South Georgia has a distinctive culinary heritge. The top authority on what’s cooking there for the Fourth of July feast is the Emmy Award winning chef from Albany, Lara Lyn Carter. No matter how busy her schedule, Lara Lyn always has a special recipe or two for our great celebrations.
To go along with Jim Sanders Georgia Brunswick Stew and the slabs of baby back ribs I’m serving around 3 p.m. on Independence Day, here are two of Lara Lyn’s creations that I know you’ll enjoy.
Cajun Potato Salad
2 lbs. sweet potatoes cut to 1-inch cubes
3/4 lb. Cajun turkey sausage sliced
1/2 cup Vidalia or sweet onion chopped
6 tbsp. apple cider vinegar
4 tbsp. olive oil
1 tbsp. creole mustard
2 cloves garlic minced
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 cup chopped scallions
1/4 cup chopped parsley
Roast the potatoes for 35 minutes or until tender on a baking sheet lined with foil and sprayed with cooking spray. Whisk the vinegar, olive oil, mustard, garlic, salt, and pepper together and set aside. In a skillet over medium heat, brown the sausage and onion together until the sausage is done and the onions are tender. Add the potatoes to the sausage mixture. Pour the liquid mixture into the skillet and stir into the potatoes and sausage. Remove the skillet from the heat. Add the parsley and scallions and toss well.
Sweet Southern Barbecue Sauce
12 oz. tomato paste
1 ¾ cups water
¼ cup molasses
½ cup honey
1 ½ garlic powder
1 ½ tsp. onion powder
¼ cup apple cider vinegar
1 tsp. cinnamon
1 tsp. dry mustard
¼ cup coconut sugar
Combine the tomato paste and water into a large sauce pot over low heat. Stir frequently until the tomato paste and water are well combined. Add the remaining ingredients and stir well until all ingredients are blended. Simmer over low heat for five minutes. Remove the sauce from the heat and serve immediately or store in the refrigerator.
No comments:
Post a Comment