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2017 Independance Day Feast

Fresca Salad
Watermelon Ice Tea

10 pounds
10 lbs Ribs   
½ cup Brown Sugar           
3 tablespoons Salt  
1 tablespoon Chili Powder
1 teaspoon Cayenne Pepper       
1 teaspoon Dried Thyme   
1 teaspoon Onion Powder
1 teaspoon Granulated Garlic      
2 cups barbecue sauce
In a small bowl, combine brown sugar, salt, chili powder, cayenne pepper, thyme, onion powder and garlic.
Rub ribs, on both sides, with the dry rub.
Cover with foil and place in the oven and cook for approximately 45 minutes or until internal temperature of 125 degrees.                   

Remove the foil and brush the ribs with the barbecue sauce and place back in the oven for an additional 15 minutes or until an internal temperature of 145 degrees. 


8 Servings


2 cups parboiled  brown basmati rice

4 large tomatoes, quartered

1 small scotch bonnet pepper, seeded

3 tablespoons olive oil

1 large red bell pepper, sliced

1 medium onion, sliced

1 large carrot diced

6 garlic cloves, sliced

½ inch piece ginger, coarsely chopped

5 sprigs of fresh thyme

2 tablespoons Jollof seasoning

3 tablespoons tomato paste

2 cups water

2 large bay leaves

½ cup green peas

2 teaspoons sea salt

Boiling water

¼ cup cilantro, chopped for garnish


Soak rice approximately 10 minutes and rinse several times until water is clear.   Place the tomatoes and scotch bonnet pepper in a blender and puree.

Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté about 3 minutes.  Add the thyme sprigs, Jollof seasoning and sauté another minute.  Add the tomato paste and sauté another minute. Pour in the pureed tomatoes and scotch bonnet pepper, 2 cups of water, bay leaves and green peas bring mixture up to a boil.  Add the rice and salt and mix until all ingredients are thoroughly combined; then reduce heat to low.  Cover pot with foil and then the lid.  Allow rice to cook for 15 minutes undisturbed.  After the cooking time has elapsed, open pot to check if rice is done.  Add more hot water, ½ cup at a time if required to cook the rice until it is soft. When rice is done, gently mix to redistribute the ingredients and remove from the heat.

Garnish with the chopped cilantro before serving.

6 ½ oz.

This seasoning blend is a great dry rub for meats. It goes especially well on chicken, fish, barbecued and grilled items.  In Africa, it is used in making jollof sauce and jollof rice. The African recipes contain 1 teaspoon of dried fish powder. Thus far, I have used this seasoning blend in stews, soups, green leafy vegetables, beans and potatoes.


2 tablespoons granulated garlic

2 tablespoons ground cinnamon

2 tablespoons smoked paprika

1 ½ tablespoon ground ginger

1 tablespoon dried thyme

1 tablespoon ground nutmeg

1 tablespoon ground coriander

2 – 3 teaspoons dried chili flakes

¼ teaspoon ground black pepper


Mix all ingredients in a bowl or blender. Transfer to an airtight glass container and store in a cool dark place up to 6 months.

4 Servings

3 tablespoons olive oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium jalapeno pepper, seeded, sliced
4 – 5 large garlic cloves, sliced
2 bay leaves
1 bunch of curly leaf kale
1 teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
freshly ground black pepper
½ cup water

In a sauce pan or wok, heat the oil, add the chili peppers and saute 30 seconds.  Add the peppers, onions, garlic and bay leaves and saute until onions a lightly browned. Add the kale and remaining ingredients, mix thoroughly bring to a boil,  cover and reduce heat to low. Cook for 5 -6 minutes or until greens are tender.

Yields 12  
4 ounce Burgers
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
1 Addseasoning to ground turkey 24 hours prior to cooking

6 – 8 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard
Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 – 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
 4 – 6 Servings
1 orange, juiced
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon jerk or Caribbean seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
4 large portabella mushrooms
1/2 pound mesclun salad

In a medium bowl, whisk together all ingredients except the mushrooms and salad greens.
Wash mushrooms and carefully remove the gills with a spoon and pat it dry.
Place mushrooms bottom side up in a baking dish and pour the marinade over the mushrooms.  Let them marinade 30 minutes then flip them over and spoon marinade over the top making sure all the marinade is covering thoroughly.  
Marinate another 30 minutes.
Remove mushrooms from marinade and pour off excess marinade and set it aside for dressing.
Cook mushrooms on a grill or in a fry pan cooking 3 – 4 minutes on each side or until mushroom is browned.
Serve over a bed of mesclun greens topped with the the remaining marinade.

½ cup olive oil
¼ cup apple cider vinegar
1 lemon, juiced
½ teaspoon sea salt
1 teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon crushed red chili peppers
Whisk together all ingredients and pour over vegetables, let them marinade 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting. 
Grill on a preheated oiled grill or roast in a 450 degree oven
Turn once, baste with marinade if needed.
6 Servings
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned
For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature.



4 Servings

12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar

½ cup Extra Virgin Olive Oil
½ – 1 teaspoon granulated garlic
½ – 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ – ½ teaspoon sea salt
1 – 2 tablespoons finely chopped cilantro
On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 – 2 tablespoons of dressing per serving.  
Store leftover dressing in an airtight container 3 – 4 weeks. 
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.

4 – 6 Servings
2 mangoes, diced
2 kiwis, diced
1 cup strawberries, sliced
2 apples, diced
1 cup blueberries
½ cup almond slithers
Dice all ingredients a few hours prior to serving.  Place them in a bowl and refrigerate.
The fruits will make their own juice, but you can also add a small amount of the Strawberry orange Vinaigrette just prior to serving for added flavor.
Add almond slithers at time of serving. 

8 Servings
1 cup of granulated sugar
2 quarts of filtered water
6 individual tea bags (I like a mixture of green and peppermint tea)
12 cups of watermelon cut into chunks (about 6 cups puree)
Add the sugar and water to a large saucepan, bring to a boil and boil until sugar is completely dissolved and mixture is clear.
Remove from the heat, add the tea bags to the sugar water, cover and steep for 20 minutes.
Meanwhile, puree watermelon chunks in a blender or food processor in batches; strain and transfer to a gallon pitcher. Remove tea bags and add the tea to the watermelon puree. Do not add ice. Stir and pour over ice filled glasses.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/07/2017-independance-day-feast.html.