3 recipes from Black Atlanta chefs to celebrate Black History Month
Access Atlanta Staff
Grab your spoon and fork because these three recipes are guaranteed to make an impression on your family and friends during Black History Month.
Black History Month is a time to truly highlight the many sacrifices, contributions and accomplishments of those who have come before us, and those still making their mark on the world. A big part of Black culture, that brings many of us together, is the food. So, why not take this time to highlight some delicious recipes from Black chefs right here in Atlanta? Enjoy!
Chef Jimmie Jackson: Founder of Jerk and BBQ Seasoning Company
Chef Jackson’s flagship product, JJC Jerk Seasonings, has led to several awards. Through his spices, Chef Jackson showcases what he calls “American Jerk” — fusing Jamaican spices with New American influences, creating a Caribbean fusion with his dishes. The Jerk and BBQ Seasoning Company founder continues to expand his brand with catering, pop-up dinners and collaborations with other chefs. Let’s hop right into his recipe for oxtail empanadas!
Oxtail Empanadas
Equipment:
- Slow cooker
Ingredients:
- 2 to 3 lbs of oxtail
- ½ cup JJC Jerk Rub or Dry Jerk seasonings
- 2-quart beef stock
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp pepper
- ½ cup diced white onions
- ½ cup celery
- ½ cup carrots
- 1-quart oil for frying, or as needed
Ingredients for dough:
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ cup shortening
- 1 ¼ cups water, or as needed
- You can also purchase pre-made empanada discs like Goya, La Fe, etc.
Instructions:
- Season oxtails with JJC JERK RUB and let them marinate for 2 hours or overnight.
- Make the dough: Stir flour and salt together in a medium bowl. Cut the shortening using a pastry blender until the mixture resembles coarse crumbs. Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together. Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for one hour.
- Sear oxtails by adding oil in a large sauté pan and sear till they are browned.
- Place oxtails in the slow cooker. Add all other ingredients.
- Cover and cook on high for about 6 to 7 hours or until meat is tender and easily pulled.
- Let the oxtails cool. Once they are cooled, use a strainer and strain off all liquid and save for another batch and freeze.
- Next, pull meat from the tail and discard all remaining bone and fat.
- Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
- Fold the dough over and use a fork to seal the dough all along the curved edge.
- Heat oil in a deep fryer to 365 degrees.
- Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side. Drain on paper towels. Serve hot.
Chef Josh Lee: Co-founder of ‘The Soulful Company Restaurant Group,’ ‘Lake and Oak Neighborhood BBQ’ and the soon-to-open restaurant, ‘Soul: Food and Culture’
Chef Josh Lee is an Atlanta native and award-winning chef known for his creative and mouth-watering dishes rooted in soul and southern cooking. Prior to his time with The Soulful Company Restaurant Group, chef Lee was the executive chef of Superica as well as the famed and award-winning Chicken+Beer inside the Atlanta Airport. Chef Lee is hitting us with a 2-for-1, giving us a recipe for black-eyed pea hummus and butternut squash hash.
Black-eyed pea hummus
Ingredients:
- 3 cups IQF black-eyed peas
- ½ cup vegetable stock
- ½ cup yellow onions
- 2 celery stalks
- 2 garlic cloves
- 1 sprig. thyme
- 1tbs. Kosher salt
- 5tbs. black pepper
- ¼ cup blended oil
Instructions:
- Sweat all vegetables cutting onions in half, celery in half, and garlic whole.
- Add stock, peas, and thyme into pot and cook until the peas are nice and tender.
- Once peas are fully cooked let the peas cook in their liquid.
- Once peas are cooled puree peas in robot coup slowly drizzling oil while blending peas.
- Notes: Additional oil may be needed. Serve with grilled pita bread or Yuca chips.
Butternut squash hash
Ingredients:
- 2 large butternut squash
- 1 quart of your favorite cooked collard greens
- 1 large yellow onion
- 2 large green peppers
- 2 large red peppers
- 2tbs of coarse salt
- 1tps of fresh ground black pepper
- ½ pack Sazon season packet
- 1tps of coffee grounds
- 1cup water
- ¼ cup of blended cooking oil
Instructions:
- Take the 2 butternuts squash and peel the skin down to the meat of the squash.
- Once you’ve peeled both squashes, you will then cut the squash down to quarters assuring that you remove all seeds from both squashes.
- Dice the squash down to a 1-inch size.
- Turn your stove on medium to high heat and place the squash into the pot half filled with water.
- Cook for 10-15 minutes (depending on the size of your diced squash).
- Place your squash in overrunning cold water until the temp has completely broken.
- Drain the squash from the water and set aside.
- Take both green and red pepper and dice them into 1 inch. Make sure that you remove all seeds. Set aside.
- Take the large yellow onion and dice it into 1 inch. Make sure that you remove all seeds. Set aside.
- Take a large skillet and put the pan on high heat.
- Add the blended oil to the pan. Once the oil is hot, place the squash in and cook until nicely caramelized.
- Add all the peppers and onions.
- Cook for 5 minutes before adding your favorite collard greens to the pan.
- Stir all ingredients together to assure that you have a nice balance throughout.
- Add your salt and black pepper as well as your sazon and ground coffee.
- Keep stirring to assure that all ingredients are incorporated into the food. Cook for another 5 minutes
Enjoy!
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