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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Eggplant Salad

Ingredients for EggPlant Salad

This recipe is known locally as M'raad

1 Serving

2 lb large (abt 3) eggplants

1/2 tbsp. salt

1/4 cup/59 ml (abt) oil for pan frying

5 cloves garlic, put through a press

1/2 cup/118 ml water

1/8 tsp. turmeric, Ground

1/4 tsp. paprika

1/4 tsp cumin seed , Ground

1 tbsp. tomato paste

1 tbsp. white (or cider vinegar)

1/4 cup/2 oz sweet red pepper, cored,seeded & chopped for garnish

Directions

1. Trim off both ends of eggplants and cut them into slices about1/2-inch thick.

Sprinkle slices with salt and let stand for 1/2hour.

Drain off discoloured liquid and wipe slices dry, pressing them gently.

2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side.

Cover the pan since this will steam-fry and reduce amount of oil needed.

Remove eggplant to a large serving platter and keep warm while making the sauce.

3. TO MAKE THE SAUCE:

In same skillet, stir-fry garlic for about 10seconds.

Add water, turmeric, paprika, cumin seed, and tomato paste.

Simmer mixture over low heat for 5 minutes.

Stir in the vinegar.

Pour sauce over platter of eggplant and garnish with the chopped red peppers.Serve at room temperature.

Serves 6 to 8 with other dishes.

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Ceylon Vegetable Curry

Keeps well a couple of days in the fridge, and freezes well too. Great with rice or green salad.

THE SPICES MIXTURE

* 30 g. vegan margarine
* 1 tablespoon oil
* 3 large onions, finely chopped
* Garlic and ginger, finely chopped (lots of both!)

Tandoori Spice:

* 3 - 4 tablespoons of Tandoori Paste (e.g. Patak’s), OR
* 4 - 5 tablespoons of Tandoori Spice Mix (e.g. Clive of India)
* 1 cup of water

2) THE VEGETABLES

* Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE

* 300g (1/2 bottle) of tomato salsa / puree e.g. La Gina
* OR
* 2 large tomatoes, chopped
* OR
* 1 tin tomatoes, pureed
* White Vinegar, ¼ to ½ a cup
* Marmelade or apricot jam, ½ to 1 cup (whatever you like the taste of)
* Some Chilli powder / paste, if you like it (I DON'T USE IT)
* 1-2 cups of coconut milk.

4) THE GARNISH

* Pineapple pieces banana chunks shaved coconut chutney pappadums sultanas plain yoghurt cucumber slices and / or tomato wedges

1) THE SPICES MIXTURE
Fry it all together over MEDIUM HEAT, until all the WATER IS GONE, and the mixture is SOFT and starting to turn DARK REDDISH BROWN, and stick to the pan.

2) THE VEGETABLES
Now add the cubed vegetables (** they could be pre-microwaved or steamed) to the spices, and brown gently. Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE
Next add the sauce ingredients to the vegetables and spices in the pan. Leave to simmer VERY VERY SLOWLY on LOW HEAT, until it is no longer runny. Just before the end, add the coconut milk. If the mixture becomes too runny, keep cooking it until it thickens.

4) THE GARNISH
Serve with an assortment of bowls on the table.

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Greek Orzo and Grilled Shrimp Salad

with Mustard-Dill Vinaigrette

Recipe courtesy Bobby Flay

Prep Time:

18 min

Inactive Prep Time:

--

Cook Time:

4 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3/4 pound orzo, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise, and sliced
• 3 green onions, thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh dill, plus extra for garnish
• 1/4 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup olive oil, plus additional for brushing shrimp
• Salt and freshly ground pepper
• 3/4 pound feta cheese, crumbled
• 16 medium shrimp, peeled and de-veined

Directions

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.

Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

Pasta Salad-Vegetarian

Ingredients:

• 1/2 c uncooked red kidney beans* OR 15 oz can cooked beans - drain & rinse well
• 1/2 c uncooked garbanzo beans* OR 15 oz can cooked beans - drain & rinse well
• *If you want to cook your own beans, see the directions below
• 2 celery stalks, trimmed & sliced thin on the diagonal
• 2 small carrots peeled and sliced thin on the diagonal
• 1 cup sliced green beans
• 1/2 red or green pepper, sliced in thin strips
• 1 Tblsp olive oil
• 1 Tblsp minced fresh ginger
• 2 cloves garlic, minced
• 1/4 c minced fresh parsley
• 1/2 cup pitted greek or regular olives
• 1/2 cup canned artichoke hearts, quartered
• Lacto-Veg Option: 1/4 - 1/2 c. diced feta cheese

Dressing Ingredients:

• 1/3 cup olive oil
• Juice of 2 lemons
• 2 tsp dried basil leaf OR 2 Tbslp fresh minced
• 1 tsp dried marjoram leaf OR 1 Tblsp fresh minced
• 1 tsp dried thyme leaf OR 1 Tblsp fresh minced
• 1 tsp salt or to taste
• 1 tsp ground black pepper or to taste

Pasta Salad Directions:

1. Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool
2. Heat 1 Tblsp oil in large frying pan on medium-low
3. Prep the veggies
4. Add the garlic and ginger to the oil and sauté 5 minutes
5. Turn up the heat to med-high, add the carrot, celery, beans & pepper
6. Sauté another 5 minutes
7. Turn heat to low, cover and cook another five minutes
8. Add the veggies to the pasta
9. Drain and rinse the beans, then add to pasta
10. Add the parsley, olives, artichoke hearts, and dressing
11. Lacto-veg: Add crumbled feta cheese if desired at this point (I assure you it isn't necessary)
12. Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately

Bean Cooking Directions:

1. Soak beans 8 hours. Use hot water & change several times to cut soaking time to 2-4 hours
2. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
3. Boil ten minutes & skim the foam
4. Cover & simmer for 1 - 2 hours, until falling-apart tender

Note: Double the amount of beans to cook extra, to freeze for future recipes. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking! Cook black beans & garbanzo beans separately!

Southern Potato Salad

Recipe Ingredients:

1 – pound red potato
1 – hard boiled egg, finely chopped
1 – large celery rib, finely chopped
1/2 – cup mayonnaise or Miracle Whip
1/2 small onion, finely chopped
1/8 – teaspoon yellow mustard

Cookware and Utensils:

1 – Large Boiling Pot
1 - Small Boiling Pot
1 – Large Serving Bowl With Lid
1 - Stirring spoon
1 – Knife

Recipe Instructions:

As always, the key to great cooking is to be prepared and to use quality ingredients.

Start of by rinsing potatoes thoroughly under running water. While rinsing, gently scrub potatoes to remove dirt.

Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool before peeling. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mustard. Mix all of the ingredients together thoroughly. Start with the exact measurements and adjust to your desired taste, if necessary. If you must go ahead and add salt and pepper to taste.

Spoon the combined mixture into a suitable size bowl with lid. Cover and refrigerate. Serve potato salad cold.

South Carolina Mustard Barbecue Sauce

South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

INGREDIENTS:

* 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
* 8 ounces of beer (less for thicker sauce, more for thinner sauce)
* ½ cup apple cider vinegar
* 8 tablespoons brown sugar
* 1/2 cup tomato puree
* 2 teaspoon Worcestershire sauce
* 1 tablespoon cayenne
* 1 tablespoon fresh cracked black pepper
* 2 teaspoons salt
* 1 1/2 teaspoons garlic powder


PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.


Vinegar & Pepper Barbecue Sauce
INGREDIENTS:

* 3 cups apple cider vinegar
* 1/4 cup red pepper flakes
* 1/4 cup ground black pepper
* 1/2 cup salt
* 1/2 cup ketchup
* 2 tablespoon dark brown sugar

PREPARATION:
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.