Free event! No MCLE. Presented by the CLA Racial Justice Committtee

Please join us for an evening of cooking and conversation with Adrieannette, who goes by the name of Chefsquire while cooking. You will learn how to make food from the African Diaspora with a healthy twist and incorporating your favorites into your recipe repertoire.

Recipes

Blackened Salmon Creole; Garlic Brazilian Collard Greens, and Yellow (Cauliflower) Rice

Blackened Salmon Creole

4 6 oz skin on salmon filets *can also use 1 pound of salmon cut in sizes as desired but make sure the skin is on*

2 t onion powder

1 T paprika *Hungarian is my favorite because it is smoky*

1 T cayenne

2 T dried thyme

1 t oregano

1 t sea salt

1 lemon – juiced

1 T butter

Equipment needed –

Cast iron skillet; mixing bowl; Tupperware to store reserved creole seasoning; spatula to flip salmon over

Add dry seasonings to a bowl and mix. Once mixed, your creole seasoning is ready.  

Make sure salmon is at room temperature by taking it out of the refrigerator 15 minutes before you prepare it.  Dry salmon with paper towels to remove any excess water. Once dried, season the flesh side of the salmon liberally with the creole seasoning mix.

Heat a large cast iron pan on medium high heat until pan reaches a medium heat temperature.  Add in butter to melt. Once butter is melted and the pan is heated, increase the temperature to high heat.  Once the pan reaches the high heat temperature, add salmon, flesh side down and cook for 2 minutes.  Note, if you are watching your fat intake, you do not need to add butter to the pan as salmon has enough fat in it to cook and not become dry. You can simply heat the pan until it reaches high heat.

While salmon is cooking, heat oven to 400 degrees.  My oven heats rather quickly.  However, if your oven takes more time to heat, be sure that the oven is at the desired temperature before placing salmon in it. 

Flip salmon over after 2 minutes so it is skin side down.  Let salmon cook another 2 minutes.  Add the juice from 1 lemon over the salmon and distribute juice evenly over salmon.

Put salmon in oven and bake anywhere from 4 – 12 minutes.  I prefer my salmon to be medium well to well so I allow it to cook up to 10 minutes.

Remove from oven and cover immediately with foil to let rest for 5 minutes.  After the salmon has rested for 5 minutes, it is ready to eat.

Garlic Brazilian Collard Greens – Couve

3 bunches of cleaned and dried collard greens

5-15 cloves of minced fresh garlic *I love garlic so I always will go for 15 cloves*

2 T olive oil

sea salt to taste

Equipment Needed-

Cutting board; knife; large skillet or pot; wooden spoon or tongs to turn the collard greens

Clean, rinse and dry collard greens. Taking the pieces at roughly 5 at a time, roll them into a burrito/wrap shape.  On a cutting board, slice them thinly. 

Heat large skillet or pot on medium heat. One pot is hot, add olive oil.  Let the olive oil heat.  Add in the minced garlic.  Allow the garlic to get fragrant (but do not burn) for roughly 2-3 minutes. 

Once garlic is fragrant, add in the thinly sliced collard greens.  Bring the temperature of the pan up to medium high.  As the collards cook down, they will shrink. Add sea salt to taste.  I start with ½ teaspoon sea salt at a time. Turn them often to ensure that they are evenly coated with olive oil and garlic.  Cook until partially wilted.

Yellow (Cauliflower) Rice

1 bag frozen cauliflower rice – large 22 ounce frozen bag *can substitute any rice here if you prefer, if using rice, make sure you have 2 cooked cups*

cooking spray

1 T butter

2 cloves of garlic

¼ C yellow onion – diced

1 t onion powder

1 t turmeric or saffron

1 t chicken bouillon

sea salt to taste

Equipment needed –

Large pot; knife; cutting board; wooden spoon

Heat pot on medium heat; spray evenly with cooking spray to coat pan. Once evenly heated, add in diced onion and garlic.  Allow to become fragrant 2-3 minutes.   

Add in remaining dry seasonings to coat onions and garlic.  Once coated, add in frozen cauliflower rice. Use spoon to break rice into chunks. If you are using regular rice here, add your rice instead of cauliflower rice.

Let cook on medium heat until done, roughly 10 minutes.  Once rice is fluffy, stir in butter. Again, if you are watching your fat intake, you can omit the butter here.  The cauliflower rice will still taste delicious and be tender.