The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!
First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.
Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.
Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.
One of my favorite fall or winter dishes, Hungarian Goulash is simply a "stew" of sorts with paprika added. The German version contains no potatoes, while the Hungarian version usually adds potatoes and sometimes even carrots.
My first encounter with Hungarian Goulash was in a very old paperback Crock Pot cookbook. That version added ketchup instead of tomato paste, and while good and one my family enjoyed, we've since had it the German way and far prefer it.
What is goulash? In Hungarian cuisine, traditional "Gulyásleves" (literally "goulash soup"), "bográcsgulyás", pörkölt, and paprikás were thick stews made by cattle herders and stockmen. Garlic, caraway seed, bell pepper, and wine are optional. These dishes can be made as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening. Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the twentieth century.
German Gulasch is either a beef (Rindergulasch), pork (Schweinegulasch), venison (Hirschgulasch), or wild boar (Wildschweingulasch) stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in canteens), and dumplings (in the south). (source: wikipedia)
I love a good beef roast for Sunday dinner, but I don't always want a Prime Rib Roast or any of the more pricey cuts of beef. A rump roast is a good choice because it is economical and a great cut of beef for the slow cooker.
I always buy our beef from a small local farm, where the animals are grass-fed and humanely raised. I typically buy beef in bulk, such as purchasing a side of beef with friends because it's more economical. See my post about the Benefits of Buying a Whole Side of Beef.
What is a rump roast? A rump roast (called silverside in the UK) is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it usually tastes best when roasted slowly until tender. Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes, rice or roasted potatoes and carrots. It's also the perfect type of meat to cook in a crock pot or slow cooker.
Ditch the packet stuff and make your own Homemade Taco Seasoning! It's so easy!
Ingredients
1 tbls. chili powder
1 tsp. garlic powder
1 tsp. dried minced onion (or onion powder)
½ tsp. cayenne pepper (or red pepper flakes)
½ tsp. paprika
1 tsp. ground cumin
1 tsp. sea salt
1 tsp. course-ground black pepper
½ tsp. dried oregano (optional)
Method
Mix together all ingredients. Store in an airtight container until ready to use (I use a small mason jar).
When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat.
Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add 1/3 cup of water. Simmer until water is adsorbed.
Enjoy,
Mary
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