Pork and Winter Greens Chowder

2 slices of bacon chopped

2lbs of bone in Pork (I use Country Style Ribs or steaks)

2 Large bunches of greens- cleaned and tuff stems removed and chopped

2 potatoes- chopped into 1/2” cubes

1 tablespoon butter

1 small onion chopped

1 bell pepper chopped

1 stalk celery chopped

2 cloves garlic peeled and chopped

1 tablespoon flour

32 ounces of stock (as needed)

Bouquet garni of fresh basil, sage, bay leaf and rosemary

1 pint heavy cream

Salt and pepper

Crushed red pepper (optional)

Season the pork well on both sides with salt and pepper. In a medium stock pot, render the bacon down on medium heat. After rendering remove the bacon and add the pork and sear on both sides and remove from pot as well. Place all the chopped veggies into the pot, including the potatoes and cook on medium for about 5 minutes stirring to prevent sticking. At this point, add the butter and flour and stir well until flour has time to cook out the raw taste, about 2 minutes. Add half the stock, stir well until flour has started to thicken, add the greens and enough stock to cover them about half way. Then place the pork on top, cover with a lid and cook on medium low about 30 minutes. Remove the pork to cool add more stock if needed and add the Bouquet garni, cover and lower the heat to low. Once the pork has cooled enough, remove from bone and tear or chop into bite size pieces. Add the pork and the bacon back to the pot and cover for 20-30 minutes. Add the cream stir well and taste for seasoning. Add any additional seasonings you prefer at this time, Crushed pepper, seasoning mix, etc. Cover for 10-15 more minutes stirring once or twice and now it’s ready to serve with your favorite breads or crackers.

Smokey Duck Gumbo

3 smoked ducks

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours until flavor is achieved. Remove ducks and de-bone. Chill the stock and reserve.

1 1/4cups flour

1 cup oil

2 cups sliced Andouille Sausage

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

5 cloves garlic minced

1 bunch chopped parsley

4 quarts duck stock

1/2 cup favorite red wine

Salt, black pepper to taste

1 teaspoon red pepper

1/2 teaspoon oregano

2 tablespoons Tabasco

In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 30 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 hour. Taste for seasoning and simmer for 30 more minutes.

Serve over rice and sprinkle with Chives. I also serve a side of fried orka and crusty bread.

My Basic Southern Cornbread Dressing

1 12”skillet of cornbread

1/2 sleeve saltine crackers

8 tablespoons butter

2 cups chopped celery

1 large onion, chopped

6 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

2 teaspoon sage

1 tablespoon poultry seasoning

5 eggs, beaten

Crumble the cornbread and crackers in a large bowl and mix together well.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Collard Jambalaya

• 2 bunches collards
• 3 cups chicken stock
• 1 onion,1 bell pepper and two stalks celerychopped (Trinity)
• 1 clove garlic, chopped
• 1 1/2 pounds andouille sausage, cut into discs
• 1 pound baconshopping list
• 5 cups water
• 2 cups brown rice
• ground red pepper

• Saute andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until almost crisp remove from pan, drain and course chop. Pour half the drippings in a 4 1/2 cup sauce pan along with the sausage and bacon
• Thoroughly wash Collards, remove thick stems then chop coarsely. In the 4 1/2-quart saucepan, combine Collards with stock, Trinity and garlic. Bring to a boil, then reduce heat to a simmer and cook about 25 minutes, until collards are tender. Remove from heat. Do not drain.
• Combine water and rice in a saucepan and bring to a boil. Reduce heat to simmer, cover, and cook for about 30 minutes, until rice is tender.
• Add rice to the collards stir well and taste for seasoning. You should not need salt, but ground red pepper I'm sure

Basic Shrimp and Sausage Gumbo

2 pounds shrimp, in shells

3 quarts water

2 bay leaves

1 teaspoon lemon juice

1 small onion

salt and black pepper

2 pounds good Cajun sausage

2 pounds okra, sliced

4 tablespoons vegetable oil

4 tomatoes, peeled and chopped

2 onions, finely chopped

1 bell pepper, chopped

2 stalks of celery, ribbed and chopped

1 teaspoon crushed red pepper

4 tablespoons brown roux, see below.

Strained shrimp stock from cooking shrimp, see below.

Gumbo file’

For the Shrimp: Boil the water with bay leaves, lemon juice, onion wedges, salt and pepper. Wash shrimp and add to the pot and boil for 2 minutes. Peel shrimp and put in refrigerator until ready to add to the gumbo. Strain the cooking stock and set aside. Slice the sausage down the middle and grill until juicy and grill marks appear. Chop and set aside.

For the Gumbo: Sauté okra in 2 tablespoons oil in a heavy pan. When soft, transfer to a large pot and add tomatoes. Stir and mix. Heat the remaining 2 tablespoons of oil. Sauté the chopped onion, bell pepper, celery and red pepper until soft, add to the pot.

For the Roux: You may use butter, margarine shortening or vegetable oil. Combine your choice of fat with an equal amount of flour. Melt the fat in a pan over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown, about 20 to 30 minutes. Immediately remove from heat.

Add stock to the gumbo pot stirring into the roux. Add sausage pieces. Bring to a boil, then simmer for 1 1/2 hours, adding more stock if needed. Taste and add gumbo file’ one teaspoon at a time, stirring and tasting after each until desired taste is achieved. Add the shrimp about 5 minutes before serving.

CWP's Country Captain

This is a new recipe that was just recently tested and proven by my Friend and Foodie, Jim Linton. Thanks for the Habanero addition!

3/4 cup all-purpose flour

1/2 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless chicken thighs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 cup chopped sweet onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 bay leaf

1/2 tablespoon curry powder

1/4 teaspoon dried ground thyme

1/8 teaspoon crushed red pepper

1/2 tablespoon minced garlic

2- 12 oz  jars of roasted red peppers with liquid rough chopped

1 tablespoon tomato paste
1 habanero pepper, seeded, ribbed and chopped

1/2 cup chicken stock

1/2 tablespoon dark brown sugar

1/2 cup chopped dried apricots

Cooked long-grain white rice, as accompaniment

4 ounces toasted slivered almonds, for garnish

In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

In a Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, crushed red pepper and tomato paste. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic,habanero and cook, stirring, until fragrant, about 30 seconds. Add the roasted red peppers and their liquid, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the chicken and cook, stirring occasionally, until the meat is tender, about 30 minutes. Add the apricots and cook for 15 minutes longer.

Remove from the heat and adjust the seasoning, to taste. Serve hot over the white rice. Garnish with the almonds and serve.

BREAD DUNKING GARLIC SHRIMP

2 dozen shrimp peeled and cleaned, tail on.

1/2 tsp. cayenne

1/2 tsp. salt

1 tbsp Italian seasoning

1 1/2 tsp. minced garlic shopping list

1/2 tsp. black pepper

1/4 tsp. crushed red pepper

1/4 cup cream

1/4 lb. unsalted butter

1 tsp. Worcesterhsire

1/2 c. shrimp stock (or vegetable stock)

1/4 c. Shock top or other citrus infused beer, room temperature

Rinse shrimp in cold water; drain. Combine stick of butter, Worcestershire, garlic, and seasonings in skillet. When butter is melted, add shrimp. Cook 2 minutes, shake pan instead of stirring. (Do not over cook.) Add cream and stock. Cook for 2 minutes, shake pan. Add beer, cook 1 minute. Serve in bowls with shrimp around the edge like a cocktail. Divide the cooking liquid evenly and serve with lots of Buttered and Toasted French bread for dunking. This recipe is a starter for 4 people.