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Welcome to Charlesisms

Here you will find my latest theories, commentaries, complaints, words of wisdom, practical tips, satires, epiphanies, conspiracies, and random thoughts. Feel free to respond with your comments at charles@crackhousemonkey.com.


Tuesday, April 27, 2004

 
My Favorite Recipes Series:

Southern California Collard Greens

Copyright 2000 Television Food Network, G.P. All rights reserved

4 pounds young collard greens (about 4 bunches)
3 tablespoons olive oil
1 onion, julienned
2 garlic cloves, smashed
2 large ham hocks (about 2 pounds), smoked and cooked
2 bay leaves
2 quarts chicken broth, low sodium
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
Seasoned salt

To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Fill the sink with water and salt (the salt helps to remove any impurities). Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like pieces (chiffonade). Repeat until all the leaves are shredded.

Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes.

Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add seasoned salt. Cover and let cook for 15 more minutes.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Difficulty: Medium

posted by Charles Wang 1:34 AM | 0 comments


Saturday, April 24, 2004

 
My Favorite Recipes Series:

Ham Hock, Red Beans, and Rice

Recipe courtesy Emeril Lagasse

1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
8 ounces andouille sausage, cut into 2 ounce links
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham hock, about 1 pound
1 pound red beans, soaked and drained
8 to 10 cups chicken stock
2 cups cooked white long grain rice, warm

In a stock pot, saute the onions, celery, and garlic for 1 -2 minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash 1/4 of the mixture against the side of the pot with a spoon. Reseason with salt and pepper if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions.

Yield: 2/3 cup
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes


posted by Charles Wang 2:54 AM | 0 comments


Tuesday, April 13, 2004

 
Nizange

Nizange I Yesu Koina, Koina
Hajaba gargara haja ba
Nizange, Nizange

I must go with Jesus everywhere, everywhere
No matter the roughness of the road
I must go, I must go
posted by Charles Wang 11:24 AM | 0 comments


Sunday, April 11, 2004

 

I took this picture from inside the tomb and He wasn't there. Nothing was in there. It was empty.
posted by Charles Wang 6:08 PM | 0 comments


Friday, April 09, 2004

 
Jesus died on Friday but Sunday's a comin'.
posted by Charles Wang 8:50 PM | 0 comments


Wednesday, April 07, 2004

 
Birthday Wishlist 2004

William Hung CD
Tree planted in Israel in my honor (http://www.treesfortheholyland.com/)
Vintage toaster
white walking stick
Target gift cards
posted by Charles Wang 10:42 PM | 0 comments

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