Saturday, October 19, 2019

Sunday Dinner October 20, 2019

On the Menu

Pot Likker /Pot Liquor is the liquid obtain from cooking collard greens.  Other greens i.e. mustard, turnips etc. are also used to make pot likker. 
Traditionally greens are boiled in a large pot of water for a few hours to produce the likker.   I do not like mushy greens, so I boil the stems with bay leaves for 15 minutes then add the greens and simmer an additional 15 - 20 minutes. 
Pot likker contains essential vitamins and minerals including iron and Vitamin C. Especially important is that it contains a lot of Vitamin K, which aids in blood clotting.


Chicken Creole
6 Servings
Ingredients
1 tablespoon Cajun seasoning - Recipe will follow
1 teaspoon dried thyme
1 teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
⅛ teaspoon ground allspice
3 pound chicken, cut into serving pieces
1 - 2 tablespoons grape seed oil
1 recipe of Creole Sauce – Recipe will follow

Method
Mix together all of the seasonings and thoroughly coat each piece of chicken. 
Let chicken pieces marinate in the seasoning 2 hours or overnight.
Heat the oil in a skillet on medium high heat and sear the chicken on both sides then remove  from the pan.
Deglaze the pan by adding the wine and scraping the pan to release anything that is stuck to it. 
Reduce the heat and add the Creole sauce and mix thoroughly.
Return the chicken to the pan, cover and reduce the heat to low.
Simmer the chicken for 1 – 1 ½ hours or until chicken is tender.


 Red Beans and Rice
6 Serves
Ingredients
1 pound dried red kidney beans
1 tablespoon grape seed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

Method
Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris.  Rinse thoroughly and drain.
Put beans in a large saucepan, cover with water and soak overnight.  To quick soak the beans, bring pot to a boil, turn off the heat, cover and soak for 1 hour before cooking.
While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery and garlic cloves saute until onions are translucent.
After the soaking period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally.
Serve beans over steamed brown rice and garnish with scallions or parsley.
Note: This is a well seasoned dish so careful with the Cajun seasoning and Tabasco sauce.



 Greens and Pot Likker
6 Servings
Ingredients
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 grape seed 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

Method
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 chopped 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.


 Creole Sauce
4 Cups
Ingredients
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 green pepper, chopped
1 cup chopped celery
3 cups fresh diced tomatoes
1 teaspoon Cajun spice
1 teaspoon dried thyme
1½ teaspoon dried basil
½ teaspoon salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
¼ cup dry sherry
¼ teaspoon Tabasco or hot sauce

Method
 Heat the oil in a frying pan over medium heat and saute the onions, garlic and celery until the onions are soft and translucent, stirring occasionally about 6 minutes.
Add the tomatoes along with the herbs, spices, salt, sherry and hot sauce.
Cook the sauce over medium heat, stirring occasionally breaking up the tomatoes for 15 – 20 minutes until sauce thickens. 
Taste for salt and pepper and adjust seasoning accordingly.

 N'awlins Cajun Seasoning
Yields 1 cup
Ingredients
½ cup paprika
¼ cup black pepper
1 tablespoon cayenne pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion

Method
Combine the spices thoroughly and store them in an air tight glass jar in a cool dry place.  If not used in 1 month, store in the refrigerator for up to   6 months.


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