Turnip Green And Shiitake Mushroom Calzone With Smoked Cheddar Recipes

SOUL FOOD TURNIP GREENS

Steps:

• Add the smoked turkey wing into a large pot, then pour in 8 cups of water.
• Place the pot over high heat, and bring to a boil. Let cook for 45-50 minutes.
• While the smoked turkey is cooking, clean your greens. ( Be sure to check out my cooking tutorial to that you can see how I clean my turnip greens).
• Once the greens are cleaned, remove the leaves from the stems, and start adding the turnip leaves in the pot.
• Once all the greens are in the pot, start adding in the onions and bell peppers.
• Next add in the garlic, red pepper flakes, seasoning salt, black pepper, brown sugar, and vinegar.
• Give everything a nice stir, then reduce the heat to medium.
• Let the soul food turnip greens cook for 1 hour & 30 minutes over medium heat.
• Now toss in the turnips, and fold in with the other ingredients. Let cook for another 30 - 45 minutes.
• Serve, and enjoy with some cornbread.

TURNIP GREENS WITH SMOKED SLAB BACON

Steps:

• Wash the turnip greens in cold water and drain well. Repeat the process twice, making sure all sandy grit is removed from the leaves. Cut off and discard the tough stems and any discolored greens.
• Place the bacon in a medium stockpot with the water. Bring to a boil and cook at a rapid simmer. Gradually add the greens, stirring to wilt before adding another batch, until all the greens are in the pot. Add the remaining ingredients and mix well. Reduce the heat to medium-low, cover, and simmer for 1 hour, or until the greens are tender.
• Top each serving of greens with a few dashes of pepper sauce or serve the sauce on the side.

CRISPY SMOKED SHIITAKES

Steps:

• Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
• Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
• Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
• Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
• If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
• To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
• Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.