Sweet Potato and Roasted Plantain Soup

Sweet Potato and Roasted Plantain Soup
8 servings

Glazed Plantains:
* 2 ripe plantains
* 1/4 cup pure maple syrup

Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast
until skins are black and plantains are soft, remove and let cool. Peel
and cut into chunks. Heat maple syrup over medium heat, add the roasted
plantain and saute until caramelized. Remove with slotted spoon and place
food processor and process until smooth.

Soup:
* 4 sweet potatoes, roasted, peeled and mashed
* Pureed plantains
* 6-8 cups vegetable stock
* 1 can coconut milk
* Salt and pepper to taste

Place potatoes, plantains and vegetable stock in a medium saucepan and
cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place
in a food processor and process until smooth. Season with salt and pepper
to taste.

Fried Plantains:
* 1 green plantain, peeled and julienned
* 2 cups canola oil
* Salt
* Heat oil to 365 degrees F. in a medium skillet.
* Add plantains in batches and cook until golden
* brown. Remove to a plate lined with paper towels
* and season with salt.

Smoked Chile Crema: 1 cup creme fraiche 2 chipotle peppers puree Salt

Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with
fried plantains and cilantro leaves.

Pasta with Sausage, Eggplant and Basil

Pasta with Sausage, Eggplant and Basil
Makes 8 servings

1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.

Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.

Potato Salad with Chiles, Cilantro, and Cumin

Potato Salad with Chiles, Cilantro, and Cumin
Makes 8 servings

1/3 cup red wine vinegar
1 garlic clove, minced
2/3 cup extra-virgin olive oil
3 ears of corn, husked
3 large fresh poblano chiles + 1 jalapeno
1 large red bell peppers
2 teaspoons cumin seeds
2+ pounds unpeeled baby Yukon Gold potatoes
6 green onions, chopped
1/3 cup chopped fresh cilantro

Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil.
Season vinaigrette to taste with heavy salt and pepper.

Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers
on grill. Cover and grill until corn kernels are tender and chiles and
bell peppers are blackened on all sides, turning frequently, about 5
minutes for corn and 12 minutes for chiles and bell peppers. Transfer
vegetables to 2 baking pans. Cover chiles and bell peppers; let stand
until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel,
seed, and coarsely chop chiles and bell peppers; add to bowl with corn.

Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool
slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to
large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add
cumin seeds, green onions, and cilantro and toss. Season generously with
salt and pepper. Cover; chill at least 2 hours.

Lighter Summer Squash Red Curry with Basil

Lighter Summer Squash Red Curry with Basil
Makes 4 – 6 servings

1 tbsp. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced and cut into bite-sized pieces
2 zucchini, quartered and sliced
2 yellow squash, quartered and sliced
2 cups firm tofu, diced (or cooked chicken or shrimp)
1 15 oz. can coconut milk
2 cups chicken stock
3 tbsp. red curry paste
2 tbs soy
juice of 1 lime
1 cup coarsely chopped basil leaves

Heat a large pot over medium. Once it’s hot, heat the olive oil, then add
the onions and peppers. Saute for 7 minutes, or until the onions are soft
and begin to get translucent.

Add the squash, zucchini, tofu and coconut milk and bring to a simmer.
While you’re waiting for the coconut milk to simmer, whisk the curry
paste into the stock until completely dissolved, then add it to the pot.
Let simmer for 10 – 15 minutes, or until the vegetables are soft, but not
mushy.

Remove from heat and stir in the lime juice and soy sauce. Taste and
adjust the salt and curry paste to taste.

Ladle over rice and sprinkle with basil leaves.

Greens with Peanut Butter

Greens with Peanut Butter
A la Nouredine

1 bunch hearty greens - kale etc.
1 small onion, chopped
1 habanero chile, minced
1/2c Peanut butter
1 big tomato chopped, or a handful of halved cherry tomatoes
Some oil

Cut up the kale into fairly large bits. Put it into boiling water, and cook the crap out of it. Add the onion for the last minute of cooking.
Drain the veg and put in a bowl. Mix with everything else, and put in the fridge.
Serve cold as a side.

Sweet Tea Ribs

Sweet Tea Ribs
For 3 Baby-back racks

3 racks baby back ribs, trimmed and membranes removed
About 1/2c instant sweet tea mix
3T Salt
2T Pepper
1T Paprika
2t Cayenne
2t Thyme

Make the rub with the sweet tea mix and spices. Rub the ribs, wrap them up, and let them sit overnight.
Smoke the ribs at 250 for about 3 hours.
This is bbq - no sauce needed!

Mexican Chicken, Squash, and Potato Stew

Mexican Chicken, Squash, and Potato Stew
Serves 4-6

Annato oil
2 lbs chicken thighs, chunked
1 medium onion, chopped
2 cloves garlic, minded
2 chilies, minced
1.5-2 lbs yellow/red potatoes, chunked
Like 2 lbs squash in half moons?
Chicken stock/water
8oz Tomato sauce
1 Avocado, diced
Cilantro, Sour Cream to Garnish

Fry garlic/onion/chilies in annato oil. Add chicken and cook until brown.
Add tomato sauce and chicken stock or water to cover, and cook 30 minutes. Add potatoes and cook 15. Add squash and cook another 5 or until just tender. Add stock along the way if there's not enough to keep everything cooking.

Finish with avocado, cilantro, and sour cream.