Our recipes from the Morgan Stanley Black History Month Project
During all of Black History Month, the EMT team was working on a project to celebrate black history and black food. We were tasked by the Morgan Stanley company to come up with an hour and a half presentation included with food demos and a q and a centered around being black culinarians. Our inspiration for this demo was food traditionally associated with black culture made with healthier twist. For the appetizer, Evan served chicken and waffle as an hors d'oeuvre. As the main course, Michelle turned oxtails with rice and greens into a burger with collard chips. For dessert, Tyra made sweet potato pie into a light and fluffy vegan mousse. These recipes can be made together as a three course meal or each can made separately for any occasion. These dishes are out ode to black history month as young black chefs, so please enjoy.
Appetizer: By Evan
Chicken and Waffle Bites with Honey Tangerine Syrup
Ingredients:
Chicken Breast
3# Skinless Chicken Breast
3ea. Egg
1 cup Chickpea Flour
2 Tbsp Salt
2 Tbsp Garlic Powder
2 tsp Dried Oregano
1 tsp Dried Paprika
1 tsp Black Pepper
Whole Grain Waffle Mix. 2ea.
1 cup Bob Red Mill Grain Pancake and Waffle Mix.
2 Tbsp Oil
1 Egg
1 cup Water
1 tsp Salt
1 tsp Garlic Powder
1 tsp Black Pepper
Honey-Tangerine Syrup
1 cup Organic Honey
1 Zest of Tangerine
1ea. juice of one Tangerine
1 Tbsp Grand Mariner
Method:
Chicken Breast
Preheat oven to 400F
Dry chicken, and cut into cubes. Season with salt and pepper. Clean area.
In a shallow bowl mix in the chickpea flour, oregano, garlic powder, paprika, salt and pepper.
In a separate bowl, whisk together egg, set aside.
On a baking sheet, lightly cover with vegetable oil, ensuring chicken doesn’t stick.
Add the chicken piece by piece to the egg mixture with tongs. Once fully covered, place in a bowl with dry ingredients.
Once fully covered, place on a sheet tray.
Bake in the preheated oven for 20 min.
Flip chicken, and leave in the oven for an additional 10-15min.
Once fully cooked, set aside.
Whole Grain Waffle Mix
Preheat waffle iron to medium heat.
Mix all ingredients together in a bowl until just combined.
When ready spray with non stick cooking spray.
Place about ¼ cup of batter into the center. Keep closed for 2-3 min.
When ready, place onto a plate.
Honey Tangerine Syrup
Rinse off tangerine and zest completely
In a small pot, whisk together honey, and the freshly squeezed orange juice over medium heat
Continuing stirring until mixture comes to a boil.
Remove from heat and add orange zest
Allow to cool before serving
Assembly:
Separate waffle into its four pieces. Cut each in half.
On a plate, place the waffle, then the chicken on top.
Using a spoon, drizzle syrup on top.
Garnish with minced chives and enjoy.
Main Course: by Michelle
Oxtail Rice Burger with Collard Chips
Ingredients:
Oxtails
1 # Oxtails, thin sliced(preferred)
½ ea Onion, diced
2 ea Carrots, diced
5 ea Garlic, minced
2 cups Beef Broth
1 tsp Cajun seasoning
1 tsp salt/pepper
BBQ Sauce
¼ cup Ketchup
¼ Brown Sugar
1 Tbsp Honey
1 tsp Worcestershire Sauce
1 Tbsp Apple Cider Vinegar
½ tsp Paprika
Pinch Cayenne ( adjust to your taste)
Salt and Pepper to taste
Rice Buns
1 cup Rice
2 Tbsp Oil
Collard Greens
2 cups of Greens, cut into bite size pieces
2 Bacon, Chopped
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Salt
1 tsp Pepper
Method:
Oxtails
Heat 1 tbsp of oil in a small sautoir (High sided saute pan) and season the oxtails on both sides with salt and pepper. Sear the oxtails on both sides until they have a golden brown crust, then remove them from the pan.
In the same pan, saute onion, garlic, and carrot while scraping up any residue left over from searing the oxtails. Once the vegetables are a slightly brown, add in the beef broth and seasoning.
Let the mixture come up to a boil, then reduce it down to a simmer, cover with a lid, and let it cook until meat is easy to pull off the bone. Should be tender enough to squish with fingers. Takes around 2-3 hours depending on the thickness of your oxtails.
Once the meat is extremely tender, let it cool until you can touch it then shred the meat off the bone and set aside.
BBQ Sauce
Combine all the ingredients in a non stick pan and stir with a spatula until all the sugar is incorporated.
Let simmer for 10 mins while continually stirring until the sauce has thickened and it is the intensity that you like.
Pull off the heat and cool, then use as bbq sauce.
Rice
Cook rice as you usually would in your rice cooker or cook it on the stove by bringing a saucepot with 1 part rice to 1 part water to a boil. Once it is boiling, reduce it down to a simmer, cover, and cook for around 20 mins or until all the water is absorbed and the rice is soft.
Once the rice is cooked, let it cool to room temperature and then form into patties. The patties should be ½ in thick and 5 inch wide. Make the rice stick to itself by mushing it together. You should not need another binder. You can also press the rice compactly into cookie cutters for a more uniform shape.
In a small nonstick pan, heat 2 tbsp of oil until it is shimmery. When oil is hot, add in the rice patty and fry for 1 minute. After that minute, flip the patty and check to see if the side that just cooked is golden brown and has a crust. Cook the other side another minute, then remove the rice from the pan and sprinkle it with salt. Both sides should be golden brown with a crust and crunchy.
Collard Chips
Preheat an oven to 325 F.
Render bacon in a sauce pan and collect all the fat.
In a bowl, mix greens with bacon fat and seasoning until all the greens are seasoned and oiled. Taste a leaf to check
Lay greens out on a sheet pan lined with foil leaving plenty of space between the greens. You don’t want them to steam.
Bake the greens for 10 mins or until crisp. They are easy to burn so check them at 7 minutes.
Assembly:
Grab the shredded oxtail meat and mix with a spoonful bbq sauce. Make as dry or as saucy as you like
Take a rice patty and lay it down as the bottom bun. Place two spoonfuls of meat in the middle of the patty and cover with the top bun.
Plate up the burger and serve with the collard chips. Use extra bbq sauce for dipping.
Dessert: by Tyra
Sweet Potato Mousse with Pecan Streusel
Ingredients:
Sweet Potato Mousse
2 cups of Diced Sweet Potato (About 1 Sweet Potato)
⅓ cup Pure Maple Syrup
1 Tbsp Cinnamon
¼ tsp Allspice
¼ tsp Nutmeg
¼ tsp Ground Cloves
¼ tsp Salt
1 tsp Vanilla Extract
1 Tbsp Orange Juice
20 oz (1 ½, 13 oz cans) Unsweetened Coconut Cream
Pecan Streusel
½ cup All Purpose Flour (*Can substitute with a Gluten-Free Flour blend!)
6 Tbsp Organic Cane Sugar
1 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
¼ cup (½ stick) Melted Vegan Butter or Coconut Oil
½ tsp Salt
¼ cup Chopped Pecans
¼ cup Oats
Whipped Cream
7 oz Unsweetened Coconut Cream (This should be the remaining cream that you did not use in the mousse!)
1 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
Method:
Sweet Potato Mousse
Begin to boil some water in a pot over the stove.
While the water heats up, peel the sweet potatoes and dice into 1-2 inch pieces.
Once the water reaches a boil, add a pinch of salt and boil the sweet potatoes for 15-20 minutes, or until fork tender.
After the potatoes are cooked, drain the water and put the cooked potatoes in a blender.
To the blender, add the remaining ingredients and puree the sweet potato mixture until smooth.
Pour the mixture into any glass or container of choice ¾ of the way full. (I used an 8 oz. glass, but you can put the mixture into a wine glass, small mason jar, really anything you have.)
Once the mixture is distributed amongst the glasses, place them in the refrigerator for at least 3 hours to overnight to set completely.
Pecan Streusel
While waiting for the mousse to set up, make the pecan streusel.
Begin with melting the butter, and allow to cool to room temperature. (You can skip this step if using coconut oil.)
Combine all the ingredients in a small bowl and mix using a spoon or a gloved hand.
Continue to mix until the streusel reaches a sandy like texture.
Pour the streusel onto a baking sheet lined with parchment paper, and bake at 350°F for about 10-12 minutes.
Take out of the oven, and all to cool down completely.
After cooled, break the streusel down into smaller pieces just separating with your hands.
Once it looks similar to granola, set aside to be used later.
Whipped Cream
In a small bowl, combine all of the ingredients and whip the cream on high with an electric hand mixer or Kitchen-Aid mixer.
Assembly
Take the chilled mousse in the glasses out of the refrigerator.
Grab the stresuel that was made earlier and sprinkle a desired amount on top. (I put about 2 tablespoons.)
Lastly, spoon a desired amount of whipped cream on top and sprinkle a small amount of cinnamon to garnish.
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