Red Beans and Rice

Recipe courtesy Emeril Lagasse, 2001


Ingredients

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish




Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)



Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

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Jamaican Jerk Tofu Recipe

Want to impress your friends with Jamaican fare for your next vegan dinner party, or just spice up your Saturday night supper? Try this full-flavored recipe that bumps up the flavor of tofu to "Irie, Mon!" Hot and spicy (but not too hot), this marinade/sauce can be adapted to the tongue-smoking level by adding Scotch bonnet or habanero peppers instead of the milder jalapeño.

Try serving jerk tofu with baked yams topped with toasted pecans and maybe that Caribbean staple, rice and beans (we've posted a recipe for gallo pinto from Costa Rica). Jamaican Red Stripe beer adds a refreshing, authentic touch.



This recipe makes enough marinade to cover two blocks of tofu, which serves four people. Divide in half if using one block of tofu.

6 scallions, sliced thinly (discard top 1/3 of green ends)
2 cloves of garlic, minced
1 Tbs. fresh ginger, minced
2 jalapeño peppers, minced
Juice of 1 lime
1/4 cup orange juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 Tbs. ground allspice
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. thyme
1 Tbs. vegan brown sugar
1-2 blocks extra firm tofu



In a large bowl, mix the first nine ingredients, including olive oil. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of tofu, spray an 8 x 8 pan with oil. Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.



Let stand for 15 minutes. Bake at 350° for 30 minutes.

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Caribbean Gingered Squash, Rice and Kale

Serving Size : 4

* 2 tablespoons water

* 1 onion -- chopped

* 2 pounds butternut squash -- see preparations

* 2 jalapeno peppers -- seeded and cored and minced

* 2 teaspoons grated peeled gingerroot

* 3 garlic cloves -- minced

* 1 teaspoon curry powder

* 1 Pinch ground cloves

* 1 Pinch ground allspice

* 1 bunch kale -- cleaned and chopped

* 2/3 cup brown rice

* 1 teaspoon salt (optional)

* 1/4 teaspoon freshly ground black pepper

* 2 tablespoons fresh lime juice

PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks

DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.



Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.



PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.

3.5 ww winning points

CAUTION: When handling chile peppers, wear gloves to prevent irritation.



NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoo

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Sesame Crusted Catfish with Geechee Peanut Sauce and Sauteed Okra

Recipe courtesy of Hominy Grill

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

1 hr 10 min

Level:

Intermediate

Serves:

4 servings

Ingredients

• 1 cup whole sesame seeds
• 2 cups cornmeal
• Salt and pepper
• 4 catfish fillets, skinless
• Peanut oil, for sauteeing
• 1 cup sliced okra
• Geechee Peanut Sauce, recipe follows

Directions

Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.

Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.

Geechee Peanut Sauce:

• 1 tablespoon bacon fat
• 1/4 cup small-diced green pepper
• 1/4 cup small-diced red pepper
• 1/2 cup small-diced celery
• 1 cup small-diced onion
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons red wine
• 1/2 cup chicken stock
• 1 tablespoon brown roux, recipe follows
• 2 tablespoons peanut butter
• 1 1/2 cups tomato puree

Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.

Yield: 8 servings

Brown Roux:

• 2 tablespoons butter
• 1 tablespoon flour

Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

Copyright 2012 Television Food Network G.P.

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Vegetable Gumbo

 


Yield: 25 servings

Ingredients

2 qt. diced onions
2 cups corn oil
1 qt. diced celery
3 cups diced
green peppers
3 cups diced red peppers
1⁄4 cup diced garlic
1 tbsp. minced
jalapeño pepper
1⁄4 cup dry thyme
2 bay leaves
3 qt. vegetable stock
1 # 10 can diced tomatoes in juice,
half puréed
3 lb. frozen sliced okra
3 tbsp. salt
1 tbsp. pepper
11⁄2 cups flour
Carolina Gold Rice
Yield: About 61⁄2 cups (25 servings)
2 cups Carolina gold rice
11⁄2 tsp. corn oil
1 qt. warm water
2 tsp. salt

Steps

1. Sauté onions in half of corn oil until a bit tender. Add celery; sauté for 5 minutes. Add peppers and sauté for 5 minutes.

2. Add garlic, jalapeño, thyme and bay leaves. Stir in stock, tomatoes, okra and salt. Simmer for 25 minutes. Add pepper.

3. Prepare roux. Cook flour and remaining oil together over medium heat, whisking often until roux is a bit darker than peanut butter.

4. Add roux to gumbo; simmer for 10 minutes. Taste and correct seasoning.

5. To serve: Add 1 oz. small dice yellow and green squash and 1 oz. blanched corn kernels to each 10-oz. serving. Top each bowl with ¼ cup Carolina Gold Rice (recipe follows).

For Carolina Gold Rice:

1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water.
Let rice drain for at least 15 minutes so it’s mostly dry.
2. In saucepan, sauté rice in oil.

Add water and salt. Bring to a boil. Simmer until liquid evaporates, about 20 minutes.

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Gullah-Geechee Corn Salad Recipe

What you’ll need for the salad:

• 3 cups corn, very well drained
• ¼ cup chopped green onions
• 1/3 cup diced green or red bell peppers
• 1 cup chopped and seeded tomato
• 1 or 2 ribs of minced celery, with some of the leaves
• Salt, to taste

Directions: Let corn drain on paper towels to remove as much moisture as possible. Toss corn and all ingredients together.

What you’ll need for the dressing:

• 1/3 cup vinegar
• 1/3 cup sugar
• ¼ cup oil
• ½ teaspoon minced garlic
• ½ teaspoon black pepper
• ½ teaspoon celery seed
• ¼ teaspoon ground red pepper (optional)

Directions: Pour vinegar in a container with a tight lid. Dissolve sugar in vinegar. Add remaining ingredients and shake well. Pour over salad.

Refrigerate salad until chilled. Toss again just before serving

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Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

• Yield: 6 servings (serving size: 1 burrito)
• Total:30 Minutes

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained

• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

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Zucchini, Eggplant, and Green Beans with Tomatoes

Recipe Type: Vegetables, Squash, Tomatoes, Green Beans
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min

Ingredients:

3 to 4 large tomatoes, stem end removed
Extra-virgin olive oil
1 medium onion, cut in half and sliced
1 medium-large zucchini squash, sliced
1 medium Japanese eggplant, sliced
4 large cloves garlic, peeled and sliced thin
Coarse salt and freshly-ground black pepper, to taste
1 handful of young green beans or Chinese Long Beans, cut into 2-inch lengths
Chicken broth, if needed
Fresh oregano leaves and flowers*
Fresh thyme springs
Pinch saffron
Several shakes of Zatar (optional)**

* Fresh oregano is preferred for this recipe, and if you have it in your garden, be sure to use the flowers. Dried oregano may also be used.

** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish dishes. Crushed Sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.

Preparation:

If you have an instant hot water tap at your sink, fill a four cup measuring cup with the hot water and add tomatoes. If not, boil water and pour over tomatoes. Let sit a few minutes until you can easily peel off the skins. Cut into quarters and set aside. LearnHow To Peel Fresh Tomatoes.

To a large sauté pan, add olive oil and onion, sauté over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and sauté. Add salt at this time as it helps to release juices from the vegetables. Note: If the vegetables seem dry, add a little chicken broth. Place lid askew on pan and let the mixture cook until almost softened.

Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn heat to low and finish cooking. Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.

Makes 4 servings.
 

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