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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 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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     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

Preparation and Cooking
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.

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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.

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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.

Coming Up on MoxieFood

A Fall Surprise!

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