Category: Sides - MOODY

Yebra (Yebries)

9/6/2022

Yebra

Ingredients

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)

Method

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.
Place the rice in water with a little butter and cook until about ¾ done – about 10-minutes. Drain
Mix pork, ¾ cooked rice and then salt, pepper and garlic to taste. (about one clove of garlic per pound of pork).
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.)
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.

Garlic Bread

9/4/2022

Garlic Bread

Ingredients

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

Method

Preheat the oven to 350 degrees F.
Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
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.
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

Buffalo Chicken Cheese Balls

7/25/2022

Buffalo Chicken Cheese Balls

Ingredients

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

Method

Have oil heated to 350 degrees F.
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.
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.
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.
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."

Strawberry Compound Butter

7/24/2022

Strawberry Compound Butter

Ingredients

2 sticks butter, unsalted, room temperature
1 cup Strawberry Preserves
2 TBS honey

Method

In a bowl, mash together butter, preserves, and honey.
Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
Chill for at least 3 hours, or overnight, before using.
Slice as needed.

Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955.

Garlic-Herb Compound Butter

7/24/2022

Garlic-Herb Compound Butter

Ingredients

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

Method

In a bowl, mash together butter, garlic, herbs, pepper and salt until combined.
Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
Chill for at least 3 hours, or overnight, before using.
Slice as needed.

Source: Jay Moody

Carrot Butter

7/4/2022

Carrot Butter

Ingredients

1 cup chopped carrots
1 cup of water
1 tbsp Tahini (sesame paste)
1 tsp Tamari sauce ("low-sodium" soy sauce)

Method

Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork.
Drain but don't toss out the cooking liquid.
Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
If necessary you can add more of the carrot water to thin to your desired consistency. The butter should be thick, creamy, and smooth when finished.

Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered

French Potato Salad

7/2/2022

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

French Potato Salad

Method

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, garlic, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Source: Barefoot Contessa; Season 2, Episode 6 I "Scream for Ice Cream." 1999, The Barefoot Contessa Cookbook.
Notes: We added the clove of garlic.

Mustard-Roasted Potatoes

7/1/2022

Mustard-Roasted Potatoes

Ingredients

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Method

Preheat the oven to 425 degrees.
Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
Serve hot sprinkled with chopped parsley and a little extra salt.

Source: Barefoot Contessa: Modern Comfort Food, Season 7, Episode 5 "Eat Your Greens." 2006, Barefoot Contessa at Home.

Hill Country Coleslaw

7/1/2022

Hill Country Coleslaw

Ingredients

(10 ounce) package coleslaw mix (found in the produce department)
3 ears corn (about 2 cups kernels)
6 -7 scallions, green and white part, sliced
1 1⁄2 - 2 ounces blue cheese, crumbled
1 cup fresh cilantro, chopped
1⁄2 cup carrot, shredded (optional)
1⁄2 cup ranch dressing
salt and pepper

Method

Place shredded cabbage in a large bowl. Strip corn kernels from the ears. Place in a colander and pour boiling water over the kernels to blanch. Let cool completely and add to the cabbage.
Add the scallions, blue cheese, cilantro and carrots (if using). Gently toss and add salt and pepper to taste.
When ready to serve, add chilled ranch dressing and toss to combine

Source: Dallas Morning News

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We are not professional chefs, but we know what tastes good! We have curated recipes from magazines, online, and friends/family. Everything listed has been made by us over and over. If you have been to our dinner parties, you can find what we made on here!

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