MeatSkull
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Country cooking, I'd be all over that!
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Fresh Green Beans, New Potatoes & Cured Smoked Hocks ~Foamheart
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Kevin, Sorry for the late reply but I just saw this post. I would love a plate of those beans,I can almost smell them from here ! like
In this spirit of this thread I chucked a small rib bone leftover from a recent smoke into a lowly can of green beans I was heating up on the stove... HOLY S***. Can't get your kids to eat veggies? Tray that... Bet you do 2 cans next time.
Those who have never planted or picked or shot or hooked or butchered their own food miss alot. My parents actually worried about me when I went to college. They should have worried about the school, the bars and the ladies! LOL
There is just something about the smell when cooking fresh veggies, it permeates the whole house! Maybe why they taste so good, your mouth has been watering all day awaiting the meal!
Don't forget those small new potatoes. They are almost like eating the the tenderest pulled pork, they melt in your mouth. Its just a country thing.
EDIT:: Go check your local farmers market. fresh food is always cheaper and tastes better than canned. You cook whatever the season provides, when the winter finially sets in thats when you bring out those canned veggies! If you have to do canned, add a pinch of sugar and a splash of lemon juice. That lemon pepper spice works pretty well also.
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Kevin how would Collard Greens work? Would you cook them the same way,I never had Collard Greens so I grew some and need to know, how to cook them? TIA for any info on cooking these
Richie
Richie
- May 12, 2011
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I don't know if Foam uses the Trinity, Green Pepper, Onion and Celery but below is what an Old Black, Church Lady, in Jersey City NJ taught me. I dont want to step on Foam's toes but, here it is...
Yes, Collards are great prepared with Hocks an old Southern Tradition. I put a large diced Onion (2Cups), 5-6 big Cloves chopped Garlic, a Bayleaf or two, and a couple of sprigs of Fresh Thyme. In a large stock pot with 1/4 Cup Bacon Grease. Saute over medium heat until clear. Add the Hocks and cover with Water. Bring to a boil then simmer an hour.
Meanwhile, wash your Collards, REAL WELL, I use 3-4 pounds with 3 Hocks. Float them in lots of water, rub, and lift out and shake off. That Lovely Church Lady said Collards can be real dirty so repeat 3X. Strip the Leaves from the tough stems, roll a few leaves at a time and cut in 1" or so strips/squares. Add the Collards to the pot. It will look like they won't fit but just pack them in. They cook way down. Once they wilt down, I add 1tsp Salt, 2tsp Black Pepper and 1 TBS Brown Sugar. Red Pepper flakes are optional. I add Hot Sauce at the Table. Lots of folks will add Vinegar at this point. DON'T, the Acid will wash out the Green color and they will go a dull Olive Drab. Add Vinegar to taste when done. Anyway, simmer the Collards an hour. Add washed New or cut up Potatoes. Use basic White or Red Potatoes. Russet, aka Bakers are too starchy and will fall apart. Simmer the Taters until very tender and the Collards are tender. Check at 30 minutes and continue if needed. Fish out the Hocks, they will be falling apart. Remove the meat and skin. Shread the meat and chop the skin to sizes you family will eat. Add the meat and skin back, adjust the seasoning, salt, pepper and sugar, and dish it up.
Add plenty of POT LIQUOR, aka the Broth! Good Stuff to dip French or Corn Bread into...JJ
Yes, Collards are great prepared with Hocks an old Southern Tradition. I put a large diced Onion (2Cups), 5-6 big Cloves chopped Garlic, a Bayleaf or two, and a couple of sprigs of Fresh Thyme. In a large stock pot with 1/4 Cup Bacon Grease. Saute over medium heat until clear. Add the Hocks and cover with Water. Bring to a boil then simmer an hour.
Meanwhile, wash your Collards, REAL WELL, I use 3-4 pounds with 3 Hocks. Float them in lots of water, rub, and lift out and shake off. That Lovely Church Lady said Collards can be real dirty so repeat 3X. Strip the Leaves from the tough stems, roll a few leaves at a time and cut in 1" or so strips/squares. Add the Collards to the pot. It will look like they won't fit but just pack them in. They cook way down. Once they wilt down, I add 1tsp Salt, 2tsp Black Pepper and 1 TBS Brown Sugar. Red Pepper flakes are optional. I add Hot Sauce at the Table. Lots of folks will add Vinegar at this point. DON'T, the Acid will wash out the Green color and they will go a dull Olive Drab. Add Vinegar to taste when done. Anyway, simmer the Collards an hour. Add washed New or cut up Potatoes. Use basic White or Red Potatoes. Russet, aka Bakers are too starchy and will fall apart. Simmer the Taters until very tender and the Collards are tender. Check at 30 minutes and continue if needed. Fish out the Hocks, they will be falling apart. Remove the meat and skin. Shread the meat and chop the skin to sizes you family will eat. Add the meat and skin back, adjust the seasoning, salt, pepper and sugar, and dish it up.
Add plenty of POT LIQUOR, aka the Broth! Good Stuff to dip French or Corn Bread into...JJ
Riche, adding veggies tom the greens is more a MIss/Ala thing to do. All Mom ever did was like JJ said, wash the leaves is a large pot of water, a bucket or the sink full. If they look clean wash 'em again. The seem to just attract sand and dirt and its sneaky and ya don't see it till you drain the sink. A lady's Mom invited me to dinner once, her daughter told her I liked greens and corn bread. She never had even eaten it let alone cooked it. It was nasty and I just smiled and complimented her of those fine greens and cornbread. LOL
Once clean, you can hunk 'em up and throw 'em in a big pan. And remember it takes a load of greens to cook down and make a mess. I have actually seen Mom fill the pot plumb full put the lid on and about 10 mins. later refill it.
It doesn't take a lot of water as the greens will cook down quickly. Maybe 1/3 of the pot. Get the water boiling, then add the greens. Now the secret, add a teaspoon of sugar (or 1/2 a teaspoon if close to harvest time), and the hocks or bacon, or any seasoning meat you have. Put the lid on, set the fire to a low gentle boil and walk away. Don't let it boil dry now.
If the greens are fresh and tender about 45 min to an hour. Or the green will be done generally about the time the hocks is done. When ya serve it I like a little vinegar on mine, Pop always used pepper sauce.
Mom would make a big mess of greens, a pot of pinto beans, maybe some smothered taters and a pan of cornbread and butter. That is like a spring tonic. I swear. Its really healthy good for you food and I think its delicious.
Let me splain whatcha don't really need to know. Greens are HUGE in Vitamin A, and they are a great laxative. Cornbread is just the opposite, that corn bread is like sand paper going thru and cleaning your pipes. The corn bread off sets the greens, the taters and greens are just good to go with it!
You may not fine mustard greens but usually there is always collards, spinach, heck I have even eaten dandelion. They are all really great for you and even better for women.
I do love both the smell when cooking and the taste, 'course I was brought up on 'em.
PS some folks will cut up boiled eggs in them when cooking, Its supposed to take the bitter out. But with the secret pinch of sugar, and good young tender greens, I never saw the need.
I wish ya luck and I hope you and the bride like 'em. Make sure and let me know.
Once clean, you can hunk 'em up and throw 'em in a big pan. And remember it takes a load of greens to cook down and make a mess. I have actually seen Mom fill the pot plumb full put the lid on and about 10 mins. later refill it.
It doesn't take a lot of water as the greens will cook down quickly. Maybe 1/3 of the pot. Get the water boiling, then add the greens. Now the secret, add a teaspoon of sugar (or 1/2 a teaspoon if close to harvest time), and the hocks or bacon, or any seasoning meat you have. Put the lid on, set the fire to a low gentle boil and walk away. Don't let it boil dry now.
If the greens are fresh and tender about 45 min to an hour. Or the green will be done generally about the time the hocks is done. When ya serve it I like a little vinegar on mine, Pop always used pepper sauce.
Mom would make a big mess of greens, a pot of pinto beans, maybe some smothered taters and a pan of cornbread and butter. That is like a spring tonic. I swear. Its really healthy good for you food and I think its delicious.
Let me splain whatcha don't really need to know. Greens are HUGE in Vitamin A, and they are a great laxative. Cornbread is just the opposite, that corn bread is like sand paper going thru and cleaning your pipes. The corn bread off sets the greens, the taters and greens are just good to go with it!
You may not fine mustard greens but usually there is always collards, spinach, heck I have even eaten dandelion. They are all really great for you and even better for women.
I do love both the smell when cooking and the taste, 'course I was brought up on 'em.
PS some folks will cut up boiled eggs in them when cooking, Its supposed to take the bitter out. But with the secret pinch of sugar, and good young tender greens, I never saw the need.
I wish ya luck and I hope you and the bride like 'em. Make sure and let me know.
Kevin Thank you I followed JJs' recipe and we love it,remember I said I never had them before. They will become a regular dish here.Mine were real fresh I grew them,have some cauliflower growing.
Thank You
Richie
Thank You
Richie
- May 12, 2011
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Hey Foam, I meant no Disrespect jumping your response. What are Smothered Potatoes? We eat quite a bit of Taters and always looking for a new idea. Thanks...JJ
Chef, you never need to worry about helping someone around her, not in my humble opinion anyway. Its why we are here, right?
Smothered taters is just thin sliced ovals of potatoes (like for au gratin), thin sliced onions, cooked low and slow, the lowest setting, in a little bacon grease or butter. You can even lay some bacon on top if you have plenty, then cover. You don't need to turn or stir just let 'em sit cookin. Its why its popular with Mom's in the south, low and slow with no additional guidance from Mom. she can do other things.
Sometimes they peel 'em and sometimes they don't, can be red or white, don't see many purple or yellow taters in the south.
I am glad ya liked 'em! I love 'em! AND they are super healthy, good for the blood. Doctor actually told my Mom once to feed me greens and jello three times a day, more if I'd eat them. Try some of the others greens next time too. They are just domesticated weeds. LOL. I am not so big on spinach, or wasn't till I figured out you didn't have to eat 'em with the little cubes of turnips in 'em every time. lol.
Easy cauliflower to impress company. Boil the whole head, no need to even core it (just so it'll sit flat and not roll around.). When tender but not fallin apart, pull it and set in a microwave safe bowl (keeps the kitchen cooler), or oven safe for the old folks....LOL
From my cookbook (stole it from my Mom's)
Core and boil whole head of Cauliflower. Mix Rotel and cheese and heat in small sauce pan.
Place cauliflower head in casserole dish, pour mixture over top, sprinkle with bread crumbs.
Bake @ 350 till bubbley.
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Hearty Greens like Kale, stand up to the long cook. For Quick Greens, that Dinosaur Kale, Swiss Chard, Escarole, Spinach, Curly and regular Endive. Work great. Saute Bacon, Onions, Bayleaf, Thyme and Garlic, add cubes of leftover Ham, or Smoked Pork Sausage. Cover in Chicken Broth, bring to a boil then add those Tender Greens. Simmer 30 minutes and your eatin Greens on the Fly! ...JJ
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The Smothered Potatoes sound tasty. Anything with Onions and I'm happy. We use 5 pounds a week min. While Vidalia Onions are cheap, we use more...JJ
A southern secret, I am sure by now you know about a pinch of sugar in greens or any green veggies while cooking..... but in the very old days seldom done. You used "sweet" veggies added to the pot to make a difference. For instance carrots, when cooked they are a sweet veggie. But to alleviate waste and the need for sugar in greens the creole would use the broccoli stalks, the large core stems in this the greens and some seasoning meat and with a pan of cornbread and maybe some sweet milk was a meal.
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I would Rather eat Broccoli Stalks than the Florets!!! Great Old School info...JJ
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