2 T olive oil
½ pound turkey sausage
1 onion, chopped
4 garlic cloves, chopped
2 cans kidney beans (we used mixed beans & navy beans)
1 14 oz.can undrained diced tomatoes
1 tsp (or more) Cajun or Creole seasoning
Fry onions, garlic and sausage in oil until brown. Mix in beans with their juices, tomatoes & seasoning. Reduce heat to low and simmer for 45minutes until thick and then add 3 cups of cooked rice.
From Bon Appetit, February 1996
Categories: New Orleans · Salad
Tagged: beans, rice, turkey sausage
2 limes
1 tsp grated ginger
1/2 tsp minced serrano
freshly ground (is there any other kind?)black pepper, and a little salt
2 T olive oil
9 C diced watermelon
1/4 C thinly sliced radish
1/2 C finely sliced mint
1/4 finely choppe cilantro
Remove the zest from 1 lime and cut into thin strips. Cut segments from the lime (like a grapefruit). Squeeze juice from the membranes into bowl. Juice other lime into bowl.
Combine zest, juice, ginger, chile, pepper, salt and oil.
Combine watermelon, radishes, lime segments, mint and cilantro.
Pour dressing over and serve.
From One Spice Two Spice (by Floyd Cardoz). Fully recommend this book…fairly easy with half an eye to Western cooking (he’s originally from Goa so it has a bit of a Portuguese feel as well).
½ cup olive oil
¼ cup fresh lime juice
2 teaspoons honey
1 teaspoon grated lime peel
1 cup paper thin red onion slices
2 – 6 ounce bags of mixed lettuce
6 plum tomatoes, thinly slices
Whisk the first four ingredients together in a small bowl. Season with salt and pepper.
Transfer 2 tablespoons of dressing to another bowl; mix in the onions.
Let onion and remaining dressing stand at least one hour and up to three hours.
Toss the onion occasionally.
Mix lettuce, tomatoes and onion mixture in a salad bowl. Toss with dressing.
Source: Bon Appetit, February, 2004 Argentina
Dinner Club, January 31, 2004
Categories: Salad · South American
Set heavy skillet over medium heat.
Stem3 dried chipotle and 3 dried cascabel chiles.
Place in pan and stir, pressing down from time to time to darken and char.
When aroma strong (around 3 minutes) scoop into bowl.
Pour over enough hot water to cover.
Place weighted object over chiles to keep submerged.
Drain after 10 minutes.
(The longer you wait the less heat….more soakings will remove even more heat).
Heat broiler.
Lay 7 tomatillos (husked and rinsed) and 3 medium tomatoes in pan.
Place about 4” under broiler.
Roast till tomatillos are softened, black in places and some splitting.
Flip and roast other side.
Set aside and let cool.
Should all take under ten minutes.
Turn oven down to 425.
Separate large white onion into thin rings.
Place on baking pan with 6 peeled garlic cloves.
In oven, stir every few minutes til browned. Around 15 minutes.
Let cool.
Process onion-garlic.
Scoop mixture into bowl.
Puree chiles, tomatillos and tomatoes.
(Core tomatoes.)
Stir into onion mixture.
Stir in about 1.5 tsp fresh thyme.
Taste and season with salt (1 tsp) and sugar (1/2 tsp).
Note: from Rick Bayless’ Salsa That Cook.
Note 2: Makes about 2 cups…..very good as a stand alone salsa.
Heat broiler.
Lay 7 tomatillos (husked and rinsed) and 5 serranos (stemmed) in pan.
Place about 4” under broiler.
Roast till tomatillos are softened, black in places and some splitting.
Flip and roast other side.
Set aside and let cool.
Should all take under ten minutes.
Turn oven down to 425.
Separate 1 small white onion into thin rings.
Place on baking pan with 3 peeled garlic cloves.
In oven, stir every few minutes til browned. Around 15 minutes.
Let cool.
Process onion-garlic and serranos.
Scoop mixture into bowl.
Puree tomatillos.
Stir into onion mixture.
Stir in about 1/3 cup chopped cilantro.
Taste and season with salt (1 tsp) and sugar (1 tsp).
Note: from Rick Bayless’ Salsa That Cook.
Note 2: Though this was served only as part of soup…it was phenomenal as a stand alone salsa…superior to most green salsas I have tasted. Makes about 2 cups.
Basic Tomato Salsa
Chop 4 large fresh tomatoes.
Chop 2 serranos with seeds.
Chop ½ cup cilantro.
Mix with fresh lime juice, salt, a little cumin,
Stir and adjust.
Salsa de Molcajete
Roast or broil:
2 large tomatoes
2 jalapenos
3 unpeeled garlic cloves
After blackened, peel the tomatoes,stem chiles, and peel garlics.
In food processor, grind the chiles, garlic and
¼ tsp salt to a coarse paste.
Add tomatoes and pulse to a coarse texture.
Transfer to a serving bowl.
Finely chop ½ small white onion. Rinse and stir into salsa.
Leave for a couple of hours for the flavors to meld.
Add 1/3 cup or so of cilantro.
Optional is 1 and ½ tsp cider vinegar
(can’t remember if I put this in).
Add a little water if too thick. Taste and season with salt.
Source: Rick Bayless’ Mexican Kitchen.
Categories: Salad · Southwestern
2 cups black beans
1 tablespoon cumin
1 teaspoon salt
3 cups kernel; corn, drained
½ cup minced red onion
½ cup minced green onion
½ cup chopped fresh cilantro
2 cups chopped tomato
Smoky Chili Vinaigrette (See below)
Mix all ingredients.
Smoky Chile Vinaigrette
¼ cup lime juice
2 canned chipotles in adobo sauce minced
1 tablespoon of the adobo sauce
¼ cup vegetable oil
Mix all ingredients.
Categories: Salad · Southwestern
