recipes

HENNESSY PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS

• 1 PINEAPPLE FLAVORED BOXED CAKE MIX

• 3 LARGE EGGS

• 1/3 CUP OF VEGETABLE OIL

• 1 CUP OF WATER

• 1 8OZ CAN OF CRUSHED PINEAPPLE

• 1 80Z CAN OF SLICED PINEAPPLE

• COOKING SPRAY OF YOUR CHOICE

• 1 SMALL JAR OF MARASCHINO CHERRIES

• 2 STICKS OF SALTED BUTTER

• 3/4 CUP-1 CUP OF HENNESSY (OR A COGNAC OF YOUR CHOICE)

• 2 CUPS OF BROWN SUGAR

• 1 TABLESPOON OF CINNAMON

• 1 TABLESPOON OF NUTMEG

• 1 TABLESPOON OF FLOUR

DIRECTIONS

• PREHEAT OVEN TO 350 DEGREES

• IN A SMALL SAUCEPAN, HEAT YOUR 2 STICKS OF BUTTER, UNTIL BROWNED. PUT TO THE SIDE

• IN A MIXING BOWL, ADD BOXED CAKE MIX, CINNAMON, NUTMEG, EGGS, WATER, OIL, AND 8OZ CAN OF CRUSHED PINEAPPLE

• START TO MIX AT LOW SPEED TO AVOID SPLATTER FOR ABOUT A MINUTE OR SO. THEN, MIX ON MEDIUM-HIGH SPEED FOR ABOUT 5 MINUTES, OR UNTIL ALL INGREDIENTS ARE FULLY COMBINED

• IN A SEPARATE BOWL, ADD MELTED BUTTER, BROWN SUGAR, COGNAC, AND THE JUICE OF THE SLICED PINEAPPLE, THEN MIX. THIS WILL BE YOUR BUTTER SAUCE

• GENEROUSLY SPRAY YOUR DESIRED CAKE PAN AND SPRINKLE THE PAN WITH YOUR FLOUR ALL OVER. THIS WILL PREVENT YOUR CAKE FROM STICKING TO THE PAN

• PLACE SLICED PINEAPPLE AND CHERRIES ON THE BOTTOM OF YOUR CAKE PAN IN ANY PATTERN THAT YOU WISH

• ADD MOST OF YOUR COGNAC BUTTER INTO THE CAKE PAN, BUT NOT ALL. LEAVE A LITTLE (ABOUT 1/2 CUP TO DRIZZLE ONTO THE TOP OF THE CAKE WHEN IT’S DONE)

• PLACE BATTER INTO CAKE PAN THEN PLACE CAKE PAN INTO THE OVEN FOR AN HOUR. DEPENDING ON YOUR OVEN, THIS CAN ACTUALLY TAKE UP TO AN HOUR & 20 MINUTES. BE SURE TO CHECK YOUR CAKE AT AROUND THE 1-HOUR MARK WITH A TOOTHPICK OR KNIFE FOR READINESS.

• ONE CAKE IS DONE AND COOLED, PLACE ONTO PLATE AND DRIZZLE WITH THE REST OF YOUR COGNAC BUTTER

CLASSIC CORNBREAD

INGREDIENTS

• 1 STICK OF ROOM-TEMP UNSALTED BUTTER

• 2 LARGE ROOM-TEMP EGGS

• 1 CUP OF ALL PURPOSE FLOUR

• 1 CUP OF CORNMEAL

• 1/3 CUP OF GRANULATED SUGAR

• 2 TEASPOONS OF BAKING POWDER

• 1/2 TEASPOON OF BAKING SODA

• 1/2 TEASPOON OF SALT

• 1 TEASPOON OF CINNAMON

• 1 & 1/2 CUPS OF ROOM TEMP BUTTERMILK

DIRECTIONS

Preheat oven to 400 degrees. Lightly grease a 9-inch cast-iron skillet or 9-inch baking square. If using a cast-iron skillet, grease with 1/2 cup of unmelted butter, but let cool down a bit before adding batter.

In a large mixing bowl, add softened butter, baking powder, baking soda, and sugar and mix on high speed for 5-7 minutes. Lower speed and add eggs, one at a time.

Slowly add buttermilk and then add the rest of the dry ingredients. Gradually increase speed and mix for another 2-3 minutes, until batter is fully mixed.

Pour batter in pan and place on the middle rack. Bake for 25-30 minutes, until sides and top becomes golden brown.

It’s a great idea to check your cornbread with a toothpick or knife at around the 20-minute mark, in case your oven runs a bit hotter than normal.

SOUL FOOD EGGS BENEDICT

INGREDIENTS

SANDWICH

• 1 CUP OF COOKED COLLARD GREENS

• A PAN OF CORNBREAD (YOU WILL ONLY NEED TO CUT OUT A FEW SQUARES TO USE AS BASE OF SANDWICH)

• 4 STRIPS OF BACON (YOU CAN SUBSTITUTE WITH TURKEY BACON, MEATLESS BACON, OR YOUR FAVORITE BREAKFAST PROTEIN)

• 2 POACHED EGGS

• PEPPER/HOT SAUCE TO TASTE

• HOLLANDAISE SAUCE

HOLLANDAISE SAUCE

• 10 TABLESPOONS (1 & 1/4 STICKS) OF MELTED BUTTER (SALTED OR UNSALTED)

• 3 EGG YOLKS

• 1 TABLESPOON OF LEMON JUICE

• 1/2 TEASPOON OF SALT (SKIP IF YOU’RE USING SALTED BUTTER)

• 1/8 TEASPOON OF CAYENNE PEPPER OR HOT SAUCE OF YOUR CHOICE

POACHED EGGS

• 2 LARGE EGGS

• 1 TABLESPOON OF VINEGAR

DIRECTIONS

HOLLANDAISE SAUCE

Melt butter in a small saucepan. You just want to melt the butter, not bring it to a boil, you don’t want to dehydrate the butter. Put it to the side.

Separate the yolks of 3 large eggs and place into a blender. Add lemon juice, salt, pepper, then mix on high for 20-30 seconds.

Turn blender down to lowest setting and slowly add warm butter. It’s important that the butter is still warm while adding to the blender.

POACHED EGGS

Bring a pot of water to a simmer and add vinegar. Stain eggs over a small mesh strainer in order to separate egg water from egg white and yolk.

Add egg to simmering water. Once eggs begin to move about the pot, it’s a good indicator that it’s time to remove from the pot.

SANDWICH

Using either a knife or a biscuit cutter, cut cornbread and create your base. Place collard greens on top of cornbread. Then place your breakfast protein, followed by your egg, seasoning of your choice, and then hollandaise sauce.

COLLARD GREENS

INGREDIENTS

• 1/2 WHITE ONION

• 3 CLOVES OF GARLIC

• 1 TABLESPOON OF OLIVE OR VEGETABLE OIL

• 1 TEASPOON OF CRUSHED RED PEPPER FLAKES

• MEAT (OPTIONAL): CHOOSE EITHER 1-3 TURKEY LEGS, SMOKED NECK BONES, BACON/TURKEY BACON/MEATLESS BACON

• 3 CUPS OF CHICKEN OR VEGETABLE BROTH

• 3-4 BUNCHES OF COLLARD GREENS

• SALT, PEPPER, HOT SAUCE (TO TASTE)

DIRECTIONS

Dice onion and garlic. In a medium-large pot add cooking oil on medium heat. Add diced onion and garlic and simmer for 2-3 minutes. Add meat of your choice and brown on each side for 3-4 minutes.

Add broth to the pot and bring to a simmer. Add greens and turn heat to low. Cover and cook for 30-45 minutes, or until broth has cooked down. Add salt and pepper to taste.

BACON-WRAPPED SEAFOOD-STUFFED JALAPEÑOS

INGREDIENTS

• WHOLE JALAPEÑOS

• BACON

• SEAFOOD OF YOUR CHOICE (WE USED LOBSTER, SHRIMP, & CRAB)

• MAYO

• CILANTRO

• OLD BAY SEASONING

• FRESH GARLIC

DIRECTIONS

Prepare your favorite cooked seafood and combine them in a bowl. Once in a bowl add mayo, fresh garlic, cilantro, and Old Bay seasoning, or any seasoning of your choice. As i’ve learned the hard way, Old Bay is quite salty, so if you haven’t used Old Bay before, use in small increments at first and taste your seafood to insure you’re not over-seasoning.

Preheat your oven to 350 degrees, grab a baking pan, grease her up very slightly (the bacon will produce its own oil so don’t over do it), and set her to the side. Take your bacon and slice your strips in half. You will use this to wrap your jalapeños, one half-strip per jalapeño half.

Wash and slice your jalapeños. You want to slice your jalapeños in half, long ways. It’s very important that you also carve out and discard the membrane and seeds….unless you want to burn the living hell out of your mouth, and those who will eat this. I use a spoon for carving.

I also highly recommend you either wearing gloves while touching the inside of these jalapeños, or washing your hands very thoroughly directly after handling them. I have horror stories about forgetting that i’ve handled jalapeños and then using the restroom, but i’ll save those for another time.

Spoon in your seafood mixture neatly into your jalapeño boats, then wrap with bacon. Place your bacon-wrapped jalapeños on your (very slightly greased) baking sheet and place into your preheated oven for 15-20 minutes, or until bacon appears fully cooked.