Juneteenth Recipes

For more info on Carla Hall and her recipes visit Carla Hall's website

Curried Sweet Potato Salad

Yield: 6 servings

Ingredients:

6 cups 1-inch-chunks peeled sweet potatoes
Kosher salt
¼ cup mayonnaise
¼ cup sour cream
3 tablespoons finely chopped bread-and-butter pickles
2 teaspoons mild curry powder
1 teaspoon apple cider vinegar
2 large eggs, hard-boiled, peeled, and diced
1 small red, yellow, or orange bell pepper, stemmed, seeded, and finely diced
1 small green bell pepper, stemmed, seeded, and finely diced
Sliced scallions, for garnish

Directions:

  • Put the sweet potatoes in a large saucepan and add enough cold water to cover by 2 inches.

  • Very generously salt the water and bring to a boil over high heat.

  • Boil until the sweet potatoes are tender, about 15 minutes.

  • Drain well, then spread out on a half-sheet pan to quickly cool to room temperature.

  • Meanwhile, whisk the mayonnaise, sour cream, pickles, curry, vinegar and ¾ teaspoon salt in a large bowl.

  • Add the eggs, both peppers and cooled sweet potatoes.

  • Fold gently until well-mixed.

  • You can serve it right away but it's better if it's covered and chilled for at least an hour or two for the flavors to meld.

  • You can keep it in the fridge for up to two days.

  • When ready to serve, sprinkle the scallions on top.

Dry-rubbed pork tenderloin served with barbecue sauce

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​Yield: 6 servings

 

Ingredients:
 

2 pork tenderloins
Salt
1 recipe pork dry rub (see below)
1 recipe barbecue sauce (see below)

Directions:

Prepare pork tenderloin: generously salt pork tenderloins then rub with dry rub mixture. Refrigerate for at least 2 hours.

 

Cook tenderloin: Heat stainless or cast iron skillet to medium high. Pour two teaspoons olive oil in the pan and place the tenderloins in the skillet. Sear on all sides then finish cooking in the oven to a "medium" internal temperature. Remove from the oven and allow to rest. Slice thinly and serve with barbecue sauce.

 

Pork dry rub Ingredients:
 

1 teaspoon ground thyme
2 teaspoons chili powder
4 tablespoons brown sugar
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder

 

Directions:

 

Combine all ingredients. Store in an airtight container until ready to use.

 

Barbecue sauce Ingredients:
 

1 cup ketchup
½ cup white or apple cider vinegar
¼ cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon pork dry rub mix
½ teaspoon salt
¼ teaspoon cayenne

Directions:

 

Mix all ingredients in a small pot and simmer over a low heat for 15-20 minutes.

Adjust salt if necessary.

Serve at room temperature.

Watermelon Strawberry Slushie

Yield: 4 servings

 

Ingredients:
8 cups seedless watermelon cubes, frozen for at least 24 hours
2 cups strawberries, quartered and frozen for at least 24 hours
2-4 tablespoons simple syrup (equal parts water and sugar)
Juice & zest of 1 lime
¼ cup fresh mint
1 ½ cups filtered water

Directions:

Add the watermelon, strawberries and the remaining ingredients to the carafe of the blender.

Pulse the blender until the fruit starts to break up, then blend to form a thick slushy consistency. Adjust the simple syrup to taste. If the consistency is too thick, add more water.