Category Archives: Delicious Miss Brown

Kardea Brown's Gullah Red Rice

Kardea Brown’s Smoky West African-Inspired Gullah Red Rice

As Kardea Brown shows us time and time again on Delicious Miss Brown, truly crave-worthy comfort food features a few common characteristics: it’s inspired by tradition, it’s simple to prepare and it’s packed with distinctive flavour — just like her colourful, devourable Gullah red rice.

Kardea’s red rice takes a flavourful staple of West African cuisine — jollof rice — and gives it an intensely delicious, sure-fire spin that’s influenced by her Gullah culture and her contemporary cooking style.

At its base, any red rice dish is just as it sounds — it’s rice cooked in some form of tomato, typically with an element of smoked meat added. To help keep her rice from getting soggy, Kardea uses parboiled rice (which has been dried and steamed in its husk). The result? Rich, fluffy red rice that’s so good, there won’t be any leftovers.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Gullah Red Rice

Total Time: 1 hour
Servings: 8 to 10

Ingredients:

2 cups uncooked parboiled rice
¼ cup vegetable oil
8 oz smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-oz cans tomato paste
4 tsp granulated sugar
1 Tbsp garlic powder
1 Tbsp kosher salt
1 Tbsp fresh cracked black pepper

Related: The Best Rice Recipes for Dinner, and Even Dessert

Directions:

1. Rinse the rice until the water becomes slightly clear. (This removes the starch).

2. Preheat the oven to 350ºF. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered and stirring occasionally, about 5 minutes.

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

3. Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to the oven for 10 minutes more.

Craving a main course that has enough flavour to pair with Kardea’s red rice? Her warm, hearty beef and okra stew is up to the challenge.

Watch Delicious Miss Brown by streaming Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


A heaping bowl of Kardea Brown's pan fried collard greens studded with thick cut bacon bits

Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Can a side dish really be a star? As Kardea Brown shows us with her cravaeble Southern recipes on Delicious Miss Brown, you can elevate any dish with a touch of heart, respect for tradition, quality ingredients — and her distinct and delicious penchant for making comfort-food classics her own. That’s where these delectable pan-fried collard greens come in.

A staple side dish in Southern homes, collard greens slather savoury flavour on any dinner plate — and Kardea’s recipe takes these essential greens to the next level with mouth-watering thick-sliced bacon bringing the “more, please” umami flavour. Cooked in a low-and-slow-style (but ready in 30 minutes), Kardea’s pan-fried collard greens are tender, garlicky and just a tiny bit sweet thanks to a hint of honey.

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Pan-Fried Collard Greens

Total Time: 30 minutes
Yield: 4 servings

Ingredients:
6 thick bacon slices, chopped into large pieces
1 large onion, diced
3 cloves garlic, minced
2 lbs. collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
1 Tbsp honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

Directions:

1. Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove the bacon from the pan and set aside, leaving the fat in the pan.

2. Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

Related: Top 48 Sweet and Savoury Bacon Recipes

Looking for a Southern-style finish to your meal? Kardea Brown’s Caramel Apple Cake should hit the (sweet) spot.

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


 

Pot of beef and Okra tomato-based stew

Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Food and family go hand in hand, and Kardea Brown pays tribute to her mother and grandmother with the dishes they’ve passed down to her. Each delectable recipe on Delicious Miss Brown is inspired by West African cuisine and has a distinct coastal South Carolina flair.

With a crispness in the air and leaves turning brilliant shades of gold and red, we’re all craving warming meals. Celebrate autumn with this comforting beef stew featuring tender, melt-in-your-mouth morsels of top sirloin and earthy, fiber-rich okra. It’s the perfect fall dinner to enjoy with your family as the days grow shorter and cooler.

Related: Kardea Brown’s Fried Chicken Po’ Boy

Kardea Brown’s Beef and Okra Stew Recipe

Total Time: 55 minutes
Serves:
4 to 6

Ingredients:
2/3 cup canola oil
1 lb beef top sirloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
1 beef bouillon cube
1 large white onion, chopped
6 cloves garlic, minced
Two 8-oz cans tomato sauce
1 cup beef stock, plus more as needed
2 Tbsp tomato paste
1 1/2 Tbsp ground ginger
1 to 2 Tbsp sugar
1 10-oz package frozen okra

Related: Top 15 Make-Ahead Beef Recipes Perfect for Any Day of the Week

Directions:

1. Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.

2. Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.

Excited to try more delicious South Carolina cuisine from the Delicious Miss Brown?  Give Kardea’s 30-Minute Fish Fillet Sandwich a try!

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Kardea Brown Fish Fillet Sandwich

Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

Kardea Brown has had her fair share on online success with her drool-worthy food pics on Instagram, but none appealed to the masses quite like her Fish Fillet Sandwich, and it’s easy to see why.

Kardea Brown Fish Fillet Sandwich

Related: The Best Work-From-Home Lunch Ideas That Are Better Than Takeout

Growing up, the Brown family didn’t eat a lot of fast food, so this homemade play on a drive-thru favourite was a real treat for Kardea. This crave-worthy recipe comes in handy for when those fast food cravings hit and you don’t want to leave the house – plus, we guarantee this sandwich will have you ditching the drive-thru.

Skin-on or off, dredge a thick piece of white fish in a seasoned panko batter and fry to golden perfection. A creamy homemade tartar sauce made with mayo, capers, dill relish and some fresh dill perfectly complements that salty and crunchy fish, slice of American cheese and a soft potato bun.

See More: Our 75 Best Sandwich Recipes

Miss Brown’s Fish Fillet Sandwich

Active Time: 30 minutes
Total Time:
30 minutes
Serves:
3 servings

Ingredients:

Tartar Sauce
1/2 cup mayonnaise
3 1/2 Tbsp dill pickle relish
1 1/2 tsp capers
1 tsp dried dill
1 tsp freshly squeezed lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
Pinch sugar
1/4 onion, diced

Fish Sandwich
1 Tbsp lemon juice, plus additional as desired
Three 6-oz skinless boneless halibut fillets or steaks
1/3 cup milk
2 large eggs
1 tsp kosher salt, plus additional as desired
1 tsp freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/2 Tbsp seafood seasoning, such as Old Bay
Vegetable or canola oil, for frying
3 potato buns
Unsalted butter, for toasting the buns
3 slices American cheese

Special equipment
A deep-frying thermometer

Related: Our Most Popular Fish Recipes

Directions: 

1. For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.

2. For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.

3. Heat 2 inches oil to 350°F in a large Dutch oven.

4. One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it’s hot.)

5. Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.

6. Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.