MPK Mussels in White Wine Broth

1 lb mussels
1/4 lb pancetta
1/2 yellow onion, finely diced
6 cloves garlic, finely diced
1 C white wine
1 C cicken broth
1 Tbsp tomato paste
1 28-oz can diced tomatoes (juice reserved)
1/4 tsp red pepper flakes
salt and pepper
olive oil

Directions:
1. Heat 2 T olive oil in saute pan over medium heat.  Cook pancetta until rendered and crispy (6ish minutes).  Reserve pancetta.
2. Add onion and garlic and saute 5 minutes.
3. Add tomato paste and cook 1 minute.
4. Add wine to deglaze pan and reduce about 5 minutes.
5. Add tomatoes and chicken broth.  Bring to boil and simmer 30 minutes.
6. Add mussels and cook 5 minutes or until mussels open.
7.  Serve over fresh pasta or bread

Mom & Pop's Chicken Goulash

1 1/4 lb boneless, skinless chicken breast, cut in 1" cubes

2 T olive oil
1 T smoked paprika
1/2 tsp. cumin
1 tsp. salt
1 tsp fresh ground black pepper
1/2 tsp. dried oregano

1 large yellow onion, diced
3 cloves garlic, minced
1 28-oz can whole tomatoes, crushed by hand

Directions:
1. Mix olive oil and spices into a paste.  Massage paste onto chicken pieces.  Refrigerate 2-4 hours.
2. Heat 1 T olive oil in Dutch oven on medium heat.  Brown chicken in batches, about 5 minutes per batch.  Set aside, leaving oil.
3. Raise heat to medium-high and add garlic.  Cook 1 minute.  Add onion, deglaze pot, cook 8-10 minutes.
4. Return chicken, add tomatoes and bring to boil.  Lower heat to simmer and simmer, covered, 60-75 minutes.  Season to taste.  Add 1 t paprika, 1/4 t dried oregano, fresh black pepper before serving
5. Serve with rice or cous cous.

Mom and Pop's Roasted Poblano and Tomato Soup

3 large poblanos, stemmed, seeded and halved

2 large yellow onions, peeled and quartered

1 head garlic, halved

5 lbs tomatoes, halved and cored

6 sprigs thyme

1 box chicken stock

1. Preheat oven to 400 degrees.

2. Drizzle garlic with olive oil and wrap tightly in foil.

3. Spread onions, peppers and tomatoes evenly on baking sheet. Drizzle with olive oil, season liberally with kosher salt and fresh cracked black pepper. Mix so that everything is coated with oil. Throw garlic on pan as well.

4. Roast everything. Peppers and onions for about an hour. Tomatoes for about 90 minutes. Let cool.

5. Throw everything in a food processor (including juices and brown bits) and pulse until just a little chunky.

6. Throw everything into a dutch oven. Add thyme and chicken stock. Bring to simmer and cook uncovered for 30 minutes. Season to taste.

Penne Pasta with Pancetta Tomato White Wine Sauce

1 lb penne

1/2 lb pancetta, finely chopped

1 T olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

1 C dry white wine

1 28-oz can diced tomatoes

1/2 C chopped basil

1/2 C finely shredded parmesan

Directions:

1. Boil penne for 8-10 minutes in salted water until al-dente.  Drain, reserving 1 C of liquid.  Rinse pasta under cold water.

2. Heat olive oil in skillet under medium-high heat.  Add pancetta and cook until starts to brown.

3. Add onions and cook until soft.

4. Add garlic and cook, 2 minutes.

5. Add wine and reduce by half.

6. Add tomatoes.  Turn heat to medium and cook 15 minutes.  Salt and pepper to taste.

7. Add pasta and basil and cook 3-5 minutes.

8. Remove from heat, mix in parmesan.  Serve with fresh basil and parmesan.

Mom & Pop's Shredded Chicken Mole Tacos

Chicken Brine:
4 large bone-in, skinless chicken breasts

6 cups water
1/2 C sugar
1/2 C kosher salt
1 bay leaf
1 cinnamon stick
juice of 3 oranges
juice of 2 lemons
1 t black peppercorns
1 t whole cloves

Directions: mix everything together in saucepan over medium heat until sugar and salt dissolve.  Set aside to cool.  Once cool, poor over chicken, cover and refrigerate 12-24 hours.

Mole:
4 dried ancho chilis (reconstituted in 2 cups boiling water and allowed to soak for 15 minutes; stems and seeds removed)
1/2 c roasted almonds
1/2 c roasted pumpkin seeds (not shells)
3 roma tomatoes (halved and seeded)
1 large onion  (quartered)
4 garlic whole garlic cloves
2 large jalapenos (seeded and halved)
1 bunch cilantro
1 t whole cumin seeds

Directions:
1.  Preheat oven to 400 degrees.
2. Mix tomatoes, onion, garlic, jalapeno and cumin with 2 T olive oil.  Salt and pepper to taste.  Lay out on sheet pan and roast 30 minutes, stirring every 10 minutes.
3. To food processor bowl add roasted veggies, almonds, pumpkin seeds, cilantro, another 2 T olive oil, 1/4 c of water from ancho peppers all.  Puree until smooth.
4. Remove chicken from brine and blot dry with paper towels.  Place bone-side down in Dutch oven and cover with mole.
5. Bake covered for 50 minutes (to 180 degrees); stir and turn after 25 minutes and again after 40 minutes, making sure to scrape sides of bowl.
6. Allow chicken to cool.  When cool, shred and add back to mole.  If mole is too thick, add another couple T of the ancho water.
7. Serve with warm corn tortillas, lime wedges, radishes, avocado and cilantro.

Enjoy.

Mom & Pop' Pork Inejection

32 oz warm water
2 T seasoned salt
1/3 C sugar
1/3 C brown sugar
1 tsp ground black pepper

mix and dissolve.

Mom & Pop's Mustard Slather

1 1/2 C prepared yellow mustard
2 T Worcestershire
1 T ground black pepper
1 tsp salt
1/2 C flat beer (miller high life)

Mix.

Mom & Pop's BBQ Mop

1 C cider vinegar
1 C chicken broth
2 T Worcestershire
2 T Mom & Pop's BBQ Rub
2 T soy sauce
2 T vegetable oil

Mix and mop.

Mom & Pop's BBQ Pork Rub

1 C brown sugar (hint: let the brown sugar sit out overnight to draw out moisture)

3 T chili powder

3 T paprika

1 1/2 T garlic powder

1 T dry mustard

1 T onion powder

1 1/2 T seasoned salt

1 T black pepper

1/2 tsp cayenne

1/2 tsp dried thyme

1/2 tsp dried oregano

Mix and store in airtight container.

Mom & Pop's Carolina BBQ Sauce

1 C prepared yellow mustard
3/4 C cider vinegar
1/4 C water
1/2 cup sugar
2 T chili powder
2 T brown sugar
1/4 C Mom & Pop's BBQ Pork Rub
1 14-oz can diced tomatoes

Combine ingredients and simmer 30 minutes.  Blend and refrigerate.

Mom & Pop's Smoked BBQ Pulled Pork

Here's a BBQ pork recipe that's sure to impress your BBBQ crowd


1 6-lb, bone-in pork butt
4 chunks total of apple, maple, black cherry wood
Mom & Pop's BBQ Pork Injection
Mom & Pop's Mustard Slather
Mom & Pop's Mop
Mom & Pop's BBQ Pork Rub
Mom & Pop's Carolina BBQ Pork Sauce

Directions (Night Before):
1. Prepare Mom & Pop's BBQ Pork Injection.
2.  Inject throughout layers of butt
3. Place pork on baking sheet lined with heavy duty plastic wrap
4. Generously paint on Mom & Pop's Mustard Slather with brush
5. Generously shake on Mom & Pop's BBQ Pork Rub
6. Wrap tightly in plastic wrap and refrigerate for 12 hours.

Directions (Day of)
1. Turn front burner of grill to low and preheat to about 250 degrees
2. Wrap 2 chunks of wood in tin foil and pierce all over with fork to vent.
3. Place wood underneath grate on left side of grill directly over flame
4. Place pork on indirect heat as far from flame as possible.
5. Close grill and DO NOT OPEN AGAIN FOR 2 hours.
6. After 2 hours, wrap another 2 chunks of wood in tin foil, pierce and place underneath grate on right side of grill directly over flame.  DO NOT OPEN AGAIN FOR 2 more hours.
7. After 4 total hours of cook time, turn butt (do not flip) so that side facing back of grill now faces direct heat.  At this time, apply Mom & Pop's BBQ Mop to moisten butt.
8. Reapply Mom & Pop's BBQ Mop every hour.
9. Total cook time is 10-12 hours (or when thermometer reads 180).

After meat is done, shred with forks and mix with Mom & Pop's Carolina BBQ Sauce.

Mom & Pop's Salsa and Guacamole

People like to say SALSA!

Salsa:
6 roma tomatoes, peeled, cored and seeded, finely chopped
1/4 red onion, finely chopped
1 garlic clove, crushed
2 jalapenos, finely chopped; remove seeds from one and keep seeds of other
1 lime, juiced
1/2 tsp each ground black pepper, paprika
1/4 tsp each chili powder, salt, cumin

Directions: Mix and chill.

Guac:
4 avacados, peeled and pitted
1/4 red onion, finely chopped
2 roma tomatoes, peeled, cored and seeded, finely chopped
1 garlic clove, crushed
2 jalapenos, finely chopped; remove seeds from one and keep seeds of other
1 lime, juiced
1/4 t each ground black pepper, salt, cumin, chili powder

Directions: Mix and chill.

Tip: Cover guac with plastic wrap pressed securely over the guac itself and then cover the bowl with another piece of plastic wrap.  This keeps the guac from turning brown.

Mom & Pop's Succulent Smoked Jerk Chicken

This is legitimately the best jerk chicken recipe you will ever eat.  I recommend getting insanely stoned beforehand to get the true Rastafarian experience.

Jerk Marinade (see below)
Whole free-range chicken 4-6 lbs, cut into pieces, skin on.

Directions:
1. Score chicken all over.
2. Pour marinade over chicken and rub thoroughly.
3. Marinate 24 hours.

4. Preheat grill to 250 degrees, leaving one burner off.
5. Wrap a couple of chunks of apple or maple wood in aluminum foil and stick under grates of direct heat.
6. Place chicken on grill over indirect heat (part of grill that is off) with dark meat closest to direct heat.
7. Cover and let roast for 2 hours.  Make sure to keep temperature between 250-275 degrees.

Jerk Marinade:
1 yellow onion, roughly chooped
1 bunch scallions, roughly chopped
1 jalapeno, roughly chopped, w/ seeds
1 1-inch piece of ginger, roughly chopped
10 sprigs fresh thyme
10 cloves garlic, roughly chopped

1/4 C brown suger
2 tsp allspice
1 tsp fresh ground black pepper
1/2 tsp each ground cinnamon, ground corriander, cayenne, ground nutmeg

1/4 C soy sauce
3 limes, juiced
1/4 C extra virgin olive oil

Directions: Throw everything except olive oil into a blender and blend.  Once blended, add olive oil and emulsify.

Mom & Pop's Gazpacho

Gazpacho?! Go back to Russia!

2 c tomato juice (prefer RW Knudsen)

¼ c cilantro

½ yellow onion

1 stick celery

½ cucumber, seeded and peeled

2 cloves garlic

½ lime, juiced

2 jalapenos, seeds of 1 reserved

Black pepper

3 T olive oil

Directions: 

1. Blend everything but olive oil in 6-8 3-second pulses.

2. With blender running on low, add olive oil.

3. Chill and enjoy.

Mom & Pop's Turkish Chicken Kabobs

2 lbs chicken breast, cut into large chunks

Marinade:

1 onion, peeled and thickly sliced

4 cloves garlic, peeled, crushed and chopped

2 t salt

1 tsp ground black pepper

½ C fresh lemon juice

½  tsp ground cumin

1  tsp dried oregano

3 T extra virgin olive oil

1 cup plain whole-milk greek style yogurt (8ozs)

2 T tomato paste

2 t crushed red pepper + 2 t paprika (mixed in 1 T warm water to form paste)

Directions: Mix all ingredients and pour over chicken and into plastic bag.  Refridgerate 2 hours.

Tip: Remove as much air as possible from plastic bag to increase marinade efficiency.

Baste:

½ C melted butter

2 T lemon juice

½ tsp black pepper

½ tsp oregano

Directions: Mix together and keep warm on stove.

Kabob Directions:

1. Preheat grill to medium.

2. Remove chicken from marinade and skewer (leave a little space between each piece of chicken)

3. Grill 4-6 minutes per side or until done.

4. Serve over dill rice

Mom & Pop's Monster Jambalaya

3 T olive oil

2 onions

½ red bell pepper

1 green bell pepper

6 cloves garlic

1 28-oz can whole tomatoes (juices reserved), crushed by hand

½ c celery

1 lb shrimp

½ lb chicken thigh

½ lb andouille

2 ½ C rice

2 C chicken stock

1 T Worcestershire

½ t red pepper, black pepper, white pepper

3 T paprika

1 tsp dried thyme

1 bay leaf

¼ c parsley

Season chicken liberally with salt, pepper, garlic powder and onion powder and brown in olive oil over medium high heat with sausage too for about 7 minutes.  Remove chicken and sausage and set aside.

Add onions, celery, peppers and garlic and sauté 10 minutes.

Add back meats, stir in chicken stock, tomatoes and add seasoning.  Bring to boil.

Add rice and return to boil.  Cover and reduce heat to simmer.  Cook 10 minutes.  After 10 minutes, stir completely and replace cover.  Cook additional 15-20 minutes or until liquid is absorbed. 

Add shrimp and extra liquid (if needed) and cook 5 minutes.          

Mom & Pop's Homemade Ketchup

Whether you prefer ketchup or catsup, you'll definitely prefer this version to the store-bought crap.

1 28-oz can crushed tomatoes
1 small white onion, finely diced
1 jalapeno, seeded and finely diced
1/4 C brown sugar
1/2 tsp each garlic powder, ground dried mustard, ground ginger
1/4 tsp each salt, ground black pepper,
1/8 tsp each ground allspice, ground cloves, cayenne, crushed red pepper, cinnamon

1/4 C cider vinegar

Directions:
1. Heat 1 T olive oil in saucepan over medium-high heat.
2. Saute onions and peppers for 4 minutes.
3. Combine all ingredients other than vinegar, bring to boil.
4. Reduce heat to simmer and simmer 1 hour, stirring occasionally.
5. Add vinegar and continue simmering additional 30 minutes.
6. Let cool and refrigerate.

Mom & Pop's Not Terrible Turkey Burgers

2/3 lb ground white meat turkey
1/3 lb ground dark meat turkey

1/4 C homemade ketchup (see Mom & Pop's recipe)
1/4 C dried breadcrumbs
1 egg
1 tsp salt
1/2 tsp ground black pepper
2 T finely chopped parsley

Directions:
1. Mix all ingredients in a bowl.
2. Shape into patties and refrigerate.

3. Preheat grill on medium-low (400-425 degrees)
4. Grill burgers, flipping every 4 minutes (total grill time of 12 minutes)

5. Serve with reserved homemade ketchup.


Tip: Don't use store-bought breadcrumbs.  Make your own by letting a 1/4 loaf of French bread sit out overnight and then pulse finely in a food processor.

Mom & Pop's Braised and Shredded Pot Roast Tacos

This is seriously one of the tastiest recipes we have ever created.  And who doesn't love tacos!?

3 lbs chuck roast, trimmed of large pockets of fat and cut into 3-inch chunks
salt and pepper

2 oranges, juiced and body reserved
3 limes, juiced and body reserved
2 jalapenos, seeded and quartered
5 cloves garlic, mashed and diced
1 large yellow onion, sliced
2 bay leaves
1 28-oz can diced tomatoes
1 c beef stock

1 small white onion, finely diced
1 bunch cilantro, finely chopped
1 package corn tortillas

Directions:
1.  Pat roast pieces dry with paper towels.
2. Sprinkle liberally with salt and pepper.

3. Heat 2 T olive oil in dutch oven over medium-high heat until just before smoking.
4. Lay roast pieces (with space between to avoid steaming) in pot; brown on each side 4 minutes (or until crust develops).

5. Add all ingredients back to pot, cover and place in oven for 2 1/2 hours, stirring every 45 minutes or so.

6. Remove beaf to plate to cool.
7. Remove limes and oranges.  Strain remaining sauce, pressing through juices and pulp.
8. Place strained sauce into sauce pan and simmer additional hour or until reduced and thick.  Skim fat from top every 15 minutes.

9. Shred beef with two forks.  Mix with 1 C reduced sauce.

10. Serve with corn tortillas, chopped white onion and chopped cilantro.

Tip: Create restaurant-quality hot corn tortillas by wrapping stack of store-bought corn tortillas in wetted paper towel; microwave for 60 seconds.

Mom & Pop's Hang-Over Busting Bloody Mary Mix

Ok, maybe it hasn't actually won an award, but I would be willing to put this concoction up against any bloody mary mix out there. 

1 quart tomato juice (prefer RW Knudsen)

2 T pickle juice (prefer Bubbies)

2T prepared horseradish (prefer Bubbies)

1 tsp celery salt

1 ½ tsp ground black pepper

1 garlic clove (crushed/pressed)

1 lemon (juiced)

¼ C Worcestershire

7-10 shakes Tabasco

Poor out 1/2 c of tomato juice.  Add everything into bottle.  Add back as much tomato juice as you can.  Close bottle and shake vigorously.

Serve over crushed ice and premium vodka. 

Mom & Pop's Game Day Beer Soaked Brats

Brats! Get your brats here!

1 package Johnsonville brats
3 bottles High Life
1 vidalia onion, sliced
2 cloves garlic, smashed and diced

Throw everything into an aluminum baking tin onto a grill set to medium.  Let brats soak and boil for about an hour.  Transfer brats to grill grates and grill 3 minutes per side.

Serve with the beer-soaked onions on a toasted brat bun.

Bon appetite