Sunday, June 5, 2011

Shakey's MoJo Potatoes Recipe


You may remember the pizza scene of the seventies, the darkened rooms with dim overhead hanging lights, jukeboxes in the corners playing Mr. Mister songs, and back-room arcades that we mindlessly shoved quarters in playing Atari centipede while waiting for our pizzas to be prepared.

Shakey's Pizza was one of those iconic pizza chains that boomed during the seventies and eighties. A unique pizza chain with humble roots as Jazz musician "Shakey" Johnson opened his first Shakey's in Sacramento California in 1954 on the corner of 57th and J Streets. A combination of pizza restaurant and Louisiana French quarter bar, it became ingrained as the de facto high-school memory for millions of people.

One of the foods to come out of Shakey's kitchen is the cult-favorite Mojo Potatoes. A deep-fried and battered French fry silver dollar served with dipping sauces.

Ingredients:
  • 3 Potatoes
  • 2 cups of House-Autry brand chicken breader
  • 2-3 eggs
  • 3/4 teaspoon of salt
  • pinch of pepper
  • 1/8 teaspoon of cayenne
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon of all-season salt
  • vegetable oil
Method:
1. Slice your potatoes into thin coins.
2. In a bowl combine and mix breader, and all dry spices.
3. In another bowl crack and whisk the eggs
4. Prepare a pan for frying by adding oil and bringing it to temperature.
5. Submerge your mojo potato coins into the egg batter and then batter.
6. Deep fry the mojo potatoes until appropriately cooked and serve.
Next try serving up a few dipping sauces to dip your Mojo's in:

Three mustard sauce
In a bowl, combine 1 / 2 cup mayonnaise and 1 / 2 cup sour cream.
Add 2 tsp Dijon mustard, 2 tsp of mustard, and 2 tsp mustard Provencal.
Add two cloves garlic, finely chopped pepper to taste.
Mix well and refrigerate about 20 minutes.

Herb sauce
In a bowl, combine 1 / 2 cup mayonnaise and 1 / 2 cup plain yogurt.
Add chopped fresh herbs (parsley, tarragon, chervil).
Mix well and refrigerate about 20 minutes.

Curry Sauce
In a bowl, combine 1 / 2 cup mayonnaise and 1 / 2 cup cream cheese softened.
Sprinkle with 1 tbsp of powder or curry paste.
Mix well and refrigerate about 20 minutes.

Pepper sauce
In a bowl, mix 250 ml (one cup) mayonnaise and 3 tbsp tomato paste.
Add two cloves garlic, finely chopped or 2 tbsp onion, finely chopped.
Add (3 tbsp red or green bell pepper, cut into small dice.
Mix well and refrigerate about 20 minutes.