AUTUMN EXUM KENT
CATFISH SOUP WITH COLLARD GREENS AND RICE.
4 cups cooked brown rice
3 catfish filets cut into pieces
1 bunch collards cut into squares (remove stems)
2 pieces thick cut bacon cut into small pieces
3 lemon slices
8 cloves garlic sliced
1 small can fire roasted crushed tomatoes
3 cups chicken stock
1 cup clam juice
1/2 cup white wine
1/4 cup olive oil
1 teaspoon ancho powder
1/2 teaspoon salt
Dash black pepper
Sauté the bacon, lemon slices, garlic, ancho, salt, and pepper. Add the wine and oil and after a minute add the clam juice, stock, tomatoes, and collards. Remove the lemon slices. Let simmer until collards are tender. Add the fish. When fish is done add the rice and serve.
1 head cauliflower, cut into florets
2 bunches dinosaur kale, cut into 1-inch strips
1 yellow onion, diced (or equivalent amount of red and yellow onions lying around)
1 lemon, thickly sliced
1 jalapeño, minced (use 2 for a spicier version)
1 bunch green onions
6 cloves garlic, thinly sliced
1 box vegetable stock (2 lbs)
1 large can (28 oz) pinto beans, drained
1 small can (15 oz) red beans, drained
1 small can (15 oz) chick peas, drained
2 TSP dried ancho pepper powder
2 TSP cumin
1 TSP ground coriander
Dice the green onions. Set the green part of the green onions aside and combine the white part with the yellow onion.
In a large pot on medium heat, sauté the garlic, the yellow onion (mixed with whites of green onions), and half of the minced jalapeño in 1/2 a cup of olive oil with the cumin and most of the ancho powder until the onions are transparent. Add the stock, pintos, red beans, chick peas, coriander, and the rest of the jalapeño. After this has come to a simmer, add the kale, and simmer until kale is tender.
In a skillet on medium-high heat, sauté the cauliflower until slightly tender in some olive oil with what's left of the ancho powder.
Add the cauliflower to the pot. Add the lemon slices to the soup and simmer for at least five minutes.
Remove the lemon slices. Serve garnished with the green part of green onions.
AUTUMN'S HOLY CRAP COLESLAW.
2 Granny Smith apples
1/4 whole cabbage
1 orange bell pepper
1 red bell pepper
1/4 cup extra virgin olive oil
1 tablespoon poppy seeds
1 teaspoon sea salt
Juice lemons. Peel apples.
Julienne the cabbage, the apples, and the peppers.
Add lemon juice, oil, salt, and poppies.
Mix. Chill. Eat!
(David would also like to mention that the recipe serves 450.)