Collard Greens
2/3 cup diced bacon
1/3 cup diced yellow onion
2 pounds of cleaned collard greens
2 teaspoons onion powder
1/3 cup sugar
2 teaspoons salt
1 teaspoon ground pepper
1-11/2 teaspoons crushed red pepper
In large pot cook bacon until crisp on medium heat. Add the onions and continue to cook until they are thoroughly cooked. Combine vinegar and spices with 2 quarts of water and bring to a simmer then add collards and stir. Cover and cook on medium-low until tender.
Pork Tenderloin
¾-1 pound pork tenderloin
2tablespoons kosher salt
½ tablespoon black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon onion powder
1 teaspoon granulated garlic
Combine herbs and spices thoroughly then coat the tenderloin in the mixture. In a roasting pan combine the vegetables lightly coated in oil. Place tenderloin on top of vegetables and cook in a 375 degree oven until it reaches in internal temperature of 150 degrees. Once cooked remove from oven and cover with foil and allow to rest for 10-15 minutes then slice and serve.
Hoppin John
½ oz butter
tablespoon oil
2oz red onion diced
1 diced yellow onion
1 tablespoon chopped garlic
½ oz chopped fresh jalapeno
½ teaspoon cayenne
½ tablespoon kosher salt
½ teaspoon pepper
1 oz redwine vinegar
1 quart cooked blackeyed peas
1 cup diced tomatoes
Cooked white rice
In a large pot heat oil and butter then add onions and garlic and saute until tender. Add seasonings and jalapenos then add blackeye peas and heat through. When hot add tomatoes and serve over rice.
Cornbread
2.5 cups cornmeal
3 1/8 cups flour
¾ cups sugar
1 2/3 teaspoons salt
¾ oz baking powder
½ tablespoon ground black pepper
11/3 cup buttermilk
2 cups milk
7 eggs
¾ cups melted butter
Combine all dry ingredients and mix thoroughly. Separately combine all wet ingredients. Fold wet ingredients into dry then add melted butter. Pour into greased half sheet pan or divide into iron skillets. Bake at 350 for 20-25 minutes.
