Though cod is not a fish found in the Mediterranean, Italians consume large quantities of it dried (called stoccafisso), and salted (called baccalà). In Venice, baccalà, creamed and spread on bread, is one of the most common and popular appetizers.
Codfish cakes are traditionally made with salt cod, which needs a day or more of soaking to soften and desalinate the fish. For the most part, though, salt cod has gone out of style, at least in North America. It’s too bad since there are so many wonderful Italian, Portuguese, Spanish and French dishes that feature it.
A simple solution is to use a light cure which gives the fish the seasoning it needs. It also helps keep the flesh firm when cooked and gives the cakes a moist texture. See the instructions below.
Sicilian Codfish Cakes
1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1/4 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper
2 eggs, lightly beaten
1 cup Italian seasoned panko bread crumbs
Olive oil, for frying
Curing the fish
Season cod fillet all over with the salt and refrigerate for at least 3 hours, or overnight.
Boil and mash the potatoes and set them aside.
Rinse the codfish briefly with cold water and pat dry with paper towels.
Cooking the cod
Fill a saucepan with water. Add a thyme sprig and a bay leaf and bring to a boil. Carefully slip fish into the water and turn off the heat. Wait 3 minutes and test with a fork; the fish should be just done. Drain fish and let cool, then transfer to a mixing bowl and flake.
Mix the flaked fish, the potatoes, parsley, cheese, garlic, onion, pepper andeggs together well by hand. Form into 4-6 patties and place them on a sheet of waxed paper.
Dredge the patties in panko crumbs, pressing them into the fish cakes. Refrigerate for several hours.
Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,2-3 minutes and turn the cakes over and fry 2-3 minutes more.
Roasted Butternut Squash Noodles
12 oz pkg. frozen butternut squash spirals, defrosted
1 tablespoon avocado oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
Preheat the oven to 400*.F
Let the noodles drain in a colander and then place them on a kitchen towel. Gently squeeze out some of the water. Toss the noodles with the avocado or olive oil and spread out on a sheet pan in a single layer.
Transfer to the oven, and roast the squash until tender and al dente, about 10 minutes, stirring the noodles halfway through.
Remove the butternut squash noodles from the over and season with salt and pepper.and serve immediately.
Cucumbers in Dilled Sour Cream
Half of an English cucumber, sliced into thin rounds
1 teaspoon kosher salt
1/2 cup sour cream
2 whole scallions, chopped
2 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon chopped fresh dill
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine sour cream, scallions, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.
Vietnamese Americans are the fourth-largest Asian American ethnic group after Chinese Americans, Filipino Americans, and Indian Americans, and have developed distinctive characteristics in the United States.
South Vietnamese immigration to the United States began after the Vietnam War ended in 1975. Early immigrants were refugee boat people, fleeing persecution or seeking economic opportunities. More than half of Vietnamese Americans reside in the states of California and Texas. Other states with concentrations of Vietnamese Americans were Washington, Florida (four percent each) and Virginia (three percent). According.to the 2012 American Community Survey (ACS), 76 percent of foreign-born Vietnamese are naturalized U.S. citizens.
The April 30, 1975 fall of Saigon, which ended the Vietnam War, prompted the first large-scale wave of immigration; many with close ties to America or the South Vietnam government feared communist reprisals. Most of the first-wave immigrants were well-educated, financially comfortable, and proficient in English. Although Vietnamese immigration has continued at a fairly steady pace since the 1980s, the pathway to immigration for Vietnamese today has shifted entirely. As opposed to the earlier history of Vietnamese migration that stemmed predominantly from refugees, an overwhelming majority of Vietnamese are now granted lawful permanent residence (LPR) on the basis of family-sponsored preferences or by way of relatives who are U.S. citizens, at 53% and 44% respectively.
Many Vietnamese Americans are small business owners. According to a 2002 Census Bureau survey of Vietnamese-owned firms, more than 50 percent of the businesses are personal services or repair and maintenance. The period from 1997 to 2002 saw substantial growth in the number of Vietnamese-owned business. Throughout the country, many Vietnamese (especially first or second-generation immigrants) have opened supermarkets, restaurants, bánh mì bakeries, beauty salons, barbershops, and auto-repair businesses. Restaurants owned by Vietnamese Americans tend to serve Vietnamese cuisine, Vietnamized Chinese cuisine or both and have popularized phở and chả giò in the U.S.
While adapting to a new country, Vietnamese Americans have tried to preserve their traditional culture by teaching their children the Vietnamese language, wearing traditional dress (áo dài) for special occasions and showcasing their cuisine in restaurants throughout the country. Family loyalty is the most important Vietnamese cultural characteristic, and more than two generations traditionally lived under one roof. The Vietnamese view family as including maternal and paternal grandparents, uncles, aunts, and cousins. In adapting to American culture, most Vietnamese American families have adopted the nuclear pattern while trying to maintain close ties with their extended families.
Erica J. Peters, director of the Culinary Historians of Northern California and author of “Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century,” says, “The immigrant story is that you miss the foods from your home country when they’re not available and you talk to each other a lot about, ‘Well, how can we make do? How can we recreate some of the flavors of what we had there?’
So, Houston, Orange County, CA and New Orleans became huge hubs for Vietnamese families. The matriarchs were all great cooks and their children had high standards when it came to Vietnamese food. So when they went out to eat in a restaurant, they wanted to have that similar taste or better; otherwise, they wouldn’t eat there.
Common ingredients in Vietnamese cuisine include fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruit, and vegetables. French cuisine has also had a major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Vietnamese food is considered one of the healthiest cuisines worldwide
So what dishes did Vietnamese restaurant owners bring to the U.S. with them?
To mention just a few classics:
Pho is a simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef.
Banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
Cao lau is a pork noodle dish from Hoi An that is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
Nem ran/cha gio
Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce.
Most Vietnamese dishes are actually really easy to make at home.
Nem ran/cha gio are crunchy spring rolls with a soft veggie and meat filling dunked in a tangy sauce.
Bun bo nam bo is a bowl of noodles without broth, tender slices of beef mingle, crunchy peanuts, bean sprouts that are flavored with fresh herbs, crisp dried shallots, a splash of fish sauce and fiery chili pepper.
Xoi is a bowl of savory sticky rice. Rice is less of an accompaniment to meals in Vietnam and more of a meal itself. The dish comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), and always with a scattering of dried shallots on top.
Banh mi Sandwich. The French may have brought with them the baguette, but Vietnam takes it to a different level by adding a combination of cheese, cold cuts, pickled vegetables, sausage, fried egg, fresh cilantro, and chili sauce.
Bbánh flan – a coconut and galangal crème caramel flan
Make this Vietnamese Dinner at home.
Vietnamese Spring Rolls
1 cup shredded cooked pork
1/2 cup dried Asian mushrooms (rehydrate in water for 30 minutes or until softened then finely mince)
1/2 cup cellophane rice noodles rehydrated in water for 30 minutes or until softened then into 2-inch lengths)
1 green onion (trim off ends and slice thinly)
1/2 small white/yellow onion, finely diced
1/2 teaspoon granulated white sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon oyster sauce
6 Spring Roll Rice Wrappers
Warm water to rehydrate the wrappers
Vegetable oil for frying
Vietnamese Dipping Sauce (Nuoc Mam Cham), recipe below
In a medium-size bowl, mix together the pork, mushrooms, cellophane noodles, green onions, white/yellow onion, sugar, black pepper, salt and oyster sauce. Set aside.
The dried rice paper wrapper needs to be softened before wrapping. To do this, fill a shallow bowl with warm tap water Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Wait about 30 seconds for the wrapper to soften. It will turn malleable and start to feel sticky and that’s ok.
Put the wet wrapper on a kitchen towel or large empty plate or cutting board. Place 2 tablespoons of filling about 1 inch from the edge of the wrapper, on the side closest to you. Press the filling together.
First, fold the edge of the wrapper closest to you so that it covers the filling. Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.
Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is. Do the same with the other side–fold the left side of the wrapper toward the center, stopping where the filling is.
Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won’t escape when frying.
If you’re not going to fry the spring rolls right away, line them all up on a plate and cover with plastic wrap so that they do not dry up. Make sure that the spring rolls do not touch each other, as they can be a bit sticky and may tear if you need to pull them apart. If not frying right away cover the rolls with plastic wrap and refrigerate. Alternatively, you may freeze the wrapped spring rolls to be cooked at another time.
To bake the rolls
Preheat the oven to 425 degrees F. Make the spring rolls: Pierce each roll with a skewer in a few places to prevent bursting.
Place a rack in a baking dish and brush with vegetable oil. Mix 2 teaspoons of vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
Serve with Nuoc Cham dipping sauce.
Nuoc Cham Vietnamese Dipping Sauce
Nuoc Cham is a must at every Vietnamese table, no matter what is served. You can use this condiment for dipping meat, seafood and vegetables, and for drizzling on rice. Although it will keep for up to two weeks in the refrigerator, Nuoc Cham is best when freshly made.
3 Thai bird chiles, or 1 serrano chile
1 garlic clove, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce, such as Red Boat
2 tablespoons finely shredded carrots for garnish
Cut the chiles into thin rings and cut each in half. Place all the ingredients except the carrots in a small serving bowl. Stir well and set aside for at least10 minutes before using. Sprinkle carrots on top before serving.
Yield 1 cup.
Lemongrass Beef And Shrimp Skewers
1 pound top sirloin, strip or ribeye steak
1 lb large shrimp, peeled, deveined, tails intact
Skewers – metal or wooden soaked in warm water
1/3 cup minced fresh lemongrass, white part only
1/4 cup minced shallot
1 red chili pepper, diced
2 tablespoons minced garlic
3 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons sweet soy sauce
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/2 teaspoons freshly ground black pepper
Finely chopped scallions
Vietnamese Dipping Sauce
Rice Noodles with herbs, recipe below
Directions for the skewers
Slice the steak into small thin pieces approximately 3/4″ square and 1/4″ thick.
Combine all the ingredients for the Marinade. Add the marinade to the meat and mix well. Marinate for at least 1 hour. Insert the meat through the skewers.
Pat the shrimp dry with paper towels and add to the Marinade with the beef cubes. Stir to combine well and marinate for 15 minutes. Thread shrimp onto the skewers.
Heat a stovetop grill. Grill the meat for 2-3 minutes on each side, or until desired tenderness. Grill the shrimp on both sides until they are charred and cooked through.
Place the skewers on a lettuce-lined serving platter. Place the noodle mixture in the center, the skewers on the one side of the plate and spring rolls on the other side.. Garnish the Skewers with bits of scallion and serve with the dipping sauce.
Rice Noodles With Fresh Herbs
3 oz dried rice noodles
3//4 cup fresh bean sprouts
1/3 cucumber, cut in matchstick strips
1/3 cup mint leaves, cut into thirds
1/3 cup Asian basil leaves, cut into thirds
Pour boiling water over the noodles to cover. and stir gently to loosen. Set aside for 30 minutes.. Drain and let noodles sit until dry and sticky about 30 minutes
Gently toss together the bean sprouts, cucumbers, mint, and basil leaves in a mixing bowl. Add the sticky noodles and toss. Add a little salt and pepper.
Place the noodles in the center of the lettuce-lined serving platter and serve with the skewers and spring rolls. Serve the dipping sauce on the side.
2 tablespoons extra virgin olive oil
1 small country bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt and freshly ground black pepper
1 small clove garlic, grated
11/2 lbs ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
Half an English cucumber, unpeeled, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, thinly sliced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
2 tablespoons capers, drained and rinsed
For the vinaigrette:
1 teaspoon grated garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the bread preparation:
Heat the oil in a large saute pan. Add the bread cubes and a sprinkle of salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette:
Whisk all the ingredients together in a small bowl and set aside.
For the salad:
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, mint, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Italian Style Grilled Tuna
For 2-3 servings
12 oz fresh tuna fillets (albacore and yellowfin, 1/2-inch thick, cut into serving pieces
1/2 lemon, zested
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped flat-leaf parsley
1 clove garlic, grated
1/2 tablespoon each of coarse salt and coarse black pepper
Extra-virgin olive oil, for coating the tuna
Combine the lemon zest, herbs, garlic, salt and pepper in a small bowl.
Drizzle olive oil over the tuna fillet and rub the herb and garlic mixture into the fish, coating evenly on all sides. Let stand 10 minutes.
Heat an outdoor grill or a stovetop grill pan.
Grill tuna steaks 4-5 minutes on each side over medium-high heat. Serve with the salad.
African immigrants in the United States come from almost all regions in Africa and do not constitute a homogeneous group. They include peoples from different national, linguistic, ethnic, racial, cultural and social backgrounds. As such, African immigrants are distinct from African Americans, many of whose ancestors were involuntarily brought from West Africa and Central Africa to British North America by means of the Atlantic slave trade. African Americans whose ancestors were forced into slavery and Africans who emigrated to the US have all contributed numerous qualities in the development of the US as a nation and have greatly influenced our culinary world.
Since the 17th century, enslaved Africans and their descendants have had a profound impact on what Americans grow and eat. Watermelon, okra, yams, black-eyed peas, and some peppers are all indigenous to Africa. Fruits and vegetables brought from Africa flourished in America in large part because enslaved Africans planted their own gardens to supplement the meager rations provided by their captors. These plants eventually made their way from gardens of the enslaved to those of some of the wealthiest and most prominent people in the country, including George Washington and Thomas Jefferson, whose gardens were planted with heirloom seeds from Africa. Enslaved African chefs left their mark on certain cooking methods, while also developing recipes that are now staples in the American diet, particularly in the American South. Dishes like gumbo, jambalaya, pepper pot and the method of cooking greens called Hoppin’ John (a dish made with greens and pork) are all examples. “The method of deep frying of fish or barbecuing meats were all documented in West Africa before the transatlantic slave trade,” says Kelley Deetz, director of programming at Stratford Hall and who is also the author of Bound to the Fire, which explores how Virginia’s enslaved cooks helped invent American cuisine. “These dishes and ingredients were essential to the formation of Southern, and eventually American, food.”
The continent of Africa has seen many changes in migration patterns over the course of history. The influx of African immigrants began in the latter part of the 20th century and is often referred to as the “fourth great migration.” About three-fourths of all immigrants from Africa went to the United States after 1990. This trend began after decolonization, as many Africans moved to the U.S. seeking education and an escape from poverty, and this trend has been steadily rising over time. Originally, these immigrants came with the sole purpose of advancing themselves before returning to their respective countries. In recent years there has been an increase in the number of African immigrants interested in gaining permanent residence in the U.S. One major factor that contributes to migration from Africa to the United States is for job opportunities. It has been relatively easier for Africans with advanced education to leave and enter the international labor markets. In addition, many Africans move to the United States for advanced training. For example, doctors from different African nations move to the U.S. in order to increase their skills and gain more economic opportunities.
African immigrants tend to retain their culture once in the United States. Cultural bonds are developed through shared ethnic or national affiliations. Some organizations like the Ghanaian group Fantse-Kuo and the Sudanese Association are organized by country, region, or ethnic group. Other nonprofits like the Malawi Washington Association is organize by national identity and are inclusive of all Malawians. Other groups present traditional culture from a pan-African perspective. Using traditional skills and knowledge, African-born entrepreneurs develop services for immigrants and the community at large. In the Washington area, events such as the annual Ethiopian soccer tournament, institutions such as the AME Church African Liberation Ministry, and “friends” and “sister cities” organizations bring together different communities. According to estimates in 2000, there were 8.7 million African American families in the United States. The ten states with the largest populations of African Americans are New York, California, Texas, Florida, Georgia, Illinois, North Carolina, Louisiana, Michigan, and Maryland.
The migration of Africans to Europe and the US has introduced a range of African culinary dishes to the world. Ethiopian and Moroccan foods have made their mark with popular restaurants in urban hubs like London, New York, Paris, and Washington DC. Traditionally, African cuisines use a combination of locally grown fruits, vegetables, cereal grains, and meats. African cuisine can be broken down largely into styles from Central Africa, East Africa, the Horn of Africa, North Africa, South Africa, and West Africa. Heavily influenced by spices, African recipes are known for their intense flavor and often include combining sweet flavors such as dried fruit, ginger, and cinnamon with garlic and onions.
The historical record indicates chickens were known in ancient Egypt by 1,400 BC, and later in the Greek and Roman empires. When they first arrived in sub-Saharan Africa is unknown, but they are now common throughout Africa as in the rest of the world. A similar bird, the guinea fowl, is native to Africa and is widely raised there. Both are often called kuku in many African languages. Nsusu or soso are words for chicken in the Congo region. Every culture has its own way of cooking chicken. One classic method of preparing chicken in Africa is to stew it in a peanut and tomato sauce (this basic recipe goes by many names in different parts of Africa). Another delicious African chicken dish is Poulet Yassa, which is chicken marinated in an onion-mustard mixture. The African kitchen is traditionally outside or in a separate building apart from the sleeping and living quarters. By far the most traditional and to-this-day the most common sight in an African kitchen is a stewpot filled with meat and vegetables (often greens) simmering over a fire. The pot usually sits on three stones arranged in a triangle, and the fire slowly consumes three pieces of wood that meet at a point under the pot.
Here is another traditional recipe for chicken.
Piri-Piri Chicken with Piri-Piri Sauce
Piri-Piri (sometimes spelled peri-peri) is Swahili for ‘pepper pepper’, or ‘strong pepper’ and refers to an African-style chili sauce. Piri-Piri Chicken is marinated in a hot chile pepper marinade, then grilled. This dish evolved in Angola and Mozambique (once Portuguese colonies) after Portuguese explorers and settlers brought American chili peppers to Africa.
The most basic piri-piri marinade recipe calls for just oil, cayenne pepper or minced fresh hot chile peppers, and salt. Many piri-piri recipes add an acidic liquid (usually lemon or lime juice, or vinegar, or possibly wine or liquor) which adds a tang and tenderizes the chicken. More elaborate versions also include additional flavorings and spices.
This recipe makes quite a bit and since I cook for two most days, I cut the recipe in half. This dish is delicious and the chicken turns out quite tender and juicy. The sauce has a bit of a kick but not overly spicy.
4 lb chicken cut into parts or 4 lbs of your favorite chicken parts, about 8 pieces.
Peri Peri Marinade
3 red chilies (reduce for less heat or remove seeds), finely chopped or use 2 tablespoons red chili paste
1 green chili, finely chopped
3 cloves garlic, peeled and finely chopped
1 small red onion, finely chopped
1 red bell pepper, finely chopped
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon of sea salt
2 tablespoons chopped cilantro or parsley
3 tablespoons vegetable oil
Peri Peri Sauce
3 tablespoons reserved marinade
1/4 cup water
2 tablespoons sugar
Combine all marinade ingredients in a bowl large enough to hold all the chicken parts and blend well.
Reserve 3 tablespoons of the marinade in a small storage container and the coat the chicken with the remaining marinade. Cover and refrigerate 4 hours to overnight.
Hear an outdoor grill or stovetop grill pan.
For the Piri-Piri Sauce
Add reserved marinade, water, and sugar to a small saucepan and bring to boil. Cook for 2 minutes, remove from the heat and keep warm.
To cook the chicken
Place chicken bone side down on the grill. Cook for 10 minutes. Turn chicken over and cook for 25-30 minutes. Turn chicken over once more and grill for another 5 minutes. Remove the chicken to a serving platter and drizzle the sauce over the grilled chicken.
African Cucumber Sambal
2 medium garlic cloves, minced
1 shallot, minced
1/2 green chili (jalapeno pepper), minced
1 teaspoon sugar or natural sweetener (honey, agave nectar, etc.)
1 (2-inch) piece of ginger, peeled and grated
1 tablespoon apple cider vinegar
2 mint leaves, minced
1 large cucumber, peeled, seeded, quartered and thinly sliced
Combine all of the ingredients in a mixing bowl. Stir and toss well to cover.
West African Style Rice With Black-eyed Peas
Every culture seems to have its own version of rice and beans. Peanut oil and hot red pepper give this dish a West African flavor.
Carolina Gold Rice, long grain rice, was the basis of the colonial and antebellum economy of Carolina and Georgia. Considered the grandfather of long grain rice in the Americas, Carolina Gold (which came from Africa and Indonesia) became a commercial staple grain in the coastal lands of Charles Towne in the Carolina Territory in 1685. The rice has a superior flavor, nutty aroma, a tiny texture and a beautiful golden hue in the field. Cooking directions differ from traditional rice, in that, Carolina gold is boiled in salted water rather than simmered.
1 cup (200 grams) dried black-eyed peas, soaked overnight in water to cover or one 15.8 oz can of black-eyed peas
2 tablespoons peanut oil
1/2 small onion, chopped
1 large vine ripe tomato, chopped
2 tablespoons tomato paste
1 ⁄ 4 teaspoon ground hot red pepper (cayenne)
1 ⁄ 8 teaspoon salt
Cooked Carolina (Charleston) gold rice (recipe below)
To cook the beans if using dried beans:
Cover black-eyed peas with water in a medium saucepan, bring to a boil and simmer over medium heat until soft, about 1 hour. Drain and set aside.
Or drain and rinse the canned beans. Set aside.
To finish the dish
Heat oil in a heavy pot. Add onion, tomato, tomato paste, red pepper, and salt. Simmer 10 minutes, uncovered, over medium heat until vegetables are soft. Add rice and beans to the pan. Cover and let the dish sit for 5 minutes before serving. Adjust seasoning if needed.
If you use regular long grain white rice, follow the package directions for cooking 1/2 cup rice.
1/2 cup Carolina gold rice
2 teaspoons salt
4 cups of water
Bring the water to a boil in a medium heavy saucepan. Rinse the rice three times with tap water in a mixing bowl. Add the rice and salt to the boiling water. Stir gently to separate the grains and cook in boiling water 12-15 minutes until rice is tender and doubled in size. Drain the rice in a colander and rinse with cold water. Set aside to add to the beans.
Sources: Jessica B. Harris’ The Africa Cookbook; Marcus Samuelsson’s The Soul of a New Cuisine and The Congo Cookbook.
Korean Americans are Americans of Korean heritage or descent, mostly from South Korea (99%), and with a very small minority from North Korea, China, Japan, and the Post-Soviet states. The Korean American community comprises about 0.6% of the United States population, or about 1.8 million people, and is the fifth largest Asian American group. The two metropolitan areas with the highest Korean American populations as per the 2010 Census were the Greater Los Angeles Combined Statistical Area (334,329) and the Greater New York Combined Statistical Area (218,764). The Baltimore-Washington Metropolitan Area ranks third, with approximately 93,000 Korean Americans clustered in Howard and Montgomery Counties in Maryland and Fairfax County in Virginia. Southern California and the New York City metropolitan area have the largest population of Koreans outside of the Korean Peninsula. Among Korean Americans born in Korea, the Los Angeles metropolitan area had 226,000 as of 2012; New York (including Northern New Jersey) had 153,000 Korean-born Korean Americans, and Washington had 60,000. The percentage of Korean Americans in Bergen County, New Jersey,(my old home town) in the New York City Metropolitan Area, (increased to 6.9% according to the 2011 American Community Survey and is the highest of any county in the United States. Georgia was home to the fastest-growing Korean community in the U.S., with a significant Korean American population in the Atlanta metropolitan area, mainly in Gwinnett County (2.7% Korean), and Fulton County (1.0% Korean).
One of the first Korean Americans was Seo Jae-Pil, who came to America shortly after participating in an abortive coup with other progressives to institute political reform in 1884. He became a citizen in 1890 and earned a medical degree in 1892 from what is now George Washington University. Throughout his life, he strove to educate Koreans in the ideals of freedom and democracy and pressed the U.S. government for Korean independence. He died during the Korean War. His home is now a museum, cared for by a social services organization founded in his name in 1975.
A prominent figure among the Korean immigrant community is Ahn Chang Ho, pen name Dosan, a social activist. He came to the United States in 1902 for education. He founded the Friendship Society in 1903 and the Mutual Assistance Society. He was also a political activist during the Japanese occupation of Korea. There is a memorial built in his honor in downtown Riverside, California and his family home on 36th Place in Los Angeles has been restored by the University of Southern California. The City of Los Angeles has also declared the nearby intersection of Jefferson Boulevard and Van Buren Place to be “Dosan Ahn Chang Ho Square” in his honor.
Another prominent figure among the Korean immigrant community was Syngman Rhee (이승만) He came to the United States in 1904 and earned a bachelor’s degree from George Washington University in 1907, a master’s degree from Harvard University, and a Ph.D. from Princeton University in 1910. In 1910, he returned to Korea and became a political activist. He later became the first president of the Republic of Korea.
In 1903, the first group of Korean laborers came to Hawaii on January 13, now known annually as Korean-American Day, to fill jobs as laborers. Between 1904 and 1907, about 1,000 Koreans entered the mainland from Hawaii through San Francisco. Many Koreans dispersed along the Pacific Coast as farm workers or as laborers in mining companies and as section hands on the railroads.
Between 1905 and 1910, political activities in Korean American communities surged in opposition towards Japanese aggression of Korea and they formed organizations throughout the US. In 1909, two of the largest Korean-American organizations would merge to form the Korean National Association, the largest Korean immigrant organization in North America. Leaders included An Changho, Syngman Rhee, and Park Yong-man. This organization along with others would play key roles in the Korean independence movement between 1910 and 1945. When the Korean War ended in 1953, small numbers of students and professionals entered the United States. A larger group of immigrants included women married to U.S. servicemen. With the passage of the Immigration and Nationality Act of 1965, Koreans became one of the fastest growing Asian groups in the United States, surpassed only by Filipinos. In the 1980s and 1990s Koreans became noted not only for starting small businesses such as dry cleaners or convenience stores, but also for building churches.
Korean American cuisine can be described as a fusion of traditional Korean cuisine with American culture and tastes. Dishes such as “Korean tacos” have emerged from the contacts between Korean bodega owners and their Mexican workers in the Los Angeles area, spreading from one food truck (Kogi Korean BBQ) in November 2008 to national prominence eighteen months later. Often, chefs borrow from Korean flavors and preparation techniques that they integrate into the cuisine they are most comfortable with (whether it be Tex-Mex, Chinese, or purely American). Even a classic staple of the American diet, the hamburger, is available with a Korean twist – bulgogi (Korean BBQ) burgers.
Korean cuisine has unique and bold flavors, colors, and styles; that include kimchi, a spicy dish made of salted and fermented vegetables (baechu-kimchi, kkaktugi), long-fermented pastes (gochujang, doenjang), rice cake, noodle dishes and stews (tteok-bokki, naengmyun), marinated and grilled meats (bulgogi, galbi), and many seafood dishes using fish cakes, octopus, squid, shellfish and fish.
Make some Korean style dishes at home. Here are a few recipes for you to try.
Red Pepper Potatoes
This is a traditional and uniquely-flavored Korean side dish. Serves 3-4.
1 tablespoons soy sauce
1 pinch cayenne pepper, or to taste
2 tablespoons peanut or vegetable oil
3 medium red potatoes, about 1 lb, peeled and cut into bite-sized pieces
2 large green onions, sliced thin
1 red bell pepper, diced
Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 8-10 minutes. Stir in the scallions and bell pepper; cook 2-3 minutes more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed 1 to 2 minutes.
Korean Bulgogi-Style Grilled Steak
1/4 cup gochujang Korean chili paste
3 cloves garlic
1-inch piece of fresh ginger
2 tablespoons brown sugar
2 tablespoons of unseasoned rice wine vinegar
2 tablespoons soy sauce
1 teaspoon coarse ground black pepper
1/2 cup peanut oil
2 large scallions, chopped
2 tablespoons cilantro
1 ½ to 2-pound flank steak
In a large plastic ziplock bag combine the gochujang, garlic, ginger, sugar, vinegar, soy sauce, black pepper, oil, scallions, and cilantro. Close the bag and mix the ingredients together. Add the steak, close the bag and turn the bag over several times to coat the steak. Place the bag in a large dish and let the steak marinate in the refrigerator overnight. Turn the bag over several times during the marinating time.
Preheat an outdoor grill to medium-high heat. Grill the steak for 6 to 8 minutes per side, depending on thickness, until the steak is cooked medium-rare. It should reach an internal temperature of 130°F. in the thickest part of the steak. Remove the steak from the grill to a cutting board, tent it with foil, and let it rest for 3 to 4 minutes.
Slice the steak into thin pieces across the grain, place on a serving plate and serve with the reserved sauce.
Korean Cucumber Salad
1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon honey
1 teaspoon peanut or vegetable oil
1 tablespoon sesame seeds
Half of a hothouse (English) cucumber or regular unwaxed cucumber, unpeeled and thinly sliced
1 green onion, sliced thin
1/2 carrot, shredded
Make the dressing: In a serving bowl, stir together vinegar, black pepper, red pepper flakes, honey, oil, and sesame seeds.
Make the salad: Mix in the sliced cucumber, green onions, and shredded carrot. Cover, and refrigerate until serving time.
Immigrants to the United States from India, Pakistan, and Bangladesh are referred to as Asian Indians. The first Asian Indians or Indian Americans, as they are also known, arrived in America as early as the middle of the nineteenth century. By the end of the nineteenth century, about 2,000 Indians, most of them Sikhs (a religious minority from India’s Punjab region), settled on the west coast of the United States, having come in search of economic opportunity. The majority of Sikhs worked in agriculture and construction. Other Asian Indians came as merchants and traders; many worked in lumber mills and logging camps in the western states of Oregon, Washington, and California, where they rented bunkhouses, acquired knowledge of English and assumed Western dress. Between 1910 and 1920, as agricultural work in California began to become more abundant and better paying, many Indian immigrants turned to the fields and orchards for employment. For many of the immigrants who had come from villages in rural India, farming was both familiar and preferable. In July 1946, Congress passed a bill allowing naturalization for Indians and approximately 6,000 Asian Indians immigrated to the United States between 1947 and 1965.
From 1965 onward, a second significant wave of Indian immigration began, spurred by a change in U.S. immigration law that lifted prior quotas and restrictions and allowed significant numbers of Asians to immigrate. Between 1965 and 1974, Indian immigration to the United States increased at a rate greater than that from almost any other country. This wave of immigrants was very different from the earliest Indian immigrants—Indians that emigrated after 1965 were overwhelmingly urban, professional, and highly educated and quickly engaged in gainful employment in many U.S. cities. Many had prior exposure to Western society and education and their transition to the United States was a smooth one. More than 100,000 such professionals and their families entered the U.S. in the decade after 1965.
In general, the Asian Indian community has preferred to settle in the larger American cities rather than smaller towns, especially in New York City, Los Angeles, San Francisco, and Chicago. The Asian Indian community in the United States is an ethnically diverse one. One can distinguish among subgroups who trace their roots to different regions or states within India, who speak different languages, eat different foods, and follow distinct customs. Some of the most populous Indian groups within the United States are Gujaratis, Bengalis, Punjabis, Marathis, and Tamils.
The majority of Asian Indian Americans have retained diets rooted in Indian cuisine. Indian food is prepared with a variety of spices, including cumin, turmeric, chili powder, ginger, and garlic. All Asian Indians eat a variety of dals (lentils), beans, and chaval (rice) dishes. Hindus generally will not eat beef for religious reasons, while Muslims do not eat pork.
Tandoori, the clay-baked chicken or fish marinated in yogurt and spices, is a popular North Indian dish. Biryani, or flavored rice with vegetables and meats, is served on festive occasions, often accompanied by a cooling yogurt sauce called raita (rye-tah). Southern Indian dishes like masala, dosai crepes filled with spiced potatoes, and steamed rice cakes, are also popular.
Green chutneys made of mint or coriander accompany a variety of savory fritters like the triangular, stuffed samosas. Pickled vegetables and fruits like lemons or mangoes are popular accompaniments to meals. A variety of unleavened bread like naans, rotis, and parathas are also widely eaten.
Most Asian Indian American families continue to eat freshly-prepared Indian food for the main meal of the day and the evening meal often serves as the time when the family will get together to discuss their daily activities. The average Asian Indian family tends not to eat out as often as other American families because of the importance accorded to eating together at the family table.
Tandoori chicken is a popular Indian dish consisting of chicken marinated in a mixture of yogurt and spices that are traditionally cooked in high temperatures in a tandoor (clay oven) and also can be prepared on a traditional barbecue grill.
Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was the main course at Indian feasts of that day. Other stories of its origins exist, such as the one about a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by the locals to cook naan bread. The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself a refugee fleeing the upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.
The dish gained so much fame that even the first Prime Minister of India, Jawaharlal Nehru was so impressed by the Tandoori chicken at Moti Mahal that he made it a regular at most of his official banquets. Visiting dignitaries like the American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran have all enjoyed this famous dish.
The chicken gets its characteristic red color from either a lot of red chilies or the addition of red food dye. You don’t need a tandoor oven to make tandoori chicken. You can cook it over a grill or in an oven with a broiler.
2 lbs skinless chicken thighs and breasts
Vegetable oil for basting
5 teaspoons fresh lime juice
1½ teaspoons salt
1 teaspoon Kashmiri chili powder (or substitute ½ teaspoon each paprika and cayenne pepper)
½ cup plain, full-fat Greek yogurt
3 teaspoons minced garlic
3 teaspoons peeled, minced fresh ginger
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon ground fenugreek
Thin slices of red onion, tomato, cucumber, lime, and mint leaves
Use a sharp knife to make shallow cuts in the chicken. Combine the marinade ingredients in a large plastic ziplock bag. Add the chicken and toss to coat evenly. Cover and refrigerate for 4 to 12 hours. I did not use red food coloring.
Preheat an outdoor grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill for about 10 minutes on each side, brushing with oil before turning. The meat should feel firm when you press it and register an internal temperature of 165 degrees F for the breasts and 180 degrees F for the thighs on an instant-read thermometer.
Preheat the oven to 450°F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set a rack on top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving space between the pieces. Roast for 45 minutes, turning once midway through until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over.
To finish the dish
Transfer the chicken to a large platter. Arrange the garnish slices over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors before serving.
Indian-Style Basmati Rice
2 tablespoons unsalted butter
1 tablespoon minced peeled fresh ginger
1 medium onion, diced
1 carrot, diced or shredded
1/2 large green chili, seeded and sliced
1 cup frozen peas
1 cup basmati rice, rinsed
1 1/2 cups low sodium chicken stock or broth
1 teaspoon turmeric powder
1/2 teaspoon salt
Heat the butter in a large saucepan over medium heat. Add the onion, carrot, chili, and ginger and stir for 3-4 minutes until the onion softens. Add rice and stir well to coat with the butter. Stir in stock, turmeric, peas, and salt. Cover with a lid and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until the rice has absorbed all the liquid and is tender. Remove from the heat and let stand for 5 minutes. Fluff with a fork.
Arab immigrants began coming to the U.S. in sizable numbers during the 1880s. Today, it is estimated that nearly 3.7 million Americans trace their roots to an Arab country. Arab Americans are found in every state, but more than two-thirds of them live in California, Michigan, New York, Florida, Texas, New Jersey, Illinois, Ohio, Pennsylvania, and Virginia. Los Angeles, Detroit, and New York are home to one-third of the population.
Arab Americans are as diverse as their countries of origin, with unique immigration experiences that have shaped their ethnic identity in the U.S. While the majority of Arab Americans are descended from the first wave of Christian Arab immigrants, Arab American Muslims represent the fastest growing segment of the Arab American community.
Contrary to popular assumptions, the majority of Arab Americans are native-born, and nearly 82% of Arabs in the U.S. are citizens. While the community traces its roots to every Arab country, the majority of Arab Americans have ancestral ties to Lebanon, Syria, Palestine, Egypt, and Iraq.
Arabic-speaking immigrants arrived in the United States in three major waves. The first wave between the late 1800s and World War I consisted mainly of immigrants from Greater Syria, an Arab province of the Ottoman Empire until the end of World War I. Following the breakup of the Empire, the province was partitioned into the separate political entities of Syria, Lebanon, Palestine, and Transjordan. The vast majority of immigrants in this wave were members of Christian minorities. Although some writers claim that these immigrants left their native countries for religious or political reasons, the evidence suggests that they were drawn to the United States by economic opportunity. Like many economically motivated immigrants during this period, Arabs came to the US with the intention of earning money and returning home to live out the remainder of their lives in relative prosperity. The major exception to this pattern was a small group of Arab writers, poets, and artists who took up residence in major urban centers such as New York and Boston. The most famous of the group was Kahlil Gibran (1883-1931), author of The Prophet and numerous other works.
Unlike the earlier influx, the second wave included many more Muslims. It also included refugees who had been displaced by the 1948 Palestine War that culminated in the establishment of Israel. This period also witnessed the arrival of many Arabic-speaking professionals and university students who often chose to remain in the United States after completion of their training. Immigrants of the second wave tended to settle where jobs were available. Those with few skills drifted to the established Arab communities in the industrial towns of the East coast and Midwest, while those with professional skills headed to the suburbs around the major industrial cities or to rural towns.
In the mid-1960s, the third wave of Arab immigration began which continues to the present. More than 75 percent of foreign-born Arab Americans identified in the 1990 census immigrated after 1964, while 44 percent immigrated between 1975 and 1980. This influx resulted in part from the passage of the Immigration Act of 1965 which abolished the quota system and its bias against non-European immigration. The third wave included many professionals, entrepreneurs, and unskilled and semi-skilled laborers. These immigrants often fled political instability and wars engulfing their home countries. They included Lebanese Shiites from southern Lebanon, Palestinians from the Israeli-occupied West Bank, and Iraqis of all political persuasions. But many professionals from these and other countries like Syria, Egypt, and Jordan, and unskilled workers from Yemen also emigrated in search of better economic opportunities. Had conditions been more hospitable in their home countries, it is doubtful that many of these immigrants would have left their native countries.
Arab Americans have a distinctive cuisine centered on lamb, rice, bread, and highly seasoned dishes. The Middle Eastern diet consists of many ingredients not found in the average American kitchen, such as chickpeas, lentils, fava beans, ground sesame seed oil, feta cheese, dates, and figs. Many Arab dishes, like stuffed zucchini or green peppers and stuffed grape or cabbage leaves, are labor-intensive but delicious and healthy.
Arab Americans are probably most known for their restaurants and cuisines found across the country. Many classic dishes coming from the Arab World have become popular dishes for Americans. The dish most famous, of course, is hummus. This simple puree of chickpeas, tahini, lemon, and garlic is served as an appetizer or as a side to grilled meats and vegetables. Sometimes called “street meat” in the U.S., shawarma is another national hit thanks to Arab Americans. Wrapped with garlic and pickles in Arabic bread (pita bread), shawarma has become a great alternative sandwich. Tabbouli, falafel, grape leaves, and kebabs are part of the American cuisine today.
Stuffed Grape Leaves
1/2 cup pine nuts
1 1/2 cups long grain white rice
1 medium onion, minced
1/2 cup fresh minced dill
1/4 cup fresh minced mint
6 tablespoons freshly squeezed lemon juice, divided
1 tablespoon lemon zest
1 3/4 cups vegetable broth
50 large jarred grape leaves
Salt and pepper
1/2 cup extra virgin olive oil
Fresh mint leaves, lemon slices, and olives (for garnish)
Place the pine nuts into a skillet and lightly toast them over medium heat until golden brown. Set aside.
Pour ¼ cup of olive oil into a medium pot and heat it. Add the minced onion and sauté until soft. Add the rice to the pot and stir to combine. Sauté for another minute. Pour in ¾ cup of vegetable broth and lower the heat; simmer the rice uncovered for about 10 minutes until the liquid is absorbed and the rice is half cooked. Remove the pot from heat.
Add the minced dill, mint, toasted pine nuts, 2 tablespoons fresh lemon juice and lemon zest to the pot of rice. Stir until all the ingredients are well combined. Season with salt and pepper to taste. Let the mixture cool to room temperature.
Fill a large pot with salted water and bring to a boil. As the water is heating, trim the grape leaves by cutting the stems off flush with the leaves. Trim any large, hard veins from the leaves. Place the leaves in the boiling water and let them soften for 3-5 minutes until they become pliable. Drain, then cover the leaves with cold water. Drain the leaves again and pat them dry.
Place a grape leaf shiny (smooth) side down, vein (bumpy) side up, on a flat surface like a cutting board. Place 2 tablespoons of rice filling at the base end of the leaf, near where the stem was. Fold the stem end up over the filling. Fold the edges of the leaf inward. Continue rolling the leaf till it forms a neat rolled package. Squeeze the roll gently to seal.
Repeat the process with the remaining leaves until all of the rice filling is used.
Place the stuffed leaves in the bottom of a deep saute pan. Pack the leaves snugly; as this will help keep the leaves intact as they cook. Make a single layer on the bottom of the pan. When the bottom of the pan is full, make a second layer on top.
Pour 1 cup of broth, ¼ cup of extra virgin olive oil, and ¼ cup of fresh lemon juice over the stuffed grape leaves. Heat the pan over medium until it begins to simmer (don’t boil, or the leaves will start to fall apart). Cover the pot. Let the grape leaves cook for 30-40 minutes. The leaves are finished cooking when they are fork-tender.
3 cups (200 grams) cooked chickpeas, drained
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
1/2 teaspoon kosher salt
Juice of 1 lemon
Hot water (if needed)
Extra virgin olive oil
Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth. While the processor is running, add the ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes. Check, and if the consistency is still too thick add a little hot water. Blend until the mixture is a silky smooth consistency. Spread in a serving bowl and add a generous drizzle of olive of and a sprinkling of sumac.
1 pound lean ground lamb or beef
3 tablespoons minced onion
2 cloves garlic, grated
1/4 cup parsley, finely chopped
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil, for brushing the grill
Flatbread or pita, for serving
1 cup plain Greek yogurt
1/2 cup grated cucumber squeezed dry
1 clove garlic, grated or minced
1 teaspoon lemon juice
1 teaspoon fresh mint or dill (or ¼ teaspoon dried)
Pinch of kosher salt
To make the tzatziki sauce, mix all of the ingredients together in a bowl. Refrigerate until ready to serve.
For the kofta: Mix the beef, onion, garlic, parsley, coriander, cumin, salt, and pepper together in a large bowl. Divide the mixture into 6 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.
Heat a grill pan over medium-high heat or prepare an outdoor grill. Brush the pan or grill grates lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through about 10 minutes. Transfer to a serving platter and serve with tzatziki sauce and flatbread.
Fattoush is a salad of crisp lettuce, tomatoes, cucumber, red onion, toasted pita bread, and a sumac dressing. Since I was serving pita with the kofta, I did not include it in my salad.
Serves 4 people
2 large pitas
1/4 cup olive oil
Kosher salt to taste
1 clove garlic minced
2 tablespoons fresh lemon juice about 1 lemon
1 tablespoon honey
1 teaspoon sumac
1/2 teaspoon kosher salt or more
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
1 head romaine lettuce torn into bite-size pieces
1-pint cherry tomatoes halved
1 English cucumber halved and thinly sliced
1/2 medium red onion thinly sliced and separated into 1/2 circles
1/2 cup fresh mint leaves torn into small pieces
Preheat oven to 350°F.
Cut pitas in half. Separate the top from the bottom and tear into bite-size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
To make the dressing. In a small bowl combine the first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow, steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and toss gently to combine.
Drizzle dressing over the salad and gently toss to coat evenly. Sprinkle pita over the top and serve.