CBSN

Chef On A Shoestring

Chef Alex Askew
Co-Founder/ Black
Culinarian Alliance

Originally broadcast: Feb. 5, 2000

White Bean, Tomato and Smoked Turkey Soup
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1 pound white beans
1 medium onion, medium dice
2 tablespoons garlic, chopped
2 tablespoons olive oil
1 1/4 pound smoked turkey parts
2 pounds plum tomatoes, seeded, diced small

Pick thorough beans and discard any pebbles. Rinse throughly and soak the beans in water over night. Drain and reserve. In a large sauce pot, saute the onions for 2 minutes in olive oil over medium heat. Add the garlic and saute for an addition 2 minutes. Add the turkey parts and stir. Cover the sauce pan, reduce heat to low and sweat the turkey and onions for 10 minutes until the onions are soft and translucent.

Add the beans to the pot and cover all ingredients with chicken stock. Increase heat to medium and bring liquid to a boil. Reduce heat to low and allow the soup to simmer for 40 minutes or until the beans are very soft and the turkey meat is falling away from the bone.

Turn of the heat. Remove the turkey from the pot and allow it to cool to the touch. Remove the meat from the bone and place the meat into bowl of food processor. Add 3/4 quarters of the bean mixture from the sauce pot to the food processor and puree the mixture until smooth. Return the soup to the pot and stir to combine. Add almost all of the tomatoes, reserve a few tablespoons for garnish. Stir the tomatoes into the soup and return the pot to medium heat. Warm until heated through. Ladle into four soup bowls and garnish with chopped tomatoes. Serve immediately.

Herb Buttermilk Chicken with Winter Greens and Jicama
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3 pounds chicken parts (legs and thighs)
1 large bunch collared greens, washed and chopped into bite sized pieces
1 head cabbage (about 2 1/2 pounds), washed and chopped into bite sized pieces
1 bunch sage, sliced and divided
1 onion, sliced
2 tablespoons garlic, chopped
1 quart buttermilk
salt to taste
fresh ground pepper to taste
Tabasco or hot sauce to taste
6 tablespoons butter
5 tablespoon olive oil
2 tablespoons flour
12 ounce plus 6 ounces chicken broth
2 tablespoons dried parsley
1/2 tablespoon paprika
2 pounds jicama, peeled and sliced

Clean and trim the chicken. In a bowl large enough to hold all the chicken, combine the buttermilk with a generous amount of salt and pepper and a few dashes of Tabasco to taste. Add the chicken to the buttermilk, cover and soak for 1 to 2 hours in the fridge.

In a pot large enough to hold all the greens, melt 2 tablespoons butter and 1 tablespoon olive oil together. Add the garlic and onions and sweat for 5 minutes over low heat. Do not allow the onions to color. Season with salt and pepper. Add the greens and the cabbage and half of the sage to the pot and stir. Cook the vegetables over medium heat until softAdd 6 ounces chicken stock, cover the pot and reduce heat to low. Allow the vegetables to simmer for 20 to 25 minutes until wilted and tender.

While the greens cook, remove the chicken from the buttermilk and pat dry on paper towels. Discard the buttermilk. Season the chicken with salt and pepper. Heat 2 tablespoons olive oil over medium heat in a skillet large enough to hold all the chicken. When the oil is hot add the chicken, skin side down. Brown evenly on all sides, about 3 to 4 minutes per side. Remove the chicken from the pan to a plate. Pour excess oil from pan and wipe clean with a paper towel. Return the pan to the heat. Add 2 more tablespoons of oil and flour. Stir together to make a roux. Cook for 2 minutes until combined and add 12 ounce of chicken stock, sage, dried parsley and paprika. Bring liquid to a simmer, reduce the heat and add the chicken back to the pan. Cover and simmer for 15 to 20 minutes until the meat is fork tender and cooked through.

When the chicken is almost cooked, in a large skillet melt 2 tablespoons butter over medium heat. When the butter is bubbling and brown add the sliced jicama and toss to coat with butter. Saute the jicama for about 4 minutes until still crisp but warmed through.

To plate, spoon some of the greens onto the center of a plate, place chicken on greens and top with sauteed jicama. Serve immediately.

Apple Bread Pudding
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1 Red Delicious Apple, skin on, grated
1 loaf white day old bread
2 cups milk
6 ounce frozen apple juice concentrate
3 eggs, plus 1 yolk
2 cups sugar
1 tablespoon vanilla
powdered sugar
cinnamon

Chop bread into large pieces and place in large bowl. In another bowl combine the milk, sugar, eggs, egg yolk, vanilla and whisk togther. Pour 3/4 of the liquid mixture over the bread and toss to combine. Allow the bread to soak for 5 minutes. Spray a 9 inch by 13 inch glass baking pan with cooking spray. Mix the grated apple into the wet bread and pour the mixture into the greased pan. Pour the remaining liquid over the bread and distribute the mixture evenly in the pan. Cover tightly with foil and place in a water bath. Bake in a 325 degree oven for 40 minutes. Remove from the oven and allow to cool completely. Cut into squares, sprinkle with powdered sugar and cinnamon and serve.