soup]]>Sat, 27 Aug 2022 22:56:15 GMThttp://devonmoody.com/main-cookbook/broccoli-cheese-soup4075680
  • 6 Tbsp butter, cut into 1 Tbsp pieces
  • 1 cup finely chopped yellow onion
  • 1 large clove garlic, finely minced
  • 1/4 cup + 3 tbsp all-purpose flour
  • 3 1/4 cups low-fat milk, then more to thin if desired
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups (packed) finely chopped fresh broccoli florets
  • 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
  • 1 oz (1/3 cup) finely shredded Parmesan cheese
  • 1/4 tsp nutmeg, fresh ground 
  • salt and freshly ground black pepper, to taste
  1. Saute onion: Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
  2. Make roux: Add in garlic and flour, and cook for about 1 minute, stirring constantly.
  3. Add liquids: While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
  4. Let thicken: Cook stirring constantly until mixture begins to thicken.
  5. Let broccoli cook: Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6-8 minutes.
  6. Add cream and cheeses: Stir in heavy cream, cheddar and parmesan cheese, mixing until melted.
  7. Season: Season with nutmeg, salt, and pepper to taste. Serve warm with more cheddar if desired.
Source: JACLYN Cooking Classy
<![CDATA[Jay's Chili]]>Fri, 05 Aug 2022 01:02:28 GMThttp://devonmoody.com/main-cookbook/jays-chiliIngredients
  • ​1 12 oz cans Hormel Chili, with Beans
  • ​1 12 oz cans Hormel Chili, no Beans
  • 1 lbs ground pork mild sausage
  • Two 1.5" thick rib-eye
  • 1 12 oz can Black Beans
  • 2-3 Garlic Cloves, minced 
  • 1/2-2/3 jar salsa, prefer Chi Chi Restaurant Style Salsa
  • 2 TBS tomato paste
  • 2 TBS BBQ sauce, prefer bullseye
  • 2 tsp Smoked Paprika
  • 2 tsp fresh black powder
  • 1 tsp Chipotle powder, more per taste 
  1. Sear both stakes to medium-rare.
  2. Let rest, and cut into 1/4" ribbons.
  3. Brown sausage in a sauce pan, over medium-high heat.
  4. Mix all ingredients with browned sausage and heat over medium heat.
  5. Add steak to chili.
  6. When it starts to bubble, turn off heat and serve.
Source: Jay Moody
Note: To make queso version, add 1 lbs cubed velveeta before you add steak.
<![CDATA[Gin & Tonic Jelly]]>Mon, 25 Jul 2022 17:17:56 GMThttp://devonmoody.com/main-cookbook/gin-tonic-jelly
  • 1¼ cups water (plus 3 tablespoons more)
  • 1½ cups superfine sugar
  • zest and juice of 2 lemons
  • 1⅔ cups tonic water
  • 1 cup gin
  • 1 ounce sheet gelatin (platinum grade)
  • 2 cartons white currants (or 3 - 4 cartons raspberries optional)
  • 1 teaspoon confectioners' sugar (if using raspberries)
NOTE: ​In the US, use 5½ teaspoons unflavored powdered gelatin. At step 2, put 5 tablespoons cold water in a small bowl and sprinkle over the gelatin. Let it stand for 5 minutes to hydrate, it will swell up and become slightly translucent. At step 2, stir the gelatin into the saucepan of warm liquid, until dissolved. Continue as directed.
You will need a 5 cup jelly mold, lightly greased with almond or vegetable oil.
  1. Put the 300ml / 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200ml / scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.
  2. Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 250ml / 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed. Pour into the mold and, when cold, put in the fridge to set. This should take about 6 hours.
  3. When you are ready to unmold, half-fill a sink with warm water and stand the jelly mold in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to mold, shaking it as you do so. If it doesn't work, stand it in the warm water for another half-minute or so and try again. If you've used a dome mold, surround the jelly with white currants (Sainsbury's sells them in summer, as do many greengrocers'), or fill the hole with them if you've used a ring mold. Raspberries are just as good, but dust these with confectioners' sugar - it sounds fancy, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.
Variance: To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.
Source: "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" November 14, 2001 by Nigella Lawson.
<![CDATA[Coconut Cupcakes]]>Mon, 25 Jul 2022 17:08:47 GMThttp://devonmoody.com/main-cookbook/coconut-cupcakes
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
For the frosting:
  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners' sugar, sifted
  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  6. Frost the cupcakes and sprinkle with the remaining coconut.
​Source: 1999, The Barefoot Contessa Cookbook.
<![CDATA[Buffalo Chicken Cheese Balls]]>Mon, 25 Jul 2022 16:20:37 GMThttp://devonmoody.com/main-cookbook/buffalo-chicken-cheese-balls
  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce
  • 1 teaspoon ground black pepper
  • 1 3/4 cups sharp Cheddar
  • 1/4 cup freshly sliced scallions
  • 1 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • Vegetable oil, for frying
  1. Have oil heated to 350 degrees F.
  2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Source: ​Aaron McCargo Jr., Big Daddy's House, "Big Game Day Eats."
<![CDATA[Strawberry Compound Butter]]>Mon, 25 Jul 2022 03:07:36 GMThttp://devonmoody.com/main-cookbook/strawberry-compound-butter
  • 2 sticks butter, unsalted, room temperature
  • 1 cup Strawberry Preserves
  • 2 TBS honey
  1. In a bowl, mash together butter, preserves, and honey. 
  2. Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
  3. Chill for at least 3 hours, or overnight, before using.
  4. Slice as needed.
Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955. 
<![CDATA[Garlic-Herb Compound Butter]]>Mon, 25 Jul 2022 02:58:55 GMThttp://devonmoody.com/main-cookbook/garlic-herb-compound-butter
  • ​​2 sticks butter, unsalted, room temperature
  • 2-3 TBS chives, minced 
  • 1-2 cloves fresh garlic, minced 
  • 1 TBS fresh thyme, minced 
  • Kosher Salt 
  • Black Pepper, Course Ground
  1. In a bowl, mash together butter, garlic, herbs, pepper and salt until combined. 
  2. Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
  3. Chill for at least 3 hours, or overnight, before using.
  4. Slice as needed.
Source: Jay Moody
<![CDATA[Pan Seared Bone-In Ribeye]]>Mon, 25 Jul 2022 02:35:54 GMThttp://devonmoody.com/main-cookbook/pan-seared-bone-in-ribeye
  • 2 Bone-In Ribeye, 1.5-2 inches thick
  • 3 TBS Butter
  • 2 TBS Olive oil
  • Kosher salt
  • Coarse ground black pepper
  • Smoked paprika
  • Garlic powder
  • Chipotle powder
  1. As local butcher to cut two 1.5-2 inch thick bone-In ribeyes.
  2. Take out of refrigerator and allow to come to room temperature before cooking, about 3-4 hours.
  3. Pat steaks dry.
  4. In a large skillet that can fix steaks at same time, add olive oil and butter, until starts smoking on medium high.
  5. While skillet is hearing, season both side of the steaks with Kosher salt, coarse ground black pepper, smoked paprika, garlic powder, chipotle powder. Press seasoning into steaks by hand. 
  6. Add steaks to pan, carful not to splatter hot butter/olive oil.
  7. Sear 5-6 minutes. Check that a crust has formed before flipping. 
  8. Add 1 TBS butter before flipping. 
  9. Sear 7-10 minutes depending on doneness.
  10. Let rest on cutting board or plate covered in foil for 5 min before serving.
  11. Place dollop of garlic-herb compound butter on each steak before serving. 
Source: Jay Moody
<![CDATA[Raspberry Sauce]]>Mon, 25 Jul 2022 02:25:04 GMThttp://devonmoody.com/main-cookbook/raspberry-sauce
  • 1 half-pint package fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 cup (12 ounces) seedless raspberry jam
  • 1 tablespoon Framboise liqueur
  1. Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Run mixture through a tight sieve. Chill.
Source: 2004, Ina Garten
<![CDATA[Scallops Provencal]]>Mon, 25 Jul 2022 01:47:50 GMThttp://devonmoody.com/main-cookbook/scallops-provencal
  • 1 lb  fresh bay or sea scallops
  • kosher salt and freshly ground black pepper
  • all-purpose flour , for dredging
  • 4 tbsp (1/2 stick)  unsalted butter, divided
  • 1/2 cup  chopped shallots (2 large)
  • 1  garlic clove, minced
  • 1/4 cup  chopped fresh flat-leaf parsley leaves
  • 1/3 cup  dry white wine
  • 1  lemon, cut in 1/2
  1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
Source: Ina Garten, Barefoot Contessa