Stuffed Turkey Wings
Ingredients:
2lbs. Turkey wings (cut)
1 large Onion (finely chopped)
6 cloves Fresh garlic (finely chopped)
3 tablespoons Olive Oil
2 cups Dry white wine (optional)
1 quart Water
2 tablespoons Corn starch (dissolved in 2 tablespoons cold water)
Louisiana Love Seasoning to taste
Method:
Rinse wings well and pat dry.
Place ¼ cup of onions and 2 tablespoons of garlic in a bowl and season with Louisiana Love.
Using a thin blade knife (paring) cut slits length wise into the wings from the ends.
Fill the slits with the onion, garlic mixture.
Season the outside of the wings with Louisiana Love.
Place a large, heavy pot over medium high heat and add the olive oil.
Place wing pieces in a single layer being careful not to overcrowd the pot. Work in batches if necessary.
Brown well on all side.
Remove the wing pieces and add onions to the pot browning well.
Add garlic for 1 minute.
Deglaze with wine, scraping the bottom of the pot well.
Add water, wing pieces, and about 2 tablespoons Louisiana Love.
Reduce heat to medium, cover, and cook until tender, about 1 hour.
Taste and adjust seasoning.
Thicken sauce with cornstarch and water slurry.
Mustard Greens
Ingredients:
3lbs. Mustard greens
3tbsp Olive oil
1lg. White onion (chopped)
3-4cloves Fresh garlic (chopped)
1lb. Tasso (diced small)
1C Vegetable stock or water
Kosher salt, fresh ground black pepper, and Louisiana Love Seasoning to taste
Method:
Wash the greens thoroughly in cold water to remove any remaining dirt and sand.
Strip the center stalks from the leaves by hand and tear the leaves into smaller pieces.
Place a large, heavy pot over medium-high heat and add the oil.
Once the oil is shimmering, add the onions and cook until translucent.
Reduce the heat to medium, add the greens, tasso, garlic, stock (or water), and dry seasonings.
Cover and cook for 20 minutes or until the greens are tender stirring occasionally.
Drain off excess liquid (also called pot likker), and reserve.
Note: The greens should be moist and some liquid will pool around the bottom, but they should not be swimming in liquid.
Taste and adjust seasoning.
Cornbread
Ingredients:
Yield: 8-inch pan; recipe doubles easily into a 9×13-inch pan
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 3 tablespoons butter, melted
- 2 eggs, beaten
- 1 1/4 cup buttermilk
Add dry ingredients into a large bowl and mix. Make a well and add oil, butter, eggs, and milk into the center. Stir until just combined (batter will be runny – which is fine).
Bake in an 8-inch square pan at 350 degrees for 35-40 minutes.