This week’s COOKHOUSE recipe is being featured in BELLE Mag, so “hello & welcome aboard” to any new visitors from the magazine. If you’re a regular here… pick up the JUNE Issue & check it out. I was so excited when they asked if I would contribute and then it was… “what recipe should I do?” Hmm… it is Summer, so let’s talk about a dish that can send you clear across the world, while still in your own kitchen. I hope you enjoy, what I have named, “Bohemian Bowls”.
Over 15 years ago, before cilantro was “all the foodie rage”
I ate at a Cuban restaurant in Downtown Atlanta with my friend, kevn kinney (of Drivin’ and Cryin’ & the original “kk”). Two taste literally changed my life, Cilantro and Plantains.
Here I was, this Southern gal eating these vibrant flavors unlike anything I had ever had.
I later experienced those same flavors PLUS curry & coconut milk, when this handsome hockey player who took me away to the Bahamas… Oh my!
Don’t worry, It may have been scandalous at the time, but he is my husband.
Years later- while on a business lunch planing my first TV Show with Charter Managment.
I was introduced to a little restaurant in Asheville, North Carolina called, Salsa’s and there those flavors were again… they had found me like a long lost friend! Salsa’s is still a favorite of mine!
From these travels I formed my own dish, my “Bohemian Bowls”.
I see each layer as the years, experiences and taste that live in my memories and I can go back and visit anytime I want with this one dish.
Definitely one of my favorites…. am I crying over food??? I think I am…. how embarrassing.
BTW…. I have a cooking demo coming up August 26th at The Women’s Show (TD Center) in Greenville, SC- please come out, visit & taste. I’ll be talking “Flavor over Fat”
Please as with all food… share this with you’re friends and let me know if you try it!
“Bohemian Bowls”A trip to the Caribbean from your own kitchenJasmine Rice (layer 1 in your bowl)Cooked according to directions for 4 (water & salt)Add one can of coconut milk (can NOT carton from the dairy isle)It will make a creamy rice… in this case it’s o’k to have “sticky rice”Black Beans (layer 2 in your bowl)1/2 onion (Sauteed)2 cans of black beansCurry ( curry is such personal taste ) start with 1 tsp and add to taste1 tsp. Cumin1 tsp raw or brown sugarsalt & pepper to tasteSalmon (Layer 3 in your bowl)Broiled Salmon seasoned with Lime ( can sub lemon ) and course ground salt*good tips: 10 minutes per inch thick.I start on bake and finish 3/4 of the way on broil.Mango Salsa3-4 mangos chopped in small bite size or smaller pieces1/2 Red Onion3 Jalapenos ( I disguard the seeds for mild, but you can make it spicy )2 Tbls Agave ( found in the sugar Isle )2 Tbls Lime Juice (if using fresh lime, use 1/2 the zest here and half on the cooked salmon)1 cup cilantro ( add or subtract according to taste, I LOVE Cilantro! )pinch of saltFried Plantain ( Nice as a layer or a delicious garnish on the side)These are those “black Bananas” ( not really ) that you see in the store.You do want them softer and with black on them.Cut them in half and then each half in thirds. ( take peeling off )fry till golden brown and soft ( you can dust w/ powdered sugar or plain )Don’t let the multiple layers scare you… this is a really easy dish.