Celebrating Juneteenth
Let’s honor Juneteenth with Spiced Up, a Black-owned company!
Juneteenth, also known as Emancipation Day, commemorates the end of slavery in the United States. In 1863, during the Civil War, President Lincoln issued the Emancipation Proclamation, declaring slaves living in the Confederate states to be free. However, it wasn’t until June 19, 1865, that Union soldiers reached Galveston, Texas, and conveyed the message that slavery had been abolished. Newly freed, they responded with joy and celebration through prayer, feasting, song, and dance. Today, Juneteenth is observed through gatherings with family and friends involving parades, cookouts, rodeos, and readings of the Emancipation Proclamation.
In honor of Juneteenth, Winn-Dixie is now accepting applications from nonprofits throughout the Southeast for its 2024 Romay Davis Belonging, Inclusion and Diversity Grant.
The grant supports organizations that work to address racial disparities in health care, food insecurity, and education, while building a more inclusive and equitable future for all. Nonprofit organizations with missions to elevate underserved communities throughout Alabama, Florida, Georgia, Louisiana and Mississippi are encouraged to apply at www.seggives.com/grantapp through Aug. 31, 2024 to be considered for grant funds ranging from $5,000 to $25,000.
In 2023, Southeastern Grocers celebrated the milestone of $1 million awarded in belonging, inclusion and diversity grants to nonprofits throughout the Southeast.
Winn-Dixie is grateful to join in the commemoration of Juneteenth through sharing the story and recipes of our Black-owned supplier Spiced Up.
Spiced Up Seasonings by Chef Calvin
Calvin Harris, known by the community as Chef Calvin, has spent over 30 years developing recipes and products that are big on taste. His unique combination of classic culinary training and background in extensive research and development with some of America’s largest Food Service and Retail Brands puts this “Chefpreneur” in a class of his own. Chef Calvin has previously partnered with both NBC Universal and Conde Nast’s SELF Magazine to create “The Biggest Loser,” Simply Sensible, and SELF Healthy Kitchen lines of better-for-you foods made with high quality, all-natural ingredients. He was also a featured chef on ABC’s Emmy-nominated cooking show, “Recipe Rehab.” Prior to branching out and starting his own business, Calvin has held culinary leadership positions with Carlson Restaurants Worldwide including TGI-Fridays, Arby’s (Inspire Brands), Burger King (RBI), and Johnny Rockets.
Calvin is a classically trained chef of French cuisine and a graduate of the Culinary Institute of America. He has been cited as one of Nation’s Restaurant News’ “Top 50 Research and Development Culinarians,” as well as SUCCESS South Florida’s “40 under 40 Most Influential Black Professionals,” and “Businessperson of the Year.”
Calvin developed a passion for food and cooking in his early years, spending hours learning in his grandmother’s kitchen and his father’s BBQ restaurant just outside of Dallas, Texas. Cooking is in his blood and appreciating great tasting food has always been a part of Calvin’s life. His family-owned brand Spiced Up’s seasonings, BBQ rubs and flavored breading were created to make it easier for the at-home chef to cook great tasting meals. Their seasoning blends take the guesswork out of mixing the right ingredients, supporting their belief that "Anyone can cook!"
“We’ve done the work for you. Find our products at your local Winn-Dixie!”
Brown Sugar Bourbon Style BBQ Chicken Thighs, Spicy Sweet Potato Fries & Sautéed Kale
Ingredients:
Chicken Thighs
- 4 to 6 chicken thighs (skin on)
- 4 T Brown Sugar Bourbon BBQ Rub
Sautéed Baby Kale
- 1 T olive oil
- 1 bag of baby kale
- 1 red onion chopped
- 1 T apple cider vinegar
- Salt and pepper to taste
Air Fryer Sweet Potato Fries
- 2 large sweet potatoes
- 1 T olive oil
- 1 T Spicy Style BBQ Rub
- 1 T maple syrup
Directions
Chicken Thighs
- In a medium-sized bowl add chicken thighs and 4 T Brown Sugar Bourbon BBQ Rub. Marinate for 5-7 minutes.
- Pour GT’s Lemon Berry Kombucha directly over top of the dome of shaved ice, filling the glass. (Dispense from a spouted vessel for a more precise pour.)
- In a cast iron skillet add chicken thighs skin down and allow thighs to cook at medium temperature for about 12-15 minutes or until skin becomes golden brown and crispy. Turn over and cook at 165°F for 10-12 minutes or until done
Sautéed Baby Kale
- Heat olive oil in a large saucepan over medium-high heat.
- Add the onion and cook until soft, but not colored.
- Raise heat to high, cover and cook for 5 minutes.
- Remove cover and continue to cook, stirring until all the liquid has evaporated.
- Season with salt and pepper to taste and add vinegar.
Air Fryer Sweet Potato Fries
- Microwave using settings for whole potatoes.
- Cut the sweet potatoes into 4 quarter strips (steak fry shape,) and put them into a large bowl.
- Add 1 T olive oil and 1 T Spicy Style BBQ Rub.
- Arrange the sweet potato strips in air fryer and roast at 400°F for about 15 minutes.
- Transfer the potatoes to a serving dish and drizzle maple syrup over them.
Burnt End Beef Tips with Yukon Gold Mashed Potatoes & Coleslaw
Ingredients:
Burnt End Beef Tips
- 2 lbs top sirloin steak
- 4 T Burnt Ends BBQ Rub
- 2 T of your favorite BBQ sauce
- 1 bunch of chopped chives or scallions
Coleslaw
- 1 cup mayonnaise
- 2 T apple cider vinegar
- 2 T granulated sugar
- Kosher salt and black pepper to taste
- 2 lb bag of sliced coleslaw mixture
Yukon Mashed Potatoes
- 3 Yukon Gold potatoes
- ½ cup cold, salted butter, cut into parts
- 1 cup milk
- Salt to taste
- Ground white pepper to taste
- ½ cup heavy cream, plus more as needed
Directions
Burnt End Beef Tips
- Chop steak into ½ inch cubes.
- Add Burnt Ends BBQ Rub and mix thoroughly.
- Cover and set aside for 5-7 minutes.
- Place in air fryer and cook for 7-10 minutes at 400°F (or to desired temperature).
- Serve Burt End Tips over a bowl of mashed potatoes and ½ cup coleslaw and drizzle with your favorite BBQ sauce.
Sautéed Baby Kale
- In a large bowl, combine mayonnaise, vinegar, and sugar. Season with salt and pepper and mix until smooth.
- Add all the coleslaw mixture to the bowl, season with salt and pepper.
- Using a rubber spatula toss until well combined.
- Cover and refrigerate.
Yukon Mashed Potatoes
- Prepare a steamer: Arrange an insert, basket or colander in a large pot and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
- Rinse potatoes well, then peel. Rinse again, then cut into 1 inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam for 20-25 minutes or until the potatoes are very tender. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
- Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high heat until steaming, then keep warm over low heat. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
- Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don’t want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you’d like.
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you’d like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
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