CEC (cooking group) this week was a jolly affair as folks brought fixings for All-American food. The theme was chosen by our dear friend and meat-smoker extraordinaire, Cameron, who is departing for South Africa this week. A talented artist, he has been commissioned to create a piece for the lobby of a home that provides help and support to victims of the sex trade and human trafficking. If you are interested in understanding more about the need for this difficult but important work, please watch this 10-minute documentary.
We will miss him greatly, but are proud as can be of this good thing he’s doing, and can’t wait to hear all about his adventures later this summer.
Since he’ll be dining on South African fare for the next while, Cameron wanted his going away party to feature home-cooking. 🙂
I was on dish duty this week, but the others made one fabulous American dish after another!!
Deborah made her wildly popular Coconut Pineapple Sliders, the toasted rolls spread with coconut milk solids instead of mayonnaise or butter. Yum!!
Jon made deliciously chunky potato salad with all sorts of lovely spices.
Toby whipped up a wonderfully creamy coleslaw with green and red cabbage.
These are what we fondly refer to as “Don’s Hot Buns.” I do not take any responsibility for this moniker. 🙂
Don’s juicy burgers were topped with crispy bacon and slices of creamy Havarti cheese.
Jason delighted all of us by making two big pans of Blackened Louisiana Alligator Spicy Mac and Cheese. Alligator!!! I was thrilled. 🙂
Jack finished off our meal with this gorgeous fruit salad featuring strawberries, mangoes, cherries and grapes in a creamy base of whipped cream and cottage cheese.
Last, but not least was Darren’s homemade ice cream to go with berry shortcake. Alas, I forgot to get a picture. Sigh. Better luck next time! 🙂
What is the strangest food you’ve eaten recently?
This post is my contribution to Wanderfood Wednesday!
Toby’s Creamy Coleslaw
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded
- Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots.
- Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.
- Serve at room temperature or chilled.
Deborah’s Coconut Pineapple Sliders
1 pound hamburger
3/4 can pineapple tidbits
1 cup shredded coconut
1-2 Tbsp coconut milk, enough to moisten
King’s Hawaiian Rolls, halved and toasted
3-4 Tbsp coconut milk solids
- Mix hamburger, pineapple, coconut and coconut milk together. Let sit in fridge overnight.
- Form small patties with ice cream scoop and grill to desired doneness.
- Spread toasted rolls with coconut milk solids.
- Place burger between rolls and serve immediately.
Jason’s Blackened Louisiana Alligator Spicy Mac and Cheese
1 lb alligator tenderloin
1 cup milk
1 tsp white vinegar
Directions for the night before:
- Place alligator in glass bowl and cover with milk and vinegar. Cover and refrigerate overnight.
Alligator Rub Ingredients:
4 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
2 tsp salt
- Remove alligator from marinate and pat dry with paper towels.
- Coat both sides with the rub.
- Heat up a skillet with a small amount of vegetable oil until smoking.
- Turn to medium high and blacken each side of the gator for 6 minutes.
1 lb macaroni noodles
1 ½ lb grated pepper jack cheese
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
½ cup pickled paprika, diced
¼ cup extra virgin olive oil
3 ½ cups milk
½ cup gluten free flour blend
1 tbsp ground pepper
1 tsp salt
1 tbsp chili powder
1 tbsp garlic salt
1/8 of a red hot chili pepper, diced.
Cayenne pepper to taste
1-2 cups grated sharp cheddar cheese
- Cook (gluten free) macaroni noodle according to manufacturer’s instructions.
- Heat remaining ingredients except cheddar cheese over medium heat, stirring until heated through and has a nice smooth consistency.
- Mix the sauce with the noodles and stir in chopped blackened alligator.
- Fill two 9×11 Pyrex pans with the Mac and Cheese.
- Top with shredded sharp cheddar and bake at 400F for 15 minutes or until top is golden brown.
Jon’s Potato Salad
Four potatoes boiled, then chopped
1 cup of mayonnaise
1 tablespoon yellow curry
1-2 tsp paprika
1 tablespoon yellow mustard
A dash of white wine vinegar
4 dill pickles, chopped
Half of a red onion, chopped fine and steamed briefly to soften.
- Place cubed potatoes, onion, and pickles in bowl.
- In separate bowl mix mayonnaise, curry, pepper, salt, paprika, and vinegar.
- Pour dressing over potato mixture and stir until evenly coated. Let sit at least 30 minutes for flavors to meld. Serve.