Last Saturday my friend, Edye, decided to treat me with some regional cajun food from her childhood. She brought over something called Tasso, a spicy smoked pork that is so flavorful it is amazing. She brought some deer salami with cheese and jalapenos…and she brought something that I absolutely fell in love with, Collard Green Jambalaya.

Collard greens can be tough and strongly flavored but this dish was just perfectly balanced with collards, rice, and bacon. (more…)

When I got the roasted cornmeal from Jim at Muddy Dog I also got corn grits.

Now, having lived in the south for most of my life I have to admit that I love me some grits… with a ton of butter and a pool of maple syrup. And sea salt. I know, right? So shoot me.

I was intrigued by the idea that these particular grits had been roasted. I thought that that might bring out more of the corn flavor and possibly a little smokiness. (more…)

This is really different. I kept hearing about sweet potato salad…and I was intrigued BUT I didn’t want to read a recipe to figure it out. I had a certain taste I was going for….

This was it. It is so different and so good!  It encompasses all the flavors you can imagine: tangy, sweet, sour, spicy….The flavors just sort of hit you in layers, one after another, ending with a smoky heat from the chipotle.

And then…the textures! tender, chewy, crisp, crunchy…. the dressing pulls everything together. Balsamic, brown sugar, chipotle and vanilla. Truly incredible.

If you live in a warm climate I can definitely see this on your Thanksgiving Table. Added bonus? Since it is a salad you can make it about 2 days ahead of time and it will be perfect on the BIG day. Gotta love it. If you are foin to make it ahead of time use less chipotle. The chipotle will get spicier as it stands.

Roast Sweet Potato Salad

• 5 Sweet potatoes, peeled and cut int 4ths or 8ths
• Olive oil for drizzling
• 3 stalks of celery
• 1 honey crisp apple (may substitute Granny Smith), chopped (leave the peel on)
• 1 cup chopped pecans pr almonds
• 1 onion peeled and chopped
• 1/4 cup chopped candied ginger
• Salt and pepper to taste
• Vanilla Balsamic Vinaigrette

1. Preheat the oven to 400F
2. Place sweet potatoes in an oiled pan and drizzle with oil. Roast until slightly caramelized and done, about 45 minutes.
3. Let cool
4. Add the sweet potatoes and the rest of the ingredients to a large bowl. Toss lightly, serve or chill for up to three days.

Vanilla Balsamic Vinaigrette

• 1/4 cup Balsamic
• 1/4 cup organic spiced cider
• 1/3 cup light oil (walnut, peanut, etc)
• 2 tbs brown sugar
• 2 tbs honey or maple syrup
• 1 tsp. bourbon vanilla
• 1/4 tsp cinnamon
• Pinch of cloves
• 1 large chipotle in adobo sauce,  mashed

1. Whisk ingredients together and allow to stand for 20 minutes.
2. Pour over salad and allow to stand for at least an hour or up to three days.

images: marye audet

I had my thyroid biopsy this morning so I don’t feel like talking much. Wow. I was expecting the procedure to hurt but it was a piece of cake. It is afterward, with the swelling and bruising that makes you feel like you were hit by a mack truck carrying Sumo-wrestling elephants. I wanted to get this recipe up in time for you to consider it for Fourth of July though.  I know, I know, you always have the same potato salad and it is tradition…well yeah! Me too, but you have to try this because it is addictive. Have I ever lied to you? I am telling you that this potato salad is absolutely my favorite now, and although I grew up on the traditional Midwestern style potato salad with a tiny touch of mustard, boiled egg, and celery, THIS blows my Mom’s potato salad out of the water. Sorry Mom.

Unlike classic potato salad this shouldn’t sit around very long. The hot peppers tend to get hotter as they sit… so what seems to be mild at 10 a.m. is spicy at 4 p.m. and three-alarm by day 2, if it lasts that long. The warm flavors of the Southwest are highlighted and this is perfect with the classic burgers and hot dogs, or a brisket.

I used organic red skinned potatoes for this but next time I plan on using a combination of organic heirloom potatoes; for color an flavor. The thin skinned potatoes are important to use in this recipe for their flavor, texture, and color. I saw a recipe in Bobby Flay’s Mesa Grill Cookbook and decided that I wanted to try it…but as usual I could not follow directions and had to go off on my own tangent. I think you will agree that it is an awesome tangent. You might want to cut back on the spicy peppers. The chipotles will be the hottest and the poblanos the mildest. The potato and mayo tone down the spice but still….

Southwestern Potato Salad

• 4 lbs heirloom, thin skinned potatoes, cut and boiled until tender but not mushy
• 2 red onions, chopped
• 3 cloves of garlic, roasted until soft
• 2 cloves of garlic, chopped
• 1 Poblano pepper, seeded and chopped
• 2-3 canned chipotle peppers in mole, chopped
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup cilantro chopped
• 2 cups Hellmans (yes, Hellmans) or homemade mayo
• 2 tbs Guldens brown mustard
• Juice of 2 limes
• 1 tablespoon agave, turbinado, or local honey
• 1 1/2 tsp cumin (I used a tablespoon)

Mix the mayo, mustard, agave, cumin, and lime juice. Squeeze in the soft insides of the roasted garlic and mix well. Set aside. In a large bowl, toss the potatoes, peppers, onions, cilantro, and chopped garlic until well mixed. Pour the mayo mixture over all and blend gently. Add salt and pepper to taste.

Serves 8

images:maryeaudet

Decades ago people used to live, work, shop, and die in the same communities that they grew up in, or nearly so.  Exotic fruit like oranges and bananas were a rare treat, and the first fresh vegetables of Spring were a panacea for all that ailed you.  It is interesting note that these first green edibles of Spring are also high in iron and vitamin C,  nutrients that many people would have become low in during the winter months.  Once again, God knew what He was doing.

Spinach, dandelion greens, kale, chard and the like are all easy to grow, easy to harvest, easy to fix Spring greens.  They grow in almost any part of the country, even in a container or window box, so there is no excuse not to have something.  Eating locally is not just popular, it is an important, if not one of THE most important ways to protect the environment. and in this economy it saves you money.

Let’s get real.  The slimy green stuff that slithered off the cafeteria lady’s scoop and onto your tray in fourth grade was not a vegetable.  The government still isn’t sure what it was but genetic testing has proved that it bears no relation to a vegetable.  If you are still using that old excuse then you must stop immediately.  Or else.

This is spinach, but you can use any green in the dish at all.  Clean thoroughly by immersing in cold water, draining well, and then immersing again in fresh cold water.  Shake to get as much of the water off as possible.  Cook for the shortest time possible and eat as quickly as possible for absolute addictive green-ness.

Wilted Spinach Salad

• 1 lb spinach
• 1/2 lb peppered nitrate free bacon
• 2 onions, peeled and chopped
• 1 clove elephant garlic, peeled and sliced thinly
• 2 tablespoons organic olive oil, extra virgin
• 1  teaspoon French gray salt or 1/2 teaspoon Kosher salt
• pinch of cracked black pepper
• 1 tablespoon of sugar
• 2 tablespoons of balsamic vinegar
• 3 drops Louisiana Hot Sauce

Fry bacon in a pan until crisp.  Remove from pan and set aside to drain on paper towels or other absorbent surface.

Heat the oil back up and add the onion and garlic. saute until softened, about three minutes or so.  Do not brown.  Whisk in the balsamic vinegar,hot sauce,  sugar, salt, and pepper, and taste.  Adjust seasonings.  Pour hot dressing over the spinach and toss well.

Garnish with parmesan shavings, chopped hard boiled egg, or whatever pleases you.

Serves 6