Welcome to the 2020 Juneteenth Cookout Takeover! I’m participating with a group of fantastic Black Food Bloggers to bring you some delicious recipes to help you celebrate and amplify black culinary creatives. You’ll find a HUGE list of recipe links at the bottom of this post!
You need this Sweet Potato and Black Eyed Peas Salad recipe in your life! Mildly sweet and loaded with fiber, this delicious dish is perfect for your Juneteenth celebration. (more…)
I’m a meat lover, that’s no secret, but once in a while the time comes to lighten up. Well, for me that time has come, so I’m starting the Daniel fast to help get me on track. This recipe for Sweet Potato Steaks with roasted vegetables really filled the bill. The fennel turns candy sweet when roasting; it’s absolutely incredible.
Sweet Potato Steaks with Roasted Vegetables
2 yellow squash
1 red bell pepper
4 Roma tomatoes
1 fennel bulb
2 cloves of garlic
3 sprigs of fresh thyme
¼ cup olive oil
Salt and pepper to taste
Chop all vegetables and place in a roasting pan that is about 2 inches deep.
Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper. Mix thoroughly and roast at 400° for 1 hour and 15 minutes.
You already know how much I love a crab boil (you do know that, right?). I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch. We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.
1/4 cup dry sherry (for grown folks…it’s optional)
Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes. Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode. Puree in small batches for safety)
Pour into serving bowls or cups. Swirl half and half onto the top of the soup drizzle with sherry if you’re using that. Add 2 tablespoons of crab meat to each bowl and serve.