Georgia Magazine - April 2018 - 48

soning with salt and pepper. Serve immediately. Serves 4-6.
For his class in Latin American
culinary immersion, which is taught
in Spanish, Chef Humberto Guardiola
uses mesclun, a mix of lettuces and
other greens, grown at Hickory Grove
Farm.

Ensalada Caribena (Caribbean
Salad)
1/2 pound mesclun, washed, dried
3/4 cup mango, peeled
3/4 cup papaya, peeled
3 tablespoons passion fruit
1/4 cup rice vinegar
3/4 cup vegetable oil
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt
3 tablespoons mint leaves, cut into thin slivers
1/4 cup plantain chips

Tear the mesclun into pieces
and reserve in a non-reactive (glass
or ceramic) bowl. Cut the mango
and papaya into medium dice and
reserve.
In a blender jar, place the passion fruit and vinegar, and blend on
medium speed. While the motor is
running, add the oil in a slow, steady
stream to emulsify. Add white pepper and kosher salt to taste.
Mix the vinaigrette with the mesclun and toss to coat leaves evenly,
being careful not to overdress. Add
the mint and toss to combine.
Arrange dressed mesclun on a
serving plate and top with mango
and papaya. Garnish with plantain
chips. Serve immediately. Serves 8.
Serving a diverse student body
means being on top of the vegetarian game for many of today's young
people. This dish, using kale grown
at Hickory Grove Farm, is one that
Executive Chef Brian Jones likes to
serve.

Crispy Kale and Brown Rice
1 bunch lacinato (dinosaur or black) kale,
stems removed, thinly shredded
1 cup cooked brown rice
1 shallot, peeled, minced
1 stick celery, finely chopped
2 tablespoon whole grain mustard
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
Pinch of salt and black pepper
3 tablespoons unsalted butter

48

More online at www.georgiamagazine.org

JANE F. GARVEY

Hickory Grove Farm grows Tuscan kale among
other vegetables in several greenhouses.

In a small mixing bowl, combine shredded kale, brown rice,
shallot, celery, mustard, lemon juice,
olive oil and salt and pepper. Mix
until well-combined. Note: It should
have the consistency and flavor of
a composed salad. Adjust seasoning, balancing the salt and acid, if
needed.
Place a cast-iron skillet over
high heat and add butter. Once butter is hot and foamy, add the kale/
rice mixture in a single layer. Allow
mixture to sear, without stirring, for
several minutes or until the rice and
kale mixture is slightly caramelized.
Once it's caramelized, stir and allow

to sear for a second time. Serve immediately. Serves 6.
Coulis are sauces made from
puréed vegetables or fruits. Veggie
coulis make a great, healthy embellishment to grilled meats and vegetables, and fruit-based coulis go
well with poached, chilled fruit. This
Roasted Red Pepper Coulis is a favorite with grilled chicken or stirred into
a plate of mixed roasted or grilled
vegetables. Add goat cheese or Boursin cheese to the vegetables for a bit
of protein and extra flavor.

Roasted Red Pepper Coulis
2
1
2
2

large red peppers
garlic clove, peeled
tablespoons extra-virgin olive oil
tablespoons vegetable stock or broth, or as
needed
Dash hot sauce, to taste, optional
Freshly ground sea salt and black pepper, to
taste, optional

Wash and dry red peppers. Turning them frequently, hold the peppers
over a gas flame or over a charcoal fire
until peppers are completely charred.
If using a charcoal fire, close the grill
lid but leave the dampers open; the
contained heat helps loosen the skin.
When the peppers are blackened
all over, place them in a zip-top plastic or paper bag to steam for about
5 minutes. Remove peppers from the
bag when cool enough to handle.
Peel off the skin. Note: If you are using a charcoal grill, the skin will slip
more easily off the peppers. Remove
ribs and seeds, and cut the peppers
into pieces.
Place the peppers in a blender
jar with the garlic; purée them. Add
extra-virgin olive oil and the vegetable
stock or broth. Purée on high until the
sauce is smooth and all ingredients
are incorporated. Note: If the coulis
is too thick, add more vegetable stock.
Remove from blender jar and add a
dash of hot sauce, if desired. Season
with salt and pepper to taste. Mixture
will keep for a few days in a jar in
the refrigerator or freeze short-term in
small amounts for future use. Makes
1-1/2 cups.
GEORGIA MAGAZINE


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Table of Contents for the Digital Edition of Georgia Magazine - April 2018

Contents
Georgia Magazine - April 2018 - Intro
Georgia Magazine - April 2018 - Cover1
Georgia Magazine - April 2018 - Cover2
Georgia Magazine - April 2018 - 3
Georgia Magazine - April 2018 - Contents
Georgia Magazine - April 2018 - 5
Georgia Magazine - April 2018 - 6
Georgia Magazine - April 2018 - 7
Georgia Magazine - April 2018 - 8
Georgia Magazine - April 2018 - 9
Georgia Magazine - April 2018 - 10
Georgia Magazine - April 2018 - 11
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Georgia Magazine - April 2018 - 16
Georgia Magazine - April 2018 - 17
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