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.

Blackeyed Pea Patties

1 1/2 cup peas cooked and drained.

1/4 cup Trinity chopped ( onion. bell pepper, celery)

1 glove garlic minced

1tsp butter

1 tsp sage

1 tsp paprika

1 egg

2 Tbsp flour

1 Tbsp corn meal

A pinch of salt and pepper

A pinch of ground red pepper( optional I guess)

2 Tbsp veggie oil

Saute the Trinity and garlic in butter until just soft, remove from heat and

Let cool.

Mash peas with a potato masher, leaving some whole for texture.

Mix all other ingredients ,stir well until incorporated. If needed add just

A little more corn meal. You want the consistency of a fritter.

Form in 1/2” think patties. Fry 1-2 minutes on each side until golden brown.

Drain on paper towels.

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.

Boudin Sausage

2 pounds pork meat, about 30% fat

     1 1/2 pounds pork liver

     2 tsp. salt

     2 tsp. black pepper

    1 large onion cut up

     3 bunches green onions cut up, divided

     1 tsp ground fennel seed

     1 tsp ground sage

     12 cups cooked rice

     1 tablespoon chopped parsley, divided
     1 tablespoon favorite Cajun spice mix

     1 lot sausage casing

Cook meat, liver, salt, ground fennel, sage,and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice, Cajun spice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming or added to Gumbo's,or soups to precook before grilling as this adds a little more flavor. Do not fry or microwave without some water as it will shrink and burst the casing.

Deviled Crab

On the Gulf Coast, the crabs are not very large. I always added a dozen to shrimp or crawfish boils to make stuffed or deviled crab.

4 tablespoons butter + 12 pats

1/2 cup finely chopped onion

2 tablespoons minced celery

2 tablespoons minced bell pepper

1 tablespoon minced garlic

1 teaspoon cajun spice

1 teaspoon sage

1 teaspoon finely chopped fresh thyme leaves

Pinch cayenne

1 bay leaf

12 boiled crabs, meat removed and top shell cleaned and reserved

2 tablespoons minced parsley leaves

1/4 cup minced green onions

1 egg, lightly beaten

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Pinch ground black pepper

A dash or two of Tabasco or Crystal hot sauce, to taste

1/2 loaf stale French bread, cubed (about 3 cups)

1/2 fine dried bread crumbs, + about 2 tablespoons or so for topping shopping list

1/2 cup heavy cream

2 cups of the liquid used to boil crabs, strained

Preheat oven to 375

Add the 2 cups of liquid to the french bread to soak

In a large skillet heat the butter and, when it begins to foam, add the onion, celery, and bell pepper. Cook until softened, about 4 minutes. Add the garlic, cajun spice, thyme, cayenne and bay leaf and cook for 1 minute. remove bay leaf and add to soaked bread and stir well

gently fold in the crab meat, parsley, green onions, egg, salt, cayenne, sage and black pepper, 1/2 cup of the bread crumbs, and the heavy cream into the soaked bread and veggies. Stir well to combine. Transfer the crab meat mixture to the cleaned crab shells and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes. Serve Warm