Ingredients
¼ cup vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
1 to 2 jalapenos, ribs and seeds removed and chopped
3 large bay leaves
½ cup of chopped celery
3 large cloves of garlic, minced
2 quarts water
1 pound dried black-eyed peas, rinsed and picked through
1 – 2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon red pepper flakes
2 teaspoons of Cajun seasoning
Method
In a tall stockpot heat the oil; add the onion, bell pepper, jalapeno, bay leaves, celery, and garlic and cook until onions are tender.
Add the water, peas, seasonings, and mix thoroughly.
Bring the pot to a boil, reduce heat to medium, cover pot, and allow peas to cook for an hour; stirring occasionally.
Reduce to a medium simmer and partially cover, cooking for about ½ – 1 hour or until peas are tender and creamy.
Add additional water if needed.
Taste for seasoning and adjust as needed.
Serve over hot cooked rice or mix peas with rice.
1 ½ pounds collard greens, chiffonade
½ teaspoon pepper
Method
Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll lengthwise like a cigar. Then cut the roll into ¼ inch wide strips [like a thin ribbon].
Continue down the length of the stalk. As the stalk becomes thicker, cut the strips even thinner. Discard the portion of the stalk where there are no leaves.
Heat a large saucepan or wok on medium-high; add the oil and chili peppers saute until peppers turn brown.
Note: This is the traditional Deep South fried pork chop recipe. We’re just going to make it a little healthier by not submerging it in all that oil! And tastier by adding garlic and homemade Cajun seasoning
Ingredients
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic – divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all-purpose flour – divided
½ cup of cornmeal
1 teaspoon Cajun seasoning
Please Note: If you are using a commercial Cajun seasoning, it already contains salt, or some form of sodium so does not use any additional salt.
Method
Rinse pork chops and season both sides lightly with, sea salt, granulated garlic, and granulated onion, set aside for an hour.
Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.
Select 3 bowls/containers large enough to hold a single chop and ingredients.
1. Place ½ cup of flour in 1st bowl.
2. In the 2nd bowl, whisk together the eggs and cold water
3. In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion, and Cajun seasoning with 1 cup of flour and the cornmeal.
From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don’t overcook the chops or pierce them with a fork. Remove chops from the pan with tongs and let them rest 6 minutes before serving.
Ingredients
5 to 7 individual tea bags, (Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional
Method
Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off the heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill the pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice-filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.
Cook’s Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.
Source: http://deepsouthdish.com