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While topping off the garden, I noticed the collard greens looked like they were ready to be thinned out. The mustard greens are going to be bolting soon too.
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Picked a few spring onions to munch on and saved the tops.
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Earlier I got some center cut pork chops in a cajun marinade. I just threw this together as a basic vinaigrette.
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2 parts olive oil
1 part white wine vinegar
fresh garlic
dried basil
dried oregano
black pepper
diced onion
dried red pepper
1 heaping tablespoon of Tony Chachere's Famous Creole Cuisine - Home of the world famous Original Creole Seasoning
Place all in blender and puree. Pour some into bottom of container and layer pork chops in. Pour the remaining marinade on top.
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Marinate for a few hours, turn the chops about every 30 min. or so.
Back to the greens!
My basic pot liquor starts with onion, garlic and chicken/tomato bouillon.
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For this batch I used smoked turkey drumsticks. These simmered for a couple hours. Then take them out and debone the drums.
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Place the meat back in the pot. Bring to a boil and add the greens.
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Lower heat to a simmer. After about 30 minutes, taste and adjust seasoning. This was a very rich and tasty pot liquor!
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Time to get the chops on!
Blue Masonjarita© optional.
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I put a big chunk of cherry wood on this time.
Introducing the chops to the fire, then back them off to finish.
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Ahhhh, the cherry wood smoke with the spicy pork.
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I'd like to graze on those greens! :sheep: :pop2: :D
This meal screams out for cornbread.
I use this basic recipe.
Classic "Cast Iron" Cornbread Recipe - How to Make "Cast Iron" Cornbread Recipe
•2 tablespoons vegetable oil
•2 cups yellow cornmeal
•1/2 cup all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•2 cups buttermilk
•1 egg
The batter.
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Pan preheated and batter poured in, ready to bake.
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Voila!
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Topped with broken rice, chopped onion and chopped spring onion tops.
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Served with cajun marinated grilled center cut chops with classic skillet cornbread.
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That looks great!
I cleaned up the collards.
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This was quite a pile.
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I used a mini ham for this.
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Yes, it was delicious!
I've taken to sauteing my greens in bacon grease, then finishing by simmering with water and adding the crisped bacon at the end. They'd be considered underdone by most Southern standards but they're really, REALLY good.
IMG, if I ever get out that way, you're cooking me dinner. This is not negotiable. :boink:
I have enough to cook for the entire Swamp Mafia and their families.Quote:
Originally Posted by Ducky
C'mon up, the dinner bell is ringing!
My mouth always waters reading these posts... its time to forage through the cabinets for a snack!!
I'm dropping by soon for a few extra pounds.
Those look delicious!
A perfect collard plant.
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A perfect pile of collards.
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A perfect collard leaf.
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The mini hams that I have been using this year.
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yummm...
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"All this cookin's makin' me tired!"
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A friend requested that I make my collards for her birthday. She is expecting about one hundred to attend.
Collards before picking.
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Collards after picking.
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This was quite the pile.
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Stemmed.
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I just melted these down and froze them. They filled three one gallon freezer bags. I will season these the day of the party.
The party is in three weeks, time to melt some more down!
"Greens, how boring, I want some red meat!" :DQuote:
Originally Posted by IMGreat101