MUSTARD PEAS (RAI WALLI MATTAR)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 20m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- If fresh peas are used, it is best to steam them. Bring water to the boil in the bottom of a metal steamer. Put the peas in a steamer rack. Place the rack over the boiling water, cover and steam the peas until tender, about 10 minutes (depending on the size and the age of the peas). If frozen peas are used, simply put them in a sieve and pour boiling water over them briefly. Put the peas in a saucepan.
- Meanwhile, combine the mustard, vinegar, pepper and salt in a mixing bowl and blend well.
- Heat the oil in a skillet and add the mustard sauce. Rinse out the small mixing bowl with the water and add it. Cook, stirring, about three or four minutes and add it to the peas. Stir to blend.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 7 grams, TransFat 0 grams
FRUIT MELANGE (FRUET SALAAD)
Provided by Craig Claiborne
Categories breakfast, easy, quick, side dish
Time 10m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Rinse the blueberries and strawberries and drain thoroughly.
- Put the berries in a bowl.
- Blend the sugar, lemon juice, orange juice and Cointreau and stir until the sugar melts. Pour this over the berries. Sprinkle the mint leaves on top and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 22 grams
CROOK'S CORNER SHRIMP AND GRITS
"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook's Corner, the restaurant he opened in a former taxicab stand in Chapel Hill, N.C. This savory blend of shrimp with cheese grits became one of the restaurant's best-known dishes.
Provided by Craig Claiborne
Categories dinner, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.
- Meanwhile, shell and devein shrimp and put in a bowl. Set aside.
- When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter.
- Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly.
- As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir.
- Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend.
- Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 46 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 1213 milligrams, Sugar 2 grams, TransFat 1 gram
SALADE ARABE TRADITIONNELLE (MOROCCAN TOMATO SALAD)
Provided by Craig Claiborne
Categories easy, salads and dressings, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the pepper into strips about half an inch wide. Cut the strips crosswise into thin slices. There should be about 1/3 cup. If there is more than that, save the remaining for another use.
- Put the pepper in a bowl and add the remaining ingredients. Blend. Chill.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 1 gram
ENGLISH PASTRY FOR MEAT PIE
Provided by Craig Claiborne
Categories lunch, main course
Time 15m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Put the flour in a mixing bowl.
- Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
- Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams
POACHED LOBSTERS (HOMARDS POCHES)
Provided by Craig Claiborne
Categories dinner, main course
Time 10m
Yield 2 lobsters
Number Of Ingredients 6
Steps:
- Combine the water, vinegar, bay leaf, peppercorns, salt and lobsters in a kettle large enough to hold the lobsters comfortably. Cover closely.
- Bring to the boil over high heat. At the boiling point, let cook two minutes. Drain immediately.
- Cut the lobster crosswise in half at the point where the tail meets the body.
KASHA OR BUCKWHEAT GROATS
Steps:
- Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add broth. Bring to boil, then lower to simmer.
- Put kasha in a nonstick skillet and add egg. Stir to blend and cook over gentle heat, stirring all over the bottom, until grains of kasha are coated with egg but grains remain separate. Cook until grains are slightly toasted and lightly browned.
- Pour the simmering broth over kasha. Add salt and cover tightly. Cook about 15 minutes over very low heat or until all the liquid has been absorbed and grains are tender. If necessary, continue cooking 5 minutes longer or until grains are tender.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
MATAR PULAO (RICE WITH PEAS)
This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu.
Provided by FKhan
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
- Add the green peas to the pan, cover and cook for about 5 minutes.
- Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 58.7 g, Fat 5.3 g, Fiber 3.2 g, Protein 6.7 g, SaturatedFat 0.9 g, Sodium 63.4 mg, Sugar 1.6 g
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