Salads, rice and beans ... all with a Southwest touch.
When part of the complete picnic menu, each of the dishes serves 12 to 16; presented individually, each serves 6 to 8.
The first salad is a crisp slaw of cabbage laced with cilantro and lime. The second has a dressing flavored by cumin.
Black beans, or turtle beans, are now available in many supermarkets; they can also be found in Mexican markets.
Both the slaw and the black beans have make-ahead steps, with directions for packing for a picnic.
A kitchen maid gets credit for the name of the rice dish; cook it just before serving. Cilantro Slaw 1 small head (about 1 lb.) green cabbage, finely shredded 1 small onion, minced 1 to 2 tablespoons minced cilantro (coriander) 1 European-style cucumber Lime and garlic dressing (recipe follows)
Mix together cabbage and onion. Add cilantro to taste. Peel and seed cucumber; cut into 3-inch-long sticks. If made ahead, cover cabbage mixture and cucumber separately; chill up to 1 day. To transport, keep cold in an insulated container.
Stir dressing into cabbage mixture. Pile cabbage into a bowl or onto a platter. Garnish with cucumber. Serves 6 to 8.
Lime and garlic dressing. Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2 cloves garlic, minced or pressed. Add salt and pepper to taste. Use, or cover airtight and chill up to 2 days. Orange and Avocado Salad with Cumin Vinaigrette 4 medium-size oranges 2 large ripe avocados 2 green onions, including tops, sliced Cumin dressing (recipe follows)
With a sharp knife, peel oranges, removing white membrane. Cut crosswise into 1/4-inch-thick slices. Peel and pit avocados; cut into 1/2-inch-thick lengthwise wedges. Arrange orange slices and avocado wedges on a platter. Pour dressing over them; sprinkle with onion. Serve, or let stand up to 1 hour at room temperature. Makes 6 to 8 servings.
Cumin dressing. Whisk together 5 tablespoons olive or salad oil, 1 tablespoon each red wine vinegar and orange juice, 1 teaspoon sugar, 1/4 teaspoon ground cumin, and 1 small clove garlic, minced or pressed. Add salt and pepper to taste. Cover and let stand at least 1 hour to let flavors blend, or chill up to 2 days. Black Beans 1/3 pound salt pork, diced 1 large onion, chopped 2 cloves garlic, minced or pressed 2-1/2 cups (about 1 lb.) dried black beans, sorted, washed, and drained About 5 cups water 4 cups regular-strength beef broth Salt
To a 4- to 5-quart pan over medium heat, add salt pork. When fat begins to melt, add onion and garlic; cook, stirring, until onion is limp. Add beans, water, and broth; cover and bring to a boil. Reduce heat and simmer until beans mash easily, about 2 hours. If beans are soupier than you like, uncover and boil on medium-high heat, stirring more frequently as mixture thickens; add salt to taste.
Serve; or, if made ahead, let cool, cover, and chill up to 2 days. To transport, keep cold in an insulated container. Reheat, covered, on low heat or over medium-hot coals on the barbecue grill; stir often and add water as needed to keep beans from sticking. Serve from the pan or a bowl. Makes 6 to 8 servings. Maid's Rice 3 tablespoons butter or margarine 1-1/2 cups long-grain white rice 1 small onion, cut into wedges 1 small carrot, peeled and chopped 3 cups regular-strength chicken broth 1 medium-size tomato, cored and chopped Salt and pepper
In a 3- to 4-quart pan, melt butter on medium heat, or on a grill about 6 inches above hot coals. Add rice, onion, and carrot; cook, stirring, until rice becomes opaque and begins to brown. Add broth and tomato. Cover and bring to a boil; reduce heat to a simmer, or move pan to a cooler position on barbecue.
Cook until rice is tender to bite, about 2k minutes; stir occasionally. Remove from heat; let stand, covered and warm, for about 15 minutes. Fluff with a fork; add salt and pepper to taste. Serves 6 to 8.
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|Date:||Mar 1, 1985|
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