Category: Archive

Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Gluten Free Fried Chicken Breading
Author:
Cuisine: Soul Food
Recipe type: Main
Serves: 8 pieces
Prep time: 
Total time: 
Ingredients
  • ½ cup Masa ( I use the tamale formula)
  • ¾ cup rice flour
  • 1.5 cup Bobs Red Meal Blue one to one GF Flour
  • 2 tsp kosher salt
  • ½ tsp paprika
  • ¼ garlic powder
  • 1 tsp black pepper
Instructions
  1. Mix all ingredients

 


Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Southern Style Greens
Author:
Cuisine: Soul Food
Recipe type: veggie
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 bunches Collards, kale, chard, mustard, or turnip cleaned, stem cut out, and chopped
  • 3 tbsp oil or bacon grease
  • two dried chili’s such as cayenne, arbol, chipotle(although it won't saute)
  • ¼ cup brown sugar
  • ½ cup of red wine vinegar
  • 1.5 cups of homemade chicken stock
  • ½ of a thinly sliced onion
  • 1 ham hock ( you can use less if you get your butcher to slice them for you)
Instructions
  1. Saute onion, chile, and ham hock in oil for a few minutes
  2. Add sugar and stir till pretty much dissolved
  3. Add greens and toss with oil and sugar mixture cook for a minute
  4. Add stock and vinegar put on cover raise heat to medium high until pressure is high. Lower to a simmer and cook 12-15 minutes. (If you don't have a pressure cooker simmer for 45 minutes or until greens are tender)
  5. Take off heat and serve(Cornbread is a great side with any greens and the pot liquor)
Nutrition Information
Serving size: 4

Collard-Greens-Market-940x626

 


Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Shrimp Etoufee
I had this classic at Commander's Palace when I was a kid and I always strived to recreate that experience. This is one of the first recipes that I made for my wife and she mentioned she wanted it for Valentine's Day.
Author:
Cuisine: Cajun/Creole
Serves: 4-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 stick or ½ cup of butter
  • ½ cup of flour approximately
  • 1 onion small diced
  • 1 bell pepper small diced
  • 3 stalks celery split down the middle and chopped
  • 1 shallot petite diced
  • 3 garlic cloves
  • 1.5 tablespoon of tomato paste
  • 3 sprigs thyme (2 tsp dry)
  • 1 tsp of chopped rosemary
  • 3 bay leaves
  • 3 cups stock ( I usually use a combination of shrimp stock made from the shells and chicken)
  • 2 tsp of Worcestershire
  • 1 tablespoon of Cajun spice
  • 2 tsp Old Bay
  • ½ tsp of smoked paprika
  • 2 cups rice
  • 2 pounds Gulf shrimp peeled or crawfish(save shells for your stock)
  • salt to taste
  • Hot sauce to taste I like Crystal
  • Sliced green onion garnish
Instructions
  1. Melt butter over medium heat in a dutch oven or covered saute pan.
  2. When the butter gives off a nutty aroma slowly add flour a little at a time slowly string with a wood spoon(It should form a slightly runny paste as you will saute your aromatics in the roux after)
  3. Stirring periodically cook the roux until it is peanut butter brown.
  4. If the roux is a little thick you can add some more fat so you can effectively saute your Holy Trinity
  5. Sweat your onions, pepper, and celery for about 5-6 minutes if the roux starts to get darker lower your heat
  6. Add you garlic, shallot, and tomato paste cook for 2 minutes raising the heat to medium high.
  7. Deglaze your pan with the stock and add Worcestershire, Cajun Spice, Old Bay, and paprika
  8. At this point you can hold the sauce on low until your ready to serve it. I would not hold it longer than an hour or two
  9. Make 2 cups of dry rice with 4 cups of water
  10. Bring sauce to a heavy simmer. Sometimes you need more liquid sometimes you need to reduce it a bit.
  11. Add your shrimp and poach in sauce over medium low for about 5 minutes covered
  12. Season with salt and hot sauce
  13. Top with green onion

 


Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Hoppin' John
Author:
Cuisine: Soul Food
Recipe type: Main
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 Tablespoons Butter
  • 1 whole Large Onion, Diced
  • 6 cloves Garlic, Pressed
  • 1 whole Green Bell Pepper, Diced
  • 4 stalks Celery, Diced
  • 4 Tablespoons flour
  • 1 Pound Soaked Black-eyed Peas
  • 5 cups Chicken Stock, Ham., or Veggie Stock
  • 1 whole Ham Hock
  • 1 can Rotel or Diced tomatoes
  • 1 tsp of Smoked Paprika
  • 3 Bay Leaves
  • 3 sprigs fresh thyme or 2 tsp dry divided
  • 3 healthy squirts of Sriracha
  • Salt And Pepper, to taste
  • 1 cup of Chopped Ham (possibly left over from Christmas)
  • 3 Tablespoons Cider Vinegar
  • 3 cups cooked Rice, For Serving
  • Green Onion for garnish
Instructions
  1. Add butter over medium heat
  2. Add onions, celery, and bell pepper when the butter gives off a nutty smell and saute for 5 minutes
  3. Add the flour and saute until golden brown stirring constantly
  4. Add tomato paste and pressed garlic and cook for two minutes
  5. Deglaze pan with stock and tomatoes scraping brown bits with a wooden spoon
  6. Add ham hock, paprika, bay leaves and 2 sprigs of thyme
  7. Bring everything to a heavy simmer and reduce to low and put on the lid
  8. Turn on the football bowl games and crack a beer
  9. Stir every 15-20 minutes until the peas are cooked through
  10. After 40-45 minutes add ham, vinegar and Sriracha
  11. Start cooking rice
  12. You can keep peas and rice on low until your football game is over
  13. Serve over rice with a green onion garnish

 

 


Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •  

This is based  my Grandmother Francine’s recipe.  I always looked forward to it every year.

  • 3-4 yams peeled and cut into rounds
  • 1 stick of butter
  • 1 cup of sugar
  • 1 cup of orange marmalade
  • 1 stick of cinnamon
  • 1 t lemon juice
  • salt
  • 1 cup toasted pecans (optional)
  1. Preheat oven to 365, and put yams on parchment or Silpat  on a sheet pan.
  2. Salt and drizzle with olive oil, roast for 40 minutes or until somewhat tender and slightly brown on edges
  3. Meanwhile in a sauce pan heat butter, sugar, marmalade until sugar is dissolved over medium low heat.
  4. Place cinnamon stick and lemon juice into pan and turn heat to low until yams are done roasting.
  5. Place yams into baking dish and pour syrup over them.  (At this point you can refrigerate and do the next steps before service)
  6. Cover with foil
  7. Cook in oven for 15-20 minutes longer or until fork tender.  Cooking times vary on this recipe so be vigilant
  8. Top with toasted pecans if using

Share the joy
  •  
  •  
  •  
  •  
  •  
  •  
  •