Best 2 Mashama Bailey Best Recipes
Get ready to embark on a culinary journey like no other, as we dive into the world of Mashama Bailey's exquisite recipes. As one of the most celebrated chefs in the culinary realm, Mashama Bailey has captivated hearts and taste buds with her innovative and soulful dishes that draw inspiration from her Gullah roots. Join us as we explore the secrets behind her culinary magic, unveiling the best recipes that showcase her unique blend of flavors, textures, and traditions. Let's uncover the essence of Mashama Bailey's culinary artistry and discover the dishes that have earned her widespread acclaim.
Check out the recipes below so you can choose the best recipe for yourself!
MASHAMA BAILEY'S PECAN PESTO
This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans swapped in to the paste in place of more traditional pine nuts, and then to the wider world, with the inclusion of both Thai and opal basils to the mix. But use whatever basil you can find. Ms. Bailey's cooking is more about bending the rules than enforcing them.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put garlic in the bowl of a food processor and pulse to break it into smaller pieces.
- Add basil and pecans to the processor. With the machine running, slowly add the olive oil and purée until mixture is mostly smooth.
- Transfer pesto to a bowl and stir in grated cheese. Season to taste with salt.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 0 grams
STEWED BLACK-EYED PEAS
Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
Provided by Brigid Washington
Categories beans, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
- Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
- When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
- Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
- Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
- Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh, Seasonal Ingredients: Whenever possible, use fresh, seasonal ingredients. This will give your dishes the best flavor.
- Season to Taste: Don't be afraid to taste your food as you're cooking and adjust the seasonings accordingly. This is the best way to ensure that your dish is perfectly seasoned.
- Pay Attention to Cooking Techniques: Different cooking techniques will produce different results. For example, sautéing vegetables will give them a crisp-tender texture, while roasting them will give them a caramelized flavor.
- Don't Overcrowd the Pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
- Let Meat Rest: After cooking meat, let it rest for a few minutes before cutting into it. This will allow the juices to redistribute, resulting in a more tender and flavorful piece of meat.
- Use Herbs and Spices Wisely: Herbs and spices can add a lot of flavor to your dishes, but it's important to use them wisely. Too much of one herb or spice can overwhelm the other flavors in the dish.
Conclusion:
Cooking is a skill that takes time and practice to master. But by following these tips, you can improve your cooking skills and create delicious meals that your family and friends will love. Remember to have fun and experiment with different flavors and ingredients. The more you cook, the better you'll become at it.
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