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Thread: First greens of the year!

  1. #1
    IMGreat101's Avatar
    IMGreat101 is offline The Butcher
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    First greens of the year!

    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.





    Picked a few spring onions to munch on and saved the tops.

    Jenna likes this.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  2. #2
    IMGreat101's Avatar
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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.



    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.





    Marinate for a few hours, turn the chops about every 30 min. or so.
    Ducky likes this.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  3. #3
    IMGreat101's Avatar
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    Back to the greens!

    My basic pot liquor starts with onion, garlic and chicken/tomato bouillon.



    For this batch I used smoked turkey drumsticks. These simmered for a couple hours. Then take them out and debone the drums.



    Place the meat back in the pot. Bring to a boil and add the greens.



    Lower heat to a simmer. After about 30 minutes, taste and adjust seasoning. This was a very rich and tasty pot liquor!

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  4. #4
    IMGreat101's Avatar
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    Time to get the chops on!
    Blue Masonjarita© optional.



    I put a big chunk of cherry wood on this time.

    Introducing the chops to the fire, then back them off to finish.





    Ahhhh, the cherry wood smoke with the spicy pork.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  5. #5
    Jenna's Avatar
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    I'd like to graze on those greens! :sheep:
    IMGreat101 likes this.

  6. #6
    IMGreat101's Avatar
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    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.



    Pan preheated and batter poured in, ready to bake.



    Voila!

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  7. #7
    IMGreat101's Avatar
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    Presentation: First greens of the year

    Topped with broken rice, chopped onion and chopped spring onion tops.



    Served with cajun marinated grilled center cut chops with classic skillet cornbread.

    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  8. #8
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    That looks great!
    Arm the sheep!

  9. #9
    IMGreat101's Avatar
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    MOAR GREENS

    I cleaned up the collards.



    This was quite a pile.





    I used a mini ham for this.



    Yes, it was delicious!
    Five-0 likes this.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  10. #10
    Ducky's Avatar
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    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.
    \\
    ` ` ` ` < ` )___/\
    `` ` ` ` (3--(____)
    "...but to forget your duck, of course, means you're really screwed." - Gary Larson
    http://www.youtube.com/watch?v=MtN1YnoL46Q


  11. #11
    IMGreat101's Avatar
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    Quote Originally Posted by Ducky View Post
    IMG, if I ever get out that way, you're cooking me dinner. This is not negotiable.
    I have enough to cook for the entire Swamp Mafia and their families.

    C'mon up, the dinner bell is ringing!
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  12. #12
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    My mouth always waters reading these posts... its time to forage through the cabinets for a snack!!
    "never bring paws to a gunfight" - Jenna

  13. #13
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    I'm dropping by soon for a few extra pounds.
    Ducky likes this.
    Do not war for peace. If you must war, war for justice. For without justice there is no peace. -me

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    R.I.P. Arielle. 08/20/2010-09/16/2012


  14. #14
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    Those look delicious!

  15. #15
    IMGreat101's Avatar
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    A perfect collard plant.



    A perfect pile of collards.



    A perfect collard leaf.



    The mini hams that I have been using this year.





    yummm...



    "All this cookin's makin' me tired!"

    Jenna likes this.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  16. #16
    IMGreat101's Avatar
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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.



    Collards after picking.



    This was quite the pile.



    Stemmed.



    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!
    Jenna likes this.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  17. #17
    Jenna's Avatar
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    Quote Originally Posted by IMGreat101 View Post
    "Greens, how boring, I want some red meat!"

 

 

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