Juneteenth Chow

Chef Michele FINALLY agreed to do Chow Club and we loved celebrating Juneteenth with her!

On June 19, 1865, Union soldiers announced the end of slavery in Texas, two and a half years after the Emancipation Proclamation. We celebrate Juneteenth to acknowledge that freedom was not immediately granted to all enslaved people, and the fight for equality is ongoing. Of course, food is central to these celebrations.  Michele’s menu features traditional Southern cookout dishes commonly seen on Juneteenth celebration menus like barbecue and deviled eggs as well as a nod to African cuisine. 

Texas “Caviar” 

Since the last people to learn about the end of slavery were in Texas, our menu starts with an acknowledgement of the Lone Star State. This bruschetta features black-eyed peas, which were brought to the Americas from West Africa during the transatlantic slave trade. The black-eyed peas are paired with corn, bell peppers, onion, fresh herbs, and a splash of lemon juice.

Vegetarian: Gluten-free: Texas Caviar on a bed of lettuce 

Sweet Potato Deviled Eggs with Candied Bacon and Pickled Veggies

Whoever shows up with the deviled eggs is the hero of any cookout. Michele’s deviled eggs include a unique soul food twist – sweet potato and a candied bacon chip. And don’t pass on the pickled veggies that have been pickling for two days. 

Gluten-free. Vegetarian without bacon. Vegan: Deviled Yukon Gold Creamer Potato with Sweet Potato filling 

Veggie Plate: Dirty Cauliflower “Rice,”  Succotash, Collard Green & Pea Salad

Lima beans are a southern favorite, and Michele is using them in succotash, a Native American corn and lima bean dish. The next vegetable is collard greens, another classic soul food dish. However, Michele is mixing things up by serving them in a bright salad with goat cheese, crowder peas, and a sumac molasses vinaigrette.  And, of course, you can’t have a Southern vegetable plate without some meat in your veggies! Michele has replaced the rice in her dirty rice with riced cauliflower and flavors it with Andouille turkey sausage, celery, onions, and her own specialty spice blend. 

Gluten-free: Vegan and Vegetarian versions are available. 

Fried Lemon Pepper Catfish, Hot Sauce Tartar, Red Grits

The color red is associated with Juneteenth celebrations to symbolize the bloodshed, struggle, and resilience of the enslaved Africans and their descendants. Michele adds crushed tomatoes to her grits to achieve a red color. And they’re topped with a piece of fried catfish and a homemade hot sauce tartar. 

Gluten-free Option: Blackened Catfish with Red Grits

Vegan Option: Lemon Pepper Fried Hearts of Palm with Red Grits 

Carrot “Hot Link”

A hot link, or “red hot” is basically a spicy hot dog that originated in Louisiana and vecane popular in Texas. It can be found at most Juneteenth cookouts. Michele’s signature hot dog, is vegetarian, in fact, it’s a carrot! But it tastes just like a hot link thanks to a three-day marinade in jalapeno juice, mustard, garlic, and liquid smoke.The link is served on a bun and dressed with mesquite BBQ sauce, caramelized onions, mustard.

Vegan. Gluten-free version available. 

Caribbean Curry Ribs with Braai Sauce and Chakalaka 

Cookouts are all about the meats, and who doesn’t love finger-licking ribs? Michele coats her ribs with a Caribbean-style curry dry rub and then glazes the ribs with braai sauce, an African term for BBQ sauce. The ribs are served on a bed of chakalaka, a very traditional South African relish made with cabbage, peppers, onions, baked beans, and carrots.

Gluten-free. Vegan/Vegetarian Option: Grilled Curry Tofu with Braai Sauce, and Chakalaka 

Mini Red Velvet Whoopie Pie

Red velvet cake, with its distinctive red color, is the quintessential Juneteenth dessert. However, instead of the traditional cream cheese icing, Michele is using mascarpone for a richer, creamier filling.  

Vegan and Gluten-free: Red sorbet