Archive | June, 2012

Father’s Day

17 Jun

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I know a lot of stellar dads. They all deserve a hug and a new tie today.

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Comfort Food

4 Jun

It seems no one, anywhere, ever makes a meal quite like you get at home- but when home is far away and you’re craving some soul food, replicating old family recipes sure is worth a try.

Now me, I’ve never been too good in the kitchen. Don’t get me wrong, I fully understand HOW cooking works and what dishes SHOULD consist of, but in actual execution I’m a wreck in the kitchen. Smoke alarms and fire extinguishers are two very necessary kitchen utensils in my home.

All that aside, I have been craving my Aunt Gloria’s cornflake chicken and some collard greens all day. Nothing will fix this- except, of course, a lively kitchen debacle and a few phone calls home. I rustled through some old recipes and found a collard greens recipe that my brother wrote for me step-by-step. I call it collard greens for dummies. He calls it “Ed’s Bombastic Greasy Spoon Collard Greens”

You’re welcome.

Ed’s Bombastic Greasy Spoon Collard Greens

1 bunch fresh collard greens cut into 1 inch ribbons

4 oz. fatback (salt pork) or six slices bacon, diced up

1/2 a white or yellow onion, diced

4 or 5 cloves of garlic, minced (he adds more because he loves garlic- and fears vampires)

4 or so diced tomatoes

Chicken broth, pinch of sugar, salt and pepper

– Fry up the fatback until all that yummy grease is in the pan  (not kidding, this is how it’s written) then add the onion and lower the heat. Cook until the onions are pale and soft, then add the garlic and stir around until it smells all sweet and yummy- !DO NOT BURN THE GARLIC! or your greens will be bitter and an offense to all southern cooking (he’s very dramatic, my brother).

– Now add the greens and stir them around with all the fatback, onions, and garlic. When they start to wilt, sizzle, and pop, add the tomatoes and chicken broth to cover the greens.

– Season with a little pinch of sugar and some salt and pepper.

– Cook uncovered about 45 minutes or until tender, adding broth if it gets too low. They should be wet, but not too soupy.

– Serve with cornbread and sweet tea (all of his recipes end with this).

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…Oh yea, and the cornflake chicken? Yea, I’m just going to wing that one- brilliant, right?

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