"Southern Night" Collards, Chicken, and Mac n' Cheese
Ferme à la Table
Ferme à la Table
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Ingredients

  • 3-4 hours of
  • 15 when I got started on everything, I knew I had
  • 3 hours in
  • Collard Greens
  • 8-10 servings
  • 1 T evoo
  • 3 bunches collard greens (tough stems trimmed, chopped and reserved, leaves, chopped)
  • 3 smoked ham hocks
  • 5 smoked turkey necks
  • 4 bay leaves
  • 4 yellow onions (diced)
  • 4 cloves garlic (minced)
  • 3 T red wine vinegar
  • 3 T sugar
  • Enough water to cover ham hocks and necks
  • kosher salt
  • fresh cracked black pepper
  • Crispy Fried Chicken
  • 4 servings
  • 4 fresh chicken thighs
  • 4 fresh chicken wings
  • 1 T kosher salt
  • 2 T black pepper
  • 1 T paprika
  • 1/4 t cayenne
  • 1/4 cumin 1 T garlic powder
  • 1 t chile powder
  • 8 sprigs of thyme
  • 1 C buttermilk
  • 1 egg pinch of salt
  • pinch of pepper
  • 1/4 C water
  • 2 1/2 C flour
  • 3 T cornstarch
  • 1 T paprika
  • 1 T salt
  • 1 T pepper
  • 2 t baking powder
  • 1 t baking soda
  • Classic Mac and Cheese
  • 6 servings
  • 2 1/2 cups elbow macaroni
  • 3 T butter
  • 4 T flour
  • 3 C milk
  • 1/2 pound Cheddar
  • 1/4 pound American cheese
  • 2 T salt
  • 2 T pepper
  • 1 1/2 T paprika
  • 1 T mustard powder
  • 1/2 pound Sharp cheddar (or any other good melty tasty cheese)

Instructions

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