Neutral Ground Red-Red
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Ghana Mirepoix
Ingredients:
200g Yellow Onion, chopped
50g Cloves of Garlic, peeled and trimmed, chopped
50g Organic Ginger, chopped
Method:
Combine all ingredients in a blender. Blend on high until you have a smooth and liquified puree.
Anson Mills Sea Island Red Peas
Ingredients:
Vegetable Oil
1# Anson Mills Soaked Black-eyed Peas, with 2 tsp of kosher salt
1 ea. Yellow Onion
1 ea. Carrot
5 ea. Garlic Cloves
2 ea. Ribs of Celery
10 Sprigs of Thyme, tied into a bunch
1 ea. Green Chili, split
2 ea. Bay Leaves
Method:
Sweat onion, carrot, celery, chili and garlic in oil, add herbs and bay leaves. Cook for 5 minutes and add enough water to cover peas by 2 inches. Simmer 15 minutes and then season with 1 teaspoon of salt. Continue to cook peas until very tender. You don’t want the peas to cook until they have burst. Drain peas, cool for later and reserve two quarts of liquid to make the black-eyed pea gravy.
Pea Gravy
Ingredients:
1/2 Cup Red Palm Oil
1 /2 Cup Sea Island Red Peas (cooked)
1 Cup mirepoix
6 oz tomato paste
2 qts. bean cooking liquid (Vegetable Stock)
Creole seasoning
Salt
Method:
Sweat mirepoix in red palm oil until translucent, add tomato paste and cook 3-5 minutes. Add cooked peas and vegetable stock. Bring to a simmer over medium high heat and cook for 20 minutes until reduced by a forth and flavor has developed. Cool slightly and blend peas and liquid to achieve a Slightly thicken sauce. Reserve for finished dish.
Coconut Rice
Ingredients:
2 cups Anson Mills Carolina Gold Rice, rinsed of extra starch
1/2 cup mirepoix
13.5 fl. Oz. Coconut Milk (1 can)
Plus enough water to cover rice by 1 knuckle on your index figure (4 fl.
Oz.)
Salt to taste
Virgin Coconut oil
Method:
Wash rice under cold water thoroughly of all starch. Heat a sauce pot over medium heat, add oil and mirepoix. Sweat until translucent and aromatic. Add washed rice, coconut milk and water. Season with salt to taste and bring to a simmer over medium heat. Stir rice to ensure it doesn’t stick. Cover and cook for exactly 15 minutes. When cooking is done immediately move rice to a clean sheet tray to cool. Flatten rice but do not separate because you want it to cool and clump into clusters.
Once the rice has cooled, fry in coconut oil in batches until you have some clusters of warm rice and golden brown crispy rice.
Maduros(Plantain)
Ingredients:
4 ea. large, very ripe plantains
1 1/2 cups vegetable oil
Kosher salt
Method:
Trim ends of plantains, peel, and cut diagonally into 1" pieces.
Heat oil in a large skillet over medium-high. Carefully place 1
plantain piece in oil. If it bubbles vigorously, the oil is ready. If it
doesn’t, wait another minute, and try again. Working in batches,
cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt. Serve hot.
Chef's Note: You should purchase the most ripe plantains you can find. They should be completely black and very soft.
