Please Share Recipes From Your Region

by snowbird 64 Replies latest jw friends

• 

  snowbird

  Please, as per BurnTheShips, share recipes from your corner of the world - a delicacy, a tradition, or just plain old comfort food.

  I look forward with gustatory delight to your offerings.

  Thanks.

  Mine is listed below.

  Flatwoods Plantation Pork Tails

  • 8 pig tails, rinsed
  • 6 cloves garlic, halved
  • 1 onion, coarsely chopped
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon salt

  Directions

  1. Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
  2. Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  3. Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eyed peas.
  4. Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.
• 

  snowbird

  Come on now, don't be shy.

  Syl
• 

  BurnTheShips

  OK. If you like beans, pork, and collard greens, you will like this.

  It goes back a long way in my family.

  Caldo Gallego (Galician Stew)

  Take a bag of great northern beans (these are the big white ones), and let them soak for a few hours. Overnight is better.

  Put them in a pot and get it simmering (with water of course.) My wife likes her beans real thick, I prefer mine a bit more watery so I can get a little broth. If you have ever made beans, you'll know how much.

  Add a bit of cumin. I add onion and garlic powder too. A little bit of cumin goes a long way, so be careful.

  OK, while you get the beans warming up, you need some pork. Salt pork. Ham hocks with the bone in. Even bacon. Salted pork in some form is what you want. Ham hocks are the best choice, especially with the bone in.

  Pitch in some cut up ham too. And not that fake pressed stuff that comes in a can.

  Chop up an onion, pitch that in there.

  Don't be stingy on the crushed garlic.

  Watch with adding too much salt when you add it, the ham and salt pork will do their job.

  If you can get it where you live, you have to have to add a couple of links of spicy Spanish chorizo (sausage). Highly recommended.

  An hour or two before you serve, chop up a potato or two, and toss that in there.

  An hour or so before you serve, add collard greens into the stew. If you add them in at the beginning, they will desintegrate. DO NOT FORGET THE COLLARDS. It isn't caldo gallego without the flavor of the collards.

  Thats it. Simple. Serve it up in a bowl, and drizzle a little olive oil on top.

  This one raises the dead. It should take about 4 hours to be perfect. Less if you soaked the beans overnight.

  BTS
• 

  snowbird

  That looks so good!

  Syl
• 

  BurnTheShips

  I'll have to try pig tails one day. You like oxtails?

  Picture on this page:

  http://food.rlove.org/2008/11/caldo-gallego-cuban-white-bean-soup.html

  Oh and Mexican chorizo is not the same as Spanish chorizo. Not that Mexican chorizo tastes bad, but it is not seasoned the same. Big difference.

  Oh yeah and I forgot, I like to add some black pepper, to taste.

  BTS
• 

  snowbird

  I don't like them, Burn.

  Too greasy.

  Syl
• 

  snowbird

  http://www.seriouseats.com/2008/05/how-to-cook-pig-tails.html

  I had to LOL at the comments, especially 3 and 4.

  Syl
• 

  BurnTheShips

  This thread is worthless without a fried chicken recipe. And I mean southern, I know how to make fried chicken, but not like y'all do.

  BTS
• 

  snowbird

  Oh! I almost forgot.

  From the Soul Food Cookbook.

  Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the
  recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6.
  
  INGREDIENTS
  3 1/2- to 4-lb. chicken, cut into 8 pieces
  2 cups buttermilk
  1 tsp. black pepper, divided
  1/4 tsp. salt
  1 1/4 cups all-purpose flour
  1 1/2 tsp. seasoned salt, such as Lawry's
  1 lb. lard (or solid vegetable shortening)
  1/2 cup (1 stick) butter
  
  Step 1
  Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4
  teaspoon of black pepper and the salt, and stir to combine.
  Step 2
  Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight,
  turning the pieces occasionally.
  Step 3
  Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking
  dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.
  Step 4
  Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in
  one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.
  Step 5
  Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in
  the oil browns in about 1 minute.
  Step 6
  Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture,
  turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
  Step 7
  Coat the remaining pieces in the same way and add them to the pan in a single layer without touching.
  Work in batches if necessary.
  Step 8
  Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the
  underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20
  minutes (depending on size), turning them periodically until crispy brown and cooked through.
  Step 9
  To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque
  throughout. Place on the paper-lined baking sheet to drain.
  Step 10
  Arrange the chicken pieces on a platter and serve hot, room temperature or cold.

  ---------------------------------------------------------

  For health reasons, I use canola oil now - make sure it's about 2 inches deep.

  The chicken tastes almost as good.

  Syl
• 

  Magwitch

  Since we are all Vegan in my household, we make a lot of Hummus. The following is the best Hummus recipe. I would love to know if others have any good Vegan recipes.

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini, optional, with some of its oil
  • 1/4 cup extra virgin olive oil, plus oil for drizzling
  • 2 garlic cloves, peeled, or to taste
  • Salt and black pepper to taste
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish

  

  Preparation

  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

  2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.