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Saturday, January 2, 2010

The Rest of New Year's Day Dinner

Ok, I'll admit that I have never made collard greens in my life!   Since I am a true southern girl I had to remedy this gap in my culinary repertoire.  So I started looking at recipes for collard greens and came up with one from Paula Deen.  Mine slightly differs from hers but just a little.  I was truly amazed how good they were and I did get Mr. B to eat his share.  You have to understand he will only eat spinach raw, not ever cooked!

Here is my version:

Collard Greens

The Players!


Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.


Wash greens throughly.


In a large pot, bring three quarts of water to a boil and add smoked meat,

 (I used leftover smoked ham Mr. B cooked, bacon and sliced salt pork all equaling about one pound of meat.  You can use any one of these or your own version.)


garlic powder, black pepper, salt and hot red pepper sauce.  Reduce heat and cook for one hour.


Stack six to eight leaves on top of one another, roll up and slice into one-half to one inch slices.


Place greens in pot with meat and add butter.


Cook for another forty five minutes to one hour, stirring occasionally.  When done, taste and adjust seasoning.   I strained my greens and removed the meat.  I don't know if that what I was suppose to do but I did it anyway!






Collard Greens

½ lb. smoked meat (ham hocks, bacon or salt pork)s
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt
1 tablespoon hot red pepper sauce
1 lb. or large bunch of collard greens
1 tablespoon of butter

In a large pot, bring three quarts of water to a boil and add smoked meat, garlic powder, black pepper, salt and hot red pepper sauce.  Reduce heat and cook for one hour.

Wash the collard greens thoroughly.  Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.
Stack six to eight leaves on top of one another, roll up and slice into one-half to one inch slices.  Place greens in pot with meat and add butter.  Cook for another forty five minutes to one hour, stirring occasionally.  When done taste and adjust seasoning.

Happy Eating!

This recipe  is adapted from  Paula Deen



Dijon Pork Tenderloin



The Players!



Combine mustard, honey, wine, rosemary and thyme.  Coat the pork with mustard mixture and place in backing dish.

Bake in pre-heated oven at 350 degrees for 25 minutes or until thermometer registers 160 to 170.



New Year's Day Dinner!



Dijon Pork Tenderloin

1  pound  pork tenderloin
1 Tablespoon Dijon mustard
½ Tablespoon honey
1 Tablespoon white wine
½ Teaspoon fresh rosemary
¼ Teaspoon dried thyme
¼ Teaspoon fresh ground pepper
½ Tablespoon olive oil

Trim fat from pork.  Line a baking dish with foil and add olive oil.

Combine mustard, honey, wine, rosemary and thyme.  Coat the pork with mustard mixture and place in backing dish. 

Bake in pre-heated oven at 350 degrees for 25 minutes or until thermometer registers 160 to 170.

Happy Eating!






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