Page 21 - Florida Sentinel 2-16-18

Recipes
Every year, February marks Black History Month, a time to celebrate the achievements and contributions of African Americans.
Last year Black food bloggers created a potluck site publishing recipes with a twist..on Food 52.com.
This month we will share some of the chefs and cooks fun new takes on traditional soul food recipes from West African to Creole, Caribbean to Southern,
there is something for everybody.
Homemade Banana Pudding
Shrimp Creole
Shrimp Creole is simply shrimp simmered in a flavorful creole sauce. It is a well-known New Or- leans dish. This easy shrimp creole recipe has jumbo shrimp, simmered in creole tomato sauce served over a steamy bed of rice.
Author: Domestic Dee
Recipe type: Lunch, Dinner Cuisine: Southern (New Orleans)
1⁄4 cup butter
1 medium
diced(1 cup)
1⁄2 bell
diced(1/2 cup)
1 stalk of diced(1/2 cup)
2 cloves of garlic, minced
1 teaspoon salt
2 tablespoon creole seasoning
1⁄2 teaspoon of sugar
1 teaspoon Worcester- shire sauce
1 teaspoon hot sauce 1 bay leaf
1 pound of tomatoes, diced
1 cup of chicken broth 1 tablespoon tomato paste
1 pound of shrimp, uncooked, shelled and deveined
4 cups of cooked rice
onion, pepper, celery,
Directions: Season shrimp with 1 tablespoon of creole. In a large skillet medium heat melt butter.
Add onions, celery, and green peppers. Cook about 3 minutes until softened. Add garlic and cook about 1 minute.
Add salt, creole seasoning, sugar, Worcestershire sauce, hot sauce, bay leaf, tomatoes, broth, tomato paste.
Stir and heat until it starts to boil.
Reduce and simmer 10 minutes.
Add shrimp and stir until thoroughly combined. Bring to a boil. Reduce heat again and cook for 5 minutes.
Serve over rice. Enjoy!
When you make a homemade banana pudding recipe there are 3 very important elements that you absolutely must have and they are bananas (obviously), vanilla wafer cookies, and pud- ding. To make a good banana pudding you want to choose ba- nanas that are ripe but not mushy. For the vanilla wafers, you can choose according to your preference of brand. When it comes to pudding you can make it from scratch or a box, again this is a preference and depends on how much time you have. These are the basics, but if you want to take an extra step and create a meringue topping or use a pre-made whipped topping that will give you everything that you need to create a banana pudding for any get together.
Author: blogger Simply LaKita Recipe type: Dessert
Cuisine: Southern
6 to 8 ripe ba- nanas, sliced
2 boxes vanilla wafers
2 cups milk
1 14 ounces can sweetened con- densed milk
1 5 ounce box in- stant vanilla pudding mix
1 12 ounces con- tainer whipped topping
Directions: In
large bowl, using an elec- tric mixer, mix together the vanilla pudding mix, milk, and condensed milk until well blended and thick.
Arrange the vanilla wafers in the bottom of a baking dish, top with a
a
layer of sliced banana, and top by spreading the vanilla pudding.
Repeat all of the layers, top with the whipped top- ping, and sprinkle some crushed wafers on top.
Refrigerate the home- made banana pudding recipe for 3 hours.
Caramelized Plantain Tacos With Pecan-Honey Butter
Uncover your potential along a wellness jour- ney. Focus on maintaining a balanced, clean diet. That means upping the veggies.
This brings us to these delicious plantain tacos.
Plantains are popular in African and Caribbean cultures, and are a good source of fiber, potassium, vit. A & C. , and carbohydrates. But if you have a sweet tooth craving, these pecan-honey butter plantains are a new go to.
Author: blogger Raised On Ramen Recipe type: Entree
Cuisine: African and Caribbean
Tacos:
large flour tortillas (3 used here for mini tacos) or mini tortillas Spicy Mustard:
1/4 C Sriracha
1/2 C Mustard Plantains:
1 large plantain
1.5 tbsp pecans
1 tbsp honey
4 tbsp butter
Toppings:
shredded red cabbage diced tomatoes
sliced radishes
black beans
cilantro leaves
lime juice
Directions: 1. Preheat oven to 375 degrees. Stack large tor- tillas. Cut out smaller circles using a medium size cookie cutter or trace out circles using a knife and cup or cup top. 3 large tortillas yielded 6 mini tacos, however, it might vary depending on tools used and tortillas size.
Melt 3 tbsp butter. Lightly brush each side of the tortillas with but- ter. If you would like your tacos to have a little shape, bake tacos on the backside of a muffin pan (see picture above), otherwise lay flat on a baking sheet and cook for ~ 5-10 minutes. Remove and let cool.
In a mixing bowl, mix mustard & sriracha. Spread on tacos. Plantains:
Use a mortar and pestle, food processor, or knife to finely ground pecans. Add pecans and honey to melted butter.
Add 1 tbsp of butter in large skillet and pecan honey butter to a large skillet. Bring to a boil on medium-high heat. Lower heat to medium, add plantains. Flip until brown on both sides.
The Taco:
Build your tacos with plantains, toppings, and enjoy!
FRIDAY, FEBRUARY 16, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B