Fish Tacos with Sun and Soul

My Southern Style Fish Tacos w/ Hawaiian Slaw as featured on the Cook's Cook.

 Well Folks, the weather seems to have 'broken' and the time is nigh to begin to enjoy the warmer weather, the fabulous summer grilling and chilling and maybe a fish fry or 20.  With the Covid 19 cases on the steady decline, for the first time in a year for Virginia, vaccinations are enabling us to finally gather again.  Normalcy is just around the bend.  I finished up my rounds of the Moderna vaccination last week and I  breathed a sigh of relief, I feel empowered again.  I hadn't expected to feel such a weight lifted from my shoulders and a renewal of zest and zeal, because  I thought I was doing okay, as far as keeping my eyes forward and not losing sight of a 'regular' day some time in the future, not plagued with new cases and our countrymen dying at every turn.  I continued to rally my troops to keep Hope alive and trust in the process of this terrible time running its course.  I had no idea that I was as oppressed, suppressed and depressed as ever, putting on an inwardly apprehensive face with a plastic smile, as not to worry my children.  Very much like the commercial with the people holding up those smiley faced fronts, hiding in plain sight, an internal mess.

I was unaware  I would feel this good again, mentally, A mentally more serene (in some aspects), happier place.  I implore you to seek that same relief, cerebral restitution if you will, of which we all are entitled to, quoting Niccolo Machiavelli "the end, justifies the means..." Humans are  social creatures of habit, gathering and congregating is inherent.   Studies even support the power of being social and the benefits bestowed upon us as a result.  We need each other, in one way or many.  What is the fun in a great recipe, if there's no one around with whom to share it?

Cooking and entertaining with friends and family is something that has always brought my family joy.  This featured recipe was created during the darker days of this Pandemic, and highlighted by one of my online cooking families, The Cook's Cook.   Now is  a great time to click on the following link and have the taste of summer right at your fingertips! southern-style-fish-tacos-w-hawaiian-slaw/ .   Exhale and take a delicious bite out of the wondrous times ahead, with this Pandemic in our rear view mirrors and a magnificent dish in hand, that you can take to the next cookout! The only Zoom will be the sound the car makes, on its way to fellowship with the world once again.

White Sweet Potato Pie Supreme

 Sweet potatoes pack a mean punch of good for you vitamins, minerals and antioxidants.  They are one of the most nutrient dense vegetables in the supermarket! The vibrant orange color of a sweet potato comes from its concentration of beta carotene, but it may come in other mediums like red, white and purple! The red and purple ones have higher concentrations of anthocyanins and polyphenols, which are types of antioxidants.  I have prepared all these versions for my Mom and the classic orange is still her favorite.  Apparently, the tastes of those multicolored sweet potatoes are also different, though slight, to a discerning and most admiring critic.  I did find that the purple ones were a bit dry, soft, almost doughy also, or maybe that was my fault.  I think the purple would be suited nicely as a substitute for yams in making Foo-Foo, an African dish composed of pounded yams, kneaded into a sticky ball of sorts, torn off in bits and used as a vessel for dipping and scooping up such delights as Stew Chicken, Peanut or Okra Soup and Egusi, all African cuisine and quite amazing, according to my readings.  I do however draw the line at okra.  I have a disdain for its texture and mouthfeel.

Many consumers think that sweet potatoes and yams are one in the same, which could not be further from the truth. 

 Yams, which have native origins in Africa and Asia, are a tuber yes, but are also toxic if not cooked before consumption.  They are from the Yam Family, boasting over 600+ varieties and related to grasses, while sweet potatoes are from the Morning Glory or Lily Family. Yams are also Dicots, or have two embryonic seed leaves, while sweet potatoes are Monocots, having only one.  Yams have more starch and are drier as compared to sweet potatoes and their sizes can vary exponentially greater than that of its Doppelganger. 

 Sweet Potatoes however, are classified as firm or soft, with the softer variety being cultivated second.  The African Slaves found familiarity in the softer version, because it was closer to what they consumed in their homelands, so they began referring to the softer sweet potato as a Yam.   

This recipe features the white sweet potatoes and white baking chips.  It was received very well by the kiddoes and we felt it was outstanding served warm.

Recipe:

16 oz. cooked and mashed white sweet potato

1 12 oz. can evaporated milk 

1/2 c. salted butter, melted and cooled

3 large eggs

2/3 c. light brown sugar, lightly packed

1/3 c. pure cane sugar

4 oz. white baking chips

2 tsp. Chinese Five Spice

1 tsp. Vietnamese Cinnamon

1 tsp. freshly ground Green Cardamom

2 tsp. pure vanilla extract

1/2 tsp. salt 

Zest of one lemon

Prep the sweet potato by peeling and cutting into equal sized chunks and boiling until tender. Drain and remove from water and mash.  Cool slightly before using.  May be done up to 2 days ahead.

Preheat oven to 400*F. 

Combine all ingredients in a large bowl and blend  until smooth. 

Divide the baking chips between the pie shells, spreading evenly across bottom.

Pour blended mixture between the pie shells.

Bake at 400*F for 15 minutes, then reduce to 350*F and bake until toothpick inserted comes out clean, about 1 hour. 

Remove from oven and allow to cool for one hour and can be served warm for a decadent and wonderful dessert with coffee, just add friends and family.

Each pie makes 8 servings, give one to someone you love and adore.

Southern Style Sides: Down Home Green Beans

If you happen to have a ham bone around, from 'Virginia Prosciutto', in all its salted and cured glory would be great, now is a great time for this delicious and flavor rich dish that is these green beans.  Most of us have a sure bet menu items that our families' gravitate towards, travel well and get rave reviews, even from people we may not normally share the table with regularly.  I've been making this version of green beans for years, especially for the special dinners, birthdays and holidays.  

If pork is not really your thing, no worries, smoked turkey wings, legs and necks, make delicious music with the greens too!

Old fashioned green beans aren't just dumped from the can and heated. Freshly snapped from the garden during this time of year is optimal, work with what you have access to. Soul Food style greens and beans should be simmered for additional time, up to 2 hours, sometimes more, infusing the vegetable with depth and charm, fulfilling and full of love and effort.  You can taste the history in each bite.  

A few aromatics are all you need and a little more time, your tasters won't soon forget it.  I am a fan of a quick steam or saute of a garden fresh green bean, simple and drizzled with a little olive oil or sprinkled with some almond slivers .  As popular as green bean casserole is, I've never really fallen into that matrix, the cream of mushroom in the can, saving families since the thirties, when it was created and marketed for making affordable dinners and gussying up a plain meal in minutes, a godsend for the Depression Era. 

This dish is as easy as pie, needing only the time to simmer for a couple of hours and reduce the liquids.  The pieces of ham are just a little added bonus!  

Recipe:

1 gallon green beans, from the can, drained and rinsed

1 ham 🦴 or portion

2 medium onions, quartered

4 cloves 🧄, peeled and smashed

1 small pinch, red 🌶️ flakes

🐔 or 🥒 Stock or water, enough to cover green beans in large, heavy bottomed pot

🫒 oil

SPST (Salt and Pepper to Suit Taste)

Start by sauteing onion and garlic over medium high heat, in a large vessel, with a heavy drizzle of Olive oil.

Once onion is aromatic and showing signs of caramelization, add remaining ingredients and bring up to a boil.

Once mixture starts to boil, reduce to medium and let simmer for about 45 minutes, stirring occasionally.

After above time, reduce again to medium low and continue to simmer until liquid is reduced and beans are tender and flavorful.

Taste as you go, check the seasoning of the green beans until the desired intensity is reached.

Whenever that time comes, turn to low.

This recipe makes a large quantity. For smaller families or dishes, simply halve the recipe.

You can freeze the extras, for slow cooked veggie goodness in a flash later!

 

Smoked Pimeñto Ĉheese Mac & Cheese: Soulful and Southern Spoonfuls

Mac and Cheese is an integral part of kitchens, families and meals all over the country.  In many ways, it's hard to go wrong, especially if you're privy to the box variety, which is still possibly the #1 best seller among convenience foods.  Today's recipe is not one in the same.  I used two recipes I created and rolled them into one to create this ooey gooey and inviting version of America's Favorite and a Southern American staple, Smoky Baked Pimento Cheese Macaroni and Cheese.  I came up with this Sunday, after considering the union many times over.  I was actually due to make a batch of my Smoked Pimento Cheese for the family and for my younger brother to try, he is in from New York for a visit.  Sunday dinner was upon me, so I also needed to get a menu going to complement some fried chicken and my Southern Style Green Beans, so Mac and Cheese would round out the roster.  

Southern Style Green Beans!

Our family is fond of Nascar and we like to listen to the races and maybe place a few little friendly wagers to make it all interesting.  I've picked Ty Reddick as the up and comer to set these other drivers on their ears, forcing veterans like Denny Hamlin, "The Closer "Kevin Harvick, Martin Truex jr. and Keselowski to show and prove on the track more and more each week!  Reddick is on his way to great things I think, shoutout to him and his team.  Oh yeah, mac and cheese, this will surely be a food fan favorite, especially if you are a lover of the two dishes separately.  Prep is a cinch and the payout is a victory burnout.  It will leave the baking dish as fast as a Nascar race to the checkered flag!  Culinarians, start your engines or should I say ovens...

RECIPE:

1 lb. cooked macaroni, cooked in salted water for 8 minutes, then shocked in cold water, drained and tossed with a little olive oil.

1 12 oz. can evaporated 🥛

1 8 oz.  pkg. EACH regular cream cheese and Neufchatel (lower fat cream cheese)

1 8 oz. pkg. three cheese blend, 🧀

1 8 oz pkg. sharp 🧀, shredded

6 oz. EXTRA Sharp 🧀, shredded

4 tbs. 🧈, unsalted

1/2 c. mayonnaise, optional but optimal

2 tbsp. diced pimento, drained and pressed free of excess moisture

2  tsp. liquid smoke, hickory

1 tsp. 🧅 powder

1/4 tsp. 🧄 powder

1/2 tsp. celery seed powder

1/2 tsp. Jalapeno powder, optional

SPST (Salt and Pepper to Suit Taste)

🫒 oil for drizzling

Directions:

Bring all cheeses and butter to room temperature before beginning.

Preheat oven to 375*F.

In a large bowl, mix all ingredients starting from the cheeses down.

Fold in macaroni in two to three batches, blend well.

Spread in a large baking dish, sprayed with nonstick spray, butter or drizzled with olive oil.

Cover tightly with foil and bake until for about 35 minutes, until heated through and the top has set.

Remove foil and bake for an additional 10 minutes or until desired caramelization is reached.

Let stand for several minutes before serving.

Makes enough for a Sunday dinner with Monday covered!

*You may use substitutions wherever you see fit.  This is including, but not limited to lower fat mayonnaise, reduced fat cheeses and fat free evaporated milk.