Ger-Nis Sriracha

August 10th, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

4-5 red chilies, seeds intact and chopped
3 thai green chilies, seeds intact and chopped
1 red bell pepper, deseeded and chopped
3 cloves garlic, chopped
3 teaspoons tamari
1⁄3 cup rice vinegar, yuzu-flavored preferred
¼ cup water (more as needed)
1 tablespoon salt
2 teaspoons lime zest
Juice of ½ lime

Directions

In a medium sauce pan add chilies, bell pepper, garlic, tamari, vinegar, water and salt. Bring to a boil, reduce heat and let boil gently on low for about 10 minutes. Take off heat and allow to cool, add lime zest and lime juice and blend together in a blender until smooth and all is incorporated. Strain and place in a squeeze bottle and refrigerate. Store in the refrigerator for up to 3 weeks.

Southern-Style Collard Greens

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

Smoked ham hock (optional)
2 bunches fresh young collards, washed free of any grit
1 onion, chopped medium 1 tablespoon bacon grease or vegetable oil
¼ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red chili pepper, or ¼ teaspoon crushed red pepper
½ cup water, plus more as needed
Pepper vinegar, for serving

DIRECTIONS

If using the ham hock, simmer in water to cover for ten minutes, then remove and reserve. Discard cooking water.

Strip the stems off the collards. Chop into pieces about 1″ by 2″.

Heat the far or oil in a large pot. Add the chopped onions and sauté until translucent. Add collards and all the other ingredients (plus the ham hock, if using). Stir to mix. Add more water if necessary – you are looking more to steam, not boil, so add water about a quarter to midway up the greens. Bring to a simmer. Cover the pot, turn the flame down to low, and simmer for half an hour, stirring occasionally. Check the pot and add more liquid if necessary. You may remove the greens at this point, if they are done to your liking. Southerners tend to cook them for about 45 minutes to an hour, or even longer, to get them really tender. Serve with cornbread to sop up the “pot likker”. Pass pepper vinegar alongside.

Recipe Property of Emily Casey

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