I'm walking in Memphis
Walking with my feet ten feet off of Beale
Walking in Memphis...
First off, Marc is a lying liar.
No one in Memphis walks anywhere. And if you do walk, you are met with one of two looks: Suspect or Pity.
But, for the past eight years I have lived in the city that is proud to call itself "The Birth Place of Rock and Roll." It's a quirky little city, rich in music, food, and history. Seersucker and cicada songs in the summer; Christmas trees up immediately following the Thanksgiving meal (they say in the South there are two seasons: Summer and Christmas); collard greens and fried okra; porch sittin' and story tellin'; and Elvis everywhere.
And now, I'm going bi-coastal. If you consider the Mississippi River and Lake Michigan coasts.
While my love affair with Memphis has been a tumultuous one filled with more highs and lows than an episode of Revenge, I have met some of the most delightful, talented, fiercely loyal, and completely insane folks whom I love and cherish with all of my heart.
So on the eve of my pseudo-departure, I offer a tribute to one of Memphis' biggest achievements: barbecue.
Smoky Mango Barbecue Sauce
|Elvis would love this sauce.|
On Meatless Mondays, slap some of this on a 'Bello Burger and serve with some grilled asparagus and spicy slaw with jicama. If'n you like to eat things with a face, try this on grilled salmon or mix it into your turkey burgers. Delish!
1 cup onion, chopped
2 cloves garlic
1 Tbl fresh rosemary, minced
1/2 tsp dry mustard
1/2 tsp curry powder
2 chipotle peppers, chopped
1 14 oz can fire roasted tomatoes
2 Tbl tomato paste
1/2 cup apple cider vinegar
1/3 cup dark molasses
1/3 cup honey
1 mango, diced
2 Tbl. olive oil
In a medium sauce pan, saute onions and garlic (with just a little bit of salt) in the oil for about 5 minutes or until tender. Add mustard, curry, and rosemary and cook for about a minute, allowing herbs to bloom. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Allow to cool slightly and puree until super smooth. Enjoy.
Spicy Slaw with Jicama
|Sexy Elvis loves jicama.|
For those of you who are unfamiliar with jicama, it is God’s little joke of the vegetable world. Imagine the illegitimate love child of an apple and a potato. It is sweet and crunchy and absolutely delish!
½ head of green cabbage, shredded
½ head of red cabbage, shredded
3 carrots, grated
1 red pepper, julienned
1 cup jicama, julienned.
½ cup corn
½ cup black beans
½ cup fresh cilantro, chopped
Spicy Vinaigrette (recipe follows)
Place ingredients in a large mixing bowl and toss with Spicy Vinaigrette. Allow to sit for a couple of hours so flavors can marry.
2 garlic cloves
zest and juice of 1 lime
1/4 cup red wine vinegar
1 Tbl Dijon mustard
3/4 cup olive oil
1 tsp ground cumin
1 tsp ground coriander
just shy of 1 tsp of cayenne pepper
1 tsp pomegranate molasses
2 tsp fresh cilantro, chopped
In a small food processor, combine all ingredients except olive oil until garlic and cilantro has been good and mashed up. With the motor running, slowly add oil. Spicy and delish!