Celebrating Black History Month with Chef Ace Champion
(WLUK) -- February is Black History Month, and here to celebrate with some of his favorite home-grown recipes is Chef Ace Champion of the "Cook Like a Champion" show..
Southern China Infused Mixed Greens with Smoked Ham Shank
Serves 8 people
Smoked ham shank, 1 full bone, Cut in half
Chicken broth or stock, 1 gallon
Sweet onion, 1 large, Sliced
Liquid Smoke, 2 teaspoon
Garlic cloves, 4, Minced
Apple cider vinegar, ¼ cup
Granulated sugar, 2 teaspoon
Fresh Mustard Greens, 2 pounds, Trimmed and sliced
Fresh Bok Choy ,1 pound, Trimmed and sliced
Granulated Garlic, 1 tablespoon
Creole seasoning, 2 tablespoons
1. Add all ingredients to a large stock pot except for half the onion & greens and bok choy. Bring to a boil, then turn down to a steady simmer (about medium temperature). Simmer for about an hour. Remove shanks from stock and allow cooling. Fabricate the meat from the bones and cut into small pieces. Add the meat back into the pot and discard the bones.
2. Wash the greens and bok choy in a strainer very well. Add the Greens & Box Choy, making sure they are completely submerged in the broth. Add the other half of onion, and then creole seasoning. Mix well.
3. Allow Kale to cook on a low heat for about 1 hour uncovered to allow reduction. After an hour taste the broth to adjust the seasoning. Note: The broth will taste like the greens. Allow the Greens to cook for about 15 more minutes or until the greens are eldonte, (still has a crunch). Note: Do not overcook this dish. Mushy greens does not make for a good dish. Turn the stove off and allow the greens to soak for about 30 more minutes.
Place greens in a small bowl, about 1/3 of the bowl full. Ladle the broth over the Greens to about ¾ of the way. Garnish with pieces of smoked ham shank.
New Orleans Style Red Beans & Rice with Spicy Andouille Sausage
Dry Red Beans(Kidney Beans) 1 pound, Soaked for 1 to 3 hours
Water 1 quart
Chicken Broth, 1 quart
Garlic, 3 cloves, Minced
Red Onion, 1 small, Small diced
Green Bell Pepper, ½ large, Small diced
Red Bell Pepper, ½ large, Small diced
Celery, 2 stocks, Sliced on a bias
Bay Leaves, 3 to5 leaves, Whole
Slap Yo Mama Seasoning, 3 tablespoon, As needed or any other Cajun seasoning
Avocado Oil, 4 tablespoon
Andouille Sausage, ½ pound, Sliced on a bias or your favorite sausage
Green Onion, 1 stalk, Sliced on a bias/sliced on an angle
Rice, 2 cups, Rinsed and fully cooked
1. Soak bean in 1 quart of water or enough to cover the beans in a large heavy pot for 1 to 3 hours or overnight in the refrigerator.
2. Strain the beans and add the water and chicken broth. Place the pot of beans on the stove top and bring to broil. Add in the smoked sausage garlic, onion, bell peppers, celery, bay leaves, 1 tablespoon of oil and Cajun seasoning. Allow cooking for 5 minutes. Reduce heat down to low- medium or low. Cover and allow cooking for 1 ½ to 2 hours stirring every 30 minutes.
3. Cook an additional hour or until beans are tender. Using a large cooking spoon, mash some of the beans against the side of the pot about 1/8 of them. This will give the water body and create a thicker broth to create a gravy like texture.
4. When the beans are tender to your taste they are ready to be served.
Cook rice separate with a 3 to 1 water and rice method or a standard rice cooker. Add 1 tablespoon of Cajun seasoning or salt. Server Beans in a large plate and top with a rice mold. Garnish with green onions and a slice of Cajun cornbread on the side.