Maurice Farmer - In the Kitchen With Chef Mo: Saucier Edtion

2018 Maurice Farmer

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ISBN: 978-1-54-394155-5

Servers: 2

Time: 10 minutes

1 cup brown sugar packed

6 tablespoons unsalted butter cubed 1/2 cup heavy whipping cream

1 teaspoon vanilla extract 1 tablespoon bourbon*

1 teaspoon salt Instructions

Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.

Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk. Raise the heat to medium/medium-high and bring the mixture to a boil. Boil for 60 seconds*.

Remove from the heat and whisk in the salt. Cool slightly for about 10 mins**.

Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use. To serve: warm up desired amount in the microwave.

Ingredient:

1 cup Ketchup

1 cup rice wine vinegar

cup soy sauce

3 Tablespoon Sugar

2 Tablespoon sesame seeds

Teaspoon freshly ground black pepper 3 scallions, whites & greens, chopped

One 2-inch piece ginger, peeled & grated 1 Tablespoon sesame oil

Preparation; Mix all Ingredients together rest 30 minutes then sever.

Ingredients:

pound tomatillos, husked & quartered 2 poblano pepper, Stemmed & seeded

cup chopped cilantro

Teaspoon ground toasted cumin 1 large ripe avocado

Juice of 2 limes

Preparation; Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, all peppers, onion, & garlic on the parchment & drizzle on olive oil. Add salt to taste & toss together with your hands. Place in oven & roast 20 minutes, stirring halfway through, until blistered & softened. Remove from heat. Place roasted vegetables with any juice from the pan in a food processor fitted with the steel blade. Pluse until well blended but not pured. Add cilantro, cumin , avocado & lime juice and Pluse until blended. Taste and adjust salt;

Ingredients:

1 Tin of coconut milk

6 tablespoon fresh coriander leaves

teaspoon coriander powder

teaspoon powder ginger Dash soy sauce

2 cloves garlic, crushed

2 small green chilies, seeded and chopped Juice and zest of 1 lime

Preparation: In a large bowl mix all ingredients well or blend. Can be refrigerated up to 1 week;

Serves: 4 Time: 20 Minute

Ingredients:

2 Tbl Olive oil

1Tbl Slivered garlic 2Tbls Sliced shallots 1Tps Saffron

Salt kosher 1 Teaspoon or to taste Black pepper to taste

Splash of rice wine vinegar

cup of blue crumble cheese

Direction: Using a medium bowl mix all ingredients together except for the Blue cheese add last refrigerate for 4 hours. Can use this on salad or fish..

Serves: 4 Time: 30 minutes Refrigerate Salt & Pepper to taste

1/4 cup chopped red bell pepper

MIX all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.

SERVE as a dip with tortilla chips or with grilled burgers, meats, chicken or seafood.

Chef Mos Ranchero Sauce

Serves: 4 Time: 30 minutes

Ingredients:

4 cups Vegetable stock 4 Roma tomatoes ; peeled

1 Jalapeno peppers ; (up to 2), seeded, roughly chopped 1 large onion ; roughly chopped

1 Tsp Garlic ; chopped 1/8 C olive oil

2 tablespoon red pepper flakes or chili pepper flakes

Direction: Using a medium pot on medium-High heat add all ingredients to pot for about 20 minutes. Transfers everything into a blender or mixer pure until your liking. Server tacos, or any Mexican food ..

Serves: 4 Time: 20 minutes Ingredients:

1 tablespoon olive oil

1 small onion, peeled, halved, and thinly sliced 3 cloves of garlic, peeled and thinly sliced

1-inch piece of fresh ginger, peeled and minced

tablespoon Black Peppercorn 1 cup of full-fat coconut milk 1/2 teaspoon cayenne pepper 1/2 teaspoon curry powder

1 teaspoon smoked paprika

Salt, to taste black pepper to for more heat.

Direction: Using a Medium size pot heat olive oil. Next add in your

Garlic, onions, & ginger until they sweat.. next add in all the rest of the ingredients

Turning the heat to low let simmer for 10 minutes then ready to serve. Its great with any kind of meat or fish & veggies..

Serves: 4 Time: 30 minutes Ingredients:

4 Tbl olive oil

1 1/3 Cocktail sauce 1/2 cup honey

1/4 cup soy sauce

6 garlic cloves minced 2 tbl kosher salt

Black pepper corn to tastes 1 pound mushrooms sliced

Direction: using. Large bowl and a whisk or spoon mix all ingredients together tasting as you go along. Warm in medium pot on low heat for 10 minutes ready to serve goes well with beef or pork ..

Chef Mos (Fried Birds Eye Chilies) Ingredients

25 birds eye chilies finely sliced 60 ml Coconut oil

1 tsp dried shrimp paste

tsp salt Directions

Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with tsp salt.

Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

(Sambal Terong) Yield: 6 servings Ingredients

2 sm Aubergines 1 lg Spanish onion 4 Cloves garlic

1 tb Vegetable oil 2 ts Chilli powder 1 sl Terasi

1 ts Brown sugar 2 lg Tomatoes Directions

Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.

Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hotspicy hotthen take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions.

Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.