Steak on the Grill
1 tablespoon Steak seasoning
1 pinch white pepper
1 pinch of garlic
1 pinch of salt
Topped with onion rings and candied yams
Season steak with steak seasoning, salt, pepper, garlic and place on hot grill and grill to your liking. Turn several times. The primary object is to seal in the natural juices. Eat immediately after the meat is removed from the grill. Precious flavor is lost when the meat is allowed to cool. Top with fried onion rings
Southern Fried Chicken
1 lg. chicken, cut up
1 c. flour
1 tsp. white pepper
1 tsp. garlic salt
1 tsp. onion salt or Lawry's seasoned salt
Frying oil
Wash chicken pieces, dry on paper towels. In a large plastic bag, pour in the dry ingredients, then add 4 chicken pieces at a time. Shake well until all pieces are well coated. Fry in deep hot oil until brown. Repeat until all chicken is done.
Hoppin Johns
¾ c green pepper
¾ c red pepper
¾ c onions
1 c chopped parsley
Dash of sugar
Tablespoon olive oil
Tablespoon white pepper
1 tablespoon granulated garlic
Heat several tablespoons of olive oil in pot first, saute onions and 1 cup chopped parsley. Place peas, water, onion in a pot. Cover and simmer for 2-3 hours. Add seasoning.
Blackened Catfish
4 catfish fillet (1 lb.)
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. ground red pepper
1/2 tsp. dried basil, crushed
1/4 tsp. ground white pepper
1/4 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. ground sage
1/4 c. butter (melted)
In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with melted butter (butter); coat with seasonings. Line grill rack with aluminum foil and brush with butter. Add fillets. Carefully drizzle about 2 teaspoons of melted butter over the fish. Grill fish 10 to 12 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of the melted butter. Grill 10 to 12 minutes more or until blackened and fish flakes easily when tested with a fork. Drizzle with any remaining butter.
Grilled Sweet Potatoes
2 1/2 lbs. hot cooked sweet potatoes
4 tbsp. melted butter
2 c. black strap molasses
2 tbsp. honey
Wash sweet potatoes and arrange in shallow baking dish and brush with 2 tablespoons of the butter. Bake in hot oven at 425 degrees for 15 minutes. Combine remaining butter to the black strap molasses and honey. Pop open potatoes and pour mixture over the sweet potatoes. Dot with butter. Fold in sides of foil and seal well. Grill, seam side up 15 to 20 minutes or until heated through.
Celebrating the Pride of the African American Community First Annual Most Valuable Father's Day Brunch honoring African American Heroes
WHAT: Captain's Hard Time Dining will celebrate Father's Day by honoring 17 prominent and noteworthy African American Father's during the First Annual Most Valuable Father's Day Brunch.
WHY: The third Sunday in June has been designated to honor fathers for their contributions to the stabilization of the family. In the African American Community, a great deal of time and attention is given to negligent and absentee fathers, with little recognition handed out to those men who are shining examples, mentors and role models not only to their children but to the community at large.
Among our honorees are Reverend Senator James T Meeks, Cook County Board President Todd Stroger, Cook County Commissioner Jerry Butler, Secretary of State Jesse White, Dr. Guy Bibbs, Mr. Richard Bradley, Mr. Edward Callahan, Mr. Spencer Leak, Sr, Mr. Spencer Leak, Jr. Mr Troy Moo Young, Mr Greg King and Mr. McKinley Brister.
WHERE: Captain's Hard Time Dining, 436 East 79th Street, Chicago, IL
WHEN: 11 a.m. to 6 p.m.
Sunday, June 15th, 2008
$22.95 adults
$12.95 children (6 to 12)
Captain's Hard Time Dining
436 East 79th Street (79th and Vernon)
Chicago, IL 60619
773-487-2900; 773-487-3297 fax
Visit our web site: hardtimedining.com
