DeJoie's
Bistro and Jazz
731 W. Randolph Street
Chicago, Illinois 60661
Phone: 555-555-9999
Fax: 555-555-9960
On Tuesday,
December 26, 2000 ABC7News interviewed Chef Clifford
Rome of DeJoie's Bistro in Chicago on how to prepare the perfect
traditional Kwanzaa celebration. Look
here for the recipes Rome provided viewers
for the "Karumu", the communal feast
on Dec. 31, the last day of Kwanzaa.
Empress' Zulu Greens
Though most greens recipes are flavored with smoked meat, this one is flavored
with vegetables instead.
Preparation time: 20 minutes
Cooking time: About 1 hour, 20 minutes
Makes 6 to 8 servings Ingredients:
3 pounds
collard greens
1 tablespoon
minced fresh gingerroot
2 tablespoons
vegetable oil
2 fresh
hot chili peppers, seeded, minced
6 medium
carrots, chopped
1 clove
garlic, minced
2 medium
onions, chopped
2 quarts
water
1 medium
russet potato, scrubbed,
1 ½ tablespoons
Vege-Sal cut in 1-inch cubes
Cider vinegar,
for serving
1 rib celery,
chopped Fill a sink with cold water and add the collards. Agitate them
to remove the dirt, changing the water if necessary, drain. Cut off the
woody stems and cut crosswise into ¼-inch pieces. Coarsely chop the leaves.
Heat the oil in a kettle large enough to hold the greens. Add carrots,
onions, potato, celery, ginger, chili and garlic. Cook over medium heat,
stirring often, until the vegetables have softened about 6 minutes. Stir
in chopped stems and water; heat to a boil. Add a batch of collard leaves
and cook until wilted. Repeat adding batches until all fit in the kettle.
Reduce heat to medium-low and cook, stirring often, until all the vegetables
are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let
stand for 10 minutes. Serve with vinegar on the side. Vege-Sal is a seasoned
salt mixture available at natural food stores.
Roasted Peanut Honey Glaze with Cumin
1 teaspoon
of Cumin
1/4 cup
of crushed peanuts
1/2 cup
of honey
1/4 cup
of orange juice
Toast cumin
in oven for 3 minutes at 300 degrees
Toast crushed
peanuts in the oven for 5 minutes or until brown at 400 degrees
First add
in orange juice, then fold in each ingredient in the following order:
honey, cumin and peanuts. Glaze over ham.
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