Southern Mustard Greens

Apr 22, 2018 by

 

Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
 
Ingredients
  • 1 bag mustard greens (1lb) bag
  • 1 smoked ham hock
  • 1 onion
  • 1 chopped garlic clove
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
 
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those–like me–who didn’t grow up with it and don’t know it, potlikker is the “broth” in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

Southern Mustard Greens
 
Prep time
Cook time
Total time
 
Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
Ingredients
  • 1 bag mustard greens (1 lb bag)
  • 1 smoked ham hock
  • 1 onion
  • 2 large cloves of garlic, chopped
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those--like me--who didn't grow up with it and don't know it, potlikker is the "broth" in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

 

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Smoked Chicken

Sep 10, 2016 by

Some people like to BBQ/grill chicken, others like to smoke chicken . As for me I prefer the smoked chicken. To have a crispy skin on the chicken it has to be smoked around 325-350 F temp. Anytime you smoke your meat it comes down to what flavor of wood do you like. apple wood chips gives you a nice flavor. Once you try my recipe I can guarantee you you won’t go back to BBQ/grilling.

Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

Smoked Chicken
 
Prep time
Cook time
Total time
 
After you try this recipe Smoked Chicken, you never want to go back to the regular bbq chicken. I guarantee you that. ?
Ingredients
  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
  • For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • ½ cup kosher salt
  • ¼ cup brown sugar
  • 2 tablespoons molasses
Instructions
  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1½ hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

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