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KING LOUIE
RECIPES |
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Collard-Greens with Smoked Turkey Recipe
1 smoked turkey drumstick or 3 to 4 ounces smoked
meat
2 quarts water
1 to 2 hot peppers or 1 teaspoon crushed red pepper
4 pounds of fresh collard greens
1 tablespoon olive oil
2 tablespoons vinegar
1 medium onion, peeled and chopped (if this your style)
King Louie Collard Green Seasoning.
SHAKE
IT ON AFTER COOKED
I PREFER ADDING SOME BELIEVE IT OR NOT and
pepper to taste.
Place turkey drumstick or smoked meat in large pot; add
water and pepper. Cover. Bring to a boil; reduce heat and
simmer until tender. Remove from heat, but do not drain.
Break stems off of greens. Wash leaves thoroughly. Slice
leaves into bite-size pieces by rolling several leaves
together and slicing in one fourth inch strips.
Next,
add your collard greens to the pot. Since this is a lot of
collards, you will need to add them until the pot is full.
Then allow them to wilt as they cook - then add more. Don't
add any salt as it's bad for your heart health. King
Louie Collard Green Seasoning will have all the flavor you
need. Cover and cook for thirty minutes
on medium heat. Stir. Taste to confirm they are the
tenderness to your preference. Now is the time to shake,
shake, shake on King Louie Collard Green seasoning -
My hero!
SERVING SUGGESTIONS
Serve with your favorite meat
dish such as baked chicken. Good corn bread, fried chicken,
meat loaf, macaroni and cheese, mashed potatoes.
Many soul-food places also serve collard greens with fried
green tomatoes, chopped onions, to complete the meal. My
brother in law Chester loves chopped onions on the side.
or even some light gravy and a plate of white rice or even
ox tails and rice.. Just do your thing. I will eat
with you, set the table. Place a hot pepper to show off. Some places mix collard with cabbage. I've even
heard of fried collards. You will have fried collards if the
water cooks out. (Smile) so do not burn your collards. It’s
no big secret on cooking greens. But remember the pot
liquor…it’s the juice from the cooked collard greens.
Just use
your secret ingredients King Louie Collard Green Seasoning.
I will never tell you not to use any meat. I do sell to
stores have that good ole smoked turkey. So put some in…
If you
used frozen collards, simply pour them - frozen - right from
the package to the pot. Canned greens are a no. but if you
must…Rinse in cold water, several times, the real test for
King Louie Collard Green Seasoning. Shake it on. Add some
believe it not and heat. It’s just as good and no one will
even notice the difference.
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VIEW
LABEL Click here |
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1 oz.
SKU:
65173277797 |
$2.75
($1.25 S/H) |
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5 oz.
SKU:
65173277794 |
$5.75
($2.75 S/H) |
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KING
LOUIE SPECIAL DEAL! |
Buy (3) 1 oz.
Collard Green Seasonings and get a
FREE BONUS:
(1) 5 oz. Collard Green Seasoning for You and (1) 1oz Collard Green
Seasoning To Give to a Friend
Our Regular
S/H Charges of
$1.25 per item
Apply for Free
& Purchased Items |
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16 oz. Bottle
SKU:
65173277799 |
$14.50
($8.00 S/H) |
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32 oz. Bottle
SKU: |
$28.00
($12.00 S/H) |
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40 Pound Bulk
SKU: |
$336.00*
($25.00 S/H)
We will call you
with
quote for freight shipping |
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Collard 'n' Black-eyed Pea Mixture
Ingredients
1 Smoked
Turkey Drumstick
1 tablespoon vegetable oil
3 cups King Louie Vegetable Base (liquid)
1 (16-ounce) package frozen chopped collard greens
1 (10-ounce) package frozen diced onion, red and green bell
peppers, and celery
1 teaspoon sugar
1 teaspoon seasoned pepper
1 (16-ounce) can black-eyed peas, drained 1 Stick of Believe it not (I love that)
1-ounce of Your
secret ingredients: King Louie Collard Green Seasoning
Preparation
Simmer meat
in a pot over medium-high heat 5 minutes or until lightly
browned. Add broth and next 4 ingredients; bring to a boil.
Cover; reduce heat to low, and simmer, stirring occasionally,
15 minutes. Stir in black-eyed peas, and cook 10 more minutes
Note: 1
chopped onion, 1 chopped red bell pepper, 1 chopped green bell
pepper, and 1 chopped celery rib. (You maybe use frozen)
After cooked
add King Louie Collard Green Seasoning. Oh... do not forget
the collards.
Yield
Makes 6 to 8
servings
Its good but
not my favorite mixture…It’s for people who have everything.
Who is bored with the old recipes? The big secret is King
Louie Collard Green Seasoning., You can prepare and try any
wild things, rabbit, squirrel, mutton, venison, brains, liver,
hearts, beef tongue, oxtails, pheasant, and collard greens was
a wild thing..(even the real wild thing coon).
With each
order of our Collard Green Seasoning order we will send you
several packets of our Vegetable and Rice Seasoning to make
your broth.
DON'T FORGET THE COLLARD GREEN SEASONING!
SHAKE IT ON AFTER COOKING! |
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King Louie Key West Diced Tomato Sauce
for Boneless Chicken Breast or Baked Fish
A Good Treat!
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4 Grilled or
Baked Chicken Breasts or Fish Fillets
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Dash of Sea Salt and
Pepper
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Grill or Bake
Chicken or Fish for 5 minutes on each side. (set aside)
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1 can
diced/stewed
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1 large
tomato diced
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1 each red
and green bell pepper cut into strips
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1 large onion
diced or strips
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1 tbsp.
butter
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2 tbsps.
virgin olive oil
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2 heaping
tbsps. Key West Seasoning
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1 tsp. hot
pepper if desired
FOR ADDED FLAVOR SHAKE ON CARIBBEAN HOT LIME SHAKE!
In a saucepan,
combine all ingredients. If using dry ingredients, until
dissolved. Stir to mix. Bring to a boil over low heat,
stirring constantly to avoid spattering. Reduce the heat to
very low, cover, and simmer for 15 minutes. Remove from the
heat and pour over grilled chicken or fish.
ORDER KEY WEST HOT LIME
- 1-800-658-1986
FOR THAT CARIBBEAN FLAVOR ADD CARIBBEAN HOT LIME SHAKE
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VIEW LABEL Click
here |
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TROPICAL KEY
WEST HOT LIME SHAKE |
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5
oz. Dry
SKU:
65173277791 |
$3.99
($2.75 S/H) |
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It's a perfect
tropical taste that is good on any food, meats,
vegetables and more! |
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Chicken Breasts with King Louie Spicy Rub
4 Chicken
Breasts
2 tsps.
Vegetable Oil
1 oz. King
Louie Rub
2 tbsps.
Paprika
2 tbsps. Brown
Sugar
1 tsp. Cayenne
1/2 tsp. Key
West Seasoning
1 tbsp. Dijon
Mustard
1 tbsp. Red
Wine Vinegar
2 Cloves
Garlic, minced
Pat chicken
pieces dry. Combine ingredients for rub. Smear rub over both
sides of chicken, the more you use, the spicier it will be.
Let sit for a couple of hours or over night. Trust me....rinse
off excess rub. Place a little oil on chicken breast. Heat
barbecue grill. Brush grill with 2 tablespoons oil. Place
chicken on grill, skin side down. Cook over medium heat, about
10 to 12 minutes per side, until chicken is just cooked
through. (If heat is too high, coating will burn; if too low,
cooking time will be a little longer). Last 3 minutes brush
with a little rub...Call 1-800-658-1986 or re-visit your local
store for more details. |
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VIEW LABEL Click
here |
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RIB RUB |
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5
oz. Dry
SKU:
65173277776 |
$3.75
($2.75 S/H) |
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16 oz. Dry
SKU:
65173277773 |
$5.75
($2.75 S/H) |
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5
Lb. Dry
SKU:
65173277781 |
Due to
fluctuating shipping chargeS PLEASE
REQUEST A PRICE QUOTE for the 5 LB
SIZE |
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Only you will know
that you used King Louie Quick and Easy Rib Rub.
This is great on all meats. You can prepare
the best tasting Bar Be Que Chicken and Beef right in your oven. No pre-boiling,
no grills, no fuss no mess.
Directions:
Rub both sides of meat with rub. Let sit in
fridge for 1-2 hours or overnight. Cook at
375 for one hour then slice and eat. The
greatest tasting BBQ without the grill! |
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