Scott’s Collards

Posted on December 23, 2016 by admin
Scott's Collards
Serves 8
This recipe, from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe (and a childhood favorite). "My Mema used a smoked hock in her greens, along with a generous shake of hot sauce and pinch of sugar. I get my subtle sweet-tart pop from balsamic vinegar and the heat from red pepper flakes." Scott made the recipe a tad healthier by using bacon and fat-free chicken broth, which he also thinks helps create a cleaner tasting potlikker. Scott's been known to ladle the greens and potlikker over a bowl of creamy stone-ground grits.
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Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Ingredients
  1. 4 strips bacon
  2. 1 large carrot, chopped
  3. 1 large onion, chopped
  4. 2 cloves garlic, minced
  5. 2 to 3 tablespoons balsamic vinegar
  6. 4 1-pound packages fresh collard greens, washed well, heavy stems removed, and chopped
  7. 1 1/2 cups reduced-sodium, fat-free chicken broth
  8. 1/2 teaspoon red pepper flakes
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Cook the bacon in a cast iron Dutch oven until crisp. Remove the bacon to drain on paper towels, reserving 2 tablespoons of the drippings in the pot. Crumble the bacon.
  2. Cook the carrot in the hot bacon drippings over medium-high heat, stirring a few times, for 5 minutes. Add the onion and cook, stirring a few times, until the carrot and onion begin to caramelize, about 5 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the vinegar and cook 30 seconds. Add the collards, crumbled bacon, broth, red pepper, salt, and black pepper. Bring to a boil; cover, reduce the heat to a simmer, and cook until the collards are tender, about 1 hour.
Notes
  1. Courtesy of Lodge Mfg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Wine-Soaked Fig Brie

Posted on December 23, 2016 by admin
Wine-Soaked Fig Brie
Impress your guests with this easy but striking (and tasty) appetizer!
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Ingredients
  1. 1 (8-ounce) brie round
  2. 8-10 mission figs, dry
  3. 1 cup dry red wine
  4. 1 cup dry sherry
  5. 2 sprigs fresh sage
  6. 1/2 cup cooking oil
Instructions
  1. Preheat oven to 450 F. Remove cheese from wrapper and place in the Camembert Baker. Place in the oven until the top is slightly browned and the rind has begun to break and release the cheese, approximately 12–15 minutes.
  2. In a small saucepan, soak the figs in the red wine and sherry for about 15 minutes. Place over medium heat and cook for 10 minutes. Remove the figs from the liquid and place in a bowl.
  3. Continue to cook the sauce for about 8 minutes, until reduced to a syrup consistency. Just before turning off the heat, toss in one sprig of sage and cook for 30 seconds. Turn off the heat and allow it to steep in the pan.
  4. Remove the leaves from the second sprig of sage.
  5. In a small sauté pan or cast iron skillet, heat the oil for about 5 minutes. Flatten the sage leaves in your hands as you lay them in the cooking oil to fry. They will bubble initially, but will be ready after about 30 seconds, when bubbling stops. Carefully remove with tweezers or small tongs. Let cool on a paper towel.
  6. Remove sage from the syrup. Combine the syrup and cooked figs, and spoon over the warm brie. Garnish with fried sage leaves.
Notes
  1. Courtesy of Le Creuset
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Red Wine and Shallot Marmalade

Posted on December 23, 2016 by admin
Red Wine and Shallot Marmalade
This savory blend is wonderful served hot as a condiment for red meats or cold with cheeses or on sandwiches.
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Ingredients
  1. 1 pound large shallots, peeled and sliced into 1/8 inch thick rings (3½ cups sliced)
  2. ¼ teaspoon kosher salt
  3. 1 cup water
  4. 1 ½ cups full bodied red wine such as cabernet sauvignon
  5. 1 cup port wine
  6. ¼ cup sugar
  7. 1 bay leaf
  8. ¼ teaspoon freshly ground black pepper
  9. 1 teaspoon red wine vinegar
Instructions
  1. Combine the sliced shallots, salt and water in the All-Clad 3 qt. Sauce Pot and cover it with the lid. Bring the pot to a boil and steam the shallots for 5 minutes or until the shallots no longer have a crunch when tasted.
  2. Remove the lid and add the red wine, port, sugar, bay leaf and black pepper. Bring to a gentle boil and cook, stirring occasionally until most of the liquid has been reduced. Reduce the temperature to low when you begin to see large bubbles forming in the liquid.
  3. Continue to cook until the liquid has almost completely evaporated and is very syrupy. Stir in the red wine vinegar and remove from heat. Transfer the marmalade to a cutting board and chop it to a relish like consistency. The marmalade can be served hot as a condiment for red meats or cold with cheeses or on sandwiches. The marmalade can be stored in the refrigerator for up to a week.
Notes
  1. Courtesy of All Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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