Bayousalad Recipes
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
BAYOU SALAD
Make and share this Bayou Salad recipe from Food.com.
Provided by Dienia B.
Categories Cajun
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- mix.
- chill.
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From migrationology.com
Estimated Reading Time 7 mins
- Laap. Translated on most menus as simply a ‘meat salad,’ and also spelled in English commonly as larb or laab (laab or laap would be the most phonetically accurate), laap is one of the ultimate staple Laos foods, a heavyweight.
- Paeng Pet. Stunning. This Laos food is so good that I wrote a whole article about it. Eating raw duck blood, or even pig or goat blood, is very common in Laos.
- Jaew. Jaew can refer to any type of dipping sauce, of which Laos has a never ending abundance. These dishes always contain chili peppers, and usually some type of grilled vegetable, giving them a distinct smoky flavor, and sometimes fermented fish.
- Or Lam. Or Lam (but better pronounced as aw lahm) is always prepared using animal fat (usually pork) instead of vegetable. Traditionally including tough yet flavorful buffalo skin, and Mai Sakaan, a magic ingredient that can only be described in English as ‘spicy chili wood.’
- Khao Piak Sen. A great first meal of any full-day Laos food tour, this simple and satisfying bowl of rice noodles can be found on nearly every street corner in Laos.
- Khao Soi. Laos is such a laid-back place that I’m sure the most common argument must be over which restaurant has the best Khao Soi. You can immediately see how the Laos version differs from the one famous in Thailand in that they make it without using gati (coconut milk).
- Tam. To go a day without eating Tam is almost a challenge in its own right when traveling in Laos. Always paired with sticky rice, this is literally the staple of the Laotian diet.
- Khao Jee Pa-Tay (banh mee) This sandwich clearly displays Laos’ own food heritage blending with that of its French colonial past. These massive baguettes are everywhere in Laos, but there’s probably nowhere better to catch the action than the bus station outside the Khua Din morning market in Vientiane.
- Sai Oo-ah. This is one of those Laos foods where you’ll be ordering seconds before you’ve finished your first plate. Well deserving of a spot on the list of “World’s Best Uses of Meat,” it would be worth your time to visit Laos just to try these.
- Naem. This sun-ripened pork delicacy is a must-find during any morning market stroll when you’re in Laos. Gently sour flavors and mushy meat goodness, Naem ferments to perfection.
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- Cracked conch. The Bahamas are famous for conch (pronounced “konk”), and you’ll find this mollusk prepared in lots of different ways throughout the islands.
- Peas n’ rice. Of all the foods in the Bahamas, peas n’ rice is the one you’ll likely see the most often. Served as a side dish with just about any meal, this traditional recipe evolved from the earlier peas n’ grits that were a typical meal made from staple crops.
- Rock lobster. As a native New Englander, I’ve eaten quite a few lobsters in my day. But the rock lobsters you’ll find in the Bahamas are a bit different from Maine lobsters in their appearance, taste, and texture.
- Conch salad. Fans of ceviche or poke will love trying conch salad in the Bahamas. This tasty salad traditionally made with fresh conch, chopped onions, tomatoes, and bell peppers is the perfect light dish for a hot day!
- Souse. Pronounced “sowse”, this hearty stew is well-known as a hangover cure (keep that in mind if you have too many Goombay Smashes at the beach bar!)
- Stew fish. Fish may not be a breakfast food in every culture, but stew fish is part of a traditional Bahamian breakfast! Originally made from turbot, today you might be likely to find this stew full of grouper or red snapper.
- Johnnycake. Sometimes written as Johnny cake, this cornbread recipe has been made in the Bahamas since just after the American Revolution. The recipe came from the enslaved people brought to the island with the fleeing Loyalists.
- Baked crab. During crab season, you’re bound to see vendors selling live crabs all over the islands—even on sidewalks and in parking lots! But I bet you’d prefer your crabs cooked, right?
- Benny cake. The first time I saw Benny cake on a dessert menu in the Bahamas, I wondered who Benny was and if his cake was any good. Then I tried it and found that it’s not a cake at all, it’s more like a candy.
- Grits. Familiar to those living in the southern US, grits are a staple breakfast food that’s also a traditional dish in the Bahamas. But if (like me) you live in a place where grits are rarely on the menu, give them a try when you’re visiting the islands!
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- Cracked Conch. Conch (pronounced "konk") shells may make for excellent wind instruments, and it's undeniably fun to hold them up to your ear and listen to the ocean — but while you're on the islands, try the delicious meat of the conch, too.
- Conch Salad. On Caribbean cruises, look for this ceviche-style dish serves uncooked conch doused in a spicy pepper and citrus sauce. It is often mixed with tomatoes, green peppers, cucumbers, and celery.
- Rock Lobsters. Otherwise known as spiny lobsters, these delicious crustaceans are a major export of the Caribbean. Enjoy this Bahamian food steamed or boiled, in salads, as patties, or in Creole-style sauces.
- Bahamian Stew Fish. A dark roux is combined with spices, tomato, celery, and onion to make a thick red sauce that is served over a partially pan-fried catch of the day (most commonly grouper or snapper).
- Johnnycakes. Similar to southern American cornbread, johnnycakes are the unofficial bread of Bahamian cuisine. A pan-cooked concoction, johnnycakes are made of milk, butter, flour, and sugar, and are often eaten with stews and curries.
- Pigeon Peas and Rice. Served as a side to common Bahamian food, pigeon peas and rice is a classic dish most commonly made from pork, pigeon peas (a staple bean of the Caribbean and Latin America), celery, rice, tomatoes, and thyme.
- Baked Crab. A wildly popular dish among locals, crab is combined with bread crumbs, seasoning, and egg, and is then baked in the crab's original shell.
- Souse. Pronounced "sowse," this famous Bahamian dish is a stew combining onions, lime juice, celery, peppers, potatoes, carrots, bay leaves, and meat — which could include anything from chicken or sheep's tongue to pork, oxtail, or pig's feet.
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- The Yellow Bird. Adopted from Jamaica, rum is the national alcoholic beverage of the Bahamas. The Yellow Bird, a local favorite, is a concoction of orange juice, pineapple juice, rum, Galliano, apricot brandy, and banana liqueur (sometimes excluded).
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