Greg Colliers Sweet Potato Pikliz Recipes

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GREG COLLIER'S SWEET POTATO PIKLIZ



Greg Collier's Sweet Potato Pikliz image

Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated sweet potato. It's victory garden larder meets Caribbean flavor. If you have a well-stocked pantry, you are halfway to this relish, but note: Not every sweet potato is the same; look for the jewel variety for its vibrant orange flesh. This pikliz is mild in spice level compared to traditional versions. Serve it with Memphis Dry-Rub Ribs or Memphis Dry-Rub Mushrooms.

Provided by Nicole Taylor

Categories     salads and dressings, slaws, vegetables, side dish

Time P1DT10m

Yield 3 cups (6 to 10 servings)

Number Of Ingredients 11

1/2 pound sweet potato, peeled
1/2 medium red onion, sliced (about 1 cup)
1/2 cup thinly sliced radishes
1/2 cup thinly sliced baby turnips, such as hakurei (about 4)
2 garlic cloves, minced
1 serrano chile, minced
1 tablespoon fresh oregano leaves, chopped
1 1/2 teaspoons kosher salt
1/2 cup apple cider vinegar
1/4 cup fresh lime juice (from 2 or 3 limes)
2 tablespoons honey

Steps:

  • Using the largest shredding holes of a box grater, grate the sweet potato into a large mixing bowl (or shred it using a food processor). Add the onion, radishes, turnips, garlic, chile, oregano and salt and toss to combine; set aside.
  • In a medium nonreactive bowl, whisk together the vinegar, lime juice and honey. Pour liquid over vegetables and mix well. Cover tightly and refrigerate for 24 hours before serving cold or at room temperature.

MEMPHIS DRY-RUB MUSHROOMS



Memphis Dry-Rub Mushrooms image

This showstopper - using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. - is an opportunity to explore different mushroom varieties. Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Fuzzy white lion's mane or even portobellos work, too; just buy the biggest mushrooms you can find. This recipe uses Worcestershire sauce, which typically includes anchovies, so be sure to seek out vegan Worcestershire if you'd like to make the dish vegan. Serve with sweet potato pikliz.

Provided by Nicole Taylor

Categories     barbecues, vegetables, main course, side dish

Time 45m

Yield 3 to 6 servings

Number Of Ingredients 11

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
2 pounds large clusters of black oyster mushrooms or lion's mane, or portobello mushrooms
1/2 cup canola oil or grapeseed oil
1/4 cup Worcestershire sauce

Steps:

  • Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
  • Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don't rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
  • Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.
  • Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

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