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

Related articles

• Gullah-Geechee available for public comment
• High Tomato Season: Sola Gratia Farm Week Thirteen
• Simple Garden Recipes: Summer Corn Salad
• Cajun spiced chicken and romaine lettuce salad

Jamaican Jerk Tofu

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.

Related articles by Zemanta

• Black Pepper Tofu from Macheesmo
• Jamaican Jerk Tofu
• Recipes for Health: Tofu Dresses to Beat the Heat - Recipes for Health
• Barbecue Tofu
• Recipe Time: Easiest Crispy Fried Tofu Ever.

• Tofu is a Good Alternative to Cheese (food-facts.suite101.com)
• Mr. Bacon vs. Monsieur Tofu (bacontoday.com)
• 7 Scrumptious Stir-Fry Recipes (lifescript.com)
• Grilled Tofu & Soba Noodles (101cookbooks.com)
• 7 Low-Cal Vegetarian Recipes (lifescript.com)

Barbecue Tofu

Rcipe Source : BlackVegetarians

2 pounds of firm tofu
Olive oil (as needed)
Tamari or raw soy sauce (as needed)
1 sliced onion
1 Tb black pepper
Natural barbecue sauce (see recipe below or use all natural store brand)

Cut the tofu blocks into ¼ inch thick slabs. In a shallow pan, marinade the tofu using a mixture of 1 part olive oil to 1 part tamari or raw soy sauce, so that there is just enough marinade to cover the tofu. Slice the onion and put the slices on top of all the pieces of tofu and sprinkle black pepper over all the blocks of tofu. Allow the tofu to marinade for at least two hours, longer if possible (preferably overnight). Remove the tofu from the marinade and douse it with the barbecue sauce. Right after you put the barbecue sauce on, place the tofu in the freezer and allow it to freeze solid. Once frozen, remove it from the freezer and broil it for 5 to 10 minutes. You can then make a sandwich out of it or put it inside a pita pocket along with your favorite toppings. Serves 4.

(Adapted from 30 Days @ Delights of the Garden by Imar Hutchins.)

Natural Barbecue Sauce


3-4 medium size tomatoes
10 sundried tomatoes
1 cup raisins
2 tsp vinegar
1 Tb tamari or raw soy sauce
1 tsp thyme
1 tsp paprika
2 Tb barbecue spice
1 tsp chili powder

Soak the sundried tomatoes in water for a couple of hours to allow them to get soft. Cut the tomatoes in fourths and place all ingredients in a food processor. Using the S blade, pulverize the contents until smooth.

© 2010 blackvegetarians.org

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.

Related articles by Zemanta

• Eggplant Lasagna Recipe (notecook.com)
• Eggplant-cucumber Salad (notecook.com)
• Brinjal aka Eggplant aka Aubergine Salad (fondoffood.blogspot.com)

Kachumbari

Kachumbari could almost be called East African cole slaw -- it is a mixture of chopped or shredded vegetables that is prepared ahead of time and served cold. The most basic version is onions and tomatoes in a vinegar or lemon juice dressing; cabbage, chile peppers, and other vegetables are often included.


What you need

* one (more or less) hot chile pepper, cleaned, seeds removed, chopped
* one medium onion, chopped
* two to four tomatoes, thinly sliced
* juice or one or two lemons or limes, or a few tablespooons of vinegar
* up to one teaspoon salt
* fresh cilantro (coriander leaves, dhania), chopped
* one cucumber, peeled and sliced (optional)
* one small cabbage, shredded (optional)

What you do

* Combine all ingredients in a mixing bowl. Toss to coat all ingredients with liquid. Set aside in a cool place for twenty to thirty minutes before serving. Consume within twelve hours.
* Serve Kachumbari with dishes from Eastern Africa.


If raw onion is not to your liking, try one of the following: (1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or (2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry.

Related articles by Zemanta

• Kimchi - chou fermenté à la façon coréenne (ckenb.blogspot.com)
• The Basics of a Great Salad Dressing (rawlivingfoods.typepad.com)
• Floyd's Greek Mushrooms (thefrugalcook.blogspot.com)
• Big Girls, Small Kitchen: Chocolate in Every Savory Bite (huffingtonpost.com)

Hot and Spicy Tofu

Prep Time: 10 Minutes
Cook Time: 12 Minutes

Ready In:
22 Minutes

Servings: 4

"Firm tofu, bell pepper, and red onion, all quickly stir fried in sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether."
Ingredients:
3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed

1/3 cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Directions:
1.Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2.In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Radish greens sauce

3 bunches coarsely chopped radish greens (or other if not available)
4 tbsp tomato puree (or other sub), or cider vinegar
2 tsp. thyme
1 cup water
2 tbsp. veg oil
1 tsp. smooth peanut butter
1/4 onion thinly diced
1 clove garlic, diced
1 tsp. black pepper
dash of crushed habanero
1/4 chopped/crushed red pepper with seeds
1/4 tsp. crushed cardamom
1/4 tsp. allspice

Mix all ingredient together and heat low until greens collapse. Add water if needed (but careful not too much!). Allow to cool after thouroughly heated w/greens readily collapsed, then bottle and refridgerate. Pour over rice, greens, or anything the I desire.

Asian tofu salad

Ingredients

12 oz lowfat firm tofu
1/3 c red bell peppers; chopped
1/3 c scallions; chopped
1 tb fresh parsley; chopped
-DRESSING
2 cloves garlic
2 ts fresh ginger root; grated
1/2 ts chili paste; or to taste
2 tb soy sauce
2 tb rice vinegar
1 ts dark sesame oil

Instructions

Crumble the tofu using a wooden spoon or fork. Whisk the dressing ingredients together. Add the dressing and the peppers, onion, and parsley.Mix well. Serve at room temperature or chilled. This salad will keep for 2-3 days.

Serving suggestions: Tusk the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables.

Carolina Country Slaw

Ingredients:

1 large cabbage, shredded
1 bell pepper, diced
1 onion, diced

Mix the pepper and onion together. Layer the cabbage and pepper and onion mix in a large mixing bowl. Pour 1 ½ cups sugar over this.

Mix the following ingredients together and bring to a boil:

1 cup of vinegar
3/4 cup of oil
1 tsp. of Salt
1 tsp. of celery seed
2 tsp. of Mustard
1 tbsp. Plus 1 tsp. of Sugar

Pour this over the cabbage, pepper, and onion and do not stir. Cover tightly and refrigerate for 4 hours. Tastes better if refrigerated overnight.

serves 8

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.

Grilled shrimp

"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper."

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Thai Barbeque Ribs

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

* 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
* 4 Tbsp. oyster sauce (I used Golden Dragon brand)
* 2 Tbsp. soy sauce
* 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
* 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
* 1 Tbsp. dark soy sauce
* 1/4 cup syrup (I used real maple syrup)
* 5 cloves garlic, minced
* 1 thumb-size piece galangal OR ginger, grated
* Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
* Garnish: 2 spring onions, finely sliced



Preparation:

1. Cut the ribs into easy-to-eat segments and place in a large bowl.
2. Place all remaining ingredients (except the garnish) together in a sauce pan. Stir well to dissolve the syrup.
3. Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
4. Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while reamining uncooked on the inside.
5. Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and ENJOY!

Oven Instructions: If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5-7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.

This About.com page has been optimized for print. To view this page in its original form, please visit: http://thaifood.about.com/od/quickeasythairecipes/r/bbqribs.htm

©2009 About.com, Inc., a part of The New York Times Company. All rights reserved.
http://thaifood.about.com/od/quickeasythairecipes/r/bbqribs.htm
sdn=thaifood

Eastern North Carolina Barbecue

Recipe courtesy The Barbecue Joint


Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
10 hr 30 min

Level:
Intermediate

Serves:
6 large servings

Ingredients

* 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
* Kosher salt
* Barbecue Sauce, recipe follows
* Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker

Directions

Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.

Preheat the oven to 225 degrees F.

Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:

2 cups apple cider vinegar

2 tablespoons crushed red pepper

1/2 tablespoon chopped fresh garlic

1/2 tablespoon kosher salt

1 tablespoon freshly ground black pepper

In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

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.

Belizian Style Habanero Hot Sauce

The Habanero Cookbook, DeWitt & Gerlach

This sauce is similar in taste to Melinda's

1 small onion -- chopped
2 cloves garlic -- chopped
1 tablespoon vegetable oil
1 cup carrots -- chopped
2 cups water
3 Habanero chilies (3 or 4) -- minced
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce
heat,and simmer until the carrots are soft. Remove from heat . Add
chilies,lime juice and salt to the carrot mixture. Place in processor and
puree until smooth.Pour into sterilized jars and seal.


Ya'll come back now!