Saturday, December 31, 2016

Traditional Southern New Years Dinner

According to Southern US traditions, you will have good luck for the entire year if you have the traditional New Year's Day dinner.

Have a Healthy and Prosperous New Year and Soulful Eating!
Angelique and Joyce Perrin

On the menu

                                                            8 to 10 servings

6- 7 pound boneless pork roast (shoulder or butt)
Kosher salt
freshly cracked black pepper
2 tablespoons of canola oil
2 onions, halved and sliced thin
6 cloves  garlic, cut into thin slices
1 teaspoon of dried thyme, crushed
1 teaspoon of dried rosemary, crushed
1 stick unsalted butter
1/2 cup of all purpose flour
1 (32 ounce) carton of chicken broth
boiled rice

Sprinkle the pork shoulder with salt and pepper and allow to sit at room temperature for 30 minutes. Preheat oven to 275 degrees F. Heat canola oil over medium high heat in the bottom of a cast iron Dutch oven and sear the pork on all sides. Remove and set aside. In the same pot, add the onion, and cook until lightly caramelized. To the onion, add the sliced garlic, a pinch of salt, some freshly cracked black pepper, and the thyme and rosemary; add a splash of the chicken broth to deglaze the pan. Cook and stir another couple of minutes, scraping up any browned bits on the bottom of the pot. Remove the onion and set aside.
In that same pot, melt the butter over medium heat to start a roux. Stir in the flour a little at a time until fully incorporated. Cook, stirring constantly, until mixture reaches a peanut butter color, about 10 minutes. Slowly stir in the chicken broth until mixture is fully incorporated, thick and bubbly. Add the onions into the roux and stir.Add the seared roast to the pot and ladle some of the gravy over the top of the roast. Cover and cook at 275 degrees F for 3 hours, or until meat pulls away easily with a fork, turning the roast about every 30 minutes and basting it with the gravy. Test for a minimum internal temperature of 145 degrees F with an instant read thermometer. Serve as is, or remove the roast, skim off the fat, and simmer gravy until reduced and thickened. Can also use a slurry of cornstarch and water to thicken, if desired. Serve the roast smothered with a generous amount of gravy and hot rice.

6 Servings
3 pounds mixed greens, chard, mustard, kale, collards, etc.
2 cups water
2 bay leaves
1 teaspoon salt
1 Tablespoon Cajun seasoning
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 tablespoon grapeseed oil
1 large onion, sliced
1 large red bell pepper, sliced
4 large garlic cloves, sliced
2 tablespoons of red wine vinegar
½ teaspoon Tabasco sauce or any hot sauce

Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves and set them aside. 
Then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
In a large stock pot, add the water, the  stems you sat aside and bay leaves.  Bring pot to a boil, cover and reduce heat to medium and let stems simmer for 15 minutes {this is your pot likker}.
Remove the stems and bay leaves from the pot and add the greens, salt, Cajun seasoning, granulated garlic & onion and the liquid smoke.  Mix thoroughly; then bring the pot back up to a boil.
Reduce heat to medium low and cook covered for 15 minutes.
Heat the oil in a medium saute pan and add the onions, bell pepper and garlic saute until onions are translucent.
Add sautéed vegetables to the pot of greens along with the vinegar and Tabasco sauce and mix thoroughly. 
Continue to let greens simmer uncovered another 5 – 6 minutes. 
Taste for seasoning, adjust if needed, cover pot and remove from heat.
Note the reason you're cooking the greens uncovered, is to allow the liquid to reduce and produce a more concentrated flavor.

           6 - 8 Servings             
1/4 pound bacon, chopped
1 cup chopped onions
1 medium green pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
1 pound dried black eyed peas, rinsed and sorted
2 quarts of water 

2 pounds smoked ham hocks
2 jalapeno peppers, ribs & seeds removed, chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
3  large bay leaves
additional water as needed


 In a tall stockpot, cook the bacon until tender, not crisp; add the onions, peppers and celery
and saute about 1 minute. Add the garlic and saute a few seconds.
Add the peas and cook about 2 minutes, then begin to add the water slowly. Stir in a little at a time and bring to a boil.
Add the ham hocks, jalapenos, salt, pepper,Cajun seasoning and bay leaves. Reduce to
medium and simmer partially covered for 1 to 1 1/2 hrs or until peas are tender. Add additional water if needed to keep broth slightly thin. 
Pull meat off the bone and return to peas; taste and adjust seasoning as needed.

8 Servings
1/4 cup shortening
1-1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 - 1/2 cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
 2 cups of buttermilk, more or less
1 large egg, lightly beaten


Preheat oven to 450 degrees F. Add the shortening to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!


Thursday, December 29, 2016

Black Eyed Peas a Southern New Years Tradition

On the Menu

                                                  Traditional Black Eyed Peas
                                                            6 - 8 Servings

Note: This is the traditional southern recipe. Since I’m a vegetarian I use 1 tablespoon of olive oil instead of bacon and ½ teaspoon of liquid smoke instead of ham hocks.

1/4 pound bacon, chopped
1 cup chopped onions
1 medium green pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
1 pound dried black eyed peas, rinsed and sorted
2 quarts of water 

2 pounds smoked ham hocks
2 jalapeno peppers, ribs & seeds removed, chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
3  large bay leaves
additional water as needed

In a tall stockpot, cook the bacon until tender, not crisp; add the onions, peppers and celery
and saute about 1 minute. Add the garlic and saute a few seconds.
Add the peas and cook about 2 minutes, then begin to add the water slowly. Stir in a little at a time and bring to a boil.
Add the ham hocks, jalapenos, salt, pepper,Cajun seasoning and bay leaves. Reduce to
medium and simmer partially covered for 1 to 1 1/2 hrs or until peas are tender. Add additional water if needed to keep broth slightly thin. 
Pull meat off the bone and return to peas; taste and adjust seasoning as needed.

 6 Servings

Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil

Sort and rinse black eyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.

1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.

8 - 10 Servings

1 pound sorted dried black eye peas
6 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon  granulated onion
1 1/2 teaspoon salt - Divided
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 large jalapeno pepper, diced
4 large cloves garlic chopped
2 teaspoons Sazon - Recipe to follow
3 large Roma tomatoes, diced
1/2 cup chopped cilantro or parsley


Place waters and beans in a large pot and place on medium low heat uncovered. Add the bay leaves, granulated garlic and onion and 1 teaspoon salt.
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt.  Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of  liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.

 Sazon Seasoning - Salt Free
½ cup
If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!

2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month

Tuesday, December 20, 2016

Christmas Dinner 2016

On the Menu

This dish was inspired by ©From the Kitchen of Deep South Dish
I’m eliminating the sugar and using 100% pure Maple syrup and unfiltered apple juice. 

 Cajun Glazed Ham 

1 (6 to 8 pound) fully baked bone-in ham
¼ cup unfiltered apple juice
½ cup Creole mustard
1 cup of 100% pure maple syrup
1 tablespoon of freshly cracked black pepper
¼ - ½ teaspoon of Cajun season


Preheat oven to 325 degrees F
Prepare a roasting pan by double lining it with heavy aluminum foil. Place two to three additional pieces in the pan to form a tub for the ham.
Place the ham cut side up in the pan.
Whisk together all of the remaining ingredients and pour about ¼ of the mixture over the ham.
Turn the ham over, cut side down and pour the remaining glaze mixture all over the ham.
Pull foil up the sides of the ham, but do not cover. Bake at 325 degrees F. for about 15 minutes per pound, or according to the package directions, basting about every half hour. Slice ham around the natural seams, and spoon the pan sauce over the slices.
Herb Roasted Turkey Breast
1 turkey breast, boneless
1 teaspoons sea salt
½ teaspoons black pepper
1 teaspoons paprika
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoons grapeseed oil
½ bunch fresh parsley, chopped
3 sprigs fresh rosemary, chopped
¼ bunch fresh thyme, chopped
2 sprigs fresh sage, chopped

Mix together all dry seasons and sprinkle on breast, making sure breast is completely covered with seasoning.
Wrap breast in plastic wrap then place in a container and refrigerate overnight.
Preheat oven to 350 degrees
Just prior to cooking, remove breast from wrap, and place on a piece of aluminum foil large enough to build a tent around it.
Place all chopped herbs in a bowl and mix together thoroughly.
Rub skin of turkey breast with oil.
Coat the top of the breast with the herb mixture.
Form a foil tent around breast and place it in a roasting dish.
Roast in a 350 degree oven according to the directions on the package.
Or use a thermometer and cook until the internal temperature reaches 165 degrees
Let breast rest 30 minutes before serving.
Maple Mustard Glazed Salmon
4 Servings

2 pounds salmon fillet
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
⅓ cup 100% maple syrup
3 tablespoons whole grain mustard
1 teaspoon apple cider vinegar
½ teaspoon thyme
½ teaspoon sea salt and
freshly ground black pepper to taste

Preheat oven to 425º.
Rinse salmon and pat dry with a paper towel.
Mix together the granulated garlic, onion, ginger and cayenne pepper and sprinkle the seasoning blend on both sides of the fillet.
Make glaze by cooking maple syrup, mustard, vinegar and thyme, salt and pepper until it thickens, remove from heat.
Place salmon, on oiled grill pan, brush with glaze. Cook for about 10 minutes, brush with remaining glaze and cook for another 5 minutes.
Transfer to serving dish.
Angelique's New Age Dressing
8 - 10 Servings

1 tablespoon grapeseed oil
1 pound ground turkey
1 tablespoon poultry season, divided
1 – 2 teaspoons sage, divided
1 tablespoon onion powder, divided
1 tablespoon garlic powder, divided
1 teaspoon sea salt, divided
1 large onion, diced
1 large bell pepper, diced
3 celery stalks, sliced
1 tablespoon garlic, minced
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
48+ ounces vegetable broth

Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add 1/2 teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Sautee for 5 minutes while stirring occasionally, do not let turkey brown. 
Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.
Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning or sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked or stuffed in the turkey the following day.
For those of you who like to use sausage, never fear!  The sage is what gives sausage its taste.  So use it generously.  
You can also turn this into a vegetarian dressing simply by using vegetable crumbles.  Your guests will never know the difference.
If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.  
Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.
Cranberry Sauce
8 – 10 Servings
12 ounce bag of cranberries 
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.
 Glazed Parsnips
4 Servings
1 ½ pound parsnips, peeled, sliced or cubed
2 oranges, juiced about 1 ½ cups
1 tablespoon olive oil
1 teaspoon salt
3 tablespoons pure maple syrup
¼ teaspoon freshly grated nutmeg

In a large skillet, combine all the ingredients and bring to a slow boil. Cover and cook over medium heat until tender, 10 – 13 minutes.
Uncover the skillet; increase the heat to high, and boil the cooking liquid down to a syrupy glaze that coats the parsnips, stirring often. 
Be careful not to scorch.
Country Style Mashed Potatoes
4 - 6 Servings
2 pounds organic russet potatoes

Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.
Faux Browned Butter Green Beans with Pecans
 6 servings

Traditionally this dish is prepared with butter and bacon, but that's just not New Age Soul Food Style. 

2 pounds of fresh green beans, trimmed
3 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup raw pecan, roughly chopped
1 teaspoon sea salt
½ teaspoon sage, dried
½ teaspoon thyme, dried
½ teaspoon Creole Seasoning  
1 orange, juiced
½ lemon, juiced
¼ cup fresh parsley, chopped, fine

Trim beans and cut in thirds on the diagonal, set aside.
In a large skillet heat the oil, add onion and saute until onions are translucent.
Add garlic and saute 1 minute.
Add the pecans saute another minute.
Add the beans, dried seasonings and orange juice; mix thoroughly, cover reduce heat and simmer about 6 minutes or until beans are slightly tender.
Taste and adjust seasonings if needed. 
Squeeze fresh lemon juice on top, add parsley and mix thoroughly.
Remove from heat and serve immediately.   
Roasted Butternut Squash Soup
Yields 8 - 10 servings

Ingredients 4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Preheat oven to 450 degrees Slice squash lengthwise and remove seeds  Wash sweet potato and cut in half lengthwise Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.  Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.  Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.  Add mashed vegetables to the broth.  Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.  Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally.  If you have an immersion blender (hand blender), puree the soup in the pot.  If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.  Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.  Bring the soup back up to a boil then reduce heat to medium low.  Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

2 Servings
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
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
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.
8 - 10 Slices
Note: Do not purchase the fruit mixes typically associated with fruit cakes, buy the individual dried fruit packages that are normally found in supermarkets. 

For the Kids version, use apple cider or apple juice instead of liquor
2 cups chopped dried tropical fruit mix
1 cup raisins
½ cup dried cherries
½ cup dried cranberries
2 cups brandy or rum
1 teaspoon dried lemon peel
1 teaspoon dried orange peel
1 stick butter
1 cup unfiltered apple juice
1 cup sugar
¼ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 ¾ cups all purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
½ cup walnut pieces

Heat oven 325 degrees F
grease and flour loaf pan
Combine dried fruit, brandy, lemon peel and orange peel in a saucepan, and bring to a boil.  Reduce heat to low and let simmer 5 minutes stirring occasionally. 
Add the butter mixing until melted; add apple juice, sugar, cloves, allspice, ginger and cinnamon.  Mix thoroughly and let simmer 10 minutes stirring occasionally.  Remove from heat and transfer to a mixing bowl. Let sit until mixture is completely cooled.
Place flour, salt, baking soda and baking powder in a fine wire mesh colander and sift ingredients into the cooled fruit mixture. The object is not to over work the batter, fold in the ingredients just enough to combine then quickly fold in the eggs one at a time. Fold in the nuts and transfer batter to floured loaf pans.
Cook 1 hour, remove from oven, baste top with brandy or rum and let cake cool in the pan on a rack. Store cake in an air tight container, if storing for any length of time, once a week spritz the cake with brandy or rum to keep it moist. 

Hot Spiced Cranberry Cider
25 Servings
2 quarts apple cider
6 cups cranberry juice
¼ cup packed brown sugar
4 cinnamon sticks
½ teaspoon whole cloves
1 lemon, juiced

In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon juice.
Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
With a slotted spoon, remove cinnamon and cloves.  Serve hot.