Braille Monitor                          February 2019

(back) (contents) (next)

Recipes

Recipes this month have been provided by the National Federation of the Blind of Mississippi.

Southern Fried Chicken
by Willie Cook

Willie Cook is a member of the Jackson Chapter. He became a member of the National Federation of the Blind eighteen years ago. Fried chicken and collard greens are two of his favorite delicacies.

Ingredients:
3 cups buttermilk, divided
3 teaspoons kosher salt, divided
1 teaspoon coarsely ground pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Method: In a shallow bowl, whisk two cups buttermilk, one teaspoon salt, and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate covered overnight. In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika, and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.

Fry chicken, a few pieces at a time, four to five minutes on each side or until browned and juices run clear. Drain on paper towels.

Collard Greens
by Willie Cook

Ingredients:
2 tablespoon bacon fat, lard or vegetable oil
1 medium onion, sliced from root to tip
1 ham hock
2 garlic cloves, smashed
1 quart chicken broth
1 to 2 cups water
8 to 10 cups chopped collard greens, about 2 pounds
vinegar and hot sauce to taste

Method: Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often until the edges begin to brown, about five minutes. Add the ham hock, smashed garlic, chicken stock, and water and bring to a simmer. Cover and cook for one hour. Add the collard greens to the pot and cook until tender, another forty-five minutes to an hour. Chop the meat, add to the greens: To serve, remove the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.

Southern Style Black-Eyed Peas
by Ramon Holmes

Ramon Holmes is a member of the Tupelo Chapter. He has been a member of the National Federation of the Blind since 1995. He is a country man and loves black-eyed peas and cornbread.

Ingredients:
2 cups dried black-eyed peas
8 ounces bacon, chopped into bits (can use more if desired)
1 cup white onions, diced
1 to 2 teaspoons garlic, minced
4 cups chicken broth
1 bay leaf
1/4 to 1/2 teaspoon red pepper flakes
smoked salt & black pepper to taste

Method: Rinse peas thoroughly under cool water (discarding any weird-looking peas). Place peas in a bowl and cover with water. Soak for six hours or overnight. Drain and rinse peas. Set aside. In a large skillet over medium heat, cook bacon until crispy. Drain bacon on paper towels, while leaving about one to two tablespoons of bacon fat in the pan. Add onions to the pan and cook until translucent. Add in garlic and cook until fragrant. In a large pot, add soaked peas, onions, garlic, and chicken broth. Add a bay leaf and red pepper flakes. Bring to a boil. Reduce heat and simmer just until peas are tender, about twenty to thirty minutes. When peas have reached your desired tenderness, add smoked salt and black pepper to taste. Garnish with parsley and a few dashes of hot sauce. Serve hot.

Cornbread
by Ramon Holmes

Ingredients:

2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1/4 cup plus 2 tablespoons bacon drippings

Method: Combine cornmeal, soda, and salt; stir in eggs and buttermilk. Heat bacon drippings in a ten-inch cast-iron skillet in a 400° oven for three minutes or until very hot. Coat skillet well with drippings. Pour any excess melted drippings into batter and mix well. Pour batter into hot skillet and bake at 450° for twenty minutes or until bread is golden brown.

Pound Cake
by Verdina Buckner

Verdina Buckner is the president of the Greenville Chapter. She has been a member of the National Federation of the Blind for seven years. She enjoys eating pound cake for a dessert.

Ingredients:
1 cup butter, room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
fresh berries for garnish

Method: Preheat oven to 325 degrees. Grease and flour a twelve-cup Bundt pan. Tap out any excess flour. In a large mixing bowl, add butter and sugar. Beat on medium with a hand mixer until creamed. Add the vanilla extract and the eggs one at a time. Beat each egg in before adding the next. Scrape the sides of the bowl. In a separate bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine. Measure out the milk. Alternately add the flour and milk always starting and ending with the flour. I added the flour in three parts and the milk in two parts. Scrape down the sides and mix to combine. Pour the batter into the prepared Bundt pan. Spread it out evenly in the pan using a spatula. Place into the oven and bake for one hour to 1 hour and fifteen minutes or until a toothpick comes out clean. Let cool for five minutes and turn out onto a cake plate. Let it rest for another five minutes. Tap the Bundt pan with a knife to help loosen the cake from the pan.

Sweet Tea
by Larensy Rogers

Larensy Rogers is a member of the Magnolia Chapter, which is the chapter-at-large. She has been a member for two years. She is a senior in high school who highly favors sweet tea.

Ingredients:
Some good ol’ tap water
1 cup of sugar
3 family size tea bags (I prefer Lipton)

Method: Fill a medium-sized pot with 3 cups of water. Bring to a boil. Add the tea bags, remove from heat, cover, and let steep for about fifteen minutes. In a two-quart pitcher combine one cup of sugar with three cups of lukewarm water. Strain tea from pot into pitcher and fill the remainder of pitcher with water. Stir and enjoy over ice.

Media Share

Facebook Share

(back) (contents) (next)