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MoxieFood Show Recipes

Welcome to the recipe page for MoxieFood! Below you'll find recipes featured on the show, and a sneak peak of upcoming recipes! Be sure to watch the next episode of MoxieFood, only on BlabTV!

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Episode 7 with Jesse Hollet

Best Mac and Cheese

Note using an immersion blender is recommended.

 Ingredients

  • 285g cheese (can be any cheese, but works best with a good melter and a punchy cheese)

  • 265g milk

  • 11g sodium citrate

  • 1 box of elbow macaroni

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Preparation and Cooking

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  1. Prepare the macaroni to instructions on the box.

  2. Drain and reserve for later.

  3. Whisk milk and sodium citrate while milk is cold over low heat until small bubbles form.

  4. Bring to light simmer.

  5. Slowly blend in cheese pinch by pinch with the immersion blender.

  6. Add milk to thin as needed.

  7. Add cheese to macaroni and serve.

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Episode 6 with Deepthi Naga

Vanilla Cake
with
Buttercream Frosting

This recipe is broken into two sections:

the Vanilla Cake, and the Buttercream Frosting. Note using a mixer is recommended.

 Ingredients
Vanilla Cake

  • 2.5 plus 2 tablespoons cake flour

  • 1.5 cups plus 2 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 3/4 teaspoon fine salt

  • 3/4 cup unsalted butter, very soft

  • 4 large egg whites, room temperature

  • 1 large egg yolk, room temperature

  • 1 tablespoon vanilla extract

  • 1 cup buttermilk, room temperature

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Preparation and Baking
         Vanilla Cake

  1. Preheat the oven to 350°F.

  2. Spray 2 8-inch cake pans with baking spray, line the bottoms with parchment paper, set aside.

  3. In a large bowl, combine cake flour, granulated sugar, baking powder, and salt.

  4. With the mixer on low speed, gradually add in the butter. Once all of the butter is combined, it’ll look like a sandy mixture. In warmer climates, it’ll look softer. Both are fine.

  5. Continue to beat the batter for 1 to 2 minutes. Scrape the sides and bottom of the bowl.

  6. Gradually add the egg whites, one at a time, beating well after each addition.

  7. Beat in egg yolk.

  8. Add in vanilla.

  9. In the mixer on a low speed, gradually add the buttermilk in 3 additions, beating 1 to 2 minutes after each addition.

  10. Divide batter evenly between prepared pans, baking until cakes are golden on top, and a toothpick inserted comes out mostly clean with a few moist (not wet) crumbs. (About 26 to 30 minutes.)

  11. Let cake layers cool in pans for 5 minutes before placing onto a wire rack to cool completely.

  12. Remove parchment paper.

  13. If assembling the next day, wrap cooled cakes in plastic wrap and refrigerate until ready to assemble.

         Ingredients
Buttercream Frosting

  • 8 oz unsalted butter (2 sticks) cool, but not cold -- about 70°F 

  • 1/2 tsp salt

  • 1/4 cup cold whipping cream

  • 2 tsp good quality vanilla extract

  • 8-10oz 10X sugar (in weight) 2-2.5 cups (spoon and level)

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Preparation and Directions
  Buttercream Frosting

  1. Place the butter in the bowl of a stand mixer.

  2. With a paddle attachment, whip the butter until it's creamy and white in color -- about 3-5 minutes on high speed (not maximum speed).

  3. Add the salt, cream, and vanilla, and whisk further until the buttercream mix is light and fluffy (a few minutes).

  4. Lower the speed and add 8 oz of the confectioner's sugar -- a little at a time, and incorporate all the sugar into the butter. Make sure to scrape the sides as you go.

  5. Once the sugar is incorporated into the butter, increase the speed and whisk on high for 1 minute.

  6. Taste, and add the rest of the confectioner's sugar if needed.

  7. Whisk for a further 2-3 minutes until you have a light, fluffy, soft, spreadable frosting.

  8. If the frosting is too stiff, you can add extra cream (1 tbsp at a time) to get an even softer buttercream.

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Episode 5 with Katie Kralick

Cookie Mundi Cookie Bar

Ingredients

  • 1/4 cup butter

  • 1 cup brown sugar

  • 1 egg

  • 1/2 tsp honey

  • 1 tsp lavender flavoring

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • 1 cup flour

  • 1 cup white baking chips

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Preparation and Baking

  1. Preheat oven to 350°.

  2. Mix butter and brown sugar until crumbly.

  3. Mix in eggs and flavoring.

  4. Mix in flour, baking powder, and salt.

  5. Mix in baking chips.

  6. Spread into a lined 8x8 pan, making sure to chips are evenly distributed.

  7. Bake for about 25 minutes.

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Episode 4 with Jordan Ehrich

Cheeseburger Po' Boys
with Caesar Salad

This recipe is broken into two sections:

the Caesar Salad, and the Cheeseburger Po' Boys.

  Ingredients
Caesar Salad

  • 2 medium garlic cloves

  • 3 to 5 anchovies packed in oil, depending on taste

  • 1 large egg yolk

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard 1/3 cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed

  • 1/4 cup (15g) grated parmesan cheese Salt and fresh ground black pepper 

  • 1 Large Head of Romaine Lettuce Coarsely Chopped

  • 1/3 cup Fresh Shredded or Shaved Parmesan Cheese

  • 1 Bag of EhrichSon’s Bakery Tuscan French Bread Croutons 

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Preparation and Directions
          Caesar Salad

  1. Use a chef’s knife to mince the garlic and anchovies finely.

  2. Using the side of the knife, mash them into a paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.

  3. Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy, placing a dishcloth underneath the bowl  to help to steady it as you whisk.

  4. Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.

  5. When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil.

  6. Finish by whisking in the mashed anchovies, garlic, and parmesan cheese.

  7. Then, taste and generously season with salt and pepper.

  8. Toss remaining ingredients with dressing and serve. 

Ingredients
  Po' Boys

  • 1 lb. Ground beef 80/20

  • 1 tbsp. Olive Oil

  • 1 tbsp Worcestershire Sauce

  • 1 tsp. Liquid Smoke (Optional)

  • 1 whole Large Egg

  • 1/2 cup of shredded Mozzarella Cheese

  • 1/2 cup of EhrichSon’s Bakery Tuscan French Bread Breadcrumbs

  • 4 Slices of Extra Sharp Cheddar Cheese (Optional)

  • 1 loaf of EhrichSon’s Bakery Po’ Boy French Bread 

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Preparation and Cooking
             Po' Boys

  1. Gently incorporate Ground Beef, Olive Oil, Worcestershire Sauce, Liquid Smoke, Egg, Mozzarella cheese, and breadcrumbs making sure not to over work the beef.

  2. Divide the beef into two rectangle patties roughly 3 inches by 6 inches.

  3. Preheat oven to 400 degrees F

  4. Slice the French Bread into 6 inch lengths, then down the middle creating a top and bottom half.

  5. Line a baking sheet with aluminum foil, place both halves of the French Bread with the inside facing up, and bake for 5 to 10 minutes, or until lightly toasted.

  6. Heat a skillet on the stove top to medium-high heat

  7. Place the beef patties in the heated skillet and allow to cook.  Do not press down or cut into the cooking patties.

  8. Flip patties for even cooking. Cook to desired temperature. 

  9.  At this point assemble the burger to your liking. 

Soup and Beer
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Episode 3 with Eric Michael

Portuguese Soup

Yields 12 Quarts

Ingredients

  • 3 cups soaked dried kidney beans

  • 8 qts. chicken stock

  • 2 lbs linguica

  • 10-12 yellow potatoes, cubed

  • Salt and pepper to taste

  • 2-3 ham hocks

  • 1lb chourico

  • 4 bunches kale, chopped

  • 4-5 tbsp sherry wine vinegar

  • 1 tbsp chili flakes​​

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Preparation and Cooking

  1. Put ham hocks in pot.

  2. Cover with water and bring to a boil for one hour.

  3. Add beans.

  4. Boil for one more hour.

  5. Add meat.

  6. Simmer for one more hour.

  7. Add potatoes, chili flakes, vinegar.

  8. Simmer for an additional 30 minutes.

  9. Add kale.

  10. Simmer for 30 minutes.

  11. Salt and pepper, to taste.

  12. Serve and enjoy!

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Episode 2 with Eskedar Asefaw

Ethiopian Beef Tibs

This recipe serves two. 

Ingredients

  • Beef tenderloin1 lb

  • Medium tomatoes 1

  • Ethiopian clarified butter 1 tbsp

  • Awaze ½ tbsp

  • Cardamom ½ tsp

  • Jalapeno 1

  • Purple onion 1

  • Garlic cloves 2

  • Vegetable oil 1 tbsp

  • Salt ½ tsp

  • Black pepper ½ tsp

  • Fresh rosemary 1 sprig

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Preparation and Cooking

  1. Cut all the veggies and the meat.

  2. Heat the pan to medium heat and add the oil, onions, and garlic.

  3. Stir until soft.

  4. Add meat; cook 5-6 minutes or until brown, then add seasonings.

  5. Stir occasionally.

  6. Add the butter and Awaze; stir 1 minute, then add more onions and the tomatoes.

  7. Cook for another 1 minute, then serve.

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Episode 1 with Luther Scott III

Lump Crab Cakes with Spanish Romesco Sauce

This recipe is broken into two sections: the Romesco Sauce, and the Crab Cakes themselves.

           Ingredients
Spanish Romesco Sauce 

  • Red bell pepper 8 oz

  • White blanched almonds 2 oz

  • Garlic clove 1

  • Cayenne pepper to taste

  • Salt 1 tsp

  • Olive oil 2 oz

  • Whole tomatoes 8 oz

  • Baguette bread 2 oz

  • Smoked paprika 2 tsp

  • Sherry vinegar 1 oz

  • Black pepper to taste

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Preparation and Directions
 Spanish Romesco Sauce 

  1. Roast peppers and tomatoes over open fire until very charred. Remove from heat and place in a bowl until cool. Peel and seed the vegetables.

  2. In a dry sauté pan, toast the almonds until they are toasty and they have some color.

  3. In a food processor, add bread, garlic, and almonds until they resemble fine bread crumbs.

  4. Add tomatoes, peppers, paprika, cayenne, sherry vinegar, salt and pepper. Process until smooth paste being sure to scrape down the sides of the bowl.

  5. With the processor running add oil slowly until emulsified. 

  6. Season to taste and serve.

     Ingredients
Lump Crab Cake

  • Lump crab meat 1 lb

  • Red and green bell peppers 2 oz each

  • Brioche bread 8 oz

  • Worcestershire sauce to taste

  • Egg 1

  • Heavy cream 1 cup

  • Green onions 1 bunch

  • Dijon mustard 1 tbsp

  • Hot sauce to taste

  • Clarified butter as needed

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Preparation and Cooking
      Lump Crab Cakes

  1. Place heavy cream in a saucepan and bring to a boil. Reduce the cream by half and chill.

  2. Saute bell peppers in butter until tender.

  3. Tear bread and pulse in the food processor until it looks like crumbs.

  4. Combine Everything being sure not to break up the crab meat. 

  5. Form tester cake. Portion out into 2 oz portions or larger if you'd like.

  6. Pan fry the crab cake in clarified butter until golden brown.

Coming Up on MoxieFood

Chili!

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