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Brazilian-Style Greens - (Makes 4 servings)

 

Ingredients:

1 large bunch collard greens

2 slices bacon, diced

2 tablespoons olive oil

4 cloves garlic, peeled & crushed

1 tablespoon cider vinegar

1 teaspoon kosher salt

 

 

1.  Wash the collard greens well.  Remove the stems.  Take a handful of the leaves and roll them up into a cylinder.  With a sharp knife, slice the cylinder crosswise into very thin strips.

 

2.  Place bacon in a large skillet and cook over medium-high heat until browned and crispy.  Add the olive oil and garlic and sauté for 1 minute.

 

3.  Add vinegar and sliced greens to the skillet.  Sprinkle the salt over the greens, cover, and cook for 2 to 3 minutes.  Remove cover and cook, stirring, until liquid has evaporated.  Serve immediately.

 


 

Roasted Eggplant & Tomatoes - (Makes 6 servings)

 

Ingredients:

1 medium eggplant, stemmed & sliced crosswise into 1/2 inch rounds

1 1/2 teaspoon kosher salt, divided

4 tablespoons olive oil

12 fresh basil leaves

2 large tomatoes, sliced crosswise into 1/4 thick rounds

2teaspoons dried oregano

6 oz. grated mozzarella cheese

6 tablespoons grated Parmesan cheese

 

 

1.  Place the sliced eggplant in a colander and sprinkle with 1 teaspoon salt.  Set aside for 30 minutes.

 

2.  Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper.  Brush the eggplant slices with olive oil on both sides.

 

3.  Place eggplant slices on the baking sheet 1-inch apart.  Top each one with 2 basil leaves.  Add a tomato slice on top of each piece of eggplant.  Mix oregano with remaining salt and sprinkle over tomatoes.  Sprinkle 1 tablespoon mozzarella on top of each vegetable stack, and top each with 1 tablespoons Parmesan.

 

4.  Bake for 25 minutes, or until vegetables are soft and cheese is browned.  Serve immediately.

 


 

Marinated Zucchini - (Makes 6 servings)

 

Ingredients:

3/4 cup olive oil, divided

4 large zucchinis, sliced crosswise & diagonally into thin slices

4 cloves garlic, minced

2 tablespoons vinegar

1/4 teaspoon red pepper flakes

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

1 teaspoons salt, or to taste

1 teaspoons ground black pepper

 

 

1.  Heat 4 tablespoons of the olive oil in a large skillet.  Add the zucchini slices and the garlic and cook until zucchini is lightly browned about 3 to 4 minutes.  Remove from heat.

 

2.  Place zucchini slices in a bowl, add remaining ingredients, and mix well.

 

3.  Store zucchini in a small enough container so that it is completely covered in olive oil.  Refrigerate  overnight before serving.

 


 

Sautéed Okra & Tomatoes - (Makes 4 servings)

 

Ingredients:

3 slices bacon, diced

1 lb. fresh okra, ends trimmed

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

1 small onion, finely chopped

1 medium red bell pepper, seeded & diced

1 teaspoon smoked paprika

3 medium tomatoes, seeded & cut into strips

 

 

1.  Place the bacon in a large skillet and cook over medium heat until crispy.  Remove bacon and set aside on a plate lined with paper towels.

 

2.  Add the okra to the same skillet with 1/2 teaspoon salt and 1/2 teaspoon pepper.  Saute over medium-high heat until bright green and crisp, and just lightly browned around the edges, about 5 minute.  Remove the okra to the plate with the bacon.

 

3.  Add the onion bell pepper, remaining salt and pepper, and paprika to the same skillet and cook until vegetables are soft, about 5 to 8 minutes.  Add the tomatoes and cook until tomatoes are soft and liquid has evaporated, about 5 minutes.

 

4.  Add okra and bacon back to the skillet and stir just to warm the okra.  Serve warm or at room temperature.

 


 

Cowboy Beans - (Makes 10 servings)

 

Ingredients:

2 cups dried pinto beans

6 cups water

1 bay leaf

8 oz. bacon or pork belly, diced into 1/2 inch pieces

8 ox. smoke cured sausage, chopped or sliced

4 large eggs

2 tablespoons butter or lard

4 cloves garlic, minced

1 cup manioc flour

1 cup very finely sliced collard greens

1 teaspoon salt

1 teaspoon ground black pepper

4 scallions, chopped

1/2 cup fresh parsley, chopped

Fried pork rinds, for garnish (optional)

 

 

1.  Place the beans in a bowl and cover with water.  Soak the beans overnight.

 

2.  The next day, place beans and their soaking liquid in a large pot with the bay leaf.  Bring beans to a simmer over medium heat, then reduce heat to low, cover, and simmer the beans until they are tender, about 1 to 1 1/2 hours.  Drain the beans and set aside.

 

3.  Place the bacon in a large soup pot and cook over medium heat until fat starts to ender.  Add the sausage and cook until browned. Remove bacon and sausage and set aside.

 

4.  Whisk the eggs together briefly and add to the pot, scrambling the lightly to form larger clumps.  Remove and set aside.

 

5.  Add 2 tablespoons butter or lard to the pot.  Add the garlic and cook until softened, about 2 to 3 minutes.  Add the manioc flour and cook until lightly toasted.

 

6.  Add the sausage and bacon back to the pot, along with the beans and the collard greens, and stir well.  Cook until everything is heated through.  Taste for seasoning and add salt and pepper to taste.

 

7.  Stir in the eggs, scallions, and parsley and serve. Garnish each serving with 1 or 2 pork rinds.

 


 

Black Beans & Rice - (Makes 4 servings)

 

Ingredients:

2 tablespoons butter

1 medium onion, chopped

2 cloves garlic, minced

1 bay leaf

1 teaspoon hot pepper sauce

1/2 teaspoon salt

1 tablespoon tomato paste

1 1/2 cups cooked black beans, in their cooking liquid

1 1/2 cups white rice

1 cup water or chicken stock

Juice of 1 lime

2 tablespoons fresh cilantro, minced

 

 

1.  Place the butter in a large saucepan over medium heat.  Add the onion and cook until soft ad translucent, about 5 to 8 minutes.  Add garlic, bay leaf, hot pepper sauce, salt, and tomato paste then cook until well mixed and fragrant about 2 to 3 minutes.

 

2.  Stir in the black beans and the rice and 1 cup water or chicken stock, and cook over low heat until they are well mixed and most of the liquid had evaporated, about 15 minutes.

 

3.  Remove from the heat and stir in the lime juice and cilantro just before serving.

 


 

White Beans with Sausage - (Makes 6 servings)

 

Ingredients:

2 cups dried white beans

4 slices bacon, diced

4 Italian-style sausages or similar

1 large onion, diced

4 loves garlic, minced

1 large tomato, peeled, seeded, & diced

1 teaspoon smoked paprika

2 teaspoons dried oregano

1 bay leaf

6 cups water or vegetable stock

1 teaspoon salt

1 teaspoon ground black pepper

1/2 cup fresh parsley, chopped

 

 

1.  Place the beans in a bowl, cover with water, and leave to soak overnight.

 

2.  The next day, drain the beans and set aside.  Add the bacon to a stockpot and cook over medium heat until crispy.  Ad he sausage and cook until browned.

 

3.  Add the onion to the stockpot and cook until translucent, about 5 to 8 minutes.  Add the garlic, tomato, paprika, oregano, and bay leaf, and cook until tomato is soft, about 5 minutes.

 

4.  Add the beans and the water or vegetable stock and bring to a simmer over medium heat.  Reduce heat to low, cover, and cook for 1 hour, or until beans are tender.  Season with salt and pepper to taste then simmer, uncovered, for another 30 to 40 minutes.

 

5.  Garnish with parsley and serve.


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