Tim Moodie Reveals his Recipes

Cyd Haynes

Editor

Tim Moodie (a.k.a. Dr. Mop) practically grew up in the kitchen with a grandfather who was a baker, a grandmother who catered, an amateur gourmet chef for a father and a mother who was a professional cook. When he moved away from a 30-year career in the toy and game invention, design and development business, he naturally moved toward…food.

Mopping mixes (if that's a new term for you, see the January issue of Edina Magazine or visit our website starting January 1 for the feature on Dr. Mop and his specialty) became his passion. Here are recipes that use four of Moodie’s secret formulas for fabulous feasts:

Greek- Luscious Lamb Chops

-       4 to 6 ¾” thick shoulder lamb chops

-       24 oz. red wine, beef broth or water

-       4 Tbsp. Dr. Mop’s Greek Moppin’ Mix

Mix Dr. Mop’s Greek Moppin’ Mix with the red wine, broth or other liquid in a bowl. Preheat grill. Once the grill is preheated, turn the setting down to just above medium. Put the lamb chops on the grill and mop with Dr. Mop’s Greek Moppin’ Mix, immediately flip the chops with tongs and mop the other side. Allow them to cook for five minutes, apply Dr. Mop’s Greek Moppin’ Mix, cook for another 5 minutes and mop the other side. Check for doneness; for medium rare, the lamb chops should be at least 145°.

You can serve these chops with mint jelly or a fresh pico de gallo. Serves 4 to 6.

Italian - Grilled Vegetables

-       1 Tbsp. Dr. Mop’s Italian Moppin’ Mix

-       1 Tbsp. butter (melted)

-       3 Tbsp. olive oil

-       1 yellow squash

-       1 zucchini

-       1 large onion

-       1 red pepper

-       2 large carrots

In a bowl, place the melted butter and 3 tablespoons olive oil. Add one tablespoon Dr. Mop’s Italian Moppin’ Mix. Preheat grill. Once preheated, set the grill to the medium setting.  Cut the squash and zucchini into 1-inch round pieces, cut the red pepper and onion into 2-inch square pieces. Peel the carrots and cut them in half lengthwise, then into 3” long pieces. Place the vegetables on a cookie sheet and brush them with the Dr. Mop’s Italian Moppin’ Mix/Oil mixture. Turn them over and brush the other side. Using tongs, carefully place the vegetables on the grill. Cook for 2 to 3 minutes on one side, turn and cook an additional 2 to 3 minutes.

Vegetables should have a nice “crunch.” You can also use asparagus and these vegetables are great added to a green salad.

Tex-Mex- Slow Cooked Pulled Pork

-       3 to 4 lbs. pork roast or pork shoulder

-       2 cans of beer, or 24 oz. beef broth or water

-       4 Tbsp. Dr. Mop’s Tex-Mex Moppin’ Mix

-       1 large onion

-       1 green pepper

In a slow cooker, mix the beer, broth, or water with Dr. Mop’s Tex-Mex Moppin’ Mix. Chop the onion and green pepper into 1-inch pieces and add to the slow cooker. Cut the pork into 3-inch cubes and add to the slow cooker. Add enough additional liquid to insure all of the pork is covered. Put the cover on the slow cooker, turn it on low and allow the pork to cook for 8 to 10 hours. Remove the pork with a slotted spoon, allowing the liquid to drain off. Pull the pork apart using two forks.

Serve plain with buns (try adding onions and green peppers, as well as your favorite BBQ sauce) or serve it with warm tortillas and pico de gallo. Serves 4 to 6.

Caribbean - Seaside Shrimp

-       24 to 36 large shrimp

-       12 oz. of white wine, seafood broth or water

-       2 Tbsp. Dr. Mop’s Caribbean Moppin’ Mix

Mix the wine, broth or water with Dr. Mop’s Caribbean Moppin’ Mix in a bowl. Preheat grill. Once preheated, set the grill to medium low. Lightly brush the grill (you can use paper towels, but be careful) with oil. Load the shrimp on skewers and place the skewers on the grill, mop with Dr. Mop’s Caribbean Moppin’ Mix, immediately and carefully flip and mop the other side. Cook the shrimp for three minutes and carefully turn and re-mop. Cook for an additional three minutes and check doneness.

You can serve these shrimp with fresh lemon, soy sauce or Thai peanut sauce for dipping. Serves 4 to 6.

Note: If you are using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes before grilling.

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