I took the plunge today and experimented with Edamame as a base for some spectacular hummus! It turned out fantastic with a few tweaks from me.
I got the idea from a blog on wordpress to expand my horizons in the kitchen yet again and it has paid off. I made mine a bit on the spicy side and added fresh tomatoes to it to create a different texture.
I do not have the flat bread to serve it with but living in Texas, I do have the taco chips. Go figure.
This is my recipe and there is another great recipe from Alton Brown here.
To make this fantastic starter, I took one pound of Edamame, already shelled, and put them in the food processor. I did not see the need to cook them as I like the full probiotic value these miraculous beans have to offer. I processed them down to mush with additional EVOO and some Chili infused EVOO along with some chili powder that I made from Santa Fe chili’s. Add the fresh squeezed lemon juice, three cloves of garlic, honey along with salt and pepper and there you have it!
Don’t be afraid to experiment in the kitchen!
1 pound shelled Edamame
1/3 cup EVOO
1/3 cup Chili Infused EVOO
3 large cloves of garlic, smashed and added to the food processor
3 tablespoons of sugar or honey
2 lemons, juiced with a scant teaspoon of lemon zest for extra punch
Salt and Pepper to taste
Put it all in the food processor on high and let it spin! You may have to add a little more EVOO to get it to the right consistency but it is worth the effort!
I thought it would be great to begin sharing how I set my kitchen up and have on hand the things I need.
To begin, these are pictures of creations from my kitchen that I serve at home and professionally as a Chef, Caterer and Party planner.
I wear many hats and take pride in what I do. The adverse diversity in my life leads to some creative ideas and this represents the ideas becoming reality!
My travels around the world have opened me to some great experiences. This is a starting point today.
Alan’s Chicken Casserole is a dish I created for our roomies birthday a few years back. He really likes chicken, broccoli and rice so why not make something special for him?
Casseroles are a Southern United States staple, especially for church suppers and such. I took this to a bigger audience with the local meeting of the Presbytery of PCUSA under the banner of Charles Johnson Catering For Your Kneads. I have worked with Chuck for over eight years and my creativity in the kitchen is growing. His small company is based out of the kitchens of St. Philip Presbyterian in Houston, Texas. Feeding the Presbytery was fun, by the way.
Continue reading Alan’s Birthday Chicken Casserole
Well bust my buggy whip and pass the shine!
This is one of my favorite recipes that I have developed from growing up in the kitchens of Douglas Nursing Home and with my grandmother, Mimi.
I grew up in the South on the Mighty Mississippi River and this was a staple not only for pork chops but for chicken also. The seasonings provide the taste but the buttermilk marinade gives it a moist, chewy finished chop that tops the moon on flavor.
Continue reading Southern Fried Pork Chops with Creamy Gravy
This is a recipe I obtained from the Dietician that was employed by my family in Milan, Tennessee. It is always a hit and even Jody, that does not really like broccoli, really enjoys this one!
Continue reading My Special Broccoli Casserole
You don’t get much more into the soul food tradition than this! The oxtails used to be a throw away part of the animal but now are coming into prominence in good Southern Cuisine. I use fresh as possible and like sourcing from farm to table as I prefer to know where the foods I use come from.
5 pounds oxtails
10 pounds collard greens
10 pounds mustard greens
Three hot red peppers
5 cloves fresh garlic, minced
1 large onion, diced
1 gallon of water to begin with
Wash the greens well in salt water. It usually takes two to three washings to get the grit off. Trim the leaves from the stems by pulling them off. I keep the stems for other uses.
Put the water on to boil with the oxtails in the pot. Add bacon or country ham to taste. When boiling, add the rest of the ingredients and reduce to a simmer for about two hours. Be sure and check the pot to add more water when needed. I sometimes use homemade chicken or beef broth to add more flavor to the dish.
When done, put the greens and oxtails in a big serving bowl and I serve the pot liquor on the side. The pot liquor is full of the necessary stuff for my joint lubrication and to cut down on that old arthritis pain. Adding fresh turmeric to the cooking pot also increases the medicinal quality of this great dish! I recommend it highly.