Finally! The recipes for the vegan entree at last week’s Bar Marco No Menu Monday!
The plate included:
Black-Eyed Pea Fritters with Bayou Marinara, Mackin’ Cheese and Southern-Style Collard Greens topped with Picked Tomatoes.
BOO YAH!
For the Black-eyed Pea Fritters and the Collard Greens, head on over to The BK on Pittsburgh Magazine.
For the Mac and Cheese, check out the first ever post on The Brazen Kitchen!
And the recipe for Bayou Marinara is below.
ENJOY!
BAYOU MARINARA
Based on Bryant Terry’s Hot Pepper Sauce
Yields 1 cup
1/4 c. olive oil
1 small red onion, diced
1 t. cumin
1/4 t. cayenne
sea salt
3 cloves garlic, minced
1/4 c. tomato paste
3/4 c. chopped tomatoes or strained tomatoes
pepper
1. In a small saucepan, warm the oil and saute the onions. When soft, add cumin, cayenne, salt.
2. Add garlic and saute for 2 minutes more. Add the rest of the ingredients and simmer until it starts to thicken.
3. Transfer the ingredients to a blender, add pepper and puree.