Page 20 - Florida Sentinel 6-23-17

Recipes
Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States. It is the 4th of July for Black People.
From its Galveston, Texas origin in 1865, the observance of June 19th as the African American Emancipation Day has spread across the United States and beyond.
Today Juneteenth commemorates African American freedom and emphasizes education and achievement. It is a day, a week, and in some areas a month marked with celebrations, guest speak- ers, picnics and family gatherings. It is a time for reflection and rejoicing. It is a time for assessment, self-improvement and for planning the future.
There are many ways to celebrate Juneteenth. And an outdoor cookout with traditional foods is
one of them:
Red Meat • Red Soda Water• Watermelon Drink • Strawberry Cream Soda
Certain traditional foods are prepared on the day and the dinner may include barbecued meat dish, soups, rice recipes, cakes and puddings. It is a tradition to prepare and feast on foods and barbecue red in color.
Red soda water, watermelon drink and strawberry cream soda are very popular drinks on the June- teenth day celebration.
Red Rice
Rice is one of the traditional staple foods of the Africans and the Juneteenth menu is incomplete without a rice dish. This spicy side dish has lots of tomatoes in it which gives it a beautiful red color.
2 large tomatoes
1 tbs red pepper flakes 1 tsp black pepper Handful fresh thyme Salt
1 onion
4-5 cloves garlic
Tsp olive oil
1/2 cup chicken broth
Rice
Directions: Make a tomato pepper puree by blending two large tomatoes, one tablespoon of red pepper flakes and a teaspoon of black pepper and a hand- ful of fresh thyme in a food processor. Keep it aside after adding a teaspoon of salt and mixing it well.
Sauté in, a medium chopped onion
and four to five cloves of garlic, in a ta-
blespoon of oil for five minutes till tender. To it add one full cup of long grain rice and stir for a few minutes. Add one and a half cups of chicken broth to it. Add the tomato pepper puree and bring it to boil over a high flame.
Then reduce the flame and cook over a low flame for around twenty minutes. Add more chicken broth if the dish gets too dry. After cooking it over the flame, bake the rice in a preheated oven for another twenty minutes until all the water is absorbed. Garnish and serve it with fried bacon strips.
Smoked Barbecue Brisket
This recipe is a traditional Texas dish and is one cornerstone of barbecue. This recipe will give a great piece of smoked meat if you are ready to give it time to cook.
Chili Rub
2 tsp red chili powder 1 tsp salt, ground pep- per and cayenne
2 tsp lemon juice
Tip:
The large fatty beef brisket takes a lot of time to get done and it should be cooked slowly to get the correct taste and finish. The meat has to be cooked for over ten hours to get it done and with all the moisture and flavor locked in the meat. Fast cooking on a high flame will give an under- cooked and hard chunk of meat. So do be patient to have a great dish for the Juneteenth day.
8 lbs. brisket
untrimmed
Directions: The very first step is to prepare the chili rub mixture which is used to marinate the meat. Chili rub is prepared by mixing two table spoon of red chili powder, two tablespoons of garlic powder, a teaspoon of salt, freshly ground pepper and cayenne each. To this mix, add two table spoon of lemon juice and make into a thick paste.
Rub on the chili mix evenly onto the 8 pound untrimmed brisket and keep aside for thirty minutes. Place the meat in the smoker to absorb the smoke and get cooked. The temperature of the smoker
should be set at 220 degree Celsius.
After eight hours of smoking, wrap the brisket and transfer the meat into a preheated oven (200 de-
gree Celsius) for the last two minutes of cooking.
Chicken Peanut Soup
Medium sized onion
2 tablespoons sesame oil 3 cloves crushed garlic Cup of cooked chicken
1 tbs Curry powder
1/2 tsp ground pepper and
red pepper flakes
2 cups chicken broth 2 large tomatoes
2 tbs tomato paste
3 tbs peanut butter
Directions: In a soup pot, sauté in one
medium sized onion in two tablespoon of
sesame oil till translucent. It might take
around five to six minutes on a low flame.
Then add three cloves of crushed garlic and
a cup full of cooked chicken and cook for an-
other two minutes. Add a table spoon of
curry powder and a half a teaspoon of freshly
ground pepper and red pepper flakes and
cook for a minute and please don’t forget the salt. Add two cups of chicken broth and two large tomatoes and cook till it starts to boil. As it starts to boil, add 2 whole tablespoon of fresh tomato paste and 3 table spoon of peanut butter. Let the soup boil for three whole minute to blend in the entire flavor. Serve it hot with crushed peanut for garnish..
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 23, 2017