On Saturday, February 18th, I had the honor and pleasure to be the featured chef for Macy's Black History Month celebration. I did a demo of three dishes: Sauteed Collard Greens, Sweet Potato Gratin and Jalapeno Cornbread Muffins.
Sautéed Collard Greens
2 1/2 pounds collard greens
About 1 cup smoked turkey from thighs and drumsticks, chopped
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
In a 12-inch heavy non-stick skillet, heat butter and oil over moderately high heat until foam subsides and stir in smoked turkey, garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 8-10 minutes.
Drizzle collards with lemon juice and toss well.
Yield 4 servings.
Sweet Potato Gratin
3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup Amaretto cookies, crumbled
Preheat oven to 400 degrees F.
Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve with Amaretto cookies sprinkled atop.
Yield 8 servings.
Jalapeno Chile Cornbread Muffins
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons minced jalapeño chile with seeds
1 1/4 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Preheat oven to 350°F. Butter mini cupcakes pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not over mix). Transfer batter to prepared pan (batter should come only about ¾ up sides of each cup).
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 18-20 minutes. Transfer pan to rack and cool cornbread completely in pan.
Yield 8 servings.
