New Year's recipes for main dishes to pair with hoppin' john, greens - Atlanta Journal Constitution |
- New Year's recipes for main dishes to pair with hoppin' john, greens - Atlanta Journal Constitution
- Seasoned to Taste: Recipes are gifts that keep on giving - Lincoln Journal Star
- Health Benefits of Sea Moss & 5 Delicious Recipes to Make - The Beet
- My 10 favorite Dinner in Minutes recipes of 2020 include étouffée, Instant Pot stew and chicken, chicken, chicken - Washington Post
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Posted: 23 Dec 2020 07:57 AM PST What to cook? Pork seems to be a New Year's Day go-to for many. You can't go wrong with Boston butt or picnic shoulder, remarkably forgiving cuts that render magnificent, falling-apart tender meat, whether smoked on a grill or roasted for hours in the oven. Pork chops are another winner. I'm a big fan of Atlanta chef Anne Quatrano's Browned Pork Chops with Tomato Gravy. Fried in bacon fat, finished in the oven, smothered in tomatoes and served with the actual bacon crumbled on top, the chops are country cooking at its finest, elegant enough for company, too. Tomatoes and spice are a good way to perk up food that pairs well with rice. You can find many examples scattered throughout the African diaspora, from the American South to the Caribbean to Brazil.  Raul Dominguez. Courtesy of Bar Mercado Credit: Courtesy of Bar Mercado Credit: Courtesy of Bar Mercado Raul Dominguez, the executive chef at Bar Mercado at Krog Street Market, makes an exquisite ropa vieja, the classic Cuban dish of shredded beef with a name that translates, appropriately, as "old clothes." For his elevated version, Dominguez braises short ribs in wine from Rioja, Spain. When I asked for a recipe to cook at home, he suggested chuck flap, a less expensive cut that pulls apart nicely after a long braise. If you have time, make Dominguez's ropa the day before; it's better after a night's rest in the fridge. As I researched this story, I found many wonderful ideas in Marcus Samuelsson's new cookbook, "The Rise: Black Cooks and the Soul of American Food" (Little Brown, $38), in which the celebrity chef pays tribute to Black cooks that make America great. I'm intrigued by his Coconut Fried Chicken with Sweet Hot Sauce and Platanos; Shrimp Fritters with Bitter Greens and Grapefruit; Country-Style Spare Ribs with Pickled Greens Slaw; Good Vibes Curry Goat; and Fish Cakes with Birmingham Greens Salad. (The latter is a love letter to Mashama Bailey, executive chef and partner at the Grey in Savannah.) Note that some of these offerings include a green component, so you can check that off your eating agenda for the day.  From top on left: Erin French's Slow-Roasted Pork Picnic Shoulder with Cinnamon & Rosemary, Raul Dominguez's Ropa Vieja, and Toni Tipton-Martin's Catfish Étouffée. (Styling by Wendell Brock / Chris Hunt for the AJC) Credit: Chris Hunt Credit: Chris Hunt Another bounty of inspiration for a New Year's feast is Toni Tipton-Martin's "Jubilee: Recipes From Two Centuries of African American Cooking." Perusing this essential book, I drool over Caribbean Roast Pork, Jamaican Jerk Ribs, Pork Chops with Rich Lemon Caper Sauce, Creole Fried Chicken, Louisiana Barbecue Shrimp, and the recipe I ultimately tested and loved: Catfish Étouffée. That is some good gravy, y'all. Now back to the ever-popular pork. A few years ago, I tried Erin French's Slow-Roasted Pork Picnic Shoulder with Cinnamon & Rosemary. Turns out this Yankee chef from Maine knows from pig. I tested it again for this story; once more, it blew me away. Here's a superstition for you: Savor good food on New Year's Day, and you'll eat well all year long. I just made that up. But I bet Mama would approve. Recipes: Main dishes for the New Year's Table New Year's rituals are more about tradition and fun than logic and expectation. Traditional sides include collards, black-eye peas and cornbread.  Raul Dominguez, the executive chef at Atlanta's Bar Mercado, makes an exquisite ropa vieja, the classic Cuban dish of shredded beef with a name that translates, appropriately, as "old clothes." For his elevated version, Dominguez braises short rib in Rioja wine from Spain. When we asked for a recipe to make at home, he suggested chuck flap, a less expensive cut that shreds nicely after a long braise. (Styling by Wendell Brock / Chris Hunt for the AJC) Credit: Chris Hunt Credit: Chris Hunt Raul Dominguez's Ropa Vieja Dominguez, the executive chef at Bar Mercado, serves his ropa with black beans, rice and fried yucca. For New Year's Day, we'll go with rice, black-eyed peas and a pot of collards. For a colorful presentation, Dominguez suggests sauteing sliced onions and peppers, and adding that to the platter. That's an extra step that may not be necessary, considering how the ropa shines on its own. Raul Dominguez's Ropa Vieja
Nutritional information Per serving: Per serving: 574 calories (percent of calories from fat, 52), 51 grams protein, 15 grams carbohydrates, 3 grams fiber, 32 grams total fat (11 grams saturated), 148 milligrams cholesterol, 1,358 milligrams sodium. This Catfish Étouffée is from Toni Tipton-Martin's "Jubilee: Recipes From Two Centuries of African American Cooking" (Clarkson Potter). The dish makes for an excellent main course to pair with traditional New Year's Day fare of greens and black-eyed peas. (Styling by Wendell Brock / Chris Hunt for the AJC) Credit: Chris Hunt Credit: Chris Hunt Toni Tipton-Martin's Catfish Étouffée Louisiana's étouffées are traditionally made with shellfish, but Tipton-Martin opts for catfish smother-fried in a rich, buttery, somewhat spicy gravy. Serve with rice or grits. Toni Tipton-Martin's Catfish Étouffée
Nutritional information Per serving: Per serving, without rice: 619 calories (percent of calories from fat, 78), 23 grams protein, 12 grams carbohydrates, 1 gram fiber, 54 grams total fat (20 grams saturated), 127 milligrams cholesterol, 614 milligrams sodium.Adapted from "Jubilee: Recipes From Two Centuries of African American Cooking" by Toni Tipton-Martin (Clarkson Potter, $35).  Chef Erin French runs the Lost Kitchen in her hometown of Freedom, Maine. We love her Slow-Roasted Pork Picnic Shoulder with Cinnamon & Rosemary, from her cookbook, "The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine" (Clarkson Potter). Cooked for five hours, the meat comes out ultra-tender, and the spice rub gives it a nice crusty bark. It's a super simple recipe, but you'll need to get started the day before, coating the pork with the rub and refrigerating overnight. We used boneless Boston butt. (Styling by Wendell Brock / Chris Hunt for the AJC) Credit: Chris Hunt Credit: Chris Hunt Erin French's Slow-Roasted Pork Picnic Shoulder with Cinnamon & Rosemary From the chef behind the Lost Kitchen in Freedom, Maine, this is a super-easy and somewhat surprising spin on roast pork. (It's the cinnamon.) Cooked for five hours, the meat comes out ultra-tender, and the spice rub gives it a nice crusty bark. I used Boston butt, and the leftovers made fantastic tacos. One note: You'll need to plan in advance. The recipe calls for coating the pork with the spice rub to marinate overnight. Erin French's Slow-Roasted Pork Picnic Shoulder with Cinnamon & Rosemary
Nutritional information Per serving: Per serving, based on 4: 706 calories (percent of calories from fat, 64), 60 grams protein, 4 grams carbohydrates, 2 grams fiber, 49 grams total fat (16 grams saturated), 211 milligrams cholesterol, 1,649 milligrams sodium.Adapted from "The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine" by Erin French (Clarkson Potter, $32.50). Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.  |
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Seasoned to Taste: Recipes are gifts that keep on giving - Lincoln Journal Star Posted: 23 Dec 2020 06:00 AM PST   Gifts sometimes seem to be the reason for the season. But as many a tale from many a holiday tradition reminds us, it's the season for giving, not for getting. This year-for-the-records has made it tougher to give the foods we love to people we care for. A monetary donation to the Food Bank of Lincoln or Center for People in Need is one critical way to get food to others. But a more personal gift you can safely share? A recipe. And not just any recipe. One you know and love. One that works. A life raft in the tsunami of suggestions from blogs, books, online groups, TV networks and YouTube videos. Just when we were awash, some recipes from friends appeared. Ones they've loved and made repeatedly. Delicious and doable, both.   Our friend Rosalind shared a simple but surprising recipe for Turkish Carrots and Lentils. Frugal ingredients create complex flavors in less than an hour. And both the carrots and the lentils mimic the shape of the "coins" that create a prosperous new year. Our friend Patrick gave the Eating Through the Pandemic Facebook group, and millions of Milk Street subscribers, a sumptuous but simple way to use leftover rice. So even if the new year doesn't bring us all the coin we hope for, we can find some comfort in a bowl. Even if you can't directly feed the ones you love this holiday season, remember recipes are a gift! Turkish Carrots and Lentils* ½ cup olive oil * 1 onion, in thin crescent moon shapes * 4 garlic cloves, thinly chopped * 1½ teaspoons coriander seeds, crushed * ¼-½ teaspoon dried red pepper flakes * ½ cup green or Puy lentils * 6 large carrots, sliced * 2 tablespoons tomato paste * 2 teaspoons superfine sugar * 1¼ cups vegetable stock or water * Salt and pepper * 2 tablespoons chopped fresh mint, parsley or dill * Good squeeze of lemon juice * Extra-virgin olive oil, to serve Directions: Heat oil in a saucepan and saute the onion until soft and pale gold. Add garlic and spices, cook for 2 minutes. Add everything else except the herbs, lemon juice and extra-virgin olive oil. Bring to a boil and cook until tender and liquid has been absorbed (about 30 minutes). Taste, add herbs and lemon juice, then adjust seasoning. Add a generous slug of extra-virgin olive oil. Serve hot, warm or at room temperature. Source: Diana Henry, Splendidtable.org Thayir Sadam (South Indian yogurt rice)* 4 cups cooked white rice * ½ cup whole milk * ½ cups whole-milk plain yogurt * Kosher salt * ¼ cup ghee or neutral oil * 10 curry leaves (optional) * 2 teaspoons black, brown or yellow mustard seeds * 1 teaspoon cumin seeds * 2 scallions, chopped Directions: In a large saucepan over medium heat, combine rice and milk. Cook, stirring often, until rice has absorbed the milk, about 5 minutes. Stir in yogurt and 1 teaspoon salt, then cook, stirring often, until thick and creamy, about 3 minutes. Remove from heat and set aside. In a small saucepan over medium-high heat, combine ghee, curry leaves (if using), mustard seeds and cumin seeds. Cook, swirling the pan, until spices are toasted and the mixture is aromatic, 1½ to 2 minutes. Off heat, remove and discard the curry leaves, then swirl in the scallions. Divide rice mixture among individual bowls and spoon ghee mixture over the top. Tips: Don't use nonfat or low-fat yogurt; the flavor is too lean and the yogurt will separate when cooked. Patrick prefers the rice warm, but it can be eaten at room temperature or even cold. A spoonful of tarka — aromatics bloomed in hot ghee, butter or oil — added just before serving gives the dish a heady fragrance and rich, spicy flavor. Curry leaves in the tarka have an inimitable taste and aroma; if you cannot find them (sold fresh or frozen in most Indian grocery stores), simply leave them out. The rice will still be terrifically tasty. Other common garnishes: pomegranate arils, shredded carrots, diced cucumbers and Indian lime pickle. Source: Patrick Owen Chadd, 177milkstreet.com Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don't). Contact her at citydesk@journalstar.com  |
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Health Benefits of Sea Moss & 5 Delicious Recipes to Make - The Beet Posted: 23 Dec 2020 10:37 AM PST  Sea moss, also known as Irish moss, is suddenly becoming the hottest new ingredient to add to your diet for its powerful immune-boosting qualities, along with its other known health benefits. Sea moss, an alga that has been scientifically proven to promote healthy weight loss, help you build lean muscle, rev up energy and metabolism as well as super-charge your immune system. One serving of sea moss provides most of the vitamins and nutrients your body needs in a day to be its healthiest. You have probably heard of sea moss, but the question is: How do you use it in recipes, and what's the best way to get it into your diet? We've gathered five easy and delicious ways to add this powerful plant to your daily diet. Here's exactly what you need to know about sea moss, including where to buy it, what it tastes like, and creative ways to add it to your meals, for all the right reasons. What is sea moss, which one is safe to buy, and where can I get it?First, sea moss is not a new discovery. Over 2,000 years ago, the Irish harvested sea moss and used it as natural medicines and a homemade remedy to treat illnesses. Sea moss is a red, micro-algae and is native to the coastlines of North America, Europe, and the Caribbean, but now often harvested and protected in pool farms, mostly located in Jamacia and Antigua. Sea moss is sold in bunches and looks like the translucent yellow seaweed you'd find washing up on beaches along the Atlantic seaboard and parts of the Caribbean. When you buy sea moss, look for "wildcrafted" on the package, which tells you it's 100% naturally grown and made without preservatives. Because the alga takes about three months to replenish after it's been picked, real sea moss isn't as readily available as fake sea moss, which is made in factories and contains preservatives and salts. (This is a growing concern as demand for the miracle plant grows.) Trusted Sea Moss brands:
Use It to Boost Immunity and Lose Weight: 5 Major Health Benefits of Sea MossSea moss is full of incredible health benefits, which is why the tiny spiral yellow seaweed is considered a "powerhouse" food. Here are five reasons you should add it to your diet according to popular herbalist Paul Otote. 1.Sea Moss Will Boost Your Energy LevelsSea moss is full of iron, which many plant-based eaters lack because it's commonly found in animal foods like meat, poultry, and seafood. Sea moss contains about 9 milligrams of iron per 100 grams, which means sea moss has 9 times more iron than chicken. 2. Sea Moss is vitamin-rich and contains 90% of nutrients our bodies needSea moss has 92 of the 110 minerals the body is made from, says Otote and he calls it the "powerhouse." Sea moss contains beta-carotene, vitamin B, vitamin C, and sulfur as well as minerals like magnesium, manganese, calcium, phosphorus, and zinc. All these contribute to healthy cell functioning in the body. 3. Sea Moss promote natural weight lossSea moss contains iodine, the vital thyroid hormone precursor that is important for healthy thyroid function, and your body's metabolism. 4. Sea Moss helps your body build muscleThe seaweed is rich in protein, with 6 grams of protein per 100 grams of sea moss. The best way to get the benefit is with the sea moss gel added to your post-workout smoothie. 5. Sea Moss helps build a healthy immune systemMost importantly, given the current health situation, sea moss also helps the body fight back against all types of immune threats, including viruses and everyday aging and inflammation. Otote calls this "the anti's:" Anti-inflammatory, anti-aging, anti-bacterial, and anti-viral. It's been used for hundreds of years as a treatment to help prevent and relieve cold and flu-like symptoms, in powdered form. "It can be used to prevent colds but also help you heal and recover from sickness," Otote says. Sea moss contains potassium chloride, which helps the body reduce inflammation and people take it to lower their risk of infections because of its positive impact on the immune system. Otote sums it up as a no-lose additive: "Sea moss when you're ill is a win, and sea moss when you're healthy is a win, it's a win-win." To add Sea Moss to your meals, simply make it into Sea Moss gel in your blenderThe best part about sea moss is that you can add it to most of your favorite meals. Sea moss has a thick consistency and works well as a roux to add to stir-fries, rice, and beans, bread, baked goods, smoothies. The smell of sea moss is a slightly "under the sea" ocean aroma but it's easy to get rid of that seaweed scent by soaking it in limes. (Follow the video below as blogger West Indie Ray shows you how to eliminate the odor.) Before you add sea moss to your smoothies, bowls, rice, bread, first you need to prepare the algae and blend it into a gel. This liquid is your base to add to tasty, healthy recipes. We researched the best and easiest sea moss gel video tutorial so you can watch and make the gel on your own. West Indie Ray, a popular blogger, explains the health facts from Dr.Sebi who used sea moss in his practice. She points out that sea moss on its own has an "under the sea" taste, which she gets rid of by soaking limes into the mix. Then, she soaks the sea moss mixture, adds it to her blender, and shows the final gel form. She also points out that sea moss should be stored in an amber mason jar to protect the sea moss from absorbing any harmful chemicals. Sea Moss Recipe 1. This Nutrient-Dense Sea Moss SmoothieAfter you make the gel, add the liquid to your smoothies. Take your favorite ingredients like bananas, apples, raspberries, blueberries, strawberries, and greens like kale, spinach, and sprouts, then add just 3 tablespoons of sea moss gel and blend. This is a healthy recipe that's easy to make and tastes delicious. Or, try this smoothie recipe (below) from Red's Kitchen Sink, a company that harvests sea moss from St. Lucia. Or, try this sea moss smoothie made with natural vegan ingredients and has a nutty, festive-holiday taste. The recipe is attached to the image below. Sea Moss Recipe 2. A Nutrient-Dense Sea Moss Acai BowlSimilar to a smoothie, blend together acai berries and sea moss gel, for the base of your bowl. Then add your favorite toppings like kiwis, coconut flakes, seeds, and nuts. You won't even taste the sea moss gel but still reap all the health benefits. Sea Moss Recipe 3. Add It to Your Rice and Beans For TextureRice and beans are an easy, healthy recipe to make. You probably have a go-to recipe for rice and beans or simply heat rice on the stovetop until it's cooked through. After you drain the rice, add 2-3 tablespoons of sea moss gel for a thicker consistency. Then, add your cooked beans to the mixture and enjoy. Sea Moss Recipe 4. Make Delicious Dessert with Sea Moss CustardIn this strawberry rhubarb fool with Irish sea moss custard recipe from Food Network, make a delicious, tasty, healthier-for-you dessert with a half cup of sea moss gel. The ingredients list includes non-plant-based foods but we recommend easy swaps so you can enjoy this dish completely dairy-free. Instead of milk, add your favorite nut milk, and instead of egg yolk, use one tablespoon of flax egg and three tablespoons of water, the ratio is 1 to 3. This recipe calls for three egg yolks, triple the flax seed ratio. Sea Moss for Clear, Bright Skin: Make this Sea Moss Face MaskAfter you have your sea moss gel preparation, add the mixture to a face mask for clear, glowing, bright skin. We researched an all-natural sea moss face mask recipe made with superfood ingredients like algae gel, maca powder, chlorella powder, kelp powder, spirulina, turmeric, and clay. If you have a favorite plant-based recipe that includes sea moss, send it to us via email at info@thebeet.com.  |
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Posted: 23 Dec 2020 07:00 AM PST  To do that, for Dinner in Minutes, I drew from old favorites that I've made again and again (shrimp étouffée, anyone?) and new ones that I learned about from readers, colleagues and terrific cookbooks. Each week, a few days after I hit publish, I'd get a little thrill when readers write to tell me a dish is now in the "clean plate club!" or when they report back: "The recipe is clear and easy to follow, I had a bit of trepidation, but it all turned out really well." As I look back on this tumultuous year, I found it tough to pick favorites. So, here, in alphabetical order because I just can't play favorites among my favorites, are my top 10 Dinner in Minutes recipes of the year. Hope you will try or, better yet, re-try them in the coming year. Akoho Misy Sakamalao. Sometimes the simplest dishes have a surprisingly big flavor. This five-ingredient, one-skillet chicken dish from "In Bibi's Kitchen" by Hawa Hassan with Julia Turshen shows the power of combining coconut oil with lots of garlic and ginger to turn forgiving chicken thighs into a memorable meal in minutes. Bacon-Stuffed Shrimp Burgers. This one comes from my own stash of favorite recipes. I love bacon-wrapped shrimp, and this dish is the next best thing. You tuck crispy bacon bits inside a ground shrimp burger, then pan-fry the burger and serve it on a crispy bun. Baked Chicken Nuggets With Warm Potato Salad. When I'm craving a picnic — even an indoor picnic — I turn to this dish. The chicken nuggets are a fine alternative to fried, but what I keep coming back to is the tahini-dressed potato salad. Whisk together the olive oil, tahini, lemon juice and pepper and then stir in a bit of chopped parsley and toss that with the warm potatoes until coated. Add a sprinkle of scallions if you like. So simple. So good. Beef and Broccoli Stir-Fry. The combination of beef and broccoli is a longtime favorite of mine, and this version nails it. The addition of the scallions, ginger and garlic right at the end gives it a bright burst of flavor. I adapted it from Eating Well, which does a great job of taking favorite dishes and making them just a bit healthier without sacrificing flavor. It's not always easy, but this is a great example of that effort. Coconut Rice With Salmon and Cilantro Sauce. Our team is a hotbed of recipe sharing, as you can imagine. When I first started, Olga Massov handed me "The Kitchen Shelf" by Rosie Reynolds and Eve O'Sullivan, with a sticky note on this recipe. It is a dish she makes again and again. I found out why when I tasted the salmon served over the creamy rice made with coconut milk and topped with spicy-sweet cilantro sauce whirred in a food processor. Instant Pot Beef Stew. For this stew, I pretended I was on one of those timed cooking shows and worked hard to bring it to the table in 45 minutes. To do that, I relied on baby carrots and potatoes, frozen pearl onions and pre-cut beef and, of course, my trusty Instant Pot. I made it under the wire, and it truly does taste like it has simmered on the stove for hours. Mosca's Chicken a la Grande. Garlic lovers unite around this one-skillet, big-flavored chicken recipe from Mary Jo Mosca of Mosca's Restaurant on U.S. 90 in a little town outside New Orleans. There, the dish is served family-style. I like to move the chicken to a platter, tent it to keep it warm and then blister some green beans in the garlicky skillet to go with the chicken. Shrimp Étouffée. This was one of the first dishes I made once I settled in Washington. I like to fill a new home with familiar scents from the kitchen as a way of christening my new surroundings. Everyone interprets étouffée their own way, but this recipe is a quick and easy way to dip your toe into the Cajun canon. In January, I wrote: "As the new Dinner in Minutes columnist, I know I must earn your trust. I hope this étouffée gets us off on the right forkful." I hope it did. Souvlaki-Style Chicken With Tangy Yogurt Dip. I love to create platters for dinner. It makes a meal feel more festive – all those flavors and textures. I learned to make this tzatziki, a dill-flavored yogurt dip, from Ginny Zissis, director of the New Orleans annual Greek Festival. It's great anytime, but I love it served with oregano and lemon-flavored chicken skewers, fresh tomatoes and onions and warm pita. It's a light meal that's fun to eat together.  |
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