Page 22 - Florida Sentinel 12-30-16 Online Edition

Recipes
Brown Sugar Bourbon Ham
The more pork in your meal, the more luck you will have. So don’t just use ham hock and fatback to flavor your veggies; eat a baked ham or pork chops as a main dish. Note: This only works if you don’t have high blood pressure. Pork must be eaten in modera- tion, or not at all.
1 (6- to 8-lb.) fully cooked, bone-in ham
48 whole cloves
1 (16-oz.) package light brown sugar
1 cup spicy brown mustard 1 cup cola soft drink
3/4 cup bourbon
Garnish: fresh bay leaves
Directions: Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern. Insert cloves in centers of dia- monds. Place ham in a lightly greased 13- x 9-inch pan.
Stir together brown sugar and next 3 ingredients; spoon mix- ture over ham.
Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing. Garnish, if desire.
Hoppin’ John Soup aka Black Eyed Peas and Rice A New Year's Day tradition in many Southern households, this distinctively named dish of rice and
black-eyed peas is believed to bring good luck for the coming year.
3 tablespoons cooking oil
1 onion, chopped
4 scallions, white bulbs sliced and green tops cut into 1/2-inch pieces
1/2 pound collard greens, tough stems re- moved, leaves washed well and shredded
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
1/2 pound kielbasa or other smoked sausage, halved lengthwise then cut crosswise into 1- inch slices
1 10- ounces package frozen black-eyed peas
Directions: In a large saucepan or Dutch oven, heat the oil over moderately low heat. Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the collard greens, salt, black pepper, and cayenne and cook, stirring, until the greens wilt, about 1 minute.
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
Increase the heat to moderately high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Remove from the heat and stir in the scallion tops.
New Year’s Greens
Greens, mean more money for the New Year. Let’s eat a lot of
these...a whole plate full....
2 hickory-smoked turkey, finely chopped
2 medium-size sweet onions, finely chopped
6 garlic cloves, finely chopped 3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed 1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
Directions: Cook turkey in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 min- utes; add garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.
Cornbread
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose
flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Directions: Preheat the oven to 425 de- grees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda,
and salt.
In a separate bowl, mix together the eggs,
buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the bat- ter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 min- utes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
2 (1-lb.) smoked ham hocks 1 medium onion, chopped
1 medium carrot, diced
1 tablespoon vegetable oil
1 garlic clove, chopped
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper 1 (14.5-oz.) can vegetable broth
Directions: Bring ham hocks and 8 cups water to a boil in a Dutch oven over medium-high heat. Boil 5 minutes; drain. Reserve hocks; wipe Dutch oven clean.
Sauté onion and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add gar- lic, and cook 1 minute. Add wine; cook, stirring occa- sionally, 2 minutes or until wine is reduced by half.
Add hocks, 8 cups water, salt, and crushed red pep- per to onion mixture, and bring to a boil. Cover, re- duce heat to low, and simmer 3 hours or until ham hocks are tender.
Remove hocks, and let cool 30 minutes. Remove meat from bones; discard bones. Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours.
Skim and discard fat from soup in Dutch oven. Stir in meat and vegetable broth.
Bring mixture to a boil. Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Serve with Cornbread Croutons.
1/2 (16-oz.) package fresh greens, washed and trimmed
collard
Pot Likker Soup
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 30, 2016