Laughing Rabbit Farm LLC

Laughing Rabbit Farm LLC The recipes that make me happy, that make me move, and give me a reason to try and make things better than I have been doing.

Hopefully others take inspiration from this as well.

08/11/2026

Mexican Sriracha

From the cookbook Ama by Josef Centeno. Honestly, this is one of the best cookbooks I've ever used. Every recipe is a banger. This recipe makes about a pint and lasts in the refrigerator for two weeks. I've frozen small amounts and then vacuum sealed it. Also, it's damned hot.

1 1/2 Tbs olive oil
1 1/2 cups, tightly packed, dried arbol chiles
1 cup diced shallots, sweet white onion works in a pinch
1/2 cup of tomato sauce
3tbs sugar
7garlic cloves peeled and minced

Heat the oil and add ingredients. Stirring frequently until softend, about six minutes. Remove from heat and allow to cool. Once cooled add all to blender.
Add
1/2 cup of fish sauce
1/2 cup apple cider vinegar
1/2 cup water

Blend until smooth. If more water is needed add 2tbs at a time until it's at your desired consistency. Strain thru a fine mesh strainer over a bowl and discard the solids. Place in a jar and enjoy.

08/03/2026

Jalapeño pesto

1/2 cup pine nuts or walnuts, toasted( I prefer to mix half and half but rember to toast them separately)
3oz fresh grated parmesan cheese
2cups cilantro fine chopped
1/4 cup olive oil
3 jalapeños, seeds removed and minced
4 cloves garlic, minced
1/2 tsp salt
Puree all in food processor and enjoy.

07/30/2026

Wow. It has been a while since I've posted. My bad but life gets in the way of our joy. Anyhoo, here is my riff on a ranch water that has been the drink of the summer so far.

California strawberry ranch water
18 Oz solo cup half filled with ice
2oz Blanco tequila (I prefer teremana)
1oz grand mariner
Splash of agave necter, about a half teaspoon.
Juice of 1/2 lime( tip:microwave it for 10seconds and then roll it under your palm for a few seconds before slicing for maximum juice extraction)
Stir to mix
Fill the rest with a half and half of strawberry lemonade and topo Chico( if you have an heb nearby, the strawberry 1877 is better)light stir and enjoy.

05/31/2026

8 chilie chili powder

From the cookbook ama by Josef Centeno. I highly recommend this cookbook. Everything I've made form it has been amazing!

All dried chili, easily found on Amazon or at a good Mercado

8 arbol chiles
5 guajillo chiles
5 new Mexico chiles, actually only found on amazon.
5 chilpote chiles
4 chili's negro
4 mulatto chiles, again amazon
4 pasila de Oaxaca chiles
4 cascabel chiles
1 tsp good sea salt

Heat oven to 350 degrees

Place chiles on baking pan and toast until fragrant. Cool, remove stems and shake out seeds. Tear into chunks and food processor on puree. Remove and run thru a coffee processor with the salt until smooth powder. Last one month on counter or one year in freezer. I make the recipe x 4.

Caramel candy apple2 Oz bourbonJuice of 1/2 lemon1oz maple syrup1 tbs caramelMix all in bottom of 18 Oz solo cup. Fill h...
04/05/2026

Caramel candy apple
2 Oz bourbon
Juice of 1/2 lemon
1oz maple syrup
1 tbs caramel

Mix all in bottom of 18 Oz solo cup. Fill half with ice. Half and half with apple juice and ginger beer.... Garnish with bacon crack

11/28/2025

Thanksgiving tamales

The turkey:
While a smoked turkey would be best, roasted or deep fried would also work. I personally dont include the skin as it doesn't work well. Anyway ya do it. Pick the meat from its bones and shred it. Make the marinade.

1 can of jellied cranberry sauce
2 large cans of adobo peppers( do not drain)
Enough chicken broth to make smooth in a blender
You can add any peppers ya want to add to the heat of this, but this is the basic blend. Place meat in a bowl, add the marinade and mix thoroughly. Place in large zip lock and let sit in the fridge for 24 hours.

The masa
4 cups masa flour
3 cups warm chicken broth
2 cups melted lard( I've done this with shortening and they come out greasy. Use lard, your not making these for vegans)
2 tbs baking powder
Now the spices!
2tbs thyme
2 tbs sage
2 tbs garlic powder( I prefer granulated garlic over powdered)
2 tbs onion powder
2 tbs black pepper( if you grind your own I recommend Vietnamese black pepper as it adds a different spice layer)
1 tbs savory
1 tbs herbs de Provence
1 tbs marjoram
1 tbs cumin

Add all the dry together, mix with a whisk. Make sure that you have the broth and the lard warm to the point of hot. Pour in and mix with a large spoon throughly. Let sit for at least thirty minutes. This let's the flavors marry. Taste the masa add salt as needed. The masa should taste like a stuffing. Then just make the tamales. If you need instruction on that then there are many videos on the internet to show you..... Until I get a camera and start doing my own channel.

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1101 Ozro Road
Venus, TX
76093

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