12 Granny Smith apples, peeled, cored and half-inch diced
2 cup chopped yellow onion
4 tablespoons minced fresh ginger
2 cup freshly squeezed orange juice (4 oranges)
1 1/2 cup good cider vinegar
2 cup light brown sugar, lightly packed
2 teaspoon whole dried mustard seeds
1/2 teaspoon hot red pepper flakes
1 tablespoon kosher salt
1 1/2 cup raisins
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard
seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil
over medium-high heat, stirring occasionally. Reduce the heat to simmer and
continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the
liquid has evaporated. Take off the heat and add the raisins.
Ladle into canning jars, place in boiling water for 20 minutes. Remove and let cool.
1 stick of butter
8 T unbleached AP Flour
4 cups whole milk
Salt and pepper to taste
(For best results add some type of drippings in the gravy, like, chicken, sausage, etc.)
To make the gravy we are going to melt 1 stick of butter in a large skillet. To that we will add 8 tablespoons of unbleached all-purpose flour. We want to stir this together until it makes a blond paste or roux. Once we have our roux where it is rather pasty, we will add about 4 cups of whole milk. Season it with salt and pepper. Whisk until the gravy thickens and is smooth. You want the gravy to cook long enough for the flour taste to disappear. It should have a creamy texture and a slightly salty taste with a just a bit of pepper. Your gravy has to come to a boil before you will know how thick it will be. If it’s too thin, add a little more flour and whisk. If it’s too thick, add more milk.
3 pounds baby red potatoes
1/2 pound thick-cut bacon
1/2 cup finely chopped red onion
3 green onion thinly sliced
1/4 cup white vinegar
1/4 cup sugar
3/4 tablespoon Dijon mustard
3/4 teaspoon salt
3.4 tsp. black pepper
3 T cup olive oil
1 1/2 tablespoons minced chives, for garnish
Cook the potatoes in enough water to cover them at least 2 inches. Season the water with salt to taste and bring to boil over medium high heat. Cook for 15 minutes or until the potatoes are tender. Remove and drain.
Dice semi-frozen bacon into small pieces. Cook in a skillet over medium high heat until crisp. Remove with a slotted spoon to a paper towel leaving the bacon fat behind. Saute the red onion and green onion over medium heat in the bacon fat until soft and translucent about 3-5 minutes.
Add the vinegar, sugar, mustard, salt and pepper and cook until heated through and bubbly, about 2 minutes. Whisk in the olive oil. Add the potatoes to the skillet and toss to coat evenly.
Top with bacon and chives and serve warm.
4 cups flour
8 teaspoons baking powder
½ teaspoon baking soda
1 1/2 teaspoon salt
4 tablespoons butter
4 tablespoons shortening
2 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself a few times. Don't overwork the dough or it will be tough. Press into a 1-inch thick round. Cut out biscuits with a biscuit cutter or drinking glass (like my mother always did), being sure to push straight down through the dough. Place biscuits on pizza stone so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, about 15 minutes. Brush with melted butter.
2 tablespoon olive oil
1 ½ cups grape tomatoes
6 thinly sliced garlic cloves
1 lemon zested and juiced
1 large package baby spinach leaves
Salt and Pepper to taste
Heat oil in large skillet on medium heat.
Add tomatoes; cook and stir 1 – 2 minutes. Add garlic slices and spinach; cook and stir 2 minutes or until spinach is slightly wilted. Season with lemon zest, salt and pepper. Just before serving squeeze the juice from the lemon over the dish and serve.
2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons malt vinegar
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes. (do this part at 6:30 pm)
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with Sherry vinegar and salt and pepper to taste.
1 box long cook grits
1 brick gouda cheese
Cook the 5 minute grits per instructions. Grate about 1 cup of gouda cheese into the hot grits to melt. Serve on a plate, top with a little more cheese, and freshly ground sea salt and black pepper.
3 tablespoons olive or vegetable oil
1/2 cup finely chopped white onion
3 (15 1/2-ounce) can black beans, including liquid
2 T minced garlic clove
2 teaspoon árbol chile powder or cayenne pepper
3/4 cup of water
Salt to taste
1 T Dried cilantro
Crumbled Queso for garnish
Fresh cilantro for garnish
Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chili powder.
Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.