Those are a bit to strong for me, so for my taste it's sweet. You'll most often find ours served family-style at catfish houses, right alongside the all-you-can-eat fried catfish, turnip greens, coleslaw, fried okra, and cornbread.įor pickling, I prefer the sweeter onions myself, though you can use regular yellow onions, white onions and some folks even like to pickle the purple onions. The British have their pickled pearl onions, often served as an appetizer at local pubs, but the South, well, we have our own version of pickled onions. I had several requests for the recipe I use for the pickled onions pictured with my turnip greens, so I promised to squeeze it in here over the weekend, between all the holiday posts for turkey and dressing and all those side dish goodies we're all looking forward to here in a few days. Sprinkle with the pickled onion, feta and additional mint, if desired, and serve immediately.Strips of onion, pickled in vinegar, sugar, hot sauce and pickling spices, an excellent addition to sandwiches, burgers, beans and greens. Taste and add more dressing as needed, tossing to incorporate. Drizzle the salad with 1/4 cup of dressing and gently toss again. Make the salad: In a large bowl, toss together the watermelon, tomatoes, arugula, mint, basil, cucumber and fennel until combined. Pulse until thoroughly combined, then transfer to a lidded jar and set aside. Add the lime juice, vinegar, honey, mustard, chipotle, salt and pepper. Remove from the heat and transfer to a food processor. Add shallots and cook, stirring, until softened, about 3 minutes. Make the dressing: In a small pan set over medium heat, warm the oil until shimmering. (The onion’s purple color will fade with time and tint the pickling liquid) 3. Pour the pickling liquid over, close and chill in the refrigerator for at least 2 hours. Place the onion and garlic in a 2-cup Mason jar or other container with a lid. Remove from the heat and let cool to room temperature. Make the pickled onion: In a medium pot set over medium-high heat, combine the vinegar, sugar, salt and 1 cup water and stir until the sugar and salt have completely dissolved, about 2 minutes. Published by Random House, an imprint of Penguin Random House LLC. Reprinted with permission from Everyday Grand. Swap Option: You may use orange juice in place of lime juice in the chipotle dressing. We have earned the freedom to cook with creativity and joy.” Amen. As my friend Toni Tipton-Martin wrote in her famed cookbook Jubilee, “Our cooking, our cooks, shall be free from caricature and stereotype. A lot of my people won’t even eat watermelon around white folks - racism has made us resent and diminish the significance, beauty and nutrition of watermelon, even though it’s a symbol of our rich history. Why am I talking about this in the headnote for a watermelon salad? Watermelon, despite its historic significance in my African heritage, has been stigmatized by white America and associated with insensitive, shaming stereotypes. Today, when I think about my queens, from my sister-friends to my sorors of Alpha Kappa Alpha Sorority, Inc., I’m surrounded by the exquisiteness others have found unworthy. Visionaries, creators and everyday geniuses like my Big Mama paved the way. I would not be who I am today without the generations of strong Black women. Black girl magic can be downright ignored, but in Morrison’s book, it’s front and center. Black women have consistently struggled to acknowledge our beauty because society hasn’t always lauded our allure. It truly drops knowledge on an eye-opening (pun intended) subject matter: Black female identity and self-love. One of my favorite books is "The Bluest Eye" by Toni Morrison.
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