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    35 Recipes

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    Ever since I was legal (haha) my practice has been to have a bit of sherry before bed. It's good for my blood, you know. But if the mood hits me earlier in the evening, a fruity glass of homemade Sangria can hit the spot. Bottled Real or Yago from the store are ok in a pinch, but there's truly nothing like having Sangria you throw together yourself with a bunch of fruit. Enjoy!!....oh and invite me over. I'll bring my own glass.

    Recipe #236354

    This WONDERFUL and easy recipe is courtesy of As expensive as basil pesto is in the stores, you'd think it was difficult to make; but it is incredibly easy. The only equipment you need is a food processor, blender or chopper.

    Recipe #236342

    This recipe is on page 69 of the Griot's Cookbook (see details on this historic book in my recipe # 97676). It was contributed by the late Doris Waters. "Aunt Doris" (as she became affectionately known by me) was my 3rd and 4th grade teacher at P.S. 141 on the corner of Payson and Pulaski Streets in Baltimore, Maryland. My late mother taught 6th grade on the 3rd floor and my classroom was on the 2nd. Aunt Doris was one of those "aunts" that isn't an aunt, but rather a close family friend. I'm sure you have a few of those. "Miss" or "Mrs" was too formal and in my day you better NOT EVER call an elder by their first name. You'd wake up in China with a ringing in your ears. It was while sitting in Aunt Doris' classroom (Miss Waters during school) one day in November 1963, I first learned President John F. Kennedy had been assassinated. I and my classmates had been a rowdy bunch that day, so Miss Waters had turned off the classroom light. That was in instant cue to put our heads on our desks and to sit on our hands. The funny thing was when I peeked up to look at her, her complexion had sallowed; she seemed almost ghost-like. Tears were falling down her face. We were instructed to get our wraps from the cloakroom and to go home quietly. I made my way to the 3rd floor to my mother's classroom. Mother did not cry in public. It just wasn't her way. But while our drive home was usually filled with laughter, this day Ma said nothing whatever. Interesting how food can trigger memories. But just as we are what we eat, we are also a combination of our memories--both happy and somber. Anyway, this is a recipe created by Aunt Doris and it ended up in the published cookbook. One day I'll tell you about the time Aunt Doris and Mom went to Aruba together -- and about the pool boy named Pedro. Enjoy! ·.·´¯'·.··.·´¯'·.·Editor's Commentary: "We were visiting with Doris and she kindly volunteered to let us "try" her chicken and cabbage. Grand main dish. Next day, my husband finished off the cabbage and declared it to be better than the day before." E.M.W.·.·´¯'·.··.·´¯'·.·

    Recipe #236341

    In 1985 (the year my daughter Rachel was born), I bought a book called The Griots' Cookbook: Rare and Well-Done (publisher C. H. Fairfax Company, Columbia Md.). I've been cooking from this book for so long now the pages are all frayed and dog-earred. The recipes here are truly tried and tested -- comfort food at its best. But first...a bit of info. Let's start with just what exactly is a Griot. in it's study on blues in America defines a Griot (pronounced 'GREE oh') as a West African performer who perpetuates the oral traditions of a family, village, or leader by singing histories and tales. Griots typically perform alone, accompanying themselves on a stringed instrument, and are considered by many musicologists a critical African root of the solo acoustic blues that developed among African American communities during the early 20th century. calls them wordsmiths who use poetry, proverbs, and rhythm to teach villagers about their history. Their home is the territory of the Mande peoples, i.e. the states of Mali, Gambia, Guinea and Senegal, where their tradition is alive to this day. "Griot" is the French term for this class of musicians; the local terms are jeli in northern Mande areas and jali in southern Mande domains. In the Bambara and Malinke languages "djeli" means "griot" and also "blood". In their inherited duty and vocation, the djeli are the life-blood of Malian society. As oral historians, storytellers, singers and musicians, they keep the past in living contact with the present by acting as ajudicators, arbitrators, even match-makers. Both men and women practice this vocation. As you can guess, this is a very special cookbook and well-beloved in my house. This book is now rare and extremely difficult to find. It was compiled by American Griots Alice McGill, Mary Carter Washington and Elmira M. Washington, all well-known and familiar local names if you were born and bred in Baltimore. The book was created as a fund-raiser for the local jazz station, WEAA broadcasting from the campus of Morgan State University which is where I work. With that background, I shall share the very first recipe that appears in the book...don't be afraid to read it through. I promise you, it's worth it!

    Recipe #236340

    Today's recipe needs a note or two...or three -- ok whatever. First off, this is one of the times I'll say "ok" to light brown sugar. I still insist dark is better, but either one will do. Second, NO LEMON JUICE FROM A PLASTIC LEMON. Take the time to squeeze real ones. You'll be much happier with the results. Third, if you don't have malted vinegar (actually I confess I have no idea what malted vinegar is) use cider vinegar. Fourth, don't be afraid to use a good quality thawed frozen shrimp if you're in a rush. Lastly, don't worry about grilling over charcoal. This works well even on a frying pan that has grill grooves in it or on an electric grill. I've attached a few photo examples for you. The recipe works FANTASTIC on one of the George Foreman-type grills, too. This recipe is from page 77 of The Griot's Cookbook. See my recipe #rz.97676 for details on this historic book.

    Recipe #236290

    A dear and very close friend of mine who lives in Australia asked me about southern biscuits and gravy for breakfast. It is RARE that I make this because it's artery clogging as HECK so if you're steadfastly health conscious...forget it!! It is an old southern tradition grits. So if you only do it once every 5 years (haha) you're probably safe from a coronary. It's out of this world good! For those who don't know, biscuits and gravy is really more like biscuits, sausage and gravy. Every southern cook adds her/his own twist to it throwing in sugar and vanilla isn't the norm--it's just the way I do it -- once every 5 years or more!

    Recipe #236284

    (OPTIONAL: Add a dash (JUST a dash) of dark brown sugar if you like sweet veggies.)

    Recipe #236280

    ·.·´¯'·.·Extract from John-Boy's journal "From Waltons Mountain" - "At night across the mountain when darkness falls and the winds sweep down out of the hollows the wild things with their shiny eyes come to the edge of the clearing. At such an hour the house seems safe and warm an island of light and love in a sea of darkness. At such an hour the word "home" must have come into being dreamed up by some creature that never knew a home. In his yearning there must have come to mind the vision of a mother's face, a father's deep voice, the aroma of fresh baked bread, sunshine in a window, the muted sounds of rain on a roof, the sigh of death, the cry of a newborn babe, and voices calling "goodnight". Home, an island, a refuge, a haven of love."·.·´¯'·.··.·´¯'·.· For those of you old enough to remember the TV series, The Waltons, you'll recall that many scenes played out in the kitchen. The kitchen, in my humble opinion was then, is now and always shall be the center of a loving and warm home. This is the one room where family, friends and sometimes even strangers come together over the intimate act of breaking bread. This recipe is courtesy of my cousin Sharon. Thanks to her, Keith and I have been enjoying the ... ahem....medicinal properties of The Recipe for some years now. Thanks to Sharon, we've had some very healthy summers...winters...autumns...uh, ok it's good all year! Hopefully "the recipe" will take you back to quieter times in your mind's eye. Enjoy!

    Recipe #236278

    Ok -- since I'm always harping on you to buy that bag of salad, I thought I'd take you back to the basics with a garden salad. Now I know you're probably saying, "I don't need a recipe to tell me how to hack up a head of lettuce." You're right; you don't! But you just HAVE to try out that hacked up iceberg with a dressing you make from scratch. It's so much better than the bottled stuff and healthier too because you know EXACTLY what's in it! So today instead of a bag of salad, hack a leafy head. Trust me--tearing it apart is GREAT therapy after a hard day's work. Throw in some sliced cucumbers and radishes, and chopped scallions. Add some shredded carrots for color. Then stir up the dressing. This is VERY tasty! The only note I'll add is something Mom taught me years ago -- never ever ever cut lettuce with a metal utensil. It will make the leaves turn brown very quickly. Always chop lettuce with a plastic or plastic-like utensil or tear it up by hand.

    Recipe #236259

    Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?

    Recipe #236164

    If you're reading this on a Friday and you're like me, you'll be in the grocery store tomorrow, so today I'll give you ingredients for a recipe for Sunday dinner. How about Aretha Franklin's Queen of Soul Ham? I got this recipe a few years ago when Aretha was on Martha Stewart, B.I. -- Before Incarceration :-P Aretha said on the show that soul can be a lot of things to a lot of folks -- it's a feeling. When you cook, you should put your soul into it -- people will taste the difference (trust me on this one). Now my notes on this one -- I'm giving you Aretha's original recipe for the whole bone-in ham; however, you can achieve the same effect with a couple of ham steaks on a Tuesday night in a shallow baking pan. Just eyeball all the ingredients, switch the whole cloves for clove powder and reduce the amounts of the remaining ingredients so you don't end up with a brown sugar fruit platter! Also -- I just could not put coconut on my ham. Eww... but if you like the idea, go for it! Oh -- and I used dark brown sugar. Light is for!

    Recipe #236160

    Ok folks, let's face it. Superbowl Sunday in the good ole U. S. of A. is NOT a low calorie day! Period...end of story. The following recipe was presented on WJZ-TV by Linda Harris -- co-host with Richard Sher on the People Are Talking show here in Baltimore, Maryland in the early 1980s. Richard Sher co-hosted People Are Talking with Oprah Winfrey in the late 1970s. Yep, that's right! Oprah used to be a talk show host in Baltimore before going to Chicago. She was replaced by Beverly Burke who was in turn replaced by Linda Harris -- and thank goodness because I've been making Linda's recipe now FOR 20 YEARS!!! It's too easy and too tasty. Oh...and what is it I always say? BUY A BAG A SALAD! Good eatin' and enjoy the game! Go back to the diet on Monday!!

    Recipe #236159 about dinner in like...15 minutes. Don't forget the bag of salad (ya just gotta eat green things!) Now for my notes on this one -- I didn't have a microplane at the time so instead of the zest, I just squeezed juice from a fresh lemon. I didn't have white wine either, but I did have some sherry and that came out ok too! By the way, here's a rule of thumb when adding wines to food -- if you wouldn't drink it out of a glass, don't put it in your food! Finally, I added about a teaspoon of finely chopped garlic cuz Emeril says it's good for ya. Deeeeeeeeeeee-lish!!!

    Recipe #236150

    If you aren't using those foil bags for making dinner...TRY IT! Basically, you just throw a bunch of stuff in the bag, throw it in the oven, poke a little hole or two to vent the air out and wait. Food comes out tender and tasty and the family thinks you've been cooking for HOURS. Just hurry up and throw out the foil bag before anyone sees it! haha!! Here's a simple recipe to get you started. You can use alumunium foil but if you do, make sure it's the super heavy duty kind so juices don't leak out. You want it sturdy to stand up to movement and shifting. Enjoy!!!

    Recipe #236138

    Try the Smoked Turkey Braised Greens for a down-home comfort food taste. In the southern regions of the USA, we love greens like collards and kale. Unfortunately I was raised like most good southern girls to boil those greens to death. This recipe shows you a new technique for getting succulent greens without losing the nutrients from boiling. I made these greens for Christmas dinner using smoked ham instead of turkey and -- wow!!! It was out of this world good! My husband Keith hates collards but he had a third helping of these AND I caught him nibbling in the kitchen later that night! Enjoy!

    Recipe #233967

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