Friday, December 31, 2010

Happy New Year Tennessee Style

My New Year's Resolution is to get back writing on my little ole Southern Liberal Living site.  In order to start the New Year off right, here is some southern style food  that we will share with you.  We will start early and eat tonight with leftovers for tomorrow.  Here's the menu:
* Collard Greens
*Bayouland Beef Stew & Vegetables - Serve over white rice
*Sylvia's Blackeyed Peas (the most important ingredient to ensure good fortune in the New Year). No need to buy dried beans, soak for 12 hours, etc. when you can buy better-than-homemade blackeyed peas in a can by Sylvia.
*White Rice
*White Lightning (optional, but highly recommended-Thanks Gary)

You might think that collard greens are a completely avoidable vegetable; au contrare. Here's the recipe:
*1 bag whole collard greens
*1 white or yellow onion
*1 red onion
*4 cloves garlic-minced
*Your choice of meat-in our example we use Conecuh Hickory Smoked Sausage, available at Publix or Wal-Mart (you can substitute pork or beef barbecue, country ham-whatever).
*Zatarain's or Tony Sachere's seasoning
*Olive oil
*A beer or two
*And maybe some chicken or beef stock (organic of course) if you so desire. You can substitute water if you prefer.

Start by cutting the root end from the greens, leaving about two inches of the stem on the greens (you'll see why in a minute). Wash the greens and stack in the sink like cord wood with the stems all aligned and pointing in the same direction.

Dice the onions and the garlic and sautee in the olive oil for about 4 minutes or until tender in a large stock pot.

Once the onions and garlic sauteed, take a handfull of the greens by the stem, and proceed to your cutting board. With the leaves evenly spread, start rolling the greens until you have a what looks like an egg roll. Using a large prep knife, start chopping the greens along the roll (the slices will resemble a spring roll, sushi roll or something like that. Discard the stems. Once chopped across the roll, chop longways until the greens are fairly well diced.

Start adding the greens to the pot, along with your choice of beer, stock or water. Add the meat(s) and seasoning to your taste. You can also add some hot sauce at this point if you wish. A small dose of white lightning for the cook will help at this point.

Continue adding all of the greens, then reduce heat to simmer and cook for about an hour. Yum. Not to worry if you just can't do collard greens. This recipe will work with turnip greens or mustard greens if you prefer. Some kinda good, yeah.

Chef Folse's Bayouland Beef Stew & Vegetables

Happy New Year's y'all.  May 2011 be a wonderful year for everyone.