Bahamian Chicken Souse

I pretty much followed the recipe from Kristal’s allrecipes post. 

(https://www.allrecipes.com/recipe/163906/bahamian-chicken-souse/)

My few  alterations was using chicken stock instead of water, two celery stocks chopped finely and add it in at the end as well as a large bundle of chopped parsley. I also chose to use chicken wings and drumsticks but I roasted them in the oven first to get the skin nice and brown.

Below is Kristals recipe.

Recipe By:Kristal

"This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!"

Ingredients

• 24 chicken wings, (separated
• 3 tablespoons lime juice
• 1 teaspoon seasoned salt
• 1 teaspoon vegetable oil
• 1 large onion, diced
• 1/2 green pepper, diced
• 6 large potatoes, peeled and diced

• 3 carrots, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon ground allspice
• 2 bay leaves
• 3/4 cup lime juice
• 3 cups water
• salt and black pepper to taste

Directions

1. Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Copycat True Food Kitchen Quinoa Teriyaki Salmon Bowl

This is my version made with 4 ancient grains. I also added brussel sprouts.

 

Here is the bowl I had at True Foods.

These are the grains used in my bowl. For the recipe we will stick with brown rice and quinoa.

 Teriyaki Sauce

3/4 cups chopped pineapple 

1 Fuji, gala or honey crisp apple
1 tablespoon chopped fresh ginger
2 scallions chopped
1/2 cup coconut palm sugar
1/3 cup fresh squeezed orange juice 
1/3 cup tamari or soy sauce

Instructions

 Whisk all ingredients together in a sauce pan. Simmer them for 20 minutes allowing the fruit to get soft. Once cooled blend to a smooth texture.Store in an airtight container in the refrigerator for up to 3 days.

Quinoa Teriyaki Salmon Bowl (use shrimp, chicken or fish)

• 1/2 cups dry red qunioa
• 1 cup brown rice
• 4 oz baby Bella mushrooms 
• 3 medium heirloom carrots (about 1 1/3 cups) peeled and sliced
• 3 1/2 cups combined broccoli crowns and halved Brussels sprouts 
• 2 baby boc choy, tear leaves from center, rinse in cold water, cut into chunks
• 3 6oz salmon fillets 
• 2 tablesoons vegetable oil
• 1 medium avocado, pitted, peeled and sliced
• 2 tablespoons toasted sesame seeds

Instructions

Cook quinoa and rice according to the package. Both grains can be cooked together.

(We are going to blanch our veggies with the exception of the mushrooms)

Boil carrots for 1 minute, then add broccoli and Brussel sprouts and boil 1 minute.  Drain vegetables and add to a boil of ice water.  Drain vegetables as soon as the vegetables are cold.  Transfer to a paper towel to dry.  

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides . Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness. Immediately glaze the cooked fillets with teriyaki sauce.

Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes), stir in 1/3 cup teriyaki sauce.  Heat until bubbly.   Serve over a bed of brown rice and quinoa, add slices of avocado and grilled salmon.

 Sprinkled toasted sesame seeds to the top.

The barley and farro definitely had a heartier and chewy texture. The browns rice had more of a familiar mouth feel. I never get tired of the energetic crisp of properly cooked quinoa.

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.

Vegan Shrimp & Grits

 Chef MiMi J’s Vegan “Shrimp” & Grit
What we don’t realize is that a lot of time the flavor of our favorite protein comes from the seasoning. For example the distinctive sausage flavor comes from spices such as sage, fennel seed and marjoram. You can impart those flavors into mushrooms, tofu or any veggies. In this recipe I manipulated the flavor of the heart of palms by soaking them in a mixture of seaweed, kelp, and vegetable broth. The flavor of the seaweed really imparted itself into the heart of palm making it tastes similar to seafood.
SERVES 2 TO 4 total time: 35 MINUTES

   INGREDIENTS:
 grits
 4 cups low-sodium vegetable stock
 1/2 cup of plain almond milk
 1 cup quick-cooking grits
 8 ounces daiya chives and onions cream cheese
 2 tablespoons unsalted vegan butter
 1/4 teaspoon salt
 1/4 teaspoon pepper
 2 ears grilled sweet corn, cut from the cob
 2 tablespoons freshly snipped chives
 “Shrimp”
 1 pound marinated heart of palm (seaweed or kelp will give it a seafood flavor)
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1/2 teaspoon smoked paprika
 1/4 teaspoon chipotle chili powder
 1/4 teaspoon ground cumin
 4 tablespoons unsalted butter
 1 cup baby heirloom tomatoes sliced in half
 1/2 sweet onion diced
 2 garlic cloves, finely minced or pressed
 DIRECTIONS:
 grits
 Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk
 constantly until they are fully mixed into the stock, about a minute or two. Reduce the
 heat to low and cover, stirring once or twice more, until the grits are thicker and creamy,
 about 5 minutes. Stir in the vegan cheese, almond milk, salt and pepper. Taste and
 season more if desired – this will depend on the salt in your stock.
 “Shrimp”
 Pat the heart of palm dry with paper towels once you removed the from the marinaded.
 Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a
 large skillet over medium-high heat and add the vegan butter. Once it’s melted and
 begins to sizzle, add the heart of palm in batches and cook on both sides until seared
 brown. The butter will start to brown as you cook. You can whisk it occasionally and add

  olive oil to prevent it from burning. After you’ve cook all your heart of palm, remove them
 from the pan and stir in the onion, tomatoes, herbs and then garlic. Sauté until onions
 are translucent and the tomatoes have released some of their juices.
 To serve the grits, spoon them into a bowl and add the tomatoes mixture and then top
 with the seared heat of palms. I like to drizzle any of the pan sauce in the pan on top
 too. Cover with spoonfuls of grilled corn and a sprinkling of chives. Eat immediately.

The Journey From Corporate to Culinary by Meika Johnson