Grilled Corn on the Cob w/Garlic Butter Mix

 

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Labor Day weekend is here. That means some grills will be cleaned and placed in storage until next season (depending on where you live). So if you didn't get around it, don't allow this summer season to end without trying this great (and gluten-free recipe). It's a hit with everyone who loves corn 

Grilled corn on the cob. It ranks up there with the usual cook-out suspects of burgers, steaks, and chicken or fish. And, if you are in my family, it is always on the list of requested items to prepare. 

However, no matter how many ears you grill...it's hard to keep enough on hand. What makes them so popular? The secret is in the butter mix. My rule is first come...first served, or you need to be real chummy with the chef (me). I will be more than happy to put a couple of ears to the side as long as you keep the Chardonnay coming while I am on the grill. 

It's a fairly simple recipe that almost anyone can do. Once you feel comfortable with the preparation, you will find yourself concocting your own secret butter mix or mayo mix.

Remember this should be done outside!!!!

And, it's gluten free! Enjoy.

12 Ears of Sweet Corn (cob in husks)

1 cup melted butter

1/2 cup butter

2 teaspoons fresh lemon juice

4 Tablespoons Mrs. Dash Seasoning Salt

3 Tablespoons garlic powder

4 Tablespoons fresh chopped parsley

2 Tablespoon fresh chopped chives

Salt and freshly grounded black pepper to taste

 

Remove silk from corn, rewrap the husks over corn then soak in cold water for at least 1 hour. While the cobs are soaking, prepare the herb butter pats.

In a mixing bowl, beat the melted butter, lemon juice, parsley, chives, salt and pepper and garlic powder until softened and well blended.
 

Drain water from the corn, pull back the husks (don't remove husks), and brush corn with seasoned butter mix. set the remaninder aside to make butter pats

 

Rewrap corn in husk and grill corn 6 inches above medium hot coals for 30-40 minutes.

 

Turn corn frequently and continue to grill until husks are well browned. The end's and the cob may get black from burning, but that's ok.

 

Remove husk from corn and serve corn with herb butter pats.

 

 

Herb Butter Pats

 

Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm

 

Note:....Before grilling, drain water from cobs completely.

 

 

 

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Gluten Free Smothered Pork Chops w/Old Style Collard Greens

Photography: Heinrich Klaffs

 

The Birth of "Lucille"

In the winter of 1949, King played at a juke joint in Twist, Arkansas. In order to heat the hall, a barrel half-filled with kerosene was lit, a common practice at the time. During a performance, two men began to fight, knocking over the burning barrel and sending blazing fuel across the floor. The hall burst into flames, forcing people from the building. Once outside, King realized that he had left his guitar inside.  Ignoring the danger, B.B. entered the burning building to retrieve his Gibson hollow electric guitar. The next day, King learned that the two men were fighting over a woman named Lucille. King named that first guitar Lucille, as well as every one he owned since that experience, as a reminder never again to do something as stupid as run into a burning building for a replaceable guitar.

King is known for touring the entire "Chitlin' Circuit", and 1956 became a record-breaking year, with 342 concerts booked.

It’s said that at one time, Mr. King's favorite dish was smothered pork chops with collard greens.

 

 

 

Ingredients

Pork Chops
 

4 shoulder pork chops cut 1 1/2 inches thick

Salt and pepper to taste
1 Tbsp Bob's Red Mill Gluten Free All Purpose Flour

2 Tbsp GF Flour (for vegetables)
2 Tbsp reserved hock fat

1 green pepper seeded 1/4-inch sliced
2 medium onions

1/4-inch sliced

3 c. hock stock, hot

 
Collard Greens:

1/2 gallon ham hock stock

5 large bunches of collard greens chopped into 4-inch pieces
1 large onion peeled

1 jalapeno pepper, split in half lengthwise
Malt vinegar to taste

Salt and pepper to taste

 

Hock Stock

10 lb smoked ham hocks

10 pounds fresh ham hocks

 Preparation

 Chops

Preheat Oven 350°F.

 

Season chops with salt and pepper then dust with flour.

 

Heat a large cast iron skillet over medium-low flame. Add reserved pork fat and brown the chops well. (around 4 minutes per side). Remove chops from pan and set aside. If the pan is dry, add another tablespoon of fat.

 

Add onions and peppers. Increase the heat to medium high in order to brown the vegetables well.

 

Sprinkle flour over vegetables and cook, stirring constantly for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth.

 

Bury the pork chops in the gravy.

 

Cover skillet and place in preheated oven. Cook 2 hours, or until pork is very tender.

Collard Greens

Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer.

 

Pack collards into the stock with the onion and jalapeno.

 

Simmer 2 hours.

 

Season to taste with salt, pepper and malt vinegar.

Hock Stock

Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot.

 

Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam.

 

Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.

 

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Jack Daniels BBQ Shrimp w/ Cheddar Cheese Grits -Gluten Free

 

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John F. Mariani wrote, “Hominy. Dried, hulled corn kernels cooked in a variety of ways in breads, puddings, and other preparations. It was one of the first foods European settlers readily accepted from the Native Americans, and was used as early as 1620. The term "grits," or "hominy grits," especially in southern states, refers to finely ground hominy. Hominy grits, usually of white corn, have been called "the potatoes of the South," so heavily have they been relied upon for starch in that region. Hot hominy is simmered over a slow heat for hours with butter, perhaps cream, and salt or sugar to taste. Grits with cheese for breakfast, served with eggs and ham or as a side dish, is a long-established dish of the South” and in most African American households in the South.

 

Source: Encyclopedia of American Food and Drink, John F. Mariani  [Lebhar-Friedman: New York] 1999

 

Note: Did you know that although corn is considered a vegetable while on the cob, a grain when dry...it is technically a fruit?

 

Gluten Note: Although grits are made from corn, contamination can occur either during the processing or the shippng stage. We found that Trader Joe's sells a good brand that is contamination free.

 

Photo by Rinshinomori 

 

BBQ Sauce

2 lbs peeled and deveined large shrimp

                                                        2 tablespoons unsalted butter

1 small onion, cut into 1/4-inch dices

2 garlic cloves, very finely chopped

1 1/4 cups Heinz Catsup

1/4 cup Jack Daniels

3 tablespoons apple cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco sauce (more or less, as desired)
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper

Sea salt, to taste

fresh ground black pepper, to taste

1 tablespoon olive oil

Cheese Grits

 

4 cups slow sodium chicken broth
1 garlic clove, minced
1 cup Trader Joe's old-fashioned grits

6 ounces extra-sharp cheddar cheese, shredded 

4 tablespoon salted butter

2 tablespoons heavy cream

sea salt, to taste

fresh ground black pepper, to taste

BBQ Sauce Preparation

In a medium saucepan, melt butter.

Add onion and cook over moderate heat until softened, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Stir in catsup, Jack Daniels, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.

Simmer over low heat, until thickened, about 40 minutes.

Transfer barbecue sauce to a blender and puree until smooth.

Season with salt and pepper.

Pour 1/3 cup of the sauce into a small bowl and reserve the rest.

Preheat a grill pan.

Shrimp Preparation

Season shrimp with salt and pepper and brush on both sides with 1/3 cup of barbecue sauce.

Grease the grill pan with vegatable oil.

Grill shrimp over moderate heat, turning once, until cooked through, about 4 minutes.

Cheese Grits Preparation

In a medium saucepan, bring chicken broth & crushed red pepper flakes, if using, to a boil. 

Add garlic and slowly stir in grits.

Reduce heat to medium low and cook, stirring frequently, until grits are tender, 20 minutes.

Remove saucepan from heat and stir in cheese, butter, and cream.

Transfer to plates and serve with cheese grits and remaining barbecue sauce.

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Eastern Shore Seafood Pasta - Gluten Free Version

                       April 1941. Photographed by Reginald Hotchkiss

 

          Courtesy of Library of Congress, Prints and Photographs Division [LC-USF34-014482-D].

 

After slavery was abolished in Maryland in 1864, most former slaves did not have many employment options outside of farming or other laborious work that required little or no skills. Many turned to the seafood industry as a way of earning a living. In 1864, 40% of all watermen on the Chesapeake Bay, were ex-slaves. As a result, seafood such as oysters, crabs and fish became main staples in African American households and a part of their soul food tradition.

 

 

9 ounces Glutino Gluten Free Penne Pasta

9 ounces large shrimp (deveined)

2 large SeaBear Wild Salmon fillets, skinned and into ½ inch squares

2 pounds crab meat

3 tablespoons Extra Virgin Olive Oil

3 scallions, sliced thin

2 red chili peppers, de-seeded and cut into small strips

12 cherry tomatoes

10 ounces coconut milk

2 lemons, juice only (some pulp)

Salt and pepper

2 slices Bob’s Red Mill Gluten Free Bread (crumbed)

In a large pot, add water and salt then bring to a boil over high heat.

Add one tablespoon of olive oil and pasta. (Cook pasta according to the instructions). When pasta is cooked, drain and set aside. Keep warm. In a wide pan, heat remaining oil then add scallions and chili peppers. Cook until scallions are soft.

In a medium sized bowl, add tomatoes and cover with boiling water. Leave for 1 minute then drain and cover with cold water. 

Peel and quarter them, removing all tough stems. Place salmon fillets in the microwave for about 5 minutes or until partially cooked through. 

As soon as the scallions are soft, add the quartered tomatoes, salmon, shrimp, crab meat and coconut milk. 

Bring back to a simmer and cook gently for 3-4 minutes or until the salmon and shrimp are cooked through. Turn on the broiler. Remove the salmon and season with sea salt, black pepper and lemon juice; then mix it carefully into the pasta. 

Turn the fish and pasta into a casserole dish and sprinkle over the bread crumbs. 

Toast under a hot broiler until the crumbs are crisp. Serve immediately

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Gluten Free Banana Pudding

The first puddings made by ancient cooks produced foods similar to sausages. Medieval puddings were mostly meat-based. 17th century English puddings were either savory (meat-based) or sweet (flour, nuts & sugar) and were typically boiled in special pudding bags. By the late 1700s traditional English puddings no longer included meat. 19th century puddings were still boiled but the finished product was more like cake. These puddings are still traditionally served at Christmas time.

 

3 cups cold milk

2 pkgs. JELL-O Vanilla Flavor Instant Pudding

30 Glutino or Schar Vanilla Wafers 

4 bananas, sliced

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
 

Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. In a 2 quart serving bowl, arrange half of the wafers on the bottom and up the side. Top with layers of the banana slices and pudding. Repeat all layers. Top with COOL WHIP. Refrigerate for 3 hours.

 

 

 

Pumpkin Spice is back! Fall flavors arrive early online at Starbucks Store. Valid 8/19 - 9/1/2014.

Gluten Free Brunswick Stew

 

While Soul Food was primarily developed through verbal exchanges on plantations, a significant amount of cooking techniques and recipes were also influenced by Native Americans throughout the South. In many areas, local tribes taught slaves how to hunt, and cook with indigenous plants which eventually found its way into mainstream Southern society. Dishes such as corn pudding, succotash, pumpkin pie, Brunswick Stew and hominy grits are a few examples of Native American dishes found in African American cooking.
 

 Courtesy Griffin Bufkin/Harrison Sapp Southern Soul Barbeque, Saint Simons Island, GA

  1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce
1/2 cup brown sweet bbq sauce
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more Swanson chicken stock or broth

Melt butter in a large saucepan over medium heat. 

Add diced onions and garlic then sauté’ until the onions are translucent, about 15 minutes. 

Stir in cayenne pepper, black pepper, salt and Worcestershire sauce. 

Simmer for 5 minutes then add 1/2 cup of vinegar BBQ sauce, and 1/2 cup of Brown Sweet BBQ sauce. 

Stir in pulled pork, chicken, turkey, and brisket. 

Add crushed tomatoes and all of the vegetables. 

Stir in chicken stock and let simmer for a couple hours over medium heat. 

Transfer stew to a serving bowl and serve with warm Gluten Free Butter Bisquits or cornbread, if desired. 

 

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Spicy Chicken and Vegetable Stew Gluten Free

    

 

4 boneless and skinless chicken breasts
1/2 lb sweet potatoes, peeled, halved (lengthwise) and cut into 1/4-inch slices
1/2 lb white potatoes, peeled, cut in half, and chopped
4 tablespoons vegetable oil
2 large yellow onions, chopped
2 cloves garlic, minced
2 large tomatoes, coarsely chopped
1 tablespoon fresh minced jalapeno
1/2 teaspoon curry powder
1/2 teaspoon crushed red pepper
1 can (10 1/2 ounces) Swanson Chicken Stock
1/2 cup water
1 can chickpeas, rinsed and drained
4 coarsely chopped fresh spinach leaves
Hot cooked rice or couscous



Cook rice/couscous per package directions.

In a large skillet (12-in), add 3 tbsp oil and cook chicken breasts on medium low for about 10 minutes, turning about half way half way throughout he process.

Remove breasts from skillet and cut into bite sized pieces on a clean cutting board (chicken does not have to be fully cooked at this point)

In the same skillet (keep whatever juices are left from cooking the the chicken) turn heat up to medium and add onion and garlic and cook until the onion is tender.

Add potatoes and tomatoes in skillet and cook for 6 minutes.

Stir in jalapeno, curry, red pepper, broth and water, and heat to a boil.

Stir in chicken and reduce heat to low.

Cover and cook for 15 minutes or until the potatoes are tender and chicken is fully cooked

Stir in chickpeas and kale and cook until the kale has wilted.

Serve on top of rice or couscous.

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Crayfish Soup - Gluten Free

 Zydeco, The music of Louisiana 

Dating back to the Native Americans...then adopted by European settlers and African slaves, the crawfish (crayfish, crawdad or mudfish) has been and vital part of Louisiana culture, and remains that way today.

Most attribute crawfish with Cajun culture. It is believed that since the Acadians (Cajun ancestors) originated from the Canadian Maritime provinces, seafood was already a staple of their diet. Upon arriving in Louisiana after expulsion by the British in 1765 during the French/Indian War, they settled along the bayous, where crawfish were abundant. Furthermore, their interaction the Native Americans, and thier great lobster and fishing experience, led to the integraton of crawfish into their diet; and as the Acadians became Cajuns, the tradition of eating crawfish continued.

However, others argue the first European introduction to crawfish could have gone back as far as 1528, when the Spanish first explored the Louisiana territory...then over a century later when the French arrived.

Slaves didn't come to Louisiana until 1708 from the West Indies. Then, it was only two. By 1724, the slave population grew. This was more a half century before the arrival of the Acacdians, so one can argue that these earlier "residents" could very well have adopted what the Native Americans were eating for over a millennia.

While these different schools of thought may debate well into the night about who was the first to try crawfish, one thing is for certain. Both sides tend to shut up when they are the the table with a pile of freshed boiled crawfish in front of them. 

Until the 1960s, crawfish was largely considered a ''poor man's lobster'' as it was mostly consumed in poor rural areas. 

 

1 lb Crawfish Tail meat
1 1⁄2 cup Johnsonville Andouille Sausage diced (GF)
4 cloves garlic, crushed
1 Vidalia onion, chopped
3 cups fresh corn kernels cut from the cob
3 cups red potatoes, diced
1Tbsp Extra Virgin Olive Oil
1⁄2 cup Pinot Grigio
3 stalks celery, chopped fine
4 sprigs of thyme, de-stemmed
4 cups whole milk
1⁄4 cup Bob's Redmill Gluten Free All Purpose Flour
Kosher salt
black pepper
green onions, chopped
Zatarains or Old Bay Crawfish Seasoning
Hot Sauce

In a large pot, heat olive oil over medium high heat

Add diced sausage, sauté to render fat

Add garlic, onion, celery, and thyme and sauté until the celery wilts

Deglaze pan with Pinot Grigio, stirring the brown bits in the pot with a wooden spoon.

Add corn kernels and potatoes

Add 3½ cups of - set aside remaining ½ cup.

Stir and season to taste with salt, pepper, Old Bay or Zatarains seasoning (both are gluten free), and hot sauce.

In a small bowl, whisk flour with the remaining milk to create a paste

Slowly add paste to soup. Continue whisking to thicken.

Slowly add  crawfish tails

Simmer about 12 minutes

Adjust seasonings to taste

Stir in onions and serve


 

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Alabama Style Fried Cabbage - Gluten Free

From Mom Ollie's Juke Joint Recipes

The Carver Theater

Fourth Avenue N. and 17th Street North

Birmingham, Alabama

The Carver Theatre started as a motion picture theater where African-Americans could see first-run movies. Like most theaters during the Jim Crow Era, the Carver also doubled as a venue for jazz legends such as Duke Ellington and Lionel Hampton.

 

 

 

1 head green cabbage, shredded
1 Tbsp Olive oil
1 tsp Apple Cider vinegar
salt and pepper to taste
Precooked bacon (or sausage) if desired 

Tabasco Sauce

Clean and shred the cabbage head.

Add oil to a skillet and heat accordingly.

Add cabbage to heated oil. Reduce heat to medium and stir-fry cabbage for 3-4 minutes.

Add salt and pepper to taste, vinegar, bacon or sausage.

Constantly stir the cabbage until it's done.

While the cabbage is cooking it will reduce in volume by half.

At this point check to see if the cabbage is crisp and tender. If so the cabbage is ready to eat.

Add extra salt and pepper if desired.

Sprinkle Tasbo Sauce on top and serve.

Lionel Hampton - 1957

 

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Maryland Style Navy Bean Soup (Gluten Free)




Civil War sailor, George Commodore

 

 

 

The term "navy bean" comes from the fact that since the Civil War, they were issued regularly to US warships. However, it is suggested the earliest sailors to consume the beans (chick peas) were Spanish sailors as they made their way across the Atlantic. Many believe the "beans" were eaten as a last resort once fresh food ran out.

 

It is estimated that nearly eighteen thousand men of African descent (and eleven women) served in the U.S. Navy during the Civil War. At 20 percent of the navy's total enlisted force, black sailors constituted a significant segment of naval manpower and nearly double the proportion of black soldiers who served in the U.S. Army during the Civil War.

 

According to Joseph P. Reidy,  during the first ninety days after Fort Sumter, when nearly three hundred black recruits enlisted, fifty-nine (20 percent) were veterans with an average of five years of prior naval service per man.  Over succeeding months, the proportion of black men in the service increased rapidly. At the end of 1861, they made up roughly 6 percent of the crews of vessels. By the summer of 1862, the figure had climbed to nearly 15 percent.

He adds, "Not surprisingly, the coastal states contributed the largest numbers of men: New York and Pennsylvania roughly 1,200 each, and Massachusetts and New Jersey more than 400 each. Many of these men had been mariners before the war, and still others had worked on the docks and shipping-related businesses of the seaport cities. Additional recruits with prior maritime experience on the lakes and rivers of the nation's interior also enlisted; these included 420 natives of Kentucky. The largest number of black men from any of the northern states— more than 2,300 in all— hailed from Maryland. The maritime culture of Chesapeake Bay, with its numerous tributaries and the port of Baltimore, offer part of the explanation for the large number of Marylanders in naval service."

 

Therefore, it's no surpise Black sailors took the practice of eating navy beans them after the war; where it eventually made its way into the recipes and on the tables of African American families 

 

1 pound navy beans (rinsed and drained)
1 quart water
1 bay leaf
6 sprigs fresh parsley
6 sprigs fresh rosemary
1 quart Swanson Chicken Stock (Gluten Free)
2 large smoked ham hocks or 4 large turkey legs
1 medium chopped carrot
1 medium white chopped onion
2 stalks chopped celery
2 cloves coarsely chopped garlic
Salt and pepper to taste

Place beans in a large saucepan and cover with 1 quart of water (about 2 inches) over medium high heat.

 

When water comes to a boil, reduce heat to low and let simmer for 5 minutes. Remove pan from heat and let sit covered for about an hour. After an hour, drain beans and set aside.

 

Tie herbs in a bundle with cooking twine. In a large stockpot, combine water, chicken stock, beans, herbs, ham hocks, carrots, onions, celery and garlic.

 

Bring to a boil and reduce heat to its lowest setting. Allow to soup to simmer about 1½ hours or until beans and meat are completely tender.

 

Remove from heat and remove hocks or turkey legs and herbs. Cool enough to be able to remove meat from bone. Discard bones, fat skin, and herbs.

 

Cut hocks into cubes or shred turkey legs and return to soup. Place up to 1½ cups of beans with a small amount of soup into a blender and puree. Stir the puree back into the soup. Heat the soup about 10 more minutes.

 

 

 

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