|July 17, 2019||Posted by Wendy Perry under corn, crab, dressings, fish & shellfish, garden goodness, helpful household hints, honey, published, wendy's signature recipes|
Lazy hazy hot days of summer… nope, no cook’n around here! Throw together this no-cook fresh and light salad featuring fresh summer corn and the best crab you can find… like sweet lump North Carolina crab!
|July 14, 2019||Posted by Wendy Perry under appetizers, butterbeans, butters 'n spreads, cook & eat nekkid, garden goodness, party foods, published, wendy's signature recipes|
Published in Carolina Country Magazine July 2019
Hummus is one of those things we southerners didn’t grow up eating… at least in my neck of the woods! As for international cuisines, Italian was about the limit of our exposure. We surely didn’t know of any Middle Eastern/Mediterranean concoctions. It has only been in the last decade or two we started learning of such, and took a liking to it.. at least some of us. You would have never opened up a southern lady’s pantry and found chick peas sit’n there on the shelf to fix something with.
I’m not a chick pea fan. I tried. Just not the pea for me. But I do like the idea of hummus, so like my pimento cheese, had to create a recipe of my own that suits my fancy.
My mostest favorite bean is the butterbean. I’m the butterbean cook’n queen to a lot of friends and family… some even pay me to cook some for them. At all our meal events, it is expected I cook some for my nephew Wyatt.
I especially those little tiny ones. But they are the hardest to shell, and Lord, I did shell many a bushel of butterbeans on my grandma’s porch on hot summer days… back in the day! Children now have no idea what they missed. I hated it at the time, but now… oh, what I would give for more of those days, in locally hand-made rocking chairs, with mama and grandma, shelling beans. I didn’t have sense enough to know at the time we were making memories that are still with me today. And they tasted so much better too, knowing the toil and strife that went into shell’n those butterbeans.
A few years ago, I decided to throw some butterbeans in my processor with some stuff, and make myself some hummus… butterbean hummus! So without further ado, I share with you, my southern gal’s version of hummus…
Butterbeans make great hummus, but do know that any of our summer field peas make great hummus too! Who needs a chick pea? And what are they anyway?
We do love our butterbeans here in NC. Did you know you can use those, or any of our tasty summer field peas, to make hummus? Just say no to canned garbanzo beans when gardens and farmers’ markets overflow with beans and peas. (FYI, it’s the butter that makes this hummus extra creamy!)
- 3 cups fresh or frozen butterbeans
- 2 cups chicken broth or water
- 6-8 cloves fresh garlic
- 1/2 cup loosely packed chopped cilantro
- 1 cup toasted sesame seed*
- 1 cup toasted pine nuts
- 4 tablespoons butter, softened
- 1 teaspoon salt
- 2/3 cup olive oil or other preferred oil (I use garlic oil)
Cook butterbeans in broth until almost done, but still a bit firm and green. Drain and cool.
Set aside a few nuts for garnish.
Put butterbeans into food processor bowl and add remaining ingredients. Process on high, pausing to scrape down sides, until nice and creamy. Garnish with a drizzle of oil and a scattering of toasted pine nuts.
Serve at room temperature with crackers, celery sticks or your favorite dippers! Will keep up to a week in the refrigerator.
*Note: Find the best buy on toasted sesame seeds at Asian grocers. You can also substitute store-bought tahini if a creamier hummus is preferred.
|June 29, 2019||Posted by Wendy Perry under condiments & accompaniments, fun food, grill thrills, party foods, published, sandwiches|
Hot dogs are such a fun food for entertaining, and we do love our traditional fixin’s here in the South. But how about a fun twist? Light the Tiki torches and head outside and fix some Aloha Hula Hot Dogs with Mango Slawsa!!
|June 29, 2019||Posted by Wendy Perry under duke's mayo!, pasta, published, salads, slaws and such, sensational sides|
Published in Carolina Country Magazine May 2018
OK… for starters, let me just say that if you are no fan of mayonnaise, you’ll want to skip this one! Because THE big “thing” about Hawaiian Macaroni Salad is mayonnaise, and a LOT of it. The noodles are cooked soft… well past al dente (it is said so it will absorb more mayonnaise)… mucho mayo to make it very creamy… and you’ll find carrots in there too!
Macaroni salad dates back to the 1880’s in Hawaii and was a staple part of lunch for the pineapple field workers. This salad is found on just about all diner and “plate lunch” menus in Hawaii, often alongside of and served with rice (which is weird to me). For the most part, the only ingredients are soft macaroni, MAYO, carrots, salt and pepper. You might see some with a bit of celery and onion, but that’s not often in authentic macaroni salad. And my research found that you NEVER.EVER. put ham or pineapple in there!! I also found that Best Foods is their preferred brand of mayo, but I’m sure that’s only because they haven’t had Duke’s there! So my version is made with Duke’s. Period.
And a couple of tiny twists to make it mine.
I made this one to pair with my Aloha Hula Hot Dogs… it’s hard to fault such a simple recipe and one that goes nicely alongside all sorts of foods. I hope you will give this one a try. I’m not a big fan of pasta, but do love me some mayonnaise, Duke’s… so I’m a fan of this creamy salad.
Authentic Hawaiian macaroni salad is all about mayonnaise, and a LOT of it! Usually slightly overcooked (to absorb the dressing), it is a staple on their “lunch plates” alongside grilled, fried or teriyaki meats. Enjoy this simple tropical make-ahead side salad this summer!
- 1 lb. elbow macaroni
- 1/2 cup sweet pickle juice*
- 1 large carrot. grated
- 1/2 large onion, grated
- 1 small bunch green onions, diced
- 2 1/2 cup mayonnaise
- 3/4 cup milk
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Cook macaroni per directions plus 2 minutes until soft. Drain. Stir in pickle juice. Cool 20 minutes.
Add carrot and onions. Combine remaining ingredients and mix into macaroni. Chill 4 hours, or overnight (best). If not moist and creamy, stir in more milk at serving time.
Remember... this salad is all about the creaminess!
*Vinegar with sugar can be substituted for pickle juice. This is important for mayonnaise absorption into the macaroni.
Learn why Bogue Sound Watermelons are in a league of their own… brightest of reds, super sweet and juicy! It ain’t about the melon.