If you attended A Taste of History last week in the Library, you know the food was amazing! As requested, we are passing along the recipes so you can make these dishes at home:
Black Eyed Peas (Serves 6-8)
- 1lb. Dried black eyed peas
- 2 tbsp Vegetable oil
- 8 Strips thick sliced bacon, cut inot 1/2 inch pieces
- 1 Medium onion, diced
- 4 Cloves garlic, sliced
- 1-1/2 tsp Salt
- 1 tsp Black pepper
- ½ tsp Cayenne pepper
- 4 cups Chicken stock
- 2 cups Water
- 3 Bay leaves
- Soak dried peas overnight and then drain and rinse.
- Heat oil in a large pot over medium heat. When the oil is shimmering, add the bacon.
- Cook bacon 3-5 minutes then add onion and garlic and cook until garlic and onion are slightly browned - about 6-8 minutes.
- Add salt, pepper and cayenne; and cook until the entire mixture is coated with spice - about 2 minutes.
- Add stock, water, peas and bay leaves.
- Simmer until the peas are very soft - about 1-1 1/2 hours.
Mustard Greens (serves 4)
- Extra virgin olive oil
- 3 Cloves garlic, smashed
- Pinch Crushed red pepper flakes
- 1 Large Bunch Mustard greens, washed, left wet, stems removed, and cut into 2 inch pieces
- Kosher salt
- 2-3 tbsp Red wine vinegar
- Coat a large saute pan with olive oil and heat on medium-high until hot.
- Add garlic cloves and red pepper flakes and cook until garlic is brown and aromatic.
- Discard garlic.
- Add mustard greens and season with salt to taste.
- Cover and cook greens until soft and wilted.
- Stir in vinegar.
- Transfer to a serving bowl and serve warm.
Cornbread (serves 4-6)
- 6 tbsp Unsalted butter, melted, plus butter for baking dish
- 1 cup Cornmeal
- 3/4 cup All purpose flour
- 1 tbsp sugar
- 1-1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 Large Eggs, lightly beaten
- 1-1/2 cups Buttermilk
- Preheat oven to 425 degrees (F).
- Lightly grease an 8 inch baking dish.
- In a large bowl, combine dry ingredients.
- In a separate bowl combine eggs, buttermilk, and melted butter.
- Make a well in the center of the dry mixture and add the buttermilk mixture. Fold together until just combined-batter will be lumpy.
- Pour batter into the prepared baking dish.
- Bake until the top is golden brown and a toothpick inserted into the center comes out clean - about 20-25 minutes.
- Remove cornbread from oven and let cool 10 minutes before serving.
Chicken Fricassee (serves 4-6)
- 3 tbsp All purpose flour
- 1 tsp Paprika
- 1 tsp Poultry seasoning
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 4 (6 oz) Skinned, boneless chicken breasts
- 2 tbsp butter
- 1-1/2 cups Diced onion
- 1/2 cup Diced celery
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1/4 cup Dry white wine
- 2 cups Diced carrots
- 1/4 cup Chopped fresh parsley
- Combine first 5 ingredients in a large zip lock bag.
- Add chicken to bag and toss well to coat.
- Remove chicken from bag; reserve flour mixture.
- Melt butter in large nonstick skillet over medium heat.
- Add chicken, breast side down and saute for 5 minutes or until browned.
- Remove chicken from pan; keep warm.
- Add onion, celery, carrots, and garlic to pan; saute 5 minutes stirring occasionally.
- Stir in reserved flour mixture and cook 1 minute.
- Add broth and wine; bring to a boil.
- Return chicken to pan; breast side up.
- Cover, reduce heat and simmer 25 minutes or until chicken is completely cooked.
- Sprinkle with chopped parsley and serve.
Forced Meatballs (serves 4)
- 1lb Lean ground beef
- 1/2 cup Dry bread crumbs
- 1/4 cup Milk
- 1/2 tsp Salt
- 1/2 tsp Worcestershire sauce
- 1/4 tsp pepper
- 1 small Onion, chopped
- 1 large egg
- 2 tbsp Unsalted butter
- 1/4 tsp ground Allspice
- 1/4 tsp ground Nutmeg
- 1/4 cup All purpose flour
- 3 cups Beef broth
- 1/4 cup Heavy cream
- 1/4 cup Sour cream
- In a large mixing bowl, combine the first 8 ingredients.
- Shape meat mixture into 20 1-1/2 inch meatballs.
- Melt butter in skillet over medium heat; add meatballs and saute until golden brown on all sides-about 7-10 minutes.
- Remove meatballs and place on an oven safe dish; keep in warm oven.
- Reduce skillet heat to low and add flour; whisk until lightly browned-about 2 minutes.
- Gradually add beef stock and whisk until sauce begins to thicken.
- Add cream, sour cream, allspice, and nutmeg; continue to cook until gravy reaches the desired consistency.
- Add meatballs to gravy and serve.