Texas Country Turnip Green Soup

My husband ate several bowls of this soup.  A testament of how much he liked it…

He doesn’t always like every dish that I cook.  And when he does… when there’s a dish that he really likes, he’ll eat it until it’s gone.  And if there is some left over, he’ll eat it the next day.

He’s afraid I’m not going to cook it as good.  So he wants to enjoy the moment.  Savor every spoonful.

My poor husband.  I am to blame for his behavior.  I have a bad habit of tinkering with recipes I have already perfected.  And he doesn’t like it one bit.  Because when he likes a dish, he likes it exactly the same way as he has tasted it the very first time…

And with me tinkering with recipes all the time… he’s never sure if he’s going to have the same dish ever again!

I’ve successfully tested several recipes last week.  All dishes came out good.

And this soup was one of the dishes that stood out.  Even I was amazed on how tasty it was.  Considering how simple were the ingredients…

Anyway…

I wanted to share this soup with you.  I hope you enjoy it as much as my family did.

Here’s what you need…

12 ounces salt pork. Chopped.

Onion, garlic, celery, cubed ham, frozen chopped turnip greens…

Potatoes, chopped…

3 cans great northern beans, 2 cans low sodium chicken broth + 2 cups water…

herbs and spices…

What to do…?

Heat a large pot over medium heat.  Cook salt pork until it has rendered most of its fat… Remove all but 3 tablespoon of the fat.

Add onions and garlic.  Saute until onions are translucent.

Add the celery.  And saute a few minutes.

Add the beans and the ham…

Add the potatoes…

And the chicken broth.  And water…

Stir.

Add the frozen chopped turnip greens.  Stir to combine.

Cover pot and bring soup to a boil over medium heat.

Once boiling, reduce heat.

Simmer soup for 1 hour.  Stirring occasionally while simmering…

After 1 hours, soup should be lightly creamy.   Taste before adding coarse sea salt and MSG if desired…

Serve with your favorite bread or corn bread.

The RECIPE:

Texas Country Turnip Green Soup

12 ounces salt pork – chopped

1 large onion – chopped

4 garlic cloves – smashed, peeled and chopped

3 sticks celery – chopped

5 medium size potatoes

1 pound cubed ham

3 cans (14.5 ounces each) Great Northern Beans – drained and rinsed

2 cans (14 ounces each) Low Sodium chicken broth + 2 cups water

1 (16 ounce) package frozen chopped turnip greens

1 tsp. dried chives

½ tsp. dried marjoram leaves

½ tsp. ground black pepper

½ tsp. ground hot pepper (optional)

1 tsp. coarse ground sea salt – if needed

Pinch of MSG (optional)

NOTE:  If you can’t find salt pork, you can use pancetta or thick slices bacon.

Rinse salt pork under cold running water.  Pat dry with paper towels.  Slice salt pork into ½ inches.

Heat a large pot and sauté salt pork until slightly crispy and it has rendered most of its fat.  Remove most of the fat except 3 tablespoons.

Sauté onions until translucent.  Add garlic and sauté until light golden brown.

Add the celery and sauté a few minutes.

Add the cubed ham and potatoes.  Sauté a few minutes.  Add drained and rinsed Great Northern Beans.  Stir to combine.

Add chicken broth and 2 cups water.  Stir.

Add the frozen chopped turnip greens.  Stir.

Bring soup to a boil.

Once boiling, reduce heat and add the following:  dried chives, marjoram leaves, black pepper and ground hot pepper.

Simmer soup for 1 hour, stirring occasionally.

Taste the soup for additional salt.  And add a pinch of MSG to perk up the taste.

Serve warm with your favorite bread or corn bread.

Tess’ Kitchen Secrets:

#1 – Salt pork makes a big difference in taste when it comes to vegetable soups.  But you have to sauté it to get rid most of the fat.

#2 – Coarse sea salts are excellent in soups!

#3 – Draining and rinsing canned beans reduces gas.

Enjoy and Happy Cooking!

Tess Harris

Cranberry Walnut Squares

Perfect as an afternoon snack in the office when you’re looking for that extra energy to get you through the day.  Definitely better than getting something from a vending machine.  You might even bring some extra… because if your office mates find out you’re eating one of these delicious and appealing bars… they’re going to want some too!

These Cranberry Walnut Squares are loaded with dried cranberries, chopped walnuts, flaked coconuts and raisins.

These squares are great for picnics.  As travel foods… And if you have kids… are undeniably healthier snacks compared to a regular candy bar.

Once you have gathered al the ingredients you need… these bars only take minutes to prepare.

Yes… it’s simple and easy… and for a little effort, you will be rewarded with all these goodies.  I’ve used Kitchen Aid mixer in mixing the crust.  And I’ve also used spatula and my hands/fingers.  For those who may not have an electric mixer.

Below are what you need for this recipe:

Crust ingredients: old fashioned oatmeal, all purpose flour, brown sugar, baking powder, kosher salt, coconut oil and milk, and ground cinnamon.

These are what you need for the filling ingredients: dried cranberries, raisins, walnuts, sweetened flaked coconut, sugar, all purpose flour, dried orange peel (optional) freshly squeezed orange juice, eggs and vanilla extract.

Making the Crust:

Measure one and one half cup of uncooked oatmeal into a food processor.

Pulse a few times until crumbly.

And pour the contents into a large mixing bowl.

Add to the coarsely ground oatmeal the rest of the crust ingredients.

Mix them up with your hands, breaking up the lumps of brown sugar.

Since the coconut oil is solid.  I melted it in the microwave for 30 seconds.  And added 1/2 cup of coconut milk.

Add these to the oatmeal, flour and sugar mixture.

If you are using butter… this is where you’ll add the melted butter to the  oatmeal and flour mixture.

Oatmeal, flour and sugar mixture with the coconut oil/milk combination.

Mix until crumbly.

Mix well until soft dough chunks are formed.

*** If using butter, the mixture will be more crumbly and will not form into soft chunks of dough.

Reserve half the crust (soft chunks of dough) for topping.

Meanwhile…

Press half of the crust onto a 9 x 13″ rectangular pan.

Bake bottom crust for 8 minutes.

And while you’re cooling the crust.  Mix the filling.

The Filling:

In a large mixing bowl, combine dried fruits, walnuts, and flaked coconuts.

And flour and sugar.

Mix.

Add orange juice.

In another bowl.  Beat eggs and vanilla extract.

Add beaten eggs to the dried fruits, flour, sugar mixture.

Stir until eggs/vanilla extract is absorb and a sticky mixture is formed.

Add the filling to the cooled crust.

Press the remaining crust over the filling.

I made small flat patches out of the remaining crust/soft dough chunks, by either pressing them in between my palms or between two pieces of waxed paper.  And then placing the flat patches (crust) over the filling.

And then bake in preheated oven for 28 – 30 minutes.

After 30 minutes of baking…

Completely cool for at least 2 hours before cutting into squares.

Serve as snacks, travel food, in place of lunch, and for kids lunch pack…

The Recipe:

Cranberry Walnut Squares

Crust:

1 ½ cups uncooked oatmeal – coarsely ground

2 cups unbleached all purpose flour

1 ¼ cup brown sugar

1 ½ tsp. baking powder

¼ tsp. ground cinnamon

1/8 tsp. kosher salt

¼ cup coconut oil melted

½ cup coconut milk

Preheat oven to 350°F.

Measure the coconut oil into a microwavable measuring cup.  Microwave for 30 seconds.  Add ½ cup coconut milk to the melted coconut oil In.  Stir.

Ground Old Fashioned Oatmeal in a food processor until coarse.

Empty the ground oatmeal into a large mixing bowl.  Add flour, sugar, baking powder, cinnamon, and salt.  Mix with your hands, crumbling the brown sugar.  Give the coconut oil/milk a quick stir.  And power over the oatmeal and flour mixture.   Mix with your hands until soft chunks of dough formed.  Divide mixture in half.

Press half of the soft chunks of dough into the bottom of a 9”x13” baking pan… pressing on the corners and sides.

Bake Crust in the preheated oven for 8 minutes.  Remove crust from the oven and cool while you mix the filling.

Filling:

1 (6 ounce) package dried cranberries

1 cup walnuts – chopped

½ cup sweetened flaked coconut

½ cup raisins

½ cup granulated sugar

¼ cup + 1 TBSP. unbleached all purpose flour

1 tsp. dried orange peel – Optional (Available in the “spices section” at your local grocers.)

1/8 tsp. kosher salt

3 TBSPs. freshly squeeze orange juice

1 tsp. vanilla

2 extra large eggs

In a large mixing bowl… combine dried cranberries, chopped walnuts, flaked coconut, raisins, sugar, flour, dried orange peel, and salt.  Using a spatula, stir all these ingredients until well combined.  Add the orange juice and stir to coat all the dry ingredients.

In a separate bowl… whisk together eggs and vanilla extract just until lightly beaten.  Pour over the cranberry – walnut mixture.  Stir with a spatula until all ingredients are combined.

Spread filling mixture onto the cooled crust.

In between your palm, or between two waxed paper, flatten the soft dough chunks into flat patches, and place over the filling.  Press lightly with your hand.

Bake at 350°F for 27 – 30 minutes or until the sides or edges of the crust are golden brown.  Do not over bake.   Cool completely before cutting into bars.

Print a recipe using butter.

Tess’ Kitchen Secrets:

#1 – Coconut oil and coconut milk make these squares dairy free.  And it  makes the crust a bit more crispy and less crumbly.  And if it weren’t for the eggs, these bars would be considered vegan.

#2 – Walnuts blend so well with these bars.

Enjoy and Happy Cooking!

Tess Harris

Lemon Baked Chicken

I don’t like bland food.  And chicken is one of those meats that needs to be seasoned generously. At least this is my experience here in the U.S.  The chickens are lacking in flavors.  And this may explains why it is common to see chickens sold in the supermarkets having labels that say:  “injected with chicken broth to enhance flavors.”  Huh.  Why?

I usually avoid this type of chicken.  Because I don’t know what flavors have been injected into the chicken.  And I much rather know.  So I buy the plain ole chickens with no flavor enhancements.  And seasoned them myself.

When I was a young girl, we had several chickens running around in our yard.  And on special occasion, we would feast on one of these chickens.  We would have to catch the chicken, the night before, while the chicken is asleep.  Usually, up on a tree branch.

I remember the chicken tasting so good…

The chicken we ate was organic and fresh that it didn’t need plenty of seasoning.  In fact, we only had salt and lemon grass.  It’s either that the chicken tasted so good.  Or, that we did not eat much poultry or other meats.  So that when eat meat, our senses are awakened.  We inhaled the sweet aroma.  We savored every bite.  And we licked the bones clean!

And we were hungry for more.

During those days, I especially loved chicken livers.  Each time we’d kill a chicken, I’d asked dad if I could have the livers.  “Please, please, Tatay… Can I have the livers? Nobody should get them but me! I demanded.”  I didn’t care for the other parts.  I only liked the livers!

Later I found out.  The chicken livers I thought I was getting, weren’t livers.  They were chicken blood!  Chicken blood!  I was shocked.  I felt cheated!

But for several years, until I was in my teens.  I thought I was eating livers.  Then one day, I ask my dad: “Tatay… why there are plenty of livers on our chicken…?”  “Oh.  They’re not livers.  They’re blood.  Chicken blood.  They just looked like livers once they’re cooked.” Tatay replied.

Chicken blood dropped into the boiling soup, in the pot.  Once it’s cooked, the large droplets of blood clumped into a liver like specimen.

We only had the luxury to feast on a single, mature chicken.  And I always wonder why there seems to be a number of livers floating in the pot.

But I liked the livers.  I mean the blood.  No. The livers! They tasted so good.  I didn’t know they were blood.  I thought they were chicken livers.  Tasty chicken livers!

But then I had another revelation…

Back in 1996, 15 years ago, when we went home to the Philippines .  Willie and I were on a protein diet.  So we ate mostly meats:  pork and chicken.  I noted a great difference in taste on the chicken and pork meats.

Our maid was cooking the chicken and pork simply.  Pan fried, with minimal seasonings – salt and black pepper.  Yet, it tasted so good.  It was shockingly good.  Tastier and more flavorful compared to the ones we were consuming back in Okinawa, Japan.  The ones we buy at the USAF Commissary.  The Tyson Chickens from Arkansas.

What’s the difference? A lot.  I’m sure.  Farming methods.  Feeds.  Etc.  And I could probably write another blog on these issues.  But I’m not going to do that, so I’ll just stop here.

But here’s one fact:  I often wish the chickens and pork here in America would taste as good… and flavorful as the chickens and pork I have eaten in the Philippines.   I kept wishing…

~~~

Lemon Baked Chicken.  This is a fairly simple chicken recipe that’s full of goodness.  It is lemony.  And good.  Real good!

Leg quarters.  Washed.  Pat dried with paper towels.

Lined up in a heavy duty baking sheet lined with heavy duty aluminum foil.  Or you can use a large glass baking pan.

Freshly squeezed lemon juice drizzled all over the chicken.  And generously seasoned with herbs and spices.

Baked in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve them with the juices over the chicken.

The Recipe…

Lemon Baked Chicken :

6 pieces Chicken leg quarters

Juices of 2 large lemons (about ½ – ¾ cup)

1 whole lemon – thinly sliced

1 TBSP. kosher salt

1 TBSP. Spanish paprika

2 tsps. Garlic granules

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. cayenne pepper

4 TBSPs. olive or vegetable oil

Preheat oven to 350°F.

Wash chicken and pat them dry.  Place in a large glass or ceramic baking pan.

Drizzle half of the lemon juice over the chicken leg quarters on one side.

In a small bowl, combine salt, paprika, garlic granules, black pepper, thyme, oregano, and cayenne pepper.  Sprinkle half of this seasoning over the chicken.

Turn the chicken over to the other side and drizzle the remaining half of the lemon juices.  Sprinkle the remaining half of the seasoning.

Scatter the thinly sliced lemon over the chicken pieces, and drizzle olive or vegetable oil.

Bake chicken in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve warm with sauce drizzled over the chicken.

Tess’ Kitchen Secrets:

#1 – Allow the chicken to marinate in lemon juice and spices for at least one hour or overnight in the refrigerator, before baking. This process allows the chicken to absorb lots of flavor from the lemons and spices.  Which makes a great difference in enhancing the flavors of the chicken.

#2 – Freshly squeezed lemon juice.  Please.  Do not use the bottled, artificial lemon juice.

#3 – The herbs and spices.  All the herbs and spices give the chicken plenty of flavors.

 

Enjoy and Happy Cooking!

Tess Harris

Southern Style Banana Pudding

“When my dad used to make this… he’d be in the kitchen for at least half a day.  Making sure everyone knows what he’s doing.  Every move was slow.  Deliberate.  And calculated… He’d make me think I’ve done something good… and for it… I’m being rewarded…”

My husband would often this whenever I make this pudding.

This banana pudding is one of the few desserts that my father-in-law used to make.  In fact…it is the only dessert that I’ve seen him made…

I always have liked it when he made it.  It was so good, there were times when I wish I could eat half the pudding…

My version of this banana pudding is loaded with plenty of bananas and Nilla Wafers.  It is  banana pudding after all, right?  At least this is how I  make it at my home.  Th0ugh I can’t speak for everyone…

We went to a Superbowl Party few weeks ago.  And one of the desserts was Banana Pudding, which was catered by a local barbecue place.  The custard was tasty.  Though I kept looking to see what happened to the bananas and Nilla Wafers…?  They skimped on both of these ingredients.  Not unusual for a restaurant – skimping on ingredients to fatten up their bottom line.

Banana pudding is one of the simplest and easiest dessert to make.  If I don’t count the time it takes to chill the banana pudding before serving, it is fast to make.  It takes about 30 minutes to assemble.

I always use perfectly ripe bananas.  The ones with no brown spots.  But perfectly ripe to eat.

Here’s what you need:

Perfectly ripe bananas.

Large eggs.

But we’re only going to need the egg yolks.

Unless you’re feeling energetic and have some time to spare.  And own an electric mixer.  And want to top the pudding with meringue.

All purpose flour, granulated or fine sugar, cornstarch and salt.

Coconut milk. And water to make 3 cups.

Of course, you can use whole milk, evaporated milk, or soymilk.

Pure Vanilla Extract.

Nabisco Nilla Wafers.  My husband loves his banana pudding with these wafers.  He did not care much for the lady fingers as much as I did…

Or…

Or lady finger cookies.

I have recently used lady fingers for my banana pudding… And I must say it was great! I loved the texture.  Though I learned to increase the sugar next time…

What to do:

Peel the bananas.

And then sliced them into rounds.

Drizzle about 2 teaspoons of lemon juice over the sliced bananas.  To keep them from browning.

Carefully crack the eggs, one at at time, and separate the egg yolks and whites.

Beat the egg yolks.

Combine the flour, cornstarch, sugar and salt in a large pot.

Slowly pour coconut milk over the flour, while whisking it.

Turn the stove to medium heat.

Keep whisking until flour and sugar is completely dissolved.

And the mixture thickens smooth  custard.  But NOT boiling.

Technically… this is not custard yet.  Because we haven’t added the egg yolks… But you know what I mean…

The texture should resembles condensed milk.

Scope a small amount of the custard into the beaten eggyolks.

Whisk to combine the egg yolks and custard.

Slowly pour the beaten egg yolks into the custard…

Keep whisking until custard comes to a boil.  And then immediately reduce the heat to low.

Continue whisking for another minute.

Remove the pot from the heat.

Add one teaspoon Pure Vanilla Extract.

Whisk to combine.

Add about 1/3 of the custard into a deep dish.  A square or triangle dish is fine.

Spread the custard to cover the bottom of the dish.

Line a layer of Nabisco Nilla Wafers over the custard.

And top that layer with sliced bananas.

Spread half of the remaining custard over the banana layer.

And cover custard layer with another layer of Nabisco Nilla Wafers.

And top it with the last layer of sliced bananas.

And finally cover the last banana layer with the remaining custard.

You can stop at this point.  If you don’t have the time to make the meringue.  Or simply don’t want to be bothered with the meringue.

At this point… you can now refrigerate this Southern Style Banana Pudding.  And chill it for at least three hours before serving.

And if… you decide to top the banana pudding with a meringue…

Here’s what you need:

I have always made meringues using an electric mixer.  Because I don’t think my arms are strong enough to withstand the continuous whisking of the egg whites until it forms into a meringue.

So therefore, I would highly recommend using an electric mixer.  Unless you’ve got a volunteer to do the whisking…

Otherwise, I will forgo the meringue and just enjoy the banana pudding without it.

But… If you don’t mind this extra step…

Then, I say… go for it!

You’re going to need the egg whites

Granulated sugar.  Extra fine sugar is best.

Cream of tartar.  This will help stabilize the meringue.

Pure Vanilla Extract.

What to do:

I apologize for not having a step by step photo on how to make the meringue…  So I hope the few photos I have here and and the instruction will suffice…

First.  Be sure the mixing bowl is free of oil and lint.

So what I do is right before making the meringue… I wash the mixing bowl with hot and soapy water.  Rinse it with hot water and shake off excess water.

Then proceed with making the meringue.

The meringue should be slightly firm and glossy.

Spread the meringue over the banana pudding (last layer of custard).  And use the back of a spoon to make a design.

You then bake the meringue topped banana pudding in a preheated oven at 375 °F for 8 – 12 minutes.

Remove from the oven and cool over a cooling rack for at least an hour before chilling in the refrigerator.

Banana Pudding using Lady Finger Cookies.

Without the meringue.

Banana Pudding with Nabisco Nilla Wafers.

Without the meringue.

The RECIPE…

Southern Style Banana Pudding

½ cup + 2 TBSPs. granulated sugar

½ cup flour

2 TBSPs. cornstarch

¼ tsp. kosher salt

5 large egg yolks, beaten

1 can (13.5 ounces) coconut milk + water to  make 3 cups

1 tsp. pure vanilla extract

1 package (12 ounces) Nabisco Nilla Wafers

5 – 6 large ripe bananas (ripe but no brown spots) – peeled and sliced

Preheat oven to 375°F.

Using a 3 quart sauce pan, combine the flour, sugar, and salt.

Turn on the stove to medium heat.

Gradually whisk in coconut milk.  Keep whisking until mixture is lightly thickened.  But not boiling.

Add ½ cup of milk mixture to egg yolks.  Whisk to combine.

Slowly pour beaten egg yolks over the milk mixture, while whisking constantly.

Keep wisking custard until it comes to a full boil.  And then immediately reduce heat to low.  Keep whisking for another minute.

Remove the pan from the heat.

Add vanilla extract and whisk to combine.

Spread about 1/3 of the custard on the bottom of an 8” x 8“baking dish.

Layer Nilla Wafers over the custard.

And then, layer banana slices over layer of Nilla Wafers.

Spread another ½ of the remaining pudding over the banana layers.

Repeat the same process – by layering the Nilla Wafers and banana slices.

You should end up with a layer of custard as the last and top layer.

How to Prepare the meringue:

4 large egg whites

¼ tsp. cream of tartar

½ tsp. pure vanilla extract

¼ cup + 2 TBSPs. Granulated sugar

Wash the mixer bowl with hot soapy water.  Rinse thoroughly and shake water off the bowl.

Place bowl in the electric mixer and attach the wire whisk.

Add egg whites and beat on high speed until foamy.

Add cream of tartar and vanilla extract.  Continue beating on high speed until soft peaks form – about 2 minutes.

Gradually add the sugar, while the mixer is running on medium speed.  Beat on high speed again until peaks are firm and glossy, but not too dry. (This will take about 1 minute.)

Spoon the meringue over the layers of the banana pudding, slightly pressing the meringue to make sure it is touching the pudding and sides of the baking dish.

Use the back of the spoon to create an attractive design on the meringue.

Bake in a preheated oven at 375 °F for 8 – 12 minutes or until golden brown.

Remove pudding from the oven and cool completely.

Refrigerate for at least 3 hours before serving.

NOTE on Substitutions:

For my friends in the Philippines who may want to try this recipe… you may have to make do with what is available at your grocery store.  Especially when it comes to the cookies or wafers…

As for the milk… use 3 cups of Carnation Evaporated Milk.

As for the bananas… use very ripe, eating bananas.  I don’t think the “saba” will be good for this.

As for the tools… if you don’t have a whisk, you can use a cooking spoon.   And it might take longer to mix the flour, cornstarch, sugar, salt and milk until they are well combined and free of lumps.  Good luck!

Tess’ Kitchen Secrets:

If using Lady Finger Cookies… increase the sugar to ¾ cup.  I found that the Lady Finger Cookies are less sweet than the Nabisco Nilla Wafers.  Thus, the sugar increase.

Enjoy and Happy Cooking!

Tess Harris

Avocado BLT Sandwiches

I wasn’t sure what I was going to post today.  But whatever I decide, it has to be something simple and easy.  For both you, and me.

And that’s exactly what this Avocado BLT Sandwiches are.

If it weren’t for the slices of bacon.  These sandwiches are almost healthy.  But who can refuse bacon?  I love bacon.  I absolutely love it!  Don’t you….?

Com’on.  I know I am not alone in this department.

I particularly love the thick bacon slices.  They are perfect.  Especially for these sandwiches.

As for the avocados.  You have to pick the ripe ones.  But firm to the touch.  To be sure, look at each one.  Inspect them on all sides.

I know there’s not a 100% guarantee you’re going to pick the perfect avocados.  No matter how careful you are in choosing them.  And that’s not your fault. Or mine.

The avocados at the grocery stores have been picked from the tree months ago.  And who knows how long they have been sitting in the grocery bin?

When I was a little girl.  We were around avocados.  Perfectly ripe avocados.  Minutes fresh from the tree.  But at that time, we simply didn’t know what to do with them.  Our neighbors didn’t know either.  So we simple mashed them up.  Added sugar to it.  And walla.  Sweet mashed avocado.  Or for a fancier version, a drizzle of evaporated milk is added to the mixture.  But we can only eat so much mashed avocados with sugar.  And when eaten by itself.  Avocados are bland.  So we let the rest go to spoil.

We didn’t know that other countries, like America, have so much uses for them.  Such as making guacamole, California rolls, sandwiches, and more.  If only we knew.  But of course we didn’t.  We didn’t know anything.  I come from a family and community of ignoramus.

My husband always tells me:  you all could have gone to a library and read a book!  What library?  Where?  In our barrio?  I didn’t find out there was a place called library until I was in college.  And even then.  I was too shy to go in there!  It was staffed with mean looking, condescending girls.  Looking as if they are going to swat me with a stick if I make the wrong move!  Or say a word.  Or ask them questions.  But then he says:  You have no excuse! I don’t want to hear it!  I hate when he says this.  I really do.  Because he makes me feel even more of a dumb ass.  He is right of course.  Maybe we all could have read a book.  Any book.  I simply wasn’t raise in an environment that read.

My father could not read.  Nor write.  He only knew how to scribble his name on a dotted line.  I’m sure I had told you this before.

My mother was the smartest in our family.  She finished fifth grade.  She could read and write.  And could speak decent English.  In fact, she was my first English teacher.  She once worked as a maid for an American family.  Right after World War II.  When the Americans liberated us from the Japanese.  The American family had two children.  A son and a daughter.  And she was their nanny.  And that’s how she learned and practiced the English language.

As for reading.  The only books we read were the text books issued to us from school.  And we didn’t study English literature or world history.  And I think this explains a lot why we act the way we do as a people.  And as a country.

We haven’t advanced much.  It’s true that Filipinos work around the world as skilled and technical workers.  Medical workers.  Domestic helpers.  But I don’t know if I will call these advancements.  Yes. The remittances from Filipino overseas workers accounts for 10% of the country’s gross domestic product.  And still increasing year, after year.

What does this mean?  This means, we are a people who can adapt anywhere.  Anyplace.  Anytime.  This also means that we are expendable labor.  Readily exported and exploited for the right price.

Well.  OK.  Let’s get back to the Avocado BLT sandwiches…

You will need the following:

Thick bacon slices.

Cooked and drained.

I’ve tried cooking bacon in a preheated oven at 400°F for 15 to 25 minutes.   This is how restaurants cook their bacon.  But, I must say.  I prefer cooking bacon the old fashioned way.  And here is why.

The oven cooked bacon is greasier.  Even after they have been drained and patted with paper towels.  Whereas the ones cooked in a a skillet… are crisper and less greasy.  Takes longer.  But I’d cook bacon in a skillet anytime.

Ciabata Rolls

Or whole Ciabata bread. Or Flat bread.

During the time I took this photo.  I was making sandwiches for Ramon.  Thus I only slice what I needed.

And then I sliced the bread in half.  And generously smear each half with real mayonnaise.  Or mayonnaise on one half.  And mustard in the other half.

Sprinkle each half with freshly ground black pepper.

Next.  Layer thin slices of tomatoes and red onions over one half of the bread.

Again.  Season with salt and freshly ground black pepper.

Generously layer a ‘spring mix greens’ over the tomatoes and onion layers.

Layer the av0cado slices over the ‘spring mix greens.’

And finally.  Top all the layers of tomatoes, onions, spring  mix, avocados with slices of bacon.

Place the other half of Ciabata bread on top.

And slice them.

Two slices for each person.

Serve with your choice of potato chips or soup.

Here’s the recipe:

Avocado BLT Sandwiches

Serves 3 – 4 people

1 package (16 ounces) Thick Bacon Cuts – cooked and drained

1 Ciabata Bread or Flat Bread

Real Mayonnaise

Large ripe tomato – thinly sliced

Half of Red Onion – thinly sliced

Spring Mix greens or baby spinach (get the ones that have been thoroughly washed and ready to use)

2 ripe large Avocados – half avocado for each person

Fine sea salt or kosher salt

Freshly ground black pepper

Split the Ciabata bread.  Smear each half, cut side, with mayonnaise.  Sprinkle with freshly ground black pepper.

Line the thinly sliced tomatoes over on one of the bread halves.  Generously sprinkle salt and black pepper over the thinly sliced tomatoes.

Place a layer of thinly sliced red onions over the tomatoes.

Generously layer spring mix greens, or baby spinach over the tomato and onion layer.

Layer avocado slices over the spring mix green.  Generously sprinkle salt and black pepper over the avocado slices.

Line the cooked and drained bacon over the avocado layer.

Place the other bread half over the one with filled with avocados and bacon.

Slice the whole sandwich into three and then slice each third in half.

Serve sandwiches with your choice of soup.

Enjoy and Happy Cooking!

Tess Harris

Apple Crumble with Browned Butter

This recipe was inspired by my friend Theresa.  She made this for Thanksgiving and posted an inviting photo on her Multiply page.  She was kind enough to share her recipe.  And gave me permission to share it with you here.  Thank you Tess!

I altered her recipe just a little bit.  Instead of using margarine.  I used browned butter.  I LOVE the smell and taste of browned butter.  And I thought it would be perfect for this recipe.

Also, while I was at the grocery store.  I spotted Ultra fine or superfine sugar that Baker’s used.  So of course I got one and use it for this Apple Crumble recipe.  Instead of granulated sugar.

Here’s Theresa’s Original recipe if you would like to print it as well.

For this Apple Crumble, you will need the following:

When making crumbles or pies, I always like to mix different varieties.  Here I have Granny Smith, Gala and Braeburn.

Peel, core and slice apples.

Freshly squeezed lemon juice.

You really do not need two lemons.  One large lemon usually yield 2 – 3 tablespoons of lemon juice.  And you only need 1 – 1/2 TBSPs.

Superfine sugar.

Ground cinnamon and cloves.

Flour (superfine sugar, and kosher salt).

Browned butter.

~~~

How to assemble all the ingredients…

Pour lemon juice over the sliced apples.  Toss to combine.

In a separate bowl, combine sugar, cinnamon and cloves.

Pour sugar, cinnamon and clove mixture over the apples.

Mix them up.

Brush a 13 x 9 x 2″ baking pan with browned butter or melted butter.

Empty the bowl of apples into the buttered pan.

In another bowl, combine flour, sugar and kosher salt.  Mix them up.

Pour browned butter over the flour mixture.

And mix them up or crumble them with your hands.  Until mixture resembles a sand texture.

Pour crumbly mixture over the apples.  Making sure to evenly spread the it over the apples.

And that’s how it should look…

Bake in a preheated oven at 375°F degrees for 45 minutes.  Reduce heat to 350°F and bake an additional 10 minutes.

Since this is a crumble.  I like my apples tender.  Not crispy.

And that’s how it should look.

And it should taste as good as it looks.

Here’s the recipe.

Apple Crumble with Browned Butter

10 – 12 Apples medium size apples (granny smith, gala and braeburn)

1/4 superfine or Baker’s sugar

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 ½ TBSPs. lemon juice

TOPPING:
¾ cup superfine or Baker’s sugar
1 ¼ cup all purpose flour
¾ teaspoon kosher or maldon salt
1/3 cup browned butter

Preheat oven at 375°F.

Butter a 13″ X 9″ pan.

Peel and core and slice apples.

In a mixing bowl, pour lemon juice over sliced apples.

In another bowl, combine sugar, cinnamon, and cloves.  Pour over sliced apples and mix .  Then pour apples into buttered baking pan.

In yet another bowl, combine together sugar, flour, salt.  Pour browned butter.  Mix until crumbly and sand in texture.

Top apples with the crumbled mixture.

Bake at 375°F degrees for 45 minutes.  Reduce heat to 350°F and bake an additional 10 minutes.  Or until apples are tender and topping is light golden brown.

Best served warm and fresh from the oven.  May be served with whipped topping or vanilla ice cream on top.

How to Make Browned Butter:

Place butter in small pot with heavy bottom.  Melt butter over medium heat.  Butter will boil and sputter before it turns golden brown.  This whole process takes about 20 minutes.  Please watch carefully.  As soon as the butter turns starts to smell nice, aromatic and nutty and turns golden brown.  Remove pot from the heat and cool before using.  Refrigerate for future use.

Note: 1 cup of butter will yield about ¾ cup of browned butter.

Tess’ Kitchen Secrets:

#1 – Browned butter elevates the taste of this apple crumble to another level.

#2 – Mixed apple varieties give this apple crumble a mixed texture, sweetness and tartness.

#3 – You can also make this dairy free.  Since I’ve tested this recipe.  I have also have made a dairy free version, using coconut oil, instead of browned butter.  Slightly different taste.  But it was still good.  Perfect for people who are allergic to dairy products.

Enjoy and Happy Cooking!

Tess

Sweet Pineapple Glazed Ham

Today is my husband’s birthday.

And he only wanted two things for his birthday:  Cornbread Stuffing – Southern Style and Banana Pudding – which I realized I haven’t yet posted the recipe here.

And since I had already posted the recipe for the Cornbread Stuffing here.  I decided to post the recipe for the Sweet Pineapple Glazed Ham.  I made this ham for our last Thanksgiving Dinner.  We didn’t have Turkey.  We had ham instead.

Since most people prefer to bake ham for Christmas.  I thought it would be timely to share this recipe with you.

I think this recipe is simple and don’t require much work.  And yet it is very tasty.

Here’s what you need:

Smoked Ham – Shank – Bone In.  Between 10 and 12 pounds.

This is 12 pounds here.

Remove the plastic packaging off the ham.  And place the ham in a large, aluminum roasting pan.

I always use disposable aluminum pan.  So I don’t have to worry about washing a large pan after dinner.

Also.  You need to place the roasting pan in a large, heavy baking sheet to support the bottom.  And ease for lifting the ham in and out of the oven.

And then you need to prepare the stock or sauce base for the ham.

This stock base is going to keep the ham moist the while time it’s baking.

And for this.  You will need to combine the following in a medium sauce pot:

One cup chicken stock.

1/2 cup white wine.

3 TBSPs. honey

1/4 cup brown sugar

Grated ginger, 1 TBSP. mustard, and chopped rosemary.

Grated orange zest.

Salt and Pepper.

All into the pot over medium heat.  Stir until sugar dissolve.

And pour over the ham in the roasting pan.

Bake ham in the preheated oven at 325°F for 4 1/2 hours.

Baste the ham with the liquid in the pan every  hour.

Allow 20 – 25 minutes of baking time per pound of ham.

~~~

And while the ham is baking…

Prepare the Sweet Pineapple Glaze:

And the are the ingredients you will need…

Cross out the coconut oil.  You don’t have to do that.

I just didn’t want to have dairy products on the glaze.  So instead of using butter I added one TBSP. of coconut oil.

Like I said.  You can use butter.

You need to combine all these ingredients, except the cornstarch mixture, in a medium size pot.

Bring it to boil over medium heat.

And then… you can drizzle the cornstarch mixture to thicken the glaze up.

And your glaze should resemble this.  Really.  I learned that it should be thicker than this.  Thick enough that it should adhere to the ham.  And not run off.

That’s why I have adjusted my recipe.  The recipe I’m posting here.

~~~

And so back to the ham…

After four (4) hours of baking and basting.

Remove the ham from the oven, and generously smear it over with the Sweet Pineapple Glaze.

Return ham back into the oven and bake for another 30 minutes.   By this time 4 1/2 hours of total baking time should have elapsed.

Remove ham from the oven.   Let the ham rest for 10 minutes before slicing.

Have the extra Pineapple Glaze available for your guest to dollop over their slices of ham.

Here’s the recipe:

Sweet Pineapple Glazed Ham

10 – 12 pound smoked ham (Shank Bone-in)

1 cup chicken stock

½ cup white wine

3 TBSPs. honey

¼ cup brown sugar

1 TBSP. French yellow or Dijon mustard

1 inch piece ginger, peeled and grated

2 TBSPs. fresh rosemary, chopped

Zest of 1 large orange

1 tsp. freshly ground black pepper

1 tsp. kosher salt

In a small sauce pan, combine all ingredients, EXCEPT ham.  Stir over medium heat until sugar and salt dissolve.  Cool.

Preheat oven to 325°F.

Place ham in a large roasting pan.  (I used disposable aluminum roasting pan to avoid the hassle of cleaning afterward.)

Score ham by cutting a diamond pattern all around it. (Do not cut too deep, especially in leaner areas.)

Pour the sauce over the ham and liberally brush ham with the sauce.

Bake ham in a preheated oven at 325°F for 4 ½ to 5 hours, basting with the pan juices every hour.  (Allow 20 – 25 minutes per pound to cook the ham.)

After 4 hours of baking, generously smear the Pineapple Glaze all over the ham.

Return the ham back into the oven and bake for 30 minutes to finish the cooking time.  And to allow for the glaze to penetrate into the ham.

Remove baked ham from the oven and rest for 10 minutes before slicing.

Serve sliced ham with extra Pineapple Glaze on top.  Or have the glaze available be served on the side.

Sweet Pineapple Glaze:

2 Large cans (20 ounces each) crushed pineapple
2 cups light brown sugar
3 TBSPs. honey
2 TBSPs. French’s Classic Yellow or Dijon Mustard
2 TBSPs. 100% Maple syrup
1 tsp ground cloves
½ tsp ground cinnamon
½ tsp. ground nutmeg
Pinch of kosher salt
1 TBSP. butter
2½ TBSPs. cornstarch mixed with 3 TBSPs. pineapple juice (from the crushed pineapple.

In a medium size sauce pan, empty the cans of crushed pineapple into it.

Add all the other ingredients, EXCEPT the cornstarch mixture.

Stir and bring the sauce to a boil over medium heat.  Simmer for about five (5) minutes.  Stirring occasionally.

While the sauce is boiling, slowly drizzle the cornstarch mixture, stirring constantly.

Simmer the sauce, over low heat, until slightly thick.  About 10 minutes.  Turn of the heat.

Glaze the ham as directed above.

NOTE:  The sauce should be thick enough so that you can smear it all over the ham and not run-down.  Pressing the glaze on the ham with the back of the spoon or spatula.

Tess’ Kitchen Secrets:

#1 – Smoked and Bone Ham.  I always like to use ham that are smoked and bone-in as compared to any other type of ham.  I prefer bone-in because the meat is not dry.

#2 – The seasoned chicken stock and wine provides moisture to the ham while baking.  So that it’s never dry.

#3 – Sweet Pineapple Glaze.   The Pineapple Glaze here is sweet highly compliments the ham.

 

Enjoy and Happy Cooking!

Tess Harris

 

Cornbread Stuffing – Southern Style – Truly A Labor Of Love (Part 3)

Wheww!

Thanks goodness.

This is it.  The last part of this series.  The real thing.  The recipe and instructions on how to prepare this Cornbread Stuffing – Southern Style.

Then after this.  I can finally move on to other things.

For those of you who hasn’t read Part 1 of this post.  Please do.  Because that is the very first step or process of this stuffing – cooking the chicken and making chicken stock.

And then there ‘s Part 2 – how to make the cornbread.  The cornbread needed for this stuffing.

So here it is.  Let’s get started.

So after you have cooked the chicken, gizzards and livers.  Strained, cooled and skimmed the fat off the chicken stock.  Cornbread ready.  You are halfway through the cornbread stuffing process.  Now you are ready to assemble everything you’ve done up to this point.  Well almost.

Process #3:  Making the stuffing

You’re going to need 8 ounces fresh mushrooms.  Washed under cold running water and thinly sliced.

Large onion thinly sliced or chopped.

Four celery sticks.  Chopped.

Then take out the same large pot you cooked the chicken in…

Heat the pot and add olive oil.

Add the thinly sliced mushrooms and caramelized them.

Add the sliced onions.

Saute them.

Then add the celery.

Saute them until soft.  About five minutes.

Then add the chicken stock.

And bring the pot to a boil.

Add the herbs and spices.

Add the chicken base or bouillon cubes.

Stir.

Add the cooked chicken, gizzards and livers to the pot.

Cover and simmer chicken over medium heat for about 10 minutes.

Add the crumbled cornbread.

Stir until all ingredients are mixed well.

Keep stirring until all liquid is absorbed.

After about 10 minutes.  The cornbread mixture should look like this or close to it.

Still moist.  But not dry.

Pour the mixture into an aluminum pan like this.

(I used two pans.  An all purpose aluminum baking pan and a smaller square pan.)

Bake in the oven at 350°F for 50 – 60 minutes.  Or until the top crust is golden brown.

And the result should look like this.

And don’t forget cranberry jelly.   Be sure to chill them in the refrigerator slicing and serving.

I usually buy 4 to 5 cans.

I eat cranberry jelly in every bite with the cornbread stuffing.

Serve cornbread warm or at room temperature.

Here’s the recipe…

Cornbread Stuffing – Southern Style

3 – 4 TBSPs. olive oil

8 – 16 ounces  button mushrooms – thinly sliced.

1 large onion – thinly sliced

4 celery sticks, including leaves – finely chopped

10 – 12 cups chicken stock (start with 10 cups)

Seasonings and Spices:

2 tsp. seasoned salt (Lawry’s or McCormick)

2 tsps. dried chives

2 tsps. garlic powder

1 ½ tsps. dried basil

1 tsp. cayenne pepper

½ tsp. freshly ground black pepper

3 TBSPs. chicken base or 9 chicken bouillion cubes

Shredded chicken and finely chopped gizzards and livers (from Process# 1)

kosher salt – if needed

crumbled cornbread (from Process #2)

Position the bottom rack on the third shelf from the bottom.  And the top rack on the second shelf from the top.

Preheat oven to 350°F.

Lightly butter a 9” x 13” rectangular pan (glass or aluminum) and 8” x 8” square pan (glass or aluminum).  Set aside.

Heat a large pot (I used the stock pot)over medium heat and add olive oil.

Add sliced mushrooms.   Stir a few times, and then do not stir until the mushrooms starts to caramelize, for about 3 minutes.

Stir and allow mushrooms to caramelize further for a few more minutes.

Add the sliced onions and sauté until translucent.

Add the chopped celery stir sauté until celery is soft, stirring occasionally to keep the vegetables from sticking on the bottom of the pot.

Add 10 cups of chicken stock to the vegetable mixture and bring to a boil over medium heat.

Add the seasonings and spices as listed above.

Add the shredded chicken and thinly sliced gizzards and livers.

Simmer for about 10 minutes.

Add the crumbled cornbread to the simmering chicken,  stock, and vegetable mixture.

Stir until cornbread absorbs most of the liquid.  If the mixture is thick add 2 more cups of chicken stock.  And then simmer over low heat until mixture is not too wet or liquidy.  (The consistency of the cornbread mixture should be like a casserole… not too watery and not too dry.  To be safe, it’s better too have a mixture that is a bit watery than dry, because you can always extend the baking time to get rid of the extra liquid.)

Pour cornbread mixture into the buttered 9“ x 13”retangular pan until about ¾ full.

Pour the remaining mixture into the 8” x 8” square pan.

Place the retangular pan on the bottom rack.  The square pan on the top rack.

Bake cornbread stuffing at 350°F for 50 – 60 minutes.

NOTE: After forty-five minutes of baking, switch the pans.  Move the rectangular pan to the top rack and the square pan to the bottom rack.  Continue baking until stuffing has a light golden brown crust on top.  Do not over bake.

The cornbread should be slightly crusty on top but moist underneath.  Not dry.

Remove from the oven.  Serve warm or at room temperature.

Or if not serving right away.  Cool and cover with foil.

Serve as a side dish to a roasted turkey and baked ham.  With or without gravy.  And with slices of Cranberry Jelly or Cranberry Sauce.

For my husband though… Cranberry Jelly. Chilled Cranberry Jell.  And I mean the ones in a can, is the only cranberry he will eat with this stuffing.  And after all these years of eating this stuffing, I have to agree with him.  Cranberry Jelly compliments this stuffing perfectly.

I know some people make their own cranberry sauce.   Or some prefers the canned cranberry sauce than the jelly.  And that’s fine.  Absolutely fine.  I have eaten the stuffing this way too.

Tess’ Kitchen Secrets:

#1 – Homemade Chicken Stock.  Is more flavorful compared to the store bought ones.

#2 – Chicken livers and gizzards.  The livers and gizzards give this stuffing a great taste and texture.  These ingredients are A MUST.

#3 – Seasoning and Spices.  My husband knows even the slightest difference in seasonings and spices I use.  Weird.  But he does.

#4 – Baking the Cornbread Stuffing meld all the flavors.  Making it into a cohesive one.

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Truly A Labor Of Love (Part 2)

Since my first post on this subject was too lengthy, I had to end it with “cooking the chicken and making the chicken stock” for the Cornbread Stuffing.  And suspend the recipe for the cornbread and stuffing for another post…

We’ll see how long this post is going to be.

Hopefully not too long.  Otherwise, I may have to resort to part three.  The Cornbread Stuffing itself.

In in my last blog I talked about the first time I tasted this cornbread stuffing.  The kitchen utensils needed.  And several steps or processes.

Like I said, this stuffing takes a bit of work.  And honestly, I doubt anyone would actually take a chance and the time to try this recipe out.  Without tasting it first.

But here I am.  Posting it anyway.

If nothing else.  The cornbread itself is very easy to make.  And I usually make this cornbread whenever I make Bean Gumbo.

This cornbread is great to serve with bean soup, chili, barbecued dishes and more.

Anyhow…

Here’s Process #2:  Bake the cornbread.

Preheat oven at 400°F.

Lightly butter a 9”x 13” glass baking pan.

And then prepare the ingredients…

~~~ Dry Ingredients ~~~

Two cups yellow cornmeal.

Two cups self-rising flour.

1/2 cup granulated sugar.

Four teaspoons baking powder and one teaspoon kosher salt.

Combine all the dry ingredients in a large mixing bowl.  Whisk them a few times.

~~~ Wet Ingredients ~~~

Four Large eggs.

Beaten well.

Two and one-half (2 1/2) cups milk.

I used one can of coconut milk plus water to make 2 1/2 cups.

1/2 cup oil.

I used safflower oil.

Add milk to the beaten eggs.

Add the oil to the eggs and milk mixture.

Whisk a few times to mix.

Pour the wet ingredients – eggs, milk and oil mixture

over the dry ingredients – yellow cornmeal, self – rising flour, granulated sugar, baking powder, and salt.

Fold the mixture with a whisk until free of big lumps.

Pour cornbread batter onto the lightly greased  9″ x 13″ glass pan.

Bake cornbread in the preheated oven at 400°F for 26 – 28 minutes

or until top crust becomes light golden brown.

Remove the cornbread from the oven and cool.

Crumble the cornbread.

Here’s the recipe:

Cornbread – Dry Ingredients:

2 cups yellow cornmeal

2 cups self – rising flour

½ cup refined sugar

4 tsps. baking powder

1 tsp. salt

Cornbread – Wet Ingredients

4 large eggs – well beaten

2 ½ cups milk (I used coconut milk)

½ cup cooking oil (I used safflower oil)

Lightly butter a 9”x 13” glass baking pan.

Preheat oven at 400°F.

Combine all the dry ingredients in a large mixing bowl.  Whisk several times.

In another large mixing bowl, beat eggs.  Add milk and cooking oil.  Whisk until combined.

Pour the egg, milk, and oil mixture over the combined dry ingredients.

Fold the mixture, using a whisk, until moistened and free of large lumps.  Do not over beat.  (There will be some small lumps and that’s OK. )

Pour cornbread mixture into the battered glass pan, and bake in a preheated oven at 400°F for 26 – 28 minutes or until crust becomes light golden brown.

Remove from the oven and cool.

Once cooled.  Crumble the cornbread.

~~~

Proceed with the next step or process…

Process #3:  Making the stuffing.

Please read my next blog post for the next step…

Thanks!

Enjoy and Happy Cooking!

Tess Harris

Cornbread Stuffing – Southern Style – Truly A Labor Of Love

I first tasted this stuffing 20 years ago when my husband brought me to the U.S. to meet his parents.

I found out that this is one of my husband’s favorite dishes.

His dad makes it every time he comes home.  I mean every time.  I guess this is one of the few ways he showed how much he loved his son.   Since he wasn’t very good at demonstrating it any other time.

So of course…  upon seeing how much my husband loved this dish, I made sure that I learned how to make it.

I watched my father-in-law made this cornbread stuffing several times.  And each time he made it, he seemed to have spent his time all day in the kitchen.

As with most home cooks, he did not measure anything.

My notes consisted of ingredients only.

I had to experiment with the amount of ingredients and seasonings.  Several times.  Before I finally perfected the recipe.

Each time I make this cornbread stuffing.  There is one key indicator whether it came out great or not.  If the cornbread stuffing is great – my husband will eat nothing but cornbread stuffing all day.  And the next day.  Until all the cornbread stuffing is gone.  Finished.  Consumed.  Gone.

It means I’ve done a great job!

It means I have prepared the cornbread stuffing just like his Daddy did.

And if ever I deviate from the perfected recipe.  If I accidentally forget a seasoning or an herb… my husband will know.  His palate knows.  After eating a bowl or two.  He won’t eat it again.  He will simply stop eating it.  He won’t say a word.

He will simply let a whole pan of cornbread stuffing set.  And get stale.  And collect mold if I don’t throw them away sooner.

A whole day’s of work wasted.  Down the drain.  And it’s nobody’s fault but mine.

So I’ve learned my lessons well.  Very well.  And many times.

So whenever I make cornbread.  My mind better be focus.  I cannot be thinking about other things.  I think only of cornbread stuffing.  Think only of cornbread stuffing.  Cornbread stuffing.

I admit that this cornbread stuffing entails a bit of work.  Not hard.  Just work.  That little extra time and efforts.

And extra concentration on my part.

I’m sure you’ve heard of the cliché  “labor of love.”

Well this stuffing is truly a labor of love.

I only make this twice a year:  on Thanksgiving and two days before Christmas.  Because that’s Willie’s birthday.

Any other time.  He’ll have to ask for it.

The dish requires four (4) different processes:

Process #1:  Cook chicken and make chicken stock. It’s better to do this one day prior.  So that the chicken stock has a chance to cool and the fat will solidify on top which will be easier to remove and discard.

Process #2:  Bake the cornbread

Process #3:  Making the stuffing:  caramelized mushrooms; sautéed garlic and onions; and using products from processes number 1 and 2

Process #4:  Baking the cornbread stuffing. At this stage my job is almost done.  So I celebrate.  I play Jesse Cook and dance.  In my cramped kitchen.

I think process #1 requires most of the work.  But once the chicken is cooked and the cornbread is baked, half of the work is done.

First, I just want to alert you that you will these gadgets, pots and pan to prepare this delectable “Cornbread Stuffing – Southern Style.”

Kitchen tools or equipment needed:

12 – 16 quarts stock pot

9 ”x 13” glass baking pan (Pyrex or anchor)

9”x 13” glass baking pan or all purpose aluminum pan

8”x 8” square glass pan or aluminum pan

Large container or bowl  - 8 quarts capacity

Oven

And the ingredients…

And remember our processes…

Process #1:  Cook chicken and make chicken stock

I know it is not so glamorous to look at raw chicken.

I know someone who won’t touch any part of raw chicken.  He eats it once its cooked.  He just won’t have any part of it while it’s raw.  He won’t even look at it.

But this is where it all starts.

Whole chicken cut-up.

Chicken gizzards and livers.

And of course you will need a pot.  A very large pot.

I bought this when we were in Okinawa, Japan.

I’ve seen one this big at Sam’s Club.  Not as sturdy.  I don’t think.  But as big.

Wash chicken and gizzards under cold running water and place them in the pot.

Vegetables.  Chopped.  Onion and garlic chopped.  Bay leaves and black pepper corns in a cheese cloth.  Tied into a pouch.  Italian parsley and coarse sea salt.

All of those on top of the chicken.  In the pot.

All 12 cups of filtered water.  Or enough to fully cover the chicken and vegetables.

Bring to a boil over medium heat.

And just before the pot starts to boil… skim off foam and impurities that surfaces to the top.

Once boiling… reduce heat to low.  Simmer for 40 minutes.

Add the chicken livers after 40 minutes of the chicken and veggies simmering.  Increase heat to medium and bring the pot to another boil.

Once boiling.  Reduce heat to low and simmer again for 20 minutes or until the chicken livers are cooked.

Once the chicken, gizzards and livers are cooked…

Remove them from the pot, using a spider skimmer

or slotted spatula and tong.  Place them in a large bowl or colander.

Remove and discard the vegetables.

And you will be left with the chicken stock.

Using a fine strainer.  Strain the chicken stock into a large bowl or container with a top.

Refrigerate until cold.  And fat has solidify on top.

You can then easily remove or skim the fat off the chicken stock.

All that goodness.  In this bowl.

And the chicken.  Don’t forget the chicken.  The gizzards and livers…

Remove the skins and bones from the chicken pieces and discard.  Tear the chicken meat into small chunks.  Finely chop the gizzards and livers.

And now…

Now you’re ready for Process #2:  Baking the Cornbread

But wait…

I am just now realizing that this blog is getting way too long.

Far too long.

So I’m just gonna have to continue with Baking the Cornbread in another blog.

Sorry to have to do this to you.

But I promise to continue with Process #2 and the rest of the processes on my next blog or blogs.

At least you learn something here:  How to make a homemade chicken stock.

Until then.

Enjoy and Happy Cooking!

Tess Harris