Chef Joe Shaw's turnip green recipe

Chef Joes Turnip Greens

3 turnip greens stemmed, washed, chopped
6 rashers bacon in julienne
1 large onion in julienne
1/2 C chicken stock
red wine vinegar
granulated sugar
salt
black pepper

In a large pot or roaster over low heat, render the chopped bacon. Add all the onion, increase heat and cook until the onion begins to brown, add all the greens and the chicken stock and cover the pot for 2 minutes. Open the pot and stir the veggies down. Cover and cook for 10 minutes more, add 1/4 C vinegar, 2 T sugar and salt and black pepper to taste.

Chef Joe Shaw is the chef at The Standard at Smith House in Nashville, Tn.

Watermelon salsa recipe from Pick Tennessee Products

Watermelon Salsa

You will need:
1/4 cup Smucker's Orange Marmalade
1/4 cup fresh cilantro, chopped
1/4 cup jalapeno peppers, finely chopped
2 tablespoons white vinegar
1 garlic clove, minced
½ teaspoon salt
2 cups seeded watermelon, coarsely chopped
1 cup sweet onion, chopped
1 cup orange sections, chopped

Stir together first 6 ingredients. Add watermelon, onions and orange sections, tossing until coated. Chill at least 1 hour before serving with Frito Lay Tostidos Gold chips. Yield: 4 cups. To can, heat all ingredients in a large saucepan and allow to simmer 10 minutes. Pour into hot pint jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water bath for 15 minutes. Remove and allow to cool on wire rack (untouched for 12-24 hours) away from drafts. Do not tighten lids. Store at room temperature.

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This recipe comes from the Pick Tennessee Products website.

Blackberry cheesecake ice cream

2 cups sugar
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1 quart Purity buttermilk
Fresh blackberries

Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves. Chill thoroughly, then freeze in ice cream freezer according to manufacturer's directions. When ready to serve, scoop into parfait glasses and top with fresh blackberries.

Yield: 6-8 servings.

Find more good Tennessee recipes for summer at Pick Tn Products recipes.

Mint Julep recipe from Webbspun Ideas

2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Kentucky Bourbon
Silver Julep Cup or just a nice glass

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Kentucky Whisky or Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

Fresh Strawberry Ice Cream

You will need:

2-1/2 cups half-and-half

4 egg yolks

1/2 cup plus 2 tablespoons sugar

1/4 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and quartered

Pour half-and-half into a heavy saucepan and bring to a boil. Remove from heat. In a bowl, beat egg yolks and half cup of sugar until pale and smooth. Stir one-quarter of hot half-and-half into egg mixture, stirring well. Then pour yolk mixture into warm saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool to room temperature and cover with plastic. Refrigerate at least 4 hours.

An hour before making the ice cream, in a bowl, combine berries with 2 tablespoons of sugar and let sit for one hour. Then mash berries with a fork until they are bite-sized. Stir into chilled custard mixture and pour into ice cream maker. Follow manufacturer’s directions. Freeze at least 2 hours before serving.

Yield: 6 servings.

Fresh Strawberry Storage Tips
Strawberries do not continue to ripen after harvest. Therefore, make sure you pick berries that are completely red.

Store the berries unwashed in a single layer on a baking sheet and refrigerate.
Just prior to using, rinse berries under a gentle spray of cool water. Do not cap until after washing.

Get more recipes from the Pick Tennessee Products website.

Fresh Corn Cakes

You will need:

3/4 cup salsa or chopped, seeded and peeled tomatoes, divided

1 cup sweet corn, fresh or frozen

1-1/4 cups Martha White cornbread mix

1 cup sour cream, divided

1 egg, slightly beaten

1/4 cup pine nuts, lightly toasted

Tops of green onions or green bell pepper strips

In a small bowl, combine 1/2 cup of salsa and 1/4 cup of corn. Mix well and set aside. In a medium bowl, combine remaining salsa and corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well. Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into skillet. Cook 2 minutes on each side or until golden brown. Serve with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and green onions.

Yield 12 servings.

Note: corn cakes can be kept warm in a 200-degree oven until serving time.

Get more delicious, Tennessee recipes on the Pick Tennessee Products website.

Fried Green Tomatoes

1 cup flour
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
2 or 3 eggs (beaten)
3 medium green tomatoes, cut into 1/4 inch slices

Mix dry ingredients. Dip tomato slices in beaten eggs then to dry ingredients; coat very well. Heat oil in large skillet on medium heat. Add tomato slices a few at a time; brown lightly on both sides. Drain on paper towels and serve hot.

Southern Food...a recipe to try with more coming later

Honeyed Collard Greens

2 1/2 lbs collard greens, tough stems discarded, coarsely chopped
1/4 cup chicken broth
3 tbs vinegar, preferably cider
2tbs honey
3/4 tsp salt
1/4 tsp pepper
1 tsp drippings
1 red onion, thinly sliced
1 medium jalapeno, seeded and chopped
1 clove of garlic, minced


Bring a large pot of salted water to a boil. Add greens; cook until tender and deep green in color. Drain; rinse with cold water until cool, which should take about 30 seconds. Firmly squeeze dry. In a bowl combine broth, vineger, honey, salt and pepper. Set aside...
In a large skillet heat bacon drippings over medium heat. Add onion, jalapeno and garlic. Cook until onion softens slightly, 2-3 minutes. Add greens; cook until heated through. Add reserved broth mixture; cook until reduced slightly.

Chef's Line

Having a hard time with a recipe or just don't know how to cook? Spend a little time, in the comforts of your own home, with a chef from Chefs Line and have them help you create a meal to remember.

Schedule a cooking class with one of the chef's, read the Q&A or ask a question yourself and get an answer by 5pm that same day. They offer podcasts and all sorts of things to help the aspiring cook/chef. A really unique way to learn how to make some amazing meals.

Check out the link for more info.
http://www.webbspunideas.com/news.html