Easter Sunday 2020

On the Menu

• Engagement Chicken 
• Potato Salad – Traditional
• New Age Greens
• Black Eyed Peas Traditional
• Skillet Cornbread

Ange: I love this time of year. Whether you’re Christian, Jewish or Muslim its a spiritual time of rebirth, renewal, and reflection. And a great excuse to throw massive dinner parties. 

But when mom started talking about Easter dinner 2020, I had to shut her down. No mother of mine is going into a grocery store during these COVID times. And it’s not like anyone’s coming over, so I pulled out a phrase she used on me as a child. Remember this one? “Eat what’s in there.”

This year’s Easter dinner is a collection of what’s in the house. This holiday isn’t about what’s on the table. It’s about who’s at the table. Which this year should be only the people who live with you. 

Eat. Enjoy. Stay 6 feet apart. Stay Healthy.

xoxo
Angelique & Joyce

Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

New Age Greens

4 – 6 Serving 

Ingredients

¼ cup olive oil

¼ – ½ teaspoon crushed red peppers

4 – 6+ garlic cloves, sliced

2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)

½ cup of orange juice

1 teaspoon garlic, granulated/powder

1 teaspoon onion, granulated/powder

1 teaspoon of sea salt

½ – 1 teaspoon pepper

Method

Heat the olive oil in a large skillet or wok over medium-high heat. 

Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt, and pepper, mix until all ingredients are well incorporated.

Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 

That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

Variations:

1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.

2. Any type of mushroom can also be added to the sauté prior to adding the greens.

3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.

4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.

5. ½ teaspoon liquid smoke1, hot sauce, and vinegar can be added along with the juice.

Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and go well with bitter greens caramelized tomatoes will work also.

Soulful Eating

Angelique and Joyce

1 Liquid smoke, if you use too much, will make your food bitter so be careful.

                                     Southern Style Black Eyed Peas

6 – 8 Servings

Note: This is the traditional southern recipe. Since I’m a vegetarian I use 1 tablespoon of olive oil instead of bacon and ½ teaspoon of liquid smoke instead of ham hocks.

Ingredients

¼ pound bacon, chopped

1 cup chopped onions

1 medium green pepper, chopped

½ cup celery, chopped

2 cloves garlic, chopped

1 pound dried black-eyed peas, rinsed and sorted

2 quarts of water 

2 pounds smoked ham hocks

2 jalapeno peppers, ribs & seeds removed, chopped

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 teaspoons Cajun seasoning

3 large bay leaves

additional water as needed

Method

In a tall stockpot, cook the bacon until tender, not crisp; add the onions, peppers, and celery

and sauté about 1 minute. Add the garlic and sauté a few seconds.

Add the peas and cook about 2 minutes, then begin to add the water slowly. Stir in a little at a time and bring to a boil.

Add the ham hocks, jalapenos, salt, pepper, Cajun seasoning and bay leaves. Reduce to

medium and simmer partially covered for 1 to 1½ hours or until peas are tender. Add additional water if needed to keep broth slightly thin. 

Pull meat off the bone and return to peas; taste and adjust seasoning as needed

Skillet Cornbread

8 Servings

Ingredients

¼ cup shortening 

1½   cups yellow cornmeal

½ cup all-purpose flour

¼  – ½  cup of sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of kosher salt

2 cups of buttermilk, more or less

1 large egg, lightly beaten

Method

Preheat oven to 450 degrees F. Add the shortening to a well-seasoned 10-inch cast-iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don’t beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!