Recipes

(2020) Pikliz

Published at In Category Cabbage, Carrots, Onions, Pork, Recipes

Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.

Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.

When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”

(2020) Black-Eyed Pea Salad with Hot Sauce Vinaigrette

Published at In Category Field peas, Recipes

This do-ahead recipe is adapted from “Carla Hall’s Soul Food: Everyday and Celebration.” She uses canned black-eyed peas. I’m doing it with fresh peas. Our peas may not be black-eyed peas, but they share similar qualities.

Notes from the book:

“Black-eyed peas hold a special significance in the heart of every African-American. We eat them for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where they’re part of spiritual ceremonies too. They’re a part of our culinary DNA. And they’re delicious.

“Black-eyed peas are tender, skin to center, and this helps them soak up sauces. Because they’re nice and mild, I drench them with a hot sauce dressing, honeyed yet sharp with garlic and mustard. In this salad, cucumbers and onion balance the peas’ creaminess with crunch, and tomatoes burst juiciness. Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish. Get ready for this salad to become one of your favorites.”

(2020) Acorn Squash with Raisin Sauce

Published at In Category Recipes

My friends were wondering about acorn squash. So now we have our second hard shelled squash of the season. I have to admit when I was writing about seasonal vegetables for the AJC back in the day, I had a hard time tackling acorn squash in August or even September. When I see an acorn squash, I will always think of my mother’s simple treatment. Cut it in half, scoop out the seeds, add a pat of butter and a little brown sugar or honey and bake. She tried to convince us it was dessert. And really, it was just as good as dessert.

Here’s a recipe that’s along those same lines. It was from Better Homes and Gardens 100 years ago. And you make it in a slow cooker, so no heating up the kitchen. It really leans to the sweet side, but you could leave out the honey and vanilla, maybe throw in curry instead of the apple pie spice – and go East Asian with it.

(2020) Seven Minute Zucchini

Published at In Category Recipes, Summer Squash

Just for something different this week, I’m thinking of making this recipe – a vegetarian version of beef stroganoff although mine will probably be zucchini and yellow squash. I’ll get to a farmers market for some local mushrooms and serve this for dinner Saturday night. The recipe came from “The Church Supper Cookbook.” I’ve been testing some recipes with Israeli couscous and that’s probably what I’ll use to accompany this dish, in place of something like egg noodles.