Melt In Your Mouth Collards Recipes

Steps:

• For the collard greens: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the minced garlic and cook until fragrant and cooked through. Add the sugar, red wine vinegar, rice wine vinegar, red pepper powder, Creole seasoning, black pepper, salt and 1 cup water and cook until the flavors to meld and develop, about 10 minutes. Add the collard greens in batches if necessary, waiting a few minutes for the collard greens to begin to break down in the pot likker (the liquid in the pot) before adding the rest. Allow to cook over low to medium heat until you achieve the desired texture and the greens have an agreeable amount of salt, spice and acid, 2 to 3 hours. Let the collards cool in their pot likker and reserve until ready to prepare your sandwich. (This can be done a day or more ahead of time.)
• For the coleslaw: Add the cabbage, mayonnaise, onion, vinegar, pepper and some salt to a large mixing bowl. Wearing gloves, mix with your hands, massaging the cabbage to break it down in the mayonnaise. (It should yield less than a quarter of the original volume when it's all said and done.) Taste to make sure you have enough salt and vinegar. Reserve in the refrigerator, as it tastes best on the sandwich as a cold component. (This can be done up to a day ahead of time.)
• For the pickled cherry pepper Russian dressing: Mix up the mayonnaise, cherry peppers, ketchup, red pepper powder, hot sauce, paprika, black pepper and some salt in a bowl.
• For the sandwich: Brush some butter on both sides of each slice of rye bread and toast on both sides on a nonstick griddle or in a large nonstick saute pan. On two slices of bread, place a slice of Swiss cheese and allow to melt fully (covering the pan or putting a dome over the bread on the flattop will facilitate the melting process).
• Meanwhile, heat some greens in a saute pan. Place a handful of coleslaw on a cheesy slice of rye bread. Place the other cheesy slice of rye on top of that. Spoon your collard greens on top of that slice, being careful not to bring too much of the pot likker with them as this will make for a soggy end product. Dress the third slice of rye with a liberal slather of the Russian dressing and place it face-down on top of the collards. Cut it in half and serve.

Steps:

• Wash and cut up the collards. Remove any large stems. (I wash mine on gentle in my washing machine with no soap. It gets them really clean.).
• Preheat an electric frying pan to 350 degrees. Add the fatback/bacon drippings. You can also use hog jowl drippings.
• Add collards. You will not have enough room in the frying pan, so you will have to repeat this step several times to get all of the collards in the pan.
• Add about 1 cup of water and 2 tablespoons of sugar. Cover and let the collards cook down.
• Check and stir your collards often, adding new collards when the previous batches cook down. Keep a decent amount of water in the collards. (Enough to steam them, but not boil them.)
• Once you have all of the collards in the pan, turn the pan to about 300 and let them simmer for about 3 hours. Remember to check them and stir them frequently.
• These are great with pepper vinegar!

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well. , Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 375°.
• Mix dry ingredients and set aside.
• Cream butter, mix in powdered sugar.
• Add egg yolks, vanilla, and almond extract.
• Gradually beat in flour mixture.
• Line a baking sheet with parchment paper. Use a cookie press and decorate with colored sugar. Bake for 5 minutes and allow to cool for 2-3 on the sheet before transferring to wax paper or wire rack. I usually use two baking sheets so the one I am using isn't too warm or it will start to melt the dough and you'll have trouble with the press.

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.