Page 25 - Florida Sen tinel 2-17-17

Recipes
Collard Greens with Red Onions
3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped 2 tablespoons vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried crushed red pepper
Directions: Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.
Fried Catfish
History:
Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples.
Once the South's seafood secret, mild-flavored catfish has gained pop- ularity nation-wide.
Simply soak the catfish in milk for an hour before frying to eliminate any leftover fishy taste. The cornmeal crust creates a perfect light and crispy texture.
6 (4- to 6-ounce) catfish fil- lets
2 cups milk
2 cups yellow cornmeal
1 tablespoon seasoned salt 2 teaspoons pepper
1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon salt
Vegetable oil
Directions: Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
Combine cornmeal and next 4 ingredients in a shallow dish.
Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes.
Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to depth of 1 1/2 inches into a large skillet; heat to 350°. Fry fillets, in batches, about 3 to 4 minutes on each side or
until golden brown. Drain on wire racks over paper towels.
Bourbon Bread PuddinG
History:
Dating back to the days of slavery when food could be scarce, African- Americans worked to utilize every ingredient available to them.
Even stale bread was soaked in milk or water, flavored with spices, and then baked into bread pudding for a savory dinner or a sweet dessert.
Hush Puppies
History:
Many of the early recipes were born from necessity. Cooks in the plantation houses would send leftover scraps to the slave quarters, where the women would fry them with flour, egg, and onion.
They would then throw this fried bread to the dogs to keep them quiet while food was being transferred from the kitchen to the table, hence "hush puppy." Those dogs had their day—these puppies are too good to share.
2 1/4 cups self-rising white cornmeal mix
1/2 cup chopped green bell pepper
1/2 medium onion, chopped
1 teaspoon salt
1/4 teaspoon ground red pepper 1/2 teaspoon ground black pepper 1 cup buttermilk
2 large eggs
Vegetable oil
Directions: Combine first 6 ingredients in a bowl; make a well in center of mixture.
Whisk together buttermilk and eggs; add to dry ingredients, stirring just until moistened. Let mixture stand 30 minutes.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Drop batter by heaping teaspoonfuls into hot oil. Fry, in batches,
2 minutes on each side or until golden.
Drain on wire racks over paper towels; serve hot.
FRIDAY, FEBRUARY 17, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 13-B