Thanksgiving Collards

Southern style color greens is a must at any thanksgiving table in the south. Throughout the years I have experimented with many different methods of cooking this southern delicacy. There are several different versions, some using salted pork, so I’m using bacon and others using turkey. Now there are even recipes that are completely vegan using no animal products at all.  I think that my favorite meet to use is turkey. I find that the meet doesn’t dry out nor does it leave an overly oily residue. Here is my tried and true recipe. If you cook it let me know how it comes out.

Hungraciously Yours,
Chef MiMi J.



2 to 3 smoked turkey wings

1 jalapeño with a small slice
1 sweet onion diced
1 green bell pepper diced
1 red bell pepper diced
4 finely minced garlic cloves(and none of that stuff in a jar, FRESH garlic)😝
2 tbls Apple cider vinegar
3 to 4 shake of tony charchere
Salt and pepper to taste
10 bunches of greens with the rib removed and slice chiffonade style.

Start with COLD water.
Place everything in the pot except your greens. Allow your wings to cook for at least two hours. The meat should be so tender it falls right off the bone.
One tender pull all bones as well as the jalapeño out of the pot leaving only the succulent meat and veggies. Bring your pot to a rolling boil and the add your greens. I personally prefer collard.
Now the next part is strictly preference, some folks prefer to boil the hell out the greens and some like texture. This is a battle in my house because I like some texture and integrity to my collards while my husband likes them boiled to smithereens.
Once you get your perfect texture taste your pot liquor, add salt and pepper as needed. This is also the point in which a true southern would add a few shakes of pepper sauce.

A Note From My Experience at the Women In Hospitality United Movement

On September 24, 2018 I was invited to New York to be a part of a think tank. Our mission was to come up with resolutions for issues women face in the hospitality industry. Attendees was broken into groups to focus on the following issues; Working Parents, Mental Health, Mentorship, Financial Literacy, Wage Gap and Poster Group. In attendance were 75 women from every spectrum of culture, career and location along with a hand full of male supporters of the cause. The vast variance of women was extremely useful because it brought many different experiences, options and agendas to the discussion. Our meeting started at 9 am and could have gone on until the next day, but we adjourned around 4:30 to share with each other our ideas of resolution.

 I was part of the mentorship group. In my group were 12 highly inspiring women, Chef Nisse Lovendahl and I (Chef Meika Johnson of DFW Cooking Parties)was tasked with leading the group of industry leaders. In addition we had Chef Vertima Dumas(personal Chef), Chef Elle Scott (founder of SheChef.org and American Test Kitchen Personality), our moderator Caroline Fidanza (culinary director), Alison Price Becker (founder of Alison Group Strategy & Management) , Chef Anakaren Ibarra (Happy Gillis Café), Haley Baron (Director at Pineapple Collab), Chelsea Bailey(Ohio Restaurant Association), Brie Garner, Chef Christina (Wythe Hotel), Delores Tronco (Owner The Banty Rooster). Let me tell you these are some amazing women who have worked hard to establish themselves. I am still in awe of the brilliance I was surrounded by.

If I had to pick on topic that resonated with me was wage transparency, this came from the Wage Gap group. It’s a fact that men get paid more than women across the career board.  The resolution to this problem is to get everyone openly talking about what they are being paid.

Please follow @womeninhospitalityunited and the women associated with this movement. Let work together to level the field.

·  Mental Health, submitted by Sarah Jane Curran

·  Financial Literacy/Education, submitted by Andrea J Carbine

·  Mentorship & Negotiation, submitted by Meika Johnson and Nisse Lovendahl

·  Wage Gap, submitted by Naz Riahi

·  Working Parents, submitted by Suzanne Barr

·  Harassment/Gender Discrimination Graphic, submitted by Sophia Brittan

These #drunkennoodles are not only #delicious , but also #lowcarb - #zuchinninoodles make an excellent substitute. Leave them uncooked for an extra crisp.                  INGREDIENTS:

2 medium zucchinis, spiralized

2 tbsp olive oil

1 lb mushrooms, quartered 

6 oz broccolini

1/2 red and green bell pepper, thinly sliced                                                    

1/2 red onion thinly sliced

1 carrot, thinly sliced                          

    1 can each cut baby corn and water chestnuts 

1 clove garlic, minced

2 tsp brown sugar

1/4 tbsp oyster sauce

2 tbsp Braggs Amino

1 tsp rice vinegar

2 tsp red chili paste                           

     2 stems lemongrass

Thai basil leaves garnish                     

Mix garlic, brown sugar, oyster sauce, braggs, rice vinegar, and chili paste. 

from zucchini. 

In a large #wok or skillet, add 1 tbsp olive oil and bring to medium high heat. Add in red onion, bell pepper, carrot, #broccolini and sauté for 4 minutes. Stir in remaining ingredients and sauce. Cook until sauce thicken ( about 5 to 7 mins) After everything comes together remove the wok from the heat and toss I. Your zucchini noodles.