I focused on three recipes from the book. First, Collard Greens with Poblano Chiles and Chorizo. This recipe is a perfect example of what the Lee Brothers are all about - taking a classic southern dish and giving it a little tweak to make it modern and perhaps, a little healthier. The greens are not cooked for hours so they retain some vibrancy and the Chorizo pairs beautifully with the sturdy greens - this will be my go to method of cooking collards from now on. Second, I took the Collards and made their "Austin-Style Brunch: Greens and Eggs Migas." We don't see Migas up in Boston much, but I am a big fan of Southwestern style brunch dishes, I order Huevos Rancheros whenever I see it. Migas is the most perfect brunch food perhaps though, greens, and eggs scrambled with fried tortillas topped with cheese. I wish I had known about this in college! Third, the delicious deviled egg and shrimp salad rules pictured above. I can just imagine sitting outside in the sun eating these! Perfect picnic food! There is a lot of additional great stuff in this book, I was especially intrigued by the salads and the beverages. I will be revisiting this book when the weather really does warm up a bit!
Collard Greens with Poblano Chiles and Chorizo
Most collard recipes I have seen call for cooking the greens for a long, long time with a smoky ham hock. Those greens are comforting and good, but the greens in this recipe have a little more pizazz. The chorizo brings the added fat that the ham hock does, but with a really nice spiciness. The Poblanos are a little smokey, bringing a nice pepper flavor without too much of a kick. The nice finish is the vinegar, which adds the acid the dish needs to really pack a punch.
2 teaspoons peanut or canola oil
8 ounces fresh chorizo, casings removed, cut into 1 inch pieces or 4 ounces cured chorizo, finely diced
3 poblano chiles, seeded and sliced into 2-3 inch strips
2 teaspoons finely chopped garlic
1 1/2 pounds of collard greens, ribs removed, leaves thinly sliced
1 teaspoon kosher salt, plus more to taste
2 tablespoons red wine vinegar
- Heat the oil in a 12 inch skillet or saute pan over high heat, when it shimmers add the chorizo. Cook, chopping up the chorizo with the back of a spoon, until the sausage has rendered most of its fat, about 2-4 minutes.
- Add the poblanos, cook until they are softened slightly and the chorizo is cooked through, about 4-5 minutes.
- Add the garlic and half the collards, the salt and 2 tablespoons of water. Cook, turning and stirring the collards with tongs, and adding more greens as more space in the pan is created by the wilting of the collards.
- When all the collards are added, continue to cook until they have softened and because dark green, about 6 minutes.
- Add the vinegar and cook until the pan is dry, 3 minutes more.
- Now it is read to serve or hold for the Migas.
I have never been to Austin, but if this is what brunch is like, I want to go, stat.
1/4 cup canola oil
Three 6-inch corn tortillas, cut into 8 wedges each
3/4 teaspoon kosher salt, more to taste
2 tablespoons unsalted butter
1 medium onion, chopped
8 large eggs, beaten
4 ounces extra sharp cheddar, shredded
1 recipe Collard Greens with Poblanos and Chorizo
Salsa, for serving
- Heat the oil in one small tortilla triangle in large skillet over medium high heat until the tortilla sizzles vigorously. Add the remaining tortilla pieces and stir then in the hot oil until they become crispy and gently browned, about 3 minutes. Remove the tortillas to a paper towel lined plate to drain. Sprinkle with 1/4 teaspoon of salt.
- Pour off the oil and add the butter to the skillet. When it is melted and frothing, add the onoions and 1/2 teaspoon of salt. Cook until the onion is soft, about 8 minutes.
- Add the eggs and the tortilla chips and scramble until the eggs are curdy but still moist, about 2 minutes. Sprinkle the cheese over the top and cover until the cheese melts, about a minute.
- Divide the collards among 4 bowls, top with the egg and tortilla mixture. Sigh with pleasure.
Shrimp and Deviled Egg Salad Rolls
As a New Englander, I am of course partial to Lobster Rolls. To me, having been lucky to spend a lot of time in Maine, they are on my list of perfect foods. These shrimp and egg salad rolls may give my beloved lobster rolls a run for their money. They are a little sassier, a little spicier, a little saltier. Yum.
2 1/2 teaspoons kosher salt, plus more to taste.
1 pound headless large shell on shrimp.
6 large eggs
2 ounces slab bacon or 2 strips thick-cut bacon finely diced
1/2 cup plus 2 tablespoons high quality store bought mayonnaise
1 tablespoon hot sauce (Tabasco)
2 teaspoons Dijon mustard
2 nice tomatoes, cut into 8 slices
4 leaves butter lettuce
4 top-loading hot-dog buns
2 scallions, white and light green parts, finely sliced
- Fill large stock pot with 2 quarts of water and 2 teaspoons of salt and bring to a boil over high heat.
- Remove the pot from the heat, add the shrimp and cook off the heat for 1 - 2 minutes until the shrimp are pinky orange and slightly firm.
- Remove the shrimp to a colander. Rinse them under cold water until they are cool enough to handle.
- return the shrimp water to a boil and then reduce the heat to low so the water simmers calmy. Add the eggs gently, lowering them to the bottom, 2 at a time with a large ladle. Let the eggs cook, with the water at a simmer, for 14 minutes.
- While the eggs cook, peel and chop the shrimp and put in a large bowl.
- Saute the bacon in a skillet over medium high heat until it is firm and golden brown, 4 - 5 minutes. Transfer to a paper towel to drain.
- When the eggs are done, transfer them to a strainer and rinse under cold water until they're cool enough to handle, about 2 minutes. Peel the eggs and cut them in half lengthwise. Separate the whites from the yolks. Coarsley chop the egg whites and add them to the bowl with the chopped shrimp.
- Press the yolks through a mesh strainer into a medium bowl. Add the mayonnaise, hot sauce, mustard,, and remaining 1/2 teaspoon salt to the yolks and whisk until the mixture is smooth.
- Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp and egg whites are evenly coated with the deviled egg dressing. Season with salt and pepper and toss again.
- To serve, put 2 slices of tomatoes and 1 leaf of lettuce in each roll. Spread about 1 cup of the salad into each roll. Garnish with the bacon and scallions.