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Old 08-27-2014, 01:28 PM   #1
The Yancey
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Default 24 Iconic Southern Dishes You Need to Know How to Cook

I'd say that this is a pretty good list.

http://www.thedailymeal.com/24-iconi...ow-how-to-make
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Old 08-27-2014, 01:37 PM   #2
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Default Re: 24 Iconic Southern Dishes You Need to Know How to Cook

I'm gonna have to try that collards recipe.

I use to have the recipe for the collards from Blue Marlin (which are awesome) but can't find it all of a sudden. I think it was printed in a SC Living magazine
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Old 08-27-2014, 01:47 PM   #3
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Default Re: 24 Iconic Southern Dishes You Need to Know How to Cook

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Originally Posted by uscGRAD04 View Post
I'm gonna have to try that collards recipe.

I use to have the recipe for the collards from Blue Marlin (which are awesome) but can't find it all of a sudden. I think it was printed in a SC Living magazine
If you find it please do post.

Also, just as an aside: When I initially clicked on this thread the page loaded slowly. Basically I got Steve Spurrier dancing in slow motion.

It. Was. Beautiful.
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Old 08-27-2014, 02:43 PM   #4
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Default Re: 24 Iconic Southern Dishes You Need to Know How to Cook

Quote:
Originally Posted by uscGRAD04 View Post
I'm gonna have to try that collards recipe.

I use to have the recipe for the collards from Blue Marlin (which are awesome) but can't find it all of a sudden. I think it was printed in a SC Living magazine

Here is the Peninsula Grill collards recipe. They are the best I've ever had.

Ingredients for Peppered Collard Greens
1 1/2 Large bunches collard greens (about 3 pounds)
1 gal Water
2 T Kosher Salt
3/4 C Ham Hock Stock
1 1/2 t Minced Shallots
1/3 t White Pepper
2 T Hot Pepper Vinegar
Bowl of Ice Water large enough to cover the collards

Method for Collard Greens

Wash the collards in two waters and remove the sterns.
Stack the leaves and chiffonnade them by cutting them in 1/8-inch strips.
Cutting the leaves this thin will cause the fibers to break down sooner, thus the collards won’t have to be cooked so long and can retain their green color.
Put the water and salt in a large nonreactive pot and bring to a boil over high heat.
Blanch the collards for three minutes.
Drain and shock then in the ice water. This will stop then from cooking any longer and set their green color.
Remove and squeeze dry.
You can do this a day ahead and refrigerate.
When ready to serve the collards, heat the ham stock in a large frying pan over medium-high heat.
Add the shallots and simmer for 2 minutes.
Add the collards and cook just long enough to heat them through.
Toss with the pepper and vinegar.
Serve with a slotted spoon to remove and excess liquid.
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