Devilishly Delicious Halloween Snack

Last year we featured a Halloween recipe that used the whole pumpkin.   This year we're going inside--to the seeds.  These crunchy little nuggets are nutritious, simple to prepare (recipe below), and with the addition of Beck's Devil Dust spice blend,  downright irresistible.  

Devil Dust Spiced Pumpkin Seeds

Seeds from one pumpkin
1-2 TBSP canola oil
1-2 tsp Beck's Devil Dust

Heat oven to 350.  Remove seeds from one large pumpkin.  Rinse them thoroughly to get rid of the pulp.  Spread seeds on a rimmed baking sheet, and toss with oil and Devil Dust.  (Seeds should be lightly coated with oil and dusted with the spices.)  Roast in oven about 30 minutes, stirring occasionally so seeds brown evenly.  When done, they should be browned and crisp.

Grilling Whole Fish a la Chef Bill Beck

Grilled Whole Fish from Reading Terminal Market, now that's good eating!

We've talked before about grilling burgers.  And most everybody loves a tasty burger, but sometimes we crave a more elegant repast.  In the summer months, however, that elegance must still be executed on the grill.  I don't care if the Queen is coming for dinner, I am not cranking up my oven in the dead of summer.  Now, for all we know, Her Majesty may love to sink her royal choppers into a thick juicy burger, but probably not with a Commoner, and certainly not an American.  With that in mind, we sought the advice of a pro.  

We caught up with our friend Chef Bill Beck of Beck's Cajun Cafe in Reading Terminal Market recently and he gave us some great ideas for a more refined-though still grillable--repast.

Whole Branzino, before Bill got hold of it.

For the main dish, Bill offered up  a whole branzino, about 1 lb.  He recommends the following preparation:   Stuff the cavity with a handful of fresh herbs--oregano, dill, thyme--whatever you have on hand.  Coat the outside of the fish with olive oil, lemon juice, salt and pepper.     Place the fish on the heated grill, and cook about 5 minutes per side til fish flakes easily.  When the cooking is complete, let the fish sit for 5 minutes; this makes for easier serving as the skin and bones will pull away from the flesh.

As a side, Bill suggests grilled sweet potatoes.  These need significantly more time on the grill than the fish, and are cooked at a lower temperature, so should be done ahead of time.  Prick the potatoes and wrap loosely in foil.  Grill them slowly for about 1 hour on indirect heat til completely soft.  (check for doneness at 45 minutes)  Split the tops and serve with a sprinkle of Devil Dust, a slab of butter and a drizzle of molasses.

We're sure even Her Majesty will approve of this spread.

Southern Sides: Braised Collard Greens and Creamed Corn

Smoked turkey hock, a bunch of collard greens and Beck's Cajun spice

Despite the fact that Reading Terminal Market is firmly affixed above the Mason Dixon Line, it offers a respectable array of southern food and ingredients.  We are, of course, delighted to report this, given the fact that we recently hosted a Kentucky Derby Party as part of a charity fundraiser for a local school - none of us backed the winning horse, unfortunately...

Collard greens grace many a southern dinner table and are readily available from a number of the merchants at the Market.  What we needed, however, was a fail-safe recipe for how to cook them.  We scouted around for inspiration at the Market, settling upon the Down Home Diner, which carries them all year round on its menu.  As a Brit, I'd not eaten collard greens until about a month ago...and had no idea how to cook them. I tried them at the Diner and managed to grab its chef and owner, Jack McDavid, for tips on how to prepare this Southern staple.  

Jack grew up on a farm in Virginia, where he learned a healthy respect for fresh produce.  He  continues to advocate for the farm to table movement and wow his customers with authentic, fresh food from, as he calls it, "The Best Market in the World."  Jack was kind enough to share his collard green recipe with us, and it was truly a revelation.  He uses no water. 

Prepping the greens was a labor of love...one large bunch wilts down to a small pile of cooked collards.  For our dinner party of ten, I prepped five whole bunches of greens, which equated to an entire sinkful. 

That's right, all you folks who have been boiling greens for years, (my fellow hostess for the Kentucky Derby Dinner included) apparently it's just not necessary, as Jack counsels:  "The vegetables contain mostly water, so as they cook down, they bring out their own liquid and that enhances the flavor."  We discovered that this is absolutely right!

To make Collard Greens Jack's Way:

2 bunches rinsed collard greens, center ribs removed
1 smoked turkey neck/hock or leg
2 cloves garlic
2 Tbsp oil
1 tsp salt
1/2 tsp pepper
1 Tbsp cider vinegar
1 Tbsp honey


In large stock pot,  heat oil, and add smoked turkey and any seasonings (I love onions, so I also included a large Spanish onion, which I finely chopped and threw in with the garlic cloves; I also like a bit of spice so added a little of the Beck's Devil Dust seasoning to Jack's recipe).  Saute briefly, 5 mins or so to release flavors.  Add greens, and turn with tongs to distribute flavorings.  Cover, lower heat, and braise for a minimum of 20-30 minutes, turning frequently with tongs so greens do not stick to pan.  When greens are completely cooked and wilted, add remaining ingredients to season.  Pull bits of smoked turkey from the bone and add them to the greens if desired. 

A number of the merchants at the Market stock smoked turkey.  We bought ours from Giunta's

Another insider tip Jack shared with us..."The greens are good today, but even better tomorrow."  If you let the greens sit in the fridge for a day or two then the flavors intensify and blend beautifully with the greens - you can then reheat them either on the stove or in the microwave.
Keri has also used this 'no-water' technique successfully with kale, and substituted ginger/garlic/soy for the turkey neck to accompany Asian dishes with beautiful results.  Never again shall we adulterate any of our greens with unnecessary water... 

Rice and corn:  southern staples.

Married to a Southerner, Keri is well versed in Southern cuisine, she takes over here:

Corn is another staple of southern cooking, used in virtually every form:  ground corn meal for bread; hominy for grits; fresh off the cob as a favorite summer vegetable; and the list goes on.  With that in mind, we couldn't very well host a Kentucky Derby Party without showcasing corn in a supporting role.  Hence our visit to Pennsylvania General Store for their super sweet Copes Dried Corn, which we used to make creamed corn with rice for our southern dinner.   

To make this carb-alicious dish, simply follow the directions on the package for the creamed corn, and separately, make an equivalent amount of long grain white rice.  When both components are done, mix them, add some salt and pepper, and voila:  carb heaven!

And this is just the side dishes.  Wait 'til you see the mile-high dessert!