New Orleans Soul Food and Drinks Cooking Class

Presented by WT's Continuing Education Dept.

Canyon, Texas

Friday, July 27, 2012

 Smothered Mustard and Collard Greens

I know a lot of people don't like smothered greens.  BUT, I taught the class how we cook them in New Orleans.... That is, with bacon, tasso and andouille..... with that much seasoned meats.... it's gotta be great recipe!.

Wilting down mustard and collard greens.


Before the class started we had placed several butane burners on the table and premeasured the ingredients as we have done with the other "mise-en-place".  Our budding chefs were told that we needed our experienced cooks for this station.  The volunteers needed to sauté down the bacon, andouille and tasso first, then wilt the greens in the meat fat renderings...

All the while adding more greens and slow simmering the pan with chicken stock, sugar and a touch of vinegar...

They did a fantastic job!!






 I cooked this dish to promote the class on KAMR's Studio 4 show the day before on Thursday....



NOW, on to our last interactive cooking table, the Pain Perdu....


Mr. James Barrington of Canyon News Herald







Many THANKS to my GREAT friend Mr. James Barrington for permission to use his photographs in these pages!!!! You DA MAN!! He can be found at http://www.myplainview.com/canyon/

Contact us for further details....ChefEmile@CustomCatering.net

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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