Holiday entertaining made easy with BLAC®: Food + Drank Recipes

• Make your mac and cheese, and collard greens with smoked turkey to your liking. Add any other ingredients of your choosing.
• Skin and chop the sweet potatoes into small pieces.
• Place the chopped sweet potatoes in a bowl. Add in your brown sugar and olive oil while stirring to ensure that each piece is coated.
• Place the coated sweet potatoes in an air fryer at 350 degrees Fahrenheit  for 10–12 minutes or until they are soft
• Place your egg roll wrapper on a plate with a corner facing you.
• Place 1–2 teaspoon of each filling onto the egg roll sheet: mac and cheese, greens with smoked turkey, sweet potatoes, and anything else you’ve chosen as filling.
• Fold the sides, and roll up the egg roll like a burrito.
• Take a bit of water to ensure the egg roll flap sticks to the egg roll and remains closed. You can use a little collard green juice, too.
• Place your soul rolls in your air fryer. Sprinkle olive oil over your egg rolls for best results. Cook your soul rolls in the air fryer at 400 degrees Fahrenheit for 5–6 minutes

Cajun Shrimp

• In a large skillet over medium heat, saute bacon until brown and crisp. This make take 3-5 minutes.
• Remove bacon from skillet and transfer to a plate. Save the bacon drippings left on the pan.
• Add about a tablespoon of oil or butter to the pan, followed by the shrimp. Season with Cajun salt, and sauté the shrimp for 3–4 minutes. Set aside.
• Add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add the broth. Cook for 3 minutes.
• Add shrimp to the pan. Add the lemon juice, if desired, and adjust to taste. Throw in the crisp bacon, and season with salt and pepper.
• Remove the mix from the heat and serve over your grits.

Grits

• Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
• Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
• Reduce heat and cook grits at a bare simmer, covered, frequently stirring, and until water is fully absorbed and the grits thicken. This will take about 15 minutes.
• Then remove grits from heat; add butter and cheese. Stir with a whisk until the cheese melts.
• Assemble the dish. Place the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!

• Mix all ingredients for the remoulade sauce in a medium bowl. Keep refrigerated.
• Preheat a deep-fryer or large sauce pan to 375 degrees Fahrenheit. Pour vegetable oil halfway.
• In a large bowl, mix cornmeal, flour, garlic, onion powder, cayenne, thyme, white pepper.
• Mix buttermilk and eggs. Add salt to taste. Set aside.
• Dip okra in the buttermilk mixture and lightly dip it into the cornmeal-flour mixture.
• Fry coated okra, a few at a time, until slightly brown, and crispy. Remove from the fryer with a slotted spoon, and place on a cookie rack to ensure crispness.

• Place eggs in a medium saucepan, and cover with cold water. Bring the water to a rolling boil. Once boiling, cover the pot and remove from heat. Do not lift the lid until it’s time to remove the eggs. Let it sit for 10–12 minutes. Remove and crack one egg open just to make sure.
• Remove the egg yolks and place it in a medium mixing bowl. Add mayonnaise, creole seasoning, hot sauce, salt, sweet pickle relish, mustard and pepper. Whisk the ingredients until creamy and smooth.
• Spoon egg yolk mixture into a small resealable plastic bag. Cut a small corner from the bottom of the bag. Pipe the filling into egg-white halves.

• Pour all ingredients in a 2 L pitcher and stir.
• Garnish with raspberries and strawberries.

• If desired, cut a lime in half and rub along the rim of the glass.
• Dip glass into sugar or salt and set aside.
• In a cocktail shaker, add all ingredients with ice and shake.
• Strain into a rock glass filled with ice and garnish with lime wheel.