SAVORY BURMESE SLAW
Fermented tea leaves are one of Myanmar's favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats. You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
Provided by Sam Sifton
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine cabbage and shallots and mix well to combine.
- In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw.
- Add dressing to slaw, and mix to combine.
- Add mint leaves to slaw, mix lightly and serve.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams
EMBER-ROASTED SWEET POTATOES
Let the campfire burn down to make these ember-roasted sweet potatoes, or sweet potatos rescoldo, which are a smoky delight served with butter or gremolata.
Provided by Francis Mallmann
Time 1h
Number Of Ingredients 13
Steps:
- Prepare a fire and let the charcoal burn down to a bed of embers, coals, and ashes for rescoldo. If cooking indoors, preheat the oven to 375°F (190°C).
- Bury the sweet potatoes in the embers, coals, and ashes, making sure they are completely and evenly covered. Roast until they are tender all the way through. If cooking indoors, arrange the sweet potatoes on a sheet pan and roast for about 45 minutes, or until tender all the way through. The cooking time will vary depending on the size of the sweet potatoes: after about 20 minutes, part the embers with long-handled tongs and try to pierce a sweet potato all the way through with a long bamboo skewer. It will probably meet with some resistance toward the center and feel about half baked. Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
- Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
- If serving simply with butter and crushed red pepper flakes, split the sweet potatoes open, add a tablespoon of butter to each, and season to taste with fleur de sel and red pepper flakes. Otherwise, omit the butter, fleur de sel, and red pepper flakes, and continue to the next step.
- If serving with yogurt and almond-mint gremolata, make the gremolata while the potatoes are roasting. Whisk together the parsley, mint, almonds, olive oil, honey, and lemon zest in a small bowl. Season to taste with salt and pepper. Set aside.
- When the sweet potatoes are done, cool them very slightly, then cut them crosswise in half. With your fingers protected by a dish towel, slowly push the skin inward so the insides explode up from the top. Transfer the sweet potatoes to serving plates. Sprinkle with fleur de sel to taste, drizzle with olive oil, and add a large spoonful of cold yogurt to each potato. Spoon some gremolata over the yogurt and serve the rest on the side.
LOWCOUNTRY PICKLED COLESLAW
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.
Provided by Kim Severson
Categories salads and dressings, side dish
Time 15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
- Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
- Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams
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