New Year’s Day in the American South is celebrated by many families with Hoppin’ John, a stew made with black eyed peas. Some people add a penny or other small trinket to the beans when serving them. Whoever finds it is promised especially good luck in the new year. As many recipes can be found for Hoppin’ John as there are cooks who make it, so use this one as a foundation for creating your own version. Read more …
The Grass Run Farms guarantee:
• 100% grass-fed – no grain, ever!
• Antibiotic- and hormone-free
• All-vegetarian feed (no animal by-products)
• Humane animal welfare (in raising and harvesting)
• Grazing and pasturing access whenever possible Read more …
All of these recipes make great use of your leftover Thanksgiving turkey…
Roast Turkey Hash
2 Tbsp. vegetable oil
1 ½ cups diced roast turkey
1 cup diced onion
1 cup diced red pepper
1 cup diced boiled or roasted potatoes
1 cup diced cooked butternut squash
1 tsp. dried sage
1 tsp. garlic powder
Pinch cayenne pepper
2 Tbsp water
Salt & pepper to taste
In a large skillet, heat oil over medium-high heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften. Add the spices and sauté for another minute. Add the potatoes, squash, and turkey. Adjust the heat under the skillet to very hot. Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly. Add the water and scrape the brown bits from the bottom of the pan. Cook another minute until the water is absorbed. Add salt and pepper to taste. Courtesy of strongertogether.coop
Turkey, Avocado, and Shiitake Sandwich
Everyone enjoys a nice sandwich, and this is a hearty winter one. Make this big handful with wonderful Rustica levain, miche, or other rustic bread, and you’ll need nothing else for a terrific meal except a fine dessert apple.
Makes 2 servings
2 tsp. mayonnaise
Freshly ground black pepper
3 slices of roasted turkey breast per sandwich
1 ripe avocado, sliced
1 tsp. apple cider vinegar
1 Tbs. extra-virgin olive oil
½ c. fresh shiitake
1 tsp. soy sauce
1 thinly sliced green onion or several thin rounds of sweet white onion
- For two sandwiches, cut four thick slices of bread and spread them with mayonnaise; grind black pepper over the mayonnaise.
- Lay slices of turkey meat on half of each sandwich; follow with slices of avocado. Sprinkle these with apple cider vinegar and a smidge of sea salt.
- Heat a small skillet on medium, then add olive oil. When it begins to shimmer, add thickly sliced shiitake caps, stir to coat, and when the cross sections of caps turn a pale gold, add soy sauce. Cook until caps soften; remove to a side dish and cool slightly.
- Lay lettuce leaves on second slices of breads, then add sliced onions.
- Spoon cooled shiitake onto avocado slices and join two halves of each sandwich.
Chicken Tender Tacos
Locally-raised, Kadejan chicken tenders are on sale through Nov. 18 for only $5.99/lb. But what are they and what can you do with them?
Knowing their identity, chickenwise, makes the difference between something succulent and something with the texture of sawdust. That’s because this cut is white, fatless meat from the underedge of chicken breasts. It’s thin, and if you don’t protect it during cooking, it will not tempt your appetite. If you enjoy furtive stops for fast food, you are certainly familiar with so-called chicken tenders: they’re those deep-fried, crusty little chicken nuggets or fingers that so many people fuel their gridiron football season with.
To get the most out of chicken tenders, protect their fatless selves by either breading and frying them or poaching them delicately. Here’s how, followed by a tasty taco to make with the meat.
Breaded and fried tenders
½ pound chicken tenders
1 egg, beaten
¼ cup flour
¼ cup dry bread crumbs
coconut or refined peanut oil
large paper bag
1. Cut the tenders into whatever size you want, but no smaller than 1 inch square. Dredge the nuggets/pieces in beaten egg, then in flour and bread crumbs. Set aside to semi-dry for about 15 minutes.
2. Pour about ½ inch of high-smoke-point oil into a heavy (preferably cast-iron) skillet or Dutch oven. When the top starts to look iridescent or the temperature reaches 360°F. on an immersible thermometer, lower a small handful of coated tenders into the oil. (A Chinese spider works perfectly for this; if you don’t have one, use a large, perforated spoon.) When the tenders have turned a lovely golden brown, lift them out with the spider or spoon, and place them on the paper bag to drain.
small piece of fresh ginger
1 scallion, cut into three pieces
2 cups of cold water
½ pound chicken tenders
1. Cut a 2-inch piece of ginger from the main stem; you needn’t peel it. Slice it crosswise into several thinner coins. Add this to a large, heavy pot (cast iron, cast aluminum, enameled iron), along with the scallion and 2 cups of water, cover, and bring the water t a boil. Boil for 5 minutes.
2. Add the chicken tenders to the water, turn off the heat, re-cover the pot, and allow it to sit for 45 minutes. When you uncover the pot, the meat will be cooked through, very delicate in texture and flavor, and not the least big dried out.
Makes 4 well-stuffed tacos
8 corn tortillas
½ pound breaded/fried or poached chicken tenders
1 lime, halved
¼ cup very finely sliced red or white onion or scallions, white and green parts, cut crosswise
1 ripe avocado, smashed, then salted
some salty feta or queso añejo
salsa or sriracha sauce
fresh cilantro leaves
1. Heat a cast-iron griddle or skillet on MEDIUM, then add about 1 teaspoon of oil, and spread it across the surface. Lay two tortillas, one atop the other, in the pan, and heat until they start to bubble and heave. Turn them over, adding a bit of oil if the pan becomes dry.
2. Tuck ¼ of the meat, squeeze of fresh lime juice, onion or scallion, spoonful of avocado, cheese, squirt of sriracha, and cilantro leaves to each doubled tortilla, and serve immediately.
Looking over this week’s deals, a meal idea jumped out at us – Mashed potato soup, loaded with local ingredients! Read more …
There was a time, not so long ago, when lard was viewed with the suspicion usually accorded street drugs. Read more …
. . . load it up with a tasty eight-piece Kadejan chicken and some simple seasonings, seal the bag, pop it in the fridge to marinate, and in a couple of hours—or a couple of days Read more …
In honor of the Eat Local America Challenge this month, I am bringing you an awesome local recipe to use at your late summer barbecues! I picked up all of my local ingredients from Mississippi Market of course; Read more …
Labor Day is just around the corner which means we are heavily into our biggest brat-grilling season. Happily, there’s a vegetable out there that invariably forms a happy marriage with brats: cabbage. Brew up a batch of tasty red kraut in no time at all and enjoy a tasty tangle of it atop a grilled brat wedged into a heated St. Agnes brat bun slathered in whole-grain mustard. Read more …
It’s grilling season again, time to consider the beauties of skirt steak. It’s best cooked very quickly, then cut against the grain, and served norteño style: wrapped in wheat floor tortillas, accompanied by only grilled onions and perhaps a simple, fresh salsa.
Does this sound something like fajitas to you? Read more …