Chef Marti Mongiello’s Recipe for a Perfect Christmas

If you want to eat like the leader of the free world, then here are a few recipes from former White House Executive Chef, Martin Mongiello.

Appetizers:
President and Laura Bush’s Deviled Eggs Recipe

12 large eggs, boiled hard and peeled
1 Tbsp (plus) soft butter
1 Tbsp (plus) mayonnaise
1 Tbsp Dijon mustard
1/2 tsp Yucatan Sunshine Habanero sauce
Salt to taste

Cut eggs in half and set aside. Put egg yolks in food processor and add all ingredients. Process for 20 seconds or until mixture has blended. Check for taste and increase mustard, salt or Habanero sauce if desired. Place mixture in piping bag with star tip and pipe into egg halves. Sprinkle with paprika and chopped parsley. Chill for about an hour before serving. Note about Yucatan Sunshine Habanero sauce: Habanero is a type of hot sauce, which can be substituted with Tabasco sauce. Yucatan Sunshine and other brands of the sauce can be purchased at most local supermarkets nationwide. The Bushes used the Yucatan Sunshine Habanero when living in Texas, and now the White House chef uses the sauce in a variety of recipes.

Wild Mushroom Soup

1 1/2 qt chicken stock
1pt heavy cream
Butter
1 Tbsp flour
Salt and pepper
1/2 lb wild mushrooms (chanterelle or yellow foot)
1/2 lb shiitaki mushrooms
1/2 lb cremini mushrooms
1 leek (white only-finely diced)
1 small sweet onion (finely diced)
2 garlic cloves, chopped
1/2 tsp fresh thyme, chopped

Cook leek and onions over low heat in a small covered stock pot with a little butter. Do not color. Clean and chop all the mushrooms and add to leek and onions. Add chopped garlic and thyme. Continue to cook and add more butter, if necessary, until the mushrooms are cooked. Sprinkle in a level tablespoon of flour and mix well. Add 1 quart of chicken stock and bring to a simmer for 20 minutes and keep stirring. Add one cup of cream and cook for five more minutes. Put the soup in a blender and puree the soup. Leave it a little chunky and return it to the stove. Add salt and pepper, as well as more cream and chicken stock if necessary. (Makes 6 servings.)

Entrees:

Navy Egg Nog Chicken while out to Sea

Makes 10 servings  

Ingredients:   
5 skinless, boneless chicken breast halves – cut into strips
5 chicken drumsticks
5 chicken thighs or wings (which do you like?)
1 quart egg nog
1 pinch (or more?) of nutmeg
1 pinch (or more?) of cinnamon  
2 cup all-purpose flour
2 cup seasoned breadcrumbs
1 teaspoon chicken base or bouillon (powdered) – like Wylers
1 teaspoon baking powder
2 quart oil for frying

Directions:    
 
1.  In a large bowl, mix the eggnog.  Add in chicken pieces.  Cover and refrigerate 2 to 3 hours.
2. In another large bowl, mix together the nutmeg, cinnamon, flour, bread crumbs, bouillon powder and baking powder.  Remove chicken from refrigerator.  One piece at a time, drip drain, and then coat in dry mixture.
3. Heat oil in a large, pot to 375 degrees F (190 degrees C).  This is the few times a year that using a deep frying thermometer helps keep the kitchen safe!  Otherwise it just sits in the drawer all year long.
4. Carefully put chicken pieces into the hot oil.  Fry until golden brown and the juices running out of it are clear.  You can always poke the piece with the tip of a knife (just don’t do that while holding it over the hot oil).  Drip-dry and drain on plenty of paper towels.

Texas Meat Marinade

1/2 tsp dry mustard
1/2 thyme
1/2 tsp marjoram
1/2 tsp fresh ground pepper
1tsp Yucatan Sunshine Habanero Pepper Sauce
1 Tbsp Worcestershire sauce
2tsp chopped garlic
1/4 cup corn oil
1/2 tsp salt

Mix the dry mustard, thyme, marjoram, and pepper together. Then add garlic, Worcestershire sauce, hot pepper sauce, corn oil, and olive oil. Mix well and pour over your meat of choice covering entire piece of meat with mixture. Marinate for a few hours. Sprinkle with salt just before cooking.

Sides:

Sweet Potato Casserole

8 Medium sized sweet potatoes, roasted, peeled and passed through a fine mesh sieve
3 whole eggs, lightly beaten
1 cup half and half
1 tablespoon vanilla
1 tablespoon turbinado sugar
1 teaspoon salt
1/2 bag miniature marshmallows cooking spray

Preheat oven to 350 degrees. In a large bowl, lightly mix all the ingredients except the marshmallows. Spray a 9 inch casserole dish with cooking spray. Pour the custard and top with a half bag of mini marshmallows. Bake for about a half hour. Keep warm for service.

Black Eyed Peas

1 Ib fresh black eyed peas, or frozen (if not in season)
2 tbsp olive oil
2 onions, finely diced     
4 garlic cloves, minced
1 bay leaf
6 cups vegetable stock
2 tsp fresh parsley, chopped
Salt and pepper to taste

Sweat onions, garlic, and bay leaf in olive oil until fragrant and tender. Add the black eyed peas and vegetable stock. Simmer until the black eyed peas are tender, probably 20-30 minutes. Season with salt and pepper. Finish with chopped parsley and serve warm.

Desserts: 

President’s Pecan Pie

1 cup sugar
1/2 stick butter (unsalted and melted)
1 tsp salt
1 tsp real vanilla extract
1 cup +3 Tbsp dark corn syrup
4 large eggs, beaten
1-2 cups pecan halves
10″ pie crust (Recipe on reverse)

Combine sugar, butter, salt and vanilla, and mix together. Add corn syrup and blend until just combined. Add eggs and blend till mixture is smooth. Place pecan halves on the bottom of the pie crust. Pour filling over the pecans. (Pecans will float to the top.) Bake at 325″ until filling is set, about 55-75 minutes. Let cool. Serve warm with vanilla ice cream or whipped cream.

Cowboy Cookies

3 sticks butter
1 1/2 cups sugar
1 1/2 brown sugar
3 eggs
1 Tbsp vanilla
3 cups flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp cinnamon
3 cup oats
2 cups coconut
2 cups chopped pecans
3 cups chocolate chips

Cream butter sugars. Add eggs and vanilla. Beat. Add dry ingredients and beat until blended. Stir in remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes.