food

Juneteenth

Chef Derrell celebrates Juneteenth and his culture with finger-licking BBQ ribs, collard greens and potato salad; he also creates a new twist on a traditional egg roll with his signature sauce and a pulled BBQ pork sandwich that's loaded with flavor.

food

Juneteenth

Chef Derrell celebrates Juneteenth and his culture with finger-licking BBQ ribs, collard greens and potato salad; he also creates a new twist on a traditional egg roll with his signature sauce and a pulled BBQ pork sandwich that's loaded with flavor.

Ingredients

BBQ Baby Back Ribs

  • 2 racks baby back ribs
  • 1⁄4 cup dijon mustard
  • 1 tbsp balsamic vinegar
  • 1/3 cup brown sugar; additional 2tbsp for sprinkle
  • 1 tbsp kosher salt
  • 1 tsp seasoned salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp smoked paprika
  • 1 tsp cinnamon
  • 2 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tbsp white sugar

Potato Salad

  • 6 russet potatoes
  • 1⁄2 a cup of mayo
  • 1⁄4 a cup of yellow mustard
  • 1⁄2 a cup sour cream
  • 1tbsp of apple cider vinegar
  • 1⁄2 cup of celery, small dice
  • 1⁄2 cup of white onion, small dice
  • 1⁄2 cup of chopped scallions,
  • 1⁄2 cup of shredded carrots
  • 1⁄2 cup of sweet relish,
  • 4 boiled eggs chopped
  • 1⁄4 tsp Season Salt
  • 1⁄4 tsp Kosher Salt
  • 1⁄4 tsp of Sazon

Collard Greens

  • 6 bunches of collard greens, chopped
  • 1 cup of sliced onions
  • 2 qts of chicken or vegetable stock
  • 1 tbsp of minced garlic
  • 1 jalapeno
  • 1 can of fire-roasted tomatoes, drained
  • 2 tbsp of butter
  • 4-5 slices of bacon chopped
  • Salt & Pepper to taste

Steps

BBQ Baby Back Ribs

  1. Combine spice mix and set aside.
  2. Mix together mustard and balsamic and rub all over ribs then sprinkle on spice mix, reserve extra spice mix.
  3. Sear both sides on a griddle cast iron pan for about 5 mins each side.
  4. Remove ribs from the pan and place on a large piece of aluminum foil.
  5. Sprinkle the remaining spice mix and a little brown sugar, then wrap ribs tightly in foil, and place in a 300 degree F oven for 1.5 hours. Remove from foil and serve.

Potato Salad

  1. In a large pot starting with cold water bring potatoes to a rolling boil and simmer for 20- 25mins until tender when pierced with a fork.
  2. Remove and allow to cool just enough to handle.
  3. Peel potatoes and dice into 1⁄2 inch square size.
  4. Transfer the warm potatoes to a large mixing bowl and add apple cider vinegar set aside and allow to chill for 15-20mins
  5. Add celery, onion, scallions, carrots, sweet relish, and chopped boiled eggs
  6. In a small bowl combine mayo, mustard, and sour cream and seasonings.
  7. Gently fold in potatoes and add additional seasoning to taste.
  8. Cover and chill in the refrigerator for at least 1hour up to overnight.

Collard Greens

  1. In a large sauce, pot add chopped bacon, and begin to saute and render fat.
  2. Once bacon becomes fully cooked add garlic and onions and continue to cook down for an additional 10mins
  3. Add collard greens, fire-roasted tomatoes, whole jalapeno (do not cut or pierce, it will make the greens too spicy), and stock, simmer for 20-25mins until completely tender and bitter cooked off.
  4. Add additional water or stock as needed and season to taste
  5. Once completely cooked add butter and serve.

Ingredients

  • 1⁄2 cup of bbq pork
  • 1⁄4 cup of cooked 1/4inch diced potatoes
  • 1⁄4 cup of cooked collard greens
  • 1 pack of 8” Spring Roll Wrappers Canola oil for frying
  • 2 tbsp of Bbq sauce
  • 1 tbsp of flour

Steps

  1. In a dutch oven heat oil to 350 degrees F.
  2. Mix flour and water in a small bowl for sealing rolls.
  3. In a mixing bowl, combine pulled pork, collard greens, and potatoes, keep the mixture cool to ensure rolls stay intact during frying.
  4. Take one spring roll wrapper sheet and place it on a work surface.
  5. Carefully peel off one spring roll wrapper, keep the others covered under a damp towel.
  6. Place the wrapper with the smooth side down, in a diamond position. Place about 2tbsp of filling on the bottom. Rollup halfway, fold sides in then finish rolling.
  7. Use flour sludge to seal wrap
  8. Add rolls one at a time to the oil and fry for 2-3 mins, turning periodically until deep golden brown.
  9. Once done, remove from oil and allow to drain on a paper towel.
  10. Serve with a side of bbq sauce

Ingredients

  • 1 cup of leftover bbq pork
  • 1tbsp of butter
  • 1⁄2 cup of bbq sauce
  • 1⁄2 cup of red cabbage
  • 1 tbsp apple cider vinegar
  • 1 tsp of sugar
  • 1⁄4 cup of shredded carrots
  • Dill pickle slices
  • Hamburger bun

Steps

  1. In a saute pan melt butter and toast buns until lightly brown 2-3 mins
  2. In a small bowl combine cabbage, carrots, apple cider vinegar, and sugar and set aside for a quick pickle about 5mins.
  3. Warm leftover bbq pork with bbq sauce in the pan.
  4. Assemble sandwich with bottom bun, layer bbq pork, pickle slices, slaw, and add the top bun.