Thanks friends for hanging out with us while we cook up a storm! I am so impressed with my Mom's cake she decorated for my sister! I hope you are having a wonderful day 🙂
Becky! Don’t waste the stems! In the south, we’d never do that. We chop up the stems and sauté along with the red pepper and garlic. We also use any kind of broth—chicken is fine, and we use any smoked meat. Most use smoked turkey necks/wings/backs because we use the ham hocks in our beans. We drink the pot likker (the soup left from cooking the collards along with any leftover collards) with fried corn bread. BTW, onions are optional. We only use vinegar from the pickled hot peppers we put up, to serve at the table—it’s delicious.
I make a “fruit wash” in a spray bottle, which is equal amounts of white vinegar to water. Spray produce over colander, let sit 5 minutes. Run under water to rinse, drain. Same goes for lettuce or greens, I dilute bowl of salad spinner filled with water and 2 T white vinegar. Swish. Rinse. Spin. Hope this helps someone.
A tip for greens: don’t add any liquid to the pot! The greens have plenty of water in the leaves and they will steam themselves if you put the lid on and let them cook that way. You will get more ham hock flavor to actually stick to the greens when you don’t add water. Also a few drops of liquid smoke will make them super tasty.
Love your videos. When making the beans your mom said to use both hocks as she didn’t know what she would do with the second hock. I always have a smoked ham hock in my freezer especially in the winter. My family, both my Michigan and Georgia, love soup beans. We throw either pinto beans or great northern beans in the crockpot with a ham hock and cook them till they are tender. We like them plain with a pone of southern cornbread. Leftover beans make great bean soup. I’m from GA my husband is from MI, but both our families made beans like I mentioned.
and freezing your cakes, whether already decorated or plain, after defrosting they turn out so moist, i have frozen cakes for a year now, my family loves them the most, even over fresh store bought. FREEZE YOUR CAKES PEOPLE 🙂
I agree with one of your other commenters, the vinegar soak is for bacteria. I recently watched a video on doing the vinegar soaks with fresh berries, especially. It kills bacteria and it also keeps them safer from molding when storing in the frig.
I think you both deserve an award for mother and sister of the century! This brought back memories of cooking for my daughter’s wedding. By myself in a hotel in Myrtle Beach I brought my whole kitchen with me Thank Goodness I don’t ever have to do that again!
I think you both deserve an award for mother and sister of the century! This brought back memories of cooking for my daughter’s wedding. By myself in a hotel in Myrtle Beach I brought my whole kitchen with me Thank Goodness I don’t ever have to do that again!
Just wondering who's paying for all the ingredients in those big family parties? are you dividing it between everyone?in our family parties everybody brings different dishes with them but i also known families who the grandparents pay for the most of it.
After cooking the greens I take the ham hock out and debone and take the skin off and use the meat only if serving for a party or guest if serving my family we like the skin chopped small and added back to the greens, just isn’t healthy to do often.
The reason you soak collard green in vinegar and salt water is , most grow their collard greens and they are very known to have dirt and sand and bugs that hide well and is hard to get all of it off. Soaking help release dirt ,sand and bugs. There is not worse than to have gritty buggy greens! I also use pickled hot pepper with the juice a good quarter cup or so to a large bunch of collards. And here in the south we also use smoke ham,or turkey leg or wings in the collards ! I use garlic and sugar ,just a little sugar in the greens maybe a good tablespoon and of course salt and black pepper and I cook them in my instant pot for about an hour if you use ham hock with bone on the setting for vegetables but add time to equal a hour. Southern greens are fabulous when done good! From Old southern lady!
Not sure if someone mentioned it. The spice blend you mom found at Aldi in TX, keep a look out for it at Trader Joe‘s as that is just the US brand name for Aldi North. They usually share the same products just under different labels. Greetings from Germany Julia
Everybody removes collard stems. They are my favorite part – just like broccoli stems. I cut them to anout 1½ inch, so I fish them out for myself & serve everyone else the leaves.
What a wonderful afternoon watching y'all prepare for the shower!! How fun! Thanks so much for sharing a day with you and your Mom!!! Mom's cake was beautiful!! She did a GREAT job on it!
Thanks friends for hanging out with us while we cook up a storm! I am so impressed with my Mom's cake she decorated for my sister! I hope you are having a wonderful day 🙂
Becky! Don’t waste the stems! In the south, we’d never do that. We chop up the stems and sauté along with the red pepper and garlic. We also use any kind of broth—chicken is fine, and we use any smoked meat. Most use smoked turkey necks/wings/backs because we use the ham hocks in our beans. We drink the pot likker (the soup left from cooking the collards along with any leftover collards) with fried corn bread. BTW, onions are optional. We only use vinegar from the pickled hot peppers we put up, to serve at the table—it’s delicious.
I make a “fruit wash” in a spray bottle, which is equal amounts of white vinegar to water.
Spray produce over colander, let sit 5 minutes. Run under water to rinse, drain.
Same goes for lettuce or greens, I dilute bowl of salad spinner filled with water and 2 T white vinegar. Swish. Rinse. Spin.
Hope this helps someone.
A tip for greens: don’t add any liquid to the pot! The greens have plenty of water in the leaves and they will steam themselves if you put the lid on and let them cook that way. You will get more ham hock flavor to actually stick to the greens when you don’t add water. Also a few drops of liquid smoke will make them super tasty.
I did dehydrate my garlic and used my coffee grinder to make garlic powder! It turned out wonderful. Super strong so a little goes a long way!
Love your videos. When making the beans your mom said to use both hocks as she didn’t know what she would do with the second hock. I always have a smoked ham hock in my freezer especially in the winter. My family, both my Michigan and Georgia, love soup beans. We throw either pinto beans or great northern beans in the crockpot with a ham hock and cook them till they are tender. We like them plain with a pone of southern cornbread. Leftover beans make great bean soup. I’m from GA my husband is from MI, but both our families made beans like I mentioned.
lol when you asked your mom where she got the smoked salt I was saying aldis. lol I bought it too. It is yummy.
and freezing your cakes, whether already decorated or plain, after defrosting they turn out so moist, i have frozen cakes for a year now, my family loves them the most, even over fresh store bought. FREEZE YOUR CAKES PEOPLE 🙂
I agree with one of your other commenters, the vinegar soak is for bacteria. I recently watched a video on doing the vinegar soaks with fresh berries, especially. It kills bacteria and it also keeps them safer from molding when storing in the frig.
I live in Virginia. And I am the designated person to make collard greens. I love them!! They are sooo good and everyone loves them!
That cake is GORGEOUS!!!!! Great job!!!!
Am I the only one who thought she was going to dump bean water on the counter😮😂I literally gasped outloud😂😅
So they are not so bitter?
Yummy!
I think you both deserve an award for mother and sister of the century!
This brought back memories of cooking for my daughter’s wedding. By myself in a hotel in Myrtle Beach
I brought my whole kitchen with me
Thank Goodness I don’t ever have to do that again!
I think you both deserve an award for mother and sister of the century!
This brought back memories of cooking for my daughter’s wedding. By myself in a hotel in Myrtle Beach
I brought my whole kitchen with me
Thank Goodness I don’t ever have to do that again!
Just wondering who's paying for all the ingredients in those big family parties? are you dividing it between everyone?in our family parties everybody brings different dishes with them but i also known families who the grandparents pay for the most of it.
After cooking the greens I take the ham hock out and debone and take the skin off and use the meat only if serving for a party or guest if serving my family we like the skin chopped small and added back to the greens, just isn’t healthy to do often.
The reason you soak collard green in vinegar and salt water is , most grow their collard greens and they are very known to have dirt and sand and bugs that hide well and is hard to get all of it off. Soaking help release dirt ,sand and bugs. There is not worse than to have gritty buggy greens! I also use pickled hot pepper with the juice a good quarter cup or so to a large bunch of collards. And here in the south we also use smoke ham,or turkey leg or wings in the collards ! I use garlic and sugar ,just a little sugar in the greens maybe a good tablespoon and of course salt and black pepper and I cook them in my instant pot for about an hour if you use ham hock with bone on the setting for vegetables but add time to equal a hour. Southern greens are fabulous when done good! From Old southern lady!
FANTASTIC!!!
I loved the idea of using a layer of ice in a large pan underneath smaller pans of cold salads to keep them cool!
Plastic knife to cut brownies…. Super clean. Mind blowing
The vinegar soak is likely a cultural preference. Much like some folks preferring to wash chicken.
Was there a recipefor the coleslaw dressing? I didn’t see it in the list of recipes info.
I have never tasted collard greens. I’ve heard many times that they are very tasty but I’ve no idea how to cook them – will have to try them one day.
Not sure if someone mentioned it. The spice blend you mom found at Aldi in TX, keep a look out for it at Trader Joe‘s as that is just the US brand name for Aldi North. They usually share the same products just under different labels. Greetings from Germany Julia
Everybody removes collard stems. They are my favorite part – just like broccoli stems. I cut them to anout 1½ inch, so I fish them out for myself & serve everyone else the leaves.
Those old Attachments had Lead in them❗️ I replaced mine about 2 years ago when I found out😲
LOVE💖 My Solo Fire Stove/Pit❗️👍🏼
It looks awesome 😊
Gorgeous cake!
Why measure 3 teaspoons of everything when there are 3 teaspoons to a tablespoon?
What a wonderful afternoon watching y'all prepare for the shower!! How fun! Thanks so much for sharing a day with you and your Mom!!! Mom's cake was beautiful!! She did a GREAT job on it!
This was absolutely beautiful!!!
I LOVE watching you and your Mom together! Thanks so very much for sharing with us!
Roasted garlic is so delicious
My dear lady …only cut your veg on the board … your hand could get a cut just by mistake by a slip of the knife…
Form your paper on the outside of pan for the inside of the pan turn upside down and will fit better…
Gorgeous cake,