Etouffee has such a rich creole flavor that I love, mostly over rice served with a side of vegetable. One day, my local grocery store had the prettiest collard greens and i wanted to do something different than the norm. I had some leftovers etouffee sauce and rice so, I deciced to make a steamed wrap with the collard greens. It was delicious. In the near further, I plan to do a Jamaican and Texas BBQ version.
Fresh Whole Collard Green Leaves
Etouffee sauce (add any type of protein)
Broth ( Chicken)
Warm a pot of water on stove that will fit collard green leaves. Blanch collard greens in hot water
Once the leaves are able to bend without beaking, put in cold water and put aside to drain
Combind rice and etouffee sauce ( Put about 1 cup of sauce to the side)
Put about 1/2 cup of the sauce in the bottom of the baking pan. If sauce is too thick, use broth to thinning.
Put filling towars the skinniest part of collard greens in the center
Fold in the edges so that they overlap and roll. Repeat until baking pan if full
Pour the remain of the sauce on the top of the collard green wraps
Last holiday season, my creativity was challenged. I have never baked an angel food cake before or even tasted one. I had no idea what i was doing, let alone to add rum and pecans was a challenge. After three tries, I was finally able to nail the flavor and texture. Meet our Drunken Angel!
I was so excited about the rain this past weekend that it put me in a great mood to cook. For months now I have been talking to family and friends about making smoked tri-tip chili and now was the perfect opportunity. I bought a few cans of beans and the tri-tip was already prepared which made the opportunity and process much more easy and exciting.
Envisioning this chili to be filled with smoky flavor from the grilling process of the Tri-tip, I gathered all my spices for extra enhancement. Using a heavy hand with the cumin, chili powder and bay leaves helped me accomplish my goal. A glass of dry red wine ( with a smoky, cocoa note) was also added and it was a great compliment to the overall flavor.
Chili is best when it simmers on low heat for hours. My recipe simmered for about two. Onions, green onions, sour cream and cheese are all great toppings and that can be added to this soul comforting meal.
1 yellow onion
2 cloves garlic
1 Tbs oil
1 can pinto beans, dark red kidney beans, Tri- bean blend, light red kidney beans
2 28oz Cans of five tomatoes
3 cups water
2 pack McCormick Chili seasoning mix
5 lbs of smoked Tri-Tip
1/2 cup dry red wine
1 1/2 tsp chili powder
2 tsp cumin
1/8 tsp cloves
1 tsp onion powder
1/2 seasoning salt
1 tsp salt
7 bay leaves
1 Tbs brown sugar
1. Dice onion and garlic
2. On low heat, simmer until translucent in soup pot or cast iron pot. Add both cans of dice tomatoes
3. Open cans of beans and pour into stainer to rinse off excessive liquid
4. Add rinsed beans to pot
5. Add 3 cups water and one pack of chili seasoning mix to pot. Stir, Cover and bring to a boil.
6. Reduce to medium heat and allow to simmer.
7. Cut Tri-Tip into cube and add to pot.
8. Stir occasionally to prevent sticking
9. Add another chili seasoning mix and 1/2 cup red wine
10. Add remaining of seasoning and simmer on medium to low heat for 2 hour. Stir occasionally to prevent sticking
11. Serve hot with your favorite toppings.