Welcome to the 2020 Juneteenth Cookout Takeover! I’m participating with a group of fantastic Black Food Bloggers to bring you some delicious recipes to help you celebrate and amplify black culinary creatives. You’ll find a HUGE list of recipe links at the bottom of this post!
You need this Sweet Potato and Black Eyed Peas Salad recipe in your life! Mildly sweet and loaded with fiber, this delicious dish is perfect for your Juneteenth celebration. (more…)
This simple and delicious salad is full of fresh, raw vegetables lightly brined with apples cider vinegar. Pickling the onions takes some of the “bite” out of them and picking softens the cucumbers a bit. The carrots and sugar snap peas retain (more…)
When I’m making a meat dish that’s breaded I skip the flour, beaten egg and bread crumb process. I streamline it by making a slurry of cornstarch and egg white to hold the bread crumbs. This creates a well coated piece of meat and the coating won’t separate from the meat while cooking.
4 boneless chicken breasts pounded to about a 1/4 inch thick
salt, pepper, garlic powder
2 egg whites
1/4 cup of corn starch
2 tablespoons of cold water
1 teaspoon lemon juice
2 cups bread crumbs
1/4 cup canola or vegetable oil
Part skim mozzarella cheese ( not the fresh kind, it’s too watery for this purpose)
1 tomato, sliced
Heat the oven to 250 degrees.
Use a skillet large enough to hold 2 pounded chicken breasts. You will need a cookie sheet to put the chicken in the oven
Season the pounded chicken with garlic powder, salt and pepper. Beat egg whites, water and corn starch together. Dip the chicken breasts in the corn starch mixture then dredge in bread crumbs. Saute in oil for about 4 minutes each side on medium high heat until the chicken is cooked through.
Drain the chicken on a paper towel then put cooked chicken on a cookie sheet and top with sliced cheese (please don’t put the paper towel in the oven) . Place in warm oven for 5 minutes to melt the cheese. Sear the tomatoes and place on top of the chicken breast, sprinkle with parsley and serve with lemon wedges and a salad.
I’ve been curing and smoking my own bacon (insert yo mama joke here) for quite a few months and it’s one of the best things I’ve ever learned to do in the kitchen. It’s so good that I’ve totally given up on purchasing bacon from the grocery store. Here’s the recipe, let me know if you give it a try, I think you’ll be happy that you did.
We’ve been out of bacon for a quite a while, which I don’t mind because we don’t need to eat it everyday. If it’s in the house it WILL be eaten so it’s best not to have it available all the time. My people were starting to crave it. My Mom asked why I didn’t bring any on my last visit and my youngest son has been walking around the house singing the bacon pancake song (yes, that’s a real thing) so I had to get a batch started. It’s not difficult to make but it is time consuming. It takes over a week but it’s well worth it.
My latest batch is finally ready and this is what we did with it:
2 Cups of fresh tomatoes chopped into1 inch pieces
1 shallot thinly sliced (2 tablespoons)
1 teaspoon of sea salt
1/8 teaspoon fresh ground pepper
1 tablespoon olive oil
2 tablespoons red wine vinegar
Mix all ingredients together and let marinate refrigerated for about an hour
BACON AND ROSEMARY KETTLE CORN
1 tablespoon canola oil
1 tablespoon bacon fat
½ cup unpopped popcorn kernels
¼ teaspoon fine salt
¼ cup granulated sugar
½ cup bacon, finely chopped and cooked until crisp
½ teaspoon fresh rosemary chopped
Use a large heavy bottomed pot with high sides and a lid. Please be careful.
Add canola oil, bacon fat and three popcorn kernels into the pot ( these three kernels are used to test the heat of your oil), cover and heat over medium/high flame. When the popcorn kernels start to pop your oil is ready to add the rest of the popcorn kernels, sugar and salt. Cover and shake the pot to keep the kernels from burning, carefully moving the pot off and on the heat.