THE RELUCTANT GOURMET COOKING COMMUNITY

[blackfreedmen]

Hi Everyone,

I am planning a 3-7pm cocktail reception for 150 people and am stuck because it is a DIY approach. Anyone have ideas about how to make the most out of this not so formal affair with good taste and minimal expense?

We would love to have African, Creole, Soul Food, Asian, Indian themes running through it.

I need to work this out ASAP b/c the date is Sept. 5.

Please advise.

ERS

[LADawg]

There is a recipe for a Black Eyed Pea dip at http://homesicktexan.blogspot.com/2008/12/black-eyed-pea-dip-for-new-year.html
I also have a good recipe for Hopping John if you would like to have that.

[jfield]

Highlight peanuts and yams since they are both ingredients that originated in Africa. Technically, we don't have yams in the US--even if we call them that, they are really sweet potatoes. Regardless, I think that would be a good direction to go in. Consider Googling "Kwanzaa recipes," since they would have Afro-Centric ingredients.

Are you looking to make dishes with a truly African Vibe, or with an African American vibe? If the latter, you could also go in a soul food direction.

[cjs]

How about making up some Merguez sausage and making mini pizzas or bruschetta with the sausage meat?? it's just delicious - in fact made a pizza with it for brunch yesterday. I just leave it bulk, don't bother stuffing it in casings.


* Exported from MasterCook *

Merguez N. Africa Lamb Sausage


2 lbs trimmed boneless lamb shoulder or leg
8 oz lamb fat (reserved from trimming plus more if necessary)
4 cloves garlic -- minced
1/2 cup cold water
2 tbsp paprika
2 tsp salt
1 1/2 tsp granulated sugar
1/2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground fennel seeds
1 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp ground allspice
4 feet medium hog casing (optional)

Cut Lamb and Lamb fat into 1 inch cubes. PLace in a shallow container in the freezer for 30 minutes to facilitate grinding. Attach the food grinder, with the coarse plate, to the mixer. Set to speed 4 and run lamb and fat through the gringer into a large bowl. Add garlic, water, paprika, salt, sugar, cumin, black pepper, fennel, coriander, cayenne pepper and allspice to the bowl. Mix together with your hands. Cover and place in the freezer for 15 minutes. Run through the grinder again into a bowl.

In a skillet, over medium-high heat, saute a small amount of the sausage mixture until no longer pink. Taste and adjust seasoning as desired.

Makes 2 3/4 lbs.

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Description:
"From the Mixer BIble by Meredith deeds and Carla Snyder Mergues - a spicy North African lamb sausage that is great with couscous or lentils or slow-cooked with hearty greens."