64th Annual Fight For Freedom Fund Dinner May 5

The 64th Annual Fight For Freedom Fund Dinner is coming up. The event this year will be on Sunday, May 5 at 5 p.m. at Cobo Center.

The event is more than just a dinner. It's an assembly and networking opportunity to bring together persons from all walks of life. It includes business, community, faith-based, labor, grassroots, and the professional fruit from around the nation. 

Chef Stephan Blaser from the Cobo Center and Kamilia Landrum from the Detroit branch of the NAACP joined us to tell us more about the dinner. You can hear from them in the video player above, and get their recipe for herb roasted chicken below. 

For more information on the event visit detroitnaacp.org

Savory Herb Roasted Chicken breast with Meyer lemon Velouté   
Serves 6   
6 each 6-ounce sized Bone-less and Skin less Chicken Breast  
3 each large garlic clove medium minced 
2 each tablespoon fresh chopped Italian/flat leaf Parsley  
2 each tablespoon fresh thyme leaves 
1 each tablespoon of rosemary  
1 each tablespoon of chopped basil 
6 each table spoon of Olive Oil 
Salt &pepper to taste  
Sauce  4 each tablespoon unsalted butter 2 cup of brown chicken stock 4 each Meyer Lemon Juice  2 each table spoon of Gluten free ap-flour Salt and white ground Pepper 
Directions Chicken 
Approx. 30-minute preparation Time  
In a medium Bowl combine 3 table spoon all the herbs and garlic coat chicken breast and let marinade for 20minutes   
Pre heat oven to 350 degrees  
In heavy bottom sauté pan over medium heat with rest of olive oil sear chicken breast on both sides. 
Transfer to oven save container bake in oven for about 15 minutes or the chicken reaches internal Temp of 160 degrees  
Let rest before plating. 
Directions - Sauce Approx. 20-minute preparation time  In a heavy bottom over medium heat, melt the butter. Stir in the gluten free ap-flour and foe about 2 minutes. 
Whisking in the brown chicken stock ½ cup at the time Whisk until smooth. 
Season with salt pepper and Meyer lemon juice bring to boil then reduce heat the heat to low and cook for about 15 minutes. 
Remove from heat and serve over the Chicken Breast 
Smoked Turkey Greens 6 servings 
3 large bundles of collards stemmed and chopped 
1/2 stick butter 
 3 tablespoon olive oil 
1/2 medium yellow onion chopped 
1/2 teaspoon crushed red pepper flakes 
1 bundle of fresh thyme wrapped in a Cheese cloth Bundle  
1/2 tablespoon Kosher salt 
1/2 teaspoon black pepper 
2 cloves garlic chopped 
1each smoked turkey legs 
2 cups high-quality House Vegetable stock  
2 cups water 
4 each Tablespoon good quality Apple cider vinegar  

 Cooking Instructions 
Remove the thick fibrous stems from your collard greens. Rinse the leaves of the greens thoroughly to remove any dirt and sand. Chop them into manageable bite-sized pieces. In a large tall stock pot, sauté the onion in the butter and olive oil over medium heat. Add kosher salt, black pepper, crushed red pepper. Cook until the onion is translucent, about 7 minutes. Add the garlic and cook for 1 minute, stirring to distribute. Add the thyme Bundle and smoked meat. Stir for about a minute to help the thyme release its flavor into the onion mixture. Pour in the Vegetable stock and water, bring to a simmer and cook for 30 minutes with the lid on. Taste the broth mixture, season to taste/adjust. When you're satisfied with the flavor, add the collard greens and Turkey leg   Push them down and stir them around until they're submerged. Cover and simmer on low heat for 1 hour. Add the vinegar cook and additional 30 minutes to 1 hour or until the collard greens are meltin-your-mouth tender and the smoked meat is falling off the bone. Remove the smoked meat bones from the pot, let them cool just enough so you can handle them. With gloved hands or a fork, pick the meat from the bones and add it back to the greens. Taste and Check seasoning serve and enjoy 
Spoon bread 
4 cups of water 
1 Table spoon of sea salt 
3 Tablespoon Unsalted Creamery Butter 
1 cup  stone ground Yellow Grits 
1 cup of mascarpone cheese or (1cup of Heavy cream) 
1 cup sharp yellow cheddar cheese 
In medium pan bring 4cups of water to boil, add salt and stir in grits keep stirring reduce heat to medium cook for about 20min or tender.  
Fold in Mascarpone and Butter.  
Pour in 2-quart oven safe container and top with cheddar cheese bake for about 10 min in a preheated oven  at 350 degrees.