Celebrating Juneteenth
Juneteenth also known as Freedom Day, Jubilee Day, and Liberation Day is a holiday celebrated annually on June 19th throughout the U.S. to commemorate the announcing of federal orders in the city of Galveston, Texas, on June 19, 1865, proclaiming that all slaves in Texas were now free more than 2 years after the Emancipation Proclamation.
We use the term “free•ish” to describe this holiday because it wasn’t until the ratification of the 13th Amendment on December 6, 1865 that abolished slavery in all states and territories.
Celebrations date back as early as 1866. In honor of our ancestors both free and enslaved, we celebrate each year with unique traditions. Centered around food and activism, celebrations range from barbecues to marches, family reunions to historical re-enactments.
Food is deeply rooted in African Americans’ culture. Juneteenth is no exception. The color red was used to symbolize freedom and was a constant theme in early celebrations.
From watermelon to strawberry soda, hot links to red beans and rice — southern food is Juneteenth food.
Here are a few dishes you can make to honor our ancestors and their plight for freedom and equality. #Blacklivesmatter
And while you’re here, here’s a link to donate to some causes.
Follow us on Instagram for #blackownedbusinesses you can patronize and remember if you’re in the Baton Rouge Area, Savored by Sadie is accepting new bookings!
Beef Brisket Sandwich w/ Pickled Cabbage Slaw
This sandwich takes time and is made simple by using the slow cooker/ crockpot. You can reduce the time by using an Instant pot!
What you’ll need:
4lbs. beef brisket
2 cups Sweet Baby Ray’s Barbecue Sauce
1/2 cup honey
1 onion, diced
4 cloves garlic, minced
2 cups Beef stock
1 cup Brown sugar
Seasonings to taste:
Tony’s
Salt
Pepper
Garlic powder
Onion powder
Liquid smoke
6 brioche buns
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 cup white vinegar
1/2 cup red wine vinegar
1/4 cup sugar
Red pepper flakes to taste
Mason jar
How to:
1) Season brisket generously with dry seasonings. Add to skillet and sear with olive oil for 2 minutes on each side.
2) In a crockpot, add honey, brown sugar, beef stock, onion and garlic. Combine and add in brisket.
3) Cook on high for 4-6 hours, stirring occasionally and adding water as necessary.
4) In a mason jar, combine cabbage, carrots and vinegars. Season to taste then seal. Allow to sit for at least 2hrs then serve. Keeps up to 7 days in refrigerator.
5) After meat is tender, remove from pot and shred brisket using a fork. Once shredded, return to pot and stir in barbecue sauce. Allow to warm.
6) Serve on warm brioche bread and top as desired.
Hot Honey Chicken Wings
What you’ll need:
6 whole chicken wings, cleaned
1 cup honey
1 1/2 cups all purpose flour
2 cups vegetable oil (for frying)
1/2 cup Siracha or hot sauce
Seasoning to taste:
Tony’s
Red pepper flakes
Onion powder
Garlic powder
How to:
1) In a bowl, season wings with dry seasonings to taste.
2) In a large pot, add vegetable oil and turn on medium high heat uncovered. Allow to heat while preparing chicken.
3) In a ziploc, add flour and more dry seasonings. Shake and add wings. Thourghouly coat chicken wings in flour.
4) Test the grease by dropping a sprinkle of flour in grease. If it bubbles, add wings one at a time, shaking off excess flour before adding to grease.
5) Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9-10 minutes. Insert a thermometer into the thickest part of the meat, near the bone should read 165 degrees.
6) Place on cooling rack or on plate with paper towels to drain.
7) In a small bowl, combine honey, siracha or hot sauce and red pepper flakes. Stir and add wings to coat. Serve hot.
Southern style Mac and Cheese
The cookout’s not complete without some creamy mac and cheese. So grab your favorite cheeses and meet me in the kitchen to make this side dish!
What you’ll need:
1 pound macaroni noodles
8 tablespoons butter
1/2 medium onion, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour (spooned and leveled)
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup smoked gouda, grated
1 cup 4- cheese blend
1 cup sharp cheddar, grated
1 cup gruyere, grated
1/2 cup parmesan, grated
1/2 cup breadcrumbs
Seasoning to taste:
Tony’s
Salt + Pepper
Garlic + Onion powder
Ground nutmeg
How to:
1) Preheat oven to 350 degrees.
2) In a boiling pot of water, add noodles with oil + salt until al dente. Drain and set inside baking dish.
3) In a skillet, take one teaspoon of butter and melt. Add breadcrumbs and lightly toast until browned. Remove and place to the side.
3) In the same skillet, combine remaining butter, onion, and garlic.
4) Add flour and stir for an additional minute.
5) Add in milk and heavy cream until smooth, seasoning to taste.
6) Add in half of each cheese (except parmesan) and allow to melt.
7) With the remaining cheeses, mix into baking dish with noodles. Season the noodles and cheese to taste then pour mixture evenly and combine.
8) Top with parmesan cheese and then layer breadcrumbs. Bake 30 minutes until golden brown.
Strawberry Watermelon Refresher
Both strawberries and watermelon are traditional summer fruits. This drink can be made non alcoholic or with a spirit of your choice.
What you’ll need
2 cups frozen strawberries
2 cups watermelon
2 tsp. grenadine
2 cups Uncle Nearest Whiskey (optional)
4 sprigs basil
1/2 cup simple syrup
Ice
How to
1) In a blender, combine all ingredients until smooth. Add ice if not frozen enough.
2) Pour into pitcher and serve.
Pecan Pie
This southern favorite uses few ingredients that come together and make magic. The crunch of the pecans and cream of the pie make for a delicious treat.
What you’ll need
3 eggs
1 cup sugar
2 teaspoons pure vanilla extract
2 tablespoons melted butter (salted)
1 1/2 cups pecans, whole and halved
1 cup Karo light corn syrup
1 deep dish pie crust, at room temperature
How to:
1) Preheat oven to 350.
2) In a bowl, mix corn syrup, eggs, sugar, butter and vanilla. Gently fold in pecans then pour filling into pie crust.
3) Bake on center rack for 1 hour.
4) Allow pie to cool on baking rack for 1-2 hours before serving with ice cream scoops.