Tuesday_Peas

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P. 132

Quivk Black-Eyed Peas

1 onion, chopped

I small green pepper, chopped 

2 tablespoons bacon drippings

I bay leaf, crumbled

½ teaspoon garlic powder

Pinch of sage 

Salt to taste

Crushed red peppers to taste

1 can black-eyed peas

Sauté the onion and green pepper in the bacon i pings until soft. Add the seasonings, and mix well. Add the can of black-eyed peas, and simmer slowly 10 to 12 minutes. Makes four servings.

*Louisiana is one of the places in the United States where the yam-sweet potato confusion runs riot. Although they are marketed as yams, it must be said that Louisiana yams are sweet potatoes." - Jessica Harris

p.279

Baked Sweet Potato  

6 medium sweet potatoes

6 tablespoons butter

Salt, to taste

Powdered cayenne, to taste

Freshly ground nutmeg, to taste

Heat the oven to 450 degrees. Scrub the potatoes. Coat their skins lightly with vegetable oil and place them on a rack in the oven. Cook for 45 minutes or until they are cooked through. Slit them open and place a tablespoon of butter and salt, a dab of cayenne, and freshly ground nutmeg, to taste in each. Mash it together and eat while piping hot. Makes six servings.

P. 207

Wise Words About Corn

Corn came to Africa via the Portuguese, and black people made it part of their own spiritual genealogies and cosmologies, including Yorba myths of chickens pecking at corn and creating the universe by scratching out the continents…Michael W. Twitty, The Cooking Gene.

p. 152

In Jubilee, Toni Tipton-Martin highlighted a fried okra recipe from Virginia Mixson Geraty’s (1915-2004) Bittle en T'ing: Gulah Cooking with Maum Christ. 

Published in 1992, this paragraph-formatted recipe appears in the Gullah language with this translation:

Fried Okra

"Count the number of people who will be eating and cut a handful of okra for each one. Wash the okra pods and cut them into slices.

Quickly dust them with flour, or the flavorful juices will be lost.

Season with salt and pepper, and fry the slices in very hot cooking oil until they are browned. Be careful or they will burn."

Chocolate Chip Cookies

1 cup butter, room temperature

3/4 cup granulated sugar

1 1/4 cups brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon each: baking powder, baking soda

2 to 3 cups semisweet chocolate chips

1/2 to 1 cup chopped nuts, optional

Heat the oven to 350 degrees. In large mixing bowl cream butter and sugars until light.

Sift together flour, salt baking powder, and baking soda; stir into the first mixture, blending well. Fold in chocolate chips. If desired, fold in chopped nuts.

Use a cookie scoop or gently shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an ungreased or parchment paper-lined cookie sheet.

Bake in the preheated 350 oven for 8 to 10 minutes, or until edges are light brown. Makes about 4 to 5 dozen cookies.

p. 163-164

Miller adds this to the recipe headnote, " I didn’t grow up eating collards. My mother usually made a combination of mustard and turnip greens. Turnip greens seemed to be the popular option for greens as I traveled through Tennessee. I love the peppery aroma that mustard greens give off while they're cooking. I’ve lately been using smoked turkey parts to season my greens because they give good flavor with less fat....Yet, every once in awhile, I go retro and put on a pot of greens with some ham hocks.

Johnetta's Mixed Greens

2 smoked ham hocks or smoked turkey wings, or 1 leg (1 pound)

1½ pounds turnip greens

1½ pounds mustard greens

1 tablespoon granulated garlic or 2 minced garlic cloves

1 medium onion, chopped

Pinch of crushed red pepper flakes

Pinch of baking soda

Pinch of sugar

Pinch of salt

Rinse the hocks, wings, or leg, place them in a large pot, and cover with water. Bring to a boil and cook until the meat is tender and the cooking liquid is flavorful, 20 to 30 minutes. Discard the hocks, wings, or leg.

Meanwhile, remove and discard the tough stems from the greens. Cut or tear the leaves into large, bite-sized pieces. Fill a clean sink or very large bowl with cold water. Add the leaves and gently swish them in the water to remove any dirt or grit. Lift the leaves out of the water and add them to the hot stock, stirring gently until they wilt and are submerged.

Stir in the onion, pepper flakes, baking soda, sugar, and salt. Simmer until the greens are tender, about 30 minutes. Check the seasoning and serve hot. Makes eight servings.