Collards and Ham Hocks

For those of you who were asking about how to make collards, I found this link. Why reinvent the wheel, when someone has gone through all the effort of presenting a perfect picture? So, this ISN’T MY RECIPE. In fact, it’s from: http://soulfusionkitchen.blogspot.com/2005/04/southern-greens.html . I often make this as a vegetarian version and will make my own vegan bacon instead of ham hocks. I’ll post that recipe another day. Until then,

Sylvie’s blog reads:

My mother cooked ‘greens’ this way. No recipe , just add this and do that. I followed her direction and incorporated what I saw her do.

Collards, mustards or turnips. A combination of the three, two or just one. Cooking greens is very simple. Yes, simple ingredients: salt, pepper, garlic, onions, smoked meat, hot chile pepper (optional) and the greens. You can buy “greens” pre-washed, in bunches, frozen or if you’re like my mother, you have your own “Collard Tree” in the backyard.

Ingredients:
2 – 3 medium smoked ham hocks or 2 pounds smoked pork neck bones or smoked turkey necks or smoked turkey wings. If vegetarian-eliminate meat and substitute ‘Liquid Smoke’ for flavor.
5 pounds of collards, mustards or turnips (several large bunches- washed to remove dirt)
2 cups chicken broth (Substitute with vegetable broth for vegetarian greens)
1 medium onion
2 cloves garlic
salt and pepper to taste
Chile pepper (optional)

2 or 3 smoked ham hocks and put them in a large pot of broth plus water (enough liquid to fill half the container). Greens will wilt and add liquid. Add garlic and onion (Chile optional). Bring the broth/water to a rolling boil then reduce heat and simmer for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. The flavor is in the smoked meat. You want the ham hocks to be falling apart before you add the ‘greens’.

Take the greens and separate the leaves (if fresh). If using fresh greens, rinse each leaf individually under cold running water. After you rinse the greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once. Pre-washed and frozen greens are ready for use. No processing or washing needed.

Next, add the greens to the pot. Because this is lot of greens, you will need to add them until the pot is full. Allow them to wilt as they cook – then add more. Add your salt and pepper, cover and cook for thirty minutes on medium heat. You want the greens to be tender. If need to cook longer, taste every 15 minute until tender. Adjust seasoning to taste. Distribute the smoked meat evenly. Taste to confirm the ‘greens’ are the tenderness you prefer.

The green’s liquid/broth is called “Pot Liquor”. The southern way is to dip the corn bread in the ‘pot liquor’ and eat.

Butternut Squash Bisque

So this is just one way to treat a Butternut Squash Bisque. Honestly, I left some pretty modest directions there. I like my bisque with 4 tbs brown sugar and a bit more salt. The flavor you’re looking for is a gentle and subtle chorus, no ingredient can be louder than the other. The soup should be creamy, smooth, and gentle with the butternut squash taking the lead. I like have a sweeter flavor with it, because I can’t get away from the concept of pumpkin pie like soup. I know it doesn’t have to be, but I enjoy it that way. Some may like it more savory with less of a sugary flavor. For that, stick to the 1 tsp of sugar and saute in an onion, 2 cloves of garlic, and a sprig of Rosemary with the butter and purree in with the squash before adding dry spices. Other times, I like this to be a curry centered dish to add over rice. For that, add a yellow curry to taste, 1/4 cup of fresh lime juice, a can of coconut milk (substitute for cream), 1/4 tbs of red pepper. Cook till thick. Top with fresh chopped cilantro and a side of lime. Mmm. That sounds good, I think I’ll make it for dinner! Let me know of your thoughts and how the recipes turned out for you!

Butternut Squash Bisque

Dry Spices:
1/4 tsp Allspice
1/4 tsp Cinnamon
1/4 tsp Dried Ginger
1/4 tsp Nutmeg
1/4 tsp ground cloves
2 tsp kosher salt (add more to taste, if you want later after you’re done cooking)
1tsp thyme (crumbled)
1 tsp Paprika
1/4 tsp lemon pepper
1 table spoon brown sugar

Wet ingredients:
1/3 cup white wine, dark rum, sherry, or mirin (whatever you’ve got in the cupboard of the four)
2 cups vegetable broth (substitute bouillon cubes and H20, or chicken broth or mushroom broth if you’ve got it or want it)

Cream/Milk:

3/4 milk, half and half (cream) or heavy whipping cream (dependent on the degree of heart attack you’re offering yourself to.  I like heavy whipping cream.)
( you can substitute a pumpkin pie spice blend if you have it for the nutmeg, cinnamon, allspice, and cloves.  It’s not as good, but it certainly works.  And if you haven’t tried the recipe

Squash:
2lbs Butternut squash. (Roasted and mashed or puréeed)

Preheat oven to 375 F. Wash and cut lengthwise the squash.  Add a dash of Allspice to both sides. Roast on cookie sheet until soft to touch.   Cool and mash into a purée.

You can do this using a fork or a hand immersion blender.  I like the fork method, because I don’t own a hand immersion blender.  Just cool until it won’t burn you to use or all the way if you want to use it later.

In a 4 quart stock pot, melt 4 tbs butter or heat 4 tbs olive oil.  Add mashed/puréed squash and Brown. Add dry ingredients and stir.  Add wet ingredients minus the cream/milk. Bring wet ingredients to a boil, then lower to a simmer.  Add cream and milk.  (Do not let it scorch!) Stir and simmer for 20 minutes or until thickens.  Keep an eye on it and stir occasionally.  Soup should be smooth and creamy.  My trick is that the soup is done when the house smells like a delicious and complete soup.

Eat!

Steamed Eggs and Rice

Steamed eggs and rice.

In a rice cooker prepare 1 cup rice with 1 cup water, steam half way. open at half, add 1/4 cup mirin and soy sauce to taste. Add 2 whole raw eggs to top of rice. Close lid and restart rice cooker. steam till done. makes perfectly beautiful hard steamed eggs. if you want them runny, open cooker half way through second cycle. rice will be fully cooked.

for meat eaters: fry up some spam on the side an add. (thin or thick sliced) easy and kick ass!

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