Fuel Your Fire: Recipes Built for Men
Chef Ron Locks Spicy Horseradish Sauce
1 Tablespoon Horseradish ~ You can grate it or I buy course cut Prepared Horseradish. Do not buy Prepared Horseradish sauce!
1 Tablespoon Worcestershire Sauce
1 Teaspoon Spicy Brown Mustard
3 Tablespoon Mayo ~ I uses Dukes but I live in the South.
1/4 Teaspoon ground red pepper
1/2 Cup Sour Cream
1/2 Tablespoon garlic powder
1/2 Teaspoon salt
1/2 Teaspoon pepper
Combine all ingredients. Taste to add salt and pepper. Chill until ready to eat. I usually make mine the night before. I think it’s better!
Wendy’s Collard Greens
4 -32 oz chicken broth/chicken stock
2 – cups of water
2 – Table spoons of minced garlic
2 – Tablespoons of Black pepper
1- Ham bone or fatback
3 – 1 lb. bags of Collard Greens
Combine the first 5 ingredients in a large stock pot. Bring to a boil and simmer for 2 hrs. to get all the flavor of that ham bone and make a rich broth. Remove the ham bone, pick the remaining meat off the bone, and add it back to the pot for extra flavor. Add your Collard Greens and simmer for 2 hrs. or until tender.
You can adjust your stock accordingly depending on the number of people you are feeding.