Saturday, January 12, 2019

Sunday Dinner January 12, 2019

On the Menu


 Jamaican Jerk Ribs
2 Racks

Ingredients
2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Method
Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
Place ribs in a nonreactive roasting pan.
Pour rum over ribs, turning a few times to coat evenly.
Cover and place in fridge, turning once every hour for 4 hours total.
Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
Divide jerk spice blend.
Drain ribs and pat dry with a paper towel.
Take one batch of jerk spice blend and rub into rib racks-both sides.
Wrap with plastic wrap and return to fridge for 1 hour.
Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
Heat grill to medium.
Add chips and place ribs on hot grates over drip pan.
Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
When done remove ribs to a platter.
Sprinkle the remaining jerk spice blend on ribs.


 Dirty Rice -  for the New Age
8 Servings


Traditionally Cajun dirty rice is made with chicken liver or gizzards.  We are going to take the dirt out of the rice and clean it up a little with ground turkey.

Ingredients
1 pound ground turkey/Vegertian
½ teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
½ teaspoon oregano
2 tablespoons grapeseed oil
1 cup onions, chopped
1 cup celery, chopped
½ cup bell pepper, chopped
8 garlic cloves, chopped
2 cups rice, rinsed, drained
1 tablespoon tomato paste
4 cups vegetable broth
2 teaspoons salt
1 teaspoon thyme
½ - 1 teaspoon cayenne pepper
2 bay leaves, large
¼ cup freshly chopped parsley
 
Method
Place turkey in a bowl and season with salt, Worcestershire sauce, granulated garlic, onion, chili peppers and oregano, mix thoroughly, cover and refrigerate overnight.   
In a large heavy sauté pan or pot, heat the oil over medium-high heat. Add the turkey and cook, stirring, until the meat is browned.
Add the onions, celery, bell peppers, garlic, rice and tomato paste continue sautéing until all ingredients are well combined.   
Add the vegetable broth, salt, thyme, cayenne pepper and bay leaves; scrape the bottom of the pan to loosen any browned bits.
Bring to a boil, then lower the heat to the lowest setting and simmer for 16 minutes or according to the directions on the rice package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove bay leaves, add parsley and fluff with a fork prior to serving.
 

1 Vegetarians use (tvp) textured vegetable protein or vegetables crumbles




  New Age Greens
4 – 6 Serving
Ingredients:
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper
 
Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
 
Variations:
  1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
  2. Any type of mushroom can also be added to the sauté prior to adding the greens.
  3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
  4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
  5. ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.
Soulful Eating Angelique and Joyce


1 Liquid smoke if you use too much will make your food bitter so be careful. 
 


Crazy Corn for the New Age
4 – 6 Servings
Ingredients
4 ears of corn, kernels removed from cob
1 tablespoon olive oil
1 medium red onion, chopped
3 cloves garlic, chopped
1 small red bell pepper, chopped
1 large jalapeno pepper, seeded, chopped
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper
Method
Heat oil in a sauce pan; add onions, garlic, peppers and sea salt.  Saute on medium heat for 3 minutes.
Add corn and remaining ingredients, saute until all ingredients are thoroughly combined.
Cover and cook for 10 – 13 minutes.  Remove from heat and let pan remained covered.
 


 
 

Friday, December 28, 2018

Sunday Dinner December 30, 2018

On the Menu

  
Texas Brisket Roast
8 Servings
Ingredients
2 tablespoons chili powder – Recipe below
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 tablespoons brown sugar
2 teaspoons dry mustard
4 pounds beef brisket, trimmed
2 cups water
4 ounces tomato paste
1/2 teaspoon
1 tablespoon sea salt
3 large bay leaves

Method
Preheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, and dry mustard.
Season the raw brisket on both sides with the rub, Cover and Place in a roasting pan and let it marinade in the refrigerator overnight. 
Remove roast from refrigerator and let it come to room temperature.  Uncover and roast in oven for 1 hour.
Whisk together the water tomato paste, liquid smoke and sea salt; add the bay leaves then pour it into roasting pan.
Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Chili Powder

Note: Traditionally chili powder is just 2 - 3  different dried chili pods, grounded together. Here at New Age Soul Food, we like to add cumin to our chili powder.  If you dry roast your chilies and cumin in a frying pan prior to grinding, you'll add an amazing flavor. 

Ingredients
3 ancho chilies
2 pasilla chilies
1 tablespoon cumin seeds

Method
Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder.



Cuban Black Beans and Rice 8 Servings
Ingredients 
1/2 cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Method
 
Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid. 
Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.



Greens with Caramelized Onions and Tomatoes
4 Servings
Ingredients
1 tablespoon grapeseed oil
1 medium onion, sliced thin
1 ¼ teaspoon sea salt divided
4 Roma tomatoes cut in fourths
3 large garlic cloves sliced
1 bunch collards, chiffonade
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon oregano
½ teaspoon crushed red chili peppers
2 oranges, juiced [¾ cup]

Method
In a wok or large sauce pan, heat oil, add onions and ¼ teaspoon salt. 
Saute onions on medium high heat until onions are caramel in color, approximately 8 minutes.
Reduce heat to medium, add tomatoes and garlic and continue sautéing until all liquid from tomatoes is absorbed.
Add collards and remaining ingredients mix thoroughly then bring pan up to a boil.
Reduce heat to low, cover and cook 20 minutes on low heat.



Spinach Avocado Soup
6 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves minced
12 ounces baby spinach
2 tablespoons all-purpose flour
2 ½ cups 2% milk
1 teaspoon sea salt
freshly ground pepper to taste
2 ripe avocados, pitted, peeled and chopped
1 teaspoon Tabasco, or more to taste
Juice of 1 lemon/lime, plus lemon/lime wedges for garnish

Method
Heat oil in a large pan over medium heat, add onion and garlic and cook until garlic softens, stirring occasionally for 3 minutes.
Add spinach, stirring until spinach has wilted then sprinkle the flour over top and mix well.
Pour in milk and broth. Cook, stirring constantly (so mixture doesn't boil), until slightly thickened, about 13 minutes.
Season with salt and pepper, remove from heat and let cool slightly.
Puree spinach mixture in a blender or with an immersion blender until smooth.
Transfer all but 2 cups of the soup to a large bowl.
Add the avocados to blender and puree until smooth. Then thoroughly combine both mixtures.
Cover and refrigerate soup until chilled. Just before serving, stir in the Tabasco and lemon/lime juice. Taste for flavor and adjust seasoning as needed
 Serve cold and garnished with lemon or lime wedges. 

Jicama Mango Salad with Cilantro Lime
6 Servings
Ingredients
1 ½ pounds jicama, peeled, sliced lengthwise
1 granny smith apple, cored, sliced lengthwise
1 mango, seeded, sliced lengthwise
¼ cup fresh cilantro, chopped
1 lime, juiced
1 orange, juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
¼ teaspoon crushed red chili peppers

Method
Place jicama, granny smith apple, mango and cilantro in a large bowl.
Whisk together the juices, oil and seasonings until well combined.
Pour dressing over salad and mix thoroughly.
Refrigerate and let cool at least 1 hour before serving.
Mix thoroughly prior to plating.


Saturday, December 22, 2018

Christmas Dinner 2018

On the Menu


   

Christmas Glazed Duck

10 servings

Ingredients

1 Roast duckling (Long Island), about 5 pounds

1 tea spoon sea salt

1 teaspoon pepper

1 teaspoon granulated garlic

1 teaspoon granulated onion

Zest of 1 orange

Zest of1 lemon 
Zest of 1 lime

1 small onion, halved

Sour Orange Glaze – Recipe to follow



Method

Preheat oven to 300 degrees F.

A day before roasting, remove the giblets and neck from the cavity of the bird and discard.

Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well.

Pierce the duck skin all over (including the back) with a skewer or small knife.

Mix together the salt, pepper, granulated garlic and granulated onion and season the bird thoroughly inside and out with the mixture. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

Stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.

Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired. 




 Sour Orange Glaze

Ingredients

4 cups fresh orange juice

2 cups fresh lemon juice

1 cup fresh lime juice

6 cloves garlic, finely chopped

1 tablespoon whole fennel seeds

1 teaspoon whole black peppercorns



Method
Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature.


Southern Collard Greens
8 Servings
This recipe was inspired by: http://www.deepsouthdish.com/
 
 Ingredients
2 tablespoons olive oil
1 teaspoon sesame oil
1 teaspoon crushed red pepper flakes
1 large onion, sliced, thin
3 large garlic cloves, sliced, thin
1 large chipotle pepper in adobo sauce, minced
2 large bunches of collard greens, cleaned rinsed and chopped
2 oranges juiced
½ teaspoon of Cajun seasoning 
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 teaspoon liquid smoke
Method
Heat the oil in a large saute pan or wok, add the crushed red pepper flakes and saute until peppers are slightly browned, do not let them burn. 
Add the onions, garlic and chipotle pepper in adobe sauce; saute until onions are translucent.
Add the collards and all remaining ingredients, carefully mix until all ingredients are well incorporated.
Cover, bring to a gentle boil, reduce heat to low and cook 30 minutes stirring occasionally.
Taste, season with additional salt and pepper as needed; sprinkle with dried pepper flakes, if desired.

Original: http://www.deepsouthdish.com/2010/04/southern-collard-greens-with-ham-hocks.html



Old Fashioned Christmas Ham
20 servings
Ingredients
1 (12 pound) bone in ham
15 to 20 whole cloves
1 (20 ounce) can pineapple slices, juice reserved
1 small jar maraschino cherries, juice reserved
½ cup light brown sugar
¼ cup Dijon mustard
Method
Preheat the oven to 325 degrees F.
Place ham in a roasting pan. Score the ham with a diamond pattern.
Press a clove into the center of each diamond.
Drain the juice from the pineapple rings and cherries into a medium bowl, and whisk in the brown sugar and mustard. Coat the ham with this mixture.
Arrange the pineapple rings over the outside of the ham.
Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F.
Be sure the meat thermometer is not touching the bone.
Remove toothpicks before serving.



Macaroni and Cheese - for Holidays Only 
 10 - 12 Servings
Ingredients
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground

1 teaspoon sea salt
1 1/2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI  Xtra-Sharp cheddar cheese

Method


Heat oven 350 degrees
Cook macaroni until it's al dente:  In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
Add the paprika, basil and sea salt, mix thoroughly.
Add the warm milk and mix thoroughly.  Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil.  Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.
      



Roasted Maple Glazed Brussels Sprouts
4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
½ teaspoon sea salt
Method
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 
Transfer to a plate and serve immediately.
 
6 Servings
Ingredients
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
pepper.
Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
Serve hot
 


 Strawberry Spinach Salad
2 Servings
Ingredients:
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
Dressing:
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Preparation:
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.



Sweet Potato Pie
16 Servings
Ingredients
2½ lbs sweet potatoes
1 teaspoon pumpkin spice mix
1 cup evaporated milk
3 eggs
1½ cups brown sugar ½ cup granulated cane sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg freshly grated
½ teaspoon ginger
2 commercial pie crust
Method
Preheat oven 350 degrees F.
Wash potatoes and slice them in half, lengthwise.
Sprinkle each half with pumpkin spice mix.
Bake in oven 35 minutes or until potatoes are done
Let potatoes cool down just enough to peel.
Place peeled potatoes in the bowl of your electric mixer affixed with the paddle add all other ingredients except the crust and mix on medium low until you have a puree.
Prepare crust according to the instructions on the package.
Pour filling into the partially baked pie shell, make sure your oven is still on 350 degrees and bake 60 minutes or until pie is set in the middle.
Let pie cool before serving.
 Pumpkin Spice Mix
1/3 cup cinnamon, ground
1 tablespoon ginger, ground
1 tablespoon nutmeg, ground
1 ½ teaspoons cloves,ground
1 ½ teaspoons allspice, ground
Method
Combine all ingredients in a glass jar with a tight fitting lid. Store up to 6 months.
Use on baked sweet potatoes and butternut squash or any roasted root vegetable as well as pumpkins.  Also great in butternut squash and pumpkin soups.
 

Red Velvet Cake

Ingredients
Cake:
2 cups sugar
2 sticks butter at room temperature
2 eggs at room temperature
2 ½ cups cake flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon distilled vinegar

Icing:
1 cup buttermilk
2 tablespoons all purpose four
1 stick butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 can of angel flake coconut
½ cup black walnuts, crushed

Method For the Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
In a separate bowl, sift together the cake flour, salt, baking soda and cocoa powder.
In another bowl, add the food coloring, buttermilk, vanilla extract and vinegar and mix thoroughly..
Pour 2 cups of the flour mixture into the creamed butter, mix and add 1 cup of the buttermilk mixture. Continue mixing alternating between the flour and buttermilk mixtures until all ingredients are added.
Pour batter into 2 (8-inch) round cake pans, greased and floured.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before icing.

For the Icing:
Using a double boiler, whisk together the buttermilk and flour until smooth.
Cook until mixture is thick.  Refrigerate until cool [while cake is baking].
Once cake is done and you sit it aside to cool, start putting together your icing.
In a medium bowl, add butter make sure it‘s at room temperature or soft enough to cream. 
Then add the sugar, vanilla and cooled buttermilk mixture and mix or whisk until creamy.
Add coconut flakes and walnuts then mix thoroughly.
Once cake is cooled you can begin icing it. 
Spread icing  between layers and on top and sides of  cake.