Fried Turnip Green Balls Food

TURNIP GREEN DIP

Steps:

• Preheat the oven to 350°. Grease a 2-quart baking dish.
• In a large skillet cook the bacon over medium heat until crispy. Remove the bacon, drain on paper towels, and crumble. Carefully pour away all but about 2 tablespoons of the bacon grease; return the pan to the heat, and add the onions. Cook about 3 minutes. Add the turnip greens and cook 8 to 10 minutes. Add the Alfredo sauce, cream cheese, salt, pepper, and garlic powder. Cook until the cream cheese has melted and the mixture is bubbly. Stir in the crumbled bacon.
• Transfer the mixture to the baking dish, and bake 25 minutes. Remove from the oven and sprinkle with Parmesan cheese. Turn on the oven's broiler, and return the baking dish to the oven for 5 minutes.
• Serve with tortilla chips or fried pork skins.

PAN-ROASTED TURNIPS WITH GREENS

Steps:

• Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
• Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.

PAN FRIED TURNIPS & GREENS

Steps:

• Clean turnips well, remove tops and reserve. Trim tails from turnips, peel and quarter. Set aside.
• Bring a small pan of water to a boil add turnip greens, allow to cook for 2 minutes. Remove from boiling water and plunge into an Ice bath to stop cooking and retain the color.
• In a medium frying pan heat ¼ cup water, place turnip pieces in water and allow to cook for about 5 minutes or until crisp tender. Drain off the water and add the butter, coconut oil, garlic, onions and turnips to pan cooking until golden.
• Add the turnip greens to the skillet and heat through.

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS

Steps:

• Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
• Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
• In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
• Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
• Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

FRIED CHICKEN TACOS FROM TURNIP GREENS AND TORTILLAS

Steps:

• Seasoned Flour Coating:.
• In a container, combine 2 cups all-purpose flour with 4 1/2 teaspoons ground black pepper and 1 1/2 teaspoons salt. Makes 2 cups.
• NOTE: Texture is as important as flavor in my dishes-especially when it comes to tacos. My coating mixtures can be mixed and matched with various meats and vegetables before frying or sautéing, adding both flavor and crunch. They keep for 3 months tightly covered and are great to have on hand when you are short on ideas for dinner. Use as directed in the recipes that call for them, or swap them out. Then add gravy, a ribbon of flavored mayonnaise, or a drizzle of a simple sauce, and you have created your own masterpiece!
• Jalapeño-Lime Mayonnaise:.
• Makes 2 1/4 cups.
• Blending mayonnaise with hot chiles is a great way to soften the chiles' flavor. Here are three variations on this pairing with distinctive results. I specify a blender for one and a food processor for the others, depending on how much texture I want. If I am going to squeeze the mayo through a bottle, then I want it as smooth as possible, but if I am going to spread it or spoon it on, I might want some little pieces. This is up to you.
• Place the mayonnaise, lime juice, jalapeño, and salt in a blender and puree. Taste and adjust the seasonings as desired. Refrigerate in an airtight container for up to 1 week.
• Taco Recipe:.
• Place three medium bowls on your work surface. In the first bowl, whisk together the egg with the milk. Add the chicken pieces and stir to coat. Cover and refrigerate until ready to use. You can do this the night before.
• Place the seasoned flour in the second bowl. In the third bowl, toss the lettuce with the tomatoes.
• Heat 1 1/2 inches of oil in a Dutch oven or deep, heavy pot over high heat until it is 350 degrees F.
• Heat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Remove a few pieces of chicken from the milk, dredge in the flour, and shake off the excess. Gently place in the hot oil. Cook until light brown, crispy, and cooked through, 6 to 8 minutes, turning as needed. Transfer to the paper towel-lined baking sheet to drain. Keep warm in the oven while you fry the remaining chicken. Allow the oil to return to 350 degrees F between batches.
• Set a dry skillet over medium-high heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate. Place 2 chicken tenders in the center of the tortilla, top with 1 tablespoon of the mayonnaise and some of the lettuce and tomato, and fold. Repeat with the remaining tortillas.
• Buy the book here:.
• https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823.

FRIED TURNIPS

Steps:

• Peel turnips and slice.
• Add butter to skillet, along with a few drops of oil to keep the butter from burning.
• Melt butter, then add the sugar, stirring almost continously.
• Add the turnips, and additional oil, and bring the turnips to a hard fry, then reduce heat, and cover.
• Cook, stirring often, until the turnips are browned and done -- then enjoy.
• I had them tonite with steak and crab legs -- but am looking forward to pinto beans, corn bread and country fried steak.
• Yum -- .