18 | Pure Simplicity - Issue 3 - March 2013
Fried Chicken with Collard Greens
1 / 4 cup salt 4 tbs white pepper 4 tbs garlic powder 4 tbs onion powder 2 tbs cumin 2 tbs mustard powder 3 / 4 cup paprika ( spanish ) 2 tbs chili powder 4 tbs ground black pepper 1 / 2 tsp ground cayenne pepper 2 tbs thyme ( dry ) 2 tbs basil ( dry ) 2 tbs oregano ( dry ) Whole 3 1 / 2 lb chicken 6 tbs seasoning mix , above 1 / 4 cup worcestershire sauce 1 / 4 cup hot sauce or pepper sauce 2 bunches collard greens 3 tbs butter
Udon-Beef Noodle Bowl consectetur adipiscing elit . Ut est elit , auctor sit amet porttitor nec .
Combine in a bowl . Place a sifter on a plate . Sift spices 3 times and pour back in bowl . Pour any seasoning left in sifter after last sifting back in bowl . Stir a couple of times with a spoon . Store in a spice container .
Preheat oven to 350 degrees . Take a whole , 3 1 / 2 pound chicken . Cut into 8 pieces ( or ask butcher to do it ). Place pieces in a large bowl . Add 2 tbs Seasoning mix , 1 / 4 cup Worcestershire sauce , and 1 / 4 cup hot sauce ( or pepper sauce ) into the bowl and run into chicken . Then place the chicken onto a sheet pan and into the oven . Completely cook chicken ( approximately 20-25 minutes ). Remove from oven , let cool , and place into refrigerator to chill .
Take 2 bunches of collard greens .
Clean and remove stems . Cut into 1 1 / 2-inch squares . Wash thoroughly and set aside . Heat an 8-quart pot on medium flame . Add 3 tbs butter and melt . 2 cups onions , 1 cup bell pepper , 1 cup celery , 1 tbs fresh chopped garlic and 2 tbs seasoning mix . Stir and cook for 15 minutes . Then , deglaze the pan by stirring in 3 cups chicken stock . Reduce flame to low . Next , slowly add the greens . When all the greens have been added , stir and cook for an additional 15-20 minutes . Heat an 8 " skillet on medium flame . When skillet is hot , add 1 / 2 lb bacon ( diced into 1 / 2-inch squares ). Render until crispy , and golden brown ( approximately 15 minutes ). When cooked , add the bacon and fat to the simmering collard greens . Continue simmering until greens are tender . Make have to add more chicken stock , if necessary .
Take 2 bowls and 1 package corn tortilla chips ( chips may be flavored with tomates , be creative ).. Place a handful of chips in a food processor and pulse several times until they are in small pieces , but not dust . Continue grinding until there are 2 cups ground chips . ( Note : If you don ' t have a food processor , simply crumble the chips by hand .) Place chips in bowl # 1 . Also add 4 cups flour , and 2 tbs seasoning mis . In bowl # 2 , add 3 eggs and 2 cups milk , whip ingredients .
Make a mini-deep fryer by heating a 4-6 quart pot on a high flame , adding 6 cups corn oil and heating to 360 degrees .
18 | Pure Simplicity - Issue 3 - March 2013
Fried Chicken
with Collard Greens
1/4 cup salt
4 tbs white pepper
4 tbs garlic powder
4 tbs onion powder
2 tbs cumin
2 tbs mustard powder
3/4 cup paprika (spanish)
2 tbs chili powder
4 tbs ground black pepper
1/2 tsp ground cayenne pepper
2 tbs thyme (dry)
2 tbs basil (dry)
2 tbs oregano (dry)
Whole 3 1/2 lb chicken
6 tbs seasoning mix, above
1/4 cup worcestershire sauce
1/4 cup hot sauce or pepper sauce
2 bunches collard greens
3 tbs butter
Udon-Beef Noodle Bowl
consectetur adipiscing elit. Ut est
elit, auctor sit amet porttitor nec.
Combine in a bowl. Place a sifter on
a plate. Sift spices 3 times and pour
back in bowl. Pour any seasoning
left in sifter after last sifting back in
bowl. Stir a couple of times with a
spoon. Store in a spice container.
Preheat oven to 350 degrees. Take a
whole, 3 1/2 pound chicken. Cut into
8 pieces (or ask butcher to do it).
Place pieces in a large bowl. Add 2
tbs Seasoning mix, 1/4 cup Worcestershire sauce, and 1/4 cup hot sauce
(or pepper sauce) into the bowl and
run into chicken. Then place the
chicken onto a sheet pan and into the
oven. Completely cook chicken (approximately 20-25 minutes). Remove
from oven, let cool, and place into
refrigerator to chill.
Take 2 bunches of collard greens.
Clean and remove stems. Cut into 1
1/2-inch squares. Wash thoroughly
and set aside.
Heat an 8-quart pot on medium
flame. Add 3 tbs butter and melt.
2 cups onions, 1 cup bell pepper, 1
cup celery, 1 tbs fresh chopped garlic and 2 tbs seasoning mix. Stir and
cook for 15 minutes. Then, deglaze
the pan by stirring in 3 cups chicken
stock. Reduce flame to low. Next,
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