maleficent1959
<font color=FF0033>200,000 DIS'ers can't be wrong.
- Joined
- Sep 8, 2001
mango vinaigrette
watermelon rind salad
fennel and smoked fish salad
black-eyed pea salad
MANGO VINAIGRETTE
Yield: 8 servings
Ingredients:
1 cup Mango puree, fresh
½ cup Rice Vinegar
1 cup Vegetable Oil
½ cup Ginger
1 t. Kosher Salt
1 t. Fresh Ground Black Pepper
1 t. Orange Juice
Method:
Blend the mango puree, vinegar, oil, and ginger until incorporated and smooth.
Add the salt and pepper. Check the flavors and adjust if necessary using orange juice if needed for sweetness.
WATERMELON RIND SALAD
Yield: 8 servings
Ingredients:
2 pounds Watermelon skin, sliced thinly
Dressing
1 cup Ginger, sliced thin
1 cup Sugar
1 cup Rice Vinegar
1 cup Grenadine
1 cup Water
Method:
In a small pot, heat the dressing ingredients until the sugar melts. Remove from stove and let cool. Add sliced watermelon rind. Let marinated at least one hour.
FENNEL & SMOKED FISH SALAD
Yield: 4 servings
Ingredients:
1 small Onion, julienned
1 each Fennel Bulb, sliced thin
1 each Lemon, zest and sliced
½ pound Smoked Fish, diced
½ cup Parsley, chopped
Dressing
½ cup Lemon Juice
1 t. White Wine Vinegar
1 each Lemon, zest
¼ cup Olive Oil
2 T. Sugar
2 T. Ground Coriander, toasted
To taste Salt and Pepper
Method:
Make the dressing. Mix all the ingredients together with the dressing. Let marinate at least 15 minutes. Adjust seasoning.
BLACK EYE PEA SALAD
Yield: 8 servings
Ingredients:
1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 each Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Method:
Make the dressing and set aside.
Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
watermelon rind salad
fennel and smoked fish salad
black-eyed pea salad
MANGO VINAIGRETTE
Yield: 8 servings
Ingredients:
1 cup Mango puree, fresh
½ cup Rice Vinegar
1 cup Vegetable Oil
½ cup Ginger
1 t. Kosher Salt
1 t. Fresh Ground Black Pepper
1 t. Orange Juice
Method:
Blend the mango puree, vinegar, oil, and ginger until incorporated and smooth.
Add the salt and pepper. Check the flavors and adjust if necessary using orange juice if needed for sweetness.
WATERMELON RIND SALAD
Yield: 8 servings
Ingredients:
2 pounds Watermelon skin, sliced thinly
Dressing
1 cup Ginger, sliced thin
1 cup Sugar
1 cup Rice Vinegar
1 cup Grenadine
1 cup Water
Method:
In a small pot, heat the dressing ingredients until the sugar melts. Remove from stove and let cool. Add sliced watermelon rind. Let marinated at least one hour.
FENNEL & SMOKED FISH SALAD
Yield: 4 servings
Ingredients:
1 small Onion, julienned
1 each Fennel Bulb, sliced thin
1 each Lemon, zest and sliced
½ pound Smoked Fish, diced
½ cup Parsley, chopped
Dressing
½ cup Lemon Juice
1 t. White Wine Vinegar
1 each Lemon, zest
¼ cup Olive Oil
2 T. Sugar
2 T. Ground Coriander, toasted
To taste Salt and Pepper
Method:
Make the dressing. Mix all the ingredients together with the dressing. Let marinate at least 15 minutes. Adjust seasoning.
BLACK EYE PEA SALAD
Yield: 8 servings
Ingredients:
1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 each Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Method:
Make the dressing and set aside.
Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
You can judge by that, and how you want it to taste...maybe do most of it in powder and add a bit of fresh for the bite?
