Michael Symons Green Gratin Food

SHERLA'S SOUTHERN GREENS

Steps:

• Hot sauce, such as Aardvark or your favorite
• Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.
• In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.

SPICY POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
• In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
• Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
• Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

CHARRED GREEN BEAN SALAD

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
• Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
• Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
• Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.

GREEK GREENS

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
• Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
• Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
• Cover the pan with a lid.
• Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

COOKED GREENS

Steps:

• Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes.
• Check seasoning and serve.

MICHAEL SYMON'S SLOPPY MIKES

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
• In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
• Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
• Serve Sloppy Mikes on potato rolls.