Coconut Cream Popsicles

August 22, 2018 Tangie Holifield

Nothing beats the Summertime heat like the sweet and all natural Caribbean treats!

Photo Credit: Little Spice Jar, 2015.

Makes 12 Single Serve Popsicles

Ingredients:

One 13.5 oz can full fat coconut milk
1 cup sweetened shredded coconut flakes
One 14 oz can Eagle Brand sweetened condensed milk
1 cup heavy cream

Special Equipment:
Popsicle Mould
12 Wooden popsicle sticks
Blender

Directions:
Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mould.

Insert the sticks ,if the mould being used has slots of inserting sticks. If the mold does not have pre-cut slots, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Then continue to freeze the popsicles overnight for best results.

The next day, to remove the popsicles from the mold by running the base of the mould under lukewarm water.

Wrap the stick with a paper towel to prevent drips and serve immediately.

Cook’s Notes:
For this recipe, the Norpro Frozen Pop Maker Popsicle moulds were used and are available at Amazon.com ,Walmart, Target, and Khol’s.

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Sausage and Clams With Polenta

August 17, 2018 Tangie Holifield

Serves 4

Ingredients:

For the polenta, See the following recipe
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped
Kosher salt and freshly ground pepper
3/4 pound sweet Italian sausages, cut into chunks
1 pint grape tomatoes, halved
3/4 cup dry white wine
16 littleneck clams, scrubbed
Chopped fresh parsley, for garnish

Directions:
Prepare the polenta and keep warm, until ready to serve.

Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.

Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.

Creamy Polenta

Serves 6

Ingredients:
5 cups water, milk, or chicken or vegetables stock (See Cook’s Notes)
1 cup medium or coarse yellow cornmeal (See Cook’s Notes)
Kosher salt, to taste
2 tablespoons unsalted butter or extra-virgin olive oil

Directions:
Pre-soak the cornmeal, which requires advance planning but cuts cooking time roughly in half, combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat.

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to sputter or “spit”. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, for about 30 minutes. Taste and season with salt.

Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If the polenta forms lumps, beat vigorously with a stiff whisk to remove the lumps. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

Cook’s Notes:
Any medium or coarse cornmeal will work here, whether the package says “polenta” or not; avoid instant polenta, which promises a quick cooking time in exchange for sub-par flavor and texture.

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Rosemary Garlic Roasted Chicken

August 9, 2018 Tangie Holifield

Serves 4

Ingredients:
2 1/2 cups buttermilk
2 tablespoons extra-virgin olive oil
8 skin-on, chicken thighs
Kosher salt, to taste
Freshly ground pepper, to taste
3 heads garlic
4 to 6 sprigs fresh rosemary
8 slices sourdough bread, toasted
2 tablespoons white wine vinegar

Directions:
To marinate the chicken, add the buttermilk to a large bowl, followed by the chicken, Cover with plastic wrap and place in the refrigerator for 30 minutes. Allow the chicken to marinate overnight for best results.

Heat the oven to 425 º F.

Heat the olive oil in a large cast iron skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken thigh. Add the vinegar to the skillet and scrape up any fond ( browned bits) with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Cook’s Notes:
You can squeeze the garlic out of its skin and spread on the chicken or bread.

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