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Celebrate Juneteenth With These Recipes From Chef Joe

Although the celebration of Juneteenth has become new in the eyes of many, the importance of the day was always felt in our community.

It is believed that the Solidarity Day rally held in Washington, D.C. in 1968 on Juneteenth helped spark celebrations in our communities. Organized by Martin Luther King Jr.’s mentor Ralph Abernathy, the rally boasted more than 50,000 protestors and jumpstarted about six weeks during which activists lived in an encampment called Resurrection City to raise awareness of inequality.

Now that Juneteenth is a recognized federal holiday, history is bound to get lost in corporate performative marketing, sales, and parties. Still, our community knows one thing that will always bring us together, where great stories will continue to be told and our history will continue to be upheld. Food.

Check out these Juneteenth-inspired recipes from Chef Joe.

Pork Tenderloin

Step 1: Season the Pork

For the best pork tenderloin, pat the pork dry then liberally season with salt and pepper.

Patting the meat dry helps the salt and pepper to stick. It also means less sputtering in

the skillet when you brown the meat.

Step 2: Brown the Pork in a Skillet or Open Flame Grill

Before roasting, we always sear the pork/protein on all sides first. After seasoning,

throw it into a hot pan at high heat— we love our cast iron skillet or grill for this. Sear all

sides until they are golden brown. It’s okay if the pork is still raw in the middle.

When the pork is browned on all sides, it’s ready to slide into the oven. If you’re using

any herbs or seasonings now is the time to add them.

You could have added herbs before searing the pork, but that risks burning them. By

adding them after searing and before roasting, the herbs will add flavor, but won’t turn

brown and bitter.

Step 3: Finish in the Oven

To finish cooking the pork, we slide it into a hot oven. We keep the oven temperature

high and roast the pork for 15 to 20 minutes.

Cook pork until an internal thermometer inserted into the thickest part registers between

145 and 150 degrees F. That will mean that the pork will be juicy and slightly pink in the

middle. If you’re not a fan of the pink, cook a little longer, but be careful not to over-cook.

Peach Cobbler

Peach filling

  • 2 to 3 pounds ripe peaches, peeled and sliced or 2 pounds thawed, frozen sliced

  • peaches (5 cups sliced peaches)

  • 1 cup fresh or thawed frozen berries, such as raspberries, blackberries, or blueberries

  • (optional)

  • 2 tablespoons fresh lemon juice

  • 1/3 cup (65 grams sugar, or more depending on the sweetness of peaches

  • 1 tablespoon of brown sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon sea salt


Step 1 - Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).

Step 2 - Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and salt. Pour into the baking dish. Bake for 10 minutes.


Step 1 - Whisk flour, 2 tablespoons of sugar, baking powder, and salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).

Step 2 - Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.

Step 3 - Bake the cobbler for 40 to 50 minutes or until juices are bubbling and the topping is golden brown. Cool 10 to 15 minutes before serving.

Crispy Fried Fish


  • 1/2 cup all-purpose flour

  • 1/4 teaspoon paprika

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1 pound fish fillets (such as Catfish/Red Snapper)

  • 3 cups vegetable oil, for frying 

  • Lemon wedges, tartar sauce , or rémoulade

Step 1 - In a shallow bowl or deep plate, combine the flour, paprika, Lemon pepper, garlic

powder, salt, and pepper and mix well.

Step 2 - Dip 1 or 2 fish fillets into the flour mixture. Make sure they are completely coated on all

sides and gently shake off any excess. Repeat the process with the remaining fillets.

Step 3 - Pour oil into a skillet and heat over medium-high heat to 375 F

Step 4 - Fry the fish in the hot oil for about 6 minutes on each side, or until

golden brown, crispy, and cooked through. Remove and set on a cooling rack to let


Step 5 - Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce, if desired.


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