Click Mic to Listen!
hosted by Yao Cunningham // Sunday at 5p est
Friday, January 7, 2011 at 4:35PM http://karmaloungeofwestchester.com/category/welcome/
The wife and I went here for new years' eve and we were very happy with the service and atmosphere. Buffet style meal plus bottle of the bubbly all inclusive, the band shomari was excellent they will be back there 1/21/11. located in downtown ossining, check it out.
Friday, January 7, 2011 at 4:32PM 1) Roast Beef with Gravy
2) Oven Baked Chicken
3) Black-eyed Peas
4) Southern Fried Corn
5) Macaroni & Cheese
6) Oven Corn Bread
7) Country Banana Pudding, and Chocolate Chess Pie
I have added a couple of recipes take a look at it, enjoy!
Black Eyed Peas Recipe
Recipe ingredients:
1 – 1lb Bag Of Black Eyed Peas, Dry3 – smoked turkey wings or legs sliced/ cut - Tablespoons Olive Oil1 – Tablespoon Chopped Onion1/2 – Teaspoon Garlic Powder1/4 – Teaspoon Crushed Red Pepper1/4 - Teaspoon Black Pepper
Cookware and Utensils:
1 – Large Pot or Dutch Oven1 – Cooking Spoon
Recipe instructions:
As always the key to great cooking is being prepared and to use quality ingredients.
You can pick up a bag of dry blackeyed peas at your local grocery store. Start with a small bag of peas, about 1 pound. This should produce about 5-6 cups of cooked beans.
Sorting and rinsing your peas is very simple. Sort through your peas removing any defective peas, dirt or debris that may be present. Place the peas in a colander and rinse several times.
In order to make that perfect dish you have to soak your peas before cooking. After a good rinsing place peas in pot and cover with at least 3 inches of water. Place peas in your refrigerator and soak peas overnight.
After the peas have soaked overnight discard the water. Rinse peas one finally time. Place peas into a large pot or dutch oven and cover with two inches of fresh water. Bring water to a boil then add other ingredients. Add lid to your pot and simmer 2 hours until peas are tender. Do not let water cook out. Add additionally seasoning to taste if required.
Serve your peas separately or with cooked rice
Southern Greens and Smoked turkey wings
Recipe ingredients:
4 – 5 Pounds of Collard Greens - 2 smoked turkey wings or legs (sliced)– 1 teaspoons sugar – Hot Pepper Pod - Salt and Pepper to TasteWater
Cookware and Utensils:
1 – Dutch Oven – Cutting Board – Sharp Knife
Recipe instructions:
As always the key to great cooking is to be prepared and use quality ingredients.
Selection of collard greens is very important. Go to your local grocery store or farmer's market and select 5 pounds of young leafy collard greens. You will select more than the recipe calls out because some leaves will be unusable and the large stems will be cut off and discarded.
Start off by cooking your smoked turkey. Place smoked turkey(sliced) in Dutch oven. Add water and bring to a boil. Reduce heat, cover meat and simmer until tender. This should take about 1 hour. Don't allow the water to cook out.
While the smoked turkey is cooking go ahead and prepare your greens for cooking. Rinse your greens several times under cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips.
When your smoked turkey become tender go ahead and add more water, the collards, sugar and hot peppers to the Dutch oven. Add greens to the pot until the pot is full. Most likely all of the greens will not fit. Just allow the greens to cook down and continue adding until all of your greens fit in the Dutch oven. Cover greens and continue to simmer for about 1 hour, until greens are tender. Stir your greens often and keep sufficient water level to all the collards to simmer. About halfway through cooking add salt and pepper to taste.
Serve your collard greens with your favorite meat and corn bread.
Note: some can't leave the pork alone so use it in place of turkey, but turkey is a great substitute with less fat and sodium.......
Friday, January 7, 2011 at 4:30PM
Ingredients
1 large garlic bulb
1 ½ tbsp olive oil
1 medium red onion
1 tsp fresh thyme
1 tsp fresh basil
1 tsp fresh parsley
¼ tsp cayenne pepper
½ tsp sea salt
1 large bunch of asparagus, trimmed
Pre-heat oven to 325 degrees.
Cut the top of the bulb of garlic and rub with small amount of olive oil. Wrap with tin foil and roast in oven for 30 minutes.
Julienne the onion and sauté over medium heat with a small amount of olive oil until they start to caramelize, about 10–12 minutes.
When the garlic bulb is roasted, squeeze the roasted cloves from the skin into a bowl. Mince the fresh herbs and add to the roasted garlic along with the cayenne pepper, sea salt, and remaining olive oil. Combine together with a spoon and crush the garlic into pieces.
Bring a small pot of water to a boil. Cook the asparagus in the water for 3–4 minutes or until tender. Remove the asparagus and place on a platter or plate. Top with caramelized onions and then with the roasted garlic and fresh herbs.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes