These are recipes as taken on our radio show "Ask Your Neighbor"
heard daily on WNZK, Detroit (690 AM) from 9-11 (E.T.) a.m. Each month
we present the latest harvest of ideas to brighten up the menu for your
family and guests! These recipes are reprinted as they were taken on
the air and have not been tested by our staff. They represent not only
a wide variety of sources, but the personal touches of our listeners. Feel
free to add your own variations.
OUR RECIPES OF THE MONTH
EUREKA-I HAVE IT!!!
It took many moons and much patience but at last our dear friends Lorraine
and Gary from the marvelous restaurant "Sweet Lorraine's" have
found the time in their busy schedule to write down their recipe for Caribbean
Black Bean Soup which, as most of you know, is my favorite. They gave me
the recipe as they make it at the restaurant which makes 15 gallons, calls
for 25 Ibs. of black beans and can serve 320 customers a great cup of soup!
My most challenging problem was simply reducing the recipe to family size.
But after doing the math and testing the recipe at home, it's the next
best thing to being there. Many, many thanks to Lorraine and Gary! I urge
you to discover their restaurants on Greenfield Road just north of 12 mile
in Southfield and in the Kerrytown Neighborhood in Ann Arbor. For information
call (248) 559-5985.
RECIPE OF THE MONTH
CARIBBEAN BLACK BEAN SOUP
1 pound black turtle beans 1 T. chopped fresh garlic
1 cinnamon stick 1 1/2 t. chopped Jalapeno peppers
51 oz. mushroom or vegetable water 1 1/2 t. ground cumin
(3 pints plus 3 oz. water and 3 T. Scant t. pepper
mushroom or vegetable base or if 1/4 t. thyme
you don't have the base use 1/8 t. cloves
chicken or beef broth) 1 (16 oz.) can diced tomatoes
1 scant c. diced onion (14 oz.) 2 oz. dark rum
Cook beans and cinnamon stick, in water to cover, until tender (about 3
hours). Drain all liquid. Add remaining ingredients except tomatoes and
rum and cook until flavors combine (about 30 minutes - 1 hour over low
heat). Add tomatoes and rum and lightly puree in blender or food processor.
Return to heat for 5 - 10 minutes and serve hot. Garnish: Make a cloverleaf
pattern on the surface using yogurt in a squirt bottle and place a thin
slice of lime in center.
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